3 Light No-Bake Desserts to keep you Cool this Summer

Food Alchemy/Uncategorized

3 Light No-Bake Desserts to keep you Cool this Summer

Delicious desserts do not have to be a mix of flour, sugar and fat. Well, at least not all the time. Desserts can add nutritional benefits and still massage the sweet tooth. And with all things in moderation, it really is the best of both worlds.

Even though fruits really are nature’s best summer dessert, cool desserts do have their place and occasion. And it can be done without the heat from the oven during hot summer days.

These lightly sweetened, botanically infused tarts, tilts our alkaline/acid balance in our favor, with a coconut base; refreshing and cleansing citrus fruits, like lemon and lime, and of course, all of the healing benefits of cocoa in its raw form.

We’ve infused the super powers of herbs like moringa, mint, and lemongrass for antioxidant protection, a cooling effect, and earthy flavor. We’ve spiked it with spices, like ginger, cinnamon, nutmeg, and cloves to keep the digestive system stimulated, our brains gears in motion from plant proteins and quality fats from almonds, walnuts, flax seeds and coconut. We’ve intentionally sweetened one with dried mission figs, for their iron-giving energy and sticky texture.

The combination of ingredients makes for a summer dessert that won’t weigh you down, knock you out or have you at the next cookout or potluck empty handed. It can happen in 6 simple steps.

Along with real food ingredients, a little trust and patience is needed. It may take at least 30 minutes to prepare each tart. Cooling time should be a minimum of 60 minutes. Cooling it longer will ensure the mousse is stable to transfer from pan to plate. The longer it cools, the better. So plan ahead.


 

1. Lemon Mint, Serves 2

Photo Courtesy of Ma’at Smith

 

What you will need
small mixing bowls, mixing spoon,  a butter knife, a small whisk, a single serve spring form baking pan, a 9 inch spring form baking pan

Mousse/Filling
½ cup coconut cream
1 tablespoon of agave
2 tablespoons of lemon juice (equivalent to 1 lemon)
1 teaspoon agar-agar
1 tablespoon finely chopped mint leaves
¼ teaspoon of pure vanilla extract
zest of one lemon

Crust
½ cup ground almonds
1 tablespoon chopped mission figs
2 teaspoons of coconut oil
¼ teaspoon of cinnamon
¼ teaspoon of lemongrass

Garnish
Sliced almonds
Lemon zest
Cinnamon
Mint leaves

Preparation
Step 1: In a small bowl, measure and whisk all mousse/filling ingredients and set in the refrigerator to cool.

Step 2: In a small bowl, measure and mix crust ingredients: almonds, figs, coconut oil, cinnamon and lemongrass.

Step 3: Transfer crust mixture into single serve springform pan. Use finger to evenly smooth the crust onto the bottom of the pan.

Step 4: Remove mousse from refrigerator and scoop cream onto crust. Cool for 15 minutes.

Step 5: Remove from refrigerator and garnish with sliced almonds, lemon zest and a sprinkle of cinnamon.

Step 6: Cool for 60 minutes before serving.


 

2. Green Ginger Lime, Serves 2

Photo Courtesy of Ma’at Smith

Mousse/Filling
½ cup coconut cream
1 tablespoon of agave
2 tablespoons of lime juice
1 teaspoon of moringa powder
½ teaspoon lime peel powder
¼ teaspoon of ginger
¼ teaspoon vanilla extract
zest of one lime

Crust
½ cup of walnuts
¼ cup of flax seeds
1 ½ tablespoon of water
1 teaspoon of cinnamon
¼ teaspoon of ginger
¼ teaspoon of nutmeg

Garnish
Lime zest (1 lime)

Preparation
Step 1: In a small bowl, measure and whisk all mousse/filling ingredients and set in the refrigerator to cool.

Step 2: In a small bowl, measure and mix crust ingredients: walnuts, flax seeds, water, cinnamon, ginger, nutmeg

Step 3:Transfer crust mixture into single serve springform pan. Use finger to evenly smooth the crust onto the bottom of the pan.

Step 4: Remove mouse from refrigerator and scoop mousse onto crust. Cool for 15 minutes and repeat layer of crust and mousse to create a double layer.

Step 5: Garnish with lime zest

Step 6: Allow to cool for 60 minutes before serving. Enjoy!


 

3. Chocolate Love, Serves 12-15

CoconutChocolate

Photo Courtesy of Ma’at Smith

 

 

 

 

 

 

 

 

Mousse/Filling
3 ½ cups of coconut cream
1 cup dark cocoa powder
¼ cup agave (or other natural sweetener)
1 oz bittersweet dark chocolate squares  (approx.2 squares)
2 tablespoon agar-agar
1 teaspoon vanilla extract

Crust
2 cups finely ground walnuts
½ cup sweet sorghum flour
1 tablespoon of raw cane sugar
1 tablespoon coconut oil
1 teaspoon vanilla extract

Garnish
Chocolate shavings
Coconut flakes

Preparation
Step 1:In a small bowl, measure and whisk all mousse/filling ingredients and set in the refrigerator to cool.

Step 2: In a small bowl, measure and mix crust ingredients: walnuts, sweet sorghum flour, sugar, coconut oil, and vanilla extract

Step 3:Transfer crust mixture into 9 inch spring form pan. Use finger to evenly smooth the crust onto the bottom of the pan.

Step 4:Remove mousse from refrigerator and scoop mousse evenly onto crust. Allow to cool for 60 minutes.

Step 5: Remove from refrigerator, garnish with shaved chocolate and coconut flakes.

Step 6: Use a butter knife to loosen the crust from the bottom of pan. Serve & enjoy!

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