It’s almost summer and you can feel the heat when going outdoors. These pupsicles will help your doggies to beat the heat. Plus they’re super healthy and you can eat them too. They are made with just three ingredients; peanut butter, bananas, and strawberries. I topped them with blueberries but that’s optional. Even though I totally recommend it because blueberries are packed with antioxidants that are so beneficial for them. Make sure the Peanut Butter that you use it’s natural and has no sugar added, stevia, or any other sweetener can harm your dog.
These homemade Vegan Almond Joy Cups are made with just a few ingredients, making them the perfect healthy treat or dessert. They have all the flavors of the popular candy bar, including almond, coconut, and chocolate, but these are made with healthy ingredients and loaded with fiber and healthy fats.
I made this recipe using my Puerto Rican Chocolate Covered Coconut Candy – Dulce de Coco recipe, but replaced the sugar for maple syrup and took away the cinnamon and ginger. You can store them in the refrigerator for a week and also freeze them for up to a month.
Here some tips when making these cups:
I used a silicone mold but you can use a muffin tin.
Be patient and let the ingredients harden in the refrigerator before them out of the mold.
If you don’t like almonds replace for any other nut or just skip it.
These Recipe is:
Vegan
Gluten-Free
Refined Sugar Free
Grain Free
Rich and Flavorful
Healthy
Filled with Healthy Fats and Nutrients
Easy to Make
Delicious
Great for treat or dessert
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Line up a baking tray with parchment paper, set aside
In large saucepan over high heat add 1 cup of shredded coconut and sauté until light brown. This step will take a few minutes. Be careful not to burn it, set aside. You can also buy toasted coconut that’s ready to use.
In a large saucepan over medium-high heat, add the other cup of shredded coconut, toasted coconut and coconut milk.
Lower the heat to medium-low, add maple syrup and cook for about 15-20 minutes until thickens and the milk evaporates.
Lower the heat to low and stir until you get a sticky mixture, be careful not to burn. For just a few minutes adjusting the heat to make sure not to burn.
Fold into almond extract and turn off the heat. Keep stirring or it will burn.
Using a spoon fill ¾ parts of your mold, refrigerate while you make the sauce. They will harden while the cool down.
Prepare the chocolate topping.
Chocolate Ganache Recipe:
Ingredients:
½ cup chocolate chips (I used 70% Cocoa)
½ cup of dairy-free or regular whipping cream
½ tsp almond extract or amaretto
1. Heat whipping cream until just hot.
2. Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot whipping cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth. Add almond extract and stir.
3. Top coconut cups, add shredded coconut and top with almonds.
This Berry Whipped Cream Pound Cake is light, fluffy, delicious and is the perfect dessert for sharing during spring and summer! The fresh berries give this cake a summery flavor that will make your family and friends feel happy.
Berries are my favorite fruits, and this is the perfect season to buy them. The whipped cream icing will melt in your mouth. I made this cake sugar free, but as I always mention, you can customize the recipe depending on your needs and taste. Although this recipe calls for eggs you can replace it using aquafaba. I find that aquafaba is the best egg replacer in baking. I
This recipe is a customization of my Puerto Rican Pound Cake recipe or like we call it in Spanish “Ponque”. Use fresh berries for better results but if you can’t find fresh use frozen.
For the whipped cream topping any coconut cream, vegan whipping cream or regular whipping cream will work. I used the brand Silk which is vegan, and I loved the results better than the regular whipping cream. For more cake recipes check out my Vegan Chocolate Banana Bread
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
HERE’S THE RECIPE:
Berry Whipped Cream Pound Cake
Serving: 1 loaf
Prep Time: 10 minutes
Cooking Time: 55-60 minutes
Ingredients:
For the Cake:
1 ½ cups raspberries
1 ¼ cups blueberries
1 tsp grated lemon zest
1 ¼ cup almond milk, unsweetened
2 eggs **(replace for aquafaba, see notes) **
1 tsp vanilla extract
3 cups unbleached all-purpose flour
1 cup granulated sugar (I used Truvia)
1 tbsp baking powder
½ tsp salt
¼ tsp baking soda
½ cup unsalted butter, softened
For Whipped Cream:
1 cup heavy whipping cream (I used Silk brand)
2 tbsp confectioners’ sugar
½ tsp vanilla extract
Instructions:
Preheat oven to 350 degrees. Grease a loaf pan and cover with parchment paper, set aside.
In a medium bowl combine 1 cup of raspberries, 1 cup of blueberries and lemon zest, set aside.
In another bowl mix milk, eggs (or aquafaba), vanilla extract, set aside.
In a large bowl combine all-purpose flour, salt, baking powder and baking soda, set aside.
In a mixing bowl beat butter with sugar until fluffy and creamy.
Add milk mixture and flour mixture to the butter, alternating slowly. If using an electric mixer set it to low speed.
Spread 1 cup of batter into the pan, top with berry mixture, then add remining batter.
Bake for about 45 to 60 minutes or until a toothpick inserted comes out clean.
When cake is ready let it cool for 25 minutes and transfer to a rack until cool completely.
Mash remaining raspberries and stir in remaining blueberries, set aside.
On high speed beat whipping cream, adding sugar and vanilla until stiff; fold in berries mixture. Spread over cake and top with more berries or meringue candies for a fun and sweeter adventure.
RECIPE NOTES:
Aquafaba: Make sure to give your aquafaba a light whisk before using. Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.
I grew up in the beautiful island of Puerto Rico. Yes! I’m a proud Latina that brings her culture everywhere! Eating tropical fruits, desserts and flavorful Caribbean foods is the norm in our country. If you visit Puerto Rico you are going to enjoy local shops, traditional festivities and carnivals any time of the year. Here you can find the most amazing goodies and drinks like these Coconut Candies. I love dulce de coco in any form, but my favorite is toasted. Here’s my version of Toasted Coconut Candies covered in chocolate and almonds. I made the traditional Puerto Rican Coconut Candy but I covered with my delicious chocolate ganache recipe. You can find the ganache recipe here on my Chocolate-Filled Banana Muffins.
This recipe is very simple to make, and it will only take you a few minutes. They can be made vegan and refined sugar free like my version. These can be eaten as a dessert, snack or as a topping for your smoothies and ice creams.
If you just want to make the candies without the chocolate just skip that step and enjoy. You can also roll the coconut and make bliss balls. For other fun and delicious Puerto Rican desserts check out my post for Vegan Coconut Ice Cream or for something savory check out my Puerto Rican Tostones – Fried Plantains
These candies are:
Refined Sugar-Free
Vegan
Keto Friendly
Flavorful
Rich in nutrients and flavor.
Great for snacks, dessert or topping.
Delicious
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Here’s the Recipe:
Puerto Rican Coconut Candy – Dulce de Coco Boricua
Line up a baking tray with parchment paper, set aside
In large saucepan over high heat add 1 cup of shredded coconut and sauté until light brown. This step will take a few minutes. Be careful not to burn it, set aside. You can also buy toasted coconut that’s ready to use.
In a large saucepan over medium-high heat, add the other cup of shredded coconut, milk, cinnamon and ginger if using. Cook stirring constantly until boils.
Lower the heat to medium-low, add the sugar and cook for about 25 minutes until thickens and the milk evaporates.
Lower the heat to low and stir until you get a sticky mixture, be careful not to burn. For just a few minutes adjusting the heat to make sure not to burn.
Fold into coconut extract and turn off the heat. Keep stirring or it will burn.
Using a large spoon or a cookie scooper, form truffle and put them on the prepared baking tray.
Let the truffles cool, they will harden while the cool down.
If you are covering truffles with chocolate prepare the chocolate ganache and cover each truffle. Top with more coconut or nuts.
Chocolate Ganache Recipe:
Ingredients:
½ cup chocolate chips (I used 70% Cocoa)
½ cup of dairy-free or regular whipping cream
Instructions:
1. Heat whipping cream until just hot.
2. Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot whipping cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
3. Cover each truffle and put the inside the refrigerator until hardens.
These fun Peanut Butter Jelly Fruity Caterpillar Kebabs are loaded with fresh fruit and protein. They’re a healthy snack the kids can help to prepare!
This is a fun idea for breakfast or snack for all your family. The ingredients are simple pantry staples that you probably already have. I used creamy peanut butter, guava jelly and fresh fruits but you can use your own ingredients.
I also used sugar eyes that I had for my cake decorating but you can use a tiny piece of banana or a chocolate chip.
RECIPE VIDEO
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
For this recipe I used:
Ingredients & Tools:
Whole Wheat Seed Bread ( you can use any bread)
Creamy Peanut Butter
Guava Jelly (use your favorite)
Bananas
Strawberries
Green Grapes
Blueberries
Sugar Eyes (optional)
White candy melt, melted (for gluing eyes if using)
Round cookie cutter (you can use a knife)
Kebab sticks
Instructions:
Spread PB and Jelly.
Cut sandwich into small circles.
Wash and prepare fruits.
Slice banana and cut just the top of each strawberry.
Assemble kebabs starting with PBJ circle and alternating fruits. The last fruit should be the strawberry.
Melt candy melt or chocolate and using a toothpick glue the eyes.
