Dessert Recipes 

Blueberry Stone Fruit Crumble                                                                             Coconut Raspberry Popsicles
Flourless Chocolate Cake                                                                                       No Bake Almond Butter Squares
Poached Pears
Blueberry Stone-Fruit Crumble
Prep Time: 10 minutes
Cooking Time: 30 minutes
Yields: 4 people
Ingredients:
  • 3/4 cup almond meal
  • 1/4 cup coconut nectar granules
  • 2 tablespoons coconut oil
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 3/4 cup coconut flakes (I like using the large ones but you could use shredded coconut too) 2 cups blueberries 2 peaches (white or yellow)
  • 2 nectarines
Directions:
  • Mix all ingredients except for fruit and coconut flakes together in a medium bowl.
  • Add the shredded coconut and combine well.
  • Cut the peaches and nectarines into slices and add to the baking dish.
  • Add the blueberries.
  • Add the crumbled topping, spreading in an even layer.
  • Bake at 375 for 25-30 minutes, or until top is well browned and fruit is juicy and well cooked. You may like it less cooked, so check and adjust the time as needed. Sometimes I like mine with still with a slight crunch and sometimes I like it really mushy, almost like a compote. Either way, it’s delicious, so enjoy!
Notes: This is a great way to enjoy the abundance of summer stone fruit and berries. The protein and healthy fats in the almonds and coconut (as well as the cinnamon) help keep blood sugar levels stable, but berries and stone fruit are generally lower in sugar than other fruit anyway. This is a perfect summer dessert, a delicious part of your cleanse lunch, and will be a hit at dinner parties, birthday parties, or as a post-cleanse breakfast. Enjoy!
Credit: The Clean Program
Coconut Raspberry Popsicles
Prep Time: 5 minutes
Cooking Time: 360 minutes
Yields: 6 people
Ingredients:
  • 1 cup full fat coconut milk
  • 16 ounces frozen raspberries zest
  • 1 lime, juice of half
  • 1-2 tablespoons coconut nectar or coconut sugar granules *Gut variation: 4-6 drops of stevia to taste
  • ½ teaspoon vanilla extract
Directions:
  • Blend all the ingredients in a high speed blender for 45 seconds or until smooth and creamy.
  • Pour the puree into 5-6 popsicle molds, add the popsicle sticks and tops
  • place in the freezer for 4-6 hours until thoroughly frozen.
Notes: For Cleanse, Refresh and Gut*
Who doesn't love a popsicle? No matter our age, these summery treats bring out the kid in all of us. As a refreshing dessert in the summer, try this one first, but feel free to experiment with different combinations. Mango, kiwi, blueberry; there are endless possibilities. We love these ones in particular since they’re made with stainless steel molds, rather than plastic. The Clean team and chefs try to stay away from plastic whenever we can, and although these may be more of an initial investment, they’re well worth it!
Credit: The Clean Program
Flourless Chocolate Cake
Prep Time: 30 minutes
Cooking Time: 20 minutes
Yields: 8 people
Ingredients:
For the cake:
  • coconut oil and almond flour for coating the pan
  • 1/2 cup plus
  • 2 tablespoons coconut oil
  • 3 ounces baker’s chocolate
  • 2 teaspoons ground cinnamon
  • ½ teaspoon vanilla extract or powder pinch of sea salt
  • 5 egg yolks 3/4 cup plus
  • 2 tablespoons ground xylitol
  • 4 egg whites a pinch of cream of tartar
  • 1/2 cup almond flour or ground almonds
For the sauce (optional):
  • 1/2 cup cashews
  • 1/2 cup coconut oil
  • 1/4 cup ground xylitol or coconut palm sugar
  • 1/4 cup plus 2 tablespoons cacao powder
  • 1/2 teaspoon vanilla powder or extract
  • ¼ cup water, more as needed to thin
  • 1 pinch of sea salt
  • Garnish: fresh berries
Directions:
  • Preheat the oven to 350°F.
  • Grease the inside of the 8/9 inch springform pan with a few tablespoons of melted coconut oil then coat with almond flour. Move the pan in a circular motion to cover all the oil with the flour. Shake out any excess, then set aside.
  • Add the egg yolks and 1/4 cup of the xylitol to a stand up mixer and beat until quadrupled in size.
  • While the yolks whip, slowly melt the chocolate, cinnamon, vanilla, sea salt, and coconut oil.
  • Once melted, remove from the heat and allow to cool slightly.
  • Stir the whipped yolks into the melted chocolate/oil mixture then pour into a large mixing bowl.
  • Stir in the almond flour.
  • Clean out the stand up mixer bowl, wipe dry then, add the egg whites and cream of tartar. Whip until soft peaks then slowly add the remaining xylitol.
  • Continue to whip until medium peaks are formed.
  • Gently fold the egg whites, one quarter at a time, into the yolk mixture.
  • Carefully pour the mixture into the coated pan and bake for 12-15 minutes, or until the cake slightly firm and a bit wobbly in the middle. Remove from the oven and allow to cool.
For the Sauce:
  • blend all the ingredients in a blender until smooth and creamy, using water to thin to a smooth and creamy consistency
  • once the cake has cooled, drizzle the top with the chocolate sauce and serve with fresh berries
Notes: This is the perfect chocolate cake recipe for Valentine’s day this weekend. It’s delicious and indulgent without all the refined flour, white sugar and processed ingredients used in most chocolate cakes. Get into the loving spirit on Saturday by making this for your loved one, family and friends, or just as a special gift to yourself.
Credit: The Clean Program
No-Bake Almond Butter Squares
Prep Time: 20 minutes
Cooking Time: 0 minutes
Yields: 8 people (about 16 Bars)
Ingredients:
  • 1 cup cashew meal
  • 1 cup coconut flour
  • 1/4 cup maca powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 4 heaping tablespoons coconut oil
  • 1 teaspoon vanilla
  • 3 large eggs
Directions:
  • In a large bowl mix all ingredients, dry first, then add the liquid.
  • When using the coconut oil, it’s best to take the heaping tablespoons (no need to be super exact) and then gently melt over low heat on the stove, until you have a liquid. You should end up with about 1/4 of a cup, give or take. If the mixture looks too dry and crumbly, you can always melt and add more coconut oil. If your coconut oil is already liquid (which happens in a very warm house or on a hot day), you can just pour in 1/4 cup.
  • Mix until it just barely sticks together, not crumbly but not too wet. You want to be able to press it into a baking dish and be able to cut them before hardening completely.
  • Line your baking dish (I used an 8×8 square which was perfect for the amount this recipe makes) with a sheet of parchment paper and evenly press the mixture down, up to all edges. It doesn’t matter how tall they are since you don’t have to worry about baking time.
  • Cut the squares into whatever size you want and place in the freezer for 20 minutes or until nice and firm.
  • Remove and store in a bag or glass container in the freezer (or in the fridge); they’ll keep indefinitely that way, but two weeks is about the max you’ll probably want to have them in there, for optimal taste.
Notes: For Clean Gut, these are wonderful protein bars for the Gut program, made with coconut flour, cashew meal, almond butter and eggs for protein. The coconut flour provides extra fiber, the eggs are a source of necessary choline and cholesterol and the maca is incredibly nourishing, packed with essential fatty and amino acids, minerals and hormone balancing, libido enhancing and stamina building properties.These squares are sugar-free, with a hint if natural sweetness from the cashews and almonds. Have these on hand for post-workout “treats” as a great way to help curb sugar cravings and help balance blood sugar.
Credit: The Clean Program
Poached Pears
Prep Time: 5 minutes
Cooking Time: 15 minutes
Yields: 4 people
Ingredients:
  • 2 large ripe pears
  • 1/2 cup apple juice concentrate
  • 1/2 cup water
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 cup non-dairy frozen whipped topping
Directions:
  • Peel pears, then slice in half and remove cores. Place in a saucepan.
  • Mix apple juice concentrate, water, cinnamon, and cloves, then pour over pears.
  • Bring to a simmer over medium heat, then cover and cook about 15 minutes.
  • Remove pears and place into individual serving dishes.
  • Continue to simmer juice until decreased by half, about 5 minutes.
  • Pour over pears.
  • To serve, top with 2 tablespoons non-dairy frozen whipped topping.
Notes: Per serving (1/4 recipe): 144 calories; 2.2 g fat; 1.5 g saturated fat; 4% calories from fat; 0 mg cholesterol; 0.8 g protein; 32.7 g carbohydrates; 24.6 g sugar; 3.7 g fiber; 12 mg sodium; 24 mg calcium; 0.6 mg iron; 5 mg vitamin C; 56 mcg beta-carotene; 0.6 mg vitamin E
Credit: Recipe from Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.