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!

Brown Rice Crispie Treats with Cherries and Chocolate

Adapted from Food Network

A much healthier version than that traditional rice treat. Fun to experiment with and add nuts, use a seed butter or to add other dried fruits.

Ingredients

  • 1/2 cup (170 g) raw organic honey
  • 1/2 cup (125 g) peanut or almond butter (natural preferred)
  • 5 - 6 cups (150 -180 g) crispy brown rice cereal (I used Erewhon brand)
  • 2/3 cup (85 g) chopped dried cherries or cranberries (3 ounces)
  • 1/2 cup (85 g) dark chocolate chips (they can be difficult to find - you can substitute a chopped dark chocolate bar)

Combine honey and nut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal, dried fruit and chocolate and stir thoroughly to combine. Press into a 9 by 13-inch (approx. 33 x 23 cm) pan lined with parchment or rubbed with coconut oit. Let cool, then chill for 30 minutes. Cut and serve!
 

Chocolate Avocado Ice Cream

From Jessicainthekitchen.com

Ingredients

  • 1 can (13.5 ounce/400 ml) full fat coconut milk
  • 1 medium avocado, peeled and pitted 
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1/2 cup + 2 tablespoons (400 g) maple syrup
  • 1 Tablespoon vanilla extract
  • 1/2 cup (120 ml) water

Toppings as desired - chocolate sauce, berries, toasted coconut, toasted nuts (or all of them)

 

Instructions

  1. Add the avocado and coconut milk to a food processor/blender and pulse together.
  2. Add the remaining ingredients and blending for about 2 minutes until smooth and incorporated, scraping down the bowl once.

Ice Cream Maker

  1. Place all ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing.
  2. Freeze the ice cream according to the manufacturer's instructions for your machine.

No Ice Cream Maker

  1. Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.
  2. Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it's firm enough to scoop.

Serve immediately or if freezing first, thaw for 5-10 minutes before scooping.

Raw Chocolate Truffles

Prep time:  20 minutes

Makes 25 truffles (unless you’re like me and tasting as you go…)

Ingredients

  • 1 cup (100 g) raw cacao powder (cocoa powder will work also)
  • 1 cup (150 g) cashews
  • ½ cup (118 ml) maple syrup
  • Water (to mix)
  • Roll-in ingredients: shredded coconut, chopped nuts, chocolate nibs, raw sugar, cacao powder, ginger, or something else you love.

 

 

Instructions:

  • Mix nuts in a food processor until a powder, adding enough water to create a thick paste. (I often use nut butter and haven’t needed the water.)
  • Add maple syrup to nuts and pulse to process.
  • Add cacao powder. Pulse to process.
  • Refrigerate for four hours or overnight for best results.
  • Form teaspoon-sized balls of dough and coat with your chosen roll-in ingredients.
  • EAT!

Healthy Banana Fudge Cookies

Modified from A Clean Bake. True confession - what I love most about these is the batter. I can (and do) eat it with a spoon. No guilt. 

Ingredients

  • 2 large or 4 small very ripe bananas, mashed or pureed until smooth (about 1 1/2 cups or 355 ml puree)
  • 1/2 cup (135 g) natural nut butter. (I used almond. Peanut would be delicious.) 
  • 1/2 cup (50 g) good quality cocoa powder
  • 1 teaspoon raw honey (optional)
  • 1/2 teaspoon vanilla
  • coarse sea salt, for garnish
  1. Preheat the oven to 350F (180 C).
  2. In a large mixing bowl, use a fork to thoroughly combine all ingredients, except the sea salt, until the batter is smooth.
  3. Place heaping tablespoons of dough onto a greased or lined cookie sheet (I use a silpat mat), about 1 inch apart. Sprinkle the tops of the cookies with a pinch of sea salt.
  4. Bake for 10-15 minutes until cookies lose their sheen. Allow to cool and set on the cookie sheets for 3-5 minutes before transferring to a wire rack to cool completely.

NOTE: baking time will vary based on moisture content of the bananas and nut butter.

Lemon Poppyseed Cake (Grain-Free)

Adapted from The Whole Journey

Ingredients

4   Tbsp coconut oil
6   eggs
½   cup (120 ml) coconut milk
6    tablespoons sugar or xylitol (natural sweetener*)
1     teaspoon vanilla extract
½    teaspoon lemon zest
½    cup (56 g) coconut flour
½    teaspoon baking powder
½    teaspoon sea salt
½    lemon, juiced

1 teaspoon poppyseeds, optional
 

Preheat oven to 350°F (180°C). Place coconut oil in an 8x8-inch (20x20 c) pan. Place pan in oven to melt the coconut oil. Once the coconut oil is melted (probably 2 minutes or less), remove the pan from the oven and let it cool.

While coconut oil is melting, whisk the eggs, coconut milk, sugar or xylitol, vanilla, and lemon zest together.  In a separate bowl, combine coconut flour, poppyseeds, baking powder, and salt. Stir the dry ingredients into the wet ingredients. 

Once pan with melted coconut oil is cooled enough to handle, carefully swirl the coconut oil around the pan, making sure to grease all sides. Pour the remainder of the coconut oil into the batter and mix until all lumps are gone.

Pour the batter into the greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean.

 

Xylitol - NOTE: not all people tolerate xylitol well.  It can cause stomach upset.