Satisfy That Sweet Tooth with These Healthier Freezer Treat Options

Who else has a little sweet tooth like me?

One of my favorite things in life is to have a healthier frozen dessert bite of some sort in my freezer and ready to go for when those cravings hit! I’m going to share two absolute favorite frozen dessert recipes that I always keep on hand.  

Pro Tip: Pop an ahhh+ THC + CBD Enhanced Relief gummy after a long day of work, get cozy and let your gummy take effect, then raid the freezer with zero guilt in the morning! 

Healthy Twix Bars

GF, DF, Refined Sugar-Free 

These are gluten-free, dairy-free and refined sugar-free. I swear, knowing that they're made with wholesome ingredients makes them taste that much better. 

Ingredients  

Shortbread Layer

• 1/2 cup coconut flour 
• 1/2 cup almond flour 
• 1/3 cup coconut oil, melted 
• 3 tbsp honey, warmed (feel free to sub maple syrup) 

Caramel Layer

• 1/2 cup almond butter, creamy or crunchy, (swap for your fave nut or seed butter) 
• 1/4 cup coconut oil 
• 1 tsp vanilla extract 
• 1/4 cup maple syrup 
• pinch sea salt 

Chocolate Layer 

• One 2.5 oz dark chocolate bar (I use Evolved Eating Signature Dark), Or sub 1/2 cup chocolate chips 
• 1 tbsp coconut oil 
• 1/4 tsp flakey sea salt   

Instructions

Shortbread Layer 

Preheat oven to 350 degrees F. 

• Combine coconut and almond flours with melted coconut oil and warmed honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined. 
• Line a smaller baking dish (I prefer a 6×6 baking dish) with parchment paper and pack down shortbread mixture into the base using a silicone spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into entire base of dish. 
• Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely. 

Caramel Layer 

• Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes. 
• Remove from burner and let cool completely. 

Chocolate Layer 

• Break up chocolate bar into small bowl and add coconut oil.
• Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.

Assembly

• Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens *completely,* about 1-2 hours. 
• Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden. 
• Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef's knife, slice into 1/2-inch strips, and from there, slice each strip into thirds. *if you leave the chocolate layer in the freezer for too long, it may crack when you cut into slices. 
• Enjoy, or store in an airtight container in the freezer or fridge!

Healthy Almond Joys

Healthy almond joys are just as delicious as the classic candy while being vegan, gluten free, and refined sugar free. They make a great healthier, low sugar snack or treat is made with only 5 ingredients & takes just a few minutes to throw together! 

Ingredients 

• 3 cups unsweetened finely shredded coconut 
• 1/4 cup maple syrup or honey 
• 3 tbsp melted coconut oil 
• 1 tsp vanilla extract *Optional but recommended 
• pinch of sea salt *optional but recommended 
• 1 cup chocolate bars, chopped *or chocolate chips. 
• 2 tsp coconut oil 
• raw almonds 

Instructions 

• Make the coconut base by combining all of the coconut base ingredients (coconut, coconut oil, vanilla, sea salt, and maple syrup) to your food processor, processing 40 seconds or so until it creates a stickier/tacky texture. Don't over-processes or the coconut will release extra oil. 
• Divide the coconut mixture amongst your mini muffin pan, pressing and packing the mixture down as firmly as you can into each crevice. 
• In a mixing bowl, add your chocolate chips or chopped chocolate bars and coconut oil. Heat in the microwave in 30 second increments, stirring well between each, until completely melted and smooth. You can also use the double-boiler method to melt the chocolate if you want to skip the microwave. 
• Add some chocolate to the top of each bite, covering the coconut layer entirely. I use the back of my spoon to help smooth it out. Add an almond to the center of each one. 
• Freeze! Place the tray in the freezer for 3-4 hours, before removing them from the pan and storing in an air-tight container in the freezer.