By: Tayler Glen

Around the country, everyone from local bakeries, chocolatiers, to donut shops are jumping in to celebrate National Dessert Day!  Today is going to be filled with specials on candies, pies, ice cream, fruits, cookies, pastries, cobblers, and donuts, and that can spell trouble for those of us with a sweet tooth!  Instead of wishing you could indulge in one of those sugary treats, try whipping up one of these healthier options instead:

Unicorn Bark

This sweet treat is the perfect surprise for all ages! Normally, this recipe would call for sugar, sugar, food coloring, and more sugar, but not this one! It’s bright, cheery, and a great healthy alternative to the usual sugar overload. Try it for yourself:

Serves: Makes 6 servings

Prep Time: 20 minutes

Ingredients:

• 2¼ cups 2% plain yogurt
• 3 servings TLS Vanilla Shake
• 4½ tsp. raw honey
• ½ cup strawberries, chopped
• ½ cup blueberries
• ½ cup mango, chopped
• ¼ cup unsweetened shredded coconut
• 1 tsp. edible glitter

Method:

• Line a 13 x 9-inch pan with parchment paper
• Place ¾ cup oyogurt, 1 serving TLS Vanilla Shake powder, 1½ tsp. honey, and strawberries in blender.
• Blend until smooth.
• Place in a medium bowl, and put it to the side.
• Place ¾ cup yogurt, 1 serving TLS Vanilla Shake, 1½ tsp. honey, and blueberries in blender.
• Blend until smooth. Place in a medium bowl, and put it to the side.
• Place remaining ¾ cup yogurt, 1 serving TLS Vanilla Shake, remaining 1½ tsp. honey, and mango in blender.
• Blend until smooth. Place in a medium bowl. Set aside.
• Place large dollops of your blended strawberry mix on prepared baking sheet, then do the same with blueberry and mango mixtures (you can put them anywhere; it doesn’t matter), making sure dollops are touching.
• Gently cut through yogurt mixtures with a knife in a circular motion to create marbling.
• Sprinkle with coconut.
• Cover with plastic wrap
• Freeze for 2 hours, or until firm.
• Cut (or break) into bite-sized pieces; serve immediately, or freeze until ready to enjoy.

Brownie Cupcakes + Peanut Butter Frosting

Honestly, we don’t think there’s a better way to celebrate National Dessert Day! Normally, these desserts would be filled with heavy cream and sugars, but we’ve traded in the bad for the good to give you this decadent, flourless dessert.  What’s even better? We even have a healthy, creamy version of the frosting for you to enjoy as well! Check it out here:

Serves: Makes 12 servings

Prep Time: 30 minutes

Ingredients: 

• 1 (15-oz.) can of garbanzo beans, drained, rinsed
• 3 eggs
• ⅓ cup + ¼ cup pure maple syrup
• ⅓ cup unsweetened cocoa powder
• 1 tsp . baking soda
• 1 tbsp. unsweetened applesauce (can be adjusted to taste)
• 1 tsp . pure vanilla extract
• ¼ cup all-natural peanut butter
• ¼ cup unsweetened non-dairy milk
• ⅔ cup TLS Shake – Vanilla

Method:

Cupcakes:

• Preheat oven to 350° F.
• Line 12 muffin cups with muffin papers or coating with nonstick cooking spray
• Place: chickpeas, eggs, ⅓ cup maple syrup, cocoa powder, baking soda, applesauce, and extract in blender or food processor.
• Blend until smooth.
• Divide batter among 12 prepared muffin cups.
• Top each cupcake with about four chocolate chips; push into batter.
• Bake for 17 to 20 minutes, or until the toothpick inserted in center comes out clean.
• Cool completely and enjoy!

Frosting:

• While cupcakes are baking, whip peanut butter in a medium bowl.
• Beat on medium speed for 1 to 2 minutes, or until creamy.
• Add almond milk + beat until well blended.
• Add TLS Shake powder + beat until well blended, scraping bowl occasionally.
• Slowly add remaining ¼ cup maple syrup while beating on medium speed. (If frosting is too stiff, add 1 to 2 Tbsp. additional unsweetened non-dairy milk.)
• Once cupcakes are cool, evenly spread with frosting.

Coconut Pumpkin Custard Cups

We couldn’t forget about pumpkin, but we wanted to shake it up a bit by adding coconut for a refreshingly sweet complement to the warm spices in this dish.  Flourless, dairy-free, and vegan-friendly, this dessert will thrill everyone who’s lucky enough to be celebrating National Dessert Day with you.  See the recipe below:

Serves: Makes 8 servings

Prep Time: 1 hour

Ingredients:

• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. ground nutmeg
• ¼ tsp. ground clove
• ½ tsp. fine sea salt
• 4 eggs, beaten
• ½ cup pure maple syrup
• ½ tsp. pure coconut extract
• 1 (15-oz.) can pumpkin puree (not pumpkin pie filling)
• ¾ cup canned coconut milk
• ¾ cup unsweetened non-dairy milk

Method:

• Preheat oven to 300° F.
• Mix cinnamon, ginger, nutmeg, ground clove, and salt in a small bowl.
• Whisk beaten eggs, maple syrup, and extract in a large bowl.
• Add spice mixture + pumpkin (remember, not pumpkin pie filling)
• Gradually whisk in coconut milk + unsweetened non-dairy milk.
• Pour mixture evenly into eight 6-oz. custard cups.
• Place cups in 13×9-inch baking pan; fill the pan with 1-inch hot water.
• Bake for 45 to 50 minutes, or until knife inserted halfway between center and edge of ramekin comes out almost clean.
• Cool completely on wire rack.
• Refrigerate until ready to serve

Chocolate Banana TLS Pie

Peanut butter lovers, rejoice! We have a protein-packed, flourless pie with a silken texture that you’ll be thinking about long after National Dessert Day is over.  Plus, it’s a great way to use up those ripe bananas on your counter without making another pan of banana bread.  Check out this healthy TLS dessert below:

Serves: Makes 12 servings

Prep Time: 1 hour + 10 minutes

Ingredients:

• 2 Tbsp. unsweetened cashew milk
• 1 (12-oz.) container firm or silken tofu
• 2 scoops TLS Chocolate Shake
• ½ cup all-natural peanut butter
• 2 large bananas cut into chunks
• 1 Tbsp. raw honey
• ¼ tsp. ground cinnamon

Method:

• Line pie tin with parchment or wax paper
• Place milk, tofu, Shakeology, peanut butter, bananas, and honey in a blender.
• Blend until smooth.
• Pour tofu mixture into pie tin + refrigerate for at least 1 hour, or until firm.
• Cut into twelve servings.
• Enjoy!

Treat yourself today! Remember: it’s all about moderation.

Do you have a favorite healthy dessert recipe or ingredient swap you’d like to share? Leave it in the comments!

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