Sometimes, we just want a dessert… Something sweet to satisfy a craving, BUT on the healthier side. Here are a few ideas that are tried-and-true.
Blog by W. Yvonne Silbernagel, CPM and Dawn Karlin, CPM
We still recommend moderation but these are some yummy treats….
Almond butter chocolate chip cookies
- 1 cup all natural creamy or chunky almond butter (use your favorite brand) – I prefer cashew butter but any nut butter works
- 1/3 cup honey or pure maple syrup
- 1 egg
- 1 teaspoon pure vanilla extract, gluten free if desired
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3.5 oz dark chocolate bar coarsely chopped and divided (use your favorite dark chocolate bar and chop it) sea salt, for sprinkling about 18 almonds for topping, if desired (not included in calorie count) I use Cacao bibs and almond slivers.INSTRUCTIONS
Preheat oven to 350 degrees F.
In a medium mixing bowl, beat together almond butter, honey (or maple syrup), egg, vanilla, baking soda, and salt until smooth and creamy; about 2 minutes. Fold in 1/3 cup of chocolate chunks. Drop tablespoon sized balls of dough onto a baking sheet lined with parchment paper, top each cookies with extra chocolate chunks and an almond if desired. Bake for 10-12 minutes or until cookies turn a slight golden brown underneath; they will be puffy! Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely. Repeat with remaining dough. Makes 18 cookies.
Paleo Peach Crisp – it is peach season in Oklahoma
- 5 cups chopped ripe peaches
- 3 tbsp coconut sugar
- 1 tbsp arrowroot starch
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 cup raw pecan halves
- 1/4 cup blanched almond flour or almond meal
- 2 tbsp maple syrup
- 2 tbsp coconut oil melted
- 1 tsp ground ginger optional
- 1/4 tsp sea salt
- I added slivered almonds to up the protein.
Preheat oven to 350 degrees F.
- In a large bowl, mix together all ingredients for the filling.
- Pour into an 8×8 baking pan or a 9-inch pie pan, and evenly spread out.
- Place the raw pecan halves in a food processor and pulse until crumbly.
- Add the rest of the ingredients for the crisp topping into the food processor and pulse together until sticky.
- Spread out this mixture evenly over the peaches.
- Bake in the preheated oven for 40 minutes, until the topping is golden brown and crispy.
- Serve with dairy free ice cream or coconut whipped cream.
- Store the leftovers in the refrigerator covered, for up to 3 days. The topping won’t be as crunchy after you store it, but you can bake it again until it gets crispy again.
5 Ingredient Muffins
- 1 cup almond butter
- 2 ripe bananas
- 2 large eggs
- 1 teaspoon vanilla
- 1 tsp. baking soda
Blend. Grease muffin tin. Pour batter into muffin tins
Cook for 12-15 minutes (muffins should be fluffy all of the way through and should not sink or settle)
Honey almond fudge cups
- 1 and 1/2 cups smooth almond butter
- 1/4 cup + 1 tbsp raw honey (substitute pure maple syrup for a Vegan option)
- 1 tsp pure vanilla extract
- 1/2 cup organic coconut oil melted and then cooled to almost room temperature
- Generous pinch of fine grain sea salt
- 2/3 cup chopped raw almonds
*Pinch more sea salt to top
- Line a 12 cup muffin pan with cupcake liners.
- In a medium mixing bowl, blend together the almond butter, honey (or maple syrup) and vanilla extract. Then whisk in the melted and cooled coconut oil until smooth.
- Stir in the almonds and the pinch of sea salt, then spoon the mixture evenly into the cupcake liners.
- Freeze for 15-20 minutes until firm, then enjoy!
Store leftovers covered and chilled in the freezer or refrigerator (for a softer creamier texture.) They’ll melt if left too long at room temperature! Makes about 14 generous fudge cups
5-Ingredient Crunchy Almond Butter Cups
- 16 ounces chopped dark chocolate
- 2 tablespoons melted coconut oil
- 1/2 cup almond butter
- 1/3 cup chopped almonds
- sea salt for garnish
- Add cupcake liners to a muffin tin. Set aside.
- In a bowl, add coconut oil and chocolate and microwave in 30 second increments until completely melted.
- Into each liner, pour a tablespoon of the chocolate. Place muffin tin in the freezer for 5 minutes. In a bowl, mix together almond butter with chopped almonds until smooth.
- Remove muffin tin from freezer and add 2 teaspoons of almond butter mixture into the center of each liner. Make sure to smooth out that layer before adding the melted chocolate.
Top the almond butter mixture with the remaining melted chocolate. Sprinkle with sea salt and freeze for 1-2 hours. Enjoy!
Coconut Cake with Lemon Curd, Strawberries and Whipped Cream (Grain Free, Paleo, Primal)…I’ll be honest, this takes more time but it is AMAZING!!!
For the Cake Batter:
- 1 cup coconut flour
- 1/2 teaspoon Celtic sea salt
- 8 large eggs
- 1 teaspoon baking soda
- 1/2 cup plain whole yogurt (or a coconut yogurt)
- 6 tablespoons unsalted butter or coconut oil , melted
- 1/2 cup honey (I used clover)
- 1 tablespoon vanilla extract
For the Lemon Curd:
- 8 tablespoons unsalted butter or 6 tablespoons coconut oil
- 1/2 cup honey (I used clover)
- 4 large eggs
- 3 large egg yolks
- 1/4 cup lemon zest (make sure the lemons are organic)
- 1/2 cup freshly squeezed lemon juice (about 6-8 lemons)
- 1/8 teaspoon Celtic sea salt
- 2 cups heavy cream or coconut milk , whipped
- 2 cups strawberries, tops removed, cut in half
- Preheat oven to 350ºF and adjust rack to middle position. Butter a 9” round cake pan and dust with coconut flour (this will ensure the cake doesn’t stick). Place all cake ingredients in the bowl of a food processor and blend until smooth. Pour batter into the buttered cake pan and bake for 40-45 minutes, or until just turning golden brown on top and a cake tester inserted in the middle of the cake comes out clean. Cool for ten minutes, then run a knife around the edges and invert onto a cake platter. Cool completely.
- Melt butter in a double boiler set over medium heat. Whisk together honey, eggs, yolks, zest, juice and salt in a large measuring cup. Slowly, while constantly whisking, pour in egg mixture and continue to whisk for 6-8 minutes until thick like pudding. Pour curd through a fine mesh sieve over a medium bowl, cover and chill in the refrigerator for 2 hours or until cold.
- Cut cake in half. Spoon half of curd mixture on top of bottom cake layer and spread evenly. Spoon half of whipped cream on top of curd and spread evenly. Top with 1 cup berries. Place second cake layer on top and repeat with curd, cream and berries, Serve.
Chocolate Avocado Cookies -haven’t tried it yet but on my list
- 1 ripe avocado about 1/2 cup mashed avocado
- 1/4 cup natural maple Flavored Sugar-Free Syrup or maple syrup (if not low carb)
- 1/2 cup nut butter peanut butter or almond butter (if paleo)
- 1 egg or chia egg if vegan
- 1/2 cup unsweetened cocoa powder
- 1/4 cup dark chocolate chips, no sugar added or choose your favorite one
- 1 teaspoon vanilla extract
- 2-3 drops liquid stevia drops
- Preheat oven to 180 C (360F)
- Cover a baking sheet with parchment paper. Slightly oil the paper with 1/2 teaspoon of liquid vegetable oil (coconut or peanut oil) . This will prevent the cookies to stick to the paper. Set aside.
- In a food processor, with the S blade attachment, add ripe avocado and sugar free maple syrup (or liquid sweetener you like). Process for 30 seconds until it forms a creamy avocado batter with no lumps.
- Stop, add egg, nut butter and cocoa powder. Process again for 30 seconds. Scrap down the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combine – no lumps.
- Transfer the chocolate cookie batter onto a mixing bowl. It will bit moist and sticky that is what you want. Stir in chocolate chips and vanilla – if used.
- Combine with a spatula until the chocolate chips are evenly incorporated. Test the batter and adjust with 2-3 drops of liquid stevia – only if you want a sweeter cookie. I did not add any to mine and my kids love them but if you have a sweet tooth I recommend few drops of stevia to make them sweeter. Add one drop at a time and see how it taste.
- Prepare a small bowl with warm water, dip a spoon in the water and use that spoon to sample some chocolate cookie batter from your bowl. The water will prevent the batter to stick too much to your spoon.
- Spoon the chocolate batter onto the baking sheet – I used another spoon to push the batter out of the first spoon. Use a silicon spoon or spatula to flatten the cookie into a cookie shape. The batter won’t stick onto silicon which makes it easier to spread.
- Repeat until you form 6 jumbo cookies. Those cookies won’t spread so you don’t need to leave more than half thumb space between each.
- Sprinkle extra chocolate chips on top of each cookies if you like.
- Bake for 12-15 minutes or until the centre is set.
- Cool down 5 minutes on the baking sheet then transfer onto a cooling rack to cool down.
Store the cookies in the fridge for up to 5 days in an airtight container