While Tori leads a vegan, plants-based lifestyle, I choose to eat a keto/low carb diet.
Though I usually crave salty, crunchy and savory foods over sugary treats, I do have my sweet tooth moments. I used to eat a sugar-free Popsicle to satisfy my sweet craving but they have too many chemicals for me to feel good about so I stopped buying them. Other days, I’d eat a spoonful of Lily’s chocolate chips with peanut butter and call it good but really I’d like something more interesting, satisfying and nutritious.
That’s where Coconut Manna comes in. Coconut Manna is essentially coconut butter made out of dried coconut flesh and is considered a healthy fat. It can be used in smoothies, spread on toast or fruit, added to sauces and dressings and is often used for baking. It’s also a delicious part of my first healthy sweet treat recipe.
I bought two jars of Coconut Manna and shipped one to Tori in Oregon. We thought it would be fun to each create our own sweet treat recipe using this new to us ingredient for this week’s Two Generations of Healthy Lifestyles post.
Coconut, Chocolate Chip, Turmeric Balls rolled in Hemp Hearts
Ingredients for the Base:
1 to 2 scoops of low sugar, low carb vanilla protein powder (One serving of my protein powder is about 1/3 cup)
2 tablespoons of heavy coconut cream – use only the thick cream part and not the liquid. I store my unopened can in the refrigerator until I am ready to use so the liquid and cream are well separated. Save the liquid for something else.
2 tablespoons Coconut Manna (you may have to let your closed jar sit in some hot water in order to make it soft enough to scoop)
Stir these three ingredients by hand or in a food processor until smooth.
Now you are ready to add what you like. These are the ingredients I added to my base to make Coconut, Chocolate Chip, Turmeric Balls but you can certainly customize.
2 to 3 tablespoons Crunchy Almond Butter (I use this one)
2 tablespoons sugar free chocolate mini chips
1/4 cup desiccated shredded coconut – unsweetened
2 teaspoons turmeric powder
4 to 6 teaspoons Stress-Adapt Pow[d]er
A pinch of pink sea salt
Stevia drops to taste if you want it sweeter. But be careful adding too much stevia – a little goes a long way.
If you find the mixture is too dry, add more coconut cream or manna or both until you have a consistency you can roll into balls. If it’s too wet, add more protein powder.
Once the consistency is to your liking, set out a plate or tray then cover with parchment paper to prevent sticking. Or you can use silicone molds. I have this set and love using the heart tray to make treats, as you will see in my next recipe.
Roll the mixture into balls, either small – the size of a medium grape – or larger, the size of a walnut. Either place the balls directly on the parchment or roll them in hemp hearts first until covered evenly. I like hemp hearts because they add texture and they contain omega 3 essential fats. Hemp hearts are also very mild in flavor and low carb.
I made several rolled in hemp hearts and a few little ones without.
Once your balls are made, put your plate or tray in the freezer. They don’t take long to harden – about an hour. When you’re ready to eat one, take out of the freezer and in just a couple minutes, they’ll be soft enough to bite into.
For my second sweet treat, I wanted something fruity!
Chilled Raspberry Cheesecake Bites
This treat was inspired by a recipe I came across in this fun and tasty cookbook.
The cookbook’s recipe calls for strawberries and twice the sweetener that I use. I also increased the amount of fruit and used both cream cheese and heavy coconut cream instead of one or the other.
Like my first recipe, you can customize this one to your own taste buds.
3/4 cup fresh or frozen raspberries (thaw first if frozen and use a different type of berry if you prefer)
1/2 cup full-fat cream cheese
1/4 cup heavy coconut cream
1/4 cup coconut oil
1 tablespoon of powdered erythritol (like Swerve)
1 teaspoon vanilla extract
Stevia drops as needed
Combine all ingredients into a food processor except stevia, if using (you will want to taste the mixture first before adding stevia).
Process ingredients until smooth and creamy then pour into silicone molds. Freeze for about two hours, less if using small molds. Store in the freezer. I like to cover the exposed part of the molds with a little plastic wrap.
I added two chocolate chips to each of the bites in one tray of Cheesecake Bites for my husband, the chocolate lover. Raspberry and chocolate make such a tasty combination. I’m making a batch of these for Valentine’s Day using the heart molds and extra chocolate chips!
I love to pop these in my mouth whenever the mood strikes. They are so delicious and creamy! I am sure I will be making them even more once warm weather returns this spring.
Be sure to stop by Tori’s blog to see what two healthy and sweet vegan recipes she’s sharing today.
Disclosure: Affiliate links have been used in this post. Clicking on them may result in my earning small commissions but has no impact on the prices of products.