Cheesecake Stuffed Strawberries

Cheesecake stuffed strawberries are a fun, tasty dessert. The strawberries aren’t stuffed with real cheesecake, but – in this recipe – with a mixture of cream cheese, honey and vanilla. For the prettiest presentation, pick large, firm strawberries.

Ingredients

• 1 lb. fresh strawberries
• 8 oz cream cheese
• 2 tablespoons honey
• ½ teaspoon pure vanilla extract
• 1 oz raw pistachios (or any other raw nut)

http://healthyrecipesblogs.com/2013/12/20/cheesecake-stuffed-strawberries/

No-Bake Double Chocolate Peanut Butter Granola Bars (vegan, gluten-free)

Ingredients:

2/3 cup light corn syrup (brown rice syrup to keep vegan or honey may be substituted)
heaping 1/2 cup creamy peanut butter
1/4 cup light brown sugar, packed
1/4 cup unsweetened natural cocoa powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt, optional and to taste
2 cups quick cook oats (Quaker, Bob's, or similar; don't use whole-rolled oats, pulse/grind briefly if that's what you have)
2 cups crispy rice cereal (Rice Krispies, Erewhon, or similar)
1 cup mini semi-sweet or dark chocolate chips, divided

Recipe: http://www.averiecooks.com/2014/05/no-bake-double-chocolate-peanut-butter-granola-bars.html

Almond Joy Truffles

Wow. Avocado in truffles? I still struggle with the chocolate and avocado combination but maybe it’s time to get over it and eat some almond joy goodness. These truffles would make a perfect last-minute gift!

 

Ingredients

1 ripe avocado, mashed
1/3 cup unsweetened raw cacao powder (or cocoa powder)
½ teaspoon vanilla extract
½ teaspoon almond extract
2/3 cup dark chocolate chips
½ cup unsweetened shredded coconut

Recipe: theroastedroot.net

Avocado Brownies

 

 

I really love chocolate avocado cake, never try brownie, but of course, it has to be even better. I will give it a try!! Would you?
Once I also made a cake with condensed milk and avocado, it was to die for!! Even if not so healthy.

Ingredients

200 g. (1½ cup) avocado flesh* (very ripe, but not brown)
1 cup (240mL) coconut sugar OR ½ cup (120 mL) honey*
2 eggs
1 cup (240mL) dark cocoa powder (a bit more than 1 dl.)
100 g. dark chocolate (I used 85% cocoa)
1 tbsp. water
½ tsp. baking soda

Recipe: http://thesmoothielover.com

Peanut Butter Granola Bars

My family regularly eats granola bars as snacks.  They’re great for on-the-go, road trips, for snacking before sports practices, or just any old time. I subbed in butter for coconut oil and added mini chocolate chips and walnuts.

Ingredients:

• 1/2 cup peanut butter
• 1/3 cup honey
• 1/4 cup coconut oil
• 1 1/2 cups oats
• 2 tablespoons wheat germ
• 1/2 cup peanuts

Recipe: http://themarathonmom.com/peanut-butter-granola-bars.htm

Chocolate Granola Bars

These were delicious! I used coconut oil instead of butter, cut down on the honey a bit and added in a handful of raisins and walnuts,. Absolutely delicious!

• 1/2 cup natural peanut butter
• 1/4 cup local honey
• 1/4 cup unsalted butter or coconut oil
• 1 1/2 cups oats (not quick oats)
• 2 tablespoons wheat germ or ground flaxseed
• 1/4 cup coconut
• 1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.

Recipe: http://themarathonmom.com/chocolate-granola-bars.htm

Almond Coconut Bars

• 2 cups whole raw almonds
• 1 cup shredded unsweetened coconut
• 1/2 cup almond butter
• 2/3 cup virgin coconut oil
• 1 tablespoons coconut flour
• 1/2 teaspoon salt
• 1 1/2 tablespoons molasses or honey
• 1 tablespoon vanilla extract
• 3 oz 70-85% dark chocolate

1. Melt coconut oil in a small saucepan on the stove on low heat.

2. Line a 9x9" baking pan with wax paper.

3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).

4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn't be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.

5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.

6. Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.

Recipe submitted by Sarah, Marietta, GA

Black Bean and Avocado Brownies

1 15 oz can black bean drained and rinsed
1/2 an avocado
2 eggs
1/4 cup honey
1/4 cup peanut butter
1/4 cup cocoa powder
1/4 tsp  of salt
1 teaspoon vanilla extract
1/4 cup of sugar
1 tbs instant coffee

Source: http://www.bakeaholicmama.com/2012/03/healthy-brownie.html

Slow Cooker Fudge

Ingredients:

• 2-1/2 cups Chocolate Chips, I used dark chocolate chips because of their health benefits.
• 1/2 cup coconut milk, (canned, not in a carton) Keep in mind the fats from coconut milk are the good kind.
• 1/4 cup raw mild honey
• Dash of sea salt
• 1 teaspoon pure vanilla extract

Source: http://skinnyms.com/slow-cooker-fudge/

Killer Chocolate Oat Bars

• 1/3 cup real maple syrup
• 2 tablespoon water
• 2 tablespoons cocoa powder
• 1/3 cup almonds, finely chopped
• 1/2 cup unsweetened coconut flakes
• 1 heaping cup natural peanut butter
• 1  1/2 cups rolled oats (old fashion oats)

Source: http://simpledailyrecipes.com/17236/killer-chocolate-oat-bars/

Best Ever Chocolate Oatmeal No-Bake Bars {Clean-Eating}

• 1 cup peanut butter
• 1/2 cup honey
• 1/2 cup coconut oil (you could also substitute butter)
• 2 cups old fashioned oats
• 1 cup shredded coconut
• 1/2 cup chopped nuts, raisins, or dried cranberries
• 1 1/4 cups dark chocolate chips (or regular semi-sweet chocolate chips, if you prefer)
• 1 teaspoon vanilla extract

Source: http://moneysavingmom.com/2013/06/best-ever-chocolate-oatmeal-no-bake-bars-clean-eating.html

Honey Whole Wheat Banana Bread

Ingredients

• ⅓ cup melted coconut oil or vegetable oil
• ½ cup honey
• 2 eggs
• 1 cup mashed bananas
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon cinnamon, plus more to swirl on top
• 1¾ cups whole wheat pastry flour
• 1 teaspoon baking soda
• ¼ cup hot water

Instructions

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.
2. In a large bowl, beat oil and honey together. Add eggs and beat well.
3. Stir in bananas and vanilla, then stir in the salt and cinnamon. Lastly, stir in the flour, just until combined.
4. Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
5. Sprinkle with cinnamon and swirl with a toothpick or the tip of a butter knife for a pretty marbled effect.
6. Bake for 60 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.

Source: http://cookieandkate.com/2011/honey-whole-wheat-banana-bread/

Dairy-Free Fudgsicles (Made with Avocados!)

Ingredients

• 2 avocados (remove pit and skin)
• 3/4 cup + 1 Tablespoon of Cocoa Powder (Hershey's special dark is my favorite!)
• 1/3 cup milk (dairy or nondairy) *I used almond.
• 1/4 teaspoon salt
• 2 Tablespoon vanilla extract
• 1/4 cup agave

Instructions

1. Combine all ingredients in food processor until smooth.
2. Use a piping bag to get filling into the molds (to avoid a mess). Tap the containers so that the air bubbles pop.
3. Stick in the freezer overnight, or until they freeze. (I like to freeze mine for like 36 hrs before eating)
4. If your fudgsicles are hard to remove from their containers- run the popsicle mold under hot water briefly and the fudgesicles will come loose.

Source: http://brittanyangell.com/dairy-free-fudgsicles-made-with-avocados/

Pistachio Date Bites

Ingredients: 

• 20 Pitted dates
• 1 tbsp of nut butter (In my case I used macadamia and almond butter but any nut butter would work)
• 1/3 cup of crushed pistachios

Preparation:

1. Place all the pitted dates in the blender along with the nut butter and blend for about 2 minutes or until you get a smooth consistency.
2. After that start forming the ball shapes, if things are getting sticky you can add some oil to your hands. Once formed roll them in the crushed pistachios
3. Place in the freezer for about 20 minutes. If you have the will power not to eat all of those on the spot they can be saved in the fridge for later

You can also roll them in desiccated coconut. Same recipe just sub the pistachios with the desiccated coconut.

Source: http://zaatarandquinoa.com/2014/01/21/pistachio-date-bites/#more-544

Pistachio & Cranberry White Chocolate Bark

Ingredients:

1 lb. white chocolate
½ cup shelled pistachios
½ cup dried cranberries

Directions:

1. Line a baking sheet with parchment paper and set aside.
2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the pistachios and cranberries and stir to combine.
3. Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you'd like your bark, you may not need the entire surface of the pan).
4. Refrigerate for at least 30 minutes, or until set.
5. Using a sharp knife, cut the bark into pieces. Store in an airtight container in the refrigerator.

Source: http://www.browneyedbaker.com/2010/12/03/pistachio-cranberry-white-chocolate-bark/

FRIED” HONEY BANANAS

Fried Honey Bananas
Serves 1
1 slightly under-ripened banana, sliced
1 tablespoon honey
Cinnamon
Olive oil or coconut oil


Source: http://rachelschultz.com/2013/05/15/fried-honey-bananas/

Fresh Fruit Popsicles

Ingredients

1 peach, cut into 1/2-inch slices (1/2 cup)
2 kiwis, peeled and sliced into 1/4-inch rounds
3/4 cup strawberries, finely chopped
1/2 cup blueberries
1/2 cup raspberries
1 1/2 to 2 cups of fruit punch or 100 percent white-grape juice

Source: http://www.lilsugar.com/How-Make-Fresh-Fruit-Popsicles-18393455

“Fried” Honey Banana

INGREDIENTS

Coconut Oil Cook­ing Spray
1/4 tea­spoon Cin­na­mon
1 organic banana
1 table­spoon organic honey


Source:   http://thecrohnsjourneyfoundation.org/recipes/fried-honey-banana/

Crêpes Suzette

 

 



Try this classic dessert crêpe:

12 dessert crêpes
4 tablespoons butter
¼ cup sugar
Juice of 6 oranges; zest from one
Extra whole orange for garnish
3 tablespoons of orange liqueur such as Grand Marnier

Melt butter in large skillet over medium heat. Stir in the sugar, zest, juice, and liqueur. While stirring constantly, reduce sauce to ⅔ cup.

Very delicately add each crepe to the pan—one at a time—and coat it in the sauce. Fold each crêpe in quarters, and arrange three on each plate, repeating until each crepe has been dipped and plated. Overlap them or arrange them in a circle.  Add extra sauce over the top. Scrap up the extra bits of orange zest and add orange slices as your garnish.