5 No-Cook Healthy Dessert Recipes That Taste Amazing

Desserts get a bad rap for being overly indulgent, and inherently unhealthy, but clearly that’s not always the case. We’ve got five incredibly delicious sweet recipes that offer a healthier alternative to your Ben & Jerry’s binge.

All five are raw—yes, that means no cooking or baking—and packed with superfoods like quinoa and coconut, so keep scrolling to get inspired for some seriously sweet no-cook dessert ideas you can whip up this weekend.

healthy raw dessert recipePhoto: Lorna Jane

1. Quinoa, coconut, and cacao no bake bars

You’ll need:

½ cup coconut oil
2 tablespoons coconut butter
½ cup raw cacao powder (or unsweetened cocoa powder)
2 tablespoons maple syrup
pinch of salt
1 cup puffed quinoa cereal
¼ cup cranberries
¼ cup shelled pistachios

Step one: In a saucepan, melt the coconut oil and the coconut butter. Sift and stir in the raw cacao powder and blend in the maple syrup, salt, puffed quinoa, cranberries and pistachios.

Step two: Grease and line a 8in x 4in x 3in loaf pan. Pour the mixture into pan and chill in the fridge overnight until set. Cut into snack-size bites at approximately 1/2 in thick.

healthy dessert ideasPhoto: Lorna Jane

2. Raw blueberry slice

You’ll need:

For the base:

3.5oz almonds
12.3oz dates
1 tbs coconut oil
1 cup desiccated coconut

For the blueberry layer:

2.6oz cashews (soaked overnight)
10.5oz desiccated coconut
½ cup water
3 dates
2tbs coconut oil
1.5oz blueberries (frozen or fresh)
1.5oz fresh blueberries (or frozen blueberries presoaked in water)
1 tbs agar agar

For the garnish:

¼ cup desiccated coconut

Step one: Use baking paper to line a cake tin (example shows a 10.6 inch x 10.6 inch tin.) Blend base ingredients together in a food processor until the mixture stays together when you press it. Then, layer into the base of the cake, making sure the layer is flat and even. Freeze.

Step two: Create the lemon cream by blending all of the remaining ingredients, except the agar agar and blueberries, until smooth. If the mixture is too thick, slowly add a dash of water.

Step three: In a saucepan, heat water and agar until dissolved. Slowly pour agar into remaining ingredients with the food processor running

Step four: Sprinkle the fresh whole blueberries over the base before pouring the mixture over the top. Smooth over the top, then sprinkle the coconut garnish evenly over the top. Refrigerate overnight (3 hours minimum) and cut into portion sizes.

raw dessert recipePhoto: Lorna Jane

3. Coconut and peppermint raw treat

You’ll need:

2 x 14 oz tins of coconut cream (refrigerated overnight)
2 – 3 tbsp. stevia or maple syrup
½ tsp. natural green food colouring
½ tsp. peppermint or mint extract
1 cup coconut oil
1/2 cup natural cocoa
1/4 cup pure maple syrup

Step one: Make the peppermint filling by opening two cans of coconut cream and scraping only the thick coconut cream from the top half of the can. Place all ingredients in a food processor (or use a hand-held mixer) using whipping attachment. Whip until it is the consistency of whip cream while stopping to scrape down the sides when you need to. Set this mixture aside.

Step two: Make the chocolate filling by first spraying a mini muffin tin with non-stick cooking spray. Then, with a food processor using a separate bowl blend your coconut oil, cocoa and 1/4 cup of maple syrup until the mixture is smooth.

Step three: Assemble by placing 1/2 tbsp of the chocolate mix in each muffin cup. Then, layer about 1 tbsp. of mint filling on top of the chocolate, and finish with another 1/2 tbsp. of the chocolate mix on top. Cover with cling wrap and freeze for about two or three hours.

vegan sugar-free dessertsPhoto: Lorna Jane

4. Two ingredient vegan and sugar-free ice cream

You’ll need:

2 frozen bananas
1 cup cold milk (coconut, almond, or hemp)
Melted raw cacao chocolate
Nutella
Peanut butter
Honey
Shaved raw cacao chocolate
Chopped nuts
Chopped fruit
Shaved coconut
Granola

Step one: Peel over-ripe bananas and freeze them for at least two hours.

Step two: Once frozen, blend both bananas in the blender. Slowly add milk to the blender, starting with a small amount until you reach the desired consistency.

Step three: Blend until the mixture is combined, but be careful not to over blend. Add the toppings of your choice.

MORE: 3 No-Cook Dinner Ideas to Make Tonight

raw dessertsPhoto: Lorna Jane

5. Raw black forest cake

You’ll need:

Crust:

½ cup raw almonds
½ cup raw walnuts
½ cup desiccated coconut
10-12 soft medjool dates, pitted and chopped
3 tbsp. raw cacao powder
1 tbsp. melted coconut oil
Pinch Himalayan salt
½ cup activated buckwheat

Filling:

2 cup cashews, soaked for 4 hours in filtered water
½ cup maple syrup
¼ cup melted cacao butter
¼ cup melted coconut oil
½ cup coconut water
2 teaspoons vanilla bean paste
Pinch of sea salt
½ cup raw cacao powder
2 cups cherries, pitted and cut in half

Toppings:

1 cup cacao butter, finely chopped
1/2 cup cacao powder
1/4 cup honey or maple syrup or to taste
Fresh cherries
Grated dark chocolate
Desiccated coconut

Step one: Lightly coat a spring form cake tin with coconut oil. Prepare the crust by processing all the ingredients listed under crust, except the activated buckwheat, until the mixture holds together when squeezed between your fingers (if not holding together, add more dates/coconut oil.)

Step two: Add in buckwheat and process for a few seconds just to combine (you do not want to turn the buckwheat into dust.) Firmly press crust into the bottom of the prepared tin, and place in freezer while you make the filling.

Step three: Blend cashews, cacao butter, coconut oil, maple syrup, vanilla, coconut water and sea salt in a high-powered blender until creamy smooth. Scrape half of the mixture out into a bowl and leave the other half in the blender.

Step four: Add one cup of cherries to the mixture and blend until pink. Pour mixture over crust and spread evenly. Drop ½ cup of cherries on to the mixture and push in until they cannot be seen. Place in freezer for one hour while making cacao layer.

Step five: Make the cacao layer by spooning the other half of left over cashew mixture back into the blender and add in cacao powder, and then blend the mixture until smooth. Fold in left over cherries.

Step six: Pour the mixture over cherry layer and spread evenly. Freeze for about two hours or until firm.

Step seven: Place cacao butter into a heat-proof bowl over a pot of boiled water. Ensure the bowl is not touching the water. Take the bowl off the pot when cacao butter has melted. Stir through the cacao powder and sweetener and allow to cool for a few minutes.

Step eight: Remove cake from freezer and remove cake tin. Pour chocolate sauce over cake so it drips down the sides. Place in fridge until chocolate is hard then top with cherries, grated chocolate and coconut.

For more healthy recipes like this, pick up Nourish: The Fit Woman’s Cook Book by Lorna Jane Clarkson ($44.99), which is available to buy online now.

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