Today we are celebrating National Pi Day by sharing our favorite “skinnified” desserts. These recipes are packed with flavored, but light on the guilt.

Skinny Pumpkin Cheesecake

Ingredients:

  • 15 oz. can pumpkin puree
  • 2 whole eggs
  • 1/4 cup maple syrup
  • 8 oz. Neufchatel cream cheese
  • 1.5 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 tsp. pure vanilla extract
  • Dash of sea salt

Directions:

  • Beat eggs and cream cheese together.
  • Add pumpkin puree, maple syrup, vanilla, salt and spices. Mix with an electric mixer until ingredients are incorporated.
  • Pour into 9” pie baking dish or a 8×8 pan.
  • Bake at 350°F for ~55-60 minutes.
  • Allow to cool.
  • Refrigerate pie for ~3-4 hours before serving. Enjoy!

Adapted From: Allrecipes.com

 

Chocolate Muffins

Ingredients:

  • 2 cups dark chocolate Kodiak Power Cakes mix
  • 1 cup milk or almond milk
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 2 ripe bananas, mashed
  • 2-3 Tbsp. canola or avocado oil
  • 2-3 Tbsp. natural peanut butter or almond butter

Directions:

  • Preheat oven to 350°F.
  • Spray muffins cups with non-stick cooking spray.
  • In a large bowl, whisk together milk, Power Cakes mix, bananas, eggs, maple syrup, cinnamon and vanilla extract.
  • Portion mixture into the muffin cups. Fill cups ~3/4 full.
  • Bake at 350°F for ~15 minutes. Allow muffins to cool.
  • Place peanut butter into a small bowl. Microwave for 20-30 seconds. Top the cooked muffins with a light coating of melted peanut butter.

Yield: 12 muffins

Adapted From: Kodiakcakes.com

 

Sunbutter Scotchies

Ingredients:

  • 1/2 cup sunflower seed butter
  • 1/4 cup honey
  • 3/4 cup old fashioned oatmeal
  • 2 Tbsp. butterscotch chips
  • 1/4 cup Craisins®
  • 1 Tbsp. ground flax seeds

Directions:

  • Place sunflower seed butter and honey into a large microwavable bowl. Microwave for ~20 seconds.
  • Combine oats into the sunflower seed butter mixture.
  • Add butterscotch chips, dried fruit, ground flax seed and stir to combine.
  • Form balls by using ~1 Tbsp. of the mixture per bite.
  • Allow the sunflower bites to set in the refrigerator   for ~30 minutes.
  • Store at room temp or in the refrigerator.

Yield: 15 energy balls

Adapted From: Allrecipes.com

 

Peanut Butter Cheesecake

Ingredients:

  • 8 oz. Neufchatel cream cheese
  • 1/3 cup maple syrup
  • 1/2 cup natural peanut butter
  • 8 oz. truwhip topping, thawed
  • 1 tsp. vanilla extract
  • 1 reduced-fat graham cracker pie crust
  • Hershey’s Simply 5 syrup (optional)

Directions:

  • Beat cream cheese, vanilla and maple syrup together in a large bowl.
  • Stir in the peanut butter. Fold in the truwhip topping.
  • Pour the filling into the graham cracker pie crust.
  • Refrigerate pie for ~3-4 hours before serving.
  • Top slices a light drizzle of Hershey’s syrup. Enjoy!

Adapted From: Skinnytaste.com

 

Chickpea Blondies

Ingredients:

  • 15 oz. can chickpeas, rinsed and drained
  • 1/2 cup peanut or sunflower seed butter
  • 1 egg
  • 1/3 cup maple syrup
  • 2 tsp. pure vanilla
  • 1/2 tsp. sea salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/3 cup dark chocolate chips

Directions:

  • Pre-heat oven to 350 degrees. Spray 8X8 baking pan with non-stick cooking spray
  • Combine all ingredients except for the chocolate chips into a food processor or blender. Blend until batter is smooth.
  • Fold in the chocolate chips.
  • Spread the batter into the 8×8 baking pan.
  • Bake for 20-25 minutes. Allow to cool for ~10-20 minutes before cutting.

Yield: 16 bars

Source: Ambitiouskitchen.com

 

Homemade Chocolate

Ingredients:

  • 3/4 cup virgin coconut oil, melted
  • 3/4 cup cacao or cocoa powder
  • 1/3 cup maple syrup
  • 1 tsp. pure vanilla
  • Dash of sea salt

Directions:

  • In a medium saucepan, melt the coconut oil over medium-low heat.
  • Add the cacao powder, maple syrup, vanilla and sea salt into the saucepan. Mix well.
  • Portion mixture into ice cube trays or mini muffin tins.
  • Refrigerate for about 1 hour. Enjoy!

Source: Sarah Solway