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Feb 11, 2013 BY Joy McCarthy

3 Treats For Your Sweets!

—  found in  Food  —

One of the Joyous 10-day Detoxers posted this photo on our facebook detox community page and I had to share it because she made all three of these recipes from Joyous Health for her church group -- I'm assuming it was for a pre-vday treat!

I figured it was easier to share these recipes all in one convenient post for you :)

From left to right: Pecan Fudge, Chocolate Chia Brownies and Coconut Lime Bliss Balls. I've made a few substitutions from the original posts as you will see below. Let me know if you make them and do share them on our Joyous Health Facebook page or tweet/instagram to @joyoushealth as it always inspires others to better health!

These recipes are nutritionist-approved (NA). What makes them NA? They are free of refined sugar, FULL of fibre, made with 100% high quality ingredients and as a bonus for those who are gluten and dairy sensitive, they are free of that as well! Just keep in mind that when you are buying foods with more than one ingredient such as chocolate chips, you need to read the label to ensure they are truly gluten-free.

This first recipe is so easy you'll be making it for every special occasion you can. The chocolate is guilt-free decadence. Just make sure you get really high quality raw cacao at your local health food store because it makes SUCH a difference.

Desserts
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Ingredients
  • 3/4 cup raw cacao powder
  • 4 tbsp real maple syrup (updated from original recipe)
  • 4 tbsp melted coconut oil
  • 4 tbsp almond butter
  • 1/4 cup chopped pecans or
  • 1/4 tsp hot chili flakes
Instructions
  1. Combine the raw cacao powder, maple syrup, coco oil and almond butter in a food processor or blender. Blend until fully combined.
  2. Give it a taste test. If it's too bitter, add some more maple syrup or 3-4 drops of liquid stevia. Spread onto a loaf pan and sprinkle with pecans and chili flakes if you like it spicy!
  3. Place in fridge for a few hours and cut into squares.

Notes

It melts really easily (at room temperature) so you might want to consider freezing it or serve it immediately once you’ve removed it from the fridge. Makes about 18-20 1 inch squares - depending how deep your pan is.

This next recipe was a really lovely surprise. The first time I made it, Candice McNish and I were messing around in my kitchen recipe creating for a workshop I was teaching. She brought over this recipe and we perfected it together. It has become a favourite of so many readers and my Dad LOVES them because it's so bright and refreshing!