Everyone’s favorite page!  We’re still going for healthy, though this page will have slightly more indulgent recipes (maybe a little cocoa, some chocolate chips, some honey to sweeten things…).  If you have found any healthier versions of desserts or any special treats that have healthy overtones, please don’t hesitate to share them in the comments section, below!

NO-BAKE CHOCOLATE (OR CAROB) AND ORANGE TREATS, from LLLI publication, Whole Foods for Kids to Cook
Makes 48 treats


Ingredients: 1/4 C carob or cocoa powder
2 C finely crushed graham crackers or whole grain cookies
1.5 C finely chopped walnuts or other nuts
1/4 C honey
1/3 C orange juice or apple juice
Wheat germ or flax seed meal, if desired/ needed for consistency

1. Combine carob or cocoa powder, graham cracker crumbs and half the nuts in a bowl and mix well with a spoon.
2. Add honey and juice and mix well.
3. Shape into balls, adding some wheat germ or flax meal to cut stickiness a bit, if needed
4. Sprinkle remaining nuts on waxed paper, with some wheat germ, if desired, and roll balls in nuts, coating well. Store in airtight container in refrigerator.

For those of us with dairy sensitive nurslings, here are some sweet treat ideas!  Also see the post, “Dairy Free Me”.


Blend:  1 avocado, 1 banana, 1 T honey, 1/4 C cocoa powder, 1/4 C coconut milk

Eat!  You can also freeze into popsicles.


Make a dairy-free graham cracker crust.

Combine about 12 oz chopped rhubarb with 1/4 C honey (or sugar or maple syrup).  Let sit for an hour or so to release some juices from the rhubarb.  (If you don’t have enough rhubarb, you can use strawberries to get the right amount of fruit– even frozen will work, just defrost a bit in the microwave first.)

Beat together 1 C coconut milk, 2 eggs, a bit of vanilla and salt.

Drain the rhubarb and mix the juices in with the custard mixture.  Arrange the rhubarb in the bottom of the pie crust and pour the custard on top.  Bake at 375 degrees F until custard is set, about 35 minutes.


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