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Key Lime Coconut Popsicles

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These key lime coconut popsicles are like key lime pie but only better because they last longer!!  I mean, pie in a popsicle form…does it get any better than that?  Not really.  Then just add in the little fact that this recipe is dairy free, well, just forget about it!  So the inspiration for these delicious treats came from our vegan mason jar key lime pie recipe which is always a huge hit so we just thought, how fun would it be if this was frozen?  It could actually have something to do with the 110 degree weather that’s happening here in Arizona right now but whatever the reason, we’ll take it!  We just follow where the taste buds lead us!  So, there are very few ingredients in these popsicles which, of course, we love!

All you need is some coconut cream, limes, maple syrup and graham crackers!  Sounds easy enough right?

Just mix the coconut cream, lime juice, zest and maple syrup in a bowl until nicely combined.  Pulse the graham crackers in a food processor or beat them with a mallet until they are broken down.  The rest is easy peasy…just place a little of the graham cracker crumbs at the bottom of the popsicle molds, then pour in the coconut mixtue and top with some more graham crackers and pop them into the freezer.  The hardest part now is waiting for them to freeze!  Go do something productive to kill the time and you’ll be so happy!


Key Lime Coconut Popsicles
 
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Serves: 4-6
Ingredients
  • 14 oz can coconut cream
  • 3 Tbsp freshly squeezed key lime juice
  • 1 tsp key lime zest
  • 3 Tbsp pure maple syrup
  • 2 graham crackers
  • popsicle molds
Instructions
  1. In a bowl add coconut cream, key lime juice and zest and maple ayrup and mix.
  2. Add graham crackers to a food processor and pulse until completely broken down. Or put graham crackers in a ziploc bag and lightly hit with a kitchen mallet until broken down.
  3. Add 1 tsp graham cracker crumbs to the bottom of popsicle mold - fill 4-6 molds depending on size. Pour key lime coconut filling almost to the top of each mold. Top with remaining graham cracker crumbs and add stick or base. Place in freezer at least 2 hours or until frozen.

Superfood Dark Chocolate Bark

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Did you even know that superfood dark chocolate bark was a thing?  Well, we are here to share it with you and if you are someone who gets a sweet tooth like us, you are really going to thank us for this one.  Besides the fact that it’s unbelievably delicious, it’s actually loaded with all kinds of healthy stuff!  Does it get any better thank that? We think not!  First of all, in case you didn’t know, there are health benefits to dark chocolate alone.  Just to name a few, dark chocolate is a source of antioxidants, it can reduce inflammation in the body, it can lower blood pressure and if it’s 75-80 percent coco, it is a good source of magnesium, zinc and iron.  This is worth celebrating in our book!

Now we take this healthy chocolate recipe and make it even better by adding the rest of the delicious stuff.  You can have lots of fun when making any kind of bark by adding a variety of ingredients.  We decided to use goji berries, dried blueberries, walnuts, pepitas, shredded coconut and chia seeds. Yum!

You are going to be excited to see just how easy this bark is to make.  You literally just melt the dark chocolate and coconut oil until it’s nice and smooth.  Spread it out on a parchment lined baking sheet.

Sprinkle all of the remaining ingredients on top and gently press them into the chocolate.  Using the back of a spatula makes this part easy.  Once you’ve got the chocolate covered with the berries, nuts and seeds, you just pop the pan into the freezer to allow it to set up.

Remove from the freezer and break into pieces.  Store in an airtight container in the fridge or freezer.  This will not last long because you are going to gobble it up!


Superfood Dark Chocolate Bark
 
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Ingredients
  • 11.5 oz (1 bag) good quality dark chocolate chips - we used Guittard extra dark chocolate chips
  • 1 Tbsp coconut oil
  • ¼ C dried goji berries
  • ¼ C dried blueberries
  • ¼ C chopped walnuts
  • ¼ C toasted and salted pepitas
  • ¼ C unsweetened coconut flakes
  • 1 Tbsp chia seeds
Instructions
  1. Line a rimless baking sheet with parchment or wax paper.
  2. Add chocolate chips and coconut oil to a medium saucepan over low heat. Stir contstantly until chocolate chips melt and the chocolate is smooth. About 2-3 minutes
  3. Use a rubber spatula to spread chocolate out evenly over parchment paper.
  4. Sprinkle the remaining ingredients evenly over the chocolate.
  5. Use a clean spatula to gently press the toppings into the chocolate.
  6. Transfer to the freezer for 5 minutes.
  7. Remove from freezer and break bark bark apart into pieces. Store in an airtight container in the freezer or fridge.

Pumpkin Trifle with Graham Cracker Crust

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My daughter’s words…”a delicious little pumpkin pie in a tiny little glass!”  We are not kidding here, if you love pumpkin pie, you have got to try this!  We have to let you in on a little secret though…it’s not really pumpkin pie.  Well, it’s not your standard pie that has been around for a million years, but have no fear… it tastes almost exactly like the real thing!  Maybe a little less sweet but we are totally cool with that because this is a cleaned up version of pie and we are so excited to share it with you.  This pie, not pie recipe is sweetened with one of our favorite ingredients…dates!  You are not going to see any canned evaporated milk going on here either.  One of the best parts about this recipe is how easy it is to make.  The pumpkin mixture can be made in a blender, and the graham cracker crust takes only minutes to prepare.  Layer the ingredients in a glass serving dish and boom, you have a show stopping dessert!  Top with a little coconut cream and nutmeg and your guests are going to be blown away.  This is happening for Thanksgiving at our house for sure!

pumpkintrifle

Stephanie Heymann Photography

 

Pumpkin Trifle with Graham Cracker Crust
 
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Serves: 6-8
Ingredients
  • 1 cup pumpkin puree
  • ¼ cup coconut oil
  • ¼ cup unsweetened almond milk
  • ¾ cup medjool dates - pitted
  • 1 teaspoon vanilla
  • 1½ teaspoons pumpkin pie spice
  • 12 squares (6 full rectangles) graham crackers
  • 2 tablespoons butter - melted
For the Coconut Cream:
  • 1 14 oz can coconut cream
  • ¼ cup powder sugar (may adjust depending on prefered sweetness)
  • ½ teaspoon vanilla
Instructions
  1. Combine pumpkin puree, almond milk, coconut oil, dates, vanilla and pumpkin pie spice in a blender and blend until smooth
For the Graham Cracker Crust:
  1. Place graham crackers in a food processor and pulse until finely ground. With processor running, slowly add in the melted butter until combined (consistency will be like brown sugar).
To Assemble Trifles:
  1. Using a small serving glass, bowl or jar, scoop a small amount of the graham cracker mixture and press down using the back of a spoon. Top with pumpkin mixture, add another layer of the graham cracker and top with more pumpkin mixture.
For the Coconut Cream:
  1. Chill a can of coconut cream in the refrigerator overnight. At least 15 minutes before making, chill beaters and bowl in the freezer. (Not mandatory but helps keep the cream chilled while mixing). Remove the coconut cream from the fridge, making sure to keep can upright - do not shake can. Remove hardened cream from can leaving liquid behind and place in mixing bowl. Beat until creamy, approx 30 seconds. Add powder sugar and vanilla and beat for about another minute.
  2. Top trifles with a spoonful of cream, remaining cream can be stored in fridge for up to 10 days in airtight container. Refrigerate trifles for at least 1 hour before serving. Sprinkle top with nutmeg or cinnamon

Salted Dark Chocolate Date Caramel Cups

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Do you ever get that craving that you can’t stop thinking about and it won’t go away until you give your body chocolate?  Who’s with me on this?  It’s like this little voice that won’t quit until you give it what it wants!  And since we are all about not depriving your body of what it wants, we have the perfect solution for you!  These salted dark chocolate date caramel cups hit the spot every time, and they can be all yours too with just a few easy steps.

Have you ever tried date caramel? It’s actually just pureed dates mixed with a bit of coconut oil, vanilla and a pinch of salt, but it seriously tastes like real caramel.  It’s the best thing ever and you don’t even have to feel guilty about eating it because it’s just dates.  Winning!! These salted dark chocolate date caramel cups are exactly that.  Dark chocolate on the outside filled with date caramel on the inside and topped with a pinch of sea salt.  You absolutely need to make these for yourself.

We like to store them in the freezer so they are handy when that voice starts nagging you for chocolate.  In my case that voice nags me a lot so I like to make a double batch.  Chocolate anything never lasts long in my house but these go especially quickly.  You are going to loooove these little cups of heaven.  You’re welcome!!


Salted Dark Chocolate Date Caramel Cups
 
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Serves: 12
Ingredients
  • 5 medjool dates, pitted
  • 1 Tbsp coconut oil
  • ½ tsp vanilla
  • se salt
  • 1 C dark chocolate chips
Instructions
  1. Add dates, 2 tsp coconut oil and vanilla to a food processor. Process until broken down and smooth. Add a pinch of sea salt and quickly pulse. Transfer to a small bowl and set aside.
  2. Line a mini muffin pan with 12 muffin liners. In a small saucepan over low heat melt chocolate and remaining 2 tsp of coconut oil.
  3. Fill the lined cups with chocolate until the cup is filled ¼ of the way with chocolate. Add ½ tsp of the date caramel, top with additional melted chocolate to cover date caramel. Continue until all cups are filled. Sprinkle a small pinch of sea salt over each cup and transfer the to the freezer to allow to set for at least 10 minutes before serving.

Vegan Lemon Trifle

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We are thrilled to introduce you to our vegan lemon trifle, one of our absolute favorite summer desserts.  This delicious recipe will knock your socks off.  It’s dairy free and really quite simple to make.  You need to plan ahead because you need to refrigerate the coconut cream for this one.  You could be like us and just always keep a can of coconut cream in the fridge, then you can make this recipe whenever you darn well please….which will actually be often once you see who good it is.  Anyway, we are really excited about the crumble in this dessert because it’s actually made with fiber.  I know, you are like, wait what??  You are going to need to trust us here.  Fiber has been a major game changer for us because of all of it’s health benefits.  One of the best one’s is that it keeps you fuller longer.  That’s a win when you are working with food all day! ha

To whip up the treat, you don’t need a ton of ingredients.  You just need some sweetened condensed coconut milk, coconut cream, and fresh lemons for the filling.  For the crumble you literally just combine bran cereal, coconut flakes, almonds, dates, cinnamon, vanilla and some coconut oil.  Sounds easy enough right?

You will basically do this recipe in two parts, you can start by making the crumble by simply combining the ingredients in a food processor and setting it aside.  Then move on to the coconut filling by mixing up the sweetened condensed coconut milk and lemon juice in a bowl using a hand mixer.  Then in a smaller bowl, beat the solid parts of the coconut cream until fluffy.  Add the coconut cream into the condensed coconut milk and lemon juice mixture and beat until fully mixed.  Then fold in the lemon zest.

To assemble the trifles, spoon some of the crumble mixture into the bottom of a serving glass followed by the coconut lemon mixture, then repeat the steps, ending with the coconut lemon.  You can top with some fresh zest and raspberries.  Be sure to serve this at your next entertaining event.  This dessert is a total crowd pleaser and we know your guests are going to love it!


Vegan Lemon Trifle
 
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Serves: 2-4
Ingredients
  • ½ C Original All-Bran cereal
  • ¼ C unsweetened coconut flakes
  • ¼ C almonds
  • ¼ tsp cinnamon
  • ¼ tsp vanilla
  • 2 tsp coconut oil
  • 3 medjool dates, pitted
  • 1 11.25 oz can condensed coconut milk - can substitute condensed milk
  • ½ C fresh squeezed lemon juice
  • 2 tsp lemon zest
  • 1 can coconut cream - solid parts only (refrigerate for at least 2 hours before using)
Instructions
  1. Using a food processor add All-Bran and coconut flakes, pulse until broken down. Add almonds and pulse again until broken down. Add cinnamon, vanilla, coconut oil and dates and pulse until thoroughly combined.
  2. Using an electric hand mixer to beat condensed coconut milk and lemon juice until smooth.
  3. Remove solid parts only of the coconut cream and add to a separate bowl. Use electric hand mixer to beat the coconut cream on high for 1 minute. Add coconut cream to the bowl with condensed coconut milk/lemon juice. Beat again until in comes together. Fold in lemon zest.
  4. Use 4 small glass serving glasses. Add approx 2 Tbsp of the crumble to the bottom of each glass and lightly press with back of spoon. Add approx ⅓ of lemon mousse on top of crumble. Add another 2 Tbsp of crumble and top with another ⅓ C of lemon mouse or more to fill to top of cup.
  5. Refrigerate for at least 2 hours to set. Serve with fresh raspberries or strawberries and candied lemon wedges.

Lemon Poppyseed Yogurt Cookies with Lemon Cream Cheese Frosting

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Lemon poppyseed yogurt cookies with lemon cream cheese frosting.  If you can’t tell, we are currently having a love affair with lemons!  Maybe because it’s spring and the sun is shining and Easter is in the air.  Whatever the reason, we had a craving for a lemon cookie so we got into the kitchen and made it happened today!  Recipe creating day is always a fun one and these puffy, sweet, decadent, cake-like cookies are no exception.  We are pretty sure that you are going to love this recipe.  We are also pretty sure that these puppies are not going to last long around here.

I won’t keep you waiting any longer.  Let me just get down to business and tell you how you can have these delicious cookies for yourself.  Start by creaming the softened butter and sugar using a mixer.  Add the egg and continue to mix.  Then add in the lemon rind,  juice and yogurt.

Slowly add in the dry ingredients and mix until combined.

Spoon a generous tablespoon onto a parchment lined baking sheet.  Bake for 15 minutes until the edges become a nice golden brown.  Then remove from oven and allow to cool on baking sheet for a few minutes before you transfer to a wire rack.  You don’t want them to be too hot or they will fall through the slats of the rack.  We can’t have that!  That would be so sad.

While they are cooling, you can get going on the super amazing lemon cream cheese frosting.  This is literally the “icing on the cake”…or cookies in this case.

The frosting is easy peasy to whip up.  Mix the butter and cream cheese in a medium bowl, then add in the lemon zest and juice.  Yum!!

tOnce those pretty cookies are cooled, spread the cream cheese frosting over the top and sprinkle some zest to add the final touch!

Lemon Poppyseed Yogurt Cookies with Lemon Cream Cheese Frosting
 
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Serves: 12-15
Ingredients
  • ¼ C butter, softened
  • ½ C granulated sugar
  • 1 egg
  • rind of 1 medium lemon
  • juice of 1 medium lemon
  • ½ C greek yogurt - no liquid
  • 1 C flour
  • ½ tsp salt
  • ½tsp baking soda
  • 2 Tbsp poppy seeds
Frosting:
  • 1 Tbsp butter, softened
  • 2 oz cream cheese, room temp
  • ¾ C powdered sugar
  • zest of 1 medium lemon
  • juice of ½ medium lemon
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl use a hand mixer to cream butter and sugar, add egg and continue to beat. Mix in lemon rind and juice and greek yogurt.
  3. Slowly mix in dry ingredients with beaters running.
  4. Line a sheet pan with parchment paper. Spoon a generous tablespoon onto the cookie sheet.
  5. Bake for 15 minutes until the edges begin to turn golden brown. Remove from oven, allow to cool for a few minutes before transferring to a wire rack.
  6. While cookies are cooling use a medium bowl to cream butter, cream cheese and powdered sugar. Mix in lemon juice and zest.
  7. Once cookies have cooled spread cream cheese frosting over each cookie.

Pina Colada Nice Cream

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Have you ever heard of “nice cream?”  Basically it’s healthy ice cream that’s usually made with frozen bananas as the base, then you simply add in any of your other favorite healthy options.  This pina colada nice cream is literally the easiest thing to make and it’s so delicious that you will be craving it all summer long!  We are huge fans of the pina colada flavor combo which is coconut and pineapple.  Yum!  It’s so refreshing and delicious.  We always have frozen bananas in the freezer.  If you don’t, now is the time to start because you can use them in smoothies and well, after you try this, nice cream will be your new favorite way to curb that sweet tooth so, take our advice and cut up some extra bananas and pop them into the freezer.  We’ve gotten to the point where we buy extra bananas when grocery shopping just to have extra to freeze.

Okay, let’s see just how easy this recipe is to make.

Start by tossing the frozen bananas into the food processor or blender.  Let them get nice and broken down and smooth.

Then just add in the coconut cream, pineapple and vanilla and mix until combined.  Transfer to an airtight container and freeze for at least a couple hours.  Once it’s nice and solid, you can scoop it out and serve it up.  You might even find yourself hanging out by the freezer with a spoon…just sayin.

We served this one up with toasted coconut flakes.  You could top it with whatever you’d like…pineapple chunks, coconut flakes or slivered almonds would be delicious too!


Pina Colada Nice Cream
 
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Serves: 4
Ingredients
  • 3 C frozen bananas
  • ½ C coconut cream
  • 2 C fresh sweet pineapple
  • ½ tsp vanilla
  • 2 Tbsp toasted coconut flakes
Instructions
  1. Add frozen bananas to a food processor or high powered blender. Mix on high until broken down and smooth. Add coconut cream, pineapple and vanilla and continue to mix on high until incorporated.
  2. Transfer to an airtight container and freeze for at least 2 hours. Serve with toasted coconut flakes on top.

NuttZo Blondie Bars

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Holy Nuttzo blondie bars!!  Have you ever tried Nuttzo??  This stuff is absolutely amazing!  We could be a smidge biased as we love peanut butter, almond butter, cashew butter, hazelnut butter…etc.  You get the point? Well, this stuff is all of those and then some. I mean, they even add in chia seeds, flax seeds, pumpkin seeds and some sea salt.  You want to try it yet?  Well, what if we told you that we took this beautiful jar of deliciousness and made it into a brownie, well, blondie? And, what if we also told you that they are gluten free and dairy free?  I know, right?  You are like, “what?”  Get outa here!  Yep, not a joke people.  It’s the real deal and I’ll share with you just how easy these yummy blondie bars are.

We buy our Nutzzo at Costco (because we are lucky enough that our’s carries it) but you can find it online as well as on their website directly.  You can go to their website and put in your zip code for a local store locator.  So. now that we got that out of the way, let’s whip it up real quick so you can get to eating this happy happy!

Preheat the oven to 450 real quick.  Line an 8×8 baking dish with parchment paper and set it aside.  In a medium bowl, mix together the Nutzzo, maple syrup, coconut oil, eggs and vanilla.  Then add the baking soda, salt and chocolate chips.

Transfer the mixture to the baking dish and top with some more chocolate chips.  Pop it into the oven for and bake for 20 minutes.  Once it’s all pretty and golden, remove from oven and allow to cool before cutting into squares.  Then share the love with the people!!


3.7 from 3 reviews
NuttZo Blondie Bars
 
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Serves: 16
Ingredients
  • 1 C NuttZo
  • ⅓ C pure maple syrup
  • 2 eggs
  • 2 tsp vanilla
  • 1 Tbsp coconut oil, melted
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • ½ C chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line a 8x8 inch square baking pan with parchment paper.
  2. In a medium bowl whisk together NuttZo, maple syrup, eggs, vanilla and coconut oil.
  3. Add baking soda, salt and ¼ C chocolate chips.
  4. Transfer to the pan and spread evenly. Top with remaining chocolate chips.
  5. Bake 20 minutes. Allow to cool before cutting into squares.

Guiltless Chocolate Chip Cookie Dough

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Who didn’t love to lick the spoon when mom was making homemade chocolate chip cookies when you were little?  Wasn’t it just  a right of passage when you were a kid?  Well, we have come up with a healthier version of your traditional cookie dough that absolutely hits the spot when you have that sweet tooth that just won’t quit.  This stuff is literally off the hook delicious and you seriously won’t believe us when we tell you that it’s made with garbanzo beans!!  I know, you are like “wait a minute…what?”  “Garbanzo beans in cookie dough?”  “There’s no way!” But you just need to trust us.  The beans are just a secret added health benefit that you can’t even taste.  They are literally masked by the creamy peanut butter, maple syrup and vanilla however, they do provide the perfect amount of delectable consistency.  The kids have no idea that there are garbanzo beans in this treat and we are not telling them any time soon.

This happiness literally takes minutes to make.  The kids request it and they think I’m like the most amazing mom ever when I can whip this up in less than 5 minutes.  I keep my efforts on the down low so they don’t see the secret bean ingredient. Maybe you won’t have to do that but I sure do.

To whip up this recipe, you just add the beans, peanut butter, vanilla and maple syrup to a food processor and pulse until it’s nicely combined.  Transfer to a bowl and mix in the chocolate chunks or chips.  Season with a little salt to your liking.

Try not to eat the whole bowl.  You need to share it with the rest of the people!

 

Guiltless Chocolate Chip Cookie Dough
 
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Serves: 5
Ingredients
  • 15.5 oz can garbanzo beans, drained
  • ½ C natural peanut butter - we used Skippy natural
  • ¼ C pure maple syrup
  • 1 tsp vanilla
  • kosher salt to taste
  • ¼ C dark chocolate chunks or chips
Instructions
  1. Add garbanzo beans, peanut butter and maple syrup and vanilla to a food processor. Pulse on high until completey broken down and smooth. Season with kosher salt to taste.
  2. Transfer to a small bowl, mix in chocolate chunks and serve.

Pumpkin Truffles

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Yep, that’s right, pumpkin truffles were on the menu today.  We cannot apologize for this decadence!  I mean, it’s pumpkin season so you know what that means…just indulge and don’t feel bad about it.  The good news for you however, is that these sweet little gems are literally just made with pumpkin puree, dates, coconut butter, shredded coconut and some delicious spices.  They are rolled in melted chocolate which is pretty much a no brainer.  All you need to do to get these guys going is to combine the pumpkin, dates, shredded coconut and butter, along with the vanilla and spices, in a food processor and pulse until it’s nice and smooth.

Use a cookie scooper and place the truffle mixture onto a parchment lined baking sheet.  Place in the freezer for at least an hour to allow the mixture to set.

Melt the chocolate and coconut oil and stir until it’s smooth.  Roll the pumpkin truffles in the chocolate mixture.  Be sure to cover them completely then transfer back to the baking sheet and sprinkle with the maldon salt.  Repeat with the remaining truffles then store them in the freezer.  Pretty sure these won’t last very long!  Be kind and share them with your friends!

Pumpkin Truffles
 
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Serves: 12-14
Ingredients
  • ½ C pumpkin puree
  • ¼ C coconut butter
  • 4 medjool dates, pitted
  • ¼ C unsweetened coconut flakes
  • ¼ tsp vanilla
  • ¼ tsp of each - nutmeg, cinnamon, pumpkin pie spice
  • ⅔ C semi-sweet chocolate
  • 1 tsp coconut oil
  • maldon salt
Instructions
  1. Add all ingredients except for chocolate, coconut oil and salt to a food processor and pulse until completely mixed and smooth.
  2. Line a cookie sheet with parchment paper. Use a small cookie scooper to scoop out equal size balls. Transfer to the freezer for at least one hour until frozen.
  3. In a microwave safe bowl add chocolate chips and coconut oil. Microwave until melted, stir until smooth.
  4. Dip frozen pumpkin ball into the chocolate to completely cover. Transfer back to parchment lined sheet. Lightly sprinkle with maldon salt. Repeat the process until complete.
  5. Return to freezer. Enjoy!