Friday, May 11, 2012

Healthy Snickers PIE!!!

Wouldn't it be awesome if you could eat a "Snickers" pie and it was healthy for you? 

Well you can!  I have made it possible to do so!  I LOVE anything with peanut butter in it so I think this pie rocks!  When I was able to eat sugar and chocolate I loved to eat the Twix bars, peanut butter cups, and Snickers but when i found out i was allergic to sugar that was one of the hardest things to say no to.  Since then I've been looking for ways to make processed sugar-free candies and treats. is one of my creations that i hope you'll enjoy!

Happy cooking!

Healthy Snickers Pie (processed-sugar-free, egg-free, gluten-free, and no-bake)

For the Crust

1 cup Mixed Nuts (I use JoshEWEa's Garden's "Crispy" Mixed Nuts, )
1/8 teaspoon Salt
1/4 cup butter, melted

For the Filling

1 can of Organic Coconut Milk (I use Thai Kitchen Organic - not "Lite")
8 oz Cream Cheese, softened
1 cup Creamy Peanut Butter
1/2 cup Real Maple Syrup
2 Tablespoons Arrowroot Powder
1/8 cup of whole Milk (a.k.a a splash)
2 teaspoons of Raw Honey
1 teaspoon of PURE Vanilla Extract
1 teaspoon of Freshly Squeezed Lemon Juice

For Topping

Fudge Sauce ~ and since homemade is best here is a great recipe for Hot fudge sauce that works great, and if you want to make it sugar free just substitute honey for the 1/2 cup of sugar : 

Caramel Sauce and again homemade is best!



Put the can of coconut milk in the fridge so the fat separates from the milk (overnight).  If you're in a hurry then place in the freezer for about 30 minutes and then in the refrigerator for another 30 and that should do the trick.  It depends how warm you're milk was.  Next open the can and separate the fat from the milk and place the coconut fat in the bowl of an electric mixer and whip on high until light and fluffy and almost doubled in size.  If you don't have an electric mixer then you could use a bowl and hand beaters.  It should look something like this...

Place whipped coconut milk into a new bowl (if using a mixer) and set in the refrigerator until ready to use. 

To make the Crust:

Coarsely chop the nuts but be careful not to leave them too coarse.  They should look kinda like this...

Mix in the melted butter and salt and press into the bottom of a spring form pan. (I like to use this cute heart-shaped insert.  If you are using the whole pan or another shape that is larger than this heart, you may need to adjust the quanities of ingredients for the crust to be sure it covers the bottom of the pan.)

Set aside.

To make the filling:

Cream together in the mixer bowl the peanut butter and softened cream cheese.  Add the maple syrup, arrowroot, milk, honey, vanilla and lemon juice and mix until well blended.   Mix in by hand half of the coconut whipped cream then gently fold in the other half of the coconut whipped cream.  Pour into prepared pan over the crust and put in the refrigerator until set.  About 3 hours. 

After pie is set remove from the refrigerator, cut into small pieces (this pie is rich so you only need a small piece) and top with the caramel sauce, hot fudge sauce and peanuts or just eat plain! 


What is your favorite candy bar?

Saturday, February 18, 2012

Valentine's Day!

I hope you all had a wonderful Valentines's Day!  I know I sure did! 

Food, family, baking, steak, mashed potatoes, gravy, little lemon cakes with cream cheese frosting, chocolate hearts and chocolate covered strawberries with cheesecake filling!  It could NOT get any better:)

Valentine's day was always my great grandma's favorite holiday because it was my great grandpa's birthday.  Every year she would make his favorite ladyfinger cake for him...after he passed away, she continued to make it and remember him. 

So in honor of them both, and as a fun family tradition, every year we have heart shaped little cakes.  We sip tea from special teacups which are molded inside so the liquid is in the shape of a heart.  We really enjoy our annual family tea party.

I would like to share with you the recipe for the super yummy dessert I made so you can make it at your home!

Little Lemon Cakes with Cream Cheese Frosting, Chocolate Hearts and Strawberries

1/2 - 1 cups Good Quality Chocolate Chips (depending on how many hearts you want to make)
Recipe For Your Favorite Lemon Cake
16 ounces-weight Cream Cheese, Softened
1/2 cups Honey
2 teaspoons Good Quality PURE Vanilla Extract
1 quarts Fresh Strawberries

1. Melt chocolate using a double boiler.  Drizzle the chocolate in the shape of a heart onto a piece of parchment paper.  Put in the refrigerator to harden.
2. Make the cake batter according to directions and pour the batter into a cupcake pan lined with paper cups or use your favorite molds.  (I used a pan that made 6 heart-shaped cakes.) After your cakes are baked set them aside to cool completely.
3. To make the cream cheese frosting, cream together cream cheese, honey and vanilla extract. Put in the refrigerator to cool.
4.Wash the strawberries, pat dry and cut them in half the long way - from top to bottom.  Then cut a triangle at the top of each half to form the berry into a heart. 
5. To assemble, frost the cupcakes with cream cheese frosting in a thin flat layer. Add a dollop of frosting to the top of each cake.  I did not want them exactly in the center, so I put the dollop a bit to the left and above the center. 
6. Carefully place the bottom tip of the (cold/hardened) chocolate heart into the dollop of frosting so
the heart stands up.  Do this carefully so you do not break the fragile chocolate hearts.
7. Place one of the strawberry halves near the base of the chocolate heart.  If desired, you can add/pipe additional frosting around the perimiter of the cakes.
8. Be sure to serve on a pretty plate!

Chocolate Covered Strawberries with Cheesecake Stuffing

16 Large Strawberries
1/2 cups Good Quality Chocolate Chips
4 ounces-weight Cream Cheese, Softened
1/8 Cup Honey
1/2 teaspoons Good Quality PURE Vanilla Extract
Sprinkles (optional)

1. Wash the strawberries and carefully core them so that the inside is hollow, reserving the tops.  Turn strawberries upside-down to drain excess juice and save tops off to the side until ready to use.
2. In a mixer or with a hand blender (or fork!) cream together the cream cheese, honey and vanilla extract.  Carefully stuff the strawberries with the cream cheese mixture then put the strawberry tops back on.
3. Melt the chocolate chips on the stove using a double boiler. 
4. Carefully dip the strawberries into the chocolate and swirl until completely covered and place on a parchment lined baking sheet. Immediately drizzle your sprinkles onto the still-wet chocolate and put in the refrigerator until chocolate hardens. 
5. Put the strawberries on a pretty plate and serve them to someone special!