I hope you had a chance to check out the Superfood Super Sunday healthy snack recipes I posted for Super Bowl Sunday! Super Bowl Sunday is followed up with that awesome day of LOVE, Valentine’s Day-or, for some of you, perhaps you’ll be celebrating the joy of your female friendships with Galentine’s Day! Either way, I’ve got you covered with some super yummy, yet super health sweet snacks to celebrate with! Share your love of yummy, healthy treats with someone you love this holiday-or just enjoy them while treating YOURSELf-after all SELF LOVE is the BEST LOVE!
Check out this superfood, super healthy treats and be sure to share the recipes with friends! Happy Love Day!
Low Carb Strawberry Banana Cake
4 small ripe bananas
1 cup wheat flour
½ cup buckwheat flour
¼ cup coconut oil
2 tbsp. stevia/xylitol or Swerve
1 tsp. baking powder
10 strawberries, halved
Pre-heat oven to 350°F Directions:
Peel the bananas and place them in a food processor or high-speed blender. Mix until smooth. Add in the egg, oil and sweetener, then mix again. Next, add in the flours and baking powder, and mix until a smooth batter is formed. Transfer the batter into a greased or silicon cake tray. Place the halved strawberries on top and bake for around 60 minutes, until the cake is golden brown and cooked through.
Nutrition per serving:
104 cal 5g Fats 16g Carbs 2g Protein
HEALTHY FERRERO ROCHER
1 cup + 12 hazelnuts
2 tbsp. cocoa powder
2 tbsp. agave syrup
1 tsp. vanilla extract
pinch of sea salt
2 tbsp. dark chocolate chunks
Add 1 cup of hazelnuts into a food processor and blitz until chopped into tiny pieces.
Next, add the cacao powder, agave syrup, vanilla extract, sea salt and chocolate. Pulse until all the ingredients start to stick together. If the mixture is too dry, add 1-2 teaspoon of water.
Roll the mixture into bite-size balls and insert one hazelnut into the centre of each ball.
Serve right away or store in the fridge for later.
Nutrition per 1:
91 cal 8g Fats 6g Carbs 2g Protein
Dark Chocolate Banana Bites
3 ripe bananas
⅓ cup natural peanut butter
½ cup dark chocolate chips
2 tsp. coconut oil
Peel and slice the bananas. Line a tray or chopping board with baking paper.
Place about ½ teaspoon of peanut butter onto the banana slices and top with another banana slice to make a little ‘sandwich’. You should be able to make around 30 sandwiches.
Place the bananas on the prepared baking paper and store it in the freezer for about 1 hour.
Next, melt the chocolate chips and coconut oil in the microwave or using the water bath method.
Once the chocolate is melted, dip each frozen banana sandwich into the melted chocolate so that half of it is coated.
Place the chocolate covered sandwiches back on the baking paper platter, and into the freezer for another 15-20 minutes.
Once the chocolate is set, you can transfer the bananas into a container and store in the freezer for up to 1-2 months.
The longer the bananas stay in the freezer, the harder they will get. So remove them from the freezer for about 5 minutes before eating.
Nutrition per 2 bites:
99 cal 6g Fats 12g Carbs 2g Protein