Healthier Desserts

Simple, Guilt-Free Recipes

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No-Regret Brownies

servings: 8 prep time: 10 Minutes Bake Time: 20 Minutes

INGREDIENTS DIRECTIONS
1 1/2 cups canned black 1. Preheat oven to 350° F (175° C).
beans (drained and 2. Grease a 9x9 baking dish with
coconut oil.
rinsed)
3. In a food processor or blender add
1/2 cup cocoa powder
black beans, coconut oil, maple
1/2 tsp baking soda syrup, vanilla extract, eggs, cocoa
1/4 cup coconut oil, plus powder, baking soda, and salt.
extra for greasing the Blend together until smooth.

pan 4. Pour brownie batter into a bowl

and fold in dark chocolate chips.
1/2 cup maple syrup
5. Spread brownie batter evenly in
1 tsp vanilla extract
the 9x9 baking dish and bake for
2 eggs 18–22 minutes, until fork inserted
dash of salt in the center comes out clean.
1/4 cup dark chocolate 6. Allow brownies to cool for 10
minutes or longer before serving.
chips
Cinnamon Baked Apples

servings: 2 prep time: 10 Minutes cooking time: 25-35 Minutes

INGREDIENTS DIRECTIONS
1 lb apples, peeled, 1. Preheat the oven to 350° F.
cored, and sliced 2. In a large bowl, combine the
apples, brown sugar, cinnamon,
2 tbsp brown sugar
nutmeg, salt, and lemon juice.
2 tsp cinnamon
3. Place into an 8x8 baking dish and
1/2 tsp nutmeg bake for 25–35 minutes or until the
1/2 tsp salt apples are tender.
2 tbsp lemon juice 4. Stir halfway through.

1 cup vanilla frozen 5. Remove from the oven and serve

warm with a scoop of vanilla frozen
yogurt
yogurt.
6. Enjoy!
Dark Chocolate
Almond Butter
Banana Bites

servings: 12 prep time: 10 minutes Freeze Time: 1 hour

INGREDIENTS DIRECTIONS
1 cup dark chocolate chips 1. Melt dark chocolate in the
1/2 cup almond butter microwave for 30-second intervals,
stirring between each interval until
1 banana, sliced into 1/2
smooth.
inch rounds
2. In a silicone ice cube tray, layer 1/2
tbsp of almond butter, 1 piece of
banana, and 1 tbsp melted
chocolate.
3. Freeze for a minimum of 1 hour
and serve cool.
Homemade
Raspberry Sorbet

servings: 3-4 prep time: 5-10 Minutes cooking time: 0 Minutes

INGREDIENTS DIRECTIONS
3 cups frozen raspberries 1. Place the raspberries, maple syrup,
2 tbsp maple syrup and 1 tbsp of water into a blender or
food processor.
3-4 tbsp water
2. Blend on high, occasionally
scraping the sides to make sure all
the fruit is blending together.
3. If the mixture gets stuck, add
another tbsp of water. Continue
until the mixture becomes smooth.
4. Serve immediately.
5. Enjoy!
Maca Lemon
Cheesecake Bites

servings: 12 prep time: 10 Minutes Bake Time: 20 Minutes

INGREDIENTS DIRECTIONS
Crust 1. Preheat oven to 350° F (175° C).
1 cup pecan halves 2. In a food processor or blender, add
all crust ingredients. Blend until
1 cup rolled oats
large pecan halves are broken down
3 tbsp maple syrup
and dough sticks together well.
1/4 cup coconut oil 3. Add paper liners to a cupcake pan.
1 egg white 4. Divide the blended crust
Dash of salt ingredients into the cupcake tins
and press the crust down firmly to
Cheesecake Filling fill the bottom of each tin.
1 cup cream cheese 5. In a clean food processor or blender,
1/2 cup plain Greek yogurt add all cheesecake ingredients.
1/3 cup honey or maple syrup Blend until smooth.
6. Divide the cheesecake filling into
1 tbsp lemon juice
each cupcake tin.
1 tbsp lemon zest, plus more
7. Place the mini cheesecakes in the
for garnish oven and bake for 12–14 minutes,
1 egg until they are firm to touch.
1 tsp vanilla extract 8. Allow cheesecake to cool fully
2 tsp of organic maca powder before removing from the cupcake
tins. Refrigerate for 2 hours or more
Other before serving.
12 cupcake liners
No-Bake
Pumpkin Cookies

servings: 12-14 prep time: 10 Minutes freeze time: 30 Minutes

INGREDIENTS DIRECTIONS
1.5 cups chickpea flour 1. In a large mixing bowl,
1 tbsp pumpkin pie spice combine chickpea flour,

1/2 tsp salt pumpkin pie spice, and salt.

2. Add the almond butter, maple
1/2 cup almond butter
syrup, pumpkin puree, and
1/3 cup maple syrup
vanilla extract.
1/3 cup pumpkin puree 3. Mix until smooth.
1 tsp vanilla extract 4. Form small balls and place
1/3 cup white chocolate them on a parchment-lined

chips baking sheet.

5. Press each ball with the tip of a
fork and sprinkle with white
chocolate chips (optional).
6. Refrigerate for 30 minutes
before serving.
7. Serve cold and enjoy!
One-Mug
Blueberry Crumble

servings: 1 prep time: 4 Minutes cooking time: 0-5 Minutes

INGREDIENTS DIRECTIONS
3/4 cup blueberries 1. In a single-serving mug or
1/2 tsp cornstarch souffle ramekin add the
blueberries and cornstarch.
1/4 cup quick oats
2. Combine until the cornstarch is
1 tbsp ghee
covering all the blueberries.
3. In a small bowl, combine the
rolled oats and ghee until thick
and pour over the blueberries.
4. Microwave on high for 90–120
seconds, or bake in the oven at
350° F for 15 minutes.
5. It is ready when the blueberries
begin to boil.
6. Serve warm and enjoy!
Pumpkin Blondies

servings: 8-10 prep time: 15 Minutes cooking time: 12 - 15 Minutes

INGREDIENTS DIRECTIONS
1/2 cup pure pumpkin puree 1. Preheat oven to 375° F (190° C).
3 eggs 2. In a large bowl, mix together
1/4 cup almond butter pumpkin puree, eggs, almond
1/4 cup maple syrup, more butter, maple syrup, and vanilla
extract.
for sweeter taste
3. Slowly add in almond flour,
1 tsp vanilla extract
baking powder, and pumpkin
1 cup almond flour
spice. Mix until well blended.
1/2 tsp baking powder
4. Fold in dark chocolate chips.
1 tsp pumpkin spice
5. Use coconut oil to coat the
1/2 cup dark chocolate chips edge of a muffin tin or silicone
Coconut oil (for greasing baking cups. Fill each muffin
muffin tins) cup 3/4 to the top.
6. Bake for 12–15 minutes, until
fork inserted in the center
comes out clean.
7. Serve warm or cool.

Tip: Tastes amazing warm,

topped with whipped cream or
ice cream.
Raspberry
Chocolate Mousse

servings: 4 - 6 prep time: 10 Minutes cooking time: 0 Minutes

(Store in Refrigerator)

INGREDIENTS DIRECTIONS
1 cup silken or soft tofu 1. In a blender or food
1 cup dark chocolate processor add tofu, dark
chips chocolate chips, and maple
2 tbsp maple syrup syrup. Blend until silky
smooth.
1/2 cup raspberries
2. Fill small serving cups with
2–3 large spoonfuls of
chocolate mousse.
3. Top with raspberries.
4. Best when refrigerated for
30 minutes or longer
before serving.
White Chocolate
Berry Bark

servings: 4 prep time: 5 Minutes freeze time: 3-4 hours

INGREDIENTS DIRECTIONS
2 cups Greek yogurt 1. In a small bowl, combine
1 tbsp honey Greek yogurt and honey until
fully mixed together.
1/4 cup strawberries
2. Spread the yogurt evenly
1/4 cup blueberries
across a large piece of
2 tbsp white
parchment paper.
chocolate chips 3. Sprinkle the strawberries,
blueberries, and white
chocolate chips around the
Greek yogurt.
4. Cover with plastic wrap and
freeze for 3–4 hours or until
the yogurt solidifies.
5. Chop into pieces.
6. Serve cold and enjoy!

Tip: Store extra in the freezer.

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