All Fruit Blueberry Sorbet

All Fruit Blueberry Sorbet is my super healthy solution to those “I have to have ice cream right now” situations. Just fruit (and a little splash of something special) means no sugar…and so you can pour as much chocolate sauce on top as you want! 

Blueberry Sorbet // treatswithatwist.com

Thank you for your patience! I tried to post this recipe for you yesterday, but I was caught in an ice storm in my attempt to drive back home from a weekend away…I spent the night in the half-way zone and made it home safely this morning. So now you get sorbet. I realize this may seem crazy since it is icy and snowy out, but I’m an ice cream an sorbet girl in any weather. 

Blueberry Sorbet! So, this sorbet is made from ALL fruit (ok, vodka doesn’t count). That means, no truck-loads of sugar or weird smoothing gums or whathaveyou. Just blueberries, bananas, a splash of lemon juice (to keep it bright tasting and the color from browning), and that sneaky dash of vodka to keep it creamy and scoopable. And because it is made of all fruit, feel free to douse it in chocolate sauce or warm peanut butter.

This is way more than a guilt-filled dessert. Because seriously, it’s just fruit.

Blueberry Sorbet 6

Blueberry Sorbet // treatswithatwist.com

Blueberry Sorbet 5

I think the best part is that I made it in a blender and then put it in an ice cream carton to freeze for later. You can eat it right away, but if you put it in the freezer for later, let it sit out for a couple minutes so its perfectly scoopable (the vodka helps SO much with this, so you’re not left with a brick of sorbet).

I used my Twister Jar for my Blendtec* while blending this and it made it SO creamy and smooth without me having to scrape down the sides at all. But if you don’t have a Blendtec, that’s totally fine too! Just make sure you stop and scrape down the sides of your blender a few times so the fruit gets creamy. 

Blueberry Sorbet 2

Blueberry Sorbet 1

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This is one of my favorite new recipes for dessert or just for getting your fruit servings in. Enjoy! 

All Fruit Blueberry Sorbet
All Fruit Blueberry Sorbet is my super healthy solution to those "I have to have ice cream right now" situations. Just fruit (and a little splash of something special) means no sugar...and so you can pour as much chocolate sauce on top as you want! (makes a scant pint)
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Ingredients
  1. 2 overripe large bananas, frozen*
  2. 1 cup frozen blueberries
  3. juice of ½ a lemon
  4. ½ tsp. vodka
Instructions
  1. Combine the bananas, blueberries and lemon juice in a high-powered blender (I used the Twister Jar of my Blendtec, but this is not necessary). Set your blender on “ice cream” and let it run the cycle; or blend on a high speed until smooth (you may need to stop the blender and scrape it down several times).
  2. When the sorbet is smooth, add the vodka and pulse a few times to distribute.
  3. Serve it right now or scoop into an ice cream container to freeze and eat later. Enjoy!
Notes
  1. *to freeze your bananas: peel and break into chunks then freeze in an airtight bag
Treats With a Twist http://www.treatswithatwist.com/wp/
 *there are affiliate links in this post

Healthier Valentine’s Day Treats

Valentine’s Day is just around the corner, and I know you have chocolate on your mind! I do too, in a BIG way! So here are my favorite Healthier Valentine’s Day Treats so you can indulge and enjoy the holiday (whether that means alone with a chick flick or with your sweetie). From breakfast to dessert, I’ve got ya covered! 

 

Dark Chocolate Red Wine Truffles

Dark Chocolate Red Wine Truffles 3

 

Flourless Double Chocolate Chewy Cookies

Flourless Double Chocolate Chewy Cookies / treatswithatwist.com

 

Cocoa Maca Porridge

Cocoa Maca Porridge 2

 

Coconut Hot Chocolate 

Coconut Hot Chocolate (treatswithatwist.com)

 

 

Dark Chocolate Blended Chia Pudding 

Chocolate Blended Chia Pudding // treatswithatwist.com

 

Pistachio Chocolate Chip Coconut Milk Ice Cream

Pistachio Chocolate Chip Coconut Milk Ice Cream 8

 

Decadent Waffles With Strawberries and Mascarpone 

Strawberry Mascarpone Waffles // treatswithatwist.com

I know, whatever you make that day, your sweetheart is going to love it! 

xxoo 

 

Dark Chocolate Red Wine Truffles

Dark Chocolate Red Wine Truffles are an indulgent treat, perfect for a gift or to stock up your fridge with treats for yourself. The rich, almost-bitter chocolate is enhanced with a hint of red wine, making this a truffle you’ll want to enjoy slowly…over and over and over.

  Dark Chocolate Red Wine Truffles // treatswithatwist.com

I’m pretty sure I had just gotten finished with telling my husband that I wasn’t sure how many holidays I’d “celebrate” this year before I launched into making a TON of chocolatey goodness and pulling out my Valentine’s Day tea towels. I take back everything I just said. Holidays are my jam.

I haven’t ever made truffles before, though! And let me tell you, they are so easy you’ll laugh when your friends gush over how amazing you are for making truffles. Or just smile smugly. Can you guess which one I’d do?

Dark Chocolate Red Wine Truffles BW1

Dark Chocolate Red Wine Truffles BW2

Not to sound like Ina [though really, would that be so bad?], but you need to use really good dark chocolate here. If you don’t think you could eat the chocolate straight from the package, there’s no point in making truffles with it. Think Ghirardelli, Valrhona, Guittard…something really yummy. I used Ghirardelli dark chocolate chips. If you’re vegan, choose an amazing vegan dark chocolate.

And, instead of loading them with cream, I opted for coconut milk! That way, you can gift them confidently to a dairy-free friend. Plus, that’s what I had on hand. Just another reason these were so easy.

Dark Chocolate Red Wine Truffles 2

Dark Chocolate Red Wine Truffles 3

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Dark Chocolate Red Wine Truffles 4

I’ve even included in the instructions the way to do these in the microwave! Yes! No double-boiler nonsense. Unless, of course, you really ARE Ina and a double-boiler is the only way you’d ever melt chocolate. Totally up to you. I’ll stick with the microwave.

Now, the wine! I used whatever I already had open on my counter. I used a Pinot Noir that I happen to adore. I wouldn’t, however, go any lighter than that. Stick to something full-bodied and nothing too overly sweet or you’ll clash with your dark chocolate. Something rich and something you’d sip slowly on during a romantic dinner. You know the ones: Merlot, Cabernet, Malbec,, Pinot Noir…make it good.

I hope you make these! They’re so simple. And my mom drooled all when I presented them to her. So they’re definitely a hit. 

Dark Chocolate Red Wine Truffles 1

Dark Chocolate Red Wine Truffles // treatswithatwist.com

Dark Chocolate Red Wine Truffles 7

Dark Chocolate Red Wine Truffles
Dark Chocolate Red Wine Truffles are an indulgent treat, perfect for a gift or to stock up your fridge with treats for yourself. The rich, almost-bitter chocolate is enhanced with a hint of red wine, making this a truffle you’ll want to enjoy slowly…over and over and over. (makes 40 truffles)
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Ingredients
  1. 12 ounces dark chocolate (I used Ghirardelli)
  2. ¼ cup + 2 Tbs. coconut milk (full fat, canned)
  3. 3 Tbs. rich red wine (Merlot, Malbec, Cabernet, or Pinot Noir)
  4. Dark or unsweetened cocoa powder
Instructions
  1. In a glass, microwave-safe bowl, start melting the chocolate. Microwave for 1 minute on half-power. Stir, then repeat (on half-power!), stirring [with a fork or whisk] and heating until the chocolate is melted. Stop when you have just tiny bits of chocolate left to melt, and stir vigorously, melting the last of the chocolate and creating a glossy, melty bowl of deliciousness.
  2. Now, add the coconut milk and stir vigorously until completely smooth. Next, add the red wine, and stir again until completely incorporated and smooth. [You may think it looks like its breaking apart or not smooth as soon as you add the coconut milk or wine and start stirring. Trust me, just start whisking away and it’ll all come together.]
  3. Refrigerate the chocolate, covered with plastic wrap, for 2-4 hours, until completely cool and set.
  4. Set up a bowl of cocoa powder and an empty container (or mini cupcake liners) in an assembly line.
  5. Use a teaspoon-sized scoop (teaspoons, melon baller, small cookie scoop) to scoop out the chocolate. Roll it quickly between your palms to smooth into a ball. Drop the ball into the cocoa powder, roll it around until covered, then transfer to a paper liner or a container. Repeat until all of your chocolate is gone (I got around 40 truffles out of the batch!).
  6. Package them for a loved one, share, enjoy!
Notes
  1. Keep truffles in a sealed container on the counter for a week or in the fridge in a sealed container for a few weeks. Just keep them in a cool, dry environment.
Treats With a Twist http://www.treatswithatwist.com/wp/
 

Happy Groundhog’s Day?  

Pistachio Chocolate Chip Coconut Milk Ice Cream

Pistachio Chocolate Chip Coconut Milk Ice Cream is the perfect dessert for these crazy sunny winter days (I’m definitely daydreaming about Springtime). Coconut Milk ice cream is dairy-free and made simply, quickly in a Blendtec blender! Salty pistachios combine with rich dark chocolate in a cardamom-spiced  coconut milk ice cream. 

Pistachio Chocolate Chip Coconut Ice Cream  // treatswithatwist.com

Is it super sunny where you are? I swear I was wearing shorts yesterday! In January! Isn’t that crazy?! Are you getting what I’m getting at…?

Ice cream in January is an amazing idea. I’m not one of those people that can only have ice cream in the dead of summer and I’m guessing you’re not either. I’m sure you’re slowly mixing a hot chocolate and thinking, “I wish this was ice cream…but I won’t admit that out loud…”

Well, I’ve done it for you!

And making this ice cream is SO easy, you’ll be making it everyday. You can totally blame me for that.

I made this incredible Pistachio Chocolate Chip Coconut Milk Ice Cream in a Blendtec 725 blender! Trying out this blender has been such a fun adventure! I love that it has a touch screen! You can select from preset cycles like Whole Juice, Salsa, Ice Cream, Dry Grinding, Hot Soup, or the Clean cycle, OR you can control the sliding panel and choose your own speed (or pulse!). And because it has the “Wild Side+” jar, which is a flat extra side, you don’t need a plunger to push down ingredients into the blade.

I also have the Twister Jar. I just have to say, this is SO cool. It’s a smaller jar attachment for the blender that has little scraping twisting blades coming from the lid so you can make really thick things, like nut butters, without constantly stopping your blender and scraping down the sides! Trust me, as someone who has other “professional” blenders and equipment and makes her own nut butters, this is amazing. 

Pistachio Chocolate Chip Coconut Milk Ice Cream 1

 

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Pistachio Chocolate Chip Coconut Milk Ice Cream 2

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Pistachio Chocolate Chip Coconut Milk Ice Cream 4

Back to the ice cream! This ice cream is made totally from coconut milk (the real, full fat, unsweetened stuff in the can, not a carton). It’s smooth and creamy and so delicious. It is sweetened with coconut sugar (keeping with the theme) which gives it a golden caramel color and makes the ice cream subtly sweet without spiking your blood sugar. It is lightly flavored with cardamom and vanilla, then studded with chips of dark chocolate, pistachios, and toasted coconut. The healthy fats, antioxidants, and decadent flavors will keep you satisfied and rock your taste-buds!

There’s a trick to making ice cream in the blender, and the Blendtec specifically. You need to freeze your coconut milk in an ice cube mold. Then only add minimal liquid to it when you’re blending (no more than 3 Tbs). The Blendtec will whip it all up into a soft-serve consistency! [Trust me, I made this recipe 3 times before I got it right, always adding too much extra coconut milk or coconut cream to the blender, resulting in just a bunch of milkshake…tastes good but totally not what I wanted. Minimal liquid = ice cream.]

Then, you stir in any add-ins [I pulsed chocolate and pistachios in the blender before I started] and either eat it right there or put it in the freezer to freeze up a bit.

Secret ingredient? Vodka! Trust me. Stirring in ½ tsp. of vodka keeps this coconut milk ice cream scoopable. If you don’t add it, your ice cream will freeze into a brick (no bueno). The flavor is 100% undetectable. If you’re just plain uncomfortable with it, try adding 1 tsp of a starch (like corn starch or tapioca starch) to the ingredients in the blender when it is blending. But it won’t work as well. I’m not a huge drinker (ie I’m all about the wine) so I bought one of those tiny airplane sized bottles of Vodka just for this, that way I’m not left with a huge bottle at the end of the day.

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Pistachio Chocolate Chip Coconut Ice Cream 9

I can’t wait to hear what you think of this ice cream after you’ve made it! It’s a definite favorite in my house!

Pistachio Chocolate Chip Coconut Milk Ice Cream from treatswithatwist.com

Pistachio Chocolate Chip Coconut Milk Ice Cream
Pistachio Chocolate Chip Coconut Milk Ice Cream is the perfect dessert for these crazy sunny winter days (I'm definitely daydreaming about Springtime). Coconut Milk ice cream is dairy-free and made simply, quickly in a Blendtec blender! Salty pistachios combine with rich dark chocolate in a cardamom-spiced coconut milk ice cream. (makes 1 pint)
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Ingredients
  1. 1 (12.5 oz) can coconut milk (full fat, unsweetened)
  2. ½ cup coconut sugar
  3. ½ tsp. vanilla extract
  4. ¼ tsp. ground cardamom
  5. ½ tsp. vodka*
  6. 3 Tbs. dark chocolate (chips or bar)
  7. 3 Tbs. roasted, salted pistachios
  8. 1 Tbs. unsweetened coconut, toasted
Instructions
  1. PREP: Shake your can of coconut milk vigorously for 30 seconds. Open the can and pour the contents into 1 ice cube tray (if your tray doesn’t have a cover, try lightly covering with plastic wrap). You’ll have about 1/3 cup of coconut milk leftover. Put the tray into your freezer and the leftover milk into the fridge. Freeze for at least 4 hours, until solid.
  2. In your Blendtec, pulse (individually or together) the chocolate and pistachios until broken into small pieces. Set aside. Rinse out your blender or put it through the “cleaning” cycle. Dry your blender jar.
  3. In your Blendtec blender, combine the frozen coconut milk cubes, coconut sugar, vanilla, cardamom and 2 Tbs. of the remaining coconut milk. Press the “Ice Cream” setting and let it all blend together (this is so quick! It will quickly whip it all into ice cream!).
  4. When the cycle stops, you have your base! It should be the consistency of soft serve (or like the popular “Frosty” consistency). Add the dark chocolate pieces and pistachio pieces, toasted coconut, and the ½ tsp. of vodka. Stir with a spatula to distribute.
  5. Pour it into an ice cream container (or line a loaf pan with plastic wrap, pour the ice cream into the loaf pan, then wrap really well with several layers of plastic wrap) and freeze for 2 more hours, until slightly more solid. It’s ready! Serve it up!
  6. Clean your Blendtec blender jar by putting it through the “Clean cycle”.
Notes
  1. Note: If you like more solid ice cream, freeze the finished ice cream for 4 hours or overnight.
Treats With a Twist http://www.treatswithatwist.com/wp/
 

To purchase a Blendtec blender, you can use the link I have in the advertisement in my right sidebar, or this link here. I am an affiliate of Blendtec.

 

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This post is sponsored by FitFluential LLC on behalf of Blendtec. Thank you for supporting the sponsored posts that make Treats With a Twist possible. All opinions are my own. 

 

Cocoa Maca Porridge

Cocoa Maca Porridge is a rich and satisfying breakfast that only seems decadent. The antioxidants and hormonal nutrients from cocoa and maca powders make this porridge (or oatmeal) a true superfood delight. This recipe is vegan and gluten free and makes one portion. 

Cocoa Maca Porridge from treatswithatwist.com #glutenfree #vegan #breakfast #chocolate

Do you ever have that feeling that your eyes are SO heavy? I mean, besides everyday around 3:00? 

I got back from a wonderful trip to Washington, D.C. on Monday after waking up for a from-Hell early flight (why do I do that to myself??) and I swear I still haven’t recovered. Something crazy came over me and I decided to complete that day’s workout I had on the schedule. And so I was panting with my eyes closed, my hopeless attempt to workout and be sleeping at the same time and I think I seriously hurt myself in the weirdest way…

Tangent short, I hardly slept last night because I have this intense pain in my forearm that was throbbing SO hard, I had nightmares that I had a blood clot and then a staff infection. Craziness and totally wrong. Anyways. I hardly slept while I was away and then I slept terribly after getting back. My eyes hurt. 

Cocoa Maca Porridge from treatswithatwist.com #glutenfree #vegan #breakfast #chocolate

Cocoa Maca Porridge from treatswithatwist.com #glutenfree #vegan #breakfast #chocolate

Cocoa Maca Porridge from treatswithatwist.com #glutenfree #vegan #breakfast #chocolate

BUT, I have this amazing Cocoa Maca Porridge staring at me, so I guess the world is alright. How can it not be when you have chocolate for breakfast? AND it’s healthy! 

Maca is something I’ve talked about several times here, but it is a crazy amazing superfood. It comes in powder form and lasts forever (I keep mine in the freezer and use 1tsp a day, so it lasts a long time). It has an earthy, sweet taste that is very potent, so I pair it with sweet breakfasts or in sweeter shakes that contain chocolate, sweet potato or chai spices, so it doesn’t stand out. No, I don’t like the taste on its own. But yes, I believe it is amazing so I slip it into my foods (and my hubby’s…don’t tell him!). It helps with hormonal balance and tissue repair, among many other things!

I think the crazy amazing tip of the iceberg thing about this bowl is that melty chocolate on top, right? A little not-so-secret: it’s Vega’s dark chocolate maca bar. So you’re getting a double-hit of everything. And who doesn’t love a melty pool of chocolate on their breakfast? 

If you like your porridge or oatmeal a bit thinner, add up to 1/3 cup more of almond milk. I definitely go back and forth on how thick I like mine, so I understand if you need more liquid. Totally cool. 

Cocoa Maca Porridge from treatswithatwist.com #glutenfree #vegan #breakfast #chocolate

Have a wonderful breakfast! I’m going to go close my eyes now…

Cocoa Maca Porridge
Cocoa Maca Porridge is a rich and satisfying breakfast that only seems decadent. The antioxidants and hormonal nutrients from cocoa and maca powders make this porridge (or oatmeal) a true superfood delight. This recipe is vegan and gluten free and makes one portion.
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Ingredients
  1. ½ cup old fashioned oats
  2. 2 tsp. flaxseed meal
  3. 1 cup water
  4. ½ cup unsweetned almond milk
  5. 2 tsp. cocoa powder
  6. 1 tsp. maca powder
  7. ½ tsp. vanilla extract
  8. pinch sea salt
  9. 2 tsp. maple syrup (or sweetener of choice)
  10. Optional: maca chocolate bar, for topping
Instructions
  1. In a pot on the stovetop, combine oats, flaxseed meal, water and almond milk. Stir over medium heat until simmering, then turn the heat down to medium low. Stir while simmering until thick and oats have absorbed much of the liquid (several minutes). Then, add the cocoa, maca, vanilla and sea salt. Stir well until smooth. (add sweetners now if you desire)
  2. Pour into a bowl, top with some chopped maca chocolate bar, then eat!
Notes
  1. Additional addins: hemp seeds, chopped Brazil nuts, egg whites (however you prefer!)
  2. I buy Maca at Whole Foods and use Navitas Naturals brand.
Treats With a Twist http://www.treatswithatwist.com/wp/
 Thank you for all of your entries in my giveaway