To help two of my children heal from severe ADHD and ODD, we had to make significant changes to their diets. Of course, children still want to enjoy sweet treats, so I was always on the lookout for easy, healthy recipes that satisfied their palates. The recipes below are five of my favorites!
Note: These treats are free of gluten, dairy, dyes, preservatives, veggie/seed oils and refined sugar*
*Small amounts of cane sugar are used in the cocoa powder and the Enjoy Life chocolate chips used in some of the recipes. I’ve offered substitute options in these cases.
Vanilla & Chocolate Ice Cream Treats
Ingredients
- 3 cups non-dairy milk
- 2 cups raw cashews*
- ⅔ cup real maple syrup
- ⅓ cup pitted dates
- 4 heaping teaspoons of cocoa powder (substitute with cacao powder for a sugar-free option)
- a dash of sea salt
For vanilla “ice cream”, simply swap out the cocoa powder with 2 teaspoons of vanilla extract (this amount can be increased according to personal preference).
Instructions
*Note: If not using a high-speed blender, it is best to soak your cashews for several hours in very warm water and then strain. You can also soak in water in airtight container overnight in the fridge.
- Blend all ingredients in blender to creamy consistency.
- Store in refrigerator for up to one week until ready to use.
- If making a “frosty,” simply use a 1:1 ratio of chocolate/vanilla mixture to crushed ice. Put ingredients in blender and blend to a “frosty” consistency. DO not over blend. Depending on thickness, your child can enjoy with a spoon or milkshake straw.
- If desiring an ice cream consistency, pour mixture into a chilled ice cream maker and mix according to the manufacturers’ instructions.
No-Bake Fudgy Chocolate Balls
Ingredients
- ¼ cup raw cashews
- ¾ cup raw almonds
- 1 ½ cups medjool dates
- ¼ cup cocoa powder (You may substitute with cacao powder for a sugar-free option)
Instructions
- In a high-speed blender or food processor, add your nuts and blend until a crumbly texture remains. Do not over blend, as this will result in a nut-butter.
- Add your medjool dates and blend until thick and combined.
- Add your cocoa powder. Continue blending or pulsing, regularly scraping down the sides to ensure it is fully mixed.
- Pour the chocolate batter in a large bowl. Lightly wet your hands, form the dough into small balls and place on a lined plate and refrigerate 10 minutes or until firm. (You can also roll in coconut shavings for added oomph!)
NOTE: Make in bulk and store in small, snack sized Ziplock bags for a quick addition to the lunchbox. They will be thawed by snack time!
Caramel Apples!
* You will be amazed at how much this healthy “caramel” tastes just like the real thing!
Ingredients
- 2 cups raw cashews*
- 2 cups Real Maple Syrup
- 6 medium-large Apples
- 6 Popsicle sticks
Instructions
- Place your raw cashews in a high-speed blender. If using a less powerful blender, it is best to first soak the cashews in an airtight container for several hours.
- Pour your maple syrup over the cashews. The syrup should JUST cover the nuts; adjust syrup amount if required.
- Blend until creamy and store covered in the fridge. Slice your apples and dip to your delight!
- Place popsicle sticks in apples and cover with your “caramel”. Place on lined plate in the refrigerator and enjoy at your leisure. To send to school, you can drop a caramel apple into a Ziplock baggie and tighten at the neck with a twist-tie.
Easy Lunchbox Snack Trick- Send in the “caramel” as a dipping sauce! Simply cut your apple, sprinkle with lemon juice (to keep from browning) and put slices in a snack sized Ziplock bag. On the side, have a small container filled with your delicious “caramel” and let your kids dip to their delight! YUMMY
Ginger Molasses Cookies
Ingredients
- 1 ½ cups almond flour
- 2 tablespoons coconut oil, softened
- ¼ cup pure maple syrup
- 1 tablespoon blackstrap molasses
- 2 teaspoons ground ginger
- ⅛ teaspoon fine sea salt
- ¼ teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees.
- Combine all the ingredients in a medium bowl and mix until a thick batter is formed.
- Drop the batter by rounded tablespoons onto a baking sheet lined with wax paper or parchment paper. Use a wet fork to flatten each dough mound to your desired cookie thickness.
- Bake for 8-10 minutes, until firm around the edges but still soft in the center.
- Allow to cool on the pan for 10 minutes before transferring to rack to cool completely.
Frozen Chocolate Banana Bites!
Ingredients
- 2 ripe firm bananas
- 12 ounces chocolate chips (Either HU chocolate nibs or Enjoy Life* chocolate chips are great ‘safe’ choices.)
- 4 tablespoons refined coconut oil (this is a solid oil that comes in a jar).
Notes on Chocolate:
- You will not use all the chocolate, but it’s necessary to have extra for ease of dipping. If your chocolate starts to thicken as you dip the bananas, just re-heat briefly in the microwave to thin it down. Be sure to let it cool before continuing.
- * The Enjoy Life brand IS hypoallergenic BUT does contain cane sugar whereas the HU brand does not use ANY refined sugars. Choose according to your needs.
Instructions
- Slice the banana and place the slices on a tray lined with parchment or waxed paper to prevent sticking. Put the tray in the freezer until the bananas are frozen solid. About 2 hours.
- Meanwhile place the chocolate chips and the coconut oil in a microwave safe bowl or measuring cup. Microwave for 60 seconds and then stir. Continue stirring until the chocolate is melted and the sauce is glossy. If necessary, microwave for another 15 seconds and stir again, until all the chocolate is melted and smooth. Don't overheat. Set the chocolate aside to cool.
- When the bananas are frozen, dip them into the cooled chocolate and coat on all sides. You can lift the slice on a fork, hold it over the bowl of chocolate, and then use a spoon to drizzle the chocolate over it. Let the excess chocolate drip back into the bowl. Place the chocolate covered slice back on the waxed paper.
- Place the coated banana slices back into the freezer to harden. Once they are hardened, I put them in a freezer safe Ziplock bag or storage container. Store in the freezer and take out when immediately ready to consume! Although these can last longer, we typically plan to eat them within the week.
Enjoy!