Category: Healthy Desserts

Healthy Dessert Recipes

Coconut Cashew Fat Bombs

- littleadaptsbyjax@gmail.com

These little fat bombs are best kept in the freezer and are the perfect mid-afternoon snack or post-meal sweet! Just made them last week, and I’m OBSESSED! Serving size is 1 to 2 balls, but I typically won’t have more than 2 in a day.

Coconut Cashew Fat Bombs
 
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Serves: 15
Ingredients
Instructions
  1. Place pitted dates, nut milk, coconut oil, coconut butter + raw cashews into a high speed blender (Vitamix) or food processor.
  2. Start to blend on a low speed and gradually increase the speed as the ingredients start to combine. You may need to use the tamper to help blend the ingredients evenly. You want to create a dough like consistency that should only have tiny pieces in it.
  3. Using a spatula, scoop out the batter and place into a small/medium sized bowl. Cover with plastic wrap and put in the fridge for about 15 minutes to cool down. (If you don't, the chocolate chips will melt into the batter since it's so warm!)
  4. Take the batter out of the fridge and fold in mini vegan chocolate chips. Then pour the chia seeds onto a small plate.
  5. Roll batter into small balls (a little bit smaller than a golf ball) and then roll in chia seeds to fully coat. Place all balls into a container and store in the freezer for as long as you would like. Enjoy - most likely won't last more than 2 weeks!
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Energy Packed Oatmeal Chocolate Chip Cookies

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One of my favorite cookies has always been oatmeal chocolate chip, and it has been a long time since I’ve made a healthy batch. I decided to take the best energy superfoods I knew and add it to this healthy classic. The two I chose were:

  • Maca Root – It is a superfood that not only increases energy, but it is also packed with antioxidants, increases mood + memory, improves female libido, balances estrogen levels, and enhances male fertility. (Perfect for all of those couples trying!)
  • Cacao Nibs – Another superfood that increases energy, but also contains high amounts of sulfur + magnesium, enhances mood, and helps maintain muscle + nerve function.

*Note: If you are pregnant, you will want to leave out the maca root and potentially the cacao nibs. Cacao nibs, just like all chocolate, does contain some caffeine. You can replace the cacao nibs with chia seeds which also increase energy and are safe during pregnancy!

Energy Packed Oatmeal Chocolate Chip Cookies
 
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Serves: 18
Ingredients
Instructions
  1. Preheat oven to 350 degree F.
  2. Whisk coconut oil, vanilla extract, egg, maple syrup, and almond butter together.
  3. Then add in cinnamon, baking soda, collagen peptides, coconut flakes, and maca powder and mix well.
  4. Add in the rolled oats and you will notice the batter will become more difficult to mix.
  5. Lastly, fold in cacao nibs and chocolate chips.
  6. Using a spoon, scoop batter into balls on 1-2 baking sheets. The batter will be sticky so just make sure to press down and shape cookies so they bake well.
  7. Bake for about 15 minutes until golden brown and cool for 10 minutes before enjoying!
  8. *Note: If you are subbing with chia seeds, add them in when you add in the rolled oats.
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Crunchy Chocolate Chip Cookies

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Crunchy Chocolate Chip Cookies
 
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Serves: 18
Ingredients
  • 2 cups almond flour
  • ½ tsp of baking soda
  • 1 tbsp ground flaxseed
  • 1 tbsp coconut flour
  • ½ tsp of cinnamon
  • 1 sprinkle of pink himalayan sea salt
  • ½ cup of coconut oil
  • 1 tbsp vanilla extract
  • 4 tbsp maple syrup
  • 1 egg
  • ¼ cup of shredded coconut (Optional)
  • ⅓ cup of dark chocolate chips
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. Place almond flour, baking soda, ground flaxseed, coconut flour, cinnamon, and sea salt into a large bowl. Stir with a whisk until well mixed.
  3. Add in coconut oil, vanilla extract, maple syrup, and 1 egg to the dry mix. Combine well until a dough starts to form. If you feel the batter is too thin still, you can add an additional tbsp of coconut flour.
  4. Fold in shredded coconut and dark chocolate chips into the batter.
  5. Scoop out balls of batter and press down to form a nice large, round cookie shape on a large cookie sheet (you may need 2). These cookies are on the larger, flatter, + crispier side as I used them to make ice cream sandwiches!
  6. Bake for about 20 to 25 minutes until cookies start to brown on the edges.
  7. Cool for 5 minutes and then transfer to a cooling rack for another 10 minutes
  8. Enjoy warm or put them in the fridge once their fully cooled down to keep fresh!
  9. *If you want to make ice cream sandwiches, simply defrost your fave pint of ice cream for about 15-20 minutes until it starts to soften. Then spread 2 tbsp of ice cream on one cookie and then top with second cookie to make the sandwich. Option to add mini chocolate chips on the outside if you want to re-create the classic "Chipwich"!
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Banana Protein Nice Cream

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Banana Protein Nice Cream
 
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Serves: 2
Ingredients
Instructions
  1. Put frozen bananas, almond milk, protein powder, and almond butter into the Vitamix or high speed blender.
  2. For Vitamix, you can run on the "frozen dessert" setting. If not, I would start to blend and then increase the speed very gradually just to get it enough to blend but not turn 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 given the size of the bananas.)
  3. Serve in bowls and top with fresh berries, granola, and chocolate chips and enjoy!
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Coconut Milk Rice Pudding

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Coconut Milk Rice Pudding
 
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Serves: 6-8
Ingredients
  • 1 cup arborio rice
  • 2 cans coconut milk
  • ½ cup of water
  • 1 tbsp vanilla extract
  • 2 dashes vanilla stevia
  • 1 tbsp maple syrup
  • Dash of salt
  • Cinnamon
Instructions
  1. Pour 2 cans of coconut milk and ½ cup of water into a large pot and bring to a boil on medium-high heat.
  2. Once the coconut milk boils, add in rice, vanilla extract, maple syrup, vanilla stevia, and salt and bring down to low heat and stir everything together. Then keep on low heat for about 20-25 minutes with a lid on the pot and stirring occasionally to make sure the rice doesn't burn on the bottom of the pot.
  3. Then after you observe most of the coconut milk is absorbed by the rice, transfer the mixture to a large bowl. Then coat the top layer with cinnamon and put in the fridge for at least an hour before serving.
  4. Serve with fresh fruit and/or fruit sorbet and enjoy!
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