It's no secret that I love chia pudding. I have three different recipes on this site (here, here, and here) and I always have a giant batch of it stocked in my fridge. I pack it almost every day for Mitch to take to work and I put it on every meal-plan that I create for school or for a client. Quick refresher on why I love chia pudding - major source of omega-3 fatty acids, tons of fiber and protein, low-calorie, curbs sugar cravings, boosts metabolism, keeps you full, and hello antioxidants! And it's delicious! So now that we're all on the same page, let's get excited because I just upgraded your standard chia pudding into chia popsicles to keep you cool all summer!!
Anyone else melting in this crazy heat? The only thing I want is something cold and refreshing, so these popsicles are absolute perfection and will be on repeat in our house all summer long. These are super fun to make and you can customize them and use any of your favorite fruits. I love the strawberry and raspberry pops and am dying to try it out with peaches, pineapple, kiwis and bananas. The more fruit that you can squeeze into these pops, the better!
1/2 cup chia seeds
1 can (13.5 fl oz) coconut milk (I used full-fat but you can also use light)
1/2 cup unsweetened vanilla almond milk
2 tbsp unsweetened shredded coconut
6 drops organic liquid stevia (could also use 2 tbsp honey or 100% maple syrup)
2 tsp vanilla extract
Pinch of salt
1 1/2 cup mixed berries (strawbs, blackberries, and raspberries are best) or your favorite fruits
Makes 6 popsicles
1. First make the chia pudding by combining all ingredients except the fruit in a container with a lid and stir well.
If you're using full-fat coconut milk, refrigerate for 30 minutes and it will be plenty thick already. If you're using
light coconut milk, refrigerate for at least 2 hours. Stir very well once you remove from the fridge.
2. Add about a tablespoon of the chia pudding into the bottom of each popsicle mold. Tap the molds on
the counter to make sure it sinks to the bottom and there are no air pockets.
3. Now drop the fruit in the molds. Use a chopstick or the back of a fork to push the fruit down. Make sure you
get plenty of fruit in the middle and on the sides of the pops so it shows through and looks nice and colorful.
4. Continue layering the pudding and the fruit. Make sure to keep tapping on the counter as you go so
that it fills the molds nice and evenly.
5. Insert popsicle sticks and freeze for at least 4 hours.
6. To remove the frozen pops from the molds, run each one under hot water for about 15 seconds to help
loosen and then pull the popsicle out firmly.
A couple tips: Once I remove the pops from the mold, I either let them thaw for a few minutes or microwave them
for about 15 seconds. This makes them a little creamier and the fruit will be juicier.
Also, skip the blueberries in the popsicle unless you're mixing them with another fruit. Once frozen, the
blueberries aren't quite as juicy and flavorful as other berries and fruits.
So refreshing and yummy right? And they look so darn cute! These are absolutely perfect for your 4th of July celebrations! If you try it out, please let me know how much you love them in the comments below! And I'm always looking for recipe ideas so please share - what are your favorite cool summer treats?
Anyone who knows me, knows my love for sweets. I mean just take a look at the Desserts section of my recipe box - it's 2 or 3 times longer than any other recipe category. I truly LOVE desserts. Taking a bite of a cookie or some delicious chocolate just makes me feel happy. Crazy as it sounds, I need to have a little something sweet every day. Otherwise my day just feels incomplete. At the same time, I know the damage that processed foods can do on my body, so my strategy has always been to create healthy modifications to my favorite treats. That way, I never feel deprived, and I can satisfy my sweet tooth without spiking my blood sugar or packing on the extra pounds.
As many of you know, I'm currently in school to be a nutritionist, and I've had several assignments of putting together meal plans for clients. My meal plans always always include something sweet because I want it to be realistic for my client, and I believe they should be able to enjoy a dessert if they're really craving it. So I always provide an "approved" list of desserts (most are WNB recipes), and these Almond Butter Cups w/ Sea Salt definitely make the cut! Especially because the ingredients in these little cups have some serious health benefits. Let's talk about Cacao - it's is the purest form of chocolate (comes from the Cacao tree) and it's loaded with antioxidants, magnesium, iron, and potassium. Cacao powder is an amazing substitute for cocoa powder or processed chocolate because it gives you that delicious chocolate taste without the added sugar. If you've never tried it before, it's time to run out and get a bag because these Almond Butter Cups that are about to change your life!
For the Chocolate coating:
1/2 cup + 2 tbsp cacao powder
1/2 cup (melted) extra virgin coconut oil
1/4 cup 100% pure maple syrup
Pinch of sea salt flakes (I use Maldon)
For the Filling:
1/4 cup creamy almond butter (I love Justin's!)
1/2 tbsp (melted) extra virgin coconut oil
1 tsp 100% pure maple syrup
½ tsp vanilla extract
Yields 10-12 mini-muffin sized Almond Butter Cups
1. Line a mini muffin pan with paper liners.
2. Mix together all of the chocolate coating ingredients (except salt) and stir until smooth.
3. Spoon about 1 tsp of the chocolate mixture into the muffin liners. Place in freezer for about
10 minutes until hardened.
4. While chocolate is in the freezer, mix filling ingredients together.
5. Remove pan from freezer and spoon about 1 tsp almond butter mixture in the center of each cup. Note: Make sure the almond butter is centered and isn't touching the liners too much so that you can fully pour chocolate over the filling.
6. Pour remaining chocolate into the cups, filling them enough to cover the almond butter.
7. Sprinkle each cup with sea salt, then place in freezer for another 15 minutes before devouring.
Note: keep these stored in the freezer!
How easy is that?? I'm literally eating one of right now and I'm the happiest girl in town. It's a little bite of heaven, and that's saying a lot coming from a former-Reese's fanatic like myself. Delicious Almond Butter Cups with zero guilt, no sugar crash, AND extra antioxidants? Sign me up! Just try not to eat the whole batch at once - one cup is the perfect serving size! :)
To be honest, I've always been a bit wary of raw, vegan pies and cheesecakes. A whole pie that's pretty much made from nuts? A dairy-free cheesecake where the base is cashew cream? Huh? I'm so used to baking my desserts and enjoying nice warm cookies or blondies right out of the oven, that it never really occurred to me to attempt a raw dessert. Last week, Mitch's sweet grandma, AKA Babé-le, noticed that I hadn't posted a new recipe in a week and thought I could use some inspiration. She sent over some recipe ideas for Passover and after seeing this Vegan Banana Coconut Cream Cheesecake, I was so impressed by all of the healthy ingredients that I decided it was time to try it out!My sister, Jamie, and I tackled the recipe together, with my mom as the skilled camerawoman (thank you both!!). With 3 Levine ladies in the kitchen, there were a lot of laughs and just a few spills, and we ended up with a seriously delicious dessert! While it's great for Passover since it's grain & wheat-free, I'd definitely make this for any occasion - not only is it pretty, but it's also full of real, whole ingredients that will leave you feeling light and healthy!
Lightly adapted from Joy of Kosher
1/2 cup medjool dates, pitted (and soaked in warm water for 10 min if they look dry)
1 cup almonds (rinsed)
1 cup shredded unsweetened coconut
1 tsp honey
1/4 tsp sea salt or kosher salt
1 1/4 cup raw cashews, soaked overnight
4 tbsp coconut oil
2 tbsp maple syrup or honey (maple syrup for vegan!)
1 ripe banana
1/3 cup coconut cream (tip: put can in freezer for 20 min and then turn it over before opening - the
creamiest part will separate from the liquid, so you get an extra creamy result)
1/2 tsp vanilla
Juice of 1/3 lemon (about 2 tbsp)
Drizzle: 1/3 cup dairy-free chocolate chips (melted) + 2 tbsp coconut oil
Raw almonds (whole or sliced)
Sprinkle of shredded coconut
2 tbsp chopped dairy-free chocolate
1. Soak your raw cashews in water overnight or up to 36 hours.
2. To prepare the crust, add the ingredients to your food processor and pulse until well blended but
still slightly mealy. It is perfect consistency when it sticks together.
3. Press crust into a lined spring-form pan and smooth it out with the back of a spoon so it's nice and even.
4. Place in the fridge while you work on the filling.
5. For the filling: drain cashews and add to a food processor or blender with all other ingredients. Pulse
or blend until perfectly smooth and creamy.
6. Remove crust from the fridge and pour your filling so it evenly covers the crust. (Tip: bang it once or twice on the
countertop to make it even)
7. Place in fridge for about 10 minutes while making the drizzle.
8. Melt chocolate chips with coconut oil either on in the microwave or on the stove.
9. Pour melted chocolate into a plastic baggie, twist, and snip the point of the bag for easy drizzling.
10. Drizzle chocolate on your pie, then add any other toppings you'd like. We placed almonds around the edge
of the pie, sprinkled some shredded coconut, and then chopped a chocolate bar and sprinkled in the middle of the pie.
11. Let it sit in the freezer for at least an hour, then you can move to the fridge. Wait until
it is completely set to remove from the springform pan and slice.
If you think this looks like it's a lot of steps, don't be intimidated! It was really easy and fun to put together! Once it's set in the freezer, the consistency is similar to cheesecake - yum!
For more Passover-friendly recipes, check these out:
Almond Meal Cookies with Coconut & Cacao
Paleo Chocolate Chip Blondies
Healthy Coconut Macaroons
Wishing you all a wonderful week! Thank you again to Babele for the great idea, and to my sister and mom for being part of the fun!
On Monday night, I was having one of those nights when I just NEEDED a dessert. I didn't have anything in the house that could cure my craving, not even a single chocolate chip in my baking drawer. I tried to distract myself . . . I started and stopped writing the same thank you note over and over to go peek again into my pantry and see if I may have just missed a little something. I would have driven somewhere to get a soft, warm cookie, but Mitch took my car and would be at his fantasy football draft (his 4th league, by the way...) for the next several hours. I threw my half-written thank you note to the side and was determined to whip up something sweet and satisfying with only the few ingredients that I had at home. I pulled out the fabulous Sprouted Kitchen cookbook that I just got from my friend at my bridal shower, found the "Treats" section and zeroed in on the the first recipe listed, the Almond Meal Cookies with Coconut and Cacao Nibs. Baking time - 7-10 minutes. Only one bowl required. And I had every ingredient listed in the title of the recipe. YES. I was in luck.
After taking 3 minutes to mix the dough together, I ate a giant spoonful - had to taste test it, obviously! - and I was already amazed by the sweet, delicious, almondy and coconutty flavor. Thank you Sara Forte of Sprouted Kitchen for saving me on this desperate Monday night! I pretty much used her exact recipe, but added more vanilla extract and 1 tsp of cinnamon because it's basically against my religion not to have lots of cinnamon and vanilla in anything I bake.
These cookies are my new fave. After eating four of them right when they were out of the oven, and then seeing my ultra healthy fiance polish off another four, I decided I HAD to put them on WNB to share with you all. They're nutty, sweet, crunchy on the outside and soft on the inside. They have a subtle chocolatey taste from the cacao nibs, without all the added sugar and fat that you'd get in regular chocolate chips. 24 hours after baking these, all the cookies are gone and I'm SO sad. I'm in love with these healthy treats and you will be too! Here's all you'll need to whip these babies up:
Lightly adapted from The Sprouted Kitchen Cookbook
1 1/4 cup almond meal
1/4 cup cacao nibs
1/2 cup unsweetened shredded coconut
1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup sugar - options: cane, sucanat, coconut sugar, muscovado sugar
1 tsp cinnamon (I added this)
3 tbsp coconut oil, melted
1 tsp pure vanilla extract (Sara's recipe calls for 1/2 tsp, but for me, the more vanilla the better!)
Yields 20 cookies. Unless you eat the dough like me - yields 18 cookies.
By the way, these cookies are totally acceptable for breakfast, snack time or dessert. I wouldn't even call them "cookies", they're more like power snacks full of healthy ingredients and are highly encouraged in your daily diet. Now what's better than that? Also, please notice my wooden spoon - Life's Short, Eat Cookies. I couldn't agree more! Especially when they're as delish and healthy as these. :)
Have a yummy week!
These cute little chia pudding parfaits are absolutely "parfait" for this 4th of July. Sometimes it's hard to stay healthy on the 4th with all the BBQs and the oh-so-tempting patriotic desserts, but this recipe has got you totally covered and will keep you feeling light and healthy while strutting your bikini bod on the beach all weekend.
You'll LOVE this Coconut Vanilla Chia Pudding. It's sweetened with stevia, packed with protein, and topped off with antioxidant-rich berries. My favorite ingredient is the fresh vanilla bean - it is just magical and gives the pudding a gourmet twist, and makes me feel a little fancy every time I use it in a recipe! The combo of the vanilla bean and coconut flavor is so scrumptious and sweet. If you love coconut, you'll be in heaven with the parfaits - they taste like summertime! And nothing tastes better than summer right?
If you're hosting a brunch on the 4th or if you want to serve some guilt-free desserts, this is the perfect recipe for you. I ate it for breakfast today and it was perfectly filling and satisfying. What's extra fab about this recipe is that it literally takes 5 minutes to prepare, then you just put it in the fridge, go run some errands, workout, do something productive, and come back and your pudding is ready to go. Another option is to pop it in the fridge overnight and you don't even have to think about it. Then you can assemble it into fruit parfaits whenever you feel like it.
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.