Snacks & Desserts

Eating healthy does not mean it cannot be enjoyable!

Here are some healthy desserts that are also delicious! Some are Low Glycemic.


Coco-Quinoa Bars

These bars bare perfect to take on the go and are high in Protein, approximately 18 grams per bar!

  • 1 cup uncooked quinoa (I sprout mine)Coco-Quinoa Bars
  • 1 cup oats
  • 1/2 cups shredded coconut unsweetened
  • 1/2 cup dried berries of your choice
  • 1/2 cup chopped pecans or another nut of your choice
  • 1 Packet TLS Whey Protein Shake
  • 1/4 tsp sea salt
  • 1/2 cup almond butter
  • 1/2 cup honey
  • 1 TBL  coconut oil


Preheat oven to 350 degrees F. Grease a compartment brownie bar pan with coconut oil.  Spread oats and quinoa on a cookie sheet and toast in preheated oven for 5-8 minutes. Return mixture to a large bowl and add coconut, nuts,TLS Whey Protein Shake, and dried fruit.  In a medium saucepan, combine sea salt, almond butter, honey, and coconut oil,. heat over medium and immediately remove from heat once it becomes a liquid like consistency. Pour over oats mixture and combine until dry ingredients are evenly coated. Pour into baking dish. Press mixture down into pan. Bake for about 20 minutes keeping in mind oven times may vary. Don’t burn them! Let cool for up to 2 hours and then yo can remove from the pan.  Pack them in sandwich bags and take with you on the go! Hootsuite2

_____________________________________________________________________________________________________Mocha-Latte Chia Pudding

I came up with this recipe with some left over coffee I had in the pot from the morning.

I love the taste of coffee with pure cacao together!

Ingredients:Chocolate coffee Chia Pudding

2 tbsp. Chia Seeds

1 cup Almond Milk

1 tbsp coffee, cooled

1 tbsp Raw Cacao Powder

1 tsp. Vanilla Extract

1/4 tsp sea salt

1 tbsp Agave nectar


Raw Cacao nibs

Silvered Almonds


Soak the chai seeds in the almond milk for at least an hour or overnight to thicken. Add the remaining ingredients and mix well in a blender. Serve in a dessert dish with the toppings of your choice. I recommend Cacao nibs and silvered almonds. 



Zesty Tomato Dip

Tomato Dip


  • Cayenne Pepper or Hot Sauce 1  pinch
  • Juice, Lemon  1/2 tbsp
  • Garlic Powder 1  pinch
  • Cream Cheese, Low Fat  1/4 cup
  • Tomatoes, Sun-dried  1/4 cup
  • Cheese, Cottage, Low Fat, 2% Milk Fat 1  cup (not packed)
  • Almond/Rice Milk  1/4 cup


  1. In a food processor, combine the cottage cheese, sun-dried tomatoes, cream cheese, lemon juice, garlic powder and hot sauce. Pulse until mixture forms a slightly textured dip. Adding buttermilk to thin as desired.
  2. Scrape mixture into a bowl and serve. The dip will keep in refrigerator for up to two days.


Cocoa Bliss Balls

Because You gotta have a little Dark Chocolate!

Not only is cocoa a potent antioxidant, it is also known to relieve stress,

is high in minerals such as Magnesium,

and has many other health benefits. Here is a  recipe using chocolate in is Raw,  natural form.

Feel free to mix without measuring!


In a blender crush the following:

1 cup of walnuts, 
1 cup of almonds 
add 1/3 cup (or more) raw cacao
Add about 8 to 10 medjool dates and 
1/4 to 1/2 cup of coconut oil
Blend it all up and roll balls in shredded coconut. Yum.


Pineapple-Raspberry Parfaits

pineapple rasberry parfet

  • 2 8-ounce containers (2 cups) nonfat Plain or Vanilla Greek Yogurt
  • 1/2 pint fresh raspberries,  (about 1 1/4 cups)
  • 1 1/2 cups fresh, frozen or canned pineapple chunks
  • Silvered or sliced Almonds
  • A light drizzle of Agave nectar (optional)


Island Popsicles

coconut popsicle



Honey Apricot Protein Balls        

Honey Balls

  • 1¼ cup old-fashioned oats
  • 3 tablespoons shredded coconut
  • ½ cup sliced almonds, chopped
  • 1 tablespoon hemp seeds, shelled (optional)
  • 1 scoop TLS whey protein shake-vanilla
  • ¼  cup honey
  • ½ cup dried apricots, chopped
  • ½ cup peanut butter


In a medium bowl, combine the oats, coconut, almonds, hemp seeds and protein powder. Stir until well distributed. Add the honey, apricots, and peanut butter, and stir all ingredients well. Drizzle more honey as needed to make sticky consistency. Put mixing bowl into the refrigerator for 20 to 30 minutes. Then roll into rounded balls. Chill. Will last refrigerated for about 5 days.


No Bake Chewy Truffle Cookies

No Bake Chew Truffle Cookies

Total Time: 1 hr 0 min

Prep 20 min   Inactive  40 min      Yield: 24 cookies Level: Easy

These chewy sweet cookies start with dried dates for a natural sweetness, instead of the traditional combination of milk and sugar, and then get mixed with some cocoa, reduced-fat peanut butter and ground whole wheat graham crackers for a quick satisfying treat.


1 cup dried pitted dates, 4-ounces, chopped

1 cup water

1 tablespoon fresh lemon juice

2 tablespoons raw honey or agave nectar

2 tablespoons reduced-fat or no-stir natural chunky Almond or Peanut butter

2 tablespoons raw cacao powder

1 tablespoon unsalted butter

1/4 teaspoon kosher salt

8 full sheets whole wheat graham crackers, finely ground, about 1 1/4 cups

1/2 cup old-fashioned rolled oats, not instant

cooking spray

For coating: unsweetened coconut flakes, crushed graham crackers, finely chopped peanuts, low-fat granola, about 1/2 cup of each, optional

1. Combine the dates, water, and lemon juice in a medium saucepan. Simmer over medium heat breaking up any large pieces of dates with a spoon, until the mixture resembles a thick paste, 15 to 20 minutes. Stir in the raw honey, peanut butter, raw cocoa powder, butter and salt until evenly combined. Stir in the graham crackers and oats. Remove from heat.

2. Lightly mist a baking sheet with cooking spray. Drop level tablespoons of the cookie mixture onto the prepared pan. Refrigerate until just chilled and set, about 20 minutes.

3. Put desired optional toppings in small bowls. Roll each cookie in desired topping and flatten slightly into a plump disk. Cover and refrigerate until firm. Serve chilled.

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Nutritional analysis per cookie (does not include optional coatings)

Calories 67; Total Fat 1.5g (Sat Fat .5g, Mono Fat 0g, Poly Fat 0g); Protein 1g; Carb 13g; Fiber 1g; Cholesterol 1mg; Sodium 59mg


Berrylove: Berry Chia Pudding

chia berry pudding

Author: Jackie @ Vegan Yack Attack       Prep time:  5 mins      Total time:  1 hour 5 mins

Recipe type: Breakfast, Healthy Snack     Cook time:  60 mins    Serves: 1

This simple and easy chia seed pudding is chock full of berries, and not much else. Try it out for a delicious and healthy breakfast.


  • 1 Cup Strawberries, Trimmed & Chopped
  • ¾ Cup Blueberries
  • ¼ Cup Water (or half water/half Lemon Juice)
  • 2 Medjool Dates, Pitted
  • 2½ Tbsp. Chia Seeds


  1. In a high-speed blender, puree berries, water and dates until completely smooth.
  2. Place berry puree in a jar or small bowl, stir the chia seeds in until combined evenly.
  3. Let the mixture set in the refrigerator for at least an hour (overnight is usually the easiest).
  4. Give it another stir before eating, serve chilled.

More Recipes With Chia Click Here