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

Oatmeal Sweet Potato Cookies

Oatmeal Sweet Potato Cookies
Prep Time
40 minutes, plus 2 hour chill time
Number of Servings
Makes approximately 6 dozen (2-inch cookies)
Ingredients
  • 2 cups self-rising flour
  • [q:1 1/2] tsp ground cinnamon
  • [q:1 1/2] tsp ground nutmeg
  • 1 cup unsalted butter, softened
  • [q:1/2] cup granulated sugar
  • [q:1 1/2] cups brown sugar, firmly packed
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 3 cups quick-cooking oats
  • [q:1 1/2] cups raisins
  • 1 medium-sized sweet potato, peeled and grated (about 2 cups)
Directions
  1. Stir together flour, cinnamon, and nutmeg. Set aside.
  2. Cream butter, sugars, eggs, and vanilla until smooth.
  3. Stir flour mixture into wet ingredients and mix with a large spoon until dough is wet. Stir in oatmeal, raisins, and grated sweet potato until well mixed. Cover bowl and chill for at least 2 hours.
  4.  Shape heaping tablespoons of dough into balls. Place 2 inches apart on a cookie sheet lined with parchment, a baking mat, or sprayed with nonstick cooking spray.
  5. Bake at 350° for 12 minutes or until bottoms of cookies have begun to brown and tops are no longer glossy.
  6. Let cookies sit on cookie sheet for 2 minutes. Remove to a cooking rack and completely cool.
Nutrition Info
3 cookies: 271 Calories, 5 g Protein, 34 mg Cholesterol, 42 g Carbohydrates, 19 g Total sugars (13 g Added sugars), 3 g Fiber, 10 g Total fat (5 g sat), 138 mg Sodium, [nutrition:3] Vitamin A, [nutrition:2] Vitamin B1 (thiamine), Phosphorus, [nutrition:1] Folate, Iron, Magnesium

Carrot "Cake" Potato Muffins

Carrot "Cake" Potato Muffins
Prep Time
10 minutes prep, 25 minutes cook
Number of Servings
9 muffins
Ingredients
  • 1 cup baked potato, cooled (russet potato with skin)
  • [q:1/2] cup sliced cooked carrots (about 2 medium carrots)
  • 1 banana, peeled
  • 3 eggs
  • [q:1/4] cup coconut flour
  • [q:1/4] cup coconut sugar
  • 2 Tbsp coconut oil, melted
  • 1 tsp baking powder
  • [q:1/2] tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • [q:1/2] tsp nutmeg
  • [q:1/4] tsp cloves
  • Pinch of sea salt
  • [q:1/2] cup chopped walnuts or pecans (optional)
  • [q:1/2] cup golden raisins (optional)
Directions
  1. Preheat oven to 350°F.
  2. Put potato, carrots, banana, and eggs into a blender or food processor. Blend until smooth.
  3. Pour into a bowl, and mix in remaining ingredients until just combined.
  4. Fold in nuts and raisins, if desired.
  5. Line a 12-cup muffin tin with paper liners and evenly pour batter into 9 of the cups.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool completely before eating. Extra muffins can be stored in fridge for up to five days or in freezer for up to three months.  Thaw frozen muffins in fridge for a few hours before eating.

Individual Lemon Cheesecakes with Fresh Berries

Individual Lemon Cheesecakes with Fresh Berries
Prep Time
60 min prep time, 3 hours chill time
Number of Servings
14
Ingredients

Crust:

  • 2 cups graham cracker crumb
  • 5 Tbsp coconut oil, melted, plus extra for greasing pan
  • 2 Tbsp maple syrup
  • [q:1/8] tsp salt

Cheesecake:

  • 6 oz cream cheese, softened
  • [q:1 1/3] cups plain whole-milk Greek yogurt
  • [q:2/3] cups maple syrup
  • 2 large eggs
  • [q:2 1/2] Tbsp cornstarch
  • 2 tsp lemon zest
  • [q:2 1/2] Tbsp lemon juice
  • 1 tsp vanilla extract
  • [q:1/8] tsp salt
  • Fresh berries, for garnishing
Directions
  1. Preheat oven to 350°.
  2. Using the extra coconut oil, grease a 12-cup standard-size muffin tin as well as 2 additional cups from another standard-size tin — for a total of 14 cups. Cut 14 strips of parchment paper: Each strip should measure 2 inches by [q:6 1/2] inches. Place 1 strip inside each muffin cup, making sure ends of strip are on either side of cup for easy removal of cheesecakes.
  3. Make Crust: In the bowl of a food processor, pulse graham cracker crumbs, the 5 tablespoons of melted coconut oil, the maple syrup, and salt until well blended. Using your fingers, press approximately 2 tablespoons of crust mixture into an even layer into bottom of each muffin cup. Bake for 5 minutes, or until crust edges are lightly golden. Reduce oven temperature to 325°.
  4. Make Cheesecake: Clean food processor bowl. Process cream cheese, yogurt, maple syrup, and eggs until well combined. Add cornstarch, lemon zest, lemon juice, vanilla, and salt. Process until smooth, about 1 minute.
  5. Place about [q:1/3] cup of cheesecake filling over crust in each muffin cup. Bake for 30 to 40 minutes, until filling edges are set but center still jiggles slightly.
  6. Cool cheesecakes in muffin tins for 45 minutes. Transfer tins to refrigerator and chill for at least 3 hours. Before serving, carefully run a knife around edge of each muffin cup. Pull up on both ends of parchment strips to remove each cheesecake. Top with fresh berries. Serve.
Nutrition Info
Per serving (1 cheesecake): 221 Calories, 4 g Protein, 24 g Carbohydrates, 12 g Total fat (8 g sat), 165 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin)

Vegan Double Chocolate Cheesecake

Vegan Double Chocolate Cheesecake
Prep Time
15 minutes
Number of Servings
Serves 2
Ingredients

For the Crust

  • 3 soft Medjool dates, pitted
  • 14 raw almonds
  • [q:1/2] tsp cocoa powder
  • Pinch of salt
  • [q:1/2] tsp unsweetened almond milk

For the Cheesecake

  • 1 oz 70% dairy-free dark chocolate
  • 1 (12 oz) package organic non-GMO lite silken tofu
  • [q:1 1/2] Tbsp pure maple syrup or coconut nectar
  • [q:1/2] Tbsp cocoa powder
  • 2 tsp hempseeds
  • 2 Tbsp raw walnuts
  • 1 tsp chopped or shaved 70% dairy-free dark chocolate
Directions
  1. To make crust: Combine dates, almonds, cocoa powder, salt, and almond milk in a small food processor and process until you have a crumbly, slightly sticky mixture. Scrape the mixture into a bowl and set aside.
  2. Place dark chocolate in a heatproof bowl and set it over a pan of simmering water. Stir until chocolate is smooth and melted. Remove from heat.
  3. Transfer melted chocolate to a small food processor with tofu, maple syrup or coconut nectar, and cocoa powder. Process until you have a smooth, pudding-like consistency. Divide mixture between two bowls.
  4. Divide chocolate crust between each bowl and garnish with hempseeds, walnuts, and chopped or shaved dark chocolate.
Nutrition Info
377 Calories, 15 g Protein, 53 g Carbohydrates, 6 g Fiber, 15 g Total fat (4 g sat), 223 mg Sodium, [nutrition:3] Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), Magnesium, [nutrition:1] Vitamin B1 (thiamine), E, Calcium, Iron, Potassium, Zinc

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes
Prep Time
90 minutes
Number of Servings
12
Ingredients

Cake

  • 7 oz your favorite gluten-free plain (all-purpose) flour
  • 2 tsp baking powder
  • 2 Tbsp cornstarch
  • [q:5 1/2] oz rapadura sugar (unrefined cane sugar)
  • [q:1/2] tsp ground sea salt
  • 1 cup rice milk, room temperature
  • [q:2 3/4] oz unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 Tbsp lemon juice
  • 1 tsp finely grated lemon zest

Lemon Curd

  • [q:1/2] cup lemon juice
  • 1 tsp finely grated lemon zest
  • 1 fl oz tinned coconut milk
  • 1 Tbsp cornstarch
  • [q:1/4] tsp turmeric
  • [q:1/4] cup maple syrup

Meringue

  • 1 (14 oz) can salt-free chickpeas, chilled overnight
  • [q:1/2] tsp cream of tartar
  • 5 oz caster (superfine) sugar
  • [q:1/2] tsp vanilla extract
Directions
  1. Preheat oven to 340°. Line a 12-hole standard muffin tin with cupcake liners. In a large bowl, sift flour, baking powder, cornstarch, sugar, and salt together. In a separate bowl mix rice milk, applesauce, vanilla extract, lemon juice, and lemon zest. Add wet mixture to dry and fold through until just incorporated.
  2. Fill cupcake liners until they are three-quarters full. Bake for 40 to 45 minutes, or until a skewer inserted into a cupcake comes out clean. Stand for 5 minutes before turning out, top-side up, onto a wire rack to cool.
  3. To make lemon curd, combine all lemon curd ingredients in a small saucepan set over medium–high heat. Whisk continuously for 5 to 7 minutes, or until mixture is smooth and thickened. Remove from heat and allow it to cool completely.
  4. Cut a deep hole in the top of each cooled cupcake with a small piping tip. Be careful not to cut through to the bottom of the cupcake. Fill each hole with lemon curd.
  5. Drain chickpeas and reserve 5 oz of the chilled chickpea water (aquafaba) in a large glass or metal mixing bowl. You want the bowl to be completely clean and free of grease. You can use lemon juice to clean the bowl. Rinse and dry the bowl well with a clean towel before use. Using an electric mixer with a whisk attachment, whisk chickpea aquafaba and cream of tartar on medium speed until stiff peaks form. Continue mixing and add sugar one tablespoon at a time until it’s incorporated. Once all the sugar is added, continue whisking for one more minute. Add vanilla and whisk for another 30 seconds.
  6. Spoon meringue into a piping (icing) bag with a large star-shaped nozzle and pipe it onto the cupcakes. Place under a preheated broiler until meringue is lightly golden, or use a small kitchen blowtorch to brown them. Serve immediately and enjoy!
Nutrition Info
Per serving (1 cupcake): 197 Calories, 2 g Protein, 47 g Carbohydrates, 2 g Fiber, 1 g Total fat, 150 mg Sodium, [nutrition:1] Vitamin C, Vitamin D, Calcium, Phosphorus

Sugar-Free Bite Sized Brownies with Strawberries

Sugar-Free Bite Sized Brownies with Strawberries
Prep Time
20 minutes
Number of Servings
16 pieces
Ingredients

Sugar Free Brownie

  • [q:1/2] stick butter, cut into large pieces
  • [q:1 1/2] cups Lite&Sweet
  • 1 tsp vanilla extract
  • 3 large eggs
  • [q:1/2] cup unsweetened cocoa powder
  • [q:1/2] tsp salt
  • [q:1 1/2] cups all-all-purpose flour
  • [q:3/4] tsp baking powder
  • [q:1/2] tsp baking soda

Sugar Free Whipped Cream

  • 1 cup of heavy cream, chilled
  • [q:1/4] cup of powder Lite&Sweet

Strawberry Topping

  • 1 cup sliced fresh strawberries
  • Shaved Chocolate (optional)
Directions
  1. Preheat oven to 350 degrees. Line with parchment paper or grease an 8-inch square baking pan.
  2. Using an electric mixer, beat butter, vanilla, and Lite&Sweet until combined and creamy in medium to high speed for 2 minutes.
  3. Add eggs one by one, whisking slowly until well combined. Whisk cocoa powder and salt.
  4. Fold in flour, baking powder, and baking soda until combined. Pour batter into prepared pan.
  5. Bake for about 30-35 minutes or until toothpick inserted into the center comes out clean with moist crumbs.
  6. Let cool in pan on a wire rack for at least 15 minutes.
  7. Carefully remove brownie using a spatula or by lifting with the parchment paper. Let it cool completely and cut in 4 pieces then in 4 small squares to make the brownie bite.
  8. Shortly before serving brownie, using a high-speed blender or food processor, process the Lite&Sweet for 1-2 minutes until the granules are powdered fine.
  9. Next combine cream and Lite&Sweet in a bowl using an electric mixer whisk on medium to high speed until soft peaks form, 2-3 minutes.
  10. Right before serving place a tablespoon of whipping cream over each brownie along with quarter pieces of strawberries.
  11. Using a vegetable or cheese grader shave some chocolate on top and serve.

Pumpkin Spice Collagen Cupcakes

Pumpkin Spice Collagen Cupcakes
Ingredients

Cupcakes

  • [q:1/4] cup coconut flour & almond flour (half and half)
  • [q:1/2] cup pumpkin puree
  • [q:3/4] cup maple syrup or coconut nectar
  • 6 organic eggs
  • 2 scoops of Neocell Super Collagen
  • 1 tsp ground cinnamon
  • [q:1/2] tsp ground ginger
  • [q:1/4] tsp ground cloves
  • [q:3/4] tsp baking soda
  • 1 tsp lemon juice
  • [q:1/2] cup of full fat coconut milk
  • [q:1/2] cup of all purpose flour

Frosting

  • 1 cup room temperature Earth Balance brand vegan butter
  • 3 Tbsp of maple syrup
  • 1 tsp of pumpkin spice
  • 1 tsp of pumpkin puree
  • 2 tsp almond milk
  • [q:3/4] tsp pure vanilla extract
Directions
  1. Preheat the oven to 350° F and line up with mini cupcake liners. 
  2. In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps.
  3. Bake for up to 25 minutes until nothing sticks to a toothpick.
  4. Bring out to cool, then frost with coconut pumpkin frosting and top with pecan & coconut flakes.
Nutrition Info
Made with maple syrup: 315 Calories, 4 g Protein, 80 mg Cholesterol, 23 g Carbohydrates, 16 g Total sugars (15 g Added sugars), 1 g Fiber, 23 g Total fat (20 g sat), 118 mg Sodium, [nutrition:3] Vitamin B2 (riboflavin), [nutrition:1] Vitamin A, Phosphorus

Caramelized Apple Strudel

Caramelized Apple Strudel
Prep Time
60 minutes prep time + 2 hour rest time for dough
Number of Servings
Serves 12
Ingredients

Dough

  • [q:1/2] cup plus 2 Tbsp all-purpose flour, plus extra for dusting
  • [q:1/2] cup white whole-wheat flour
  • [q:1/2] cup whole-wheat flour
  • 1 Tbsp sugar
  • [q:1/4] tsp salt
  • [q:1/4] cup sunflower or safflower oil
  • [q:1/2] cup water
  • Honey for drizzling (optional)

Filling

  • 2 Tbsp coconut oil
  • [q:1/4] cup light brown sugar
  • 1 Tbsp sugar
  • [q:1/2] tsp cinnamon
  • 4 Gala apples, peeled, cored, and sliced into [q:1/2]-inch thick slices
  • 3 Tbsp ground almonds
Directions
  1. To make dough, place all-purpose flour, white whole-wheat flour, whole-wheat flour, sugar, salt, oil, and water into the bowl of a stand mixer. Mix with a dough hook attachment, or by hand, until mixture comes together into a ball. Cover bowl with plastic wrap and let it rest for 1 to 2 hours at room temperature.
  2. To prepare filling, heat a large frying pan over medium heat and add coconut oil, brown sugar, sugar, and cinnamon. Stir. Add apples to pan and cook them, stirring often, for about 6 to 8 minutes, until apples are fork-tender. Place mixture into a bowl and let it cool for 10 minutes. Add ground almonds and mix well.
  3. When dough is ready, preheat oven to 375°. Divide dough into 3 pieces. Cut off a large piece of parchment paper and sprinkle it with some all-purpose flour. Roll out a piece of dough into a rectangle about 8 by 14 inches, lifting dough a few times to add more flour underneath it. Place a third of filling down length of dough, 2 inches from edge. Fold in right and left sides (the short sides) about 1 inch from edge. Roll long end of dough (with filling), into a tight, long log. Place it on a cookie sheet or jelly roll pan lined with parchment. Repeat same steps to make 2 other logs.
  4. Bake strudel for 30 to 40 minutes, or until it is lightly browned, and transfer to a wire cooling rack. Serve warm or at room temperature with a drizzle of honey over top, if desired.
Nutrition Info
Per serving: 189 Calories, 3 g Protein, 28 g Carbohydrates, 3 g Fiber, 8 g Total fat (3 g sat), 50 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), E, Phosphorus

Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies
Prep Time
35 minutes prep time
Number of Servings
Makes 3 dozen cookies
Ingredients
  • [q:1/2] cup (1 stick) unsalted butter, room temperature
  • [q:1/2] cup brown sugar, packed
  • [q:1/2] cup sugar
  • 1 large egg, room temperature
  • [q:1/2] tsp vanilla extract
  • 1 cup rolled oats
  • [q:1/2] cup whole-wheat pastry flour
  • [q:1/2] cup whole-wheat bread flour
  • [q:1/2] tsp baking powder
  • [q:1/2] tsp baking soda
  • [q:1/2] tsp salt
  • [q:1/2] cup unsweetened cocoa powder
  • 6 oz (60-percent cacao) chocolate chips
  • [q:3/4] cup chopped walnuts or pecans, toasted lightly for extra flavor
Directions
  1.  In a mixing bowl, cream together butter and sugars. Beat in egg and vanilla.
  2.  Place rolled oats in blender or food processor. Grind until powdery. Now you have oat flour.
  3.  In another mixing bowl, mix oat flour, both whole-wheat flours, baking powder, baking soda, salt, and cocoa powder.
  4.  Stir flour mixture into butter mixture by hand. The dough will be stiff. Add chocolate chips and nuts. Stir again—the dough is very stiff!
  5.  Use a cookie scoop to make 1 tablespoon-sized balls. Place on a parchment-lined baking sheet.
  6.  Bake in a preheated 350° oven for 10–13 minutes, until edges are set up and middle is slightly gooey. Allow cookies to sit on baking sheets for 2 minutes before removing to a wire rack to finish cooling.
Nutrition Info
2 cookies: 175 calories, 3 g Protein, 25 g Carbohydrates, 3 g Fiber, 8 g Total fat (5 g sat, 3 g mono), 50 mg Sodium, [nutrition:2] Manganese, [nutrition:1] Copper
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