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

Double Chocolate Brownies

Double Chocolate Brownies
Prep Time
45 min prep time
Number of Servings
makes 24 brownies
Ingredients
  • Nonstick cooking spray
  • [q:1/2] lb sweet potatoes, peeled, cubed, and boiled until fork-tender
  • [q:1/2] cup unsweetened almond butter
  • [q:1/2] cup coconut oil or unsalted butter (1 stick), melted
  • 1 large egg plus 1 large egg yolk
  • [q:1/4] cup maple syrup
  • 2 tsp pure vanilla extract
  • [q:3/4] cup unsweetened natural cocoa powder
  • [q:1/2] tsp salt
  • [q:1/2] tsp baking soda
  • 1 cup plus 2 Tbsp semisweet chocolate chips ([q:6 3/4] oz), divided
Directions
  1. Preheat oven to 350°. Line a 13 by 9-inch baking dish with parchment paper, leaving 2 inches of overhang on each side and coat with cooking spray.
  2. Combine sweet potatoes, almond butter, coconut oil, egg, and egg yolk in a food processor. Process until very smooth, making sure no chunks of sweet potato remain, about 1 minute.
  3. Scrape down sides of bowl and add maple syrup and vanilla. Process until combined, about 30 seconds.
  4. Add cocoa powder, salt, and baking soda. Process until all dry ingredients are incorporated, about 1 minute more. Fold in 1 cup of the chocolate chips.
  5. Pour batter into prepared pan, spread it into an even layer and sprinkle with remaining 2 tablespoons chocolate chips. Bake until top is set and a toothpick inserted into center comes out with a few moist crumbs, 27 to 30 minutes. Let brownies cool slightly. Cut into 24 bars.
Nutrition Info
Per serving (1 brownie): 138 Calories, 2 g Protein, 12 g Carbohydrates, 2 g Fiber, 11 g Total fat (6 g sat), 84 mg Sodium, [nutrition:1] Vitamin D, E, Magnesium, Phosphorus

Classic Pumpkin Pie

Classic Pumpkin Pie
Prep Time
150 minutes
Number of Servings
Serves 8
Ingredients

Crust

  • [q:1 1/3] cup all-purpose flour, plus additional for flouring
  • Pinch of salt
  • 1 stick cold unsalted butter, cubed
  • [q:1/4] cup ice water

Filling

  • 2 large eggs
  • [q:3/4] cup sugar
  • 1 Tbsp cornstarch
  • 1 tsp ground cinnamon
  • [q:1/2] tsp ground ginger
  • [q:1/4] tsp ground nutmeg
  • [q:1/2] tsp salt
  • 1 (15 oz) can pumpkin purée
  • 1 (12 oz) can evaporated milk
Directions

  1. Prepare Crust Dough

    1. In the bowl of a food processor, pulse the [q:1 1/3] cup of flour with pinch of salt.
    2. Add cubed butter and pulse until mixture is size of peas.
    3. Drizzle in ice water and pulse until crumbs are moistened.
    4. Turn mixture out onto a work surface. Gather dough into a ball, flatten, wrap in plastic, and refrigerate for 30 minutes.

  2. Bake Pie Crust

    1. Preheat oven to 350°. On a lightly floured surface, roll out dough to a 13-inch round, a scant [q:1/4]-inch thick.
    2. Fit dough into a 9-inch glass pie plate and trim overhang to [q:3/4] inch. Fold dough under itself and crimp decoratively.
    3. Refrigerate pie shell for 10 minutes.
    4. Line pie shell with foil and fill with pie weights or dried beans. Bake in center of oven until nearly set, about 25 minutes.
    5. Remove foil and weights and bake until crust is pale golden, about 10 minutes. Let cool slightly.

  3. Make Filling

    1. In a medium bowl, whisk eggs with sugar, cornstarch, spices, and salt until smooth.
    2. Whisk in pumpkin purée and evaporated milk.

  4. Bake Pie

    1. Pour filling into crust. Bake pie for 45 minutes, or until set.
    2. Cool pie on a wire rack.
Nutrition Info
348 Calories, 7 g Protein, 45 g Carbohydrates, 2 g Fiber, 16 g Total fat (10 g sat), 249 mg Sodium, [nutrition:5] Vitamin A, D,  [nutrition:2] Vitamin B2 (riboflavin), Phosphorus,  [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), Calcium, Folate, Iron

Greek Yogurt Panna Cotta with Pistachios, Pomegranate & Cranberries

Greek Yogurt Panna Cotta with Pistachios, Pomegranate & Cranberries
Prep Time
50 minutes prep time + overnight set time
Number of Servings
4
Ingredients

For the Panna Cotta

  • 3 gelatin leaves
  • 10 fl oz whole goat’s milk
  • 3 Tbsp honey
  • Zest of 1 unwaxed lemon
  • 14 oz plain, unsweetened Greek yogurt

To Serve

  • 1 oz pistachios, roughly chopped
  • [q:1 1/2] oz dried cranberries
  • [q:1 1/2] oz pomegranate seeds
  • 2 figs, quartered
  • 1 Tbsp runny honey
Directions
  1. Fill a pint glass with cold water from the tap. Add gelatin leaves, one at a time so they don’t stick together, ensuring they are fully submerged. Leave to soak for 5 minutes.
  2. Put milk, honey, and lemon zest into a medium saucepan. Set saucepan over medium-high heat and allow milk to come to a simmer. Once it does, remove pan from heat.
  3. Retrieve gelatin leaves from water and squeeze out all excess moisture. Discard water. Add gelatin leaves to pan of milk and stir to dissolve them. Allow milk to cool slightly, and then whisk in yogurt until mixture is even and smooth.
  4. Pour mixture into a shallow casserole or ceramic roasting dish. Place it into fridge and allow it to set overnight.
  5. In the morning, scatter top of panna cotta with pistachios, cranberries, pomegranate seeds, and fig quarters. Drizzle honey over and serve, letting everyone scoop out a good spoonful of panna cotta and fruit.
Nutrition Info
Per serving: 317 Calories, 16 g Protein, 41 g Carbohydrates, 3 g Fiber, 12 g Total fat (6 g sat), 94 mg Sodium, [nutrition:5] Vitamin D, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, Calcium, Phosphorus

Tiramisu in a Jar

Tiramisu in a Jar
Prep Time
40 minutes prep time + 2 hours soaking time for cashews
Number of Servings
2
Ingredients

  • Espresso

    • 2 scoops of ground espresso decaffeinated coffee

  • Bottom Layer

    • [q:1/3] cup ground almonds
    • 1 tsp Manuka honey
    • Drop of vanilla extract
    • 2 tsp raw cacao powder

  • Middle Layer

    • [q:1/4] cup cashew nuts, soaked in warm water for 1 to 2 hours and then drained
    • [q:1/2] cup coconut milk
    • Drop of Manuka honey
    • Drop of vanilla extract
    • 1 tsp coconut oil

  • Top Layer

    • [q:1/2] large ripe avocado
    • 2 Tbsp raw cacao powder
    • 1 Tbsp raw cacao nibs
    • 1 tsp Manuka honey
    •  Drop of vanilla extract

  • To Serve

    • Raw cacao nibs or grated dark chocolate
Directions
  1. Make 2 small cups of espresso coffee and set to the side.
  2. Place ingredients for the base in a mixing bowl. Add one of the cups of espresso coffee and stir well. Divide base evenly between two jars and place in fridge to cool.
  3. Meanwhile, blitz together all ingredients for the middle layer in a food processor to form a smooth cream. Place in a bowl in fridge to set.
  4. Finally, blitz together all ingredients for the top layer. Slowly add remaining cup of espresso until mixture forms a rich, smooth chocolate cream (you may need only [q:1/2] cup of the espresso, depending on ripeness of avocado). Place in fridge.
  5. Now spoon the middle layer on top of the cooled base layer in the jars. Finish with the top layer. Decorate with raw cacao nibs or grated dark chocolate and return to fridge until ready to serve.
Nutrition Info
489 Calories, 12 g Protein, 28 g Carbohydrates, 11 g Fiber, 43 g Total fat (17 g sat), 16 mg Sodium, [nutrition:5] Phosphorus, [nutrition:4] Vitamin E, Magnesium, [nutrition:3] Iron, [nutrition:2] Vitamin B2 (riboflavin), B6, Zinc, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), K, Calcium, Folate, Potassium

Cinnamon Raisin Bread Pudding

Cinnamon Raisin Bread Pudding
Number of Servings
Serves 6
Ingredients
Directions
  1. Preheat the oven to 350°F.
  2. In a mixing bowl, add almond milk, eggs, brown sugar, sugar and vanilla and stir with a whisk to mix.
  3. Tear slices of Ezekiel 4:9 Cinnamon Raisin Sprouted Whole Grain Bread into small pieces.
  4. Add bread pieces to the liquid mixture and stir to coat.
  5. Spread the bread mixture into a 9 by 5 ceramic baking pan.
  6. Bake at 350 degrees for 45 minutes.
  7. Serve warm and enjoy.
Nutrition Info
161 Calories, 6 g Protein, 53 mg Cholesterol, 26 g Carbohydrates, 14 g Total sugars (12 g Added sugars), 3 g Fiber, 4 g Total fat (1 g sat), 199 mg Sodium, [nut:2] Calcium, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin E, Phosphorus

Spiced Chocolate, Black Pepper & Coffee Mousse

Spiced Chocolate, Black Pepper & Coffee Mousse
Prep Time
40 minutes
prep time + 3 hrs chill time
Number of Servings
6
Ingredients
  • [q:5 1/2] oz dark chocolate (70 percent cocoa solids), broken into small chunks, divided
  • 2 Tbsp unsalted butter
  • 2 heaped tsp best-quality instant coffee or espresso granules
  • 1 scant tsp ground cinnamon
  • Seeds from 2 fat green cardamom pods*, finely ground in a mortar and pestle
  • 2 Tbsp boiling water
  • 3 eggs, separated
  • [q:1/4] cup superfine sugar, divided
  • 1 heaped tsp vanilla bean paste
  • [q:1/2] cup heavy cream
  • Freshly ground black pepper
Directions
  1. Melt [q:3 1/2] ounces of the chocolate in a small saucepan set over low heat. Remove pan from heat and gently stir in butter until mixture has completely melted and is smooth. Set aside to cool. 
  2. Combine coffee, cinnamon, and ground cardamom seeds in a small bowl with boiling water and stir until coffee granules dissolve.
  3. Let stand to cool.
  4. Put egg yolks and half of sugar into a large bowl and whisk together using an electric hand mixer until mixture is pale. Add cooled chocolate mixture, cooled coffee and spice mixture, vanilla bean paste, and a generous grinding of black pepper. In a separate mixing bowl, beat egg whites until stiff peaks form. Set aside.
  5. In another bowl, whip cream together with remaining sugar until stiff peaks form, but be careful not to overwork mixture or it will become too thick. (To rescue overwhipped cream, add a little bit more cream and gently fold it in.)
  6. Gently fold egg whites into chocolate mixture a heaped spoonful at a time, always folding rather than stirring to keep mousse light. Next, fold in whipped cream gradually in same way.
  7. Divide mixture between 6 glass dessert serving dishes or cups, or 8 espresso cups and let chill in the refrigerator for a minimum of 3 hours. Just before serving, finely chop remaining chocolate chunks and scatter over each serving to decorate.
Nutrition Info
325 Calories, 5 g Protein, 22 g Carbohydrates, 3 g Fiber, 24 g Total fat (14 g sat), 44 mg Sodium, [nut:2] Iron, Phosphorus, [nut:1] Vitamin A, B2 (riboflavin), B12, Magnesium, Zinc

Mocha Vietnamese-Style Lollies

Mocha Vietnamese-Style Lollies
Prep Time
20 mins prep time + 4 hours freeze time
Number of Servings
makes 8
Ingredients
  • [q:1 3/4] oz dark chocolate (minimum 70 percent cocoa solids)
  • [q:1/2] pt hot, strong coffee
  • 4 oz condensed milk
  • 8 ice-lolly (ice pop) molds and sticks
Directions
  1. Using the fine side of a box grater, grate chocolate into a bowl and pour over hot coffee. Stir until melted and add condensed milk. Mix until color is an even
  2. milky brown, and then pour into molds.
  3. Put molds in freezer for an hour or so before poking an ice-lolly stick into each mold. Continue to freeze for a further 3 hours or, preferably, overnight until solid.
  4. Remove lollies from freezer, dip molds briefly in hot water, and then gently pull lollies out of molds and serve straight away.
Nutrition Info
Per serving (1 ice lolly): 83 Calories, 2 g Protein, 11 g Carbohydrates, 1 g Fiber, 4 g Total fat (2 g sat), 20 mg Sodium, [nutrition:1] Phosphorus

Tropical Acai Bowl

Tropical Acai Bowl
Number of Servings
Serves 2
Ingredients
  • Ezekiel 4:9 Sprouted Flake Cereal
  • [q:1/2] cored pineapple
  • 1 cup frozen Acai puree
  • 1 cup frozen banana
  • [q:1/2] cup spinach
  • [q:1/2] frozen mango
  • [q:1/2] cup frozen mixed berries
  • 1 tbs chia seeds
  • [q:1/2] cup almond milk
  • Pitaya
  • Fresh mango
  • Coconut flakes
Directions
  1. Cut pineapple in half
  2. Remove core
  3. Blend acai, banana, spinach, mango, mixed berries, chia seeds and almond milk in blender until smooth
  4. Pour smoothie into pineapple
  5. Top with fresh mango, pitaya, coconut and Ezekiel 4:9 Sprouted Flake Cereal
Nutrition Info
520 Calories, 9 g Protein, 0 mg Cholesterol, 113 g Carbohydrates, 63 g Total sugars (1 g Added sugars), 18 g Fiber, 9 g Total fat (3 g sat), 156 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, [nut:4] Vitamin K, Folate, [nut:3] Iron, [nut:2] Vitamin B3 (niacin), Vitamin E, Calcium, Magnesium, Phosphorus, Potassium, [nut:1] Vitamin A, Zinc

Mango-Coconut Rice Pudding

Mango-Coconut Rice Pudding
Prep Time
50 min prep time
Number of Servings
8
Ingredients
  • 2 cup sweet white rice (glutinous or Jasmine)
  • 1 (13.5 to 14 oz) can full-fat coconut milk
  • 1 cup almond milk
  • [q:3/4] cup honey
  • Pinch salt
  • 1 Tbsp vanilla extract
  • 4 mangoes, peeled and diced
  • Shredded coconut for garnish
Directions
  1. Cook rice according to package instructions.
  2. Meanwhile, whisk coconut milk, almond milk, honey, and salt together in a large pan set over medium-low heat. Cook until honey has dissolved in coconut milk. Do not let mixture come to a boil or coconut milk may curdle.
  3. Stir in cooked rice. Bring to a simmer. Reduce heat to medium and cook, stirring frequently, for approximately 10 minutes, until pudding has thickened. Remove from heat and stir in vanilla extract.
  4. In bottom of each of 8 parfait glasses or small glass jars, alternate layers of rice pudding and diced mango, ending with a layer of mango and a garnish of shredded coconut.
Nutrition Info
498 Calories, 6 g Protein, 91 g Carbohydrates, 4 g Fiber, 14 g Total fat (12 g sat), 71 mg Sodium, [nutrition:5] Vitamin C, Folate, [nutrition:2] Vitamin A, B1 (thiamine), B3 (niacin), B6, Iron, Phosphorus, [nutrition:1] Vitamin E, Calcium, Magnesium, Potassium, Zinc

Grilled Peaches with Ginger Cream & Walnut Praline

Grilled Peaches with Ginger Cream & Walnut Praline
Prep Time
25 minutes prep time + time to make cashew sour cream
Number of Servings
4
Ingredients
  • [q:1 1/2] cups Cashew Sour Cream or coconut yogurt
  • 2 tsp grated fresh ginger
  • [q:1 1/2] tsp ground cinnamon
  • [q:1/2] tsp freshly grated nutmeg (optional)
  • [q:1/2] tsp vanilla powder
  • Pinch of salt
  • [q:1/4] cup maple syrup or gluten-free brown rice syrup
  • 6 ripe but firm peaches, halved and pitted

For the Praline

  • 1 cup walnuts
  • 2 Tbsp maple syrup
  • Pinch of salt
Directions
  1. Combine Cashew Sour Cream or coconut yogurt, ginger, cinnamon, nutmeg (if using), vanilla, and salt in a bowl. Set aside. (You can do this in advance; cover and refrigerate until ready to use.)
  2. Toast walnuts in a dry nonstick or cast-iron pan over medium heat, stirring frequently, for 3 to 4 minutes, until golden brown. Add the 2 tablespoons of maple syrup and salt and stir to coat. Cook for a minute more, and then tip walnuts out of pan and spread them on a sheet of parchment paper. Once walnuts are cool, roughly chop them.
  3. Heat a grill pan over high heat or preheat a panini press according to manufacturer’s instructions. (The pan must be really hot before you start to grill the peaches.) Lay fruit cut-side down on pan and cook for 3 minutes, or until grill marks appear. Serve with ginger cream, the [q:1/4] cup of maple syrup, and walnut praline.
Nutrition Info
417 Calories, 10 g Protein, 55 g Carbohydrates, 6 g Fiber, 21 g Total fat (3 g sat), 445 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Magnesium, [nutrition:2] Vitamin B1 (thiamine), Zinc, [nutrition:1] Vitamin B3 (niacin), B6, C, E, K, Iron, Potassium
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