dessert Archives » Easy, Nourishing & Delish Recipes (2024)

Cookie Dough Freezer Fudge is an easy-to-make, delectable fudge that everyone will love! Only 5 ingredients, vegan + gluten-free friendly!

5-Ingredient Freezer Cookie Dough Fudge Recipe:

Hey y’all! We know it’s been a hot second since we’ve posted a recipe. We are both busy with work (Rachel is an OT, and I am in my Dietetic Internship), but we are thankful to bring this wonderful recipe to you today.

And of course, it is a snack/dessert-style recipe 🙂 You know we LOVE our few ingredient freezer fudge, because it’s SO GOOD and SO EASY! Such a win-win situation.

This fudge is extra special because it features a special ingredient: AKA PB2 Performance Almond Protein Plant Powder.

PB2 Performance Almond Protein Plant Powder is PB2’s new (and awesome ) protein powder that is made with a few natural ingredients and has a tasty vanilla flavor (without tasting artificial like some protein powders).

With 20 grams of protein per 2 scoops, this protein powder is by far one of the best I’ve ever had! I love the almond taste with the vanilla, so so good.

And now to this recipe. This fudge not only tastes like dessert (cause it is), but it’s a great post-workout snack due to the extra protein.

You would think the protein powder would give it a funky taste, but NAH. It only adds extra sweetness with the almond-y -vanilla flavor.

Freezer Fudge Ingredients:

Almond Butter

Coconut Oil

Maple Syrup

PB2 Performance Almond Protein Plant Powder

Chocolate Chips

Cookie Dough Freezer Fudge Substitutions:

Almond Butter: You may sub in any type of natural nut butter such as cashew butter, peanut butter, or sunflower seed butter.

Maple Syrup: You may sub in any liquid sweetener such as honey or agave.

Protein powder: You may sub in any type of protein powder of your choice, other good brands that we love include

Chocolate Chips: Simply omit or add in peanut butter chips, cocoa nibs, coconut flakes, etc.

Other Healthy Recipes That You will Love!

Blueberry Muffin Fudge

Rocky Road Fudge

Snickers Fudge

Caramel Pretzel Peanut Butter Fudge

Whether you are looking for a post-workout snack, or you just really like fudge, this recipe is for you! It takes approximately 5 minutes to make (not including the time in the freezer) and only 5 ingredients! What are ya waiting for?

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“But seek first the kingdom of God and his righteousness, and all these things will be added to you.”(Matthew 6:33)

Flourless Chocolate Banana Cake is fluffy and moist made with only 6 ingredients and topped with a chocolate frosting! You would never believe it’s healthy! Gluten-free, paleo, and vegan too!

It is no secret that we love making flourless cakes, especially with THICK frosting layers.

This Chocolate Banana Cake literally screams “ATHLETIC AVOCADO” and we are not ashamed. I hope you enjoy this dense fudgey cake with a thick frosting layer as much as we do :).

Flourless Cake Recipe Ingredients

Almond Butter

Bananas

Maple syrup

Egg/flax egg

Baking soda

Dark cocoa powder

Dark chocolate fudge frosting

Substitutes for this Flourless Cake

Almond Butter: You may sub in another natural, smooth nut butter such as peanut butter, cashew butter or sunflower butter, etc.

Maple Syrup: You may sub in another liquid sweetener such as honey or agave.

Chocolate Fudge Frosting: you may omit the frosting from Texan Erin since the cake is perfectly delicious without it, however this fudge frosting gives this cake an extra omphhh 🙂

Storing Chocolate Banana Cake

You may store this cake in the fridge for up to 1-2 weeks!

Other Healthy Flourless Cake Recipes!

Peanut Butter Banana Snack Cake

Pumpkin Snack Cake with Chocolate Frosting

The Best Flourless Carrot Cake

Chocolate Zucchini Snack Cake

Flourless Chocolate Banana Snack Cake

This Chocolate banana snack cake is completely flourless and made with only 6 ingredients! It’s topped with a delicious chocolate frosting and makes the perfect healthy dessert or snack! It’s naturally sweet and completely gluten-free. Also with paleo and vegan options!

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“I tell you, whoever publicly acknowledges me before others, the Son of Man will also acknowledge before the angels of God.⁹But whoever disowns me before others will be disowned before the angels of God. (Luke 12:8-9)

These White Chocolate Pumpkin Oatmeal Bars are a delicious and nutritious breakfast, snack or dessert! They’re also gluten-free + vegan friendly!

Happy fall! This time of year we typically go through at least 5 cans of pumpkin per week…… and if you’ve seen the past few recipes we posted you may know why!

Today’s recipe is another version of our beloved oatmeal bars.

They are perfect for breakfast, snack, dessert, whatever…. If you love pumpkin and white chocolate, you will adore these! Made with wholesome ingredients such as:

Oats

Baking powder

Pumpkin puree

Egg/flax egg

Maple syrup

Nut butter

White chocolate

Coconut Oil

These are easy-to-make, gluten-free, wholesome, nutritious, and can be made vegan! Enjoy!

White Chocolate Pumpkin Oatmeal Bars Recipe

Base

• 1 cup of rolled oats(gluten-free if needed)
• 1/2 tsp. baking powder
• 1/2 cup canned pumpkin puree
• 1 egg, beaten (sub flax egg for vegan option)
• 3 Tbsp. pure maple syrup

Filling

• 1/4 cup canned pumpkin puree
• 1/2 cup natural, smooth almond butter or other nut butter of choice (cashew butter would work well)
• 1/3-1/2 cup white chocolate chips

Topping

• 1/3 cup rolled oats
• 1.5 Tbsp. coconut oil, melted
• 1/2 Tbsp. pure maple syrup

Instructions

1. Preheat oven to 350 degrees. Line a large loaf pan with parchment paper or spray with cooking oil and set aside.
2. Combine oats and baking powder in a large bowl and mix well.
3. Add pumpkin, egg, and maple syrup to oats, and combine well.
4. Spoon mixture into loaf pan and spread evenly. Bake for 15 minutes.
5. Add white chocolate chips to a small bowl and melt in the microwave. Mix in nut butter and pumpkin until fully combined, add on top of the oat base.
6. In a small bowl mix together oats, coconut oil, and maple syrup in a small bowl until a crumb mixture forms. Spoon on top of white chocolate filling. Bake for another 10 minutes.
7. Let cool then place in the fridge for at least 2 hours. Slice into 8 bars.
8. Store in the fridge, enjoy!

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You May Also Like These Recipes!

Chocolate Peanut Butter Oatmeal Bars

Pumpkin Pie Crumble Bars

“Jesus said to him, “I am the way, and the truth, and the life. No one comes to the Father except through me.” (John 14:6)

Soft-Baked Dark Cherry Chocolate Chip Cookies are a healthier twist off of the classic cookie! Super easy to make, only 8 ingredients and Paleo & Vegan friendly!

Mmmmmm I love me some chocolate chip cookies. It’s such a classic cookie and it will never go outta style.

I’ve always loved chocolate + dark cherry combo, so I added fresh chopped cherries to the mix. Wowza they’re good.

I also love this recipe base because these cookies come out like clouds (in a fantastic way). They are super soft and moist, just how I like ’em. If you only like crispy cookies, these are NOT for you. But don’t let that stop you from making them! I hope you enjoy 🙂

Soft-Baked Dark Cherry Chocolate Chip Cookies Recipe

Ingredients

• 1 cup almond flour
• 1/2 tsp. baking soda
• 1/2 cup smooth almond butter
• 1 egg, beaten (sub a flax egg for a vegan option)
• 1/4 cup maple syrup
• 1/2 cup applesauce
• 1 1/2 cups chopped dark cherries
• 1 cup dark chocolate chips

Instructions

1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
2. Combine almond flour and baking soda in a large bowl. Combine almond butter, egg, maple syrup, and apple sauce in a separate bowl and mix well.
3. Add almond butter mixture to almond flour mixture and mix until a smooth, thick batter forms. Fold in chopped dark cherries and dark chocolate chips.
4. Spoon batter into 12-15 cookies on prepared cookie sheet. Bake for 15 minutes, or until cookies are golden.
5. Let cool before eating.
6. Enjoy!

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Be exalted, O God, above the heavens;
let your glory be over all the earth. -Psalm 57:5

I LOVE the overflow of zucchini in the summer because it means I can use it to make more recipes…..yassssssss. Zucchini is definitely my favorite veggie to bake with! It adds moisture to baked goods which yields an amazing texture!

When I was younger, my mom always made zucchini bread and it was my fave. If I had to choose between regular zucchini bread and chocolate zucchini bread, chocolate ALWAYS wins.

I’m actually very surprised there isn’t a chocolate zucchini bread recipe on the blog yet, but I’m glad this recipe has come into fruition. This chocolate zucchini bread is made with pancake mix (shock) and only requires 8 ingredients! Or 7 if you do not like chocolate chips (said no one ever lol). Go ahead and make it………you’ll love it!

Pancake Mix Bread Ingredients:

Pancake Mix

Dark Cocoa Powder

Zucchini

Applesauce

Eggs

Milk

Maple Syrup

Chocolate Chips

Substitutions for This Quick Bread

Milk: Use any type of non-dairy/plant-based milk.

Maple Syrup: Use your favorite liquid sweetener such as honey or agave.

Chocolate Chips: Simply leave out or use another add-in such as cocoa nibs, chopped pecans, peanut butter chips, etc.

Eggs: Use flax eggs in place of real eggs for a vegan option.

You Will Also Love These Healthy Recipes!

Flourless Chocolate Chip Zucchini Cake

Paleo Zucchini Bread N’Oatmeal Bake

Chocolate Zucchini Muffin Tops

Flourless Dark Chocolate Zucchini Brownies

Pancake Mix Carrot Cake Banana Bread

You and your family will love this pancake mix Chocolate Zucchini Bread! It is so easy to make, especially made with pancake mix! It’s the perfect quick breakfast, snack or dessert that everyone with love!

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“Cast your cares on the Lord
and he will sustain you;
he will never let
the righteous be shaken.”

-Psalm 55:22

In need of a nourishing sweet treat? These Strawberry Cheesecake Oatmeal Bars fit the bill! They taste like the summer dessert! Gluten-free, dairy-free w/ a vegan-option.

It’s summertime y’all! You know what that means………all the summer-themed treats coming your way! But you probably would have guessed that by now.

Today I’ve got these delish Strawberry Cheesecake Oatmeal Bars for ya. They are similar to these s’mores oatmeal bars but obviously, the filling is a little different.

The addition of the graham crackers in this recipe makes these bars taste amazing…..like the crust in actual strawberry cheesecake. And the crumbly oat-graham topping does wonders for this recipe!

If your’e looking for an easy and tasty summer treat, these are for you! I hope you enjoy 🙂

Strawberry Cheesecake Oatmeal Bars Recipe

Ingredients:

• 1 1/2 cups strawberries
• 1 cup ofoats (gluten-free if needed)
• 4 sheets ofgraham crackersGF ] (gluten-free if needed}
• 1/2 tsp. baking powder
• 1/2 cup applesauce
• 1 egg, beaten (sub flax egg for vegan option)
• 1/4 cup pure maple syrup, divided
• 1/2 cupcanned coconut cream OR cream cheese

Toppings:

• 1 graham cracker sheet, crushed
• 2 Tbspoats
• 1/2 Tbsp. coconut oil, melted
• 1/2 Tbsp. maple syrup

Instructions:

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Place strawberries and roast for 20 minutes. Let cool while making the crust.
2. To make the crust, add oats and graham crackers to a food processor. Blend until flour-like consistency forms. Place in a large bowl and mix in baking powder.
3. In a separate smaller bowl, mix together applesauce, egg and 2 Tbsp. of maple syrup. Add to flour mixture and combine to form a batter. Line a loaf pan with parchment paper and spread crust mixture evenly into loaf pan. Bake for 20 minutes, or until crust is golden. Let cool.
4. To make the cheesecake topping, mash the roasted strawberries in a bowl. Mix with coconut cream (or room-temperature cream cheese) and remaining 2 Tbsp. maple syrup until smooth . Spread in an even layer on top of the cooled crust.
5. To make the topping, combine all ingredients in a small bowl. Sprinkle evenly overtop cheesecake layer. Bake for 20 minutes, or until cheesecake layer sets and crumbs are golden. Place in the fridge to let the bars cool before cutting into 8 pieces.
6. Enjoy!

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“For with you is the fountain of life; in your light we see light.”

-Pslam 36:9

Vegan Snicker’s Fudge is an easy-to-make, delectable fudge that everyone will love! Only 5 ingredients, vegan + gluten-free friendly!

Hello there! We are so excited to share with you are latest recipe, Snicker’s fudge! This fudge is an ode to one our our favorite candy bars and our childhood welsh corgi who was named after this delightful candy bar!

When we were younger, there was a little food truck on the beach we would go to that would always sell frozen snickers bars, which you bet we would also stop by and grab one! This freezer fudge is very similar and oh so easy!

Just a few ingredients and a few hours in the freezer and you’ve got yourself one delightful sweet frozen treat! The ingredients include

Peanut butter

Coconut oil

Your favorite caramel sauce

Peanuts

Chocolate Chips

And there you have it! Hope you enjoy! 🙂

Vegan Snicker’s Fudge

Base:

1 cup smooth natural peanut butter

1/4 cup coconut oil, melted

1/4 cup caramel sauce

Topping:

peanuts

more caramel sauce

Chocolate Drizzle:

1/2 cup chocolate chips melted with 1 tbsp coconut oil

1. In a large bowl combine peanut butter, coconut oil and caramel
2. Spread mixture evenly into a loaf pan/ small glass pan coated with cooking spray and top with peanuts and more caramel.
3. Freeze mixture for 2-3 hours.
4. Top with chocolate drizzle, let freeze for another hour.
5. Slice into about 16 pieces.
6. Enjoy!

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You may also like these recipes!

Peanut Butter Pretzel Fudge

Rocky Road Fudge

“Blessed is he whose help is the God of Jacob, whose hope is in the LORD his God,6the Maker of heaven and earth, the sea, and everything in them– the LORD, who remains faithful forever”. (Psalm 146: 5-6)

Satisfy your dessert cravings with these healthy Flourless Strawberry Cheesecake Brownies! It combines two amazing sweet treats in one! Gluten-free + vegan option

I know what you’re thinking: Another. Brownie. Recipe. Yes, indeed. Brownies are obviously on the forefront of Rachel and I’s mind all the time. Like these Flourless Avocado Brownies, Paleo Turtle Brownies and Flourless Dark Chocolate Zucchini Brownies.

Today I’ve got a very special brownie recipe for ya….. Strawberry Cheesecake Brownies! They’ve got the same flourless chocolatey brownie bottom like in our other brownie recipes + a pretty pink topping.

I roasted the strawberries to get them sweeter and easier to blend more smoothly. I wasn’t expecting this pink of a color, but I’m definitely not mad about it.

Substitutions for these DELISH Brownies

Maple Syrup: Sub in equal parts of honey or agave!

Cashew Butter: Sub in any nut butter of choice, such as almond butter

Cream Cheese: for a dairy-free option, use the coconut cream from chilled full-fat coconut milk (instructions below)

Storing these Brownies

You can store these brownies in the fridge for up to 2 weeks, or in the freezer for about a month (unfrosted)!

Flourless Strawberry Cheesecake Brownies

• 1 cup cashew butter (or any other nut butter)
• 1/2 cup applesauce
• 1 egg, beaten (sub flax egg for vegan option)
• 1/4 cup pure maple syrup
• 1/4 cup dark cocoa powder

Toppings:

• 1 (8 oz) packet of cream cheese, softened OR Coconut cream from 2 cans of full-fat coconut milk refrigerated overnight
• 1 1/2 cup strawberries
• 3 Tbsp pure maple syrup
• sliced strawberries
• melted dark chocolate for drizzling

1. Preheat oven to 350 degrees. Place strawberries on a cooking sheet lined with parchment paper. Let bake for 30 minutes, or until strawberries are soft and roasted (this step is optional, you can just leave the strawberries raw, but this allows the sweetness of the strawberries to come out for the cheesecake topping). Line an 8×8 pan with parchment paper and set aside.
2. In a separate bowl, add all brownie ingredients and mix together to form a thick batter. Spread in baking pan in an even layer. Bake for 20-25 minutes, or until done. Let cool.
3. Add cream cheese or coconut cream to a food processor. Blend until smooth. Add roasted strawberries and maple syrup. Blend again until topping is smooth. Spread on top of cooled brownie crust. Place in the fridge until the cheesecake topping sets (about 20 minutes). Add sliced strawberries on top and drizzle with melted chocolate, if desired.
4. Slice into 9ish brownies. Enjoy!

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“He has saved us and called us to a holy life—not because of anything we have done but because of his own purpose and grace. This grace was given us in Christ Jesus before the beginning of time, but it has now been revealed through the appearing of our Savior, Christ Jesus, who has destroyed death and has brought life and immortality to light through the gospel.” -2 Timothy 1:9-11

Healthy Carrot Cake Muffin Tops are an easy-to-make breakfast or snack made with REAL ingredients! Paleo, gluten-free + vegan option!

Wow…. its been a long while since I made a muffin top recipe…. and thats why I’m changing that now with this recipe 🙂

With Easter coming up, I’ve been itching to make something with Carrot Cake, but not cake itself. It occurred to me that carrot cake and muffin tops sounded like a fantastic idea, so I went ahead and made these.

I partnered with Kimberton Whole Foods to bring you guys these delectable, hearty muffin tops.

They are super moist, chunky, and full of all the goods! They hooked me up with Bob’s Red Mill almond flour and Wholesome coconut sugar 🙂

Carrot Cake Muffin Top Ingredients:

almond flour

almond butter

shredded carrots

applesauce

coconut sugar

egg/flax egg

baking soda

raisins, coconut flakes, white chocolate

Substitutions for Muffin Tops:

Almond Flour: you may sub in regular all-purpose flour, gluten-free flour, or any other type of nut flour (except coconut flour).

Coconut Sugar: you may sub in another type of sugar.

Almond Butter: you may sub in another smooth natural nut butter such as cashew butter, sunflower seed butter, etc.

Raisins, coconut flakes and white chocolate: you may omit all three, or add in more of one!

Storing Carrot Cake Muffin Tops:

You may store these muffin tops in the fridge for up to 2 weeks!

Other Healthy Recipes That You Will Love!

Banana Blueberry Muffin Tops

Carrot Cake Banana Bread

Flourless Carrot Cake

Dark Chocolate Zucchini Muffin Tops

Alright, enough blabbing from me, just make them!

Carrot Cake Muffin Tops

Ingredients

-1 cup almond flour

-1/4 cup coconut sugar

-1/2 tsp. baking soda

-1 cup shredded carrots

-1/2 cup almond butter (or any type of nut butter)

-1/2 cup unsweetened applesauce

-1 egg, beaten (sub flax egg for vegan option)

-1/4 cup raisins

-1/4-1/2 cup shredded coconut

melted white chocolate for drizzle (optional)

Instructions

1.Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

2. Add almond flour, coconut sugar and baking soda to a large bowl. Mix well.

3. In a separate bowl, mix together carrots, almond butter, applesauce and egg until mixture is smooth. Add to almond flour mixture and mix to combine into a batter.

4. Mix in raisins and coconut. Spoon batter into 6-8 muffin tops onto lined baking sheet. Shape into circles. Bake for 20 minutes, or until tops are golden.

5. Let cool before serving.

6. Enjoy!

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“And we know that in all things God works for the good of those who love him, who^[i] have been called according to his purpose.”

-Romans 8:28

These Chocolate Peanut Butter Oatmeal Bars are a delicious and nutritious breakfast, snack or dessert! They’re also gluten-free + vegan friendly!

Chocolate + Peanut Butter is literally a match made in heaven. That’s why you’ll find that we use this combo in our recipes really often because you can’t go wrong! These chocolate peanut butter oatmeal bars are not your average baked oatmeal! The baked oatmeal base is then topped with a thickkkk chocolate peanut butter filling, and then topped off with a crunchy streusel topping. Mmmmmmmmmmmmmmmm. Plus they can be eaten for breakfast, snack or dessert, you choose!

The ingredients for this easy recipes are:

Oats

Baking powder

Applesauce

Egg

Maple Syrup

Peanut Butter

Chocolate Chips

Coconut oil

Enjoy!

CHOCOLATE PEANUT BUTTER OATMEAL BARS

Base

• 1 cup ofoats(gluten-free if needed)
• 1/2 tsp. baking powder
• 1/2 cup applesauce or 1 ripe banana, mashed
• 1 egg, beaten (sub flax egg for vegan option)
• 1-2 Tbsp.pure maple syrup

Filling

• 1-2 Tbsp.pure maple syrup
• 1/2 cup smooth creamy peanut butter
• 1/4-1/3 cup chocolate chips (dairy-free if needed)

Topping

• 1/3 cupoats
• 1.5 Tbsp. coconut oil, melted
• 1/2 Tbsp. [maple syrup||https://amzn.to/2AU0enW]

Instructions

1. Preheat oven to 350 degrees. Line a large loaf pan with parchment paper and set aside.
2. Combine oats and baking powder in a large bowl and mix well
3. In a separate bowl, mix together applesauce, egg and maple syrup. Add to oat mixture and combine well.
4. Spoon mixture into loaf pan and spread evenly. Bake for 15 minutes.
5. Add chocolate chips to a small bowl and melt in the microwave. Mix in peanut butter until fully combined, add on top of oat base.
6. In a small bowl mix together oats, coconut oil, and maple syrup in a small bowl until a crumb mixture forms. Spoon on top. Bake for another 10 minutes.
7. Let cool then place in the fridge for at least 2 hours. Slice into 8 bars.
8. store in the fridge, enjoy!

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You May Also Like These Recipes!

Chocolate Banana Peanut Butter Baked Oatmeal

S’mores Oatmeal Bars

“but those who hope in the LORD will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint.” (Isaiah 40:31)