The Mediterranean Diet has plenty to offer those with a sweet tooth who are keen to enjoy the health benefits of this olive oil–fuelled way of eating with their desserts too. By using ingredients such as fruit, nuts, yoghurt, oats, honey and extra virgin olive oil, you can create sweet treats that fit more comfortably within a heart-friendly, Mediterranean-style lifestyle. Here’s our healthy desserts hub to inspire you.
Key points at a glance
- These dessert ideas use Morocco Gold extra virgin olive oil instead of butter or other saturated fats where possible.
- They focus on simple Mediterranean ingredients such as fruit, nuts, yogurt, oats and honey.
- Using extra virgin olive oil can help support a more heart-friendly, Mediterranean-style diet.
- Most recipes are small, single-serve or mini portions to keep treats more balanced.
- Ideal when you want a sweet snack with healthier fats and fewer ultra-processed ingredients.
| Recipe | Main ingredients | Approx. effort | Health focus |
|---|---|---|---|
| Olive Oil Mug Brownie | Cocoa, flour, sugar, Morocco Gold extra virgin olive oil | About 5 minutes, microwave | Single-serve treat using olive oil instead of butter |
| Lemon–Olive Oil Yogurt Bowl | Greek yogurt, Morocco Gold extra virgin olive oil, honey, lemon zest | About 5 minutes, no cooking | Protein-rich dessert with healthy fats and optional nuts |
| Olive Oil Honey Snack Cake | Flour, sugar or honey, Morocco Gold extra virgin olive oil, milk | Microwave or bake | Simple cake using extra virgin olive oil for moisture |
| Warm Cinnamon Apples with Olive Oil | Apple, Morocco Gold extra virgin olive oil, brown sugar, cinnamon | Pan-cooked in minutes | Fruit-based dessert, great with yogurt |
| No Bake Energy Balls | Oats, nut butter, honey or maple syrup, seeds, mix-ins | No bake – chill and roll | Snack-style bites with fibre, nuts and unrefined sweeteners |
| Yoghurt and Honey Olive Oil Cake | Greek yogurt, olive oil, honey, thyme, lemon | Oven-baked cake | Mediterranean-style cake using olive oil instead of butter |
Easy-To-Make Mini-Desserts With Extra Virgin Olive Oil
Whether you choose to substitute saturated fats like butter for a healthier alternative such as extra virgin olive oil or simply make the most of seasonal fruits, there are lots of options in the Mediterranean Diet for those of us with a sweet tooth.
Olive Oil Mug Brownie
Ingredients
- 2 tbsp cocoa powder
- 2 tbsp sugar
- 2 tbsp flour
- Pinch salt
- 2 tbsp Morocco Gold extra virgin olive oil
- 2 tbsp water
- Drop vanilla (optional)
Instructions
- Mix dry ingredients in a mug
- Add olive oil + water; stir until smooth
- Microwave 45-70 sec (slightly undercooked = fudgier)
Lemon–Olive Oil Yogurt Bowl
Ingredients
- ½ cup Greek yogurt
- 1-2 tsp Morocco Gold extra virgin olive oil
- 1 tsp honey or sugar
- Zest of ½ lemon
- Pinch sea salt
- Crushed biscuits or nuts (optional)
Instructions
- Swirl everything together.
- Top with crunchy bits.
Olive Oil Honey Snack Cake
Ingredients
- ¼ cup flour
- 2 tbsp sugar or honey
- ¼ tsp baking powder
- 2 tbsp Morocco Gold extra virgin olive oil
- 2 tbsp milk (or water)
- Pinch cinnamon
- Tiny pinch salt
Instructions
- Mix all ingredients.
- Pour into a ramekin or 2 silicone cupcake moulds.
- Microwave 1-1½ minutes or bake at 180°C for ~10-12 minutes.
Warm Cinnamon Apples with Olive Oil
Ingredients
- 1 apple, diced
- 1-2 tsp Morocco Gold extra virgin olive oil
- 1 tbsp brown sugar
- Pinch cinnamon + salt
- Squeeze of lemon (optional)
Instructions
- Heat olive oil in a small pan.
- Add apples, sugar, and cinnamon.
- Cook 3-5 minutes until soft and glossy.
- Serve with yogurt or ice cream.
No Bake Energy Balls
Choosing healthy unsaturated fats and natural, unrefined sugars is a great way to please your sweet tooth and protect your health. We jumped on this inspiring article from Clean Plates which offers six winning Mediterranean Diet deserts to tempt the sweet tooth, including;
Ingredients
- 1 1/4 cups rolled oats you can also swap quick oats or a blend of half quick, half old fashioned
- 2 tablespoons “power mix-ins” chia seeds, flaxseeds, hemp seeds, or additional rolled oats
- 1/2 cup nut butter of choice
- 1/3 cup sticky liquid sweetener of choice honey or maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup mix-ins see below for flavor options
Instructions
- See the full recipe at Clean Plates for a variety of additional ingredients to add flavour to your energy balls. They all use healthy fats and unrefined sugars in your desserts.
- Place all of the ingredients in a large mixing bowl: oats, power mix-ins, nut butter, sweetener, vanilla extract, salt, mix-ins, and any other spices you’d like to add. Stir to combine. If the mixture seems too wet, add a bit more oats. If it’s too dry, add a bit more nut butter. It should resemble a somewhat sticky dough that holds together when lightly squeezed. Place the bowl in the refrigerator for 30 minutes to set (this will make the balls easier to roll later on).
- Remove the bowl from the refrigerator and portion the dough into balls of desired size. (I use a cookie scoop to make mine approximately 1 inch in diameter). Enjoy!
Yoghurt and Honey Olive Oil Cake
This blissful cake recipe (Yoghurt and Honey Olive Oil Cake) comes from TheKitchn.com and is a great way to try out baking with olive oil as a fat substitute.
Ingredients
- 1 cup whole or 2% plain Greek yogurt
- 2/3 cup olive oil, plus more for coating the pan
- 2/3 cup honey
- 1 tablespoon finely chopped fresh thyme leaves
- 1 teaspoon finely grated lemon zest
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Arrange a rack in the middle of the oven and heat to 325°F.
- Grease a 9-inch round cake pan or springform pan lightly with oil. Line the bottom with parchment paper and grease the paper if using a cake pan.
- Whisk together the yogurt, olive oil, honey, thyme, and lemon zest in a large bowl. Add the eggs, one at a time, whisking well after each addition. Add the flour, baking powder, baking soda, and salt. Stir with a rubber spatula until the batter is almost smooth with just a few small lumps, but do not overmix.
- Transfer the batter to the cake pan, and use a spatula to spread it out evenly. Bake until the top is lightly browned and a tester comes out clean, 40 to 45 minutes.
- Transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan. Run a knife around the pan to loosen. If using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back onto the rack or serving plate. Serve warm or at room temperature.
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