Belly Fat Burning Desserts

By Jared DiCarmine On May 19, 2011 Under Nutrition For Fat Loss

If you haven’t been paying attention recently, I’m currently dieting down right before summer because I put a little too much belly fat on when I went away on vacation and when I came home. You can check out my current fat loss diet here to catch up and how I can cheat on my diet and still lose weight. But let me reiterate, it’s strategic cheating, not an all out binge fest for days on end.

Also, if you want more information or an entire system on how to properly cheat on your diet, then check out this post I did about Joel Marion’s Xreme Fat Loss Diet 2.0 program.

Okay, now that we got that out of the way, lets talk about some belly fat burning desserts. These are specifically my recipes that I’ve taken and adapted. I also had a lot of help from a client of mine who is a baking machine and loves to experiment with different recipes.

Since I can have a cheat meal every Saturday and only allow myself one hour to eat everything I want, I planned out my attack a few days before. And this is what I came up with…

High Protein Snacks

Yummy Yummy In My Tummy :)

On the left we have amazing tasting Carrot Cake with cream cheese frosting, above that we have dark chocolate truffles, to the right is dark chocolate brownies and next to the brownies are chocolate chip cookies!

Once 6 p.m. hit, I digged in and didn’t let up. But I have to admit after about 30  minutes my joy turned to pain and discomfort. I couldn’t do it anymore and had to give up. I only ate half the Carrot Cake, 5 brownies, I finished the chocolate chip cookies and had 5 truffels. Oh and I also included a pint of Ben & Jerry’s ice cream.

But the cool part about all these desserts was that none of them were made out of the classic sugar and flour and belly fat producing ingredients you always see.

For the carrot cake, we substituted regular flour with almond flour. Low carb, high in fiber and healthy fats. For sugar we used Splenda. For the cream cheese frosting, we used low fat cream cheese, Splenda and a some pure vanilla extract. So in all actuality, you could eat this tasty dessert any time when you need something to satisfy your sweet tooth without worrying about the extra carbs.

The truffles were made with dark cocoa 65% which gave it a nice bitter taste. I found the darker the chocolate, the healthier it is. No milk chocolate was used in any recipe. Plus dark chocolate has a ton of healthy antioxidants, fiber and is low in carbohydrates. There’s not much sugar if you ever look on the back of a label.

The truffles were also made with coconut oil and coconut milk. Both of these are so much healthier for you and contain heart healthy fats, specifically medium chain trigylcerides and the saturated fat Lauic Acid.

The brownies were made with the same ingredients as well. Almond flour, dark cocoa, eggs, Splenda, etc…

I guess the whole point of this post is to show you that if you want to eat dessert or love to bake desserts, that they can be healthy. You don’t have to use blanched flour, sugar, sticks of margarine or butter. You can easily substitute these ingredients with much more healthier versions such as using almond flour, smart balance omega 3 enriched butter, omega 3 enriched eggs, Splenda or Stevia and 65-75% cocoa.

If you like chocolate, then I’ll leave you with the recipe for the truffles.It’s so simple even I could make them and I’m not that great around the kitchen. Thank god for George Foreman and his grill!

Coconut Milk Chocolate Truffles


  • 1, 14 oz can coconut milk
  • 2 tbs coconut oil
  • 500 grams 65% coco solids
  • Cocoa powder

Cooking Directions:

Pour the coconut oil and coconut milk into a saucepan stirring in medium heat. Let the mixture come to a boil then remove from heat. Add the chocolate pieces to the mixture until it is melted then transfer to a bowl. Let sit in the refrigerator for 2-3 hours until it thicken. Be aware to stir casually the mixture throughout the time period.

After time has elapsed, remove the bowl and let it sit at room temperature until it reaches a clay like consistency. Scoop the mixture out one by one with a small spoon and roll into a ball. Feel free to dust cocoa powder or assorted nuts.

**Note: The next recipes I do, I want to experiment with adding protein powder to these mixes to bump up the protein content even more. I think the these desserts would still taste the same and have a good consistency, but I’ll never try and eat all of them again at the same time.

I’ll stick my classic Chinese Food and pint of Ben & Jerry’s.

Enjoy! And please click the “LIKE” button at the end of this article and share it will all your friends!

 Ps. If you liked this, then grab your Free copy of my Blowtorch Belly Fat Video Series. Just click here now.


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