Posts in Category: Raw Desserts
We go through popsicles around here like nobody’s business in the summer. I could buy them … but why would I when I can make them on my own at a fraction of the cost, in mere minutes, chock full of superfood goodness? The days are long and activities of many these warm, luxurious days and my kids need all of the extra energy and dense nutrition they can get. I used their favourite fro-yo combo (mixed berry) as the base inspiration for these healthy little treats and added some of our vanilla shakeology into the blender with some frozen berries, coconut water and coconut yogurt. You can of course, make them without coconut water and use regular dairy yogurt too!
But I wouldn’t skimp on the superfoods because every parent of young children knows that the blender is the best way to sneak healthy ingredients into their busy little bodies every chance we can get …
When one is craving a hit of something sweet and salty one downs a salted caramel something or other. That used to be one of my fave treats from Starbucks and no more. My version has 16 grams of protein, probiotics, adaptagens, super foods like maca root, chia and goji berry (to name a few of the 70) and the vitamin equivalent of 5 dense green bowls of salads. Just a wee bit better, yea? Plus, it isn’t full of sugar and artificial ingredients.
If you’re craving something decadent, you don’t have to indulge and pay for it with having consumed a ton of fat and calories as well as a bunch of crap. I think the shining glory on this here frothing cup of goodness is that the salted caramel sauce is made with medjool dates, hot water, coconut oil and pink himalayan sea salt. That’s it. Faux caramel sauce without (once again) a ton of crap. And damn, but it tastes good. So there’s also that …
Almond butter is sexy. I don’t have to think hard about a descriptive for it … this is immediately what comes to mind. Maybe it comes from the making of it, prior to the consuming of it. For its simple generosity and various uses. The way it coats ones mouth so that you are invited to let your tongue roll around its thick, creamy texture, luxuriating in the mouthy feel of it.
The satisfaction that it brings as a vehicle to many a slice of fruit, vegetable, chocolate chip and spoon. Spooning is mandatory. I’ve become rather smitten with making my own, you see, because I can. Because it’s cheaper than purchasing, especially in raw, organic form. I reject all other forms unless it involves coconut oil, a dash of sea salt and maple syrup. I like it how I like it.
I also prefer to soak my nuts prior to roasting them (which is a whole other post, this soaking of the nuts and seeds thing), which isn’t for everyone. So feel free to skip this step. It’s not an absolute thing. Neither is adding the coconut oil and you could also sweeten it with stevia, dates or nothing it all! It doesn’t need much, whichever you choose.
Almond butter has become a popular choice with the kiddos around here too, bye bye sugar laden peanut butter. I’ve also started making sunflower seed butter so that Wyndham can take it to school to dip his fruit and veggies as he pleases.
In looking at the past 3 recipes I’ve posted on here…it would seem that we have a chocolate situation going on. Which, spanning over the course of more than a few months, isn’t really a big deal. Soon…soon I shall get back to posting some savoury recipes too. In the meantime, let us get on with this horrid chocolate business. These suckers (in ball or bar form), are a great afternoon snack, source of protein and hit of energy! Toddler approved.