Coconut Chia Seed Pudding

Coconut Chia Seed Pudding is one of my favorite treats to make. This recipe has a creamy, rice pudding-like consistency and can be eaten as a sweet breakfast or a dessert. Enjoy!

Makes 3-4 servings

Ingredients:

• 1 can (14 oz) of coconut milk
• 1/2 tsp of vanilla extract
• 2 Tbsp of honey or maple syrup
• 1/4 cup of chia seeds
• optional toppings: berry preserves, coconut flakes, fresh fruit

Instructions:

1. Pour the entire can of coconut milk into a jar. Whisk until the consistency is smooth and even.
2. Next add in the vanilla extract and honey/maple syrup and whisk to combine.
3. Finally, add in the chia seeds and continue to whisk to mix everything together. Cover the top of the jar and put into the fridge overnight or for at least 5 hours to set.
4. When you are ready to eat, remove the jar from the fridge. Stir the chia pudding around to make sure there are no clumps. Top the pudding with berry preserves, fresh fruit, coconut flakes, or whatever your heart desires!

Benefits of this recipe:

-Chia seeds are high in antioxidants, helps digestive health, regulates cholesterol, boosts energy and metabolism, and is a great source of omega-3s.

The benefits of these ingredients were researched from http://www.draxe.com

 

Pecan & Pumpkin Spice Oat Bars

It is almost October which means it’s almost pumpkin spice season! These pecan & pumpkin spice oat bars are a healthy way to satisfy your pumpkin spice craving. These treats make a great pair with your afternoon tea. Enjoy!

Preparation + Cook Time: 35 minutes

Ingredients:

• 1/2 cup of canned pumpkin puree
• 1/2 cup of pure maple syrup
• 1 tsp of vanilla extract
• 1/4 cup of coconut oil
• 2 cups of oats
• 1 cup of chopped pecans
• 2 Tbsp of chia seeds
• 1/4 tsp of salt
• 1 tsp of nutmeg
• 2 tsp of cinnamon

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, combine the pumpkin puree, maple syrup, vanilla extract, and coconut oil. Whisk until blended evenly.
3. Add the remainder of the ingredients. Stir until everything is thoroughly mixed.
4. Line a square pan with parchment paper. Pour the batter into the pan and pat down until the batter is completely flat. 
5. Bake for 20-22 minutes.
6. Remove from the oven and let it cool for 15 minutes before cutting into squares.
7. Store in the refrigerator to preserve the freshness. 

 

Benefits of this recipe:

-Pumpkin helps maintain healthy eyes, improves immunity, and is good for your complexion.

-Chia seeds are high in antioxidants, helps digestive health, regulates cholesterol, boosts energy and metabolism, and is a great source of omega-3s.

-Oats are high in fiber, reduces heart disease risk, and lowers cholesterol.

The benefits of these ingredients were researched from http://www.draxe.com

 

Mango Coconut Cream Pudding

This mango coconut cream pudding is perfect for a light, fruity dessert for summer. This pudding is served best chilled and topped with fresh fruit of your choice. Enjoy!

Ingredients:

• 2 Large Mangoes
• 1 Can of Coconut Cream
• 3 T Honey or Agave Nectar
• 3 T Fresh Orange Juice

Instructions:

1. Cut the mango into cubes. Put the chopped mango and orange juice into a high speed blender and blend until liquified.
2. Add the coconut cream and honey to the blender and blend on the lowest setting until completely blended.
3. Transfer the pudding to a large glass container. Refrigerate for at least 5 hours before serving so that the pudding can thicken.
4. To serve, spoon the pudding into small bowls. Top with fresh fruit or shredded coconut.

Benefits of this recipe:

-Mango lowers cholesterol, clears the skin, helps eye health, alkalizes the whole body, helps with diabetes, boosts immune system and improves digestion.

The information on the benefits of the ingredients was researched from http://www.draxe.com

Chocolate Dessert “Hummus”

Chocolate hummus is a great option for a healthy dessert. You can dip or spread anything you want with it! I would recommend dipping fresh fruit in it such as apples or strawberries, or snacks like pretzels and crackers. This would also be a delicious treat to put on a platter to bring to a party. Enjoy!

Preparation + Cook Time: 15 minutes

Ingredients:

• 1 Can (15 oz) of Chickpeas, drained
• 3 Tbsp Coconut Oil, melted
• 2 Tbsp Almond Milk
• 1 tsp Vanilla Extract
• 5 Tbsp Honey or Maple Syrup
• 4 Tbsp Cacao Powder
• 1/2 tsp Cinnamon
• 1/4 tsp Himalayan Salt

Instructions:

1. In a food processor or high speed blender, simply blend all of the ingredients together. The consistency should be smooth like hummus.
2. Scoop the chocolate hummus into a small bowl. Optional: top with shredded coconut or cacao nibs for garnish.
3. If you are making this for guests, prepare a platter with chopped fruit, crackers, pretzels, etc. for dipping.

Health benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Cacao can improve stress levels, cholesterol, and heart health.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Easy 5 Ingredient Fudge Brownies (vegan & gluten free)

When I am baking desserts, I try to create recipes that are very simple with minimal, healthy ingredients. This fudge brownie recipe is made with only 5 ingredients, one of them being bananas! However, you would never even guess that there are bananas in this recipe. These brownies are chocolatey and rich, so I recommend cutting them into small squares and enjoying them with a scoop of non-dairy vanilla ice cream. Enjoy!

Ingredients:

• 3 Ripe Bananas
• 1 C Almond Butter (no sugar or salt added)
• 1/2 C Cacao Powder
• 1 t Vanilla Extract
• 1/2 C Non-dairy Chocolate Chips plus extra for garnish

Instructions:

1. Preheat the oven to 350 degrees Farenheit.
2. Unpeel the bananas and put them in a large mixing bowl. Mash them with a fork until they are completely mashed.
3. Add the almond butter to the bananas and mix with an electric beater. Next, add the vanilla extract and cacao powder. Mix until the cacao powder is completely incorporated into the wet ingredients. Finally, add the chocolate chips.
4. Grease a 7″x7″ square pan with coconut oil. Pour the batter into the pan. Top with a handful of more chocolate chips.
5. Bake in the oven for 25-30 minutes. Let the brownies cool completely for 25 minutes. Cut into small squares.

Benefits of this recipe:

-Bananas boost energy, are high in potassium, improves digestive health, and is a good source of brain, skin, and bone health-boosting manganese.

-Almond butter contains many essential nutrients that protects heart health, supports a healthy brain function, maintains skin health, helps control blood sugar levels, and maintains good bone and dental health.

-Cacao can improve stress levels, cholesterol, and heart health.

The information on the benefits of the ingredients was researched from http://www.healthline.com, http://www.foodfacts.mercola.com, and http://www.draxe.com

Banana-Coconut Cookies (Vegan & Gluten Free)

Bananas and coconut are two of my favorite foods to make treats with! These tasty banana-coconut cookies are baked with super healthy and nutritious ingredients. They are soft and slightly cake-like, similar to a muffin top texture. I actually will eat these for breakfast or for a healthy snack. Enjoy!

Makes about 13 cookies

Ingredients:

• 2 Ripe Bananas
• 10 Pitted Medjool Dates
• 1 T Chia Seeds
• 3 T Melted Coconut Oil
• 1/2 C Cashew Butter (unsweetened)
• 2 t Vanilla Extract
• 1 C Coconut Flour
• 3/4 C Unsweetened Shredded Coconut (plus a few extra tablespoons for garnish)
• 1 t Cinnamon
• 1 t Baking Powder
• 1/2 t Salt

Instructions:

1. Put the 10 dates in a small bowl. Cover with water for 20 minutes until they are softened. Drain the water from the bowl. Set the dates aside.
2. Preheat the oven to 350 Degrees Fahrenheit.
3. In another small bowl, mix the 1 T of chia seeds with 2.5 T of water and let it sit for 5 minutes until it becomes a gel-like substance. Set aside.
4. In a blender or food processor, blend the dates with the 2 bananas, 3 T of melted coconut oil, and 1/2 C of cashew butter until it is smooth and creamy. Transfer the mixture to a mixing bowl.
5. Add the 2 t of vanilla extract and the chia gel. Mix with an electric hand beater.
6. Now add the dry ingredients: 1 C coconut flour, 3/4 C Shredded Coconut, 1 t of cinnamon, 1 t of baking powder, and 1/2 t salt. Mix with the beater until a smooth dough is formed.
7. Line a baking tray with parchment paper. Take a scoop of the dough and roll it into a cookie shape. My scoops are about 2 tablespoons in size. Line the cookies on the baking tray. Continue doing this until all the dough is used. Sprinkle each cookie with shredded coconut. 
8. Put the baking tray in the oven and bake for 30-32 minutes. The cookies should be golden on the outside and soft on the inside when they are ready.

Benefits of this recipe:

-Bananas boost energy, are high in potassium, improves digestive health, and is a good source of brain, skin, and bone health-boosting manganese.

-Dates have high levels of soluble fiber which optimizes digestion. They also decrease cholesterol, boost energy, and boost bone health.

-Shredded Coconut and Coconut Flour contain a good source of iron, zinc, protein, and fiber.

The information on the benefits of the ingredients was researched from http://www.healthline.com and http://www.draxe.com

Sweet & Creamy Carrot Pudding

Carrot Pudding?! I know… it sounds crazy to use a vegetable as the main ingredient of a dessert. But it really isn’t. Think of pumpkin pie. This is the same concept. In fact, my creamy carrot pudding tastes very similar to pumpkin pie. This is delicious. Give it a try! Enjoy.

Preparation + Cook Time: 60 minutes

This recipe makes about 2 C of pudding.

Ingredients:

• 7 Organic Medium-Sized Carrots*
• 1/2 C Maple Syrup
• 1 T Melted Coconut Oil
• 1/4 C Almond Milk
• 3/4 t Allspice
• 1/2 t Cinnamon
• 1/4 t Nutmeg
• 1 t Organic Vanilla Extract

Instructions:

1. Rinse, peel, and chop the carrots into small pieces.
2. Place the carrots into a pot of water. Cover and turn onto a boil. Once the water is boiling, turn down to a simmer. Cook the carrots until they are soft.
3. Drain the water from the pot. Place the carrots into a bowl and put them in the fridge for approximately 20 minutes until they are completely cooled.
4. Put the carrots in a blender and blend until smooth and creamy. Add all the rest of the ingredients to the blender and combine until everything is evenly mixed in.
5. Store the pudding in the fridge. When you are ready to serve, spoon the pudding into bowls. I would recommend topping the pudding with non-dairy cream and some pecans or pumpkin seeds.

*If you use regular non-organic carrots, they are usually much larger so you will only need about 5 carrots instead of 7.

Benefits of this recipe:

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

The information on the benefits of the ingredients was researched from http://www.draxe.com