3 Healthy Holiday Desserts | Easy No-Bake Dessert Recipes

Thanks! Share it with your friends!


Looking for some easy no-bake Christmas dessert ideas? Try one of these 3 healthy recipes; Chocolate Pomegranate Drops, Cranberry Coconut Chocolate Bark, and No-Bake Mini Cheese Cakes.

✴︎SUBSCRIBE to my FREE newsletter: https://tinyurl.com/ya92orvk
✳︎SUBSCRIBE to the channel and press the bell button to get notifications every time we post: https://tinyurl.com/CleanAndDelicious

Glass Mixing Bowls: https://amzn.to/2qAsVyp
Fine Mesh Strainer: https://amzn.to/2Qpc6oI
Pre-Cut Parchment Paper: https://amzn.to/2Qp6tXH
Silicone Liner: https://amzn.to/2E7Aq8S
Rimmed Baking Sheet: https://amzn.to/2reE3Bh
4-Cup Mini Food Processor: https://amzn.to/2QZXdJX
Mini Muffin Pan: https://amzn.to/2QRHOex

Facebook: http://tinyurl.com/hjb6yk3
Twitter: https://twitter.com/DaniSpies
Instagram: http://tinyurtorage Set: https://amzn.to/2Ltxi7P
Pinterest: https://www.pinterest.com/danispies/

CHOCOLATE POMEGRANATE DROPS https://tinyurl.com/PomDrops
6 oz dark Chocolate (at least 70% cocoa)
1 cup pomegranate seeds

Line a rimed baking sheet with a silpat mat or some parchment paper.
Make sure that your pomegranate seeds are bone dry! Too much moisture will cause the chocolate to seize, so don’t skip this step.

Create a double boiler and melt your chocolate (to see this technique demonstrated click here).

Once the chocolate has melted toss in your pomegranate seeds and gently toss until all the seeds are coated with the chocolate.

Scoop about a tablespoon of your oooey-gooey chocolate coated seeds into little puddles on the silicone mat. Repeat until finished.

Pop tray into the fridge for about one hour or until set. Store in an airtight container in the fridge for up to 3 days.

Makes about 16 drops.
Calories: 67; Total Fat: 4.8g; Saturated Fat: 2.6g; Cholesterol: 0mg; Carbohydrate: 7.5g; Dietary Fiber: 1.2g; Sugars: 5.3g; Protein: 1g

8 ounces dark chocolate
2 ounces (1/4 cup) macadamia nuts
3 tbsp dried cranberries
2 tbsp shredded coconut

Cover a large rimmed baking sheet with either a silicone mat or a piece of parchment paper.

Create a double boiler to melt your chocolate or melt chocolate in the microwave, checking and stirring every 30 seconds until it has melted.

Add the macadamia nuts to the melted chocolate and stir until all the nuts are coated with the chocolate. Pour onto your rimmed baking sheet and spread around until even and about 1/4 inch thick.

Sprinkle dried cranberries and shredded coconut over the top. Pop the tray in the fridge for at least 1 hour or until the chocolate is set.

Gently pull the chocolate bark off of the silicone or parchment and break into pieces (I aim for 10 pieces).

Store in an airtight container in the fridge for up to two weeks.  Enjoy!

Calories: 159g; Total Fat: 13g Saturated Fat: 6.3g; Cholesterol: 0mg; Carbohydrate: 13.5g; Dietary Fiber: 2.1g; Sugars: 9.4g; Protein: 2.2g

24 medium strawberries
6 graham cracker sheets (1 cup crumbs)
3 tablespoon coconut oil
8 ounce light cream cheese
1/4 cup Greek yogurt
1.5 tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla extract
pinch salt

Coat a 24-cup mini muffin tin with cooking spray, butter to coconut oil.

Wash your strawberries and trim the leafy greens off of the top. Lay them out on a clean dish towel to dry while you work on the rest of the recipe.

Place graham crackers into a food processor and pulse until they are a sand-like texture. Add in coconut oil and pulse again until well combined.

Evenly divide the crumbs amongst all 24 cups and gently press down to pack them in. Pop in the freezer while you work on your filling.

In a nice big bowl, combine cream cheese, Greek yogurt, maple syrup, lemon juice and vanilla extract. Use a hand mixer to combine all ingredients together.

Grab the muffin tin from the freezer and evenly divide the cream cheese filling amongst all 24 muffin cups, spreading them over the top to even them out.

Pop back in freezer for a minimum of 30 minutes. Gently pop out each mini cheese cake by sliding a butter knife or cheese knife on one side (they should pop right out).

Top each mini cheesecake with a strawberry right before serving and enjoy!!

NUTRIENTS PER SERVING: Calories 65 | Total Fat 3.8g | Saturated Fat 2.7g | Cholesterol 6mg | Sodium 61mg | Carbohydrate 6.4g | Dietary Fiber 0.4g | Sugars 3.5g | Protein 1.3g

Clean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is an easy way to support Clean & Delicious and we appreciate and are super grateful for your support!

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS


ParodyWisp says:

I will probably try the cheese cakes!

Antonia Alicea says:

Mini cheesecake ❤️😋

Anil Kumar says:


Lupe Martinez says:

Trying the chocolate, nuts, cranberries, coconut recipe first. Easy!

Yana Bradtberg says:

I love your simple recipes! 😍😍😍

Ofelia D says:

Lol I wanna try the last one, since July is coming up and strawberry picking month Hmmn can’t wait.Thanks a bunch♥️

ClAsSy LaDy says:

I just subscribed! Although, I been watching your channel for a while now. Truly LOVE everything you made. Question, what's a good vegan chocolate?

Niki says:

Merry Christmas lively lady🍾🥂🎄
Not sure if you will see my comments. I made your chocolate bark & the one with pomegranate. OMG…the best thing ever
I made the bark with roasted unsalted almonds & Holly… It s DELICIOUS 😋
Thanks for the recipes. Definitely keeper

Bermy Rock says:


Ellie Walters says:

for the cheesecake: could i use cupcake liners instead of oil? or would the crust stick?

Anna Davis says:

my friends and I are trying to eat "clean" thank you these, we plan to get together and do these as a group. so excited!

Adaliz Bazan says:

I want to thank you …..i am homeless and have been living in a hotel room without an oven. I am going to do these snacks for my kids and myself perfect for hotel living. There should be videos for familys that live in hotel rooms and are limited…

Eleni Malandrinos says:

I'm new !!! Love your'e attitude…..
Next year I am trying the Cranberry coconut bark….looks like it. Except, I'm going to tweek it instead of Cranberry to use Dried cherries. IT's between the pomegranate bark, which also i would tweek. As you get older, after 50s your teeth are not what they once were. The seeds are a killer, lol. But, maybe use cherries or something like that. I did toffee brittle this year for Christmas and didn't cook the toffee well, even though everyone on christmas said they liked it because it was soft. Dudes! it's not suppose to be soft. but, Not doing it again. I always in the past did cookies, which not i'm changing my tradition and doing chocolate. I'm allergic to processed flour's and such.
Great idea's. Thank you.

Write a comment


New Video Recipes on Facebook