We are currently immersed in an oppressive heat wave here in New England. I know some of you are probably rolling your eyes at my inability to handle a humid 95°, but I am just not cut out for the heat… especially humid heat.
All I want to eat is cold, frosty, fruity, frozen goodness such as this No-Churn Strawberry Ice Cream:
Comprised solely of raw cashews, fresh strawberries, maple syrup, and vanilla extract, this vegan ice “cream” is super easy to make if you have a high-speed blender such as a Vitamix. Just soak raw cashews in water for a couple of hours to soften them up, then blend with the rest of the ingredients and freeze.
I can guarantee that this is not going to last long in our freezer!
No-Churn Strawberry Ice Cream {vegan}
Name
No-Churn Strawberry Ice Cream
Cuisine
Fusion
Prep Time
15 minutes
Cooking Time
0 minutes (no cooking required)
Total Time
6 hours (including freezing time)
Servings
8 servings
Yield
1 quart
Ingredients
2 cups raw cashews, soaked at least 2 hours
4 cups hulled fresh ripe strawberries (pack the strawberries in lightly)
1/4 cup + 2 Tbsp pure maple syrup (or more, to taste)
1 tsp pure vanilla extract
just enough cold filtered water to achieve a creamy consistency (I used about 1/2 cup total)
Estimated Nutrition Per Serving
Calories: 200
Total Fat: 12g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 20mg
Total Carbohydrates: 20g
Dietary Fiber: 2g
Sugars: 16g
Protein: 3g
Instructions
Drain the cashews and add to a high speed blender. Add in hulled strawberries, maple syrup, and vanilla extract and blend on medium-high speed.
With the motor running, add in water, 1 Tbsp at a time, until the mixture is perfectly smooth but still quite thick. Be advised that the more water you add, the icier the end result will be.
Taste, and add more maple syrup if desired.
Pour/spoon mixture into a container, cover with plastic wrap, and freeze until scoop able but still fairly soft.
NOTE: Best when enjoyed at soft-serve consistency the same day you make it.
Thanks to a generous birthday gift from a sweet friend, I recently attended a cooking class at Sur la Table. The theme of the class was superfoods, and everything we made was delicious. Not surprisingly, dessert was one of the stand-out courses, so I was pleased when the instructor handed each attendant a packet with the recipes from the course; I would definitely be making the Chocolate-Coconut Crinkle Cookies at home.
A week went by, and instead of making the cookies exactly as we had in class, I decided to alter the recipe a bit and make the dough into a completely different cookie.
My adapted version yields a softer cookie due to additional coconut oil, as well as a richer chocolate flavor thanks to a bit more chocolate; I omitted the powdered sugar called for in the original crinkle cookie recipe and instead made a peanut butter-filled thumbprint indentation on top of each cookie.
These cookies are to be enjoyed both by those who do and those who do not follow a gluten-free diet. If you can’t (or choose not to) eat wheat, then let me introduce you to your new favorite gluten-free dessert! If wheat is part of your diet, you’ll still love these cookies because seriously… chocolate & peanut butter. Enough said.
Chocolate & Peanut Butter Thumbprint Cookies {gluten-free}
Name
Chocolate & Peanut Butter Thumbprint Cookies
Cuisine
Dessert
Prep Time
20 minutes
Cooking Time
10 minutes
Total Time
30 minutes
Servings
24 cookies
Yield
24 cookies
Ingredients
1/2 cup dark chocolate chips
1/2 cup melted virgin coconut oil (measure after melting)
2 1/2 cups blanched almond flour (NOT almond meal, which is coarser and includes the almond skins), sifted to get rid of any lumps
2 Tbsp coconut flour
3 Tbsp unsweetened cocoa powder
1/2 cup coconut palm sugar
1/2 tsp baking soda
1/2 tsp Kosher salt
2 large eggs, preferably organic
1/2 tsp pure vanilla extract
natural salted peanut butter, preferably organic, well-stirred (look for one that lists only peanuts and salt in the ingredient list)
Nutrition Facts
Calories: 120
Total Fat: 7g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 50mg
Total Carbohydrates: 13g
Dietary Fiber: 2g
Sugars: 6g
Protein: 2.5g
Instructions
Combine the chocolate chips and liquid coconut oil in a microwave-safe bowl. Heat on high for 30 seconds, stir, then heat for another 30 seconds; stir again (chocolate should be fully melted at this point) and set aside to cool.
In a large mixing bowl, whisk together the sifted almond flour, coconut flour, cocoa powder, coconut palm sugar, baking soda, and salt.
In a medium mixing bowl, whisk together the eggs, vanilla extract, and cooled melted chocolate/coconut oil mixture.
Pour wet ingredients into dry ingredients and stir until well-combined. Cover bowl with plastic wrap and refrigerate for about 15-20 minutes, or until dough is firm.
Preheat oven to 350°F.
Line two large baking sheets with unbleached parchment paper or silicone baking mats. Using a cookie scoop, mini ice cream scoop, or a spoon, scoop dough out onto prepared baking sheets. Cookies will not spread, so no need to leave much room between them.
Bake at 350°F for 10 minutes.
While cookies are still very soft, carefully press thumb into the center of each to form a shallow indentation.
Let cookies cool completely on the baking sheets.
When cookies are completely cool, fill each indentation with about 1/2-1 tsp of peanut butter.
Store cookies in an airtight container in the refrigerator.
Every parent has to make their own decision on when to first introduce sugar to their baby. We’ve decided to wait as long as possible, and opt instead to give Lily plenty of fresh fruit with a bit of dried fruit tossed into the mix every now and then.
Sugar-free baking might seem like an oxymoron, but fruit does a wonderful job of naturally sweetening baked goods. These muffins, for instance, are sweetened with dates: my absolute favorite dried fruit. Medjool dates are plump and soft, which renders them perfect for puréeing into the muffin batter.
Buttermilk keeps the muffins moist, a hint of cinnamon adds a slight warm sweetness, and finely grated carrots add nutrients.
I thought it would be cute to “frost” the muffins with Lily’s favorite whole milk yogurt, but you can certainly serve these petite bites to your little one sans yogurt.
I was just able to snap the above photo before Lily dove in…
She ate the yogurt first, and then went to town on the muffin.
Healthy, yummy, portable (without the yogurt frosting), and easy to pick up with small hands, these mini carrot muffins have already become a staple in our house!
Name
Mini Carrot Muffins
Cuisine
Fusion
Prep Time
15 minutes
Cooking Time
20 minutes
Total Time
35 minutes
Servings
12 muffins
Yield
1 dozen
Ingredients
4 large soft Medjool dates, pitted
1 large egg, preferably organic
1 cup buttermilk
1 Tbsp vegetable oil
1 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup finely grated carrot (I like to use a microplane grater)
whole milk yogurt for frosting, optional
Estimated Nutrition Per Serving (1 mini muffin)
Calories: 120
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 20mg
Sodium: 160mg
Total Carbohydrates: 16g
Dietary Fiber: 1g
Sugars: 6g
Protein: 3g
Vitamin A: 30%
Vitamin C: 2%
Calcium: 4%
Iron: 4%
Instructions
Preheat oven to 350°F. Lightly grease 2 (12 cup) mini muffin tins.
In a food processor or blender, combine the dates, egg, buttermilk, and oil. Puree until well-blended (some tiny bits of date are okay). Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Pour the wet ingredients into the dry, stirring until almost all of the dry ingredients are moistened. Fold in the grated carrots.
Using a tablespoon or mini ice cream scoop, spoon the batter evenly amongst the 24 prepared muffin cups.
Bake in preheated oven for 12-14 minutes, or until the top of a muffin springs back when lightly pressed.
Allow muffins to cool in pan for 10 minutes. Run a butter knife around each muffin to remove and let cool on a wire rack.
Spread a little bit of yogurt on a muffin right before serving, if desired.
Introducing solid foods to your baby is an exciting milestone, and making homemade, nutritious meals is a great way to ensure they get the best start in their culinary journey.
When it comes to breakfast, these No Sugar Added Banana Waffles are a delightful choice that your little one is sure to love.
Packed with wholesome ingredients and bursting with banana flavor, these waffles are perfect for tiny taste buds.
Ingredients
2 ripe bananas
1 cup whole wheat flour
1/2 cup unsweetened applesauce
2 eggs
1/2 cup breast milk or formula (you can also use cow’s milk if your baby is over 12 months)
1/2 teaspoon baking powder
1/4 teaspoon cinnamon (optional)
Cooking spray or a small amount of butter for greasing the waffle iron
Instructions
1. Gather Your Ingredients
Before you begin, make sure you have all the necessary ingredients on hand. Double-check that your bananas are ripe; they should have brown spots on the peel, which indicates they are sweet and perfect for this recipe.
2. Preheat Your Waffle Iron
Preheat your waffle iron according to the manufacturer’s instructions. This will ensure your waffles cook evenly.
3. Mash the Bananas
Peel the ripe bananas and place them in a mixing bowl. Use a fork or potato masher to thoroughly mash the bananas until they have a smooth, creamy consistency. This will provide natural sweetness to your waffles.
4. Combine Dry Ingredients
In a separate bowl, whisk together the whole wheat flour and baking powder. If you want to add a touch of spice, you can also include the optional cinnamon at this stage.
5. Mix Wet Ingredients
To the mashed bananas, add the unsweetened applesauce, eggs, and breast milk or formula. Mix everything together until well combined. This will form the wet mixture for your waffles.
Name
No Sugar Added Banana Waffles for Baby
Cuisine
Fusion
Prep Time
10 minutes
Cooking Time
10 minutes
Total Time
20 minutes
Servings
4 servings
Yield
8 small waffles
Estimated Nutrition Per Serving
Please note that the nutritional values can vary based on the specific ingredients and portion sizes, but here’s an approximate breakdown per serving (1 baby-sized waffle):
Calories: 60-70 kcal
Protein: 2-3g
Carbohydrates: 11-12g
Dietary Fiber: 2g
Sugars: 3-4g (from natural sugars in bananas and applesauce)
Fat: 1-2g
Saturated Fat: 0.3g
Cholesterol: 40-50mg (from eggs)
Sodium: 20-30mg
Potassium: 80-100mg (from bananas)
Calcium: 20-30mg
Iron: 0.6-0.8mg
All of my recipes for “baby” can be enjoyed by the entire family, but these waffles in particular are sure to appeal to kids & adults alike.
Sweetened only with ripe banana, these waffles are a breakfast choice you can feel good about giving your kiddos… but they’re so delicious that you’ll want to make enough for yourself as well.
Leftovers freeze & toast beautifully, so make a big batch to last the week. I like to slightly undercook the waffles I intend to freeze so that when I toast them they’re perfectly soft inside and crisp outside.
Lily LOVES these waffles; it’s one of the foods (along with cheese & pear) that I know she will eat whenever I offer it to her. They’re easy for her to grasp and eat herself, soft enough for her to break off small pieces and chew, and they are also portable with little mess.
As we draw closer to the notoriously picky toddler eating stage, I hope she continues to eat these waffles. They’re a cinch to make and so much healthier than store-bought frozen waffles.
I’m sharing my recipe for Banana Sushi Chia “Tempura” Roll on the Essential Living Foods blog. It’s a great way to get kids to eat omega-3 fatty acids!
Looking for a unique and healthy twist on sushi? Try these Banana Sushi Chia “Tempura” Rolls! This creative recipe combines the sweetness of ripe bananas with the crunch of chia seed “tempura” and the creaminess of avocado to create a delightful sushi roll that’s perfect for breakfast, dessert, or a fun snack. It’s not only delicious but also incredibly simple to make. Let’s roll!
Name
Banana Sushi Chia “Tempura” Roll
Cuisine
Fusion
Prep Time
15 minutes
Cooking Time
10 minutes
Total Time
25 minutes
Servings
2 rolls
Yield
20 pieces
Ingredients For the Banana Sushi Rolls
2 ripe bananas
2 sheets of nori (seaweed)
1 avocado, thinly sliced
2 tablespoons honey
2 tablespoons chia seeds
1 tablespoon sesame seeds (black or white), toasted
1/4 cup coconut flakes
Sliced strawberries (optional, for garnish)
Ingredients For the Chia “Tempura” Coating
3 tablespoons chia seeds
2 tablespoons water
1 tablespoon honey
A pinch of salt
Nutrition Facts per Serving:
Calories: 210 calories
Total Fat: 9g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 80mg
Total Carbohydrates: 35g
Dietary Fiber: 8g
Sugars: 16g
Protein: 4g
Please note that these nutrition facts are approximate and can vary based on the specific brands and quantities of ingredients used. These values are for general reference and may not account for variations in ingredient choices or preparation methods. Enjoy your Banana Sushi Chia “Tempura” Rolls while keeping these nutritional considerations in mind!
Instructions
Making the Chia “Tempura” Coating:
In a small bowl, combine the chia seeds, water, honey, and a pinch of salt. Mix well and let it sit for 10-15 minutes until it thickens. This will be your chia “tempura” coating.
Preparing the Banana Sushi Rolls:
Lay a sheet of plastic wrap on a clean, flat surface. Place a sheet of nori on top, shiny side down.
Peel the ripe bananas and slice them in half lengthwise.
Lay the banana halves side by side on the nori sheet, leaving a small gap between them. Make sure they are positioned closer to one edge of the nori sheet.
Spread a thin layer of chia “tempura” mixture over the banana halves.
Add a layer of thinly sliced avocado on top of the chia “tempura.”
Drizzle honey over the avocado slices.
Sprinkle toasted sesame seeds and coconut flakes evenly over the avocado.
Carefully lift the edge of the nori sheet closest to the bananas and start rolling it away from you, using the plastic wrap to help shape the roll.
When you reach the end, wet the edge of the nori sheet with a bit of water to seal the roll.
Repeat the process to make another roll.
*There were a few emails in my inbox that I was planning to respond that have mysteriously gone missing (not in my Trash or spam folders). If you recently emailed me at, please resend your message so I can get back to you! Thanks.
Introducing your little one to solid foods is an exciting milestone in their development. Pancakes can be a delicious and nutritious option for breakfast or a snack, and our Silver Dollar Banana Pancakes for babies and toddlers are sure to be a hit.
Made with wholesome ingredients and a touch of sweetness from ripe bananas, these pancakes are both easy to make and full of flavor. Let’s dive into the recipe so you can treat your little one to a tasty and healthy meal.
Start by peeling the ripe banana and placing it in a mixing bowl. Use a fork to mash it until it’s smooth and there are no large lumps. Mashed bananas add natural sweetness and moisture to the pancakes.
Add the Dry Ingredients
In the same bowl with the mashed banana, add the whole wheat flour, baking powder, and cinnamon (if using). These ingredients provide essential nutrients and a mild, aromatic flavor. Mix them gently with the banana.
Incorporate Greek Yogurt
Spoon in the plain Greek yogurt. Greek yogurt adds creaminess and a dose of protein to the pancakes. Stir it into the mixture until you have a smooth batter.
Crack an Egg
Crack an egg into the bowl and whisk it lightly. The egg acts as a binding agent and adds more protein to your baby’s pancakes. Combine it with the rest of the ingredients.
Adjust the Consistency
Depending on the thickness of your batter, you may need to add 1-2 tablespoons of water to achieve the desired consistency. You want the batter to be pourable but not too thin. It should coat the back of a spoon.
Preheat Your Pan
Place a non-stick skillet or griddle on the stove and heat it over medium-low heat. Add a small amount of cooking oil or butter to prevent sticking.
Cook the Pancakes
Once the pan is hot, pour small, silver-dollar-sized portions of batter onto the skillet. Use a tablespoon to help shape them into neat circles. Cook for about 2-3 minutes on each side or until they are golden brown. Keep a close eye on them to prevent burning.
Name
Blend & Pour Silver Dollar Banana Pancakes for Baby/Toddler
If you’re looking for a delightful and wholesome breakfast or dessert option, look no further than these Whole Wheat Banana Crepes.
These thin, tender crepes are made with whole wheat flour and ripe bananas, creating a natural sweetness and a lovely aroma.
Topped with a creamy peanut butter yogurt “mousse” and fresh strawberries, these crepes are a symphony of flavors and textures that will satisfy your cravings and provide a nutritious start to your day.
Ingredients
1 cup whole wheat flour
2 ripe bananas, mashed
2 large eggs
1 cup milk
1/4 teaspoon salt
1 tablespoon honey
1/2 teaspoon vanilla extract
Butter or oil for cooking
Instructions
Prepare the Crepe Batter
In a blender, combine the whole wheat flour, mashed bananas, eggs, milk, salt, honey (if using), and vanilla extract. Blend until the mixture is smooth and well combined. If the batter seems too thick, you can add a little more milk to reach the desired consistency.
Cook the Crepes
Heat a non-stick skillet or crepe pan over medium-high heat. Add a small amount of butter or oil to coat the bottom of the pan.
Pour a ladleful of the crepe batter into the center of the pan and swirl it around to spread it thinly and evenly.
Cook the crepe for about 1-2 minutes on one side until it starts to set and lightly brown.
Flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side until golden brown.
Repeat this process with the remaining batter, adding more butter or oil to the pan as needed. Stack the cooked crepes on a plate and cover with a clean kitchen towel to keep them warm.
Prepare the Peanut Butter Yogurt
In a small bowl, mix together the Greek yogurt, smooth peanut butter, honey, and vanilla extract until well combined. Adjust the sweetness to your liking by adding more honey if desired.
Assemble the Crepes
Lay a crepe flat on a serving plate. Spread a generous spoonful of the peanut butter yogurt down the center of the crepe.
Add a handful of sliced strawberries on top of the mousse.
Fold the sides of the crepe over the filling, creating a roll or a semi-circle shape.
Continue this process with the remaining crepes.
Serve and Enjoy
Drizzle a little extra honey over the top of your crepes if you’d like to add extra sweetness.
Garnish with more sliced strawberries for a fresh and vibrant touch.
Serve your Whole Wheat Banana Crepes immediately and savor the delicious combination of flavors and textures!
Then I whipped up a quick & easy peanut butter yogurt mixture which – along with a few juicy strawberries – I used to fill the crepes.
Now, I feel the need to toss out a quick disclaimer in case you try this recipe and your crepes come out less than perfect. It takes a certain amount of finesse to master the art of crepe making. My first two crepes from this batch were promptly tossed into the garbage. By the third and fourth, I had the swirling and flipping technique down pretty well.
The process reminded me of high school French club, for which a friend and I made a ton of crepes one year. I think I was the club secretary; regardless, none of the club officers actually did much. Our club meetings consisted mainly of eating French food. Baguettes, chocolate, nutella, cheese, and of course crepes. Jillian and I convened at her house the night before to make crepes, and I vaguely remember tossing a few before we were satisfied with the result.
So… the moral of the story is: be patient, and keep practicing!
These whole wheat crepes are not your typical French recipe, but they are every bit as soft and tender as those made with white flour. They actually taste even better, in my opinion, thanks to the addition of sweet banana. They can be made in advance and kept chilled in the fridge until you’re ready to serve them.
They are perfect for either a light dessert or as part of a special brunch.
As promised, here’s the recipe I mentioned in the date syrup post.
Not one speck of sugar made its way into these delectable fruit crisps; the strawberry filling is sweetened with apple juice and the crisp topping with date syrup.
It helps to start with summer ripe strawberries, which are incredibly sweet on their own, but combining them with apple juice that has reduced down to a syrup yields the perfect fruit filling for a crisp.
I’m sure that baked goods aren’t high on most people’s to-make list during the hottest time of the year, but the strawberries make these crisps decidedly summery… and they are definitely worth having your oven on for 15 minutes.
Any fruit crisp is even better with a scoop (or two) of ice cream; in keeping with the sugar-free theme of this post, I served these with SO Delicious Coconut Milk Vanilla Bean ice cream, which is sweetened with erythritol. I do not have this in the house often, but it’s a nice go-to frozen treat if you’re looking to steer clear of sugar.
Have I sold you on swapping fruit in for sugar in baked goods?!
1 cup unsweetened apple juice (not form concentrate), preferably organic, divided use
1/2 Tbsp arrowroot powder
1 tsp pure vanilla extract
pinch of salt
Instructions
Preheat oven to 350°F. Slice strawberries and toss with lemon juice; evenly divide amongst 4 ramekins.
Heat 3/4 cup apple juice in a small saucepan set over medium-high heat until simmering. Meanwhile, in a small bowl, whisk together the remaining 1/4 cup apple juice and arrowroot powder until no lumps remain. Whisk the arrowroot “slurry” into the simmering apple juice. Bring mixture to a low boil, reduce heat to medium-low, and let simmer until mixture is has thickened and reduced by half – whisking every now and then – about 20 minutes. Remove from heat, stir in vanilla extract and salt, and pour over the strawberries in the ramekins.
In a medium mixing bowl, combine the oats, almond flour, and salt; whisk to combine. Stir in oil and date syrup; stir to combine. Evenly crumble the crisp topping over the fruit.
Bake at 350°F for 15-20 minutes, (you’ll probably want to place a baking sheet underneath the ramekins to catch any overflow), until the crisp topping is golden brown and the strawberry filling is hot and bubbling.
Let sit at room temperature for at least 10 minutes before serving.
Serve warm, with ice cream, if desired. I like SO Delicious Coconut Milk Vanilla Bean for a no-added-sugar option.
And here’s the estimated nutrition per serving
Calories: Approximately 250 kcal
Total Fat: 10g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 10mg
Total Carbohydrates: 40g
Dietary Fiber: 6g
Sugars: 26g
Protein: 4g
Please note that the nutrition information provided is an estimate and may vary based on the specific ingredients used and portion sizes. It’s always a good idea to calculate nutrition using the exact ingredients you use if you need precise nutritional information.
If you’re looking for a wholesome and satisfying breakfast that’s not only delicious but also packed with nutrients, look no further than Chia Seed Muesli.
This easy-to-make recipe combines the goodness of chia seeds, oats, nuts, and fruits to create a power-packed breakfast that will keep you energized throughout the day. Whether you’re in a hurry or have some time to spare, Chia Seed Muesli is a versatile option that can be customized to suit your taste preferences.
Additional honey or maple syrup (optional for extra sweetness)
Instructions
Mix the Base Ingredients
In a large bowl, combine the rolled oats, chia seeds, milk, honey or maple syrup (if using), and vanilla extract (if desired). Stir well to ensure all the ingredients are thoroughly combined.
Refrigerate Overnight
Cover the bowl with plastic wrap or a lid and refrigerate it overnight, or for at least 4 hours. This allows the chia seeds to absorb the liquid and create a thick, pudding-like consistency.
Customize with Toppings
When you’re ready to enjoy your Chia Seed Muesli, take the bowl out of the refrigerator. You can eat it as is, but adding toppings will take it to the next level.
Add your choice of sliced fresh fruits, chopped nuts, and dried fruits. This is where you can get creative and mix and match your favorites.
Drizzle with Sweetness
If you prefer your muesli a bit sweeter, drizzle some extra honey or maple syrup on top.
Optional Creaminess
To add creaminess and richness to your muesli, you can top it with a dollop of yoghurt or yogurt.
Name:
Chia Seed Muesli
Cuisine
Fusion
Prep Time
10 minutes (plus refrigeration)
Cooking Time
0 minutes
Total Time
4 hours (refrigeration time)
Servings
2
Yield
2 cups
Estimated Nutrition Per Serving
Calories: 250-300 calories
Protein: 8-10 grams
Fat: 8-10 grams
Carbohydrates: 35-40 grams
Dietary Fiber: 10-12 grams
Sugars: 8-10 grams
Calcium: 200-250 mg
Iron: 2-3 mg
Vitamin C: 10-15 mg
Potassium: 250-300 mg
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.
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!
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.
Estimated Nutrition per Serving
Calories: 150 kcal
Protein: 4g
Carbohydrates: 17g
Sugar: 8g
Fat: 9g
Saturated Fat: 2g
Fiber: 4g
Sodium: 65mg
Please note that the nutrition information provided is an estimate and can vary based on the specific ingredients and portion sizes used. It’s advisable to calculate precise nutrition based on the exact products you use.
