3 Healthier Versions Of Your Favorite Desserts To Eat Guilt-Free

Living a healthy life doesn’t have to be all sacrifice and tasteless meals. There’s no reason why you shouldn’t enjoy some delicious, sweet dessert once in a while. And if yo are going to be enjoying dessert, you shouldn’t ever feel guilty about it either, you deserve yummy things in your life! In any case, you can always whip up some of these healthier versions of your favorite desserts to put your sweet tooth to rest without any of the guilt.


Flourless black bean avocado brownies

These vegan and gluten-free chocolate treats are so rich and fudgy you’ll be tricked to think they came from a bakery. To start, preheat the oven at 350°F and grease a brownie pan. Put one flax egg on a food processor. Add one can of (rinsed and drained) black beans, half an avocado, 1 tbsp vanilla extract and half a cup of brown sugar. Process until everything is smooth. Add 2/3 cup of unsweetened cocoa powder, 1 tsp coconut oil, 1/4 tsp baking soda and 1/4 tsp baking powder. Process until you get a smooth consistency. The batter is supposed to be thick, but if it’s so thick you can’t process it, add one tablespoon of almond milk. When you have a batter of smooth and uniform consistency, fold in 1/3 cup of vegan chocolate chips and transfer to the pan. Bake for 22-30 minutes, depending on how fudgy you want them. The top of the brownies should be completely set and it shouldn’t jiggle. Enjoy.

Vegan strawberry shortcake

Another sweet classic, made vegan with the help of coconut milk. Preheat the oven at 450°F and line a cookie sheet with parchment paper. Combine 2 cups all purpose flour, 3 tbsp sugar, 1 tbsp baking powder, 1/2 tsp baking soda and one pinch of sea salt and whisk everything together. Add 4 tbsp of vegan butter and blend it until the mixture resembles coarse crumbs. Incorporate 2 tbsp of vanilla coconut milk yogurt and 1 cup coconut milk and mix until combined. Shape the dough into round biscuits and place in the cookie sheet. This mixture should yield around 8 biscuits. Sprinkle sugar on top and bake for 10-12 minutes until golden brown. Meanwhile, cut 16 ounces of strawberries into slices and cover them all with sugar. Once the biscuits are done (and cool), cut them in half and add one scoop of non-dairy ice-cream and add the strawberries to finish assembling your shortcakes.

Coconut no-bake cookies

No refined sugars, no baking and only 30 minutes of prep time, these quick and easy cookies are sure to please. Line a cookie sheet with parchment paper. Add half a cup of coconut sugar, 2 tbsp almond milk, 3 tbsp coconut oil and 2 tbsp unsweetened cocoa powder to a saucepan and bring to a low boil over medium heat, making sure to stir constantly. After it boils for a minute, remove from heat and add 1/3 cup salted peanut butter, 1 cup rolled oats, 1/2 cup shredded coconut, 1/2 tsp vanilla extract and one pinch of sea salt. Stir to incorporate all the ingredients and then add tablespoon-sized scoops of the mixture on the cookie sheet. Let it sit at room temperature for 30 minutes until cooled and hardened. Enjoy this coconuty snack.

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