Thanksgiving Dessert Alternatives – Amla Green


Finding Thanksgiving dessert alternatives might feel like a daunting task. Many of the desserts that are synonymous with Thanksgiving are packed with refined sugar and filled with ingredients that aren’t beneficial when attempting to meet health goals.

Many people will choose to simply avoid the dessert table altogether and miss out on the sweets at the end of the meal. While that is one option, it’s not the one you have to choose. Check out these fantastic Thanksgiving dessert alternatives for your dinner table. If you're looking for some savory recipes, head to this article for four salad recipes you will love to eat, and three simple meals that you can make for yourself or bring to a party.

Can’t Miss Thanksgiving Dessert Alternatives

Bake Something to Bring

Are you going to a family member’s home for Thanksgiving dinner? Don’t let them dictate the entire menu. Instead, plan to bake something delicious to bring along.

This is a great time to let your favorite plant-based dessert recipe shine. Even better, it gives you full control over what you are eating for dessert. We recommend this apple blueberry oat bake!

Apple Blueberry Oat Bake


  • 1/4 cup steel-cut oats
  • 1 1/2 cups oat milk or your favorite non-dairy beverage
  • 1/2 cup water
  • 1 tsp vanilla extract
  • 4 medium apples of any kind, chopped
  • 1 1/4 cups blueberries fresh, or frozen
  • 3 cups baby spinach chopped
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp ground flaxseed
  • 1 scoop of Amla Green


  1. Preheat the oven to Bake at 350°F.
  2. In a baking dish or casserole dish combine the oats, oat milk, Amla Green, water, and vanilla extract.
  3. Set aside and let soak while preparing the other ingredients.
  4. Once prepared add the apples, blueberries, and spinach to the soaked oats and mix.
  5. Sprinkle the cinnamon, nutmeg, flaxseed, and mix in.
  6. Bake for 45 minutes.
  7. Serve fresh from the oven and enjoy with a cup of hot Amla Green tea!

Bring Along Small Sweets

Sometimes baking a full dessert won’t work. Not everyone may have the desire to eat the plant-based option you provide. This is when it can be beneficial to only pack what you will enjoy.

Picking a few small sweets to bring along can let you eat with everyone without feeling left out. Make sure to bring a few extra in case someone is interested in trying what you have. We recommend these plant-based cookies.

Plant-Based Cookies


  • 1 cup bananas
  • 1/4 cup medjool dates
  • 1 tbsp ground flaxseed
  • 1 tsp cinnamon
  • 1 1/2 cups rolled oats
  • 1 scoop of Amla Green


  1. Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a food processor or large mixing bowl, combine the chopped bananas, pitted (and softened) dates, ground flaxseed, Amla Green, and cinnamon. Blend or stir until the mixture is smooth and wet.
  3. If using a food processor, transfer the mixture to a mixing bowl. Add the rolled oats to the wet ingredients, and stir until they’re thoroughly mixed.
  4. Divide the batter into 8 equal portions, and place them on your prepared baking sheet, evenly spaced. Each portion will be roughly 2 heaping tablespoons.
  5. The cookies will not change shape in the oven, so flatten them out and gently shape them into cookies before baking.
  6. Bake for about 12 minutes, or until the cookies’ edges begin to brown slightly.
  7. Remove the pan from the oven and allow it to cool for 10 minutes.
  8. Transfer the slightly cooled cookies to a wire rack to cool completely.

Add Color to Thanksgiving Desserts

So often Thanksgiving desserts are all about the same. It’s all fall-themed and typically not packed with a lot of colors. This is your chance to add some color to the Thanksgiving dessert table.

Pick recipes that are filled with fresh fruit for a fun twist on a Thanksgiving tradition. Even better, you can make sweet treats that everyone will enjoy and that you can feel good about. We recommend this creamy chia seed pudding!

Creamy Chia Seed Pudding


  • 3/4 cup almond milk
  • 1 tbsp white chia seeds
  • 1 tbsp black chia seeds
  • 1/2 cup raspberries
  • 1 cup banana
  • 1/4 cup blueberries
  • 1 tsp vanilla extract
  • 1-2 tbsp pomegranate seeds
  • 1 scoop of Amla Green

Directions by Layer:

Bottom Layer:

 - ¼ cup almond milk 1 tbsp white chia seeds ½ cup raspberries, if using frozen thaw slightly first

Middle Layer:

 - ¼ cup almond milk, 1 scoop Amla Green, ½ cup banana, frozen ¼ cup blueberries, frozen

Top Layer:

 - ¼ cup almond milk 1 tbsp black chia seeds ½ cup banana 1 tsp vanilla extract with no alcohol

Garnish: with ¼ cup pomegranate seeds (optional)


  1. For the bottom layer: Add milk and raspberries to a blender and blend until smooth. Fold in the white chia seeds. Place this mixture into the bottom of a clear glass jar or dish. Put into the refrigerator to set overnight.
  2. For the top layer: in a clean blender container place the almond milk, banana and vanilla extract. Blend until the banana is mixed in and put in a separate bowl. Fold in the black chia seeds. Let it set in the refrigerator overnight.
  3. To assemble the middle layer, blend the almond milk, banana, and blueberry together until thick and creamy. Pour on top of the bottom layer in a large glass.
  4. Stir the top layer and pour on top of the middle fruit layer to complete the layering.
  5. Top the pudding with pomegranate seeds.


Be sure to keep the chia seeds whole for this recipe! Blending them will make the dish bitter.

Change Up the Tradition!

Traditionally desserts like pumpkin pie are topped with ice cream. While this may sound like a tempting dessert, it might not help you to achieve your health goals.

This is the year for you to change up your routines and try out some new traditions. Adding in a plant-based dessert that you love can be a great way to start a new tradition. We recommend this mint chocolate chip “nice” cream recipe!

Mint Chocolate Chip “Nice” Cream


  • 6 ripe, spotted bananas
  • 1 tsp spirulina powder
  • 1-2 tbsp fresh mint leaves (or 1 drop peppermint extract)
  • 2 tbsp raw cacao nibs
  • 1 scoop Amla Green


  1. Peel bananas and slice them into a few chunks. Freeze on a baking sheet lined with parchment paper overnight (if doing this step ahead of time, once frozen, transfer to a Tupperware container for long-term storage).
  2. Place frozen bananas in a food processor or high-speed blender. *Important: Allow thawing for a few minutes before blending so that the appliance will not overheat or the blades become dull.
  3. Add a scoop of Amla Green powder.
  4. Once blended smoothly, add spirulina powder until the desired hue of green is achieved.
  5. Add mint leaves or peppermint extract to taste.
  6. Transfer your serving to a bowl, top with cacao nibs, and enjoy!