Treats – Apples to Zoodles

Paleo Blueberry Crisp for 2

Jess — Wed, 10 Sep 2014 23:57:32 +0000

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Paleo Blueberry Crisp for 2

Author: Apples to Zoodles

Recipe type: Dessert

Prep time: 8 mins

Cook time: 25 mins

Total time: 33 mins

Serves: 2

Ingredients

1 heaping cup frozen or fresh blueberries
½ lemon, juiced
¼ cup almond flour
¼ cup coconut flour
2 tbsp melted ghee or coconut oil
1-2 tbsp maple syrup, to taste
splash of pure vanilla extract, optional

a dash of cinnamon, optional

Instructions

Preheat oven to 375F.
Place a heaping ½ cup of blueberries in each ramekin.
Drizzle the blueberries with fresh lemon juice.
Mix the rest of the ingredients in a medium bowl with a whisk.
Sprinkle the topping over the blueberries.
Bake for 25 minutes, or until the top is light brown.

Mini Raw Vegan Paleo Strawberry Cheesecakes

Jess — Sat, 06 Sep 2014 20:29:49 +0000

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Mini Marbled Strawberry Cheesecakes (Raw, Vegan, Paleo)

Author: Apples to Zoodles

Serves: Makes 9 Mini Cakes

Ingredients

Crust:
1 cup raw almonds
1 cup pitted medjool dates
Filling:
¾ cup raw cashews, soaked overnight
2 tbsp filtered water
3 tbsp raw honey or pure maple syrup, or more to taste
1 tbsp pure vanilla extract
2.5 tbsp melted coconut oil
1 small lemon, juiced
about 8-10 ripe strawberries
1 tsp beet root powder, optional, this gives it the vibrant color

Instructions

Place the almonds and dates in a food processor and blend until well mixed, but a little chunky. You will need to scrape down the sides.
Place spoonfuls of the mix into a greased mini cheesecake pan and pat down until the top is smooth and even. Fill each one about halfway.
Blend all ingredients for the filling (except strawberries and beet root powder) in a food processor until perfectly smooth. Scrape down the sides every minute or so. Taste and add more sweetener as needed.
Pour a little over half of the filling into a bowl. Set aside.
Add the strawberries and beet root powder (optional) to the rest of the filling and blend until perfectly smooth. Taste and add more strawberries as needed.
Place 1 spoonful of each mixture on to a crust. Swirl the tip of a knife through the filling to get the marbled effect.
Place in the freezer for at least 2 hours.
Remove from freezer and let thaw for about 10 minutes. Remove from pan.
Let thaw until soft enough to eat - about 10-20 minutes. You can keep the uneaten ones in the freezer - they freeze great and last for quite a while!

Notes

I have this mini Cheesecake mold from Amazon.

Check out all my mini cheesecakes here.

3-Ingredient Mint Chocolate Chip Ice Cream

Jess — Sun, 31 Aug 2014 16:28:29 +0000

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3-Ingredient Mint Chocolate Chip Ice Cream

Author: Apples to Zoodles

Ingredients

1 frozen banana, cut into chunks
2 or 3 drops of Simply Organic peppermint extract
2 tbsp dark chocolate chips or chopped Dark Chocolate (I use Theo Organic 85% Dark Chocolate. For 21DSD use cacao nibs or 100% dark chocolate).

Instructions

Remove the banana from the freezer and let thaw for 15 minutes.
Blend the banana in a food processor for up to a minute until it looks like soft serve ice cream. You may need to scrape down the sides once or twice. If it is not blending easily or if it is forming small chunks just let it thaw another 5 minutes.
Add the mint and chocolate to the food processor and pulse a few times until well mixed.

Step 3

35 Calorie Banana Bread Cookies

Jess — Sun, 31 Aug 2014 02:17:31 +0000

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35 Calorie Banana Bread Cookies

Author: Apples to Zoodles

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: Makes 10 Cookies

Ingredients

1 ripe banana, mashed
1 egg and ¼ cup egg whites
2 tsp coconut oil or ghee, melted
1 tsp pure vanilla extract
1 heaping tsp cinnamon
2 tbsp coconut flour
1/4 tsp ground ginger, optional

¼ tsp ground nutmeg, optional
optional add ins: chocolate chips, raisins, dates, shredded coconut...
pictured above with Banana Almond Milk

Instructions

Preheat oven to 350F.
Place a greased piece of parchment paper on a baking sheet. I grease it with coconut oil.
Mash the banana in a bowl with a fork.
Add the egg, ghee, and vanilla and mix well with a whisk.
Add the flour, cinnamon, ginger (optional), and nutmeg (optional). Mix until well combined.
Place spoonfuls of dough on the parchment paper.
Bake for about 20 minutes, or lightly browned on top.
The cookies have a soft texture. If you would like them crispy place them under the broiler at the end for a few minutes. WATCH CLOSELY - They burn easily under the broiler.

Notes

Recipe inspired by Ditch the Wheat.

If you like these you will love my 35-Calorie Carrot Cake Cookies

Nutrition Information

Serving size: 1 Cookie Calories: 35

Mini Raw Vegan Paleo Coconut Lime Cheesecakes

Jess — Sun, 27 Jul 2014 19:15:37 +0000

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Mini Raw Vegan Paleo Coconut Lime Cheesecakes

Author: Apples to Zoodles

Ingredients

Crust:
1 cup raw almonds
1 cup pitted medjool dates
zest of 2 limes, optional
Filling:
¾ cup cashews, soaked overnight
2 tbsp filtered water
3 tbsp pure maple syrup or raw honey
1 tbsp pure vanilla extract
2½ tbsp unrefined coconut oil
2 limes, juiced
2 limes, sliced for garnish, optional
unsweetened shredded coconut, for garnish, optional

Instructions

Place the almonds and dates in a food processor and blend until well mixed, but a little chunky. You will need to scrape down the sides.
Place spoonfuls of the mix into a greased mini cheesecake pan and pat down until the top is smooth and even. Fill each one about halfway.
Blend all ingredients for the filling in a food processor until perfectly smooth. Scrape down the sides every minute or so. Taste and add more sweetener as needed.
Place spoonfuls of the mix on top of the crust.
Place in the freezer for at least 2 hours.
Remove from freezer and let thaw for about 10 minutes. Remove from pan.
Let thaw until soft enough to eat - about 10 more minutes. You can keep the uneaten ones in the freezer - they freeze great and last for quite a while!

Notes

Check out all my different mini cheesecake flavors here.

I have this mini Cheesecake mold from Amazon.

Coconut Milk Whipped Cream

Jess — Sun, 06 Jul 2014 22:55:01 +0000

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Coconut Milk Whipped Cream

Author: Apples to Zoodles

Ingredients

1 can full fat coconut milk, refrigerated overnight (do not shake it) I get the best results with Thai Kitchen Full Fat Coconut Milk.
1 packet of stevia
a splash of vanilla extract

Instructions

Remove the coconut milk from the fridge and gently turn it upside down.
Open the can and pour out the liquid.
Scoop out the hardened and thick coconut milk and place in a medium mixing bowl.
Add the stevia and vanilla. Using an electric hand mixer or whisk, mix until light, fluffy, and forming stiff peaks. This doesn't take long - about 30 seconds to 1 minute.

Notes

For 21DSD or Whole30: This can be made without the stevia and/or vanilla.

If you have a metal mixing bowl I recommend using that. I place my bowl and whisk (or electric hand mixer attachments) in the freezer for 30 minutes prior to making the whipped cream - this helps get it fluffy.