The holidays are upon us which means there will be gooey chocolate chip cookies and homemade pie at your fingertips. (who’s complaining). Although, ‘tis the season to indulge a bit more, if you’re looking to stay on track, there are healthy and delicious holiday dessert recipes so you don’t have to sweat the sweets this year.
“Many people don’t realize that healthy alternatives to holiday sweets are possible.” Says Chef Christine Cheesman and mother of three. And, with a few adjustments, swaps, and kitchen confidence, you’ll be enjoying tasty these healthy holiday dessert recipes all season long.
With that, Chef Chessman has put together protein-packed, easy-to-make desserts perfect for holiday feasting, minus the guilt (and bloating).
Chef Christine’s Tips on Baking Up Heathy Dessert Recipes (Without sacrificing flavor)
1. Cut sugar
knape / Getty
Not entirely that is, “Cut the sugar amount in half and/or use a sugar substitute that includes stevia.” Says Chef Chessman. “Try to stay away from artificial sweeteners, and instead use natural sweeteners like maple syrup, honey, dates, or coconut sugar.” She recommends.
2. Move Over Margarine
Swapping margarine with coconut oil, avocado oil, or ghee will keep your desserts creamy and tasty without unwanted bad fats.
3. Add Tasty Bling
hanabiyori
“Add mini chocolate chips, natural sprinkles, or other textured toppings to attract family to the healthier desserts.” Says Chef Cheesman. A little “tasty bling” on the outside works wonders to draw people to healthy options.
4. Don’t Swap These Flours
Unless you want your desserts as hard as a rock, “Don’t use coconut flour in place of wheat flour as Coconut flour is not a 1:1 replacement for wheat flour.” Says Chef Cheesman.
5. Be Brave and Creative in the Kitchen
Evgeny Atamanenko
Even if you’re not a seasoned baker, “It can be fun to experiment with new recipes and ideas.” Says Chef Cheesman. Think outside the box and invite family members to get involved.
6. Still Practice Portion Control
Even though healthier desserts are better for you and maybe more nutritious, it doesn’t mean we should eat the whole plate.” Keep excess sweets in the freezer instead of the counter to help ration the goodies; We are less tempted to eat the treats when they are out of sight.” Chef Chessman recommends.
1/2 cup nut butter (I used Maranatha maple almond butter)
1/4 cup collagen peptides
1/4 cup Manuka honey
1/4 cup coconut flour
2 Tbsp ground flaxseed (flax meal)
1 scoop of vanilla protein
Instructions:
Mix all ingredients in a large mixing bowl.
After mixing, roll the mixture into balls and coat with your favorite melted chocolate. Refrigerate.
Adjust quantities to your liking. You may need to add more honey or almond butter if the mixture is too dry. Too moist? Add a bit more of a dry ingredient.
Enjoy!
2 of 4
Chef Christine Chessman
Paleo Lemon Bread Recipe
Ingredients: (for making the bread)
3 large eggs, room temp
1/2 cup maple syrup
1/3 cup plus 1 Tbsp melted coconut oil
1/3 cup fresh lemon juice (2 organic lemons)
1.5 Tbsp lemon zest (2 organic lemons)
1.5 tsp vanilla
2 cups Bobsredmill PALEO FLOUR
1/2 cup Cassava flour
2 scoops collagen peptides powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Instructions:
Preheat oven to 350°f
Mix dry ingredients in a large bowl. Mix wet ingredients in a separate bowl. Combine the two and stir. The batter will get fizzy, and fizzy is good.
Pour batter into a parchment-lined loaf pan.
Bake for 30-50 min until the toothpick comes out clean. (The time depends on the oven, the depth of the pan, etc.
Lemon Glaze Recipe
Lemon Glaze
Ingredients:
3 Tbsp coconut butter (Not oil)
2 Tbsp honey
2 Tbsp lemon juice
1/2 tsp vanilla
Instructions:
Heat in pan on low to med heat until the glaze is smooth, then pour over baked bread
Chef Christine Cheesman’s Lemon Glaze Tips:
Use Almond milk to thin the glaze as desired. You may use a tsp, Tbsp, or a few tablespoons; it’s up to how you want your glaze to be.
Sprinkle any extra zest on top of the bread.
3 of 4
Chef Christine Chessman
Chocolate Protein Donuts Recipe
Ingredients:
2 large eggs
3/4 cup almond milk
1/2 cup organic canned pumpkin
1/2 cup gluten-free flour
2 scoops of Chocolate protein powder
1/3 cup coconut sugar
1/4 cup coconut flour
1/4 cup coconut oil
1/3 cup cacao powder
1 tsp vanilla
3/4 tsp baking soda
pinch salt
Instructions:
Add all ingredients into a blender
Blend until smooth and then stir in some mini chocolate chips if desired.
Bake 350°f (in sprayed donut pans) in the oven until the toothpick comes out clean.
Top with chocolate glaze (cacao powder and coconut oil, with a tad of honey to sweeten) or melted white chocolate glaze.
Decorate for extra fun!
4 of 4
Chef Christine Chessman
Tahini Collagen Cookies Recipe
Ingredients:
1 cup tahini (sesame seed butter)
4 eggs
4 scoops Orgain collagen peptides
3/4 cup coconut sugar
1/4 cup coconut flour
1/4 cup flax meal
2 tsp apple cider vinegar
1 tsp baking soda
1/4 -1/2 tsp salt
1/2-1 cup mini chocolate chips, depending on your need for sweetness.
Instructions:
Preheat oven to 350° F
Mix wet ingredients in a bowl, add dry ingredients, and stir.
Scoop onto a parchment-lined cookie sheet and bake until edges are lightly golden and cookies are just set.
Cool slightly then store in the fridge if there are any left!
