Cannon Beach – February – April
Pensicola – Feb and March
Seaside – Jan/Feb/March 2018
Medford Rogue Valley Feb – March
Olympia – Jan/Feb 2018

Healthy Holiday Dessert Recipes

ginger tangerine tartHolidays are just around the corner and with people who are vegan, vegetarian, gluten-free or just trying to eat more healthfully, it can be hard to satisfy everyone at your holiday table. Below are three dessert recipes that incorporate tasty yet healthful ingredients.


Mary’s Ginger Tangerine Tart

This Ginger Tangerine Tart (pictured above) uses Mary’s Gone Crackers Ginger Snaps Cookies to make a flavorful pastry crust. While this recipe has multiple steps, it’s actually   quite easy and the tarts are delish.

Recipe courtesy Mary’s Gone Crackers


1 3/4 cups Mary’s Gone Crackers Ginger Snaps Cookies, crushed (or other Ginger Snaps cookies)

1/4 cup coconut palm sugar

1 Tbsp. coconut flour

1/2 tsp. salt

4 Tbsp. coconut oil, melted


1/4 cup cold water

1/2 cup sugar

3 Tbsp. tapioca starch

1/4 cup fresh tangerine juice

2 tsp. tangerine zest

Pinch of salt

Coconut Cream

1 chilled can of coconut milk (overnight in the fridge)

2-3 tsp. coconut palm sugar

1 vanilla bean, scraped



Preheat oven to 350 degrees F.

Blend ginger snap crumbs with sugar, coconut flour and salt.

Once incorporated, drizzle melted coconut oil in and stir to combine.

Press into mini tart pans or muffin tins.

Freeze for 10 minutes.

Bake for 10 minutes and set aside.


In a saucepan, whisk together water, sugar, tapioca starch, and salt until tapioca starch is dissolved.

Bring mixture to a boil over medium-high heat, stirring constantly.

When mixture thickens, reduce heat to low and cook for another minute, stirring constantly.

Pour mixture into a non-metallic bowl and add lemon juice and zest, mixing well.

Allow to cool and thicken at room temperature.

Coconut Cream

Open the chilled can of coconut milk very carefully to not shake or disturb the cream on top.

Scoop the firmer cream from the top and leave the clear liquid. You can save this if you want to, but it is not used in this recipe.
Whip with a hand mixer until stiff peaks form.

Final Assembly

Pop the tart shells out of their pan.

Add the curd filling the shell 2/3 full.

Top with the coconut cream.

Garnish with ginger snap crumbs, pomegranate seeds or raspberries.


ginger spiced tofu cupcakesGinger Spiced Tofu Cupcakes

The soft tofu used in this recipe makes these ginger spiced cupcakes moist and delicious.

Recipe courtesy House Foods America

Makes 12-14 cupcakes

½ pkg Tofu Soft, drained (the recipe makers suggest House Foods Premium or Organic Soft Tofu)

2 tsp. Vanilla Extract

⅓ c. Vegetable Oil

1¼ c. Vegan Sugar (available at stores like Whole Foods)

1 c. all-purpose flour

½ cup whole wheat flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

2 tsp. ground cinnamon

1 Tbsp. ground ginger

¼ tsp. ground clove

Preheat oven to 350F.

In a food processor, purée tofu, vanilla and oil until smooth.

Once combined, add dry ingredients and pulse a few times.

With a spatula, scrape sides and bottom of food processor. Pulse a few times more.

In a cupcake pan lined with wrappers, scoop in batter and bake for 20 min. or until done.

Once done, let cupcakes cool in pan. When they have cooled, top with desired frosting and serve.



white tofu trufflesWhite Chocolate Truffles with Dried Cranberries

Finish off the day with delicious White Chocolate Truffles with Dried Cranberries created by Nutivia, makers of coconut butter and other healthy products. The Extra Virgin Coconut Oil and Organic Coconut butter enhance the flavors—and up the nutritional value– in the truffle recipe.

Recipe created by Leslie Cerier and courtesy of Nutiva.

18 Truffles (6-9 Servings)

1 cup Cacao Butter (grated) (available at stores like Whole Foods and New Seasons)

2/3 cup coconut butter (they recommend Nutiva Organic Coconut Manna™)

½ cup Organic Extra Virgin Coconut Oil

2 tbsp Vanilla Extract

6 tbsp Maple Syrup

1 cup Dried Cranberries

Put all the ingredients except the cranberries in a food processor and blend until creamy. It will look and tastes like a butter cream cake frosting.

Transfer the coconut mixture to a mixing bowl and stir in the dried cranberries.

Refrigerate for about 15 minutes, or until it becomes a little more solid and you can shape them with your hands into balls. Other option is to spoon it into ice cube trays and freeze for about an hour or overnight.

Store in a quart jar in the refrigerator.

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.