Even dessert can be nutritious
Combine chocolate, coconut, agave with berries and seeds for a healthy and tasty treat
Who ever said dessert can’t be healthy?
Replace white sugar, white flour and processed oils with “superfoods,” such as goji berries, raw cocoa and chia seeds, says vegan chef and cookbook author Doug McNish, and voila! Your post-meal treat becomes health food.
“Using these nutrient-dense foods will make you feel energized,” says McNish, 31. “So you’re going to feel better.”
Rather than feeling sluggish and guilty.
McNish’s small, round cocoa clusters are a pleasing nibble of dark chocolate and crunchy coconut. Agave nectar adds sweetness. The seeds, nuts and dried berries add antioxidants and texture without infusing that musty “health food” aftertaste.
But — sorry, there is a but — the healthy ingredients aren’t your ticket to eat more than one or two of these balls, says McNish, who has a new book of vegan and gluten-free recipes coming out this year. Each ball is about 90 calories.
Limiting portion size helped McNish lose more than100 pounds a few years ago when, as a chef flipping steaks at the Air Canada Centre’s famed Hot Stove restaurant, he weighed more than 270 pounds.
Thankfully, with the less-is-more attitude, he didn’t have to ditch dessert. And neither do we.
Dried black mulberries, which look alot like blackberries, can be found at health-food stores, such as QI Natural Foods. McNish uses all raw, organic ingredients, but you don’t have to.
Cocoa Clusters
Star Tested 1/4 cup (60 mL) melted coconut oil 1/4 cup (60 mL) agave nectar 1 tbsp (15 mL) water 1/2 cup (125 mL) cocoa powder 2 cups (500 mL) unsweetened, shredded coconut, divided 1/4 cup (60 mL) unsalted sunflower
seeds 1 tbsp (15 mL) black mulberries 1 tbsp (15 mL) goji berries 1/2 tsp (2.5 mL) whole chia seeds 1/4 tsp (1 mL) vanilla powder Pinch fine sea salt In a blender on high speed, blend together coconut oil, agave and water about 1 minute, until smooth. Add cocoa and blend about 1 minute, stopping to scrape down sides with rubber spatula, until smooth and shiny.
Transfer cocoa mixture to large mixing bowl and set aside.
In a food processor on high speed, grind together 1 cup (250 mL) coconut, sunflower seeds, mulberries, goji, chia, vanilla and salt about 1 minute, until no large pieces remain. Using spatula, add to chocolate mixture and combine.
Add 1 cup (250 mL) coconut and incorporate all ingredients well.
Using tablespoon, scoop rounded spoonfuls of cocoa-coconut dough and roll between palms into 1-inch (2.5 cm) balls.
Place balls 1/4-inch (1/2 cm) apart on parchment-lined baking sheet. Freeze for 1 hour. Makes about 20 clusters. Star-tested by Michele Henry mhenry@thestar.ca