I have a sweet tooth. I’ll admit it. I used to be embarrassed by it, but now I’m here for it. It makes life more fun. Because of my need for sweets, I’ve found some healthy dessert recipes that I LOVE. You can feel zero guilt about eating them because they have better for you ingredients than the classic sugar filled, processed sweets. These we’re on repeat while I was pregnant, but I’ve continued to make them in postpartum! It’s SO nice always having at least one of these sweet treats stored in my freezer to pull out for my afternoon/evening cravings. I genuinely am obsessed with all of these recipes so I can’t wait to share!
A note: if you love dark chocolate and peanut butter, you’ll be obsessed with these recipes.
Perfect Bars
- 1 ¼ cups oat flour (I just make my own with sprouted oats in a blender)
- ¼ cup vanilla protein powder (I use Just Ingredients, but just use your fav)
- ¼ tsp high quality salt
- ½ cup natural peanut butter (this is my FAV)
- ¼ – ⅓ cup honey or maple syrup (depending on how sweet you want it)
- 1 tsp vanilla extract
- 2 Tbsp melted coconut oil
- ¾ cup dark chocolate chips (this is my current favorite brand, so yum)
Steps
- MIX everything except the chocolate chips together in a bowl
- ADD in the chocolate chips
- PRESS down in a loaf pan
- STORE in the fridge or freezer
*here’s a link to my inspo recipe!
Healthy Butterfinger
- 2 cups corn flakes (I also love THIS brand, but they’re sold out on Amazon, you can probably get them at your local Whole Foods!)
- ¾ cup natural Peanut butter
- ¼-⅓ cup maple syrup
- 1 tsp molasses (this is optional but I always add it because i feel like it really adds to the flavor)
- 1 cup dark chocolate chips
- 1 Tbsp coconut oil
Steps
- CRUSH the cornflakes into small pieces
- HEAT peanut butter, maple syrup, and molasses in a pan over medium heat just until everything is combined!
- REMOVE from heat and mix in cornflakes
- Spread into an 8×11 or loaf pan
- FREEZE for 30 min (ish)
- MELT the chocolate and coconut oil together in the microwave (I usually do 2-3 30 second intervals) or melt on stovetop
- SPREAD the melted chocolate over the cornflake mixture
- FREEZE for 30 min
- STORE in the freezer until they’re gone (which I won’t be long)
*Here is a link to my recipe inspo!
Healthy Twix
Crust
- 1 cup almond flour (any brand that’s blanched is ideal)
- 2 Tbsp protein powder (I used unflavored collagen)
- ⅓ cup melted coconut oil
- ½ tsp flaky sea salt
Filling
- ¾ cup natural almond butter (This is the actual best almond butter)
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 Tbsp melted coconut oil
- Pinch of flaky sea salt
Topping
- 1 cup dark chocolate chips
- 1 Tbsp coconut oil
Steps
- Preheat oven to 350 degrees F (I always forget this step haha)
- COMBINE crust ingredients until mixed well
- GREESE a small baking dish with coconut oil (or line with parchment paper)
- BAKE 10-12 min until golden brown
- COOL
- In a separate bowl, combine filling ingredients
- SPREAD mixture over the crust
- FREEZE 10 min or until cool
- MELT topping ingredients in microwave (30 second intervals for 1-2 min) or melt on stovetop
- SPREAD chocolate over the bars
- SPRINKLE with sea salt
- STORE in freezer
*Here is a link to my recipe inspo!
Energy Bites
- 1 cup natural peanut butter
- ⅓ cup maple syrup (or honey)
- 2 cups sprouted oats
- ¼ cup ground flaxseed (I buy whole flaxseeds and grind them right before I use them!)
- 3 Tbsp brewer’s yeast (This is the brand I use, I don’t feel like it has a strong flavor like some brands!)
- ½ tsp ground cinnamon
- 2 Tbsp melted coconut oil
- ½ cup toasted unsweetened coconut flakes
- ½ cup dark chocolate chips
Steps
- TOAST the coconut over the stove (takes less than 5 min!)
- MIX all the ingredients together in a bowl
- SCOOP with a cookie size scooper into balls on a sheet pan
- FREEZE for 20 min
- STORE in the fridge or freezer
*Here is a link to my recipe inspo!
Peanut butter (or almond butter) cups
Chocolate layers
- ½ cup dark chocolate chips
- 1 Tbsp coconut oil
Filling
- ½ cup natural peanut or almond butter
- 2 Tbsp coconut oil
- 1 Tbsp maple syrup
Top
Steps
- LINE a mini cupcake pan with 12 cupcake liners (if you don’t have these you can just grease them with coconut oil)
- POUR ½ the melted chocolate in bottom of each cupcake liner just covering the bottom
- FREEZE 10 min
- MIX filling ingredients together
- SCOOP the filling into each cupcake liner
- FREEZE 10 min
- POUR the remaining chocolate on top of the filling
- SPRINKLE with sea salt
- FREEZE 20 min (or however long you can wait haha)
- STORE in freezer or fridge
*Here is a link to my recipe inspo!
Okay I feel like I have 100 more healthy dessert recipes to share with you! So, I will definitely have to make another post. I will do my best to branch out from the chocolate peanut butter obsession. I hope you’re obsessed with these as much as I am. Let me know if you try any and which ones are your fav! I also would LOVE to hear your favorite healthy dessert recipes! Check out my post on what nourishing foods to eat during pregnancy here!
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