5 Quick & Clean Holiday Desserts for Beginners

Ingredients:

• 1 1/2 cups coconut flour (or other gluten free alternative like almond flour)
• 1/2 teaspoon baking sod
• 1/4 teaspoon sal
• 1/2 cup coconut oil, melte
• 1/4 cup maple syrup or hone
• 1 large egg
• 1 teaspoon vanilla extrac
• Optional: 1 scoop vanilla Peak Protein Powde
• Paleo-friendly sweetener (e.g., coconut sugar) for rolling

Instructions:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together coconut flour, baking soda, and salt.
3. In a separate bowl, mix melted coconut oil, maple syrup (or honey), egg, and vanilla extract. Optionally, add the Peak Protein powder and mix well.
4. Combine the wet and dry ingredients, stirring until a dough forms. If the dough is too sticky, refrigerate it for 15-30 minutes.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in paleo-friendly sweetener (e.g., coconut sugar) to coat.
6. Place the coated dough balls on the prepared baking sheet, leaving space between each.
7. Flatten each ball with the back of a fork to create a crisscross pattern.
8. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Enjoy!

Ingredients:

• 2 ripe avocados
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Scoop the flesh of ripe avocados into a blender.
2. Add cocoa powder, maple syrup, and vanilla extract.
3. Blend until smooth and creamy.
4. Chill the mixture in the refrigerator for at least an hour.
5. Serve chilled. 

Ingredients: 

• 1/4 cup chia seeds
• 1 cup unsweetened dairy-free milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 2 tablespoons maple syrup (adjust to taste)
• 1 scoop vanilla Peak Protein Powder
• Optional toppings: ground cinnamon, nutmeg, chopped nuts

Instructions: 

Mix & refrigerate for a few hours or overnight until it thickens, and top with a sprinkle of cinnamon, berries and nuts.  

Ingredients:

For the Crust:

• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the Pecan Filling:

• 2 cups pecan halves
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

For the Crust:

1. Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Mix until a dough forms.
3. Press the dough evenly into the bottom of the prepared baking dish.
4. Bake the crust for 10-12 minutes or until it's set and lightly golden.

For the Pecan Filling:

1. In a separate bowl, whisk together melted coconut oil, maple syrup, eggs, vanilla extract, and a pinch of salt until well combined.
2. Fold in the pecan halves, ensuring they are evenly coated with the mixture.
3. Pour the pecan filling over the pre-baked crust, spreading it out evenly.
4. Bake for an additional 25-30 minutes or until the filling is set.
5. Allow the bars to cool completely before slicing into squares.
6. Serve and enjoy!