Looking for some easy no-bake Christmas dessert sentiments? Try one of the following options 3 health recipes; Chocolate Pomegranate Drops, Cranberry Coconut Chocolate Bark, and No-Bake Mini Cheese Cakes.

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CHOCOLATE POMEGRANATE DROPS https :// tinyurl.com/ PomDrops
6 oz dark Chocolate( at the least 70% chocolate)
1 cup pomegranate seeds

Line a rimed baking expanse with a silpat mat or some parchment paper.
Make sure that your pomegranate seeds are bone dry! Too much sweat will cause the chocolate to clutch, so don’t skip this step.

Established a double saucepan and melt your chocolate( to see this procedure supported click here ).

Once the chocolate has softened toss in your pomegranate seeds and gently toss until all the seeds are coated with the chocolate.

Scoop about a tablespoon of your oooey-gooey chocolate coated seeds into little puddles on the silicone matted. Repeat until finished.

Pop tray into the fridge for about one hour or until placed. Accumulate in an airtight receptacle in the refrigerator for up to 3 days.

Start about 16 drops.
Calories: 67; Total Fat: 4.8 g; Saturated Fat: 2.6 g; Cholesterol: 0mg; Carbohydrate: 7.5 g; Dietary Fiber: 1.2 g; Sugars: 5.3 g; Protein: 1g

CHOCOLATE CRANBERRY COCONUT BARK https :// tinyurl.com/ CranBark
8 ounces dark chocolate
2 ounces( 1/4 cup) macadamia nuts
3 tbsp bone-dry cranberries
2 tbsp shredded coconut

Cover a large rimmed baking sheet with either a silicone matted or a piece of parchment paper.

Formed a double boiler to soften your chocolate or soften chocolate in the microwave, checking and arousing every 30 seconds “until youve” melted.

Computed the macadamia nuts to the softened chocolate and conjure until all the seeds are coated with the chocolate. Pour onto your rimmed baking expanse and spread around until even and about 1/4 inch thick.

Sprinkle dehydrated cranberries and shredded coconut over the top. Pop the tray in the fridge for at the least 1 hour or until the chocolate is set.

Gently pull the chocolate bark off of the silicone or parchment and break into pieces( I aim for 10 sections ).

Store in an airtight receptacle in the refrigerator for up to two weeks. Enjoy!

Calories: 159 g; Total Fat: 13 g Saturated Fat: 6.3 g; Cholesterol: 0mg; Carbohydrate: 13.5 g; Dietary Fiber: 2.1 g; Sugars: 9.4 g; Protein: 2.2 g

24 medium strawberries
6 graham cracker expanses( 1 cup morsel)
3 tablespoon coconut oil
8 ounce flame cream cheese
1/4 goblet Greek yogurt
1.5 tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla extract
pinch salt

Coat a 24 -cup mini muffin tin with cooking spray, butter to coconut oil.

Wash your strawberries and decorate the leafy greens off of the top. Lay them out on a clean-living dish towel to dry while you work on the rest of the recipe.

Place graham crackers into a food processor and heartbeat until they are a sand-like quality. Add in coconut petroleum and pulsing again until well combined.

Evenly divide the crumbs amongst all 24 beakers and gently press down to compres them in. Pop in the freezer while you work on your filling.

In a neat large-hearted container, blend cream cheese, Greek yogurt, maple syrup, lemon liquor and vanilla extract. Use a hand mixer to combine all ingredients together.

Grab the muffin tin from the freezer and evenly fraction the cream cheese replenishing amongst all 24 muffin goblets, spreading them over the top to even them out.

Pop back in freezer for a minimum of 30 times. Gently pop out each mini cheese patty by sliding a butter pierce or cheese knives on one side( the work requires popping freedom out ).

Top each mini cheesecake with a strawberry right before acting and experience !!

NUTRIENTS PER Provide: Calories 65 | Total Fat 3.8 g | Saturated Fat 2.7 g | Cholesterol 6mg | Sodium 61 mg | Carbohydrate 6.4 g | Dietary Fiber 0.4 g | Sugars 3.5 g | Protein 1.3 g

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