Kitchen Hack: Making Frozen Veggies Taste Amazing

I’m sure all of our wallets have felt the sting of inflation when visiting the grocery stores lately. Milk is nearly $4 a gallon, bread is over $3 a loaf, and meat prices are astronomical, too! When you shop on a budget and most of that budget is spent on essentials, some things just have to get pulled back. Maybe that’s less snacks, maybe that’s less organic items, or maybe it’s replacing fresh vegetables with frozen.

I have been buying frozen vegetables for a while now because 1. they’re easier (no chopping!) and 2. they’re cheaper. This started probably sometime in 2020 after having our second daughter, and then into 2021 I bought more and more frozen broccoli. Our second daughter has been a pickier eater than our first, but broccoli was one of her favorite foods – and up until recently – the only vegetable that she’d actually eat. It was because of this that I started experimenting with different ways to cook frozen vegetables, and I think I nailed it! Read below for the “recipe” that takes your frozen veggies from sad to fab!

frozen green beans steaaming

adding seasonings and oil

the finished product!

Instead of boiling your veggies to death or steaming them in the microwave you’re going to get out a cast iron skillet and a large lid.

Then pre-heat your skillet on high heat. Once it’s hot, dump your 12-16 ounce bag of vegetables directly into the pan and cover them. The water that is released will steam them while they’re covered.

After about 4 minutes, uncover your veggies, add two tablespoons of olive or avocado oil (or butter), salt and pepper to taste, and about 1/2 tsp of garlic powder. Give all of that a stir then cover again.

Cook for an additional 6-8 minutes, covered, and with the heat turned down to about medium.

And that’s it! These are so easy and it gives the vegetables a little bit of a crisp on the outside while they still maintain the tenderness of steamed veggies. And this isn’t just for broccoli! I’ve used this method with all sorts of frozen veggies: carrots, cauliflower, halved brussels sprouts, green beans, peas, bell peppers, frozen stir fry mixes, and corn kernels. It turns out spectacular every time! If you try a different vegetable, please give me an update.

I hope this little hack serves you well. Save some time, spend less, eat some veggies…and enjoy your pinch of crazy!

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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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Chocolate Nut Clusters

Hello! It’s Molly; it’s been a while, but I’m still here! I’m currently sitting here looking at pumpkin decor, smelling fall-scented candles, and really wishing I had a warm slice of pumpkin bread. It’s starting to *kind of* cool down, fall decorations are coming out, and the holiday season is in sight. All of this can only mean one thing: aside from eating all the goodies, of course, it’s time to bake the goodies! However, if you’re like me, you still get a little sweaty turning the oven on; I’m also still slightly sleep deprived from having my second baby only five months ago, so any extra energy I have is usually devoted to tidying up. I would love to be able to bake more, but right now most dessert recipes are a little too time intensive for me. So what’s a sweaty, tired mama to do when Fall comes a-knocking asking for goodies? Make this recipe! It is super simple, delicious, sweet, crunchy, and salty; these two ingredient Chocolate Nut Clusters satisfied my third trimester cravings, and are the perfect go-to in this busy season if you’re craving a treat but short on time. Hope you enjoy!

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• Servings: 12
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Ingredients

• 6 ounces of dark chocolate, chopped
• 1/3 cup of nuts of your choice, chopped (I used pecans and almonds)
• Flaky sea salt (optional)

Directions

1. Toast nuts for about 2 minutes on a dry skillet on medium heat, just until aromatic. Set aside
2. Melt chocolate in a microwave safe bowl, stirring well after 30 second increments.
3. Stir nuts into melted chocolate
4. Drop spoonfuls of chocolate covered nuts on a parchment lined (or my favorite silicone mats)
5. Sprinkle with sea salt, if desired
6. Refrigerate until firm
7. Store covered in the fridge for a week, but they’ll be gone long before that hehe

For more fall goodness, check out my Pumpkin Pecan Muffins, Apple Pie Parfaits, or my No Bake Pumpkin Pie. I hope everyone has been healthy and well during this post-apocalyptic movie of a year we’ve had. You will find plenty of comfort food on this site, and feel free to reach out to chat if needed. Stay healthy, hug your family, eat fall goodies…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!

A Cornucopia of Ideas

See what I did there? Thanksgiving. Cornucopia. But instead of fruit and gourds, my cornucopia is full of ideas for your Thanksgiving menu! To be honest, I only have one extra recipe photographed right now, it has nothing to do with Thanksgiving or the holidays (it’s a make-ahead breakfast cup), and all my creative juices are going towards stopping temper tantrums, lessons, and reorganizing to get Zemirah’s big girl room and the baby’s room ready. So that being said, my cornucopia of ideas is all pulled from recipes past, but all linked in this handy dandy notebook post! Hope you can glean some ideas for your turkey day!

Drinks:

• Slow Cooker Apple Cider – This would be perfect to have simmering in the slow cooker when guests arrive. For adults, add a splash of spiced rum!
• Death by Hot Chocolate – Perfect to serve alongside desserts; you could even have a fun hot chocolate bar set up by the dessert table. My favorite kind of bar 😉
• Pumpkin Pie Coffee Creamer – Another one of my favorite bars is a coffee bar, and if you have creamer options out by the coffee, this is a must!

Slow Cooker Apple Cider

Appetizers:

• Spicy Deviled Eggs – Everyone loves a deviled egg appetizer, and these have just the right amount of spice thanks to tangy pickled jalapenos.
• Slow Cooker Meatballs – These tender meatballs are swimming in a flavorful tomato sauce and ready for your appetizer table.
• Pumpkin Bread with Crumb Topping – A sweeter appetizer, but this pumpkin bread is delicious, and would be so perfectly adorable sliced on a little wooden cutting board. Next to the butter dish of course!
• Classic Garlic Hummus – The perfect dip to add to your charcuterie board – goes great with crackers, breads, or veggies!

Spicy Deviled Eggs

Main Dish:

• Ghee, Garlic, and Herb Turkey with Gravy – If you’re going for a classic main dish at your Thanksgiving dinner, turkey it is. This turkey has a garlic, herb compound ghee (you could also use butter) rubbed under the skin for moistness (gag. I said it.), with a squeeze of grapefruit juice for acidity. With great flavors, perfectly crispy skin, and tender meat, this is a crowd pleaser, and it comes complete with a simple gravy recipe.
• Roasted Chicken with Carrots – This is a perfect main dish for a smaller crowd. It’s still a whole bird, just smaller, but with bright flavors, crispy skin, and a side dish built right in!

Ghee, Garlic, and Herb Turkey

Side Dishes:

• Maple Dijon Roasted Carrots – Nothing says fall more than carrots roasted in a maple syrup glaze. These are tender, sweet and salty, and perfect to go alongside your Thanksgiving dinner.
• Sweet and Sour Broccoli – The name says it all. A little sweet, a little sour, and a little spicy. Change up your steamed broccoli game!
• Roasted Potatoes – Easy, “cheesy”, crispy potatoes are delicious with any meal, so why not make it easy on yourself and toss these in the oven alongside your turkey?
• ABC Brussels Sprouts – A is for almond, B for balsamic, C for cranberries; this sweet and tart veggie side is sure to please the taste buds and the eye with it’s festive colors.
• Creamy Whole30 Mashed Potatoes – You gotta have mashed potatoes at Thanksgiving! Why not make them healthier by being dairy free?
• Crispy Brussels Sprouts – Delight your guests with a salty, crispy, roasted side.

Crispy Brussels Sprouts

Desserts:

• Pumpkin Pecan Muffins – For those with the not-so-big sweet tooth who want just a touch of dessert with their after-dinner coffee.
• Apple Pie Parfaits – Adorable single serve parfaits are full of all the flavors of apple pie.
• No Bake Cheesecake with Chocolate Crust – A classically plain “cheese”cake: sweet, mildly tart, with a nutty, chocolatey crust has endless topping possibilities! Guests can create their own with their favorite fruits or nuts.
• Microwave Molten Lava Cake – These personal chocolate cakes are decadent, easy, and perfect for a smaller crowd.
• No Bake Pumpkin Pie – A classic remade with a healthy twist!
• Molasses Cookies – You have to have a cookie jar on the dessert table, and these are the cookies to fill it with! Full of warm, spiced flavors, and sweetened with molasses.
• Pumpkin Spice Cake – All the flavors of fall in a gorgeous bundt cake, bathed in dark chocolate ganache and topped with candied pumpkin seeds. If this cake doesn’t say “fall”, I don’t know what does!
• Two Layer Paleo Fudge – It’s time to pull out the holiday favorites, like fudge! This fudge has a layer of almond butter topped with chocolate; add a sprinkle of sea salt on top, and it’s fudgy perfection!

Two Layer Paleo Fudge

 

Hopefully this list can give you some ideas for a healthier, yet delicious Thanksgiving. I hope everyone has a blessed holiday, enjoy your family, enjoy the food…and enjoy your Pinch of Crazy!

Apple Pie Parfaits

It is officially fall! The first day of fall was four days ago and the high today is…95. So while it may not quite feel like fall, we can still celebrate by busting out the decorations and using all the warm, spiced flavors! These Apple Pie Parfaits are full of all the fall flavors: cinnamon, nutmeg, cloves, and coziness. 🙂 Warm, spiced apples are “cozy” between layers of dairy free whipped cream and nutty, crunchy granola crumble. Delicious! I knew this recipe was a keeper when my picky nephew kept asking for more. *praise hands* I hope you and your family enjoy this vegan, refined sugar free fall treat as much as mine did!

• Servings: 4
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Ingredients

For the apple filling:
• 4 medium sized apples, thinly sliced (I used two Gala and two Granny Smith. I also left the skin on for looks + extra fiber, but you can peel them if desired.)
• 1 tbsp of coconut sugar
• 1/2 tbsp of pure maple syrup
• 2 tsp of ground cinnamon
• 1/2 tsp of ground cloves
• 1/4 tsp of ground nutmeg
• 1/2 tsp of vanilla extract
• Pinch of salt
For the granola crumble:
• 1/2 cup of old fashioned oats
• 1/2 cup of slivered almonds
• 1 tbsp of whole flax seeds
• 1/2 tbsp of coconut sugar
• 1 tsp of cinnamon
• 1/2 tsp of salt
For the whipped cream layer:
• Generous spoonfuls of dairy free whipped cream (there is also a coconut cream whipped cream made by Reddi Whip)

Directions

1. Bring a large pot of water to a boil.
2. Drop apple slices in the boiling water and boil for about 5-7 minutes, until tender crisp.
3. While the apples are boiling, make your granola crumble by combining all ingredients in a blender or food processor. Pulse until combined, but with texture – you don’t want granola dust!
4. Once apples are cooked, drain and return to pot. Stir in remaining apple filling ingredients until all slices are coated in “coziness” 😉
5. In a glass of your choice, layer whipped cream, granola crumble, and apple slices. Repeat layers until you reach the top, ending with whipped cream!
6. Serve warm.
7. Keep leftovers separate – apples in the fridge and crumble at room temperature. Simply reheat the apples when you want more and layer away!

For more recipes to celebrate fall (or “hotumn” as I saw on Facebook), check out my Cinnamon Applesauce, Slow Cooker Apple Cider, Pumpkin Bread with Crumb Topping, or Pumpkin Spice Cake. And to make your home smell like a fall-themed bakery, use my “recipe” for Apple Cinnamon Stovetop Scent! I certainly wish it were cooler, but it’s my favorite season, so I will still celebrate! Enjoy this marginally cooler weather, celebrate anyway…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!

 

Maple Vanilla Coffee Creamer

Imagine that it’s a sweltering hot [boiling] August afternoon; it feels like your next door neighbor is Mr. Sun himself, and you just can’t wait for your afternoon cup of dark black, bitter, burn-your-tongue-hot coffee. *cue game show buzzer: EH!* (that was my best attempt at spelling a sound…) No! You need sweet, cold, iced coffee, and you need it now. Personally, if I’m drinking cold coffee, I need it just a touch sweeter than the way I drink my hot coffee. But not too sweet because I’m not looking for cavities and anxiety attacks, ‘kay?! This Maple Vanilla Creamer is the perfect mix of sweet but not too sweet! It mixes in great to your cup of iced coffee or cold brew, but it’s also good for hot coffee, and, I discovered, a delicious nut milk sub in my Dairy Free Chocolate Milkshakes.

Also, I will share an iced coffee tip I learned from my husband, who learned from my brother-in-law, who used to work at Starbucks. (How’s that for a game of telephone?) When we want to make iced coffee, we simply brew coffee as usual, but with half the amount of water. Then we add ice cubes to the carafe; that way, as the hot coffee brews over the ice, some of it melts, cooling the coffee without watering it down. Then we add extra ice to our individual glass. Another way to have iced coffee is just to be a mom… you’ll never finish a mug of hot coffee. But, alas, I digress. However you make your iced coffee, pour this creamer in to your heart’s content, and enjoy!

• Servings: 1 cup of creamer
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Ingredients

• 2/3 cup unsweetened almond milk
• 1/3 cup light coconut milk
• 1-2 tsp of pure maple syrup (adjust to taste)
• 1/2 tsp of vanilla extract

Directions

1. Combine all ingredients in a jar.
2. Stir to combine.
3. Use immediately, or store covered for up to 2 weeks. Give the jar a shake before pouring.

That’s it! A simple, dairy free, refined sugar free way to spruce up your iced (or hot) coffee. For more coffee creamers, check out my Pumpkin Pie Coffee Creamer (pumpkin season is almost upon us!) and my Mexican Mocha Creamer. If you love coffee as much as I do, I know you will love all these sweet, but not too sweet, creamers! Sip some sweet, cold coffee, soak up the last rays of summer…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!

Berries and Greens Smoothie

 

It’s officially summertime! Which to me means pool parties, late nights, fireflies, and fresh berries. Growing up, we would pick blackberries and blueberries every Father’s Day; it was always hot, and there were bees everywhere, but we would run and hide in the bushes, sampling all our berries while filling up buckets full! That night, we would come home sticky, tired, and covered in thorn scratches, but we would sit down to a cool, refreshingly sweet bowl of berries and cream. This smoothie is an homage to the berries and cream of my childhood summers – berries and greens! Also cool and refreshingly sweet, this smoothie is delicious and packed with antioxidants (which gives it the pretty purple color), vitamins, healthy fat, and fiber. It’s as easy as tossing some ingredients in a blender, and I guarantee your whole family, kids included, will gulp it down! Your toddler may get super messy and turn purple, and may even have some chia seeds stuck in her hair the next day (true story), but messy, healthy fun will be had by all!

Serves 4-5.

Ingredients:

• Two large bananas – ripe with brown spots
• 1.5 cups of frozen berries – I used a blackberry/blueberry/raspberry medley
• 1 cup, packed down, of fresh spinach leaves
• 2 tbsp of ground flax seed
• 1 tbsp of chia seeds
• 1 cup of unsweetened almond milk
• 1/3 cup of unsweetened coconut milk

Directions:

• Combine all ingredients in a blender
• Blend and enjoy!
• Keep leftovers covered in the refrigerator and give it a shake/stir before drinking

I hope you give this short and sweet recipe a try – smoothies are a great breakfast or snack in the summer heat, and you’re giving your kiddos essential vitamins and nutrients! Without them complaining about eating veggies…which is an extra bonus 😉 If you like breakfasts in a jar/cup, be sure to check out my Chocolate Covered Strawberry Chia Pudding and my Peanut Butter and Chocolate Overnight Oats, and for more summer-y treats, check out my No Bake Cheesecake with Chocolate Crust, No Bake Chocolate Date Cake, and Chocolate Banana “Nice” Cream. Wishing a happy start of summer to everyone! Get your antioxidants and vitamins in, 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 – helping me earn extra money to keep making recipes. Thank you for supporting A Pinch of Crazy!

Chocolate Covered Strawberry Chia Pudding

I’ve said it before and I’ll say it again: I’m a chocoholic, and I am a lover of all desserts. I don’t discriminate, each dessert is delicious in it’s own way (except you, Jell-O, you’re a sick food and can’t pass as dessert), but I have a special spot in my heart for milkshakes. When my husband and I first moved to California, we lived within walking distance of a burger place that sold those really big milkshakes like in a 50’s diner. Of course, after thoroughly enjoying my usual chocolate covered strawberry shake, I would feel sick from all the sugar and dairy and did not enjoy the stomach ache…but would still usually get one whenever we went. Oops.

The first time I made this chia pudding, I was instantly transported to sunny Southern California and reminded of the flavor of my beloved chocolate covered strawberry shake. It’s a huge bonus that this deliciously sweet pudding is refined sugar free and dairy free – so no stomach aches or wacky blood sugar! Chia seeds are small but mighty, containing 11 grams of fiber, 9 grams of fat, and 4 grams of protein in just one ounce. Plus they are high in magnesium, which has a calming effect, zinc, B vitamins, and calcium. So when people find out you don’t eat dairy and ask about your calcium intake – tell them you eat chia pudding! This sweet treat is perfect for breakfast meal prep, and is delicious eaten as is, mixed with overnight oats, or on top of smoothies or even nice cream. Let’s grab a spoon and dig in!

This recipe is for one half pint mason jar. 

Ingredients:

• 1/8 cup of chia seeds
• 1/2 cup of unsweetened almond milk – this can change depending on the consistency you want
• 1 tbsp of no sugar added strawberry fruit spread or preserves
• 1/2 tbsp of 100% cocoa powder
• 1/2 tbsp of honey and/or pure maple syrup
• Optional toppings:
  • more preserves
  • a drizzle of syrup/honey
  • fresh or frozen fruit

Directions:

• Combine all ingredients in a half pint mason jar
• Stir to combine well
• Cover tightly and store in the refrigerator overnight
• Stir again before eating
• Top with desired toppings and enjoy!

For more sweet breakfast treats, check out my Flax and Oat Pancakes or my Cinnamon Apple Oatmeal – both sure to leave your tummy, and your sweet tooth, satisfied. Don’t forget to pin this recipe by clicking the “pinterest” button down below – that way you can come back to it often. Chia pudding may be something new for you, but I dare you to try it! It’s light, sweet, refreshing, and high in fiber, healthy fats, and calcium. Eat your tummy-ache free “milkshake”, get your calcium in…and enjoy your pinch of crazy!

Baked Falafel

Recently, I’ve been trying to work two vegan or vegetarian meals into our week; I always feel kind of bloated and gross when I consume too much meat, and it saves money to not buy so much meat! Win win! The only problem is that I sometimes struggle with creativity to come up with vegan meals – we’ve done plenty of roasted veggies with rice, veggie fajitas/tacos, and beans and rice – and I was wanting to spice it up. Then I remembered many years ago making a baked falafel recipe, and decided to try my own!

Falafel is a Middle Eastern street food – a patty of sorts – made from ground chick peas, herbs, and spices. I looked up recipes for inspiration, and saw that most of them used dried chick peas that they then soaked. Well I don’t have the time for that, nor do I have a health food store close by to try and find any. So I went the canned chick pea route…and totally failed. The first time I made this recipe, my falafel was mush. I then attempted to fry these little bean balls, hoping to bring a some crispy life to them, but they completely disintegrated in the oil. Total disaster! But I wasn’t going to give up!

A big part of why I started this blog was to show that healthy food and convenience can be synonymous. So while baking falafel and using canned chick peas may not be traditional, it’s a heck of a lot simpler than running around town hunting down dried chick peas, letting them soak for hours, then making a mess with hot oil in your kitchen by frying them. In fact, it’s as simple as combining ingredients in a blender or food processor and lopping blobs onto a baking sheet. Sounds sexy, huh? 😉 Convenient, tasty, healthy, and even loved by my toddler! It took her a few tries, but now she loves eating “waffles”. If you need a break from meat, I hope you give this Baked Falafel a try!

Serves 6-8, depending on patty size.  

Ingredients:

• 2 cans of chick peas, drained and rinsed
• 4 cloves of garlic, peeled
• 1/4 of a yellow onion, roughly chopped
• 1/4 cup of cilantro
• 1/3 cup of parsley
• 1/4 cup of olive oil
• Juice of one large lemon
• 1 tsp salt
• 1 tsp paprika
• 1 tsp cumin
• 3 tbsp oat flour
• 1/2 tbsp coconut flour

Directions:

• Preheat oven to 425 F
• Combine all ingredients in a blender or food processor
• Pulse until semi-smooth
• Spoon large patties of the mixture onto a prepared baking sheet (greased, parchment paper, or a silicone liner)
• Bake for about 25 minutes
• Flip each patty, and bake an additional 10-15 minutes, until both sides are brown
• Serve warm
  • as a salad topper (delicious with my Dairy free Garlic Herb Ranch)
  • as a burger/sandwich (with a side of my Oven Baked Fries)
  • topped with a tomato/cucumber salad

For more vegetarian meals, check out my Slow Cooker Potato and Kale Soup or Creamy Tomato Basil Soup to lighten up your weeknight meals, and for another chick pea recipe, check out my Classic Garlic Hummus. My cooking philosophy after becoming a mother is to KISS (keep it simple, silly!) and keep it healthy. If you’re looking for healthy yet simple recipes that fit into your busy lifestyle, whether that be slow cooker recipes, one pan recipes, easy baked goods, or quick meal prep ideas; I’ve got you covered! KISS…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!

No Bake Cheesecake with Chocolate Crust

 

No Regrets Cheesecake

Recently, my husband and I shared a piece of cheesecake from that place with the 300 page menu. I’m sure you know where I’m talking about. It was delicious and extremely sweet…and I couldn’t even finish my half because I felt so sick. My husband selflessly sacrificed ( 😉 ) himself by finishing off the slice, yet I still suffered by listening to him burp all night. Wouldn’t it be great if there were a no regrets (no burp-inducing) cheesecake? Well I have it! A vegan, refined sugar free, gluten free, no bake cheesecake!

Read this in your best announcer voice: creamy, slightly tangy yet sweet whipped cream filling; atop a crunchy chocolate crust; all bathed in juicy, fresh strawberries. Are you drooling yet? Let’s get to this recipe!

No Bake Cheesecake with Chocolate Crust

Makes one standard 9-inch pie pan.

Ingredients:

For the crust:

• 8 medjool dates, pitted
• 1 cup of raw, unsalted nuts (I used 1/2 cup almonds, 1/2 cup walnuts)
• 1/2 cup of 100% cocoa powder
• 1/3 cup of coconut oil, melted
• Pinch of cinnamon

For the filling:

• 2 cans of coconut cream (my favorite brand because it doesn’t taste coconut-y!)
• 2 tbsp of honey or maple syrup
• Juice from a quarter of a lime

Topping ideas:

• Fresh strawberries (highly recommend!)
• Fresh blueberries
• unsweetened coconut
• chocolate syrup

Directions:

• In a food processor (this Cuisinart one is on sale!), combine all ingredients for the crust
• Pulse until it comes together in a ball
• Press out crust into a 9 inch pie pan or 9×9 square pan
• Place in the refrigerator while you prepare the filling
• Combine filling ingredients in a mixing bowl
  • Try and not get all the liquid from the coconut cream into the bowl, or it may thin out the mixture
• Whisk together until combined
• Pour filling over crust
• Freeze for about two hours
• Once solid, slice with a sharp knife and serve with desired toppings
• Store leftovers covered in the fridge for a week

For more no bake desserts, check out my Chocolate Banana “Nice” Cream, No Bake Chocolate Date Cake, No Bake Pumpkin Pie, Two Layer Paleo Fudge, or Dark Chocolate Peanut Butter Cups. I have a strong love for all things dessert, and truly enjoy making classics healthier! I hope you enjoy them, too! Stay healthy while indulging a little…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!