Anti-Candida Desserts: What Do You Eat?
[Raw key lime tarts--NOT an ACD-inspired recipe (yippee!) See below.]
After the great response I got from my Anti-Candida Breakfasts post, I thought you all might be interested in some ACD desserts. Since this phase of the diet is very clear about NO SWEETENERS (except for stevia), NO FRUIT (except for limes, lemons and avocados), and NO FLOURS (except for bean flours, in teensy amounts), we ACD followers have to get pretty creative when it comes to satisfying the sweet tooth. And believe me, my sweet tooth has been mighty insistent of late.**
So today’s post is all about desserts–the non-sugar, non-sweetener, non-flour way! Doesn’t that just sound unbelievably appetizing? (I know, I have been deluding myself this way for over a month now). OOOOOH, YUM! Read on to share my pain be glad you’re not me find a few surprises you might actually like!
Faux Applesauce
[Seriously, doesn't that look just like applesauce?]
For some reason, the ACD vetoes all squashes except zucchini, yellow squash (basically jaundiced zucchini) and spaghetti squash. While browsing through one of the forums about the diet, I came across this idea for mock applesauce–essentially, you bake a spaghetti squash, scoop out the (remakrably spaghetti-like) flesh, then purée it with cinnamon and stevia. I added a touch of ginger and cardamom as well. It was surprisingly good, and, I’m sure, would be fabulous if made with an actual sweetener like agave or pure maple syrup. I’ve been enjoying this after dinner on occasion when I need something I can pretend is fruit.
“Chocolate Pudding”
[Well, the texture is perfect, at least. . . . ]
I placed the title of this dessert in quotation marks, because there is no way anyone would mistake this for actual chocolate pudding. Oh, the texture was fabulous, but when you sweeten cocoa with stevia, the result is, shall we say, rather pucker-inducing. Well, except to me, when I’m desperate for chocolate and don’t care if it’s bitter or has a stevia “aftertaste,” that is. The HH wouldn’t even finish the first spoonful (though he did concede that the texture was great). I’m going to work on a non-candida version of this because I know it will be irresistible when made with some other type of sweetener!
Carob-Coconut Sweeties
[Pure yum!]
One of my favorite junky sweet treats when I was in my teens and 20s was Nielsen “Macaroons.” They were essentially milk chocolate (or should I say, “milk chocolate flavored“) rosettes–sort of like Hershey kisses with toasted coconut in them–and I adored them. I’d stop at the Bulk Barn on my way home from class and purchase a small bag, then munch away during the bus ride home. In my 20s, of course, I was able to do so without any ill effects or physical consequences (well, except for the time that guy in the seat beside me put his hand on my knee–not connected to macaroons, I reckon). My, how times have changed since then! Not only can I no longer eat that way, but these days, I’d be whacking that guy’s hand with my umbrella and disturbing fellow passengers by shrieking at the top of my lungs.
Although I haven’t eaten the Nielsen variety in about a decade, these little confections reminded me of them–only much, much healthier. To me, these sweets taste like actual milk chocolate (not chocolate “candy”), mixed with coconut.
Now, I know there are about 17,428 versions of a “nut butter, carob and coconut” treat on the Internet, but this one is my own (original!) creation, and dear to my heart. And besides, I’d love to know whether any of you out there agree about the taste (or is it simply my ACD-addled tasted buds playing tricks on me?).
Carob-Coconut Sweeties
I’ve deliberately made a small batch here, so that (if the highly unlikely situation should ever arise, you understand) it’s not a tragedy if you happen to eat the entire batch. However, if you’re sharing with more than one person, or serving several, you may wish to double the recipe.
1 heaping Tbsp (20 ml) smooth natural almond butter
1 heaping Tbsp (20 ml) tahini (sesame paste)
2 level tsp (10 ml) carob powder (sift if lumpy)
pinch salt
2 tsp (10 ml) finely ground chia seeds (use 1 Tbsp/15 ml for the agave/maple syrup option, as they will be too soft otherwise)
8-10 drops stevia liquid, or about 1 Tbsp (15 ml) agave or maple syrup
1 tsp (5 ml) pure vanilla extract (optional)
heaping 1/4 cup (65-70 ml) unsweetened, dried shredded coconut
1 Tbsp (15 ml) hemp seeds (or hemp nuts), optional
In a food processor (I use my Mini-Prep; any small processor is recommended for this recipe), blend the almond butter, tahini, carob powder, salt and chia until you have a smooth paste. Add the stevia and vanilla, if using, and whir again to blend. Add the coconut and hemp seeds and pulse until evenly distributed. Scoop the mixture by teaspoonfuls and roll into balls. Refrigerate (or freeze) 20 minutes or more to allow the mixture to firm up a bit. (If you can’t wait to dig in, they’re still delicious right away, but they will be fairly soft). Makes 4-5 balls.
ACD variation: use stevia instead of other sweetener and be sure the vanilla is alcohol-free.
[This is carob, but for a chocolate variation of the pudding, use chocolate almond, soy, hemp or other milk]
As I mentioned in a previous post, this is one of my favorite treats, even when I’m not following the ACD. This version boasts carob, cinnamon, and a touch of stevia. If you’re feeling adventurous, add a teaspoon or two of ground flax seeds to the mix as well. (You wacky dessert-lover, you!)
Raw Key Lime Tarts
adapted from Dr. Ben Kim
I was amazed to discover that this recipe, which I’ve been eyeing for almost a year now, is actually more or less acceptable for the ACD! A few minor adjustments, and the HH and I were both able to enjoy these lovely tarts (pictured above is the date-sweetened crust). You could also make the filling on its own and spoon it up as a pudding. As a bonus, this is a raw dessert. You don’t want to overindulge, however, as it does contain quite a hit of fat in each serving.
Crust:
1-1/2 cups (360 ml) shredded, dried unsweetened coconut
3/4 cup (80-90 g) dry, raw macadamia nuts, hazelnuts, walnuts, or a combination
1/4 tsp (1 ml) fine sea salt, optional
1/2 cup (120 ml) pitted dry medjool dates, chopped (see note)
Filling:
3/4 cup (180 ml) chopped just-ripe avocado flesh (1-2 avocados)
3-4 Tbsp (45-60 ml) freshly squeezed lime juice
1/4 cup (60 ml) agave nectar, light or dark
2 tsp (10 ml) finely ground chia seeds, optional (but the filling is more runny without it)
lime zest or kiwi slices for garnish
Lightly grease 5 individual tart pans, or line with parchment rounds (I use 3″ or 7.5 cm pans with removable bottoms). If your pans don’t have removable bottoms, it’s worth it to line them with parchment paper rounds, as the crust will stick otherwise. Set aside.
In the bowl of a food processor, process the coconut, nuts, and sea salt until the mixture resembles a coarse meal. Add the dates and process until it comes together in a “dough” (it’s ready when the mixture sticks together if pinched between your fingers and thumb). Press the “dough” evenly along the bottom and up the sides of the tart pans.
If you’ve scraped the processor bowl fairly clean, there’s no need to wash it for this step. In the same processor, blend the avocado, lime juice, agave and chia and blend until very smooth. Spoon the mixture evenly into the crusts and smooth the top.
Freeze the tarts until firm, at least 2 hours. Remove from the freezer 10-15 minutes before serving, garnish with zest or fresh fruit, and enjoy. Makes 5 tarts.
ACD Variation: Instead of the dates, use 2-3 Tbsp (30-45 ml) smooth almond, cashew or macadamia butter to help the dough adhere. Or omit the crust and just eat the filling! For the filling, use stevia to taste in place of the agave.
**Every source you read about the ACD says that, as long as you stick to the plan, your sugar cravings will disappear in 3-4 days. Excuse me while I guffaw. I’m well in to Week Five, and sugar is calling to me just as loudly and insistently as ever.
PS. To read about a real dessert recipe by yours truly, flip open the May/June issue of Clean Eating Magazine for my second Happy Endings recipe!
OTHER ACD-FRIENDLY DESSERTS on Diet, Dessert and Dogs:
- ACD-friendly Nectarine Shortcakes (once you’re allowed fruits again).
- Faux Chocolate
- Cupcakes, frosting, puddings and other non-sweet dishes in my Anti Candida Feast Ebook (for those just beginning, and 2nd phase of the diet)
- Giant Baked Upside Down Apple Pancake
- Baked Blueberry Oatmeal Pudding
- Chocolate Green Tea Truffles (see ACD version at bottom)
- Crimson Mousse
Last Year at this Time: Nut Roast Extraordinaire
© 2009 Diet, Dessert and Dogs
DEEELISH!! Who needs that candida anyways
carob coconut cookies? wow!
So impressed with those great sounding ACD treats. I know when I was on it I tried some of the crazy pumpkin pies and stuff – I thought they tasted good, but it must have been due to my withdrawal because noone else would eat them. THESE actually sound delicious though! I might have to try those carob treats. And I’ve been looking to make chia pudding for months now.
YUM! Those tarts are beautiful. And I’m going to try the “macaroons” tonight.
Those carob coconut sweets sound wonderful. Just the type of treat I would enjoy! Lovely pictures too. I want one – or two, or three – right now.
Love the direction your recipes are taking, albeit due to the unfortunate candida situation. Because I’m cooking for an almost-two-year-old, healthy treat ideas are most welcome. Hope you continue posting such recipes once you have the malaise under control.
I once had a hot cocoa with stevia and I thought there was some liquorice in it, too
Apart from that I’d eat any of your precious and delicious creations, especially the key lime pie.
I didn’t feel so bad for you after the breakfast recipes. These however- aren’t quite doing it for me
I am not a fan of the taste of stevia. Natural or not it just has that taste to it. I think you’ll definitely be able to adapt the smoothies if you so choose.
As for the reason that no squash are allowed- its the complex carb thing. Those little guys love to feed on undigested disacharides.
Oh Ricki hold on! It’s almost over!!! Those sweeties sound great, and avocado key-lime pie is one of my favourite things in the world (was the first raw recipe I’d ever made). Giving up fruit would be so tough for me (that was one of my problems when going hard-core marcro – not much in the raw fruit dept.). But your aim is true! Hang tight!
i need to get a tart pan – i want to make those tarts (avocado & lime = the best ever!)! mmmmmmmmmmmmm! Ricki, you’re just too awesome! i never would have thought to use spaghetti squash like applesauce, and your chai pudding and carob-coconut sweeties look (and sound) absolutely divine! ooh my gosh! i’m gonna keep an eye out for your tweaked “chocolate pudding” once you get it all good to go. all of these treats sound so scrumptious! hooray!
Beautiful desserts!!!!
I like the look of the coconut truffles, they look moreish!
Well, first of all–are you anti-splenda? Using that in place of stevia would do it, if you aren’t. However, if you disike splenda there’s the option of simply adding the cocoa to (soy) yogurt.. if you can eat that? My only reference is “http://www.candidadiet.com/treatment/treatment_diet.shtml” and it says soy yogurt is fine… I mix cocoa with yogurt all the time to make a pudding.. that might naturally be sweet enough? No matter what you do, its going to be more of an unsweetened dark chocolate taste than a sweet, milk chocolate… On the plus: you’ll likely grow to enjoy that taste anyway!
To be honest, most of those desserts look right up my alley anyway: i hate when things are too sweet!
A yummier and healthier version of Nielsen’s Macaroons? That sounds great! And the raw key lime tarts is intriguing… Thanks for sharing the recipes!
That “apple sauce” looks fabulous and sounds so interesting! I just may have to try it because I am intrigued…I love spaghetti squash and apple sauce, so really–how bad could it be?!
And yay for chia pudding! I tried it after your post and was in love…wow. So good! Thank you!
Courtney
Oooh the key lime tarts look perfectly tasty and easy! I’ll have to try the recipe when the weather warms up!
I just have to say that your sense of humor is still “sweet.”
And eeewww, I had that same hand on knee bus experience when I was in my early 20s (and no chocolate to distract me!). I’d like to go back and give that jerk a loud piece of my mind and a smack on the head.
Those carob-coconut sweeties look good. They remind me of what we used to call, “bliss balls.” (that should spice up your search results!)
WOW! those are creative sweets indeed. I don’t know if my tastebuds could ever be that creative
i need some chocolate on a regular basis!
You are so darn cool Ricki! I currently have all the ingredients for your pumpkin hummus on my counter and plan on making that as soon as I’m done writing this comment. But now you’ve kept me even more busy with these recipes. Up next: your carob coconut sweeties.
BTW, I LOVE Clean Eating. I wish it came out monthly! I’m so excited to see your recipe in it!
holy deliciousness! I don’t know what to look at first!
These balls are so good – unusually for me, I saw the recipe about 15 minutes ago and have already made the recipe (or my version of it) and it is simply delicious – glad you did the small version as I am alone with these and can’t be trusted to even wait to put them in the fridge!!!!
Oh and you are amazing the way you have found great recipes when on your ACD! Was wondering if you can eat cocoa nibs when on ACD – I put some in the balls which is quite nice too.
just saw you have pics on your banner – looks great!
Seriously impressive! I love making avocado pie filling, surprisingly yummy. I will have to give those little nut butter bites a try too!
does my marriage proposal still appeal?
Mihl,
You can make any of these with regular sweeteners if you wish–I’m stuck with stevia because it’s the only one allowed on the plan!
Meghan,
Squashes actually ARE allowed on this program, but only once a day, so that’s why I’m using the spaghetti squash in this recipe. I’ve seen so many variations of the ACD that I forget which ones do and which don’t allow sqashes or other carby veggies (such as sweet potato or potato). Something like a whole squash or sweet potato, because of the fiber and other components, actually won’t raise your blood sugar as much or as quickly as even some grains might (or a rice cake, for instance), so they won’t leave as much for the yeast to feed upon. The “Bible” of ACD, “Complete Candida Yeast Guidebook” by Martin and Rona, even allows steel cut oats. Go figure!
Amanda,
Yes, sorry to say, totally anti-splenda. I know they “say” it’s derived from sugar, but it is nonetheless a man-made, fabricated chemical substance, and current research suggests that it’s almost as, if not just as, dangerous as aspartame. I can handle the chocolate w/ stevia–just not my favorite. Maybe this will actually cause me to back off the chocolate a bit!
Courtney,
So glad you liked the “pudding”! It really is one of my favorites. And you can really play with the flavors!
Andrea,
The last recipe for dirty rice hardly had an impact at all on the searches. . . I was so disappointed!!
Thanks for the kick to my search results!
Liz,
Thanks so much! Can’t wait to hear how you like the hummus. And I agree–Clean Eating SHOULD be published monthly (that might mean more opportunities for me to develop recipes–ha ha!)
Johanna,
And thanks re: the banner. 
Can’t believe you’ve already tried them! And so glad you like them. I’ve been having to curb myself, even though they’re sugar-free–certainly not fat-free!
Celine,
Now, we just have to figure out what to do about the HH and your hubby. . . .
Always, and forever.
those carob coconut sweets look incredibly yummy!
The lime tart looks magnifique. Your pictures are so amazing.
I like your banner!
I’ve researched on the raw food diet before, and have always been FASCINATED by the amazing creations they come up with. these look so delicious, and I’ll bet they’re even better than the “cooked” version!
The jaundiced zucchini line cracked me up.
I love both yellow squash and zucchini.
That tart sounds so fantastic, what a great use of ingredients. Brazilians each avocado as a dessert here, sweet instead of salty. They will sprinkle sugar on them and eat them raw or mix them with a banana for a smoothie. It was interesting to see this dessert use avocado. I’m sure it offers a lot of great texture.
those actually sound like pretty awesome desserts, ricki! i wonder where in my terrible town i could find chia seeds…i’m desperate to try that stuff as a pudding! and good for you for being creative with your sweets cravings. i know how bad it is when you really feel like you HAVE to MUST have something sweet asap or you might explode (we don’t often have sweets in the house as i am bad about eating way too many and michael just doesn’t care that much). sometimes, it makes me feel like crying, but that is usually accompanied by severed pms haha…
severed! i meant severe, of course.
The Chia pudding looks absolutely divine, Ricki, and so do those “candies”! I doubt I could live without fruit or grains though… props to you!
I’ve got to remember to whip up the chia tapioca pudding! The carob coconut treats look fabulous, too. I kind of wish I hadnt’ seen that recipe, how easy it is, and the fact that I know I have each and every ingredient in my kitchen already.
Way to go, being into week 5! I hope you’re feeling better on the ACD!
I bought chia seeds to try that pudding! but now i forget where i put those chia seeds! sigh…
Everything looks sooo good, especially that chia pudding and the key lime tart, oh my!
yum–I just made your carob-coconut sweeties and they are delish! your recipes never disappoint. I’m sooo looking forward to the release of your book.
i hate that stevia after taste!!!!
those carob coconut sweeties look amazing!!! I love anything with coconut
chia seeds fascinate me!!! i love how they absorb everything and make it into a pudding
Thanks for visiting my blog. Your recipes sound and look delicious. It’s easy to be on a cleanse when you’re eating like that!
allularpunk,
Chia is pretty common here in Toronto, but I’m not sure about the States. I know that many American readers use them, though, so they must be available somewhere. Anyone?
Sarah,
I AM allowed grains, but only gluten-free, and in small amounts. Once I get to later phases of the diet, I can re-introduce spelt as well (I CAN’T WAIT!!)
Vegyogini,
Thanks so much. I AM feeling better, but not quite enough just yet. . .I’ll be writing about it next week.
nico,
Thank you so much! I’m so glad you liked them, too. Which version did you do?
Veg Next Door,
Thanks so much for your comment, and for visiting! The diet isn’t “hard,” exactly. . . just not what I really want to eat!
Yay! Pie, pudding, and cookies in one post! They all look fantastic.
YUM! I know what you mean about the stevia/cocoa combo.. not the best.. but it will do when you aren’t eating any other sweets..
I have never used avocado in desserts even though it is very popular in so many recipes. I just can’t go there!
Amazing post, Ricki!! I have most of my high-raw clients (the ones I have here in NYC and the ones I’m phone counseling) on candida-sensitive diets, and they are thriving. This will give me great recipe recommendations for them!!
Wow – you are ambitious! That lime tart looks so professional, and delish. I made one similar after a raw dessert class I took at Cafe Gratitude in Berkeley.
btw – is the only way to receive your posts thru email via the ‘news’ format? I didn’t get this one and just want to make sure I didn’t fall out. Thanks and have a great weekend!
Oh, amazing tart! I love key limes so much, it’s just such a pain to zest those tiny things… Anyway, I’m sure the effort would be worth it for this recipe.
ricki, you have no idea how useful this post it to me. i’m cutting out almost all d=sugar and see a huge difference in my energy levels. i’m not 100% sure of how safe stevia is, but you have many desserts here i’d love to try with sucanat.
thanks again.
This is awesome, I can’t wait to go explore some of those recipes you’ve listed. I’ve never been a fan of coconut, but those carob-coconut sweeties look amazing. Thanks Ricki!
Gena,
Glad the recipes can be of use!
Karen,
I’m afraid I don’t know what the email news format is (!) . . . I get all my blogs through Google Reader. It’s great–you might want to check it out.
Hannah,
It IS worth it, but you don’t have to zest the lime if you don’t want to. . . you can just garnish it with something else (much easier, as the zest isn’t in the filling, anyway).
bee,
I should clarify that Sucanat actually IS sugar–it’s just unrefined sugar. But both are derived from the sugar cane plant. I’d opt for agave if you’re looking to cut out sweeteners–it’s the lowest glycemic of the natural sweeteners (apart from stevia, of course, which has a glycemic index (GI) of zero.).
You’re simply a trooper and a creative one at that. You always seem to find a rather cheerful way of getting around the restrictions.
That key lime tart looks absolutely AMAZING!!! Thanks for the wonderful recipes — you can bet I bookmarked this page!
oh wow, i can’t wait to make these little goodies
acd or not, delish!! i had to laugh at your story about the boy’s hand on your knee 
Ooo! The carob-coconut sweeties sound and look delicious. I’ll have to save that recipe. The chocolate pudding looks really good! I’m sure you’ll come up with something less pucker inducing and more delicious.
These are some seriously creative desserts!
oh yahoo. I’m totally going to make those carob balls sometime very soon…they look perfect and I am SO jazzed!!!
Use erythritol in combination with stevia for sweetening if you want it to taste like sugar. Anyone I feed the combo to can’t tell the difference. It performs exceptionally well in sugar-free baking, once you get the hang of it.
Erythritol doesn’t feed candida. It’s amaaazing stuff–all natural, already present in our body, with trace carbs and cals. Really makes a sugar free way of life sustainable for the long term. Not sure if you can find erythritol in Canada. I’ll love to mail you some sample packets I have lying around from my last order. It’ll be thanks for all the inspiration I get from your blog, Ricki!
Ricki,
I totally want these (as in, like, now) but I don’t have a mini food processor. Any ideas of what I could use instead?
Wow. Those key lime tarts WILL be made soon. Thank you so much for sharing your recipes!
[...] found an intriguing recipe at: Diet, Dessert and Dogs, for Raw Key Lime Tarts. They look incredible and the crust calls for macadamia nuts. Haven’t [...]
[...] found an intriguing recipe at: Diet, Dessert and Dogs, for Raw Key Lime Tarts. They look incredible and the crust calls for macadamia nuts. Haven’t [...]
[...] found an intriguing recipe at: Diet, Dessert and Dogs, for Raw Key Lime Tarts. They look incredible and the crust calls for macadamia nuts. Haven’t [...]
[...] found an intriguing recipe at: Diet, Dessert and Dogs, for Raw Key Lime Tarts. They look incredible and the crust calls for macadamia nuts. Haven’t [...]
Darn. I was soooo hoping to find something that I could make!
I not only have candida, but some pretty bad food intolerances. I can’t have avocados or squash! *sigh*
Your almond ‘feta’ recipe looked fantastic and then I saw the garlic content. Darn!
you are a life saver! those carob-coconut sweeties are a godsend for my 11 year ols son who is on the ACD! I can’t thank you enough.
Thank you so much for your site and recipes! Can’t wait to try some of these. Truvia is a version of stevia i find has less weird taste. I’ve also been baking with xylitol which is also an anti-fungal–have you tried that. And I’m about to try Lakanto with erythritol blend that has no effect on glycemic index. Supposed to bake well and taste great. Have you heard of that? check out bodyecology.com. And thanks again from another ACD-er.
This website is awesome! I am on a miserably strict diet, but you just brought hope back to me…. Thank you!
All of these pictures are great. I am not too fond of the stevia myself… it’s kind of like the Splenda taste. I don’t like the taste, regardless of what it’s in..
-Sylvia
Seiko Ananta
[...] Pizza Crust (really) Sippity Sup’s Cheddar Cheese Pancakes Veggie Belly’s Pea Fritters Diet, Dessert, n Dogs’ *Raw* Key Lime Pie (you won’t believe it) Picky Palate’s Garlic and Olive Oil Baked Potato Chips Hey, That Tastes Good’s Milano [...]
I’m a little late here, but those coconut carob macaroons are AMAZING. Even my strongly-anti-carob boyfriend took one tiny nibble, then gobbled the whole thing down, AND THEN ASKED FOR ANOTHER. He said it was almost magical how chocolaty they tasted.
I know this is an old post, but I just had to second your comment that the sugar cravings don’t disappear. If anything, I find they’re getting worse!