July 18, 2017

These mini desserts are all you need this summer! I’ve got refreshing, chocolaty, and peanut buttery treat recipes waiting for you! Today, I’m sharing 4 Healthy(ish) Desserts using 5 ingredients or less! I spent this past week eating all this yummy goodness up after filming a ton! On today’s menu we’ve got: Mini Chocolate Fudge […]

4 Healthy(ish) Desserts- Only 5 Ingredients Each!

These mini desserts are all you need this summer! I’ve got refreshing, chocolaty, and peanut buttery treat recipes waiting for you!

Today, I’m sharing 4 Healthy(ish) Desserts using 5 ingredients or less! I spent this past week eating all this yummy goodness up after filming a ton!

On today’s menu we’ve got:

Mini Chocolate Fudge Cups! These mini chocolate fudge cups are heavenly!

Almond Jam Thumbprint Cookies! This is now my go-to breakfast cookie!

Peanut Butter Chocolate Chip Oat Cookies! You can’t go wrong with peanut butter and chocolate!

Strawberry Popsicles! Everyone needs a refreshing treat is the dead heat of the summer!

Watch the full video tutorial here: https://youtu.be/19dFyVP3SYs

 

 

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4 Healthy(ish) Desserts- Only 5 Ingredients Each!

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Ingredients

Mini Chocolate Fudge Cups

  • 1 cup ground almonds
  • 1/2 cup shredded coconut
  • 1/2 cup plus 2 tablespoons maple syrup
  • 4 tablespoons coconut oil
  • 1/2 cup cocoa powder

Almond Jam Thumbprint Cookies

  • 1 cup ground almonds
  • 1/2 cup coconut sugar (can also use regular granulated sugar)
  • 4 tablespoons coconut oil, melted
  • 1/2 egg
  • 1/4 cup raspberry preserves

Peanut Butter Chocolate Chip  Oat Cookies

  • 1 egg
  • 1 cup oats
  • 1/2 cup peanut butter, melted in the microwave for 10-20 seconds
  • 1/2 brown sugar
  • 1/3 cup chocolate chips

Strawberry Popsicles 

  • 2 cups frozen strawberries
  • 2 tablespoons orange juice
  • 2 tablespoons agave nectar

Instructions

Mini Chocolate Fudge Cups

  • To make the crust, blend together the ground almond, shredded coconut, 2 tablespoons maple syrup and 2 tablespoons coconut oil in a food processor. If the dough is crumbly add 1/4 to 1/2 teaspoon of water to the dough and knead together.
  • Press the dough into 10 to 13 cavities of a non-stick mini-cupcake pan.
  • Place the filled cupcake pan into the fridge.
  • Next, in a microwave safe bowl, melt 1/2 cup cocoa powder,1/2 cup maple syrup, and 2 tablespoons coconut oil. Microwave in 15-second intervals, whisking in between until the mixture thickens.
  • Next, spoon tablespoonfuls of the chocolate mixture into each crust.
  • Freeze for 2 hours, and then refrigerate until you’re ready to eat!

Makes: 8-10

Almond Jam Thumbprint Cookies

  • Preheat the oven to 350℉, and line a cookie sheet with parchment paper.
  • In a medium bowl, mix together the ground almonds, coconut sugar, coconut oil, and 1/2 egg.
  • Form balls of dough using a tablespoon and place onto the cookie sheet, leaving at least one inch between each cookie.
  • Bake for 10 minutes.
  • Then, remove the cookies from the oven, and use a 1-teaspoon measuring spoon to make indents into the cookies (don’t use your finger! the cookies will burn you!)
  • Spoon 1/2 teaspoon of raspberry preserves into the indent, and bake the cookies for another 5 minutes (at 350℉).
  • Cool the cookies on a wire rack for 30 minutes before eating.

Makes: 11-12 cookies

Peanut Butter Chocolate Chip  Oat Cookies

  • Preheat the oven to 350℉, and line a cookie sheet with parchment paper. =
  • Mix all ingredients together.
  • Form cookie dough balls (about 1 tablespoon each), and place 1 inch apart onto the pan. Press each cookie down.
  • Bake for 12-15 minutes.

Makes: 18 mini cookies

Strawberry Popsicles 

  • Partially defrost frozen strawberries in the microwave for 2 minutes.
  • Add strawberries, orange juice, and agave to a high-speed blender. Blend for 2 minutes.
  • Pour the strawberry puree into 4 popsicle molds and insert the popsicle sticks.
  • Freeze for 8 hours or overnight.
  • Run hot water over the bottom of the popsicle molds to remove the popsicles with ease

Makes: 4 popsicles

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