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17
Feb 15

Mango Colada Green Smoothie

Mango Colada Green Smoothie by Natural Sweet Recipes

I will never forget the first time I tried a mango colada. Oh my goodness. Pina coladas are all well and good but a mango colada? They taste just like a liquid orange starburst milkshake!

I haven’t had a mango colada in probably 3 or 4 years, but I have never forgotten the taste.  The flavors of coladas are instantly nostalgic because they are associated with vacations and tropical paradises. This may be the reason we love coladas so much! Why not create this feeling at home while also making a colada that is 10 times healthier than any other colada you’ve ever had!?

Mango Colada Green Smoothie www.naturalsweetrecipes.com

Despite the fact that this mango colada is loaded with greens, it really does have a sweet tropical flavor. The best part is that it is not loaded with any artificial flavorings, dyes or sugars in order to create that delicious tropical drink. Instead, it has the real fruits to make that perfect, wonderful flavor – mango and pineapple! There isn’t even a hint of veggie flavor in this creamy tropical drink but you still get the satisfaction of eating your dark leafy greens.  If you are desperate for something “tropical” tasting and healthy, this is the drink to whip up!

Mango Colada Green Smoothie (raw, vegan, soy-free, gluten-free)
Print Recipe

1 cup Full-Fat Coconut Milk 
1 cup lightly packed Organic Kale, Spinach or Super Greens Mix
1/2 cup chopped Mango
1/2 cup chopped Pineapple
1 Small Frozen Banana (or 1/2 Large Banana)
1 teaspoon Vanilla Extract
1/4 cup Ice
1/4-1/3 cup Water

Blend up the ingredients until creamy. Serve immediately or pour into an airtight container and freeze for up to 1 week. Serves 2 large smoothies or 4 smaller servings


12
Feb 15

Chocolate Peanut Butter Cake with Chocolate Ganache

Naturally Sweet Peanut Butter Chocolate Cake

By the looks of things, this is going to be a beautiful Thursday! This healthy Peanut Butter Chocolate Cake was at the top of my to-do list and I got it made. With natural sweeteners. With creamy peanut butter frosting. With piles of chocolate ganache. What can I say? When it comes to cake, I’m a go-getter.

Healthy Peanut Butter Ganache Recipe

This cake is coming at a good time. Valentines Day isn’t a holiday for the sugar faint of heart. People don’t waste time with mediocre cookies or sugary candies. Valentines day is about the rich and the decadent! Nothing is richer or more decadent than that perfect fusion of peanut butter and chocolate.

Healthy Sugar-Free Chocolate Cake

This Healthy Peanut Butter Chocolate Cake with Chocolate Ganache was inspired by an incredibly decadent looking cake and it looked so good, I was about to use the sugar it called for right then and there! But the nature of this cake is easy to make naturally sweet using peanut butter. This recipe has got a moist cakey bite and is ultra filling. This might be the richest, chocolaty-est, peanut buttery-est treat I’ve ever made. It’s not for the chocolate faint of heart but it’s certainly right for today.

Healthy Chocolate Cake Recipe By Natural Sweet Recipes Healthy Sugar Free Peanut Butter Chocolate Cake

Peanut-Butter-Chocolate-Cake-Recipe-580x870

The looks of this cake might make you faint, but let me also tell you that this cake is gluten-free and dairy-free! I said it and it’s true! I could hardly believe this peanut butter cake was gluten-free, dairy-free and refined sugar-free when it tasted so rich, had the moistest cake texture and was simply delicious.

Natural Sweet Recipes Cake

Who wouldn’t want a delicious valentine this year?  When you want decadence and health to go together, this cake has you covered. Happy Valentines Day! XOXO

Sugar Free Peanut Butter Chocolate Frosting

 

Peanut Butter Chocolate Cake with Peanut Butter Frosting & Chocolate Ganache (dairy-free, gluten-free, soy-free, refined sugar-free)
Print Recipe

Chocolate Cake:
1 1/4 cups Coconut Sugar
1/2 cup plus 1 tablespoon Dark Cocoa Powder (Dutch Processed or Hersey’s unsweetened Extra Dark)
1/2 cup plus 1 tablespoon Coconut Flour
3/4 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Pink Salt
1/4 cup Natural Creamy Peanut Butter
3/4 cup Unsweetened Vanilla Almond Milk
7 Large Organic Eggs
2 teaspoons Vanilla Extract
1 1/2 teaspoons Stevia Extract
1/2 cup sugar-free Chocolate Chips (optional)

Peanut Butter Frosting:
1 cup Almond Milk
1/4 cup Full-Fat Coconut Milk
1 1/2 cups Dry Sweetener (I used 1 cup coconut sugar & 1/2 cup Erythritol)
1 1/4 cups Peanut Flour
1 teaspoon Vanilla Flavored Stevia Extract

Chocolate Ganache:
1/2 cup Sugar-Free Dark Chocolate Chips
3 tablespoons Full-Fat Coconut Milk 

Directions:
Preheat oven to 350 degrees. Line 2 8-inch cake pans with parchment paper and gently spray with cooking spray. 

In a mixing bowl, whisk together the first 6 ingredients. In another large mixing bowl, mix together the  peanut butter, almond milk, eggs and extracts. Add the dry ingredients to the wet with the chocolate chips, stirring until just combined. Evenly distribute batter into the two cake pans, filling them about 3/4 the way full. Bake for 28-36 minutes until a tooth pick comes out clean.

For the ganache: In a double broiler or a heat safe bowl over a pot of boiling water, melt chocolate and cream, stirring, until creamy. Allow to cool until warm, but still able to stir.

For the Peanut Butter Frosting:
In a mixing bowl, combine the two milks with the sweeteners and vanilla extract. Mix until sugars dissolve. Beat in the peanut flour until mixture is thick and smooth. If the frosting is a little too heavy for spreading over the cake, add a bit more almond milk until the right consistency.
Assemble:
When cakes have cooled, level cakes if needed. Spread about 1/2 cup of the peanut butter frosting over the first cake. Top with the second cake. Continue frosting the entire cake with peanut butter frosting until completely covered. You may have a bit of extra frosting leftover, depending on how much frosting you like. Take the cooled ganache and pour in the center of the cake, slowing spreading it down the sides of the cake. Leave as is or with a cake spatula, smooth the ganache into the peanut butter frosting until smooth and creamy. Store cake at room temperature for up to 3 days.

09
Feb 15

Raspberry Dessert Bars

This week just felt right for raspberry shortbread dessert bars!

Natural Raspberry Dessert Shortbread Bars

Here in Utah, we’ve been enjoying shockingly high temps for this “winter” season. It’s sunny and around 60 degrees. Yesterday I drove home from work with the windows down. Record temperatures make it feel like spring and it’s a nice treat for February! Since the weather has been lightening up and the Valentine season is blossoming, I was craving something red and fruity.

The beauty of these bars is that they feel like a spring/summer treat. Nothing could make me happier this week! Pretty desserts seem to do that naturally but when they are also naturally sweetened, vegan and filled with whole grains,I feel like I’ve got it made.

Raspberry Shortbread Bars by Natural Sweet Recipes

After making these blueberry shortbread bars several months ago, I’ve just been waiting until berries and summer fruits were in season to make more versions. I couldn’t wait any longer with this warm weather so I settled on a flavor with raspberries. Since raspberry jam was used in this recipe, there is no need for fresh berries to obtain that lovely buttery, fruity flavor. You can enjoy these bars no matter the season. Enjoy!

 

Raspberry Dessert Bars  (dairy-free, vegan)
Print Recipe

Crust:
2 1/2 cups plus 2 teaspoons Oat Flour, divided
2/3 cup Xylitol or Powdered Honey or Maple Sugar (powdered honey is my fav for this part)
1/2 teaspoon Baking Powder
1/8 teaspoon Sea or Pink Salt
1 1/3 cups Earth Balance Butter
1/2 teaspoon Natural Butter Extract (optional)
12 ounces Natural Raspberry Jam
3/4 teaspoon Vanilla Flavored Stevia Extract
1/3 cup Xylitol

Lightly grease a 9 by 13 pan. Measure out flour and place in a large bowl, reserving about 1 teaspoon.

Add the powdered honey, baking powder and salt. Mix well to combine. Cut in earth balance butter in to the mixture until it looks like almost like a moist pie dough. It should not be overly crumbly. Scoop out the mixture and press into prepared pan.  Press gently around the edges to create a crust so the filling will hold well. Place in the freezer for about 5 minutes.

Preheat the oven to 350 degrees. Bake the crust for 16-18 minutes, or until golden. Remove pan from the oven and allow to cool until only slightly warm or at room temperature. In a small bowl, mix the raspberry jam with the vanilla stevia. Spread onto the shortbread bars.

In your blender bowl, 1/3 cup xylitol and 2 teaspoons oat flour and blend until a smooth powder. Dust the raspberry layer with xylitol and serve!

NOTE: The xylitol is blended with the remaining flour to help minimize it dissolving into the raspberry jam. However, it will slowly dissolve after an hour or two, so please only dust with xylitol right before serving.