Healthy Desserts?

Banana Coconut Shake:
Some of my kids cannot tolerate dairy so this shake is a great replacement!  In your power blender, add:

• 2 - 3 cups "So Delicious" coconut milk (from carton, not can)
• 1/4 - 1/2 cup frozen Young Thai coconut meat
• 2 bananas
• 2 tsp xylitol or stevia
• 1 teaspon mexican vanilla
• 2 cups ice

Yummy!!



Caramel Popcorn:

10 Cups popped popcorn (not from microwave)
3/4 cup coconut oil
1 cup honey
1 1/2 tsp mexican vanilla
1/4 tsp salt

• Pop popcorn.  Set aside.
• In saucepan melt coconut oil.  When melted, quickly honey and stir until mixed well.  Turn heat off and add mexican vanilla and salt.  Totally yummy!

Honey-Nut Bars

• 1 cup honey
• 1/2 cup olive oil

Pour in saucepan and on high heat, stir vigorously until it becomes bubbly and starts burning on the edges.  Turn heat down.  Add:

• 1/4 cup coconut oil
• 1/4 tsp salt

Stir and add:

• 1 cup total of pumpkin seeds, sunflower seeds, crushed almonds, chia seeds and coconut flakes.  (Make up your own mixture if you like!)

Stir over medium-high heat until bubbly for 2 minutes.  When well mixed and smooth, pour into 8x8 pan.  Put in refrigerator for at least 1 hour.  Store in refrigerator.

Peppermint freezer fudge:
1 cup cacao
1/2 cup coconut oil
1 cup honey
1 tsp. vanilla
3 drops peppermint oil

• Put coconut in saucepan and melt on medium heat.  Once melted, immediately stir in honey and cacao.  Add vanilla.  Stir well, turn off heat and stir in peppermint oil.
• Pour into 9x9 baking dish
• Put in freezer for one hour.  Must stay frozen when not being devoured!

Peanut Butter Freezer Fudge

1/2 Cup Coconut Oil

1/4 Cup Raw Honey

1/2 Cup Peanut Butter

1/2 Cup Cocao

1 tsp. Vanilla

• Melt Coconut oil on medium heat in medium saucepan.  Once melted, over, medium heat, immediately stir in honey and peanut butter.  Once blended, add cacao (yes this is spelled correctly.  It's basically cocoa but healthier).  Add vanilla.  Stir well, remove from heat.
• Pour into 9x9 baking dish.
• Set for at least 1 hour in freezer.  After eating, put back in freezer or they melt.  Enjoy!

Cocoa, PB, oatmeal no-bakes
2 cups turbinado or suconat
1/4 cup carob powder
1/2 cup coconut oil
1/2 cup raw peanut butter (chunky or creamy)
1 teaspoon vanilla
pinch of salt
3 cups rolled oats

• Mix first four ingredients in sauce pan. Cook and stir over medium heat until mixture starts to boil.  Boil one minute. Remove from heat.  Add last four ingredients and stir well.  Drop by spoonful onto wax paper and freeze for at least one hour.  Keep in freezer when not being used.

Hazel-Coco-nut Ice cream and milk:

Okay, I just invented this one a few days ago and it's much better than an almond/coconut ice cream that I usually make.  There are 2 parts to this recipe, so pay attention.

For milk #1 - Soak hazelnuts in water for 12-24 hours.  Drain.  Add 2 cups hazelnuts with 3 cups water and blend very well.  Strain to separate a lot of the pulp.  Scrape out pulp and set aside.  Set aside 1/2 of strained milk.  Put other 1/2 strained milk back in blender and add 1-2 bananas, 1 tsp vanilla and 1 tsp quality agave.  Blend well and enjoy!!!
For ice cream #2 - Put pulpy, frothy hazelnut mixture plus 1 cup soaked hazelnuts and 1 cup coconut milk in blender.  Add 1/2 cup raw peanut butter, 1/4 cup frozen coconut meat, 4 dates, 2 bananas, 2 tsp vanilla and 2 tsp quality agave.  Blend well and add 3 cups ice cubes.  Blend well again.  Put in small containers and freeze for 1 - 3 hours.  Oh, soooooo good!



Peanut Butter Shake:

• 2 cups coconut or almond milk
• 3/4 cup raw peanut butter
• 2 Tbls carob or cacoa powder
• 2 bananas (pre-frozen is better)
• 1 Tbls chia seeds or ground flax
• 1 Tbls raw honey
• 1 tsp vanilla

Blend well.  Add 2 cups ice and blend again.  Enjoy!