Pump up your routine with this decadent energy snack. These coconut cashew chews are a simple and scrumptious nom on the go.
I ascribe to the philosophy of “less is more” in pretty much all areas of life: interior design, speeches, blog posts (ha!), and definitely snacks. I love recipes that are easy and incorporate ingredients I already have on hand. These were my thoughts when I was creating these coconut cashew chews. I didn’t have to go on any extra grocery trips to make these and I am so happy with the end result! These noms are my new snacking sensation- Hope you enjoy!
Coconut Cashew Chews (Stephanie Thiel)
Makes: 9 one-inch balls
- 1/2 cup cashews
- 1 Tbsp. coconut oil
- 1/3 cup shredded coconut
- 2 Tbsp. light agave
- 1/2 cup oats, ground into a flour
- Blend the cashews and coconut oil in a food processor or high-speed blender. Blend until a coarse ‘butter’ forms.
- In a mixing bowl, place the newly formed cashew-coconut butter. Add the shredded coconut and agave- mix thoroughly.
- Add the oat flour (1/2 cup oats ground into a flour using a blender) to the mixture and mix until well combined. You may need to use your hands!
- Using a one-inch scoop (or your hands will work just fine!) take the dough and form bite-size balls.
- You can indulge immediately or freeze for later.
True homemade yogurt covered pretzels. Try out this sweet and salty delight!
I enjoy munching on yogurt-covered pretzels found at local grocery stores. However, they seem to have lots of sugar and other unpronunciable ingredients. This is why I have attempted to create a homemade yogurt covered pretzel recipe that is straightforward and good for you.
These pretzels are a great “nom nom” and the possibilities are endless! I add honey to my greek yogurt, however feel free to use your creativity! (And I would love to hear your ideas and experiments!) I think adding berries would add a nice pop of color to the coating. I will have to try that next time.
Also, I am dabbling with the idea of adding video tutorials to accompany some of my recipes. Here is my first one- I would love to know what you guys think! Enjoy!
Homemade Yogurt Covered Pretzels (Stephanie Thiel)
- 1 tray worth of pretzels (3 handfuls?)
- I prefer the “flat” pretzels (such as the ‘Pretzel Crisps’ brand, original flavor)
- 2/3 cup greek yogurt (plain or vanilla)
- 1 tsp. honey (optional)
- One sandwich bag and scissors (to create a drizzling pouch)
- Line a tray with parchment paper. Then lay out the pretzels evenly on top.
- In a small bowl, mix 2/3 cup yogurt with the honey until evenly combined. Then, spoon the yogurt mixture into a sealable ziploc bag.
- Cut off one of the bottom corners of the ziploc bag. Be sure to make a very small cut. This will allow the yogurt to drizzle out nicely.
- Slowly drizzle the yogurt across each pretzel.
- Place in the freezer. Freeze for at least one hour.
- Eat immediately. (They will melt! It is like a frozen treat)
Beans, beans, the magical fruit- the more you eat the more you… get to make delicious brownies! Presenting a moist and delectable brownie recipe that is vegan, flourless, and oozing with chocolate.
I keep my eyes open for dessert recipes that are simple to make and light to indulge in. Black bean brownies are awesome because you can omit flour, butter, and other unwanted ingredients. As I was scouring through vegan black bean brownie recipes, the ingredients seemed too foreign to me. I bet some are not even available in Hawaii (okay, I might be exaggerating, but Hawaii does get the short end of the stick sometimes).
Finally, I came across what looked like the perfect recipe. I found it on Chocolate-Covered Katie’s healthy dessert blog (link at end of recipe). I love it because the brownies are moist and not overpoweringly sweet or rich. The ingredients and method couldn’t be more straightforward. I hope you enjoy my slightly modified version of the recipe.
Happy Friday everyone!
Black Bean Brownies (Vegan + Flourless)
- 1 can (15 oz.) black beans, drained and rinsed
- 2 Tbsp. cocoa powder
- 1/2 cup rolled oats
- 1/4 tsp. salt
- 1/2 cup agave
- 1/4 cup coconut oil
- 2 tsp. pure vanilla extract
- 1/2 tsp. baking powder
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees F.
- In a food processor or high-power blender, combine all ingredients except the chocolate chips. Blend thoroughly until the mixture is well combined.
- When done blending, stir in the chocolate chips.
- Spray a baking pan with non-stick cooking spray (typically an 8×8 pan, but I used a round cake pan).
- Cook the brownies in the oven for 15-18 minutes (until firm).
- Remove from the oven and allow to cool for at least 10 minutes.
You can see the original recipe here from Chocolate-Covered Katie’s blog.
What’s more iconic to Hawaii than macadamia nuts? Now featuring a delicious nana nice cream recipe accented with the Islands’ most popular nut!
For those of you who don’t know, “nana nice cream” is dairy-free ice cream made by using primarily frozen bananas. It is a delicious option for those who cannot eat dairy or simply seek a healthier alternative. The frozen, creamy textures make for a sensory sensation.
I have never really been a huge fan of ice cream (unlike my husband who loves ice cream… It’s true opposites attract!). I have always made smoothies using frozen bananas, soy milk and other fruits & flavors. When I discovered nana nice cream it just made sense. I love this little frozen treat! It’s so easy and inexpensive. Have fun experimenting and make each creation your own.
Macadamia Nut Nana Nice Cream (Stephanie Thiel)
- 2 bananas, frozen
- 1/3 cup soy milk
- 1 tsp. light agave nectar
- 1/4 cup whole macadamia nuts
- The macadamia nuts for baking work best because they are not treated with any extra salt or sugar
- In a blender, place the frozen bananas, soy milk, agave and macadamia nuts.
- Blend until a smooth and thick texture forms.
- Serve and enjoy immediately 🙂
I’ve been playing with pumpkin a lot this Autumn season! I’m excited to share my recipe for clean pumpkin chocolate chip muffins. Containing no butter or refined sugar, these muffins are pure goodness.
I love pumpkin in all available forms: jack-o-lanterns, cookies, bread, stews, pies, and now muffins. There is something comforting about pumpkins and the associated spices of the season. Even though I live in Hawaii now and the plants are greener than ever, I still can enjoy this aspect of the Autumn season. I hope you guys enjoy!
Clean Pumpkin Choco. Chip Muffins (Stephanie Thiel)
- 1 1/4 cup flour (I like to use white whole wheat flour)
- 2 Tbsp. brown sugar
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg (can use 1/2 tsp. cloves instead)
- 1 overripe banana
- 1/2 cup honey
- 2 whole eggs
- 1 Tbsp. coconut oil
- 1 cup pumpkin puree
- 1/4 tsp. vanilla extract
- 1/2 cup chocolate chips (optional)
- Preheat the oven to 350 degrees F.
- Spray muffin tin with cooking spray, or use liners.
- In a large bowl, stir together all of the dry ingredients: flour, brown sugar, baking soda, baking powder, salt, cinnamon and cloves.
- In a separate bowl, mash the banana. Add the honey, eggs, coconut oil and vanilla. Mix until combined.
- Pour the liquid ingredients (banana, honey, eggs, oil, vanilla mixture) into the large bowl containing the dry ingredients. Mix together until forming a consistent batter. Add the chocolate chips if desired.
- Spoon the batter evenly into each muffin tin. It should be about 3/4 of the way full (each tin).
- Bake in the oven for 20 minutes, or until golden brown along the edges.
- Makes 12 muffins.