Dessert

Cookbook
Twelve simple, nutritionally rich, and delicious dessert recipes
 The WILDFIT
Dessert
Cookbook
WILDFIT is a lifestyle of healthy eating inspired
by the Paleo Diet. It is founded on what humans
are supposed to consume based on our history
as hunters and gatherers.

Unlike other diets, the WILDFIT principles

are based on a solid foundation of nutritional
science, food psychology, and behavioral
change: the ideal combination for lasting
results.

The WILDFIT Dessert Cookbook gives you 12

simple and nutritious options to enjoy when you
need an energizing pick-me-up.

We hope you love them

just as much as we do!
Table of
Contents

Date Tart ........................................................ 04

Seed Crackers ................................................05
Summer Tiramisu .......................................... 06
3 Sugar-Free Ice Cream Flavors ................... 07
Homemade Dark Chocolate .......................... 08
“Oat” Meal....................................................... 09
Almond Shortbread .........................................10
Sweet Potato Cake ......................................... 11
Zucchini Bread ................................................ 12
Banana Bread ................................................. 13
Almond Hemp Cookies ................................... 14
Hazelnut Brownies........................................... 15
Prep. Time: 20min
Freezing Time: 1 hour
Servings: 6-8

Ingredients

3-4 pieces of banana

Date Tart
150g of pitted dates
50g of almonds (or walnuts)
50g of cashews
100g of coconut milk Directions
2 tbsp of cocoa powder
1 tbsp of maple syrup
(optional) 1. Blend cashews, almonds, banana,
50g of dark chocolate maple syrup, cocoa powder, and one-
(for decoration) third of the dates.

2. Transfer the mixture to a tart pan and

put it in the freezer.

3. For the filling, blend the remaining

bananas, dates, and coconut milk.

4. Fill the tart base with the filling and

return it to the freezer.

5. Sprinkle grated chocolate on top

before serving.

Notes:
Freeze the bananas in advance

04
Prep. Time: 20-25min
Cooking Time: 40-45 min
Servings: 15

Ingredients

35g of almond flour

Seed Crackers
50g (or 25g each) of chia or
flax seeds Directions
45g of sunflower seeds
40g of pumpkin seeds 1. In a deep bowl, mix all the dry
1 tbsp of psyllium husk ingredients.
60ml of coconut oil
235ml of boiling water 2. Add melted coconut oil and boiling
Salt and spices to taste water to the dry ingredients.

3. Knead the dough until it becomes

thick and jelly-like.

4. Roll out the dough between two

sheets of parchment paper. Remove the
top sheet and transfer the dough to a
baking sheet.

5. Bake in the oven at 300°F for 40-45

minutes.

6. Turn off the oven and let the crackers

dry in the oven (the longer, the better).

7.Remove from the oven, break into

pieces, and store in a container. They
keep well.

05
Prep. time: 10-15 min
Chilling time: 3-4 hours
Servings: 2-4

Ingredients Summer Tiramisu

60g of coconut flour Directions
80g of sesame flour
200g of coconut cream
1 tbsp of honey 1. Whisk the coconut cream with ground
1/2 tsp of ground flax seeds flax seeds and honey.

2. Toast the coconut and sesame flour

separately until golden.

3. Layer the flour and cream in a dessert

dish.

4. Chill in the refrigerator for 3-4 hours

before serving.

06
Prep. time: 5-7 min
Freezing Time: 3-4 hours
Servings: 2-4

Ingredients

Orange:

Zest of 1/2 orange

Juice of 1/2 orange
1 banana
2-3 tbsp of tahini
Cinnamon
Black raisins

Chocolate:

2 tbsp of almond paste

1 banana
Salt
1-2 tbsp of cocoa powder 3 Sugar-Free
Goji berries
1/3 of a dark chocolate bar Ice Cream Flavors
Directions
Strawberry:
1. Mix all the ingredients in a blender and
6-8 strawberries freeze.
150g coconut cream
1 banana

07
Prep. time: 5-7 min
Freezing Time: 3-4 hours
Servings: 2-4

Ingredients
1/2 cup of coconut oil
1/2 cup of cocoa powder Homemade
3 tbsp of honey or pure
maple syrup Dark Chocolate
1/2 tsp of vanilla extract
Directions

1. Gently melt coconut oil in a saucepan

over medium-low heat.

2. Stir cocoa powder, honey, and vanilla.

extract into melted oil until well blended.

3. Pour the mixture into a silicone

chocolate or candy mold.

4. Refrigerate until chilled, approx. 1 hour

08
Prep. time: 5-7 min
Freezing Time: 8-10 hours
Servings: 5-7

Ingredients
2 tbsp of unsweetened
coconut flour
1 tbsp of chia seeds
1 tsp of flaxseed meal “Oat” Meal
1/4 cup of unsweetened
coconut or other
unsweetened nut milk of
Directions
choice
1 tbsp of pure maple syrup 1. Mix the dry ingredients in a bowl.
1/4-1/2 cup of mixed berries
for topping 2. Add in the coconut milk (or nut milk
of choice) and maple syrup and stir until
the milk absorbs the dry ingredients.

3. Let it sit for a couple of minutes. Stir it

again, cover it, and refrigerate overnight.

4. Add mixed berries prior to eating it.

Can be eaten cold or warmed up.

09
Prep. time: 5-7 min
Freezing Time: 8-10 hours
Servings: 5-7

Ingredients
1 cup of extra fine-blanched
almond flour
2 1/2 tbsp of coconut sugar
2 tbsp of melted coconut oil Almond
Pinch of pink Himalayan salt
approx. 1 tbsp water Shortbread
Directions

1. Preheat oven to 350°F.

2. In a bowl, mix all ingredients together

until well blended.

3. Form 1 tsp of dough into balls.

4. Place them on a greased cookie sheet

and bake for approx. 1 minute, until they
turn golden brown.

5. Let them cool down completely before

removing them.

10
Prep. time: 20-25 min
Baking Time: 30 min
Chilling Time: 1-2 hours
Servings: 8-12

Ingredients
1 medium-sized
sweet potato
180g of apple sauce
Sweet
160g of almond butter
75g of honey
Potato Cake
60g of unsweetened Directions
cocoa powder
70g of cacao nibs 1. Poke sweet potato with a fork, wrap in
1 tsp of baking powder aluminum foil, and bake for approximately
1 pinch of salt 45 minutes at 350°F.
Cinnamon (optional)
2. Mix the wet ingredients: the cooled sweet
potato, almond butter, apple sauce, and
honey, until smooth.

3. Add dry ingredients: cocoa powder,

baking powder, and salt, and stir until well
combined, then add in the cacao nibs.

4. Bake for 28-30 minutes at 340°F.

5. Chill in the fridge for 1-2 hours before

serving.

6. Also great as brownies topped with

walnuts or pecans.

11
Prep. time: 15-20 min
Baking Time: 60 min
Servings: 8-10

Ingredients
Dry ingredients:

200g of chestnut flour

60g of coconut flour Zucchini Bread
1 tsp of cinnamon
1 tsp of baking powder
a pinch of salt Directions
1. First, remove water from the zucchini
Wet ingredients: by squeezing it with a kitchen towel.
160g of apple sauce
3 eggs 2. Mix together all the dry ingredients.
2 tsp of honey
1 tbsp of apple cider vinegar 3. In a separate bowl, add the wet
200g of grated zucchini ingredients.

4. Bake for 1 hour and 15 minutes in an

8.5 x 4.5-inch loaf pan at 350°F.

12
Prep. time: 15-20 min
Baking Time: 45-55 min
Servings: 8-10

Ingredients

2 cups of almond flour

2 tbsp of honey
Banana Bread
1 tsp of baking powder
1/4 tsp of salt
1 tsp of cinnamon
Directions
3 large, ripe bananas 1. Preheat the oven to 350°F. Grease and
mashed line a loaf pan.
2 large eggs
1/2 cup of coconut oil or 2. Add your dry ingredients to a large
butter, softened mixing bowl and mix well. Whisk together
1 tsp of vanilla extract your banana, eggs, coconut oil, and
1/2 cup of crushed/grind vanilla extract in a separate bowl.
walnuts
Optional: 1/2 cup of dark 3. Combine your wet and dry ingredients
chocolate chips and mix until combined. If using
chocolate chips, fold them through at
the end.

4. Transfer the batter to the lined pan

and bake for 45-55 minutes, or until a
skewer comes out mostly clean.

5. Remove the loaf from the oven and let

it cool completely.

13
Prep. time: 15-20 min
Baking Time: 12-15 min
Servings: 8-10

Ingredients Almond
1/2 cup of almond butter Hemp Cookies
1/4 cup of cacao butter
1/4 cup of almond flour Directions
2 tbsp of maple syrup
1/4 cup of unsweetened 1. Preheat oven to 350°F.
apple sauce
1/4 tsp of pink Himalayan 2. Lightly grease a small muffin silicon mold.
salt
1 1/4 cups of hemp hearts 3. In a large bowl, mix the almond butter,
1/2 tsp of vanilla extract melted cacao butter, almond flour, applesauce,
maple syrup, vanilla, and salt until the mixture
seems even.

4. Add the hemp hearts, mixing gently.

5. Divide the mixture among the cavities of the

mold.

6. Bake in the oven at the same temperature

for about 12 minutes, up to 15. Once golden
brown, remove the mold gently.

7. Let cool completely before enjoying it.

Notes: Cookies can be stored in a clean glass

container for a few days.

14
Prep. time: 15-20 min
Baking Time: 12-15 min
Servings: 8-10

Ingredients

2 cups of cooked sweet

potato, well mashed
1 cup of nut butter, any
Hazelnut
variety
1/2 cup of coconut flour
Brownies
1/4 cup of cacao powder
2 tbsp of raw honey Directions
1 tsp of vanilla powder
1/2 cup of hazelnuts, roughly 1. Preheat the oven to 375°F. Grease an
chopped, divided 8x8-inch baking dish and set aside.

2. In a large bowl, add all ingredients

except nuts. Mix well.

3. Fold in half of the nuts and mix well;

the batter should be very thick.

4. Spread the batter into a greased 8x8-

inch baking dish.

5. Top with the remaining nuts.

6. Bake for 35 to 45 minutes.

7. Allow it to cool before gobbling.

15