Healthy Sweets and Desserts Class with the Village Table


  • Chia and date balls
  • No bake granola bars
  • Chocolate fruit and seed bites
  • Greek yogurt cheesecakes 
  • Apple carrot ginger smoothies
  • Chocolate chip zucchini muffins

Chia and Date Balls


  • 6 large medjool dates, pitted (about 1 cup dates)
  • 1/2 cup chia seeds
  • 2 tablespoons coconut oil
  • 1/2 teaspoon vanilla, or pinch of cinnamon (optional)
  • Other optional add ins: 2 tablespoons shredded coconut, dark chocolate chips, dried fruit, etc.


Remove the pits from the dates and pulse the dates in a food processor or blender until it forms a paste. In a medium bowl, mix the date paste with the chia seeds and coconut oil. It will form a thick dough.
Roll this dough into balls or press into the bottom of a glass or silicon baking dish and cut into squares. It can be eaten immediately in dough-form. Preferably put it in the fridge or freezer to give it more of a chewy texture.

No Bake Granola Bars


  • 1 cup (200 grams) dates, pitted
  • 1½ cups (135 grams) old-fashioned rolled oats
  • 1 cup (120 grams) dried cranberries (or other dried fruit or chopped nuts of your choice)
  • ¼ cup (84 grams) honey
  • ¼ cup (64 grams) sunflower seed butter (or nut butter of your choice)


Line an 8×8 square baking pan with parchment paper.

Process the dates in a food processor until it forms a ball, is a dough-like consistency, and only small bits remain, about 30 seconds to 1 minute.

Place the pureed dates, oats and dried cranberries in a large bowl.

Place the honey and peanut butter in a small bowl and microwave for 30 seconds. Stir briefly, then pour over the date and oat mixture. Using a wooden spoon, stir to combine, breaking up the pureed dates to ensure that they are evenly incorporated throughout the mixture.

Transfer the mixture to the prepared pan and press into an even, compact layer. Cover with plastic wrap and refrigerate for 30 minutes to firm up. Remove from the pan, transfer to a cutting board, and slice into bars. The granola bars can be stored in an airtight container at room temperature for up to 1 week, or wrapped individually in plastic wrapped, placed in a freezer bag, and stored in the freezer for up to 2 months.


Chocolate Fruit and Seed Bites


  • Dark Chocolate bars - 4 or 5
  • Variety of dried fruits and seeds/nuts - whatever you like
  • sea salt


Assemble your fruits and nuts on a plate. Break up larger nuts and slice larger fruits.

Break up and melt the chocolate bars in your microwave in 30-second intervals. Stir at each interval. Alternately, melt chocolate in a bowl over a double boiler (this method is preferable).

Once the chocolate is melted, use a small ladle to scoop and pour the chocolate onto parchment paper.

Start placing the fruits and nuts onto each chocolate disc.

Let sit for about 10 minutes before sprinkling a small amount of salt onto each disc.

Let them sit for at least 2 or 3 hours before stacking for gift giving.


Yogurt Cream Cheesecakes


For the crust:

  • 1/2 cup graham cracker crumbs
  • 2 tablespoons butter melted
  • 1 tablespoon sugar
  • For the filling:
  • 5 ounces cream cheese softened (you can use low fat or regular)
  • 1 5.3 ounce container of Greek Yogurt
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract


Preheat the oven to 350 degrees. Line a muffin tin with 6 paper liners.

In a small bowl mix together the graham cracker crumbs, butter and sugar until thoroughly combined. Spoon one tablespoon of the graham cracker mixture into each liner and press down to flatten.

In a medium bowl, using a mixer or a whisk, beat the cream cheese until very smooth, 2-3 minutes. Add the Greek yogurt, sugar, egg and vanilla extract, beat 1-2 minutes to combine.

Pour the cheesecake filling evenly over the crusts.

Bake for 25 minutes or until centers are set.

Remove from oven and cool at room temperature for 20 minutes. Transfer to the refrigerator and chill for at least 2 hours.

Remove paper liners and top the cheesecakes with berries. Serve immediately.

Carrot Apple Smoothie


  • Small carrot x 1
  • Small apple x 1
  • 1 tsp fresh ginger, or ½ tsp dried
  • ½ tsp cinnamon
  • 1 date without pit, or 1 tbsp honey


Peel carrot, and chop into ½ inch pieces.  Chop apple into ½ inch pieces, and combine with carrot, ginger, cinnamon, date, and 1 cup of ice, plus 1 cup apple juice or water.  Blend until very well combined, and serve immediately.  


Zucchini Chocolate Chip Muffins


  • 2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
  • 1/2 cup mashed ripe banana (about 1 medium/large or 4 ounces)
  • 1/4 cup melted and cooled coconut oil, very light olive oil, or canola oil
  • 1/4 cup honey
  • 1/4 cup brown sugar, light or dark
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1/3 cup semi-sweet chocolate chips, mini or regular


Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.

Grate the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature

In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.

Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.

Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).



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