5 Delicious Deserts that have Living Lean ‘Lifestyle’ Approval

Who doesn’t love a good desert!!


After completing the Living Lean 5 or 15 day Natural Weight Loss Formula and achieving fantastic results I suspect you are due for a sweet treat.


The following 5 recipes  are a testament that good quality food can be also be healthy and nutritious.


As these delightful, mouth-watering delights are not loaded with ‘nasties’, they do not contribute to lowering pH levels, which as we know, leads to weight gain.


So eat up and treat yourself to a quality, yet nutritious desert.


Custard Banana and Berries


Custard and Berries and Bananas
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Serves: 4
  • 4 Fresh Majhool Dates, pitted finely chopped
  • ¼ cup Alkaline Water
  • 1 tbs LSA mix
  • 2 ½ cups Soy Milk or Almond Milk
  • ½ tsp Vanilla Extract
  • Stevia, to taste
  • ¼ cup blueberries
  • 1 banana, sliced
  1. Bring water to a boil and add the dates and turn off the heat. Let it rest for 10 minutes
  2. In the same pot, add the milk the LSA mix and vanilla.
  3. Adjust with stevia to taste
  4. Bring the mixed ingredients to boil and simmer for 5 minutes
  5. Let the mixture cool and pour into dessert cups
  6. Serve with fresh berries and bananas.




Lime and Coconut Tart
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Serves: 4

  • ⅓ cup Almond Meal
  • ⅔ cup Quinoa Flour
  • ½ tsp Cinnamon
  • 1 pinch Ground Clove
  • ¼ tsp Nutmeg
  • 5 tsp Alkaline Water
  • 3 tbs Olive Oil
  • 2 tbs Tahini


  • 1 can Coconut Milk
  • ½ cup Coconut, shredded
  • ½ cup LSA mix
  • 3 Lime juice
  • 2 Majhool Dates, minced
  1. Place all pastry ingredients in a food processor until the mix forms crumbs
  2. Press the crumbs into the base of a 20cm spring form tin
  3. Bake in preheated oven 200 degrees Celsius for 15 minutes or until lightly browned
  4. Place filling ingredients in a food processor and mix
  5. Pour mixture into a pan and bring to boil at low heat
  6. Boil for 3 minutes, simmer for 5 minutes
  7. Pour over crust and refrigerate for 2 hours



Chocolate Mousse
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Serves: 4
  • 300 grams pack Silken Tofu
  • 2 tsp Natural Cocoa, unsweetened
  • Stevia to taste
  • Cocoa Chips
  1. Mix tofu and cocoa in a blender
  2. Taste and sweeten with stevia (or natural honey)
  3. Refrigerate until serving time then sprinkle cocoa chips on top
  4. Add more stevia or honey to taste, remembering that honey is acidic


coconut ice cream


Coconut or Nut Ice Cream
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Serves: 4
  • 3 tbs LSA mix
  • 2 cups Soy Milk
  • ½ cups Dates, chopped
  • 1 tsp Vanilla extract
  • ¾ cup Pine Nuts
  • 1 cup Coconut Milk
  • ¼ cup Pecan Nuts
  • ¼ cup Walnuts
Coconut Ice cream:

  1. In a saucepan combine the LSA Mix with the soya milk, dates and the vanilla extract, mix well
  2. Bring to boil, stirring constantly and simmer for 2 minutes
  3. Cover with a lid and allow to cool
  4. Place mixture in ice cube trays and freeze

Nutty Ice Cream:

  1. Place the nuts in a food processor until fine
  2. Add ⅓ cup coconut milk and process again
  3. Place mixture in ice cube trays and freeze
  4. Combine the two ice cream cubes and the remaining coconut milk and blend until desired texture




Banana, Raspberry and Vanilla Muffin
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Serves: 4
  • 5 cups White Beans, cooked
  • ½ cup Raw Honey or Stevia
  • ½ cup Almond Meal
  • ¼ cup Buckwheat Flour
  • ¼ cup Quinoa Flour
  • ½ cup Raspberries
  • 1 banana, mashed
  • 2 tsp Vanilla Essence
  1. Blend beans until smooth then add the honey and blend again.
  2. Add dry ingredients and banana and mix well
  3. Lastly add the raspberries
  4. Place in the pre-heated oven (180 degrees) for 25 minutes or until cooked.