5 Healthy Holiday Dessert Recipes

December 12, 2016

Peppermint  Black Bean Brownies


1 can Black Beans
2 Eggs
½ cup Coconut Oil (melted)
½ cup Cocoa Powder
2/3 cup Coconut Sugar
1 tsp Peppermint Extract
¼ cup Dark Chocolate Chips/Chunks
¼ cup Whole Wheat/Oat Flour
¼ tsp Sea Salt
1 tsp Baking Powder

½ cup Dark Chocolate Chips/Chunks
¼ cup Heavy Cream
Candy Cane pieces chopped in blender (really fine pieces removed)

Preheat oven to 350°F and grease 8 inch baking pan.
In blender or food processor blend Beans and Oil together.  Then add the Eggs, Cocoa Powder, Sugar and Peppermint Extract.
In a small bowl whisk together the Flour, Baking Powder and Salt. Add to blender and mix until fully incorporated.
Hand mix in the chocolate chips and ¼ of the Candy Cane Chips.
Pour into the prepared pan and bake for 20-25 mins, until toothpick comes out clean.


Heat Heavy Cream in the microwave for 30-45 seconds or until it begins to bubble.
Remove from microwave, add Chocolate Chips and allow to sit for 1 minute before mixing smooth.
Spread evenly over cooled brownies and sprinkle with Candy Cane Pieces.



Low-Carb Lemon Bars


1 cup Almond Flour
2 tbsp Coconut Sugar
¼ tsp Sea Salt
1 Tbsp Coconut oil (melted)
2 Tbsp Butter (melted)
1 Tbsp Vanilla Extract




Lemon Filling:
¼ cup Almond Flour

¼ cup Sweetener of Choice/Coconut Sugar/Granulated Sugar
2 tsp Stevia
4 large Eggs
½ cup Lemon Juice (fresh squeezed)

Preheat oven to 350°F and line 8-inch square baking dish with Parchment Paper.


In medium bowl mix Almond Flour, Coconut Sugar and Sea Salt.
In another bowl mix Coconut Oil, Butter and Vanilla Extract.
Stir wet ingredients into dry ingredients until fully combined.
Press dough evenly into the bottom of the baking dish.
Bake for 15 minutes or until starting to brown on edges.
Line 8-inch square baking dish with Parchment Paper.


Lemon Filling:
Combine Eggs, Lemon Juice, Almond Flour, Sweetener of Choice and Stevia in a Food Processor.
Blend on medium until egg is fully mixed in and smooth.
Pour topping over the hot crust and place back into the oven.
Bake for 15-20 minutes until topping begins to brown on edges.
Allow 30 minutes cooling time in baking dish before refrigerating for 2 hours to finish setting.
Once fully set, cut into even sized bars!



Peanut Butter Chocolate Popcorn

4.5 Cups Popped Popcorn
¼ cup Agave Syrup
¼ cup Coconut Sugar/Granulated Sugar
¼ tsp Sea Salt
2 tbsp Natural Smooth Peanut Butter
4 squares Dark Chocolate (chopped)
1 tbsp Butter



Line cookie sheet with parchment paper.
Over low heat mix together Agave, Sugar, Sea Salt and Peanut Butter in a large pot.
Stir for 5 minutes until the mixture begins to bubble slightly.
Remove from heat and stir in popcorn until evenly coated.
Shape 3 tbsp worth of popcorn into balls and place on lined cookie sheet until all used up.
Combine chocolate and butter in small pot over medium heat.
Stir until fully combined. Drizzle chocolate mixture over balls and allow to cool and harden fully before serving.



Maple Baked Pears

3 large Bosc Pears
¼ cup Maple Syrup
¼ cup Apple Juice
1 tsp Vanilla Extract
½ tsp Cinnamon
¼ cup Dried Cranberries
¼ cup Chopped Walnuts


Pre-heat oven to 375°F and line baking dish with parchment paper.
Cut pears in half. Using spoon or melon baller remove the core/seeds.
Arrange the pears facing up in the lined dish and sprinkle evenly with Cinnamon.
Combine Cranberries and Walnuts and fill the hollows of the pears with the mixture.
Combine the Maple Syrup, Apple Juice and Vanilla Extract. Pour mixture evenly in and over the pears.
Bake pears for appx 25 minutes or until soft and lightly browned on the edges.
Serve warm accompanied by vanilla frozen yogurt.



Low-Carb Raspberry Thumbprints



2 cups Almond Flour
1/3 cup Coconut Flour
½ cup Coconut Sugar
1 tsp  Baking Powder
1/8 tsp Salt
½ cup Coconut Oil (melted)
1 large Egg
¼ tsp Vanilla Extract
½ cup Raspberry Jam
Preheat oven to 350°F
In medium bowl, mix together: Almond Flour, Coconut Flour, Sugar, Baking Powder and Salt.
In another bowl mix together: Coconut Oil, Egg and Almond Extract.
Pour dry mixture into the liquid and stir until just mixed. Allow the dough to sit for 5 minutes to absorb some of the liquid.
Roll the dough into balls 1” in size and place spaced out on a parchment lined cookie sheet.
Use your thumb to press an indentation appx ¾ of the way into each ball. You may reform the shape of the edges to make them more aesthetically pleasing J
Fill each cookie with some raspberry jam. Be sure not to overfill them!
Bake for 8-10 minutes until cookies begin to brown on the bottom.
Let the cookies cool for 10 minutes on the baking sheet before moving them to wire rack.



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