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We are SO not into that “eat clean” until you go crazy, then hide in the bathroom with a bag of Cheetos thing. 

There’s still room for treats in a whole foods diet, and planning and enjoying delicious foods is crucial to long-lasting healthful eating. Sometimes you need that hot fudge sundae with extra peanuts because PMS. You’re going to eat sugar eventually. A hot fudge sundae is great, but we can probably all agree it’s not the wisest everyday snack.

For your average day, how about a make-ahead chocolate treat you can store & freeze, then whip out when those evening cravings hit? We thought so. 

Get your treat on, mama.

These treats are all super simple and make great weekend (non) baking projects with your littles.

In no particular order, here they are.

2-Ingredient Frozen Monkey Treats

  • 2-3 bananas

  • 1/2 bag (175 g) semi-sweet or pure dark chocolate chips (more if you prefer a thicker coating or have giant bananas)

  1. Place a saucepan over low-medium heat with a few cups of water; bring to a simmer. Line a baking sheet with parchment paper and set aside.

  2. Peel and cut bananas into 1/2″ – 3/4″ slices.

  3. Create a “double boiler” by placing a stainless steel or glass bowl over the simmering pot.

  4. Melt chocolate chips in bowl over simmering water, stirring frequently.

  5. Turn element off so as not to overcook chocolate, and use a toothpick or fork (or your fingers) to dunk banana slices into melted chocolate, then place on parchment-lined baking sheet.

  6. Place in freezer at least 2 hours or more. Pretend you didn’t make them and eat them all.

Note: It is important to keep your water at a simmer, not a boil. If you prefer, you may use your microwave; if you microwave the chocolate, you may need to re-warm as you go.


Chocolate Almond Freezer Fudge

  • 1/4 cup coconut oil, melted

  • 6 tbsp almond butter

  • 2 tbsp maple syrup

  • 1/4 cup raw cacao*

  • pinch sea salt

  1. Line a small loaf pan with parchment paper.

  2. Over low heat, melt coconut oil in a small saucepan.

  3. Add remaining ingredients & melt together, stirring to combine well.

  4. Pour immediately into lined pan. Freeze 30 minutes.

  5. Remove once hardened to cut into small squares.

Note: find raw cacao nibs in the natural health &/or organics section of most grocery stores; it’s packed with antioxidants and great in smoothies, on oats, or in baked goods!

Recipe: Michelle Tirmandi, Nourish & Glow


Healthy Homemade Peanut Butter Cups

  • 200 g good quality dark chocolate

  • 3/4 cup natural peanut butter

  • 4 tbsp coconut oil

  • pinch sea salt

  1. 1. Place double boiler (or use a glass or stainless steel bowl set over a pot of water, ensuring bowl doesn’t touch water in pot) over medium heat. Break chocolate up and place in bowl/double boiler with 2 tbsp coconut oil.

  2. 2. Bring water to a simmer, then turn off heat and keep double boiler warm. Stir chocolate and coconut oil occasionally until melted and combined.

  3. 3. Melt remaining 2 tbsp coconut oil and combine in separate bowl with peanut butter. Add pinch of sea salt to taste.

  4. 4. Line muffin tin with paper liners (or use a silicone tray). Scoop a thin layer of chocolate into each cup. Place in freezer 2 minutes to set bottom layer.

  5. 5. Spoon peanut butter mix onto chocolate layer. If peanut butter is more solid, smooth down with the back of your spoon. If peanut butter is very liquid, place in freezer 5-10 minutes to firm slightly.

  6. 6. Drizzle remaining chocolate over peanut butter layer. As the chocolate settles, each cup will acquire its own drizzle pattern. Freeze 30 minutes before serving. Re-freeze leftovers.