Category: Extra Desserts

Chocolate Energy Balls (Nut Free/ Vegan/ Grain Free/ Gluten Free/ Dairy Free/ Paleo/ Refined Sugar Free)

It is just too hot to bake. I’m tired. I have no energy. I want brownies. Well I want a brownie type thing. I also want a treat that is way more healthy than a brownie. I need energy…

Do any of these statements work for you? Every one of them works for me!!

Chocolate Energy Balls

These energy balls are so delicious that your mouth will think that you are having a loaded brownie. You know those ones that you could buy in your old life that were full of nuts and coconut and all that stuff you now can’t have. These chocolate balls are also packed with protein, so you’ll get energy!

They are absolutely decadent, with no baking and best of all, NO Guilt!!  Enjoy!!

Chocolate Energy Balls

Chocolate Energy Balls (Nut Free/ Vegan/ Grain Free/ Gluten Free/ Dairy Free/ Paleo/ Refined Sugar Free)

1 1/2 c. dates

1/4 c. sunflower seed butter (or desired type)

1 tsp. vanilla (I use mine)

3/4 c. pumpkin seeds

1/2 c. hemp hearts

1/2 c. unsweetened shredded coconut

1/4 c. raw cacao (or cocoa)

1/4 tsp. sea salt

Place dates into food processor and pulse until they form a ball. Spread them back out and add sunflower seed butter and vanilla. Pulse until mixed. Add remaining ingredients and pulse until mixed.

Spoon out mixture and form into one inch balls.I wet my hands to roll balls to make it easier. Store in the fridge in a covered container for up to a week. Freezes well. Makes approximately 24 balls.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays,

Date Avocado Pudding (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free/ Refined Sugar Free)

I was going to play with my avocado chocolate ice cream recipe and add dates to it. As I was starting to play, I decided that I would try making a non-chocolate version instead. I know… me decide to go without chocolate voluntarily? The shock of it. I really surprised myself as well. Lol

Looking for a chocolate avocado pudding??? I have one here!

Date Avocado Pudding

I really love this pudding. It is also so healthy that I have eaten it for breakfast, Just add some fruit and seeds for some variety!

Date and Avocado Breakfast Bowl

Date Avocado Pudding (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free/ Refined Sugar Free)

1 c. pitted dates

2 avocados

1 1/2 c. milk alternative (I use my cashew milk-use different milk if nut free)

1/2 tsp. sea salt

1 tsp. vanilla (I use mine)

Soak dates in boiling water for 5 minutes, then drain. Add dates and remaining ingredients to high powered blender. Blend until pureed.

Date Avocado Pudding

Store in the fridge for up to three days. Can also be frozen in individual containers. Defrost in the fridge.

Shared On: Allergy Free Wednesdays, Healthy Vegan Fridays,Sunday Food and Fitness.

How To Make Your Own Vanilla- Two Ways

Many years ago I bought artificial vanilla. It really didn’t matter to me. I started really reading packaging labels about fifteen years ago. That’s when I started using only real pure vanilla. I really didn’t want all those chemicals in my foods. I thought I had been doing the right thing by baking my own treats, but yet I was adding in other chemicals by using artificial vanilla.

The cost of pure vanilla seems to keep climbing. So about a year ago I started making my own. I now have four bottles so that I can always have batches brewing while I using the other bottles. I like using the vegetable glycerin vanilla for dishes that I would not like to add the darker colour to. Believe me if you scrap the vanilla bean instead of just slicing into it and add it to the vegetable glycerin, it will be the normal brown colour.

I enjoy using both my vanillas! You can decide which one you like best!

How To Make Your Own Vanilla- Two Ways

How To Make Your Own Vanilla

vanilla beans

gluten free vodka or vegetable glycerin

Slice three vanilla beans lengthwise. Place into tall glass jar. Add in 1 cup of vodka or vegetable glycerin. Let sit in the cupboard for 2 months. Then its ready to use.

 

 

Shared On: Allergy Free wednesday, Healthy Vegan Fridays, Savoring Saturdays, Sunday Fitness and Food

 

Raw Salted Caramel Sauce-3 Ingredients (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

I knew that I wanted to make a raw caramel sauce for a while now. I just didn’t realize for delicious and simple it would be. This caramel sauce can be used as a dip for fruit or as a topper for a dessert Use your imagination!

Raw Salted Caramel Sauce

Raw Salted Caramel Sauce-3 Ingredients (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

1 c. dates

1/2 tsp. sea salt (optional)

3/4 c. water

1 tsp vanilla or 1/2 of a vanilla bean (scrape insides)

Soak dates in boiling water for five minutes. Drain them and add sea salt, water and vanilla to blender or food processor. Puree until smooth..

Raw Salted Caramel Sauce

Store covered in the fridge for up to 5 days.

Shared On: Allergy Free Wednesday

Raw “Cheese” Cake Bites (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

So it’s really heating up outside and if you’re like me, the last last thing you want to do is to turn on your oven… BUT I NEED TREATS!!!!

Yes, I want treats! I don’t care if I’m sweating, but I don’t care to turn on my oven and bake. Next best thing, Raw “Cheese” Cake Bites. Yes I said “cheese” cake, but notice the parenthesis. They aren’t made from cheese. Similar to my Raw Cashew Coconut Bites. They are made from soaked raw cashews. Yes I could have called them, raw cashew bites, but they are just like little cheese cakes.

So back to not turning on my oven to bake. These lovely little treat require no cooking what so ever. That is very wonderful for these hot summer days! Since these are mini, you can make five dozen of these little beauties and store them in the freezer to enjoy whenever you’d like! You can also top them with whatever topping you’d like, just like real cheese cake.

Mini Vegan Cheese Cake Bites

 

I hope that you enjoy these as much as I do!

Raw “Cheese” Cake Bites (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

Crust:

1 1/2 c. pitted dates

1 1/2 c. almond meal

Filling:

3 c. raw cashews (soaked overnight, then drained and rinsed)

1/3 c. coconut oil

1/4 c. maple syrup (honey if not vegan)

1/4 c. lemon juice

2 tsp. vanilla

Soak 1 1/2 c. dates in boiling water for five minutes. Drain and put into food processor with almond meal. Put until mixed thoroughly.  Once your mixture is done put 1 tsp. mixture  into the bottom of a  mini muffin cups. (I line mine with papers or you can use a silicon muffin cups). Press mixture to cover bottom. Set aside.

Place all the filling ingredients into a high powered blender or food processor. Pulse until smooth, scraping down sides when necessary. Scoop 1 tsp. filling mixture into muffin cups. Place into the fridge for at least two hours.

Mini "Cheese" Cake Bites

Before serving top with your desired toppings such as fruit, strawberry jam, cherry toppingcoconut cream, caramel sauce, etc.  Store covered in the fridge for up to two days. These freeze great!

Shared On: Fat Tuesday Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Sweets

 

 

Sweetened Condensed Coconut Milk (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

Hmm, I needed sweetened condensed milk to make my Paleo Magic Bars. I know that I will now use this recipe for many other recipes, but they are the first… Enjoy!

Dairy Free Sweetened Condensed Milk

Sweetened Condensed Coconut Milk (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)

1-400 ml. can of coconut milk (I’ve used various strengths of fat content with the same results)

1/2 c. maple syrup (or raw honey if not vegan)

2 tsp. vanilla

In a small  sauce pan, stir together coconut milk and maple syrup. Put on medium heat and bring to a rolling boil, stirring frequently. Turn down to medium low and stir frequently. Keep on a low boil for 20-30 minutes. Milk will start to thicken, then remove from heat and stir in vanilla.  Let cool and use for whatever recipe calls for sweetened condensed milk. After cooling can be stored in the refrigerator in a covered container for up to five days.

Shared On: Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

Raw Cashew Coconut Bites (Paleo/ Raw/ Gluten Free/ Dairy Free/ Refined Sugar Free/ Grain Free/ Egg Free/ Vegan/ No-Bake)

Lately I’ve been working a lot, well full time to be more accurate. Some times I find it difficult to get my goodies baked, let alone get new recipes done to put on here.

The weather here has been very cold and snowy. My oven and slow cooker have been working over time keeping us fed. Sometimes you need a recipe that not only does not require any cooking, but is also simple to make.

Note: Before you start this make sure that your coconut milk has been in the fridge overnight and your cashews have been soaking in water for at least 8 hours.

Raw Cashew Coconut Bites

These are not only a no-bake little treat, but also take no time at all to get made.

CashewCoconut Bites

Raw Cashew Coconut Bites (Paleo/ Raw/ Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Grain Free/ Egg Free/ No-Bake)

Crust:

1 1/2 c. pitted dates

1 1/2 c. almond meal

Filling:

1-400 ml. can of full fat coconut milk (I used 14%) Placed in the fridge overnight.

1 c. raw cashews (soaked for at least 8 hours)

1/2 c. pitted dates

2 Tbsp. maple syrup (honey if not vegan)

1/4 c. coconut oil

1 c. shredded unsweetened coconut

Soak 1 1/2 c. dates in boiling water for five minutes. Drain and put into food processor with almond meal. Put until mixed thoroughly. Once your mixture is done put 1 Tbsp into the bottom of a regular size muffin cups or 1 tsp. into mini muffin cups. (I line mine with papers or you can use a silicon muffin cups). Press mixture to cover bottom. Set aside.

Open coconut milk and drain off the water. Save the water for a different recipe. Drain and rinse cashews.  Place coconut cream, cashews and pitted dates into food processor. Pulse until pretty smooth.Add in maple syrup, coconut oil and coconut and pulse until mixed thoroughly.

Scoop coconut mixture into muffin cups. Let Cashew Coconut Bites set up in the fridge until firm for approximately four hours.

Raw CashewCoconut Bites

You will make approximately 18 regular size or 36 mini size. Store in the fridge for up to 5 days or in the freezer.

Shared On: Fat Tuesday, Tasty Tuesdays, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Health Vegan Fridays, Real Food Recipes, Mix It Up Monday, Free From Friday

Coconut Cranberry Delight (Gluten Free/ Grain Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Paleo/ Egg Free)

With Christmas coming, you might be looking for a special dessert to serve to your guests. This combines the flavours of coconut, the sweetness of maple syrup as well as the tartness of cranberries for not only a delicious but yet healthy dessert.

Coconut Cranberry Delight- Paleo

Coconut Cranberry Delight (Gluten Free/ Grain Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Paleo/ Egg Free)

Base:

1 c. dates- pitted

1 1/2 c. almond meal

1/3 c. coconut oil

1 Tbsp. coconut flour

Filling:

2 c. cranberries

1/2 maple syrup

2 tsp. coconut flour

1/2 c. unsweetened coconut

Preheat oven to 350 degrees.

Soak dates in boiling water for 10 minutes. Set aside.

In a food processor, put in drained dates, almond meal, coconut oil and 1 Tbsp. coconut flour. Pulse until combined. Press into greased 9″ by 9″ baking dish leaving some up the sides to hold in filling.

Then in the food processor, add cranberries, maple syrup and 2 tsp. coconut flour. Pulse until just combined. Pour into base. Top with coconut.

Coconut-Cranberry Delight

Bake for 40 minutes. Serve warm or cold. For an special dessert top with Whipped Coconut Cream or Vanilla Ice Cream.

Shared On: Real Food Recipes, Mostly Homemade Mondays, Tasty Tuesdays, Fat Tuesday, Allergy Free Wednesday, Gluten Free Fridays, Foodie Friends Friday

Pumpkin Pie Spice

To me, the cooler air, leaves falling and the smell of cinnamon cooking says fall. Better than just cinnamon is Pumpkin Pie Spice. The mixture of cinnamon, ginger, nutmeg, cloves and allspice mixed into anything pumpkin is delicious! Just sprinkle it into your coffee for a festive feel.

Pumpkin Pie Spice

Pumpkin Pie Spice

4 Tbsp. ground cinnamon

1 Tbsp. ground ginger

1 Tbsp. ground nutmeg

2 tsp. ground allspice

2 tsp. ground cloves

PumpkinPie Spice

Mix together and keep in a sealed bag or covered jar for up to 6 months.

Strawberry Rhubarb Crisp (Grain Free/ Gluten Free/ Egg Free/ Dairy Free/ Refined Sugar Free/ Vegan Option/ Paleo)

Spring is here! With spring comes rhubarb!! I was looking in my freezer and I had a couple of my friends give me so much rhubarb (mine didn’t want to grow) last year, that I still have quite a bit.

I thought, what better dessert to make than strawberry rhubarb crisp. I have made this dessert, probably ten times in the past couple of months and have still not tired of it at all. Yes it’s that yummy!!

I wanted everyone to have it in the back of their mind when all of our wonderful rhubarb is coming in nice and full. It is fantastic warm, room temperature or cold. Breakfast, lunch or dinner 😉

PaleoStrawberryRhubarbCrisp

 

Strawberry Rhubarb Crisp(Grain Free/ Gluten Free/ Dairy Free/ Egg Free/ Refined Sugar Free/ Vegan Option/ Paleo)

For the Crust:

1 c. almond flour/meal

1/2 c. tapioca starch

1/3 c. ground flax

1/3 c. raw honey or maple syrup for vegan

1/3 c. coconut oil- melted

1 tsp. ground cinnamon

For the Filling:

8 c. chopped rhubarb (if frozen- defrost and drain)

1 c. chopped strawberries (if frozen defrost and drain)

1/4 c. tapioca starch

1/2 c. raw honey or maple syrup if vegan

Preheat oven to 350 degrees.

In a medium size bowl, mix all of the crust ingredients together and set aside.

In the 9″ by 13″ baking dish that you are going to bake your crisp in, add in defrosted, drained fruit, as well as the 1/4 c. tapioca starch and 1/2 c. honey or maple syrup.  Mix well. Make sure your dish has at least two inch side. The fruit rises as it cooks, then settles back down.

Crumble topping over the top of fruit mixture. Bake for 45-50 minutes or until fruit is cooked through.

Paleo Strawberry Rhubarb Crisp

 

Freezes quite well!!

Paleo-StrawberryRhubarb Crisp

 

 

You can serve it with Whipped Coconut Cream or Vanilla Ice Cream

Shared On: Real Food Recipe Round Up ,Motivational MondayMostly Homemade MondaysIn and Out of the KitchenFat TuesdayAllergy Free Wednesday  , Waste Not Want Not  Gluten free Wednesdays , Tasty Tuesday , Gluten Free Fridays, Real Food Friday, Whole Food Fridays, Foodie Friends Friday, Healthy Vegan Fridays

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