5 Guilt Free Desserts that you can Innocently Enjoy

There is a time and place to feel guilty about reaching for desserts, but it is not now nor here – especially not if you’re mixing things up with healthy organic ingredients from our B.Organicshelves. Natural sugars are easily broken down by our digestive systems so you don’t have to think twice, just take your sweet tooth’s advice (according to us, your sweet tooth is also a wisdom tooth). Here are five dessert recipes you may want to try at home:

  1. Natural Red Velvet Cupcakes (Dye-free, Grain-free)

Recipe from Deliciouslyorganic.net

We absolutely love red velvet cupcakes, and the best thing about making them at home is the freedom to control the amount of sugar in each bite. Perfect for a cosy afternoon with a cup of tea.

Prep Time: 20 min  Cook Time: 20 min


For the cupcakes:
1 cup roasted beets, chopped
2 tablespoons vanilla extract
1/2 cup buttermilk
2 cups finely-ground almond flour
1/4 cup coconut flour
1/2 cup cocoa powder (non-alkalized)
3/4 cup maple sugar or organic cane sugar
2 teaspoons baking powder
3 large eggs, room temperature
6 tablespoons unsalted butter, melted and cooled

For the frosting:
3/4 pound mascarpone or cream cheese
2 teaspoons vanilla extract
1/4 cup raw honey
1 cup heavy cream, whipped until soft peaks form
Dried raspberries, crushed (optional)



1. Preheat the oven to 180 degrees C and adjust the rack to the middle position.

2. Place the roasted beets, vanilla and buttermilk in a food processor or blender and blend until smooth. Pour the beet mixture into a large mixing bowl. Add the almond flour, coconut flour, cocoa powder, maple sugar or cane sugar, baking powder, eggs and butter. Whisk until smooth, about 30 seconds.

3. Divide evenly into a lined muffin tin. Bake for 20 minutes or until baked through. Cool completely.

4. Whisk mascarpone or cream cheese, vanilla and honey in the bowl of a standing mixer until smooth. Using a spatula, fold in whipped cream. Frost cooled cupcakes with frosting and sprinkle with dried raspberries, if using. Best served the day they are made.

  1. Vegan No-Bake Cookies (Recipe from Eatingwell.com)

These cookies are egg-free, using a mixture of almond butter and coconut oil as a binder. Feel free to experiment with different natural nut butters according to your preference.

Makes: 22 cookies  Prep Time: 25 mins Ready In: 2 hours 25 mins


¾ cup almond butter or natural peanut butter

⅓ cup packed brown sugar (light or dark)

¼ cup coconut oil¼ cup unsweetened almond milk

1¾ cups rolled oats (preferably gluten-free oats)

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

⅛ teaspoon salt


1. Heat almond butter (or peanut butter), brown sugar, coconut oil and almond milk in a medium saucepan over medium heat, stirring, until the oil and sugar have melted. Stir in oats, cinnamon, vanilla and salt. Let cool slightly.


2. Drop the dough by tablespoonfuls onto a parchment-lined baking sheet. Press into 2-inch circles. Refrigerate until firm, about 2 hours.

To make ahead: Refrigerate in an airtight container for up to 5 days.

  1. Dairy-Free Chocolate & Nut Cookies (Recipe from JamieOliver.com)

Jamie Oliver calls this “An amazing cross between crunchy cookies and gooey brownies” – you don’t need to say much else to get busy baking.

Total Time: 20 mins plus cooling  Makes: 20 servings


150 g pecan nuts
150 g hazelnuts
400 g icing sugar
100 g cocoa powder
½ a teaspoon fine sea salt
1 tablespoon vanilla paste
4 large free-range eggs


1. Preheat the oven to 160ºC/325ºF/gas 3. Line two large baking trays with greaseproof paper.

2. Toast the nuts in a large frying pan over a medium heat for a few minutes, or until golden. Leave to cool, then roughly chop.

3. Sieve the icing sugar, cocoa powder and salt into a large bowl, then add the chopped nuts and vanilla paste.

4. In another bowl, separate the egg whites (save the yolks for another day), then whisk for 3 to 5 minutes, or until soft peaks form. Fold the egg whites into the dry mixture until combined.

5. Scoop ½ a tablespoon of the mixture onto one of the prepared trays, then repeat with the remaining mixture, making sure you leave a rough 4cm gap between each spoonful (you may need to do this in batches if your trays aren’t big enough).

6. Place in the hot oven for 10 to 15 minutes, or until crisp on the outside, but still slightly gooey in the middle.

7. Leave to cool for 5 minutes before transferring to a wire rack to cool completely.

  1. Pear & Blueberry Crumble (Recipe from Goodness.com.au)

Warm desserts are great to follow a scrumptious dinner and work just as well as a dessert snackon its own. We can’t wait to savour the natural sweetness of the fruits used in this charming dish.

Prep Time: 15 mins  Cook Time: 20 mins

Fruit Filling

4 ripe medium pears, peeled and diced
1 cup frozen organic blueberries
1 tbsp Organic Brown Rice Syrup
2 tsp fresh lemon juice
1/2 tsp Organic Cinnamon Powder
Pinch of Organic Nutmeg Powder

Crumble Topping

1/2 cup Organic Shredded Coconut
1/2 cup Organic 5 Grain Goodness
1/3 cup Pecans, roughly chopped
1/3 cup Organic Raw Almonds, roughly chopped
1/4 cup Organic Natural Almond Meal
1/4 cup Organic Coconut Oil, melted
1 tbsp Organic Brown Rice Syrup
1 tsp vanilla extract



1. Preheat a fan-forced oven to 170°C and place 4 standard dessert ramekins on a baking tray.
2. Place the cubed pear, brown rice syrup. lemon juice, cinnamon and nutmeg in a small saucepan over medium heat and stir well to combine.
3. Cook for around 5 minutes, stirring often just until pear has softened. Take off the heat and stir in the frozen blueberries.
4. Distribute the pear and blueberry mixture evenly into the 4 ramekins (approximately 3/4 cup each).
5. To make the crumble, add all of the crumble topping ingredients to a food processor. Process until just combined, so that the nuts have broken down a little further but are not finely ground (this is to keep a delicious chunky texture!)
6. Evenly sprinkle the crumble mixture over the top of each pear-filled ramekin.
7. Bake for 15-20 minutes in the oven, or until topping is beautifully golden.
8. Serve warm with a generous dollop of dairy-free coconut milk yoghurt.

  1. Chocolate Turmeric Caramel Cups (Recipe from Foodbabe.com)

Vani Hari a.k.a. Foodbabe is an authoritative voice on eating healthy, after having overcome personal health struggles during adolescence. She finds creative ways to incorporate healthy ingredients in her recipes, in this case the star of the show is turmeric. Enjoy the sweet satisfaction of this wholesome treat.

Prep Time: 15 mins  Cook Time: 20 mins


⅓ cup cashews, soaked at least 4 hours
4 dates, pitted
1 tablespoon almond butter
3 tablespoons coconut milk
½ teaspoon vanilla extract
¼ teaspoon orange zest
½ teaspoon ground turmeric
3 tablespoons coconut flakes
6 ounces dark chocolate, melted



1. Place all of the ingredients except the chocolate in a food processor and pulse until well combined. Set aside.

2. Place 8 cupcake liners in a mini cupcake pan. Fill each liner with 1 heaping teaspoon of melted chocolate. Place pan in the freezer for 5 minutes to harden.

3. Once hardened, place 1 teaspoon of turmeric caramel in the center of each liner. Top with 1 heaping teaspoon of melted chocolate. Place back in the freezer for at least 15 minutes to harden.

Which one of the above is your favourite? Gather all your organic ingredients from the B.Organic section, where you’ll find a range of ingredients with similar uses that can be substituted for a different flavour, eg. use Gula Mets Coconut Nectar in place of organic cane sugar. Have fun shopping! Visit www.big.com.my/latest for featured organic products.

Experience a complete grocery adventure through our impressive array of specialised ingredients and gourmet products at Ben’s Independent Grocer today!

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