27 May Memorial Day Treats
It is Memorial Day weekend! For many of you, that means time off of work, family time, road trips, sunshine, barbecues and parties…BUT, before I go on, I just want to say – Let’s not forget what Memorial Day is really about – it’s about honoring those who gave the ultimate sacrifice to protect our freedom.
My husband has been deployed three times and I have been blessed to have him come home each time. It’s not lost on me how truly lucky I am that I still have him here with me today. So, please, this weekend, have fun and enjoy yourselves, enjoy your families, friends and your lives…but also REMEMBER.
This is not meant to be a heavy-hearted blog post but before I share these delicious AND healthy treats with you, I wanted to remind you of that. It only seems right and respectful to do so.
Now, onto the treats!!!! We are having some friends come over on Monday and you better believe they are getting some of these clean-eating, good-tasting desserts to go with the hamburgers we plan on serving up.!
Ingredients (yes that’s it!)
- 6 large kiwis, peeled;
- 1 cup dark chocolate (about 200 g);
- Popsicle sticks
- Slice the kiwis into thick slices.
- Line a roasting tray with parchment paper. Insert a Popsicle stick in each slice or kiwi and place on the tray.
- Freeze the slices for at least 4 hours.
- Melt the chocolate using a double boiler over a medium heat. Go slowly and watch for signs of burning; since you’re not adding cream or anything else to the chocolate, you’ll need to be extra vigilant.
- Dip each frozen kiwi into the chocolate; the chocolate layer should harden immediately around the fruit.
- Serve right away or place back in the freezer to eat later.
- 12 1″ pieces pineapple
- 1 banana cut into bite-sized pieces (make sure your bananas aren’t too ripe)
- 6 medium sized strawberries, cut in half
- 2.5oz dark chocolate
- 1 teaspoon coconut oil
- Chopped nuts or coconut (optional)
- Cut fruit and assemble into stacks.
- Press a popsicle stick through the fruit and freeze until solid.
- Prepare a baking sheet with parchment paper.
- Melt the chocolate along with the coconut oil on the stove-top or in the microwave, stirring frequently to prevent burning. Once completely melted, remove the frozen fruit from the freezer.
- Dip the fruit in the chocolate, let the excess drip off and then place on the sheet to harden.
- If desired, dip the chocolate covered side immediately in chopped nuts or coconut before placing them on the sheet to harden.
- Once the chocolate is completely hardened, remove from the sheet and place in an airtight container to store in the freezer until ready to serve.
Lime and Coconut Bars
Source : Sugar Free Mom
3/4 cup coconut flour
1/4 cup sesame flour or almond flour
1 1/4 cup Swerve sweetener (or sweetener of choice), divided
1/4 teaspoon sea salt
1/4 cup coconut oil, room temperature
1/2 cup lime juice
1 tablespoon lime zest
1/2 teaspoon coconut stevia
1/4 cup unsweetened coconut flakes
Preheat oven to 350 degrees.
Line an 8 by 8 baking dish with parchment paper.
Whisk the coconut flour, sesame flour and 1/4 cup Swerve together.
Cut the coconut oil into the dry ingredients with two butter knifes or use food processor and pulse until combined.
Press this mixture onto the parchment paper and spread as evenly as you can with your hand.
Bake for 10 minutes.
While the crust is cooking, beat the eggs, lime juice, zest, remaining 1 cup Swerve and coconut stevia.
Once the crust is done, remove from oven and pour this egg mixture onto the crust.
Sprinkle coconut flakes evenly over the top and bake for 12-15 minutes or until the center is set.
Allow to cool for 10 minutes then remove by lifting the ends of the parchment paper and place onto a cutting board.
Slice into bars and enjoy!
Best if kept refrigerated.
Please share these recipes with your friends, families and on your personal social media pages!!!