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 was 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 ounces) 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 curst 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 the bottom of the 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 a cooling rack for 45 minutes. Once bars have been refrigerated, they may be plated and served at room temperature.