Bonus Healthy Dessert Recipes

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Table of Contents

Gluten Free, Flourless Chocolate Chip Cookies 3

Gluten Free Double Chocolate Chunk Cookies 4

Peanut Butter Chocolate Chunk Cookie Dough 5

Dark Chocolate Goji Berry Raw Cookies 6

Gluten Free, Flourless Chocolate Cupcakes 7

Pumpkin Pie Tartlets with Coconut Whipped Cream 8

Lemon Berry Tartlets 10

Easy Dark Chocolate Nut Butter Cups 11

Easy No-Bake Dark Chocolate Fudge 12

Dark Chocolate Mousse 13

Chocolate Peanut Butter Protein Rice Krispies 14

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Gluten Free, Flourless Chocolate Chip Cookies

Yield: 1 1/2 dozen cookiesYou will need: baking sheet, parchment paper, food processor, rubber spatula, spoons, measuring cups and spoons

1 can white beans (drained, rinsed and lightly patted dry)1/3 cup walnut or almond butter (peanut butter or sunbutter work great too)1/3 cup honey (or maple syrup)1 T vanilla extract1/4 tsp sea salt1/4 tsp baking powder1/4 tsp baking soda1/2 cup dark chocolate, chunked up – I used 80% dark

1. Preheat oven to 350. Line a baking sheet with parchment paper.

2. Add all the ingredients to the food processor (except chocolate) and blend until smooth.

3. Transfer to a bowl and stir in chopped chocolate.4. Scoop dough onto cookie sheets and bake for 20-25 min or until golden.

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Gluten Free Double Chocolate Chunk Cookies

Yield: 1 dozen cookiesYou will need: baking sheet, parchment paper, measuring cups and spoons, mixing bowl, rubber spatula, spoons

1 1/4 cups almond meal flour (other nut flours work too)2-3 T cacao powder1/4 tsp salt1 tsp baking soda2 tsp vanilla extract1/4 cup coconut oil, avocado oil or olive oil (add about half of this to start to check the texture – see below)1/4 cup honey or maple syrup1/4 cup dark chocolate pieces

1. Preheat oven to 350. Line a baking sheet with parchment paper2. Mix almond meal, cacao powder, salt and baking soda.3. Stir in vanilla and honey and mix well. Add oil a little at a time. Depending on a

variety of factors (including climate, brands of ingredients etc) this batter can do different things. You want a somewhat stiff batter to lay on your cookie sheet, so if it’s super runny before adding the oil try going without. If it seems ok, try adding a tablespoon or two at a time (1/4 cup is 4 tablespoons). For some of you, it will be just fine to add the entire amount. Don’t be afraid to mess around a little or add a little more almond meal flour.

4. Add chocolate pieces. Bake for 7-9 minutes.

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Peanut Butter Chocolate Chunk Cookie Dough

Yield: 1 dozen cookie dough bitesYou will need: food processor, measuring cups and spoons, rubber spatula

2/3 cup walnuts2/3 cup almonds2/3 cup oat bran1/4 tsp salt3/4 tsp cinnamon1/4 cup peanut butter1 tsp vanilla1/4 cup mixed maple syrup and honey (or try with one or the other)1/4-1/2 cup cacao nibs

1. Measure walnuts, almonds, oat bran, salt and cinnamon into the food processor.

2. Blend until the nuts form a meal, and are starting to hold together a bit.

3. Add peanut butter, vanilla and honey/syrup mixture and blend again. You may want to open up your food processor and stir it a couple times depending on how dense your peanut butter is.

4. Add cacao nibs and pulse a couple times to get them in there evenly.5. Form into balls and store in a container, or just eat them with a spoon.

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Dark Chocolate Goji Berry Raw Cookies

Yield: 1 dozen cookiesYou will need: food processor, measuring cups and spoons, rubber spatula

2/3 cup walnuts2/3 cup almonds2/3 cup oat bran1 tsp cinnamon1/4 tsp sea salt1 T vanilla extract1/4 cup honey1/4 cup raw cacao nibs1/4 cup goji berries

1. Blend the nuts, oat bran, cinnamon and salt in a food processor.

2. When they’re evenly mixed fine, drizzle in honey and vanilla with your machine running until a sticky dough forms.

3. Pulse in nibs and berries.4. Form into balls or cookie shapes and enjoy!

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Gluten Free, Flourless Chocolate Cupcakes

Yield: 1 dozen cupcakesYou will need: blender, muffin tin, cooking oil spray, measuring cups and spoons, rubber spatula

1-15 oz can black beans, drained5 eggs1 T vanilla extract1/2 tsp salt1 tsp baking powder1/2 tsp baking soda6 T coconut oil1 cup coconut sugar6 T cacao powder

1. Preheat oven to 325.2. Measure all ingredients into a

blender.3. Blend until well mixed.4. Prepare cupcake tins. These

work best without paper liners, as they tend to stick and get messy that way. So just spritz your cupcake/muffin tins with a little cooking oil.

5. Fill cups about 1/3-1/2 way full of batter.6. Bake for 15-20 min, or until a toothpick inserted comes out clean.

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Pumpkin Pie Tartlets with Coconut Whipped Cream

Yield: 1 dozen tartletsYou will need: measuring cups and spoons, cooking oil spray, muffin tin, can opener, mixing bowls, rubber spatula, whisk, food processor

For the Crust:1 cup pecans1 cup walnuts1 tsp baking soda1/4 tsp salt1 T honey1 T maple syrup

For the Filling:2 1/4 cups pumpkin puree (1 15 oz can)1 cup cashews, soaked for about 3 hours, then drained and rinsed1/2 cup maple syrup2 T tapioca starch1 T blackstrap molasses2 T almond milk2 tsp vanilla1 tsp cinnamon1/2 tsp cardamom1/2 tsp ginger1/2 tsp cacao powder1/4 tsp cloves1/4 tsp allspice

For the Whipped Cream:1 can coconut cream, refrigerated for at least 4 hours1-2 T honey1/4 tsp nutmeg

1. Turn your oven on to 350.2. To make the crust, place the pecans, walnuts, baking soda, and salt in your food

processor and grind to a fine consistency.

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3. With the processor running, add the honey and maple syrup and allow the mixture to form a dough.

4. Remove from the mixer and divide evenly between the 12 muffin tins. Press into each muffin tin so it goes up the sides.

5. Bake for 10 minutes, then remove to cool slightly while you make the filling.6. For the filling, blend the cashews in the food processor until semi-smooth.7. Add in pumpkin, maple syrup, tapioca starch, molasses, almond milk, and vanilla

and blend well.8. Add in the spices and blend again. Scoop by the 1/4 cup into the pre-baked crusts.9. Bake for 30 minutes, check with a cake tester, and bake for an extra 5-7 minutes if

necessary.10. Let them cool slightly and then remove from the tins to cool on a cooling rack.11. To make the coconut whipped cream, take the coconut milk out of the fridge and

open the can.12. Scoop the thick cream off of the top and place it into a bowl. Be careful not to get the

liquid at the bottom.13. Whisk the cream and then add in the honey and nutmeg. Stir well.14. Top the cooled pumpkin pie tartlets with the coconut cream.

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Lemon Berry Tartlets

Yield: 1 dozen tartletsYou will need: food processor, measuring cups and spoons, muffin tin, cooking oil spray, mixing bowl, rubber spatula, knife, cutting board

For the Crust:1 cup walnuts1 cup pecans1 tsp baking soda1/2 tsp salt2 T honey (liquid)

For the Filling: 3 lemons, peeled and de-seeded1 inch fresh ginger, de-skinned and chopped1 tsp pure vanilla extract1/2 cup honey (add a little more or less to taste)1/4 cup coconut milk (full fat)1/3 cup chia seedsFresh berries – I use raspberries, blackberries and blueberries

1. Preheat the oven to 350 and spray a muffin tin with cooking oil.2. In a food processor, blend the nuts, baking soda and salt until fine.3. With the food processor running, slowly add in the honey until it binds the crust

together. 4. Using your hands, press the crust into the muffin tins and bake for 10 minutes.5. Remove to cool while you prepare the filling.6. Prepare lemons. Puree in a food processor with ginger, vanilla, coconut milk and

honey. I just added honey until I liked the taste and didn’t measure it exactly so 1/2 cup is an estimate. I’d add half that amount and taste it, then add more as you like.

7. Remove from food processor and place in a bowl. Stir in chia seeds and allow it to sit for 15-20 minutes.

8. Once the crusts have cooled, remove them from the muffin tin and scoop in 1/4 cup filling for each.

9. Top with fresh berries.

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Easy Dark Chocolate Nut Butter Cups

Yield: 6 large cups or 12 miniYou will need: muffin tin, cupcake liners, measuring cups and spoons, double boiler, mixing bowl, rubber spatula

8 oz dark chocolate pieces or chips (I use 70% dark or higher)1/2 cup walnut butter (or other nut butter)3 T honey1/2 tsp vanilla extract1/4 tsp sea salt

1. Melt chocolate in a double boiler, or create a water bath using a heat-safe bowl and a pan of water. You can also melt your chocolate in the microwave. When finished, set aside.

2. Assemble nut filling ingredients. Combine them in a small bowl and mix well. Line cupcake tins with liners.

3. Evenly distribute about 3/4 of your chocolate amongst your cupcake tins.4. Form small, even sized dough balls out of your nut mixture, and place them on the

chocolate.5. Pour the remaining chocolate over top of the nuts.6. Spread the chocolate out so it covers the nut mixture. Top with a little sea salt.7. Cover and refrigerate for approximately 30 minutes. Remove from tins and peel

back the liner.

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Easy No-Bake Dark Chocolate Fudge

Yield: 24 small pieces or 12 largeYou will need: a small pot, spoon, measuring cups, measuring spoons, mold for chocolate

1/2 cup cacao butter3 T  cacao powder1 T vanilla bean paste (or vanilla extract)2 tsp maple syrup or 3-5 drops stevia to taste (I like my

dark chocolate on the less-sweet end, so this is a great place to start-- you can add increments until you hit *your* perfect sweet spot)

2 scoops (1 serving) collagen protein

1. Add cacao butter and cacao powder to small pot and melt over low heat, stirring constantly.2. Mix in vanilla and collagen protein.3. Add sweetener and stir in. Remove from heat.4. Pour into your mold of choice and cover and chill until set (about 30 min). The 5. Pour into your mold of choice and cover and chill until set (about 30 min). The chocolates

will stay solid at room temperature once they harden, but I like to keep them in the fridge for freshness. Just keep them in a small air-tight container.

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Dark Chocolate Mousse

Yield: 2 servingsYou will need: small saucepan, spatula, measuring cups

1/2 cup dark chocolate chips1/3-1/2 cup culinary coconut milkFruit (optional) for topping

1. Melt chips over low heat, stirring constantly. Before they're fully melted, add in coconut cream and continue to stir.

2. Once you have achieved a mousse-like consistency, divide your chocolate into espresso cups.

3. Top with your choice of toppings....I used a smidge of coconut cream with a raspberry and some cacao nibs. I also think a sprinkle of cinnamon, a strawberry slice, or anything along those lines would be amazing...

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Chocolate Peanut Butter Protein Rice Krispies

Yield: 1 dozen treatsYou will need: rubber spatula, cooking oil spray, square baking dish, microwavable

bowl or double boiler, mixing bowl

2 cups brown rice crisps1 scoop vanilla protein powder1/4 cup honey1/4 cup peanut butter1/4-1/3 cup dark chocolate (I used 70% dark)

1. Coat your spatula with a little cooking oil so it doesn’t stick, then mix everything together except the chocolate.

2. Press it into a 9×9 or 8×8 baking dish (pre-oil).

3. Melt about 1/4-1/3 cup dark chocolate pieces (used 70%) and spread over the top.

4. Chill to set the chocolate, or just cut ’em up and eat them GOOEY like me!!

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