The Holidays are often surrounded by high calorie indulgences which set up back if you have been working hard to lose weight or maintain a healthy lifestyle. Don't get me wrong, I do have a huge sweet tooth and love to indulge over the holidays but all in moderation. I also love lower calorie dessert options that help me feel satisfied without all the extra calories. Here are some recipes I have compiled to help you stay on track over the holidays. These also make great gifts!
Peppermint Fudge No Bake Energy Balls by Running in a Skirt
1/2 cup cup raw almonds
1/3 cup pitted medjool dates (about 6)
1/2 cup almond butter
1 Tbsp cocoa powder
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
2 tablespoon coconut oil
1 tablespoon mini dark chocolate chips
1/2 cup crushed peppermint
Chop the almonds and dates in a food processor or high power blender. Remove from blender and place in a bowl. Add remaining ingredients. Roll into 3/4" balls and then roll balls in the crushed peppermint. Refrigerate for 1-2 hours. ENJOY!!!
Gluten-Free Pumpkin Spice Cupcakes with Cream Cheese Maple Frosting
Author: Leslie with Seasoned Homemaker
1 C. Gluten-Free Flour*
1 tsp. Baking Powder (Aluminum-Free)
½ tsp. Baking Soda
1 tsp. Cinnamon
½ tsp. Ginger
¼ tsp. Nutmeg
½ tsp. Salt
½ C. Coconut Oil (melted)
2 large eggs at room temp.
¾ - 1 C. Organic Pumpkin Puree (homemade or canned is fine)
1 C. Coconut Sugar
¼ C. Chopped Pecans (optional)
Preheat oven to 350 and add cupcake liners to pan. I prefer the Wilton unbleached liners.
In separate bowl blend together Namaste Gluten-Free Flour, baking powder, soda, salt, and spices.
In a larger bowl blend together ¾ C.pumpkin, eggs, coconut sugar and coconut oil.
Stir flour mixture into wet ingredients and stir until well blended. You may also use a mixer on a slow speed, but be careful not to over-work the batter.
Because gluten-free flours can be difficult to predict, the mixture may be a little dry or stiff. If this happens add in the remaining ¼ C. of Pumpkin Puree and blend well.
Using a small scoop, add batter into cupcake tins.
Bake for 20-25 minutes.
Remove from oven. When cool enough to touch, remove from pan and set on cooling rack. Let cupcakes completely cool
Optional Cream Cheese Maple Frosting
6 oz. Organic Cream Cheese
3 T. Organic Unsalted Butter
2 T. Organic Real Maple Syrup (don't scrimp, use the real thing!)
½ t. Vanilla
2 C. Organic Powdered Sugar
If you have a stand mixer I suggest you add the paddle and mix the frosting ingredients on a slow speed.
Cream the cream cheese, butter, syrup and vanilla.
Slowly add in the powdered sugar.
Blend on low until smooth.
Lick fingers, spatula, and bowl
No Bake Paleo Vegan Pecan Pie Bars by Big Mans World
2 cups pecans
1 cup almonds
1 cup almond butter Can use any nut or seed butter
1 cup granulated sweetener of choice * See notes
1/4 cup chia seeds
1/4 cup milk of choice ** See notes
1/4 cup chocolate chips optional
Line an 8 x 8-inch pan with parchment paper and set aside.
In a high-speed blender or food processor, combine your pecans and almonds and blend until a crumbly texture remains.
Add your almond butter, granulated sweetener of choice and chia seeds blend until combined. Add your milk of choice and continue blending, until a thicker batter remains. If the batter is too crumbly, continue adding small amounts of milk.
Transfer your pecan pie batter to the lined pan and press firmly into place. Add optional chocolate chips and refrigerate until firm. Using a slightly wet knife, cut in squares.
Perfect Paleo Chocolate Chip Cookies
1 cup (100 grams) blanched almond flour1
1/4 cup (32 grams) coconut flour2
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (84 grams) coconut oil or unsalted butter, room temperature (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)3
3/4 cup (150 grams) coconut sugar, very tightly packed or brown sugar4
6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature (here's how to make almond butter)
1 1/2 teaspoons vanilla extract
1 large egg, room temperature (or 1 chia egg for vegan)
1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (make sure to use paleo-friendly chocolate chips, if desired)
In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into 16 smaller balls but then you need to adjust the baking time (a few minutes less than recommended below). Place 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
Bake for 11-14 minutes (if using coconut sugar) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
Let cool completely on the baking sheet. Store in an airtight container for up to 3 days