Desserts

Buckeye Balls

These bite size treats are not so healthy but very delicious and great for the holidays or a special occasion.

Buckeye Balls

1 C of peanut butter or almond butter
1 stick of butter, softened
2 3/4 C of powdered sugar
1/2 C dark chocolate chip morsels
1/2 C chopped nuts (almonds, cashews, walnuts or pecans)
Mix all together and roll into small balls and refrigerate for about 2 hours.
Melt 6oz pkg of chocolate chips.  Once melted dip balls into chocolate halfway and put back into fridge until firm…Enjoy!
These also freeze nicely in an airtight container.  I make a batch with peanut butter and a separate batch with almond butter.

Pumpkin Smoothie

Pumpkin Pie Smoothie
Ingredients:

  • 1 1/2 C canned pumpkin puree or peel, cube and boil the pumpkin and puree
    it. *1 C organic milk (soy, almond, coconut) **Another option use low fat yogurt
    instead of the milk)
  • 1 C crushed ice
  • 1 tsp pure vanilla extract
  • 1 tsp allspice or a combination of cinnamon and nutmeg
  • 1 tsp Agave nectar, maple syrup or honey Directions: Blend ingredients
    together. Enjoy! 2-3 Servings

Tofu Whipped Cream

Prep Time: 5 minutes
Cooking Time: 5 minutes
  • 1 package silken tofu
  • 3 tablespoons maple syrup
  • 1-2 teaspoons vanilla extract
  • 1-2 tablespoons almond or cashew butter

Directions

  1. Blend all ingredients into a blender or food processor until smooth.
  2. Place in fridge to chill.

 

 

Chocolate Covered Pomegranate Seeds

Prep Time: 10 minutes

Cooking Time: 60 minutes

Yields: 8 servings

  •  2 pomegranates (seeds only)
  • 1 10 oz bag of high quality organic dark chocolate

Directions

  1. Melt chocolate on stove.
  2. Mix in pomegranate seeds until fully covered in chocolate.
  3. Spoon out in droppings onto a parchment lined baking sheet.
  4. Place in the refrigerator for at least 1 hour.

 

Cranberry Orange Apple Crisp

Topping Ingredients:

  • 1 cup low fat granola
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar (packed)
  • 1/4 cup butter (chilled butter or stick, cut into small pieces)
  • 7 cups apples (diced peeled apples about 3 pounds) all one kind or a combination of different kinds of apples such as Granny Smith, Rome, Royal, Gala,etc. You could even make more variety by adding a pear or two
  • 1 cup cranberries (fresh or frozen)
  • 2 tsps grated orange (rind)
  • 3 tbsps orange juice (from the fresh orange)
  • 1 tsp. cinnamon and nutmeg
  • Directions

Preheat oven to 350.

  1. Lightly grease 13 x 9 pan.
  2. Peel, core and slice apples into a large bowl.
  3. Mix in the cranberries, grated orange (rind) orange juice, cinnamon and nutmeg.
  4. Stir together to combine.
  5. Pour into baking pan.
  6. Set aside.
  7. In another bowl mix together the Topping Ingredients.
  8. Mix together with forks or a pastry blender to make a crumb topping.
  9. Spread over the apple, cranberry orange mixture.
  10. Bake for about an hour.