Though nothing quite compares to the epic sugar temptations come holiday cookie season, summer has its fair share of crave-worthy indulgences (we’re looking at you, s’mores, popsicles, and waffle cones). But unlike the cooler months, when we can hide in our oversize coats and cable-knit sweaters (thus convincing us that one last cookie never hurt anybody), our bodies are on full display once the temperatures get warmer. Luckily, our friends at Lookbook Cookbook have shared three yummy, guilt-free recipes from their new book, —guaranteed to satisfy your sweet tooth sans gluten and added sugars. Chock-full of beautifying ingredients, too, these treats will keep you glowing and satisfied for the last few weeks of summer and beyond. Keep scrolling for the recipes!
Summer-sweet strawberries contain glow-inducing antioxidants, while good-for-you fats from the coconut promote skin and hair health.
Makes 3 or 4
1/2 cup (75 g) strawberries, stems removed
3/4 cup (180 ml) canned, full-fat coconut milk
1 tbsp. (15 ml) coconut nectar
1 tbsp. (15 ml) fresh lime juice
Directions In a blender, mix the strawberries, 1/2 cup (120 ml) coconut milk, and coconut nectar into a smooth liquid. In a small bowl, mix the lime juice and 1/4 cup (60 ml) coconut milk.
Fill each ice pop mold 1/3 of the way full with the strawberry mixture. Slowly pour the lime mixture evenly into each mold on top of the strawberry to create another layer. Top each one off with the rest of the strawberry. Put in the freezer overnight or for at least 4 hours.
When frozen and ready to remove, you can run lukewarm water on the tip of each mold to help gently loosen it without breaking.
Healthy and delicious, bananas contain high amounts of potassium and fiber to help fight bloat and hunger, while the vitamin E found in almonds encourages luminous skin!
2 medium bananas, not overly ripe
1/4 cup (45 g) smooth or crunchy almond butter
1 cup (180 g) organic dark chocolate chips
1 tbsp. (15 g) extra-virgin coconut oil
Crushed pecans, to coat
Cut the banana into 3-inch (7.5-cm) sections. Insert an ice pop stick a little more than halfway into each one. Place on a large plate lined with parchment paper and put in the freezer for 2 or 3 hours to harden. Depending on how oily your almond butter is, you may want to put it in the freezer for 10 to 30 minutes before you use it; just give it a stir first.
When the bananas are frozen, remove them from the freezer. Try to avoid handling them with their sticks. Spread a layer of almond butter over the sides of each piece, avoiding the top and bottom. Once messily coated, you can smooth it out by holding it at the top and bottom with your thumb and forefinger. Drag the knife around the sides while rotating the banana. Put back in freezer for 30 minutes.
Five minutes before you remove the bananas from the freezer, melt the chocolate chips and coconut oil over low heat. Stir with a spatula until melted, remove from heat, and allow to cool for a few minutes. Make sure water does not come in contact with chocolate or your utensils, or it will not melt properly. Add the crushed pecans to a small plate and set aside.
Remove the bananas from the freezer and use the spatula or a spoon to cover them with chocolate. Roll it in the pecans or sprinkle them on top when it is still wet. Allow to dry for a few seconds before placing back on the plate.
Freeze for another 30 minutes to set. Best served frozen, but also taste great mushy!
This recipe may taste sinful, but the natural sweetness from the raisins, pecans, and cinnamon is totally guilt-free, while the dark chocolate delivers age-fighting antioxidants.
1 1/2 cups (150 g) raw unsalted pecans
3/4 cup (110 g) juicy Thompson raisins 2 tbsp. (30 ml) vegan milk
2 tbsp. (30 g) extra-virgin coconut oil
1 tsp cinnamon
1/2 cup (85 g) organic dark chocolate
1/2 tbsp. (8 g) coconut oil
Make the dough by adding the pecans to your food processor and mixing into a coarse powder, making sure there are no large chunks left. Add the raisins, milk, coconut oil, and cinnamon and blend again until smooth.
Cover a plate with parchment paper. Drop 12 small, even spoonfuls of the dough onto the parchment paper and place in the freezer for 10 minutes to set.
Remove the dough from the freezer and roll each spoonful into a small ball in the palm of your hand. If they are too sticky to work with, place back in the freezer for a few more minutes. Store in the freezer once more when finished rolling.
To make the chocolate sauce, melt the chocolate and coconut oil in a saucepan over medium-low heat. Use a rubber spatula to stir constantly, making sure it doesn't stick. Make sure water does not come in contact with the chocolate or your utensils, or it will not melt properly. When melted, remove and transfer to a small bowl. Allow to cool for 1 minute. Get out a fork and spoon and place a fresh piece of parchment paper on a plate.
Remove the dough from the freezer and place the balls one at a time in the chocolate sauce. Use the spoon to cover each one with sauce and a fork to gently remove them. Place each one on the new parchment paper and put back into the freezer to set for 1 or 2 hours.
Store in the fridge or freezer; best served cold.
Which of these summertime treats will you be making first? Share your favorite below!