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.

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.

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.

 

Wild Orange Chocolate Balls (Cane Sugar Free, Dairy Free & Vegan)

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Alrighty folks, here it is…these chocolate power balls are ¬†one of the best snacks around! They are naturally energizing, taste fabulous and are jam packed with fiber, protein and all the good yumminess your body needs and naturally craves. My daughter just ate 5 of these babies. I had to cut her off from any more until I make a new batch tomorrow. Because I will be…they are just too good not to when I still have the ingredients on hand!

 

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Wild Orange Chocolate Balls (Cane Sugar Free, Dairy Free & Vegan)
Recipe type: Snack, Dessert
Cuisine: Dairy Free, Gluten Free, Grain Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 5 dates
  • 1 cup cashews
  • ½ cup sunflower kernels
  • ⅓ cup organic maple syrup
  • ½ cup chocolate powder or cacao powder
  • 1 tsp pure vanilla extract
  • 5 drops wild orange oil
Instructions
  1. Soak the dates in a small bowl of water for 10 minutes. Discard the water and remove the pits from the dates. Place all ingredients into a food processor. Process for 3 minutes, stopping to scrape sides of bowl if needed.
  2. Turn off food processor and roll mix into small balls. Eat up friends!
  3. Want to switch it up? Additional ideas: substitute cacao powder for carob powder. Instead of wild orange oil, try cassia, cinnamon or peppermint oils or extracts.

Banana Coconut Cream Pie! (Raw, Cane Sugar Free & Vegan)

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I’ve wanted to share this recipe with you folks for a few weeks now. I’ve made it 3 times, yep 3 times in the last 3 weeks! We had 5 guests over a period of 3 weeks in our home and then when I would finally try to take a picture before the pie was gone, it would be too late. My kids and hubby would dig into it faster than I could press click on my camera. Ahh life with a family ,eh?!

Anyways…back to the PIE. It’s delicious! And such a healthy alternative to the store bought Banana Cream Pie I used to love in my childhood. Indeed Chocolate Banana Cream Pie was my absolute favorite pie. I used to beg my mom for a slice of it when we would go out to eat on occasion. And my Mom would comply as long as I ate my veggies first. So while I would like my kids to eat their veggies first before digging into this dessert, there is no guilt to be had with eating it all in its lonesome. It’s got some fruit, healthy fats and fiber. Oh and guests that are not gluten free in the least, love it!

This was shared on Gluten Free Tuesday, Unprocessed Fridays, Tempt My  Tummy Tuesday, Waste Not Want Not Wednesday, Healthy Vegan Friday, Full Plate Thursday, Seasonal Celebration Wednesday, Real Food Wednesday, Healthy 2 Day Wednesdays, Wheat-Free Wednesday, Gluten-Free Wednesday, Traditional Tuesdays, Hearth and Soul Hop, Tasteful Tuesday, Waste Not Want Wednesday, Allergy Free Wednesdays, Slightly Indulgent Tuesday, Fat Tuesday, My Meatless Mondays, Inspire Me Monday, Fight Back Friday, Wellness Weekend, Whole Foods Friday, Lunchbox Love, Raw Foods Thursdays and Pennywise Platter.

No-Bake, Banana, Coconut, Cream, Pie, raw, vegan, chocolate, sauce, gluten free, grain free, paleo

5.0 from 1 reviews
No-Bake Banana Coconut Cream Pie! (Raw, Cane Sugar Free & Vegan)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Grain Free, Raw & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cups pecans
  • 1/ 2 cup dates
  • 1 can chilled Natural Value coconut milk (or other brand with just the cream)
  • 2 Bananas
  • ⅔ cup coconut sugar
  • ¼ cup agar powder
  • 2 tsp. pure vanilla extract
  • ¼ tsp. sea salt
Instructions
  1. Optional: Soak pecans for 8 hours (I do it the night before I make the recipe) in 4 cups of water. Rinse pecans and discard water. Set aside.
  2. Soak the dates in 1 cup of water for 5 minutes. Discard the water and remove the pits from the dates.
  3. Place pecans in the food processor and pulse until ground for 2 minutes. Add in the dates and pulse for another 3 minutes. Take the pecan and date mixture and press it down into a glass pie dish to make a crust. Make sure the crust is evenly spread out to fill out the entire pie dish.
  4. Place the coconut milk, bananas, sugar, agar, vanilla and sea salt into a high speed blender or Vitamix. Press ingredients down prior to starting the blender. Blend on high for 2 minutes.
  5. Carefully pour the "cream" on top of the raw pie crust. Use a spatula to spread the topping out evenly. Place the pie in the freezer for 1-2 hours. Remove from freezer and serve!
  6. Note: I like to add a chocolate drizzle to the pie. I do this by slowly melting dairy-free chocolate chips in a saucepan over the stove. Once the chocolate has melted, let it cool and then drizzle over the pie.