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

Crème Brûlée Loaf

Crème Brûlée Loaf
with Madagascar Vanilla
Prep Time
1 hour 30 minutes
Number of Servings
Makes 1 Loaf (serves 10)
Ingredients

Cream Cheese Swirl

Crème Brûlée Loaf

Directions
  1. Preheat the oven to 350 degrees.
  2. Line a loaf pan with parchment paper, and oil lightly.
  3. Using a stand or hand mixer, combine cream cheese, sugar and vanilla bean paste and mix until well combined, then set aside.
  4. In a large mixing bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder and salt.
  5. In a small mixing bowl, whisk together vanilla extract, egg, whole milk, Greek yogurt and avocado oil.
  6. Add wet ingredients to dry ingredients. Using a sturdy spoon, mix into a batter, which will be quite thick.
  7. Into prepared loaf pan, add half of the batter. Spoon about two-thirds of the cream cheese mixture onto batter and, using a butter knife, swirl cream cheese through batter. Be careful not to over-swirl — leave thick ribbons of cream cheese.
  8. Pour remaining batter over cream cheese layer and smooth top. Dollop remaining cream cheese mixture on top, swirling it slightly into the batter.
  9. Sprinkle top of loaf with sugar.
  10. Bake for 45 to 55 minutes, or until a knife inserted into the middle comes out mostly clean. Remove from pan, place on a baking rack and allow to cool completely.
Nutrition Info
329 Calories, 6 g Protein, 37 mg Cholesterol, 44 g Carbohydrates, 24 g Total sugars (22 g Added sugars), 1 g Fiber, 15 g Total fat (5 g sat), 242 mg Sodium, [nut:1] Phosphorus

Ginger Rice Pudding

Ginger Rice Pudding
with Raspberry-Lime Sauce
Prep Time
50 minutes
Number of Servings
6 servings
Ingredients
  • 1 cup arborio (risotto) rice
  • [q:4 1/2] cups unsweetened coconut milk beverage
  • 1 1-inch piece ginger, peeled and finely minced
  • Finely grated zest and juice of 1 organic lime
  • [q:1/3] cup honey
  • 1 tsp vanilla extract
  • 3 cups frozen raspberries
  • [q:1/8] cup water
  • 3 Tbsp honey
Directions
  1. Rinse rice under cold water. Drain and set aside.
  2. Bring coconut milk beverage to a boil in a large pot. Add rice, ginger, and lime zest. Lower heat to a simmer.
  3. Cook for 30 minutes, stirring every few minutes, until rice is soft and creamy and most of the liquid has been absorbed. Remove from heat and stir in the [q:1/3] cup of honey and the vanilla. Taste and add more honey if a sweeter pudding is desired. Set mixture aside to cool.
  4. Place frozen raspberries in a saucepan set over medium-low heat. Add water and the 3 tablespoons of honey. Cook for approximately 10 to 15 minutes, until raspberries soften and sauce forms. Remove from heat and stir in lime juice.
  5. Serve pudding warm or at room temperature, topped with Raspberry-Lime Sauce.
Nutrition Info
336 Calories, 5 g Protein, 67 g Carbohydrates, 9 g Fiber, 7 g Total fat (5 g sat), 165 mg Sodium, [nutrition:3] Vitamin C, [nutrition:2] Manganese, [nutrition:1] Copper, Magnesium, Potassium

Soft and Chewy Gingerbread People

Soft and Chewy Gingerbread People
Prep Time
45 minutes + 90 minutes chill and cool time
Number of Servings
20 cookies
Ingredients
  • 3 cups (15 oz) all-purpose flour
  • [q:3/4] cup packed ([q:5 1/4] oz) dark brown sugar
  • 1 Tbsp ground cinnamon
  • 1 Tbsp ground ginger
  • [q:3/4] tsp baking soda
  • [q:1/2] tsp ground cloves
  • [q:1/2] tsp table salt
  • 12 Tbsp unsalted butter, melted
  • [q:3/4] cup light molasses
  • 2 Tbsp milk
Directions
  1. Process flour, sugar, cinnamon, ginger, baking soda, cloves, and salt in a food processor until combined, about 10 seconds. Add melted butter, molasses, and milk. Process until a soft dough forms and no streaks of flour remain, about 20 seconds, scraping down sides of bowl as needed.
  2. Spray counter lightly with a baking spray with flour, transfer dough to counter, and knead until dough forms a cohesive ball, about 20 seconds. Divide dough in half. Form each half into a 5-inch disk, wrap disks tightly in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
  3. Adjust oven racks to upper-middle and lower middle positions and heat oven to 350º. Line 2 baking sheets with parchment paper. Working with 1 disk of dough at a time, roll [q:1/4]-inch thick between 2 large sheets of parchment. (Keep second disk of dough refrigerated while rolling out first.) Remove top piece of parchment. Using a [q:3 1/4]-inch cookie cutter, cut dough into shapes. Peel away scraps from around cookies and space shapes [q:3/4]-inch apart on prepared sheets. Repeat rolling and cutting steps with dough scraps.
  4. Bake cookies until puffy and just set around edges, 9 to 11 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, and then transfer to a wire rack. Let cookies cool completely before serving. (Cookies can be stored in an airtight container at room temperature, with a sheet of parchment or waxed paper between each layer, for up to 3 days.)
Nutrition Info
Per serving (1 cookie without icing): 188 Calories, 2 g Protein, 30 g Carbohydrates, 15 g Total sugars (15 g Added sugars), 1 g Fiber, 7 g Total fat (4 g sat), 110 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), Folate, Iron, Magnesium

Spiced Apple Crisp

Spiced Apple Crisp
Ingredients

Filling

  • 4 green apples, peeled, cored, and sliced into [q:1/2]-inch-thick slices
  • [q:1 1/3] cup (split) Monk Fruit with Erythritol, Organic Powder
  • 2 Tbsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tsp cinnamon
  • [q:1/2] tsp ground nutmeg
  • [q:1/2] tsp salt

Topping

  • [q:3/4] cup vegan butter, cut into cubes
  • [q:1 1/2] cups Rolled Oats, Organic
  • 1 cup flour
  • [q:1/2] tsp salt
  • 1 Tbsp cinnamon
Directions
  1. Preheat oven to 350 degrees. For the filling, into an 8 x 8-inch pan, add all ingredients including [q:1/3] cup NOW Monk Fruit Sweetener and toss to combine.
  2. For the topping, into another bowl, add all ingredients including 1 cup NOW Monk Fruit Sweetener. Combine using a fork, until crumbly. Add topping to pan.
  3. Bake 30 minutes. Let cool for 10 minutes before serving.
Nutrition Info
Made with monk fruit: 356 Calories, 4 g Protein, 0 mg Cholesterol, 72 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 6 g Fiber, 22 g Total fat (19 g sat), 414 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), Iron, Magnesium, Phosphorus

Chocolate Cherry Mousse

Chocolate Cherry Mousse
Prep Time
1 hour 50 minutes, plus 7 minutes cook time
Number of Servings
Serves 4
Ingredients

Mousse

Cherry Sauce

Directions
  1. Place the soymilk, cocoa powder, maple syrup, agar and sea salt in a medium saucepan. Bring almost to a boil, stirring constantly. Reduce heat to medium-low and simmer for about 5 to 6 minutes until the agar has dissolved.
  2. Pour into a blender and pulse several times to cool and dissolve any remaining agar and chocolate. Place back in the pan and allow to cool.
  3. Place the aquafaba in a mixing bowl and blend with a hand blender for 6 to 7 minutes until the consistency of whipped cream. Pour the cooled soymilk into the aquafaba and gently mix by hand until thoroughly blended. Pour into dessert cups and refrigerate for at least 1 hour to set.
  4. To prepare the cherry sauce, place cherries, cherry juice, maple syrup and pinch of salt in a small saucepan. Bring to a boil. Dissolve the kuzu and add to the cherries, stirring constantly until thick. Remove from the heat.
  5. When the mousse is set, pour the cherry sauce over and refrigerate for 30 minutes longer. Remove and serve.
Nutrition Info
234 calories, 3 g fat (10% calories from fat), 5 g protein, 50 g carbohydrate, 2 g fiber, 0 mg cholesterol, 85 mg sodium

Fresh Berry Parfaits with Spiced Coconut Cream

Fresh Berry Parfaits with Spiced Coconut Cream
Prep Time
10 minutes, plus 2 hours soak time
Number of Servings
4 parfaits
Ingredients
  • 1 cup raw unsalted cashews, soaked in filtered water for 2 hours
  • [q:1/2] cup unsweetened canned coconut milk
  • 2 tsp sweetener of your choice (maple syrup, agave nectar)
  • 1 tsp ground cinnamon
  • [q:1/2] tsp ground ginger
  • 1 tsp vanilla extract
  • 2 cups berries (raspberries, blueberries, and/or blackberries)
Directions
  1. Purée soaked cashews, coconut milk, sweetener, cinnamon, ginger, and vanilla extract in a high-speed blender or food processor until smooth. If mixture is too thick, add 1 tablespoon of water at a time until desired consistency is reached.
  2. Divide [q:1/4] of the coconut cream between each of four parfait glasses. Layer [q:1/4] of the fruit over each layer of coconut cream.
  3. Repeat process until all coconut cream and fruit has been used and each parfait glass has four layers—two of coconut cream and two of fruit.
Nutrition Info
One parfait: 291 Calories, 8 g Protein, 21 g Carbohydrates, 7 g Total sugars (2 g Added sugars), 5 g Fiber, 22 g Total fat (8 g sat), 9 mg Sodium, [nutrition:3] Magnesium, Phosphorus, [nutrition:2] Iron, Zinc, [nutrition:1] Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Vitamin K

Cherry Crisp Summer Smoothie Bowl

Cherry Crisp Summer Smoothie Bowl
Sweet, Healthy, Crunchy, and Cool
Number of Servings
Serves 1
Ingredients
  • [q:3/4] cup Ezekiel 4:9 Sprouted Grain Crunchy Almond Cereal
  • 2 Tbsp vegan butter
  • 2 Tbsp coconut sugar
  • [q:1/4] cup pecans, chopped
  • [q:1/4] tsp vanilla extract
  • [q:1/4] tsp sea salt
  • 1 cup fresh Bing cherries, pitted
  • 1 cup frozen cherries
  • 1 cup sliced frozen banana
  • [q:1/3] cup oat milk
  • 1 tsp hemp hearts
  • Non-dairy vanilla yogurt to serve
Directions
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Place the fresh cherries on a baking sheet. Roast for 15 minutes until caramelized, then let cool to room temp.
  3. Melt vegan butter in a skillet along with coconut sugar, vanilla extract, and sea salt. Once bubbling, add cereal and pecans, stirring often until slightly toasted, about 4 to 5 minutes.
  4. Scrape the topping onto a piece of parchment paper or a silicone baking sheet then set aside to cool.
  5. Blend frozen banana, frozen cherries, hemp hearts, and oat milk in a blender until smooth.
  6. Spoon smoothie into a bowl to serve.
  7. Garnish with fresh cherries, roasted cherries, cereal, and a dollop of non-dairy vanilla yogurt. Enjoy!
Nutrition Info
1,100 Calories, 17 g Protein, 159 g Carbohydrates, 98 g Total sugars (24 g Added sugars), 19 g Fiber, 53 g Total fat (30 g sat), 756 mg Sodium, [nutrition:5] Vitamin B6, C, D, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), E, Magnesium, Potassium, Vitamin B2 (riboflavin), [nutrition:2] Vitamin B3 (niacin), B12, Calcium, Iron, Zinc, [nutrition:1] Vitamin K, Folate

Raspberry Avocado Sorbet with Vanilla Beans

Raspberry Avocado Sorbet with Vanilla Beans
Chocolate and Vanilla Lovers Rejoice!
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 1 medium avocado, peeled and pitted
  • [q:2 1/2] pints fresh raspberries
  • Juice of 1 lime
  • 3 tablespoons honey
  • 1 Simply Organic Madagascar Vanilla Bean, scraped
  • [q:1/4] cup dark chocolate chips
Directions
  1. Properly chill your ice cream or sorbet churning bowl in the freezer over night. (If you don't have an ice cream maker, see notes below).
  2. In a high-speed blender or food processor, combine avocado, raspberries, lime juice, honey and vanilla bean. Blend on high until smooth and creamy.
  3. Pour mixture into chilled ice cream maker and freeze for about 10 minutes. Stir in dark chocolate chips, then continue freezing according to the ice cream maker manufacturer's instructions. Serve or store in freezer.
Nutrition Info
306 Calories, 4 g Protein, 48 g Carbohydrates, 25 g Total sugars (16 g Added sugars), 18 g Fiber, 14 g Total fat (4 g sat), 9 mg Sodium, [nutrition:5] Vitamin C, [nutrition:2] Vitamin K, Folate, Magnesium, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), B6, E, Iron, Phosphorus, Potassium, Zinc

Apricot Crisp

Apricot Crisp
Prep Time
50 minutes
Number of Servings
6
Ingredients

Filling

  • 5 cups fresh apricots (about 15), pitted and halved (no need to peel)
  • 1 Tbsp fresh lemon juice
  • [q:1/4] cup honey
  • 1 Tbsp cornstarch
  • [q:1/2] tsp ground ginger
  • [q:1/2] tsp ground cinnamon

Topping

  • 1 cup old-fashioned oats
  • [q:3/4] cup flour
  • 3 Tbsp brown sugar
  • [q:1/4] tsp salt
  • 6 Tbsp unsalted butter, cubed
Directions
  1. Preheat oven to 350˚. Grease an 8x8-inch baking dish and set aside.
  2. Gently toss halved apricots with lemon juice, honey, cornstarch, ginger, and cinnamon. Spread apricots in baking dish.
  3. In a medium bowl, mix together oats, flour, brown sugar, and salt.
  4. Add butter cubes to oat mixture. Using your fingers, work butter into oat mixture until clumps begin to form and butter pieces are reduced in size.
  5. Sprinkle oat topping over apricots. Bake 35 to 40 minutes, or until filling is bubbly and topping is golden brown.
Nutrition Info
388 Calories, 8 g Protein, 61 g Carbohydrates, 28 g Total sugars (16 g Added sugars), 6 g Fiber, 14 g Total fat (8 g sat), 103 mg Sodium, [nutrition:2] Vitamin A, B1 (thiamine), Phosphorus, [nutrition:1] Vitamin C, E, Iron, Magnesium, Potassium, Zinc

Organic Berry Crumble

Organic Berry Crumble
with No Sugar Added
Prep Time
10 minutes, plus 10 minutes cook time
Number of Servings
Serves 6
Ingredients

Berry Crumble Filling

  • 2 cups organic blackberries
  • 2 cups organic blueberries
  • 2 cups organic raspberries
  • [q:1/4] cup Monk Fruit with Erythritol, Organic Powder
  • [q:1/4] cup organic all-purpose flour
  • [q:1/2] teaspoon organic cinnamon

Berry Crumble Topping

Directions
  1. Preheat oven to 350F. Butter a 9” x 9” square baking dish.
  2. In a large bowl combine all the berries, monk fruit sweetener, flour, and cinnamon. Pour into prepared pan.
  3. In a separate bowl combine rolled oats, butter, flour, monk fruit sweetener, and salt.
  4. Place crumble over berry mixture and place pan into the oven for 30 to 40 minutes.
  5. Allow berry crumble to cool for an additional 15 minutes
  6. Serve warm and enjoy!
Nutrition Info
1 cup: 90 Calories, 0.5 g Total Fat (0 g Saturated Fat), 2 g Protein, 37 g Total Carbohydrate, 6 g Dietary Fiber, 0 mg Cholesterol, 1 mg Iron, 0 mg Sodium, 30 mg Calcium
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