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Chunky Monkey Superfood Smoothie

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Chunky Monkey Superfood Smoothie

Ready for a snack chock silly with super foods that tastes like Ben and Jerry’s Chunky Monkey ice cream…

milkshake

No you can have your cake and eat it too….well smoothie not cake but you get the idea. The only prep for this is that you will need to chop up some bananas and stash them in the freezer. The frozen bananas, cacao, & nut butter blend together so that this smoothie tastes like a frozen reeses cup but without all the added sugar and nasties. Amazing.

Make this the next time you are craving sweets and don’t forget to put a pinch of sea salt in your smoothies to provide some necessary minerals and to really make the flavor pop!

Chunky Monkey Superfood Smoothie

Serves 2

Raw - Vegan - Gluten Free - Grain Free - Paleo - Primal - No Sugar

Ingredients

  1. 2 Frozen Bananas
  2. 2 Tbl Raw Cacao Powder
  3. 4 dates pitted
  4. 2 Cups Non Dairy Milk (hemp, almond, coconut, etc)
  5. 2 Tbl Nut or Seed Butter (almond, sunflower, etc)
  6. Pinch sea salt

Optional Superfood boosters

  1. 1/2 Cup Swiss Chard, Romaine, or leafy green of choice (for minerals, vitamins, and fiber)
  2. 1 Tbl Hemp Seeds (for added protein and a plant based source of Omega 3's)
  3. 1/2 tsp Maca (for endocrine and hormonal support)
  4. 1/2 tsp Mucuna (for nerve support and to balance the caffeine in the cacao)
  5. pinch of cayenne (for metabolism boost)

Instructions

  1. Blend the ingredients until smooth; adding more non dairy milk to thin as needed.

Notes

  1. I add all of these superfood boosters to my smoothies for optimal energy and nutrition!

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Healthy Coconut Chocolate Mousse - Dairy Free - Sugar Free

I am a sucker for anything fatty, creamy, and cold…Ice cream? Yogurt? Mousse? YES PLEASE!

What I am not a sucker for is what these decadent desserts do to my blood sugar and waistline… whomp whomp :/

But fear not! I have a solution to those sweet tooth cravings! A lighter than air dairy free, sugar free, paleo coconut chocolate mousse! 

Whaaaaaat???

Yes this is happening people. 

You can even layer this mousse with some pomegranates, more melted chocolate and nuts to make parfaits suitable for a dinner party! Lets get creative people show me how you do it!

Paleo Coconut Chocolate Mousse

Serves 4

Paleo - Gluten Free - Grain Free - Sugar Free 

Ingredients

  • 4 Egg Whites
  • 2 Cans Whole Fat Coconut Milk (chilled overnight in the fridge)
  • 2 oz Dark Unsweetened Chocolate Chopped (about 3/4 cup chocolate)
  • 2 Tbl Maple Syrup, Coconut Sugar, Honey or sweetener of choice to taste
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Espresso Powder or Ground Coffee (optional but highly recommended)
  • Pinch of Fine Sea Salt

Instructions

  1. In a large mixing bowl beat the egg whites until firm soft peaks are formed.
  2. With the mixer running slowly stream in the sweetener of choice and continue to beat until firm peaks are formed.
  3. Set aside
  4. Remove the tops of the coconut cream and scoop of the solidified cream on the top, leaving the coconut water on the bottom.
  5. Beat the coconut cream until light and fluffy.
  6. Melt the chopped chocolate over a double boiler or by placing in the microwave for 15 seconds.
  7. Stir the chocolate and keep microwaving for ten second intervals stirring in between until fully melted.
  8. Stir in the vanilla extract and the espresso powder.
  9. Set aside to cool.
  10. Once the chocolate is cooled fold it into the coconut cream.
  11. In 4 stages fold in the egg whites very gently into the chocolate coconut cream.
  12. Its ok if there are streaks of egg whites. You are looking to build volume.
  13. Once all of the egg whites are incorporated into the cream portion the mousse into the serving cups of choice and place in the fridge to set up for minimum of 30 minutes.

Notes

  1. You can chill the mousse in the bowl and then construct parfaits by layering the mousse with chopped nuts, chocolate chunks, pomegranates or any fruit and nut combo you like for a dinner party ready dessert.

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Sneaky Vegetable Juice Granita

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Sneaky Vegetable Juice Granita

Carrot granita words

Summer has officially ended and that makes me sad :(

But I wont accept that yet so I will hold on to the season for one more day by making frozen desserts.

You can’t tell me what to do! I can eat what I want!

So what am I eating today in my rebellion of the seasonal change? 

Its a tropical granita with a vegetable hidden inside. 

So whats the sneaky ingredient….

wait for it….

Carrots!

Total shocker with that electric orange color right?

This ones pretty simple, I just mixed freshly juiced organic carrots, pineapple, ginger, lime and sweetened it with maple syrup for this light, refreshing, and super nutritious Granita/ shaved ice dessert.

Oh and here’s a sweet bonus  the pineapple and ginger aid in digestion so this is perfect after a heavy meal or if you are having a little tummy trouble.

Don’t worry if you do not have a juicer, simply buy some high quality unsweetened carrot and pineapple juice and use a blender to puree some ginger into the juices and strain after. Voila! (I have more detailed notes in the recipe below.)

So hang on to summer for one more day with me and float away with this blissful frozen sneaky vegetable granita. 

Carrot Pineapple Ginger Granita

Serves 4

 vegan - gluten free - grain free - refined sugar free 

Ingredients

  • 2 lbs Peeled Organic Carrots (or 2 cups unsweetend Carrot juice)
  • 3 Cups Pineapple Chunks (or 2 cups unsweetened Pineapple Juice)
  • 1 - 3''x 1'' piece of ginger ( see notes if you don't have a juicer)
  • Juice of 2 limes
  • 1/4 tsp Fine Sea Salt
  • 1/4 Cup Pure Organic Maple Syrup or Yacon Syrup or sweetener of choice

Instructions

  1. Using a juicer, juice the carrots, pineapple and ginger (if using bottled juices simply combine them all in a bowl with a lid).
  2. Squeeze the lime into the juices and stir in the maple syrup and sea salt.
  3. Taste for sweetness and add more maple syrup or sweetener of your choice to taste. (You are looking for it to be very sweet with bright flavors because the flavors dull once frozen)
  4. Pour the juice into a 9 x 13 baking dish and freeze it for a good two or three hours.
  5. Remove and gently scrape the slushy juice with a fork (it will be more frozen on the sides so mix those into the center)
  6. Return it back into the freezer for another hour or two, scrape again and repeat until the entire mix is frozen and scraped into ice pieces (usually takes about three rounds).
  7. If you have an ice cream maker place the juice mixture in the fridge for one hour to chill then churn according to your manufactures instructions.
  8. Spoon into bowls and eat!

Notes

  1. If you don't have a juicer finely chop up the ginger and add to a blender with 1/2 of the juice and puree until blended completely. Strain through a fine mesh strainer to avoid and ginger chunks add to the remaining ingredients and proceed with the recipe as written.
  2. I like to top my granita with fresh lime juice and layer with coconut cream if I'm in need of something a bit more decadent.

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You put the lime in the coconut and cover it in chocolate!

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You put the lime in the coconut and cover it in chocolate!

On my last post I made a raw pistachio date crust for my Strawberry Banana Frozen Cheesecake, and I am still obsessing over the crust! I love this crust so much I made it again, except this time I made a Banana Coconut Lime filling and covered it with homemade sugar-free dark chocolate, sea salt, and lime zest.

Yeah these are pretty rockin, oh and they are also raw, vegan, gluten-free, sugar-free, Paleo, and stupid easy to make. 

Ready?

Pulse 1/2 cup shelled raw pistachios along with 4 pitted medjool dates along with a big pinch of sea salt and the zest of 1 lime in a food processor. When the mixture is sticky, coarsely ground and holds its shape when pressed between your fingers you are ready to go. 

Line a bread pan with a piece of parchment paper fashioned as a sling so the sides hang over the edge for easy removal later. I also grease the pan and paper with coconut oil for extra insurance. 

Now pack the crust into the bottom of the pan making it as flat as possible. If the crust it sticking to your fingers simply wet your fingertips when touching crust. 

Place in the fridge while you assemble the filling. 

In a blender combine 3 ripe bananas, 3/4 cup coconut cream (if you can’t find coconut cream leave a can of coconut milk in the fridge overnight and then scoop the cream that is chilled on the top leaving any water in the can), the zest and juice of 2 limes, 1/4 tsp fine sea salt. Blend until a smooth mixture is achieved , add liquid stevia or sweetener of choice to taste and then pour into the crust. I like to zest additional lime on top before freezing.

Place in the freezer to firm up for at least 4 hours but overnight is best. 

Take the pan out of the freezer and use a knife to separate the sides from the pan. Pull the whole thing out using your parchment paper sling and place on a cutting board.

Cut into 1’‘ squares (this recipe will yield 18 squares).

Place the cut squares on a rack with a sheet pan underneath lined with foil or parchment paper. Make sure that the squares are not touching and have at least 1’‘ (2.5cm) distance from each other.  Return the squares to the freezer to firm up while you make the chocolate. 

Over a double boiler (or a sauce pan with a bowl over the top with 2 inches of simmering water, making sure the bowl does not touch the water) add 4 tbl melted coconut oil, 1/2 cup plus 2 tbl raw cacao powder and heat gently over medium low heat whisking constantly. When fully combined add 1 1/2 tbl sweetener of choice and 1/2 tsp vanilla extract off of the heat and stir to combine. 

Remove the ice cream bites from the freezer and generously pour the chocolate over each bite so it drips over the sides. The chocolate is going to firm up almost instantly so move fast. If you need more chocolate remove the rack and spoon off the dripped chocolate on the lined sheet pan (this is why we put down foil or parchment paper). 

After the chocolate immediately zest some lime over the top and sprinkle lightly with a coarse salt. I used a Himalayan Pink Salt but the choice is yours. 

These are ready to eat! Like anything frozen I like to let it sit for 10-15 minutes out on the counter to soften lightly before eating it. The colder something is the less flavor it has so by letting it defrost just a touch you will have a creamier texture and more flavor! 

Chocolate Covered Banana Coconut Lime Ice Cream Bites

Yields 18

Vegan - Raw - Sugar Free - Paleo - Gluten Free 

Crust

  • 1/2 cup Raw Shelled Pistachios
  • 4 Medjool dates (pitted)
  • 1/8 tsp Fine Sea Salt
  • Zest of 1 lime

Filing

  • 3 Ripe Bananas
  • 3/4 Cup Coconut Cream (if you can't find place a can of full fat coconut milk in the fridge the night before and scrape the cream off the top)
  • 2 Limes
  • 1/4 tsp Fine Sea Salt
  • 1 Maple syrup, wild honey, yacon syrup, or sweetener of choice to taste 

Chocolate Coating

  • 4 Tbl Melted Coconut Oil
  • 1/2 Cup + 2 Tbl High Quality Dark Cocoa Powder
  •  1 1/2 Tbl of Maple syrup or wild honey or yacon powder or syrup or sweetener of choice
  • 1/2 tsp Pure Vanilla Powder or Essence

Garnish

  • Zest of 1 lime
  • Coarse Finishing Salt (I used Himalayan Pink Salt)

Instructions

  1. Pulse 1/2 cup shelled raw pistachios along with 4 pitted medjool dates along with a big pinch of sea salt and the zest of 1 lime in a food processor. When the mixture is sticky, coarsely ground and holds its shape when pressed between your fingers you are ready to go.
  2. Line a bread pan with a piece of parchment paper fashioned as a sling so the sides hang over the edge for easy removal later. I also grease the pan and paper with coconut oil for extra insurance.
  3. Now pack the crust into the bottom of the pan making it as flat as possible. If the crust it sticking to your fingers simply wet your fingertips when touching crust.
  4. Place in the fridge while you assemble the filling.
  5. In a blender combine 3 ripe bananas, 3/4 cup coconut cream (if you can't find coconut cream leave a can of coconut milk in the fridge overnight and then scoop the cream that is chilled on the top leaving any water in the can), the zest and juice of 2 limes, 1/4 tsp fine sea salt.
  6. Blend until a smooth mixture is achieved, add sweetener of choice to taste mix and then pour into the crust.
  7. Zest additional lime on top of the filling before freezing.
  8. Place in the freezer to firm up for at least 4 hours but overnight is best.
  9. Take the pan out of the freezer and use a knife to separate the sides from the pan. Pull the whole thing out using your parchment paper sling and place on a cutting board.
  10. Cut into 1'' squares (this recipe will yield 18 squares).
  11. Place the cut squares onto a rack with a sheet pan underneath lined with foil or parchment paper. Make sure that the squares are not touching and have at least 1'' (2.5cm) distance from each other.
  12. Return the squares to the freezer to firm up while you make the chocolate.
  13. Over a double boiler (or a sauce pan with a bowl over the top with 2 inches of simmering water, making sure the bowl does not touch the water) add 4 tbl melted coconut oil, 1/2 cup plus 2 tbl raw cacao powder and heat gently over medium low heat whisking constantly. When fully combined add 1 tbl sweetener of choice and 1/2 tsp vanilla extract off of the heat and stir to combine. 
  14. Remove the ice cream bites from the freezer and generously pour the chocolate over each bite so it drips over the sides. The chocolate is going to firm up almost instantly so move fast. If you need more chocolate remove the rack and spoon off the dripped chocolate on the lined sheet pan (this is why we put down foil or parchment paper).
  15. Right after the chocolate is drizzled zest some lime over the top and sprinkle lightly with a coarse salt.
  16. These are ready to eat! Like anything frozen I like to let it sit for 10-15 minutes to soften lightly before eating it.

Notes

  1. Double the recipe and use a 9'' greased Spring-form pan or a greased and parchment lined 9x9 square pan for a full sized cake.

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Raw Vegan Frozen Strawberry-Banana Cheesecake

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Raw Vegan Frozen Strawberry-Banana Cheesecake

Its Summer time baby so now is the time for no bake healthy recipes and oh man do I have the recipe for you…

I am so obsessed with this crust so stay tuned because tomorrow I am going to do another no bake recipe with it but I digress…

This recipe is for two 5’‘ pie tart shells but if you double the recipe you can use a 9’‘ springform pan for a full size cheesecake. 

Prep for this recipe by soaking 1/2 cup raw macadamias or cashews (or 1 cup for a full size cheesecake) in just enough water to cover them for a minimum of 4 hours but overnight is best.

Also place one can of full fat coconut milk into the fridge overnight for later use (If you can get your hands on a can of Coconut Cream then you can skip this step).

Start by placing 1/2 cup raw shelled pistachios and 4 medjool dates with pits removed into the bowl of your food processor along with 1/4 tsp fine sea salt and the zest of 1 lime. (again double this if making a full version) 

Pulse the mixture until it is coarsely ground and becomes sticky. 

The mixture should stay together when pressed in between your fingers. If not process with 1-2 more dates until the desired consistency is achieved. 

Grease the tart shells or pan you are using. 

Press the nut-date mixture into the bottom of the tart shells/pan and firmly pack to make it as flat as possible. A flat bottomed greased glass is the perfect tool for this. You can bring the crust up the sides if you want but that is a personal choice. 

Place the prepared crusts into the fridge while you assemble the remaining ingredients. 

Open up the chilled coconut milk and scrape the cream off the top leaving the coconut water in the can. We just need the cream for this so feel free to drink the water  or save it for a smoothie. 

Drain the nuts and place in the workbowl of a blender along with 2 Tbl of the coconut cream, the zest and juice of 1 lime, 1/4 tsp fine sea salt, 1 1/4 cup sliced strawberries and 1 ripe banana. Blend until very smooth and taste for sweetness. If you need it sweeter add 10-15 drops liquid stevia or 1 tbl of maple syrup, honey, coconut sugar or sweetener of choice. 

Fill the tarts almost to the top with the filling and place in the freezer to chill for at least 6 hours but overnight is best. You can add the pistachios later if you want. 

Top with sliced strawberries, pistachios, and extra lime zest right before serving. I like to let it sit out on the counter for 15 minutes (30 minutes for a full size pie) before serving so it has a creamier texture. 

Strawberry-Lime-Banana Frozen Cheesecake with Pistachio Date Crust

Serves 2

Raw - Vegan - Paleo - Sugar Free - Gluten Free - Grain Free

Filling

  • 1/2 cup raw Macadamia or Cashews (soaked overnight in water)
  • 1 1/2 cups Fresh Strawberries
  • 1 Ripe Banana
  • 2 Tbl Coconut Cream (or place one can coconut milk in fridge overnight and scoop cream off top)
  • 2 Limes
  • 1 tbl maple syrup, wild honey, yacon syrup or sweetener of choice to taste 

Crust

  • 1/2 cup raw pistachios
  • 4 Large Medjool Dates (pits removed)
  • zest of 1 lime
  • 1/8 tsp Fine Sea Salt

Instructions

  1. Prep for this recipe by soaking the raw macadamias/ cashews in just enough water to cover them for a minimum of 4 hours but overnight is best.
  2. Place one can of full fat coconut milk into the fridge overnight for later use.
  3. (If you can get your hands on a can of Coconut Cream then you can skip this step)
  4. Start by placing the raw shelled pistachios and medjool dates with pits removed into the bowl of your food processor along with the fine sea salt and the zest of 1 lime.
  5. Pulse the date-nut mixture until coarsely ground and it becomes sticky.
  6. The mixture should stay together when pressed in between your fingers. If not process with 1-2 more dates until the desired consistency is achieved.
  7. Grease the tart shells.
  8. Press the nut-date mixture into the bottom of the tart shells/pan and firmly pack it to make it as flat as possible. You can bring the crust up the sides if you want but that is a personal choice.
  9. Place the prepared crusts into the fridge while you assemble the remaining ingredients.
  10. Open up the chilled coconut milk and scrape 2 tbl of the cream off the top leaving the coconut water in the can.
  11. Drain the nuts and place in the workbowl of a blender along with the coconut cream, the zest and juice of 1 lime, 1/4 tsp fine sea salt, 1 1/4 cup sliced strawberries and 1 ripe banana.
  12. Blend until very smooth and taste for sweetness. If you need it sweeter add 1 tbl of maple syrup or sweetener of choice to taste. 
  13. Fill the tarts almost to the top with the filling and place in the freezer to chill for at least 6 hours but overnight is best.
  14. Top with the remaining 1/4 cup sliced strawberries, pistachios, and extra lime zest right before serving.
  15. Allow to sit on the counter for 15 minutes (for small tarts) 30 minutes (for full size pie) before serving to defrost.

Notes

  1. For a full size cheesecake double this recipe and use a 9'' springform, grease lightly with oil, and line the sides with parchment paper.

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3 Ingredient Frozen Fruit Popsicles - Vegan - Paleo - Gluten Free

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3 Ingredient Frozen Fruit Popsicles - Vegan - Paleo - Gluten Free

Popsicle

I believe most problems can be solved, or at least greatly diminished, by food frozen desserts. Ice cream, frozen yogurt, popsicles…..I could survive solely on those items and die a happy girl. But dammit why does all the ice cream and frozen goodies in stores and shops have to have all of these gross ingredients added like xantham gum, corn syrup, and artificial food colorings???? 

No need to fret my dear, I can solve this problem with three ingredients and few hours in the chill chest. 

All you need is a blender, some awesome popsicle molds, non dairy milk, and some frozen fruit of your choice. Wait, you don’t have cyclone shaped popsicle molds?

No problem son!

Simply fill some small paper cups and place lollipop sticks or leftover popsicle sticks in halfway through the freezing process (about 1 1/2 hours in) and voila!

I will say though that these crazy fun silicone molds make the whole experience that much better so just pull the trigger already and buy some because you know you will be making these all summer.

Oh and don’t be surprised if after trying these you have the sudden urge  to jump through the sprinkler with all your clothes on….do it I highly endorse that decision :)

3 Ingredient Frozen Fruit Popsicles

Yields 4

Vegan - Gluten Free - Grain Free - Refined Sugar Free - Paleo - Raw

Ingredients

  1. 1 cup Non Dairy Milk ( Almond, Coconut, Hemp, Rice)
  2. 1 cup frozen fruit of choice (raspberries, strawberries, mangoes etc)
  3. Stevia, Maple Syrup, or Sweetener of choice to taste

Instructions

  1. In a blender add all of the ingredients and puree until smooth. Add sweetener of choice to taste. If the fruit has seeds strain the mixture through a sieve.
  2. Pour the mixture into popsicle molds and freeze for at least 3 hours or until the pops release from the molds in tact.

Notes

  1. If you don't have popsicle molds use kiddie size paper cups. Fill the cups 3/4 way full and freeze for 1 1/2 hours or until the mixture is frozen enough to hold a lollipop or popsicle stick in the center. Freeze for an additional 2 hours and when ready to eat simply peel the paper cup away from the pop.

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