Chocolate Anthills

I had a very ripe avocado that needed to be eaten. As it was not enough to make guacamole, nor did I want to make a smoothie, I figured it was time for a chocolate treat. I know some of you might cringe at the idea of chocolate and avocado, but the flavors actually blend quite well, and the avocado is not even noticeable other than the fact that it gives a nice creamy texture.

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I like being able to blend delicious and nutritious ingredients. Especially that I believe avocados to be such a great source of healthy fats that I believe my son needs in his diet, and he wont eat them alone at this point. But he devoured these anthills!!

Ingredients:

  • 1 ripe avocado
  • 1/4 cup cacao powder
  • 2 TBS honey, maple syrup or agave
  • dash of cinnamon (optional, but per my daughters request, cinnamon makes it’s way into a lot of our dishes)
  • 1 TBS melted coconut oil
  • 2 cups organic corn flakes (any other dry cereal will work fine I’m sure, such as crispy rice or even oats?)

Blend all but corn flakes in a food processor until smooth, transfer to a bowl and gently roll in the corn flakes. Line a tray with parchment paper or foil, create little mounds with the mixture and put in the freezer for about 30 to 45 minutes to set. If you are impatient you can just eat them as is!

They should stay good for a few days in the freezer.

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Banana Chocolate Crunch Ice Cream

MMmmmm, there’s nothing like guilt free ice cream. This banana ice cream is so easy and delicious. And versatile too. I did this batch with chocolate but you can get as creative as you want, adding nuts, berries, anything really! My daughter wasn’t a fan of the crunch of the chocolate, which came mainly from the cacao nibs, and partly from the hardening of the chocolate once it hits the ice cream (one of my favorite parts of this treat) If you have kids who don’t like crunch, or yourself like a creamier texture, just skip the nibs!

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Ingredients:

Chocolate crunch

  • 1/2 cup coconut oil
  • 1/4 cup raw honey
  • 6 TBS cacao powder
  • 3 TBS cacao nibs
  • dash of salt

Put all ingredients in a double boiler or in a jar in boiling hot water and mix until well combined. Set aside. The benefit of doing this step in a jar is that if you don’t use all the chocolate mixture (I didn’t), it’s conveniently stored in a jar that you can put a lid on and save for later use (which I did).

Banana Ice Cream

  • 4 frozen bananas

Put bananas in food processor and blend until creamy texture is achieved. This step can take a little bit of time and work, depending on your food processor. It takes me under 10 minutes but I have to constantly open the lid, scrape the sides down with a butter knife, to get things moving. At first it will seem like it’ll never become ice cream, but after sufficient scrapping, the bananas will catch and you will witness a deliciously creamy mound form right before your eyes. So satisfying.

Once that happens, add a few tablespoons (3 or 4) of the chocolate mixture into the food processor and pulse a few times to combine.

Dish out in small bowls, top with more chocolate sauce and enjoy!

Almond Butter Slushy

On a nice warm day like today, a slushy is refreshing. Since I had just made a batch of almond milk and felt a little nutty, I whipped this up for my family at snack time.

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  • 4 medjool dates, pitted
  • 1/4 cup almond butter
  • 2 TBS raw cacao powder
  • 3 cups  almond milk
  • 2 cups of ice

Put everything in the blender in that order, blend, serve and enjoy!

Will make about 4, 8 oz servings. We enjoyed ours with a bowl of sweet strawberries.

Coconut strawberry bliss

My daughter had been asking for some sorbet, and I usually keep a good amount of frozen fruits in the freezer to whip up a batch of sorbet or raw ice-cream. But all I had that day was frozen strawberries. So I looked in my kitchen to see what I could make to satisfy her craving for a treat. Thats when I came up with this quick, easy and delicious Coconut Strawberry Bliss.

  • 1 cup organic coconut milk fat that you get from scrapping off the top of a 13.5 oz can of organic full fat coconut milk. Don’t shake the can or the water and fat will be mixed up and you will get a more watery substance, (which is still delicious, just a different consistency)
  • 2 cups organic frozen strawberries
  • 1 TBS honey (or more to taste)

Put everything in a high speed blender and blend until smooth. I topped it off with some cacao nibs, but I’m sure fresh fruit or just on it’s own would be just as delicious. It took me a total of 7 minutes, including eating it. No not really, but almost 😉 You should get a nice heavy creamy consistency that you can eat with a spoon.

This will give you about 4 portions of about 5 oz each, which is really all you need when indulging in coconut milk fat. That stuff is delicious but rich. Enjoy!image