Thursday, February 23, 2012

Healthy Dessert Options

Ahem. Let me get it together here. :)

16 servings


1/2 cup Shakeology Chocolate

1-2 TBS cocoa powder

2 TBS raw, organic honey

1 tsp high quality vanilla extract

1/2 cup raw, organic coconut butter (also known as coconut oil)

1.Add all ingredients to a small mixing bowl, except for coconut butter.
2.Add softened coconut butter and mix well with a spatula.†
3.Line a 8×6 pan with wax paper and pour fudge into the pan.
4.Refrigerate about 30 minutes, or until firm. Store in the refrigerator.

†Coconut butter melts into coconut oil when stored above 76ºF. You will want this so that you can easily mix it, so if your coconut butter is hard, place it in an ovenproof container and put it in the oven at the lowest temperature you oven will set to, and it will melt pretty quickly.

Coconut Muffins

  • 3 eggs
  • 2 tablespoons coconut oil
  • 1/4 cup honey, or maple syrup (or mix them up)
  • 1/4 teaspoon salt
  • 1/4 cup sifted coconut flour
  • 1/4 teaspoon baking powder
  • 3 tablespoons dried shredded (or flakes) coconut 

Preheat oven to 350 or 400 degrees F. Grease 6 muffin tins with additional 
coconut oil. Set aside.

In a small bowl beat eggs, coconut oil, honey and salt together. Combine 
coconut flour and baking powder together and whisk into batter until 

Fill prepared muffin cups half-way with batter and sprinkle coconut on top.
Bake in preheated oven for 10-15 minutes.

Chunky Monkey Muffins
2 ripe bananas
1  C dates
1/2 C roasted creamy almond butter (use MaraNatha brand sunflower seed butter to make these nut-free)
1/2 C coconut flour
1/4 C coconut oil, liquified
1/4 C palm shortening
2 tsp baking soda
1/2 tsp salt
1 Tbsp vanilla

Choose your flavor:
2 Tbsp Tapioca Flour (vanilla based muffins)
2 Tbsp Cocoa Powder (chocolate based muffins)

Topping (Optional):
1/2 C dark chocolate chips
1/2 C chopped walnuts

In a food processor, puree together the dates and bananas until smooth
Add remaining ingredients to food processor and pulse until a thick batter forms (scrape sides to fully incorporate but do not over blend)
Spoon into lined muffin tin, filling cups 2/3 full
Toss topping ingredients together in small bowl, sprinkle on top of each muffin and press gently to get them to “stick”
Bake at 350 degrees for 16 – 18 minutes (yields 12 muffins)

Avocado Chocolate Pudding

This may sound gross but seriously, you won't be able to tell that it's an avocado.  It's awesome!
Recipe from
  • 1 ripe avocado
  • 1/4 cup cocoa powder
  • 1/4 cup raw agave nectar
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract

Makes 2 servings
Peel and quarter a ripe avocado. 
Put all the ingredients in a blender or mix in a bowl with a hand-mixer and blend until smooth. 
Serve and enjoy!

Peanut Butter Banana Ice Cream
1 Frozen Banana (cut up banana into small pieces before freezing so it's easy to blend)
2 Tbsp nut butter (I use almond, you can use peanut butter, nutella, cashew butter, whatever rocks your world!)
1/2 tsp vanilla extract
1 scoop whey protein powder (chocolate or vanilla)

Cut up banana and freeze overnight.
Put all ingredients in a blender (or shaker cup/bowl with hand blender) and blend until creamy.
Serves:  1
Nutrition value varies based on type of nut butter and type of protein powder

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