Who said dessert can’t have a place in a healthy diet?

Dessert can be that sweet crescendo that tops off a special occasion! And when eaten in moderation, it doesn’t need to be something to feel guilty about!

Spoil your loved ones (and yourself) with these guilt-free treats.

Honey Dark Chocolate Truffles

Makes: 8 Truffles

Ingredients:

• 5 ounces unsweetened, dairy-free dark baking chocolate, chopped
• 1/4 cup coconut oil
• 3 tablespoons honey
• Sifted cocoa powder, for garnish

Directions:

1. Combine all ingredients in a microwave-safe bowl, and microwave for 30 seconds. Then stir. Repeat microwaving and stirring in 30 second intervals until the mixture is completely smooth.
2. Cover the bowl and refrigerate for 3-4 hours, or until the mixture has hardened and cooled completely.
3. Remove the bowl from the fridge, let it warm down for 10-15 minutes. Then scrape out tablespoonful portions into damp hands. Roll into balls. Your hands will get chocolatey, but the mess is worth it!
4. Roll each ball into sifted cocoa powder, tapping to remove excess. Refrigerate the truffles until ready to serve.

Nutrition per serving (1 Truffle): 165 calories, 16g fat, 11g carbs, 2g protein

Easy 6-Step Strawberry Banana Ice Cream

Makes: 2 servings

Ingredients:

• 2 ripe bananas, broken into pieces and frozen
• 1 cup strawberries, hulled and frozen

Directions:

1. Place the strawberries and banana chunks into the basin of a food processor
2. Turn the food processor on high, and the fruit will begin to break up. It won’t look anything like ice cream at first
3. Keep the food processor running, scraping down the sides if chunks get stuck, and after a few more minutes, the fruit chunks will get much smaller
4. Eventually the mixture will start to come together—like making a dough
5. Run the food processor for a few more seconds until you get the desired consistency. You have the option of a thicker, scoopable ice cream, or you can also keep it running for a softer, creamier end product
6. Scoop into bowls and serve! Try topping it with a sprinkle of unsweetened coconut

Nutrition info per serving: 128 calories, 0.2g fat, 32.4g carbs, 1.6g protein

Sweet Strawberry Shortcake

Cake Ingredients:

• 2 ½ cups blanched almond flour
• ¾ teaspoon baking soda
• ¼ teaspoon sea salt
• ⅔ cup honey
• ⅓ cup coconut oil, melted
• 4 large eggs, room temperature
• 1 Tablespoon lemon juice
• 2 teaspoon vanilla extract
• ½ teaspoon lemon zest
• ½ cup finely chopped strawberries
  (plus extra whole strawberries for garnishing)

Frosting Ingredients:

• 1 can coconut cream
• 1 Tablespoon honey
• 1 teaspoon vanilla

Directions:

1. Preheat oven to 325°F
2. Line a standard muffin tin with baking cups
3. Combine honey, coconut oil, eggs, lemon juice, vanilla, and lemon zest using a hand mixer or standing mixer. Mix on medium speed for ~30 seconds or until frothy and smooth
4. Add the dry ingredients and mix on high for ~30-45 seconds. Batter should be smooth
5. Gently fold in chopped strawberries using a spatula
6. Divide batter evenly into the muffin tins, about ⅔ full
7. Bake for 16-18 minutes or until inserted toothpick comes out clean
8. Cool completely. (Refrigerate cupcakes if not serving immediately)
9. To prepare frosting, whip one can of coconut cream with vanilla and honey on high for 2 minutes using a stand or hand mixer. Refrigerate 1 hour. Remove and whip again until it forms stiff peaks (~1 minute)
10. Assemble shortcake, frosting, and more strawberries as you’d like!