served around festivals come loaded with processed sugar and
clarified butter. In small quantities, these sweets do not harm.
However, in excess, sweets can cause cavities, hyperactivity in
children (which always leads to a temper tantrum inducing crash) and
other health issues.
becomes difficult to control the kind of sweets served at other's
houses, why not at least switch to a healthy alternative in your own
home? Take a look at two healthy alternatives to sugar-laden sweets
around festival time.
Dipped Strawberries -
- 12 large or 24 medium strawberries
- Alternatives to strawberries (for this amount of chocolate) include 24 orange segments or 36 green grapes
- 2 cups of chocolate chips or chopped chocolate (dark, milk or white – based on personal taste)
- 2 tablespoons of coconut oil (it helps the chocolate harden)
- Place the chopped chocolate/chocolate chips in a bowl over a pot of simmering water. Make sure the water does not touch the bottom of the bowl. This will ensure the chocolate melts slowly, without seizing or burning.
- Once the chocolate has melted, add the coconut oil and stir to combine.
- Line a baking sheet with wax paper.
- Rinse and pat dry the fruit thoroughly.
- Dip 3/4th of the fruit in chocolate and place it on the baking sheet to harden.
- Refrigerate immediately and remove from the fridge 5 minutes before serving.
cup mixed walnuts, almonds and cashews
cup pitted dates
tablespoons peanut butter
tablespoon desiccated coconut
- Place the nuts in a blender jar and pulse until they are finely crushed.
- Add the dates and peanut butter and pulse until it is a paste-like consistency.
- Using a tablespoon, scoop out the paste and roll it into balls using the palms of your hands.
- Sprinkle desiccated coconut evenly on a tray or dinner plate.
- Gently roll the balls in the desiccated coconut and refrigerate them till needed.