No-Bake Chocolate Bliss Balls (Vegan)

No-Bake Chocolate Bliss Balls (Vegan)

Move over store bought treats, there is a new treat in town! These no-bake chocolate morsels are little¬†pieces of heaven. My daughter said this morning, “Can I eat them for breakfast? These are perfect Mom!” Well, I’m not sure they are exactly breakfast food, but they will hit the spot just about anytime of the day that suits your preference ūüôā

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5.0 from 1 reviews
No-Bake Chocolate Bliss Balls (Vegan)
Recipe type: Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, Paleo & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Ingredients
  • 1½ cups pecans, soaked in water for 8 hours
  • ⅓ cup cashew butter
  • 6 dates, soaked in water for 10 minutes
  • ¼ cup dairy-free chocolate chips
  • 1½ tsp. pure vanilla extract
  • ¼ cup coconut flakes (optional)
Instructions
  1. Discard the water from the pecans and dates and remove the pits from the dates. In a food processor with an S blade, add in the pecans, cashew butter, chocolate chips and vanilla extract. Process or pulse for 2 minutes. Add in the dates and pulse for another 2 minutes.
  2. Unplug and remove the container from the food processor. Roll the mix into 14 balls. Sprinkle coconut flakes on top of each ball. You can also add in some of the coconut flakes into the balls when you are mixing the other ingredients if you would like.
  3. Refrigerate balls to set. Store in the refrigerator.

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Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)

Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)

Greetings Friends! I’m baccck! Or back in the kitchen I should say. It’s been a very busy Autumn around here. We’ve had four guests come to visit us in our new home, house projects to work on and my “baby” boy turned three. Sniffle…but oh so proud of him and my six year old that amaze me on a daily basis!

I’m so happy to be back creating recipes and having a spare minute to actually write down my recipe ūüôā

A classic combination no doubt, but I can’t not share pumpkin and chocolate with you this time of year! We just love¬†anything pumpkin and chocolate and¬†these healthy Paleo muffins¬†are¬†delicious and¬†perfectly moist inside. These muffins could easily be turned into cupcakes with homemade vanilla frosting on top too.

This was shared on Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Tuesday, Traditional Tuesdays, Simple Meals Friday and Whole Foods Fridays.

 

5.0 from 1 reviews
Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Gluten Free, Grain Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2½ cups blanched almond flour
  • ¾ cup pumpkin puree
  • 2 eggs
  • ½ cup dairy-free chocolate chips
  • ¼ cup coconut sugar
  • 2 Tbsp. water
  • 2 tsp. pure vanilla extract
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
Instructions
  1. Preheat the oven to 350 degrees. Lightly grease the muffin tins in a muffin pan with olive or coconut oil. Place all ingredients into a large mixing bowl and beat on medium speed for several minutes, scraping down sides with a spatula as needed.
  2. Pour the batter into the muffins tins, filling them ⅔ full. Bake for 30 minutes (check at 25 minutes if you live at a low altitude).

 

 

 

 

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Key Lime Ice Cream (Dairy Free & Vegan)

Key Lime Ice Cream (Dairy Free & Vegan) with doTerra lime essential oil

Ahh limes…always so refreshing!¬†I love to drink lime water and homemade Limemade. Limes, like lemons are actually quite alkalizing for the body. But limes in desserts are what I really love.

Honestly, I’m crazy for anything lemon or lime related when it comes to desserts. Especially in this intense Summer heat! This ice cream reminds me of the filling of a Key Lime Pie and is perfect in a bowl or on top of a gluten-free ice cream cone.

4.8 from 6 reviews
Key Lime Ice Cream (Dairy Free & Vegan)
Recipe type: Ice Cream, Dessert, Snack
Cuisine: Dairy Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cans coconut milk
  • ½ cup coconut nectar (or sweetener of choice)
  • 2 tsp. pure vanilla extract
  • ⅓ c. juice from fresh squeezed key limes (or 20 drops Lime essential oil)
  • pinch of sea salt
Instructions
  1. Pour all ingredients into a blender and blend on high for 2 minutes until smooth. Place blender container in the freezer for 30 minutes. Then pour mixture into an ice cream maker and process according to directions for 20 minutes.
  2. Enjoy!

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Cranberry Orange Bars (Grain Free, Dairy Free & Paleo)

 Cranberry Orange Bars (Grain Free, Dairy Free & Paleo)

¬†Whether you are looking for a morning breakfast bar for on-the-go or a tasty dessert, I’ve got you covered!

I’m a big fan of coconut flour and I realize that a lot of my grain-free recipes lately utilize both almond and coconut flour. Well I don’t want those of you with an almond allergy to miss out on some scrumptious grain-free treats! These bars are perfectly moist, filling and nutritious. They are great for breakfast, ¬†a snack or packed into a lunch box. These bars¬†are hearty and abundant in protein to keep you satisfied and fulfill any sugar or grain cravings you may have.

The combination of orange and cranberry will make your entire kitchen smell wonderful. Double win right?! Hope you get a chance to try these bars and put them in a lunch box or two sometime soon!

Cranberry Orange Bars (Grain Free, Dairy Free & Paleo)

5.0 from 1 reviews
Cranberry Orange Bars (Grain Free, Dairy Free & Paleo)
Recipe type: Breakfast, Snack, Dessert
Cuisine: Dairy Free, Grain Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ¾ cup coconut flour
  • ⅔ cup almond milk (or milk of choice)
  • 3 eggs
  • 2 Tbsp. raw honey
  • ½ cup coconut oil, melted
  • ½ cup dried cranberries, unsweetened
  • 1 Tbsp. organic orange zest (or 5 drops Wild Orange essential oil)
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
Instructions
  1. Preheat oven to 350 degrees. Lightly grease an 8 inch square baking dish.
  2. Place all ingredients into a large mixing bowl and beat with an electric mixer for 3 minutes on medium speed. Scoop the batter into the greased baking dish, patting down the batter as needed. Bake for 30 minutes. When a knife inserted into the center of the bars comes out clean, the bars are done.
  3. *I recommend checking the bars at 20-25 minutes to see if they are done as I live at a high altitude.
  4. Makes 12 bars.
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Chocolate Tapioca Pudding (Dairy & Gluten Free)

Chocolate Tapioca Pudding (Dairy & Gluten Free)

My best friend Nichole turned me on to Tapioca Pudding about 6 years ago. She is an amazing cook and I love everything she makes, but I really love her incredible homemade desserts!

I’ve been wanting to make a good Old Fashioned Tapioca Pudding with coconut milk for quite some time. I’m so glad I finally did and I love the addition of chocolate to the original recipe.

This is linked to Allergy Free Wednesdays, Tasty Traditions, Cast Party Wednesday, Waste Not Want Not Wednesday, Hearth & Soul Hop, Slightly Indulgent Tuesday, Fat Tuesday, Creative Corner, Better Mom Mondays, Thank Your Body Thursday, Whole Food Fridays, Inspiration Gallery, Pennywise Platter, Simple Lives Thursday and Live Laugh Linky.

 

Chocolate Tapioca Pudding (Dairy & Gluten Free)

Chocolate Tapioca Pudding (Dairy & Gluten Free)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ cup small Pearl Tapioca
  • 1 cup water
  • 1 can coconut milk
  • ¾ cup almond milk
  • 2 Tbsp. unsweetened chocolate powder
  • ½ cup coconut sugar
  • 2 eggs, separated
  • ½ tsp. vanilla extract
  • ¼ tsp. sea salt
Instructions
  1. Place tapioca in water for 30 minutes in a medium size saucepan. After 30 minutes, add to the tapioca, coconut milk, almond milk, salt, ¼ cup coconut sugar and lightly beaten egg yolks. Stir over medium heat until boiling. Simmer over low heat for 10 more minutes, stirring frequently. Add in chocolate powder.
  2. Beat egg whites with remaining ¼ cup coconut sugar. Slowly fold mixture back into pan and stir over low heat for 3 more minutes. Cool pudding for 10 minutes and add in the vanilla extract.
  3. Enjoy warm or chilled. Add toppings such as shredded coconut, strawberries and raspberries.

 

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