3 amazing and easy treats that won't break you out and may leave you more beautiful!
Get ready for a cheesecake-like experience that will leave you nothing but satisfied.



I woke up like this

Our mission this week: To satisfy your sweet tooth without ruining that gorgeous newly-bronzed summer complexion. That’s where these 3 easy, healthy and delicious desserts come in. Treats that won’t break you out and may even leave you more beautiful. Check them out!

Today we’re sharing another sugar-free treat that’s packed with almond, lemon, coconut oil and coconut nectar used as a natural sweetener. It contains amino acids and the minerals our body loves so much.


Of all of the unfortunate things that cause blemishes and acne, has to be: Delicious foods.

Refined sugar is a super acidic food. An overly acidic body tends to have an overkill of toxic substances, which are overwhelming your digestive organs. These toxins need to be pushed out of your body. And they choose the way through the skin, this can be a very possible contributor to acne.

What does that mean? It is ripping you of the all-healthy-skin-important Vitamin E. This will eventually show up on your face. Not to mention, it tas your adrenal glands, which causes us to get those dark circles under our eyes that no fabulous concealer can cover.

Don’t worry, this doesn’t mean that we have to skip frozen yogurt toppings and tasty cupcakes altogether. There are sweetener components that are low in fructose and low-glycemic. So we can keep on indulging, in a healthy way.

Plus, there are ways to make amazing desserts with natural, wholesome ingredients. Stuff that’s actually good for your skin and body!

This Lemon Delight dessert is a vegan, sugar-free and no-bake recipe that gives your tastebuds a cheesecake-like experience and will leave you nothing but satisfied.



The base:

2 cups almond meal

2/3 cup dried, pitted dates

2 tablespoons coconut nectar

1 teaspoon extra virgin coconut oil

pinch of sea salt

The frosing:

2 cups raw unsalted cashews

1/2 cup fresh lemon juice

1/4 cup coconut nectar

1 teaspoon extra virgin coconut oil


Food processor


  1. Pre-soak the cashews in purified water for an hour or two and rinse well.

  2. In your food processor, add almond meal, sea salt, and dates. Pulse until the dates are broken down.

  3. Add the coconut nectar and mix again. Remove and put in a small silicone baking dish or line a dish with parchment paper. Smooth it out evenly using a rubber spatula or back of a spoon.

  4. In your food processor, add the cashews and blend until they're a coarse powder*

  5. Add lemon juice and blend until the mixture is creamy and smooth. Occasionally scrape down the sides of the food processor with a spatula or knife. Then add coconut nectar and oil and blend once more.

  6. Spread the frosting on top of the base, then place in the freezer for 30 minutes or so. Cut into small rectangles. Serve cold, with fresh blueberries if desired.


*It’s ok if some small pieces of cashews remain.



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