Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Raw Chocolate-Raspberry Brownie Bars
Ingredients for Base
- 1 cup raw nuts (either almonds, macadamias or cashews work well. You can use one type or a mixture)
- 1/3 cup cacao
- 3 Tbsp. coconut oil, melted
- 12 Medjool dates, pitted
- 2 cups fresh or frozen raspberries
- 2/3 cup raw cashews
- 4 Tbsp. shredded coconut
- 6 Tbsp. organic maple syrup
- 1 Tbsp. coconut oil, melted
- ½ cup of cacao butter (or melted coconut oil)
- ½ cup of cacao powder
- ¼ cup of organic maple syrup
http://www.mindbodygreen.com/0-14408/raw-chocolate-raspberry-brownie-bars-omg-delicious.html
Low Carb Peanut Butter Dirt Cake
 |
| Peanut Butter Cream Cheese layer in the Chocolate Crust |
Ingredients:
Crust:
Peanut Butter Layer:
Chocolate Pudding Layer:
 |
| Pudding Layer on top |
Turtle Cheesecake by Maria Mind Body Health
For the instructions, go here: http://mariamindbodyhealth.com/turtle-cheesecake/
CRUST:
1 1/2 cup blanched almond flour
1/2 cup coconut flour
1 tsp aluminum free baking powder
1 cup butter
1 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1 tsp Celtic sea salt
FILLING:
5 (8 ounce) packages cream cheese
1 1/2 cups confectioners Swerve (or powdered erythritol*)
1 tsp stevia glycerite
3/4 cup vanilla almond milk
3 eggs
1 TBS vanilla extract
CHOCOLATE SAUCE:
2 TBS grass fed butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS heavy cream
1/4 cup cups confectioners Swerve (or powdered erythritol*)
1 tsp stevia glycerite
CARAMEL SAUCE:
1 cup Swerve or Just Like Sugar (or xylitol)
6 TBS grass fed butter
1/2 cup heavy whipping cream
CRUST:
1 1/2 cup blanched almond flour
1/2 cup coconut flour
1 tsp aluminum free baking powder
1 cup butter
1 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1 tsp Celtic sea salt
FILLING:
5 (8 ounce) packages cream cheese
1 1/2 cups confectioners Swerve (or powdered erythritol*)
1 tsp stevia glycerite
3/4 cup vanilla almond milk
3 eggs
1 TBS vanilla extract
CHOCOLATE SAUCE:
2 TBS grass fed butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS heavy cream
1/4 cup cups confectioners Swerve (or powdered erythritol*)
1 tsp stevia glycerite
CARAMEL SAUCE:
1 cup Swerve or Just Like Sugar (or xylitol)
6 TBS grass fed butter
1/2 cup heavy whipping cream
Snickerdoodle Muffins
This recipe is adapted from Elizabeth Gordon's Snickerdoodle Muffin recipe in her book Simply Allergy-Free.
Ingredients
2 c. gluten-free flour blend
1 c. granulated unrefined cane sugar
1 T. baking powder, aluminum-free
1 t. xanthan gum
1/2 t. baking soda
1/2 t. salt
1/4 coconut oil, melted
1 c. coconut milk or almond milk or cow's milk
2 t. vanilla extract
1/4 c. unsweetened applesauce, room temperature OR 1 egg, beaten
Instructions
Blend flour, sugar, baking powder, xanthan gum, baking soda, and salt. Make a "well" in the center. Add coconut oil, vanilla extract, and applesauce or egg Blend well. Batter should not be lumpy.
Bake on 375 degrees Farenheit for 15 minutes or until a toothpick comes out clean from the center. Tops should be just slightly golden. Let cool.
Frost each muffin with buttercream frosting or dairy-free coconut cream frosting, then top with sugar/cinnamon mixture (1/2 c. granulated unrefined cane sugar and 1 t. ground cinnamon, blended).
Ingredients
2 c. gluten-free flour blend
1 c. granulated unrefined cane sugar
1 T. baking powder, aluminum-free
1 t. xanthan gum
1/2 t. baking soda
1/2 t. salt
1/4 coconut oil, melted
1 c. coconut milk or almond milk or cow's milk
2 t. vanilla extract
1/4 c. unsweetened applesauce, room temperature OR 1 egg, beaten
Instructions
Blend flour, sugar, baking powder, xanthan gum, baking soda, and salt. Make a "well" in the center. Add coconut oil, vanilla extract, and applesauce or egg Blend well. Batter should not be lumpy.
Bake on 375 degrees Farenheit for 15 minutes or until a toothpick comes out clean from the center. Tops should be just slightly golden. Let cool.
Frost each muffin with buttercream frosting or dairy-free coconut cream frosting, then top with sugar/cinnamon mixture (1/2 c. granulated unrefined cane sugar and 1 t. ground cinnamon, blended).
Subscribe to:
Posts (Atom)