Mexican Hot Chocolate Popsicles


I’m so excited to bring you an easy treat for Cinco de Mayo! Mexcian Hot Chocolate Popsicles

  Mexican Hot Chocolate Popsicles //

I had concocted all of these elaborate Mexican chocolate desserts, and then when it came down to it, fudgsicles and popsicles were screaming louder than the rest. Popsicles are great because they’re always simple, sweet, and fun to eat. So, you can’t beat that.

If you like the whole “sweet then heat” you get from putting a pinch of cayenne into chocolate, then certainly do that here. I know it can be super trendy, but I’ve just never loved it. I don’t like sucking on chocolate and then wondering why my throat is on fire. Instead, I like just a bit of flavorful cinnamon in my chocolate to make it “Mexican.”

Mexican Hot Chocolate Popsicles 1

If you don’t own a popsicle mold yet, you definitely should. They range in price from a few bucks, to pretty darn expensive, depending on how “fancy” you want them to be. Some come in “instant freeze” packaging, but I have just the old fashioned “wait forever while freezing” variety. I’ve picked up a few different mold shapes over the years, but just remember, they all taste the same. I have these ones and these ones and love them.

Mexican Hot Chocolate Popsicles //

Mexican Hot Chocolate Popsicles 4

Mexican Hot Chocolate Popsicles 5

This recipe is super simple. If you like a creamier popsicle (fudgsicle, more like), then I’d use canned coconut milk. Because I was feeling lazy, I went with some unsweetened almond milk, which results in a bit icier popsicle. Either way, you get a great chocolate punch of flavor from real melted chocolate and a fun twist from the cinnamon. I think these are the perfect way to celebrate Cinco de Mayo…you know, until the margaritas are ready.  Mexican Hot Chocolate Popsicles 3

Mexican Hot Chocolate Popsicles
Mexican Hot Chocolate Popsicles are the perfect treat for Cinco de Mayo! Cinnamon spiked hot chocolate is frozen into popsicle molds, making it a fun, portable treat for the warmer months. (makes 5 popsicles)
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  1. 2 cups unsweetened almond milk (or coconut milk)
  2. ½ cup semisweet chocolate chips
  3. ¼ tsp. vanilla extract
  4. ½ tsp. cinnamon
  5. optional: pinch of cayenne pepper or chili pepper
  1. In a saucepan on the stovetop over medium-low heat or in a microwave-safe bowl, combine the unsweetened almond milk and the chocolate chips and stir until completely melted and combined together. Turn off the heat, add the vanilla and cinnamon (and chili if you’re using it). Whisk together.
  2. Pour the hot chocolate mixture into your popsicle molds (mine made 5 standard-sized popsicles). Freeze overnight. Un-mold, lick, enjoy!
Treats With a Twist
 Note: links are Amazon affiliate links. 

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Raw Almond Chocolate Chip Cookies

Raw Almond Chocolate Chip Cookies are a super-quick and simple, no bake cookie! After only a few minutes of work, you can be enjoying delicious cookies without turning on the oven. 

Raw Almond Chocolate Chip Cookies //

This weekend was really a good one.

My husband suggested that we drive to the outdoor mall in our area (ie an hour away). Shock! He wanted new clothes and shoes for work and I had a Sephora VIB sale coupon burning a hole in my wallet.

I bought twice as much stuff as I went in there looking for, which is so typical. Head slap. And I’m still really torn on one of my purchases and can’t decide if I’ll keep it or exchange it for something comparable. Anyways, you know that means a Spring Beauty Round Up post is in your near future!

I also found out that none of my local grocery stores sell Sour Straws, and that Sour Patch Kids now have a blue kid. Just in case you were curious.

Also, the Lilly Pulitzer line for Target sold out in .0009 seconds and I didn’t get any of it! Totally not cool. 

And I made these cookies! Without turning on the oven! Which is a huge perk right now because some days are 85 degrees and turning on the oven fills our house with more heat and strange odors than I can handle (yeah, nothing is better than freshly baked cookies, but I seriously can’t handle that lingering for 2 days).

Raw Almond Chocolate Chip Cookies 3

This recipe for Raw Almond Chocolate Chip Cookies is so simple, so use the best ingredients you can get your paws on. If you love the taste of only one particular almond butter, splurge on that one (hello, Justin’s Vanilla!). If you have a thing for sliced almonds glazed in honey sweetness, definitely use those.

Raw Almond Chocolate Chip Cookies 2

The cookies come together in your food processor in just a matter of seconds. I use my mini food prep and it works perfectly for this recipe.

Then the cookies are scooped out and you can choose how big or small you want them to be. They’ll be pretty rich, so nothing bigger than a Tablespoon is what I recommend.

Raw Almond Chocolate Chip Cookies 4

Raw Almond Chocolate Chip Cookies //

My Raw Almond Chocolate Chip Cookies are a perfect solution for a hot day when you don’t want to turn on your oven, or for when you need a cookie RIGHT NOW and can’t stand to wait on them. Plus, it’s like eating raw dough, which we all know is the best part. You’re welcome! 

Raw Almond Chocolate Chip Cookies
Raw Almond Chocolate Chip Cookies are a super-quick and simple, no bake cookie! After only a few minutes of work, you can be enjoying delicious cookies without turning on the oven. (makes 8-10 cookies)
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  1. ½ cup almond butter (I used Justin’s Vanilla Almond Butter)
  2. 3 soft Medjool dates
  3. 2 Tbs. pure maple syrup
  4. ½ cup oats
  5. pinch of Kosher salt
  6. 2 Tbs. sliced almonds (I used Trader Joe’s Honey Roasted Almonds)
  7. 2 Tbs. mini chocolate chips
  1. In your mini food prep or food processor, combine the almond butter and soft dates (if your dates aren’t super soft, let them soak in warm water for 30 minutes before starting). Blend until almond smooth. Next, add the maple syrup and pulse it in. Then add the oats and pulse those in until they’re pretty well broken up, but still a descent size. Finally, add the salt, almonds and chocolate chips, and pulse a few times until they’re stirred in and only slightly broken up.
  2. Use a small cookie scoop or a spoon to scoop out even portions of the dough. I like to use a Tbs scoop, then roll the ball in my hands a few times to make sure it all sticks together. You can leave the cookies in balls, but I like to flatten them a bit with my palm then use a fork to press in a grid pattern on top.
  1. Cookies can be kept in the fridge for a couple weeks in a well-sealed container, or in the freezer. But seriously, it’s 8 cookies, they’ll be gone in no time.
  2. To keep the cookies Vegan, use regular sliced almonds instead of honey roasted.
Treats With a Twist

Fresh Ginger Green Juice

I’m so excited to share with you how I’ve been making green juices at home! Oh, and I don’t use a juicer, so you don’t need one either! This Fresh Ginger Green Juice is my favorite lately, and I know it will be yours too! 

Fresh Ginger Green Juice //  

Green juices are so nutrient dense and refreshing, but buying them is SO expensive. You can rack up quite the bill at the juice bar. For that same price, you can buy bundles of produce and make so many more juices at home.

I don’t own a juicer! Here is the key. And, I pretty much refuse to own a juicer. I have so many specialty appliances that I can’t possibly fit one more into my house. Plus, with avoiding my food processor because of the plentiful pieces you have to clean when you use it, a juicer falls in the same mindset category for me.

So, here’s how I make juices quite simply at home: in my blender*!
With the help of a strainer, you can turn a weird, somewhat unappealing mixture of fruits and veggies into a clear, refreshing juice. Just use a spatula to help press the juice through the pulp.

A lot of people save the pulp. They like to make veggie crackers out of it or bake it into zucchini bread. Good for them. I’m not one of those people. Frankly, I’m a garbage disposal kind of gal. I just can’t save one more thing.

Fresh Ginger Green Juice 3

My Fresh Ginger Green Juice is my favorite combination lately, and I’ve been drinking it every single morning. It has a light flavor, reminds me of Springtime, and has wonderful digestive aides in it. Ginger and lemon are stomach-soothing, apple is crisp and bright, and the cucumber and spinach give it such a lovely hue. I’ve even added yellow bell pepper and parsley, some mornings.

I’ll explain why I added water, because I know you’re going to ask. When I buy a green juice, I typically pour ½ of it into a glass, fill the glass with water and ice, and end up with 2 glasses. I’m just bypassing that process here. Plus, when you make it in a blender, you need liquid to get it going. Where most green juices are filled the rest of the way with apple juice, filling it with water helps cut down the sugar but keep all of the benefits.

  Fresh Ginger Green Juice 2

I love sipping this juice right after breakfast to really get my day started on a good foot. Last Friday I sipped it throughout my yoga class, because it was refreshing, but not too powerful tasting, which can be off-putting during exercise. 

Fresh Ginger Green Juice //

Fresh Ginger Green Juice
Fresh Ginger Green Juice is my favorite at-home juice lately! I'll show you just how to make this juice house staple at home, without a juicer! The time and money savings are outstanding, and you'll be sipping green juice in no time. (makes 1 juice)
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  1. ½ lemon
  2. ½ apple (I like Fuji)
  3. ½” fresh peeled ginger
  4. ¼ cucumber
  5. 1 cup baby spinach
  6. 1 ½ cups filtered water
  1. Squeeze the lemon into the blender basin. Add the apple (cut it into a few large chunks), ginger, cucumber, spinach and water. Blend on medium high speed for 10-20 seconds, or until the juice is brightly colored.
  2. Pour the juice through a strainer, into a cup, using a silicone spatula to help press the juice through the strainer.
  3. Add ice if desired, enjoy!
Treats With a Twist
*I make this juice in my Vitamix or my Blendtec. I own both, so if you have questions about either just let me know! This is not a sponsored post. These links are affiliate links. I also own a Bullet blender, but I wouldn’t recommend that for this recipe. 

Blood Orange Banana Sorbet

Blood Orange Banana Sorbet is a super simple, very healthy treat to get you in a Springtime mood! This recipe is so simple, you’ll be enjoying homemade sorbet, vibrantly colored from blood oranges, in no time!  

Blood Orange Banana Sorbet //  

Happy Spring!

I don’t know what Spring looks like at your house, but at mine it looks like rain and clouds. But I can certainly pretend that it’s sunny…for a hot second.

My parents came to visit this weekend, and by visit I mean my dad came to work tirelessly in my garage, building me a beautiful new desk, some honeycomb shelves, then move all of my furniture around. And my husband was absorbed by March Madness. And I took credit for way too much of the building of the desk. Stellar weekend.

To help use up some of the blood oranges I bought I thought I’d make something vibrant, sweet, fresh and Springy!

To be honest, blood oranges are very hit-or-miss. Out of a big bag you can get a slight few that are actually tasty and the rest are flavorless or taste weird. I hate that. But when you get a good one, it’s totally worth it! And the color just can’t be beat! I love that deep red color.

So, here it is, Blood Orange Banana Sorbet! It’s seriously a quick and easy peasy treat. And it’s basically a frozen smoothie, so go ahead and eat the whole pint or eat it for every meal. The vodka is only enough to smooth out the texture, not even enough to hit your tongue.

Blood Orange Banana Sorbet 1

Blood Orange Sorbet 4

I used my Blendtec to make this one, but whatever blender you have will probably be more than fine! Just blend until it’s completely smooth. I freeze my ice cream and sorbet creations in these disposable pint containers, but you can use anything that is well-sealed (though these are awesome bc they look so legit).

Blood Orange Banana Sorbet 2

Blood Orange Banana Sorbet 3

Blood Orange Banana Sorbet //

I hope your Spring is bright and beautiful! Time for fresh fruit and lots of sorbet. Enjoy! 

Blood Orange Banana Sorbet
Blood Orange Banana Sorbet is a super simple, very healthy treat to get you in a Springtime mood! This recipe is so simple, you'll be enjoying homemade sorbet, vibrantly colored from blood oranges, in no time! (makes 1 pint)
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  1. 4 blood oranges, peel and pith cut away
  2. 1 over-ripe banana, frozen in chunks
  3. ½ tsp. vodka
  1. In a high powered blender, combine the blood oranges (I use a sharp knife and cut away the outer peel and pith, then remove the thick white pith vein from the middle) and the frozen banana. Blend until smooth. Add the vodka and quickly blend in.
  2. Pour the mixture into a pint-sized ice cream container and freeze for at least 6 hours or overnight.
  3. Before serving, let the sorbet warm up on the counter for a few minutes to make it easier to scoop. Scoop, serve, enjoy!
Treats With a Twist
 This is not a sponsored post. It contains affiliate links though. 

Chocolate Chip Cookie Coffee Creamer (non dairy)

Chocolate Chip Cookie Coffee Creamer! Say that one five times fast! My homemade, almond-based creamer will turn any cup of coffee into a hot or cold treat! 

Choc Chip Cookie Creamer 1

I had a lot of options rolling around my mind when I wanted to make a dairy-free coffee creamer.

I wanted you to like it, first of all. I couldn’t decide: almond or coconut based?

I chose almond. Because every time I go to the store, almond milk brands are rolling out cool creamer versions. And I love that. But they have a ton of sugar in them. I still buy them…but I always wish I didn’t feel a need to use a steady hand when adding it to my coffee.

And then flavor. Holy moly, how do you choose?

I was leaning towards salted caramel…and then I thought mint because of St. Patrick’s Day being this week…but then I couldn’t get one thing out of my head:

That damn Chocolate Chip Cookie Coffee Creamer I bought from the store a few months ago and wanted to CHUG. It was incredible. I never ever buy creamers that are dairy-based, but this one caught my eye and I just had to test it. A million cups of hot chocolate chip cookie coffee and iced coffee lattes later…

Yeah, just had to recreate that one.

I loved that it wasn’t overly sweet, didn’t taste like fakey vanilla, and had a very subtle chocolate flavor running through it (it was a very light brown shade from cocoa being added). It was perfect!

So, my coffee creamer flavor was decided just like that.

I used dates to sweeten mine. I love that you’re not adding any sugars or even stevia. I love that the dates add a caramely sweetness to it, which helps a lot with the cookie flavor.

I use the same method as making almond milk, but less milk for a thicker result, more dates for more sweetness and thickness, and more extracts for the exact flavor I desired. I also would recommend you strain it as many times as you can tolerate. You can never have your creamer be silky enough, in my book.

Choc Chip Cookie Creamer 4

Choc Chip Cookie Creamer 2

Choc Chip Cookie Creamer 3

Splash this stuff in hot or cold coffee. It’ll certainly brighten your morning…or afternoon…or evening… 

Chocolate Chip Cookie Coffee Creamer (non diary)
Chocolate Chip Cookie Coffee Creamer is a dairy free, almond based creamer that tastes just like cookies! Sweetened with dates, this creamer is totally a guilt-free way to turn your coffee into a treat. (makes 2 cups)
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  1. 1 cup raw almonds
  2. 4 large Medjool dates
  3. 2 cups filtered water
  4. 1 tsp. vanilla extract
  5. 2 drops* “butter” extract
  6. Pinch of sea salt
  7. 2 tsp. cocoa powder
  1. PREP: In a bowl, combine the almonds and dates. Fill with water. Let soak in the fridge overnight.
  2. Strain the almonds and dates from the soaking water. Remove the pits of the dates (they’ll be very soft so the pits should be easy to just squeeze out). Place the almonds, dates, and 2 cups of filtered water in a high-powered blender. Blend until your can tell that the almonds are quite small (this is pretty quick).
  3. Line a mesh strainer propped over a large bowl with cheesecloth. Pour the mixture through, using a spatula to help squeeze all of the liquid through into the bowl.
  4. Rinse your blender. Pour the almond milk back into the blender. Add the vanilla, sea salt, butter extract and cocoa powder. Blend on high speed for 30 sec to a minute, ensuring it is well mixed and any grains are pulverized.
  5. Strain again.
  6. Taste and adjust to your liking (Like a bit more bite? Add a pinch more salt. Like more savory? Add a few more drops of butter extract. Like more sweetness? Add some stevia or maple syrup.). Pour the creamer in a jar or container for the fridge. Add Chocolate Chip Cookie Coffee Creamer to hot or iced coffee drinks!
  1. *I pour butter extract into the extract lid then carefully let a couple drops fall into the creamer. Butter extract can taste too strong if you add too much, and I just like that hint of butter, since that’s what makes cookies so yummy.
  2. NOTE: Coffee creamer can be kept in the fridge for up to a week.
Treats With a Twist
 As far as “high powered blenders” goes, I own a Vitamix and a Blendtec at the moment. If you have any questions about either, shoot them my way, I’ll be happy to talk about them! I’m a Blendtec affiliate, and if you click on the pretty ad on the right, and you purchase, you’ll get free shipping! 

I was so excited to get to go to the zoo this weekend with my parents and my husband! There was a penguin exhibit open that we attended last year, and you get to be THIS close to the penguins and puffins! Thought I’d share a snapshot with you!