Hawk Talk

Sinless Indulgences

By Aly Rutherford

In the headessertst of the moment, it seemed right. It was everything you wanted, and it appeared to you that all your happiness was vested in that all-too-convincing temptation, despite that nagging conscience that was already evaporating rapidly. You soar and transcend the regular limits of human sensory, and for a time, life is pure bliss. Then, abruptly, the scene turns awry as the remorse sinks in, and a dreadful perception takes over your reality. All of that innocence and willpower you’ve maintained thus far—GONE. What’s happened, what have you done?

Dessert. That’s what.

We’ve all been there—that pitiful post-high depression that comes when indulging is done and regret remains, especially after committing so much time to eating clean and healthy. It may seem as though it’s all out the window and you’re back at square one—but hey, not so fast! There’s hope, even still.

For one, treating yourself on the occasion is never a bad thing, and it’s different for every soul. After interviewing a random selection of students from campus, a variety of desserts ended up in the repertoire of sinful goodies: red velvet cupcakes, brownies, ice cream, milkshakes—you name it!

Now, imagine bridging the gap between these delights and wholesome eating… It really isn’t too good to be true!  There are countless blogs and websites dedicated to this cause, and a little bit of internet scouring can lend a lot of resources to the hungry health-freak in need of a splurge with a conscience. Some of my favorites include:




All of these contributors have one main, central theme, that is—you guessed it—exchanging processed and refined ingredients for those of a healthy and nourishing nature. Infamous white flour is substituted with protein-and-fiber-packed nut meals and coconut flour; anti-nutrient filled, unnaturally created white sugar is replaced by antioxidant rich honey, chicory-root extract, unadulterated maple syrup, and raw coconut sugar; and man-made, synthetic canola and vegetable oils make way for mother-nature’s beneficial and healthy fats with coconut oil, raw butter, and avocado. Like always, the meats—namely eggs, because these are desserts we’re talkin’—are optimally range-free and organic at best. The end result is lower-carb, higher-satiety inducing, health-giving sustenance for the heart!

Rest assured flavor isn’t compromised and you can still have peace of mind; it’s the best of both worlds! Even those who don’t experience an “eater’s remorse”—like student Gaddy Cabranes, who “just accepts it”, or Megan Smith, whose approach to resolve is just eating more—can eat these treasures and appreciate what tastes like the real deal!  

Here are two tried and true brownie recipes to guiltless satisfaction; let the healthy experimentation begin!

Sweet Potato Paleo Brownies(courtesy of mypaleolife.com)


  • 4 oz Dark chocolate
  • 2 med Sweet Potatoes, boiled purple or red skinned firm fleshed
  • 1/4 cup Unpasteurized Local Honey
  • 3 Eggs
  • 1/4 cup Cocoa Powder
  • 1 tbsp Vanilla
  • 1 tbsp Coconut Flour
  • 1 tbsp Coconut Oil
  • 1 tsp Baking Soda
  • 1/2 tsp Salt


  1. Melt the dark chocolate in the coconut oil in either a double boiler, a steel or glass bowl over a pot of boiling water or in the microwave. I generally use the microwave at 30 second bursts , stir repeat until melted (usually in 1 1/2 minutes)
  2. Puree the sweet potato in a food processor until smooth, making sure there are no lumpy bits.
  3. Add in all of the other ingredients, and mix until very smooth and creamy.
  4. Transfer the batter to an oiled 8×8 or a 6×11 baking dish.
  5. Bake at 325 degrees for 35 – 40 minutes. Check for doneness by inserting a wooden skewer into the middle and seeing if it comes out clean. If not cook for another 5 minutes and test again.


Gluten Free Brownies (courtesy of http://foodandyogaforlife.blogspot.ca)

I also made these with half butter and half coconut oil. There was a texture difference but was still great.

1/2 cup almond flour

1/3 cup cocoa powder

1/4 teaspoon baking powder

1/8 teaspoon sea salt

3/4 cup coconut sugar

1/2 cup butter, melted, unsalted

2 eggs 1/2 teaspoon vanilla

1/3 cup chopped walnuts

1/4 cup dark chocolate chips

Preheat oven to 350F. In a bowl whisk together the flour, cocoa, baking powder and salt. In a separate bowl beat the coconut sugar and melted butter. Add the eggs and vanilla and whisk again. Add the dry mixture to the wet and beat until combined. Fold in the walnuts and chocolate chips. Pour into a greased 8×8″ pan. Bake for 20 minutes. Cool before adding frosting.



This entry was posted on March 26, 2013 by .
March 2013
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