Lemon Coconut Mousse

The world is currently on lock-down thanks to Covid-19, leaving most of us with a lot of extra time on our hands. One of the ways I have found to pass the time is by cooking. I don’t usually cook a lot each day, just heat and eat sort of thing. I’m used to doing a once-a-week meal prep to save time and that routine has not changed despite our newfound stay at home lifestyle. But with not much to cook and nowhere to go, what is there to do with all the extra time??? One word. CLEAN.

We all hate it. Most of us find a way to procrastinate doing it. So to get myself motivated enough to start, I began with my favorite area of the house, the kitchen. By starting in an area I enjoy, it makes the cleaning process a bit more bearable. During my kitchen cleanse, I found several items I bought but I never ended up using, one of them being a can of coconut milk.

Since I’ve struggled lately to get food items I used to find so easily in the stores, I learned very quickly to have a greater appreciation for food. In an attempt to prevent waste, I needed to come up with a way to use my coconut milk, which brings us to this delicious mousse.

There are several different ways to utilize coconut milk, from savory to sweet, however I opted for a sweet application, for that is what my body currently craves. Although I live a fit lifestyle, I do still give in to my cravings. The only exception is that I do so in a healthier way. This metabolism-boosting mousse is just one of many great examples of a healthy approach to sweets. As a wonderful alternative to heavy, sugar-laden treats, this mousse is light and free of refined sugar. Sweetness is lended naturally from pure maple syrup and a metabolism-boosting kick is provided through a combination of cayenne and coconut. To finish off the dish, I top it with a few toasted coconut chips, however this is totally optional.

With most of us being stuck indoors 24/7, any help we can get to stay on track with our goals is welcomed. So the next time you’re in need of something to pass the time, head into the kitchen and whip up this sweet treat that will also rev up your metabolism!

 

Lemon Coconut Mousse

Ingredients

  • 3 Eggs
  • 1½ tbsp. Lemon Zest
  • ½ cup Lemon Juice
  • ½ cup Pure Maple Syrup
  • ¼ cup Coconut Oil
  • 2 (13.5 oz.) cans Coconut Milk; refrigerated overnight
  • ¼ tsp. Ground Cayenne Pepper

Directions

  1. In a medium saucepan, whisk eggs. Add lemon zest and maple syrup. Heat over medium and whisk constantly, until the mixture is creamer and paler in color, about 5 minutes. To saucepan, slowly alternate adding coconut oil and lemon juice (it should take about 3 additions for each). Continue to whisk constantly until the mixture is creamy, color is even, and bubbles just begin to form.
  2. Remove from heat and pour through a fine mesh sieve placed over a jar or bowl. Press the mixture into the sieve to ensure as much of the mixture goes through as possible. Cover and refrigerate for at least 4 hours or overnight.
  3. Just prior to serving, chill a metal bowl in the refrigerator for at least 30 minutes. Remove cans of coconut milk from the refrigerator and open from them from the bottom. Pour out the water and reserve for another use or dispose. Scoop out the solidified white cream and place into the chilled metal bowl. Add the cayenne and beat with an electric mixer on medium-high until creamy, about 30 seconds. Gently fold in the chilled lemon mixture and serve.

Nutrition

Per Serving (¼ cup): 287 Calories; 4 g Protein; 24 g Total Fat; 20 g Sat. Fat; 0 g Fiber; 42 mg Sodium; 13 g Sugar; 15 g Carbs; 70 mg Cholesterol.

 

RECIPE ADAPTED FROM: L. MOODY
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2020

Spiced Maple Overnight Oats

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Weekday mornings are crazy for me. Between getting the kids up and ready to go, making sure my husband gets to work on time, and getting my training in for the day, there is little time for anything else, much less preparing a big, balanced breakfast. Thankfully, I learned how to meal prep each week, which makes breakfast a breeze on these hectic days. I know many hear the words “meal prep” and cringe at the thought of it. Sure, planning for each and every meal and snack ahead of time can seem daunting and time consuming, but I assure you it is truly a life-saver, especially for those following a healthy lifestyle.

Without weekly meal prep, I would never have healthy foods, like these delicious oats, on hand. Prior to my weekly meal-prepping habits, I would usually skip breakfast altogether. On days I felt too hungry to skip, I would grab breakfast from various fast-food establishments, which was both costly and unhealthy. Even worse, I used to justify these poor choices with the excuse that I just didn’t have enough time. This, however, was a poor excuse. An excuse that led me to be unhealthy and unhappy for way too many years. Fact is, there’s no reason you can’t eat foods with optimal nutrition, even on the busiest of mornings. All you need to do is introduce a few small and simple food-prepping habits into your weekly schedule and you can enjoy clean, nutritious foods for every meal and snack. One of my favorite options for breakfast are these spiced maple overnight oats.

A breakfast of nutrition champions, overnight oats are easy to prepare, can be made up to 5 days in advance, and are simple to pack on-the-go. As with any oat-based breakfast, overnight oats are also particularly satisfying, as they are packed with heart-healthy insoluble fiber that keeps you feeling full until lunch. As if all those reasons weren’t convincing enough, there are countless ways to flavor them. You could literally make a different style of overnight oats every week for a year and never repeat the same flavor combination. This is important because it fends off boredom, aka the motivation killer of healthy eating.

In order to bust any flavor boredom I might have before it arrived, I switched my previous month’s oat recipe to this maple spice one. A simple combination of cinnamon, cardamom, maple syrup, and vanilla extract provides a comforting warmth and natural sweetness to the unsweetened almond milk that’s used for soaking. Once allowed to soften overnight, the oats can be topped with fresh fruit and nuts to complete the meal. My favorite options are banana slices, raspberries, sliced strawberries, and unsalted, finely chopped pecans, however you can top with anything you like. I also recommend preparing in small mason jars for storage and travel ease. So start your day with a quick, tasty, and nutrient-dense breakfast by giving this glamorized version of oatmeal a try!

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Spiced Maple Overnight Oats

Ingredients

  • 1 cup Plain Unsweetened Almond Milk
  • 1 cup Old-Fashioned Oats
  • 1 tbsp. Pure Maple Syrup
  • 1 tsp. Pure Vanilla Extract
  • ½ tsp. Ground Cinnamon
  • ¼ tsp. Ground Cardamom
  • Fresh Sliced Fruit (optional garnish)
  • Toasted Unsalted Pecans; finely chopped (optional garnish)

Directions

  1. In a medium bowl, stir together almond milk, oats, maple syrup, vanilla, cinnamon, and cardamom.
  2. Divide mixture into 2 glass jars (or small bowls). Add more almond milk to each jar, if needed, so that oats are covered in liquid.
  3. Cover jars and refrigerate overnight (or at least 2 hours).
  4. To serve, top with fresh fruit (banana, strawberry, raspberries) and sprinkle with pecans.

Nutrition

Per Serving (1 Jar): 207 Calories; 7 g Protein; 4 g Total Fat; 0.5 g Sat. Fat; 5 g Fiber; 106 mg Sodium; 7 g Sugar; 35 g Carbs; 0 mg Cholesterol.

 

RECIPE ADAPTED FROM: A. SYMINGTON
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2020

Gluten Free Dark Chocolate Peanut Butter Bars

It’s game day here in the states! Super Bowl LIV! More than just a championship game for the sport of football, the Super Bowl has actually become an American tradition. It is a day when most of the country, whether fans of the sport or not, host watch parties with family and friends. It doesn’t matter if you come to cheer on your favorite team, watch the commercials, or simply count down the minutes to halftime, all attendees will likely have one thing in common…an over-consumption of FOOD. Spending the day devouring endless snacks and throwing alcohol back may sound like good fun for most, but for those like me trying to stick to a healthy lifestyle, it is especially difficult.

Although I’ve become rather good at saying no to unhealthy foods, sweets will always remain my weakness. In order to get through tougher days like today, I like to arm myself with healthier options. It is easy to walk into a party thinking you will not eat any of the food, but after taking in the delicious smells and spending hours watching those around you indulge in it all, it can be difficult to remain strong no matter how determined you are. That is why I always prepare clean, nutritious options to share. Not only do I give myself food to eat so that I do not starve or give in to temptation, but I also help spread better snack options to all attendees.

This year, I chose to make these gluten-free dark chocolate peanut butter bars as my super game day snack. A gluten-free crust layered with a crunchy peanut butter filling and finished off with a dark chocolate chip topping will quench any sweet craving when it strikes. A decadent dessert with zero-guilt and no “health food” taste. Anyone that is a peanut lover or is obsessed with chocolate will find satisfaction with these bars. So if you are looking for a last minute, healthier Super Bowl sweet, look no further than these bars!

Gluten Free Dark Chocolate Peanut Butter Bars

Ingredients

  • ½ cup Cane Sugar; divided
  • ½ cup Brown Rice Flour
  • ¼ cup Almond Flour
  • ¼ cup Unsweetened Cocoa Powder
  • 6 tbsp. Unsalted Butter; chilled & cut into cubes
  • 2 Eggs
  • 2 tbsp. Natural Unsalted Crunchy Peanut Butter
  • 1 tsp. Pure Vanilla Extract
  • ¼ tsp. Sea Salt
  • ¼ cup Unsweetened Shredded Coconut
  • 1/3 cup Dark Chocolate Chips; 70% or greater

Directions

  1. Preheat oven to 350°. Mist an 8 x 8 inch baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on 2 sides. Set aside.
  2. In a food processor, blend 3 tbsp. cane sugar, brown rice flour, almond flour, and cocoa powder until combined. Add butter and pulse until a fine crumb forms, about 7 pulses. Press into the bottom of the prepared pan and bake until set, about 10 to 12 minutes.
  3. Meanwhile, in the bowl of a stand mixer (or in a medium bowl with a hand mixer), beat eggs, peanut butter, vanilla, salt, and remaining 5 tbsp. sugar on medium-high, until fluffy and doubled in volume, about 2 to 3 minutes. Beat in shredded coconut. Spread mixture over cooked crust. Bake for 8 minutes. Remove pan from oven and top with chocolate chips. Bake an additional 3 to 5 minutes more, or until filling has set.
  4. Cool bars completely on a wire rack. To serve, lift edges of paper and transfer to a board. Cut into 25 squares and serve.

Nutrition

Per Serving (1 bar): 100 Calories; 2 g. Protein; 6 g. Total Fat; 3 g. Sat. Fat; 1 g. Fiber; 24 mg Sodium; 6 g. Sugar; 9 g. Carbs; 22 mg Cholesterol

RECIPE ADAPTED FROM: M. WREN
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2020

Gluten-Free Salted Caramel Cookies

Every new year can be a new you! It’s a common phrase that gets slung around this time of year. A time when the calendar resets as does our motivation to become better than who we were the previous year. It is a time when we make resolutions, set higher goals, and create plans of action to achieve those goals. As much as this phrase applies to most people around the world come January 1st, it has never been a thing for me. Sure I have goals I want to achieve, but it has never taken a specific time of the year to motivate me. I have always been a person that once I set my mind to something I start acting upon it. I don’t say things like “I will start this tomorrow” or “I will wait until next week”. Once I have something in mind I won’t wait a single moment more to start executing it in some capacity. That is how I started this website, that is how I re-branded this website, and that will be how I continue to operate this website.

Now you may be wondering what all this has to do with some cookies? You see, back in 2016 I had my second daughter and I was totally happy to have expanded my family but I was also completely miserable. I was morbidly obese, fatigued all the time, and just all around blah. This website was my therapy. I relied on the taste of good food to comfort me and writing about it continued to remind me of the feeling I got while eating it. Problem is, that high was always short-lived and never solved the real issues I was facing. In an attempt to extend the good vibes, I would just create more and more content. It got to a point where each year I would spend the entire time between Thanksgiving and Christmas preparing countless cookie recipes to share on this website, which I would of course indulge in thereafter. It was an endless cycle of self-torture. That is until I decided to make a change. It may not have happened for the new year but it would go on to change every year thereafter.

Since August of 2016 I have lost over 120 pounds and am in the best shape of my life. As great as this process has been, midway through my journey I realized that I had lost something along the way, that being this website. Since I no longer relied on food as therapy I was no longer making unhealthy desserts all the time, therefore leaving me with nothing to write about. It took me several months of being on hiatus until I finally realized that I could start over with a new philosophy. Just as I had hit a reset button on my life I could also hit the reset button on this website. The old desserts I used to love but had come to see as the enemy would once again become my friends, only this time as inspiration. A new mission had been born. A mission to create clean, delicious, and nutritious desserts that would fit my new healthy lifestyle while also keeping this website alive for all of you.

This year I may not have spent weeks preparing countless batches of unhealthy cookies to present to you over the holidays, but I do bring you this gem. It is not the lightest of recipes, but it is a lot more nutritious than any other holiday cookies you will find, which is still a win in my book. To achieve a moist yet gluten-free cookie base, I started with a blend of almond and coconut flours. To add delicious flavor and a slightly chewy texture, I created a healthier salted caramel using coconut milk and Sucanat. Lastly, for an elegant presentation, I topped each cookie off with a candied pecan. If you seek an indulgent, yet clean treat, look no further than these chewy, salted caramel cookies!

Gluten-Free Salted Caramel Cookies


Ingredients

  • 2 tbsp. Pure Maple Syrup
  • ¾ cup Sucanat plus 2 tbsp.; divided
  • ½ cup Raw Unsalted Pecans
  • ½ cup Coconut Milk
  • 3½ tsp. Pure Vanilla Extract; divided
  • ½ tsp. Sea Salt
  • 2½ cups Almond Flour/Meal
  • 1 tbsp. Coconut Flour
  • ½ tsp. Baking Soda
  • ¼ cup Coconut Oil; melted
  • 2 tbsp. Raw Honey

Directions

  1. Preheat oven to 375°. Line 2 large baking sheets with parchment paper. Set aside.
  2. To prepare candied pecans: Place a small saucepan on medium heat. Add maple syrup and 2 tbsp. Sucanat. Heat, stirring constantly, until mixture begins to boil and Sucanat dissolves, about 1 minute. Remove pan from heat and immediately add in pecans. Stir until pecans are fully coated. Spread pecans evenly on one of the prepared baking sheets. Set aside to cool, at least 5 minutes.
  3. To prepare caramel sauce: Place a small saucepan on medium heat. Add coconut milk and ¾ cup Sucanat. Bring to a simmer, stirring constantly. Once mixture begins to boil, add 1½ tsp. vanilla and salt, stirring constantly. Cook caramel until thickened and a reddish brown color, about 4-5 minutes. Remove from heat, pour into a glass bowl, and set aside to cool for at least 5 minutes.
  4. To prepare dough: In a medium bowl, combine almond flour, coconut flour, and baking soda until well blended. In a small bowl, whisk together oil, honey, and 2 tsp. vanilla. Pour the contents of the small bowl (wet ingredients) into the contents of the medium bowl (dry ingredients) and blend with a fork until a dough forms. Add ½ cup of the caramel sauce to the dough and mix until well blended.
  5. Drop 1 tbsp. of dough at a time onto a large parchment-lined baking sheet, leaving about 2 inches between each cookie. Bake for 7 to 9 minutes. Remove from oven and set aside to cool on baking sheet. Once cool, use a spoon to dab the tops of each cookie with the remaining caramel sauce. Place one candied pecan on each cookie. Store in an airtight container for 3 days. Use extra candied pecans on salads, over yogurt, in oatmeal, or as a sweet snack.

Nutrition

Per Serving (1 Cookie): 242 Calories; 4 g Protein; 17 g Total Fat; 7 g Sat. Fat; 3 g Fiber; 123 mg Sodium; 15 g Sugar; 19 g Carbs; 0 mg Cholesterol

RECIPE ADAPTED FROM: K. KLEIN
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Gluten-free Pear-Chocolate Chip Muffins

With my first post of the season, I would like to officially welcome everyone to fall! I feel like I should have said that back in August, since that is when all of the Halloween and fall merchandise hit the stores. For those who live in areas where the temperatures drop in early September, I suppose it’s not a big deal to have fall flavors pop up early. Here in the sunshine state, however, it still feels too much like summer, even into mid-October.

Thankfully, temperatures have finally gotten a little cooler lately, especially at night, helping boost those fall vibes. Even on the warmest days, I still couldn’t resist switching my protein coffee into fall mode the moment the pumpkin spice almond milk hit the shelves. Slowly but surely, the spirit of fall is sinking in, thus my transition into fall mode with my sweets.

This is my first fall-inspired sweet of the season. I know it does not use either of the traditional fall favorites, apples and pumpkins, but I did still choose a fall harvested fruit, the pear. I’m not big on eating pears raw because of my issue with their texture, but I love baking them into food for their flavor. These muffins showcase the pear flavor perfectly and when paired with dark chocolate chips….need I say more? Even better, these muffins are gluten-free and only cost 155 calories, making them a great on-the-go breakfast or healthy snack when a sweets craving strikes. I urge you to give them a try, especially when you begin to grow tired of everything pumpkin and apple this season!

Gluten-free Pear-Chocolate Chip Muffins


Ingredients

  • 3 cups Old-fashioned Rolled Oats; divided
  • 2 ¼ tsp. Ground Cinnamon; divided
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ¼ tsp. Sea Salt
  • 1 large Egg
  • 1 ¼ cups Whole Buttermilk
  • 5 tbsp. Pure Maple Syrup
  • 1 ½ tbsp. Olive Oil
  • 2 Pears; finely chopped
  • 5 tbsp. Dark Chocolate Chips (70% or higher)
  • ¼ cup chopped Pecans; unsalted
  • 2 tsp. Sucanat

Directions

  1. Preheat oven to 375°. Line two standard size muffin tins with paper liners (16 total). Fill remaining empty cups with 2 tbsp. water to prevent the tin from warping. Set aside.
  2. In a blender, pulverize 2½ cups oats into a fine flour. Transfer oat flour to a large bowl and add remaining ½ cup oats, 2 tsp. cinnamon, baking powder, baking soda, and salt. Set aside.
  3. In a small bowl, whisk egg. Add in the buttermilk, maple syrup, and oil. Add the egg mixture to the flour mixture, stirring until just combined. Fold in pears, chocolate chips, and pecans. Scoop batter into prepared muffin tin, filling each liner three-quarters full. Set aside.
  4. In another small bowl, toss together Sucanat and the remaining ¼ tsp. cinnamon. Sprinkle 1/8 tsp. Sucanat mixture over batter in each liner. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
  5. Allow muffins to cool in the tin for 10 minutes before removing and placing on a wire rack to cool completely. Store in an airtight container for 3 days or freeze and defrost when needed.

Nutrition

Per Serving: (1 Muffin): 155 Calories; 4 g Protein; 6 g Total Fat; 2 g Sat. Fat; 3 g Fiber; 130 mg Sodium; 9 g Sugar; 22 g Carbs; 14 mg Cholesterol

RECIPE ADAPTED FROM: H. BAINBRIDGE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Carrot Cake Oatmeal Cookies

The past few weeks have been a whirlwind of chaos. I feel like summer just started, yet here we are, about to officially welcome fall. Time seemed to pass by in the blink of an eye because the past several weeks have been busier than usual for me. A few weeks ago my oldest daughter returned to school (first grade) and my youngest daughter started her first year of school (pre-K). Next up was the return of Hellenic Dance practice for my oldest and then we had family come to visit. Directly after that we spent several days bracing for a hurricane that thankfully avoided us almost entirely. The kids were off school for a few days so once they went back and schedules resumed normal operation, I quickly began work on building new workout routines/meal plans for my fitness groups, which happened to include coming up with this delicious, healthy cookie recipe.

Since my gears are still currently in the process of switching from summer to fall, I wasn’t quite ready to nose dive into everything fall flavored. I wanted to make something that used the warm spices of fall, such as cinnamon, nutmeg, and allspice, but did not make apple and pumpkin the star of the show. I had a jar of organic pureed carrots that I wanted to use up before it expired so that became my starting point. This quickly led me to a craving for carrot cake, but I certainly had no ambition to make a cake with everything going on. The kids were begging for cookies so I thought, why not try making a carrot cake cookie.

To keep things plant-based and gluten-free, I started with a base of mashed bananas and oats. Rich and sweet, ripe bananas are a great source of fiber, vitamins, and minerals, like potassium. Bananas also lend a creamy texture while binding the dough together, thus avoiding the need for eggs. To add more moisture and nutrients to the dough, I used a jar of organic pureed carrots. Although you could certainly use finely shredded carrots, I prefer to use pureed. Not only does it save a step during prep and clean-up, but it also blends more smoothly into the cookie batter, which improves the texture of the final product while preventing kids and/or husbands from detecting its presence. The best part is it doesn’t even take much of the orange root veggies to add a significant nutrition boost. The relatively small amount of pureed carrots provides numerous antioxidants and nutrients, with soaring amounts of beneficial beta carotene and vitamin A.

Therefore, if you love sweets and need a clean cookie that will fit into your meal plan/macros, this recipe is for you. When consumed as part of a nutritionally balanced diet, these cookies are a treat you can feel good about eating!

Carrot Cake Oatmeal Cookies


Ingredients

  • 2 Ripe Bananas
  • 2 cups Old-Fashioned Rolled Oats
  • 4 oz. Jar Organic Pureed Carrots
  • 3 tbsp. Dried Unsweetened Cranberries
  • 3 tbsp. Chopped Unsalted Walnuts
  • 2 tbsp. Unsweetened Coconut Flakes
  • 1½ tsp. Ground Cinnamon
  • 1¼ tsp. Pure Vanilla Extract
  • ¼ Pumpkin Pie Spice

Directions

  1. Preheat oven to 350°. Line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, mash the bananas. Add oats, carrots, cranberries, walnuts, coconut flakes, cinnamon, vanilla, and pumpkin pie spice. Mix well to combine.
  3. Wet fingers and scoop ¼ cup of mixture into your hands. Form into a ball and place onto prepared baking sheet. Gently flatten with hand. Continue with remaining batter.
  4. Bake cookies for 18 to 20 minutes, or until golden brown. Place baking sheet on a rack to cool. Store in an airtight container in the refrigerator for up to 3 days. Extras can be frozen in freezer bags until ready to serve. Enjoy!

Nutrition

Per Serving: (1 Cookie): 91 Calories; 2 g Protein; 2 g Total Fat; 0.5 g Sat. Fat; 3 g Fiber; 3 mg Sodium; 3 g Sugar; 15 g Carbs; 0 mg Cholesterol

RECIPE ADAPTED FROM: A. VALPONE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Skinny Frozen Banana Pops

20190326_114118Imagine for a moment that you’re passing through your kitchen and you notice a bunch of bananas becoming overly ripe. What do you do? Do you try to eat as many as you can before they go bad? Do you whip up some banana bread? Do you slice them up and freeze for smoothies? Or would you just simply toss them out? As you can see, there are many options for salvaging bananas, so hopefully your answer was not to just toss them out. I personally love bread and muffins, and if it was still fall or winter I would have made some. However, since we have officially hit spring, I thought it was time for a new way to prevent banana waste that would compliment the warming temperatures. So I did a little research, ran a few tests, & viola, these frozen banana pops were born.

IMG_20190322_170845_932As a foodie that’s doing my best to stay fit, I’m always on the hunt for foods I can give a cleaner, more nutritious makeover to. After a recent visit to the amusement park, I was reminded of my previous love for frozen, chocolate-covered bananas. Instead of giving up on these sweet treats altogether, I thought I’d try to make them healthier. With that said, bananas on their own are a rather healthy snack option. Containing both potassium and manganese, they pack a mineral punch. Potassium is an important nutrient because it helps keep your blood pressure regulated, while manganese is needed for the body to produce collagen. A protein found in skin, bones, tendons, and connective tissue, collagen is most known for improving the health of our skin, hair, and nails. Beyond keeping us youthful, collagen can also help relieve joint pain, prevent bone loss, and boost muscle mass.

20190326_114259With all the benefits a regular banana provides for the body, it honestly doesn’t take much to clean up a frozen banana pop. Therefore, I started my process by stripping the banana back down to its roots, before adding toppings that contain more nutritional value than chocolate alone. Dark chocolate, chopped nuts, and unsweetened shredded coconut all add nutritional value while making the banana feel more decadent. I also refrained from submerging the entire banana in melted chocolate and opted for sprinkles of chopped dark chocolate instead. To make the toppings adhere to the banana while providing a bit of protein and sweetness, I mixed a blend of unsweetened almond milk, all-natural peanut butter, and pure maple syrup. Once assembled, my version is only 169 calories a pop and are without all the harmful processed ingredients you’d find in store-bought frozen bananas.

20190326_114221So the next time you need to keep hunger at bay without ruining your diet, give these nutty and chocolaty frozen banana pops a try. They will satisfy your sweet tooth without feeling any of the guilt!

 

Skinny Frozen Banana Pops


Ingredients

  • 4 large Bananas; peeled & cut in half crosswise
  • 5 tbsp. Unsweetened Plain Almond Milk
  • ¼ cup Natural Creamy Unsalted Peanut Butter
  • 1 tbsp. Pure Maple Syrup
  • ¼ cup Unsweetened Shredded Coconut
  • ¼ cup Finely Chopped Dark Chocolate
  • ¼ cup Chopped Pecans or Walnuts
  • 8 Wooden Pop Sticks

Directions

  1. Line a large sheet tray with parchment paper. Pour toppings (coconut, dark chocolate, chopped nuts) onto a large plate. Set aside.
  2. Gently push a wooden stick into the cut end of each banana. Place on prepared sheet tray & set aside.
  3. In a small bowl, combine almond milk, peanut butter, and maple syrup until smooth. Holding one banana pop over the bowl, spoon peanut butter mixture over the banana, making sure to cover all sides. Allow excess to drip back into the bowl.
  4. Over the plate of toppings, hold the covered banana and evenly sprinkle with shredded coconut, dark chocolate, and nuts. Lay the completed banana pop on the prepared baking sheet. Repeat process with remaining bananas.
  5. Cover prepared bananas and freeze until firm, or at least 4 hours. Transfer to a zip-top freezer bag or container and store for up to 2 months.

Nutrition

Per Serving (1 Pop): 169 Calories; 4 g Protein; 9 g Total Fat; 3 g Sat. Fat; 3 g Fiber; 11 mg Sodium; 12 g Sugar; 21 g Carbs; 0 mg Cholesterol

RECIPE ADAPTED FROM: C. LYONS
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019