Sweet Treat Recipes

Enjoy these sweet treats even more knowing that they will provide you with nutrient deposits rather than nutrient withdrawals. Some of the ingredients may be new to you – don’t be shy, give ‘em a try! I’ve linked some ingredients to amazon so you can order them or look for them at your local health food store / Whole Foods. All these recipes are gluten and dairy free.

Pumpkin Cranberry Muffins

Recipe from Practical Paleo by Diane Sanfilippo



6 eggs

¼ cup canned pumpkin

½ cup butter or coconut oil, melted

1 teaspoon pure vanilla extract

¼ cup grade B maple syrup

½ cup coconut flour

½ teaspoon sea salt

¼ teaspoon baking soda

1 Tablespoon pumpkin pie spice

½ cup fresh cranberries



  1. Preheat oven to 350°
  2. Whisk the eggs, pumpkin, butter or coconut oil, vanilla, and maple syrup together in a large mixing bowl.
  3. Sift in the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until well combined.
  4. Gently fold in the cranberries
  5. In lined muffin tins, scoop ¼ cup of batter in each tin
  6. Bake for 35-40 minutes

Cranberry Flax Almond Muffins

Makes 12-14 muffins

Recipe adapted from Kate Schwabacher



2 cups organic cranberries, fresh or frozen

½ cup water

2 teaspoons lemon juice

1 ½ cups almond flour (also called almond meal)

1 cup flax meal (also called ground flax)

1 ¼ teaspoon baking powder

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon vanilla extract

½ cup real maple syrup (organic, grade B is the best)

3 eggs

(Optional: add ½ cup chopped walnuts for a little crunch)



  1. Heat oven to 325
  2. Grease muffin tin with coconut oil or line with muffin liners
  3. In a small pot, mix berries, water, and lemon juice. Simmer over medium-low heat stirring occasionally until the berries have released their juice and the liquid has thickened, approximately 15 minutes. Remove from heat and allow to cool.
  4. In a medium-sized bowl, combine almond flour, flax meal, baking powder, ginger, cinnamon, and salt. Mix well.
  5. In a large bowl, combine the berries, vanilla, maple syrup, and eggs, whisking gently until well mixed.
  6. Stir in the dry ingredients (almond meal mixture), combining well.
  7. Fill baking cups about ¾ full.
  8. Bake for 25-35 minute, or until the tops are firm and just beginning to brown around the edges.
  9. Allow to cool 5 minutes before eating.

Dark Chocolate Bark with Pistachios & Sea Salt

Yield Serves 6 to 8



Olive oil

8 ounces dark chocolate (70 percent cacao), melted

1/4 cup shelled pistachios, chopped

1/4 teaspoon sea salt, (try fleur de sel)



  1. Lightly coat an 8-inch pan with olive oil.
  2. Line with parchment paper, leaving a small overhang.
  3. Pour in chocolate and smooth with a spatula into an even layer.
  4. Sprinkle with pistachios and sea salt. Chill in fridge until completely set, about 30 minutes.
  5. Peel off parchment, and break into pieces.

Brownie Macaroons

Makes about 15-20 balls



1 cups unsweetened coconut
1 cup almond meal (also called almond flour)

1/4 cup pure maple syrup (organic, grade B is the best)
3/4 cup raw cacao powder

2 tsp pure vanilla extract
1/4 cup coconut oil
1/4 tsp sea salt



  1. Mix ingredients until combined and roll into golf ball sized balls.
  2. Put in freezer to set and store in fridge until serving.

Gluten Free Peanut Butter Cookies

Recipe by Heather Esposito

Yield 12-16



1 tablespoon flax meal (also called ground flax)

3 tablespoons water

1 cup coconut sugar

1 cup all natural peanut butter

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 cup chocolate chips (optional)



  1. Preheat oven to 350 F.
  2. Prepare baking sheets by lining with parchment paper.
  3. In a small bowl, combine flax seed and water.  Let sit 3-5 minutes (it will get gelatinous).
  4. Combine coconut sugar and peanut butter in the bowl of the stand mixer (or electric mixer).  Beat on medium until combined well.
  5. Add flax seed and mix until combined.
  6. Add vanilla and baking soda. Beat on medium until combined well.
  7. Scoop dough onto prepared cookie sheet with a 1-tablespoon scoop or using a teaspoon scoop a heaping teaspoon.
  8. Bake for 10-12 minutes.
  9. Allow to cool on a cookie sheet for 3 minutes and then transfer to a wire rack to cool completely.

Angela Ross

Certified Nutrition Consultant

& Transformational Coach

Visit Angela's Whole Body Balance's profile on Pinterest.