#guiltfreesweets

[beerecipee]

Cute Non-Non-Non-Alcoholic Alternativeic Sugar Cookies for Vnon-alcoholic alentine's Day

[bestproteinmeals]

Frozen Yogurt Chocolate Chip Cookies

Frozen yogurt swirled with crushed chocolate chip cookies creates a tangy-sweet treat that tastes like dessert without the guilt. The texture shifts between creamy and crunchy with every spoonful, making this feel more substantial than regular frozen yogurt.

👉 Full recipe here: https://www.bestproteinmeals.com/frozen-yogurt-chocolate-chip-cookie/

[anonmedics]

Burdis

[alatar-and-pallando]

These Keto Chocolate Candy Kisses are a tasty treat that will satisfy your sweet tooth without adding extra carbs to your diet. They taste great and are great for any keto-friendly dessert because they are made with coconut and cocoa.

Ingredients: 1 cup unsweetened shredded coconut. 1/2 cup coconut oil. 1/4 cup unsweetened cocoa powder. 2 tablespoons powdered erythritol. 1 teaspoon vanilla extract.

Instructions: Melt the coconut oil over low heat in a medium-sized saucepan. To make it smooth, add cocoa powder, powdered erythritol, and vanilla extract after the chocolate has melted. Take it off the heat and mix in the coconut shreds until everything is well mixed. Put mini muffin liners in a mini muffin tin. Fill up each muffin liner about halfway with the mixture. Put it in the freezer for 20 to 30 minutes or until it gets hard. When it's firm, take it out of the muffin tin and put it in a container that won't let air in.

Prep Time: 10 minutes

Cook Time: 20 minutes

Makenna Arnold

[suippumato]

Indulge in the flavors of pumpkin pie without the guilt with these creamy keto-friendly ice pops. They're perfect for satisfying your sweet cravings while staying on track with your low-carb lifestyle.

Ingredients: 1 cup canned pumpkin puree. 1 cup unsweetened coconut milk. 1/4 cup powdered erythritol. 1 teaspoon vanilla extract. 1 teaspoon pumpkin pie spice. 1/4 cup chopped pecans optional.

Instructions: In a blender, combine pumpkin puree, coconut milk, powdered erythritol, vanilla extract, and pumpkin pie spice. Blend until smooth. Pour the mixture into ice pop molds, leaving a little space at the top. Sprinkle chopped pecans into each mold if desired. Insert ice pop sticks and freeze for at least 4 hours or until firm. To release the ice pops, run the molds under warm water for a few seconds. Enjoy your delicious keto pumpkin pie ice pops!

Prep Time: 10 minutes

Cook Time: 240 minutes

canadian millennials

[timfurey]

Paige A Mitchell

[lesjoiesdelastib]

Savor this delicious chocolate mousse made without any guilt, topped with a delightful strawberry chia topping. A nutritious and filling dessert, the creamy avocado-based chocolate mousse goes well with the sweet and tangy strawberry chia topping.

Ingredients: 2 ripe avocados. 1/2 cup unsweetened cocoa powder. 1/4 cup coconut milk. 1/4 cup honey or maple syrup. 1 tsp vanilla extract. Pinch of salt. 1 cup fresh strawberries, sliced. 2 tbsp chia seeds. 1 tbsp honey or maple syrup. 1 tsp lemon juice.

Instructions: Cut the avocados in half, remove the pits, and scoop out the flesh into a blender or food processor. Add the cocoa powder, coconut milk, honey or maple syrup, vanilla extract, and a pinch of salt to the blender. Blend everything until you have a smooth and creamy chocolate mousse. Taste and adjust sweetness if needed by adding more honey or maple syrup. In a separate bowl, combine the sliced strawberries, chia seeds, honey or maple syrup, and lemon juice. Mix well and let it sit for 10-15 minutes until it thickens into a chia strawberry topping. Once the chocolate mousse is ready, spoon it into serving glasses or bowls. Top the mousse with the strawberry chia topping. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional sliced strawberries, if desired. Enjoy your delicious Paleo Chocolate Mousse with Strawberry Chia Topping!

Prep Time: 15 minutes

Cook Time: 0 minutes

Scoil Eiltin Naofa

[bloomsies]

Savor this delicious chocolate mousse made without any guilt, topped with a delightful strawberry chia topping. A nutritious and filling dessert, the creamy avocado-based chocolate mousse goes well with the sweet and tangy strawberry chia topping.

Ingredients: 2 ripe avocados. 1/2 cup unsweetened cocoa powder. 1/4 cup coconut milk. 1/4 cup honey or maple syrup. 1 tsp vanilla extract. Pinch of salt. 1 cup fresh strawberries, sliced. 2 tbsp chia seeds. 1 tbsp honey or maple syrup. 1 tsp lemon juice.

Instructions: Cut the avocados in half, remove the pits, and scoop out the flesh into a blender or food processor. Add the cocoa powder, coconut milk, honey or maple syrup, vanilla extract, and a pinch of salt to the blender. Blend everything until you have a smooth and creamy chocolate mousse. Taste and adjust sweetness if needed by adding more honey or maple syrup. In a separate bowl, combine the sliced strawberries, chia seeds, honey or maple syrup, and lemon juice. Mix well and let it sit for 10-15 minutes until it thickens into a chia strawberry topping. Once the chocolate mousse is ready, spoon it into serving glasses or bowls. Top the mousse with the strawberry chia topping. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional sliced strawberries, if desired. Enjoy your delicious Paleo Chocolate Mousse with Strawberry Chia Topping!

Prep Time: 15 minutes

Cook Time: 0 minutes

Scoil Eiltin Naofa