Tasty Fall Desserts With Veggies

Have your cake and eat it too without worrying about destroying all of your healthy progress with these tasty fall desserts made with a healthy dose of veggies. Don’t worry, we promise that you won’t even taste the difference. But your body sure will be able to feel the difference. Rather than succumbing to a sugar high quickly followed by a sugar crash, you’ll get to enjoy the delicious flavor while feeling full and keeping your blood glucose levels relatively stable.

 

Cakes For Fall Desserts

Chocolate Zucchini Cake

fall desserts

Cake Ingredients:

  • 1 cup almond flour
  • ½ cup coconut flour
  • ½ cup tapioca starch
  • ¾ cup cacao powder
  • 2 teaspoons baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 avocado
  • 1 cup date paste
  • ½ cup unpasteurized honey
  • 1 teaspoon vanilla extract
  • 1 cup coconut oil (melted)
  • 5 large eggs
  • 3 cups grated zucchini
  • ¾ cup chopped walnuts

Frosting Ingredients:

  • 1 cup cacao powder
  • ¼ cup unpasteurized honey
  • 1 cup cade paste
  • 2 ripe avocados
  • ¼ teaspoon salt
  • 1 tablespoon instant coffee (diluted in 2 tablespoons of boiling water)
  • ½ teaspoon ground cinnamon

Frosting Directions:

  1. Put your cacao powder, honey, date paste, avocadoes, salt, instant coffee and ground cinnamon into your food processor and blend until smooth
  2. Add coconut milk to food processor and mix until combined
  3. Cool frosting in the refrigerator for 10-15 minutes

Cake Directions:

  1. Preheat oven to 350 degrees F
  2. Apply non stick spray or grease to two 9” round cake pans. To ensure a non stick surface you can also line the bottom of each pan with parchment paper
  3. In a large bowl mix together the almond flour, coconut flour, tapioca starch, cacao powder, baking soda, cream of tartar, salt and ground cinnamon
  4. Put the avocado, date paste, honey and vanilla extract into your food processor or blender and combine until it reaches a creamy texture
  5. While mixing add the coconut oil and eggs
  6. Stir the wet ingredients into the dry ingredients
  7. Mix in the grated zucchini and walnuts
  8. Pour batter into both cake pans
  9. Bake at 350 degrees F for 33-35 minutes
  10. Flip cakes over onto a cooling rack and allow to cool completely
  11. Once cake is cooled apply frosting evenly to the top of each cake
  12. Carefully place one cake on top of the other
  13. Cover the sides of the cake in frosting (optional)
  14. Top with walnuts (optional)

Chocolate Spinach Muffins

fall desserts

Ingredients:

  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • ⅓ cup cocoa powder
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup melted coconut oil
  • ½ cup non-dairy milk
  • ¼ cup maple syrup
  • 5 ounces fresh baby spinach
  • ½ cup mashed banana
  • 2 teaspoons vanilla extract
  • ¾ cup chocolate chips

Directions:

  1. Preheat oven to 350 degrees F
  2. Line a muffin tin with paper cups
  3. Whisk flour, cocoa powder, sugar, baking powder, baking soda and salt together in a large bowl
  4. Put oil, milk, maple syrup, banana, vanilla and spinach in blender and combine until pureed
  5. Mix wet ingredients together with dry ingredients and stir well
  6. Pour batter into muffin cups until each cup is ⅔ full
  7. Bake at 350 degrees F for 20-22 minutes
  8. Place muffins on cooling rack and cool completely

Chocolate Beet Cake

fall desserts

Cake Ingredients:

  • 1 ½ cups flour
  • ½ cup cocoa powder
  • 1 cup cane sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup canola oil
  • ½ cup beet puree
  • ¾ cup water
  • 1 teaspoon apple cider vinegar

Frosting Ingredients:

  • 2 avocados
  • 10 tablespoons maple syrup
  • ½ cup cocoa powder

Directions:

  1. Preheat the oven to 350 degrees F
  2. Grease and flour a 9” round cake pan
  3. Mix flour, cocoa powder, sugar, baking soda and salt together in a large mixing bowl
  4. Add in the canola oil, beet puree, water and apple cider vinegar and mix by hand
  5. Pour the batter into your cake pan
  6. Bake at 350 degrees F for 35 minutes
  7. Let cool completely
  8. While the cake is cooling combine the avocados, maple syrup and cocoa powder in a food processor to create the frosting
  9. Once the cake is cooled apply the frosting

Chocolate Eggplant Torte

fall desserts

Ingredients:

  • 1 pound eggplant
  • 150 grams dark chocolate
  • 1 banana
  • ⅓ cup maple syrup
  • ¼ cup raw cacao powder
  • ½ cup almond flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • Dark chocolate and sliced almonds (for garnish)

Directions:

  1. Set your oven to broil
  2. Apply a non stick spray and parchment paper to a loaf pan and a cookie sheet
  3. Slice your eggplant lengthwise and place cut side down on the cookie sheet
  4. Broil eggplant for 20 minutes
  5. Remove and let cool
  6. Reset oven heat to 350 degrees F
  7. Scrape the inside of the eggplant away from the skin
  8. Using a double boiler melt 150 grams of chocolate
  9. Add melted chocolate, eggplant, banana and maple syrup to the blender and puree
  10. Mix together the cacao powder, almond flour, cream of tartar, baking soda and salt together in a large bowl
  11. Combine the wet ingredients to the dry ingredients and stir well
  12. Pour batter into the loaf pan
  13. Bake at 350 degrees F for 40 minutes
  14. Let cool completely
  15. Remove torte using the parchment paper and transfer it to a plate
  16. Refrigerate for at least one hour and sprinkle with sliced almonds then drizzle with melted dark chocolate

Cashew Beet Cake

fall desserts

Crust Ingredients:

  • 1 cup dates
  • ½ cup almonds

Cake Ingredients:

  • 2 cups cashews
  • 1 beet (peeled and sliced)
  • ¼ cup agave
  • 2 tablespoon fresh lemon juice
  • 2 tablespoons water

Directions:

  1. Soak cashews in water for two hours
  2. Blend crust ingredients together in a food processor and spread evenly into a round cake pan
  3. Blend cake ingredients together using a food processor to reach a creamy consistency
  4. Pour mixed cake ingredients into the cake pan over your crust
  5. Refrigerate for at least 8 hours, or overnight

Carrot Cupcakes

fall desserts

Cake Ingredients:

  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 cups shredded carrots (about 3)
  • ½ cup raisins
  • ½ cup chopped walnuts
  • 1 cup apple butter
  • ¼ cup honey
  • 2 eggs
  • 1 teaspoon vanilla
  • ¼ cup melted butter

Frosting Ingredients:

  • 8 ounces cream cheese
  • 2 tablespoons honey

Directions:

  1. Preheat oven to 350 degrees F
  2. Line your muffin tin with paper cups
  3. Mix flour, baking soda, cinnamon, nutmeg, salt, shredded carrots, raisins and walnuts together in a large bowl
  4. Mix apple butter, honey, eggs, vanilla and butter together in a small bowl until smooth
  5. Combine the wet ingredients to the dry ingredients
  6. Pour batter into muffin cups until each cup is ⅔ full
  7. Bake at 350 degrees F for 15-20 minutes
  8. Place cupcakes on cooling rack and cool completely
  9. While cupcakes cool combine the cream cheese and honey for your frosting and mix well
  10. Once the cupcakes are completely cool spread frosting onto each cupcake

Chocolate Beet Donuts

fall desserts

Donuts Ingredients:

  • ¾ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon ground flaxseed
  • ½ cup almond milk
  • ⅓ cup coconut sugar
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons olive oil
  • ½ teaspoon vanilla
  • ½ cup grated beet

Topping Ingredients:

  • ½ cup dairy-free chocolate chips
  • 3 tablespoons beet juice
  • ⅓ cup icing sugar

Donuts Directions:

  1. Preheat oven to 350 degrees F
  2. Apply non stick spray to a donut pan
  3. Mix flour, cocoa, baking powder, baking soda and salt together in a large bowl
  4. Combine flaxseed, almond milk, coconut sugar, vinegar, olive oil and vanilla in a small bowl and mix well
  5. Stir the wet ingredients together with the dry ingredients
  6. Gently fold in the grated beets
  7. Spoon a bit of this batter into each spot in your donut pan
  8. Bake for 8 minutes and cool completely

Topping Directions:

  1. Melt the chocolate chips in a double boiler
  2. Spread melted chocolate on the cooled donuts
  3. Whisk beet juice and icing sugar together
  4. Drizzle beet juice and icing mixture over the donuts

Brownies For Fall Desserts

Avocado Brownies

fall desserts

Ingredients:

  • 1 large avocado
  • ½ cup applesauce (unsweetened)
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup coconut flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon sea salt
  • 1 teaspoon baking soda

Directions:

  1. Preheat oven to 350 degrees F
  2. Apply non stick spray to an 8 X 8 baking dish
  3. Combine avocado, applesauce, maple syrup and vanilla in a blender or food processor and mix until smooth
  4. Transfer to a large bowl and whisk in eggs
  5. Add your coconut flour, cocoa powder, sea salt and baking soda and stir well
  6. Pour batter into baking dish
  7. Bake at 350 degrees for 25 minutes
  8. Cool for at least 20 minutes before cutting

Pumpkin Brownies

fall desserts

Ingredients:

  • 1 ½ cups chocolate chips
  • ⅓ cup virgin coconut oil
  • 1 shot espresso
  • 1 teaspoon vanilla extract
  • ¾ cup coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups pumpkin puree
  • 1 ¼ cups all purpose flour
  • ¼ cup chocolate chips (optional for topping)

Directions:

  1. Preheat oven to 400 degrees
  2. Apply a non stick spray to an 8 X 8 baking dish
  3. Melt chocolate cups in a double boiler
  4. Add shot of espresso, vanilla extract, sugar and pumpkin puree to the melted chocolate and stir until smooth
  5. Mix in the baking powder, salt and flour and stir to thicken
  6. Pour the batter into the baking dish then top with chocolate chips
  7. Bake at 400 degrees F for 22-25 minutes
  8. Cool brownies for at least 20 minutes

Zucchini Brownies

fall desserts

Ingredients:

  • 2 cups grated zucchini
  • ½ cup melted and cooled coconut oil
  • ½ cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cup whole wheat pastry flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 8 ounces chopped dark chocolate

Directions:

  1. Preheat oven to 350 degrees F
  2. Apply a non stick spray to an 8 X 8 baking dish and line with parchment paper, apply another layer of non stick spray to the parchment paper
  3. Beat coconut oil, eggs, maple syrup and vanilla in a large bowl
  4. Mix in the grated zucchini
  5. Combine flour, cocoa, salt, baking powder, cinnamon and nutmeg and stir well
  6. Mix dry ingredients with wet ingredients together and add chocolate chips
  7. Pour the batter into the baking pan
  8. Bake at 350 degrees F for 30-35 minutes
    Let cool completely
Cookies For Fall Desserts

Pumpkin Chocolate Chip Oatmeal Cookies

fall desserts

Ingredients:

  • 1 cup instant oats
  • ¾ cup whole wheat flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoon coconut oil
  • ¾ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup maple syrup
  • 2 tablespoon dark chocolate chips
  • 1 tablespoon miniature chocolate chips

Directions:

  1. Preheat oven to 325 degrees F
  2. Line a baking sheet with parchment paper
  3. Whisk oats, flour, cinnamon, nutmeg, ginger, baking powder and salt together in a medium bowl
  4. In a separate bowl combine coconut oil, pumpkin puree and vanilla and whisk well
  5. Stir in the maple syrup then add in the flour mixture and stir until well combined
  6. Mix in dark chocolate chips and miniature chocolate chips
  7. Drop the cookie dough into 15 scoops onto the prepared sheet
  8. Using a spatula flatten the cookies to desired thickness
  9. Back at 325 degrees F for 11-14 minutes
  10. Cool for at least 10 minutes before transferring to a wire cooling rack to cool completely

Zucchini Cookies

fall desserts

Ingredients:

  • ½ cup creamy peanut butter
  • ¼ cup raw honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup rolled oats
  • ½ cup quinoa flakes
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup shredded zucchini
  • 2 tablespoons chia seeds

Directions:

    1. Preheat oven to 350 degrees F
    2. Line a baking sheet with parchment paper
    3. In a large bowl mix peanut butter, honey, banana, egg and vanilla together
    4. Add in oats, quinoa flakes, baking powder, spices and salt and stir well
    5. Fold in chia seeds and shredded zucchini
    6. Spoon 14 scoops of cookie dough onto the prepared sheet
    7. Bake at 350 degrees F for 15-18 minutes
    8. Let cook for at least 5 minutes before transferring to a wire cooling rack to cool completely
Other Fall Desserts

Cauliflower Rice Pudding

fall desserts

Ingredients:

  • 2 cups riced cauliflower
  • ½ cup coconut cream
  • ½ cup unsweetened almond milk
  • 1 egg
  • 1 teaspoon cinnamon
  • 2 packets stevia

Directions:

  1. In a large microwaveable bowl combine riced cauliflower, coconut cream and almond milk
  2. Microwave on high for two minutes
  3. Beat your egg and mix in cinnamon and stevia
  4. Put cauliflower mixture in saucepan and heat over medium high
  5. Mix in the egg mixture and stir frequently for 5 minutes
  6. Remove from heat and let cool
  7. Top with fresh berries, cinnamon, nuts, chocolate chips or enjoy plain

Pumpkin Pie

fall desserts

Crust Ingredients:

  • 2 cups walnuts
  • 2 cups raisins

Pie Ingredients:

  • 1 sugar pumpkin (peeled, seeded and cubed)
  • ¼ cup melted coconut oil
  • 3-5 tablespoons coconut nectar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ teaspoon clove

Crust Directions:

  1. Pulse walnuts in a food process to make crumbs
  2. Add raisins and pulse until the crust begins to stick together
  3. Press into a pie dish and put into the fridge

Pie Directions:

  1. Blend the cubed sugar pumpkin, coconut oil, coconut nectar, cinnamon, nutmeg, ginger and clove together until smooth (add more spices to taste)
  2. Let thicken in the fridge for about an hour
  3. Spoon filling into crust and spread evenly
  4. Let set in the refrigerator overnight to create a firm texture
  5. Top with whipped coconut cream or cashew cream.

Quinoa Carrot Cake Truffles

fall desserts

Ingredients:

  • 1 carrot (peeled and grated)
  • 20 grams puffed quinoa
  • 3 tablespoons peanut butter
  • 1 teaspoon date syrup
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger

Directions:

  1. Place parchment paper on a baking sheet
  2. Combine all of the ingredients in a large bowl and mix well
  3. Spoon out two ounces of mixture and roll into a ball
  4. Place on parchment lined baking sheet
  5. Continue until mixture is gone
  6. Let set in the refrigerator for at least one hour

Avocado Chocolate Truffles

fall desserts

Ingredients:

  • 1 avocado (mashed)
  • ¾ cup dark chocolate (melted)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • Cocoa powder

Directions:

  1. Pour melted dark chocolate onto mashed avocado and stir well
  2. Add in vanilla and cinnamon and continue to stir until smooth
  3. Allow mixture to set in the refrigerator for about 30 minutes
  4. Spoon out mixture into 10 balls and roll until they are smooth
  5. Place cocoa powder in a medium sized bowl
  6. Roll your avocado and chocolate mixture balls through the cocoa powder
  7. Store in airtight container until ready to eat

Cucumber Basil Sorbet

fall desserts

Ingredients:

  • 4 cups chopped cucumber
  • ½ cup honey
  • ½ cup fresh basil leaves
  • 1 tablespoon rum

Directions:

  1. Put all of the ingredients into a food processor or blender and combine until smooth
  2. Refrigerate until the mixture is cold
  3. Once cold, pour it into an ice cream maker
  4. Process until the mixture is creamy and thick

The post Tasty Fall Desserts With Veggies appeared first on ISOLATOR FITNESS BLOG.

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