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Sweet Treats For A Sweeter Waistband

Late night sugar cravings are REAL. If tomorrow’s new moon and my menstrual cycle could have their way, I would be stuffing my face full of frozen cookie dough by the handful. Often when I’m dealing with junk cravings I like to prepare bite sized and nutrient dense treats in order to prevent myself from over-indulging. Luckily for me, I have stumbled upon the holy grail of vegan healthy desserts. Never thought you’d hear the words “healthy” and “dessert” in the same sentence, huh? Although I preach that you can eat anything in moderation (screw diets), who said you can’t heal your body while satisfying a sweet tooth? My all-time favorites are Date Tarts, Matcha “Reeses”, and Lemon Coconut Fat Bombs. The best part is, you are probably burning more calories than you are consuming by chewing! 

Date Tartlets 

Dates? Walnuts? Coconut? What’s not to love! These little lovers are sugar free and protein-crazy. Perfect for when you’re lusting for something fancy that doesn’t expand your belt.

1 cup raw walnuts

1/2 cup shredded unsweetened coconut

2 T coconut oil (softened)

1/4 tsp sea salt

10 medool dates (soaked in water for an hour)

1 T ground vanilla beans or 1 tsp vanilla extract

Instructions

In a food processor , combine the crust ingredients.

Press the crust into each tartlet shell . It will seem kind of crumbly. but I promise it firms up in the fridge.

Once all the tartlets have the crust, stick them in the fridge to firm up.

To make the filling, make sure the dates have been soaking in water.

Drain the water that the dates were in, and add the dates to a food processor or blender with the vanilla and 2 T of new water.

Blend until everything is smooth. You may need to scrape down the sides often.

Once the filling is made, spoon it into each tartlet and store them back in the fridge.

*These tartlets should last 7-10 days in the fridge. Store them in an airtight container.*

Dark Chocolate Match Coconut Butter Cups

Dark chocolate and matcha are antioxidant SUPERPOWERS, promoting clear skin, immune strength, and natural caffeine. Indulge in a butter cup on days where your skin may be giving you a rough time or you need a reason to get out of bed in the morning!

For the chocolate:

10oz bag dark chocolate chips (or any dark chocolate, the higher % the less sugar)

2 tsp coconut oil

For the filling:

¼ cup pure coconut butter

1 TBS grade b maple syrup

½ heaping TBS matcha green tea (use 1 TBS if you LOVE matcha and want flavor to come through)

Instructions

1. Line mini muffin pan with 12 paper liners, set aside.

2. Melt chocolate chips and coconut oil in microwave for 15 seconds at a time, about 1 minute total, stirring in between until chips have completely melted. (You can also melt in a small saucepan on stove over low heat, or a double boiler. Just be careful not to burn your chips whichever method you prefer!)

3.Scoop about ½ tablespoon of melted chocolate into 12 muffin liners. Transfer pan to freezer and allow chocolate to set for 5 minutes.

4. While bottom chocolate layer sets, make your filling: In a small bowl, microwave coconut butter until slightly melted, about 15-20 seconds. 

5. Stir in your matcha powder and maple syrup, until matcha is evenly mixed. Set aside.

6. Take muffin pan out of freezer. Using ½ teaspoon, scoop a rounded ball of matcha coconut butter (equal to about 1 tsp) and place on solid chocolate. Gently press butter down a little bit with back of teaspoon to flatten. 

7. Cover in more melted chocolate, about another ½ tablespoon. 

8. Transfer pan back to freezer for another 5 minutes until set. I like to store my chocolate cups in the fridge, then allow to come to room temperature before eating.

Lemon Coconut Fat Bombs

Fat bomb? Yes please! Pop this creamy bite for acne-fighting citrus punch and mega healthy fats to promote energy, joint-lubrication, and brain health. 

Ingredients

1 cup coconut oil 

2 1/2 teaspoons lemon zest (about one medium lemon's worth)

1/4 cup lemon juice (about one medium lemon's worth)

2 tablespoons raw honey

Instructions

Gently melt about half of the coconut oil on the stove.

While the oil is melting, zest your lemon. Add the zest to your food processor, gradually add lemon juice.

Add melted and unmelted coconut oil to your food processor, then add the honey.

Process until all ingredients are evenly mixed.

Scoop finished mixture into molds (I usually use ice cube trays) and place in freezer until firm. Store in refrigerator.

[clubmimohsa-blog]

Hey guys! Viewers? Lovers? We need to give you a name! Welcome to Club Mimohsa – you’re new all time favorite (hopefully) fashion, beauty, and health blog.

Growing up and based in a small town, I was always enchanted by the ideas of  the luxury and high fashion lifestyle of the women I’d see in magazines, but as I got older, it quickly occurred to me that a millionaire It-Girl body and style wasn’t cheap. Cursed by the gene pool and social class immobility, it just goes to show that where I lack in the fairytale, I make up with passion. Through this platform I hope to inspire you by sharing the things I love, fashion reviews, life-changing health tips, adventures, and my inevitable mistakes.

(P.S. Shout out to Marc Jacobs, thank you for the endless support and sarcasm. I know you would be horrified to know that your succulents completed my aesthetic for this site XO)