healthy dessert

Soft and chewy healthy oatmeal cookies with applesauce, honey, raisins, and chocolate chips. No sugar! The best healthy cookie recipe.

Healthy Oatmeal Cookies

quick oats

white whole wheat flour

baking powder

cinnamon

salt

applesauce

unsalted butter

vanilla extract

honey

chocolate chips

raisins

walnuts

In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.

In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.

When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.

Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.

https://content.jwplatform.com/videos/HP3pbag3.mp4

Make your brownies healthier with this recipe. 




Healthy Brownies With Dark Chocolate & Avocado

all-purpose flour

vanilla chocolate

dark chocolate

tbsp coconut oil

(plus more to grease the pan) 1/2 cup walnuts

The Dr. Oz Show

Can chocolate cake ever truly be a healthy dessert? Yes it can, if it has no gluten, dairy, or refined sugar. Not only is this recipe delicious, it’s one that every baker should have in their arsenal. These dense and chocolatey mini cakes are easy to whip up, and have a light yet rich crumb with a puffed, crackly top that looks like a soufflé. Make sure to use creamy rather than crunchy almond butter to get the smoothest texture in your cake batter.

The sweetness in these cakes comes entirely from fruit and the addition of date syrup, which makes them approved for clean eating diets like paleo or Whole30.

Mini Chocolate Cakes for Clean Eating

apples

bananas

date syrup

eggs

almond butter

cocoa powder

tsp baking soda

espresso powder

tsp salt

Preheat the oven to 375ºF. Line a 12-cup muffin pan with paper liners. Peel, core, and chop the apple into large chunks. Add it to the blender along with other ingredients and blend on high speed until smooth. Divide the batter evenly among the prepared muffin wells and bake for 15 to 20 minutes. Once the tops are set and not jiggly, remove the pan from the oven and let cool.

Healthier Chocolate Chip Cookies

coconut oil

unsalted butter (softened)

sugar

brown sugar (packed)

almond flour

oat flour

baking soda

Place coconut oil and butter in large mixing bowl, beating to combine. Add sugars, mixing well then ad egg and vanilla. Stir well then add almond meal, oat flour, all purpose flour, salt, baking soda and chocolate chips. Stir until just combined. Cover and refrigerate overnight or at least 3-4 hours

Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a split liner. Use a small cookie scoop and place dough 1 inch apart onto baking sheet. Bake for 10-12 minutes, until baked through. Remove and let cool on baking sheet for 10 minutes before transferring. Enjoy room temperature.

A light and fluffy healthy smash cake with no butter, no oil, and no sugar. Most importantly (since this cake is meant to make a big mess on baby’s first birthday), this cake just requires five ingredients.This is an angel food style cake, so be sure to follow the instructions on beating the egg whites and gently folding in the dry ingredients so that the cake will rise high and be light and fluffy. This cake is best baked in a 5x3-inch pan (see the notes for other options).

Healthy Smash Cake for Baby's First Birthday

Cake Flour

Tbsp Granulated Sugar ((optional; see note))

Egg Whites, chilled ((from large eggs; reserve yolks for another purpose or discard))

tsp Cream of Tartar

Heavy / Whipping Cream

tsp Granulated Sugar ((optional; see note))

Berries ((optional))

Make cake: Preheat oven to 325°F. Set out a 5x3-inch round pan. Do NOT grease the pan. Place the pan on a sheet pan (just in case any batter spills out as it bakes).

If adding the optional sugar, whisk together cake flour and 3 Tbsp sugar in a small bowl. Set aside.

Using a hand mixer or in the bowl of a stand mixer with the whisk attachment, combine egg whites, cream of tartar, and vanilla. Beat on medium-high speed until the egg whites form soft, fluffy peaks, 3 to 4 minutes. (Note: This is the most important step in making this cake. Beat the egg whites until the entire mixture is opaque, white, and fluffy throughout. The peaks should stand up straight with a little bit of a curl at the top when you lift the beaters out of the mixture.)

Sprinkle the cake flour over the top of the egg whites. Use a whisk or spatula to gently fold the flour mixture in, being careful not to compress the fluffy egg whites.

Pour the batter into the springform pan. (Note: Fill the pan right up to the top, rounding it gently with a spatula to create a smooth surface.)

Bake until cake is set and the top is a light golden brown, 20 minutes.

Remove cake from oven and invert over a cooling rack or two glasses / cans. Allow cake to cool completely upside down (for at least 1 hour).

Run a knife around the edges of the cake to gently release it from the pan. 

Make whipped cream: Using a hand mixer or in the bowl of a stand mixer, combine cream with 2 tsp sugar (if using). Beat cream on medium-high until light, fluffy, and firm enough to spread over the top of a cake, 3 to 5 minutes.

Just before serving (and when the cake is completely cool), spoon whipped cream over top of cake. (Note: If you want an even more photo-friendly topping, you can transfer the whipped cream to a small ziptop / plastic bag. Seal the bag and then cut off one corner. Genty squeeze the whipped cream out over the top of the cake in billowy rounds.)

Top the cake with fresh berries, if you&#039;d like. Serve!

This decadent paleo molten chocolate lava cake is the perfect way to celebrate a special occasion with your favorite gluten-free or nut-free loved one!

Chocolate Lava Cake (Paleo, Gluten-Free)

ghee (or coconut oil, plus more for greasing the ramekins)

dark chocolate (70% cacao) (finely chopped)

sugar (or coconut sugar)

Diamond Crystal kosher salt

almond flour (or cassava flour)

keto confectioners sugar

coconut cream

raspberries

Heat the oven

Heat the oven to 425°F with the rack in the middle position. 

Grease the ramekins

Lightly grease four 6-ounce ramekins with ghee or melted coconut oil and dust with unsweetened cocoa powder. Make sure to tap out any excess powder!

Place ramekins on baking sheet

Set the ramekins on a rimmed baking sheet.

Melt the chocolate and ghee

In a double boiler—a.k.a., a bowl that fits snugly over a pot of simmering water (but doesn’t actually touch the water), melt the ghee with the chocolate, stirring frequently until smooth and shiny. Alternatively, you can use a microwave oven to melt the ghee and chocolate. Place them in a glass bowl and microwave on high in 30-second intervals, stirring in between, until smooth. It should take about 1 minute total. Set the melted chocolate mixture aside.

Beat the egg mixture

In a medium bowl, add the eggs, egg yolks, maple sugar, vanilla extract, and salt. Beat with a hand mixer on high speed or manually with a whisk until slightly thickened and pale, about 2 minutes.

Fold in the chocolate and flour

Fold the melted chocolate into the egg mixture, along with the almond or cassava flour. 

Mix batter

Mix well until uniform. The batter should thicken and take on the texture of chocolate pudding.

Divide the batter into the ramekins

Use a large ice cream scoop to divide the batter evenly into the prepared ramekins.

Bake the lava cakes

Flatten the tops of the cakes and bake for 10 to 12 minutes, or until the sides of the cakes are firm but the centers are soft.  Start checking at 8 minutes to make sure you don’t overcook them!

Air fryer instructions

Cooking in an air fryer? Air fry at 400°F for 7 to 9 minutes or until sides are firm and the center is jiggly!

Cool the lava cakes

Transfer the cakes to a wire rack and cool in the ramekins for 1 minute—no longer!

Unmold the lava cakes

Run a butter knife on the inside edge of each ramekin. Then, cover each cake with a small plate and carefully turn each one over and unmold. 

Add optional toppings and serve

Dust with Swerve confectioners sweetener (or regular confectioners sugar) or serve with whipped coconut cream and/or berries. Serve immediately!

https://content.jwplatform.com/videos/YnARpRNM.mp4

This decadent molten chocolate lava cake is the perfect way to celebrate a special occasion with your favorite gluten-free or nut-free loved one! It’s an easy, show-stopping dessert that's so much cheaper to make at home—and you can eat them in your sweatpants.

Chocolate Lava Cake (Paleo, Gluten Free, Nut Free)

These healthy peanut butter oatmeal bars are the perfect recipe for breakfast and dessert! It is vegan, gluten-free, refines sugar-free, and super easy to make. 

Peanut Butter Oatmeal Bars

peanut butter

maple syrup

oats

raspberry jam

Preheat the Oven to 350 F

Set 1/4 cup of the peanut butter aside....

Set 1/4 cup of the peanut butter aside. Then in a large mixing bowl, mix 1/2 cup of peanut butter with maple syrup and coconut oil together.

Add all the dry ingredients to the same...

Add all the dry ingredients to the same mixing bowl, oats, oat flour and baking soda. Mix everything well to form a dough. (Use your hand if needed)

Spray an 8x8 pan lined with parchment paper

Add 3/4 of the "oats" dough and press...

Add 3/4 of the "oats" dough and press down firmly with your hands. This will be the Crust layer

Bake the crust layer for 10 minutes. Then...

Bake the crust layer for 10 minutes. Then take it out of the oven and let it cool.

While the crust bakes, whip up a homemade...

While the crust bakes, whip up a homemade Raspberry Chia Jam (Find the recipe here). Or you can use store-bought Raspberry Jam.

Once the crust layer cools a little bit...

Once the crust layer cools a little bit (~10 minutes), spread the rest 1/4 cup of PB evenly on top of the crust layer

Then spread the raspberry jam on top

Lastly, Crumble up the rest of the dough evenly...

Lastly, Crumble up the rest of the dough evenly on top and add a handful of frozen raspberry 

Bake for an additional 25 minutes

Let it cool completely. Cut into squares. Enjoy!

This dark chocolate cashew butter tart is incredibly rich &amp; decadent with a chocolate gluten-free crust and a luscious filling of dark chocolate a cashew butter.   It’s like a health-ier, extraordinary Reese’s cup made dairy-free, gluten-free, and vegan!  Super easy and quick to make and made with wholesome ingredients!

Dark Chocolate Cashew Butter Tart

cacao powder

cashew butter

Tbsp coconut oil

tsp sea salt

dark chocolate chips

coconut milk

vanilla

In a bowl, whisk together the almond flour and cacao powder

In a separate bowl, mix together the cashew butter, coconut oil, maple syrup, and sea salt until well combined

Fold the flour mixture into the bowl with the cashew butter until there are no flour clumps

Press mixture firmly into a tart pan or pie dish, making sure to press into the sides of the pan

Bake for 12 - 14 minutes until the cust turns a darker brown color

Let crust cool while you make the filling

For the crust

Heat the chocolate chips, coconut milk, and cashew butter in a skillet over low heat (I recommend using a double boiler method to do this to prevent the chocolate from burning — place the skillet on top of a pot of simmering water while you stir the ingredients in the skillet. This provides indirect heat which makes for the perfect melted chocolate!

Once melted, remove from heat and stir in the vanilla and sea salt

Pour chocolate mixture into the tart crust. Give it a gentle shake at the end to level it all out

Place small dollops of cashew butter on top of chocolate and gently swirl with the tip of a knife (optional)

Transfer the tart to the refrigerator for 45 minutes to an hour until set

Slice and serve once set or store in an airtight container for up to a week

For the filling

You only need 4 ingredients to make this easy homemade healthy nutella! This rich chocolate spread is made with real hazelnuts, cacao powder, and sweetened with pure maple syrup. The perfect chocolate spread with HALF the calories as store-bought nutella.

Homemade Healthy Nutella (Just 4 Ingredients!)

Cup Roasted, Peeled and Unsweetened Hazelnuts (See Note 1)

¼ Cup Warm Water

¼ Cup Cacao Powder (can sub cocoa powder)

¼ Cup Pure Maple Syrup (or more to taste, See Note 2) (can sub coconut sugar)

Tbs Water if needed (See Note 2)

Optional: ¼ tsp Maca Powder

This easy, no-bake energy bites recipe is vegan, gluten-free, and bursting with lemon flavor! Dates, cashews, oats, lemon and poppy seeds are the main ingredients. Perfect healthy snack or dessert!

Lemon Poppy Seed Energy Bites

Medjool dates (pitted)

raw cashews

Tablespoon warm water

lemon juice

lemon

poppy seeds

food processor

Add dates to a processor and pulse a few times until dates are finely chopped.

Add oats, cashews, water, lemon juice, lemon zest, and salt. Process until the mixture resembles a sticky dough. If the dough is too wet, add some more cashews or oats. If the dough is too dry or crumbly, add more warm water 1 teaspoon at a time.

Transfer mixture to mixing bowl and fold in poppy seeds. Using a cookie scoop or spoon, scoop out mixture and roll into balls.

Leftovers keep 7-10 days in the fridge.

<em> These Vegan Lemon Bars are a refreshingly tart &amp; sweet dessert! A healthier take on the classic, they're made with only 9 healthy ingredients + Sugar-Free. </em>

Vegan Lemon Bars

Almonds

Rolled Oats

tbsp Ground Flax + 5 tbsp Filtered Water

tbsp Maple Syrup

Salt

Cashews, soaked for at least 4 hours*

Lemon Juice (about 3 lemons)

Lemon

tsp Vanilla Extract

¼ cup + 3 tbsp Maple Syrup

tbsp Arrowroot Powder

⅛ tsp Turmeric (Optional, for color only)

Vegan Powdered Sugar, for topping

Preheat the oven to 350F. Combine the Ground Flax, Water, and Maple Syrup together in a small bowl; whisk well, then set aside to let thicken for 5 minutes.

In the meantime, add the remaining crust ingredients to a high-speed blender and process over a low speed until finely ground. Add the thickened Flax “Egg”, then pulse until a thick dough forms.

Line a 9&#215;9” pan with Parchment Paper, then use your fingers to firmly and evenly press the Crust into the base of the pan. Bake in the oven for 10 minutes.

In the meantime, prepare the Lemon Bar filling by blending all ingredients in a high-speed blender until smooth and creamy. Use a spatula to evenly spread this mixture over the Base, then return the Lemon Bars to the oven and bake for 18-20 minutes. The edges of the bar will be slightly firm and pull away from the tin; the bars may look slightly runny in the center, but keep in mind that the mixture will thicken as it cools.

Let the bars cool completely in the baking tin, then use the parchment paper to cleanly remove them and transfer to a flat surface to slice into squares. Top with Powdered Sugar if desired, then serve and enjoy. Leftovers will keep at room temperature for up to 3 days, or in the fridge for up to one week.

Thanks for fabulous recipe. Are the almonds brown with skin on or blanched? Wonder which to use.... thanks again

Do you think it would make much of a difference to use quick oats rather than rolled oats?? What do you suggest? :)

Oh my these are TOO GOOD! We have a saying in our house “Caitlin never fails” because it’s true. These lemon bars hit the spot 😍 we added sliced limequat to the top for a sour kick and they were perfect. Thanks Caitlin!

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