Category Archives: Dessert

Easy Sweet Potato Savory Pudding

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Ack! It’s been another month! Forgive me ūüôā

So I’m not entirely sure what you call an unsweetened baked pudding. it’s not really a souffle, a pudding, or a custard….it’s a little of everything. Regardless, it’s beyond easy and has a wonderful comforting texture.

Ingredients:

  • 4 Eggs
  • 1 1/2 Cup Full Fat Coconut Milk
  • 1 Can Sweet Potato Puree
  • Cinnamon, Nutmeg, Allspice, Clove, Ginger [Heavy on the Cinnamon, maybe a Tbsp or 2, and a tsp or a little less or everything else]whisk or stir all the ingredients together until well combined. Pour into custard cups or ramekins, and place in a larger baking pan. Fill half way with water (but don’t get water into the ramekins!) and bake at 350 until a toothpick comes out clean. Enjoy!!

Note: I’ve also made these with added fillings, such as spinach and chicken, skipped the water bath, and baked like a creamy Quiche. Equally as awesome, and worth experimenting with!¬†


Holiday Banana Pumpkin Cake

IMG_1386.JPGhere is a super simple, egg based “cake” thing that I made. Things like this never last very long in my house. You can adjust the sweetness to your liking, but it’s not meant to be super sweet, more like a pound cake or a banana bread. You could probably convert it to muffins, but I like using a pie pan or square glass pan.

  • 5 eggs
  • 1 Cup coconut flour
  • 2 tbsp pumpkin pie spice, or combo of cinnamon, allspice, nutmeg,ginger,and a dash of clove
  • 2 over ripe bananas
  • 1/3 can pumpkin
  • 1/8-1/4 cup Grade B Maple Syrup
  • Coconut Sugar to Top Before Baking
  • Pre-Heat oven to 375. Mix the ingredients together, either in a blender, or with a hand mixer. Pour into a greased/lined baking pan of some sort. Sprinkle some coconut sugar on top of the mix once you have it in the pan. Bake in the oven for 20-40 minutes, until a toothpick comes out clean. Cut into squares or wedges.


    Cocoa Coco-Cookies and Taddy Almond Roons

    These are SO EASY, and you can make them as sweet (Or not sweet) as you want. Great for parties or holidays. The cocoa ones could use the maple syrup to counter the bitterness of the unsweetened cocoa powder, I tried them without the sweetener, and they were bitter, and less of a cookie. These take minutes to prepare. and it’s easy to make a big batch.

    1. Mix the ingredients together.
    2. Scoop with an ice cream scoop onto a foil or parchment paper lined baking sheet
    3. Bake at 375 degrees (Pre-Heated) until coconut starts to get a nice golden brown on the edges and cookies are held together and set.
    4. You can keep them round like macaroons, or flatten them more like a cookie and garnish with a nut.

    Cocoa Coco-Cookies

     

    • 3 egg whites
    • 2 cups unsweetened shredded coconut
    • 1.5 teaspoons vanilla extract
    • 1 tablespoon unsweetened cocoa powder
    • A pinch of salt
    • 1 tablespoons maple syrup
    • 1 tablespoon coconut flour

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    Taddy Almond Roons

    • 3 egg whites
    • 2 cups unsweetened shredded coconut
    • 1/2 tablespoon almond extract
    • 1-2 tablespoons maple syrup
    • 1 tablespoon coconut flour
    • Pinch of salt

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    Chocolate PowerGather Cups

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    These are total awesomesauce! They are Whole
    Life Challenge approved, and unsweetened (really! I swear!), so I don’t even consider them a treat. They are chock full of satisfying fat, and just perfect for an energy boost and chocolate fix all in one. You might feel like you’re cheating, but I promise you’re not! another great thing about them…NO BAKING! You need to melt the coconut oil, but even for that, you could technically use a microwave ( blasphemy!)

    Ingredients:

    For the Chocolate:

    1 cup coconut oil
    1/4 cup coconut butter
    1/4 cup – 1/3 cup cocoa powder, probably 6-8 tablespoons, depending on how strong you want it

    Fillings:

    1/4 cup Pumpkin seeds
    1 tablespoon Chia seeds
    1 tablespoon Flax meal
    1/4 cup Hazelnuts
    1/4 cup Macadamia nuts
    1/2 cup Almonds
    2/3 – 1 cup Almond butter
    1/2 cup Dried apples
    1/2 cup Dried currants (or raisins)
    Sea salt

    Add all the nuts to a plastic ziplock bag and use a hammer to break them up into smaller pieces.

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    Then pour them, as well as any remaining dry ingredients to a bowl, and mix so they are well combined.

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    add the almond butter and mix until it forms a batter and everything is well dispersed and combined.

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    Take a spoon or an ice cream scoop and place a nice big dollop into paper or silicon cupcake cups.

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    In a sauce pan, melt the coconut oil over low heat and grate in the coconut butter. Alternatively you can warm it so that it is soft and add it. Stir often and add the cocoa powder, stirring until combined.

    Pour into the cups, and sprinkle with sea salt to finish. Then refrigerate for at least 30 – 45 minutes until the chocolate solidifies.

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    Enjoy!

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    Unsweetened Cocoa Almonds

    Love it! Three words: Easy Cocoa Fix! I love finding ways to incorporate chocolate, in healthy ways, into snacks or foods. Knowing that chocolate is a lot of people’s downfall, I love finding ways to make¬† it fit into something like the Whole Life Challenge or a good clean paleo lifestyle. Guess what, it’s easier than you think! The only catch? You better like dark chocolate. I¬† personally love it, and I have no problem with really dark chocolate, so keep that in mind since there is absolutely NO SWEETENER in these. It has a nice bitterness to it, but sometimes that’s what I’m looking for. If you want to add sweetness, I would suggest adding some coconut butter or shredded coconut. Anyway, these are simple and only have a few ingredients:

    • 4-5 handfuls of Raw Almonds
    • 2-3 tablespoons of coconut oil
    • 1/4 cup of unsweetened cocoa powder
    • Himalayan Sea Salt

    I made two different batches, but they started out the same: Melt some coconut oil.

    For the first batch, My Roasted Cocoa Almonds, I tossed the almonds in a bowl with the coconut oil, and stirred until they were all well coated and shiny.

    Afterwards, I put the cocoa powder into a container, added they oil coated nuts, covered, and shook, until they were all well dusted with the cocoa powder.

    Then I placed them on a cookie sheet lined with parchment paper, and roasted for about 15 – 20 minutes at 250 degrees.

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    I still had some oil left in the bowl, so I made a second batch, this time of Cocoa Covered Almonds with Sea Salt.

    They started out the same, since I just stirred them around in the leftover oil. They even ended up in the same container which still had some cocoa powder left. However, I added a little more.

    After I was done shaking them, for whatever reason, they were less dusted, and more wet. I guess the chocolate just combined more with the coconut oil. My guess is that the ratio of coconut oil to chocolate was more even, instead of there being 1/4 cup (or more) like before, there was probably only 1/8 cup of cocoa powder in the container.

    Since they were more wet and thickly glazed with chocolate, I decided to try keeping them raw. I placed them on a parchment paper lined plate, sprinkled them with a generous amount of Sea Salt, and placed them in the refrigerator for 15-20 minutes. The chocolate hardened around them, and they were fused together in a chocolatey cluster, so it was fund to share, and eat, and break pieces off. This version was actually my favorite of the two. I think it was the salt.

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    They were such a hit. My one friend that was over preferred the roasted ones, and Mike and I preferred the raw, cold, salted ones. I would honestly make both and decide for yourself!


    Paleo Chocolate Covered Banana Almond Bites

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    My love affair with banana and almond butter as a combination, started a few weeks ago. Back then it was just a sliced up banana with a heaping spoonful of almond butter on top, it was simple and it was good! Then I came across this recipe. It was originally posted by Racing and Saving Mama on her Facebook.

    “Slice Up bananas and spread a little peanut butter in between. Freeze for one hour, then dip in chocolate. Refrigerate for another 10-15 minutes and boom you have an awesome snack”

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    Her’s are obviously prettier… But anyway

    So of course I had to put my own spin on it. ALSO I made it Whole Life Challenge compliant! So go ahead and feel indulgent, because it’s totally ok.

    Ingredients:

    bananas, sliced
    Almond Butter
    2 tablespoons Coconut Oil
    2 Tablespoons Coconut Butter
    2 teaspoons Unsweetened Cocoa Powder.

    Like she instructed above, I sliced the bananas. I used almond butter, since I generally don’t eat peanut butter (peanuts are legumes) but you can technically use either. I say almond butter all the way. Then I popped them in the freezer.

    When it was almost time to take them out, I melted the coconut oil and coconut butter (which is like concentrated coconut cream, and has a lot of natural sweetness to counter the bitterness of the cocoa powder) over medium heat. I used a glass bowl suspended over water I was heating in a saucepan. Then I mixed in the cocoa powder until everything was combined.

    I took the chocolate off the heat, and took the banana/almond butter sandwiches out of the freezer. Then, I dipped them nd rolled them around until they were covered. Into the refrigerator they went for 20 min.

    They….were….so….good! They weren’t the prettiest things, certainly not as pretty as her’s in the picture, but they tasted like gold. Sweet, creamy, chocolate goodness, without all the guilt! Even Mike was surprised at how good they were…and the chocolate, I might just stick that combo into a mold and see what happens!

    Next time I make them, I’m going to use parchment paper. I just put them in a Tupperware to harden, and they stuck to the bottom. This would have been fine, but the chocolate broke a little if I squeezed too hard to pull them off. They wer


    No Added Sugar Cocoa Souffle/Custard with Cocoa Berry Sauce

    I love when I decide to “wing it” and something awesome happens. I’m definitely happy with how this came out. It’s not too sweet, but I’d definitely think of it as dessert. It’s not too heavy, but still indulgent enough to be a fun after dinner treat. It’s hard to even¬† call it a treat, maybe it’s not. Honestly I’d totally have this for breakfast.¬†I also can’t decide if it’s a custard or a souffle….but does it matter?¬†Anyway, this was¬†my answer to a “birthday cake” replacement for¬†Mike, since we were looking to have a ¬†Whole Life Challenge compliant birthday for him. It’s super easy and satisfying. I used a 9×9 glass pan and we each had 1/4 of it….meaning there was 1/2 a cake left to split the next day!

    Ingredients:

    • 1 can light coconut milk
    • 5 egg whites
    • 5 eggs
    • 2-3 tablespoons unsweetened cocoa powder
    • 1 teaspoon Cinnamon
    • Insides of 1 vanilla bean
    • 7 Oz Coconut butter/ cream (softened)

    Prep:

    Add all ingredients to a mixing bowl. Use a hand mixer and mix everything together until well combined. Pulse hand mixer, and move it around, as well as up and down as it mixes, to let a lot of air in the mix (it should have bubbles). I don’t know if this actually matters. Just make sure it’s well mixed.

    Grease¬†a¬†foil lined 9×9 baking pan with coconut oil and pour in the mixture….The foil¬†isn’t totally necessary, but allowed me to remove it from the pan easily . You could also use one of those silicone baking things, or a well grease spring form pan.

    Bake at 400 degrees until toothpick comes out clean, about 35 min

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    Optional: I put a plate on top of the pan and flipped it over and removed the pan. Then I peeled the foil off, put another plate on top, and flipped again, so the top was back on top. It made it easy to cut, and remove slices.

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    To top:

    In a small sauce pan, heat a frozen berry mixture. Once it is warm, and getting juicy, add a spoon of coconut oil and a spoon or two of unsweetened cocoa powder and stir. Spoon mixture over souffle and eat!

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