top 3 healthy sweet treats

In the mood for something sweet? I know I always am. I’ve been trying to cut out my weaknesses lately (chocolate, pastries, sweets, etc.). Unfortunately, the cravings are so real! I know this is a theme for anyone who is trying to limit sugary treats. So I did some research. There are so many healthier options out there for people who still need sweet in their life that don't compromise health goals!

Here are three of my favorite healthy sweet treats that I love to make for myself and my family. These are all pulled from great bloggers, or websites I follow. 

For a sweet breakfast or snack: Anti Inflammatory Coconut and Sweet Potato Muffins with Ginger, Turmeric, Cinnamon, and Maple Syrup. (From Healthy Holistic Living) Gluten-Free and Vegan

Ingredients: 

• 1 small organic sweet potato, roasted (should be about 1c, packed)
• 2 tbsp. ground flaxseed in 1/2c of water (let the flaxseed sit in water for 10 minutes; this subs your egg)
• 3/4c organic coconut milk
• 2 tbsp. Organic olive oil
• 1/2c maple syrup 
• 1c organic brown rice flour
• 1/4c coconut flour
• 1 tbsp. Baking powder 
• 1/2tsp. Salt
• 1 tbsp. Ground cinnamon
• 1 tsp. Ground ginger
• 1 tsp. Ground turmeric
• ⅛ tsp. Ground cloves 
• ⅛ tsp. Ground nutmeg

Instructions: 

• Preheat oven to 400F. 
• Use a skewer to make a dozen or more holes in your sweet potato skin, then cook it on a baking tray for an hour or until soft. 
• Allow potato to cool, and then cut it in half and scoop out the insides into a large bowl. Add the flaxseed, coconut milk, olive oil, and maple syrup. Combine until smooth. 
• In a separate bowl, ix all of the dry ingredients, then add these to the potato mixture and stir until properly combined. 
• Oil your muffin tray thoroughly with coconut oil, then pour the batter evenly into the muffin tray so that each one is approximately ¾ full.
• Cook for 30-35 minutes.
• Enjoy! 
  

Healthy Holistic Living

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​For a sweet afternoon snack: No Bake-Sweet salty energy bites (From Don’t Waste the Crumbs) Vegan 

Ingredients: 

• ¼ cup coconut oil
• ¼ cup honey
• ½ cup peanut butter (watch the ingredients)
• 1 cup oats
• 1 cup shredded coconut
• ½ cup milled flaxseed
• 1 cup pretzels

 
Instructions: 

1. In a stand mixer (or a bowl), combine the coconut oil, honey, and peanut butter until they are well combined and the mixture is smooth.
2. In a blender (or food processor), measure out ½ cup of pretzels. Pulse until they are half crumbly and half small pieces, about 5-6 rounds. You basically don't want large chunks of pretzel, but you don't want teeny tiny crumbs either. Using the markings on the outside of the blender (or a measuring cup), measure out ½ cup of crushed pretzels. Repeat this process with more pretzels if you don't quite reach ½ cup. Add the pretzels to the bowl with Team Wet.
3. Without rinsing out the blender, add the oats, shredded coconut, and flaxseed. Pulse until the oats and coconut are crumbled together in small pieces, about 5-6 rounds. Pour Team Dry into the stand mixer.
4. Using the paddle attachment, turn the mixer on low and mix all the ingredients together until they are well combined and sticky.
5. Using a cookie scoop, scoop out balls onto a cookie sheet. When the cookie sheet is full, pick up each ball with your hands, squish the contents together and shape into a ball. Place the ball back onto the cookie sheet and freeze for 30 minutes.
6. Store in the fridge or freezer, although the freezer is preferred if you'll be packing these in lunches.​

Don't Waste The Crumbs

​For a sweet dessert: Chocolate Zucchini Bread (From Love & Lemons) Dairy Free

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Ingredients: 

• 1¼c whole wheat pastry flour*
• 1¼ all-purpose flour
• ⅓c cocoa powder
• 1 tbsp. baking powder
• 1 tsp. baking soda
• 1 tsp. sea salt
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• 3 eggs
• 1½c almond milk, room temp
• ¼c coconut oil, melted
• ⅔c maple syrup
• 2 tsp. vanilla extract
• 2c shredded unpeeled zucchini
• 1c semisweet chocolate chips, more for sprinkling on top

Instructions: ​

1. Preheat the oven to 350°F and lightly spray two 8x4” loaf pans with nonstick spray.
2. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup, and vanilla. Stir in the zucchini. Add the dry ingredients to the bowl and stir until just combined. Don’t over mix. Fold in the chocolate chips.
4. Pour the batter into the loaf pans. Sprinkle with more chocolate chips and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven and cool completely.​

Love & Lemons

​Now get to baking and enjoy these awesome healthy treats! ​