5 Healthy Dessert Recipes To Satisfy Your Sweet Tooth

Want to cut calories but can’t kick that sugar addiction? We all know that sugar is bad for us, but sometimes, we can’t help but crave for it. So how do you get the best of both worlds?

Evolve Daily shares 5 Healthy Dessert Recipes To Satisfy Your Sweet Tooth without adding to your regular sugar intake:

Il Buco Alimentari’s Chia Pudding

Dairy-free, gluten-free and filled with protein, this dessert will make you feel like you’re eating a really rich dessert.



1 cup almonds (with the skin on)

3 cups filtered water 3 pitted dates

Chia seeds

Pinch of sea salt


To begin, soak the almonds overnight in the water with the dates and a small pinch of sea salt in the refrigerator for at least 12 hours (24 is preferred). Blend the mixture on high for one minute until smooth. Strain through a coarse strainer pushing the milk through with a spatula.

Pass through a fine strainer again pushing all the milk out with a spatula. Fill 4–6 ounce cups (like a water glass or mason jar) halfway up with chia seeds (about 2-3 ounces of chia). Cover with one inch of almond milk and allow to set for 3-4 hours in the refrigerator. Serve with agave and fresh fruit.

Source: WellAndGood


Peach and Cherry Quinoa Crumble

Instead of using all-purpose flour and butter for your typical crumble, this recipe uses quinoa and almond flour as a healthier alternative.



4 peaches

chopped 1¾ cup cherries, halved and pitted

2 tablespoons honey

1 tablespoon + 1 teaspoon coconut oil

1 teaspoon vanilla extract

½ teaspoon almond extract

½ cup red quinoa, rinsed

½ cup almond flour

½ teaspoon cinnamon


Preheat oven to 375 degrees. Combine peaches and cherries in a large bowl. Whisk together honey, 1 tablespoon of the coconut oil (melt the coconut oil if it’s not already liquid), and the extracts in a small bowl and pour over the fruit mixture, tossing to coat it thoroughly. Pour the fruit into a baking dish. In another small bowl combine the quinoa, almond flour, cinnamon and the remaining teaspoon of coconut oil.

With your fingertips, combine the mixture so that it loosely forms crumbs (the coconut oil will help it do this). Sprinkle the mixture over the top of the fruit in the baking dish and bake for about 30 minutes until the top is slightly browning/crisping and the fruit is bubbly. Remove from oven, let cool for 15-20 minutes before serving. Serve warm.

Source: RunningToTheKitchen


Chocolate Banana Ice Cream

Who says ice cream has to be bad? This option skips the dairy and uses the creaminess of bananas as a substitute.




4 ripe bananas

3/4 teaspoon cinnamon

4 tablespoons cocoa powder

1/8 teaspoon cayenne pepper

1/4 teaspoon vanilla extract

3 tablespoons toasted coconut flakes


Break bananas into chunks and freeze. Pulse in a blender until smooth. Add cinnamon, cocoa powder, cayenne pepper and vanilla extract; pulse until incorporated. Transfer to a resealable container; freeze at least 30 minutes. Top with toasted coconut flakes.

Source: Self.com


Poached Pears With Yogurt

There’s no need to add sugar to this recipe. All you need is pomegranate juice and a cinnamon stick.

poached pears with yogurt-2




3/4 cup apple juice

1/2 cup pomegranate juice

2 inch long orange rind strip

1 cinnamon stick

2 pears, peeled, halved, and cored

1 (5.3 oz) yogurt


In a small pan over medium-high heat, bring apple juice, pomagranate juice, orange rind and cinnamon stick to a boil. Place pears face down in the pan. Lower heat and simmer gently until a knife inserted into the pears meets no resistance, about 10-20 minutes, spooning the sauce over the pears as they cook.

Once the pears are tender, remove from heat and let cool. Over medium-low heat, reduce the remaining poaching liquid to a glaze, about 7 to 8 minutes. Pour over pears. Refrigerate until ready to serve. To serve, place 1/2 pear on each dish and top with a dollop of yogurt over each.

Source: SkinnyTaste


Healthy Cookies

These three-ingredient cookies are simple enough for a kid to make!




2 medium ripe bananas, mashed

1 cup of uncooked quick oats

1/4 cup crushed walnuts


Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.
Combine the mashed bananas and oats in a bowl. Fold in the walnuts and place a tablespoon of each on the cookie sheet. Bake 15 minutes. Makes 16 cookies.

Source: SkinnyTaste

Tell us, which dessert will you make today?

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