3 Healthy Holiday Dessert Recipes
If you want to stay healthy this holiday season, while still indulging in some tasty desserts, look no further. There is a way to satisfy your taste buds without racking on the pounds. When the New Year comes, your waistline will thank you – and make it easier to jumpstart your resolutions.
Whether you are bringing this dessert to a holiday party, a family get together or simply for your own enjoyment, these desserts will become an absolute staple in your holiday traditions. Check out three awesome, healthy dessert recipes for this holiday season.
1. Peanut Butter Balls
Oh She Glows’s vegan peanut butter balls are no-bake and gluten-free, but you won’t even taste the difference. Forget the butter and powdered sugar, this delicious dessert uses healthy sweetener instead.
- 1 cup 100% natural peanut butter (smooth or crunchy)
- 3.5-4 tablespoons pure maple syrup, to taste (see note)
- 2-3 tablespoons coconut flour (I used 2)
- fine grain sea salt, to taste (I used ¼ teaspoon)
- 6 tablespoons gluten-free rice crisp cereal
- ¾ cup dark chocolate chips (I use Enjoy Life)
- ½ tablespoon coconut oil
Directions: Stir the jar of peanut butter well before using. In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens. Stir in the coconut flour until combined. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. If it’s too dry, add a touch more syrup. Add salt to taste and stir in the cereal.
Shape into small balls. In a small pot, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth. With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and place the ball on a plate or cutting board lined with parchment. Repeat with the rest. Place balls in the freezer for around 6-8 minutes until mostly firm. Freeze the balls for another 10-15 minutes, until the chocolate is set.
2. White Chocolate Holiday Bark
Health.com’s white chocolate holiday bark contains heart-healthy antioxidants from the dried cranberries and almonds, making this a healthier option than other desserts. In addition, the unsweetened coconut saves you a few calories. Enjoy!
- 1 cup sliced almonds
- ¼ cup unsweetened coconut
- 1 cup oven-toasted rice cereal
- 1 cup dried cranberries
- 1½ pounds good-quality white chocolate, chopped
- 2 teaspoons vegetable oil
Directions: Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper, and set aside. Spread the sliced almonds and the unsweetened coconut in an even layer on the baking sheet. Toast 5-8 minutes or until coconut just begins to brown. Remove baking sheet from the oven, and let cool. In a large bowl, combine almonds, coconut, rice cereal, and dried cranberries.
Reserve about ¼ cup of the mixture, and set aside. Place chopped white chocolate and 2 teaspoons vegetable oil in a large heatproof bowl, and set over a medium saucepan of simmering water. Stir with a spatula until the chocolate is completely melted. Remove the chocolate from heat, and fold in the almond mixture. Spread mixture evenly on parchment-lined baking sheet. Sprinkle on the reserved ¼ cup topping. Refrigerate for about 30 minutes or until the chocolate has completely set. Break the bark into small pieces, and serve.
3. Lemon Cream Pie
One Green Planet’s vegan lemon cream pie is mostly raw and sugar-free, but tastes completely delicious. Perfect for those with nut allergies, as it is nut-free. Guarantee your guests won’t even know it’s so healthy! This needs a food processor to make, but if you don’t have one, purchase one of these healthy options for pie crust.
Raw Pie Crust:
¾ cups pitted Sayer dates
dash coarse sea salt
2 cups (reduced fat) shredded coconut
1 tablespoon extra virgin olive oil
½ teaspoon cinnamon
1 tablespoon chia seeds
1 tablespoon maple syrup (or sub agave nectar to make raw)
Raw Lemon Curd:
⅔ cup fresh squeezed lemon juice
2 tablespoons chia seeds
1 tablespoon ground flax
2 cups boiling water
- 2 tablespoon raw honey(or sub agave nectar to make raw or maple to make it vegan)
- 3 tablespoon maple syrup (or sub agave nectar to make raw)
- dash coarse sea salt
- ½ teaspoon cinnamon
- 1 tablespoon of fresh lemon zest
food processor mixture
Raw Lemon Cream Pie Filling:
Prepared lemon goop from part 1
½ of the thick Cream skimmed off the top of a 400ml can organic coconut milk, chilled (in fridge) at least 24 hours to separate
1½ tablespoons maple syrup
pinch coarse sea salt
½ teaspoon cinnamon
1 teaspoon evoo
2 tablespoons chia seeds
4-5 tablespoons liquid Creamed Coconut (I use Let’s Do Organic Creamed Coconut)
1 squeeze lemon juice
1 teaspoon maple syrup (or sub agave nectar to make raw)
Directions: Raw Pie Crust: Combine all ingredients in food processor until crumbly. Pour crumbly mixture into a pie pan and press into the bottom and sides evenly with your hands or the back of a spoon. Store in freezer for 15 minutes before filling.
Raw Lemon Curd: Combine water, flax, and chia in a bowl. Let gel about 20 minutes. Juice your lemons. Grab your food processor. Add the lemon juice. Add Part II ingredients to the juice in the blender and blend on high to combine until frothy. Put in the food processor and blend on high for a few minutes. The mixture should now be slightly thickened and opaque. Strain into a bowl. Discard anything the strainer catches. Cover the strained mixture with tinfoil and refrigerate a few hours or overnight.
Raw Lemon Cream Pie Filling: Chill a metal mixing bowl in the freezer for five minutes. Open the chilled can of coconut milk and scoop out the cream from the top, leaving the liquid in the can. Add the cream to the chilled bowl. Add the other ingredients and beat on high with an electric mixer until mixture resembles whipped cream. Transfer half the mixture to another bowl. Add the lemon good to the original bowl and beat together on high speed. Gently blend in the remaining cream to the mixture 1 tbsp at a time.
Add the chia seeds and beat until the mixture is creamy and foamy. Put the bowl in thee freezer. Place the sealed package of creamed coconut in a bowl of hot water for 5 minutes until the mixture liquefies. Open the package and pour 4 or 5 tbsp of the creamed coconut into the bowl of frothy lemon mixture from freezer. Add the lemon juice and maple and beat the mixture on high speed until with and creamy. Pour mixture into your frozen pie crust and place the pie in a level spot in your freezer to set. Top the now chilled pie with fresh coconut whipped cream and extra lemon zest and serve.
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