Mother’s Day is coming up this weekend! In honor of the amazing women in our lives, here are some super easy, sweet treat ideas to help celebrate their day!
LEMON COCONUT BLISS BALLS:
In a food processor, blend ¼ C cashews until a flour like consistency. Then add ¼ C almond flour, ¼ C coconut flour, 2 tbsp. dessicated coconut, 1 tbsp. coconut oil, the zest and juice of one organic lemon, 2 tbsp. honey, ½ tsp. of pure vanilla extract and blend. Roll mixtures into one inch balls, dust with remaining coconut, cool and enjoy as a sweet snack.
MINI STRAWBERRY CHEESECAKES:
For your crust, blend 2 C pecans with 2 tbsp. coconut oil and 1 tbsp. honey. Pack into the bottoms of the mini muffin tins and freeze for 30 minutes.
For the cheesecake mixture, whip together 1 package of cream cheese (8oz), 1/3 C Greek yogurt, 1 tsp. pure vanilla extract, 2 tbsp. of honey, 1 tbsp. lemon juice and a pinch of salt. Stir in about ½ C of chopped strawberries gently. Add mixture to muffin tins on top of crust, and top with blueberries and strawberries. Freeze for 1 hour and enjoy!
AT-HOME MOCHA LATTE:
In a sauce pan, heat ½ a mug full of almond milk on medium until warm. Add 1 tbsp. cacao powder, 1 tbsp. organic maple syrup, 1 tsp. cinnamon and 1 small pinch of salt to milk and stir in well. Add to a mug and top the rest with brewed coffee. Top with coconut whipped cream and enjoy!
LEMON PANCAKES WITH RASPBERRIES:
In a food processor, blend 1 C organic rolled oats until it forms a fine flour. Add in 1 egg, ¾ C of Greek yogurt, 1 tsp. baking powder, 1 tsp. baking soda, 2 tbsp. lemon juice, ½ the zest of a lemon, 1-2 tbsp. honey, 1 pinch of salt, and blend until smooth. Stir in raspberries gently.
In a large frying pan on medium heat, melt butter and pour pancake mixture in to 3-4 inch circles. When the top of the mixture starts to bubble, flip and cook for another 2-3 minutes. Serve with mixed fruit and maple syrup, and surprise your Mom with a delicious breakfast in bed!