Got a dessert craving? Take a look at these healthy options.

Berry Cherry Granola Squares

Berry Cherry Granola Squares
Prep Time
Prep Time 20 minutes
Number of Servings
30
Ingredients

Crust & Topping

Directions
  1. Place the three types dried fruit in a large saucepan with the apple juice, sea salt, cherry juice concentrate and maple syrup. Bring to a boil, reduce the flame to low and simmer for 10 minutes.
  2. In a small bowl or measuring cup, combine the kuzu and cold water. Stir until completely dissolved. Add dissolved kuzu, a little at a time, to the cooked fruit while stirring constantly. Cook 1 minute until thick. Turn off flame and allow to cool while making the crust. Preheat the oven to 350°.
  3. To prepare the crust and topping, roast oats in a dry skillet until slightly browned and they release a nutty aroma. Remove and place in a medium mixing bowl.
  4. Dry roast the sunflower seeds, stirring constantly, until slightly browned. Place in a food processor or blender, and pulse just until a coarse consistency. Combine with oats. Add flours and sea salt, and mix.
  5. Add vanilla, olive oil apple juice and maple syrup, and mix again.
  6. Lightly oil a [q:11 1/2]" x [q:16 1/2]" baking sheet.
  7. Sprinkle [q: 3/4] of the crust mixture over the baking sheet.
  8. With a spatula or rolling pin press the crust mixture down until flat and evenly covering the bottom of the sheet.
  9. Spread cooked fruit evenly over the crust with a spoon.
  10. Take the remaining crust mixture and sprinkle it on top of the fruit. Bake for 25 to 30 minutes.
  11. Remove and allow to cool for 20 minutes or so before cutting into squares.
Nutrition Info
Per serving: 183 calories, 6g fat (27% calories from fat), 2g protein, 32g carbohydrate, 3g fiber, 0mg cholesterol, 101mg sodium

Chocolate Chia Seed Raspberry Pudding

Chocolate Chia Seed Raspberry Pudding
Prep Time
10 minutes prep time + 4 hours chill time
Number of Servings
4
Ingredients
  • 2 cups gluten-free dairy-free chocolate-flavored milk beverage (almond, coconut, rice, or soy)
  • [q:1/3] cup chia seeds
  • 1 Tbsp honey
  • [q:1/2] tsp vanilla extract
  • [q:1/2] cup fresh raspberries
Directions
  1. In a small bowl, stir together chocolate milk, chia seeds, honey, and vanilla extract.
  2. Cover bowl and place in fridge for a minimum of 4 hours.
  3. Top each serving with [q:1/8] cup of fresh raspberries. Serve.
Nutrition Info
153 Calories, 3 g Protein, 23 g Carbohydrates, 6 g Fiber, 6 g Total fat (1 g sat, 1 g mono, 3 g poly), 83 mg Sodium, [nutrition:3] Vitamin E, [nutrition:2] Calcium, Manganese, Phosphorus

Blackberry Clafoutis

Blackberry Clafoutis
Prep Time
45 minutes
Number of Servings
4
Ingredients
  • 1 large cup blackberries
  • [q:1/2] cup unrefined turbinado sugar, divided
  • Few drops of lemon juice
  • 2 Tbsp unsalted butter, plus a little for greasing
  • Seeds scraped from 1 vanilla pod
  • 2 large free-range eggs
  • [q:1/2] cup all-purpose flour, sifted
  • [q:1/4] cup whole milk
  • [q:1/4] cup heavy cream
  • Small pinch of salt
Directions
  1. Preheat oven to 350˚.
  2. Gently heat blackberries with 3 tablespoons of the sugar until they begin to soften and some juices begin to leak out. Add a few drops of lemon juice, just to hold the color. Try not to make this into a sauce but keep it as sweetened berries.
  3. Warm butter to a liquid and then add vanilla pod seeds. Whisk eggs and remaining sugar in a large bowl. Slowly add sifted flour, milk, and cream, whisking until smooth. Slowly whisk in butter and vanilla seeds. Add a small pinch of salt.
  4. Grease an ovenproof dish with butter, put blackberries on the bottom, and then pour in batter. Gently arrange berries but keep a clean color to the overall dish. 
  5. Bake in the oven until you have a lovely, raised, puffy clafoutis with little blackberry dimples, about 30 to 35 minutes. Enjoy it warm.
Nutrition Info
312 Calories, 6 g Protein, 114 mg Cholesterol, 42 g Carbohydrates, 28 g Total sugars (25 g Added sugars), 2 g Fiber, 14 g Total fat (8 g sat), 188 mg Sodium, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B12, Vitamin C, Phosphorus

Peach Berry Kanten

Peach Berry Kanten
Prep Time
1 hour 10 minutes, plus 10 minutes cook time
Number of Servings
4
Ingredients
Directions
  1. Arrange the fruit in a mold or shallow bowl. Place juice, sea salt and agar agar in a saucepan.
  2. If using agar bars, break or cut into 1 inch pieces before adding to the juice.
  3. Bring to a boil, reduce flame to medium low and simmer 15 minutes for bars or 5 to 8 minutes for flakes.
  4. Stir occasionally until dissolved.
  5. Pour over the fruit. Let set in a cool place or chill in the refrigerator for 1 to 2 hours until firm.
Nutrition Info
53 calories, 0 g fat, 0 g protein, 15 g carbohydrate, 2 g fiber, 0 mg cholesterol, 29 mg sodium

Quinoa Cherry Pudding

Quinoa Cherry Pudding
Prep Time
20 minutes, plus 25 minutes cook time
Number of Servings
4
Ingredients
  • 1 cup Eden Quinoa, washed and drained
  • 2 cups water
  • [q:1/8] tsp Eden Sea Salt
  • [q:1/3] cup Eden Dried Montmorency Cherries, coarsely chopped or Eden Dried Wild Blueberries or Edebn Dried Cranberries, do not chop
  • 1 tsp ground cinnamon
  • [q:1/3] cup organic maple syrup
  • 2 cups EdenSoy Vanilla
  • 1 tsp pure vanilla extract
  • [q:1/3] cup slivered organic almonds, dry pan roasted for garnish or Eden Tamari Roasted Almonds, chopped
Directions
  1. Place the quinoa, water, sea salt, dried cherries and cinnamon in a medium saucepan. Cover and bring to a boil.
  2. Reduce the flame and simmer for 15 minutes.
  3. Add the EdenSoy and syrup. Simmer, uncovered, for another 10 minutes.
  4. Turn off the flame and mix in the vanilla. Cover the pan and let sit for 15 minutes to thicken.
  5. Place in serving bowls and garnish with slivered almonds.
Nutrition Info
420 calories, 10 g fat, 13 g protein, 71 g carbohydrate, 13 g fiber, 0 mg cholesterol, 123 mg sodium

Chocolate-Avocado Mousse

Chocolate-Avocado Mousse
Prep Time
10 minutes, plus 20 minutes soak time
Number of Servings
Serves 4
Ingredients
  • 2 ripe avocados, halved, pitted, and peeled
  • [q:1/3] cup raw cacao powder
  • 2 Tbsp raw honey
  • 4 Medjool dates, pitted and soaked in warm water for 20 minutes, then drained
  • 1 tsp ground cinnamon
  • 1 vanilla bean, split lengthwise and scraped
  • 8 fresh cherries
  • Pistachio nuts 
  • Toasted coconut shavings, to serve
Directions
  1. Combine avocado, cacao powder, honey, dates, cinnamon, and vanilla bean seeds in a food processor. Blend until very smooth and fluffy.
  2. Spoon mousse into four small glasses. Top each with two cherries, pistachio nuts, and toasted coconut.
Nutrition Info
330 Calories, 5 g Protein, 0 mg Cholesterol, 44 g Carbohydrates, 28 g Total sugars (9 g Added sugars), 13 g Fiber, 20 g Total fat (5 g sat), 10 mg Sodium, [nut:3] Vitamin B6, [nut:2] Folate, Magnesium, Phosphorus, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Vitamin E, Vitamin K, Iron, Potassium, Zinc

Vanilla Chia Pudding

Vanilla Chia Pudding
Number of Servings
2 Servings
Ingredients
  • 6 Tbsp chia seeds
  • 2 cups almond milk
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • [q:1/2] tsp cinnamon
Directions
  1. Blend the almond milk, vanilla, maple syrup, and cinnamon.
  2. Pour liquid mixture over the chia seeds and stir till seeds are evenly mixed in. Stir again five minutes later, and five minutes after that. Let sit for an hour at least, or simply let it sit in the fridge overnight. Serve, topped with fresh fruit of choice.
  3. Pudding will keep in the fridge for up to four days.

Stuffed Cinnamon Apples

Stuffed Cinnamon Apples
with Walnuts and Raisins
Prep Time
15 minutes
Number of Servings
4
Ingredients
  • [q:1/3] cup chopped walnuts
  • [q:1/4] cup golden raisins
  • 1 Tbsp honey
  • 1 tsp cinnamon
  • 4 apples (Golden Delicious, Jonagold, or Rome Beauty work best)
  • [q:1/2] cup apple juice or apple cider
Directions
  1. Combine walnuts, raisins, honey, and cinnamon in a small bowl. 
  2. Core apples from their tops, leaving the bottom portions of the apples intact (so walnut-raisin mixture will not fall out).*
  3. Stuff each apple with the walnut-raisin mixture. Drizzle juice over apples.
  4. Place apples in a 3-quart slow cooker. Cover and cook on Low for 6 hours or High for 4 hours, until apples are tender.
Nutrition Info
195 Calories, 3 g Protein, 36 g Carbohydrates, 5 g Fiber, 7 g Total fat (2 g mono, 4 g poly), 5 mg Sodium, [nutrition:3] Manganese, [nutrition:2] of Vitamin C, [nutrition:1] Copper

Carrot Ginger Paleo Cake

Carrot Ginger Paleo Cake
Number of Servings
Serves 12
Ingredients
  • [q:1 1/3] cup Just Like Sugar Table Top natural chicory root sweetener (not Baking) or [q:1 3/4] cup Organic Zero Erythritol
  • [q:1 1/3] cup medium-shredded unsweetened coconut flakes (not coconut flour)
  • [q:1/4] cup arrowroot powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • [q:1/2] tsp unprocessed salt
  • 1 tsp nutritional yeast (optional)
  • 2 tsp ground cinnamon
  • [q:1/4] tsp grated nutmeg
  • [q:1/4] tsp ground cloves
  • [q:1/4] tsp ground allspice
  • [q:1/2] cup chopped nuts, soaked if possible
  • [q:1/2] cup raisins (optional; these are high in sugar)
  • [q:2 1/2] carrots, cut into 1 inch pieces (250 grams)
  • 4 large eggs, at room temperature
  • [q:1/2] tart apple, unpeeled, cored, and cut into chunks (100 grams)
  • Zest of 1 orange
  • 2 inches fresh ginger, chopped or grated (about 20 grams)
  • 1 Tbsp pure vanilla extract
  • [q:1/2] tsp maple flavoring (optional)
  • 1 Tbsp raw yacón syrup (optional, for a caramel flavor)
  • Paleo Creme Cheese Frosting
Directions
  1. Preheat oven to 350° F. Grease and lightly dust with coconut flour or arrowroot powder one 9 by 13 inch pan or two 8 inch round cake pans
  2. In a dry food processor fitted with the “S” blade, grind the sweetener to a very fine powder.
  3. Add the shredded coconut to the sweetener in the food processor. Spin it for a minute until a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
  4. To the ingredients in the food processor, add the arrowroot, baking soda, baking powder, salt, nutritional yeast, cinnamon, nutmeg, cloves, and allspice. Mix well and pour into a large mixing bowl. Add the nuts and raisins (if using) to the bowl, and stir.
  5. Place in the empty food processor the carrots, eggs, apple, orange zest, ginger, vanilla, maple flavoring (if using), and yacon syrup (if using). Mix well, until the carrot and apple are well liquefied.
  6. Pour the wet ingredients into the dry mixture. Stir briefly to incorporate.
  7. Pour the batter into the prepared baking pan(s). Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 2 hours in the pan(s) or on a rack.
  8. Top with Paleo Creme Cheese Frosting.
Nutrition Info
Made with chicory root sweetener and walnuts: 463 Calories, 7 g Protein, 53 mg Cholesterol, 32 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 7 g Fiber, 35 g Total fat (12 g sat), 432 mg Sodium, [nutrition:2] Vitamin A, Vitamin B6, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Calcium, Folate, Iron, Magnesium, Potassium

Salted Caramel Buttercream Frosting

Salted Caramel Buttercream Frosting
Ingredients
  •  6 Tbsp coconut sugar
  •  3 large egg whites
  • 1 cup unsalted butter, at room temperature
  • 1 tsp pure vanilla extract
  • 5 Tbsp agave caramel
Directions
  1. Combine coconut sugar with egg whites a heatproof bowl of a stand mixture and set over a pan of simmering water; whisk by hand until the mixture is warm and the sugar has dissolved, 2 to 3 minutes.
  2. Attach mixing bowl to a stand mixer fitted with a whisk attachment and beat, starting on low then increasing the speed to medium-high, until the mixture is thick, fluffy and glossy and completely cool, about 6 minutes.
  3. Reduce the speed to medium-low and add the butter, 1 tablespoon at a time, beating well after each addition. Add the vanilla and caramel and beat on medium high until the caramel is fully incorporated.
  4. Remove the bowl from the mixture and stir the frosting vigorously with a spatula to knock out some of the air and make sure all the caramel is fully mixed in. Let sit at room temperature if using the same day.
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