We’re Salivating Over These Creamy (Yet Still Healthy) No-Bake Desserts

That’s why Danielle Walker, the woman behind the food blog Against All Grain and New York Times bestselling book by the same name, is our healthy dessert hero. Her recipes are gluten-free and dairy-free, so gals with food intolerances, rejoice! 

She walked us through two of her favorite healthy and sweet recipes—and they’re perfect after dinner, after lunch, and maybe even for breakfast. 

Photograph by Lauren Del Turco

Berries and Coconut Milk Whipped Cream

Danielle’s first recipe is an easy, unique way to turn fresh fruit into a super-satisfying snack. Start by making whipped cream out of coconut milk. Refrigerate two cans of full-fat coconut milk overnight, then scoop the thick cream that’s risen to the top into a bowl. (Pro tip: Only use the cream—save the water for smoothies.) If you want some extra sweetness, drizzle up to two tablespoons of honey. Then beat the cream on high until high peaks form. 

Spread this fluffy coconut heaven over a bowl of fresh berries. (We used blueberries, strawberries, blackerries, and raspberries.) For extra texture and flavor fun, sprinkle dark chocolate chips and granola (both dairy and gluten-free) on top. Slivered almonds would also be a delish topping.

The verdict: The whipped coconut cream was light and fluffy, plus its healthy fats made for a filling snack. 

Photograph by Lauren Del Turco

Apple Sandwiches 

For this fun spin on good ol’ apples and peanut butter, start by coring an apple, turning it on its side and slicing it into discs. (Danielle rubbed the discs with lemon to keep them from browning—worked like a charm!) Top an apple disc with almond butter and the dark chocolate chips and granola used in the first recipe. Cover that slice with another apple piece and BOOM: a sweet, sour, and crunchy apple treat. The fat and protein in the almond butter also made this one a filling snack.

We loved these recipes for their simplicity and healthy ingredients. Definitely sweet and satisfying.

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