Looking for some easy no-bake Christmas dessert ideas? Try one of these 3 healthy recipes; Chocolate Pomegranate Drops, Cranberry Coconut Chocolate Bark, and No-Bake Mini Cheese Cakes.WANT TO SUPPORT CLEAN & DELICIOUS?✴︎SUBSCRIBE to my FREE newsletter: https://tinyurl.com/ya92orvk✳︎SUBSCRIBE to the channel and press the bell button to get notifications every time we post: https://tinyurl.com/CleanAndDeliciousFAVORITE FOODS + KITCHEN TOOLS:Glass Mixing Bowls: https://amzn.to/2qAsVypFine Mesh Strainer: https://amzn.to/2Qpc6oIPre-Cut Parchment Paper: https://amzn.to/2Qp6tXHSilicone Liner: https://amzn.to/2E7Aq8SRimmed Baking Sheet: https://amzn.to/2reE3Bh4-Cup Mini Food Processor: https://amzn.to/2QZXdJXMini Muffin Pan: https://amzn.to/2QRHOexFOLLOW CLEAN & DELICIOUS ON SOCIAL:Facebook: http://tinyurl.com/hjb6yk3Twitter: https://twitter.com/DaniSpiesInstagram: http://tinyurtorage Set: https://amzn.to/2Ltxi7PPinterest: https://www.pinterest.com/danispies/CHOCOLATE POMEGRANATE DROPS https://tinyurl.com/PomDrops6 oz dark Chocolate (at least 70% cocoa)1 cup pomegranate seeds Line a rimed baking sheet with a silpat mat or some parchment paper.Make sure that your pomegranate seeds are bone dry! Too much moisture will cause the chocolate to seize, so don’t skip this step.Create a double boiler and melt your chocolate (to see this technique demonstrated click here).Once the chocolate has melted 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 mat. Repeat until finished.Pop tray into the fridge for about one hour or until set. Store in an airtight container in the fridge for up to 3 days.Makes about 16 drops.Calories: 67; Total Fat: 4.8g; Saturated Fat: 2.6g; Cholesterol: 0mg; Carbohydrate: 7.5g; Dietary Fiber: 1.2g; Sugars: 5.3g; Protein: 1gCHOCOLATE CRANBERRY COCONUT BARK https://tinyurl.com/CranBark8 ounces dark chocolate2 ounces (1/4 cup) macadamia nuts3 tbsp dried cranberries2 tbsp shredded coconutCover a large rimmed baking sheet with either a silicone mat or a piece of parchment paper.Create a double boiler to melt your chocolate or melt chocolate in the microwave, checking and stirring every 30 seconds until it has melted.Add the macadamia nuts to the melted chocolate and stir until all the nuts are coated with the chocolate. Pour onto your rimmed baking sheet and spread around until even and about 1/4 inch thick.Sprinkle dried cranberries and shredded coconut over the top. Pop the tray in the fridge for at 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 pieces).Store in an airtight container in the fridge for up to two weeks. Enjoy!Calories: 159g; Total Fat: 13g Saturated Fat: 6.3g; Cholesterol: 0mg; Carbohydrate: 13.5g; Dietary Fiber: 2.1g; Sugars: 9.4g; Protein: 2.2gMINI NO-BAKE CHEESECAKE RECIPE24 medium strawberries6 graham cracker sheets (1 cup crumbs)3 tablespoon coconut oil8 ounce light cream cheese1/4 cup Greek yogurt1.5 tablespoons maple syrup1 teaspoon lemon juice1 teaspoon vanilla extractpinch saltCoat a 24-cup mini muffin tin with cooking spray, butter to coconut oil.Wash your strawberries and trim the leafy greens off of the top. Lay them out on a clean dish towel to dry while you work on the rest of the recipe.Place graham crackers into a food processor and pulse until they are a sand-like texture. Add in coconut oil and pulse again until well combined. Evenly divide the crumbs amongst all 24 cups and gently press down to pack them in. Pop in the freezer while you work on your filling.In a nice big bowl, combine cream cheese, Greek yogurt, maple syrup, lemon juice and vanilla extract. Use a hand mixer to combine all ingredients together.Grab the muffin tin from the freezer and evenly divide the cream cheese filling amongst all 24 muffin cups, spreading them over the top to even them out.Pop back in freezer for a minimum of 30 minutes. Gently pop out each mini cheese cake by sliding a butter knife or cheese knife on one side (they should pop right out).Top each mini cheesecake with a strawberry right before serving and enjoy!!NUTRIENTS PER SERVING: Calories 65 | Total Fat 3.8g | Saturated Fat 2.7g | Cholesterol 6mg | Sodium 61mg | Carbohydrate 6.4g | Dietary Fiber 0.4g | Sugars 3.5g | Protein 1.3gClean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is an easy way to support Clean & Delicious and we appreciate and are super grateful for your support!