Frozen Cocoa PB Banana Bites


I’ve been on a no-sugar-added kick for the past couple of months, (other than an occasional treat), and am down 5 lbs to show for it. As you know, I always steer clear of the refined stuff, but I’ve been staying away from my favorite unrefined sweeteners as well. Maple syrup, honey, evaporated cane juice, etc. have been kicked to the curb and replaced with naturally sweet fruit.

I will most likely reintroduce those unrefined sweeteners (in moderation) when the baking bug bites me this fall, but in the meantime I’m sticking with ripe fruit and Medjool dates for my sweets fix.


These frozen little bites are sweetened only with ripe banana, but I’m willing to bet you’d think they had some kind of sugar in them if you tried them.

Rich, chocolaty, fudgy, and topped with a peanut butter “shell”, these frozen treats are the perfect way to end a hot summer day… or  to start one, for that matter, as they are every bit as healthy as they are delicious.


I should have made a double batch, and so should you!




Frozen Cocoa PB Banana Bites

by Lauren Zembron

Prep Time: 2 minutes

Cook Time: 0 minutes

Keywords: dessert snack vegan sugar-free banana peanut butter

Ingredients (12 bites)

  • 3 medium-sized overripe bananas, peeled
  • 2 Tbsp coconut butter, slightly softened
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup + 2 Tbsp smooth salted unsweetened peanut butter, preferably organic, divided use
  • 1 Tbsp coconut oil


Combine bananas, coconut butter, cocoa powder, and 1/4 cup peanut butter in a food processor or a blender. Process/blend until smooth. Evenly divide mixture between 12 mini muffin cups; smooth the tops to create an even surface.

Place in freezer for at least 2 hours.

Combine remaining 2 Tbsp peanut butter and coconut oil in a small bowl. Mix thoroughly. Drizzle over frozen bites. The peanut butter drizzle will harden upon contact.

Serve bites directly from freezer.

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Chia Seed Muesli


If you’re not familiar with the term “muesli”, it’s basically a breakfast cereal comprised of rolled oats, dried fruit, nuts, and seeds that hails from Switzerland. You can combine it with milk, yogurt, and/or juice, and I personally think it’s best when soaked overnight.


What I like best about it is that there is no added sugar. So many so-called “healthy” breakfast foods are laden with sugar in one form or another; whether it’s the processed white stuff, honey, maple syrup, or evaporated can juice… they’re all sugar.

This muesli relies solely on apple juice sweetened dried cranberries and raisins for sweetness.


Muesli is also delicious sprinkled over yogurt or enjoyed with milk like regular cereal. It keeps well in an airtight container, and makes a lovely hostess or holiday gift.


Sunflower seeds are a more common addition, but I like chia seeds for their omega-3s and crunch.




Chia Seed Muesli

by Lauren Zembron

Prep Time: 2 minutes

Cook Time: 0 minutes

Keywords: breakfast

Ingredients (6 servings)

  • 2 cups old fashioned rolled oats
  • 1/4 cup chia seeds
  • 1/2 chopped or sliced dry roasted unsalted almonds
  • 1/4 cup apple juice sweetened dried cranberries (available at Whole Foods)
  • 1/4 cup raisins, preferably organic


For serving:

Combine 1/2 cup each of the following in a bowl: muesli, milk of choice, water, and yogurt. If you prefer a thicker (oatmeal-like) consistency, omit the water or use 1/4 cup each of milk and water.


Serve stirred into yogurt or with milk.

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