Recipes by Rita Catolino | Photos by Paul Buceta
Whether your dinner guests are watching their waistlines or suffer from food intolerances, they shouldn’t have to skip dessert! Please your clean eaters with these healthy desserts, free
of gluten, dairy and refined sugars. Happy holidays!
JINGLE BALLS
Total Time: 20 min (plus freezer time) • Makes 24-36 servings
• 2 cups pitted Medjool dates,
soaked in water for 30 minutes
• 2 cups of unsalted nuts (pecans,
walnuts, almonds, Brazil nuts, or a mix)
• ½ cup unsweetened coconut flakes
Optional toppings:
• 72% dark chocolate
• Unsweetened shredded coconut
• Chopped nuts
1. Place the first three ingredients into a food processor and mix until a thick paste forms
(about the consistency of chunky peanut butter).
2. Form heaping teaspoons into balls using clean hands.
3. If desired, roll the balls in different toppings such as extra nuts, dark chocolate
shavings or shredded coconut, or dip in melted dark chocolate to coat.
4. Seal in an airtight container and place in the freezer to set. They will not freeze solid,
they will only get chewier. Store in the freezer until ready to serve.
APPLE LOAF
Prep Time: 5 min • Total Time: 35 min • Makes 6-8 servings
• 1 cup organic applesauce
• 2 Tbsp coconut oil
• 3 large eggs or 2 large eggs + ¼ cup egg whites
• 1 -1 ½ tsp cinnamon
• 1 tsp pure vanilla extract
• ½ cup coconut flour
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 scoop protein powder (optional)
• ¼ cup unsweetened organic coconut
flakes (optional)
• 1 small apple, thinly sliced
1. Preheat oven to 375 F. Mash coconut oil and applesauce in a medium bowl and set aside.
2. In a small bowl, whisk eggs with vanilla and cinnamon. Add to applesauce mixture and stir to combine.
3. Add coconut flour, baking soda, baking powder and protein powder (if desired) and mix to combine.
4. Mix in coconut flakes if desired.
5. Spoon mixture into a loaf pan. Decorate the top of batter with the apple slices.
6. Bake for approximately 25-30 minutes until edges are golden and a toothpick comes out clean when inserted into the middle.
PUMPKIN PIE
Prep Time: 10 min • Total Time: 25 min • Makes 6 servings
Crust
• 3 large handfuls raw, unsalted almonds
• 6 Medjool dates, soaked in water for 30 minutes (save 1-2 Tbsp of the water)
• 2 Tbsp coconut oil
Filling
• 1 ½ cups (15 oz can) pumpkin puree
• 6 Medjool dates, soaked in water for 30 minutes
• 2 eggs
• 2 Tbsp coconut oil or all-natural almond butter
• 1 ½ tsp pumpkin pie spice
Topping
• ¼ cup halved, unsalted pecans or walnuts
• ½ Tbsp pure maple syrup
1. Preheat oven to 375 F. Place almonds in a food processor and pulverize until they turn
into a fine meal (watch carefully so it does not turn into a butter).
2. Add 6 dates plus a bit of the water and continue to puree.
Add coconut oil and pulse for another few seconds.
3. Spread the mixture with clean hands into a non-stick pie plate.
4. Bake for 7 minutes, watching closely so as not to burn. Remove from the oven and
lower the temperature to 350 F. Set crust aside and make the filling while it cools.
5. Puree the remaining dates in a food processor, then add pumpkin, eggs, oil and spices.
Blend together until a smooth mixture has formed. Fill the crust.
6. Place pecan halves on top of the pie and drizzle with maple syrup.
7. Bake pie for 12-15 minutes. Broil for 1-2 minutes at the end until the top has caramelized,
being careful not to burn.
