Dessert
Cooking Time - 35 minutes
Servings - 12
Recipe found on peanutbutterrunner.com. Click photo for full recipe.
These are super tasty, and my kids love them too!
Ingredients:
¾ teaspoon Baking Soda
¾ teaspoon Baking Powder
½ teaspoon Kosher Salt
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
¾ cup Almond Flour
¼ cup Coconut Flour
2 Tablespoons Coconut Oil, melted
2 Large Eggs
2 Very Ripe Medium to Large Bananas, mashed
½ cup Swerve, granular
1 teaspoon Pure Vanilla Extract
½ cup Lily's Sweets Stevia Sweetened Dark Chocolate Chips
Instructions:
Preheat oven to 350 degrees and prepare a muffin pan
In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg, flours, and chocolate chips. In a separate small bowl, mix coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
Add wet ingredients to the dry and gently mix until combined. Do not overmix.
Divide batter between 12 muffin tins and bake for 18-22 minutes or until set in the center and a toothpick comes out clean. Let cool for about 10-15 minutes before removing to a wire rack to cool completely.
Cooking Time - 15 minutes
Servings - 6
Recipe found on livinghealthywithchocolate.com. Click photo for full recipe.
What I am most excited about is the fact that I finally figure out how to make a homemade ice cream stay creamy even after days in the freezer. The secret to this is arrowroot powder! If you follow the instructions below, I guarantee you will achieve the same consistency with any flavor of ice cream you make.
Ingredients:
1 can (13.5 oz.) Full Fat Coconut Milk
1 Egg, optional
2 Tablespoons Arrowroot Powder
3 Tablespoons Raw Honey or Maple Syrup
1½ teaspoons Vanilla Extract
Pinch Fine Himalayan Salt
1 Tablespoon Coconut Oil
⅓ cup Caramel Sauce, recipe at bottom
Instructions:
Combine coconut milk, egg, arrowroot flour, honey and salt in a saucepan and slowly bring the mixture to a light boil. Let cool for 5 minutes, mix in the vanilla extract and refrigerate overnight. This step is optional you can just blend the ingredients together and immediately put in your ice cream maker.
Sauté the pecans in coconut oil until golden and fragrant and stir them into the ice cream mixture.
Freeze mixture in an ice cream maker, then swirl the caramel sauce with a butter knife. Cover and freeze for at least 3 hours, or until firm.
Caramel Sauce
Ingredients:
2 Tablespoons Water
¼ cup Unrefined Coconut Sugar
½ cup Full Fat Coconut Milk
1 teaspoon Vanilla Extract
Pinch Fine Sea Salt
Instructions:
Bring the water and coconut sugar to a light boil in a medium saucepan, stirring the mixture constantly over medium heat.
Add the coconut milk, vanilla and salt, and cook for about 15-20 minutes over medium heat, stirring constantly so that it doesn’t burn. When the mixture starts to thicken and turn darker in color it’s ready. Set aside to cool and store in an airtight container in the fridge.
Cooking Time - 5 minutes
Servings - 18
Recipe found on howtothisandthat.com. Click photo for full recipe.
My kids love these. Fats are not the bad guy's as long as it's healthy fat. Especially for kids. They really need that for excellent brain health. Because I really need my kids smarter? My 4-year-old outsmarts me daily.
Ingredients:
2 Tablespoons Real Butter
⅔ cup All-Natural Peanut Butter, or your choice of nut butter
1 cup Unsweetened All-Natural Shredded Coconut
4 Drops Vanilla Stevia, or sweetener of your choice
1 Tablespoon Cacao or Cocoa Powder, optional
Instructions:
In a microwave safe dish, melt butter.
Stir in peanut butter until smooth. If you chose to make these with cocoa powder, add it now.
Add stevia and coconut. Mix well.
Scoop 2″ spoonfuls onto a sheet pan.
Freeze for 5-10 minutes.
Store in a sealed bag, refrigerated. If you do not store refrigerated, they will be sticky.
Recipe found on wellnessmama.com. Click photo for full recipe.
I love this recipe! It is a great way to get more fiber into your diet and it tastes good too! I only changed one ingredient, but either way is great. You can choose to grind up the chia seeds first, or not. It all depends on what consistency you prefer. This is just the recipe for the base of the pudding. You can add any fruit or nut you want. My favorite is to add frozen blueberries before I put it in the fridge!
Ingredients:
1 cup Almond Milk
4 Tablespoons Chia Seeds
1 teaspoon Vanilla Extract
4 drops Liquid Stevia (you can also use 1/4 cup maple syrup or less)
Instructions:
For Blended/Smooth Version:
Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
For Whole Chia Seed Version:
Blend all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds.
Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel.
Avocado Chocolate Pudding
I made this avocado chocolate pudding, and my kids honestly thought it was store bought chocolate pudding. Muahahahah! Mom win!
Ingredients:
2 Ripe Avocados, peeled and pitted
½ cup Unsweetened Cacao Powder (can use cocoa too but not as awesome as cacao😉)
½ cup Swerve, granular
½ cup Almond or Coconut Milk
1 teaspoon Vanilla Extract
1 teaspoon Stevia Sweet Drops
Instructions:
Mix until smooth. Refrigerate for 1 hour.
Recipe found on chocolatecoveredkatie.com. Click on photo for full recipe.
Your mind will be blown by how delicious this is! 🤯🤯🤯
Ingredients:
1 can Chickpeas or White Beans
heaping ⅛ teaspoon Salt
heaping ⅛ teaspoon Baking Soda
1 Tablespoon + 1 teaspoon Pure Vanilla Extract
¼ cup Nut Butter, of choice
1¼ cup Pitted Dates
⅓ cup Chocolate Chips or Sugar Free Chocolate Chips
2 Tablespoon Oat or Almond Flour, optional
Milk, of choice as needed
Instructions:
*Using peanut butter will give you a peanut butter cookie dough flavor. If you prefer a more neutral taste, you can use almond butter, cashew butter, regular butter spread, coconut butter or oil.
In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates' soaking liquid), except chocolate chips, to a food processor (for best results, not a blender) and process until very smooth. This can be served as a dessert dip, as a spread, eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes.
The recipe was found on frugalfarmwife.com. Click photo for full recipe.
These were super tasty! I made them this morning. Except I made them into doughnut balls with my cake pops machine. I used the swerve brown sugar, which is erythritol. I used Greek yogurt instead of plain yogurt. I used half almond flour and half coconut flour as well as the Lilly’s chocolate chips. You can make these into small doughnut and bake them as well. I just prefer doughnut balls.
Ingredients:
1 Large Banana, about 1 cup mashed
½ cup Brown Sugar or Swerve Brown Sugar (erythritol)
½ cup plain yogurt or Greek Plain Yogurt
¼ cup Butter, melted
2 Eggs
1 teaspoon Gluten-Free Vanilla
2 cups Gluten-Free Flour Mix or 1 cup Almond and 1 cup Coconut Flour
½ teaspoon Guar or Xanthan Gum, omit if your mix already includes gum
1 teaspoon Baking Powder
¼ teaspoon Baking Soda
⅛ teaspoon Salt
1 cup Chocolate Chips (I use Lily's Chocolate Chips)
Topping:
¼ cup White Sugar
1 tablespoon Ground Cinnamon
1 tablespoon Butter, melted
Instructions:
Preheat oven to 325°
Place banana in blender or food processor and puree.
Add brown sugar, yogurt, butter, eggs, and vanilla, and blend until all is well incorporated.
In a mixing bowl, add flour mix, xanthan gum, baking powder, baking soda, and salt, and mix.
Pour banana mixture into mixing bowl with flour mixture, being sure to scrape the contents out with a rubber spatula.
Mix ingredients together until incorporated.
Fold in chocolate chips.
Pour batter into pastry bag or zip-top bag (cut corner to let batter out).
Pour batter into donut baker, close lid and bake for 5 minutes.
OR:
Grease a donut pan.
Squeeze batter to fill each mold about 3/4 full.
Bake 12-15 minutes.
Remove from pan.
Mix cinnamon and white sugar together.
Dip the top of each donut in melted butter, and then cinnamon sugar mixture.
Enjoy!
The recipe was found on amyshealthybaking.com. Click on photo for full recipe.
This is my mom’s all-time favorite crumble! It’s full of her favorite cozy chai spices (she drinks a chai latte every day!), and the sweet tender apples pair perfectly with the streusel topping. Leftovers will keep for at least one week if stored in the refrigerator covered with foil or in an airtight container.
Ingredients:
For the Streusel:
¾ cup Old-Fashioned Oats (Gluten Free if necessary)
¼ cup Whole-Wheat Flour or Millet Flour
1 teaspoon Ground Cinnamon
2 Tablespoons Pure Maple Syrup, room temperature
1½ Tablespoons Unsalted Butter, melted
For the Filling:
6 cups Red Apple, diced (about 4 large)
2 Tablespoons Arrowroot Flour
¾ teaspoon Ground Cinnamon
½ teaspoon Ground Ginger
¼ teaspoon Ground Cardamom
⅛ teaspoon Ground Cloves
Instructions:
Preheat oven to 350° and coat 8” square pan with nonstick cooking spray.
To prepare the streusel topping, whisk together the oats, flour and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
To prepare the filling, toss the apples with arrowroot flour, cinnamon, ginger, cardamom and cloves in a large bowl until completely coated.
Transfer the filling to the prepared pan and gently press down with a spatula. Sprinkle evenly with topping. (The topping tends to clump a lot, so break it up into little pieces.) Bake at 350° for 50-60 minutes or until the apples are fork tender. Cool completely to room temperature; then refrigerate for 3 hours before serving to allow the juices to fully thicken.