Winter is not going away anytime soon—at least according to Punxsutawney Phil. Phil saw his shadow, meaning we’ve got six weeks of cold and snow ahead of us, but I have just the thing to warm you up.

These tasty sweet treat recipes will satisfy your sweet tooth and won’t put you too far out of the running for the bikini contest on your spring break vacation.

Samoa Bars

Every year like clockwork, Girl Scouts begin selling their delicious boxes of cookies, helping break New Year’s Resolutions all around the world. Everyone loves the traditional flavors such as Thin Mints, Tagalongs, and Samoas, but the recipes are not exactly “figure friendly.” Until now.

Crust Ingredients:

• ¾ cup almond flour
• 3 Tbsp Stevia
• 2 Tbsp coconut oil
• 1 Tbsp applesauce
• ½ tsp vanilla extract

Coconut/Caramel Ingredients:

• ½ cup medjool dates
• 3 Tbsp almond milk
• ½ cup unsweetened shredded coconut
• 3 Tbsp dark chocolate chips
• 1 tsp coconut oil

Directions:

1. Preheat the oven to 350 F.
2. Combine the almond flour and stevia, breaking up any clumps.
3. Stir in the coconut oil, applesauce, and vanilla until the dough comes together.
4. Line a baking tray with parchment paper. Transfer the dough to the tray, and form it into one rectangle that’s about a ¼ inch thick.
5. With a knife, score the dough into 8 bars, but don’t cut all the way through.
6. Bake for 12 – 15 minutes or until the edges are golden.
7. While the dough is baking, make the coconut/caramel topping.
8. Blend dates and almond milk in a food processor until smooth.
9. Toast the coconut by spreading it on a baking tray and baking for 10 minutes.
10. Stir the coconut into the caramel.
11. After the shortbread has cooled slightly, slice it into 8 bars.
12. Evenly spread coconut/caramel mixture on top of each bar, and place in the refrigerator to set.
13. Melt the dark chocolate and coconut oil in the microwave for roughly 15 – 20 seconds.
14. Drizzle over each bar and then place back in the refrigerator/freezer to harden.
15. Enjoy This Sweet Treat Recipe!

Chef Tip: I have found that melting the coconut oil in the microwave for 5 – 10 seconds makes it easier to incorporate into the other ingredients.

Chef Tip: Keep an eye on the coconut while it is toasting in the oven: it can turn brown rather quickly.

Nutrition Facts (per serving):
Yields 8 Single-Serve Bars

• Calories: 154
• Fat: 10 g
• Carbs: 15 g
• Protein: 1.6 g

Chai Chia Pudding

Ingredients:

• 1 cup water
• 1/2 cup heavy cream
• 1/4 tsp fennel seed
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cardamom
• 1/8 tsp ground ginger
• 3 tsp black tea leaves
• 3 Tbsp Stevia
• 1/3 cup chia seeds
• 4 Tbsp heavy cream whipped, to garnish

Directions:

1. Place all ingredients except the chia seeds and heavy whipped cream into a small saucepan over medium heat.
2. Heat until the mixture is just starting to simmer, and turn off the heat. Allow mixture to steep for 2 minutes.
3. Put the chia seeds into a heatproof container.
4. Pour the hot liquid through a fine strainer and into the heatproof container with the chia seeds. Stir gently and ensure all the chia seeds are completely covered.
5. Cover the container loosely with cling film to allow the steam to escape, and refrigerate for at least 4 hours. *Don’t put the hot mixture into a shaker bottle or jar and shake, as the heat will cause a very messy explosion.
6. Remove from the fridge, and stir well.
7. Evenly split the pudding between 4 glasses and top with the heavy cream (whipped).
8. Enjoy!

Fun Fact: Chia seeds are a wonderful alternative source of omega-3 fats, fiber, and energy.

Nutrition Facts (per serving):
Yeilds 4 servings

• Calories: 194
• Fat: 18 g
• Carbs: 5 g
• Protein: 3 g

Cinnamon Roll Muffins

Ingredients:

• 1/2 cup almond flour
• 2 scoops Vanilla Cupcake Platinum1
• 1 tsp baking powder
• 1 Tbsp cinnamon
• ½ cup almond butter
• ½ cup pumpkin puree
• ½ cup coconut oil

For the glaze:

• ¼ cup coconut butter
• ½ cup milk of choice
• 1 Tbsp Stevia
• 2 tsp lemon juice

Directions:

1. Preheat oven to 350 F.
2. Line a 12-count muffin tin with muffin liners, and set aside.
3. In a large mixing bowl, combine dry ingredients and mix well.
4. Add wet ingredients, and mix until fully incorporated.
5. Evenly distribute the batter into a muffin tin, and bake for 10 – 15 minutes.
6. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
7. Once cooled, prepare your cinnamon roll glaze by combining all of the glaze ingredients and mixing until combined.
8. Drizzle over the muffin tops.
9. Enjoy!

Chef Tip: You can substitute the pumpkin puree for unsweetened applesauce, mashed banana, or mashed cooked sweet potato—all of which would still be super healthy and are similar in consistency.

Chef Tip: You can use any nut or seed butter you prefer.

Nutrition Facts (per serving):
Yields 12 servings

• Calories: 112
• Fat: 9 g
• Carbs: 3 g
• Protein: 5 g

Jasmine Rice Pudding

Ingredients:

• 3 ½ cups milk of choice
• 2/3 cup water
• 1/3 cup honey
• ½ cup kosher salt
• ¼ cup jasmine rice, uncooked
• 1 ½ tsp vanilla extract
• 6 Tbsp goji berries
• 6 Tbsp pumpkin seeds

Directions:

1. Bring milk, water, honey, and salt to a simmer in a medium saucepan over medium-high.
2. Stir in rice, and reduce to medium-low.
3. Cook uncovered roughly 30 minutes, and remove from heat.
4. Stir in vanilla.
5. Divide evenly into 6 bowls.
6. Top each with goji berries and pumpkin seeds.
7. Serve warm.

Nutrition Facts (per serving):
Yields 6 servings

• Calories: 197
• Fat: 6 g
• Carbs: 33 g
• Protein: 4 g