Enjoy these healthy Thanksgiving dessert treats without worrying
The Holiday season is here. Tis’ the season to laugh, be merry, feel love and celebrate togetherness—and food plays an essential role. That said, I always make sure that my holiday meals are delicious, yet nutritious, bringing me to these three healthy Thanksgiving dessert recipes.
These recipes allow everyone to indulge in festive cheer without worrying too much about sugar intake.
Chai Latte Cookies
They are delicious, easy to make, and must-haves for chai latte lovers. They can be enjoyed with a cup of your favorite tea or coffee after your holiday meal. These cookies make the perfect healthy Thanksgiving dessert.
- ½ cup coconut flour
- ½ cup almond butter
- 1 tablespoon ground flax seeds
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon Chai Latte Mix
- 1 teaspoon liquid stevia
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
- ¼ teaspoon ground cloves and allspice (optional)
- Take a bowl and mix all dry ingredients. Once mixed, add wet ingredients. Pulse to make dough.
- Convert the dough onto parchment paper and roll it into an 8-inch smooth log. Refrigerate for 30 minutes.
- Take a baking dish and layer it with two layers of parchment paper. Cut the refrigerated dough into thick pieces and place them on the baking sheets. In the meantime, preheat the oven to 375 degrees Fahrenheit.
- Bake for 10-12 minutes or until the edges are slightly brown. Let it cool down completely and serve this freshly prepared healthy Thanksgiving dessert with a hot beverage or some vanilla ice cream after the meal.
What’s Thanksgiving without pumpkin, right? Well, I've got just the healthy Thanksgiving dessert that is all pumpkin, but not a pie! Pumpkin blondies are fudgy, easy to make, super delicious and a great healthy Thanksgiving dessert that is out-of-the-box.
- 1½ cups almond flour
- 1 cup pumpkin puree
- 1 egg
- 1 tablespoon pumpkin pie spice or Chai Latte Mix
- 1 cup oat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup coconut sugar
- ⅓ cup coconut oil
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (I like Lakanto brand)
- Take a bowl and whisk all wet ingredients together including the egg, vanilla extract, coconut oil, pumpkin puree and coconut sugar. Add pumpkin pie spice and/or the Chai Latte Mix and whisk to make a smooth batter. Meanwhile, preheat the oven to 375 degrees Fahrenheit.
- Now, add the dry ingredients to the bowl like oat flour, salt, baking powder, and almond flour and mix to make a lump-free batter. Add chocolate chips and give it a good mix.
- Take a baking dish, line it with parchment paper, and transfer the mixture onto it. Add some more chocolate chips after layering the batter on the pan.
- Bake for 30 minutes until the top is firm and the sides are turning brown. Let it cool.
- Cut in adequate square pieces and serve with or without ice cream after the meal.
This comforting delight takes the cake at any gathering! It’s light, fluffy, yummy and loved by kids too. This recipe is the perfect light and healthy Thanksgiving dessert that your guests will enjoy after a hearty meal.
- 2 packs of tofu
- ½ teaspoon liquid stevia
- 1/2 cup strongly-brewed coffee
- 1/2 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup coconut butter
- 1/4 cup pure maple syrup
- 1/2 cup chocolate chips (optional)
- Take an 8.5-inch pan and grease it.
- Preheat the oven to 375 degrees Fahrenheit.
- Mix all ingredients in a blender and add chocolate chips to the mix. Don’t over blend as it can cause cracking.
- Put the pan in the oven and bake for 1 hour. Let it sit until completely cool and then refrigerate it for 6 hours.
- Once the cheesecake is set, serve it chilled.