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Home » Frozen Treats » Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt June 4, 2015 By Sarah 7 Comments Jump to Recipe Strawberry season is a definite sign of warmer weather. Even though it’s a short-lived time of bliss, you can be sure that once the strawberries are gone you’ll at least have warm temps to console you. And don’t forget, you can find different ways to preserve your berries so you get to enjoy them even past their season. Strawberry jam is good (and strawberry freezer jam is fabulous…mmm); strawberry syrup can be used to make homemade soda or drizzled on oatmeal, yogurt, or ice cream; and frozen strawberries can be used to make all manner of things.   Frozen fruit is perfect for making things like cobblers, crisps, smoothies, quick frozen yogurt, and fruit sorbet. If you haven’t frozen fruit before, it really couldn’t be easier. Wash and dry the fruit, chop it if it’s large (I don’t usually chop my strawberries, but things like peaches, mangos, and bananas get chopped), arrange the fruit on a large baking sheet so the pieces don’t touch, and freeze it completely before transferring the pieces to plastic bags or freezer-safe containers for storage in the freezer. Homemade frozen yogurt is definitely one of my favorites and the method I use to make it is so easy – no ice cream maker required! I make a few different variations of fro-yo and fruit sorbet with different types of fruit, but strawberry is always a crowd-pleaser. In this recipe, the slight tang from yogurt is the perfect balance to honey’s sweetness, and it complements the flavor of strawberry wonderfully. Chocolate chunks add pops of contrasting flavor and complexity, and give it an indulgent feel. It’s a really lovely dessert for a warm day when you want just a little something sweet but not heavy. Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt PRINT RECIPE PIN RECIPE In this easy homemade strawberry frozen yogurt, the tang from Greek yogurt is perfectly balanced by the sweetness of honey and dark chocolate adds a little decadence.     Ingredients       2 cups (280 g) frozen strawberries ½ cup (115 g) plain fat-free Greek yogurt ¼ cup (60 ml) honey 1 pinch sea salt 2 oz (60 g) bittersweet chocolate, chopped         Instructions   Add all ingredients except the chocolate to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary. Fold in the chocolate. Eat it now if you enjoy your frozen yogurt soft and semi-melted, otherwise, transfer the frozen yogurt to a bowl and freeze until stiffened a bit, about 30 minutes. (Alternatively, you can freeze it solid, about 2 to 4 hours, and scoop it like ice cream.) Store in a freezer-safe container in the freezer for up to 1 month.             Nutrition   Serving Size: ⅓ of recipe Calories: 244 Sugar: 34 Sodium: 69 Fat: 9 Saturated Fat: 5 Trans Fat: 0 Carbohydrates: 43 Fiber: 4 Protein: 6 Cholesterol: 2 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Molten Chocolate Lava Cakes for Two 10-Minute No-Cook Mango Curd »     Comments Meg @ Noming thru Life                                                June 05, 2015 at 1:25 am How simple and delicious is this!? Plus it screams summer, so even better 🙂 Reply Justine                                                                           June 05, 2015 at 5:53 am This looks fantastic! Thanks for sharing!!! I think I’m salivating 😉 Reply Becca from ItsYummi.com                                            June 30, 2015 at 11:09 pm Oh my gosh, Faith, this looks SO good! I love quick and easy dessert recipes like this. By the way, I had no idea that you had started another food site. Congratulations! I just started eating low carb again, so I’m sure I’ll be visiting you a lot for dessert ideas 🙂 Reply          Trackbacks Delicious strawberry recipes – Savvy Sassy Moms says: June 18, 2015 at 5:30 pm […] Sweet Eats offers the Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt that’s ideal for hot summer afternoons. While this treat looks decadent, many people will […] Reply Delicious Blender Recipes says: August 4, 2015 at 11:00 am […] Chocolate Chunk Strawberry Frozen Yogurt from Healthy Sweet Eats […] Reply 10 Delicious Recipes to Try (Besides Smoothies) using your Blender. says: April 4, 2018 at 8:22 am […] try and one of my favourites is the easy 5-ingredient chocolate chunk strawberry frozen yoghurt from healthy sweet eats […] Reply 3-Ingredient Frozen Yogurt Berry Bowls Recipe says: April 9, 2018 at 9:00 am […] really healthy enough for breakfast (another of my favorite healthy frozen yogurt treats is my Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt over on Healthy Sweet Eats!). It feels like a splurge, making it just as great for dessert as it is […] Reply   Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Home » Cookies » Chewy Butterscotch Maple Walnut Cookies Chewy Butterscotch Maple Walnut Cookies April 30, 2015 By Sarah 1 Comment Jump to Recipe I believe chocolate chippers and any derivations thereof reign supreme in the world of cookies. But life is too short to limit ourselves to just one kind of cookie, even if it is our favorite, right? Especially when there are two egg whites in the fridge to use up and an idea for Chewy Butterscotch Maple Walnut Cookies to use them pops into your head. (That was the predicament I found myself in right before I succumbed to my cookie craving…of course I was operating under the premise that I needed to use up the egg whites. I had completely ruled out the idea that I could just whip up a veggie egg white omelet for lunch. Why? Because I also needed to use up turkey breast and spring mix. Hey, at least there was salad involved, right?) With having just posted a whole slew of recipes involving chocolate lately, it’s high time for a change of pace around here anyway. Butterscotch, maple, and walnut go together like nobody’s business and make these cookies something really special. They’re chewy but still light with great cookie texture. They are somewhat reminiscent of nougat, and remind me a bit of Southern Divinity Candy. Chewy Butterscotch Maple Walnut Cookies PRINT RECIPE PIN RECIPE These paleo cookies are chewy, but light and somewhat reminiscent of nougat or Southern Divinity Candy, and butterscotch, maple, and walnut make them special.     Ingredients      2 large egg whites ⅓ cup (80 ml) pure maple syrup (or a mix of half maple syrup and half honey) ⅛ teaspoon fine sea salt ⅛ teaspoon cream of tartar ¾ teaspoon pure vanilla extract ½ teaspoon natural butterscotch flavoring 1 ½ cups (168 g) almond meal ½ cup (60 g) walnuts, chopped         Instructions   Preheat the oven to 325F; line a large baking sheet with parchment paper. Add the egg whites, maple syrup, and salt to a double boiler (or a bowl fitted over a pot of simmering water) and heat until warm, about 3 minutes, whisking occasionally. Transfer the egg white mixture into the bowl of a stand mixer and add the cream of tartar. Beat until stiff and glossy, about 5 to 7 minutes. Add the vanilla, butterscotch, and almond meal, and beat just to combine, scraping down the sides as necessary. Fold in the walnuts using a rubber spatula. Scoop the batter into 12 mounds onto the prepared baking sheet and gently tap the baking sheet on the countertop to slightly flatten out the cookies. Bake until the cookies are crispy and light golden outside, about 15 to 20 minutes. Cool the cookies for 10 minutes on the tray before removing. Store the cookies layered between parchment paper in an airtight container at room temperature for up to 2 days (or in an airtight container in the fridge if it’s very humid, as these cookies tend to soften after the first day they’re made).             Nutrition   Serving Size: 2 cookies Calories: 247 Sugar: 12 Sodium: 214  Fat: 17 Saturated Fat: 1 Trans Fat: 0 Carbohydrates: 19 Fiber: 3 Protein: 7 Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Chocolate Cupcakes for Two with Fluffy Tahini Chocolate Frosting Cinnamon Banana Protein Pancakes » Trackbacks 30+ Healthier Paleo Cookie Recipes – Food Faith Fitness says: August 15, 2016 at 11:16 pm […] Chewy Butterscotch Maple Walnut Cookies – Healthy Sweet Eats […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Home » Frozen Treats » Banana Golden Milk Turmeric Latte Nice Cream Banana Golden Milk Turmeric Latte Nice Cream July 26, 2018 By Sarah Leave a Comment Jump to Recipe Banana Golden Milk Turmeric Latte Nice Cream combines the anti-inflammatory benefits of golden milk with the luscious, creamy texture of banana nice cream for a healthy treat anytime.   I’ve been taking turmeric as a supplement for a couple years now because of its anti-inflammatory properties. Similarly, I know people who drink turmeric milk (aka golden milk) on the regular to reap the benefits, and because they enjoy it. I have a couple friends who use this as their nightly ritual to relax and decompress at the end of the day. This Banana Golden Milk Turmeric Latte Nice Cream is a delicious way to incorporate a golden milk latte into nice cream. How to Make Golden Milk   Golden milk, also called turmeric milk, is easy to make. If you have a well-stocked pantry, you probably already have all the ingredients on hand! Golden milk was inspired by Indian Haldi Doodh, which was traditionally made with just hot milk and turmeric. However, I’ve seen recipes for it that add pepper (to help your body absorb the curcumin), sweetener in the form of honey or palm sugar (or you can use coconut sugar if that’s more readily available), and ghee (if you have a sore throat). What Kind of Milk to Use   You can make golden milk with any kind of milk you like. A lot of people like to use coconut milk or almond milk to keep it vegan, but cow’s milk also works well. Moreover, the same thing goes for this Banana Golden Milk Turmeric Latte Nice Cream; coconut milk, cashew milk, cow’s milk, etc. all work! Fresh Turmeric or Dried Turmeric? Turmeric is a root that is available fresh (it looks a bit like fresh ginger) or dried. Fresh turmeric is a great option if you can find it, but if not, dried turmeric is fine and is more convenient. I always have a jar of dried turmeric in my spice pantry to use for golden milk lattes, as well as Indian curries. Which Spices to Include   Piperine (in black pepper) helps improve absorption of curcumin (from turmeric), so I always add a pinch of black pepper to my golden milk lattes. Additionally, I like the flavor of a touch of ginger, cinnamon, and cardamom in my golden milk lattes. Prepared this way, golden milk lattes remind me of masala chai (or my Banana Chai Popsicles).   What Kind of Sweetener is Best   Palm sugar, honey, or maple syrup are all delicious to sweeten golden milk lattes, it depends largely on your personal preference. I like to use stevia to keep it lower in carbs.   Why Should I Take Turmeric Together with Pepper?   It’s thought that piperine from pepper can greatly boost the bioavailability from curcumin found in turmeric, thus helping your body to absorb it better. There are two methods in which it’s believed that this happens: 1) piperine helps relax your intestinal membrane, allowing larger particles such as turmeric to pass through; and 2) piperine slows the liver’s metabolism of curcumin enough so that the body can absorb the nutrient more effectively. (This information is from Global Healing Center; additionally, you can read information on the topic there.) Health Benefits of Golden Milk   I’m not a doctor, but I did quite a bit of research and I found that turmeric has the following health benefits (see the following websites for more information: Natural Living Ideas; Mercola; and Livestrong): Contains anti-inflammatory properties, and therefore may provide relief from autoimmune conditions like rheumatoid arthritis, lupus, scleroderma, psoriasis, etc. Is rich in antioxidants, and may help prevent certain cancers Assists in digestion by stimulating the gallbladder to release bile, which helps with fat digestion Helps with detoxification and acts as a blood purifier Additionally, it acts as an anti-viral and helps build immunity How to Make Banana Golden Milk Turmeric Latte Nice Cream   This recipe is basically the same method as making banana nice cream, but with the added components of golden milk. Just add all ingredients to a high-speed blender and blend until smooth, tamping down as necessary, and being careful not to over-mix. Other Turmeric Dessert Recipes:   No Bake Turmeric Coconut Balls from Running on Real Food Ginger Turmeric Lemon Cream Bars from Unconventional Baker Mango and Turmeric Raw Cupcakes from Nirvana Cakery Turmeric Coconut Flour Recipe from Paleohacks Bump Up the Nutrition with Collagen Peptides   I normally take my collagen peptides dissolved in my morning coffee, but another way to get your peptides in is to add it to smoothies or nice cream like this one! I recently tried Further Food Collagen Peptides. Their products are real food-based, and are dairy-free, non-GMO, organic, gluten-free, and sugar free. What impressed me even more about this 100% woman-owned and operated company is that their mission is to educate people on how to use food as medicine, and they are committed to giving back by supporting chronic illness and healthy eating programs. Check them out for yourself! For a 10% discount on Further Food products, use code ANEDIBLEMOSAIC. (Note that this is a discount code, not an affiliate code. I don’t make a single penny off of anything you buy from them, I just believe in their products!)   Banana Golden Milk Turmeric Latte Nice Cream PRINT RECIPE PIN RECIPE This Golden Milk Turmeric Latte Nice Cream combines the anti-inflammatory benefits of golden milk with the luscious texture of nice cream.    Ingredients       Nice Cream: 1 large ripe banana (it’s better with brown spots), peeled, cut into 4 chunks, and frozen 1 tablespoon pure maple syrup or honey, or 1 packet (1g) powdered stevia ¾ teaspoon ground turmeric ½ teaspoon ground ginger ¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom 1/16 teaspoon ground black pepper 1 pinch sea salt ½ teaspoon pure vanilla extract ½ teaspoon apple cider vinegar 2 to 4 tablespoons unsweetened almond milk     Optional Toppings: Bee pollen Chia seeds Toasted coconut flakes         Instructions   Add

Home » Frozen Treats » Banana Chai Popsicles Banana Chai Popsicles July 30, 2015 By Sarah 5 Comments Jump to Recipe These Banana Chai Popsicles combine the natural sweetness of banana with the aromatic spices of chai for a unique, refreshing popsicle. When it’s unbearably hot/humid outside, there comes a point when I don’t even feel like eating…nothing sounds good. (And that’s saying a lot coming from a girl who likes food.) I know I’m not alone in this. For most of us, frozen treats are another story though. In the throes of summer’s heat, popsicles, ice cream, and smoothies are a welcome cool down. The only way I can really justify eating popsicles all day long is by making them full of fruit like these pops. Banana blends up to a super creamy consistency and its natural sweetness is nicely offset by the spices in masala chai. They’re dreamy.   Banana Chai Popsicles PRINT RECIPE PIN RECIPE Sweet and creamy banana blend with spicy chai into a unique, refreshing popsicle!     Ingredients       ¾ cup (180 ml) very strong brewed chai tea, cooled (see Note) 2 large very ripe bananas (with lots of brown spots), peeled         Instructions   Add the chai tea and bananas to a blender or food processor and process until completely smooth. Taste and add stevia or honey if desired (the sweetness of the banana is enough for me). Spoon the banana mixture into popsicle molds, making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. (My molds are 2 ½ oz/75 ml and I got exactly 7 popsicles.) Gently tap the mold a couple times on a hard surface to help any air bubbles escape, then insert the sticks. Transfer to the freezer and freeze completely, about 3 to 4 hours, depending on the size of your popsicles and how cold your freezer is. To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out. Once unmolded, wrap each popsicle individually in plastic wrap and store in the freezer.             NOTES      To Brew Very Strong Chai Tea: I mix 1 cup of boiling water with 2 tablespoons         looseleaf chai tea (or 2 to 3 chia teabags) and let it steep for 15 minutes before       straining or removing the teabags.             Nutrition   Serving Size: 1 popsicle Calories: 29 Sugar: 5 Sodium: 1 Fat: 0 Saturated Fat: 0 Trans Fat: 0 Carbohydrates: 9 Fiber: 1 Protein: 0 Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Mini Frozen Peach Coconut Cream Pie with Almond Crust 5-Minute Classic Chocolate Avocado Mousse »     Trackbacks […] Cinnamon and Toasted Almond Dulce de Leche Cheesecake Popsicles Recipe says:    June 20, 2016 at 9:00 am  maybe in general), I’m a sucker for offbeat flavor combos, like Cherry Chocolate Chip Coffee and Banana Chai; when the fabulous Billy (of Wit & Vinegar) mentioned this year’s Popsicle Week, I knew I […] Reply […] 33. Banana Chai Popsicles This is a unique combination of banana and aromatic, spicy chai. The best part is that those are the only two ingredients! These popsicles are great for hot summer days when you need a treat you don’t have to feel guilty about. I’d even consider it healthy enough for a light breakfast. […] Reply 40 Paleo Ways to Enjoy Bananas – Your Herbal Health Shop says:August 18, 2016 at 2:21 am […] 33. Banana Chai Popsicles This is a unique combination of banana and aromatic, spicy chai. The best part is that those are the only two ingredients! These popsicles are great for hot summer days when you need a treat you don’t have to feel guilty about. I’d even consider it healthy enough for a light breakfast. […] Reply 10 Refreshing Sugar-Free Popsicle Recipes | Living Chirpy says:September 21, 2017 at 12:39 pm […] 5. Banana Chai Popsicles […] Reply Red White and Blue Popsicles (Aka Firecracker Popsicles or Bomb Pops) – An Edible Mosaic™ says:June 1, 2020 at 8:03 pm […] Banana Chai Popsicles […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Home » Candy » Almond Joy Bites Almond Joy Bites April 2, 2015 By Sarah 5 Comments Jump to Recipe I always like to have a healthy candy alternative on hand for Easter and Halloween so I don’t give in to the junk food/sugar high that’s all around. I have a few different treats up my sleeve, but these Almond Joy Bites are always a winner. They’re subtly sweet, nutty with the flavors of almond and coconut, and topped off with chocolate, they satisfy just like regular candy…but with a whole lot more nourishment for your body. How do you handle temptation foods on holidays? Almond Joy Bites PRINT RECIPE PIN RECIPE These Almond Joy Bites are subtly sweet, nutty with the flavors of almond and coconut, and topped off with chocolate, they satisfy just like regular candy…but with a whole lot more nourishment for your body.     Ingredients        Bottom Layer (Coconut-Almond):   3 tablespoons raw almonds 3 tablespoons unsweetened shredded coconut 2 tablespoons unsweetened almond butter 1 oz (30 g) Deglet Noor dates, pitted and chopped (about 4 to 5 dates; remove the pits before weighing) ¼ teaspoon pure vanilla extract 1 pinch fine sea salt        Top Layer (Chocolate):   3 tablespoons coconut butter 1 tablespoon coconut oil 2 tablespoons pure maple syrup 1 ½ tablespoons unsweetened natural cocoa powder (not Dutch-processed) 1 pinch fine sea salt         Instructions   For the bottom layer, add all ingredients to a food processor and pulse until the mixture is finely chopped and sticks together when squeezed. Use a 1 teaspoon scoop to measure out the mixture; roll into balls and press each ball into the bottom of a 1-tablespoon sized (15 ml) candy mold. (Alternatively, you could use a mini muffin tray, but your candy will look different from my candy pictured here and you might end up with a different number of candy pieces.) For the top layer, melt together the coconut butter and coconut oil in a medium bowl in a microwave or double boiler. Stir in the maple syrup, cocoa powder, and salt. Spoon the chocolate mixture on top of the bottoms. Transfer the candy mold to the freezer to set, about 30 minutes; remove the candies from the mold. Serve or store in an airtight container in the fridge until serving.             Nutrition   Serving Size: 4 pieces Calories: 275 Sugar: 13  Sodium: 84  Fat: 21 Saturated Fat: 12  Trans Fat: 0  Carbohydrates: 20  Fiber: 4 Protein: 4 Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Lemon Vanilla Bean Custard Chocolate Peanut Butter Tiramisu »     Comments Amanda Paa                                                                  April 02, 2015 at 5:54 pm what a lovely treat! i really like how you added coconut to the almond layer. makes me think it would taste close to an almond joy – my favorite. have a great weekend! xo Reply Thalia @ butter and brioche                                         April 03, 2015 at 3:24 am Love how healthy these almond joy bites are – they definitely are the perfect bite sized sweet treat! Reply ABelle                                                                         April 15, 2015 at 4:01 pm I think I just found my new favorite website! Reply     Trackbacks   35 Bite Size Dessert Recipes for Every Occasion – Country Cleaver says:August 12, 2016 at 4:39 pm […] Almond Joy Bites – Healthy Sweet Eats […] Reply 40 Paleo-i-fied Homemade Candy Recipes | Paleo Grubs says:October 3, 2016 at 1:33 pm […] 16. Almond Joy Bites These mini almond cups are made with raw almonds, shredded coconut, almond butter, dates, pure vanilla extract, sea salt, and a top chocolate layer with coconut butter, coconut oil, maple syrup, and cocoa powder. They’re super tasty and very simple! […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Home » Mousse » 5-Minute Classic Chocolate Avocado Mousse 5-Minute Classic Chocolate Avocado Mousse August 6, 2015 By Sarah 2 Comments Jump to Recipe This 5-Minute Classic Chocolate Avocado Mousse is rich and lusciously chocolatey, and full of heart-healthy fats. My husband doesn’t understand my love affair with chocolate, and I don’t understand his apathy towards it. (He could literally take it or leave it.) I think men and women’s differing points of view on chocolate is one of life’s biggest mysteries. And truthfully, I think men are weird (sorry guys). Ladies (and those rare chocolate-adoring men), this ganache-like mousse is for you. It’s velvety smooth and lusciously rich, full of deep chocolate flavor that’s subtly accentuated by maple syrup and espresso. And don’t skip the sea salt! I know I’ve said it before: salt pulls out and highlights the other flavors. I’m not kidding when I say this mousse is ganache-like. In fact, it’s so thick and creamy that I am considering using it to frost cake because it stiffens even more once it’s chilled. I’ll do some experimenting and report back. This particular recipe is great when a sudden (uncontrollable) chocolate craving hits, because it literally takes five minutes to throw together. There is no cooking and very little measuring required. And I used minimal ingredients because this is one recipe where simple just works best. More chocolate avocado mousse from around the web… Chocolate Avocado Mousse with Blackberries and Pistachios from Salted Kitchen Chocolate Avocado Mousse with Walnut Crust from Paleo Leap Chocolate Chia Avocado Mousse from Avocado a Day Nutrition Dark Chocolate Avocado Mousse from NutritionStripped Mexican Chocolate Avocado Mousse from Cook Eat Paleo 5-Minute Classic Chocolate Avocado Mousse PRINT RECIPE PIN RECIPE Decadently thick, rich chocolate mousse gets its unbelievably creamy texture from avocado, which is a fabulous source of heart-healthy fats.     Ingredients 1 medium-large ripe Hass avocado ⅓ cup (30 g) unsweetened natural cocoa powder 4 tablespoons pure maple syrup ¼ teaspoon pure vanilla extract ¼ teaspoon instant espresso powder, dissolved in ½ teaspoon warm water 1 pinch sea salt         Instructions   Add all ingredients to a blender or food processor and puree until smooth, stopping to scrape down the sides as necessary. (You can add a splash of cold water to thin it out as desired, but I prefer it thick.) Spoon into 2 small serving bowls or glasses and serve, or cover with plastic wrap and store refrigerated for up to 3 days before serving. Notes Nutrition Information: For this recipe, the nutrition information was calculated without any toppings.             Nutrition   Serving Size: ½ of recipe Calories: 274 Sugar: 24 Sodium: 300  Fat: 12  Saturated Fat: 2  Trans Fat: 0  Carbohydrates: 41 Fiber: 7 Protein: 4  Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Banana Chai Popsicles Honey Roasted Plums with Almond» Trackbacks        41 Best Chocolate Paleo Recipes of All-Time | Paleo Grubs says: October 24, 2016 at 12:01 pm […] 15. Five Minute Classic Chocolate Avocado Mousse It’s funny to me how we’re in a place with food where, if it’s unadulterated by other unusual ingredients, a chocolate mousse made with avocado can still be called “classic.” Ha! But that’s really what this mousse is, with its rich chocolate flavor and velvety texture. […] Reply 41 Best Chocolate Paleo Recipes of All-Time – Your Herbal Health Shop says:October 25, 2016 at 2:20 am […] 15. Five Minute Classic Chocolate Avocado Mousse It’s funny to me how we’re in a place with food where, if it’s unadulterated by other unusual ingredients, a chocolate mousse made with avocado can still be called “classic.” Ha! But that’s really what this mousse is, with its rich chocolate flavor and velvety texture. […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Home » Frozen Treats » Mini Frozen Peach Coconut Cream Pie with Almond Crust Mini Frozen Peach Coconut Cream Pie with Almond Crust July 23, 2015 By Sarah 3 Comments Jump to Recipe This Mini Frozen Peach Coconut Cream Pie with Almond Crust is like lusciously rich and creamy ice cream cake…and it’s naturally-sweetened, grain-free, and gluten-free! If you’ve been reading either of my blogs for any length of time, you may know that I fall in the chocolate camp when it comes to dessert. Only very rarely do I forgo chocolate in favor of fruit (when it’s time for chocolate, it’s time for chocolate, right ladies?), and it has to be something that’s really worth it as far as I’m concerned. This little pie was worth it. As in, hold on chocolate, we’ll talk later. And just let anyone try to take my spoon away when I’m stuffing my face oh-so-elegantly with its melty peachy coconutty lusciousness. (The scene where “Joey Doesn’t Share Food” from Friends comes to mind, lol.) This is like peach ice cream cake. Especially when it starts to melt just a little bit and the texture becomes unbelievably creamy. The flavors of peach, almond, and coconut pair surprisingly well into an addictive little treat that’s refreshing and perfect for cooling down with on a hot summer evening. I’m telling you, you’ll be lucky if you share this one or even divide it into four servings for that matter. Mini Frozen Peach Coconut Cream Pie with Almond Crust PRINT RECIPE PIN RECIPE This creamy peach and coconut filling is lusciously rich like ice cream, and the nutty raw almond crust is the perfect complement.     Ingredients         Crust: ½ cup (60 g) raw unsalted almonds 1 tablespoon coconut cream (use the thick, waxy portion at the top of a full-fat can of coconut milk) 1 oz/30 g pitted Medjool dates (about 2 dates) ½ teaspoon pure vanilla extract ⅛ teaspoon pure almond extract 1 pinch sea salt            Filling: ½ cup coconut cream (use the thick, waxy portion at the top of a full-fat can of coconut milk) 1 ripe peach, pitted and chopped 1 oz/30 g pitted Medjool dates (about 2 dates) ½ teaspoon pure vanilla extract ⅛ teaspoon pure almond extract 1 pinch sea salt         Instructions   Drape a piece of plastic wrap into a 4-inch springform pan so the inside is completely covered. Add all crust ingredients to a food processor and pulse until the mixture is finely pureed and comes together as a dough. Press this mixture into the bottom of the prepared pan. Puree all filling ingredients in a blender or food processor until smooth. Pour onto the crust. Cover the top of the springform pan with plastic wrap and freeze for 4 hours (or up to 1 week). When you want to serve it, let it sit at room temperature for 10 minutes and cut it into 4 slices.             Nutrition   Serving Size: 1 slice Calories: 242 Sugar: 16 Sodium: 302 Fat: 16 Saturated Fat: 7 Trans Fat: 0 Carbohydrates: 21 Fiber: 4 Protein: 5 Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! «  Dark Chocolate Mousse Cake Banana Chai Popsicles »     Comments Amanda Paa                                                                     July 24, 2015 at 3:54 pm faith, this dessert is stealing my heart! chocolate is usually my favorite way to go when it comes to anything sweet, but i think this might just change my mind on it. and i love that you used dates to sweeten the filling. xo Reply Trackbacks   53+ Healthy No-Bake Desserts (With Vegan and Paleo Options) – The Roasted Root says:June 20, 2016 at 12:02 pm ] Mini Frozen Peach Coconut Cream Pie with Almond Crust from Healthy Sweet Eats (paleo) […] Reply Easy Peach Crisp Recipe with Maple Oats – An Edible Mosaic™ says:June 9, 2020 at 7:06 pm […] Mini Frozen Peach Coconut Cream Pie […] Reply   Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Home » Pudding » Low Carb Black Forest Pudding Low Carb Black Forest Pudding August 4, 2016 By Sarah Leave a Comment Jump to Recipe Smooth and creamy Low Carb Black Forest Pudding pairs the flavors of cherry and chocolate with notes of coffee and almond. It’s an elegant breakfast that’s easy enough for any morning! There’s nothing like the promise of a fabulous breakfast to get you out of bed in the morning, and knowing that this beauty is waiting in the fridge will do the trick. This recipe is actually just a fancied up version of chia seed pudding, blended to a smooth and creamy consistency. Like any chia pudding, this Black Forest Pudding needs to be mixed up ahead of time and left to sit in the fridge so the chia seeds can gel and form the pudding. It’s as easy as stirring together a few ingredients; it babysits itself in the fridge! The Best Black Forest Chia Seed Pudding   I love Black Forest Cake (my mom used to make it for special occasions when I was a kid!), which is a combination of chocolate and cherry flavors. Here I added almond because I think it pairs so well with the flavor of cherry. I used coffee as the liquid base of this Black Forest Pudding to bring in a mocha component (with the coffee/chocolate combo). I think it’s cute and clever way of incorporating your morning coffee directly into breakfast. If that’s not your thing though, feel free to substitute any kind of milk you like instead of the coffee. Once the chia seeds are gelled, you can serve the pudding as-is if you like the tapioca pudding-like consistency. However, here I wanted to blend it up for something that feels even more special.  Ingredients in Easy Black Forest Pudding   Heavy cream (or you can use half and half) Strong brewed coffee Chia seeds Unsweetened cocoa powder Stevia/erythritol blend sweetener packets (or your sweetener of choice) Vanilla extract Almond extract Salt Almonds Cherries   How to Make Chia Pudding   Stir together the cream, coffee, chia seeds, cocoa powder, stevia, vanilla extract, almond extract, and salt in a medium bowl. Cover and refrigerate until thickened (overnight works well!). If you want the pudding smooth, puree the mixture in a blender or food processor until smooth. Transfer the pudding to 2 serving glasses, top with the almonds and cherries, and serve.   How to Store Chia Seed Pudding   Once it’s made, store Black Forest Chia Seed Pudding covered in the fridge for up to 5 days.    Tips for Making Low Carb Black Forest Pudding Recipe   Lower the carbs even more. Simply omit the cherries! Make it more decadent. Top it with a dollop of whipped cream and a dusting of dark chocolate shavings. The vegan version. Use unsweetened full-fat canned coconut milk instead of heavy whipping cream. Keep everything else the same. Go paleo. Swap out the cream for unsweetened full-fat canned coconut milk, omit the stevia/erythritol, and add 1 ½ tablespoons of honey or maple syrup.   More Healthy Pudding Recipes to Make   Eggnog Pudding Keto Coconut Pudding Almond Vanilla Chia Pudding with Peach Pie Topping Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith   Low Carb Black Forest Pudding PRINT RECIPE PIN RECIPE Smooth and creamy Low Carb Black Forest Pudding pairs the flavors of cherry and chocolate with notes of coffee and almond. It’s an elegant breakfast that’s easy enough for any morning!     Ingredients ¼ cup heavy whipping cream (or you can use half and half instead) ¾ cup strong brewed coffee (cooled to room temperature) 3 tablespoons chia seeds 2 tablespoons unsweetened cocoa powder 2 1g packets stevia/erythritol blend ½ teaspoon pure vanilla extract ⅛ teaspoon pure almond extract 1 pinch sea salt 10 almonds (toasted and chopped (for garnish)) 4 cherries (washed, pitted, and halved (for garnish)          Instructions   Stir together the cream, coffee, chia seeds, cocoa powder, stevia, vanilla extract, almond extract, and salt in a medium bowl. Cover and refrigerate until thickened (overnight works well). If you want the pudding smooth and creamy, puree the mixture in a blender or food processor. Otherwise, you can serve it as-is for a texture similar to tapioca pudding. Transfer the pudding to 2 serving glasses, top with the almonds and cherries, and serve.             NOTES   Net Carbs: 6g per serving (½ of recipe = 1 serving) To lower the carbs even more, simply omit the cherries! To make it more decadent, top it with a dollop of whipped cream and a dusting of dark chocolate shavings. For the vegan version, use unsweetened full-fat canned coconut milk instead of heavy whipping cream. Keep everything else the same. To make this vegan, swap out the cream for unsweetened full-fat canned coconut milk, omit the stevia/erythritol, and add 1 ½ tablespoons of honey or maple syrup.               Nutrition   Calories: 245 Sugar: 3 Sodium: 37 Fat: 20 Saturated Fat: 8 Carbohydrates: 15 Fiber: 9 Protein: 6 Cholesterol: 41 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! «  Soft and Chewy Spiced Zucchini Cookies Low-Carb White Chocolate Butter Pecan Candies (aka Fat Bombs)» Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Home » Muffins » Red Velvet Muffins Red Velvet Muffins February 12, 2015 By Sarah 12 Comments Jump to Recipe What? Wait WHAT, are you adding to those muffins?! Is that…BEETS?!! Why yes, honey, yes it is, I replied to my hubby with a smile one day as I was caught red-handed. (Haha, literally, I guess, since I’m always red after handling beets. Corny joke, sorry.) Normally I’m pretty sly when it comes to sneaking veggies in, but not this time. Mike happened to see me making these and the cat was out of the bag. There was no getting him to try them once he saw what was in there. Truthfully though, I didn’t mind. More for me. So even though these little beauties were made in the spirit of Valentine’s Day (being Red Velvet and all), I guess I’ll be enjoying them by myself. How is that for romance? 🙂 These muffins are such a treat though. They’re not extraordinarily delicious for healthy muffins, they’re incredibly delicious for muffins, period. Soft, tender, and moist-crumbed with a light chocolate flavor, pleasant tang, and subtle sweetness. And you can’t taste the beets at all. I’d call them Red Velvet perfection, but for one thing: they weren’t really red. There as a definite orange-ish hue inside, but that’s as far as it went. (Which was surprising because the batter was such a gorgeous shade of red!) I was tempted to re-work this recipe (increase the beets, decrease the cocoa, etc.), but honestly, these muffins are too good not to share and I was scared that in my quest to turn them red, I’d mess up their flavor/texture. And we can’t have that, now can we? If the color is a kicker for you, feel free to call them something else. But make them – you won’t be disappointed! Red Velvet Muffins ★ ★ ★ PRINT RECIPE PIN RECIPE Soft, tender, and moist-crumbed muffins with a light chocolate flavor, pleasant tang, and subtle sweetness…with no trace of beet flavor!      Ingredients   3 oz (85 g/scant 1 cup) beet pulp or finely shredded beet (see Note) ¾ cup (180 ml) very hot water ¾ cup (180 ml) pure maple syrup ¼ cup (60 ml) light olive oil 2 teaspoons pure vanilla extract 1 ½ teaspoons organic raw, unfiltered apple cider vinegar 3 large eggs 1 ¼ cups (140 g) almond meal ¼ cup (30 g) tapioca flour ¼ cup (28 g) coconut flour ¼ cup (20 g) unsweetened cocoa powder ¾ teaspoon baking soda ¾ teaspoon fine salt         Instructions   Preheat the oven to 375F; line a muffin tray with paper liners. Process the beet pulp and hot water in a blender until smooth. Add the maple syrup, olive oil, vanilla, and vinegar and process again. Cool a couple minutes, and then process in the eggs. Whisk together the almond meal, tapioca flour, coconut flour, cocoa powder, baking soda, and salt in a large bowl. Add the wet ingredients to the dry all at once and stir to combine, being careful not to over-mix. Let the batter rest for 3 minutes (it will thicken slightly). Scoop the batter into the prepared muffin tray (about ¼ cup batter per muffin), and bake until a toothpick inserted inside comes out dry or with just a couple crumbs, about 15 to 20 minutes. Transfer the muffins to a wire rack to cool. Notes    Beet Pulp or Shredded Beet: I used beet pulp leftover from making fresh juice;              finely shredded beet will also work.    Nutrition   Serving Size: 2 muffins Calories: 266 Sugar: 17 Sodium: 917 Fat: 16            Saturated  Fat: 2 Trans Fat: 0 Carbohydrates: 28 Fiber: 4 Protein: 6    Cholesterol: 58 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! «  Protein-Packed Thick and Creamy Hot Chocolate Chewy Coconut Cookies »     Comments Molly                                                                                  October 14, 2015 at 4:13 pm Hi Faith, I made beet juice yesterday and was looking for a red velvet recipe to use my pulp. So glad to find yours! Is there a purpose to the tapioca flour or could I just use more almond or coconut flour? Thanks, molly Reply faith                                                                                October 20, 2015 at 1:06 pm Hi Molly, The blend of flours and meals that I use in this recipe (almond meal, tapioca flour, and coconut flour) are there to give these muffins the best texture and crumb possible; basically, to simulate the texture of a muffin made with all-purpose flour. I used tapioca flour to give these muffins a bit of chewiness (basically a little bit of springiness), similar to gluten in baked goods that are made with all-purpose flour. That being said, I’m sure there is another way to accomplish the same result without using all-purpose flour by using a different blend of gluten-free flours than what I’ve used here, but I honestly haven’t tried this recipe without tapioca flour to know how it would turn out. If you decide to experiment with this recipe and use something in place of the tapioca flour, please let me know the results! 🙂 Reply Caroline                                                                       February 25, 2016 at 11:36 pm Hi Faith, I was just wondering if you can use oat flour or any other gluten free flour instead of the almond meal as my daughter use to be allergic to nuts and I really don’t like using many nut products as I’m still scare that

Home » Bread » Low Carb Apple Bread Recipe Low Carb Apple Bread Recipe September 19, 2019 By Sarah 6 Comments Jump to Recipe This moist Low Carb Apple Bread recipe has flavorful bursts of fresh apple, is laced with cinnamon and nutmeg, and is slightly aromatic with vanilla. One of my family’s favorite fall traditions is apple picking. We drive out to the country and spend an afternoon in an orchard enjoying the scenery and picking apples. And then it’s just as fun deciding how to use all the apples! A while ago one of the orchards where we picked apples gave us their family recipe for apple bread. It was an heirloom recipe and I’m pretty sure it would have tasted amazing. It called for vegetable shortening, a lot of sugar (if I remember correctly, it called for 2 cups for one loaf), and of course it used white flour. I’m not saying there’s anything wrong with those ingredients, but these days I try to eat gluten free with no added sugar, and low carb as much as I can. This is my healthy take on that vintage recipe! Try my Low Carb Apple Bread and I think it’ll become a fall baking staple in your home. Jump to: Can I Freeze Apples? The Best Low Carb Apple Bread Recipe More Sweet Healthy Bread Recipes Low Carb Apple Bread Recipe Can I Freeze Apples? The Best Low Carb Apple Bread Recipe More Sweet Healthy Bread Recipes Low Carb Apple Bread Recipe      Can I Freeze Apples?   Yes, you can freeze apples! And there’s no need to cook them first. However, there is a caveat; after freezing, the texture of apples changes and they’re no longer pleasant to eat raw. (Basically, apples get mushy after freezing and thawing.) But frozen apples are still great to make things like: Applesauce Smoothies Apple Pie Apple Cobbler or Apple Crisp And this recipe for Low Carb Apple Bread! If you’re looking for a comprehensive step-by-step guide on how to freeze apples, check out How to Freeze Apples on Sweet Peas & Saffron and Learn How to Freeze Apples on The Spruce Eats.       How to Freeze Apples to Make Low Carb Apple Bread   Wash, core, and dice the apples (but leave the skin on). Add the apples to a bowl along with 2 tablespoons of apple cider vinegar or 3 tablespoons fresh lemon juice. Add enough cool water to cover the apples by 2 inches.  Let the apples soak in the water for 10 minutes, and then drain well and pat dry. Spread the apples out so they’re not touching on a large baking sheet lined with parchment paper. Freeze until the apples are solid, about 4 hours. Transfer the apples to a zip-top plastic bag, squeeze as much air as possible out of the bag, label the bag, and pop it in the freezer until you want to make this recipe. When you want to use the frozen diced apple to make this recipe, there’s no need to thaw the apple first!        Pro Tip: When you freeze apples, be sure to label the bag with the date and               contents!   The Best Low Carb Apple Bread Recipe   This Low Carb Apple Bread Recipe is the perfect autumnal treat. Cinnamon and nutmeg balance the sweet bursts of fruit. It’s aromatic with vanilla to complement the flavor of apple. The texture is moist without being soggy, and it has a beautiful crumb. And as a total bonus, this apple bread uses a combination of almond flour and milled golden flaxseed as the base so it’s gluten free and lower in carbs! Apple Bread Ingredients   Coconut oil Sweet-tart apples Almond flour Milled golden flaxseed Swerve Confectioners Cinnamon Salt Baking soda Nutmeg Ghee (or coconut oil) Eggs Heavy cream (or unsweetened full-fat coconut milk) Vanilla Apple Cider Vinegar Blackstrap molasses Stevia glycerite (See the recipe card below for measurements.) Pro Tip: A handful of walnuts or pecans is delicious in this bread! Stir them in along with the cooked apple.  How to Make Apple Bread   This Low Carb Apple Bread is so easy to make! Pre-cook the apples. Whisk together the dry ingredients in a large bowl. Stir the wet ingredients into the dry ingredients, and then fold in the apple. Transfer the batter to a loaf pan, and bake until a toothpick inserted in the center comes out clean. Cool and slice! (See the recipe card below for detailed instructions.)          More Sweet Healthy Bread Recipes   Gluten Free Pumpkin Bread Easy Low Carb Zucchini Bread Paleo Cranberry Orange Walnut Bread Cinnamon Swirl Almond Bread Avocado Almond Pound Cake Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Low Carb Apple Bread Recipe ★★★★★                         Total Time: 1 hour 45 minutes         Yield: 12 servings  PRINT RECIPE PIN RECIPE This moist Low Carb Apple Bread recipe has flavorful bursts of fresh apple, is laced with cinnamon and nutmeg, and is slightly aromatic with vanilla.   Ingredients   Apples: 1 teaspoon coconut oil 2 medium-sized sweet-tart apples (diced but not peeled) 4 tablespoons water Bread: Coconut oil spray (for the pan) 2 cups almond flour ½ cup milled golden flaxseed ½ cup Swerve Confectioners 2 teaspoons cinnamon ¾ teaspoon salt ¾ teaspoon baking soda ½ teaspoon nutmeg 4 tablespoons coconut oil (or ghee, melted and cooled slightly) 4 large eggs (lightly beaten) ¼ cup heavy cream (or unsweetened full-fat coconut milk) ¼ cup water 2 teaspoons pure vanilla extract 1 ½ teaspoons apple cider vinegar ½ teaspoon blackstrap molasses ¼ teaspoon stevia glycerite       Instructions   Preheat the oven to 350Line a 9 by 5-inch loaf pan with parchment paper and lightly spray the inside with coconut oil. For the apples, add all ingredients to a medium skillet over medium