Tag Archives: blueberries

Coconut Mixed Berry Popsicles (Paleo, Vegan)

These sweet and creamy Coconut Mixed Berry Popsicles are paleo and vegan, and they are a delicious and healthy treat on a hot summer day!

Coconut Mixed Berry Popsicles

It’s almost 4th of July, and I’m relishing in the fact that it falls on a Tuesday. It feels like an extra-long weekend, although Monday is a work day for many people. From what I’ve been hearing, most people are working from home or taking Monday off, so It feels like an extra-indulgent mid-week break!

While I usually don’t post recipes on weekends, I wanted to get these super summery and scrumptious Coconut Mixed Berry Popsicles to you before you start the celebration with BBQs and fireworks. I just love the combination of berries and cream, and even better when it’s in popsicle form!

Coconut Mixed Berry PopsiclesCoconut Mixed Berry Popsicles

I love that these mixed berry popsicles are festive as well, with their red, white, and blue hues. I used strawberries and blueberries, but you can use any other types of berries as well, like raspberries or blackberries. Either way, you have to try them because this is such an easy recipe and it’s so dang yummy.

What fun plans do you have for 4th of July? I think we might head to the beach to watch the fireworks and try out some food trucks. Of course, I will enjoy this yummy cold treat as well since they’ll be calling my name from the freezer. While I’m not a sweets-lover, I can definitely enjoy 1 or 2 coconut mixed berry popsicles, when it’s over 80 degrees out!

Coconut Mixed Berry PopsiclesCoconut Mixed Berry Popsicles

Coconut Mixed Berry Popsicles
 
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Serves: 6 popsicles
Ingredients
Equipment
Instructions
  1. In a high powered blender, blend coconut milk, coconut sugar, shredded coconut, lemon juice, and vanilla extract.
  2. Place chopped strawberries in the popsicle mold, dividing them evenly.
  3. Pour coconut milk mixture over the strawberries so it fills up ⅔ of the popsicle mold. You should have some coconut milk mixture left over. Set aside.
  4. Freeze for 30 minutes.
  5. Once partially frozen, push down the popsicle sticks into the middle of the mold until they stick through the frozen layer so they stay in place.
  6. Place blueberries in the mold on top of the coconut milk layer, pushing some down to the middle of the mold
  7. Pour the rest of the coconut milk mixture over the blueberries to the top of the mold.
  8. Freeze the whole thing for at least 4 hours.
  9. When ready to eat, run the mold under warm water to remove the popsicles.

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Coconut Mixed Berry Popsicles (Paleo, Dairy Free, Vegan)

Berry Vanilla Paleo Cookie Dough

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I discovered eating cookie dough pretty late in my life. (Oh, the years I can’t turn back!) I never thought to actually eat the dough when I was making cookies. The thought of chewing on raw eggs and flour actually grossed me out and it just seemed wrong. It wasn’t until I went over to a friend’s house when I was about 12 and her mom was baking cookies, that I saw my friend steal a chunk of the dough and put it in her mouth. I was totally caught off-guard by her action but her family didn’t find anything wrong with it. She asked me if I wanted to try it, and that was my first experience in eating cookie dough… and fell in love.

Ever since, I have zero problem shoveling the sweet chewy dough into my mouth anytime I bake cookies. Salmonella gets killed when it’s mixed into delicious cookie dough… right?

paleo cookie dough

paleo cookie dough

paleo cookie dough

So the other day, I had a brilliant idea and thought, why don’t I just make cookie dough so I can just eat the dough? It’s been too hot to bake anyway. My brain does good things sometimes. So that’s how this edible paleo version of cookie dough came to be. It’s so yummy and happy, and you can roll them in to bite-sized balls to bring to a picnic or a bbq. With 4th of July and summer get-togethers coming up, this is the perfect healthy treat to share with your friends and family!

paleo cookie dough

paleo cookie dough

paleo cookie dough
Berry Vanilla Paleo Cookie Dough
 
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Ingredients
  • 1 cup almond meal
  • ¼ cup coconut oil, melted
  • ⅓ cup coconut sugar
  • 2 tsp pure vanilla extract
  • ¼ tsp sea salt
  • 2 tbsp coconut milk, plus more if needed
  • ⅓ cup freeze dried raspberries, unsweetened and unsulfured
  • ⅓ cup freeze dried blueberries, unsweetened and unsulfured
Instructions
  1. Place almond meal, coconut oil, coconut sugar, vanilla extract, and sea salt in a food processor and pulse until it becomes crumbly.
  2. Add 2 tbsp of coconut milk and pulse more until it becomes a doughy texture. If you prefer it even doughier, add more coconut milk by the teaspoon until it reaches the desired consistency.
  3. Place the dough in a bowl and fold in freeze dried raspberries and blueberries.
  4. You can separate them into individual balls, or just dig in with a spoon like me!
  5. If storing for later, roll them into individual, bite-sized balls and keep in the refrigerator, or in the freezer for up to 2 months. Let it come to room temperature before eating for a chewier dough-like texture.

Paleo and Vegan Berry Vanilla Cookie Dough

Blueberry Walnut Coconut Fat Bombs

Blueberry Walnut Coconut BombsWhile working with clients going through the RESTART sugar detox program, one of the top concerns they have is what to eat for snacks and how to kill those awful cravings that hit at odd hours, especially during their first week. The key is to always be prepared and to have the right snacks available, so you don’t go off-plan with a “what the heck do I eat” feeling and grab that box of sugar-filled cereal. One of my favorite ways to stay on track is to eat high fat snack bites, called fat bombs, that’ll fill you up quickly while killing those cravings. I love using coconut anything to make fat bombs because it’s easy to digest and the body primarily uses it for energy, instead of storing it as fat. I recently made these blueberry walnut coconut fat bombs that really did the job for me.

Blueberry Walnut Coconut Bombs

Blueberry Walnut Coconut Bombs

Blueberry Walnut Coconut BombsYou can cool and harden these fat bombs in a prettier silicon mold, but I’m lazy and I just leave them in a loaf pan in the fridge, then cut them into squares once they harden. The walnuts add a delicious crunch to each bite, and the blueberries give a slight sweetness that you might be craving without throwing your blood sugar off balance. I highly recommend you make a batch for the week to get ready for your new low-sugar lifestyle, and see how great you can feel!

Blueberry Walnut Coconut Bombs

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Blueberry Walnut Coconut Fat Bombs
 
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Ingredients
  • ⅔ cup fresh or frozen blueberries
  • ½ cup coconut oil
  • ½ cup coconut butter
  • 1 tsp maple syrup (omit if doing a sugar detox)
  • ⅓ cup shredded coconut
  • ⅓ cup chopped walnuts
  • Cinnamon (optional)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place blueberries in a food processor and pulse until they are chopped into fine pieces.
  3. Line a 9x5 loaf pan with parchment paper.
  4. Pour coconut oil. coconut butter, maple syrup, and blueberries in the pan (no need to combine thoroughly) and bake for 10 minutes until coconut oil and coconut butter are melted, and the blueberries are cooked.
  5. Take out of the oven and let it cook for 10 minutes, then stir in shredded coconut and chopped walnuts.
  6. Refrigerate uncovered for at least 30 minutes to let the mixture harden.
  7. When ready to eat, pull out the parchment paper to remove the hardened layer from the pan.
  8. Cut into to mini squares and sprinkle with cinnamon if you wish.
  9. Store in the refrigerator.

Paleo Gluten Free Whole30 Blueberry Walnut Coconut Fat Bombs