Category: Sweets

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

Salted Chocolate Bark (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free)

The holidays are coming and with it comes sweet treats! People drop by unexpectedly all throughout December. Some people even bring some type of gift that you were definitely not expecting. As the season winds up, I like to have a variety of sweets that I can not only feed my guests, but also have little gifts on hand. This wonderful bark is not only super easy to make, but it is also absolutely delicious!

You can also wrap some into small cellophane packages and top with a pretty bow to hand out as gifts.

Salted Dark Chocolate Bark

 

Salted Dark Chocolate Bark (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free)

2 c. dairy free dark chocolate

2/3 c. seeds, dried fruit or chopped nuts(if nuts are allowed)

coarse sea salt

Salted Dark Chocolate Bark

 

Melt chocolate in a double boiler (a metal bowl that fits over a pot works fine). Pour melted chocolate onto a parchment paper lined baking tray. Top with seeds or nuts, then sea salt. Put into the fridge to harden. Break into pieces. Store in the fridge or freezer in a covered container.

 

Shared On: Waste Not Want Not, Allergy Free Wednesday, Allergy Friendly Taste Buds, Gluten Free Fridays, Healthy Vegan Fridays, Gluten Free Christmas Treats, Savoring Saturdays

15 Delicious Treats with Hidden Healthy Ingredients (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free/ Grain Free/ Paleo)

I have said it before and I’ll say it again… I love hiding healthy unexpected ingredients into your favourite treats! Be it beets into cake, sweet potatoes into frosting or chickpeas into cookies, getting people to eat the foods that they don’t “think” they like is fun!

All of these yummy treats are gluten free, dairy free, refined sugar free and many are also vegan, nut free, grain free and paleo. Check out this great array of  tricky treats!

15 Treats with Healthy Hidden Ingredients

15 Delicious Treats with Hidden Healthy Ingredients (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free/ Paleo/ Grain Free)

Cinnamon Sweet Potato Frosting Vanilla Cupcakes

Cinnamon Sweet Potato Frosting also paleo, vegan, nut free, grain free

Chocolate Avocado Chickpea Cookies

Chocolately Avocado Chickpea Cookies also vegan, grain free

Spiced Zucchini Muffins

Spiced Zucchini Muffins also vegan

Chocolate Sweet Potato Frosting 2

Chocolate Sweet Potato Frosting also paleo, vegan, nut free, grain free

Healthy-Avocado Fudgesicles

Healthy Avocado Fudgesicles also paleo, grain free, nut free, vegan

Chocolate Chip Chickpea Cookies 3

 

Chocolate Chip Chickpea Cookies, also vegan, grain free

Cinnamon-Raisin Avocado Chickpea Cookies

Cinnamon Raisin Avocado Chickpea Cookies also vegan, grain free

Chocolate Zucchini Cake w Sweet Potato Frosting

 

Chocolate Zucchini Cake

Chocolate Avocado Pudding

 

Avocado Chocolate Pudding also vegan, paleo, nut free, grain free

Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins also vegan

Sunflower Seed Butter Cookies

 

Sunflower Seed Butter Cookies also vegan, paleo, nut free, grain free

Mini "Cheese" Cake Bites

 

Raw “Cheese” Cake Bites also vegan, paleo, grain free

Raspberry Zucchini Loaf

Raspberry Zucchini Loaf also vegan

Double Chocolate Zucchini Cookies

Double Chocolate Zucchini Cookies also vegan and nut free

Chocolate Beet Cake

Red Velvet Chocolate Beet Cake also paleo, vegan, nut free, grain free

 

Shared On Allergy Free Wednesday, Waste not Want Not, Gluten Free Fridays, Savoring Saturdays, Allergy Friendly Taste Buds

 

 

Magic Bars (Paleo/ Vegan/ Gluten Free/ Dairy Free)

 

 

 

 

 

 

Do you remember in your old life when you ate everything? Well I do. I cooked and baked all the time, not unlike now. Although then, I didn’t need to worry about substitutions. Everyone could eat everything… I used to make Magic Bars all the time! My daughter and her friends would love to come over and eat them. I had been thinking about them recently. First I had to make the sweetened condensed milk. After a couple of tries, I was able to get that to work. The rest was actually very easy!

Now these are not exactly the same as my old ones, but if I do say so myself, they are a fantastic substitution!

Paleo Magic Bars

Magic Bars (Paleo/ Vegan/ Gluten Free/ Dairy Free)

2 c. almond flour

1/2 c. dates (pitted)

1/4 c. coconut oil

1 batch sweetened condensed coconut milk

1 c. unsweetened shredded coconut

1 c. chopped nuts (I used walnuts)

1 c. dairy free dark chocolate -chopped (I used Enjoy Life)

Preheat oven to 350 degrees

Soak dates in boiling water for 5 minutes to soften them. Drain dates and add them as well as the almond flour and coconut oil to the food processor. Pulse until mixed thoroughly.  Press mixture into a parchment paper lined 9″ by 13″ pan. Top with sweetened condensed milk, then coconut, nuts, and chocolate.

Paleo Magic Bars

Bake for 30-35 minutes. Let cool completely, then cut into squares. Store in the fridge for up to 1 week. Freezes well.

 

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

Dark Chocolate Covered Strawberries

Valentines Day is tomorrow. With all of the commercialization, you can get put off. Other than a card for my hunny, I do not fall into the Valentine’s Day trap. I make us a nice dinner, dessert and we spend a lovely evening at home. This year I am making honey garlic ribs, apple sweet potato and asparagus.

I also like to make some sweets that I don’t often make. I’ll be making Molten Lava Cakes and Dark Chocolate Covered Strawberries.

If you buy the pre-made chocolate covered strawberries in the store, you will pay a small fortune. These are very simple to make and just as delicious as the store bought ones. (I think more so)

Dark Chocolate Covered Strawberries

Dark Chocolate Covered Strawberries

1 cup dark chocolate( I use dark 70-85% dairy free)- broken up

10-12 strawberries- washed and dried

toppings in desired- ground nuts, coconut

In a double boiler**, bring an inch of water to a simmer in the bottom pan and add chocolate to the upper pan. Stir chocolate until melted and remover from heat.

Using the stems/leaves as a handle dip strawberries into the melted chocolate, rolling to coat evenly. If using an extra coating- dip into coating then place strawberry onto parchment paper lined cookie sheet.

Chocolate Covered Strawberries-Paleo

Place into the fridge to cool. Enjoy. I have made these the day before and they work fine.

** If you do not have a double boiler you can use a small sauce pan and a larger metal bowl for the top.

Shared On : Raw Foods Thursday, Food on Friday, Wellness Weekend, Tasty Tuesdays

Homemade Turtles (Gluten Free)

So these turtles are not something that I’d normally put on my blog. They are gluten free, but are not dairy free or sugar free. They are however, absolutely delicious (even though I can’t eat them anymore), and my daughter and I will continue to make them every year at Christmas. If you want my dairy free version try Chocolate Caramel Cups , which are also quite delicious.
I have been making this recipe for probably fifteen years. A friend of mine told me about it, so I don’t know if its in any recipe book anywhere. In her version, she uses one whole pecan for each turtle. I found that to be very expensive, so I use what ever chopped up nuts that I find on sale.You start with a can of sweetened condensed milk. Not the pop top kind, but the one you have to use a can opener on. You boil the can for three hours. Yes you boil the whole can, not opened, in a pot of water, keep adding more water if you need to. After the three hours you put the can on the counter(still unopened) until the next morning. This will become your caramel.The next day, you melt about two cups of semi sweet chocolate chips in a double boiler. You can use about a third milk chocolate chips, but I wouldn’t go more than that because they won’t harden.
You roll out parchment paper on your counter and put little dollops of chocolate down and smooth it into circles with the back of a spoon. This is the base for your turtle.
Make lines of them. We usually do about 100 but it will depend on how big you want them. We do them about the size of a normal store bought one.
Canned Sweetened Condensed Milk
2 c. chocolate chips
1 c. chopped nuts
Turtles-Sandi's Allergy Free Recipes
Then using two small spoons, put small amounts of your caramel on top of your chocolate rounds.
Then put your nuts on top.
Turtles- Sandi's Allergy Free Recipes

Melt some more chocolate and drizzle it over your chocolates. These store well in the fridge and freezer.

Chocolate Caramel Cups (Gluten free/ Dairy Free/ Vegan)

As you can probably tell, I like baking and I love my sweets. One treat that I always make at Christmas time is home made turtles. Even though I can’t eat them, I will post the recipe. It is gluten free but has dairy. My daughter and I will still be making them soon.
I tried to make a different version a couple of years ago, which were okay, but not great. Last year I tried coconut milk for the base of my caramel. It worked out quite well.
As are my turtles, there is a good deal that goes into making these so they’ll probably only be made a couple times a year. They are delicious!

Chocolate Caramel Cups

Chocolate Caramel Cups (Gluten Free/ Dairy Free)

2 c. chopped dark chocolate (you may need more)

1 c. chopped nuts (any kind)

1- 400 ml. can coconut milk

1 1/2 c. palm sugar

1 tsp. vanilla

For the Chocolate:
Melt 2 c. chopped up dark chocolate(I used 85% cocoa) in a double boiler.
Using a pastry brush, paint the melted chocolate unto mini paper muffin wrappers. I did 36.
Let cool and harden.

Chocolate Caramel Cups 1

For the Caramel:
Candy thermometer
1-400 ml can coconut milk
1 1/2 c. palm sugar
1 tsp. vanilla
Put milk and palm sugar into a pot. Whisk over medium heat, bring mixture to a boil. Keep whisking until temperature reaches 234 degrees or soft ball stage. It will take between 45-60 minutes. Then take off heat and add vanilla. Let mixture cool on the counter.

Put chopped nuts(I used walnuts) into chocolate cups. Then when caramel is cooled, use two small spoons to put caramel into cups.

Chocolate Caramel Cups2

Then top with remaining melted dark chocolate(you may need extra) and top your caramel cups. I store them in the refrigerator or the freezer.

Chocolate Caramel Cups 3

Salted Cashew Chewy Bars (Gluten Free/ Grain Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo)

I have been very rushed lately being pulled in many different directions. Sorry it took me until today to post these.

Salted Cashew Chewy Bars 3

Since my food allergies, I miss chocolate bars. You know all those ones in the stores that we just can’t eat anymore. Even if it wasn’t for the allergies, I just couldn’t get past all of the ingredients that I can’t pronounce and have no idea what they are. I do make and enjoy my Almond Toffee Bites. Sometimes you want some variety!

Those who know me, or read this blog, know that I like well Love Chocolate 🙂 I love making and having everyone enjoy these bars. BTW, they are grandchildren approved! I hope that you and your’s enjoy them just as much!

Salted Cashew Chewy Bars

Salted Cashew Chewy Bars (Gluten free/ Dairy Free/ Refined Sugar Free/ Vegan/ Paleo)

2 c. almond flour/meal (Or any ground nuts)

1/4 c. plus 1/2 c. honey (use maple syrup for vegan)

1/4 c. plus 1/2 c. coconut oil

2 Tbsp ground flax or ground chia

1/3 c. water

5 Tbsp. raw cacao or cocoa

1/2 tsp. vanilla

1/2 c. chopped cashews (Or any chopped nuts)

1 tsp. coarse sea salt (Optional)

Preheat oven to 350 degrees.

Mix together flax and water, let sit for five minutes. Then add in 1/4 c. honey and 1/4 c.coconut oil with almond flour.  Press into parchment paper lined 9 by 13 pan. Bake for 15 minutes.

In a pan melt 1/2 c. honey, 1/2 c. coconut oil; cook over medium heat, stirring constantly, let boil one minute. Remove from heat, stir in cacao and vanilla. Pour evenly over crust and bake for ten more minutes.
Remove from the oven and top with chopped cashews and coarse sea salt.

Salted Cashew Chewy Bars 4

Let cool then cut into bars. Store in the fridge or freezer.

Salted Cashew Chewy Bars 2

Dried Apple Chips

I enjoy making my own snacks. With my food restrictions, I get very leery of buying pre-made snacks.  Half the time I end up with a negative reaction, even if there are no “forbidden” foods in the ingredient list. So, I am finding more and more snacks to just make myself 🙂

With school back in, moms are looking for more healthy snacks to send. Some kids have a hard time eating a whole apple. Why not send Apple Chips 🙂

This has to be one of those recipes that takes so few ingredients. It can easily be as low as two ingredients if you don’t care for cinnamon.

Dried Cinnamon Apple Chips

Dried Cinnamon Apple Chips 

4-5 apples

1/2. lemon juice

1-2 tsp. ground cinnamon

Dried Apple Chips

 

Wash your apples. Peel if you prefer. Slice thin. Soak apple in lemon juice. *** Here is a decision you have to make. I prefer dipping my apples in straight lemon juice. It gives them more of a tart flavour. (I miss sour candies) If you would like more of a sweet flavour, mix you lemon juice with 1/2 water, then dip apple slices.

Arrange your dipped apple slices onto your tray, next to each other  but not touching in a single layer. Sprinkle With Cinnamon.

If you are using a dehydrator then set to low. Flip apples after approximately 12 hours. Apples will be ready in approximately 24 hours (total time). They will still be pliable, not really crisp.

If using oven, set on lowest setting. Place apple slices on parchment paper lined baking sheets. Flip apples after approximately two hours and rotating trays. Could take between three and four hours.

Realistically how long the process will take will depend on how thin you slice you apples, what temperature your oven is, and how crisp or pliable you like your apples. 🙂

Keep in a sealed container or bag for up to a month.

Shared On: Raw Foods Thursday, Lunch Box Love, Gluten Free Round Up, 5 Ingredient Mondays, Wellness Weekend

Easy Truffles (Dairy Free/ Egg Free/ Paleo/ Vegan)

I haven’t made Truffles in so long… They are very easy to make. 

You can switch them up with your flavourings and toppings. They look so pretty and fancy sitting in the mini muffin cups that everyone will think that you slaved… 

It will be our little secret just how simple they are to make…

 

 These Truffles are so easy to make and you can enjoy them with whatever flavours and toppings you would like!!

Coconut-Milk Truffles

Easy Truffles (Dairy Free/ Vegan/ Paleo/ Egg Free)

one can coconut milk

dairy free dark chocolate-72%(or higher)

flavouring

topping

Put a can of coconut milk into the fridge overnight.

The next day open the can and scoop out however much hardened coconut cream it has made. Reserve the coconut water for a different recipe.
Measure the coconut cream (I had 2/3 cup)
However much coconut cream you end up with, double that amount of chopped dark chocolate(for mine it was 1 1/3 cup)
Put the coconut cream into a double boiler(I use a metal bowl above a small pot with about an inch of water in the pot)
Simmer the milk until just before boiling.
Remove form heat and add chopped chocolate and one teaspoon of flavouring(I added vanilla, but you could add any flavour)
Stir until your ganache becomes smooth.
Pour into a glass dish and put into the fridge for about an hour until it has hardened.
Now for the messy part. Take about 1/2-1 teaspoon of ganache and roll into balls. Rolls your truffles into whatever coating you’d like. Cocoa, coconut, ground almonds, or you can get really fancy and dip them in melted chocolate.

For 2/3 c. coconut cream, 1 1/2 c. 72% dark chocolate, 1 tsp. vanilla…. I ended up with 26 delicious Classic Dairy Free Truffles.

 921c2-005

 Shared On: Waste Not Want Not , 5-Ingredient Monday, Traditional Tuesdays, Healthy Vegan Fridays

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