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No refined sugar, no grains, optional dairy, easy substitutions…what more could a person ask for in a sweet treat?!

I don’t make desserts that often. I find I don’t have a lot of self control when it comes to having desserts around the house. So I usually save making desserts for when we have guests, or a birthday, and when I can usually send some home with our guests to lessen how much is leftover the day after.

There’s a problem with that though. I like having dessert once a week and I honestly don’t think there’s anything wrong with that. I also like to make them at home, because I have more control as to what kinds of sugars are being used, better quality flour and overall, a little healthier so they have less impact on the body. But we honestly don’t have people over that often…so that makes having dessert a 5 times a year kind of event.

And to be honest…that’s just not going to cut it!

So to remedy this, I’ve started making individual desserts that either serve 2 or 4 (and even 6, if I know my hubby will take at least 4 of the servings). I’ve been trying to make dessert for 2 on our date nights. This way I get my little treat and I don’t have to worry about temptation the next day. Win/win for me.

Here’s a few I’ve made recently.

Poached Pears and Hazelnut Shortbread (this one was made with 6 Sequel pears (tiny) but could be made with 4 regular sized pears)

Chocolate Fudge Pate

Coconut Lime Panna Cotta

This recipe can easily be adjust for larger groups just double or triple the amounts listed accordingly. I chose to use jars, since it’s party season, and these could easily be your contribution to a potluck style dinner party. Simply screw on the mason jar lids and you don’t have to worry about spillage on the car ride over! They’re also great for mingling since they’re easy to carry around while milling about the room.

I happen to have some frozen blackberries around but you could use whatever you have frozen when the berries were in season.

Apple Blackberry Crumble with Almond Hazelnut Topping

Serves 2

Filling

  • 1 Apple, peeled, cored and diced or sliced
  • 1/2 cup blackberries ( substitute blueberries, raspberries or strawberries)
  • 1 Tbsp maple syrup
  • 1 tsp tapioca starch (or cornstarch)

Preheat oven to 350 F. Combine all the ingredients and divide it into 2 oven safe ramekins or jars.

Crumble Topping

  • 2 Tbsp almond meal
  • 2 Tbsp ground hazelnuts (or other type of nut)
  • 2 Tbsp slivered almonds (or substitute rolled oats)
  • 1/4 tsp cinnamon
  • 1 Tbsp coconut oil, melted (or substitute melted butter)
  • 1 tsp honey (Vegan: Use Agave)

Put all the ingredients into a bowl and mix until well combined. Divide the crumble mixture equally onto the fruit mixture. Bake the individual fruit crumbles for 25 minutes. Serve as is or with coconut whipped cream (dairy free) whipping cream or ice cream.

 

I’m sharing this with Mangia Monday, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Allergy Free Wednesday, and Real Food Wednesday.



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