Model Britt Maren Shares Her 5 Favorite Guilt-Free Desserts Inline

  • Image may contain Food Dessert Chocolate Cookie Biscuit Brownie Fudge and Sandwich
    1/5

    Chocolate Fudge Brownies

    Chocolate Fudge Brownies "This is my favorite healthier brownie recipe when I m craving something super-fudgy and decadent. It s from my best friend Stephanie Hoban s vegan blog, Ripe Cuisine."

    Makes nine 3x3-inch brownies

    1 cup nondairy chocolate chips

    1/4 cup coconut oil

    2 cans black beans, rinsed and drained

    1/2 cup cocoa powder

    3/4 cup coconut palm sugar

    2 tablespoons maple syrup

    2 tablespoons maca powder

    1 tablespoon vanilla extract

    1/2 teaspoon salt

    Optional add-ins: extra chocolate chips, chopped nuts, shredded coconut, nut butter, or dried fruit

    1. Preheat oven to 350 F. In a double broiler, melt chocolate and coconut oil together. Remove from heat and set aside.

    2. In a food processor fitted with a steel blade, combine black beans, cocoa powder, palm sugar, maple syrup, maca powder, vanilla extract, and salt. Pulse a few times to begin to break down beans, then with the motor running, pour in the melted chocolate-coconut oil mixture. Continue to process until smooth, stopping to scrape down the sides of the work bowl, as needed. If adding in extra chocolate chips, nuts, etc., now is the time to stir them into the batter.

    3. Using 1 tablespoon coconut oil, grease a 9x9-inch pan and pour in brownie batter. Bake for 45 minutes until brownies are set. Allow to cool for 30 minutes before cutting. (Brownies will be more fudge-like than cake-like since they don t contain any flour. Allowing them plenty of time to cool before cutting them will help the brownies to firm up.)

  • Image may contain Food and Cutlery
    2/5

    Spiced Almond Molasses Cookies

    "These gluten-free cookies are soft and chewy. They re low in sugar, and the almond meal and oat flour provide a healthy, plant-based protein boost."

    Makes two dozen cookies

    1 1/4 cups organic almond meal

    1 cup gluten-free organic oat flour

    1/4 cup organic cane sugar

    1 teaspoon cinnamon

    1/2 teaspoon allspice

    1/2 teaspoon baking soda

    1/2 teaspoon sea salt

    1/4 teaspoon nutmeg

    1/4 teaspoon ginger

    1/4 cup organic unrefined coconut oil, melted

    2 tablespoons molasses

    2 tablespoons unsweetened nondairy milk, such as soy, almond, or rice

    1 tablespoon organic maple syrup

    1 tablespoon smooth almond butter

    1 teaspoon vanilla extract

    1/4 teaspoon almond extract

    almond slivers (optional)

    1. Heat oven to 350F. Combine the oat flour, almond meal, cane sugar, spices, salt, and baking soda in a medium mixing bowl, and whisk to combine well.

    2. In a separate small mixing bowl, combine the melted coconut oil, molasses, nondairy milk of choice, maple syrup, almond butter, and extracts, whisking to combine well. Add the liquid mixture into the dry mixture and stir to combine well. Chill dough in the refrigerator for 20 to 30 minutes.

    3. On a cookie tray lined with parchment paper or a Silpat, portion out 1 tablespoon of dough. Bake for 14 to 16 minutes until cookies are firm on the outside but still a little soft in the middle. Allow to cool for 2 minutes on the sheet tray before transferring to a wire cooling rack.

  • Image may contain Plant Raspberry Fruit and Food
    3/5

    Fresh Raspberry "Cheesecake" With Gluten-Free Crust

    Yields one 8- or 9-inch cake; serves 8 to 12

    For the Crust

    1 tablespoon ground flaxseed

    3 tablespoons water

    1 cup gluten-free organic oat flour

    1 cup organic almond meal

    1 teaspoon baking powder

    1/2 teaspoon cinnamon

    1/4 teaspoon salt

    1/8 teaspoon ground clove

    1/4 cup organic unrefined virgin coconut oil, melted

    1/4 cup organic maple syrup

    1/4 cup unsweetened nondairy milk, such as soy, almond, or rice

    2 tablespoons organic palm sugar

    1/2 teaspoon vanilla extract

    1/4 teaspoon molasses

    For the Cheesecake Filling

    3 cups raw cashews, soaked overnight, water discarded and nuts well rinsed

    3/4 cup raw organic agave nectar

    2/3 cup organic unrefined coconut oil, melted

    1/2 cup organic canned coconut milk, full-fat

    2 teaspoons vanilla extract

    2 tablespoons lemon juice

    12 ounces fresh organic raspberries

    Powdered sugar and fresh mint for garnishing, optional

    1. Heat oven to 350F. Whisk together the ground flaxseed with water and set aside to thicken.

    2. Combine the oat flour, almond meal, baking powder, salt, and spices, whisking to combine well.

    3. In a separate mixing bowl, combine the melted coconut oil, maple syrup, nondairy milk of choice, palm sugar, vanilla, and molasses, whisking well to combine. Add in the thickened flaxseed mixture (rewhisking as needed to incorporate the ground seeds and water well), then add the liquid ingredients to the dry ingredients, stirring to combine well.

    4. In an oiled 8- or 9-inch springform pan, press in the crust "dough" into the bottom of the pan, creating an even thickness. Bake for 20 to 25 minutes until firm. Set aside and allow to cool.

    5. Meanwhile, as the crust bakes, make the cheesecake filling by combining the soaked and rinsed cashews, agave nectar, coconut oil, coconut milk, vanilla, and lemon in a high-powered blender, processing until silky smooth.

    6. Pour out cheesecake filling into cooled crust and decorate the top of the cake with fresh raspberries. Refrigerate the cheesecake overnight to solidify. Sift powered sugar over the cake before serving (optional).

  • Image may contain Plant Food Dish Meal Fruit and Dessert
    4/5

    Coconut Dream Bars

    "These no-bake bars are just as dreamy as their name implies."

    Makes one 8x8- or 9x9-inch pan

    1 cup organic unsweetened dried coconut flakes

    1/4 cup organic maple syrup

    2 tablespoons organic unrefined virgin coconut oil, melted

    1 teaspoon vanilla extract

    Pinch of sea salt

    6 ounces nondairy chocolate chips

    1 tablespoon organic unrefined virgin coconut oil

    1/3 cup raw walnuts (chopped fine) and flaked sea salt (such as Maldon) for garnishing (optional)

    1. In a food processor fitted with a steel blade, process the coconut until finely ground. Mix in maple syrup, 2 tablespoons of melted coconut oil, vanilla extract, and salt. Press mixture firmly into a baking pan and place in freezer for 10 to 15 minutes.

    2. In a double boiler or mixing bowl fitted over a pot with water, melt together the chocolate chips and additional 1 tablespoon of coconut oil over low heat.

    3. Remove the chilled coconut mixture and drizzle the chocolate sauce over coconut and top with walnuts and salt (if using). Allow to chill in freezer for 5 to 10 minutes more until the chocolate sauce firms. Cut into 1 1/2-inch squares and enjoy!

  • Image may contain Food Bread and Meatball
    5/5

    Raw Cacao Date Truffles

    1/2 cup raw walnuts

    1/2 cup raw almonds

    1/4 cup chia seeds

    1 cup pitted Medjool dates, rough chopped

    1/4 cup unsweetened shredded coconut

    1/3 cup cacao powder (can sub cocoa powder)

    1 teaspoon pure vanilla extract

    1/2 teaspoon maca powder

    2 tablespoons water

    Pulse all ingredients in food processor. Roll into balls. Coat in extra shredded coconut if desired.