treat

Mango Creamsicles

It’s only the beginning of summer and so far, it has been HOT! A great way to stay cool and beat the heat with a summer treat is with these creamy, 3-ingredient mango creamsicles. Unlike the store-bought creamsicles, these are sweet without any added sugar, and provide a little protein from the milk. This recipe also takes no time at all to come together. It’s blended up into a silky smooth texture, popped into popsicles molds and then set in the freezer. Make them after your morning smoothie and enjoy them in the afternoon heat.

Mango Creamsicles

Author: Andrea Carpenter, RD

Recipe Type: Smoothies

Serving: 8-10

Ingredients:

  • 1 cup fresh or frozen mango

  • 3/4 cup milk (or milk alternative)

  • 1/2 cup 35% heavy cream (or coconut cream)

Directions:

  1. In a high speed blender, add all ingredients and blend for 1-minute or until thoroughly combined.

  2. Fill popsicle molds and add popsicle sticks as needed. Set in the freezer for 4-8 hours or until frozen solid. If using frozen fruit, the creamsicles will freeze faster.

Chocolate Mini Egg and Hemp Heart Cookies

Looking for a fun twist on chocolate chip cookies? Look no further than these can’t-keep-your-hands-off Chocolate Mini Egg and Hemp Heart Cookies. The recipe is just as easy as making with chocolate chips, but with an added crunch from the candy-coated chocolate eggs and nutty flavour and texture of the hemp hearts.

CHOCOLATE MINI EGG AND HEMP HEART COOKIES

Author: Andrea Carpenter, RD

Recipe Type: Desserts

Serving: 24 cookies

INGREDIENTS:

  • 1/2 cup salted butter, melted

  • 1/2 cup packed brown sugar

  • 1/2 cup packed demerara sugar

  • 1 extra-large egg (or 2 small eggs)

  • 2 teaspoons vanilla extract

  • 1 1/2 TBSP liquid honey

  • 1/2 teaspoon baking soda

  • 1 1/4 cup unbleached flour

  • 1/2 cup hemp hearts

  • 3/4 cup mini chocolate eggs, crushed

DIRECTIONS:

  1. Cream together the butter with the sugar, honey, and vanilla in a large bowl.

  2. Beat in the eggs.

  3. In a small bowl, combine the flour, baking soda, and hemp hearts. Stir to evenly combine.

  4. Add the flour mixture to the sugar mixture and stir until just mixed. If batter appears wet, add additional flour, 1-2 TBSP at a time.

  5. Mix in the crushed mini eggs.

  6. Chill the batter in the fridge for 10 minutes.

  7. Roll approximately 1 1/2 TBSP of the cookie mixture into balls and drop them on a foil-lined cookie sheet.

  8. Bake at 340 degrees for 9-11 minutes.

  9. Allow to cool 1-2 minutes on the cookie sheet then transfer to a wire rack and allow to cool completely.

  10. Store in an airtight container at room temperature.