chocolate dipped apple slices

Simple chocolate dipped apple slices with graham cracker crumbles, sunflower seeds or shredded coconut!

The end of school brings class parties!  Instead of letting your kids get tanked up on super sugary snacks, try incorporating fruit into sweet treats.  Fruit contains fiber, which help stabilize glucose preventing a sugar rush of epic proportions!

Simple chocolate dipped apple slices with graham cracker crumbles, sunflower seeds or shredded coconut!

These got the thumbs up from my nephews!  They were happy to have dessert, I was happy they were eating apples!  They even asked if I would make them again…no problem, done in under 20 minutes!

Simple chocolate dipped apple slices with graham cracker crumbles, sunflower seeds or shredded coconut!

chocolate dipped apple slices
 
Print
Prep time
Cook time
Total time
 
Chocolate dipped apple slices for a healthier kid-approved treat!
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 30 slices
Ingredients
  • 3 green apples, thinly sliced
  • 1.5 cups dark chocolate chips (I use enjoy life vegan chocolate chips)
  • lemon juice (optional)
  • Toppings:
  • ~crushed graham crackers
  • ~sunflower seeds
  • ~shredded coconut
  • ~raisins
  • ~pistachios
  • ~mini-marshmallows
  • ~peanuts
Instructions
  1. Line a baking sheet with parchment paper, set aside.
  2. Melt chocolate in a double boiler or microwave, dip apple slices in chocolate and place on parchment paper.
  3. Add toppings of choice and let cool until chocolate has hardened, enjoy!
  4. ~to prevent browning of apples, spritz apples with fresh lemon juice~

Simple chocolate dipped apple slices with graham cracker crumbles, sunflower seeds or shredded coconut!

 Be sure to use dark chocolate because it has less sugar than milk chocolate and is higher in antioxidants!

I topped these with graham crackers, coconut and sunflower seeds, but don’t stop there!  Raisins, pistachios, mini-marshmallows, peanuts would all taste great!

Simple chocolate dipped apple slices with graham cracker crumbles, sunflower seeds or shredded coconut!

 Here are some more options for healthier class party treats:

Fruit Kabobs with Vanilla Dip

Dole Pineapple Whip

Chocolate Strawberry Dessert Pizza

Salted Chocolate Frozen Banana Bites

Chickpea Chocolate Chip Cookies

raspberry jam thumbprint cookies

Raspberry Jam Thumbprint Cookies…in case you needed another reason to have a cookie for breakfast!

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just another reason to have a cookie for breakfast!

Similar to my two-bite breakfast cookies, these are made with very few ingredients and take very little time to make!  Oats, bananas, vanilla, cinnamon and jam…that’s it!  Mash, mix and bake for 15 minutes and warm breakfast cookies are ready for the taking!

Grab a few of these cookies for an oat-filled breakfast on the go!

I think adding a little peanut butter to the mix would taste great as well!  You can even up the nutrition ante by adding flax seeds or hemp seeds!

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just another reason to have a cookie for breakfast!

I added a little coconut oil icing on these for fun, but it’s totally not necessary because they are perfectly sweet on their own!  As I was icing them I was feeling nostalgic for those junk food mornings of the 90’s and eating toaster strudels.  Remember those?  The puff pastries you popped in the toaster and iced on your own…a kid’s dream come true! While they did taste good, I can only imagine what’s in them!

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just another reason to have a cookie for breakfast!

raspberry jam thumbprint cookies
 
Print
Prep time
Cook time
Total time
 
Makes 12 cookies
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 12
Ingredients
  • 2 ripe bananas, mashed
  • 1 cup old fashioned oats
  • 1 teaspoon cinnamon
  • ½ teaspoon pure vanilla extract
  • pinch sea salt
  • Raspberry jam
  • Coconut Oil Icing:
  • ¼ cup powdered sugar
  • 2 tablespoons coconut oil, melted
  • drop of soy milk for thinning
Instructions
  1. Preheat oven to 350, line a baking sheet with parchment paper and set aside.
  2. In a medium bowl add mashed bananas, oats, cinnamon, vanilla and a pinch of sea salt. Stir until well combined.
  3. Using a teaspoon, scoop cookie dough out onto parchment paper. Make a little well in the middle of the cookie using the back of the teaspoon.
  4. Bake for 10 minutes, remove from oven and add a small dollop of raspberry jam in the middle of the cookie. Bake for another 3-5 minutes or until cookies are slightly golden.
  5. Remove from oven and let cool.
  6. To make icing:
  7. Whisk together powdered sugar and melted coconut oil. Add ½ teaspoon at a time of soy milk until desired consistency is achieved. Pipe icing onto cookies.
  8. Enjoy!
Nutrition Information
Serving size: 1 Calories: 80 Fat: 3 Sugar: 8 Fiber: 1 Protein: 1

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just another reason to have a cookie for breakfast!

Recipe adapted from Cooking Light

mixed berry breakfast quinoa porridge

Mixed Berry Breakfast Quinoa Porridge is a heart healthy way to say “I love you” this Valentine’s Day!

Mixed Berry Breakfast Quinoa Porridge ~vegan, gluten free~

Berries are bursting with antioxidants and flavonoids.  The Harvard School of Public Health conducted a study that demonstrated women who eat three or more servings of berries per week may have a lower risk of heart attack.  They found that the flavonoid anthocyanin in strawberries and blackberries improves blood flow, which reduces the amount of plaque build up and ultimately lowers heart attack risk.

The other proven factor to decrease risk of heart disease is fiber, which quinoa has plenty of!  1 cup of cooked quinoa contains 5 grams of fiber!  Similar to berries, quinoa also contains flavonoids that lower inflammation in the body.  Quinoa is also a gluten free alternative to other wheat based breakfast cereals.

Mixed Berry Breakfast Quinoa Porridge ~vegan, gluten free~

mixed berry breakfast quinoa porridge
 
Print
Cook time
Total time
 
Serves 2, nutritional facts calculated with 1 tablespoon slivered almonds on each serving
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 2
Ingredients
  • For the Berry Compote:
  • 1 cup frozen mixed berries or berries of your choice
  • 2 tablespoons pure maple syrup
  • 1 teaspoon cornstarch
  • ½ teaspoon lemon juice
  • ¼ teaspoon pure almond or vanilla extract
  • For Quinoa Porridge:
  • ½ cup water
  • ½ cup soy or almond milk
  • ½ cup quinoa
  • pinch sea salt
  • Toppings:
  • soy or almond milk
  • sliced almonds
Instructions
  1. For the Berry Compote:
  2. Put all ingredients in a small sauce pan and bring to a low simmer. Let simmer for 5 minutes or until berries are thawed and sauce starts to slightly thicken.
  3. For the Quinoa Porridge:
  4. Bring water, milk and pinch of sea salt to a boil in a saucepan. Add quinoa, cover and reduce heat to the lowest setting. Cook until all the liquid is absorbed and quinoa is cooked through.
  5. Once cooked, divide quinoa into two bowls and top with berry compote. Add sliced almonds and a splash of soy or almond milk. Enjoy!
Nutrition Information
Serving size: 1 Calories: 314 Fat: 7 Carbohydrates: 55 Sugar: 17 Sodium: 90 Fiber: 7 Protein: 10 Cholesterol: 0
Mixed Berry Breakfast Quinoa Porridge ~vegan, gluten free~

Belly wants to wish you all a Happy Valentine’s Day!