When it comes to living a healthy lifestyle, there is this misconception that we must stick to a strict diet and never indulge in sweet treats. At least that’s what I thought, before embarking on this fitness and clean eating journey. As I read more about nutrition, I learned what food is right for our body and what should be banned from our alimentation. I realized there are countless ways of baking divine desserts without using unhealthy ingredients and I went on a mission to find amazing, quick and easy recipes that would satisfy my sweet tooth in no time and little did I know, would also leave me craving for more.
I want to share with you five recipes I simply live for.
They’re ideal as a snack, dessert, or could be served as an appetizer when you’re expecting guests at your house.
All the recipes that will follow will only take between 10 to 15 minutes to make and they’re all gluten-free.
-
Coconut Pistachios Squares
Let me just start by saying that this has become my favorite dessert of all time and it is completely guilt-free, gluten-free and artificial sugar-free.
Ready in less than 10 minutes.
Ingredients:
– 1 Cup raw pistachios (I love the brand from Les Soeurs En Vrac)
– 1 Cup gluten free rolled oats
– 1/3 Cup unsweetened shredded coconut (I love the brand Organic Traditions)
– 1/2 Teaspoon salt
– 1/4 Cup maple syrup
– 2 Tablespoons coconut oil (I used this one, from Organic Traditions)Directions:
– Preheat the oven to 350 degrees.
– Add oats, salt and pistachios in a blender and pulse until a meal starts to form.
– Add in the coconut oil and maple syrup, keep blending until the dough is moist and all ingredients are well mixed.
– Line a pan with parchment paper.
– Place the dough evenly in the pan.
– Sprinkle shredded coconut and place in the oven.
Bake for 15-20 minutes, until the coconut is brown and the dough is cooked but still tender. Remove from oven, remove parchment paper from the pan, cut into squares and savor!2. No Bake Coconut & Chocolate Cookie
These cookies are ready in 5 minutes. They’re tender, moist and really taste like a healthy version of Bounty bar. I guarantee they’ll be gone in no time!
Ingredients:
– 1/3 Cup maple syrup
– 2 Tablespoons unsweetened almond milk
– 3 Tablespoons raw coconut oil
– 2 Tablespoons cacao powder (I used the one from Organic Traditions)
– 1 Cup gluten-free rolled oats
– A pinch of salt
– 1/2 Unsweetened shredded coconut
– 1/3 Cup almond butter
– 1/2 Teaspoon pure vanilla extract (I love the brand Club House)Directions:
– Add maple syrup, cacao powder, coconut oil and almond milk in a saucepan and bring to boil over medium heat.
– When it starts boiling, let bubble for a minute and remove from heat.
– Add almond butter, shredded coconut, rolled oats, vanilla extract and salt, and mix all ingredients with a spatula.
– Line a baking sheet with parchment paper and form little cookies. Let cool and harden at room temperature for about 25 minutes.3. No Bake Pecans, Dates & Chocolate Cookies
The combination of tastes and textures of these cookies is plain sensational.
Ready in 15 minutes.
Ingredients:
– 1 Cup pitted dates
– 1 Cup pecans (I used the brand Les Soeurs En Vrac)
– 1/3 Cup oat flour
– 2 Tablespoons of water
– 1 Teaspoon of vanilla extract (I used the brand Club House)
– 100g dark semi-sweet baking chocolate
– Additional roughly chopped pecans for topping
– Optional: unsweetened shredded coconut (I personally prefer them with coconut on top)Directions:
– Place nuts in food processor and process. Add dates, water, oats, vanilla and keep pulsing until all ingredients come together.
– Line parchment paper on plate and form cookies.
– Melt chocolate and dip half of each cookie in the chocolate. Add coconut and more pecans roughly cut as a topping. Keep in refrigerator until chocolate hardens (about 25 minutes) and enjoy!4. No Bake Almond Butter Chocolate Cookies
Okay, friends. These cookies are the absolute bomb. The double double dose of crunchy chocolate is pure bliss.
Could be ready in 15 minutes, if you wanted to give your cookies the regular shape. I decided to be a little creative and went for a heart shape, so it took me a about 30 minutes, but you really don’t have to do that.
Ingredients:
– 1 Cup raw almond butter
– 2 cups gluten free rolled oats
– 1/2 Cup pitted dates
– Pinch of salt
– 1 Teaspoon cinnamon powder
– 4 Tablespoons of water
– 100 g of dark semi-sweet baking chocolate
– 1/2 Teaspoon vanilla extract
– 1 Tablespoon coconut oilDirections:
– Add almond butter, oats, dates, salt, cinnamon, vanilla and water in a food processor until all ingredients come together.
– Line a baking sheet with parchment paper.
– If you want to give your cookies a heart shape:
Place the entire dough on the parchment paper and roll the dough out with a rolling pin, until the dough is really flat. Use a heart shaped cookie cutter, press on the dough until you don’t have space. Keep the heart shaped cookies on a different baking sheet. With the remaining dough, press together and roll it out again with a rolling pin. Press the heart shaped cookie cutter in the dough and repeat these steps until all dough is used.
Melt the chocolate and coconut oil, and with a spoon, cover one side of each cookie then place one cookie (chocolate side up) on top of another cookie (chocolate side up). Take another cookie and place on top of another cookie, etc. Refrigerate at least an 30 minutes, until chocolate hardens.If you don’t want to spend time making these heart shaped cookies, just form norma round cookies with your hands on parchment paper and spread with melted chocolate and coconut oil. Place one cookie on top of another and repeat steps. Refrigerate at least an 30 minutes, until chocolate hardens.
5. Blueberry Pumpkin Seeds Oatmeal Muffins
These are amazing filling snacks that could be used as a grab and go breakfast too.
Ready in 15 minutes.
Ingredients:
– 3 1/4 Cups gluten free rolled oats
– 2 mashed ripe bananas
– 1/4 Cup maple syrup
– 1 Teaspoon cinnamon
– 2 Teaspoons baking powder
– 2 eggs
– 2 Cups unsweetened almond milk
– 2 teaspoons vanilla extract
– 1 Cup fresh blueberries
– 1/2 Cup pumpkin seedsDirections:
– Preheat oven to 350 degrees.
– Add the bananas, milk, oil, eggs and vanilla in a blender and blend until all ingredients are well-mixed. Add in oats, baking powder and cinnamon and pulse until the mixture comes together.
– Add in the blueberries.
– Spray a 18 cup muffin pan with cooking spray and fill the muffin cups all the way to the top.
– Sprinkle pumpkin seeds.
– Bake for 25 minutes.
Let cool before removing the muffins from muffin pan. Enjoy! 😉
