We’ve covered sheet pan dinners, so what comes after? Dessert, of course!
Whether it’s a small piece of chocolate or some mochi ice cream, I’m a big believer in a treat after dinner (moderation is key, of course). Sometimes it’s just what we need! And, of course, dessert doesn’t have to be ultra-sweet and sugary. Here are three post-dinner (or anytime) treats that are a little healthier than their traditional counterparts but just as delicious.
CHOCOLATE SHEET CAKE
Delicious chocolate cake without refined sugar?! Yes, it can be done! We swapped maple syrup, a natural sweetener, for granulated white sugar. Also, instead of all-purpose flour, which is high in calories and low in nutrients, we’re using oat flour to maintain a fluffy, moist texture while adding fiber and protein.
Ingredients
- Nonstick cooking spray
- 1⅓ cups oat flour*
- ⅓ cup unsweetened cocoa powder
- ½ tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ cup plus 2 Tbsp. unsweetened oat milk
- ½ Tbsp. lemon juice
- 3 large eggs, room temperature
- ¾ cup maple syrup
- ⅓ cup melted coconut oil
- 1 tsp. vanilla extract
- Powdered sugar, optional
*If you have oatmeal and a food processor, you can make your own oat flour!
Instructions
Preheat oven to 350 degrees F. Coat a 9x13-inch baking pan with nonstick spray.
In a medium bowl, whisk oat flour, cocoa powder, baking soda, baking powder, and salt until combined.
In a large bowl, mix milk and lemon juice to make buttermilk. Let sit for 2-5 minutes. Add eggs, maple syrup, coconut oil, and vanilla extract. Mix until combined.
Pour dry ingredients into wet ingredient bowl. Mix until smooth. Pour into prepared pan. Bake 23-30 minutes or until toothpick inserted comes out with just a few crumbs. Let cool completely before topping with powdered sugar if desired. Makes 9 servings.
PEANUT BUTTER CHUNK OATMEAL BARS
Think of these as chewy peanut butter chocolate cookie bars. They’re the perfect amount of indulgence with ingredients that are better for you! Almond flour is gluten-free and low-carb, and natural peanut butter has just two ingredients: peanuts and salt (versus conventional peanut butter, which typically has sweeteners and hydrogenated oils).
Ingredients
- 1 cup packed fine almond flour
- ½ cup rolled oats
- ½ tsp. baking soda
- ½ tsp. salt
- 2 eggs
- 1 cup coconut sugar
- ¾ cup natural creamy peanut butter
- ¼ cup coconut oil, melted and cooled
- 1 tsp. vanilla extract
- 1 cup dark chocolate chunks, divided
- Flaky sea salt, for sprinkling on top
Instructions
Preheat oven to 350 degrees F. Line 8x8-inch baking pan with parchment paper.
In a medium bowl, mix almond flour, rolled oats, baking soda, and salt until combined.
In a large bowl, mix eggs, coconut sugar, and peanut butter until smooth. Add coconut oil and vanilla. Mix until well-combined.
Add dry ingredients to wet ingredients. Stir to combine. Fold in ¾ cup of chocolate chunks.
Pour batter into prepared pan, using wooden spatula to evenly spread out toward the edges. Sprinkle top with remaining chocolate. Bake for 20-25 minutes until edges are lightly golden brown and set. Remove from oven. Sprinkle with sea salt. Allow to cool completely before cutting into squares. Makes 9 bars.
CINNAMON SWIRL SHEET CAKE
Enjoy warm, cinnamon-ny goodness in cake form. We’re using a box mix as the base to keep things simple, but if you have a go-to, made-from-scratch recipe, that’s fine, too! Then add instant pudding mix and sour cream to increase moisture and richness. We opted for avocado oil rather than canola oil to keep the cake cleaner and light sour cream for less fat.
Ingredients
- Nonstick cooking spray
- 1 box vanilla cake mix
- 3.4 oz. vanilla instant pudding mix
- 4 eggs
- 1 cup unsweetened oat milk
- ½ cup avocado oil
- ½ cup light sour cream
- ¼ cup melted butter
- ⅓ cup brown sugar
- 1 Tbsp. ground cinnamon
Instructions
Preheat oven to 350 degrees F. Lightly coat 9x13-inch baking sheet with nonstick cooking spray.
In a large bowl, combine cake mix, pudding mix, eggs, milk, oil, and sour cream. Using a hand mixer, beat on low speed for 30 seconds and then medium speed for 1 minute. Pour cake mix into prepared baking sheet.
In a small bowl, combine melted butter, brown sugar, and cinnamon until smooth. Drizzle over cake. Use a butter knife to swirl mixture through top layer of cake.
Bake 22-28 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Let cool completely before slicing. Makes 20-24 servings.
Delightful desserts
We admit it: We have a sweet tooth. Try these other desserts with a healthier twist:
