Desserts Recipes (Most Popular)
A lightly sweetened cocoa yeast dough bakes up into soft puffs, perfect for housing a filling of Chocolate Sweet Potato Frosting. A cap of stevia-sweetened dark chocolate and coconut oil makes them perfect to crust with sprinkles for a bake-sale worthy appearance
These are my sister's new favourite brownies - adapted slightly and scaled back from the Back in the Day Bakery Cookbook, they are chocolate to the max!
Just as easy as AJ but a lot better for you! NI is for 1 batch of dry mix only.
These things are HUGE - and stuffed with potato chips, Smarties (the Canadian chocolate, mind you!) and broken up Aero bars. I slightly modified my dough recipe to use flaxseed, canola oil and 12 grain flour too, so they're not 100% naughty. Just 98%.
There’s no getting around the sugar attack with these cookies – between the Nutella and the three kinds of baking chips you might need an extra large glass of milk for these! Adapted from http://www.canadianliving.com/food/chocola
te_chip_hazelnut_cookies.php
A basic, standard tofu pudding recipe I whipped up for myself when I had my wisdom teeth out at Christmastime! Use regular sugar if you prefer. Makes about 3 cups, 1 cup per serving.
After realizing I didn't have all the ingredients to make the bar cookies I made the rhubarb compote for, I adapted my go-to banana bread recipe to fit, adding roasted chickpeas and fresh chopped strawberries!
Needing to find a quick, reliable substitute for a failed pound cake I had planned to bring to a school reunion, I whipped up this spicy, sweet and unusual buttermilk cake topped with chocolate chips. Even though there's only a teaspoon of cocoa in the batter, it tastes ten times richer because of the mesquite flour!
Adapted from http://www.applepiepatispate.com/bread/sem
olina-cornbread-recipe/ - this was such a unique recipe I had to try it! Cornmeal and semolina flour form a toothsome, sweet base that I added vanilla and corn kernels to. Buttermilk keeps it nice and tender, so it won't dry out as fast as traditional cornbread!
A pinwheel of French vanilla and chocolate-root beer sugar cookie doughs form these icebox cookies. My idea was to capture the flavours of a favourite Summer treat from my childhood - a root beer float - in portable, two bite form!
These not-too-sweet cupcakes are some of my favorites when it comes to citrusy treats. Between creamy butter, egg yolks and rich ricotta cheese, there's no way that these will ever be dry, and since the frosting uses the egg whites left over from the cake there's no waste!
A GF, vegan, sugar-free cookie - sweetened with stevia and the natural yumminess of cherries, candied pineapple, cherry juice and syrup and rich coconut and pecans! It's a winner for sure.
How can you say no to a minty, triple-chocolate chunk of a cookie like this? Ground almonds and Rice Krispie crumbs add some extra texture and a nice richness to the vegan dough itself.
I de-glutened and veganized my grandma's recipe for a poppyseed and dried fruit tart, essentially a thick puree of cooked seeds, dates and raisins with quinoa (she used cooked rice and breadcrumbs) spread into a crust and topped with strips of pastry. It's a great alternative to traditional pies this Holiday.
These can be called one of two things: a dense, moist cake or a cakey brownie. Either way, they are delicious, with a nice crunch from crushed up granola bars - and you don't ever have to mention the squash!
Adapted from http://www.kingarthurflour.com/recipes/cra
nberry-carrot-cake-recipe to make it eggless (vegan without the cinnamon chips), cut the fat and pack a whole whack of flavours into an everyday carrot cake. It's a great way to use up leftover homemade sauce, and is so moist it doesn't need frosting... but you'll add it anyway!
Adapted from a recipe by Patricia Green and Carolyn Hemming. No one will believe this rich, indulgent chocolate cake is either vegan or completely flourless - made with cooked quinoa and buckwheat, and not a drop of ground grain!
You know "Magic Bars" and Hello Dollies, but you've never seen this combination before! These have a chocolate cookie base, spread with raspberry jam, topped with sliced banana, butterscotch chips, coconut, and bittersweet couverture discs, then drowned in sweetened condensed milk mixed with peanut butter and capped with chopped roasted peanuts! Can we say Heaven??
A slightly more exotic twist on the Italian classic, made with coconut flour, extract and butter, whole wheat and no eggs! Bitter, crispy cacao nibs and rich pistachios stud the dough for contrast and pops of flavour.
So moist, not too sweet and definitely vanilla! This is a great buttermilk French vanilla recipe for sheet cakes and cupcakes.
Absolutely zero flour goes into these rich, fudgy vegan bites of awesome - the bulk is made up of purple sweet potato (ube), vegan protein powder, ground flax and Ghirardelli Sweet Ground Chocolate and Cocoa. A dash of agave and stevia sweeten the works up even more, before the pan gets drenched in a shiny cocoa frosting. You'd never know it was vegan, gluten free and nut free!
Adapted from The 250 Best Cookie Recipes by Esther Brody. To add a bit of extra flavour (since meringues are notorious for tasting just sweet), I used a minty trifecta of dried peppermint, peppermint extract and mint chocolate chips - its a perfectly light addition to the cookie swap.
You don't need nuts when you have rice krispies and oatmeal for great texture! A few chocolate chips in the light cocoa dough add some fun.
Homemade brownie mix means NO preservatives, fillers, artificial anything! You can control the ingredients and really enjoy!
Sweet, mapley apple pie combines with salty-nutty peanuts in a sweet potato pastry for the best (and healthiest!) "hand pies" you've ever had! Adapted from Petite Treats: Mini Versions of Your Favorite Baked Delights by Morgan Greenseth and Christy Beaver.
A tiny amount of butter, combined with the richness of peach butter and sweetness of chocolate granola, makes these wheat free cookies decadent while keeping them wholesome! Adapted from http://arismenu.com/candy-corn-oatmeal-coo
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We can't get flavoured chocolate chips here, so I made my own! These also use my Raspberry Cocoa.
Fudgy, smooth chocolate and a kiss of sea salt is what
this surprisingly healthy, gluten free candy is all about! I won't judge if you eat the mixture out of the food processor instead of pressing and chilling it... I did! Adapted from Diet, Dessert and Dogs and The Gluten Free Edge.