Healthy Desserts for the Holidays

This is a sponsored feature. All opinions are 100% our own.

Although the holidays are filled with lots of holidays sweets does not mean you can’t enjoy a healthier version of some desserts! Here are some holiday dessert recipes to try this season. 

Gingerbread Cookies 

(Source: http://www.skinnytaste.com/low-fat-gingerbread-cookies/)

 

Ingredients:

3 tbsp unsalted butter, softened

3/4 cup firmly packed brown sugar

1/2 cup unsweetened applesauce

1 egg

1/3 cup dark molasses

3 cups all-purpose flour plus more for dusting

1 tsp baking soda

2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp allspice

1/4 tsp ground cloves

 

Directions:

  1. Mix butter, sugar, and applesauce. Then add egg and molasses and continue mixing.

 

  1. In a different bowl mix flour, baking soda, and spices. Then add sugar and molasses. Continue mixing.

 

  1. Divide the dough into two parts. Wrap both separately with plastic. Place in refrigerator for two hours.

 

  1. Preheat the oven to 350 degrees Fahrenheit. Take out one piece of the dough and roll the dough. Use a gingerbread cookie cutter to shape the cookies. Place the cookies on the baking sheet. Repeat for the other dough in the fridge. Bake the cookies for 10-12 minutes.

(Source: http://www.skinnytaste.com/low-fat-gingerbread-cookies/)

 

Healthy Peppermint Bark

(Source: http://chocolatecoveredkatie.com/2011/12/15/candyland-peppermint-bark/)

Ingredients 

 1/2 cup coconut butter 

 12 drops pure peppermint extract (scant 1/4 tsp)

1 1/2 tbsp pure maple syrup

 optional sprinkles, crushed candy canes, or other garnishes  

Directions:

  1. Mix all the ingredients together in one bowl.

 

  1. Spread the mix on the wax paper, then place in the fridge or freezer and let it harden.

 

  1. After a few minutes it should be good to go.

(Source: http://chocolatecoveredkatie.com/2011/12/15/candyland-peppermint-bark/)

 

No Bake Persimmon Snowballs

(Source: http://www.with-an-open-mind.com/no-bake-snowball-persimmon-cookies/)

 

Ingredients

1/4 cup persimmon puree

4 soft dates

1 1/2 cups oats

1 tsp cinnamon

2 T honey

2 T almond flour

2 T coconut flakes

 

Directions:

  1. Mix the oats until they look like flour. The best way to do that is place in food processor.

 

  1. Mix the persimmon puree and the dates together until they become very fluffy.

 

  1. Mix in the honey and cinnamon and add the oat flour in the puree. Mix them all together.

 

  1. Place the almond flour and coconut flakes in two separate bowls. Make small balls out of the mix and roll it first in the almond flour then roll it in the coconut flakes.

(Source: http://www.with-an-open-mind.com/no-bake-snowball-persimmon-cookies/)

 

Mint Chocolate Patties 

(Source: http://www.thisrawsomeveganlife.com/2012/05/chocolate-covered-mint-patti...)

 

Ingredients:

Pattie:

1/3 cup dried coconut chunks/shreds

1/3 cup cashews

1-2 tablespoons melted coconut oil

2-3 Tb honey/maple syrup/agave

1 tsp peppermint oil

Pinch of salt

 

Chocolate Part:

1-2 tablespoons melted coconut oil

1/3 cup cacao powder

4-5 Tb maple syrup/agave

Pinch of salt

1/4 tsp cinnamon and cayenne

 

Directions:

  1. Mix all the ingredients for the pattie together in one bowl. Make small balls, and then flatten them into patties. Place in freezer for thirty minutes.

 

  1. Mix all the ingredients from the chocolate in a processor. Once the patties are done, dip the patties one by one into the chocolate mix and they should harden as you place them on a separate plate or pan.

(Source: http://www.thisrawsomeveganlife.com/2012/05/chocolate-covered-mint-patties.html