Healthy recipes to combat a sweet craving

Unfortunately, one of the most common symptoms of hormone imbalance is experiencing a food craving. That means your body is going through somewhat of a signal mix up, sending false information to the brain about the need for a sugary pick-me-up.
Hormone imbalance leads to low serotonin and/or low blood sugar levels. When the brain is notified about this deficiency, it automatically triggers a desire to replenish the body with sugar or carbohydrates, which results in the need to curb your craving and eat all of the sweets you can get your hands on. By fueling your body with these carbohydrates, a burst of serotonin is released. This gives you only a moment of satisfaction, which is usually what leads to binging, to curb the cravings. The more refined sugars and processed foods you feed your body, the more you crave them, thus leading to weight gain and poor health. But what if there was a way to feed those sweet cravings caused by hormone imbalances without filling your body with sugary toxins? Fortunately, there are many sweet recipes that use raw, natural ingredients that can help you satisfy your sweet tooth. It is only fair to eat the natural substance of earth, but only enough to please yourself.

~ Proverbs 25:16

“Have you found honey? Eat only what you need, That you not have it in excess and vomit it.”

Save these natural recipes for the next time you experience a sweet craving that needs to be satisfied:

1. Almond Butter Fudge

This recipe from Kim Wilson's "Everyday Wholesome Eating … In the Raw" makes the perfect treat and requires zero baking.

Ingredients:

• 2 cups almonds
• 14 dates – pitted
• 1/4 cup raisins
• 1 tablespoon good oil
• 2 tablespoons honey
• 1/4 teaspoon sea salt

Directions:

Blend all ingredients together in a food processor until it reaches a smooth consistency. Press into pan, cut into squares and let set in the refrigerator until serving. Enjoy!

2. Lemon Squares

Kim's tasty take on lemon squares makes the perfect treat when you're craving something sweet.

Ingredients:

For the crust:

• 1/2 cup dates – pitted
• 1/2 cup pecans
• 1/2 cup walnuts
• 3/4 cup almonds
• 3 tablespoons honey
• 3/4 cup shredded coconut
• 1 pinch sea salt

For the topping:

• 1 1/4 cup dates – pitted
• 3/4 cup walnuts
• Zest of 1 lemon
• Juice of 1 lemon
• 1 pinch sea salt
• 1 teaspoon psyllium powder

Directions:

First, you'll need to prepare the dates and walnuts for the topping by letting them soak in water for 2 hours. Once the time is up, chop up the almonds for your crust in a food processor. Gradually add remaining crust ingredients and mix until well combined, the end result should have a dough-like consistency. Press combination into an 8x8 pan and begin your topping. Add all topping ingredients to the food processor and mix until smooth. Then, spread onto crust and sprinkle topping with coconut. Let set until ready to serve.

3. Sweetheart Cake with Fudge Frosting

Craving a chocolate dessert? Try our own Sweetheart Cake recipe that uses carob powder as a healthy alternative for cocoa.

Ingredients:

For the cake:

• 3 cups walnuts – soaked overnight, drained and dried
• 1 cup raw, unsweetened carob powder
• 1 cup Medjool dates – pitted
• 3 tablespoons ground flaxseed
• 1/4 vanilla raw bean – ground
• 1/4 teaspoon unrefined sea salt
• Zest of 1/2 orange

For the filling:

• 1/2 cup raspberries – fresh or frozen
• 1/4 cup Medjool dates – pitted

For the frosting:

• 1/3 cup soft Medjool dates – pitted
• 1/3 cup raw carob powder
• 1 tablespoon ground flaxseed
• 1/4 cup raw, unfiltered honey
• 1 medium avocado – peeled and pitted

Directions:

First, combine all cake ingredients in the food processor until mixed well. Mold into desired stackable shapes and set aside.
To make the filling, blend raspberries and dates until the combination reaches a creamy consistency. Apply a generous layer to the top of your first cake and top with the second cake. Now, it's time to prepare your fudge frosting. Place frosting ingredients in processor and mix until combination reaches a smooth consistency. Coat cake in raw frosting and serve immediately, or let set in refrigerator for later!