Tag archives for Desserts

5 Healthy(ish) DESSERTS | Just 4 Ingredients Each

Peanut Butter Cookies
1 cup peanut butter
½ cup rolled oats
½ cup coconut sugar
1 egg

In a large bowl, mix all ingredients together. Roll dough out into 1 inch balls and place on a parchment lined baking sheet. Using a fork, gently press down dough balls to form a cookie shape. Bake at 350ºF for 8-10 minutes.

2 cups Medjool dates, pitted
½ cup cocoa powder
2 cups walnuts
½ cup dark chocolate, melted

Place walnuts into the food processor and blend to create a coarse walnut flour. Add dates and cocoa powder and blend until a dough forms. Press mixture into a well greased or parchment-lined baking dish and top with melted chocolate. Allow to set in the refrigerator for at least an hour.

Peanut Butter Cups
1 cup peanut butter
1 tbsp agave
2 cups dark chocolate, finely chopped
2 tsp coconut oil
Sea salt to taste (optional)

In a medium sized bowl, mix together peanut butter with agave. Spoon small discs of peanut butter onto a parchment-lined baking sheet and freeze. Place chocolate and coconut oil over a double boiler and melt over low heat. To assemble cups, line a muffin tin with paper liners and fill with 2-3 tsp of melted chocolate. Allow mixture to solidify slightly in the refrigerator. Place disc of frozen peanut butter into the centre of each chocolate filled cupcake liner and top with melted chocolate. Sprinkle with sea salt to taste and refrigerate for at least 20 minutes.

Baked Apples
2 apples, cut in half and cored
2 tbsp maple syrup
1 tsp cinnamon
¼ cup granola (optional)
vanilla greek yogurt (optional)

Place apples onto a parchment-lined baking sheet and drizzle with maple syrup to taste. Sprinkle with cinnamon and bake at 350ºF for 25-30 minutes, or until softened and slightly golden. Serve with your favourite granola and/or greek yogurt and enjoy!

Flambéed Bananas
2 Bananas, thickly sliced
3 tbsp Rum
2 tbsp Coconut Sugar
2 tbsp Coconut oil


In a large skillet over medium-high heat, add coconut oil. Once melted, add bananas and cook until slightly golden, flipping once. Sprinkle over sugar and rum. Cook for another minute and flambé. If you aren’t comfortable flambéing, just cook the banana for another 1-2 minutes or until the sugar has caramelized.

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3 Easy Easter Treats!

Bunny Bait

8 cups popcorn
4 tbsp butter
3 cups mini marshmallows
1 cup candy coated chocolates
¼ cup sprinkles

In a large saucepan, melt butter. Add 2 cups marshmallows and stir until completely melted.
Spread popcorn evenly on a non-stick or parchment lined baking sheet. Pour the marshmallow mixture over popcorn. Top with candy and sprinkles of choice. Allow to cool completely before serving.

Carrot Cupcakes with ‘Carrot’ Strawberries

1 carrot cake mix (make sure to buy ingredients listed on box instructions)
2-3 cups cream cheese frosting
12 strawberries
3 cups orange chocolate melts

Bake cupcakes according to box instructions and allow to cool completely before icing. To make strawberry ‘carrots’, over a double boiler, melt orange chocolate melts. Dip each strawberry into the mixture, leaving the green stems exposed and place them on a parchment-lined baking sheet. Allow the dipped strawberries to cool and chocolate to firm up. To add texture, lightly drizzle dipped strawberries with some of the remaining melted chocolate. Allow candy set and firm up completely before topping iced cupcakes.

Peep Milkshakes

3 cups vanilla ice cream
1-2 cups milk
Food colouring (optional)
½ cup marshmallow fluff
2-3 Peeps
Whipped cream for topping
Peeps for garnish
Sprinkles for garnish

In a blender, add ice cream and milk. Blend until smooth. Add food colouring if using and marshmallow fluff. Blend again and pour into desired serving cups. Top with whipped cream, peeps and sprinkles.

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