Sweet Recipes

All of these recipes are designed to get satisfy your sugar cravings in a healthy, delicious way!



*Extra-moist Medjool dates act as the binding agent in these snacks. A can of beans makes a handy weight.

2 tablespoons fresh orange juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup walnut halves
2 cups Medjool dates, pitted and chopped
1 teaspoon grated orange rind

1. Preheat oven to 350°.
2. Combine the first 3 ingredients in a medium bowl, stirring with a whisk. Add walnuts; toss to coat. Arrange walnuts in a single layer on a baking sheet. Bake at 350° for 8 minutes or until toasted.
3. Combine dates and orange rind. Line a 9 x 5-inch loaf pan with plastic wrap, allowing plastic wrap to extend 2 inches over edge of pan.
4. Firmly press one-third of date mixture into bottom of pan; top with half of walnuts. Repeat layers once, ending with dates.
5. Fold overhanging plastic wrap over the top. Place a heavy weight on plastic wrap, and let stand overnight. Remove weight; invert loaf onto a serving plate. Discard plastic wrap. Cut into squares.

Yield: 20 servings
From Dana McCauley Cooking Light, NOVEMBER 2004



From www.drritamarie.com

1/8 c. coconut oil

¼ c. coconut butter

1/3-1/2 c. raw cacao powder (or cocoa powder or carob powder)

¼ c. agave nectar

1/8 c. water

Combine all ingredients over very low heat on stove until coconut oil and butter melt. Stir together and use as a sauce.  Or you can spoon little bite-sized bits on to a baking sheet, freeze it, and then eat it as candy straight from the freezer.



1 avocado

1 ripe banana

c. cocoa powder

1/8 c. raw honey or agave nectar

1 T. coconut oil

1 t. vanilla

Combine everything in the food processor - lick spoon 'til gone!


Sweet potatoes or yams
Coconut oil or olive oil
Spices like chili powder, cumin, paprika, sea salt, black pepper

1. Preheat oven to 450 degrees.
2. Cut the yams or sweet potatoes up into fry-sized strips, matchstick size.
3. Rub them with the oil (just enough to coat them!)
4. Sprinkle sea salt over them.
5. Place on baking sheet and bake for 12-15 minutes or until the ends start to crisp.


1 small squash (butternut, delicata, etc.)
1 pound carrots
1 sweet potato or yam
1/2 teaspoon sea salt
1 tablespoon olive oil
1 teaspoon each cinnamon and nutmeg
1 tablespoon maple syrup

1. Preheat the oven to 400°.
2. Wash and cut all the vegetables into large chunks (you don’t have to make these perfect!).
3. Mix them with oil, salt and seasonings.
4. Transfer into a baking dish that is large enough to hold the vegetables in one or two layers. Bake, covered for 30 minutes. Uncover, add maple syrup, and bake for 15-20 minutes longer or until the vegetables are tender.


4-6 pears
1/2 cup walnuts
1/2 cup maple syrup
Dash cardamom

1. Wash and cut pears in half.
2. Lightly oil a baking dish, and arrange pears.
3. Splash with maple syrup and sprinkle with walnuts.
4. Bake them covered at 350 degrees for 15-20 minutes.


2 t. carob powder or chocolate syrup
¾ cup soy milk, rice milk, or fat-free milk
½ medium banana
1 t. almond, cashew, or peanut butter
1 t. honey
1 ½ cups ice cubes

Combine all ingredients in a blender and process until smooth. Serve in a tall glass.

Adapted from Conscious Cuisine


1 quart rice milk or soy milk (I use Rice Dream brand of rice milk)
1 3-inch cinnamon stick
½ teaspoon cardamom powder
¼ teaspoon cinnamon or nutmeg
¼ teaspoon clove powder
1 cup sweet brown rice
½ cup rolled dates
½ cup sunflower seeds, pecans, or any nut of your choice!
2 tablespoons almond butter or peanut butter
2 tablespoons maple syrup

1. If possible, soak rice in rice milk for two hours before cooking. This step is optional – however, I suggest that folks with tummy troubles do this step, to make the rice more easily digestible.
2. Bring rice, milk and spices to a boil.
3. Lower and simmer for 50 to 60 minutes, or until desired creaminess and texture. You can stir or mash the rice to make it creamier.
4. Stir in nut butter, maple syrup, dates, and nuts
5. Sprinkle with cinnamon. Serve warm or chilled.






All content on this site is the property of Christi Lehner. All rights reserved. No material on this site can be reproduced without written consent from Christi Lehner.

Click for more details