Raspberry "Ice Cream" ("Pegan" & non-dairy)

A variation of Pegan Strawberry Ice Cream - also on this site

Raspberry frzn dessert.jpg

INGREDIENTS

  • 1 can (13 1/2 oz, 400 ml) unsweetened full-fat coconut milk
  • 4 tablespoons unrefined coconut oil
  • 2 teaspoons pure vanilla extract
  • 2 heaping cups (250-300 g) frozen raspberries 
  • 10 drops stevia, or to taste (optional)

PREPARATION

The original recipe had no added sweetener and I found it needed a bit, so I added 10 drops of stevia. 

Chill the freezer bowl of an ice cream maker in the freezer for at least 2 hours before making the ice cream. Combine all the ingredients in a blender and blend on high-speed until the raspberries are fully broken down and the mixture is creamy, 1 to 2 minutes. Taste for desired sweetness - I find about 10 drops of stevia is just right. You can also add a hit of honey or sweetener of choice.

Transfer mixture to the chilled ice cream bowl and start the machine. Once churned, you can enjoy it immediately (a soft-serve texture) or place it in the freezer until firm, 2 to 3 hours. Remove 10-15 minutes prior to serving to allow it to soften.

Pegan Strawberry Ice Cream

Modified from Dr. Mark Hyman Dessert Ideas for Social Gatherings

Ingredients

  • 1 can (13 1/2 oz, 400 ml) unsweetened full-fat coconut milk
  • 4 tablespoons unrefined coconut oil
  • 2 teaspoons pure vanilla extract
  • 24 large frozen strawberries (approx 2 heaping cups)
  • 10 drops stevia, or to taste (optional)

Preparation

The original recipe had no added sweetener and I found it needed a bit, so I added 10 drops of stevia. 

Chill the freezer bowl of an ice cream maker in the freezer for at least 2 hours before making the ice cream. Combine all the ingredients in a blender and blend on high-speed until the strawberries are fully broken down and the mixture is creamy, 1 to 2 minutes. Transfer mixture to the chilled ice cream bowl and start the machine. Once churned, you can enjoy it immediately (a soft-serve textureA) or place it in the freezer until firm, 2 to 3 hours. Remove 10-15 minutes prior to serving to allow it to soften.

Salted Chocolate Avocado Pudding

Adapted from the Chopra Center

Ingredients:

  • 2 medium, ripe avocados
  • 1 cup (240 ml) milk (your choice - I use almond)
  • 1/2 cup (150 g) maple syrup
  • 3/4 cup (75 g) cocoa powder
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon coconut oil
  • 1 tablespoon almond (or other nut or seed) butter

Directions:          

Place all ingredients, except avocados, into a food processor or blender. Mix on high until well-combined. Add avocados and continue to blend until mixture is very smooth and creamy. Adjust sweetness to taste using additional maple syrup or stevia.

 Refrigerate for 1 to 2 hours before serving. Delicious topped with nuts, berries, or chocolate chips.

 

                   

Chocolate Lava Cake - Paleo

Adapted from Thrive Market Recipes

I'd love to call this "healthy" yet it does have quite a bit of sugar - in the form of maple syrup and coconut sugar. While these are better forms of sweetener than refined cane sugar, they are still sugars. SO - this is not for breakfast, but makes a lovely special occasion dessert!

Ingredients

  • 1/2 cup (120 ml) pure maple syrup
  • 1 cup (237 ml) melted coconut oil
  • 1 teaspoon vanilla, optional
  • 1 cup (125 g) raw cacao powder, plus more for serving
  • 6 large eggs, separated
  • 1 1/4 cup (250 g) coconut sugar, divided
  • 1 cup (100g) almond flour
  • Optional - fresh berries for serving

Preheat oven to 350° (180°). Line an 8 or 9-inch (20 - 23 cm) springform pan with parchment paper and coat with coconut oil.

Combine maple syrup, coconut oil, and cacao powder in a small saucepan set over medium heat. Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer for 2 minutes. Take off heat and set aside to cool slightly.

Combine egg yolks and 3/4 cup (150 g) coconut sugar in a large bowl and whisk until the mixture is thick, fluffy, and pale in color. Fold in the cacao mixture and vanilla (if using), and then fold in almond flour.

Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on high until soft peaks form. With the mixer running, slowly pour in remaining 1/2 cup (100 g) coconut sugar and beat until shiny, stiff peaks form. Working in batches, slowly fold the egg white mixture into cacao batter. Transfer mixture to prepared tin and bake for 25 minutes. Remove from oven, let cool slightly, then dust with cacao powder. (I skipped the dusting).

Slice and serve—the inside of the cake should be fudgy and runny. If you prefer a completely solid cake, cover and refrigerate for an hour after baking to set. 

Chocolate Brownies - Paleo

Adapted from elenaspantry.com. More cake-like than brownie, but a nice chocolate flavor, delicious topped with raspberries!

  • 1 cup (100 g) blanched almond flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 4 ounces (110 g) 100% chocolate
  • 7 medjool dates (remove pits) 
  • 3 large eggs
  • ½ cup (100 g) coconut oil, melted
  • ½ teaspoon vanilla stevia (I used ½ teaspoon vanilla plus ½ teaspoon liquid stevia)
  • Optional - dark chocolate chips for topping

Instructions

  1. In a food processor, pulse together almond flour, salt, and baking soda
  2. Pulse in dark chocolate until texture of coarse sand
  3. Pulse in dates until texture of coarse sand
  4. Pulse in eggs, coconut oil, (vanilla) and stevia until mixture is smooth
  5. Transfer mixture to a greased 8 x 8 inch baking dish
  6. Mixture will be very thick, smooth with a spatula
  7. Sprinkle with dark chocolate chips, if desired
  8. Bake at 350° F (180° C) for 18-22 minutes
  9. Cool and serve!

Grain-free Applesauce Pancakes

Adapted from fitfoodiefinds.com

Ingredients

  • 4 large eggs
  • 2/3 cup (170 g) apple sauce, unsweetened
  • 1 tablespoon honey or maple syrup
  • 3 tablespoons coconut oil, melted
  • 1/2 cup (75 g) almond meal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract

Berries, nuts or other toppings as you choose. Delicious with blueberries.

 

Instructions

  1. Whisk eggs in a bowl.  Add applesauce, maple syrup or honey, vanilla extract and coconut oil and whisk well.
  2. Blend in almond meal and baking powder and mix until combined.
  3. Heat pan to low/medium and add pancake batter. 
  4. Let cook for about 3-4 minutes on the first side, or until firm enough to flip. Be patient - wait until pancakes appear dry on the edges. 
  5. Cook the second side for around 2-3 minutes or until fully cooked.