Monday, September 1, 2014

Coco-nutty Frozen Blueberries

I have a special treat for you today...a sneak peek at one of the brand new recipes I created for the upcoming The Everything Paleo Pregnancy Book: The All-Natural, Nutritious Plan for a Healthy Pregnancy! I think it is so helpful, especially during pregnancy, to have healthier options for sweet treats available to you. Let's be honest, my sweet tooth is obviously never going to pack his bags and move along. I think he is here to stay and he was out in full force when I was pregnant. I was grateful that there were so many options out there for healthy substitutes of my favorites from my pre-Paleo days like ice cream and brownies. I even wrote a post during my pregnancy on healthy, Paleo cravings swaps.

Just heat, pour and refrigerate until it hardens!

Not only is this coconut and blueberry bark made with just a few simple ingredients instead of a bunch of refined sugar and other additives, it actually provides health benefits, too. Coconut is a good source of fatty acids, particularly the medium chain triglycerides (or MCTs for short). Coconut oil is high in a particular fatty acid called lauric acid that has anti-bacterial, anti-fungal and anti-viral properties. Blueberries, like other berries, are packed with phytonutrients. One of these is anthocyanins, which give blueberries their deep blue color. Anthocyanins fight free radical damage and inflammation, and provide anti-viral benefits. Studies show that they may also promote healthy heart function and aid in cancer prevention. Sounds like a guilt-free treat to me!

Now for the fun part, breaking it up!

Pregnant or not, this coconut bark is quick and easy to make and you can store it in the refrigerator when you want to grab a quick snack. This recipe would also be great for sharing with friends, but once you taste it you may not want to share!

Coco-nutty Frozen Blueberries
Serves: 8
Time: 30 Minutes

1 cup coconut butter
1 tablespoon coconut oil
1 teaspoon honey (optional)
1 teaspoon cinnamon
1/2 cup frozen blueberries
2 tablespoons unsweetened shredded coconut

Combine coconut butter, coconut oil, honey, and cinnamon in a small saucepan over medium–low heat. Cook, stirring often, until it reaches a creamy consistency, 5 to 7 minutes.

Evenly spread coconut butter into a parchment paper-lined 8”x8” square pan. Press frozen blueberries into mixture and sprinkle with shredded coconut. Place in the refrigerator to cool for 15–20 minutes, until coconut butter hardens.

Break apart into bite size pieces and serve immediately or store in the refrigerator.

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