dessert Archives • Page 2 of 3 • New Nostalgia

Healthy Eating/ Organizing/ RECIPES/ Sweets

No Bake Chocolate Peanut Butter Freezer Slice

I will be making this recipe for years and years to come. Yes, it is that good. It is the perfect chocolatey peanut butter treat! It is healthy, easy to make, everyone loves it, and it keeps forever in the freezer.

It starts with nuts, and we all know how good nuts are for us. They are full of protein and all of those good oils that help with digestion and make your skin shine!

There is no processed sugar in these, but they satisfy a sweet tooth and are plenty sweet thanks to the dates, raisins and honey that are in them. The coconut oil adds a bit of sweetness, too.

Start with processing the nuts in a high speed blender or a food processor until crumbly. I have a little one who does not like nuts, so I went pretty powdery with my nuts to keep her happy. She devoured these and kept asking for more!

Add dates, keep processing until they are in small pieces & mixed well.

Add the rest of your ingredients. Process until consistency can be rolled into a ball…a messy ball. Keep scraping the sides of your blender or processor to help blend.

Make sure you lick that spoon!

Press mixture into a lined pan. I used my fingers but then smoothed my prints out with the back of a spoon to make it pretty for all of you!

Mix up the icing.

Are you drooling yet? This is the best part. Mmmmmm.

Top bars with icing. Use a bit of water to thin if too thick. If too thin, don’t worry, it will firm up in the freezer.

Slice it up and hide it in the freezer. If you share it will be gone in minutes.

The texture of this slice is so satisfying. It is chewy even when frozen, easy to bite into. The frosting melts so creamy in your mouth. I love that they are cold, too, which really adds to the satisfaction!

{Don’t Forget To Pin It!}

Chocolate Peanut Butter Freezer Slice

6-8 Fresh medjool dates

¼ cup of raisins

1 cup of nuts (they can be mixed nuts or not. I like to use macadamia nuts, Brazil nuts or walnuts)

pinch of good quality salt
1/2 cup cocoa

1/4 cup peanut butter

1/3 cup of honey

2 Tsp of water

Icing

1/3 cup cocoa powder

1 Tbsp coconut oil (melted) (no substitutes)

2 Tbsp honey

2 Tbsp peanut butter

1/2 tsp vanilla

pinch of salt

Directions
~Place your nuts into your food processor or high speed blender and process until crumbly.

~Add your dates and raisins and process again.

~Now add your salt, cocoa, honey and peanut butter.

~ Process till it starts to come together. If the mix is too dry add a little water a bit at a time till the mix sticks together when pressed into a ball.

~Press this mix into a small lined container.

Directions For Icing

Mix cocoa, melted coconut oil, honey, vanilla & a pinch of salt to bring out the flavor. Add water if too thick, if too thin, don’t worry, it will firm up in the freezer.

Pour or spread the icing onto the raw chocolate slice. Pop back into the freezer till the icing firms up, then slice and enjoy. This slice keeps great in the freezer if it lasts that long.

———
This post was inspired by our amazing Raw Foods Contributor Teniel Moore from Addicted To Raw. She wrote about a similar chocolate slice minus the peanut butter and high raw.

GF, Vegan & Raw/ RECIPES/ Sweets

Raw Raspberry Bliss Bars

My local health food co-op just recently started a YouTube channel/site called Starting Out Raw. I have been enjoying the different recipes they post and I REALLY enjoy that I can get all ingredients just down the road at Open Harvest.

I have been intrigued by the whole ‘raw food’ movement. It makes sense to me that many foods are MOST nutritious when consumed whole and raw. Heat can destroy many of the nutrients found in food. I also love the idea of having some recipes in my box that do not take any cooking or baking! I have been really surprised at how easy and delicious raw recipes can be.

This recipe for Raw Raspberry Bliss Bars is REALLY really good. I was not sure if my family would eat them because my girls do not like coconut, walnuts or dates. But when you throw these ingredients together into a food processor…MAGIC HAPPENS! You know when I keep capitalizing my letters that I’m a bit EXCITED about this recipe. I have made it twice in a week, due to my kids begging for more.

These bars are high in Omega’s thanks to the chia and walnuts. The raspberries have great antioxidants and the dates add a beautiful sweetness that makes one completely in awe that these bars are sugar-free. They are a decadent treat, one that I love eating with a cup of coffee, but they are full of ingredients that are very good for you, and can even be eaten as part of breakfast guilt-free!

TRY THESE. You will love them. Even if you are not a coconut fan, or a date fan or a walnut fan…I think you will still love them!

Start by defrosting your raspberries, so they will be ready to go when you are.

Throw coconut, vanilla, cinnamon, & salt into the food processor. Process for about a minute. I did two…my littles like the coconut chopped so small that it is unrecognizable.

Take the lid off and inhale the amazing aroma…smells so good!

Add walnuts and process. Process extra if you are trying to disguise the nuts like I was. I let Lil’ One fall in love with these bars before telling her they had nuts AND coconut in them.

Add 8 pitted dates. Don’t forget the PITTED part! The first time I ever used dates in a recipe I forgot to pit them and I about broke my food processor.

After my Lil’ One fell in love with these bars, she wanted to help me make more. When we got to this part she said “Ew. Those dates look like bugs”. She’s got a point….

There are the lovely pits. Also a bit bug-like.

After processing with the dates, this is what the mixture will look like. Perfect consistency to press into a lined pan.

Your raspberries should be defrosted by now. The recipe says to drain them, but I never do. They are such a beautiful color, aren’t they?

Process raspberries with 4 dates.

Add chia seeds and set aside. The chia will make the raspberries gel up into a beautiful & healthy raspberry jam. Set aside for 15 minutes to gel.

Meanwhile, make the crumble topping. Grab the coconut and measure 1/3 cup. Throw in the processor with 1/3 cup of walnuts. Add a pinch of sea salt and a pinch of cinnamon.

Pulse ingredients together until a crumble is formed.

Gather your crust and your raspberry/chia mixture.

Plop the gelled raspberries onto the crust.

Spread out nice and evenly.

Top with crumble mixture. Refrigerate until firm & enjoy!

……………………………..

Raw Raspberry Bliss Bars

Base Layer:
1 cup dried coconut
1/2 tsp vanilla
1/2 tsp cinnamon
pinch of sea salt
1 cup walnuts
8 Medjool dates pitted

Blend coconut, vanilla, cinnamon & sea salt together in a food processor for 30-60 seconds.
Add walnuts. Blend. Then add in 8 pitted Medjool dates. Blend well.

Press mixture in a wax paper/parchment paper lined 8×8 square pan. Set in fridge to firm up.

Raspberry Layer:
1 1/2 cups frozen raspberries, thawed, drained
4 Medjool dates, pitted
1 1/2 Tbsp chia seeds

Blend only raspberries and dates until dates are well combined. Pour into a bowl, and stir in chia seeds. Let set for 15 minutes. It will thicken into a nice raspberry “jam”. Spread over the base layer.

Topping:
1/3 cup dried coconut
1/3 cup walnuts
pinch cinnamon
pinch sea salt

Pulse topping ingredients together until a nice crumble is formed. Sprinkle over raspberry layer. Set in fridge to firm up.

……………..

FUN/DIY/ Homemade Gifts/ RECIPES/ Sweets

Why I Love Our Babycakes Cakepop Maker!

Ok, so usually I am all about de-cluttering, so adding what could be considered just another kitchen appliance is a bit out of character for me, but I didn’t have much choice…and now I am quite happy about that!

We opened a few early Christmas gifts, and one sister got the other sister a ‘babycake’ cake pop maker. My first thought was, “oh my, another thing to store and have to get rid of when it just sits there unused” But I think I was wrong to so harshly judge our new appliance friend.

If you are looking for a last minute gift idea, this might just be the thing. All 3 of my girls were super excited to try it out (age 9, 11, and 13). We did just that tonight, and I was very surprised at how much I love this thing!

It heats up quickly and the red light turns green when it is ready. You add a tablespoon of batter to each hole, and in 4 minutes, you have cute little cake bites. It comes with a great recipe book full of different cake recipes & donut hole recipes, a handy tong tool to get the hot holes out of the baker when done, a cooling tray, sticks, & an injector to make little jelly filled babycakes. I love that you don’t have to heat the oven up, which means more baking when summer comes! I am eager to experiment with more wholesome ingredients.

Tonight we made Glazed Lemon Cakepops and Apple Cider Cinnamon Sugar donut holes. Both were amazing. There are directions on how to use a simple cakebox mix, but also recipes to make from scratch. I was super impressed with the Lemon Cakepop recipe. It called for real lemon zest, lemon juice and lemon extract. It was so moist and delicious. It made 24 pops, which is perfect. I love that you feel like you are getting a decadent treat, but really it is only a bite–if you can stop at just one. I like that it only makes a small amount, as I don’t really want these sitting around the house for too long!

The Apple Cider Cinnamon Sugar donut holes were perfection. Super easy to make, and right when they are done baking you toss them into a paper bag of cinnamon sugar mixture. The recipe made 36 donut holes. I am having my family over for Christmas brunch and these beauties are going to be served! They would also make a great homemade gift for the neighbor. We are in the middle of a winter storm here in Nebraska, so I think it would be quite fun to put on our snow boots and dig our way next door to deliver hot, homemade donut holes to our neighbors. We just might!

You can purchase your own babycakes maker here at Amazon.

They are also sold at Bed, Bath & Beyond & Target.

FUN/DIY/ Holidays/Parties/ RECIPES/ Sweets

Apple S’mores

My in-laws have the best fire pit, and we have used it more than once the last few weeks. There is nothing like the smell of fire in air and seeing marshmallows puff up and turn golden that gets me more excited about fall. Ok, maybe the smell of chili, but, naw…s’mores win!

This Apple S’more is a version that is a favorite with my family. My sister-in-law’s mother learned to do this in girl scouts, and boy am I glad she did! It really is a great way to have a s’more. It adds some great texture and makes me feel good that we are having a bit of fiber with all that sugar! All you need to do is substitute apple for graham crackers.

Want to know a way to take this even up a notch? Instead of Hershey’s chocolate bars, use a large Reese’s Peanut Butter cup. Oh man. It is awesome! It is like you are eating an apple dipped in peanut butter and chocolate and marshmallow–oh my!

Isn’t it a pretty pit? Our friend Michael, author of Koinoia, knows how to build a wicked fire. He built the one above for us during my daughter’s birthday party. See the cross in it? Fitting, for he is a Godly man.

RECIPES/ Sweets

10 Very Naughty Desserts

I volunteered to bring a dessert to a family gathering we are having tomorrow. I love it when I am asked to bring a dessert to a gathering, because it gives me the excuse to make something very, very naughty. I like that I can leave any leftovers at the gathering, so it doesn’t sit around here. I also like that I can search all my Recipe Pins and look for something I normal would not make to have here at home.

I thought I would share some of my options with you! Hmm…how to choose?

Source: sweetapolita.com via New on Pinterest

Chocolate cupcakes topped with ganache & caramel drizzled Ruffles. Oh WOW!

Source: butterheartssugar.blogspot.co.nz via New on Pinterest

Recipe for Caramel Slice-“best food ever created” says a Pinner.

Source: the-girl-who-ate-everything.com via New on Pinterest

Yellow Cake Mix + Peanut Butter + Chocolate = Easy Dessert…Yum!

Source: Uploaded by user via New on Pinterest

Preheat over to 350 degrees. Smoosh pre-made cookie dough into muffin tin. Place Reeses peanut butter cup or oreo on top. Top with boxed or pre- made brownie mix. Fill 3/4 full. Bake 18 minutes. (no link)

Source: crumbsandchaos.blogspot.com via New on Pinterest

Brownie Batter Dip-serve with pretzels. Can you tell I love chocolate + salty +sweet?

Source: sugarcooking.blogspot.com via New on Pinterest

Pretzel cookies with chocolate & peanut butter chips, for my salty/sweet tooth!

Source: food.com via New on Pinterest

6 minute microwave caramels. Literally just measure ingredients and stir. Add some sea salt to the top and you have fancy salted caramels.

Source: myrecipes.com via New on Pinterest

Lemonade Cake. Another Pinner says “this is my favorite cake in the whole world…my Aunt Catherine introduced it and now the whole family loves it. Great summer recipe!”

Source: cookinupnorth.blogspot.com via New on Pinterest

Cinnamon Roll cake. Pinner says “it literally melts in your mouth. Great for breakfast or dessert.”

Source: howsweeteats.com via New on Pinterest

Better Than Crack Brownies. I’ve made these. They are amazing.

{wanna follow me there? Click here.}

So which one would you choose? I’m gonna go for something chocolate and easy!

RECIPES/ Sweets

Brownie Bites With A Surprise Ingredient To Make Them Moist

The minute I saw this recipe for Brownie Bites linked up at Anti-Procrastination Tuesday from Double The Decor, I knew I had to make them. They looked moist and chocolaty, they were vegan, and they used ingredients that everyone is familiar with.

What makes these babies so moist? PUMPKIN!

I’ve had a can of pumpkin sitting around and using it made me particularly happy! This recipe only used half a can, so I found another recipe that uses pumpkin, Banana Pumpkin Muffins, and made 2 types of muffins.

Todd and I had a little pep talk at the beginning of the week about money & how we needed to save some money for bill paying the next couple months. Yeah, one of those fun talks. Blech.

One of the ways I thought I could help with that is to have an ‘eat from our pantry’ week. That is where I get creative and use as much food from our pantry/cupboards/freezer that I can. I still had to buy the basics–bread, almond milk, peanut butter. But, it is Thursday and I have only spent $50 on groceries this week and for us, that is a significant savings.

These muffins really helped in this endeavor. They made a lot, they were filling and great for snacking. They also used that can of pumpkin that had been sitting in my pantry for way to long.

Brownie Bites
{adapted Double The Decor via Chocolate-Covered Katie}

1/4 cup unsweetened cocoa powder
1/2 cup flour (I used whole wheat)
1/4 tsp baking powder
1/4 tsp plus 1/16 tsp salt
2/3 cup sugar (I used 1/2 cup, our taste buds are used to less sweet around here. Could also use 1/2 cup maple syrup, according to Chocolate-Covered Katie)
1/2 cup of pumpkin
3 T oil (I used coconut oil)
2 T non-dairy milk (or dairy if you’d like)
11/2 tsp pure vanilla extract

Preheat oven to 330 degree and grease a mini-muffin pan. Combine dry ingredients in a large bowl. Combine wet ingredients in a smaller bowl, then add wet to dry and mix well. Scoop mixture into muffin pan and bake for about 10 minutes, but check with a toothpick first to make sure they are done. Let cool and enjoy!