Birthday Treats

Miss May had a birthday this month. Trying to decide what to serve was a bit of a challenge because I did NOT want to destroy the diet we had just started. (I know! I'm the meanest mother ever!)
I tried to come up with treats that the kids would enjoy, but were still healthy. At the actual party, some were hits, some were... not.

The husband and I went out of town on the birthday weekend (again, I'm a terrible mother!) We returned just two hours before the party, so I tried to plan ahead and make things before we left. In some ways, that kind of backfired on me.

Date Nut Balls (I thought these were really sweet and yummy. Not all of the kids agreed)

Ingredients:

• 2 cups walnuts (or other nut/seed of choice)
• 1 cup unsweetened shredded dried coconut
• 2 cups medjool date (soft, pitted)
• 2 tbsps coconut oil
• 1 tsp sea salt
• 1 tsp vanilla extract

In food processor, blend walnuts, coconut and dates until crumbly. Add coconut oil, salt and vanilla. Roll into balls. Place on cookie sheet and freeze for at least 1 hour.

I left them in the freezer for nearly 2 days which was way too long. I actually preferred them the day after the party when they were nice and soft. Yum!

Banana "Ice Cream" (This one was a pretty big hit, and it is really simple!)

Ingredients:

• 6 frozen bananas (3 of mine had been in the freezer for weeks, the other three were only in for about 2 hours, and it was actually perfect!)
• almond milk as needed (I actually didn't need any because of the softer bananas)
• mix-in (we used cocoa powder, but you could try frozen berries or other fruit, nuts, peanut butter... the possibilities are endless!)

Blend the bananas in the food processor until creamy. Add almond milk if need to get a creamy texture. Add mix-ins as desired. Enjoy!

It's really amazing how much the frozen bananas become just like "real" ice cream!

Healthy Cupcakes - this recipe I almost totally made up. Truly an experiment. When I first made them on Thursday night, the kids thought they were great, so I thought they would work. I wanted them to last until Saturday, so I put them in the freezer. I think that was where I went wrong. We pulled them out two hours before the party, but I don't think it was enough time for them to defrost. Most of the kids didn't finish them. But they looked pretty....

Ingredients: (Amounts are kind of a guess. I really made things up as I went)

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup applesauce
• 1 apple, grated
• 3 carrots, grated
• 1 Tablespoon coconut oil
• 1/2 cup almond milk
• 1/2 cup raisins

Mix together flour, baking powder, and salt in large bowl. Stir in applesauce, apple, carrots, and coconut oil. Add enough almond milk to make a creamy batter. Fold in raisins. Spoon into lined muffin tin. Bake at 400° for 20 minutes or until done.

All cupcakes need frosting, so I tried this one: (It wasn't my kid's favorite, but it looked pretty!)

Coconut Whipped Cream 

Ingredients: 

• 2 cans coconut milk, refrigerated (I left them in the fridge for 2 days)
• 1 Tablespoon honey
• 1 teaspoon vanilla

Open the cans of coconut milk and scoop out the cream that has risen to the top. Save the rest of the milk for another day. Using a hand mixer, blend the cream until it is creamy. Add honey and vanilla and whip some more. Spread on cupcakes.

I also put some unsweetened coconut in a baggie with a little food coloring and shook it up to make some colorful sprinkles to go on top.