dessert

Joyful Almond Bars

Oh how I love me some Almond Joy bars. I think it was sometimes around Halloween when the craving striked. Since then, a lot of my sweet cravings were chocolate and coconutty. So, naturally I decided to make my own more nutritious version: Joyful Almond Bars. Made with 4 simple ingredients. Check it out. 

Joyful Almond Bars

  • 4 cups shredded coconut

  • 10 medjool dates, pitted

  • 1 tsp vanilla

  • 1 cup coconut milk

  • 2 cups dark chocolate chips

  • 1/4 cup slivered almonds

In a food processor blend together coconut, dates, vanilla, and coconut milk. Place in a 9x13x2 pan and spread evenly. Place in freezer for 30 minutes.

Meanwhile, in a double boiler, melt dark chocolate chips (or chocolate sauce). Remove the coconut from the freezer. Pour and spread the chocolate sauce on top of the coconut. Top with almonds. Place tray in refrigerator until chocolate layer sets. Cut into squares and enjoy.

Frozen Honey Lavender Lemon Bars

With this crazy heat wave we are experiencing here in Boston (I am NOT complaining), I've been craving frozen treats every minute of everyday. With a plethora of Certified Pure Therapeutic Grade essential oils at my finger tips, I decided to get creative and try something a little out of my comfort zone (read: something other than ice cream).

A few weeks ago I went to the SoWa market here in South Boston. All the rage if you're looking to wait in line for 2 hours for food truck cuisine. My friend Kara and I grabbed some Scoop Sights vegan ice cream bars to hold us over. I had sea salt caramel and Kara had lemon lavender. Ding ding ding... immediate inspiration.

These bars are SO easy to make, and best of all, you don't even need your oven.  

honey-lavender-lemon-bars-doterra

Frozen Honey Lavender Lemon Bars

For the Crust:

  • 1 cup oats (if you're 'paleo' you can just substitute your favorite nut)
  • 1 cup medjool dates, pitted
  • 1 cup cashews (or any other kind of nut)
  • 5-8 drops DoTerra Lemon Essential Oil (if you don't have the oil on hand you can use a few tablespoons of lemon juice)

For the Custard:

*I used Whole Foods Market 365 brand Organic Coconut Milk (found in the international isle). To separate just the cream, place the cans in the refrigerator overnight. When you open the can, separate out the water (it's a clear liquid) and use just the cream. This will ensure less crystallization after you freeze the bars. 

In a food processor, pulse together the ingredients for the crust until the crumbs are small enough to stick together. Press the ingredients into the bottom of a 9x9 pan.  

Whip together the coconut cream, honey, lavender oil, and vanilla with an electric mixer or blender. You can also do this by hand, but it's not as easy!

Pour this mixture over the crust. Set in the freezer for 8 hours. Cut into 9 squares and enjoy! 

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Chickpea Chocolate Pudding

Yup - you read that correctly. I have a bit of a sweet tooth. I blame my parents being that ice cream was the food they used to teach me how to eat with a spoon.

No doubt, I still love a good ol' fashioned ice cream cone, but I'm always looking for ways to make my desserts a little bit more nutritious to keep me satisfied. Enter: Chickpea Chocolate Pudding.

Its creamy, sweet, and delicious, and you would Nev-er guess it was made from BEANS!

Chickpea Chocolate Pudding

  • 1, 15 ounce can Chickpeas, drained and rinsed
  • 5 pitted medjool dates
  • 1/2-1 cup almond milk
  • 3 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1 tbsp almond or peanut butter (optional for extra creaminess)

Place all ingredients in blender and blend until smooth. Add extra almond milk to desired consistency. Enjoy cold.

What are your favorite healthy sweets?

Cherry Gar-Chia Smoothie

Cherry Gar-Chia Smoothie (or Popsicle!) Makes 2 servings

  • 1 cup frozen cherries*
  • 1/4 cup coconut milk
  • 1/2 cup cold water (*if you only have fresh cherries, sub ice for water)
  • 1 tbsp chia seeds (these add healthy fat and protein, to balance out the sugar in the cherries and chocolate)
  • 1 tbsp dark chocolate (I used Pure 7 Honey Sweetened Chocolate)

Place ingredients in blender, blend until smooth. Now, you're choice: you can enjoy pour into popsicle molds, freeze, and enjoy later. This recipe makes about 4 popsicle molds.

Now PLEASE tell me you're ready to give up the fake dessert substitutions and indulge in something REAL?