If you are a fan of Almond Joys, Mounds, or Bounty bars, you are sure to love these sweet treats! We added peppermint essential oil to this well-loved and healthy recipe, and these taste just like peppermint patties! For an extra special twist, you could even try cinnamon essential oil instead! If your significant other likes healthy treats, this may be the perfect Valentine’s Day gift for him or her.
Place 1 cup (92 g) shredded coconut and 1 Tbsp. (12 g) coconut oil in a food processor; blend on high speed, scraping down the sides as needed, until the mixture resembles a butter consistency.
Add the maple syrup, coconut milk, vanilla extract, salt, and peppermint essential oil; blend again until combined.
Add 3/4 cup (68 g) shredded coconut, and continue processing until combined.
Press the coconut mixture into a silicone mold. If you don’t have a silicone mold, you can also shape the coconut mixture into 1″ balls, bars, or patties, or press into a small cookie cutter and set on a plate.
Place in the refrigerator until firm (preferably overnight).
Once the coconut mixture has firmed up, melt the dark chocolate in a double boiler. (You can create a double boiler by placing a glass bowl or measuring cup over a pan holding an inch of simmering water.)
When the chocolate is melted, dip each coconut shape into the chocolate. Allow the chocolate to harden by placing the pieces back in the refrigerator for 5–10 minutes.
Store in the refrigerator for up to 1 week.
*Note: If you use sweetened shredded coconut, omit the maple syrup and add just a little more coconut milk.
If you are one of the many people who make a resolution to eat healthier this new year, then you should give this recipe a try! Even though these cookie bites are so delicious, they are also packed with protein and a variety of nutrients to give you a little burst of energy. Just pop one in your mouth when you need a snack or when you have a craving for something sweet!
1/2 cup (125 g) almond butter (or other nut butter)
1/3 cup (80 ml) honey
1/2 cup (96 g) coconut oil
3/4 cup (139 g) cooked quinoa*
1/2 cup (55 g) unsweetened shredded coconut
2–5 drops peppermint essential oil (you could also use orange, cinnamon, or cardamom essential oil, but you may want to start with less)
Combine oats, chia seeds, cocoa or cacao powder, and sea salt in a mixing bowl.
In a separate bowl, combine almond butter, honey, and coconut oil. Mix well, and then add cooked quinoa. Stir until well combined.
Combine the wet and dry ingredients together, and mix well. You may need to use your hands to mix.
Stir in a drop of peppermint essential oil. Taste; then add another drop if needed. Repeat until you like the flavor.
Place on a cookie sheet lined with parchment paper or in a silicone mold.
Place in the refrigerator until firm.
Store in an airtight container in the refrigerator for up to 1 week.
*Note: To cook quinoa, place 1/4 cup (43 g) quinoa and 1/2 cup (120 ml) water in a small pot, and bring to a boil over medium heat. Boil for 5 minutes. Reduce heat to low, and simmer for 10 minutes. Fluff with a fork, and continue cooking for 5 more minutes or until the quinoa has absorbed all the water. You can also cook the quinoa in a rice cooker as you would cook regular white rice.
1–2 drops cinnamon essential oil (If you don’t love a lot of cinnamon flavor, add a toothpick at a time until you reach the right amount for you.)
Preheat the oven to 425°F (220°C).
In mixer bowl, combine butter or oil, sugars, flour, nutmeg, and essential oils. Blend until mixed.
Add eggs and egg white. Blend on high speed for 1 minute. Reduce mixer to low speed, and gradually add evaporated milk. Mix until well blended.
Add pumpkin purée and vanilla extract. Mix again until blended. Pour into unbaked pie shells.
Bake for 15 minutes. Reduce temperature to 350°F (175°C); without opening oven door, bake for an additional 50–60 minutes or until a knife inserted in the center comes out clean. Note: If crust is getting too brown, carefully cover with a foil tent 45 minutes into baking.
Cool pies for 2–3 hours. If you like your pumpkin pie cold, store in the refrigerator until ready to serve.
For the cinnamon whipped cream, whisk the heavy cream until it starts to form stiff peaks. Add the powdered sugar, vanilla extract, and cinnamon essential oil, and whisk for a few seconds to incorporate into the cream. Taste, and stir in more cinnamon essential oil as needed.
Serve each pie slice with a dollop of cinnamon whipped cream, and enjoy!
Here are a few other recipes to round out your Thanksgiving meal:
In a mixer, whip all ingredients together until fluffy.
Note: if you aren’t a huge fan of cinnamon, you can start small by dipping a toothpick in the oil and stirring it into the cream. Taste the cream, then add another toothpick dipped in oil if you think it needs it.
If you are looking for a relatively healthy dessert, then you should try this recipe! It is vegan and gluten-free, but it still tastes quite good. Of course, it doesn’t taste like a normal cheesecake, but even our pickiest tasters asked for more. There is something so satisfying about the lemon, coconut, nutty, and berry flavor combination tasted in every bite.
1/4 cup (60 ml) agave nectar, maple syrup, or honey
1/4 cup (48 g) coconut oil, melted
1 drop lemon essential oil
Pre-soak the cashews (and dates if needed) for at least 4 hours or overnight.
Rub an 8″ x 8″ (20 x 20 cm) glass baking dish with coconut oil.
Place all crust ingredients in a food processor or blender, and pulse until the mixture looks and feels like dough. Dump it into your baking dish, and press it down evenly to cover the bottom of the dish. Once done, place the pan in the fridge while you make the other layers.
Repeat with the cheesecake ingredients—blend, and then layer on top of crust.
If using frozen berries, place all berry topping ingredients in a pan on the stove top, and heat just until the berries have thawed a little and coconut oil is melted.
Place berry topping ingredients in the food processor, and pulse until mixed. Pour on top of the cheesecake layer.
Place in the fridge or freezer until set up (about 4 hours in the freezer or 6 hours in the fridge).
Top with fresh berries before serving, if desired.
Looking for an easy but elegant way to honor your mom this Mother’s Day? This diminutive “barely there” frosting cake is the perfect dessert to show her you love her. The light lemon frosting paired with the delicious French yogurt cake makes a treat she will surely love.
The yogurt cake is a fun treat for kids and adults alike to make. The main measuring device is actually the yogurt container itself. (But we’ve also included conversions for American and metric measurements.) The accents that we used for finishing touches were flowers and lemons from the grocery store, making an inexpensive and simple way to top off this cake with a touch of class.
4 oz. container (1/2 cup or 113 g) natural or plain yogurt
2 yogurt containers (1 cup or 200 g) sugar
3 yogurt containers (1 1/2 cups or 180 g) flour
3/4 yogurt container (6 Tbsp. or 90 ml) oil
2 tsp. (9 g) baking powder
3 egg yolks
3 egg whites, whipped
Preheat oven to 350° F. (180° C.).
Pour the yogurt into a mixing bowl.
Rinse and dry the yogurt container. (If you’re using measuring cups or a food scale, skip this step.)
Add the sugar, flour, and oil to the bowl, using either the dry yogurt container or other measuring tools.
Add the baking powder and egg yolks together.
Fold in the whipped egg whites.
Divide into 2 greased 5″ (12.7 cm) round cake pans (or other food-safe dish; we used ceramic oven-safe bowls), and bake for 40 minutes.
Frost the bottom layer, then stack and frost the entire cake.
The consistency of the batter will be very thick—not thin like a traditional American cake batter.
When frosting the cake, put large dollops of frosting on the cake, and smooth it over all the sides. Then, using the edge of a frosting spatula, scrape off the excess frosting for a rustic, elegant, bare look. Add flowers and lemon rinds as accents, if desired.
NOTE: To add flavor to your cake, add 7–10 drops of your desired flavor of essential oil. Orange or lemon would be a nice addition. If you prefer not to use frosting, you could sprinkle the cake with powdered sugar or eat it plain.