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Saving my sweet tooth: green smoothie and other sweet snack recipes

March 1, 2015

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)


  1. Process almonds and salt in a food processor until ground into coarse meal.  Add dates and process until mixture is well-mixed and sticky.
  2. Add protein powder and almond butter and process until a dough-like consistency is formed.
  3. Pulse in the dried fruit.
  4. 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).

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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


  1. Preheat oven to 350 F.
  2. Combine wet ingredients–almond butter, maple syrup, oil, and almond extract–and mix well in a large bowl.
  3. In a smaller bowl, whisk flours, baking soda, and salt.
  4. 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.)
  5. 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

adapted from this blog and the Clean website


  • 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.

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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!

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