Category: Healthy Desserts

Healthy Dessert Recipes

Vegan Birthday Ice Cream Cake (V, DF, GF)

- littleadaptsbyjax@gmail.com

I have been making this ice cream cake ever since I got my first Pampered Chef Cookbook as a kid! It was a staple at all of our family birthday parties growing up and is always a big hit every time I’ve made it since then! As my dietary preferences and lifestyle changed, so did the ingredients in this cake. I now make this cake for my boo and my babies using products that are made with real ingredients and are dairy-free and gluten-free. This in no way compromises the taste of this amazing, delicious cake. The best part? You don’t have to be a chef to make it. It just requires a springform pan, some chopping, assembly and refreezing. Save this recipe for your next celebration – trust me 🙂


Vegan Birthday Ice Cream Cake (V, DF, GF)
 
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Serves: 10-12 people
Ingredients
Instructions
  1. Take the ice cream out of the freezer to thaw and place the cookies in a food processor. Use the pulse button to chop up the cookies, but not turn them into dust. You will do it multiple times for a few seconds at a time until they are chopped into small pieces to keep some crunch in the crust. Place the cookie crumbs into a small bowl.
  2. Now melt the vegan butter or coconut oil in the microwave for about 15-30 seconds until it is completely melted. Pour the melted liquid over the cookie crumbs and stir until well combined. Make sure that all of the cookie crumbs are coated so that the crust can harden together in the freezer. If it looks dry, melt another tbsp of butter or coconut oil and add to the bowl until everything is coated well.
  3. Pour the cookie mixture into the bottom of the 9 inch springform pan (must use a springform pan or it will be very difficult to serve!) and evenly distribute it on the bottom of the pan using a spatula. Then press it down so all of the cookies will harden together to create a crunchy crust. Place back into the freezer for 10-15 minutes.
  4. Once the crust has hardened, take the pan out of the freezer and start spreading half of the ice cream over the crust with a spatula. Be gentle as you don’t want to pull any of the crust up!
  5. Once the first layer of ice cream is down, sprinkle the candy evenly on top of the ice cream and then gently press the candy into the ice cream with the spatula so it doesn’t get moved around when you put another layer of ice cream on top.
  6. Add the rest of the ice cream on top until it’s even and all of the candy is covered. Place back into the freezer for at least 45 minutes to refreeze together. I recommend doing this before the party starts so it’s firmed up and all you have to do is ice it before serving!
  7. Take the cake out 10 minutes before serving and run a butter knife around the edges of the cake and release the spring on the pan to remove it from the cake. Spread the coconut whip cream all over the cake and top with sprinkles. Enjoy!
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Notes: For any leftovers, keep in the freezer in an airtight container for up to 2 weeks. 

Enjoy and don’t forget to tag me as I love seeing your creations 🙂

With Health + Happiness Always,
Jacquie

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No Bake Fudge Brownie Bites (Nut-free!) (V, DF, GF, NF)

- littleadaptsbyjax@gmail.com

One of my all time fave desserts is a BROWNIE! However, many of my friends + clients have nut allergies so I wanted to make this recipe nut-free, especially for them. The combo of tahini and oat flour is truly delectable and as always these bites are the perfect energy boost, snack and dessert to satisfy your every need. The best part? All you need is a bowl, a spatula, a measuring cup + tablespoon so it’s an easy clean up. Happy snacking!


No Bake Fudge Brownie Bites (Nut-free!) (V, DF, GF, NF)
 
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Serves: 15 balls
Ingredients
Instructions
  1. Add all ingredients except chia seeds + chocolate chips into a large bowl and mix with a spatula.
  2. Once well combined, fold in chia seeds + chocolate chips. Then roll into small balls about the size of a golf ball.
  3. Store in an airtight container in the fridge for 2 weeks or the freezer for up to a month. Enjoy!
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Don’t forget to tag me if you make it 🙂

With Health + Happiness Always,

Jax

PS – Looking for a reset before summer? Check out my FREE 3 Day Real Food Detox to feel your best!

Apple Pie Cookies (V, DF, GF)

- littleadaptsbyjax@gmail.com

 

 

 

 

 

 

 

 

 

 

 

 

 

Happy Fall Y’all! If you’ve tried my banana breakfast cookies, then you’ll LOVE these apple pie cookies. They are just as delicious and nutritious, but are packed with all the fall feels you are looking for. As always, they are the perfect breakfast cookie, snack or dessert and it’s another recipe that your kids will love to make with you and eat!

Apple Pie Cookies
 
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Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. Place the water + ground flax seed into a small bowl + whisk. Then let it sit for 5 minutes.
  2. In a large bowl, mix wet ingredients together: apple sauce, almond butter, flax egg + maple syrup.
  3. Then add in oats, cinnamon, and baking powder until well combined.
  4. Fold in apples and pecans.
  5. Using a spoon or ice cream scooper, place batter onto baking tray.
  6. Bake for about 15 to 17 minutes until edges are browned. Make sure to rotate trays halfway!
  7. Cool on baking rack for 10 minutes + enjoy! Keep in the fridge for up to 2 weeks.
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Don’t forget to tag me if you make them 🙂

With Health + Happiness Always,

Jax

Vegan Milky Ways (GF, DF, V)

- littleadaptsbyjax@gmail.com

I created this recipe back in October 2021 because I had been wanting to “little adapt” my favorite candy bar – the Milky Way – for a long time. However, I only shared it on IG when it really needed to live on my website so more beautiful humans like you can find it 🙂 Let me tell you – THIS RECIPE IS FIRE and it’s here just in time for Halloween! Happy treatin’ yo’self this month!

Vegan Milky Ways (GF, DF, V)
 
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Serves: 1
Ingredients
Chocolate Layer
Nougat
Caramel
Instructions
  1. Line 8 x 6 pan w/ parchment paper, place chocolate chips and coconut oil in a glass measuring cup. Heat the chocolate in 30 sec increments in a microwave and stir until fully melted.
  2. Pour half of the chocolate on the bottom of the pan, evenly, and place the pan in the freezer. Set rest aside.
  3. Prepare nougat by adding marshmallows and water to a microwave bowl. Heat for 30 sec, add the cacao powder and stir softened marshmallows. Continue to heat in 30 sec increments until you have a creamy light brown marshmallow consistency.
  4. Take the pan out of the fridge and spread nougat on top of the chocolate layer with a spatula. Leave room on sides for the top layer of chocolate to run over and seal edges. Place back in the freezer while you make the caramel layer.
  5. Heat a pan on low heat and add almond butter, maple syrup and vanilla extract. Continuously mix with a spatula until all ingredients are combined.
  6. Take the pan out of the freezer and add caramel layer. Again, leave room on the sides. Place the pan back in the freezer and leave for 3-5 minutes.
  7. Finally, reheat the remaining chocolate and coconut oil and take the pan out of the freezer a final time. Pour melted chocolate over the top and fill in the sides.
  8. Place the pan in the fridge for 10-15 minutes to let the chocolate harden. Take out of the fridge and cut into slices. Enjoy!
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Love, Jax

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Frozen 4th of July Coconut Yogurt Bark (GF, DF, V)

- littleadaptsbyjax@gmail.com

Happy July! Now that it’s HOT, it’s time for a cooling treat to celebrate this country’s independence day. I eat coconut yogurt bowls on the regular, but this recipe takes it up a notch and makes me feel like I’m eating delicious frozen yogurt so it’s perfect for a mid afternoon pick-me-up or dessert. The best part? It can be whipped up in just a few minutes and is the perfect easy and vegan BBQ treat that your friends and family will LOVE. Don’t forget to tag me @littleadaptsbyjax if you whip this up 🙂

Frozen 4th of July Coconut Yogurt Bark
 
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Serves: 15-20 pieces
Ingredients
Instructions
  1. Place parchment paper onto a small baking sheet.
  2. Add coconut yogurt and maple syrup to a bowl and whisk until well combined.
  3. Pour mixture onto the parchment paper in the pan and make sure it is spread out evenly and not too thick.
  4. Evenly distribute add-ins by sprinkling over the coconut mixture.
  5. Store in the freezer for 1-2 hours to let it solidify. Once solid, take out of the freezer and place the parchment paper on a large cutting board. Cut up into pieces and enjoy! (You may want to let it thaw for a few minutes before serving.)
  6. Store in the freezer in an airtight container to prevent freezer burn for up to 3 months.
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Love, Jax

PS – Looking to detox before the summer? Sign up for my FREE 3 Day Real Food Detox Guide here so you can start feeling your best NOW!

Sea Salt Cookie Dough Balls (DF, GF, V)

- littleadaptsbyjax@gmail.com

Happy April and you can feel spring is in the air! I’ve been living off these energy balls and the best part is that they taste EXACTLY like cookie dough. Plus, they are packed with healthy fats, fiber, protein and a little bit of sweetness to curb your sweet tooth. They are the perfect for pre or post workout, snack, or healthy treat. You can even bring them to the holidays for a healthy dessert and I promise your guests will LOVE them!

Sea Salt Cookie Dough Balls (DF, GF, V)
 
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Serves: 20 balls
Ingredients
Instructions
  1. Add all ingredients into a large bowl and mix with a spatula.
  2. Once well combined, roll into small balls about the size of a golf ball.
  3. Store in an airtight container in the fridge for 2 weeks or the freezer for up to a month (if they even last you that long). Enjoy!
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Love, Jax

PS – Looking to detox before the summer? Sign up for my FREE 3 Day Real Food Detox Guide here so you can start feeling your best NOW!

Strawberry Nice Cream (DF, GF, V)

- littleadaptsbyjax@gmail.com

Whenever I think of February, I think of Valentine’s Day – which makes me think of pink and red healthy desserts. I can’t believe that I haven’t shared this recipe already because it is one of my all time faves for nice cream. This delicious (and veggie packed) recipe was actually created during my first pregnancy because I was craving cold, healthy desserts every night in my third trimester, which was the heat of the summer. But there is nothing wrong with a little ice cream in the dead of winter to treat yo’self this month. It’s the perfect single serving size or it can easily be doubled up for you and your loved one as a healthy Vday treat. Sending you lots of love today and always!

Strawberry Nice Cream (DF, GF, V)
 
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Serves: 1
Ingredients
Instructions
  1. Place frozen cauliflower rice, frozen strawberries + coconut milk into a high speed blender.
  2. Start to blend on a low speed and gradually increase the speed enough to blend but not turn your mixture into a smoothie. (The key to nice cream is using minimal liquid so just add a splash more if you feel like you need it.)
  3. Eat immediately in a bowl and top with coconut and chocolate chips. Enjoy!
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With Health + Happiness Always,

Love, Jax

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Peppermint Hot Chocolate (DF, GF, V)

- littleadaptsbyjax@gmail.com

As a kid, I’ve always loved hot chocolate (and have been craving it like crazy this pregnancy!) However, with a dairy allergy and decreasing my sugar intake these days, there aren’t many hot chocolate brands on the market that meet the “little adapts” standards. When this happens, I go into my kitchen and recreate it. This hot chocolate only takes about 10-15 minutes to make, and I promise it will bring back all of your winter, childhood memories with its peppermint twist!

Peppermint Hot Chocolate (DF, GF, V)
 
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Serves: 1
Ingredients
Instructions
  1. Pour dairy free milk into a small pot and warm on medium-low heat.
  2. After a few minutes, add in unsweetened cacao powder + coconut sugar. Use a whisk to combine the ingredients as it continues to heat up until it is one consistent color and there are no clumps in the beverage. Feel free to taste test and add more cacao powder or coconut sugar if you want a more sweet, chocolate flavor.
  3. Finally, add in the peppermint and continue to whisk for another minute. Feel free to taste one last time to make sure it’s up to your liking.
  4. Add your toppings and enjoy!
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Happy snacking and happy holidays! Don’t forget to tag me if you make it! 🙂

With Health + Happiness Always,
Jax

“Little Adapts” Twix Bars (DF, GF, V)

- littleadaptsbyjax@gmail.com

IT’S HERE — “Little Adapts” Twix Bars! Last year it was Milky Ways and now it’s Twix Bars and you do not want to miss out on these bad boys. Not only are they the perfect combo of cookie crunch, gooey caramel + velvety dark chocolate but they are filled with real, nutrient dense ingredients. This way you can enjoy some Halloween candy without all the guilt of derailing your health goals. Plus, your kids will LOVE them because Dakota baby does (but what food doesn’t she love?!) Here are the dEats:

"Little Adapts" Twix Bars
 
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Serves: 16 bars
Ingredients
Cookie Layer
Caramel Layer
Chocolate Layer
Instructions
  1. Preheat the oven to 350 degrees F and line a 5x7 glass pan with parchment paper.
  2. Add all ingredients for the cookie into a bowl and combine until a dough forms. Press down the dough into the bottom of the pan until it’s evenly distributed. Bake for 10 to 12 minutes until the edges are brown. Let the cookie layer cool for 10 - 15 minutes.
  3. While the cookie layer is cooling, add all ingredients for the caramel layer into a food processor and mix until a thick sauce is created. Make sure to scrape down the sides.
  4. Once the cookie layer is cooled, spread the caramel layer evenly over it. Cover the pan and place in the freezer for 1-2 hours or overnight to harden — making it easier to slice.
  5. Take the pan out of the freezer to thaw slightly and add the chocolate chips and coconut oil to microwave safe bowl. Heat on increments of 30-45 seconds (depending upon your microwave strength) until the chocolate is fully melted. Stir in between each increment so the chocolate doesn’t burn.
  6. Slice the big cookie layer into 1 inch slices and halve each slice so you have 16 “Twix” size bars.
  7. Place parchment paper on a baking tray and line up the cookies on it. With a spoon, drizzle the chocolate over the top of each bar and smooth out chocolate on the sides so all 3 sides are covered. Sprinkle with sea salt and place in the fridge for 15-20 minutes to harden.
  8. Enjoy immediately and store in an air tight container for up to 2 weeks. Will last in the freezer for up to a month!
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Happy trick o’ treating yo’self! Hope you enjoy this recipe as much as we do!

With Health + Happiness Always,
Jax

No Bake PSL Bites (GF, DF)

- littleadaptsbyjax@gmail.com

It’s pumpkin season, baby! I wanted to spice up my snack and dessert options so I gave these a whirl and OMG. They are everything I could have dreamed of and more – PSL vibes all the way. All you need is a bowl, a spatula and some pumpkin pie spice (because there is nothing worse than opening a full can of pumpkin purée for just a tbsp!) Happy October!

No Bake PSL Bites
 
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Serves: 24 balls
Ingredients
Instructions
  1. Add all ingredients into a large bowl and mix with a spatula.
  2. Once well combined, roll into small balls about the size of a golf ball.
  3. Store in an airtight container in the fridge for 2 weeks or the freezer for up to a month (if they even last you that long). Enjoy!
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Hope you enjoy this recipe as much as we do!

With Health + Happiness Always,
Jax

PS – Have you been waiting for a sign to join the Little Adapts By Jax app? My ONLY sale of the year is happening right now and you can use code TENSALE for 7 days FREE and $10 per month for the NEXT YEAR!