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Strawberry Coconut Popsicle

These Strawberry Coconut Popsicles are the simplest thing to blend together. I made a batch (using little paper cups and toothpicks because I don’t have popsicle molds) and now I have a great, simple and healthy frozen treat anytime I need one.

1 can full fat coconut milk

1 pint fresh strawberries

2 tbls maple syrup (or sweetener of choice)

1 tsp vanilla extract

 

Set out little paper cups or popsicle molds. I used pretty small cups and make about 20 popsicles; the amount you make will depend on your mold size.

Rinse strawberries (if the they are organic, leave the leaves on them.) Place into a blender and pulse until relatively smooth depending on your preference; any berry chunks will be a frozen little berry in the popsicle. Pour into a container and set aside.

Add the coconut milk, maple syrup and vanilla to the blender, blend to combine. Pour the coconut milk into the bottom of each cup, just a few tablespoons, using about 1/2 of the coconut milk.

Add half of the blended strawberries the the coconut milk in the blender and blend to combine. Now fill each cup with about 1/4 cup of the coconut strawberry mixture.

Top each cup with the remaining blended strawberries. Set the cups in the freezer. Set a timer for 20 to 30 minutes (so the popsicles are formed enough to hold up the sticks) and push a toothpick or popsicle stick into the cups.  Enjoy when fully frozen.

 

Variations: mix these easy homemade coconut popsicles up by using different berries like blueberry, blackberries or cherries.

Easy Grain and Nut Free Granola

Ingredients
1/4 cup raw pepitas (pumpkin seeds)

1/4 cup raw sunflower seeds

1/4 cup hemp seeds

1/4 cup coconut flakes

1 tsp chia seeds

2 tbls coconut oil

1 tbls maple syrup

3/4 tsp ground cardamom

zest of 1 orange

1 tsp vanilla

pinch or two of flaky sea salt

Directions
Preheat the oven to 350 degrees.

Melt the coconut oil. Stir in the maple syrup, vanilla, orange zest and cardamom.

Toss with all the remaining ingredients, except the salt. Pour on the parchment lined cookie sheet and spread into a single layer. Sprinkle just a pinch or two of flaky sea salt.

Bake until just golden brown, 10-20 minutes. Keep a close eye on it, you may want to mix it about at 10 minutes.

The granola will harden as it cools.

Dairy Free Sweet Potato Ice Cream

Cooking Time
30 seconds to blend

Ingredients
2/3 cup banana, diced and frozen

2/3 cup cooked sweet potato, diced and frozen

1/2 cup coconut milk

2 tsp chopped ginger

Directions
Place all the ingredients in the blender and blend until smooth and creamy. You may need to stop and scrape the sides down, add in a little more milk if needed to blend, but be careful not to add in too much in, or to blend to long, or your ice cream will be soupy.

Enjoy with a sprinkle of cardamom on top.

Serves 2.

Notes
Using frozen banana not only makes this ‘ice cream’ creamy but adds sweetness too. If you want it a little sweeter, add a teaspoon or two of maple syrup.

Watermelon Dessert Pizza

Prep Time
5 minutes

Ingredients
1 Watermelon slice

Strawberries, blueberries and cherries

Toasted coconut flakes

Toasted pecans

Honey

Flake sea salt

Coconut Butter (optional)

Edible flowers (optional)

 

Directions

Cut one big, thick slice of watermelon from the middle of your melon. I made a couple ‘pizza’s’ so I sliced the whole watermelon into rounds and choose my favorite 2 slices.

Lay on a platter and cut into triangles like you would a pie, 8-16 slices.

Slice the strawberries and pit and slice the cherries; arrange across the watermelon slice along with the blueberries.

Sprinkle on the toasted coconut and crush on the toasted pecans.

Drizzle the whole thing with about a spoon full of honey. Also drizzle with coconut butter if using.

Top with a sprinkling of flake sea salt and edible flowers.

 

 

NOtella: Nut-free Chocolate Nutella

Prep Time:

Cook Time:

Ingredients

3 tbls sunflower seeds

3 tbls pepitas (pumpkin seeds)

2 tbls sesame seeds

3 tbls hemp seeds

2 tbls cacao nibs

2 tbls raw cacao powder

3 tbls coconut sugar

1 tbls neutral oil (avocado, grape seed)

Directions

Toast the pepitas, sunflower and sesame seeds. They will all toast at a different rate, so ideally toast each separately.  Or try my trick for toasting them all in one pan together:

Begin toasting the pumpkin seeds over low heat. As they start to become toasted on one side add in the sunflower seeds and toss well. After a few minutes as those seeds begin to toast add in the sesame seeds and toss well. Toast everything a few more minutes. Remove from heat and cool slightly.

Place all the ingredients in a blender and blend until smooth. Add a touch more or less oil as needed to achieve desired consistency.

Store in a glass jar in the refrigerator.

Healthy, Toasted Coconut Puppy Chow

Cooking Time
5 minutes

Ingredients
3/4 cups sliced almonds

1/2 cup toasted coconut flakes

1/4 cup almond butter

1/4 cup coconut oil

2 tbls raw cacao powder

4-6 drops stevia

1/4 tsp salt

2/3 cup coconut sugar

1/4 cup arrowroot powder

Directions
Place the coconut sugar in a food processor or blender, chop and whirl to create a more superfine powder. Leave the top on and let that rest (or the powder dust will escape and have you coughing up a storm!)

Melt together the coconut oil, cacao powder, stevia and salt. Add and mix in the almond butter. Place the almonds and toasted coconut flakes in a sealable glass tupperware container, pour in the melted mixture and toss well to ensure everything is coated. Add the coconut sugar, cover and shake to coat. Now add the arrowroot powder, cover and shake well. If the chocolate is too moist and keeps absorbing the arrowroot powder, set the dish in a the fridge for about 10 minutes to help the chocolate firm up, then add a bit more powder and shake. Store in the fridge for best freshness.

Enjoy!

Notes
My version of puppy chow has all the flavor without all the chemicals and fat. It’s chocolatey, creamy and crunchy. Some of the almonds and coconut will stick together, which helps to great a little crunch like you would get if you made this with cereal.

Using raw cacao powder offers a ton of minerals like magnesium, iron and calcium because it’s much less processed than cocoa powder. The coconut sugar is a little less sweet than white, processed sugar, it’s lower on the glycemic index (so won’t give you that sugar rush white does) and it retains more nutrients too. Arrowroot coats the whole thing with white powder, so you get the same effect as powder sugar.

Perfect for a little pick me up anytime and great as a Holiday gift- just place in a cute jar and add a ribbon and a label.

Raw Chocolate Energy Crunch Bites

Prep Time
10 minutes

Ingredients
4 tbls raw cacao or 3 oz dark chocolate, melted (at least 70% or higher)

1/3 cup millet

10 dates

1/3 heaping cup coconut flakes

2 tbls coconut oil

1 tsp cinnamon

Directions
Toast the millet: Heat a deep skillet over high heat, then add in the millet. Shake often, until the millet begins to ‘pop’ around the pan; should only take about 5 minutes. You will see the little grains actually pop and you will hear a snap and crackle sound. The millet will begin to get slightly brown, but it’s hard to see since it’s so small. The popping is an easier measure. Pour onto a sheet and let cool; you can set these in the fridge to help cool quicker.

In a blender or small food processor, process together the dates, coconut flakes and coconut oil to combine. Add in the millet and pulse to combine.

Use a spoon or small cookie scoop to form balls. Place the cinnamon on a shallow plate, roll the balls in the ground cinnamon.This can be a messy process, but if you scoop the ball using a small cookie scoop and drop it right in the cinnamon, roll it around a bit and then roll between your palms to get a good round shape- it’s a cleaner process.

Pumpkin Hot Chocolate with Whipped Coconut Cream

Prep Time
Overnight if making the Whipped Coconut Cream

Prep Notes
To make the Coconut Whipped Cream, place one can of full fat coconut milk in the refrigerator overnight.

Cooking Time
5 minutes

Yields
4 small cups

Ingredients
1/2 cup pumpkin (roasted or pureed)

1/2 cup water

1 cup coconut milk (I prefer to use the leftover liquid from when I make Whipped Coconut Cream- see notes below; otherwise any milk will do)

2 heaping tbls raw cocao powder

3 tbls maple syrup

scant 1 tsp cinnamon

2 dashes ground clove

1 tsp vanilla

Optional:

1/4 cup amaretto

Whipped Coconut Cream

Directions
Place all the ingredients except the whipped coconut cream and the amaretto in a blender, blend for 30 seconds or until smooth. Pour into a saucepan and heat to desired temperature.

If using, add in the amaretto, pour into small mugs and top with the Coconut Whipped Cream; wrap your hands around the mug, breathe deep and enjoy.

A note about the coconut milk and whipped coconut cream:

Coconut cream makes the most amazing whipped cream – it’s luscious, thick and dreamy! And it’s a good fat so there is no feeling guilty. I keep a can in my fridge at all times just in case.

Follow my recipe for how to make the Whipped Coconut Cream here. Use the remaining liquid in the can for the recipe above.

Easy Grain and Nut Free Granola

Ingredients
1/4 cup raw pepitas (pumpkin seeds)
1/4 cup raw sunflower seeds
1/4 cup hemp seeds
1/4 cup coconut flakes
1 tsp chia seeds
2 tbls coconut oil
1 tbls maple syrup
3/4 tsp ground cardamom
zest of 1 orange
1 tsp vanilla
pinch or two of flaky sea salt

Directions
Preheat the oven to 350 degrees.
Melt the coconut oil. Stir in the maple syrup, vanilla, orange zest and cardamom.
Toss with all the remaining ingredients, except the salt. Pour on the parchment lined cookie sheet and spread into a single layer. Sprinkle just a pinch or two of flaky sea salt.
Bake until just golden brown, 10-20 minutes. Keep a close eye on it, you may want to mix it about at 10 minutes.
The granola will harden as it cools.