Healthy no-bake dessert ideas

My favorite healthy no-bake dessert is super simple – I combine nuts with Medjool dates. It’s so good!! You need equal parts of both (I usually use one cup of each). I put all the ingredients in my Vitamix and mix till it starts to ball together. Then, take the mix and turn it into small balls and put them in the fridge for an hour – that’s it! The balls taste great and are perfect for a quick snack or before workout energy boost. The one problem – they’re high in calories, sugar, and fat. Sure, they’re healthy fats, there’s some fiber in there and the sugar is from fruit, but the numbers are still high and if you’re trying to watch your waist, you should eat these with some level of self control. This is also the case for all of the recipes below. Desserts should always be eaten in moderation, even if they’re healthy!

Coconut Strawberry Cheesecake (serves 10)

Besides the aforementioned date-n-nuts bars, my absolute favorite healthy desserts are made with Halo Top (that is when I’m not eating Halo Top on its own…). As you likely know, Halo Top is a creamy and delicious ice cream that somehow manages to have only 240-360 calories per pint. I really don’t know how they do it. At this point I’m pretty sure I’ve tried all of their flavors and even ones I thought would be bad – like Mint Chip or Black Cherry – are great! The below recipe is refreshing and delicious and though it looks “long” it’s actually really easy to make (more ideas here!).

Ingredients:

Crust:

  • 1 cup Unsweetened Shredded Coconut
  • 3 tbs Agave Nectar
  • 2 tbs Coconut Oil, melted
  • Cheesecake:
  • one pint Strawberry Halo Top, softened
  • one pint Vanilla Bean Halo Top, softened
  • 5 Strawberries, sliced

Directions:

Crust:

  • Preheat your oven to 350 degrees Fahrenheit and line a cupcake tin with 10 parchment paper liners.
  • In a medium-sized bowl, stir together the shredded coconut, agave, and melted coconut oil.
  • Spoon the mixture into the liners and press down. Bake for 10 minutes, then let cool completely.

Cheesecake:

  • Scoop the softened Strawberry Halo Top over the cooled crust and spread it out.
  • Scoop the softened Vanilla Bean Halo Top over the strawberry layer and spread it out.
  • Press the strawberry slices on top.
  • Freeze for 3 hours, or until firm.

No-Bake Coconut Cookies (serves 12)

These “cookies” are so good! But be careful, while they will undoubtedly assuage your craving for something sweet, coconut is very high in fat and maple syrup is high in sugar so eat these in moderation.

Ingredients:

  • 1 cup maple syrup
  • 1 cup shredded coconut
  • 1 teaspoon coconut flavoring, or vanilla (optional)
  • 1 Tablespoon cocoa powder (optional)

Directions:

  1. Pour maple syrup into a pan, and clip a candy thermometer to the side.
  2. Bring to a boil, and continue boiling until the mixture reaches soft ball stage (234-236º)
  3. Remove from heat and allow to cool for five minutes.
  4. Begin to beat with a fork (or you can use beaters or a stick blender if you want to), until it just begins to crystalize.
  5. Add cocoa powder or flavoring if desired.
  6. Add in shredded coconut and stir together.
  7. Drop by teaspoon or tablespoon onto parchment or waxed paper
  8. Allow to cool.

Healthy No Bake Banana Bread Breakfast Bars (serves 6)

This is a great recipe if you frequently do high intensity workouts.

For the bars:
  1. 3 cups gluten free oat flour OR 2 cup coconut flour (Paleo option)
  2. 1 cup vanilla protein powder (optional)
  3. pinch sea salt
  4. Cinnamon
  5. 1/4 cup granulated sweetener of choice
  6. 1/2 cup overripe mashed banana (about 2 small)
  7. 1/4 cup pure maple syrup (can sub for brown rice or honey if no diet restrictions)
  8. 1/2 cup drippy cashew butter (can sub for any nut or seed butter)
  9. pinch vanilla extract
  10. 1/2 cup + milk of choice*
For the high protein frosting:
  1. 2 scoops vanilla protein powder (see tested recommendations under ‘shop’)
  2. 1-2 T granulated sweetener of choice (optional)
  3. 1-2 T nut butter of choice (optional)
  4. Milk to form batter
For the coconut butter frosting:
  1. 1/2 cup coconut butter, melted
  2. 2 T coconut oil, melted
  3. 1 tsp maple syrup
Directions:
  1. Line a 9 x 9 baking dish with parchment paper or aluminium foil and set aside.
  2. In a large mixing bowl, combine flour, protein powder, cinnamon, sea salt, granulated sweetener of choice and mix well. Add in the mashed banana- Mixture should be very crumbly.
  3. In a microwave safe bowl or stovetop, melt your cashew butter with maple syrup. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
  4. For a more soft and fudgy banana bread bar, add milk of choice until a relatively thick batter is formed. For a firm and chewy bar, add milk of choice only if needed to desired thickness. Transfer to lined baking tray and press firmly in place.
  5. Refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.
To make frosting:
  1. Combine all ingredients and mix well until a thick frosting is formed. Cover the banana bread bars and refrigerate for a further 10-15 minutes, for frosting to firm up.

Vegan No-Bake Fudge Bars (serves 6)

If you’re trying to cut down on calories you can leave out the cocoa powder, though these won’t look as nice!

Ingredients:

  • 3/4 cup coconut oil
  • 1/2 cup coconut butter
  • 1/2 cup unsweetened cocoa powder, plus additional for dusting the tops
  • 1/2 cup maple syrup
  • Pinch of fine sea salt
  • 1/3 cup freeze dried raspberries
  • 1/4 cup roasted unsalted almonds, coarsely chopped
  • 2 tbs cacao nibs

Directions:

  1. Line a 9 x 5 loaf pan with parchment paper in both directions; set aside.
  2. Combine coconut oil and coconut butter in a medium bowl set over a pan of hot water — stir till melted and emulsified.
  3. Whisk in the cocoa powder till smooth. Whisk in the maple syrup and salt.
  4. Fold in the raspberries, almonds, and cacao nibs and pour mixture into your prepared loaf pan. Chill for at least an hour.
  5. Using your parchment paper “sling” to assist, transfer the bars to a cutting board; cut into desired shapes and sift with additional cocoa powder.
 

Flourless Protein Brownie Bites (serves 15)

This is a quick, easy recipe. If you don’t want the protein boost, just leave out the protein powder.

Ingredients:

  • 1 cup mashed bananas (can sub for sweet potato or pumpkin)
  • 1/2 cup smooth almond butter (can sub for peanut butter, cashew butter or a nut butter alternative)
  • 1/4 cup cocoa powder
  • 1-2 scoops of protein powder
  1. Preheat the oven to 350 degrees Fahrenheit and line a mini muffin tin with mini muffin liners- For smaller brownie bites, you’ll need at least 15. Ensure each muffin tin in greased generously.
  2. In a high speed blender or mixing bowl, combine all your ingredients and blend/mix until smooth.
  3. Pour brownie mixture into each muffin tin, filling until just full. As there is no baking powder needed, they generally won’t rise.
  4. Bake for 12-15 minutes, or until a skewer/toothpick comes out just clean. Allow to cool in the muffin tin completely. For best results, refrigerate once cooled for several hours.

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