Decadent tasting desserts that feature canned chickpeas are super delicious yet nutritious. These legume-based sweets are packed with protein and fiber; therefore, they are less likely to result in drastic sugar spikes that ultimately cause you to have even more unhealthy cravings. Still don’t believe that there is a such thing as healthy and scrumptious desserts? Read the recipes below to discover more.
Vegan Hazelnut Coffee Fudge
This healthy vegan fudge is free of gluten, refined sugar, and dairy.
1 teaspoon vanilla extract
1/4 cup melted coconut oil
1/4 teaspoon sea salt
2 cups cooked chickpeas
About 1/4 cup pure maple syrup agave
2 teaspoon instant coffee
Roughly 1 handful hazelnuts
Cover a standard loaf pan with a strip of parchment paper.
Use a food processor or blender to purée the chick peas thoroughly until smooth. Slowly stir in the vanilla, coconut oil, maple syrup, instant coffee, and salt. Blend all of the ingredients together. Add in the hazelnuts and purée until they are chopped nicely.
Empty the mixture into the loaf pan and smooth out the top. Sprinkle hazelnuts on the mixture. Place the loaf pan in the freezer for three hours.
Slice the fudge into brownie-sized squares and store promptly in the refrigerator.
This healthy recipe can be enhanced with festive ingredients like cocoa powder, chocolate chips, mint, dried cranberries, and lemon zest.
The instant coffee can be replaced with coffee beans or Teecino depending on your preference.
For a nut-free recipe, you can replace the hazelnuts with allergy-free chocolate chips.
Vegan Almond Cake
This vegan and gluten-free recipe is super quick and easy to make.
3/4 cup almonds
Dash sea salt
1 tablespoon coconut oil
6 medjool dates
Dash of sea salt
2 tablespoons almond milk
2 tablespoons maple syrup
1 teaspoon cinnamon
1 can chickpeas
1/2 lemon juice and zest
1 tablespoon coconut oil
2 tablespoons tahini
In order to make the crust, blend the almonds in a blender or food processor. Gradually add the medjool dates, sea salt and coconut oil mix until the ingredients are blended well together.
Spoon the mixture into a 6-inch round cake tin. Place the tin in the fridge.
Place the chick peas, sea salt, coconut oil, maple syrup, almond milk, cinnamon, vanilla, and lemon juice/zest into a blender or food processor and blend until smooth.
Distribute the mixture over the cake in the fridge. Place the tin in the freezer for about three hours and then remove from the cake from the tin.
Despite various opinions, delicious yet nutritious desserts do indeed exists. Once you make the above desserts, you will discover that these two recipes are pure vegan perfection.