in Desserts, Healthy Sweets, Recipes

7 easy holiday dessert recipes bars

by eatwoo.com 3 August 2019, 10:16 1.3k Views

7 easy holiday dessert recipes bars

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easy holiday dessert recipes bars

1- NO-BAKE CHOCOLATE “OATMEAL” BARS

Yield: 16 bars (1 per serving)

Prep
Time: 15 minutes

Cook
Time: 10 minutes

Inactive
Time: 1 hour

I used to
love the oatmeal fudge bars from Starbucks. With these rich, oatmeal-like bars,
I don’t miss them any longer. Grinding up flaked coconut and sliced almonds
makes a great oatmeal substitute.

CRUST:

1 cup unsweetened flaked
coconut

1 cup sliced almonds

½ cup (1 stick) unsalted
butter

½ cup granulated erythritol-based
sweetener

1 teaspoon yacón syrup
(optional)

½ teaspoon vanilla extract

1 cup (100g) blanched almond
flour

¼ teaspoon salt

FILLING:

1¼ cups heavy whipping cream

4 ounces unsweetened chocolate, finely
chopped

2 tablespoons unsalted butter

½ cup powdered erythritol-based
sweetener

½ teaspoon vanilla extract

SWEETENER
OPTIONS:

Both the crust and the filling really
need a bulk sweetener for consistency. The sweetener for the filling should be a
powdered version to avoid grittiness.

TO MAKE THE
CRUST:

1. Line a 9-inch square baking pan with
parchment paper, leaving an overhang for easy removal.

2. In a food processor, process the coconut and
sliced almonds until they resemble grains of oatmeal. Set aside.

3. In a medium saucepan over medium heat, bring
the butter, sweetener, yacón syrup (if using), and vanilla extract to a low
boil, whisking to combine well. Remove from the heat.

4. Add the ground coconut and almonds, almond
flour, and salt. Stir until well combined. Press about two-thirds of the mixture
into the bottom of the lined baking pan.

TO MAKE THE
FILLING AND ASSEMBLE:

5. In a medium saucepan over medium heat, bring
the cream just to a simmer. Remove from the heat and add the chopped chocolate
and butter. Let sit for 4 minutes to melt.

6. Add the sweetener and vanilla extract and
whisk until well combined and smooth.

7. Pour the filling over the crust in the pan.
Sprinkle with the remaining crust mixture and refrigerate until firm, about 1
hour.

8. Lift out by the overhanging parchment and cut
into 16 bars.

STORAGE
INSTRUCTIONS: These bars will keep in the
fridge for up to a week, but they are best served at room temperature. They can
be wrapped up tightly and frozen for up to a month.

NUTRITIONAL INFORMATION

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NO-BAKE CHOCOLATE “OATMEAL” BARS

2- SUGAR COOKIE BARS

Yield: 16 bars (1 per serving)

Prep
Time: 15 minutes (not including time to make sprinkles)

Cook
Time: 18 minutes

No dessert
cookbook would be complete without a sugar cookie recipe. Pressing the dough
into a pan allows you to skip the time-consuming task of rolling and cutting the
cookies individually, and you still get the same great
flavor.

BARS:

2 cups (200g) blanched almond
flour

2 tablespoons coconut flour

½ cup granulated erythritol-based
sweetener

½ teaspoon baking powder

¼ teaspoon salt

½ cup (1 stick) unsalted butter, melted
but not hot

1 large egg

½ teaspoon vanilla extract

VANILLA
FROSTING:

½ cup (1 stick) unsalted butter,
softened

2 ounces cream cheese (¼ cup),
softened

½ cup powdered erythritol-based
sweetener

2 to 4 tablespoons heavy whipping cream,
room temperature

½ teaspoon vanilla extract

Natural red food coloring
(optional)

1 tablespoon Coconut Sprinkles

SWEETENER
OPTIONS:

A bulk sweetener gives both the bars and
the frosting the best consistency, but you can get away with a non-bulk
sweetener as well.

TO MAKE THE
BARS:

1. Preheat the oven to 325°F and grease a 9-inch
square baking pan.

2. In a large bowl, whisk together the almond
flour, coconut flour, granulated sweetener, baking powder, and salt. Stir in the
butter, egg, and vanilla extract until well combined.

3. Spread the dough evenly in the greased baking
pan and bake until the edges are golden brown, about 18 minutes. The center will
still be very soft. Remove from the oven and let cool completely in the
pan.

TO MAKE THE
FROSTING AND ASSEMBLE:

4. In a medium bowl, beat the butter and cream
cheese with an electric mixer until smooth. Beat in the powdered
sweetener.

5. Add the heavy cream 1 tablespoon at a time
until the frosting is spreadable. Beat in the vanilla extract and a small amount
of food coloring, if using, until well combined.

6. Spread the frosting evenly over the cooled
cookie and sprinkle with coconut sprinkles. Cut into 16 bars.

STORAGE
INSTRUCTIONS: These bars should be kept
refrigerated and will last for up to 5 days. They are best served at room
temperature.

NUTRITIONAL INFORMATION

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SUGAR COOKIE BARS

3- DAIRY-FREE PEANUT BUTTER BARS

Yield: 16 bars (1 per serving)

Prep
Time: 15 minutes

Cook
Time: 5 minutes

Inactive
Time: 1 hour

Around these
parts, my peanut butter bars are practically famous. My friends and neighbors
make them frequently. I took this dairy-free version to CrossFit and nary a
crumb was left.

BARS:

¾ cup creamy peanut butter
(salted)

½ cup plus 2 tablespoons coconut
oil

⅔ cup powdered erythritol-based
sweetener

1 teaspoon vanilla extract

2 cups (200g) defatted peanut flour (see
Tip)

CHOCOLATE
GLAZE:

3 ounces sugar-free dark chocolate,
chopped

1 tablespoon coconut oil

SWEETENER
OPTIONS:

These delicious bars don’t require a
bulk sweetener, but they may need a little more peanut flour to firm up properly
if you use a non-bulk sweetener.

TO MAKE THE
BARS:

1. Line a 9-inch square baking pan with
parchment paper, leaving an overhang for easy removal.

2. Place the peanut butter and coconut oil in a
large microwave-safe bowl. Microwave on high power until melted, then whisk
until smooth. Alternatively, you can melt them together in a saucepan over low
heat. Stir in the sweetener and vanilla extract until well combined.

3. Stir in the peanut flour until the dough
comes together. It should be a stiff dough that you can pick up with your hands.
If it’s too soft, add more peanut flour, 1 tablespoon at a time, until it firms
up.

4. Press the dough firmly and evenly into the
lined baking pan. Cover with a sheet of wax paper or parchment paper and use a
flat-bottomed glass or measuring cup to press and smooth the top.

TO MAKE THE
GLAZE AND ASSEMBLE:

5 Place the chocolate and coconut oil in a
microwave-safe bowl. Microwave on high power in 30-second increments, stirring
after each increment, until melted and smooth. You can also set the bowl over a
pan of barely simmering water and stir the chocolate mixture until
melted.

6. Pour the glaze over the bars and use a knife
or an offset spatula to spread it to the edges. Refrigerate for 1 hour, until
the chocolate is set.

7. Lift out by the overhanging parchment and cut
into 16 bars.

NUTRITIONAL INFORMATION

STORAGE
INSTRUCTIONS: These bars are best kept in
the refrigerator and will last for at least a week.

TIP: Do not pack the
peanut flour as you measure it out. It’s very fine and powdery, so packing it
can make a huge difference in the outcome of the bars. Simply scoop and level,
as you would with any flour.

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DAIRY-FREE-PEANUT-BUTTER-BARS

4- NO-BAKE BLUEBERRY CHEESECAKE BARS

Yield: 16 bars (1 per serving)

Prep
Time: 15 minutes (not including time to make crust)

Cook
Time: 7 minutes

Inactive
Time: 2 hours

The creamy
richness of cheesecake pairs so delightfully with the tangy sweetness of
blueberries. If you’re a cheesecake fan, these bars are sure to
please.

BARS:

1 recipe Easy Shortbread Crust

2 (8-ounce) packages cream cheese,
softened

½ cup powdered erythritol-based
sweetener

1 teaspoon grated lemon zest

¼ cup heavy whipping cream, room
temperature

BLUEBERRY
TOPPING:

1 cup frozen blueberries

¼ cup water

¼ cup powdered erythritol-based
sweetener

1 tablespoon fresh lemon
juice

¼ teaspoon xanthan gum

Fresh mint, for garnish
(optional)

SWEETENER
OPTIONS:

Go ahead and use any sweetener you like,
except for granulated bulk sweeteners. Because these bars are not baked, a
granulated sweetener would be too gritty.

TO MAKE THE
BARS:

1. Press the shortbread crust mixture firmly and
evenly into the bottom of a 9-inch square baking pan. Freeze the crust while you
prepare the cheesecake filling. (Freezing the crust will help it hold together
when you spread the filling on top.)

2. In a large bowl, use an electric mixer to
beat the cream cheese with the sweetener and lemon zest until smooth. Beat in
the cream until well combined.

3. Spread the filling over the crust.
Refrigerate until firm, at least 2 hours.

TO MAKE THE
TOPPING AND ASSEMBLE:

4. In a medium saucepan over medium heat, bring
the blueberries, water, and sweetener to a boil, then simmer for 5
minutes.

5. Remove from the heat and stir in the lemon
juice. Sprinkle with the xanthan gum and whisk quickly to combine. Let cool
before using.

6. Pour the blueberry topping over the
cheesecake—either the entire pan or individual servings. Garnish with fresh
mint, if desired.

STORAGE
INSTRUCTIONS: As with any cheesecake
dessert, these bars need to be kept in the fridge and will last for up to 5
days.

NUTRITIONAL INFORMATION

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NO-BAKE BLUEBERRY CHEESECAKE BARS

5- ONE-BOWL BROWNIES

Yield: 16 brownies (1 per serving)

Prep
Time: 10 minutes

Cook
Time: 20 minutes

This easy,
dairy-free recipe results in fudgy goodness. Try these brownies with a little
Coconut Whipped Cream on top for sheer keto
decadence!

¾ cup avocado oil

¾ cup granulated erythritol-based
sweetener

3 large eggs

½ teaspoon vanilla extract

½ cup (50g) blanched almond
flour

⅓ cup cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

½ cup chopped raw walnuts or pecans
(optional)

SWEETENER
OPTIONS:

A bulk sweetener is important to give
these a true brownie texture.

1. Preheat the oven to 325°F and grease a 9-inch
square baking pan.

2. In a large bowl, whisk together the oil,
sweetener, eggs, and vanilla extract.

3. Add the almond flour, cocoa powder, baking
powder, and salt and whisk until well combined. Stir in the chopped nuts, if
using.

4. Bake for 20 minutes, or until the edges are
set but the center is still a little soft to the touch. Bake longer if you
prefer cakier brownies.

5. Remove from the oven and let cool completely
in the pan. Then cut into 16 squares.

SERVING
SUGGESTION: If you don’t need to be
dairy-free, these brownies would be dreamy topped with Chocolate Buttercream
Frosting or a scoop of Vanilla Bean Semifreddo .

STORAGE
INSTRUCTIONS: Because of their moisture
content, these brownies are best kept in the fridge for up to 5 days. I like to
let them come to room temperature before eating.

ONE-BOWL BROWNIES bar

NUTRITIONAL INFORMATION

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ONE-BOWL BROWNIES

6- DAIRY-FREE COCONUT BARS

Yield: 16 bars (1 per serving)

Prep
Time: 10 minutes

Cook
Time: 5 minutes

Inactive
Time: 1 hour 10 minutes

The other
day, my next-door neighbor came charging out of his house calling my name. I
thought I was in trouble! He accosted me simply so he could rave about the
coconut bars I’d left on his doorstep. I think they taste a lot like Mounds
bars. One of my recipe testers suggested adding a few almonds to the top for an
Almond Joy–like version. I say that part is up to you!

2 cups unsweetened shredded
coconut

½ cup powdered erythritol-based
sweetener

3 tablespoons grass-fed collagen
powder

½ cup plus 1 tablespoon coconut oil,
softened, divided

¼ cup full-fat coconut milk

½ teaspoon coconut extract

3 ounces sugar-free dark chocolate,
chopped

SWEETENER
OPTIONS:

These bars rely on a powdered bulk
sweetener for the right consistency.

1. Line a 9-inch square baking pan with
parchment paper, leaving an overhang for easy removal.

2. In a medium bowl, whisk together the coconut,
sweetener, and collagen. Add ½ cup of the coconut oil, the coconut milk, and
coconut extract. Stir until well combined.

3. Press the coconut mixture firmly and evenly
into the bottom of the lined baking pan and refrigerate until firm, about 1
hour.

4. In a heatproof bowl set over a pan of barely
simmering water, stir the chopped chocolate and remaining tablespoon of coconut
oil until melted and smooth. Spread the melted chocolate mixture over the
chilled coconut base and allow to set, about 10 minutes.

5. Lift out by the overhanging parchment and cut
into 16 bars.

STORAGE
INSTRUCTIONS: Because there is no dairy in
these bars, they can stay out on the counter for a few days, but they do get
mighty soft that way. In the fridge, they can last for over a week. I prefer the
flavor at room temperature, but they are good either way.

NUTRITIONAL INFORMATION

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DAIRY-FREE COCONUT BARS

7- NO-BAKE FRENCH SILK PIE BARS

Yield: 16 bars (1 per serving)

Prep
Time: 30 minutes (not including time to make crust or whipped
cream)

Cook
Time: 5 minutes

Inactive
Time: 2 hours 10 minutes

Although
these silky-rich chocolate bars are a little heavier on the prep time than most
recipes in this book, they require no baking and are worth every
second!

BARS:

1 recipe Easy Shortbread Crust

3 ounces unsweetened chocolate,
chopped

¾ cup (1½ sticks) unsalted butter,
softened

⅔ cup powdered erythritol-based
sweetener

1 teaspoon vanilla extract

½ teaspoon espresso powder
(optional)

¼ teaspoon salt

3 large eggs

GARNISH:

¾ recipe Whipped Cream

½ ounce sugar-free dark
chocolate

SWEETENER
OPTIONS:

You could probably get away with almost
any sweetener you prefer in the filling.

TO MAKE THE
BARS:

1. Press the shortbread crust mixture firmly and
evenly into the bottom of a 9-inch square baking pan. Refrigerate the crust
while you prepare the filling.

2. In a heatproof bowl set over a pan of barely
simmering water, melt the chocolate, stirring until smooth. Alternatively, you
can melt the chocolate in a microwave-safe bowl in 30-second increments,
stirring after each increment. Remove the bowl from the pan and let cool for 10
minutes.

3. In a large bowl, beat the butter and
sweetener with an electric mixer until well combined and fluffy, about 2
minutes. With the mixer running, slowly add the melted chocolate, beating until
smooth. Add the vanilla extract, espresso powder (if using), and
salt.

4. Add the eggs, one at a time, beating for 5
minutes after each addition. Pour the filling over the chilled crust and smooth
the top. Refrigerate until firm, at least 2 hours.

TO GARNISH THE
BARS:

5. Spread the whipped cream over the entire
chilled dessert or pipe onto individual bars. Grate the chocolate over the
top.

NUTRITIONAL INFORMATION

STORAGE
INSTRUCTIONS: These bars must be kept
chilled. Because they are made with raw eggs, they should be consumed within 3
days.

TIPS: If you are
concerned about consuming raw eggs, feel free to use pasteurized eggs, such as
Safest Choice brand.

If you want to cut
these into perfect squares with straight edges, make sure to heat up a nice
sharp knife first. I hold mine over the flame of my gas stove, but you could run
it under boiling water as well.