Coconut Clusters

Coconut Clusters


Ingredients


  • 1 1/2 cups organic coconut flakes
  • 3/4 cup organic pumpkin seeds
  • 1/4 cup organic chia seeds
  • 1/4 cup PLUS 2 tablespoons real, organic maple syrup


Instructions: 


  1. pre-heat oven to 350
  2. line a baking sheet with parchment paper
  3. place all ingredients into a mixing bowl and combine well
  4. using two teaspoons drop by clusters onto a baking sheet and squeeze the ingredients together
  5. bake for 12 to 15 minutes – until the coconut just begins to turn golden
  6. remove from oven – if liquid from sweetener spreads out onto baking sheet gently push it back toward the cluster using a spatula – this is what holds the cluster together once cooled
  7. allow to  cool for at least 40 minutes
  8. carefully remove them from the baking sheet and enjoy!


(From: simpleandsavory.com)

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When you want something a bit sweet and salty at the same time. These clusters are    easy and so yummy!

Healthy No Bake Cookies

Healthy No Bake Cookies

Ingredients


  • 1/2 cup melted coconut oil*
  • 1/2 cup natural creamy peanut butter (or almond butter)
  • 1/2 cup coconut sugar (or stevia, to taste)
  • 1/4 cup cocoa power
  • 1/4 cup unsweetened vanilla almond milk
  • pinch of sea salt
  • 1 teaspoon pure vanilla extract
  • 3 cups instant oats


Instructions


  1. Add melted coconut oil and peanut butter in a large bowl and stir until combined.
  2. Add coconut sugar, cocoa powder, almond milk, sea salt, vanilla and oats into the bowl and stir until combined.
  3. Drop the dough by the spoonfuls on a baking sheet lined parchment paper.
  4. Place baking sheet in fridge until cookies are set, then serve. Store any leftover cookies in an airtight container in the fridge.


(From: eatingbirdfood.com)

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Whenever you need a quick dessert these are a go to.  Having these ingredients on hand means you can whip these up any time. 

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No Bake Brownie Truffles

Ingredients

  • 1/4 cup (28 g) coconut flour
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1/2 cup (40 g) chocolate protein powder
  • 3 Tbsp (60 g) brown rice syrup
  • 3 Tbsp (48 g) nut or seed butter
  • 6 Tbsp (90 ml) non-dairy milk
  • 1/3 cup (60 g) chocolate of choice, for melting

Instructions

  1. Add all the ingredients to the bowl of a food processor or blender and process on high until they have fully combined to form a dough. Depending on the ingredients you used, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency. The mixture should stick together easily when pressed without being overly sticky.
  2. Using a heaping tablespoon, roll the dough between your hands to form individual balls. Set them aside on a large plate lined with parchment paper, and repeat with the remaining dough.
  3. To prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess. Place back onto the parchment-lined baking sheet and repeat until all truffles have been coated. Sprinkle with toppings, if desired.
  4. Refrigerate for ~15 minutes, or until the chocolate has set. Store the truffles in an airtight container in the fridge for up to 2 weeks.

(From: Running With Spoons)

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When you just need a sweet treat but don't want to pack all the junk in.  These are great for a evening or after school snack. 

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Salted Chocolate Dipped Mandarins

Ingredients: 

  1. 5 mandarin oranges
  2. 1/2 cup semi-sweet chocolate or dark chocolate chips
  3. sea salt or coarse salt
  4. 1 teaspoon shortening, optional

Instructions: 

  1. Line a baking sheet with parchment or wax paper and set aside. Peel the mandarin oranges.
  2. In a microwave safe bowl or with the help of a double boiler, melt chocolate chips and add shortening, if desired. Adding shortening is optional - it helps make the chocolate super smooth and easier to work with. Using only melted chocolate will work fine as well.
  3. Dip each slice halfway into the melted chocolate and place on prepared baking sheet. Sprinkle with salt and repeat until all slices are evenly coated and sprinkled with salt. Refrigerate for 10 minutes or until chocolate has hardened. Enjoy!

(From: Deliciously Yum)

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If you want more recipes like this click below. 

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Healthy Cookie Dough Balls

INGREDIENTS

  • 1 cup + 2 tbsp oat flour 
  • 1/2 cup nut butter, I prefer salted peanut butter or cashew butter COLD from the fridge for easier handling.
  • 3 Tbsp honey
  • 1 Tbsp coconut oil melted
  • 1 tsp vanilla
  • Pinch of salt if none in nut butter
  • 1/2 cup chocolate chips (I used mini)

INSTRUCTIONS

  1. Mix together all ingredients in a bowl until well combined.
  2. If too wet to roll into balls, chill in fridge for 30 minutes.
  3. Roll into balls and store in fridge or freezer. If freezer, defrost for a few minutes before eating.

(From Erin Lives Whole)

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A tasty treat is always a must.   For more like this click below. 

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Skinny Frozen Strawberry Bites

INGREDIENTS

  • 1 cup pecans
  • 1/3 cup coconut (I used unsweetened but sweetened works as well)
  • 1 tablespoon honey
  • 1 teaspoon olive oil
  • 1 cup fresh strawberries
  • 1/2 cup Greek yogurt
  • extra shredded coconut optional for garnish

INSTRUCTIONS

  1. In a blender combine the pecans, coconut, honey and olive oil until fully combined and at a desired crust texture.
  2. Spray a mini cupcake tin with non-stick cooking spray.
  3. Press the pecan mixture into each individual hole of the tiny cupcake tin.
  4. Clean blender and add your strawberries.
  5. Blend until it is a smooth liquid-like smoothie.
  6. Pour the blended strawberries into a small bowl and fold in the Greek yogurt.
  7. Fold until it is fully combined.
  8. Spoon the strawberry mixture on top of the pecan crust until it reaches the top. Do not let it bubble or pour over, because it will make them tricky to get out, or make them look not as cute.
  9. Place the pan in the freezer and freeze for 30 minutes to an hour.
  10. Once they are frozen, spoon the Skinny Frozen Strawberry Bites out of the pan or go around the edges with a knife to pop them out.
  11. Serve immediately and enjoy!

(From: Six Sisters Stuff)

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For more summer time treats click here!

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Strawberry Shortcake In A Jar

IngredientsShortcakes

  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 3/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 cup milk
  • 1/3 cup sour cream

Garnish

  • 2 cups sliced strawberries
  • Whipped Cream

Tools

  • 12 1- pint 16 oz wide mouth canning mason jars (feel free to use any size mason jars, this is just the size in the pictures)
  • Biscuit Cutter, to fit the above jars, I used a 2 1/2" circular biscuit cutter

Instructions

  1. Preheat oven to 350 degrees and grease a half sheet pan with baking spray. Set aside.
  2. In a large bowl, beat butter until light and fluffy, about 1 minute. Add in sugar; cream the mixture until combined. Add in egg and vanilla extract; mix.
  3. In a separate bowl, sift together flour, baking powder, and salt. Alternately, add in flour and milk to the butter mixture, beginning and ending with flour. Once combined, add in sour cream; mix.
  4. Spread the batter evenly in the half sheet pan (the batter will be thick, but it will spread in an even, thin layer).
  5. Bake for 16-17 minutes, or until a cake tester comes out clean. Allow to cool.
  6. Using a biscuit cutter (or something circular in diameter) cut out 24 shortcake rounds.
  7. Place one piece of cake in each jar and top each with strawberries. Place the remaining 12 cake rounds on top of the strawberries and top each with remaining strawberries.
  8. When ready to serve, top with whipped cream.
  9. Enjoy!

(Note: You can substitute the all purpose flour for an all purpose gluten free blend, substitute the milk for coconut milk and the sour cream for greek yogurt.)


(From: A Latte Food)

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For more ideas on great healthy indulgences reach out to us. 

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Ginger Cookies

Ingredients: (Makes about 8 – 9 cookies)

  • 1/4 C Coconut oil, at room temperature (soft, but not liquid)
  • 1/4 C Coconut sugar
  • 1 egg
  • 2 – 3 Tbsp Molasses (or Blackstrap Molasses, or Date Molasses)
  • 1/3 C Coconut Flour
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • Dash of salt
  • For rolling: 3 Tbsp Coconut Sugar + 1/2 Tbsp Coconut Flour

Directions:

  1. Preheat oven to 350. Mix coconut oil and coconut sugar until combined, like a paste.
  2. Add in egg and molasses and mix to combine.
  3. Add in the rest of the ingredients, and fold together until combined.
  4. Take about 1 Tbsp of dough, roll into a ball, and roll in mixture of coconut flour and sugar. Place on baking sheet and gently press down with your fingers.  
  5. Bake for about 9 minutes. Let cool completely.

(From: The Granola Diaries)

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