Category Archives: Desserts

Sour Cream Double Chocolate Muffins

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Category : Desserts , Recipes , Uncategorized

SOUR CREAM DOUBLE CHOCOLATE MUFFINS

Sour Cream Double Chocolate Muffins

Makes: approx: 12-17 muffins depending on how full.
** Use all organic ingredients for health as well as flavor.

Prep: Preheat oven to 425 degrees
*Line cupcake papers into muffin pan.

Ingredients:
1/2 cup coconut oil
1 cup coconut sugar
2 eggs (or 1/4 cup sour cream to replace
each egg.)
1/2 cup coconut milk or other plant milk.
1-1/2 tsp. vanilla
2/3 cup sour cream (I use a plant based sour cream)
2 cups organic Spelt flour
1/2 cup cacao powder
1-1/2 tsp. aluminum-free baking powder
1 tsp. sea salt
2 cups dark chocolate chips (Enjoy Life)
divided.

Making It:
* In medium bowl mix all the dry ingredients.
* In large bowl mix the wet ingredients, mix well.
* Mix the dry ingredients into the wet, stir well
until well incorporated
* Fold in 1-1/2 cups of chocolate chips into the
batter.
* Spoon into the muffin cups all the way to the
top; put remains chips on top, pushing into the
batter.
* Bake the muffins for 5 minutes at 425..then keep
muffins in oven and reduce temperature to 350 degrees.
Bake additional 15-17 minutes or toothpick test
* Allow muffins to cooling pan then transfer to wire
rack to continue cooling.

* Revamped from Sally’s Baking Addiction
**For longer storage freeze muffins up to 3 months,
thaw overnight in fridge..then bring to room
temperature.

Enjoy!

Snickerdoodles

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Category : Desserts , Recipes

Snickerdoodles

This recipe was revamped from a 1964 Betty Crocker
Cookbook to a healthier version.
* Please use all organic ingredients for health as
well as flavor.

Ingredients:
1 cup coconut oil, melted
1- 1/2 cups coconut sugar
2 eggs
2-3/4 cup organic Spelt flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. sea salt
2 Tbsp. coconut sugar
2 tsp. cinnamon

Prep:
* Heat oven to 400 degrees F
* Line cookie sheets with parchment paper.

Making it:
* Melt coconut oil (cool slightly) and mix with
sugar and eggs, mix thoroughly.
* Measure flour, cream of tartar, soda and salt:
blend into the egg mixture.
* Form into 1″ balls. Roll in mixture of 2 tsp.
sugar and cinnamon.
* Place about 2″ apart on the cookie sheet.
* Bake 8-10 minutes. Cool on rack before
removing from pan.
* Makes about 6 dozen cookies.

Enjoy!!

Delicious Sugar Free Hot Cocoa

Category : Beverages , Desserts , Recipes , Snacks , Uncategorized

 

Delicious Sugar-Free Hot Cocoa

Makes: 2 2/3 cups beverage
Servings: 2-3
Prep and Cooking time:  8-10 minutes

Ingredients;
* 1 15oz can Organic Native Forest Coconut Milk
(unsweetened classic)
* 3/4 can filtered water (more or less,
depending on how frothy you like it)
* 2 Tbls. Organic Cacao Powder
* 1 tsp. Organic Vanilla (non-alcohol)
* 1/2 tsp. NOW Brand Organic liquid stevia
* Cinnamon sprinkle on top of cocoa (optional)

Making it:
1. Pour the coconut milk into saucepan, pour filtered
water into empty can and then pour that water into pan.
2. Add rest of ingredients to the pan, whisk over medium
heat just to barely heat it, but do not boil.
Pour into cups; if desired sprinkle with cinnamon, or
put on top non-dairy whipping cream.
Enjoy

Sugar Free Chocolate Cake

Category : Desserts , Recipes

Sugar Free Chocolate Cake

Sugar Free Chocolate Cake

Prep: 20 minutes / Cook: 15-20 minutes
Inactive:1 hour, 30 minutes.
Total Prep: approx. 2 hours
Serving Size: varies, 12-20 pieces

Ingredients for the cake:
5 free range eggs
1/2 cup melted coconut oil
1/2 cup melted 100% grass-fed butter
1/2 organic maple syrup
1 tbsp. non-alcoholic vanilla
1/2 tsp. Real Salt sea salt
1/2 cup coconut flour
1 tsp. aluminum-free baking powder
2 full squirts NOW brand organic stevia

Directions for making the cake:
*Whisk, eggs, oil/butter, maple syrup, stevia, vanilla,
and salt together.
*Whisk in flour and baking powder and mix well.
*Let it sit for 5-10 minutes until thickened.
*Pour into a parchment paper lined cake pan and
bake for 15-20 minutes at 350F.
*Cool in pan on wire racks.

Ingredients for chocolate topping:
Melt together 1 and 1/2 2 oz. bars of Guittard Chocolate
unsweetened baking bars, and 2 tsp. coconut oil, 2 tsp.
organic honey and 1 tsp vanilla.
Shredded coconut to sprinkle on top of cake.

Finishing putting together the cake:
*Place a plate over the cake still in the pan, and carefully
flip the pan (invert) so the cake will end up on the plate,
(and the pan on top, remove pan and paper).
*Pour and spread the melted chocolate over the top and
sides of the cake.
*Sprinkle the shredded coconut over the finished cake.
*Refrigerate at least a couple of hours before
serving.

***Adapted from Dr.Jockers recipe, use organic ingredients
for flavor as well as health.

ENJOY!
Marie

Almond Flour Crust With Apple Pie Filling

Category : Breads , Desserts , Recipes

Almond Flour Crust With Apple Pie Filling

Almond Flour Crust  with Apple Pie Filling

*Use all organic ingredients if possible for
health  as well as flavor.

Gluten-Free Almond Pie Crust:
2 Tbls. Maple Syrup
1  1/2 cups Almond Flour/ Almond Meal
1/4 tsp. Redmond’s Sea Salt
1/4 tsp. baking soda
2 Tbls. coconut oil, melted
1 large egg
1/2 tsp. vanilla extract

Making The Crust:
1. Preheat oven to 350 degrees.
2. In medium bowl combine the dry ingredients.
3. In another bowl, combine the wet ingredients.
4. Stir wet ingredients into the dry ones.
5. In a glass pie pan, with fingers, pat the dough
crust onto the bottom and up the sides in an
even layer. (If necessry, dampen hands slightly
to keep the crust from sticking to fingers.
6. Bake for 10 minutes untill crust is beginning
to brown…after 8 minutes keep checking, it
browns quickly.
7. Remove from oven and cool.

Apple Pie Filling:
4 organic apples, peeled, cored and cut into
small pieces
3 tsp. coconut oil
1 tsp vanilla
1/2 tsp. cinnamon
2 Tbsp. raw honey
2 tbls. almond butter
handful of walnuts (broken into small pieces)

Cooking It:
1. Melt coconut oil in pan and throw in the apple
pieces. Saute on medium to low hwatfor a couple of
minutes until soft.
2. Add the rest of the ingredients and mix to
combine.
3. Heat until the apples are assoft as youlike
and ingredients are fully mixed together.

Making the Pie:
Pour the filling onto the cooled crust. Refrigerate
until ready to serve.   Enjoy!

Pumpkin Chocolate Cups

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Category : Desserts , Recipes

Pumpkin Chocolate Cups

Pumpkin Chocolate Cups

Prep: 10 minutes
Serving Size: varies
Servings: 12 cups
Cooking Time: (inactive) 30 minutes

*It is recommended to use al organic ingredients
for health as well as flavor.

Ingredients:
1/3 cup shelled roasted unsalted pumpkin seeds
1.5 cups unsweetened shredded coconut
1/2 cup coconut butter
1/2 cup coconut oil
1 tsp Stevia extract (I use NOW brand liquid)
1 tsp. vanilla (I use non-alcoholic)
1/2 cup coconut oil and 1/4 cup cacao powder
(I use Navitas Organics Brand)

Prep Ahead: 
Assemble all ingredients. Line a 12-cup muffin
pan with muffin liner cups.

Making It:
!.  Place the pumpkin seeds into a food processor and blend
about 10 seconds. Then add the shredded coconut, coconut
butter, coconut oil, vanilla, and stevia to the food processor
and blend until well mixed.
2. Using a spoon to equally divide the mixture into the 12 muffin
cups, mixture will be quite thick.
3.  Once all of the muffin liners are filled, melt the coconut
oil and the cacao powder together.
4. Using a spoon to scoop out about 1 tablespoon of chocolate
liquid and pour onto your coconut cups until the coconut is
completely covered. Repeat on all the coconut cups.
5. Place in freezer for about 20 minutes or until the chocolate
is frozen. Store in a covered container in the fridge.

*This recipe was revamped from Drjockers.com, but even tastier.
I use these as a bedtime ‘sleepy pill’. I cut each in half and
take one-half an hour before bedtime.
**With the healthy fats and proteins, these can help to regulate
night time blood sugar imbalances that can interfer with sleep;
and because of the tryptophan that is found in the unsweetened
cacao powder can makes you sleepy.

Homemade Applesauce

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Category : Desserts , Recipes , Snacks

Homemade Applesauce

Homemade Applesauce

Makes Approx.: 4 cups
Servings: Varies
Serving Size: Varies

Ingredients:
6 organic sweet apples
2 tsp. organic cinnamon (may add more if desired).
2 Tbs. freshly squeezed organic lemon juice

Prep:
Prepare apples, core, leave skins on, and cut into 1/2 inch pieces in size.

Making It:
Put apples into a large pot and add about 1/3 way full with filtered water, but not covering the apples.  Cover and bring to boil, cook for 10 minutes. (The skins should be shiny…this is the pectin from the apples.) When done, mash the apples with a potato masher and add the lemon juice and the cinnamon. Put 1/2 of the apples at a time in a food processor and process about 15-20 seconds, this makes it a chunky applesauce, but easier to eat. Store in a covered glass container.

Caution: Peel the apples for those who cannot chew the peeling (babies, children and elders without teeth) before cooking, to prevent choking.

ENJOY!
MARIE

Banana Ice Cream

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Category : Desserts , Recipes , Snacks

Banana Ice Cream

Banana Ice Cream

For the sweetest results, be sure to
freeze bananas when they are at their ripest!

Servings:  Makes 4 1/2 cups
Serving Size: Varies
Prep Time: 15 minutes

Ingredients:
5 ripe organic bananas, peeled, sliced, and frozen.
1/4 to 1/2 cup unsweetened organic coconut milk.
(or you can use almond, cashew, or rice milk.)
1 tsp. alcohol-free vanilla

Prep ahead:
Freeze bananas as least 24 hours in advance.

Making It:
1.  In food processor, combine the frozen bananas,
vanilla, and 1/4 cup of the milk. Cover and process
until smooth, add as much of the remaining milk
as needed.
2.  Serve immediately as a  soft-serve ice cream or
freeze for at least 4 hours for a scoopable ice cream.
Store in the freezer up to 3 weeks.

This recipe has been altered from “Forks Over Knives”
Magazine (Fall 2018) version, but it tastes just as yummy!

Most Delicious, Enjoy!

Marie

Brain Healthy Dark Chocolate Candies

Category : Desserts , Recipes , Snacks

Brain Healthy Dark Chocolate Candies

Ingredients:
4 oz. Unsweetened dark chocolate
baking bar, (Guittard brand is great)
4 oz. Organic unrefined coconut oil
3 Tbs. Organic raw honey
**opt. for sugar-less candies, I use
2 tsp. NOW organic liquid stevia.
1-2 tsp. non-alcoholic vanilla
**opt. 1-2 Tbs. Organic cacao nibs (raw)
–it gives small added crunch.

Making It:
1. Line a 9X12 inch baking sheet with parchment paper,
(optional may use candy molds) set aside.
2. Place all ingredients in a small glass or stainless
saucepan and heat until all ingredients are melted
together.
3. Pour the melted chocolate into the prepared pan
or candy molds. Put pan in the refrigerator and
let harden overnight. Next morning break into 1-2
inch squares or pop out of the molds. Store in
glass covered container in the fridge.

Enjoy all you chocolate lovers,
Marie

Raw, Non-Dairy Strawberry Cheesecake

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Category : Desserts , Recipes

Raw, Non-Dairy Strawberry Cheesecake

Raw, Non-Dairy Strawberry Cheesecake

Serving Size: Approx. 12-16 slices
Servings: 1 slice
Prep Time: 2.5 hours + Freezer time

Hallelujah to Hallelujah Acres for this recipe!

Ingredients – Crust
1 cup walnuts
1 cup pine nuts
1/2 cup dates, pitted (soaked 1 hour)
1/2 cup unsweetened coconut (optional)

Ingredients – Filling
3  1/2 cups cashews
2 cups fresh, organic strawberries*
3/4 cup lemon juice, freshly squeezed
3/4 cup raw coconut butter
3/4 cup unfiltered raw honey
1 Tsp pure vanilla extract (I use alcohol-free)
1/2 Tsp Redmond Sea Salt 

* You may substitute blueberries, raspberries or mangos.

Prep Ahead
Soak the cashews for 2 hours, then drain.

All of this can be done a day before you plan to serve.

Making It – Crust
Place all the crust ingredients except coconut in food processor with “S” blade and process until crumbly. Sprinkle coconut onto the base of a spring form pan, pie plate or 8 x 8 square Pyrex (coconut keeps the dough from sticking). Press mix evenly into pan to form a crust.

Making It – Filling
A food processor won’t work as well as a powerful blender. Here’s what helped me:

*Place all the filling ingredients in a bowl. Then scoop out 1-2 cups at a time into the blender until smooth.  Pour into another large bowl. Continue this process until all the filling ingredients have been blended, smooth and creamy. Mix the blended bowl of filling and pour into prepared crust, tapping to remove bubbles and make sure pie plate is filled evenly. 

Cover and place in freezer until firm, usually about 12 hours. Return any uneaten slices to the freezer until next serving.

Notes to “Make It” Easier
It might help to pull the cheesecake out of the freezer about 8-10 hours and cut through the slices, recover and place back in freezer until ready to serve.
Then take out the desired slices to serve and allow to sit for 20 minutes or so. It will be more like a cheesecake consistency, mildly firm.

Enjoy!
Marie

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