Eat to Run: Guilt-Free Desserts
When emerging from your winter slog, too strict a training or diet regimen can be a recipe for a disaster. The key is moderation and—in the case of dessert—cheating in the healthiest way possible. Instead of turning to that brownie Sunday once a week, try the recipes below. These guilt-free desserts from Kristen Suzanne's book Raw Awakening include whole foods, healthy fats, protein and enough sweetness to feel like a splurge.
Vanilla Chai Peach Cobbler
Makes one 8-inch square cobbler
- 2 cups (230 g) raw pecans
- 1/2 cup (40 g) unsweetened shredded coconut
- 1/4 teaspoon Himalayan Crystal Salt
- 3/4 cup (130 g) raisins
Vanilla Chai Peach Filling
- Three, 10-ounce (284 g) bags frozen peaches, thawed
- 10 medjool dates, pitted
- 4 whole cloves
- 1 teaspoon raw vanilla powder
- 3/4 teaspoon ginger powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- Pinch of ground black pepper
For the Crumble: In a food processor, combine the pecans, coconut and salt. Process until coarsely ground. Add the raisins and process until the mixture resembles coarse crumbs and holds together when gently pressed between two fingers. Set aside.
For the Filling: Chop one bag of peaches. Put the chopped peaches in a large bowl and set aside. In a blender, combine the remaining two bags of peaches with the dates cloves, vanilla powder, cinnamon, ginger powder, cardamom, allspice and pepper. Blend until smooth. Pour the blended mixture into the bowl with the chopped peaches and stir well.
Pour half of the crumble into the bottom of an 8-inch (20-cm or 2-L) square baking dish and give it a firm but gentle pres. Spread the peach filling on top. Sprinkle the remaining crumble on top of the peach filling. Serve at room temperature, or warm in a dehydrator for up to two hours at 130 degree Fahrenheit.
Chocolate Almond Anytime Pudding
Makes four servings
- 4 medjool dates, pitted
- 1 avocado, pitted and peeled
- 1 cup (240 ml) raw almond milk
- 1/4 cup (65 g) raw almond butter
- 1/2 cup (60 g)raw chocolate powder
- 1/2 teaspoon almond extract
- Pinch of himalayan crystal salt
- 2 tablespoons chopped almonds, for sprinkling
Place the dates in a bowl and add enough water to cover. Let them soak like this for an hour. Strain off the water and put the dates into a blender. Add the avocado, almond milk, almond butter, chocolate powder, almond extract and salt, and blend until creamy and smooth. Serve immediately sprinkled with almonds. Store leftovers in an airtight glass container in your refrigerator for up to three days. This recipe also freezes wonderfully.
From the author: A favorite way that I enjoy this is with sliced banana on top. Additionally, I like to make this so I can have it before a workout, to which I ad protein powder. To do that, increase the raw almond milk to 1.5 cups (350 ml) and blend in two servings of vegan chocolate protein powder.