I haven’t had much time to bake lately, much less take pictures and blog about it! BUT…I had a client reschedule this past weekend, and I knew it would make Maya super happy if we made something together, so…we did!
I’d been dying to try Feasting on Fruits “Vegan Magic Cookie Bars” recipe ever since I saw her post it on Instagram. The originals are my husband’s all time favorite bar cookie, so I couldn’t wait to try a healthier version.
While they are not as ooey gooey and decadent as the original version, they are really good! I got a thumbs up from all the taste testers, including grandparents, teenage stepson, Maya, AND the Huz!
What you need…
ALMOND CRUST OPTION (she posts an oat crust option too)
I finally dove in on his Healthy 4 Ingredient Chunky Banana Bread, but subbed out the almond butter for Sun Butter (I have a bit of a nut intolerance and with most schools being nut free now, it’s all we eat + YUM!)
I made them into mini muffins instead of a loaf, because…portion control 😉 He is totally right. The texture is gooey deliciousness!! I mean, is there ever an adjective that makes you want to dive into a dessert other than “gooey”???!! No. 🙂 What you need… (made 19 mini muffins)
3 cups overripe banana, mashed roughly
1/2 cup coconut flour, sifted
1/2 cup smooth Sun Butter (can sub for any nut butter, if you’d like)
1/2 cup pure maple syrup
What to do…
Preheat the oven to 350 degrees and grease mini muffin tins
In a large mixing bowl mash bananas til they are smooth with a few chunks.
Add in sifted coconut flour, sun butter, and maple syrup. If spills occur, guess on how much more to add 😉
Lick the measuring cup…oh, wait 🙂 BUT…the great thing about only 4 ingredients (with no eggs!) is that you totally CAN lick the spoon and measuring cup worry free! Although, let’s be real. In my day, I made cookie dough with eggs and ate so much dough while making them, that I didn’t even want the cookies. 😉 I turned out just fine, but…whatever. Play it safe, no?
Spoon out about 1/4 cup into each mini tin. Or, if you want to make regular muffins, until they look like this. They don’t rise much.
Bake for 20-25 minutes, or until golden on top. Remove from oven and allow to sit until completely cool. Enjoy!
I’ve been dying to make a dessert with figs! I’d love to say that it’s because of their flavor, but sadly…no, it’s because of how beautiful they are. YES, I’M THAT WEIRD!! But in my mind…if they look that beautiful, and they are THAT EXPENSIVE (!!!), they have to be delicious too, right??
Truthfully…I’m glad I got some (thank to my parents splitting the Costco batch with me!), but…you could easily just top this with any fruit that is in season and it would be just as yummy! They ARE pretty though, right??!Banana Ice Cream
Frozen Bananas (I cut mine into 1-2 inch pieces and then freeze) amount varies on how many servings you want. I used two, and it was enough to feed 3.
1/2 Cup Almond Milk (or any kind of milk)
Drizzle of Raw Honey
What to do
I a blender, mix all the Ice Cream ingredients until smooth and creamy. It helps to let the frozen bananas sit out for about 5 minutes.
Scoop into little bowls and top with whatever you have on hand! Really, the possibilities are endless on how you can vary this! And…I DO! 🙂
And this is what happens when you try and take pictures of a dessert with a hungry toddler haha.ENJOY!!
I loved the Paleo Banana Coconut Ice Cream Pies so much that I decided to try another variation. I’m not a big fan of chocolate all on it’s own, but I do like chocolate flavored things. I decided to skip the crust this time, and just make the “ice cream” all on it’s own.
I topped it with crushed almonds, shaved unsweetened coconut and fresh blackberries that Maya and I picked (ok, the ones SHE picked went directly into her belly as seen here :)).
Truth be told, I’ve made this twice in the last few weeks haha. The first time, it got devoured before I could take pictures of it, so of course I had to make it again!! The 2nd time I made it, I substituted some chocolate protein powder and convinced myself it was actually ok to have for dinner 🙂 It was just me and Maya because the Huz and the boys were out of town. Sometimes I feel like I’m constantly saying “no” to Maya or telling her to not do things all day long. This felt like a much deserved treat for being the sweet kid that she is. Ok, I wanted it too 😉 For some reason the first time in the bowl, I thought it just tasted like chocolate soft serve, but as soon as I put it in a big glass cup, all I could think about was a Wendy’s Frosty!! So delicious!Ingredients (makes 6 Servings about 1 overflowing Cup or 4 milkshakes :))
5 frozen bananas
1 Tablespoon pure Cacao or Cocoa (or a scoop of chocolate protein powder!)
1 Cup Unsweetened Vanilla Almond Milk
2 Tablespoons Almond Butter (can use peanut butter if you aren’t Paleo)
3 Medjul Dates (pitted)
Berries, crushed almonds, unsweetened coconut, or just about anything for topping!
Let the bananas sit out for about 5 minutes. It helps make it easier for them to blend.
In a blender or food processor, mix all the ingredients until smooth and creamy.
This really is best served right away, but I bet you can freeze individual servings in Popsicle molds!!
If you only want to make 2 servings, it halves easily!
I’ve been seeing so many pictures of Nana Ice Cream on Instagram, and have been dying to try my own version. Funny thing…I’m not really a big fan of bananas haha. So, I added a few other things into the mix to see how it turned out. OMG, it was so creamy and delicious!!! One of my favorite desserts (crazy, I know!) is just a plain soft serve ice cream cone. I am TOTALLY doing that with this recipe later!!
I’ve also been itching to make a crust out of almonds and dates, so….I figured why not make them both…TOGETHER! You’d think you were eating a decadent dessert, yet not! Now, with all the almonds and dates, it’s not necessarily low calorie/low fat, but it’s all good for you, so toss the guilt aside, and ENJOY!So the crust on these…OMG. I am a die hard LOVER of graham cracker crust. Like, I double it every time I make a cheesecake or other recipe that calls for it :} This was pretty darn close and so much better for you! Totally converting!Ingredients (makes 8 little pies, or could make one 9 inch pie)
6 frozen bananas
1/3 Cup Almonds
1 Can low fat Coconut Milk
2 Medjul Dates (pitted)
12 Medjul Dates (pitted)
1 1/3 Cup Almonds
2 1/2 Tablespoons Coconut Oil
In a food processor pulse the ingredients for the crust until it starts to clump together. I took 1/3 of a cup and put it in the bottom of each little glass bowl (could use ramicans or place most of it all in a 9 inch pie dish). I kept a little left over to sprinkle over the top of the pies.
I a blender, mix all the Ice Cream ingredients until smooth and creamy. I spooned 1/2 cup into the little bowls, and then sprinkled the leftover crust mix.
This really is best served right away, but you can freeze them and then let them sit out for about 15-20 minutes before serving.
I topped with shaved unsweetened coconut and fresh blueberries. Really, the possibilities are endless on how you can vary this! And…I WILL!
Nutritional Facts (I entered all the ingredients into Calorie Count)
Per Individual Pie
Serves 8 // Calories per Individual Pie- 351 // Total Fat- 17g // Saturated Fat- 7g // Total Carbohydrates-55.8g // Dietary Fiber-7.3 // Sugars- 33.1g // Protein- 5.8g
Happy Valentine’s Day! These are delightful tiny frozen treats – made these early this morning before school & work! They take ~10 minutes to prepare. Love bonbons? We do too! Did you know –
“..the name bonbon (or bon-bons) refers to any of several types of sweets, especially small candies enrobed in chocolate. The first reports of bonbons come from the 17th century, when they were made at the French royal court. Their name arose from infantile reduplication of the word bon, meaning ‘good’. In modern French and several other European languages, the term simply refers to any type of candy or small confection.” (Wikipedia)
1 banana, cut into ½ -inch slices
1/2 bag chocolate chips
unsweetened shredded coconut (optional)
Place sliced bananas on a parchment paper lined plate
One by one, using a small heart shaped cookie cutter, cut banana slices into hearts
Put chocolate in microwave safe dish and heat (~45 seconds) until melted, stir
Dip sliced banana hearts into chocolate, then sprinkle with coconut