The dark chocolate flavor of this rich, coconut milk-based mousse satisfies your sweet tooth, especially if you’re a fan of a certain coconut-and-almond candy bar. Be sure to use high-quality unsweetened Dutch cocoa powder for the best flavor, plain cocoa powder tends to lend a soapy flavor to this dessert.

RD Tip: This dessert is low in added sugar while also providing some fiber, making it a great choice to satisfy your chocolate craving.

Active time: 10 minutes | Total time: 10 minutes plus overnight refrigeration

Dark Chocolate Almond Mousse

Ingredients

• 1 (14-oz/414ml) can unsweetened full-fat coconut milk, refrigerated overnight
• 1 tbsp coconut sugar
• 1 pinch salt
• 3 tbsp unsweetened Dutch-process cocoa powder
• 2 drops almond extract
• 1/4 cup (20g) sliced almonds
• 1/4 cup (15g) unsweetened coconut flakes

Directions

Open the can of coconut milk and poke a hole through the solid coconut cream in the top of the can. Pour off the liquid coconut water in the bottom of the can and reserve for smoothies.

Put 1 cup of the solid coconut cream in a mixing bowl. Add the sugar and salt and beat with a hand mixer on high until smooth and fluffy, 2 minutes. Set aside 2 tablespoons of the whipped coconut cream in a small bowl. Sift the cocoa powder over the remaining coconut cream, add the almond extract, and beat until incorporated and fluffy.

Spoon the mousse into 4 small (1/2-cup/118ml) ramekins. Dollop the reserved plain coconut whipped cream on top of each mousse and refrigerate.

In a small, dry saucepan, toast the almonds and coconut flakes over medium-low heat, stirring constantly, until golden brown, 1 minute. Sprinkle the mousse with the almonds and coconut immediately before serving.

Serves: 4 | Serving Size: About 1/4 cup mousse, 2 tablespoon nuts/coconut

Nutrition (per serving): Calories: 179; Total Fat: 16g; Saturated Fat: 12g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 98mg; Carbohydrate: 9g; Dietary Fiber: 3g; Sugar: 5g; Protein: 3g

Nutrition Bonus: Potassium: 204mg; Iron: 7%

Originally published May 23, 2020; Updated May 2026

The post Dark Chocolate Almond Mousse appeared first on MyFitnessPal Blog.

With a buttery whole-grain shortbread crust and a crunchy, sweet-salty fruit-and-nut topping, these little gems are a perfect treat to share during the holidays. Dried cranberries are a good source of fiber (4g per 1/2 cup) but because they are naturally tart, many brands are loaded with added sugar (1). Fortunately, there are brands of dried cranberries that contain less added sugar or are sweetened with apple juice. Read labels carefully and you can cut the added sugar.

Active time: 25 minutes | Total time: 1 hour 10 minutes, plus cooling time

Cranberry-Walnut Bar Recipe

Ingredients

• 1 cup (142g) white whole-wheat flour
• 2 tbsp coconut sugar
• 3/4 tsp salt, divided
• 1/4 tsp baking powder
• 1/2 cup (113g) unsalted butter, cut into 1 inch cubes
• 1 tbsp vanilla extract
• 1 tbsp ice cold water
• 1/2 cup (118g) maple syrup
• 1/4 cup (57g) unsalted butter, melted
• 1 large egg
• 2 tsp vanilla extract
• 1 cup (113g) walnuts, chopped
• 1 cup (115g) dried cranberries, chopped

Directions

Preheat the oven to 350°F (177°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to create a sling for easy removal.

To make the crust: In a food processor, combine the flour, sugar, salt, and baking powder. Pulse a few times to blend. Add the butter and pulse until the mixture resembles coarse crumbs, with butter pieces no larger than a lentil, about 20 pulses.

Add the vanilla extract and 1 tablespoon of water. Pulse 5 times, or just until the dough begins to clump together. The mixture should hold together easily when pressed between your fingers. If it feels too dry, add more water, 1 teaspoon at a time, pulsing briefly after each addition.

Transfer the mixture to the prepared pan and press firmly into an even layer. Bake for about 20 minutes, or until the crust is lightly golden. Remove from the oven and set aside.

To make the filling:In a medium bowl, whisk together the maple syrup, melted butter, egg, vanilla extract, and salt until smooth. Stir in the chopped walnuts and dried cranberries.

Pour the filling evenly over the warm crust. Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is bubbly and the nuts are lightly browned.

Transfer the pan to a wire rack and let cool at room temperature for at least 1 hour. Use the parchment overhang to lift the bars out of the pan. Cut into squares before serving.

Serves: 16 | Serving Size: 1 bar

Nutrition (per serving): Calories: 190; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 4g; Cholesterol: 28mg; Sodium: 123mg; Carbohydrate: 23g; Dietary Fiber: 4g; Sugar: 10g; Protein: 3g

Nutrition Bonus: Calcium: 2.5%; Iron: 3%; Potassium: 74mg; Vitamin A: 12%

Originally published December 2020, Last Updated September 2025

The post Cranberry-Walnut Bars appeared first on MyFitnessPal Blog.

There’s this moment that happens every April when the first truly in-season strawberries show up at the market: I take a bite, and that feeling of spring floods my system. It’s when the pale, flavorless berries that have traveled for a week are replaced by the deep, red, juicy ones that fill the kitchen with the scent of sunshine. That moment is what inspired this strawberry galette—it channels all those feelings and wraps them up into the most gorgeous (and simple) dessert.

I’ve been making some version of this recipe for years, changing up the fruit based on what’s in season (see this pear galette or this insane heirloom tomato & burrata galette). For this one, seize the window of about six weeks when the strawberries are this good and lean into how effortless this preparation is. It’s about 20 minutes of actual effort, then an hour for cooking and cooling.

A Simpler Way to Bake a Pie

Here’s the thing about galettes: they’re all the reward of a homemade pie with none of the intimidation. There’s no perfectly crimped edge, no blind baking, and no anxiety about lattice. You fold the dough over the filling, press it down, and the rustic, imperfect edges are the whole point. You really want to embrace that organic, wabi-sabi vibe here.

This might be divisive, but I use frozen pie crust for this. Because here’s the thing—a good frozen crust (Dufour is my pick if you can find it, or Trader Joe’s all-butter crust in a pinch) is genuinely delicious, and life is short. If you want to make your own, absolutely go for it. But don’t let the idea of making pastry from scratch stop you from making this.

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The Layer That Makes It Special

Before the strawberries go on, spread a layer of whipped cream cheese across the center of the dough. It creates a creamy, slightly tangy barrier between the pastry and the fruit—soaking up some of the juice while the galette bakes and transforms into something that’s not quite cheesecake, not quite custard, but completely incredible. If your cream cheese isn’t already at room temp, ten seconds in the microwave gets it there.

The strawberries themselves get tossed with granulated sugar, lemon zest, a little cornstarch (this is what keeps things jammy rather than soupy), and a pinch of salt before being mounded over the cream cheese. Then comes the fold: start folding the dough over the berries, pleating as you go. There’s no wrong way to do this, so relax and have fun with it. Brush the crust with egg wash, press sliced almonds into the dough (toss them with a little extra egg wash first, so they actually stay), and finish with a generous sprinkle of turbinado sugar for crunch. The thyme is optional, but I love it here—something about that herby, floral note with the sweet strawberries feels very spring garden-to-table.

How to Serve This Strawberry Galette

Bake until the crust is golden and the strawberries are bubbling and jammy, about 25 minutes. Some juice will leak out onto the parchment—this is totally normal and actually looks beautiful. Then the hard part: you have to let it cool on a rack for a full hour before you cut into it so the filling can set. Serve it slightly warm or at room temperature, with a dollop of softly whipped cream. I’ve also had it for breakfast the next morning with coffee (highly recommend).

This is spring in dessert form—the kind of recipe that makes you remember why you love cooking in the first place. Simple ingredients, seasonal fruit, and something that looks so beautiful without trying too hard. Scroll on for the recipe, and drop a comment if you make this one!

Strawberry Cream Cheese Galette

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Camille Styles
• Total Time: 45 minutes
• Yield: 8

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Description

A rustic strawberry galette with a cream cheese filling and almond-studded crust is spring in dessert form. So simple, and a stunning centerpiece to any gathering.

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Ingredients

Units USM

• 1 frozen pie crust, defrosted in fridge overnight (or make homemade)
• 1/3 cup granulated sugar
• zest of 1 lemon
• 1 pound stemmed strawberries (about 5 cups), sliced
• 1 1/2 tablespoons cornstarch
• Small pinch of salt
• 1/2 cup whipped cream cheese, room temp
• 1 egg, beaten
• 1/4 cup sliced almonds
• 1 tablespoon turbinado sugar
• thyme for sprinkling (optional)

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Instructions

1. Let the pie crust come to room temperature on the counter for 30 minutes. Preheat oven to 400 degrees with the rack in center position.
2. Combine sliced strawberries with sugar, zest, salt, and cornstarch in a bowl.
3. On a sheet of parchment, roll out the dough to a 12-inch round, lightly flouring if needed. Transfer the parchment to a baking sheet.
4. If needed, microwave the cream cheese for 10 seconds to make it spreadable, then spread across the center of the pie crust, leaving a 2-inch border.
5. Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash.
6. Toss almonds with a little more egg wash, then press into the crust. Sprinkle with turbinado sugar and thyme (if using).
7. Bake until the crust is golden and the strawberries are bubbling, about 25 minutes. Don’t worry if some juices leak! Cool on a wire rack for an hour, then serve.

• Prep Time: 20
• Cook Time: 25
• Category: dessert

Keywords: strawberry galette

The post This Strawberry Cream Cheese Galette Is Spring in Dessert Form appeared first on Camille Styles.

When it comes to dessert, I maintain that the highest compliment is simple: it’s good and not too sweet. Of course, there’s a time and place for something rich and sugary. But for the everyday, I’m drawn to desserts that feel a little more balanced—just sweet enough to satisfy without tipping into overdone. This orange almond loaf cake is exactly that. It delivers on flavor and texture, but leans on healthy-ish ingredients that make it feel as good as it tastes.

It’s the kind of cake that works just as well with your morning coffee as it does as a late-night treat.

Ingredients for this Orange Almond Loaf Cake

Sweet potato. The secret ingredient. It adds moisture and structure without relying on butter, and its natural sweetness pairs perfectly with the almond and orange.

Olive oil. Use a good-quality one—it brings richness and a subtle depth of flavor.

Maple syrup. Just enough sweetness, with a little warmth.

Coconut sugar. Adds a deeper, more caramel-like note. Brown sugar works here, too.

Orange zest. This is where the brightness comes from. Don’t hold back.

Eggs. Three, to bind everything together and give the loaf structure.

Almond extract. A small detail that makes a big difference—it enhances the flavor and gives the cake that signature almond depth.

Almond flour. The base of the cake. It adds moisture and a tender crumb.

Oat flour. Just enough to help everything hold together.

Baking powder + baking soda. For lift.

Salt. Essential for balance.

Sliced almonds (optional). For a little texture on top.

Demerara sugar (optional). Adds a subtle crunch and a lightly caramelized finish.

Tips for the Best Orange Almond Loaf Cake

This cake comes together easily, but a few small details make all the difference.

• Rub the zest into the sugar. Before mixing your wet ingredients, use your fingers to press the orange zest into the coconut sugar. This releases the oils and brings out a deeper, more vibrant citrus flavor.
• Use room temperature ingredients. It helps everything combine smoothly and bake more evenly.
• Don’t overbake. Pull the loaf when a toothpick comes out just clean. Let it cool briefly in the pan, then transfer to a rack—this keeps the texture moist and prevents carryover baking.

Tips for Serving

This cake is just as good on its own, but a few simple additions can make it feel a little more special.

A generous swirl of whipped cream or full-fat vanilla yogurt adds richness, while a scoop of ice cream leans more dessert-forward. The orange flavor really shines here, so a spoonful of jam or fresh fruit works beautifully, especially with a drizzle of honey to finish.

Orange Almond Loaf Cake

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• Author: Suruchi Avasthi
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf

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Description

A citrusy orange almond loaf that hits that sweet spot and works any time of day.

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Ingredients

Units USM

• 1 cup cooked sweet potato, cooled
• 2/3 cup olive oil
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• zest of 1 orange
• 3 eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 1/2 cup almond flour
• 1 cup oat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• sliced almonds, raw sugar, and sesame seeds for topping

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Instructions

1. Preheat oven to 350 degrees F and line a loaf pan with parchment paper.
2. In a mixing bowl, add the sugar and orange zest, rub the zest into the sugar until fragrant. Add the sweet potato, olive oil, and maple syrup, and whisk together until smooth. Add the eggs one at a time, whisking until combined, then add the almond and vanilla extract.
3. Add all of the dry ingredients and fold together until batter comes together. Pour batter into loaf pan and top with sliced almonds, raw sugar, and sesame seeds. Bake in oven at 350 degrees F for 50 – 55 minutes until a toothpick comes out clean. Remove from oven and set aside to cool for 5 minutes in pan, then remove and finish cooling on a wire rack. 
4. Serve sliced, enjoy!

• Prep Time: 15
• Cook Time: 55

Keywords: almond, loaf

The post This Orange Almond Cake Is My Latest Excuse to Eat Dessert for Breakfast appeared first on Camille Styles.