Saving my sweet tooth: green smoothie and other sweet snack recipes
Anyone who knows me knows I have an intense sweet tooth. When I had to eliminate a bunch of foods from my diet, I wondered if I would ever get to have dessert again (especially in the winter, when lots of fruit is not in season). Here are some things I found to satisfy the sweet cravings without adding refined sugars:
Allergy-Free Pumpkin Muffins (Alan made these earlier this week, and I swear, you cannot tell they’re not “normal” muffins)
Carrot Cake Bites (which is a better recipe title than “carrot cake balls,” which is what they are shaped like): I didn’t roll them in shredded coconut, which made them a bit sticky to eat and therefore slightly less portable, but they were so, so delicious.
Raw Nut-and-Fruit Bars (from NaturalZing catalogue)
- 2 cups raw almonds
- pinch of sea salt
- 2 cups pitted dates
- 3 scoops protein powder (I subbed 2 Tbsp. chia seeds for 1 serving of protein powder)
- 4 Tbsp. almond butter
- 1/4 – 1/2 cup chopped dried fruit (I used raisins in one batch and cranberries in another)
- Process almonds and salt in a food processor until ground into coarse meal. Add dates and process until mixture is well-mixed and sticky.
- Add protein powder and almond butter and process until a dough-like consistency is formed.
- Pulse in the dried fruit.
- Press the mixture into an 8 x 8″ pan lined with parchment paper (don’t forget to line it so you can easily lift the bars out–otherwise you will have a sticky mess in the pan!). Let bars set in the fridge for 1-3 hours. Cut into 1-2″ bars and enjoy! Store in the fridge.
Note: These are delicious and super-crumbly–not the best portable snack unless you have a really well-sealed container (i.e. not a ziplock bag).
* * *
Maple Almond Butter Cookies (gluten-free and vegan!)
Adapted from this blog. I was pretty proud of these–they’re the first recipe I ever adapted to be gluten-free, and the flour combo worked!
- 1/2 cup natural almond butter
- 1/2 cup maple syrup
- 3 Tbsp. oil (olive or melted coconut)
- 1 tsp. almond extract
- 1/3 cup oat flour (I made mine by putting oats in a food processor until they were flour-like)
- 1/3 cup coconut flour
- 1/3 cup brown rice flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup chopped almonds or chocolate chips
- Preheat oven to 350 F.
- Combine wet ingredients–almond butter, maple syrup, oil, and almond extract–and mix well in a large bowl.
- In a smaller bowl, whisk flours, baking soda, and salt.
- Add dry ingredients to wet ingredients, stirring until just combined. Stir in additions. Let sit for five minutes. (If you have toddlers, this part is no problem.)
- Roll dough into balls, flatten to 1/3″, and place on cookie sheet. Bake 8-10 minutes. Makes 12-18 cookies, depending on size.
* * *
Almond Butter Cookie Dough Bites
- 1 cup almond butter (smooth, not chunky)
- 1/2 cup coconut flour (or 1/4 cup almond flour and 1/4 cup coconut flour)
- 1/4 cup unsweetened shredded coconut
- 1 Tbsp. honey
- 1 Tbsp. melted coconut oil
- 1 tsp. vanilla (I forgot this)
- 1/2 – 1 cup chocolate chips (I always over-chip)
Put all ingredients into a food processor, except the chocolate chips. Blend. Stir in the chips. Put spoonfuls into mini muffin cups (mine yielded 24 mini muffins). Freeze until firm. Store in fridge or freezer.
* * *
Berry Pie smoothie (adapted from Clean Detox Manual)
- 2 cups mixed greens (kale, chard, spinach)
- 1/4 cup pecans
- 1 cored apple, cut into chunks
- 1/2 cup frozen fruit (I used mixed berries)
- 1/2 Tbsp. lemon juice
- 1 tsp. vanilla extract
- 1/2 – 1 tsp. cinnamon
- 1/4 tsp. ginger powder
- pinch of salt
- 1/2 – 3/4 cup coconut or other non-dairy milk
* * *
Carrot Cake Smoothie (adapted from Paleo Partridge)
- 2 cups mixed greens
- 1 cup carrot (I used baby carrots)
- 1/3 cup chopped apple
- 1 cup full-fat coconut milk
- 1/2 tsp. vanilla
- 1/4 tsp. fresh minced ginger
- 1/2 tsp. cinnamon
- 2 pitted dates
- 1/4 cup pecans
I have tried to make some recipes, like “Black Forest Smoothie” or “Chocolate Mint Grasshopper Smoothie,” but the cocoa powder somehow doesn’t blend well enough for me–it tastes a bit chalky. Maybe you can find one that works for you–if so, let me know!