Cookie Dough Bites

The kids are in bed, the kitchen is clean, there’s a new episode of your current dramedy on Hulu; you sit down and snuggle up on the couch and realize… you’re missing a sweet snack! If you don’t have anything readily available, baking may be your next best option, but who wants to do that when it’s already past 9, you’re exhausted, and you just want to relax? Not to mention it is summer time and the oven is only used in emergencies: AKA dinner for hungry children, not mama’s cravings.

This was the exact situation that drove me into the kitchen to whip up something quickly that I was hoping would resemble cookie dough bites. These little bites checked all the late night craving boxes: peanut buttery richness with bites of dark chocolate, enhanced by a touch of salt, and all sweetened with golden maple syrup. The cherry on top is that this took me about three minutes to make, and it was vegan and refined sugar free! With a swap of maple syrup for this monk fruit syrup, this recipe is also keto friendly, and swapping the peanut butter for unsweetened almond butter makes it paleo friendly, too. There is a simple dessert out there for everyone!

I loved these little cookie dough bites so much that I made another batch just a couple of days later, and knew that this simple recipe (if you could even call it that) was something to share here! If you’ve got a sweet tooth, but life is a Pinch of Crazy and you can’t find time to bake, I got your back! Read on for this dangerously simple recipe.

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• Servings: 8 cookie dough bites
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Ingredients

• 4 tbsp of unsweetened peanut butter
• 2 tbsp of coconut flour
• 2 tsp of maple syrup
• 1/4 tsp of salt
• Dark chocolate chips to taste (“The limit does not exist!”)

Directions

1. Combine all ingredients in a small bowl
2. Roll dough into bite sized balls
3. Eat as is or refrigerate for 20-30 minutes for a firmer texture
4. Store any leftovers (pssh) covered in fridge.

And that’s all, folks! Your late night cravings cured without breaking a sweat, and it’s just the perfect amount to share with your special someone. For some other no bake treats check out my Date Cake, Peanut Butter Cups, Cheesecake, or Fudge. Treat yourself, stay cool…and enjoy your Pinch of Crazy!

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Berry Watermelon Jigglers

Okay so I admit, I don’t know if “jigglers” is a word, but that’s what my mom always called the Jell-o squares she made us, and it’s just fun to say! We are still hanging out in the triple digits here in Texas, and I basically wish I could live in the refrigerator next to these refreshingly cool jigglers. These tasty little gelatin squares are made from fresh fruit, water, honey, and unflavored gelatin. That’s it! They are cool, fresh, and healthy! You get plenty of hydration from the fruit juice, antioxidants from the berries, and collagen from the gelatin. Not to mention, your kids will love them, and you can offer dessert without dripping sweat into a bowl of brownie batter. I hope these yummy fruit treats hit the spot for your family and keep you nice and cool!

• Servings: 16 squares
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Ingredients

• 1 cup of fresh berries of your choice, or thawed from frozen.
• 1 cup of chopped fresh watermelon
• 4 cups of water
• 2 tbsp of honey
• 1 oz of unflavored gelatin

Directions

1. In a blender or food processor, combine fruit, water, and honey.
2. Blend until smooth.
3. Strain juice through a nut milk bag
4. Follow the directions for your gelatin on how much juice to boil, but for the Knox brand (linked above), I boiled 3 cups of juice and sprinkled the gelatin over 1 cup of cold juice.
5. Pour boiling water over soft gelatin, and stir until all gelatin is dissolved.
6. Pour gelatin into a 9×9 pan or these cute silicone molds
7. Refrigerate for 2+ hours, until firm.
8. Slice (or use cookie cutters for fun!) into individual jigglers!
9. Keep leftovers refrigerated.

If you, like me, are not a fan of unnecessary sweating, check out some of my other no bake treats like Dairy Free Chocolate Milkshakes, No Bake Chocolate Date Cake, and Dark Chocolate Peanut Butter Cups. And for more berry treats, try my Berry Lemonade or No Bake Cheesecake with Chocolate Crust – which is divine topped with fresh strawberries. Whatever you end up making, I hope you enjoy! Stay cool…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; it is just a small commission for me. Thank you for supporting A Pinch of Crazy!

 

Dairy Free Chocolate Milkshakes

We had our first triple digit days this week in good ol’ Dallas, Texas, and I have to tell you…it wasn’t that bad  I thought my face was going to melt off! Now you know I’ve had a long standing affair with chocolate (sorry, honey 😉 ), but when it feels like the oven might actually make my eyelashes meld into my eyelids, I am not about to bake – no matter how delicious a chocolate chip cookie might be. Thankfully I’ve discovered a lot of delicious, dairy free, no bake desserts where I can literally have my cake and eat it, too. One of those delicious desserts is, of course, “nice cream” – a creamy, sweet creation made with frozen bananas. This “milk”shake is a version of nice cream: a thick, creamy dark chocolate shake sweetened with honey and maple syrup, and thinned with coconut water for an extra burst of hydration + electrolytes. If you are melting in this heat wave, a big pitcher of Dairy Free Chocolate Milkshakes is just what you need to hydrate, cool you off, and satisfy your sweet tooth!

• Servings: 3
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Ingredients

• 3 frozen bananas
• 3/4 cup of coconut water
• 1/4 cup of coconut cream
• 2 tbsp of 100% cocoa powder
• 1 tbsp of unsweetened almond butter
• 2 tsp raw honey
• 1 tsp pure maple syrup

Directions

1. Combine all ingredients in a blender or food processor
2. Pulse/blend until smooth
3. Serve immediately – chilled

For more no bake treats, check out my Chocolate Banana “Nice” Cream, No Bake Chocolate Date Cake, No Bake Cheesecake with Chocolate Crust, Microwave Molten Lava Cake, and Dark Chocolate Peanut Butter Cups. Do you think I have a thing for chocolate?! 😉 Whichever no bake treat you whip up, I hope you enjoy! Stay cool…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small commission for me. Thank you for supporting A Pinch of Crazy!

Dark Chocolate Peanut Butter Cups

Classic Candy with a Healthy Twist

If you hear the words “peanut butter cup”, I am sure you think of that certain candy with an orange wrapper, AKA chocolate-coated-peanut-buttery-goodness. Ah yes. They are certainly delicious, but those candies have 16 grams (8 per cup) of sugar! I’m sure you know by now that I have a huge sweet tooth [monster], and I’m definitely a fan of the classic peanut butter/chocolate pairing. Before I discovered the effects of sugar on my anxiety, I could gobble up 2 orange packages (32 grams of sugar!) without batting an eye…then, when I was lying in bed wide awake at 2 AM, I would wonder why my chest was tight and my heart was racing. *face palm*

For Zemirah’s stocking this Christmas I…I mean, Santa…decided to make refined sugar free candies, and peanut butter cups were first on the list! I made them again for her birthday, and they were a hit! If you ask me, these peanut butter cups taste even better than the ones with the orange wrapper; they are vegan, no bake, gluten free, can be made paleo, and the best part (to me) is that they are refined sugar free! Sweetened only with maple syrup, these peanut butter cups will give you the nostalgia of opening one of those orange packages, with an even better taste, and won’t send your blood sugar soaring! These little treats would be the perfect things to pack in your kiddo’s lunch box for their Valentine’s Day treat; they will love them, and you will love knowing they will still be able to focus in school without a sugar crash! Chocolate-coated-peanut-buttery-refined-sugar-free-goodness for the win!

Makes 6 large peanut butter cups. Could easily be doubled.

Ingredients:

• 6 oz of dark baking chocolate
• 1/2 tbsp of coconut oil  (my favorite because it doesn’t taste coconut-y)
• 1/4 cup of sugar free peanut butter (can be made paleo by subbing almond butter)
• 2 tbsp of coconut flour
• 1 tbsp maple syrup
• Pinch of salt

Directions:

• Line 6 muffin tins with parchment paper cupcake liners
• In a microwave safe bowl, combine the baking chocolate and 1/2 tbsp of coconut oil
• Microwave in 30-second increments, stirring after each, until completely melted and smooth
• Combine peanut butter, maple syrup, salt, and coconut flour in a separate bowl
• Fill each liner about 1/5 of the way with chocolate
• Scoop a large spoonful of the peanut butter mixture on top of each, flatten with a spoon
• Cover each peanut butter scoop with remaining chocolate
• Chill in refrigerator for about an hour, until firm
• Keep leftovers covered, in fridge, for 5-7 days (though they will be gone in 2!)

For more nut butter/chocolate goodness, check out my Chocolate Chip Peanut Butter Cookie Bars, Two Layer Paleo Fudge, Peanut Butter and Chocolate Overnight Oats, and Wholesome Chocolate Chunk Cookies. And for more no bake desserts (is there anything better?!) check out my Microwave Molten Lava Cake, No Bake Chocolate Date Cake, and Chocolate Banana “Nice” Cream. I hope you find a treat you love for this Love Day, and don’t forget to pin it (at the bottom of the page) so you can keep coming back to it! Celebrate this Valentine’s Day with some refined sugar free chocolate, keep your sugar monster silenced, your blood sugar regular…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small pantry fund for me. Thank you for supporting A Pinch of Crazy!

No Bake Pumpkin Pie

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small pantry fund for me. Thank you for supporting A Pinch of Crazy! 

Tradition!

Thinking of the title for this first section, all I could think/sing was “Tradition” from Fiddler on the Roof…which then brought back a flood of old choreography from my college production and memories of my hot college boyfriend (now husband) playing Perchick. But that’s beside the point. The actual point is that at this time of year there are so many wonderful family traditions, and, unfortunately, some unhealthy food traditions.

One of the big Thanksgiving traditions is, of course, pumpkin pie, and it is honestly one of my favorites, but, wow, it is packed with sugar! I did a little research on a certain chain grocery store’s website and found that their bakery’s pumpkin pie contains 29 grams of sugar for a 4 ounce slice! Not only that, but the ingredients list was a cornucopia (see what I did there?) of artificial flavorings, science-y words I can’t pronounce, and, everyone’s favorite, high fructose corn syrup. Pumpkin pie may be tradition, but that tradition shouldn’t include mood swings and anxiety brought on by imbalanced blood sugar.

That doesn’t mean you can’t have your *pie* and eat it, too, because I have the solution! What I have is a vegan, no bake (can it get any easier?!), refined sugar free, and gluten free pumpkin pie. It is simple, sweet, spiced, and the main ingredient is *surprise* pumpkin, so it’s basically a vegetable side 😉 I hope you shake up the tradition of sugar crashes and bring this delicious pie to the Thanksgiving table!

No Bake Pumpkin Pie

Makes one standard 9 inch pie.

Ingredients:

For the crust:

• 1/2 cup of halved walnuts
• 1/3 cup of coconut oil, melted
• 4 pitted Medjool dates
• 1 tsp cinnamon
• Pinch of salt

For the filling:

• 2 cups of pumpkin puree
• 1/2 cup of coconut flour
• 1/2 cup of full fat coconut milk
• 1/2 cup of maple syrup
• 1/4 cup of coconut sugar
• 1.5 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp allspice
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Directions:

For the crust:

• Grease a 9 inch pie pan
• Combine all ingredients in a food processor (psst…great Christmas gift 😉 ) or blender
• Pulse until combined, mixture should be balled up and sticky
• Press out in prepared pan, it will be thin
• Place in freezer while you prepare the filling

For the filling:

• Combine all ingredients in a medium mixing bowl
• Beat together until smooth
• Spread filling into chilled pie crust
• Cover and let chill overnight
• Slice and serve cold with whipped cream, if desired
  • I should mention here that I attempted whipped cream with coconut milk (probably would have been better with coconut cream), but it did not turn out, so it was more of a delicious drizzle!

For more pumpkin goodness, check out my Pumpkin Bread with Crumb Topping, Pumpkin Pie Coffee Creamer, and Pumpkin Spice Cake!

If no bake desserts are your thing, I also have No Bake Chocolate Date Cake and Chocolate Banana “Nice” Cream!

And if you need some ideas for healthy side dishes this Thanksgiving, I’ve got you covered with Roasted Potatoes, Creamy Whole30 Mashed Potatoes, and Crispy Brussels Sprouts! I wish I could have done a turkey recipe this year, but due to our move to Texas, I just didn’t have the time; however, you can use the same recipe from my Roasted Chicken with Carrots and simply adjust the time and temperature for your turkey (about 15 minutes per pound at 325 F).

Turn traditional pumpkin pie healthier, have a happy Thanksgiving…and enjoy your pinch of crazy!

 

No Bake Chocolate Date Cake

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No Oven, No Problem

This dessert is great all around: gluten free, vegan, and no added sugar, but in this sweltering August heat, “no oven” are two of my favorite words. We live in base housing here in sunny SoCal where we apparently have an “ocean breeze” (are my fellow marine wives enjoying your breeze?!) so we do not have central air conditioning, but with windows open and lots of fans, it truly is manageable. That is until it comes time to cook dinner and I turn on our gas stove…then I feel like Ma Ingalls from Little House on the Prairie, and our food is seasoned with my sweat and tears. And if any of us have a hankering for dessert, forget it. You’re either getting nice cream, or you’re getting nothing.

Of course, you all know by now that I’m a chocoholic with a major sweet tooth (or teeth), so there’s no way I can go an entire summer with only one type of dessert. If I don’t feel like sweating unnecessarily, then I can just whip up one of these! So if you’re like me and wanting a treat without the oven heat, try my No Bake Chocolate Date Cake! (Or if you don’t mind turning on the oven, try my Wholesome Chocolate Chunk Cookies, too!)

No Bake Chocolate Date Cake

Serves six to eight. Or you can hog it all to yourself.

Ingredients:

• 8 pitted Medjool dates
• 3 tbsp 100% cocoa powder
• 1/4 cup coconut flour
• 1/4 cup coconut oil
• 1/4 cup nut butter of choice (almond or cashew lets the chocolate flavor shine, peanut makes it more chocolate/peanut butter…which is not bad!)
• 1/2 tsp cinnamon
• Pinch of salt
• 1/3 cup almonds (optional)
• 1 tbsp maple syrup (optional if you’re wanting extra sweet)
• Optional toppings:
  • Shredded coconut
  • Chopped nuts
  • Chocolate chips
  • Chopped fresh fruit

Directions:

• Combine all ingredients, except toppings, in blender or food processor
• Blend until all ingredients are combined; it should be a sticky consistency (with bits of almond if you used them), and all sort of in a ball
• Press into pan of choice (I used a rectangular 3 cup Pyrex dish), or shape into balls or bars for individual servings
• Top with desired toppings, pressing them down slightly into the mixture
• Refrigerate a few hours until firm

Don’t be like Ma Ingalls, beat the heat with this no bake treat…and enjoy your pinch of crazy!

Chocolate Banana “Nice” Cream

We All Scream for Nice Cream

It is officially August, which means we are all pretty darn sick of this heat already. I am dreaming of scarves, sipping hot, foamy lattes, crunching fallen leaves with my boot heels, and enjoying the crisp autumn breeze. Sigh. Since that won’t be happening any time soon (especially here in Southern California), the best we can do is enjoy days at the pool and lots of cold, refreshing ice cream.

Traditional ice cream is obviously dairy based…not to mention loaded with refined sugars. After removing refined sugars from my diet, I noticed a monumental decrease in my anxiety; my husband even noticed a change in my temperament! I thought maybe it was coincidental, but one night, I made brownies from a box mix, and while a certain Mrs. Crocker brought chocolatey goodness, she also brought me a racing heart and mind accompanied by a sleepless night.

So where does that leave me, a self-confessed chocoholic? No desserts ever again?!?! Thankfully, no. Completing two rounds of Whole30 completely altered my palate, and now, fruit and other natural sweeteners taste so sweet to me. But even still, a banana is not a DESSERT, and I need my fix! And in this heat, I need my fix in creamy, frozen form.

This leads us to “nice” cream: a dairy free and refined sugar free frozen treat. Basically, it’s like ice cream left the party lifestyle to focus on his health and career hehe. The base is frozen bananas so you get the cold and creamy factor, then you add plenty of dates to sweeten it up. It is seriously so good; we all literally scream (and cheer) for nice cream! I hope this delicious treat satisfies your sweet tooth and cools you down this week!

Chocolate Banana “Nice” Cream

Four servings. You can either freeze the mixture for a more solid consistency, or serve immediately as milkshakes…it’s delicious either way!

Equipment Needed:

• Measuring Spoons
• Blender

Ingredients:

• 2-3 medium sized bananas, frozen for about four hours
• One cup of almond milk
• Three tablespoons of 100% cocoa powder
• One tablespoon of unsweetened almond butter (peanut butter is also delicious, but alters the taste)
• Four pitted Medjool dates

Directions:

• Combine all ingredients in blender and blend until smooth
• Pour into a freezer safe bowl and freeze until solid
• Or if you’re too impatient (like we are a lot of times), pour into glasses and drink as milkshakes!

Stay cool this week, eat lots of “nice” cream…and enjoy your pinch of crazy!