Healthy Holiday Dessert Options

By on December 30, 2015
healthy holiday dessert options

By Maureen Wielanksy−

The Holidays are here and my mission is for you to enjoy them as you did when you were little. Remember the excitement of lights being strung around the Christmas tree and the presents sitting beneath; wrapped so beautifully.

As we grew older and Christmas time went from sensational to stressful. Now, you are the one stringing the lights, decorating the tree, buying and wrapping the presents WHILE worrying about eating too many sinful treats. Doesn’t sound so exciting now does it?

I can’t come over and decorate your Christmas tree and I would love to wrap your gifts; but that won’t work either. What I can do is give you some tasty treats that will make your taste buds sing while being friendly to your figure. The ingredient lists are short and it will only take you a few minutes to create these decadent desserts.

Mo’s Chocolate Truffles

Ingredients:

  • 3 tablespoons coconut oil
  • ¼ cup cocoa powder unsweetened
  • ½ cup nuts of choice chopped.
  • 1 tablespoon raw honey

Directions:

  • Melt honey and coconut oil in a saucepan over low heat. Take off heat as soon as coconut oil is totally melted.
  • Once combined and off heat, add the cocoa, ground nuts and coconut and mix together.
  • Using a scoop form into balls and place on a cookie sheet lined with parchment paper.
  • Freeze or refrigerate until hardened.

 

Chocolate Coconut Drops

chocolate coconut drops

 

 

 

 

Ingredients:

  • 3 tablespoons coconut oil
  • ½ cup chocolate chips dark
  • ¼ cup cocoa powder unsweetened
  • 2 tablespoons raw honey
  • ¼ cup almond butter
  • 1 cup coconut flakes, unsweetened.

Directions:

  • Melt coconut oil and chocolate chips.
  • Stir in cocoa powder, honey and almond butter into the warmed mixture. When smooth, add the coconut and stir until well coated.
  • Line a baking sheet with parchment paper and drop the batter in scoops on the paper with an ice cream scoop. Refrigerate until firm.

 

Have a Very Berry Chia Pudding  

chia pudding

 

 

 

 

Ingredients:

  • 11 OZ. full fat coconut milk
  • ½ cup chia seeds
  • 10 Oz. frozen berries partially thawed.
  • Liquid stevia (optional)

Directions:

  • Pour coconut milk into a large bowl.
  • Add chia seeds and mix
  • Add berries and mix. Add stevia if desired.
  • Place in refrigerator for one hour.
  • Portion into mason jars and store in refrigerator.

Vanilla Pound Cake

vanilla pound cake

 

 

 

Ingredients:

  • 2 cups almond flour
  • ½ cup coconut flour
  • ¼ teaspoon sea salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 2/3 cup raw honey
  • 2/3 cup coconut oil solid
  • ½ cup full fat coconut milk
  • 2/ tablespoons vanilla
  • 3 tablespoons full fat coconut milk

Directions:

  • Preheat oven to 350 degrees. Coat a 9×5 inch pan with coconut oil.
  • In a medium mixing bowl, combine and sift almond flour, coconut flour, sea salt, and baking soda.
  • Add eggs to a large mixing bowl and meat lightly. Add honey, coconut oil, coconut milk and vanilla. Stir just until combined and be careful not to over mix. (Some small clumps of coconut oil are fine; it will melt while baking.)
  • Add dry ingredients to the wet mix until just combined, using caution not to over mix.
  • Pour batter into the prepared pan and bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutella Inspired Cookies (in feature photo above)

Ingredients:

  • 2 cups hazelnut flour or hazelnut meal
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ cup coconut oil melted
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla
  • ¼ cup semi-sweet chocolate chips (I like enjoy life brand)

Directions:

  • Preheat oven to 350 degrees
  • Mix the hazelnut flour/meal, baking soda and sea salt together in a medium bowl and then add the melted coconut oil, maple syrup, and vanilla extract. Mix well.
  • Fold in the chocolate chips and drop rounded tablespoons onto a baking pan lined with parchment paper.
  • Bake 8 to 10 minutes until edges are golden brown.
  • Let cool on pan for 5 to 10 minutes. Cookies will harden as they cool

 

Maureen Wielansky leads a rebelution by the name of Sassy Pants Rebels that helps women jump off the diet bandwagon and create their own unique recipe for healing and health. Go to www.savoryou.com and take the free quiz: Are you having an affair with food and discover your unique food affair quotient.

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One Comment

  1. Jane

    March 8, 2017 at 11:11 am

    Oh my sweet tooth!
    Thanks for sharing your recipes.
    I will try your Vanilla Pound Cake this weekend.

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