These Layered Cranberry Cheesecake Parfaits are an irresistible holiday dessert!
This Layered Pumpkin Mousse is filled with rich, autumnal flavors that are impossible to resist. Serve it for Thanksgiving or with any fall meal!
I have a massive sweet tooth. Unfortunately, I can’t be trusted around a lot of sugar, so in an effort to eat somewhat healthy, we don’t keep a ton of sweets around our apartment. I love it when my husband brings home a treat though!
The other day, he surprised me with a package of Emmy’s Choco Chili Macaroons. I’ll admit that I was a little skeptical at first (raw and vegan do not always equal super yummy), but the macaroons were really delicious, and the ingredients were pretty healthy, too. If you see them anywhere, definitely pick up a package.
Anyway, my mind immediately started spinning, and I set about recreating the macaroons. Here is my version – I’m calling mine cookies. Give them a try. You’ll love these lightly sweet treats. They make a great, healthy snack (as long as you don’t eat the whole batch in one sitting).
Spicy Chocolate Cookies
- 1 cup almond meal
- 1 cup unsweetened, shredded coconut
- 1/4 cup unsweetened cocoa powder
- pinch salt
- 1/4 cup coconut oil (melted, if solid)
- 1/8 cup honey
- 1/4 tsp. vanilla
Combine almond meal, shredded coconut, cocoa powder, and salt in a small bowl. Add a few dashes of cayenne, to taste (I added 7). Mix well.
Add the coconut oil, honey, and vanilla. Stir until combined. It will have a slightly crumbly texture, but shouldn’t be totally dry or too soft.
After 30 minutes, remove the mixture from the refrigerator and form your cookies. Take about a tablespoon of the “dough,” and press it firmly together and gently form it into a small cookie, smoothing out any jagged edges. Repeat with the remaining dough.
Notes: If your mixture is too dry and won’t hold together even after you refrigerate it, add a little extra coconut oil.
Almond meal is made from almonds that are ground into a fine, floury texture. You can purchase almond meal (or flour) at Trader Joe’s or Whole Foods or the natural foods section of many other grocery stores. If you can’t find it anywhere, make your own by grinding blanched almonds in a food processor until very fine.
To me, the 4th of July equals cookouts. And my favorite part of any barbecue is the dessert. I have a major sweet tooth, so a table filled with pies, cupcakes, ice cream, and other treats makes me really happy. Please tell me I’m not the only one!
If you are still looking for the perfect dessert for the 4th of July, this is it!
These trifles are super easy to put together, and most important, really delicious. Each bite is filled with fresh fruit, creamy “custard,” and delicious cake. And of course, you have your red, white, and blue!
Individual Red, White, and Blue Trifles
- 1 lb. strawberries, hulled and sliced
- 1 tbsp. granulated sugar
- 8 oz. package cream cheese, at room temperature
- 1/4 cup powdered sugar
- Dash vanilla extract
- 1/4 cup milk
- 3 oz. package ladyfingers, or prepared yellow or white cake, broken into small pieces
- 1 pint blueberries
- 4 – 6 small, clear cups
Place strawberries and granulated sugar in a small bowl. Mix well and set aside for about 10 minutes to allow the sugar to dissolve.
Combine cream cheese and powdered sugar and beat until smooth. I used a stand mixer, but you can use a hand-held mixer or even a whisk, if you don’t mind the arm workout. Add the milk and a dash of vanilla extract to the cream cheese; mix well.
Grab a cup and add a layer of ladyfingers, followed by a dollop of cream cheese. Cover cream cheese with a layer of strawberries. Add another layer of ladyfingers and then another spoonful of cream cheese. Top with blueberries.
Repeat with remaining cups. The size of your cups will determine how many trifles you end up with.
Refrigerate the trifles for at least 4 hours or overnight.