We know you're going to parties, hosting parties, having sudden unexpected get togethers and YOU NEED NEW RECIPES! We are here for all of that with SIX new favorites that cover all the things you want - Chocolate? Yep! Apples? Okay! Mousse? You know it! Crumble? Check!
We have a delightfully diverse and decadent array here for you, that also happens to be sneakily so-not-bad-for-you...in fact, healthy! So grab your shopping list and lets get to these crowd-pleasing holiday dessert recipes!
6 Holiday Dessert Recipes You're Gonna Love
1. White Chocolate Berry Bark
2 cups Greek yogurt
1 tbsp honey
1/4 cup strawberries
1/4 cup blueberries
2 tbsp white chocolate chips
In a small bowl, combine Greek yogurt and honey until it's fully mixed together.
Spread the yogurt evenly across a large piece of parchment paper.
Sprinkle the strawberries, blueberries, and white chocolate chips around the Greek yogurt.
Cover with plastic wrap and freeze for 3-4 hours or until the yogurt solidifies.
Chop into pieces.
Serve cold and enjoy!**Store extra in the freezer.
2. Lemon Cheesecake Bites
1 cup pecan halves
1 cup rolled oats
3tbsp maple syrup
1/4 cup coconut oil
1 egg white
Dash of salt
12 cupcake liners
CHEESECAKE FILLING INGREDIENTS
1 cup cream cheese
1/2 cup plain Greek yogurt
1/3 cup honey or maple syrup
1 tbsp lemon juice
1 tbsp lemon zest, plus more for garnish
1 tsp vanilla extract
Preheat oven to 350 degrees F.
In a food processor or blender, add all crust ingredients. Blend until all large pecan halves are broken down and dough sticks together well.
Add cupcake liners to a cupcake pan.
Divide the blended crust ingredients into the 12 cupcake tins and press the crust down firmly to fill the bottom of each tin.
In a clean food processor or blender add all cheesecake ingredients. Blend until smooth.
Divide the cheesecake filling into each cupcake tin.
Place the mini cheesecakes in the oven and bake for 12 - 14 minutes, until they are firm to touch.
Allow cheesecake to cool fully before removing from the cupcake tins. Refrigerate for 2 hours or more before serving.
3. Raspberry Chocolate Mousse
1 cup silken or soft tofu
1 cup dark chocolate chips
2 tbsp maple syrup
1/2 cup raspberries
In a blender or food processor add tofu, dark chocolate chips, and maple syrup. Blend until silky smooth.
Fill small serving cups with 2-3 large spoonfuls of chocolate mousse.
Top with raspberries.
Best when refrigerated for 30 minutes or longer before serving.
4. Cinnamon Baked Apples
1lb apples, peeled, cored, and sliced
2 tbsp brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 tbsp lemon juice
1 cup vanilla frozen yogurt
Preheat the oven to 350 F.
In a large bowl, combinethe apples, brown sugar, cinnamon, nutmeg, salt, and lemon juice.
Place into a 8x8 baking dish and bake for 25-35 minutes or until the apples are tender.
Stir halfway through.
Remove from the oven and serve warm with a scoop of vanilla frozen yogurt.
5. One Mug Blueberry Crumble
3/4 cup blueberries
1/2 tsp cornstarch
1/4 cup quick oats
1 tbsp ghee
In a single serving mug or souffle ramekin. add the blueberries and cornstarch. Combine until the cornstarch is covering all the blueberries.
In a small bowl, combine the rolled oats and ghee until thick and pour over the blueberries.
Microwave on high for 90-120 seconds, or bake in the oven at 350 degrees for 15 minutes.
It is ready when the blueberries begin to boil.
Serve warm and enjoy!
SERVINGS: 1 (but you can make as many mugs as needed :)
6. Dark Chocolate Almond Butter Banana Bites
1 cup dark chocolate chips
1/2 cup almond butter
1 banana, sliced into 1/2 inch rounds
Melt dark chocolate in the microwave for 30 second intervals, stirring between each interval until smooth.
In a silicone ice cube tray layer 1/2 tbsp of almond butter, 1 piece of banana, and 1tbsp melted chocolate.
Freeze for a minimum of 1 hour and serve cool.