Everyone loves dessert, that’s a fact, but they can cause inflammation in the body.
Luckily, with some changes in the ingredients, we can transform them into anti-inflammatory desserts that you can enjoy without guilt!
If you have arthritis or suffer from joint pain, you know all too well how debilitating the aches and stiffness can be every day. You probably would love to enjoy some delicious treats here and there. After all, food is one of those things we all take comfort in. Here are three anti-inflammatory desserts that you can enjoy while reducing inflammation that causes joint pain.
Blueberry Lime Cheesecake
Blueberries and limes both contain antioxidants that can help reduce joint pain. Nuts and coconut cream, on the other hand, contain powerful anti-inflammatory properties that will help reduce joint inflammation. All of these ingredients can be put together to make a sensational blueberry lime cheesecake. Besides being a healthy dessert packed with antioxidants and anti-inflammatory compounds, it’s incredibly delicious!
Ingredients
- 4 Medjool Dates
- 1 cup Macadamia Nuts raw, unsalted
- Pinch of Salt
- 2 cups Coconut Cream see notes
- 2/3 of a cup of Cashews soaked in water for 10-15 minutes
- 4 tablespoons Fresh Lime Juice
- 2 tablespoons Maple Syrup
- 2 Medjool Dates
- 1 cup fresh Blueberries
- 1 teaspoon Lime Zest (optional)
- 1/2 cup fresh Blueberries (optional)
Instructions
- Line a 7-inch springform with parchment paper.
- Place macadamia nuts, 4 dates, and a pinch of salt in a food processor and pulse until a sticky mass forms.
- Press macadamia crust into the bottom of the springform and halfway up the sides using fingers. Place in the freezer while you prepare the filling.
- Clean out the food processor and place coconut cream, cashews, lime juice, and maple syrup in it. Pulse and process until mixture is smooth.
- Remove the springform from the freezer and pour lemon cheesecake filling into the springform. Place springform in the freezer again until filling is slightly firm (about 10 minutes).
- Clean out the food processor again and place blueberries and 2 dates in it. Pulse again until smooth (blueberry skin will still be present, this is OK). Carefully spread blueberry topping over filling in the springform.
- Place in refrigerator for at least 4 hours or overnight until filling is firm.
- When cheesecake is firm and ready to serve garnish with fresh blueberries and lime zest.
Recipe Notes
1) Cashews can be soaked in water for 10-15 minutes first to make the filling extra smooth. Make sure to dry off excess water from them before placing them in a food processor.
2) The cheesecake recipe calls for 2 cups of Coconut cream. This can be store-bought coconut cream. Alternatively, you can place 2 cans of coconut milk in the refrigerator for at least 2 hours, then scoop the thick creamy part out of the can. Depending on the coconut milk brand, either 1 or 2 cans of coconut milk will yield 2 cups of coconut cream.
3) Blueberry lime cheesecake can also be placed in the freezer to help firm the filling up quickly.
4) Cheesecake will keep in the refrigerator for up to 4 days.
5) Crust can easily be made with other nuts as well. Almonds, hazelnuts, and walnuts work well.
Pumpkin Pie Squares
If you’re looking for an anti-inflammatory dessert that is both healthy and vegan, pumpkin pie squares are for you. These are excellent treats during the fall season but can be enjoyed at any time of the year. The pumpkin will help support your healthy eyesight and skin, while the ginger and cinnamon act as powerful anti-inflammatory agents. You will be supporting a body that feels great thanks to these spices reducing the amount of inflammation in your body.
Ingredients
For the crust:
- 2 cups gluten-free graham cracker crumbs (see note)
- 1/4 cup virgin coconut oil, melted
- 2 tablespoons coconut nectar syrup (or brown rice syrup)
For the pumpkin filling:
- 1 (14-ounce/400 mL) can of pumpkin puree
- 1/3 cup natural cane sugar
- 1/4 cup pure maple syrup
- 1/4 cup full-fat canned coconut milk (use only the white cream portion, see note)
- 1.5 tablespoons arrowroot powder
- 2 tablespoons almond milk
- 2 teaspoons pure vanilla extract
- 1.5 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- pinch of ground cloves
- pinch fine grain sea salt
Instructions
- Preheat the oven to 350F and lightly grease an 8-inch square pan. Now, line the pan with two pieces of parchment paper, one going each way. I like to spray the first piece of parchment paper with non-stick oil so the second piece sticks nicely and doesn’t fall over.
- Prepare the crust: In a medium bowl, combine the graham crumbs, melted coconut oil, and sweetener until the crumbs are thoroughly coated in the mixture. Scoop the mixture into the prepared pan and smooth out evenly. Starting from the middle, press the crumbs into the pan firmly and evenly. You really want to press hard so the crust sticks together nicely. I use a pastry roller to roll the crust and compact it even more. Using your fingers, press in the edges until even.
- Pre-bake the crust, uncovered, for 10 minutes at 350F.
- Prepare the filling: In a small bowl, whisk together the arrowroot powder and maple syrup until no clumps remain. Add this and all of the other filling ingredients into a food processor and process until completely smooth, scraping down the bowl as needed. When the crust has come out of the oven, immediately pour this filling on top of the baked crust and smooth out as evenly as possible with a spatula.
- Bake, uncovered, for around 41-43 minutes at 350F until the filling has darkened slightly and it’s semi-firm to the touch (although the filling will still be very soft and sticky!). Place on a cooling rack for about 60 minutes and then into the fridge to set overnight, or for at least 8 hours. Freezer lover’s note: The freezer will expedite this process. Just sayin’.
- Slice into squares and serve with a dollop of coconut whipped cream on top and a dusting of cinnamon and chopped pecans.
- Store leftovers in the fridge or freeze them for later.
Recipe Notes
For the full-fat canned coconut cream: Chill the can overnight or for at least several hours before use. This is the white cream in the full-fat cans of coconut milk. Do not use the water portion. Use the leftover cream for the whipped cream topping.
Avocado Chocolate Mousse
If you enjoy dense, decadent, and silky-smooth desserts, you will love avocado chocolate mousse. Yes, avocado is technically a fruit and can be part of a dessert. The rich texture of avocado brings more to the table than its creaminess. Avocado is also a potent anti-inflammatory fruit, which will be something your joints will be begging for you to eat. This special mousse is something you have to try, even if you aren’t usually a fan of avocados.
Ingredients
- a couple of avocados
- a splash of unsweetened almond milk
- agave nectar
- raw cacao powder
- chia powder
- salt
- and a touch of almond extract
Instructions
Just throw everything in the blender or food processor and mix until creamy and smooth. The avocado gives this mousse its creamy texture and the chia powder works as a thickening agent.
Serve the chocolate mousse plain or topped with cacao nibs, fresh raspberries, and/or whipped coconut cream.
Recipe Notes
Replace the agave nectar with honey, or maple syrup, and adjust the amount to your taste.
If you can’t find chia powder grind chia seeds in a food processor or coffee grinder.
Substitute the almond milk with coconut milk, cashew milk, or any other plant-based milk.
Not a fan of the almond extract? Vanilla works just as well!
Don’t wait until joint pain sets in. You can implement strategies for health and wellness over the long term. An active lifestyle, combined with a healthy diet and quality health supplements is a great way to help you keep moving!
