Is that a banana in your....ice cream?

Ok this is not a lesson in "hiding" your fruits and veggies in your kids food...ok..ok maybe it is but these recipes are sooo mind blowingly amazing you might hide them from your kids and eat them yourselves.

Whats even more mean about these recipes is the fruits are hidden in their favorite desserts!  And even worse than that cruel joke, they are packed with vitamins and Omegas.  *Cue evil laughter*

I can picture it now...Them-"Mom can I have pudding?"

Me- "OF course!

Them- Utter confusion

**Now I am lucky that my girls love some veggies and eat them daily so I dont have to teach them to love them but like every kid (and me) they love sweet things so I can give them these and feel WAY less guilty. And a bigger plus?  I have the big one make these with me so she can see how great it is to have fruits and veggies in her desserts**

My favorite of favorites-  Banana Ice Cream that doesn't taste like banana ice cream.  It takes only 3 ingredients (I add cinnamon so mine is 4) and your kids will be begging for it.  This one saves me when ever I am trying to slim up those love handles but can't keep the ice cream out of my mouth.

Banana Ice Cream

2 -4 Frozen bananas (peel and slice them before you freeze them)

3 tablespoons nut butter (i use salted peanut)

3 tablespoons unsweetened cocoa powder

a dash of cinnamon

Blend all in a cuisenart.  Taste test and add any more nut butter or cocoa to your taste.  Freeze in a freezable container and Voila!  

 

I'm a little bit in LOVE with the woman that posted this next one.  Nom Yourself's avocado pudding is just unreal.  Like I will eat the entire serving unreal and the rest of the family searches high and low for it while I hide in the corner with pudding covering my mouth.  Mary is not only gorgeous but insanely talented.  We have her book and I am obsessed.  

Try her pudding filled with Omegas, good fats and vitamins and you will never eat Jello pudding again!  Your family will have no idea how healthy this is. 

Avocado Pudding

2 large ripe avocados peeled and pitted

1/2 cup cocoa powder

1/3 non dairy milk (unsweetened)

2 teaspoons real vanilla extract

1/4 maple syrup (real grade A or B)

Dash of cinnamon and sea salt

Mix in blender or cuisenart until smooth and try not to eat it all!

These black bean brownies are from my newest find on Instagram!  The minimalist baker.  Most of her recipes are GF and V but everyone of them is out of control delicious!

Black Bean Brownies

INGREDIENTS

  • 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
  • 2 large flax eggs
  • 3 T coconut oil, melted (or sub other oil of choice)
  • 3/4 cup cocoa powder (the higher quality the better)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
  • 1 1/2 tsp baking powder
  • Optional toppings: crush walnuts, pecans or semisweet chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and thoroughly drained your black beans at this point.
  3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
  4. Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
  5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
  6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
  7. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  8. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
  9. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.
  10. Store in an airtight container for up to a few days. Refrigerate to keep longer.

We promise you if you make these recipes, they will devour them!  Let us know your faves and pass this post to everyone with a sweet tooth!  

xoxo things we heart