Wheat, gluten, sugar and then dreaded additives (colours and preservatives) are frequent occurrences at most kids parties. In clinic, I hear time and time again from upset mothers who take their children to child care, parties, visits to the grandparents (the list goes on)…and back they come with signs and symptoms of junk food overload. This can include behavioral issues, skin conditions (such as eczema), digestive disturbances and a struggling immune system for days following.

We all love to be able to spoil our little ones, with loads of hugs and kisses, presents and yes, the sweet treats. Its ok for kids to have some sweet surprises, but you can do this without exposing them to unnecessary nasties. I challenge you to try whipping up my Naturopath approved kids treats instead!

FUN WITH FRUIT:

 JOLLY JELLY

Makes 8 servings

What you’ll need:

• 4 tbsp water
• 5 tsp gelatine powder
• 6 cups coconut water
• 4 tbsp lime juice
• 4 tbsp coconut sugar
•  1  1/2 cup frozen raspberries
• 2 cup coconut yoghurt (optional)
• extra 250 gm fresh raspberries, to serve

What to do:

• Place the water and gelatine in a bowl and whisk with a fork until dissolved.
• Set aside for around 5 minutes.
• Place the coconut water, lime juice, coconut sugar and frozen raspberries, in a medium saucepan, over medium heat. Stir until the coconut sugar has dissolved.
• Bring to a simmer and cook for 1 minute.
• Remove from the heat, add the gelatine mixture and stir until combined.
• Blend until smooth, using a stick blender and then strain the mixture through a sieve. 
•  Remove any foam and set aside to cool for around 20 minutes,
• Divide the cooled jelly mixture between 8 small cups or bowls, and refrigerate for 3 hours, or until set.
• Serve in bowls, or cups, with an optional extra of coconut yoghurt and top with fresh raspberries.
• Enjoy! 

 LOLLIES (WITH A HEALTHY TWIST)

What you’ll need:

• 1 1/2 cups fresh fruit and vegetable juice (carrot, pineapple, orange, apple and lemon work well)
• 3 tbsp gelatine (I use this organic one) 
• 1 tbsp raw honey (optional)
• Shaped ice cube trays, or moulds

What to do:

• Add the juice into a small saucepan.
• Sprinkle over the gelatine and allow it soak up all the juice before starting to whisk.
• Continue to stir the gelatine and juice over medium heat and the gelatine is well dissolved (don’t boil). 
• If using the honey, add to saucepan and mix in.
• Pour the mixture into shaped ice cubed trays and set in the fridge for 3 hours. 
• They can be stored in the fridge up to 2 weeks.

HEALTHY BIRTHDAY CAKES:

TOO GOOD TO BE TRUE CHOCOLATE CUP CAKES

What you’ll need:

• 3 cups almond meal
• 1/2 cup cacao powder
• 2 tbsp gluten free corn flour (you can leave this out)
• 2 tsp gluten free baking powder
• 1 cup almond, rice, coconut, or other homemade nut milk
• 1/4 cup rice malt syrup
• 1/4 cup coconut oil
• 1 tbsp vanilla extract/ paste
• 2 eggs

For the icing:

• 1 large avocado, peeled and seeded
• 2 tsp vanilla extract
• ¾ cup (25g) cacao powder
• ¼ cup raw honey
• 2 eggs

What to do:

• Preheat oven to 175 degrees C. In a large bowl, combine the almond meal, cacao, corn flour and baking powder. Add the milk, honey, oil, vanilla and eggs and mix well until combined.
• Pour into cup cakes and bake for 20-25 minutes or until the centre is still a bit moist.
• To make the icing, combine the avocado, vanilla, cacao powder and honey,  in a blender and process until smooth and creamy. Spread over the chocolate cup cakes and garnish with shredded or dessicated coconut.

RAW CACAO, COCONUT AND CASHEW CHEESECAKE

What you’ll need:

Crust

• 2 cups walnuts
• 1/4 cup raw cacao powder
• 1/4 cup rice malt syrup or raw honey
• 2 tbsp  coconut oil, melted
• pinch Himalayan salt

Filling:

• 2 1/2 cups raw cashews
• 1/2 cup raw cacao powder
• 1/2 cup rice malt syrup
• 1 tsp vanilla extract
• 8 tbsp coconut milk
• Pinch salt
• 1/2 cup flaked almonds

What to do:

Crust:

• Process walnuts until coarsely chopped. Add the rest of the ingredients and process until combined.
• Line a base of a spring form tin with baking paper and press the mixture into the base.
• Freeze until set.

Filling:

• Finely process the cashews.
• Add remaining ingredients except milk and flaked coconut.
• Slowly add the coconut milk as necessary to further create a smooth consistency.
• Fold through the flaked coconut and pour the mixture over the base.
• Freeze for 2 hours. 
• Before serving, remove from the freezer and let it sit for 15 minutes, for a creamier consistency.
• Garnish with fresh berries.

MAKE A POSITIVE CHANGE

Be the best Aunty, Uncle, Grandparent, Mum, Dad, or carer!  If you’re in need of a special kids dish to impress the harsh critics, don’t underestimate how tasty the healthier options can be. Not to mention the nutritional benefits 🙂

Using key whole food ingredients such as natural sweeteners, fresh fruit, raw cacao, nuts and coconut milk, can make traditional ‘naughty’ dishes into delicious treats, that won't compromise the health of your precious little loved ones.