Healthy Food For a Crowd: Desserts

Next in our series of healthier recipes is desserts. Not only are these desserts delicious, they’ll satisfy the urge for a sugary treat too. And as before, the recipes are all easy to prepare for a crowd, making them ideal for get-togethers with family and friends. So let’s dive right in!

Paradise Balls

Makes 25 – 30

Ingredients

• 200g creamed coconut
• 150g desiccated coconut
• 6 tbsp coconut oil, melted
• 3 tbsp raw honey
• 1 tsp vanilla extract
• A pinch of sea salt
• 300g (85% cocoa solids) dark chocolate

Instructions

1. Line a tray with baking parchment.
2. In cold weather, place the unopened packet of creamed coconut in a bowl of warm water to melt it through (you can massage the packet to help it along). In warm weather, the creamed coconut will already be fluid enough. When it’s soft all the way through, pour into a bowl and mix in the coconut oil, honey, vanilla and salt. Add a little water, if needed to loosen the mix.
3. Stir in the desiccated coconut evenly to create a doughy consistency. Roll the dough into balls and put in the fridge for 15 mins until solid.
4. Melt the chocolate in a glass or metal bowl over a pan of warm water – make sure the water does not touch the bottom of the bowl and do not allow the water to boil or simmer. This will take about 30 mins.
5. When the chocolate has almost melted, take the bowl off the heat and place on a tea towel to avoid slipping. Leave it to cool as much as possible without it hardening to give a thicker coating to the balls. Stir occasionally.
6. Dip the frozen balls into the chocolate using two forks, letting the excess drop off, and carefully place back onto the cold baking tray, leaving space between each one. If the chocolate mixture becomes too cold, you may need to put it back over the hot water again.
7. When you’ve finished dipping all the balls, place the tray in the fridge until the chocolate sets. Once set, seal in a glass or ceramic container in the fridge or freezer until required.

Silken Chocolate Mousse

Makes 6

Ingredients

• 200g dark chocolate, broken into pieces
• 350g silken tofu
• 1 tbsp vanilla extract
• 50g desiccated coconut
• Handful of raspberries and/ or toasted coconut flakes to garnish

Instructions

1. Place the chocolate in a bowl over a pan of simmering water. Stir until melted then allow to cool slightly.
2. Place in a food processor with the remaining ingredients, except the toasted coconut flakes.
3. Process until smooth and creamy. Spoon into shot glasses or espresso cups and decorate with the toasted coconut flakes.
4. Chill in the fridge until needed

Healthier Eaton Mess

Makes 6

Ingredients

• 400g strawberries (quartered) or raspberries
• 1 tsp vanilla extract
• 500g Greek yoghurt
• 250ml whipping cream
• 4 meringue nests

Instructions

1. Reserve 3 strawberries and keep the stalks on. De-stalk the remainder.
2. Put the meringue nests into a clear bag, seal, and break into small pieces (but not powder) with a rolling pin.
3. Whip the cream and vanilla extract using electric whisk. Once thick, fold into the yoghurt.
4. Into each glass, place a couple of strawberries. Then add a little of the creamy mixture and sprinkle a little of the meringue mix. Do this for each glass before starting your second layer.
5. Add a second layer of fruit, and cream mix, then top with the remaining fruit.
6. Cut the reserved strawberries in half and garnish each portion with half a strawberry.

Peach Cheesecake

Makes 1

Ingredients

For the crust:

• 100g almonds
• 6 pitted medjool dates
• 1 tbsp coconut oil, softened
• 1 tbsp maple syrup
• 1 medium sliced peach (tinned is fine)

For the filling:

• 150g unsalted cashews, soaked for at least 2hrs but preferably overnight
• 2 medium peaches, roughly chopped
• 6 tbsp lemon juice
• 6 tbsp maple syrup
• 5 tbsp coconut oil, very soft
• 1 tsp vanilla extract
• 1 tsp salt

Instructions

1. Place all crust ingredients except the peach in a food processor and blitz to a crumble that sticks together when pinched.
2. Transfer the mixture into a 6”/15cm spring form pan and press to form a crust. Press with the base of a spoon to get it even.
3. Line the bottom of the crust with sliced peaches and set to one side.
4. Put the filling ingredients in a high powered blender and blend until completely smooth. Pour into the pan on top of the crust, leaving about 2 tbsp of it in the blender for the next step. Smooth out the top with the flat of a knife and set aside.
5. Put in the freezer to set for 5-6 hours or overnight. Transfer the cake into the fridge about an hour before serving.

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