5 Delicious Holiday Dessert Recipes

We know time is of the essence when you’re planning a family holiday meal…especially when you’re busy working. Check out these five quick and super simple recipes we’re loving for busy people with a serious case of sweet tooth.

Brazil Nut Tarts

These tarts, with their hint of lime and rich texture, take Brazil nuts to a new level. Brazil nuts are full of selenium and protein, as well as Omega-3s, which help to keep your skin elastic and hydrated and to reduce swelling and redness. I like to make several small tarts from this recipe, but you can make one large tart if you prefer—just increase the baking time by 10-15 minutes.

Serves 4-8

2 9-in. whole-wheat pie crusts
1 can (12 oz.) fat-free evaporated milk
2 Tbs. tapioca flour diluted in 4 Tbs. water
2 beaten large eggs
2 Tbs. coconut butter
2 Tbs. lime juice (about 1 lime)
1 tsp. lime zest
1/2 cup organic sugar or xylitol
1 cup toasted and finely chopped Brazil nuts

1. Preheat oven to 350 degrees.
2. Line four 5-inch tart shells with the pie crusts. Poke the crusts with a fork and bake until just beginning to brown, about 10-15 minutes. Remove from oven and set aside.
3. In a bowl, combine the evaporated milk, diluted tapioca flour, and the eggs. Whisk together until smooth.
4. Cook the tapioca mixture in a double boiler over medium-high heat, stirring constantly, until thick, about 20-25 minutes.
5. Add the coconut butter, lime juice and zest, and sugar substitute and continue cooking and stirring for 10-15 minutes. Remove from heat and stir in the nuts.
6. Pour the mixture into the precooked tart pans and bake at 350 degrees until firm and golden brown, about 20-25 minutes.

Spicy Candied Walnuts

Nothing indicates a fall meal like a candied nut treat perfect for complimenting a salad or side-dish. Candied nuts are often made of melted white sugar but for the holidays, there are other more natural options. Maple syrup adds a complex flavor; purchase 100% pure, organic maple syrup when you can. The grades of maple syrup indicate the richness of color, but not the quality. A pinch of salt and spicy cayenne pepper offers an unexpected pop of flavor. Enjoy the healthy omega-3 fats in crunchy walnuts for anti-inflammatory benefits.

Yields 2 Cups

2 cups raw walnut halves
1/3 cup pure maple syrup
½ teaspoon cayenne pepper
¼ teaspoon coarse Kosher salt

Instructions
Preheat oven to 350°F. Spread walnuts on a baking sheet lined with parchment paper in a single layer. Bake for 5 minutes, toasting for 1 or 2 more minutes if needed but be sure not to burn. Remove from oven and let cool. In a medium saucepan, heat maple syrup until warm. Add the cayenne and walnuts, quickly stirring and coating each piece with the syrup mixture. When walnuts are evenly coated, place them back on the parchment lined baking sheet, spreading evenly apart with a spoon. Sprinkle walnuts with salt and cool completely before serving.

Brownie Bites

You won’t believe these brownie bites are completely raw and fruit-based! Dates blended with walnuts and cocoa powder create a rich, chocolate treat perfect for a special treat, party or holiday. Feel free to roll brownie bites in nuts or other toppings if you do not care for coconut; the possibilities are endless. Don’t feel guilty eating traditional baked desserts; instead try raw coconut brownie bites for Foodtrients like fiber, vitamins, minerals and antioxidants.

Yields approx. 24 one-inch pieces

2 cups Medjool dates, pits removed
2 cups raw walnut pieces
¾ cup pure cocoa powder
¼ teaspoon salt, finely ground
1 cup unsweetened coconut flakes

Instructions:
Place pitted dates, walnuts, cocoa powder and salt in a food processor and pulse until moist, crumb-like dough has formed. Add water in small amounts until mixture sticks together easily, one Tablespoon at a time scraping down sides as needed. Pour coconut flakes into a shallow bowl and roll small 1 inch balls of brownie dough until they are covered with coconut. Refrigerate for 30-60 minutes and serve cold.

Prune and Walnut Bars

Prunes and walnuts are both exceedingly high in antioxidant power. Both are listed by the U.S. Department of Agriculture on the ORAC (oxygen radical absorbance capacity) scale with over 10,000 units. Prunes also are a great source of vitamin C. I’ve combined these two age-defying powerhouses into one great dessert.

Serves 8-10

3/4 cup white rice flour
1/2 cup tapioca flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup chopped prunes
1 cup chopped walnuts
3/4 cup Smart Balance Butter, softened
2 Tbs. coconut butter
1 1/4 cup organic sugar or xylitol
2 large eggs
1/2 cup egg substitute

Instructions

1. Preheat oven to 325 degrees.
2. In a bowl, combine the white rice flour, tapioca flour, baking soda, baking powder, and salt. Add the prunes and walnuts. Mix well and set aside.
3. In a stand mixer or using beaters, cream the butter substitute until fluffy. Add the coconut butter and sugar substitute a little at a time.
4. Separately combine the eggs and egg substitute and whisk until smooth. Add to the creamed butter mixture.
5. Combine the creamed butter-egg mixture with the dry flour mixture.
6. Spread into greased and floured 8″ X 8″ baking pan and bake at 325 degrees until the center is firm, about 40-45 minutes.
7. Cool for 15-20 minutes before cutting and serving.

Almond-Blueberry Gelatin Parfaits

The flavors and colors of the almond and blueberry gelatins play off each other beautifully in this dessert. Blueberries rank very high in their ability to fight free oxygen radicals that damage cells. They also contain vitamin C and antibacterial elements called anthocyanosides, which are great for maintaining vein health. Almond milk is an excellent source of antioxidants.

Serves 6

2 cups blueberry juice
2 envelopes (1 oz. each) unflavored gelatin
¼ cup brown sugar
1 tsp. lemon zest
½ cup chopped fresh blueberries
2 cups almond milk
2 envelopes (1 oz. each) unflavored gelatin
¼ cup brown sugar
1 tsp. almond extract
Fresh blueberries as garnish

1. To make the blueberry gelatin, combine the blueberry juice and the gelatin in a double boiler and cook over medium-high heat until the gelatin is completely dissolved. Remove from heat.
2. Add the sugar, the lemon zest, and the chopped blueberries and mix well until the sugar is dissolved. Cool at room temperature.
3. Pour or ladle the blueberry gelatin mixture into 6 parfait glasses. Chill for 1–2 hours.
4. To make the almond gelatin, combine the almond milk and the gelatin in a double boiler and cook over medium-high heat until the gelatin is completely dissolved. Remove from heat.
5. Add the sugar and the almond extract and mix well until the sugar is dissolved. Cool at room temperature.
6. To assemble, pour or ladle the almond gelatin over the chilled blueberry gelatin parfaits. Return parfait glasses to the refrigerator and chill for 3 hours or overnight. Garnish with fresh blueberries.