Posts Tagged ‘coconut’

Bittersweet Treat

Tuesday, April 28th, 2020

Since eating fresh foods lower on the food chain is one way to honor Earth Day Every Day, I am calling this #12 in my countdown to 50 ways to honor/celebrate earth day. I think this would qualify as “celebrate.” es

One of the new items in my fridge for Paleo baking is almond flour. I learned that bees are important to the growth of almond trees, yet farmers who use pesticides are killing the bees in their groves. I immediately switched to organic almond flour from and used it in this no-cook treat.

I looked up “bittersweet” in The New Oxford American Dictionary and found two definitions:
1. Regarding food: “sweet with a bitter aftertaste.”
2. “arousing pleasure mixed with pain.

I thought that this difficult time is both bitter and sweet; bitter because of all the deaths from the corona virus and also sweet because so many medical workers, food workers, scientists, and others in key positions have put their lives on the line to help us through this crisis. So for me, this is a bittersweet time; thus the title.

Bittersweet Treat

Utensils: Mixing bowl, wooden spoon, potato masher or large fork, monkey dish for coconut to roll
Prep. Time: 10 minutes
Cooking Time: NONE!
Categories: Gluten Free, Sugar Free, Vegan


one ripe organic banana, peeled
1/4 cup unsweetened, organic cacao powder
1/2 cup almond flour
1/2 cup unsweetened, shredded coconut for the inside of the balls
1/3 cup unsweetened, shredded coconut for rolling


1. Put sliced banana in a bow and mash with potato masher or large fork.

2. Add cacao powder and mix well with a wooden spoon or soup spoon

3. Add almond flour and mix well.

4. Add 1/2 cup coconut and mix well, until “dough” pulls away from bowl. (If your banana is very large, you may need more coconut.)

5. With wet hands, roll the balls into the 1/3 coconut in the monkey dish (or other very small bowl).

6. Place 10-12 bittersweet balls in fridge until ready to serve. Can also be frozen.

Note: For a slightly sweeter taste, dry roast the almond flour in a fry pan on low heat and stir often. The toasting of the flour will sweeten it a bit. You can also dry roast the rolling coconut for a crisper covering.

Trail Mix Bites/Kisses

Thursday, August 4th, 2016

This is appearing while we are in Calif. visiting our children, so responses to your comments, which I appreciate, will be answered when we return the first week in August. Thanx, ellensue

This recipe is a variation from a recipe called mini-muffins from www.bettykamen.comDSCN6548 (1)


Utensils: Mixing bowl and fork, bowls, mini-muffin tin
Prep. Time: 10 minutes
Cooking/Baking Time: 15 minutes
Categories: Veg., No added Sugar, GF

Ingredients (Preheat oven to 350 degrees; line muffin pan with mini-muffin inserts or use oil if no paper liners)

One egg or two egg whites
½ tsp. vanilla or almond extract
1 cup. (approx.) dried fruit (ex. raisins & chopped dates)
¾ cup chopped or ground nuts, sunseeds, sesame seeds, pump. seeds, etc.
¼ tsp. cinnamon powder (opt.)
¼ cup dried, unsweetened coconut (opt.)


  1. Beat egg or egg whites briefly in a medium-sized bowl. Add vanilla extract.
  2. Mix dried fruit and nuts in a second bowl. Add cinnamon and coconut, if using.
  3. Stir in fruit & nut mixture into egg mixture, mixing well.
  4. With a small spoon, fill mini-muffin papers and bake in preheated 350- degree oven for about 15 minutes. Cool & serve. Makes about 18 kisses.

Note: You can fudge a little with the proportions, depending on what you have available. Use more nuts and less dried fruit or vice-versa.