Tag Archives: Coconut

Apricot Coconut Chocolate Bonbons

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These bonbons or ‘candy’ balls are very simple to make. Apricot, coconut, orange zest yumminess – AND – you can dip them in chocolate for even more flavorful goodness. Every evening I ask the kids to choose an activity that we do together after dinner. Playtime, go for a walk, do arts and crafts, or do a cooking project.. Last night they chose cooking project! I let them measure, sample, and then we mix everything up, and they helped make these balls. Blog apricot coconut bonbons-1 Blog apricot coconut bonbons-2 Ingredients

  • 1 1/2 cups unsulfured dried apricots
  • 1 cup shredded coconut (unsweetened)
  • 1 tablespoon orange zest
  • 1 tablespoon virgin coconut oil, melted if solid

Raw chocolate

  • 2 tablespoons virgin coconut oil, melted if solid
  • 2 tablespoons raw cacao powder (or regular cocoa)
  • 1 tablespoons pure maple or coconut syrup
  • pinch fine sea salt

Directions

  • Place apricots, coconut, zest and coconut oil into a food processor and pulse until a rough paste forms.
  • Shape mixture into balls and place ‘bites’ onto a plate and pop in the freezer for 10-15 minutes to firm up
  • Combine raw chocolate ingredients in a small bowl until smooth. Remove bites from the freezer and one at a time, quickly dip half into the raw chocolate mixture. It will set instantly. Eat straight away or store in the fridge or freezer in a airtight container.

Source: Thanks MyDarlingLemonThyme for the inspiration! dit-elle-Esther

Paleo Chocolate Almond Banana Ice Cream Shake // Healthy Wendy’s Frosty!!

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Blog Paleo Healthy Wendys Frosty Chocolate Almond Banana Ice Cream Shake-1I 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. Blog Paleo Healthy Wendys Frosty Chocolate Almond Banana Ice Cream Shake-2

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!Blog Paleo Healthy Wendys Frosty Chocolate Almond Banana Ice Cream Shake-3Ingredients (makes 6 Servings about 1 overflowing Cup  or 4 milkshakes :))

Ice Cream

  • 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!

Directions

  • 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!

NOW…what variation to try next!?!

ENJOY!!

dit-elle-Lauren

Paleo Banana Coconut Ice Cream Pies

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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!Blog Paleo Vegetarian Vegan Banana Almond Coconut Ice Cream Pies-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!Blog Paleo Vegetarian Vegan Banana Almond Coconut Ice Cream Pies-1Blog Paleo Vegetarian Vegan Banana Almond Coconut Ice Cream Pies-2Ingredients (makes 8 little pies, or could make one 9 inch pie)

Ice Cream

  • 6 frozen bananas
  • 1/3 Cup Almonds
  • 1 Can low fat Coconut Milk
  • 2 Medjul Dates (pitted)

Crust

  • 12 Medjul Dates (pitted)
  • 1 1/3 Cup Almonds
  • 2 1/2 Tablespoons Coconut Oil

Directions

  • 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!

ENJOY!!

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

dit-elle-Lauren

No Bake Lemon Coconut Quinoa Balls // Gluten Free

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Here’s my 2nd recipe using quinoa in “baking”.   Btw, I’m totally making the Banana Quinoa Muffins again this week!!  Maya’s been asking for them every day haha 🙂  They disappeared so fast!

The best part of this next recipe is that after you have made a batch of quinoa, the rest is no bake/aka easy!!Blog No Bake Gluten Free Lemon Coconut Quinoa Balls -1 Blog No Bake Gluten Free Lemon Coconut Quinoa Balls -2 Blog No Bake Gluten Free Lemon Coconut Quinoa Balls -3

Ingredients (Made 15 Balls)

  • 1 Cup cooked Quinoa
  • 1/2 Cup Almonds
  • 1 Tablespoon Coconut Oil
  • 1/4 teaspoon shredded lemon rind
  • 1 Cup Medjul Dates
  • 2 Tablespoon unsweetened shredded coconut (can get super cheap in the bulk section of a health food store)

Directions

You can do all of it in the Cuisinart.  One dish-easy clean up-WIN!!

  • Pulse almonds until they are the size of half a grain of rice (or look like quinoa! :))
  • Add in Dates, lemon rind, and coconut oil and pulse until mixture clumps together.
  • Add in quinoa and pulse a few more times, just to mix it all together.
  • Take a heaping Tablespoon and form balls in your hand (mine were about 1.5 inches wide).
  • roll in unsweetened coconut and place in the freezer.  You can eat them frozen, but they are best after warming up a few minutes.

ENJOY!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 15 //  Calories per ball- 65 // Total Fat- 3.1g // Saturated Fat- 1.3g // Cholestererol- 0mg // Sodium- 0mg // Potassium- 43mg // Total Carbohydrates-10.8g // Dietary Fiber-1.3 // Sugars- 6g // Protein-1.3g

dit-elle-Lauren