Pumpkin Chocolate Fudge

Thanks to our new friend Tara for this amazing recipe!

Pumpkin Layer

1 cup pumpkin puree
5 medjool dates, pitted
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves

1/2 cup coconut oil, melted

Puree in a food processor or blender.
In a 24 MINI muffin cups spoon the mixture about 1/2 way up the muffin cups and place in the freezer.

Chocolate Layer 
1 large banana, very ripe
3 medjool dates, pitted
6 tbsp cocoa powder
1/2 tsp cinnamon
1 tsp vanilla


1/2 cup coconut oil, melted

Puree in a food processor or blender.
Spoon the fudge mixture on top of the pumpkin mixture and place back in the freezer.

These are DELICIOUS and my entire family was asking for seconds (even my hubbie who does not have a sweet tooth!).

Sweet Potato Brownies (no gluten)

• 1 sweet potato
• 3 eggs
• 1/4 cup melted coconut oil 
• 1/3 cup raw honey 
• 1 tsp vanilla
• 3 tablespoons coconut flour 
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon 
• 1/2 cup mini dark chocolate chips 

Bake the sweet potato.  I bake mine at 350 for around 1 hour.

Peel and mash the sweet potato and mix in the 3 eggs, melted coconut oil, honey and vanilla.  Whisk it a little to get a smooth consistency.

Mix the coconut flour, cocoa powder, baking powder and cinnamon in a small bowl.  Gradually whisk into the wet mixture and fold in chocolate chips.

I decided to make mini muffins / muffins out of mine.

Bake at 350 for 22-25 minutes for a 1/3 filled muffin (regular size) or 15+ minutes for a mini muffin.  Alternately you can bake these in an 8 x 8" pan for about 30 minutes.

Carrot Cake (no sugar, no gluten)

1 1/2 cups almond flour*
1 1/2 cups finely shredded carrots**
3/4 cup honey
1 tsp baking soda
1/2 cup coconut oil
2 eggs
1 tsp cinnamon
1 tsp vanilla
1/2 can crushed DRAINED pineapple (optional)

Place coconut oil in food processor, blender or mixer.  Add the honey and eggs and mix.
Add the almond flour, soda, cinnamon and vanilla and mix well.
Add carrots and combine.

Place in a PARCHMENT LINED 1 liter loaf pan (I use glass) and bake at 350 F for 1 hour+ or until a skewer comes out clean from the center. Cool well before removing. 

My kids loved this best frozen and thinly sliced when they eat it.


*Use a food processor with the grinding blade to grind your almonds into flour (much cheaper)
*Use a food processor with the shredding blade to shred your carrots

Cheesecake Recipe (no sugar, no gluten)

1 cup cottage cheese
2 eggs
1/2 cup honey
2 tsp vanilla
2 TBSP lemon juice
1/4 cup dry milk powder

Puree all ingredients in a blender or food processor.

Pour over a baked pie crust and bake at 375 for 30 minutes.

It is lovely when garnished with fresh fruit (berries or whatever is in season).

Quick, Easy (& healthy) Pie Crust!

Place 2 cups granola in a blender or food processor.

Add 3 Tbsp apple juice and mix through.

Press mixture into pie pan and bake at 350 F for 10 minutes.

Best Chocolate Cake (no sugar, no flour, no dairy)

My daughter wanted a chocolate cake for her 4th birthday this past weekend. I decided to try out something new and my family ALL loved it. Everyone could eat it and everyone wanted seconds. I refused to reveal the secret ingredient! Shhh... I'll share the recipe but don't tell them what's in the cake!

1 can of black beans (drained, rinsed)
5 large eggs
1 Tbsp vanilla
1/2 tsp salt
6 Tbsp coconut oil (or butter)
1/2 cup honey
6 Tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda

Drain and rinse the beans. Place in a blender (we use our vitamix). Add 3 of the eggs, vanilla, and the salt. Puree it until it is smooth... make sure you let your blender work hard to get it smooth... this is the key to a lovely cake texture.

In a small bowl whisk the cocoa powder, baking powder, and baking soda.

Beat the coconut oil (or butter) in a bowl with the honey until light and fluffy (I use the vitamix blender for this but you may also use a conventional mix master). Add 1 egg and beat again... add the second egg and beat again for 1 minute.

Pour the bean mixture into the egg mixture. Beat well (until smooth). Gradually add the cocoa mixture and beat until smooth.

Pour into a greased 8" spring form (or round) pan. Drop the pan several times to allow the bubbles to pop.

Bake at 325 for 40-45 minutes (the top should be rounded and firm to the touch). Apparently this cake is even better after being left overnight.

You can ice this with whatever you like... healthy icing options are endless!!

BON APETIT!

Coconut Ice Cream

1 can coconut milk
1 cup water
1/2 cup raw cashew pieces
1/2 cup honey
1/2 cup pitted dates
2 tsp vanilla
1/4 tsp salt
1 tray ice cubes
water as needed to make 5 cups total mixture


1) Blend ingredients (except ice cubes) in blender until creamy smooth - doesn't feel gritty (approx. 2 mins).
2) Add ice cubes and blend until smooth. Add more water to total 5 cups of mixture.
3) Pour into ice cream maker (OR pour into a shallow pan and freeze). When ready to use, thaw slightly until just soft enough to cut into squares. Place into blender with enough soy milk or water to blend into the consistency of soft ice cream.

Fudge

1 cup dates
1 1/2 cups chocolate chips (semi-sweet)
1 cup almond (or another nut butter)
1/2 cup maple syrup
walnuts

1. Melt chocolate chips in a pot or in a glass bowl in the microwave on medium heat. Stir in dates and allow them to sit and soften for 5-10 minutes.
2. Meanwhile puree the nut butter and maple syrup in a food processor.
3. Add melted chocolate and dates and puree again.
4. Pour and press into a 9" or 8" square pan and press walnuts into the top.
5. Cool in the fridge and then slice into small pieces.

(adapted from Silver Hills cookbook)

Pear Ice Cream

1 cup raw cashews (pieces work well and are cheaper!)
1 cup pear juice (from canned pears)
1/4 tsp salt
1 tsp vanilla
1/3 cup honey or maple syrup
2 x 14 oz tins canned pears

1. Place cashews and pear juice in blender and blend until creamy. Do not underblend (make sure there is no grit).
2. Add remaining ingredients and blend well again.
3. Run through your ice cream machine and freeze until ready to serve

(Silver Hills Cookbook)

Cake-in-the-making

My parents were up for a birthday visit and I wanted to make a cake that we could all eat. So that meant a cake with no dairy, no sugar and heart healthy(: I modified a couple of recipes to make a tastey cake thought it wasn't as moist as I'd like so I'm suggesting to add in some banana and it''ll be tastey.

1 cup cashew pieces
2/3 cup water
1/2 cup honey
salt
1 tsp vanilla
1 egg
1 tsp lemon juice
1-2 bananas
1 cup flour
2 1/2 tsp baking powder

Blend cashews and water until VERY smooth (make sure there is no grit left from the nuts).
Add honey, salt, vanilla, egg and lemon juice and blend again.
Combine dry ingredients. Pour wet ingredients into the dry ingredients and mix well.
Pour into an 8" square or round pan (I grease mine with coconut oil).
Bake for about 35 minutes at 350.
Remove and cool.

Chocolate FROSTING
1 cup dates
1 cup walnuts
1/4 cup cocoa

Puree all ingredients in a food processor. Spread onto cake - it is DELICIOUS!! If there's leftovers you can use a spatulat to put it into a glass loaf pan and freeze it. Tastes like gelato!

Coconut Milk 'Whipped Cream' Recipe

We have a number of family and friends that are unable to have dairy. This is such a quick, inexpensive and easy-to-have-on-hand recipe that we always have a few cans of this on hand.

1 can of GOLD* Rooster Brand Coconut Milk

Simply chill the can (we leave one in the fridge). When ready to prepare simply open the can and scrape all of the coconut fat and coconut milk into a bowl and beat on high speed until it is whipped. Add a bit of maple syrup or honey and/or vanilla if you like. That's it!

It's delicious and has a wonderful coconut flavour (very mild) too. We serve it with the oat waffles and berries and everyone loves it. Enjoy!