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Lightly Lemoned Icebox Bites

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Usually when I ask people if they have ever had a raw dessert, they look at me with the one cocked eyebrow look. You know the look I’m talking about?  If you are among those eyebrow scrunchers, don’t worry, I was too. The first time I ever had a raw dessert was a year ago and it changed my life. I will always think they are the best things ever!

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If hearing the word raw is scary, let me explain a bit. Raw only means that the food is not heated above 105-115 degrees. This process helps keep all the great enzymes in your food. Enzymes are what assist in breaking down your food during digestion. Once food is cooked above 115 degrees, the molecular structure of your food changes and a lot of those helpful enzymes go away.

This raw dessert is one of my favorites. Lightly Lemoned Icebox Bites! Yum! They have a rich pecan crust and a slightly lemoned cashew filling.

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The filing is made from soaked cashews, lemon juice, zest, vanilla, maple syrup, and coconut oil.

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The crust is even easier. Put the dates in a food processor and mix a few times. Then add the pecan and process until a crumbly mixture has formed. The crust practically makes itself….almost.

Scoop out a heaping tablespoon full into each muffin paper and press down firmly with your fingers. Sometimes the dates can be sticky. If you wet your fingers with a little water, it helps with the stickiness.

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Add spoonfuls of the lightly lemoned cashew filling until the muffin papers are almost filled to the top.

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Freeze for two-three hours. And Tah-dah! Lightly Lemoned Icebox Bites are on their way to being devoured! But don’t forget to toss on heaps and heaps of strawberries!

Have you ever had a raw dessert? What’s your favorite? What else do you like to do with strawberries? Tell us what you think if this is your first raw dessert.

 

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Print Recipe
Lightly Lemon Icebox Bites
Servings
dozen
Ingredients
Crust
Lightly Lemoned Cashew Filling
Servings
dozen
Ingredients
Crust
Lightly Lemoned Cashew Filling
Instructions
Crust
  1. Prepare a muffin tin with 12 papers and set aside
  2. Add dates into food processor and pulse 3-4 times or until crumbly (not in a ball)
  3. Add pecans to dates and pulse until crumbly mixture is formed
  4. Add a heaping tablespoon of filling into a lined muffin paper & press down firmly with fingers. (wet fingers slightly if sticky)
  5. Repeat until all 12 muffin papers are full
  6. Set aside or in freezer until filling is ready
Lightly Lemoned Cashew Filling
  1. Add soaked & drained cashews, coconut milk, lemon juice, zest, maple syrup, and coconut oil into food processor
  2. Pulse until creamy (1-2 minutes)
Assembling Icebox Bites
  1. Add 2-3 spoon fulls of filling into pecan crust or until muffin paper is full
  2. Place in the freezer 2-3 hours
Recipe Notes

*Pull the Icebox Bites out of the freeze 10-15 minutes prior to serving and place heaps of strawberries on top. Enjoy!

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Chocolate Chai Seed Parfait

 

Yes

It’s strawberry season and this year, I’m diving in head first! Erryting be straw’bury roun’ hurr!

It all started when I bit into that first strawberry of the season from the Farmer’s Market. There was a small party happening in my mouth that I had been missing all year. I’m not even kidding when I say it was a little bit of magic in a tiny, red strawberry. That’s why I’m going full blast with strawberry lovin.

So, welcome to STRAWBERRY WEEK!

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Loghan and I seem to really love celebrating things in week long stints. Once, in college, we celebrated our birthdays for an entire week. But, that’s another story for another day. That was the beginning of week long celebrations… Just to give you a sneak peak, you’ll see strawberries in things, on top of things, or soaked in things this week.

This Chocolate Chia Parfait is one of my favorite things to eat ever, so it needs a proper introduction starting with the chia seeds. These seeds are quite the super food. Sometime ago, I fell in love with them. They are a great thickening agent. This is what makes them such a great option for pudding (or vegan eggs). Half of the parfait is full of vanilla chai seed pudding. It’s packed full of healthy fat, protein, and Omega 3’s which reduce inflammation and keep you full longer.

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The vanilla chia pudding is the easiest. It does all the work for you. Put your chai seeds, coconut milk, and vanilla in a jar. Shake vigorously to make sure the seeds are not stuck together in a clump, then place them in the fridge overnight.

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The chocolate portion of the parfait is just as delicious. It’s a chocolate pudding crammed full of another one of my favorite things: avocados. The first time I ever had avocado pudding was a few years ago with a friend who ate strictly a raw diet. I’ll never go back to sugar packed chocolate pudding.

The best part about these is that they take no time at all. I often eat them for breakfast. I prep the night before, go to bed, then wake up to put all the chocolate pudding, chia seed pudding, and strawberries together in a cup that I want before I run out the door. You could also make these for a tasty dessert after lunch or dinner. 

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Happy Strawberry Week everyone! May your mouth be filled with much strawberry bliss this week!

What do you like to do with strawberries? What can’t you wait for to come back in season? Have you ever made avocado chocolate pudding before? Have you ever eaten chia pudding before? What’s your favorite quick breakfast?

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Print Recipe
Chocolate Chai Seed Parfait
Servings
Ingredients
Chai Pudding
Chocolate Puddin g
Servings
Ingredients
Chai Pudding
Chocolate Puddin g
Instructions
Chai Pudding
  1. Mix milk and chai seeds together in a airtight jar.
  2. Shake well and refrigerate overnight
Chocolate Pudding
  1. Add all ingredients in food processor and process until smooth.
Recipe Notes

*I did not use full fat coconut milk in a can. I recommend not using the canned milk for this recipe.

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