Keri Glassman's Healthy Desserts Good Enough for Your Sweet Tooth

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Playing Healthy Desserts Good Enough for Your Sweet Tooth

Coconut Pumpkin Custard 


  • 1 egg
  • 1 cup unsweetened, canned or fresh pumpkin
  • 2 tablespoons raw cane sugar 
  • pinch salt 
  • 1/2 teaspoon ginger 
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract 
  • 8 ounces coconut milk 
  • 1/3 cup unsweetened, shredded coconut (optional) 


  1. Preheat oven to 325 F
  2. Prepare 8 custard cups 
  3. Put 1-inch of water in a 9x11 baking pan, and set aside. 
  4. Beat the eggs for 2 minutes until entirely uniform and foamy. 
  5. Combine all ingredients in medium-sized bowl and blend using a hand mixer until well combined. 
  6. Pour the mixture into the custard cups. 
  7. Place the custard cups into the prepared 9x11 pan and bake for about 45 minutes, or until custard tests done. 
  8. Sprinkle shredded coconut evenly among cups. 

Chocolate Sweet Potato Cupcakes 


  • 3/4 cup mashed sweet potato (make sure it is smooth)
  • 3 eggs, beaten 
  • 3 tablespoons coconut oil (very soft or melted)
  • 2 teaspoons vanilla extract 
  • 1/2 cup cacao powder
  • 4 tablespoons coconut sugar (can use 5-6 tablespoons for a sweeter cake but I like it less sweet!) 
  • 1 cup almond flour 
  • 1 teaspoon baking soda
  • 1/4 cup semi-sweet chocolate chips

Icing (optional): 

  • 3 tablespoons coconut oil
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon cacao nibs, as topping (optional)


  1. For the cake: Preheat oven to 350 F
  2. Using a large mixing bowl, combine the ingredients one at a time in the order listed above. 
  3. Scoop batter out evenly into a lined 12-cup muffin or cupcake pan. Bake for 18-20 minutes or until done. 
  4. For the icing: Using a small saucepan, melt together the coconut oil and chocolate chips. 
  5. Put in the fridge to cool and thicken for 20-25 minutes, then remove and stir. 
  6. Dip cooled cupcakes (top down) into icing. Sprinkle tops with cacao nibs if using. 
  7. Set in fridge. 

Frozen Hot Chocolate Smoothie 


  • 1 scoop Life's Abundance Chocolate Plant Protein 
  • 1 cup unsweetened almond milk 
  • 3/4 cup baby spinach
  • 1/2 banana, frozen
  • 1/2 tablespoon peanut butter
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon chili powder


  1. Add all ingredients to blender.
  2. Blend until smooth. 

Recipes courtesy of Keri Glassman.