Sneaky Healthy Recipes Your Kids Will Love

RED VELVET CHOCOLATE SMOOTHIE

Ingredients

2 frozen bananas

1 cup of oat milk

1 tablespoon of almond butter

1 tablespoon of raw dark cacao powder

2 scoops of Rich Chocolate Clean Lean Protein OR Rich Chocolate Kids Good Stuff

1 medium-sized beetroot (steamed from the night before)

5 blocks of Ice

2 tablespoons of coconut yogurt

1/2 teaspoon of cinnamon

Method

1. Blend all the ingredients together until smooth.

2. Once ready, pour into your glass jars.

3. Between layers add a bit of texture by sprinkling some activated buckwheat groats and dark cacao nibs.

4. Enjoy!

DUSTED SNOW COOKIES

Ingredients

3 cups of unsweetened shredded coconut

1/4 cup of Monk Fruit powdered sugar

1/2 cup of cashew nut butter

2 servings of Smooth Vanilla Clean Lean Protein or Vanilla Caramel Kids Good Stuff

1 teaspoon of vanilla extract

1/2 cup of almond flour

3 tablespoons of coconut oil

1 teaspoon of Manuka Honey (or vegan alternative)

Method

1. Using a high-speed food processor, blend all the ingredients together until a dough-like consistency is achieved.

2. Once blended, you can scoop out your desired size for the cookies, roll a ball and flatten them out.

3. Once flattened onto the non-stick baking paper, you can pop it in the freezer for 20 minutes before serving.

4. Thereafter keep them stored in the fridge in your glass mason jar or storage box.

5. These simple no-bake snow cookies are easy yet a great low to no sugar alternative. 

6. The monk fruit “sugar” is a low GI sugar, therefore a great alternative to refined sugars. 

7. These can keep in the fridge for up to 2 weeks.

CHOCOLATE CARAMEL VANILLA PANCAKES

Ingredients

2 bananas, smashed

2 eggs (or vegan alternative)

1/3 cup of coconut cream

1/2 cup of rolled oats

1/2 teaspoon of baking powder

2 tablespoons of coconut flour

1 tablespoon of raw dark cacao powder

2 scoops of Vanilla Caramel Kids Good Stuff

1 teaspoon vanilla extract 

2 large Medjool dates

1 tablespoon of dark cacao nibs

1 tablespoon of almond butter

Method

1. Add all ingredients into a high-speed blender. Blend until a smooth batter is formed. If it is too thick, add a dash of nut milk.

2. Set aside, whilst preparing your oven. Using a non-stick pan, wipe it out slightly with some raw coconut oil. Allow to heat until medium heat is achieved. 

3. Lightly pour out spoons full in size and flip each side until dark brown.

4. Once done, set aside and make your in-between layers.

5. Blend coconut yogurt, with dark blueberries and Clean Lean Protein. 

6. For other layers, add raw macadamia nut butter and sprinkle in between/on top with berries, cacao nibs, and crunched nuts.

KIDS GOOD STUFF GRANOLA BARS

Ingredients

2 cups oats

1/2 cup Vanilla Caramel or Rich Chocolate Kids Good Stuff 

1/8 cup ground flaxseed

1 tsp cinnamon

Pinch of salt

1/4 cup almond butter

3 tbsp maple syrup

1/2 cup unsweetened almond milk

1 tsp vanilla extract

1/4 cup dried fruit (eg raisins or cranberries)

1/4 cup dark chocolate chips

1/4 cup cashews

1 tbsp seeds (hemp or chia)

Method

1. Preheat oven to 350F and grease a 20x20cm baking tray.

2. In a large bowl, mix together dry ingredients (oats, Kids Good Stuff, ground flaxseed, cinnamon, and salt).

3. In a separate bowl, whisk together wet ingredients (almond butter, maple syrup or honey, almond milk, vanilla extract). Once mixed, add to dry ingredients.

4. Add dried fruit, chocolate chips, cashews, and seeds. Mix well.

5. Press into a baking tray and bake for 15-20 minutes ensuring bars do not become too brown. Cool completely before cutting.

VANILLA CARAMEL NICE-CREAM

Ingredients

1 can of coconut cream 

2 servings Vanilla Caramel Kids Good Stuff

40g dark chocolate

1 tablespoon cacao nibs

Method

1. Combine the coconut milk and Kids Good Stuff in a bowl and whisk till smooth.

2. Pour the mixture into four ice-cream moulds and place into the freezer overnight to set.

3. To remove the ice-creams from their moulds, run the moulds under hot water.

4. Melt the chocolate and drizzle over the ice-creams and sprinkle with cacao nibs.

5. Place the ice-cream onto a plate and back into the freezer to firm. Enjoy!