Category: Desserts

Mini Strawberry Rhubarb Crumbles

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Hey there! These crumbles are super delicious and only take about 20 minutes to whip up- the perfect late night snack! They’re super healthy and have no refined sugar or butter. Enjoy!

Mini Strawberry Rhubarb Crumbles

Serves: 2

Total Time: 20 minutes

Ingredients:

  • 1 cup chopped rhubarb
  • 1 cup sliced strawberries
  • 2 tbs + 1 tbs maple syrup
  • 1/2 cup oats
  • 1 tbs coconut oil
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit
  2. In a bowl, mix together the rhubarb, strawberries and 2 tbs maple syrup. Split evenly between two small glass ramekins.
  3. In another bowl, stir together the remaining ingredients. Sprinkle the crumble evenly over the two dishes of fruit and place in the oven for about 15 minutes.
  4. Enjoy!

Hope you like these delicious crumbles! See you Friday;)

Yours Truly,

MyDayIsBooked

Chocolate Zucchini Energy Bites

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Hi guys! As you know, school is coming up and it’s time to stock up on snacks to keep you going through the school day. These energy bites taste amazing, and the addition of oats, dates, hemp hearts makes them a hearty snack. Plus, you can sneak an extra serving of veggies into your day by adding zucchini! The cocoa totally masks it and you won’t even know it’s there. Enjoy!

Chocolate Zucchini Energy Bites

Serves: Makes 9 Bites

Total Time: 30 minutes

Ingredients:

  • 16 small dates
  • 1 cup oats
  • 1/3 cup grated zucchini
  • 1/4 cup cocoa powder
  • 1/4 cup hemp hearts

Directions:

  1. Fill a bowl with hot water from the tap. Add in the dates and let them sit in the water for about 10 minutes, then drain.
  2. In a blender, pulse the oats until they resemble a fine flour. Add in the zucchini, dates, cocoa powder, and hemp hearts. Process until everything is combined.
  3. Scoop heaping tablespoons of the mixture into your hands and roll into balls. Place into a Tupperware and let sit in the fridge for 10 minutes before serving. Store in the fridge.

Making these in big batches so that you can always have a snack handy would be a great idea! See you Friday;)

Yours Truly,

MyDayIsBooked;))

Mango and Banana Nice Cream Sandwiches

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Hi! I promise that next week I’ll go back to savoury recipes, but I’m trying to cram all of these summer desserts in before fall;) I don’t think that you guys will be complaining too much anyways, because these ice cream sandwiches are pretty darn good. Mango and Banana Nice Cream is sandwiched between two date and cinnamon cookies, making the perfect treat👌. Hope you enjoy!

Mango and Banana Nice Cream Sandwiches

Serves: 3

Total Time: 60 minutes

Ingredients:

For the Cookies:

  • 8 small dates, pitted
  • 3/4 cup oat flour
  • 1/2 cup oats
  • 1 tsp vanilla
  • 1 tbs cinnamon
  • 1 tbs chia seeds
  • 1/3 cup water

For the Nice Cream:

  • 1 small banana, frozen
  • 1 1/2 cups frozen mango
  • 1 tsp vanilla
  • 6 tbs water

Directions:

  1. Start by making the cookies. Preheat your oven to 350 degrees Fahrenheit.
  2. In a small bowl, combine the chia seeds and water. Let sit for about 15 minutes to form a chia “egg”.
  3. Meanwhile, in a blender, pulse the dates, oats, oat flour, vanilla, and cinnamon until combined.
  4. Dump the mixture into a bowl and add in the chia “egg”. Stir together until a dough forms.
  5. Spoon out a heaping tablespoon of dough and roll it in between your hands to form a ball. Place it on a parchment lined baking sheet and flatten so that it forms a small disc. Continue to do this with the rest of the dough, you should end up with 6 cookies (three sandwiches).
  6. Place the tray in the oven and bake for about 10-15 minutes, until the bottom of the cookies are golden brown. Remove from the oven, transfer to a small plate and place in the freezer to cool completely.
  7. While the cookies are baking, make the Nice Cream. Blend all of the ingredients in a blender until smooth. Place in a parchment lined bowl and put in the freezer while you wait for the cookies to bake and cool.
  8. When the cookies are completely cool, remove them and the Nice Cream from the freezer. Have a small parchment lined baking sheet ready. Scoop about a tablespoon of nice cream onto the flat side of three cookies. Place another cookie on top of each one to form a sandwich. Put the sandwiches on the baking sheet and move them to the freezer right away, before the Nice Cream melts.
  9. Let the sandwiches set in the freezer for about 30-45 minutes before serving.
  10. Enjoy!

Have a great weekend enjoying these sweet treats!

Yours Truly,

MyDayIsBooked;))

Chocolate Dipped Bananas

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You guys, I literally thought that it was Sunday today! Funny how summer does that to you🤣 So, as a kind of last minute post, I decided to whip up these chocolate dipped bananas. I’ve had dessert on the brain lately;) This frozen treat is pretty simple to whip up, although a bit messy. All you have to do is make some chocolate sauce, dip the bananas in it, then sprinkle them with nuts or other toppings and throw them in the freezer. You don’t really even have to freeze them if you don’t want, you can just eat them as is. Spoiler Alert: THEY’RE REALLY GOOD. Hope you enjoy;)

Chocolate Dipped Bananas

Serves: 4

Total Time: 60-75 minutes

Ingredients:

  • 2 bananas, slightly ripe
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 2 tbs coconut oil
  • 1 tbs water

Other:

  • 4 small skewers

Directions:

  1. In a small pot, mix together the cocoa powder, maple syrup and coconut oil. Bring to a simmer on the stove and stir until well combined.
  2. Remove the chocolate sauce from the heat once it’s reached a simmer. Add in the water and stir. The result should be a smooth sauce.
  3. Pour the sauce into a small bowl, or something that will be easy to dip the bananas into. Cut the bananas in half. Using your hands, dip the bananas into the chocolate sauce and then lay them on a baking sheet lined with parchment paper.
  4. Stick a skewer into each banana and sprinkle with desired toppings.
  5. Eat as is or put the tray in the freezer for about 45 minutes to an hour.
  6. Remove the bananas from the freezer and enjoy!

I already know that there won’t be enough hot days left this summer to enjoy as many of these bananas as I want to🤧🤧 But I guess that eating a frozen dessert in the fall never killed anyone! See you guys on Wednesday;)

Yours Truly,

MyDayIsBooked;)))

Chocolate Saskatoon Berry Pie

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Hello! About two weeks ago I went Saskatoon berry picking with my family, and so now we have an excessive amount of berries sitting in our freezer. In order to use some of those up, I came up for the recipe with this Chocolate Saskatoon Berry Pie. And let me tell you, it might just be the most delicious thing that I’ve ever made. The crust is super chocolatey and almost melts in your mouth, plus the filling has just the right amount of sweetness while still managing to show off the Saskatoon berries. Also, did I mention that it’s a no-bake Pie? If you don’t have any saskatoons handy, you can always use blueberries. As always, this Pie is refined sugar free and made with healthy ingredients. Trust me, you need this Pie in your life.

Chocolate Saskatoon Berry Pie

Serves: Makes 1 9 inch pie

Total Time: About 70 minutes

Ingredients:

For the Crust:

  • 1 1/3 cup oats (I used steel cut)
  • 1/4 cup cocoa powder
  • 10 small pitted dates
  • 3 tbs maple syrup
  • 2 tbs coconut oil

For the filling:

  • 2 cups fresh or frozen Saskatoon berries
  • 1/4 cup maple syrup
  • 1 tsp coconut oil
  • 1 tsp vanilla
  • 1/2 cup water
  • 2 tbs oat flour

Directions:

  1. Bring a small pot of water to a boil on the stove. Once it starts boiling, remove it from the heat and put the dates in it. This is to soften them up a bit. Let the dates sit in the hot water for 10 minutes, then remove them from the pot and put them in a blender.
  1. Add the rest of the crust ingredients into the blender with the dates. Blend until the ingredients are combined, but you can still see the oats. If you’re using rolled oats, you might not be able to see them after blending, and that should be ok, but I can’t guarantee anything because I haven’t tested the recipe with rolled oats.
  1. Dump the contents of the blender onto a 9″ Pie plate and use your hands to press down the mixture, forming an even crust all along the bottom and sides of the plate. Any extra crust can be saved and eaten on its own later (it’s that good)😋
  1. Place the pie plate into the freezer and let the crust set up for about 30 minutes.
  1. While the crust is setting, start working on the filling. Add the berries, maple syrup, coconut oil and water into a pot. Bring it to a boil on the stove, then reduce to a simmer. Let filling simmer for about 10-15 minutes, until it has started to thicken up a little. Add in the oat flour and stir, then simmer for another 2-5 minutes until the mixture is the consistency of pie filling, or a little looser.
  1. Take the crust out of the freezer and spoon the filling into it. Place the whole pie in the fridge for about 30 minutes before eating to set the filling.
  1. Serve cold with Nice Cream and enjoy!

You can now say “you’re welcome” to your tastebuds because by making this pie, you’ve made them very happy! Hope you enjoy and that you have a great weekend;)

Yours Truly,

MyDayIsBooked;))))