In Recipes

5 Healthy Holiday Treat Recipes


If you known me, or you’ve been reading my blog for any length of time, you know I like my treatsssss!!

So I love finding new healthy recipes that I can try that don’t hinder my health and fitness goals, yet still satisfy my sweet cravings. That’s what I call #winning!!!!

These recipes also come in handy during the holiday’s to give as gifts or take to a gathering!

But for some reason sharing these recipes didn’t occur to me until I was planning my blog for this week. Soooo um yeah, sorry for the last minute post on these but hey there’s still time to make them this week right?????

So if you still have some treats you need to make this week I highly recommend that you give one of these a try!

 

5 Healthy Holiday Treat Recipe’s

 

1. No-Bake Chocolate Chip Protein Balls

These are super easy and my current favorite. Everyone I give these to raves about them!

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Serving size: 10-12 balls

Recipe adapted from Paleomg.com

Ingredients:

Directions:

  1. Place ingredients 1-8 in a food processor, and pulse until completely combined.
  2. Fold in chocolate chips.
  3. Place in fridge for 30 minutes to harden a bit.
  4. Use a cookie scoop, spoon, or your hands to form mixture into individual balls (making them as big or small as you prefer).
  5. Store in fridge until serving.

 

 

2. Gingersnaps

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Serving Size: 18-20

Recipe credit: FoodFaithFitness.com

Ingredient’s:

  • 1/4 cup coconut oil melted
  • 1 cup coconut sugar lighty packed + more for rolling
  • 1 egg white
  • 1.5 cups + 1 TBS almond flour * 5.4 oz
  • 1/4 cup + 1 tsp coconut flour * 1.2 oz
  • 1 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ginger powder
  • 2 tsp cinnamon
  • 2 TBS + 2 tsp molasses

Directions:

  1. WAIT TO PREHEAT your oven until after cookies are made (they need to chill for 10 minutes) so start by just lining a baking sheet with parchment paper or a silpat.
  2. In a large bowl, beat together the melted coconut oil, coconut sugar and egg white until well mixed. Set aside.
  3. In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.
  4. Stir the flour mixture, along with the molasses into the oil mixtures and stir until a slightly sticky dough forms. Place the dough into the refrigerator for 10 minutes, just to allow to coconut flour to absorb some of the moisture.
  5. Now go ahead and preheat your oven to 350.
  6. Once the dough has chilled, Roll 1 TBS sized balls and roll the balls around in coconut sugar. Place onto the prepared baking sheet and slightly flatten down.
  7. Bake until the edges begin to go darker brown and top is nice and crackly, about 19-20 mins. Depending on your baking dish cooking times may vary from 10-20 minutes, so watch closely! The cookies will feel VERY soft, but they will crisp up A LOT once cooled.
  8. Let cool completely on the pan and then DEVOUR.

 

 

3. White Chocolate Biscotti

Yes, the Italian in me had to post a biscotti recipe! 😉

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Serving Size: 16

Recipe credit: FoodFaithFintess.com

Ingredient’s:

  • 1 cup whole wheat pastry flour, or oat flour for gluten free
  • 1/8 tsp salt
  • 3/4 tsp baking powder
  • 3 TBS avocado mashed (half a small avocado)
  • 1/3 cup + 2 TBS granulated sugar or coconut sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 3/4 cup white chocolate chips
  • 12 mini candy canes crushed

Direction’s:

  1. Preheat oven to 325 degrees.
  2. In a small bowl, mix together the flour, salt and baking powder. Set aside.
  3. In a large bowl, mash the avocado with a fork. Add in the sugar and beat with an electric hand mixer until light and fluffy.
  4. Add the egg and vanilla to the avocado mixture and beat until well combined.
  5. Gradually stir the dry mixture into the avocado mixture just until moist and the dough comes together.
  6. With floured hands, roll the dough into a log about 1/2 an inch tall and 11-12 inches long.
  7. Line a baking sheet with parchment paper and bake the log for 20-23 minutes, until its is very lightly browned and the outside has a slight crust.
  8. Transfer to a wire rack, and let cool 5 minutes.
  9. With a very sharp, serrated knife, cut the log diagonally in slices about 1/2 inch thick.
  10. Lay the biscotti flat back on the tray and back an additional 12-15 minutes, flipping once. You want them to be nice and dry and crispy when they are done.
  11. Transfer to a wire rack to finish cooling.
  12. While the biscotti are cooling, place the white chocolate in a microwave safe bowl and microwave for about 1 minute, stiring every 20 seconds, until the chips are melted.
  13. Unwrap the candy canes, place them in a ziploc bag and bash them with a rolling pin (or your weapon of choice) until they are evenly broken into small pieces.
  14. Once the biscotti are cool, dip them one at a time into the melted white chocolate, spreading evenly to cover half the cookie with the back of the spoon.
  15. Sprinkle with broken pieces of candy cane. Repeat for remaining biscotti. (You may need to re-melt the white chocolate every so often.

 

 

4. Salted Sun Butter Cups

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Serving Size: 24 mini cups

Recipe Credit: Draxe.com

Ingredients:

Chocolate shell:

Filling:

  • 3 TBS sunflower seed butter or almond butter (raw if possible)
  • 1 tsp sea salt
  • 1 tsp coconut oil
  • 1/4 cup pitted medjool dates

Topping:

  • Pink Himalayan salt, to taste

Directions:

  1. Prepare two mini muffin pans with liners.
  2. In a double boiler add chocolate chips, coconut oil, and vanilla.
  3. Melt over a pot of simmering water until well incorporated.
  4. Fill bottom of each muffin liner with 1-2 tsp of chocolate mix. Set aside leftover chocolate.
  5. Put muffin pans in freezer.
  6. Using a food processor or heavy blender, add in sunbutter, sea salt, coconut oil and dates. Blend or pulse until creamy.
  7. Take muffin pans out of freezer.
  8. Spoon 1 tsp of sunbutter mix on top of each chocolate filled muffin liner.
  9. Take leftover chocolate mixture and spoon 1-2 tsp to cover sunbutter filling in each muffin.
  10. Sprinkle Pink Himalayan salt on top.
  11. Freeze cups for 30 minutes, until set.

 

 

5. Chocolate Peppermint Crinkle Cookies

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Serving Size: 18

Recipe Credit: AllergyAwesomeness.com

Ingredient’s:

  • 1 and ¼ cups basic gluten-free flour mix
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon xanthan gum
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon salt
  • ⅓ cup butter
  • ⅓ cup vanilla rice milk
  • ½ teaspoons vanilla extract
  • 1 and ½ teaspoons peppermint extract
  • ⅔ cup granulated sugar or coconut sugar
  • Powdered sugar for rolling

Direction’s:

  1. Preheat oven to 325. Grease a baking sheet.
  2. Combine the flour mix, cocoa, xanthan, baking soda, cream of tartar and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
  3. In a stand mixer, combine the butter and rice milk, mixing on medium speed for until blended. Add the vanilla, peppermint and sugar. Mix well.
  4. Add the dry ingredients to the wet and mix on medium speed, scraping down the sides of the bowl as necessary.
  5. Scoop out the dough. Do this by the kitchen sink. Keep the water on a slow, steady drip so you can constantly wet your hands. This dough is incredibly sticky–which is great for the powdered sugar, not so great for your hands. Mound it on a large tablespoon and use a wet finger to slide it off. You’ll probably want to wet your fingers in between each cookie.
  6. Once the dough is formed into balls, roll it in a small bowl of powdered sugar until well coated and then place on the cookie sheet.
  7. Be sure to give the cookies some room as they’ll spread a bit when they cook.
  8. Baker at the center of the oven for 7-9 minutes. Do not overcook, as they will dry easily. If you start to smell them, run for the oven!
Hopefully you find these as yummy as I do!
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