SIMPLE HEALTHYHOLIDAYTREATS

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MOSTLY GLUTEN FREE, DAIRY FREE, EGG FREE, VEGAN, PALEO AND AIP-FRIENDLY

No Bake

No Bake Coconut Banana Cream Bitesby livinthecrunchylife.blogspot.com

Crust:4 dried, pitted dates

3/4 cup coconut flakes, unsweetened1/2 tbsp coconut oil1/8 tsp sea salt

1 tbsp or more unsweetened cocoa powder (optional)

Filling:1/3 cup coconut butter (manna or

cream)1/4 cup full-fat coconut milk (canned)

1 banana1/4 cup coconut oil1/8 tsp sea salt1 tsp vanilla

1/2 tbsp honey or maple syrup

For the Crust:Pulse ingredients in a food processor, until a crumbly consistency. Scoop 1/2 tbsp into mini muffin tins filled with liners. Press filling into the bottom.

For the Filling:Gently heat coconut butter, and milk too if not room temp. Add remaining ingredients to a food processor, pour in milk/butter and process until smooth. Pour filling over crust and

freeze for an hour or two.Store in fridge or freezer.

Peppermint Bonbonsby riddlelove.com

For the filling:1 jar coconut cream concentrate (16 oz)

2/3 cup raw honey1 teaspoon vanilla extract1 tablespoon mint extract

For the shell:1/2 cup coconut oil

1/2 cup cacao or cocoa powder1 tablespoon raw honey or grade B maple

syrup

Scoop coconut cream concentrate out into saucepan with all the ingredients and melt over low heat until everything is thoroughly combined.  Shape mixture into balls that are about the amount of 1 tablespoon.  Place them in the fridge while you prepare the

chocolate shell.Put all shell ingredients in a saucepan over very low heat and stir until it's liquified and smooth.  Pour in a small bowl (I used a

ramekin).  Dip each bonbon in the shell, then dip them again for a second coat.  Store in the refrigerator until ready to serve.  They will hold their shape for several hours outside of

the fridge.

Bites

Bonbons&

No Bake

Coconut Lime Frosty Cups

by healthfulpursuit.com

2 cups shredded, unsweetened coconut, divided1 banana, mashed

1/4 cup melted coconut butter or manna

1/4 cup lite coconut milk (canned)zest from 1 limepinch of sea salt

Preheat oven to 300 degrees and spread 1 cup of the shredded

coconut on a baking sheet. Toast in the oven for about 15 minutes, checking every 5 minutes or so to avoid the batch burning. Cool.

Add mashed banana, coconut butter, milk, zest and salt to a large bowl. Whisk to combine. Add toasted coconut, then un-toasted coconut.

Stir everything until coated. Press the mixture into 6 silicon baking tins. Press down firmly with the back of a spoon and place in the freezer

overnight.Best served out of the freezer.

Makes 6 frosty cups. Enjoy!

Sweet & Sour Gummiesby balancedbites.com

1 cup blueberries, defrosted or fresh1 cup freshly squeezed lemon juice

zest from lemons and/or limes as desired1 tbsp maple syrup (optional)

6 tbsp grass-fed gelatin (orange/red package will gel, the green will not)

In a blender, combine the blueberries and lemon juice until no visible skin or large pieces

of berries appear.In a small pot over medium-low heat, whisk the blueberry lemon mixture with the lemon zest, maple syrup, and gelatin together vigorously until the gelatin is well dissolved and the mixture becomes a nice slurry.

Pour the mixture into a small glass or ceramic dish, preferably 6×9 or so. The smaller the pan, the thicker your gummies will be. For thinner gummies (to cut into “worms,” for

example), use a larger pan.

To make these more fun, cut them out with small cookie or aspic cutters cutters once they are chilled and fully gelled, or chill them in fun-shaped molds. To remove them from the molds once chilled, set the bottoms of the mold containers in warm water to release

them from the pan.

GoodiesMore

FabulousFudge

Pumpkin Pie Fudgeadapted from friskylemon.com

1 cup Pumpkin3 tbsp Maple Syrup

1/2 cup Coconut Manna (or butter), softened

1 tsp Cinnamon1/2 tsp Ground Ginger

1/2 tsp Vanilla1/4 tsp Sea Salt

Enjoy Life Chocolate Chips (optional)

Combine all the ingredients in a

blender. Spread evenly into a glass baking dish lined with parchment paper. Top with Chocolate Chips (optional). Chill in the fridge for 4

hours, until firm. Cut up and

enjoy!

Banana Chocolate Fudgeby livinthecrunchylife.blogspot.com

1/2 Banana and 1/2 Avocado (or whole banana)

1/4 cup Coconut Oil1/4 cup Cocoa or Cacao Powder

1-2 tbsp Honey1/2 tsp Vanilla

1/8-1/4 tsp salt (to taste)

Blend all ingredients in a food processor or blender, until smooth. Scoop mixture into a parchment paper lined dish.

Top with sliced almonds, chocolate chips, shredded coconut, or whatever else you'd like. Freeze for 30-60 minutes, until firm.

Party Treats

Frozen Rainbow Fruit Kebabs

1 cup each: Pineapple chunks, Grapes, Strawberry chunks, Berries, Melon Chunks,

Orange Slices, etc!Kebab Sticks

Skewer all your favorite fruits in whatever colorful order you’d like, until all the fruit is on sticks! Place in the freezer and remove

before your party. Frozen fruit will stay cold

and thaw just enough for eating within 30

minutes to an hour!

Cinnamon Banana Chipsby meatified.com

3 tbsp coconut oil2 tbsp maple syrup

1 and 1/2 tbsp cinnamon3 cups unsweetened banana chips

Preheat oven to 350 degrees.Melt together the oil, syrup and cinnamon.

Add the banana chips to a bowl and pour the coconut oil mixture over top. Stir until well coated.

Spread the chip out onto a parchment lined baking sheet, in a single layer.

Bake for about 8 minutes, then remove from the oven.Place on a rack to cool before eating.

Store in an airtight container.Enjoy with friends at your holiday gatherings!

*Also makes a great addition to your healthy trail mix!

Mixed Nuts are also a

yummy party treat if no one has an allergy to

them. Try roasting them up in a sweet cinnamon & stevia seasoning or in a spicy cayenne pepper and

garlic mixture. Your go-to veggie tray

with guacamole or hummus is great

too!

COOKIES!Chocolate Chip Cookie Cake

by purelytwins.com 2 large plantain (green/yellow), about 14oz

after being peeled1 large banana - about 3 oz after being

peeled3 tablespoons coconut flour2 tablespoons arrowroot starch1/4 teaspoon baking soda

2 tablespoons maple syrup (or honey)1/4 cup coconut oil, liquid (or ghee or butter)

1/4 cup chocolate chips2 teaspoons vanilla extract

Preheat oven to 350 degrees. Peel plantain and banana.

Place plantain and banana in blender. Blend until smooth.

Pour puree into a large bowl and add in your remaining ingredients. Stir until combined. Pour into cast iron skillet that is lightly greased with coconut oil or ghee. Bake for about 20-25 minutes. Cut and serve immediately.

*You can bake in a regular baking dish about 8 or 10 inches. Depending on thick you want your cookie cake. Also for the arrowroot you can use one egg, or tapioca or potato

starch.

3 Ingredient Coconut Cookiesby thecoconutmama.com 3 Tbs. coconut flour

2 Tbs. cold butter (dairy free if needed)1 Tbs. raw honey

Pinch of sea salt (freebie)

 Preheat the oven to 365 degrees and line a baking sheet with parchment paper. Pulse all ingredients together in a food processor or blend with a pastry blender. The dough will be soft and slightly sticky. Divide into 8 small balls and flatten

slightly on the baking sheet. Bake until the edges are light golden, about 9 minutes. These over bake quickly, so keep an eye on them. Let the cookies cool completely before removing from the baking sheet or they will

crumble.Enjoy! Makes 8 two-bite-sized cookies. 

Cinnamon Ginger Cookiesadapted from empoweredsustenance.com

6 tsp coconut flour4 tbsp coconut oil or butter, room temp

2 tbsp raw honey1/2 tsp ground cinnamon1/2 tsp fresh ginger, grated

1/2 tsp vanillapinch sea salt

Preheat oven to 360 degrees and line a baking sheet with parchment paper. Stir together until a

smooth dough forms.Toll dough into balls and place on the prepared sheet. Flatten the balls into cookies that are

about 1/8 inch thick (about 10).Bake until golden, about 9 minutes. Watch closely, they burn easily. Cool completely to

prevent crumbling when removing.Store cooled cookies in the freezer.