Feel Guilty No More: Healthy Dessert Recipes for Everyone to Enjoy

I am a sweet savourer and will forever be. I know that trying to live with a balanced-diet most of the time means that I do have to give up on some yummy desserts. Or do I really? I think everyone should be able to enjoy some nice sweet treats once in a while whether you have a sweet tooth or no without worrying too much that it will throw your diet off. That’s why I compile a bunch of simple guilt-free desserts and sweets recipes that everyone can make at home. So, roll your sleeve up, put down the guilt, and dig in!

3-Ingredient Chocolate Mousse

Note: You won’t be needing oven to make this simple yet smoothly decadent chocolate mousse recipe.

Ingredients:

200 grams bittersweet chocolate (I recommend using 85% cacao), chopped, plus chocolate shavings

30 regular-size marshmallows

160 ml heavy cream

Directions:

• In large bowl, combine chocolate, marshmallows and 40 ml heavy cream. Microwave on High 2 minutes; stir until marshmallows are melted and mixture is smooth (if not melted after 2 minutes, microwave in 15-second intervals, stirring in between). Let cool to room temp, about 45 minutes.

• Once mixture is cool, whip remaining cream in bowl until soft peaks form; transfer 1/2 cup to small bowl for topping. Refrigerate.

• Stir half of remaining whipped cream into cooled chocolate mixture until fully incorporated, then gently fold in the rest. Spoon into eight 4-ounce ramekins. Refrigerate until set, at least 2 hours and up to overnight.

• To serve, top with reserved whipped cream and sprinkle with shaved chocolate, if desired.

Vegan Chocolate Chip Cookies

Note: After making the cookie dough and freezing it, store in a zip top bag and bake off a few whenever you have a craving.

Ingredients:

400 grams all-purpose flour

1 tsp baking soda

½ tsp kosher salt

100 grams brown sugar

100 grams granulated sugar

100 ml canola oil

50 ml water

2 tsp pure vanilla extract

200 grams bittersweet chocolate chips

200 grams semisweet chocolate chips

Directions:

• In medium bowl, whisk together flour, baking soda, and salt. Toss with chocolate. 

• In second bowl, break up brown sugar, making sure there are no lumps. Add granulated sugar, oil, water, and vanilla and whisk to combine. Add flour mixture and mix until just combined (there should be no streaks of flour). 

• Line 2 cookie sheets with parchment paper. Spoon out 2-inch mounds of dough, spacing 2 inches apart. Freeze 30 minutes. 

• Heat oven to 375°F. Bake cookies, rotating position of pans after 6 minutes, until edges are golden brown, 9 to 12 minutes total. Let cool.

Grilled Pineapple

Note: Make sure you add a sprinkle of lime zest and vanilla ice cream (or other sweet sorbet) to complement the sweet caramelized taste of the pineapple nicely.

Ingredients:

3 tbsp coconut sugar

2 tbsp ground cinnamon

1 tsp ground cardamom

1 medium pineapple, rind removed and cut into 1.5 cm thick rounds (there should be about 8 slices total)

Vanilla ice cream/sweet sorbet and grated lime zest, for serving

Directions:

• Heat grill to medium-low.

• In shallow bowl, mix together coconut sugar, cinnamon, and cardamom. 

• Sprinkle each side of pineapple slices with coconut sugar mixture (about 1/2 teaspoon per side), rubbing mixture into pineapple. Grill until deep golden brown and caramelized, 3 to 4 minutes per side. 

• Transfer to plates or a platter. Serve with vanilla ice cream or sorbet and sprinkle with lime zest.

Baked Pear with Cinnamon and Raisins

Ingredients:

6 medium size pears, halved lengthwise

3 tbsp sugar

1 tsp ground cinnamon

3 tbsp unsalted butter, cut into 1.5 cm cubes

¾ cup sweet white wine

½ cup raisins

Mascarpone for serving

Directions:

• Heat oven to 375°F. Arrange pears, cut sides up, in shallow baking dish; sprinkle with sugar and cinnamon, then top each pear with 1 butter cube.

• Carefully pour wine into bottom of pan. Sprinkle raisins over pears (it’s fine if some fall into wine) and bake until pears are tender, 40 to 50 minutes. Let cool 5 to 10 minutes.

• Transfer pears to plates and serve, drizzled with pan juices and raisins and dolloped with mascarpone if desired.

Grilled Peaches with Cinnamon, Vanilla, and Honey

Note: This recipe is perfect to satiate your sweet craving while still maintaining a good and healthy calorie intake.

Ingredients:

4 peaches ripe medium to large, quartered and pitted

1 tsp vanilla extract

¼ cup honey

1 tsp ground cinnamon

Directions:

• Preheat oven to 400 degrees.

• Lightly mist a rimmed cookie sheet with olive oil cooking spray.

• In a medium bowl, mix together the honey, vanilla, and cinnamon. Toss the peach wedges in the marinade to coat well. Place peaches on the cooking sheet and roast for 20 minutes or until the peaches are tender and golden. If desired, serve with a dollop of unsweetened Greek Yogurt or vanilla ice cream of your choice.

Avocado Chocolate Mousse

Note: This recipe is perfect for you who are trying to minimize the consumption of egg and dairy products while still being able to enjoy the rich-creamy texture (thanks to the avocado!).

Ingredients:

1 ripe Hass avocado

120 grams bittersweet chocolate

¼ cup thick coconut milk

½ tsp vanilla extract

3 tbsp agave syrup

1 pinch sea salt

Directions:

• In a heatproof bowl, melt the chocolate in the coconut milk over hot water, or in the microwave. Stir until smooth, cool slightly.

• Put remaining ingredients in a food processor bowl, and add cooled chocolate mixture. Blend until completely smooth.

• Spoon into dessert cups. Serve well-chilled, with a dollop of coconut cream, if desired.

Healthy Chocolate Chip Cookies

Note: We’re going to use chickpeas to make this recipe gluten-free. This can also be made vegan by excluding the egg whites and using dairy-free chocolate chips.

Ingredients:

1 can chickpeas, rinsed and drained

2 egg whites

2 tsp vanilla extract

¼ cup coconut milk

¼ cup honey or agave syrup

2 tbsp almond butter

¼ tsp salt

½ tsp baking powder

1 cup quick cooking oats

½ cup chocolate chips

Directions:

• Place chickpeas, vanilla, and coconut milk in a small food processor; pulse until mixture forms a smooth paste. Pour chickpea batter into a medium bowl.

• Add honey, almond butter, egg whites, salt, and baking powder to the chickpea batter; mix until thoroughly incorporated.

• Without cleaning out the food processor, add the oats and grind to a flour-like consistency. Stir oats and chocolate chips into batter.

• Drop cookies by the tablespoon onto a sheet pan. Gently flatten and shape cookies with back of a spoon or your fingers. Bake for 15 minutes at 300ºF, turning halfway after 10 minutes. Cookies will remain soft and will not spread.

Blueberries Covered in Frozen Yoghurt

Ingredients:

½ cup blueberries

½ cup low-fat plain Greek yogurt

Directions:

• Cover a baking tray with parchment paper.

• Place a toothpick in a blueberry and dip it into the yoghurt, making sure it is fully coated.

• Place the yoghurt-covered blueberries on the baking sheet.

• Freeze overnight and enjoy as a delicious, healthy treat.