I saw these on my recipe feed and I was very skeptical that they would be any good. I thought that if I liked them there’s no way my 18 month old would. Imagine my delight when these turned out to be a huge success. They were so easy to make, didn’t stick in the pan (which I was sure they would), are plenty sweet, and quite addictive. Which is great since they’re mostly made of fruit! I’m super excited to have another go-to healthy snack in my arsenal!
- 4 cups blueberries (fresh or frozen)
- 1/4 cup balsamic vinegar
- 4 tablespoons gelatin (I used 4 packets or 1 oz. box of Knox Unflavored Gelatin)
- 1 cup water
Combine blueberries and balsamic vinegar in a large saucepan over medium heat. Bring to a simmer, and cook for approximately 10 minutes, stirring occasionally, until the blueberries are soft and have cooked through. Remove from heat.
While blueberries are cooking, bloom the gelatin. Pour 1 cup of water into a bowl with a large surface area. Sprinkle the gelatin over the water, making sure it all gets wet (if there are any dry spots, stir it gently, and if it has soaked up all the water but there’s still dry spots, add a little bit of water). Let sit for 5 minutes.
After allowing the blueberries to cool slightly, transfer them to a blender (or use an immersion stick blender) and puree the blueberries until completely smooth. Return pureed blueberries to the pot. If blueberry mixture has cooled, reheat until warm but not boiling. Remove the pot from the heat and stir in bloomed gelatin until completely dissolved.
Transfer blueberry mixture to a 11″ x 13″ glass dish (or other shallow dish). Allow the mixture to come to room temperature then place in the fridge to set.
The gelatin should take approximately 2 hours to set. Cut into squares and store in the fridge in an airtight container for up to 2 weeks.
Adapted from The Primalist
I’ve been in the market for some healthy, sugar-free treats that I’d actually want to eat. I saw these come through my Chowstalker feed the other day and immediately put them on my list. They were super easy to make– just throw everything in the food processor (at least that’s what I did) and shape into small bites– and ta da! Delicious, addictive, healthy & sweet snacks at your fingertips! Bonus is, Sylvie LOVES these. Practically begs for them. Fine with me! As for me I’ve taken to eating a few for a quick breakfast. Nice to have something convenient that’s not pre-packaged and full of who-knows-what.
Now I didn’t use any coconut because I didn’t have any on hand, but I’m sure they’d be great with it. To help with the formation of the bites, I used a mini scoop which I’d guess was equal to a level teaspoon in quantity. I thought it was the perfect size, especially if kids will be eating them. And you can’t really “roll” them into balls as the mixture is a bit crumbly. I just squished mine into shape. Anyway, I’m sure these will be a staple around here from now on!
Makes about 40 bites
- ½ cup walnuts
- ½ cup raw almonds
- ¼ cup nut butter
- 6-7 medjool dates
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 Tablespoon chia seeds
- ¼ cup of raisins
- 1/3 cup of finely shredded coconut
In a food processor combine all ingredients except coconut and pulse until they are a fine texture. Mixture should be loose & crumbly but hold shape when pressed together. If it is crumbly add 1 tbsp of water until the right consistency. Using your hands, shape the mixture into bite-size balls (about 1 teaspoon) and press into the coconut flakes. Refrigerate for one hour to set.
The other night Seth and I wanted a snack, but there wasn’t much around the place to eat. Somehow I managed to scrounge up enough ingredients to make this salsa dip from my America’s Test Kitchen cookbook, which we promptly inhaled along with some tortilla chips. I honestly thought the original recipe was a tad on the bland side. I ended up doubling the amount of salsa it called for and added probably 1/2 teaspoon or so of Chipotle Chile Pepper to give it a deeper, more smokey flavor. This recipe was a little different in that the cookbook gives you a “dip base” to which you can add a couple more ingredients to make the kind of dip you would like. I chose the salsa version, but there were several others to choose from like Jalapeno-Lime, Olive Dip, Sun-Dried Tomato and Basil, etc. so you could easily take this base recipe and add anything you like!
Creamy Dip Base
Makes about 1 1/2 cups
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 tablespoon fresh lemon juice
- Desired flavorings
- Salt and Pepper
Stir all of the ingredients together and season with salt and pepper to taste. Refrigerate the dip for at least 1 hour to allow the flavors to blend. The prepared dip will keep, covered and refrigerated, for up to 2 days. Season with additional lemon juice, salt, and pepper before serving.
To make salsa dip add the following ingredients to the dip base. If you want to make this recipe as it was originally written, use only 1/2 cup salsa and omit the Chipotle Chile Pepper.
Use fresh lime juice instead of lemon juice in the dip base.
- 1 cup salsa, drained thoroughly (oops, I just realized I never drained mine! HA!)
- 2 tablespoons minced fresh cilantro
- 1/2 teaspoon Chipotle Chile Pepper