“The preparation of good food is merely another expression of art,
one of the joys
of civilized living...”
Dione Lucas

Healthy desserts are made of good ingredients, so you can feel good about eating them. I offer desserts that are not only unique and good tasting, but beneficial to life!

Here are some of the dessert recipes from
our cookbook The Miracle Whole Foods
with more than 600 sugar free, soy free, gluten free, raw dairy and dairy alternative tasty recipes.
Satisfy your sweet tooth with any of these
healthy and outstanding recipes.

Almond Coconut Bars




  • Melt coconut oil in a small saucepan on the stove on low heat.
  • Line a 9x9" baking pan with wax paper.
  • Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).
  • Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn't be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.
  • Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.
  • Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.

Cinnamon Pecan Truffles


  • 1 cup pecan halves
  • 1/2 cup rolled oats
  • 1/2 tsp ground cinnamon
  • pinch of celtic salt
  • 3 tablespoons date paste
    Note* To make homemade date paste, simply soak dates in warm water until very soft, drain and then blend with just enough water to make a smooth paste.


  • 1 tablespoons coconut oil, melted
  • 1 tablespoons pure maple syrup
  • 3 tablespoons coconut sugar
  • 1/2 teaspoon ground cinnamon


  • Using a food processor, process the pecans and oats to a fine meal. Add the cinnamon and salt and pulse to combine.
  • Finally, add the date paste and pulse until well incorporated. The mixture should stick together when pressed between two fingers.
  • Roll the mixture into equally sized balls (I used a tablespoon measure) and cover with the cinnamon topping.

For the topping:

  • In a small bowl, whisk together the coconut oil and maple syrup, and in another small bowl, combine the coconut sugar and cinnamon.
  • Dip each ball in the coconut oil mixture and then roll in the cinnamon sugar mixture. Place truffles in the fridge or freezer to firm up before serving

Chocolate Brownies


  • 3 large eggs
  • 3 tablespoons melted butter
  • 2 tablespoons melted coconut oil
  • 1/4 cup cocoa powder
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla
  • 5 tablespoons stevia
  • 2 oz of extra dark chocolate (cut into chunks)
  • 2 dashes of cayenne pepper (it really compliments the chocolate)
  • Nuts (optional)
  • 1 1/2 cup canned black beans, rinsed and drained


  • Mix all the ingredients together in a food processor except chocolate chunks (and nuts if using). Blend until well blended.
  • Stir in chocolate chunks (and nuts, if using).
  • Line a 8x8 pan with parchment paper, greased with coconut oil. Pour batter into pan and bake at 350°F for 30 minutes.

Coconut Chocolate Chip Cookie




  • Preheat oven to 350°F.
  • Line a cookie sheet with parchment paper.
  • Combine 2 tbsp. of coconut flour, salt, stevia, baking soda, shredded coconut in a large bowl stir well.
  • In a smaller bowl melt coconut oil and allow cooling.
  • Add eggs to cooled coconut oil and mix well with a whisk.
  • Combine your dry and wet ingredients and mix together until there are no more lumps.
  • Let the dough sit out for a few minutes, the dough will thicken as it sits out. If the dough is not the consistency of a traditional chocolate chip cookie dough (fairly stiff), then add a little more coconut flour until you get the desired consistency.
  • Mix in chocolate chips.
  • Scoop rounded spoonful onto the baking sheets.
  • Bake for 12-14 minutes.

Carrot Cake Flax Seed Muffins


  • 1 1/4 cup organic flax seed
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon organic celtic salt
  • 3/4 cup Stevia or 1/2 cup raw honey
  • 4 large organic eggs, beaten
  • 1/4 cup coconut oil
  • 1 tablespoon vanilla extract
  • 1/2 cup shredded organic carrots
  • 1/3 cup unsweetened shredded coconut
  • 1/2 cup chopped walnuts
  • 1/3 cup organic raisins


  • Preheat oven to 350°F. Place cupcake papers in 12 count muffin tin.
  • Mix the dry ingredients together, and then add the rest of the ingredients, stirring by hand until blended.
  • Fill muffin tins evenly.
  • Bake for 18 minutes until toothpick comes out clean.

Apple Crisp


  • 1 medium apple
  • 1 oz raw almonds, chopped
  • Cranberries or raisins
  • 2 teaspoon coconut oil
  • 1 teaspoon cinnamon, or to taste
  • 1/2 teaspoon nutmeg, or to taste
  • 1 teaspoon organic raw honey


  • Preheat oven to 350°F. Core the apple with a small knife, leaving a little core remaining at the bottom to hold the filling.
  • Chop the nuts into fairly small pieces.
  • Mix the nuts, berries, coconut oil, cinnamon, nutmeg & sweetener.
  • Stuff the apple and bake 45 min.