Despite our best efforts to keep our wellness resolutions intact, sometimes our sweet tooth has other plans for us. It's not that we don't want to be our healthiest (and happiest) selves, but when you work as hard as we (and you) do, sometimes you really do have to treat yourself. So how do we honor that indulgent part of ourselves without ruining all the work we've done so far? We turn to our foodie friends for healthy alternatives our body needs and our taste buds love.
While this often means swapping some classic sweet ingredients (we're looking at you, sugar) for healthier alternatives, it doesn't mean that you have to compromise taste—these crazy-good healthy salads will attest to that. Ready to make a delicious saccharine treat to satisfy your appetite sweets? Read on to discover a few of our favorite easy, healthy desserts, and spoil yourself. Go on—you deserve it.
Superfood Hot Chocolate With Honey Caramelized Brioche
The Hero Ingredient: Beetroot. Now, before you scroll down and dismiss this recipe for fear of ruining the classic hot chocolate, don't. This enhances the romance (remember this one for Valentine's Day) and boosts it with healthy goodness. Besides, we're told you can't even taste it.
The Recipe: This cocoa is jam-packed with healthy ingredients from cacao to chia seeds, yet it still satisfies your sweet tooth. It includes coconut and almond milk for an added nutty flavor, and cinnamon and ginger for that spicy kick.
The Clincher: The honey caramelized brioche makes it really indulgent and delicious.
White and Dark Chocolate Peanut Butter Cookie Dough Bonbons
The Hero Ingredient: Cacao butter turns this healthy treat into something we all want to eat, but it tastes like the real thing. And by that we mean the indulgent chocolaty classic without the guilt.
The Recipe: This recipe calls for oat or raw buckwheat flour instead of wheat, which is great for those who are intolerant, but you can also taste the difference. If you don't like peanut butter, you can swap this out for alternatives like almond or cashew.
The Clincher: You make your own raw chocolate to coat the outside. Think maple syrup, cacao powder, and butter, mixed with coconut for a heavenly mix you can snack on anywhere.
Banana and Chocolate Chia Cream Pie Parfaits
The Hero Ingredient: Chia seeds turn this indulgent classic into a healthy piece of heaven for your taste buds and your body. The texture is unbelievable, and you won't believe the flavor.
The Recipe: Fueled with all the superfoods you could ask for, from bananas and buckwheat to cacao and coconut milk, this is a lovely layered vegan pudding you can treat yourself to any night of the week. It makes you feel good, both inside and out.
The Clincher: It's packed full of protein and healthy omega-3s. What more could you want from a dessert?
Gluten-Free Olive Oil Chocolate Cake
The Hero Ingredient: Olive oil is used in this recipe instead of butter to bring a healthy fat into the mix.
The Recipe: To keep our gluten-free friends happy and healthy, this recipe swaps out wheat flour for nut flour. It's still flavorful and indulgent, without the rich heaviness that can come with other chocolate cakes. All the fun without the hangover.
The Clincher: The fresh raspberry rose preserve on top gives the tart a fresh finish.
Chocolate Dunked Salted Honey Nut Bars
The Hero Ingredient: The salt sprinkles give this a finish you'll come back for again and again.
The Recipe: Double it and make a batch big enough to freeze so you can snack on it all week long at the office instead of reaching for coffee or chocolate at that 3 p.m. slump.
The Clincher: The chewy consistency, thanks to the honey, with the dark-chocolate underlayer makes for a unique, delicious dessert—you have to taste it to believe it.
Free-Wheelin' Vegan Wagon Wheels
The Hero Ingredient: The fresh berry chia jam keeps you coming back for more.
The Recipe: If you're unfamiliar with the wagon wheel, welcome to the wonderful world of this delicious Australian treat. Only this version has chia and fresh berries instead of the classic marshmallow and sugar-filled middle. It's just as delicious, we promise.
The Clincher: The coconut butter for the creamy center is so soft and melt-in-your-mouth delicious.
Creamy Vegan Lemon Bars
The Hero Ingredient: The fresh lemon zest brings a hint of sour to the sweet.
The Recipe: While it's certainly creamy and rich like the classic lemon tart, this recipe is surprisingly healthy with raw cashews and coconut sugar, yet it's still just as sweet as your traditional favorite.
The Clincher: The choice of ingredients that make it ready to eat for both our gluten-free and vegan friends.
Coconut Chia Blueberry Kulfi
The Hero Ingredient: Pan-roasted coconut flakes on top make this one extra special.
The Recipe: This new take on the traditional Indian dessert is a guilt-free breakfast or snack with coconut milk, chia seeds, and even a few sprigs of fresh thyme. It's so good that you can even share it with the kids.
The Clincher: It only takes 25 minutes to prepare. Then you set it and forget about it in the freezer.
Chocolate Raspberry Almond Butter Bars
The Hero Ingredient: Almond butter turns this simple sweet into a delicious treat you won't feel bad about eating.
The Recipe: This recipe is the ultimate combination of healthy and indulgent. Not only that, but you can also swap out the ingredients to include anything you have in your pantry. Just throw them all in, and you will have the perfect treat to snack on all week.
The Clincher: We're told that the texture of these is a cross between a Fudgsicle and chocolate bark. What a dream.
Vegan Chocolate Custard Cake
The Hero Ingredient: Believe it or not, tofu is what gives this delicious dessert it's luscious custard-like texture.
The Recipe: This recipe requires at least four hours of chill time in the freezer, so be sure to plan ahead if you're making them for a special occasion like Valentine's Day (hint, hint). Trust us, they are worth the wait.
The Clincher: The vegan-friendly coconut whipped cream lends a creamy contrast to this decadent chocolate dessert.
This story was originally published on January 22, 2017, and has since been updated.