Even health coaches enjoy something sweet from time to time. Contrary to popular belief,
we don’t survive on kale alone!
I generally stick to fruit as the base of my desserts, with different toppings as an extra little treat. I aim to eat seasonally and as locally based as possible. During the fall and winter I enjoy apples, pumpkin and citrus fruits, but right now I’m feasting on all the summer berries that beautiful British Columbia has to offer.
Posted here are some of my favourite combinations and toppings. Enjoy!
1. Chocolate Avocado Mousse
2. Berries and Coconut Whipped Cream
3. Coconut Mango and Raspberries
4. Almond Butter Strawberries
5. Mint Fruit Salad
Chocolate Avocado Mousse
- 1 avocado
- 2/3 cup coconut cream, chilled in the fridge overnight
- 2 tbsp maple syrup
- 1 tbsp raw cacao powder
- 1 vanilla bean
- 1/8 cup melted organic dark chocolate, 70% or darker
- 1 strawberry, sliced
- Slice your avocado in half and remove the pit and peel. Smash the avocado in a large bowl.
- Add the maple syrup and cacao powder.
- Slice the vanilla bean in half lengthwise. Scrape out the inside of the pod and add it to the avocado and maple syrup.
- Add the coconut cream and blend the mixture with an electric beater until smooth. Make sure you blend the avocado and coconut cream until completely combined, leaving no green bits.
- Slowly stir in your melted chocolate and blend the mixture for a few minutes, until smooth and light.
- Pour into a bowl and enjoy with a sliced strawberry on top.
Berries and Coconut Whipped Cream
- 1 can coconut cream, chilled in the fridge overnight
- 1 tbsp maple syrup
- 1 vanilla bean
- 4 cups of your favourite berries, washed and sliced
- Scrape out your coconut cream into a large bowl. Use a spatula to make sure you get all the hardened cream and the separated liquid out of the can.
- Using an electric mixer, beat on high for 2-3 minutes.
- Add your maple syrup and the inside of the vanilla bean and continue to blend until completely combined and you have reached your desired consistency.
- Divide your berries among four bowls and top with your whipped coconut cream.
Coconut Mango and Raspberries
- 1 mango
- 1 cup of raspberries
- 2 tbsp shredded, unsweetened coconut
- Peel and dice the mango.
- Toss the mango and raspberries and sprinkle the coconut on top.
A simple and delicious combination and one of my absolute favorites. Bonus, this is Whole30 approved!
Almond Butter Strawberries
5 strawberries, halved
1/2 cup almond butter, approximately
2 tbsp shredded, unsweetened coconut
2 tbsp raw cacao nibs
1) Spread the almond butter on the inside of the strawberry halves.
2) Sprinkle the strawberries and almond butter with the coconut and cacao nibs.
This also tastes great using bananas in place of the strawberries, and works well as a pre workout snack. Bonus, it’s also Whole30 approved!
Mint Fruit Salad
- 1 cup cherries, halved and pitted
- 1 cup blueberries
- 1 cup strawberries, diced
- 1 cup blackberries
- 1 cup watermelon, diced
- 1 cup raspberries
- 5-6 fresh mint leaves, diced
- 1-2 tbsp raw honey, optional
- Gently toss fruit together in a large bowl.
- Add mint and toss again.
- Drizzle with honey if desired.
If you leave off the honey, this is a great Whole30 treat!