Oh, to be a kid again. Was there anything better than dashing out the door the second the ice cream truck jingle rang out, desperate for a creamsicle or push-pop?
Maybe not. And while those carefree afternoons might be in the past, indulging in a little nostalgic day-dreaming never hurt anybody. Making a grown-up version of a favorite childhood dessert can take you right back—and it’s totally possible to do it without overdosing on sugar. Just opt for one of these nine healthified versions of classic sweets.
Cover finely chopped raw almonds (which take the place of cookies here) with date caramel and dark chocolate, and you’ve got a Paleo-friendly treat that beats the original any day.
A flour-free way to get your cookie fix! Light and chewy, these are perfect after dinner.
A giant chocolate chip cookie is a guaranteed crowd-pleaser. Ours is made with sprouted white wheat flour instead of regular all-purpose, which adds some extra nutrients and makes it easier for sensitive stomachs to digest.
There’s two big reasons those traditional thumbprint cookies taste so good: butter and sugar. Good news, though—this version made from almonds and oats and filled with a chia-berry jam tastes just as good.
These popcorn balls look massive, but because they’re made of light and airy popcorn, they’re actually surprisingly low in calories. Honey and almond butter add sweetness—no high-fructose corn syrup here!
Full of a raw honey– and coconut oil–based caramel and covered in dark chocolate, our Paleo-friendly scotcheroos are decadent, yet made without refined sugar or marshmallow fluff.
Intensely chocolatey gluten-free brownie bites give store-bought versions a run for their money—and they’re full of good-for-you flaxseeds, nuts, and raw cacao powder to boot.
Making dairy-free ice cream takes a little bit of time, but the results are well worth it. Top it off with a raw caramel sauce made from naturally sweet dates (see also the Twix recipe above) for the dreamiest sundae.
Brown rice gives this pudding extra texture and fiber, and almond milk lightens up the whole recipe without compromising taste. One bite, and you’ll be wondering why mom never made you this variation growing up.
Photo credit: Paul Delmont