7 Healthy Desserts That Will Satisfy Everyone This Thanksgiving

It's official: the holidays have arrived! Thanksgiving is the time of year where friends and family come to get together, devour a massive amount of delicious food and sip on some hot cider. With so many allergies and ways of eating nowadays, what does one bring to the biggest food event of the year? Here are seven autumn-approved and healthy dessert recipes that are guarenteed to satisfy everyone’s after-dinner sweet tooth!

For the Vegan: Vegan Thumbprint Cookies

Recipe Courtesy of PopSugar

Mmm, pecans! It doesn’t matter if you or any other person at the table is a vegan because once you take a bite of this simply delicious cookie, you wont even notice whether or not milk or eggs were included! These easy-to-make cookies are ready in about 30 minutes. This is a perfect dessert if you need a last minute addition to the dessert table! Serves about 25 cookies.

What You’ll Need

   1 Cup, Pecans

   1 Cup, Rolled Oats

   1 Cup, Whole Wheat pastry flour

   ½ Cup, Safflower or Canola Oil

   ½ Cup, Maple Syrup

   ¼ Teaspoon, Salt

   5 Tablespoons of Fruit Juice sweetened Jam

What to do:

-   Preheat the oven to 350°F. Put the pecans and oats in a food processor and pulse until it's coarse. Move the mix into a large bowl and add flour, oil, syrup and salt.

-   Stir everything together well. Roll a walnut-sized ball of dough in the palm of your hands to form each cookie and arrange them on two large baking sheets, spacing each cookie two inches apart. Press your thumb gently in the center of each cookie to make the indentation. Spoon a teaspoon of the desired jam in each cookie’s dent.

-   Bake the cookies until their golden brown and just firm around the edges; it should take about 15-20 minutes. Transfer the cookies to a cooling rack and let them cool completely. After cooling, they are ready to serve!

 

For the 116°F & under Foodie (Raw): Raw Mini Pumpkin Doughnuts

Recipe Courtesy of The Global Girl

Bake-free desserts are fun and easy. These Raw Mini-Pumpkin Doughnuts are very simple and are delicious with (or without) caramel drizzled on top! This unique dessert will have all the foodies at your table craving more than one. These doughnuts are a perfect addition to any holidat dessert table!

What You’ll Need:

For the Doughnuts

   ¾ Cup, Pecans— Soaked & Dried

   1 Cup, Dried, Shredded Coconut (Unsweetened)

   ¼ Teaspoon, Sea Salt

   1 Inch, Chunk of Ginger

   1 Teaspoon, Ground Cinnamon

   ¼ Teaspoon, Ground Cardamom

   1 Tablespoon, Agave Nectar

   1 Teaspoon, Pure Vanilla Extract

   10 dates, Pitted

   1 Cup, Finely grated, organic Squash

 

For the Caramel (optional)

  10 Dates, Medjool, Pitted

  2 Tablespoons, Raw Almond Butter

  2 Tablespoons, Agave Nectar (raw)

  2 Teaspoons, Pure Vanilla Extract

  3 Tablespoons, Filtered Water

  ½ Teaspoons, Sea Salt

  1 Tablespoon, Coconut Oil

What To Do:

-   To prepare the doughnuts, process the pecans, coconut and sea salt all together in a food processor until it is a fine crumb.

-   Once fine, add all spices, agave nectar vanilla, and dates, processing them again until well mixed.

-   Then, add squash and pulse mixture until it is blended but not pureed (some flakes of squash should still be visible).

-   Take mixture and create 8 doughnuts, then place all 8 on a dehydration sheet. Dehydrate for about 6 hours, or until outside is dry and the middle is moist.

-   To prepare the caramel, process all ingredients together until pureed.

-   Once the doughnuts are dried, drizzle the caramel and serve!

 

For those who are Gluten-Free: Gluten-Free Bread Pudding

Recipe Courtesy of People

           This gooey, warm and delicious classic is never a bad choice but can be a hard choice for those who live a gluten-free lifestyle! Luckily, the fabulous Jessica Alba recreated an old classic for everyone to enjoy! She changed a few things, of course, by filling this recipe with fresh fruits but still manages to have that delicious, original taste. Alba even mastered replicating the original dessert with added goodies, more iron AND calcium. This perfect recipe gives us more to be thankful for than just Jessica Alba’s acting skills!

What You’ll Need:

   6 Cups, GF* Sandwich bread—cut into one-inch pieces.

   2 Apples cored and cut into smaller pieces.

   2 Bananas, sliced thin

   ¼ Cup, GF* Chocolate Chips

   1/3 Cup, Brown Sugar, firmly packed.

   6 Large eggs (or egg whites)

   3 1/2, Coconut Milk, Vanilla

   Sprinkle of Cinnamon (optional)

   Vanilla Sugar, (optional)

* GF- Gluten-Free

What To Do:

-   Grab a large loaf pan and thoroughly grease. Scatter only half of the bread cubes over the bottom of the dish. Take both the apples and bananas, distributing them evenly and creating a single layer atop the bread.

-   Take half of the brown sugar and half of the chocolate chips and evenly distribute it over the first two layers. Add a sprinkle of both the cinnamon and vanilla sugar, if desired.  Spread the remaining bread and chocolate evenly as the top layer.

-   Whisk both the eggs and coconut milk together in a large bowl until thoroughly blended. Slowly distribute the eggs and milk mixture over the bread.

-   Set the pan aside for 20 minutes but periodically press the bread down with the back of a fork until the bread has absorbed the egg mixture. Once absorbed, sprinkle the rest of the brown sugar on top of the bread. Do this with the remaining cinnamon and vanilla sugar too, if desired. While the bread is soaking, preheat the oven to 325ºF.

-   Set the baking dish in a larger pan, set inside oven and add enough hot water to the larger pan to reach halfway up the sides of the baking dish. Bake for 90 minutes without a cover.

-   The pudding must be slightly soft in the center and crisp on top. Remove from the oven, and let it cool for 15 minutes prior to serving.

 

For those who are Dairy-Free: Apple Pie Cheesecake

Recipe Courtesy of Allyson Kramer

The coming of the fall season means fall foods! Apples are a staple food during this time of year, being incorporated into everything from flavored candy to drinks. Craving that undeniable and classic scent that drifts from your mom's kitchen? This classic dessert smells the same, but with a twist - it’s a Dairy-Free Cheesecake! Prepare a mug filled with (spiked - if of age!) cider and presto . . . the perfect autumn pairing!

What You’ll Need:

For the Crust

   3 Cups, Whole Pecans

   4 Tablespoons, Granulated sugar

   3 Tablespoons, Brown rice flour, Superfine

   6 Tablespoons, Vegan Margarine, melted.

For the Filling

   2 Tablespoons, Almond Milk (vanilla or plain)

   3 Tablespoons, Lemon juice

   3 tubs of Tofutti Cream Cheese (DF and vegan substitute for Cream Cheese)

   1 Package, Extra-Firm, Regular Tofu (19 oz & not silken)

   1 Teaspoon, Vanilla Bean paste

   ½ cup, Brown Sugar, packed

   1 ½ Teaspoon, Cinnamon

   ¾ Teaspoons, cloves

   6 Tablespoons, Brown rice Flour, Superfine

For the Topping

   2-3 Medium Honey Crisp or Granny Smith apples.

   2 Tablespoons, Vegan Margarine, cold, cut into small pieces

   1 ½ Cups, Brown Sugar, packed

   ¼ Cup of Potato Starch MIXED with ¼ Cup of very cold water

 

What To Do:

Crust:

-   Preheat the oven to 400 °F. Pulse pecans, sugar, and superfine brown rice flour in the food processor until it looks crumbly. After, stir the melted vegan margarine until well mixed. Press the mixture into a spring form pan until the crust is about ¼ inch thick. Bake the crust for about 13 minutes, let it cool and then reduce the heat down to 325 °F.

Filling:

-   Grab a bowl, place all ingredients together and stir them until it's roughly mixed. Transfer the mixture into a processor and blend it until it is smooth. Evenly distribute the mixture into the baked crust and place it back in the oven.

-   Bake this for about 70 minutes. Turn off the oven, leaving the cheesecake in the oven for another 60 minutes.

-   Once 60 minutes has past, take out the crust/filling and let it cool on a wiring rack at room temperate. Once cooled, place in the refrigerator before making the topping.

Topping:

-   When slicing the apples, leave the peel on. Toss the apples with the vegan margarine in a small frying pan, sautéing them on medium heat. Once the apples are softened and a good amount of water has been produced, add brown sugar and let the mixture cook over medium heat until it is bubbly. Finally, add the potato starch with water and stir the apples with it until it is thick. Once thick, remove the cooked apples and let it cool.

-   Once the topping has slightly cooled, take the cheesecake out of the refrigerator and spread the apple mixture evenly. Chill the final product for at least 3-4 hours. For best results, leave the cheesecake refrigerated overnight for complete firmness!

 

For those with a Nut allergy: Nut-Free Pumpkin Pie

Recipe Courtesy of Allergy Free Me

Along with apples, what is the autumn time without Pumpkins? This healthier alternative to an original pumpkin pie is not only nut-free, it is also egg free. Anyone choosing to do a Paleo or GAPS (Gut and Psychology Syndrome) diet can also enjoy a piece of pie without worry! Recipes for both the pumpkin pie and the coconut pie crust are listed step-by-step below!

What You’ll Need, Coconut Pie Crust:

   ½ Cup, Coconut Oil

   2 Cups, Coconut Meat, unsweetened and shredded

What To Do, Coconut Pie Crust:

-   Mix the coconut with the oil in a small bowl, mixing it thoroughly. Transfer the mix into a 9 inch pie pan and press firmly against every inch of the pan. Due to the delicate texture of the coconut, you must gently move the mix up the sides of the pan until covered.

What You’ll Need, Pumpkin Pie:

   ½ Cup, Creamed coconut

   1 Cup, water

   2 Cups, Cooked pumpkin, drained

   1/3 – ½ Cups, Honey or Agave

   ¼ Teaspoon, Sea Salt

   1 Teaspoon, cinnamon

   1 Teaspoon, Ground ginger

   ¼ Teaspoon, Nutmeg, grounded

   ¼ Teaspoon, Cloves

   1 Tablespoon, Gelatin

   3 Tablespoons, cold water

   2 Tablespoons, boiling water

   1 Coconut Pie Crust

What To Do:

-    Preheat the oven to 325 °F and make sure you have the crust prepared and ready.

-    Combine the coconut concentrate and the cup of water in a small saucepan at low-medium heat. Continue to heat and stir until the coconut has melted into the water. Once melted, take the mix off the heat.

-    Get a mixing bowl. Combined and stir the pumpkin, honey, coconut cream mix, spices, and salt together.

-    In a different bowl, add the gelatin with the cold water and thoroughly stir. Once stirred, add the boiling water and stir until the mixture is clear. Take the clear, final product, add it to the bowl with the pumpkin mixture and stir well.

-    Once completely stirred take the final mixture, pour it into the pie crust.

     * To avoid the crust from being burnt, cover edges with strips of aluminum foil until they JUST cover the edges of the crust!

-    Bake at 325 °F for 60 minutes or until form and the edges of the crust are slightly browned.

-    Cool for about 7 hours. For the best results, cool the pie overnight!

 

For the Fit Foodie: Pumpkin Protein Bars

Recipe Courtesy of PopSugar

      For just under 150 calories, these holiday themed treats provide more than just satisfaction for that sweet tooth of yours! These bars provide 8 grams of protein, 2 grams of fiber, and also provide you with 43% of your daily dose of Vitamin A. This recipe makes about 18 bars in under a half hour. Perfect for the dessert table or any day after a hard workout at the gym!

What You’ll Need:

   1 Cup, Pumpkin Puree

   ½ Cup, Almond Butter

   4 Ounces, Vanilla plant-based protein powder

   ½ maple syrup

   1 Teaspoon, Vanilla Extract

   2 Eggs, Medium

   1 Cup, Whole wheat flour

   1 Teaspoon, Baking soda

   1 Teaspoon, Ground cinnamon

   ¼ Teaspoon, Nutmeg

   1/8 Teaspoon, Ground Cloves

   1 Cup, Rolled Oats

   2 Tablespoons, Dark Chocolate Chips

What To Do:

-    Preheat the oven to 350°F. Spray a 9x11 pan with cooking spray.

-    In a medium bowl, mix the pumpkin puree, almond butter, protein powder, maple syrup, and vanilla all together with an electric mixer. Then beat in the eggs.

-    Stir in the flour, baking soda, and spice until batter is completely smooth. When the batter is completely smooth, add and stir in the rolled oats.

-    Spread batter evenly in the prepared pan and sprinkle the dark chocolate chips on top of the batter.

-    Bake in the oven for about 12 to 15 minutes or until a toothpick insert comes out clean! Enjoy!

 

A classic dish with a healthy twist : Low-Fat Pumpkin Spice Cake

Recipe Courtesy of Simple Nourished Living

      This recipe is an all-around healthy alternative to an ordinary pumpkin pound cake. This alternative, when paired with regular or any ice cream substitute, will give you a divine melt-in-your-mouth moment. By simply replacing the fats (usuallyprovided in oil and butter) with pumpkin, the calories and fat intake automatically decreases. Along with fewer intakes of the bad, we also get the good; we are provided with a beneficial dose of beta-carotene (an antioxidant that maintains skin and eye health), fiber, vitamin c, and iron with every bite. Ready in about an hour and serves about 16, how could you go wrong?

What You’ll Need:

   Nonstick cooking spray, pan coating

   Flour, dust the pan

   1 Package (19 oz.), Spice cake mix

   1 Cup, Pumpkin puree, canned (NO PUMPKIN PIE MIX)

   ¼ Cup, Canola oil

   ¾ Cup, water

   3 Eggs, Extra Large

   1 Teaspoon, Cinnamon

   Confectioners Sugar, For dusting on top

What To Do:

-   Position a rack to the center of the oven and preheat the oven to 350 °F. Mist a 12 inch bundt pan with non-stick cooking spray and dust with flour.

-   Grab a large mixing bowl and with electric mixer, stir the following 30 seconds on low: the cake mix, pumpkin, oil, water, eggs, and cinnamon. Stop stirring and scrape, with a rubber spatula, the sides of the bowl. Beat the mixture again on medium until the batter is thick and smooth.

-   When you are finished, pour the batter unto the Bundt pan and smooth the top with the spatula. Place in the oven.

-   Bake the cake for about 42 to 48 minutes; by this time the top of it should spring back when you lightly touch it with your finger.

-   Once finished baking, remove the pan and place it on a wire rack to cool for about 15 minutes. Once cooled, stick long, sharp knife in and around the edges of the cake and gently shake the pan to loosen it. Invert the cake and put it back on the wire rack, letting it cool for a half hour.

-   Prior to serving, sprinkle the confectioner’s sugar or drizzle caramel sauce on the top of the delicious cake. Enjoy!

Happy Thanksgiving everyone!