64 Sweet & Clean Thanksgiving Desserts for a Healthy Celebration

Thanksgiving often ends with a spread of sweets that leave everyone loosening their belts, but it doesn’t have to be that way. By leaning on natural sweeteners, whole-grain flours, dairy-free swaps, and plenty of seasonal produce, you can put together a dessert table that tastes indulgent yet feels light. Each treat below keeps refined sugar, artificial additives, and processed shortcuts off the menu without sacrificing the flavors we crave this time of year. Pick a few—or many—and enjoy your pie, cookies, and cake with zero post-feast regrets.

Every recipe on this list relies on ingredients you’ll find at most supermarkets or health-food stores, so no one has to chase down specialty items the night before the holiday. Maple syrup, coconut sugar, almond flour, oats, and fresh fruit do most of the heavy lifting, proving that simpler really can be sweeter. From classic pumpkin pie made cleaner to new takes like chai-poached pears, there’s something here for every guest at the table. Grab your mixing bowls, preheat the oven, and let’s make Thanksgiving dessert the healthiest course of the meal.

1. Maple-Sweetened Pumpkin Pie

Traditional pumpkin pie gets a nutritious upgrade by swapping granulated sugar for pure maple syrup and using evaporated coconut milk in place of heavy cream. The filling stays silky while carrying a subtle caramel note that pairs beautifully with warming spices. Bake the pie in a whole-wheat pastry crust for extra fiber and a pleasant nutty taste. Serve chilled or at room temperature with a dollop of coconut whipped cream.

2. Almond Flour Apple Crisp

Thin-sliced Honeycrisp and Granny Smith apples bake beneath a crunchy topping made from almond flour, rolled oats, and coconut oil. Coconut sugar lends a toffee-like sweetness while cinnamon and nutmeg keep things cozy. Because the recipe is naturally gluten-free and dairy-free, it suits many dietary needs without special tweaks. Spoon it straight from the skillet while still warm so the juices mingle with the crumble in every bite.

3. Coconut Sugar Pecan Tartlets

These petite treats capture all the flavors of pecan pie but skip the corn syrup entirely. Coconut sugar and a splash of blackstrap molasses create depth and a gentle caramel note that complements the toasted nuts. Almond-flour crusts bake up crisp and buttery, making forks optional. Because they’re single-serve, portion control is built right in.

4. Greek Yogurt Cheesecake Bites

Swapping most of the cream cheese for thick Greek yogurt slashes fat while adding protein and tang. A simple oat-almond crust binds with a drizzle of honey, keeping refined sugar out of the picture. Bake the mixture in a square pan, then chill and cut into neat little bites. A berry topper adds color, antioxidants, and a pop of natural sweetness.

5. Date-Sweetened Chocolate Brownies

Medjool dates, soaked and blended, stand in for both sugar and part of the fat in these intensely chocolaty squares. Cocoa powder and melted dark chocolate combine for a deep flavor without excessive sweetness. Almond flour provides structure while keeping things grain-free. They bake up chewy on the edges and gooey in the center—everything a brownie should be.

6. Cranberry Orange Chia Parfaits

Overnight chia pudding made with unsweetened almond milk creates a creamy base rich in omega-3s. A quick stovetop cranberry sauce sweetened with maple syrup brings tart contrast and seasonal flair. Finish with bright orange zest and a sprinkle of toasted coconut for crunch. Assemble the parfaits in the morning, then chill until dessert time for stress-free plating.

7. Sweet Potato Pie Bars

Roasted sweet potatoes blend into a velvety filling that nestles atop a sturdy pecan-oat crust. Maple syrup and vanilla highlight the vegetable’s natural sugars, while a pinch of ginger adds warmth. Because the bars bake in a sheet pan, serving a crowd is simple—no fumbling with slices that crack. Chill them well so they cut cleanly and travel easily to potlucks.

8. Honey-Roasted Pears with Walnuts

Ripe Bosc or Anjou pears soften and caramelize in the oven when basted with floral honey and a squeeze of lemon. Chopped walnuts toast in the same pan, picking up fruity juices and extra crunch. Serve the pears warm with a spoonful of vanilla skyr or coconut yogurt to catch the syrupy sauce. It’s an elegant dessert that happens to be naturally gluten-free.

9. Paleo Pumpkin Bread

Almond flour, coconut flour, and plenty of pumpkin purée yield a tender loaf free of grains and dairy. Coconut oil keeps the crumb moist, while maple syrup or raw honey provides gentle sweetness. Stir in a handful of dark chocolate chips or chopped pecans if desired. Serve thick slices plain, or lightly toast them and add a smear of almond butter.

10. Cinnamon Spiced Baked Apples

Baking apples in their skins concentrates their juices and releases a comforting aroma that fills the kitchen. A small scoop of raisins, chopped nuts, and coconut sugar nests inside each cored apple before they go into the oven. As they bake, the filling turns syrupy and seeps into the tender fruit. Serve warm with a splash of cold almond milk for contrast.

11. Oatmeal Cranberry Cookies

Old-fashioned oats and white whole-wheat flour give these cookies hearty texture, while coconut sugar lends a hint of caramel flavor. Dried cranberries add tart pops of color and antioxidants. A modest amount of coconut oil stands in for butter, keeping saturated fat low without sacrificing chew. Bake just until the edges brown to maintain a soft center.

12. Pumpkin Pie Energy Balls

Medjool dates, almonds, and pumpkin purée blitz together in a food processor to form a dough sweetened entirely by fruit. Rolled oats add body, while a blend of cinnamon, nutmeg, and cloves delivers classic pie flavor. Roll the mixture into bite-size balls and chill until firm. They store well for up to a week, making them a convenient grab-and-go holiday treat.

13. Almond Butter Chocolate Fudge

Coconut oil, unsweetened cocoa powder, and pure maple syrup melt into a silky base that sets quickly in the fridge. Creamy almond butter swirled through the mixture provides protein and a nutty counterpoint to the chocolate. Because the recipe is no-bake, it frees up oven space on a busy holiday. Cut the chilled slab into small squares—the flavor is rich enough that a bite or two satisfies.

14. No-Bake Pecan Pie Cups

Press a mix of almond flour and coconut oil into the bottoms of small glasses to form a “crust.” Blend soaked Medjool dates with a splash of almond milk and vanilla to create a sticky caramel filling. Top with plenty of chopped toasted pecans for crunch and depth. Chill until firm, then hand guests a spoon for individual servings.

15. Dark Chocolate Dipped Figs

Sweet dried figs pair effortlessly with rich dark chocolate, creating a quick dessert that feels elegant. Melt chocolate with a teaspoon of coconut oil for smooth dipping, then allow the figs to set on parchment. A pinch of flaky sea salt sharpens the flavors and keeps the sweetness in check. They store well for several days in an airtight container.

16. Gluten-Free Pumpkin Roll

A light sponge made from oat and almond flours bakes quickly and rolls while warm without cracking. The filling blends Greek yogurt, light cream cheese, and a touch of honey for tang and sweetness. Chill the rolled cake until firm so slices cut cleanly, displaying perfect orange-and-white spirals. It’s show-stopping yet surprisingly simple.

17. Vegan Apple Cider Donut Holes

These bite-size treats bake, rather than fry, in a mini muffin pan, keeping calories and mess down. Apple cider reduces on the stove to concentrate flavor, then mixes into the batter along with unsweetened applesauce. After baking, roll the warm donut holes in coconut sugar spiked with cinnamon for an authentic finish. They disappear quickly, so consider a double batch.

18. Cashew Cream Berry Tart

Raw cashews soaked overnight blend into a luscious cream sweetened with maple syrup and brightened with lemon juice. A press-in crust made from almonds and dates sets in the freezer, eliminating the need for baking. Arrange fresh raspberries, blueberries, and blackberries on top for antioxidant power and a jewel-like appearance. Slice while chilled for neat pieces.

19. Quinoa Chocolate Chip Cookies

Cooked quinoa lends moisture and a pleasant bite, making these cookies surprisingly satisfying. Coconut sugar sweetens the dough, while almond butter helps bind everything together and delivers healthy fats. Dark chocolate chips melt into gooey pockets without pushing sugar too high. Bake until edges are crisp but centers stay soft.

20. Chai Spice Poached Pears

Whole pears simmer gently in brewed chai tea infused with extra cinnamon, cardamom, and a spoonful of honey. The fruit absorbs the aromatics, turning tender and lightly caramel-colored. Reduce the cooking liquid to a thin syrup and spoon it over the pears for serving. It’s a low-sugar dessert that feels restaurant-worthy with minimal effort.

21. Pumpkin Spice Nice Cream

Frozen banana slices blitz with pumpkin purée, almond milk, and warm spices to create a soft-serve style treat in minutes. Because the sweetness comes entirely from fruit, there’s no need for added sugar. A quick freeze firms the texture if you prefer scoopable ice cream. Top each serving with toasted pepitas for a salty crunch.

22. Mini Sweet Potato Soufflés

Whipped egg whites lighten puréed sweet potato, turning it into airy spoonfuls that still taste rich. A drizzle of maple syrup and a hint of orange zest brighten the earthy base. Because they rise quickly and deflate just as fast, bring them straight from oven to table for a dramatic reveal. Guests will love cracking through the delicate tops.

23. Almond Joy Stuffed Dates

These three-bite treats channel the classic candy bar using nothing but whole-food ingredients. Each pitted date houses unsweetened coconut and a roasted almond, then takes a quick bath in melted dark chocolate. Refrigerate until the chocolate sets to keep fingers clean. They taste decadent yet offer fiber, healthy fats, and antioxidants.

24. Cranberry Pistachio Dark Chocolate Bark

Tempering isn’t required for this fuss-free bark—simply melt chocolate, spread thinly, and sprinkle generously with tart cranberries and crunchy pistachios. The jewel colors make it festive enough for the holiday table. Once set, snap into irregular pieces for a rustic presentation. Store in a cool place so the chocolate stays snappy.

25. Pumpkin Oatmeal Chocolate Chip Bars

Pumpkin purée keeps these snack bars moist while rolled oats provide hearty texture. Coconut sugar adds subtle sweetness that balances semisweet chocolate chips. Bake until just set so the bars stay tender rather than cakey. They pack well for a post-dinner walk or next-day leftovers.

26. Maple Candied Pecans

Pecans toast in a hot skillet before being showered with pure maple syrup, cinnamon, and a pinch of sea salt. The syrup bubbles and thickens, forming a crisp shell as the nuts cool. Scatter them over salads, oatmeal, or eat them by the handful. They also make an excellent hostess gift packaged in glass jars.

27. Coconut Cream Fruit Salad

Chill a can of full-fat coconut milk, then whip the solid cream with a touch of honey and vanilla until light and airy. Fold in chopped seasonal fruits like clementines, pears, and pomegranate for color and vitamins. Toasted coconut flakes sprinkled on top add crunch and tropical aroma. It’s quick, dairy-free, and naturally sweet.

28. Zucchini Brownies with Almond Butter Swirl

Finely grated zucchini melts into the batter, adding moisture and sneaking in veggies without altering flavor. Almond butter swirled on top browns lightly in the oven, lending nutty richness. Use coconut sugar and a modest amount of dark chocolate chips to keep sweetness in check. Cool completely before slicing so the texture sets.

29. Spiced Caramelized Bananas

Ripe bananas sauté quickly in coconut oil and a drizzle of maple syrup until edges brown and sugars concentrate. A dusting of cinnamon and a splash of vanilla round out the flavors. Serve the warm fruit over Greek yogurt or nice cream for a speedy, comforting finale. The entire dish takes under ten minutes from start to finish.

30. Pumpkin Spice Chia Pudding

Mix pumpkin purée, almond milk, chia seeds, and maple syrup, then let the mixture thicken in the fridge for at least four hours. Pumpkin pie spice infuses every bite with holiday warmth. The pudding sets into a spoonable texture loaded with fiber and omega-3s. Garnish with toasted pepitas for color and crunch.

31. Apple Cinnamon Protein Muffins

Oat flour and a scoop of vanilla protein powder give these muffins staying power without white flour. Diced apple keeps the crumb moist, while cinnamon and nutmeg reinforce fall flavors. Sweeten gently with honey to let the fruit shine. Enjoy them warm with a pat of almond butter in place of cupcakes.

32. Hazelnut Flour Chocolate Torte

Ground hazelnuts replace traditional flour, producing a naturally gluten-free torte that’s rich yet not overly sweet. A small amount of coconut sugar and high-quality dark chocolate supply deep flavor. The cake bakes quickly and cools to a truffle-like consistency. Serve slivers with espresso or herbal tea to finish the meal.

33. Baked Pumpkin Donuts (Gluten-Free)

Oat and almond flours combine with pumpkin purée to create tender, baked donuts that rival any fried version. A dip in coconut sugar mixed with cinnamon gives them a classic finish. Because they bake in a molded pan, they’re uniform and easy to glaze. Kids and adults alike grab them as soon as they hit the cooling rack.

34. Tahini Swirl Brownies

Nutty tahini blends with maple syrup to form a creamy swirl that cuts through the intensity of dark chocolate batter. Using almond flour keeps the crumb moist and grain-free. Bake until a toothpick comes out with a few moist crumbs for perfect fudginess. Allow the pan to cool before slicing so the swirls stay defined.

35. Cranberry Apple Crumble Bars

Fresh cranberries and diced apples simmer with orange juice and honey to create a jewel-toned filling. A single oat-almond mixture doubles as both crust and crumble, streamlining prep. Once baked, the bars develop crisp edges and a tender center bursting with fruit. Cool completely before cutting to prevent the filling from seeping out.

36. Sweet Potato Chocolate Mousse

Blended roasted sweet potato, cocoa powder, and a splash of almond milk transform into a surprisingly decadent mousse. Maple syrup provides sweetness while vanilla extract enhances the chocolate notes. Chill for at least an hour to thicken and develop flavor. Spoon into small ramekins and garnish with cacao nibs for crunch.

37. Almond Flour Snickerdoodle Cookies

Almond flour keeps these cookies tender and naturally gluten-free, while cream of tartar delivers the classic tang. A quick roll in coconut sugar and cinnamon creates the iconic crust without refined sugar. Bake just until edges are set for a chewy interior. Cool on the tray so they firm up without becoming dry.

38. Caramelized Maple Pumpkin Seeds

Leftover pumpkin seeds from carving or cooking find new life tossed in maple syrup, cinnamon, and a pinch of cayenne. Roast until crisp and fragrant, stirring occasionally for even coating. The seeds cool into crunchy clusters perfect for snacking or sprinkling over other desserts. Store in an airtight jar to keep them fresh.

39. Blueberry Lemon Greek Yogurt Bars

Thick Greek yogurt, eggs, and a touch of honey bake into a cheesecake-style filling that’s lighter than traditional versions. A simple almond and oat crust provides a sturdy base with pleasant crunch. Blueberries burst during baking, marrying with bright lemon zest for a refreshing finish. Chill thoroughly before slicing for clean edges.

40. Pumpkin Cheesecake Dip

Blend pumpkin purée, light cream cheese, Greek yogurt, and maple syrup until velvety. A generous dash of pumpkin pie spice makes each bite taste like cheesecake filling minus the crust. Serve with apple slices, pear wedges, or seed crackers for dipping. It keeps well in the fridge, so you can prepare it a day ahead.

41. Rustic Pear Galette (Whole-Wheat Crust)

A half-whole-wheat crust lends nuttiness and fiber while staying flaky thanks to cold coconut oil. Thin pear slices arrange easily in the center, sweetened lightly with honey and vanilla. Folding the edges over the fruit creates a relaxed, country look that forgives imperfections. Bake until the crust browns and the pears caramelize slightly.

42. Chocolate Avocado Truffles

Mashed ripe avocado blends with melted dark chocolate to form a silky ganache rich in healthy fats. A small splash of maple syrup balances the cocoa’s bitterness without overwhelming sweetness. Chill the mixture, then scoop and roll in cocoa, finely chopped nuts, or unsweetened coconut. They’re indulgent yet nutrient-dense.

43. Matcha Coconut Macaroons

Unsweetened shredded coconut binds with egg whites, honey, and ceremonial-grade matcha for a vibrant twist on the classic macaroon. The green tea adds earthy flavor and antioxidants while coloring the cookies naturally. Bake until the exteriors crisp and the insides stay tender. Cool completely before transferring to a tin so they don’t crumble.

44. Apple Pie Chia Seed Pudding

Blend almond milk with dates, cinnamon, and vanilla for a naturally sweet base, then stir in chia seeds to thicken. Meanwhile, cook diced apples in a skillet with coconut oil and nutmeg until tender and syrupy. Layer the cooled apples over the set pudding for a dessert reminiscent of pie filling. Store leftovers in the fridge for next-day snacking.

45. Sweet Potato Blondies

Mashed sweet potato lends moisture and subtle sweetness while reducing the need for oil. Almond flour and oat flour create a tender crumb that holds together without gluten. A handful of chopped nuts or white chocolate chips adds textural contrast. Bake until edges are firm and center is just set for fudgy results.

46. Pumpkin Spice Latte Popsicles

Blend chilled coffee, pumpkin purée, coconut milk, and maple syrup with a pinch of pumpkin pie spice. Pour the mixture into molds and freeze until solid for a cool, caffeinated treat. The pops deliver latte flavor without the sugary syrups often found in coffeehouse versions. Run molds under warm water briefly for easy release.

47. Vegan Chocolate Silk Pie

Silken tofu, melted dark chocolate, and a splash of vanilla blend into a satin-textured filling that sets in the fridge. A no-bake almond-date crust saves oven space and keeps the recipe raw. Garnish with fresh berries for color and tartness. Even dairy lovers won’t guess this pie is entirely plant-based.

48. Cinnamon Date Rolls

Process Medjool dates with walnuts and a touch of orange zest into a pliable paste. Roll the mixture out between sheets of parchment, sprinkle with more chopped nuts, then roll up tightly like a jelly roll. Slice into bite-size rounds and coat the sticky edges with cinnamon. The candies travel well and keep for weeks.

49. Gingerbread Energy Bites

Oats, almond butter, and blackstrap molasses combine for chewy bites that channel gingerbread flavor without refined sugar. Ground ginger, cloves, and cinnamon bring holiday warmth. Roll the dough into balls and refrigerate to set. Pack them in lunchboxes or serve alongside coffee for a spicy pick-me-up.

50. Apple Cranberry Oat Crisp

Sliced apples and fresh cranberries cook down with orange juice and honey, offering sweet-tart contrast under a crunchy oat topping. Almond flour replaces some of the butter usually found in crisps, along with a bit of coconut oil. Bake until the fruit is tender and the topping deeply golden. It’s particularly good reheated for breakfast the next morning.

51. Roasted Grapes with Honey and Thyme

High heat concentrates grape sugars, bursting the skins and creating a syrupy juice. A drizzle of honey and a few thyme leaves add floral nuance. Serve the warm grapes over Greek yogurt or angel-food-style almond cake. The simple preparation belies its sophisticated flavor profile.

52. Dark Chocolate Almond Clusters

Roasted almonds coat in melted dark chocolate thinned with a touch of coconut oil for sheen. Spoon small piles onto parchment and chill until firm, then sprinkle lightly with flaky salt. Portion control is easy because the recipe forms individual clusters. They keep well in the fridge for up to two weeks.

53. Pumpkin Spice Rice Pudding

Brown rice simmers slowly in almond milk until plump and tender, absorbing pumpkin purée and maple syrup along the way. Pumpkin pie spice perfumes the mixture, delivering cozy flavor in each spoonful. Serve warm for comfort or chilled for a lighter finish. A few toasted pecans on top provide welcome crunch.

54. Carrot Cake Protein Bites

Finely grated carrot combines with oat flour, vanilla protein powder, and dates to form a dough that tastes remarkably like cake batter. Roll into balls, then chill so flavors meld and texture firms. A quick drizzle of melted coconut butter mimics cream-cheese frosting without dairy. They satisfy sweet cravings and post-workout hunger alike.

55. Maple Walnut Banana Nice Cream

Frozen bananas puree into soft-serve consistency, acting as a blank canvas for robust maple syrup and toasted walnuts. A dash of cinnamon complements the naturally sweet base. Serve immediately for a soft texture or freeze briefly for scoopable firmness. It’s a nostalgic sundae minus dairy or refined sugar.

56. Spiced Apple Cider Gummies

Reduced apple cider intensifies flavor while gelatin sets the liquid into chewy bites reminiscent of store-bought fruit snacks. Cinnamon, clove, and ginger add depth without artificial colors or flavors. Pour the mixture into a silicone mold, then chill until firm before popping out. Kids and adults alike love these finger-friendly treats.

57. Grain-Free Pecan Sandies

Almond and coconut flours produce a tender crumb that still offers the classic sandy texture of the original cookie. Finely chopped toasted pecans run through every bite for buttery flavor. Coconut sugar sweetens gently, allowing the nuts to shine. Cool completely to achieve the hallmark crispness.

58. Chocolate Covered Pumpkin Seed Brittle

Pumpkin seeds and a touch of sesame seeds toast in the oven, then coat with a quick coconut sugar caramel on the stovetop. Spread the mixture thinly, cool, and crack into pieces. Dunk one end in melted dark chocolate for a sweet-savory contrast. The brittle keeps its snap for weeks if stored in a cool, dry place.

59. Coconut Flour Chocolate Chip Skillet Cookie

Coconut flour drinks up moisture, so a generous amount of almond milk and coconut oil ensure this skillet cookie stays soft. Coconut sugar and dark chocolate chips provide balanced sweetness and richness. Bake just until the edges set for an irresistible molten center. Serve warm, family-style, with spoons straight from the pan.

60. Sweet Potato Cinnamon Rolls (GF)

Mashed sweet potato blends into a gluten-free dough of oat and tapioca flours, lending color and natural sweetness. Coconut sugar and cinnamon swirl through the rolls, caramelizing in the oven. After baking, a quick cashew cream glaze melts into each spiral. They rise beautifully without yeast, saving valuable prep time.

61. Pumpkin Cranberry Scones

Whole-wheat pastry flour lightens the texture while maintaining fiber, and cold coconut oil ensures flaky layers. Pumpkin purée keeps the scones moist, unlocking a vibrant orange hue. Dried cranberries lend tart pops that balance the lightly sweet dough. Enjoy warm with a swipe of almond butter instead of clotted cream.

62. Berry Beet Sorbet

Roasted beet purée blends seamlessly with frozen mixed berries and a squeeze of lemon juice for brightness. Maple syrup smooths out any earthy undertones while keeping the recipe refined-sugar-free. Churn in an ice-cream maker or simply freeze and stir periodically for a granita-style texture. The color alone makes this a showstopper.

63. Almond Butter Pumpkin Cups

Melt dark chocolate and coat mini muffin liners to form shells, then chill until firm. Blend pumpkin purée with almond butter, maple syrup, and pumpkin pie spice for a luscious filling. Spoon the mixture into each shell and top with more chocolate to seal. Let them set completely before peeling away the liners.

64. Pear Cranberry Almond Crumble

Sweet pears balance tart cranberries, while orange zest brightens the fruit base. An almond flour and sliced almond topping crisps in the oven, offering nutty crunch without gluten. Maple syrup ties the flavors together and creates a light syrup as the crumble bakes. Serve warm with a splash of cold almond milk or coconut yogurt.