Simple Sweets to Eat for Your After Dinner Treat | Veggiecation© a Culinary-Nutrition Education Program About Vegetables
Monday, 28 December 2015 12:28

Simple Sweets to Eat for Your After Dinner Treat

The holiday season always mean lots of friends, family...and food. As health foodies, the last part usually has us brainstorming alternative ways of eating our fill while also maintaining our passion for health and wellness. Some foods are easier than others to make healthy (especially if you want it to taste good!).

We find one of the hardest things to make healthy are sweets. Either they are not sweet enough, the flour falls flat, or the texture is unappealing. However, we have personally taste tested the following recipes to share with you and . . . you guessed it, they're delicious! 
Note, because we are collaborative cooks, some of these recipes are not our own, but from friends and family who also have a high standard for food. So a big shoutout to those who share their love with us by way of a home cooked meal or sweet treat!

Mighty Munchkin Seed Balls

This go-to favorite is rich and crunchy and packed full of nutrients! 

1 cup whole oats
3 Tbsp Ground Flax Seed (or Chia Seeds) 
3 Tbsp Hemp Seeds
2 Tbsp Cacao Powder
1/2 tsp Cinnamon
1/4 tsp Sea Salt
1/2 cup Pumpkin Puree
1/2 cup Sunflower Butter (or Almond, Peanut or Cashew Butter)
2 Tbsp Natural Maple Syrup (or Raw Honey)
2 tsp Vanilla Extract

In a large mixing bowl, add oats, flax, hemp seeds, cacao, cinnamon and salt. Combine completely. 
Add sunflower (or nut) butter, pumpkin puree, syrup (or honey), vanilla extract and water. 
Mix well. 
Take mixture 1 Tbsp at a time and roll into small balls. 
Place a platter and cool in refrigerator for at least 1 hour. 
Store in air-tight container in refrigerator for up to 1 week.  
Serve as a delicious breakfast treat, afternoon snack or dessert!

Birdseed Treat 

Not just for the birds! You truly won't be able to stop once you start on this satisfyingly sweet and salty snack!
1/4 cup Maple Syrup
2 cups Nuts/Seeds (we used pumpkin and sunflower seeds with cashews, pecans and almonds, but you can skip the nuts for a nut-free version)
1 tsp Butter (or non-dairy alternative)
1/2 tsp Salt
Set oven at 350 and place seeds/nuts on tray. 
When the oven is hot, place tray in middle of oven. 
Roast the nuts/seeds for 5 - 10 minutes, just enough to give it a roasted depth to flavor. (At 5 minutes, stir once and make sure the nuts are not too brown.)
Prepare a jellyroll pan or cookie sheet with oiled parchment paper.
While nuts are roasting,  put maple syrup in a small sauce pan with the butter and a 1/2 tsp of salt.  
Stir and blend and then let it bubble up. Let bubble for 6 to 8 minutes so that the syrup caramelizes.  Stir constantly.
Put roasted nuts in large bowl and while the syrup mixture is still hot, pour it over the nuts/seeds and stir quickly!
Place on the prepared cookie sheet.
Once cooled, break into pieces and enjoy!

Banan-o-cado Ice Cream

2 frozen Bananas (peel before freezing)
1 frozen Avocado (peel and pit before freezing)
Put frozen fruits in a blender.
Blend until smooth.
Tasty Tips: 
Add cinnamon and cacao powder for a chocolate twist.
Crush walnuts up and fold in for added texture.
1/4 tsp of vanilla extract, chopped up mind leaves, and chocolate chips are great additions as well!

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