I may just be the holder of the world’s biggest sweet tooth. Take me out to dinner and I’m already scanning the dessert menu before we’ve even ordered starters. So to satisfy my cravings I’ve found two recipes online that are more on the healthier side of things. Now they’re not all fancy gluten-free, vegan, zero-fat, ‘burn calories just from eating it’ desserts, they’re more just slightly cleaner alternatives to me eating a whole Terry’s Chocolate Orange to myself which has happened in the past. First up there’s Chia Seed Pudding (recipe originally from The Food Network) which unless you haven’t browsed the Internet in the past six months you would have heard of. Once you get over the tapioca-like consistency it makes for a nice protein-packed breakfast that you can shovel in with any fruit you have hanging around. The second is a Peanut Butter Cookie Dough recipe that I original saw on Lauren Conrad’s Blog. The base of it comes from chickpeas and when I first made it I wasn’t sure to be disguised by the fact that I was basically eating sweet hummus or chuffed with the fact that it actually tasted really good (like cake batter mixed with peanut butter). I shove a scoop in a bowl for a quick dessert or snack on it by dipping in wedges of apple. Just imagine Ben & Jerry’s while you’re eating it, not chickpeas…
CHIA SEED PUDDING: (Makes 4 servings) 1 Cup Unsweetened Almond Milk, 1 Cup Plain Greek Yoghurt, 2 TBSP Agave Nectar, 1 TSP Vanilla Extract, 1/4 Cup Chia Seeds, Strawberries to serve
Mix the almond milk, yoghurt, agave nectar and vanilla extract together. Gently stir in the chia seeds and leave to stand for 30 minutes. Mix again before covering with cling film and refrigerating overnight. Serve the following morning with a few strawberries on top.
PEANUT BUTTER COOKIE DOUGH: (Makes a medium-sized bowlful) 400g Tin of Chickpeas (drained), 1/2 Cup Peanut Butter (crunchy or smooth – I use crunchy), 3 TBSP Agave Nectar, 1 TSP Vanilla Extract, Pinch of Salt, 1/2 Cup Dark Chocolate Chips
Blend the chickpeas, peanut butter, agave nectar and salt together until it’s very, very smooth. Remove from blender and stir in chocolate chips. Cover, refrigerate and then enjoy.
P.S) Both of these are US recipes so use cup measurements which I actually find pretty easy to use thanks to some measuring cups I picked up from the Poundland once, but for a cup to grams conversion check here.
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