By this time of the year, everyone is sick of sugary sweet desserts and snacks…me included. But, that doesn’t mean I don’t want to satisfy my sweet tooth every now and then….without the guilt! Here are some simple, healthy dessert recipes for you to enjoy without packing on the pounds with sugar and simple carbs. Hope you enjoy!
14 Simple Healthy Dessert Recipes – Enjoy!
- Peanut Butter Cups (adapted from Mark Hyman’s recipe)
Prep: 30 min Serves: about 10 (may vary)
Bottom layer
- 2T coconut oil
- ¼ cup smooth peanut butter
- ½ tsp pure vanilla extract
- 1T honey
- ¼ cup unsweetened cocoa powder
Top layer
- 2T coconut oil
- ½ cup smooth peanut butter
- ½ tsp pure vanilla extract
- 1T honey
In one bowl combine all ingredients from the bottom layer until smooth. Pour a thin layer into small baking cups. Put tray in freezer or fridge for 20 minutes. Meanwhile, combine all ingredients for the top layer until smooth. Once chocolate layer is solid, pour your new mixture on top of the chocolate for a peanut butter top. Put back in fridge until firm. Store in refrigerator or they will melt. Enjoy cold.
- Baked Peach with Whipped Cream
Prep: 15 min Serves: 2
- 1 peach cut in half, pit removed
- ½T butter
- ½ cup whipping cream
- ½ tsp pure vanilla extract
- 2T pre-sliced raw almonds
- Optional: dash of cinnamon
Preheat oven to 350°. Place halved peaches facing up on baking sheet. Evenly place the butter on each half. Bake for about 25 minutes, until they are browned. Keep an eye on them so they do not burn though. While the peaches are baking, in a mixing bowl, add whipping cream and vanilla extract. Mix on high until you have whipped cream. Set aside in refrigerator until peaches are done.
Once peaches are done, top with the whipping cream and sliced almonds. Optional: add cinnamon
- Coconut Ice Cream (adapted from Paleo Leap)
Prep: 15 min Serves: 4
- 1 can full fat coconut milk
- 4 egg yolks
- 4T pure vanilla extract
- ½ cup chopped raw almonds, pecans or pistachios
~Read through the full recipe beforehand~
You will need an ice cream maker for this recipe. Simmer water in a pot and place another pot on top to create a double boiler. Keep the bottom pot at a simmer through the whole process of this recipe until you form the custard. In the top pot, add coconut milk and vanilla extract. Let sit until hot (not to a boil). In a separate bowl, whisk the egg yolks together. Then, slowly add some of the hot coconut milk mixture to the eggs until all is combined. Go slow to ensure you do not cook the eggs. Pour the egg yolk and coconut milk mixture back into the top pot of the “double boiler” you made. Whisk continuously for a few minutes until the mixture forms a thick custard. Remove from heat and let cool in refrigerator for 30-45 minutes.
Put cold mixture in your ice cream maker and follow instructions until smooth ice cream consistency is achieved. Store in freezer. Serve with the raw, chopped nuts sprinkled on top.
- Fruit & Veggie Ice Pops
Prep: 15 min Serves: 4
- ½ green apple, cored
- 1 full lime, peeled
- 1 large handful of spinach
- ½ inch fresh ginger, peeled
- ½ ripe banana
You will need a high powered blender and ice pop molds for this recipe.
Add all ingredients to blender. Blend on high until completely smooth. Poor into ice pop molds. Freeze for at least 3 hours before eating.
- Fried Bananas
Prep: 5 min Serves: 2
- 2 bananas, peeled (slightly green)
- 2T coconut oil
- Cinnamon to taste
In a large frying pan, heat coconut oil on medium high heat. While pan is getting hot, slice bananas to about ½ inch thickness. Place sliced bananas in hot pan and fry until they are golden brown (just a couple minutes on each side).
Remove from heat when done and sprinkle with cinnamon to taste.
- Candied Walnuts
Prep: 5 min Serves: 4
- 1 cup raw walnuts, chopped or whole
- 1 tsp cinnamon
- 2T coconut oil
- 1T honey (optional)
- Salt to taste
In a medium hot frying pan, add coconut oil, walnuts, salt and cinnamon. Cook until toasted, about 10 min. In the last couple minutes, add the optional honey for a sweeter taste.
- Watermelon Lime Sorbet (adapted from Food For My Family)
Prep: 15 min Serves: 8
- 1 cup filtered water
- ¼ cup sugar of your choice like honey, coconut palm sugar or other
- 6 cups frozen cubed watermelon
- 1/3 cup fresh squeezed lime juice
Cube and freeze watermelon the day before.
Create a syrup by boiling water with sugar until fully dissolved. Remove from heat and let cool. In a high powered blender, mix all ingredients until smooth. Don’t over blend otherwise it may melt. Serve immediately and enjoy!
- Oat, Coconut, Chocolate Delight
Prep: 5 min Serves: 2
- ¼ cup shredded coconut flakes
- ½ banana
- ½ cup uncooked oats
- 2T dark chocolate (at least 70% cocoa)
Mash banana with a fork, set aside. Grate a dark chocolate bar on a cheese grater to get small flakes. Mix all ingredients together and serve raw.
- Mexican Chocolate Mousse (adapted from Cook Eat Paleo)
Prep: 5 min Serves: 6
- 2 ripe avocados
- ½ cup cocoa powder
- ½ cup full fat coconut milk
- ¼ cup honey (or to taste)
- 1tsp cinnamon
- 2tsp pure vanilla extract
- ¼tsp ground ancho chili (or to taste)
Combine all ingredients in a food processor or high speed blender until smooth. Let set in refrigerator for at least 30 minutes and enjoy.
- Pumpkin Pie Mousse
Prep: 5 min Serves: 4
- 1 can organic pumpkin pie filling
- 1 can full fat coconut milk
- 1T pumpkin pie spice mix (or to taste)
- Optional: Sweetener of your choice to taste
Mix all ingredients until fully combined. Chill for at least 30 minutes and enjoy.
- Peanut Butter Mousse
Prep: 5 min Serves: 4
- ½ cup organic plain Greek yogurt
- ½ cup organic smooth peanut butter
- 1T full fat coconut milk
Mix all ingredients together until smooth.
- Frozen Yogurt Ice Pops
Prep: 5 min Serves: 3
- 1 cup organic plain yogurt
- ½ cup fruit of your choice
- 2 dates
You will need ice pop molds for this recipe.
Combine all ingredients and blend on high until smooth. Pour mixture into ice pop molds, freeze until solid (about 4 hours).
- Sweet Potato Pie (adapted from Skinny Girl Dish book)
Prep: 15 min Serves: 6
- 2 cups cooked sweet potato, mashed
- 4 egg whites, beaten until peaks are starting to form
- 1tsp pure vanilla extract
- 2tsp apple pie spice
Preheat oven to 350°. In a bowl, stir together the sweet potatoes and 1/3 of the beaten egg whites until full combined. Then fold in another 1/3 until combined, and finally do the same for the last 1/3 of the egg whites.
Evenly pour the mixture into small ramekin dishes & place into hot oven. Bake for 30 minutes. They should be slightly firm to the touch when ready. Serve immediately.
- Banana Bread (adapted from Primally Inspired)
Prep: 15 min Serves: 12
- 4 very ripe bananas, mashed
- 1/3 cup coconut oil
- 4 eggs
- 1tsp pure vanilla extract
- 1 ½tsp cinnamon
- ½ cup coconut flour
- 1tsp Original Himalayan Crystal Salt
- Optional: 1/3 cup raw walnuts
Preheat oven to 350°. Lightly grease a bread pan with coconut oil. Mix all ingredients together until well combined. Add mixture to the greased bread pan. Bake for 30-35 minutes. The top will be golden brown.
