Holiday treats au naturel

“Healthy holiday treats” may sound like an oxymoron, but San Diego fitness expert Laura Marquis has recipes that will fit that bill in her new cookbook, “Sweets in the Raw: Naturally Healthy Desserts” (NHD, $30).

Marquis owns a Pilates studio in Tierrasanta, Marquis Pilates, and is a proponent of the raw foods movement. The 46 recipes in her book are no-bake desserts that use natural sweeteners and have no refined sugar, dairy or grains.

These Peppermint Bites are one of her creations. Other raw food recipes in the cookbook include Chocolate Fudge, Mini Black Forest Cake Bites and Espresso Truffles. Learn more on Marquis’ website, www.NaturallyHealthyDesserts.com

Peppermint Bites

Makes 12 bites

Mint Filling

¼ cup raw cashews

¼ cup refined coconut oil, melted

1/8 cup coconut butter (warmed & mixed)

1/8 teaspoon peppermint extract

½ teaspoon vanilla extract

Pinch of salt

Chocolate Sauce

¼ cup refined coconut oil, melted

½ teaspoon vanilla extract

2 tablespoons yacón syrup (see note)

¼ cup cacao powder

Make filling: Process cashews to a flour-like consistency in a food processor. Add all remaining filling ingredients and process until it is an even, smooth consistency. Pour filling mixture into mini square silicone molds. Place in the freezer for 20 minutes.

Make sauce: Mix all wet sauce ingredients together in a small mixing bowl. Add cacao powder and whisk until well blended.

Remove frozen mint fillings from the mold. Dip each individual candy into the chocolate sauce and place onto parchment paper. Place in freezer for an additional 10 minutes. These should be served frozen for the perfect texture.

Note: Yacón syrup is a sweetening agent extracted from the tuberous roots of the yacón plant. You can find the syrup at health food stores or online at Amazon.com.

Recipe excerpted with permission from “Sweets in the Raw: Naturally Healthy Desserts” by Laura Marquis.

chris.ross@sduniontribune.com