3 nutritious dessert recipes to try out this January

Just for the reason that you’re wanting to dedicate to a wholesome consuming regime in 2022 does not necessarily mean you have to give up dessert. In actuality, if you do, you will likely really feel deprived and set on your own up for nutritious noshing failure.

Underneath, 3 delectable however lightened-up desserts to take into consideration for the new 12 months.


Uncooked Vegan Peach Blueberry Crumble by Serena Poon, CN, CHC, CHN

“This recipe was an especially fun one to produce due to the fact it was for a new customer who required a record of recipes for balanced but decadent desserts! A person of the most significant features of her request was that the recipe be very simple and not daunting, still tasty,” suggests Serena Poon, CN, CHC, CHN, holistic nutritionist and chef, SerenaLoves.com. “I required to make sure the desert felt fresh new and vivid, which is why I made a decision to keep it extra ‘raw’ and I absolutely wanted to maintain it vegan and gluten-free of charge to accommodate these dietary preferences. And lastly, the no-bake facet of the recipe enables additional space for mistake (you cannot burn it!) and plenty of adaptability if you want to get ready it ahead of time.”  

This vegan peach blueberry recipe from Serena Poon of SerenaLoves.com uses fruit, coconut sugar and nuts.

This vegan peach blueberry recipe from Serena Poon of SerenaLoves.com utilizes fruit, coconut sugar and nuts.
(Serena Poon and SerenaLoves.com)

Tends to make 6-8 servings

Prep time: 5 minutes

Prepare dinner time: 40 minutes


For filling:

  • 1½ cups Medjool dates, pitted
  • 15 oz. frozen wild blueberries, thawed for mixing
  • 15 oz. frozen wild blueberries, thawed for filling
  • 3 new peaches, diced, pitted and skins removed


For the streusel topping:

  • ½ cup almond flour, finely floor
  • ¼ cup oat flour, finely ground
  • ¼ cup uncooked almonds, soaked & skins eliminated
  • ¾ cup uncooked hazelnuts, soaked & skins eliminated
  • ½ cup vegan butter or coconut oil
  • ½ cup coconut sugar
  • 3 tablespoons uncooked hemp seeds
  • 1 tablespoon floor cinnamon
  • 3 tablespoons mesquite powder
  • 1 teaspoon lucuma powder
  • 1 teaspoon vanilla bean powder
  • ¼ teaspoon pink Himalayan salt

Get the comprehensive recipe at SerenaLoves.com below.

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Vegan carrot cake bread by Eliza Schuett, The Hangry Chickpea 

“This lightened-up vegan carrot cake bread is the great snack when you want a thing a tiny sweet yet healthy,” claims Eliza Schuett, The Hangry Chickpea. “Pro suggestion: include an excess quarter-cup of brown sugar for a sweeter bread fit for dessert. To retain it on the lighter facet, omit the icing.”

Will make 6-8 servings 

Prep time: 5 minutes 

Cook dinner time: 45 minutes

This vegan carrot cake bread recipe from Eliza Schuett of The Hangry Chickpea uses aquafaba, chopped nuts and ground ginger.

This vegan carrot cake bread recipe from Eliza Schuett of The Hangry Chickpea works by using aquafaba, chopped nuts and floor ginger.
(Eliza Schuett, The Hangry Chickpea)

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  • 1 ½ cups grated carrots
  • ¾ cups brown sugar
  • 1 teaspoon vanilla
  • ⅓ cup applesauce
  • 6 tablespoons aquafaba (juice from a can of chickpeas)
  • ⅓ cup chopped nuts (optional)
  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon floor ginger
  • 2 Tablespoons vegan butter
  • 4 oz vegan cream cheese
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon

Get the comprehensive recipe at TheHangryChickpea.com here

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Vegan Coconut Chocolate Mousse by Eliza Schuett, The Hangry Chickpea  

This vegan chocolate mousse takes advantage of coconut product alternatively of dairy to develop a correctly thick and creamy mousse,” provides Schuett, who indicates getting ready this recipe ahead of time, and putting it into espresso-sized cups.

Would make 3 servings 

Prep time: 10 minutes 

Prepare dinner time: minutes

This vegan chocolate mousse recipe from Eliza Schuett of The Hangry Chickpea uses coconut cream.

This vegan chocolate mousse recipe from Eliza Schuett of The Hangry Chickpea works by using coconut cream.
(Eliza Schuett, The Hangry Chickpea)


  • 2 cans of coconut milk (14 oz just about every)
  • 1/4 cup Dutch-processed cocoa powder
  • 3 tablespoons agave
  • 1 teaspoon pure vanilla extract
  • Coconut whipped cream (optional)
  • Chocolate shavings

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Get the entire recipe at TheHangryChickpea.com right here

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