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Desserts

Date Energy Balls

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Date Energy Balls

Date Energy Balls

A simple no-bake Daniel Fast snack that can also be enjoyed as breakfast or dessert.
4.35 from 26 votes
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Course Appetizer, Breakfast, Snack
Cuisine American
Servings 6
Calories 151 kcal

Ingredients
  

Instructions
 

  • Add all ingredients to a food processor fitted with an "S" blade and mix until crumbly.
  • Scoop out 1 heaping tablespoon of dough and form into a ball with your hands. Repeat with remaining dough. Arrange date balls on a baking sheet lined with a silicone mat or parchment paper. You can also place them in a mini muffin pan. Place in the refrigerator or freezer for at least 30 minutes before serving.
  • Store in a sealed glass container in the refrigerator for up to a week or in the freezer for longer storage.
  • Yield: 6 servings (2 energy balls)

Notes

  • Substitute walnuts with pecans.
  • Don't have dates on hand? Another option is to make Fig Energy Balls with 1/2 cup of chopped, dried figs instead.

Nutrition

Calories: 151kcalCarbohydrates: 11gProtein: 4gFat: 11gFiber: 4gSugar: 6g

Daniel Fast Strawberry Ice Cream

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Strawberry Ice Cream

Strawberry Ice Cream

Yes, you can enjoy a delicious bowl of strawberry "ice cream" on your Daniel Fast. Only three ingredients are needed: bananas, strawberries, and coconut cream.
3.90 from 95 votes
Print Recipe
Course Dessert, Snack
Servings 6
Calories 103 kcal

Ingredients
  

Instructions
 

  • Place bananas in a food processor or blender. Mix 30 seconds or until bananas are crumbly. Add strawberries and mix another 30 seconds. Scrape sides of processor or blender as needed.
  • Pour in coconut cream, and mix until creamy and smooth (about 1 minute).
  • Store in a covered glass bowl in freezer 3-4 hours or until firm (but not solid). If the ice cream gets too hard to scoop, set it out on the kitchen counter to thaw until soft enough to serve (about 15-20 minutes).

Video

Notes

  • Top with chopped pecans and/or unsweetened coconut flakes.
  • Use the remaining amount of coconut cream to make another batch or two of this recipe (the leftover cream will keep in your refrigerator for a few days if covered). Another idea is to add the coconut cream to a smoothie instead of using non-dairy milk.
  • If you'd like to know which food processor I recommend, I use the Cuisinart 7-Cup model, which I purchased in 2001. After being used thousands of times, it's still going strong! The 7-cup size is perfect for me, but if you'd like a bigger processor, you might consider the Cuisinart 11-cup.
 

Nutrition

Calories: 103kcalCarbohydrates: 16gProtein: 1gFat: 4gFiber: 2gSugar: 9g

Tropical Fruit Salad

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Tropical Fruit Salad

 

Tropical Fruit Salad

Tropical Fruit Salad is a light, refreshing dish that can be enjoyed as breakfast, snack, or dessert.
4.75 from 4 votes
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Course Breakfast, Dessert, Salad, Side Dish, Snack
Servings 6
Calories 96 kcal

Ingredients
  

  • 2 cups sliced strawberries
  • 3 kiwifruit, peeled and quartered
  • 1 1/2 cups orange segments, cut into 1-inch pieces
  • 1 cup red seedless grapes, halved
  • 1 cup fresh pineapple chunks, cut into tidbits

Instructions
 

  • Mix fruit in a large bowl, and chill until ready to serve.

Notes

  • Use mandarin oranges instead of regular oranges.
  • Top with chopped almonds, macadamia nuts, pecans, and/or walnuts.
  • Sprinkle lightly with toasted unsweetened shredded coconut.
  • Other fruit choices are apples, bananas, blueberries, peaches, and/or mangoes. However, if you do use apples, bananas, or peaches, mix in a little lemon juice to prevent browning.

Nutrition

Calories: 96kcalCarbohydrates: 22gProtein: 2gFat: 1gFiber: 4gSugar: 15g

Daniel Fast Banana Bread

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Daniel Fast Banana Bread

“Mmm, something smells good! It smells like banana bread!” said my daughter’s friend, Addy. Jocelyn and Addy had been playing in Jocelyn’s room when Addy caught a whiff of the sweet-smelling aroma from my kitchen. 

I smiled at Addy’s comment. I agreed. It did smell heavenly. Addy then went on to tell me how she’d had the BEST banana bread in Hawaii while on vacation.

“Well,” I said. “This banana bread is a little different. It’s a Daniel Fast recipe, which means it doesn’t have any sugar. So it doesn’t taste quite the same as regular banana bread.”

I could tell by the look on Addy’s face that she wasn’t convinced. The “no sugar” clarification didn’t register. That girl wanted a piece of my banana bread, and she wasn’t taking “no” for an answer.

“You’re welcome to have some, if you’d like to try it,” I told Addy. She smiled and shook her head up and down. 

I cut off a small piece for her. Addy took one bite, chewed a little, and grimaced. She then shook her head side to side, backing away from the plate. 

“That’s OK. I’m proud of you for trying!” I told her. “But when you’re on the Daniel Fast, that banana bread tastes wonderful. Believe me!” My daughter, Jocelyn, who has done the Daniel Fast a few times, sampled the bread. “I like it, Mom,” she said. “And, you’re right. If I was on the Daniel Fast right now, I’d love this recipe!”

If you like banana bread, this recipe will probably become one of your favorites on the Daniel Fast. It’s moist, flavorful, and, oh, so tasty!

Daniel Fast Banana Bread

If you like banana bread, this recipe will probably become one of your favorites on the Daniel Fast. It's moist, flavorful, and, oh, so tasty!
4.27 from 683 votes
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Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 151 kcal

Ingredients
  

  • 2 ½ cups almond flour
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 3 large overripe bananas, mashed
  • 1/3 cup coconut oil, melted
  • 2 flaxseed “eggs” (see instructions below)
  • ½ cup chopped pecans

Instructions
 

  • Preheat oven to 350 degrees. Use about 1/2 teaspoon coconut oil to grease a 9” x 5” x 2 ½” loaf pan.
  • Make flaxseed “eggs” by putting 2 tablespoons of flaxseed meal and ¼ cup + 2 tablespoons of water in a small bowl. Stir, and let sit for about 10 minutes.
  • In a large bowl, mix dry ingredients (except pecans). Add mashed banana, coconut oil, and flaxseed “eggs.” Stir well. Pour in pecans and stir again until thoroughly combined.
  • Pour mixture into prepared loaf pan. Bake for 40 minutes or until toothpick in center comes clean.
  • Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack. Store tightly wrapped in aluminum foil or plastic for up to 3 days, or freeze up to 3 months.

Notes

  • Substitute chia seed meal for flaxseed meal.
  • If allergic to nuts, you can omit the pecans and use a whole grain flour instead of almond flour.
  • Use walnuts instead of pecans.
  • Add 1 teaspoon of alcohol-free vanilla extract, if you like.
  • Top a piece with a spread of Date Honey.
  • If you substitute coconut flour, you will need too add a little more oil and/or water if the mixture is too dry. Coconut flour is more absorbent than many other types of flours.

Nutrition

Calories: 151kcalCarbohydrates: 9gProtein: 2gFat: 13gFiber: 2gSugar: 4g

Chai Chia Pudding

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Chai Chia Pudding

Sometimes breakfast can be a challenge on the Daniel Fast, especially when you’re used to having yogurt or a bagel and cream cheese with your morning coffee. Here’s a breakfast recipe that requires minimal preparation, is naturally sweet and healthy, and tastes great. The chia seeds also provide a nice amount of protein, and the dates provide energy for your day. 

Chai Chia Pudding

A creamy, tasty breakfast dish that gives you a nutritional boost to start your day. It's also perfect for a morning or afternoon snack.
4.59 from 17 votes
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Course Breakfast, Dessert, Snack
Cuisine American
Servings 1
Calories 268 kcal

Ingredients
  

Instructions
 

  • Place all ingredients in blender, and process until smooth.
  • Set in refrigerator overnight. Stir well before serving.

Notes

  • Top with sliced banana and/or unsweetened shredded coconut flakes.
  • Before serving, sprinkle a few chopped almonds or pecans on top.
  • To boost the protein content even more, add Daniel Fast friendly protein powder (see my blog post, Protein Powder on the Daniel Fast, for more information).
  • To reduce the amount of sugar in this recipe, you can omit one date. Each date contains 16 grams of natural fruit sugar.
  • Add 1 tablespoon Date Honey to almond milk and chia seeds before blending instead of using 2 chopped dates.

Nutrition

Calories: 268kcalCarbohydrates: 44gProtein: 5gFat: 9gFiber: 11gSugar: 32g

Frozen Banana Pops

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Banana Pops

Banana Pops

Simple. Healthy. Delicious. Banana Pops are great anytime of the year, but they're especially refreshing on a hot, summer day. Kids of all ages ─ from 2 to 92 ─ will love this frozen treat. These pops are fun to make, fun to eat, and completely Daniel Fast friendly. Enjoy!
4 from 1 vote
Print Recipe
Course Dessert, Snack
Servings 8
Calories 52 kcal

Equipment

  • 8 wooden popsicle sticks

Ingredients
  

  • 4 medium bananas 7-8 inches long, peeled and halved

Instructions
 

  • Line an 11 x 17-inch baking sheet with parchment or wax paper. Insert a popsicle stick into one end of every banana half. Place bananas on sheet so they’re not touching, and put in freezer. Freeze at least two hours or until firm.
  • Yield: 8 servings (serving size: one banana pop)

Notes

To add toppings, check out my Date Honey Banana Pops recipe.

Nutrition

Calories: 52kcalCarbohydrates: 13gFiber: 1.5gSugar: 7g

Date Honey Banana Pops

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Date Honey Banana Pops

Date Honey Banana Pops

Say hello to your new favorite frozen treat on the Daniel Fast. These Banana Pops are 100% delicious and nutritious, so you don't have to feel guilty about enjoying them.
3.67 from 6 votes
Print Recipe
Course Dessert, Snack
Servings 8
Calories 156 kcal

Ingredients
  

  • 8 frozen Banana Pops
  • ½ cup Date Honey
  • ½ cup chopped nuts (almonds, pecans, walnuts, etc.)
  • 2 ½ tablespoons unsweetened shredded coconut

Instructions
 

  • Once you've made the Banana Pops (follow recipe for directions) and allowed them to freeze about 2 hours, you're ready to add toppings. Remove pops from freezer. Using a butter knife, spread a thin layer of Date Honey on all sides of each banana piece.
  • Place chopped nuts and unsweetened shredded coconut on a plate. Roll banana pops in the toppings. Use your fingers to push toppings into the bananas, if necessary. Place the coated bananas on the parchment paper and freeze for 1-2 hours.
  • Yield: 8 servings (serving size: one banana pop)

Notes

Other toppings ideas are chia seeds, dried fruit, hemp seeds, nut butter, and sunflower seeds.
To cut down on the natural sugar content of this recipe, use half the amount of Date Honey.

Nutrition

Calories: 156kcalCarbohydrates: 26gProtein: 2gFat: 6gFiber: 4gSugar: 17g

 

Coconut-Date Cookies

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Coconut-Date Cookies

Coconut-Date Cookies

The best part about this recipe is you can enjoy it and not feel guilty. Every ingredient is Daniel Fast friendly and good for you!
3.66 from 46 votes
Print Recipe
Course Dessert, Snack
Servings 14

Ingredients
  

  • ½ cup unsweetened applesauce
  • ½ cup unsweetened coconut milk
  • ½ cup coconut flour
  • ½ cup roughly chopped dates
  • ¼ cup Date Honey
  • ¼ cup chopped almonds
  • ¼ cup chopped walnuts

Instructions
 

  • Preheat oven to 350 degrees.
  • Place all ingredients in a large bowl, and stir well. Scoop out 1 generous tablespoon of dough and shape into a ball. Place on an 11 x 17-inch cookie sheet lined with a silicone mat. Flatten slightly. Repeat with remaining dough.
  • Bake 15-20 minutes or until slightly browned on the bottom.
  • Yield: 14 servings (serving size: about 1 cookie)

Notes

  • Use sliced almonds instead of chopped almonds.
  • Substitute coconut flour with almond flour, brown rice flour, or any whole grain flour.

Pumpkin Spice Bars

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Pumpkin Spice Bars

Pumpkin Spice Bars

4.38 from 16 votes
Print Recipe
Course Dessert, Snack
Servings 8
Calories 142 kcal

Ingredients
  

  • 1 cup cooked sugar pumpkin
  • 1 cup almond meal
  • ½ cup sliced banana (about 1/2 large banana)
  • ¼ cup Date Honey
  • 1 tablespoon flaxseed meal
  • 1 teaspoon pumpkin pie spice
  • ¼ cup finely chopped walnuts

Instructions
 

  • Preheat oven to 350 degrees. Place pumpkin, almond meal, banana, Date Honey, flaxseed meal, and pumpkin pie spice in a food processor or blender. Purée until smooth. Stir in walnuts, and pour into an 8 x 4 x 2 1/2-inch bread loaf pan (small size). Use a spatula to smooth mixture into an even layer.
  • Bake 45-50 minutes. Remove from oven, and let cool for about 5 minutes. Cut the loaf vertically down the middle, and then horizontally to make 16 bars (2 x 1-inch each).
  • To bake a sugar pumpkin: Preheat oven to 375°F. Remove stem from pumpkin, and cut pumpkin in half. Scoop out pulp and seeds. Discard (or set aside if you want to keep the pumpkin seeds). Using a basting brush, rub olive oil across surface of pumpkin (use about ½ tablespoon total).
  • Place halves on a baking sheet, cut sides up. Bake about 1 hour, or until pumpkin is tender when pierced with a fork. Remove from oven, and let sit on baking sheet until cool enough to handle, about 10-15 minutes.
  • Yield:  8 servings (serving size: about 2 bars)

Notes

  • Use 1 cup canned pumpkin instead of 1 cup cooked sugar pumpkin.
  • If you don’t have a food processor or blender, you can mix the ingredients by hand. Just make sure the pumpkin and banana are well mashed.
  • You can also use an 8 x 8-inch pan. However, your bars will not be as thick, and the baking time will be 30-35 minutes.
  • Substitute pecans for the walnuts.
  • Add raisins or chopped dates.

Nutrition

Calories: 142kcalCarbohydrates: 11gProtein: 4gFat: 10gSugar: 5gCalcium: 4mg

 

Frozen Banana Bars

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frozen banana bars

Frozen Banana Bars

If I get a craving for something sweet when I'm on a Daniel Fast, I like to whip up a quick batch of these Frozen Banana Bars. It doesn't get much easier than this recipe. Only three ingredients. No baking involved. Minimal clean up. Trust me. This one's a keeper!
3.34 from 3 votes
Print Recipe
Course Dessert, Snack
Servings 12
Calories 111 kcal

Ingredients
  

  • 2 medium bananas, peeled, sliced (about 2 cups)
  • 1 cup roughly chopped dates
  • 1 cup roughly chopped raw cashews

Instructions
 

  • Place bananas, dates, and cashews in a food processor or blender. Process about 30 seconds or until smooth.
  • Transfer to an 8 x 8-inch baking dish. Place in freezer 3-4 hours or until firm. To serve, cut into 2 x 2 1/2 –inch bars and serve. Store in freezer.
  • Yield: 12 servings (serving size: 1 bar)

Nutrition

Calories: 111kcalCarbohydrates: 19gFat: 4gSugar: 12gCalcium: 2mg

 

Banana-Coconut Ice Cream

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banana-coconut ice cream

Banana-Coconut Ice Cream

I grew up in a family that considers ice cream to be a necessary food group, so you can understand why it's one of my weaknesses. As I've gotten older, though, I simply don't (and can't) indulge as often as I did in the past. I've found a way to enjoy this tasty treat without all the sugar and empty calories. This recipe is a breeze to make and completely Daniel Fast friendly. It's especially wonderful on a hot, summer day, but, honestly, it will work just fine ANY time of the year.
4.75 from 16 votes
Print Recipe
Course Dessert, Snack
Servings 12

Ingredients
  

  • 2 14-ounce cans coconut milk
  • 2 bananas, peeled, sliced
  • ¼ cup Date Honey (or 6-7 soaked dates, drained)

Instructions
 

  • Place ingredients in a food processor or blender. Mix until smooth. Place in a covered glass bowl in freezer 5-6 hours or until firm (but not solid). If the mixture gets too hard, set it out on the kitchen counter to thaw until soft enough to serve.
  • Yield: 12 servings (serving size: 1/2 cup)

Notes

  • If using whole dates instead of Date Honey, soak dates in ¼ cup water. Let sit at room temperature 2 hours or until softened. Drain water and place dates in food processor with coconut milk and bananas. Process until smooth, and freeze.
  • To add a strawberry flavor, mix in 2 cups sliced strawberries.

Apple Raisin Nut Cookies

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apple raisin nut cookies

 

Apple Raisin Nut Cookies

When I came up with this recipe, my daughters were out of school for the fifth time in two weeks because of inclement weather. We were snowbound, and I was going stir crazy! After we'd eaten lunch that day, I got an overwhelming urge to run into the kitchen and whip up some cookies, so I did. My goal was to use the fewest amount of ingredients possible AND to include items that people would most likely already have at home. I was very pleased with how these cookies came out. My girls certainly liked them and didn't even miss the chocolate chips!
4.89 from 17 votes
Print Recipe
Course Dessert, Snack
Servings 16
Calories 165 kcal

Ingredients
  

  • 2 cups chopped apples, unpeeled (about 2 apples)
  • 1 cup brown rice flour
  • 1 cup cashew halves and pieces
  • 1 cup pecan halves
  • 1 cup raisins

Instructions
 

  • Preheat oven to 350 degrees. Add apples, brown rice flour, cashews, pecans, and raisins to a food processor. Process about 30 seconds for a smooth texture or 15 seconds for a nuttier cookie. Drop by spoonfuls, two inches apart, on an ungreased 11 by 17-inch baking sheet. Bake 15 minutes. Let cool on a wire rack.
  • Yield: 16 servings (serving size: about 1 cookie)

Notes

  • Substitute walnuts or almonds for pecans.
  • Use any whole grain flour in place of the brown rice flour.

Nutrition

Calories: 165kcalCarbohydrates: 21gProtein: 3gFat: 9gFiber: 2gSugar: 6g