Virgin Banana Piña Colada Pops

(Source: EatingWell.com)

Ingredients

➜ 2 very ripe bananas, sliced
➜ 1 cup diced fresh pineapple
➜ 1 cup pineapple juice
➜ 1 cup coconut milk (see Tip)

Directions

Combine bananas, pineapple, pineapple juice, and the coconut milk in a blender. Puree until smooth. Divide among ten 3-ounce popsicle molds and freeze until firm, at least 4 hours.

No-Bake Peanut Butter Cheesecake

(Source: skinnyms.com)

Ingredients

Crust

➜ 1 cup almonds with skins
➜ 1 cup old-fashioned oats (gluten-free oats were used in this recipe)
➜ 3 tablespoons melted coconut oil
➜ 2 ounces bittersweet chocolate, melted
➜ 1/8 teaspoon salt

Filling

➜ 8 ounces low-fat cream cheese, softened
➜ 1 (15 ounce) can coconut milk (whole fat coconut milk works best)
➜ 1 cup natural peanut butter, smooth or crunchy will work
➜ 1/2 cup coconut sugar
➜ 1 tablespoon melted coconut oil
➜ 1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350 degrees. Note: baking is for the crust only and not the cheesecake!

Crust:

Melt the chocolate.

Add almonds, oats, and salt on a food processor and pulse until you get a crumb consistency.

Mix the crumbs, the melted chocolate, and the coconut oil in a bowl.

Add crumbs to a 9-inch pie plate. Press crumbs evenly along the bottom and sides.

Bake for 8 - 10 minutes, remove and allow to cool completely.

Filling:

Mix the coconut milk (the more "solid" part) with the cream cheese and coconut sugar until the sugar is dissolved. Approximately 2 minutes.

Add the peanut butter, coconut oil, vanilla, and mix until incorporated.

Pour the filling in the cooled crust, and refrigerate for approximately 5-6 hours.

Cranberry Crumb Bars

(Source: Nutritioncity.com)

Ingredients

Crust

➜ 1 cup almond meal flour
➜ 1 cup gluten-free oat flour
➜ 1/3 cup date sugar
➜ 1/4 teaspoon salt
➜ 3 tablespoons walnut oil (melted coconut oil can be substituted)
➜ 2 tablespoons cashew milk (almond milk can be substituted)
➜ 1 teaspoon pure vanilla extract

Filling

➜ 1 1/2 cups fresh cranberries (frozen can be substituted)
➜ 3/4 cup very ripe banana (approx. 1 large banana, also see note)
➜ 1/2 cup coconut sugar
➜ 1 tablespoon vegan butter (I use Earth Balance soy free)
➜ 1/8 - 1/4 teaspoon xanthan gum (depending on how thick you desire the filling. I ➜ used 1/8 tsp)
➜ 1/4 teaspoon pure vanilla extract

Directions

➊ To make the crust, first grease an 8x8 inch pan or line it with parchment paper. In a medium mixing bowl combine almond flour, gluten-free oat flour, date sugar, salt and mix well with a spoon. In a small bowl, combine walnut oil, cashew milk and vanilla and mix well by stirring together. Pour wet ingredients into dry ingredients and mix well with a spoon. Continue stirring until the mixture comes together in small-sized crumbs.

➋ Reserve approx. 2/3 cup of dough for sprinkling on top. Pour remaining dough into greased pan and spread until even. Then press dough firmly on bottom of pan.

➌ Preheat oven to 350 F. Mix the cranberries and banana in a food processor. Pour mixture into a small saucepan and warm over medium heat. When bubbles begin to appear, add coconut sugar and butter. Whisk to mix, then continue whisking while continuing to cook for approx. 2-3 minutes. Add xanthan gum and whisk well. Remove from heat. Add vanilla and whisk well.

➍ Pour cranberry mixture onto crust in pan and spread evenly with a spatula. Sprinkle reserved crust crumbs on top and gently pat into cranberry mixture. Place on middle oven rack and bake at 350 F for approx. 30 minutes. When done remove from oven and place on cooling rack for 45 minutes. Once bars have been refrigerated, they may be plated and served at room temperature.