If you’ve read any of my other dessert articles you know of my hubby’s wicked sweet tooth. He likes all sweets, healthy and processed unfortunately. So it makes me feel good to keep healthy sweets in the house.
One of his favorite treats is Outshine Bars but I don’t like the list of ingredients in them. The list below is for the coconut pineapple coconut water version.
COCONUT WATER FROM CONCENTRATE (WATER, COCONUT WATER CONCENTRATE), SUGAR, PINEAPPLE, MODIFIED CORN STARCH, GUAR GUM, CAROB BEAN GUM, ASCORBIC ACID (VITAMIN C), CITRIC ACID, NATURAL FLAVOR.
See what I mean? Modified corn starch in a Popsicle? And the ever ambiguous “natural flavor”. When I was out shopping a few weeks ago I came across a cute little Popsicle mold set for like $6.99 so it was my mission to make some yummy healthy low-ingredient frozen treats for my man. Plus, I love kitchen gadget things.
This recipe only has 5 ingredients and I can pronounce every single one.
UPDATE: I made this tropical version and before I knew it, hubby ate them all. He just asked “hey, you got any more of those Popsicles?”. I told him we didn’t have any more pineapple but I had some frozen black berries. He said to go for it. I used all of the other same ingredients but swapped pineapple for blackberries. These are now my new favorite. I’m a little peaved that I have to share them.
I don’t know about your house but a sugar addict lives in mine. My husband has a wicked sweet tooth so I like to have easy healthy sweet treats on hand for him. When I found this recipeI had to give it a try since we both LOVE coconut. These little babies taste just like Almond Joys except they only have 5 ingredients, are dairy free, gluten free and vegan.
My unsweetened shredded coconut was already finely shredded. i buy it in the bulk section at Whole Foods. But if you can’t find already finely shredded coconut, you can just put your flakes in a food processor and give them a few pulses to shred. I used a square mold for my candies but any mold will work, even a mini cupcake molds if that’s what you have.
These were ready in 15 minutes, that’s it. Combine the coconut flakes, coconut oil and raw honey. I found it easiest to use my hands to massage everything all together. If you find that the mixture is too dry, just add 1 tablespoon of melted coconut oil at a time to moisten up the mixture.
Quick, creamy, healthy, paleo fudge. Just because I eat clean and healthy and poo-poo refined sugar, food coloring, chemicals, etc. doesn’t mean that I can’t have something sweet and delicious.
I posted a great chocolate paleo fudge a while ago that turned out amazing but sometimes I’m not in the mood for chocolate. This fudge reminds me of a creamy peanut butter banana. I prefer almond butter to peanut butter any day. While the tastes are similar, peanuts don’t have the nutrition that almonds do.
This recipe only has 5 ingredients which is another reason I love these. If you read most labels at the store, the list of ingredients is a mile long and most of them I can’t even pronounce. I don’t want that in my body and you don’t have to either.
I made this batch in less than 10 minutes and put them in the freezer overnight. This morning I had delicious creamy almond butter banana fudge. I used my silicone mold but you can use any baking pan that has sides. Just make sure to line it with parchment paper so you can get the fudge out easily.
Keep them in the freezer because the coconut oil and honey melt very easily and quickly but won’t freeze. No thawing required, soft and creamy right out of the freezer.
My good friend Tracy, who is gluten sensitive, came over to visit me today and I told her she was going to help me test a new gluten-free cookie. She even took notes lol. I ended up having to include “DELICIOUSNESS” in the title of these because that’s all she could say when she tasted them.
I was initially skeptical about this recipe mainly because the 1 1/2 teaspoons of baking soda and only 2 tablespoons of coconut flour had me scratching my head. How the heck are these going to turn out cookie-ish? Let me tell you, this recipe is PERFECT!
6 ingredients and 15 minutes later and we had delicious paleo, gluten-free COOKIES!
They turned out so soft and chewy and had so much DELICIOUSNESS in them. We were so excited at how these turned out you would’ve thought we found big foot or something. These were SO good, not to mention easy! Hands down the best paleo, gluten-free cookie I’ve ever made.
I’ve made a couple of batches with both creamy almond butter and chunky almond butter and both came out great. The different brands actually had different consistencies. One was thicker and one was more runny but both turned out delicious.
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Black Bean Honey Lime Quinoa Stuffed Sweet Potatoes
This recipe is packed with so much goodness it’s insane. Loads of protein from the quinoa, edamame, black beans and a even some from the sweet potato.
The sweet potato is one of the healthiest foods you can eat. Did you know it has 213% of the recommended daily requirement of vitamin A? Holy carp.
It’s loaded with vitamin C, biotin (great for hair and skin), potassium, lots of fiber and b-vitamins too. It’s one seriously nutritionally packed veggies. Plus they taste so good. So good that I drove to my moms house and brought her some because I knew she would love it.
I love this recipe so much because not only is it nutritionally packed but it’s FULL of flavor and makes a hearty meal. One large stuffed sweet potato makes a meal. They can also be re-heated easily just by popping them in the microwave for 1 -2 minutes. You can also sprinkle with your favorite shredded cheese if you want.
Whip up a batch of these for Meatless Monday or your vegan friends. Non-vegans will seriously be impressed, I’m not kidding.
Black Bean Honey Lime Quinoa Stuffed Sweet Potatoes
Black Bean Honey Lime Quinoa Stuffed Sweet Potatoes. Hearty, protein packed and full of vitamins. A fantastically delicious vegetarian meal that even meat eaters will love.
Author: Bunny Keller
Recipe type: Vegetarian
4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork
1 cup uncooked quinoa
2 cups vegetable broth
1 tbsp oil (olive, coconut or ghee because you will use it to saute)
1 cup chopped yellow onion
1 clove garlic or ½ tsp garlic minced
1 (15 oz) can black beans, drained and rinsed
1½ cups cooked edamame
½ tsp ground cumin
½ tsp ground paprika
¼ tsp ground coriander
⅛ tsp caynenne pepper
3 tbsp fresh lime juice
3 tbsp raw honey
dash of salt and pepper
Preheat oven to 400 and bake sweet potatoes for 50 - 55 minutes. They should be soft.
While the sweet potatoes are cooking, in a large saucepan bring quinoa and vegetable broth to a boil and then lower to a simmer and cover for 30 minutes, stirring occasionally.
In a small skillet, heat oil (I used ghee) and saute the chopped onions for 4 to 5 minutes, browning them slightly. In the last minute of sauteing, add the garlic and mix and continue cooking for the last minute.
Once the quinoa is cooked, add onion/garlic, black beans, edamame, spices, lime juice, honey, salt/pepper.
When the sweet potatoes are done baking, let them cool a minute so you can handle them without getting burned.
Once cooled, using a paring knife, slice a long oval in the top of the potato and scoop out about 60% of the sweet potato and set aside (save it for another recipe or make mashed sweet potatoes for tomorrows dinner).
Once the insides have been scooped out, fill the hole with the quinoa mixture.
**Optional: top with your favorite vegan or regular cheese**