I'm not going to claim that indulging in a sugary treat is good for your health, but in moderation it's not going to undo all your hard work either. The decadent desserts on the blog today have some healthier alternatives to sugar, but before we dive into our delicious desserts, let's chat about sugar for a sec. 

While none of us need sugar it's nearly impossible to avoid. The US Dietary Guidelines states that an adult diet of 2000 calories per day should have less than 12.5 teaspoons of added sugar per day. And the American Health Association gives a more blanket prospective based off gender: 9 teaspoons for men and 6 teaspoons for women. 

What is the difference between added sugar and natural sugar anyway? Natural sugars occur in whole foods, like fruit (fructose), and come with other health benefits such as antioxidants, various vitamins, minerals, and fiber. Milk (lactose) and milk products, like yogurt, contains another form of natural sugar. Added sugar is any sweetener that is added to foods or drinks during the production or us adding sugar to our coffee, tea, cereal, etc. 

 

1. Start the whipped cream by refrigerating the can of coconut milk overnight. Open can and put the thick chunks in a bowl. Set aside the remaining milky liquid substance for making hot chocolate.
2. Add optional sweetener to the coconut cream chunks. Using a hand mixer, beat until you get a light, whipped texture. Set aside.
3. In a saucepan, put the remaining liquid coconut milk from the can, or coconut milk from a carton. Warm to desired temperature. (milk from the can it will be a more creamy hot chocolate)
4. Once warm, add in cocoa powder and sweetener.
5. Dip a toothpick in the Cinnamon Bark oil bottle and swirl in mixture.
6. Place a dollop of fresh coconut whipped cream onto your hot cocoa, and enjoy!

Chocolate Truffles

1. Combine almond milk, coconut oil, maple syrup, and almond extract in a small saucepan on low heat.
2. Stir until ingredients are combined, but do not boil.
3. Break up chocolate into a glass mixing bowl and pour hot ingredients over chocolate.
4. Stir until smooth, then add Wild Orange oil to taste. Place mixture in the refrigerator and let cool for 3 hours, or until the mixture is firm enough to hold shape.
5. Using a spoon, form chocolate into balls and roll over crushed dried raspberries. Place back in refrigerator for another 30 minutes, then remove and enjoy.

Chocolate Avocado Mousse

1. Cut one bar in half, reserving half of one bar for shavings.
2. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
3. Break the remaining chocolate into the bowl and stir, allowing it to melt. 
4. Once melted, set aside to cool slightly.
5. Meanwhile, halve and deseed the avocados, then scoop the flesh into a food processor or blender, discarding the skins.
6. Split the vanilla bean pod down the middle, scoop out the beans, and add them to the food processor.
7. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
8. Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
9. Put into desired serve ware, then pop in the fridge to chill for at least 30 minutes. Serve with an extra grating of chocolate.

 

1. Peel and slice blood oranges into halves.
2. Mix 3-4 drops of Red Mandarin essential oil into yogurt.
3. In two cups, place a layer of yogurt in each.
4. Sprinkle a layer of granola and chia seeds in each cup.
5. Add a second layer of yogurt in each cup.
6. Top with granola, chia seeds, and blood oranges. Enjoy! (Serves 2).