[Raw key lime tarts–NOT an ACD-inspired recipe (yippee!) See below.]
[For even more desserts, check out Desserts without Compromise, my new ebook with 19 original recipes (all sugar free, gluten free, egg free and dairy free)! To learn about the recipes or to purchase, click here. To see photos of all the desserts, see this post.]
After the great response I got from my Anti-Candida Breakfasts post, I thought you all might be interested in some ACD desserts. Since this phase of the diet is very clear about NO SWEETENERS (except for stevia), NO FRUIT (except for limes, lemons and avocados), and NO FLOURS (except for bean flours, in teensy amounts), we ACD followers have to get pretty creative when it comes to satisfying the sweet tooth. And believe me, my sweet tooth has been mighty insistent of late.**
So today’s post is all about desserts–the non-sugar, non-sweetener, non-flour way! Doesn’t that just sound unbelievably appetizing? (I know, I have been deluding myself this way for over a month now). OOOOOH, YUM! Read on to share my pain be glad you’re not me find a few surprises you might actually like!
[IMPORTANT EDIT, 2014: Since I began an anti-candida diet in 2009, some of the “accepted” sweeteners have changed. At that time, it was believed that agave nectar was acceptable for an anti-candida diet. So, you may find a couple of recipes with agave. These days, for stage 3 and beyond, coconut nectar or coconut sugar are considered acceptable substitutes. Please only use sweeteners that you know work with your body!]
[Seriously, doesn’t that look just like applesauce?]
For some reason, the ACD vetoes all squashes except zucchini, yellow squash (basically jaundiced zucchini) and spaghetti squash. While browsing through one of the forums about the diet, I came across this idea for mock applesauce–essentially, you bake a spaghetti squash, scoop out the (remakrably spaghetti-like) flesh, then purée it with cinnamon and stevia. I added a touch of ginger and cardamom as well. It was surprisingly good, and, I’m sure, would be fabulous if made with an actual sweetener like agave or pure maple syrup. I’ve been enjoying this after dinner on occasion when I need something I can pretend is fruit.
[Well, the texture is perfect, at least. . . . ]
I placed the title of this dessert in quotation marks, because there is no way anyone would mistake this for actual chocolate pudding. Oh, the texture was fabulous, but when you sweeten cocoa with stevia, the result is, shall we say, rather pucker-inducing. Well, except to me, when I’m desperate for chocolate and don’t care if it’s bitter or has a stevia “aftertaste,” that is. The HH wouldn’t even finish the first spoonful (though he did concede that the texture was great). I’m going to work on a non-candida version of this because I know it will be irresistible when made with some other type of sweetener!
One of my favorite junky sweet treats when I was in my teens and 20s was Nielsen “Macaroons.” They were essentially milk chocolate (or should I say, “milk chocolate flavored“) rosettes–sort of like Hershey kisses with toasted coconut in them–and I adored them. I’d stop at the Bulk Barn on my way home from class and purchase a small bag, then munch away during the bus ride home. In my 20s, of course, I was able to do so without any ill effects or physical consequences (well, except for the time that guy in the seat beside me put his hand on my knee–not connected to macaroons, I reckon). My, how times have changed since then! Not only can I no longer eat that way, but these days, I’d be whacking that guy’s hand with my umbrella and disturbing fellow passengers by shrieking at the top of my lungs.
Although I haven’t eaten the Nielsen variety in about a decade, these little confections reminded me of them–only much, much healthier. To me, these sweets taste like actual milk chocolate (not chocolate “candy”), mixed with coconut.
Now, I know there are about 17,428 versions of a “nut butter, carob and coconut” treat on the Internet, but this one is my own (original!) creation, and dear to my heart. And besides, I’d love to know whether any of you out there agree about the taste (or is it simply my ACD-addled tasted buds playing tricks on me?).
I’ve deliberately made a small batch here, so that (if the highly unlikely situation should ever arise, you understand) it’s not a tragedy if you happen to eat the entire batch. However, if you’re sharing with more than one person, or serving several, you may wish to double the recipe.
1 heaping Tbsp (20 ml) smooth natural almond butter
1 heaping Tbsp (20 ml) tahini (sesame paste)
2 level tsp (10 ml) carob powder (sift if lumpy)
2 tsp (10 ml) finely ground chia seeds (use 1 Tbsp/15 ml for the agave/maple syrup option, as they will be too soft otherwise)
8-10 drops stevia liquid, or about 1 Tbsp (15 ml) agave or maple syrup
1 tsp (5 ml) pure vanilla extract (optional)
heaping 1/4 cup (65-70 ml) unsweetened, dried shredded coconut
1 Tbsp (15 ml) hemp seeds (or hemp nuts), optional
In a food processor (I use my Mini-Prep; any small processor is recommended for this recipe), blend the almond butter, tahini, carob powder, salt and chia until you have a smooth paste. Add the stevia and vanilla, if using, and whir again to blend. Add the coconut and hemp seeds and pulse until evenly distributed. Scoop the mixture by teaspoonfuls and roll into balls. Refrigerate (or freeze) 20 minutes or more to allow the mixture to firm up a bit. (If you can’t wait to dig in, they’re still delicious right away, but they will be fairly soft). Makes 4-5 balls.
ACD variation: use stevia instead of other sweetener and be sure the vanilla is alcohol-free.
[This is carob, but for a chocolate variation of the pudding, use chocolate almond, soy, hemp or other milk]
As I mentioned in a previous post, this is one of my favorite treats, even when I’m not following the ACD. This version boasts carob, cinnamon, and a touch of stevia. If you’re feeling adventurous, add a teaspoon or two of ground flax seeds to the mix as well. (You wacky dessert-lover, you!)
Raw Key Lime Tarts
adapted from Dr. Ben Kim
I was amazed to discover that this recipe, which I’ve been eyeing for almost a year now, is actually more or less acceptable for the ACD! A few minor adjustments, and the HH and I were both able to enjoy these lovely tarts (pictured above is the date-sweetened crust). You could also make the filling on its own and spoon it up as a pudding. As a bonus, this is a raw dessert. You don’t want to overindulge, however, as it does contain quite a hit of fat in each serving.
1-1/2 cups (360 ml) shredded, dried unsweetened coconut
3/4 cup (80-90 g) dry, raw macadamia nuts, hazelnuts, walnuts, or a combination
1/4 tsp (1 ml) fine sea salt, optional
1/2 cup (120 ml) pitted dry medjool dates, chopped (see note)
3/4 cup (180 ml) chopped just-ripe avocado flesh (1-2 avocados)
3-4 Tbsp (45-60 ml) freshly squeezed lime juice
1/4 cup (60 ml) agave nectar, light or dark
2 tsp (10 ml) finely ground chia seeds, optional (but the filling is more runny without it)
lime zest or kiwi slices for garnish
Lightly grease 5 individual tart pans, or line with parchment rounds (I use 3″ or 7.5 cm pans with removable bottoms). If your pans don’t have removable bottoms, it’s worth it to line them with parchment paper rounds, as the crust will stick otherwise. Set aside.
In the bowl of a food processor, process the coconut, nuts, and sea salt until the mixture resembles a coarse meal. Add the dates and process until it comes together in a “dough” (it’s ready when the mixture sticks together if pinched between your fingers and thumb). Press the “dough” evenly along the bottom and up the sides of the tart pans.
If you’ve scraped the processor bowl fairly clean, there’s no need to wash it for this step. In the same processor, blend the avocado, lime juice, agave and chia and blend until very smooth. Spoon the mixture evenly into the crusts and smooth the top.
Freeze the tarts until firm, at least 2 hours. Remove from the freezer 10-15 minutes before serving, garnish with zest or fresh fruit, and enjoy. Makes 5 tarts.
ACD Variation: Instead of the dates, use 2-3 Tbsp (30-45 ml) smooth almond, cashew or macadamia butter to help the dough adhere. Or omit the crust and just eat the filling! For the filling, use stevia to taste in place of the agave.
**Every source you read about the ACD says that, as long as you stick to the plan, your sugar cravings will disappear in 3-4 days. Excuse me while I guffaw. I’m well in to Week Five, and sugar is calling to me just as loudly and insistently as ever.
PS. To read about a non-ACD dessert recipe by yours truly, flip open the May/June issue of Clean Eating Magazine for my second Happy Endings recipe!
UPDATE: SOME OTHER ACD-FRIENDLY DESSERTS on Diet, Dessert and Dogs, below. This is just a partial list. For a full list, see the Desserts Category in the Recipe Index (note that Wellness Weekend posts may contain non-ACD recipes):
- Desserts without Compromise, my ebook with 19 ACD friendly dessert recipes, from grain-free fudgy brownies to cookies to mousse to vanilla custard–all sugar free, egg free, dairy free and gluten free (desserts for all phases of the diet)
- Cupcakes, frosting, puddings and other non-sweet dishes in my Anti Candida Feast Ebook (for those just beginning, and 2nd phase of the diet)
- Faux Chocolate (all phases)
- Crimson Mousse (all phases)
- Grain-Free Coconut Macaroons (all phases)
- Carob Fudge (all phases)
- Rhubarb Swirl Ice Cream (all phases)
- Amy’s Carob Nut Cups (all phases)
- Love Bites (Chocolate or Carob Fudge) (all phases if you use carob)
- Mint Chip Ice Cream (all phases)
- Halvah (sesame candy–Phase II and beyond, or all phases if you use carob instead of chocolate
- Black Bean Chocolate Fudge (Phase II and beyond, or all phases if you use carob instead of cocoa)
- Cinnamon Spiced Coconut Bark (all phases)
- Coconut Ice Cream (Phase II and beyond)
- ACD-friendly Nectarine Shortcakes (once you’re allowed fruits again). (Phase 2 and beyond)
- Giant Baked Upside Down Apple Pancake (Phase II and beyond)
- Baked Blueberry Oatmeal Pudding (Phase II and beyond)
- Chocolate Green Tea Truffles (see ACD version at bottom–Phase II and beyond)
- Love Bites (Chocolate Fudge) (Phase II and beyond)
- Apple Pumpkin Crumble Bars (Phase II and beyond)
- Chocolate Almond Bark (Phase II and beyond)
- Coconut Brittle (Phase II and beyond)
- Chocolate Chip Cookie Dough Truffles (Phase II and beyond)
- Baked Apple Rice Pudding (Phase II and beyond)
- Sunbutter Chocolate Cups (Phase II and beyond)
- Nutella Ice Cream (Phase II and beyond)
- Chocolate Almond Mousse (Phase II and beyond)
- Celebration Pear and Cranberry Cornmeal Cake (Phase III and beyond)
- Cookie Dough Topped Brownies (Phase III and beyond)
- Chocolate Whoopee Pies with Chocolate Buttercream Filling (Phase III and beyond)
- Freeform Blueberry “Cheesecake” Danish (grain-free) (Phase III and beyond)
- Chocolate Pumpkin Pôts de Crème (Phase II and beyond)
- Raw Apricot Swirl Cheesecake Mini-Pies (Phase II and beyond)
- Coconut Raspberry Truffle Cups (Phase III and beyond)
- Coco-Nut Shortbread Buttons (Phase III and beyond)
- Butter Berry Cake Bars (Phase III and beyond)
- Happy Hemp Two-Bite Brownies (Phase III and beyond)
- Chocolate Whoopee Pies with Chocolate Buttercream (Phase III and beyond)
- Chocolate Covered “Cheesecake” Eggs (or Squares) (Phase III and beyond)
Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”)
Last Year at this Time: Nut Roast Extraordinaire
© Ricki Heller