10 Healthy Treats: Sweet & Savoury
Summer is going to be here before you know it (we hope so anyways...)! There is always that desire to have that "summer bod" ready. It's hard to beat those cravings, so we put together some healthy treats you won't feel guilty about indulging in!
- SWEET TREATS -
NO BAKE HEALTHY CHOCOLATE CHIP BLONDIES
By: Laura Fuentes
We love how she paired these with tasty fruit, making it the perfect snack or dessert!
1/2 cup + 2 tablespoons coconut flour, sifted
1/2 cup mashed banana
1/4 cup peanut butter
1/4 cup honey or maple syrup
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips
Line an 8×4 loaf pan with parchment paper.
In a large bowl, mash the banana, add peanut butter, honey, and vanilla. Once the mixture is cohesive and creamy, add in the coconut flour and combine well. The final step is to add in chocolate chips and combine.
Spread mixture into a lined pan with your hands, pressing down and spreading evenly, to about 1/2 thick. Refrigerate for 1-2 hours until firm.
Picking up the parchment paper, remove from pan and cut into individual squares.
You can wrap them individually or in an airtight container and refrigerate them for a week. They can also be wrapped individually and frozen for up to a month.
DARK CHOCOLATE COCONUT OIL FUDGE
Yes, you did read that correctly, HEALTHY FUDGE! I have been obsessed with coconut for a while now, and it is so easy to cook with!
1/2 cup melted coconut oil
1/4 cup honey or maple syrup
1/2 cup unsweetened cocoa powder
1/4 teaspoon vanilla extract
Pinch of salt
Unsweetened shredded coconut, for garnish
Line a small square dish (I use this small square glass food storage container—it’s perfect for this batch size) with parchment paper. Set aside.
In a small bowl, whisk together the coconut oil, honey or maple syrup, cocoa powder, vanilla, and salt until very smooth. If the mixture doesn’t come together, heat over very low heat in a small saucepan until very smooth.
Pour mixture into the prepared dish. Refrigerate until solid, about an hour, then sprinkle the shredded coconut on top, and cut into 9 small pieces. If you’re in a hurry, pop it in the freezer and you’ll be ready to go in about half the time—although you might need to use a knife run under hot water to cut through it.
NO SUGAR ADDED BLUEBERRY MUFFINS
Who doesn't like a classic blueberry muffin?! Happy to report that there are healthy ways to make them! A Joyfully Mad Kitchen goes into great detail to ensure you don't miss a beat making these healthy treats!
1 cup pitted dates, chopped (10-12 dates)
1/2 cup water boiling
1 cup of all purpose flour
1 1/2 cups old-fashioned oats
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon vanilla extract
2 large eggs
¾ cup unsweetened almond milk
1 1/2 cups of blueberries
Preheat oven to 350 degrees.
Start a small pot of 1/2 cup water and wait for it to boil.
Place chopped dates into a blender. Then pour boiling water on top of the dates. Blend until dates are pureed.
Add remaining ingredients (except blueberries) to blender, starting with the dry ingredients.
Once all ingredients are in the blender, blend until mixture comes together.
Gently fold in blueberries with a rubber spatula.
Pour directly into a greased or lined muffin pan, about 3/4 full.
Bake for 18-22 minutes, until the center of the muffins bounce back when gently poked.
Allow to cool for two minutes in muffin tin before moving to a wire cooling rack.
WATERMELON LIME SORBET By: Eat the Gains
I can't believe how easy this recipe is! If this doesn't get you in the mood for the warmer months I don't know what will! So refreshing!
5 heaping cups cubed watermelon (about 750 grams)
3 tablespoons lime juice
pinch of sea salt (optional)
Place cubed watermelon on a parchment lined baking sheet or plastic cutting board and freeze for 5 hours, or until frozen.
Place lime juice, frozen watermelon*, and sea salt (if using) in a Vitamix or high powered blender or food processor. Blend until watermelon is broken down into shaved ice type consistency.
BANANA CINNAMON ROLLS
It's hard to resist a cinnamon roll... and now you don't have to! Treat yourself with this easy-to-make AND healthy version!
4 spotty bananas
1 cup Medjool dates (about 12)
1/2 cup water
Optional: 1 tsp vanilla and/or a pinch of salt
Preheat the oven to 250F
Slice the bananas lengthwise into 3 strips each (see tips in the post and watch the video for technique).
Lay out the slices on 2 baking trays lined with parchment paper. Do not overcrowd. I recommend 6 slices per tray. If you have any smaller strips that broke, lay them out too.
Bake for 1 hour at 250F.
Remove from the oven and let them cool for 15-20 mins.
Gently run a finger or dull knife under each slice to release it from the pan. Flip them over so the side with more moisture is facing upwards.
Blend all the ingredients for the date paste.
Spread about 1 tablespoon of date paste down the length of a banana slice. Sprinkle with cinnamon. Roll.
Repeat with the remaining slices. You can roll the shorter pieces inside the longer strips.
Arrange all the rolls on one lined pan.
Return them to the oven for 1.5-2 hours at 250F.
Remove from the oven. Allow to cool. Eat immediately or refrigerate for a firmer consistency. Keep leftovers in the fridge.
- SAVOURY TREATS -
CRISPY BAKED BUFFALO CAULIFLOWER WINGS
By: Rachl Mansfield