Hello, easiest desserts ever.
First, I have a confession. Although I love baking, sweets aren’t really my thing. Weird, I know. I love desserts yes, but I don’t necessarily crave them. Dusty on the other hand, enjoys a little something sweet after a savory meal. I decided to get creative in the kitchen, and set out to find a few simple sweet treats that aren’t sugar filled, but still taste yummy. Our list of favorites has become quite lengthy over the years, but with Valentine’s day around the corner, here are our top 5 favorite chocolatey treats. They have just the right amount of sweet, but are completely guilt free.
Here are the simple ingredients + directions:
Prep Time: 10 min | Total Time: 10 min
Delish truffles have taken over Pinterest, but the list of unique ingredients needed to concoct them can sometimes be daunting. These little fellas are so simple + quickly curb any sweet tooth craving in a pinch. We actually double this recipe.
- 12 Pitted Dates
- 1/4 Cup Navitas Naturals Cacao Powder
- 1/4 Cup Unsweetened Shredded Coconut, plus extra for rolling
- Blend the dates, cacao, and coconut in a food processor until smooth.
- Wet your hands with water and roll the mixture into 24 small balls (about 1 teaspoon each), then roll each one in additional shredded coconut to coat. Store in the refrigerator for up to a week.
NO BAKE FUDGE BROWNIES
Prep Time: 10 min | Total Time: 10 min | Serves 12 small squares
- 1/2 Cup Navitas Naturals Cacao Powder
- 1 Tbsp to 1/2 cup Navitas Naturals Cacao Nibs
- 1 Cup pitted Medjool Dates
- 1 Cup Raw Walnut Pieces
- Pinch Sea Salt
- Mix: Place walnuts in a food processor and grind for a couple seconds to form a coarse flour. While machine is running, add pitted dates, cacao powder and salt, processing until a moist, crumb-like dough has formed.
- Form: Spread into an 8×8 inch pan, sprinkle with cacao nibs, and press firmly into a solid brownie layer. Cut into bite-size squares and serve. Alternately, press and roll brownie dough into small balls to make brownie bites.
FROZEN SUPERFOOD BANANAS WITH RAW CHOCOLATE SAUCE
Prep Time: 20 min | Total Time: 20 min | Serves 6
These are the perfect summer treat, but we love them all year round. They are a perfectly simple and healthy dessert. For more simple + relish recipes, check get McKel’s cookbook here.
- 3 large bananas, peeled and cut in half
For the raw chocolate sauce:
- 1 cup Navitas Naturals Cacao Powder
- ½ cup melted coconut oil
- 2 tablespoons maple syrup
- Pinch of sea salt
- Optional garnishes for the toppings: toasted coconut, bee pollen, freeze dried raspberries, cacao nibs, lemon zest, cocoa powder, goji berries, powdered vanilla, pumpkin seeds, hemp seeds, sunflower seeds, and pistachios
- Line a cookie sheet with parchment paper, placing each banana half about an inch or two from each other to make room for toppings. Place a skewer or popsicle stick in the center of each banana, going up the length of the banana. Place in the freezer for 8 hours or overnight until hard.
- In the meantime, make the raw chocolate sauce to pour on top of each banana half. In a small mixing bowl combine cocoa powder, maple syrup, sea salt, and coconut oil until smooth. I’ll make this right before assembling bananas.
- Once bananas are completely frozen, using a spoon, drizzle the raw chocoate sauce over each half of the banana, immediately garnish it with optional garnishes, repeat until all bananas are covered.
- Place bananas back on the parchment paper and place in the freezer for 30 minutes or until chocolate has set.
- Store and serve directly out of the freezer. I keep these in a airtight glass container for up to a month.
PEANUT BUTTER CUPS
Prep Time: 10 min | Total Time: 3 hours | About 24 mini cups
These are perfect to have on hand. We always keep an air tight glass container full in the freezer, and when the craving strikes, one is just enough to cure it! I make mine with almond butter, while Dusty refuses to eat them without creamy peanut butter. Choose your battles wisely, ya’ll.
- 1/2 cup Navitas Naturals Cacao Powder
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup almond butter
- Blend the cocoa powder, coconut oil, and maple syrup in a food processor until smooth.
- Pour into the bottom of cupcake liners. I like to tilt the pan to spread the chocolate evenly. Place in the freezer to set up.
- Remove from freezer after 15-20 minutes. Add 1 teaspoon almond butter to each cup, and then cover with remaining chocolate mixture.
- Place the cups in the freezer for at least one hour.
SIMPLY BANANAS | BANANO-CREAM
Prep time: 10 mins | Cook time: 5 mins | Total time: 15 mins | Serves 1-2
Ok, this isn’t chocolate, but it is my absolute number one go-to. When in a pinch, all you need to make simple banana “ice-cream” is 2-4 frozen bananas, and a little almond milk. Throw it in the blender, and voila! Ice cream is my weakness, and this keeps those pesky cravings at bay. TIP: I buy bananas each time I go to the grocery store. When I get home, I peel and cut them in halves, then place them in an air tight glass container in the freezer. This way we have plenty on hand for smoothies, or that late night ice cream fix.
- 2 frozen bananas (super ripe!)
- ¼ cup of unsweetened vanilla almond milk (or other varieties you choose)
- ¼ cup of unsweetened coconut milk
- a pinch of sea salt
- dash of cinnamon
- Simply combine all ingredients in Vitamix//high speed blender or food process and blend until thick and creamy (it will resemble frozen soft serve yogurt).
- At this stage, you may eat as is or you may freeze for 1-2 hours and use an ice cream scooper to create a “harder” consistency.