Desserts Archives - Page 3 of 5 -

Chocolate-Dipped Chocolate Chip Cookies {Video!}

on February 21, 2016August 13, 2021 By Kelley 2 Comments

This is the my ALL TIME FAVORITE secretly healthy chocolate chip cookie recipe.These Chocolate-Dipped Chocolate Chip cookies taste like the real thing. In fact, they are so much better (and better for you)! They are soft and moist on the inside thanks to a combination of ingredients that allow them to stay plump and thick. They melt right in your mouth! The best part is that they are dipped in chocolate, because the only thing better than a chocolate chip cookie is a chocolate chip cookie with EXTRA Chocolate, right? {Grain-free, Gluten-free, Paleo, Pegan}

My love for cookies, chocolate chip cookies that is, goes way back. They have always been a long time favorite of mine and I have been testing up so many batches of cookies lately to find the perfect one. One that reminds me of my childhood. It has to be crisp on the outside, soft, moist and crumbly on the inside. It needs to be plump, as I am not a fan of the flat-as-a-pancake cookies. I like them to be fat and plump. And finally, this cookie is studded with dark chocolate chips and then DIPPED in rich dark chocolate.

It’s amazing. It’s pure joy at first bite. Heavenly.

Cricket has been right by my side baking up these cookies with me. She even got to sample the dough before I added the chocolate chips (no chocolate for dogs;)), and she has officially approved these cookies 🙂

The dough is actually good for you as it’s made with almonds, coconut, palm shortening and grass-fed butter. Not that they are low cal, but they are made with whole food ingredients that are dense with nutrients. When you eat these babies they leave you feeling full and satisfied. There is no sugar crash because there is little sugar in these beauties, just some coconut sugar and maple syrup. (You can read about why coconut sugar is a better sweetener option HERE.)

I used to be all about low cal foods, focusing on low fat specifically. I thought that if I ate low fat foods I would not gain fat, but now I know eating fat doesn’t equal a tire around my mid section. The days of low cal/low fat are over. There I said it. They are over. I am proof that you can increase the amount of healthy fats (think avocado, coconut, almonds, some grass-fed butter) in your diet and boost your metabolism. I must tell you it took me so long to jump onto this bandwagon. It really did. I had read other peoples stories about eating high fat and losing weight and I thought: “No way, how can that be?” and “Maybe that works for some, but it won’t for me…” But I was wrong. Eating more healthy fats has lead me to decrease my sugar intake, as my once out of control sugar cravings have now subsided to a healthier level. Healthy fats stoke my metabolism and leave me feeling energized and then I burn more calories throughout the day. I feel great, and that is what is most important above all!

Chocolate Dipped Chocolate Chip Cookies {Video!}

These Chocolate Dipped Chocolate Chip cookies taste like the real thing, in fact, they are so much better (and better for you)! They are soft and moist on the inside thanks to a combination of ingredients that allow them to stay plump and extra thick. They melt right in your mouth! The best part is that they are dipped in chocolate, because the only thing better than a chocolate chip cookie is a chocolate chip cookie with EXTRA Chocolate, right? {Grain-free, Gluten-free, Paleo, Pegan}

1 1/2 cups almond flour
1 1/2 tablespoons of coconut flour
1/2 teaspoon baking soda
1/2 teaspoons sea salt
1 pasture-raised egg (or flax egg)
1 teaspoon vanilla
3 tablespoons coconut sugar
1 tablespoon maple syrup
2 tablespoons grass-fed butter (or sub for 2 T palm shortening, softened)
2 tablespoons palm shortening
1/3 cup of chocolate chips (Enjoy Life brand)
additional 1/2 cup chocolate chips for dipping

Preheat oven to 350 degrees F.
Mix all the dry ingredients in a bowl: almond flour, coconut flour, baking soda and salt.
Make a well in the middle of the dry mixture and add the egg, vanilla, coconut sugar, maple syrup, butter and shortening; mix well until the dough is uniform.
Add the 1/3 cup chocolate chips and mix.
Place a heaping tablespoon of dough per cookie spaced about 2″ apart on a cookie sheet.
Bake for 12-15 minutes at 350 degrees F or until just slightly golden.
Remove and let cool (or cool in the fridge for a few minutes).
Melt the 1/2 cup chocolate chips over low heat in a small saucepan.
Pour the melted chocolate into a small bowl and dip each chilled cookie into the chocolate and place onto a parchment-lined cookie sheet.
Place back into the fridge until chocolate is hardened, about 10 minutes.
Enjoy!

Strawberry Frosting Shots

on February 9, 2016August 13, 2021 By Kelley 3 Comments

These Strawberry Frosting shots are sweet and berry-ful, and will surely satisfy your sweet tooth. They taste just like creamy and rich strawberry frosting, but they happen to be healthy, so have a few! Made with only 3 simple ingredients, you can whip these up in 5 minutes! They are dairy-free, gluten-free, and paleo.

Are you the kinda person who eats the cake or the frosting? I’ve always been a frosting gal. I’d rather lick all the frosting off a cupcake than eat the cupcake itself. Remember those birthday cakes our parents used to get us from the grocery store? The ones with the giant frosting roses or rainbows? Yes, those ones! The cake was always subpar, but the sugary creamy frosting was pure awesomeness. I would request a corner piece (extra frosting because you got 2 exterior sides, duh!) and a large frosting rose on top. The largest rose on the cake. Then I would pretty much eat all the frosting and leave the cake behind. Haha. Sooooo Gooooood….

If you are looking for a chocolate version, Chocolate Cover Katie has got that one for you! Maybe you can make a frosting shot swirl- chocolate and strawberry! Yum!

So I’ve figured out a healthy way to get my frosting fix, with only 3 ingredients and you’ll have frosting ready in under 5 minutes! No way you say?? Yes way! Your going to love them and the best part is you don’t have to feel bad about eating them!

The frosting shots are made with coconut milk/cream, which gives them the rich creamy texture. No funky additives, no strange ingredients, and they are low low low in sugar. Have one, have two, heck have THREE! Make them for a party. There sure to be a big hit.

And if you love strawberries you must try these Stuffed Chocolate Covered Strawberries complete with “Fluffy” Dip:

And wash is all down with this Red Velvet Hot Chocolate!

**If you want a more INTENSE strawberry flavor you can use this Natural Strawberry Flavor 1 Ounce by LorAnn Oils. It’s great for all sorts of things like homemade fruit chews, baked goods, and shakes. (Affiliate link)

Strawberry Frosting Shots

1 can of coconut milk or coconut cream (full fat, chilled)
6 frozen strawberries (fresh would work as well, thawed)
10-12 drops of stevia or 1/2 tablespoon maple syrup (or more to your liking)
optional: 1/2 teaspoon natural strawberry extract and Enjoy Life mini chocolate chips (for more intense flavor, see link above for the one I recommend)

Place the strawberries in a bowl and mash with a fork.
Add stevia and/or maple syrup and extract, mix.
Scoop the coconut cream from the can (leaving the liquid behind) into the bowl. (The can should be refrigerated overnight.)
Beat with an immersion blender until silky smooth.
Use a frosting piping bag to pipe frosting into plastic shot glasses.
Serve immediate or keep in the refrigerator.

Red Velvet Hot Chocolate {Dairy-Free}

on February 6, 2016August 13, 2021 By Kelley 3 Comments

This Red Velvet Hot Chocolate is amazingly rich, silky, and decadent. It’s the perfect beverage to warm you up on a cold winter’s night! Best part about it is that it tastes like it must be bad for you, but it’s not. It’s dairy-free, gluten-free and paleo, really!

I love dessert of all kinds, especially chocolate! I am definitely a chocoholic, are you? I especially like desserts you can drink, like this Red Velvet Hot Chocolate. Drinkable desserts give you an excuse to enjoy two dessert at once, one you drink AND one you eat. Haha! You gotta have a little somethin’ else to go along with hot chocolate, like my Marshmallow Stuffed Chocolate Covered Strawberry Hearts! This pair makes the perfect, easy, breathtakingly beautiful, and SECRETLY healthy Valentine’s Day dessert pairing!

So I got a little bit creative in the making of this drinkable dessert. I wanted it to be red, and chocolatey, but Houston we have a PROBLEM! The chocolate always masked the vibrant red hue and then it no longer was a “Red Velvet” Hot Chocolate. 🙁 So here’s what I did… I decided to pour the chocolate sauce into the bottom of the glass and then pour the velvety, silky, rich and RED concoction on top. It made a beautiful layered beverage. You MUST have glass coffee mugs to show this beauty off.

Give it a stir and drink! YUM!

You can also get fancy and dip the rim of the glass into the chocolate sauce and dust some red and pink sprinkles if you eat that kinda thing 😉 For those of you who don’t do sprinkles, you can add some fine chopped chocolate slivers or coconut shreds (blended to be extra fine) for a fancy touch.

So while I was making this delicious beverage I caught something else in my eye that was red and I wanted to share the beauty with you….

Gorgeous, huh? A little bit of spring in my kitchen on a cold winter’s day.

This Red Velvet Hot Chocolate. A good book. These gorgeous tulips. Flickering candles. Sounds good to me!

And don’t forget your pup this Valentine’s Day- treat them too with these easy Heart Shaped Cookies!

Red Velvet Hot Chocolate {Dairy-Free}

This Red Velvet Hot Chocolate is amazingly rich, silky, and decadent. It’s the perfect beverage to warm you up on a cold winter’s night! Best part about it is even though it tastes like it must be bad for you, it’s not. It’s dairy-free, gluten-free and paleo, really!

1 1/2 cups cashew milk or almond milk
1 tablespoon of coconut sugar
1 teaspoon vanilla
4-5 drops of India Tree Natural Food Coloring (or here’s a few recipes to make your own natural coloring

Chocolate Sauce:

1 tablespoon cocoa
2 tablespoons coconut oil
1-2 tablespoons maple syrup (depending on how sweet you want it)
Optional: coconut whip cream and sprinkles/shaved chocolate or coconut flakes on top

To make the chocolate sauce:
Over medium heat, combine the coconut oil, cocoa and maple syrup in a saucepan, and mix until smooth.
Dip the rim of the glass into the chocolate sauce, then pour the remaining sauce into the bottom of the glass mug.
Rinse out the sauce pan, then over medium heat combine and mix the cashew/almond milk, coconut sugar and red coloring.
Once it’s hot remove from the heat and mix in the vanilla.
Pour it carefully into the glass mug, letting it run down the inside of the glass so it rests on top of the chocolate sauce, creating the layer effect.
Top with coconut whip cream and sprinkles or alternative.

Marshmallow Chocolate Covered Strawberry Heart Bouquet with Pink Fluffy Dipping Sauce {VIDEO!}

on February 5, 2016August 13, 2021 By Kelley 4 Comments

This beautiful bouquet of marshmallow chocolate covered strawberry hearts makes a unique and tasty gift for your Valentine!

Valentine’s Day is rapidly approaching! I love to create unique treats for the holidays and Valentine’s Day is no exception. What do you give your valentine? I enjoy making things for my loved ones, and these chocolate covered strawberries are no exception. I didn’t want to make just any chocolate covered strawberries, I took it father….much farther! I cut them into heart shapes, stuffed them with Dandies Marshmallows (which are delicious as well as vegan and gluten-free!), put them onto wood skewers and arranged them in a ball jar to make an extraordinary and breathtakingly beautiful bouquet. AND you can eat it!!! It is truly DIY craft meets yummy delectable dessert!

And I didn’t stop there! I made a ooey gooey strawberry marshmallow fluff dipping sauce to accompany the berries. Can you say YUM!? This indulgent dessert may look, sound, and taste sinful, but it’s secretly healthy. No worries here. You don’t have to sacrifice taste or your healthy eating habits this year. And Valentine’s Day is NOT one of those holidays that you eat-to-you-pop. You know what I mean?? Haha.

Dandies Marshmallows are stuffed inside these chocolate covered berries, and you get to double-dip into some sticky, sweet and fluffy marshmallow sauce. I adore these marshmallows. I couldn’t stop eating them when I was shooting. They are all-natural, vegan and gluten-free and you can TASTE the difference. PURE. SOFT. FLUFFY PILLOWS OF JOY 🙂

All you gotta do is DIP IT:) YUMMY!

This beats the the whole box of chocolates routine, eh?

And if you need a hot bevy to wash these delicious berries down be sure to check out my Red Velvet Hot Chocolate!

**For a paleo compliant version omit sprinkles and use coconut shreds, and make your own paleo marshmallows, recipe HERE.

Marshmallow Stuffed Chocolate Covered Strawberry Heart Bouquet

This beautiful bouquet of marshmallow chocolate covered strawberry hearts makes a unique and tasty gift for your Valentine!

1 box of strawberries
1/2 cup chocolate chips (Enjoy Life brand)
1 cup Dandies Mini Marshmallows
1/4 cup of shredded coconut or sprinkles
6-8 wood skewers or wood chopsticks
1 ball jar filled with crushed ice

Cut tops off of the strawberries in a V-shape to make the strawberry look like a heart. (set 3-4 strawberries aside for juicing.)
If needed use a pairing knife to core the strawberry.
Stuff the strawberry with 1-2 mini marshmallows. Repeat for the remaining strawberries.
Melt the chocolate chips over low-medium heat in a small saucepan.
Blend the coconut shreds or sprinkles in a high speed blender to make finer shreds or use sprinkles.
Dip half of the stuffed strawberry in the melted chocolate, then into the coconut. Repeat for the remaining berries.
Place 3 chocolate covered and stuffed berries onto every skewer.
You can use the strawberry leaves at the bottom to make a flower.
Place the skewers in the ball jar filled with ice. The ice will keep the skewers in place.
When you are ready to eat the berries make the pink fluffy dip, do not make ahead.
Melt the remaining marshmallows over low heat.
Once melted add the strawberry juice (about 3 tablespoons) (or natural red food coloring diluted with water), and mix until smooth. Serve with the berry bouquet immediately, enjoy!

Peanut Butter Cup Brownies {Grain-Free, Gluten-Free, Paleo}

on January 24, 2016August 13, 2021 By Kelley 2 Comments

These Peanut Butter Cup Brownies are so fudgey, rich, and decadent thanks to a SECRET ingredient, and they are actually good for you- no guilt here! As always they are grain-free, gluten free and paleo (sub almond butter for peanut butter) and they only have 6 simple ingredients and NO FLOUR!

Peanut butter and chocolate is a flavor match made in Heaven! Who’s with me? There is something about that combination of creamy, salty and nutty peanut butter and dark, rich, and melt-in-your-mouth chocolate that makes my tastebuds extra happy. These days I often use almond butter as a perfectly good stand-in for peanut butter, because it is a healthier choice. With this recipe you can use either one!

Cricket is also a huge peanut butter fan, especially after a energetic romp outside. Peanut butter and almond butter are a great protein-packed pick-me-up after a good workout for humans and dogs alike.

Yesterday we ventured out into the winter wonderland in the midst of the blizzard because Cricket loves to play in the snow. Every time it snows she is like a kid at Christmastime. Her eyes have that excited spark and twinkle, and her excitement is palpable. I mean she literally stands at the door and groans until we get to go outside. Every time you look her way or walk by her she, not-so-quietly, says “Errrrr….Mmmmm….Errrr.” So after 15 minutes of the grunts and goals I broke down, bundled up the family, and out the door we went.

We were greeted by a forcible wind that drove the snow sideways, the ice flakes settling on our eyelashes and making it difficult to see. Oh boy, this is going to be fun, I thought sarcastically. Upon opening the door, which took some effort with the opposing gusts, Cricket was out in a flash! She bounded into the white powder with as much exuberance as a young puppy with a new squeaky toy. The light and fluffy snow was up to her shoulders and she flew around the snow-covered field at top speeds, bounding into the air like a bunny. It made me so happy to see her have so much joy! You have got to watch this crazy dog in action:

So that fun lasted about 10 minutes, before our frozen fingers and toes ached so badly that we had to retreat to the warm indoors. I de-thawed and made these yummy and healthy Peanut Butter Cup Brownies and Peanut Butter and Bacon Biscuits for Cricket. Everybody had their snow fix and their peanut butter fix for the day!

And the SECRET ingredient that makes these brownies extra moist and fudge is…..butternut squash! No joke- it makes an amazing base, and you’ll never guess it’s hiding in these awesome brownies.

And if you like these Peanut Butter Cup Brownies you will also LOVE my BEST Peanut Butter and Chocolate Chip Cookies too!!

Peanut Butter Cup Brownies {Grain-Free, Gluten-Free, Paleo}

These Peanut Butter Cup Brownies are so fudgey, rich, and decadent thanks to a secret ingredient, and they are actually good for you- no guilt here! As always they are grain-free, gluten free and paleo (sub almond butter for peanut butter) and they only have 6 simple ingredients and NO FLOUR!

BROWNIES:

¾ cup of pureed butternut squash or apple sauce
½ cup natural peanut butter (or almond butter, melted)
1/3 cup coconut sugar
1/3 cup cocoa
½ teaspoon baking soda
optional: 2 tablespoons coconut flour
for more cake-like brownies.

PEANUT BUTTER CREAM:

½ cup natural peanut butter (or almond butter)
1 tablespoon coconut oil

CHOCOLATE GANACHE:

½ cup chocolate chips (Enjoy Life brand)
1 tablespoon full fat coconut milk (or you can use coconut oil but it will be less creamy and more of a chocolate “shell” coating)

Preheat oven to 325 degrees F.
Place pureed butternut squash in the bowl along with the peanut butter, coconut sugar, cocoa and baking soda, mix well.
Grease a 8”x8” pan with coconut oil and spread the brownie batter evenly in the pan.
Bake for 25 minutes at 325 degrees F, or until knife inserted in the middle comes out clean.
Remove when done and chill in the fridge.
Meanwhile melt the ½ cup of peanut butter with the coconut oil in a small saucepan; once melted and smooth, pour on top of the chilled brownie, and spread with spatula.
Place it back into the fridge.
Next melt the chocolate chips and coconut milk in a sauce pan until smooth and then pour on top of the chilled peanut butter layer and spread.
Chill in the fridge for at least 15 minutes, then cut and serve!

Ski Mountain Sugared Waffles {Grain-Free, Gluten-Free, Paleo}

on January 10, 2016April 28, 2021 By Kelley 1 Comment

These fluffy and light waffles have a wonderful caramelized sugar coating and make the ultimate brunch, breakfast or dessert! Best yet, they are grain & gluten-free, dairy-free and paleo!

You know what ski mountain waffles are? If you don’t, you are seriously missing out. I don’t think “Ski Mountain” is the official name of these beauties, but that’s what I always have referred to them as, because I only experienced these amazing waffles at the ski mountain. Upon some googling I found out that they are actually called Liege Belgian Waffles. 🙂

The sugary sweet intoxicating smell wafting from the “waffle hut” would lure me in every single time. Heck, even if I didn’t feel like skiing on frigid cold days or icy conditions I would suffer through the poor conditions and possible frost bite just so I could enjoy the caramelized, buttery, sweet goodness. I figured I was burning all those calories trying to stay warm, right!?

These days skiing is not on the activity list, as the list is pretty booked up with diaper changes and tummy time, but that’s ok because one smile from my little angel is all I need anyway 🙂 BUT, waffles are still very much a part of my world! The cold weather this past week must have triggered my desire for the ski mountain waffles because I woke up craving them, and went to work in the kitchen, and here they are! They are everything I remember them to be- deliciously warm with a wonderful caramelized crispiness on the outside. Top them with some chocolate sauce and coconut whip cream and you’re on your way to waffle heaven!

If you love these waffles be sure to check out my COOKIE DOUGH STUFFED PANCAKES!

Ski Mountain Sugared Waffles {Grain Free, Gluten Free, Paleo}

1 ½ cups Almond Flour (I used Wellbee’s)
3 tablespoons arrowroot flour
2 eggs- whites and yolks separated
1 teaspoon vanilla
4 tablespoons coconut sugar (divided 2 tablespoon/2 tablespoons)
¼ teaspoon salt
1 ½ teaspoons baking powder
1 cup almond milk
2 tablespoons of coconut oil or grass-fed butter (melted)

In a large bowl combine the almond flour, arrowroot flour, 2 tablespoons of coconut sugar, salt and baking powder and mix.
Make a well in the middle of the dry ingredient and add the 2 egg yolks, vanilla, almond milk and coconut oil, and mix until smooth.
In a separate bowl beat the 2 egg whites with a hand mixer for a few minutes until soft peaks are formed.
Fold the egg whites into the batter and mix until uniform, but do not overmix.
Place about ⅓ cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron’s directions. I took a fork to gently press the sugar into the batter before closing iron to ensure it formed a sugar crust on the waffle, not the iron.

Chocolate Silk Pie {Made in a Blender! Dairy-Free, Grain-Free, Gluten-Free, Paleo}

on December 31, 2015August 13, 2021 By Kelley 5 Comments

This dark chocolate silk pie is so extremely rich, creamy and dreamy! Better yet you can whip it up in the blender- no baking required! It’s dairy-free, grain-free, gluten-free, and paleo, but I promise you will never know because it’s simply amazing.

Black and white is one of my favorite combinations.

Cricket is black and white of course! So are cookies and cream, panda bears, coffee and creamer, penguins, and this PIE! Did you notice the trend? Yes, two loves in my life are animals and sweets!

My sister always orders the most chocolatey-ist dessert she can find on the menu and is the inspiration behind this pie. The more rich, dense and higher percentage of chocolate the better. She’d go for that rich triple-decker flourless chocolate cake with chocolate ganache and chocolate sauce, without second thought. There is NOTHING too chocolatey for my younger sister, so she was the ultimate taste tester for this recipe. This dairy-free, grain-free, gluten-free, paleo chocolate pie passed her ultimate test! She loved it and couldn’t believe it was actually healthy.

And the best part of this pie is that you can whip it up in the blender, and if you opt for the almond crust option, the entire thing is no-bake! (I do also include a link to a more traditional pie crust by Danielle at Against All Grain which you can make ahead of time and freeze so it’s ready to go.)

Just blend, chill and presto- one amazing rich and silky chocolate pie that you can serve to all of your guests, not just the health-conscious ones.

Make it. Now. You will not regret it 😉

*NOTE: Many of the ingredients listed below can be ordered off my “SHOP MY PANTRY” page, via Amazon.

Chocolate Silk Pie {Made in a Blender! Dairy-Free, Grain-Free, Gluten-Free, Paleo}

This dark chocolate silk pie is so extremely rich, creamy and dreamy! Better yet you can whip it up in the blender- no baking required! It’s dairy-free, grain-free, gluten-free, paleo but I promise you will never know because it’s simply amazing.

PIE FILLING:

1 cup soaked raw cashews (4 hours, or 15-20 minutes in very hot water)
1/4 cup cashew milk (or almond milk)
1/4 cup coconut oil (melted)
1 can coconut cream (chill a can of full fat coconut milk in the fridge and only use the cream on top, save the water at the bottom for another use, or discard.)
2 teaspoons vanilla
3 tablespoons maple syrup
1/4 cup cocoa
1/2 cup chocolate chips (I use Enjoy Life brand, melted)

CHOCOLATE GANACHE TOPPING:

1/3 cup chocolate chips (Enjoy Life brand)
2 tablespoons coconut milk (full fat)

ALMOND CRUST:

1 cup almond meal (grind whole almonds in a high speed blender until a course flour is formed)
1/4 cup coconut oil (melted)
3 tablespoons honey

COCONUT WHIP CREAM:

1 can coconut milk (full fat)
2-3 tablespoons maple syrup (depending on how sweet you like it)
1 teaspoon vanilla
1 chocolate bar (Enjoy Life brand)

To make the almond pie crust mix the almond meal, coconut oil and honey in a bowl until uniformly mixed.
Press the mixture into the pie plate using your fingers to evenly spread it out.
Place in the freezer for 30 minutes so it sets, or until you are ready to use it. (It needs to be cold to stay together so chill the pie until you are ready to serve.
To make the pie filling place the soaked and drained cashews into the high speed blender, add the 1/4 cup of cashew milk and blend on high until very smooth and creamy. Stop the blender to scrape down the sides as needed. You will need a decent powered blender for this.
Next add the coconut oil, vanilla, coconut cream, maple syrup, cocoa and melted chocolate chips. Blend and scrape sides as you go. Mixture will be thick.
Scrape the filing out into your pie crust of choice and spread and smooth it out.
Next, to make the ganache, melt the chocolate chips and coconut milk in a sauce pan over low-medium heat until smooth and melted.
Pour onto the top of the filling and spread.
Place the pie in the fridge and let set for at least 30 minutes.
To make the whip cream if whipping cream by hand, remove the chilled coconut milk can from the fridge and scoop off the cream on top.
Place in a bowl with maple syrup and vanilla and whip with a hand held blender OR use [THIS MINI WHIP CREAM CANISTER:|BestWhip White Cream Whipper, 0.25 Liter] which makes your whip cream so light and fluffy.
To use the canister simply add the entire can of coconut milk (not chilled), along with the maple syrup and vanilla into the canister, shake to mix, charge and dispense.
Serve the pie with coconut whip cream and shaved chocolate (use veggie peeler).

Mocha Shortbread {Grain-Free, Gluten-Free, Paleo}

on December 22, 2015August 13, 2021 By Kelley

This Mocha Shortbread combines the wonderful flavors of chocolate and espresso and then are dipped into a decadent chocolate ganache. They happen to be grain and gluten-free and are oh so very addictive!

So this week we caught up on all our favorite holiday movies- Elf, A Christmas Story, and How the Grinch Stole Christmas. As you know Cricket loves to dress up so I made her the one-antler wonder (with help from my mom, thanks mom!), just like Max, from the Grinch! Between her costume and the holiday music on non-stop it’s definitely Christmasy around here!

As you know I love chocolate but my other true love is coffee! Do you drink your coffee black? I am in awe of all you that do. It seems so cool and edgy to order a black coffee. I wish I could too, but I’m a coffee wimp! Don’t get me wrong I love my java, but I’ve got to add some sweetness and creaminess and make it more like a dessert. I’m addicted to my coffee creamer and I’ve been known to take it along with me to Dunkin Donuts, no joke 🙂 So here is my love of coffee, chocolate, and creaminess in cookie form! I’ve also sprinkled on some crushed candy cane on some, and coconut on a few others so a few incredible flavor combinations- any peppermint mocha lovers out there??

Another great quality of these shortbread cookies is you can make the dough ahead of time. Just roll it into a log, wrap and freeze. When you’re ready to make your cookies, just thaw, slice and bake- and there you go- fresh and ready to serve!

I hope you love these as much as I do!

Mocha Shortbread {Grain-Free, Gluten-Free, Paleo}

2 cups almond flour
1/4 cup arrowroot powder
1/4 cup cocoa
1 teaspoon espresso powder (such as Medaglia D’Oro)
1/4 teaspoon celtic or Himalayan sea salt
1/4 cup coconut sugar
1/2 cup pastured raised butter (such as Kerrygold, softened or palm shortening)

Chocolate Ganche:

1/3 cup chocolate chips
1 + tablespoon coconut milk (full fat)

Preheat oven to 350 degrees F.
Combine and mix the almond flour, arrowroot powder, cocoa, espresso powder, salt and coconut sugar.
Add the softened butter and mix into the dry ingredients until a dough is formed.
Place the dough on a piece of parchment paper and roll into a 2″ log.
Wrap the log up in the parchment and chill thoroughly in the fridge (or freezer), about 1/2 hour.
Once chilled remove the log and slice into 1/2″ cookies and place them onto a cookie sheet.
Bake at 350 degrees F for 10 minutes, remove and let cool.
Meanwhile in a double boiler (or in saucepan over a larger saucepan with water) melt the chocolate chips and coconut milk. Add more coconut milk if needed to reach desired consistency.
Dip half of each cookie into the ganache and place on a parchment lined cookie sheet, sprinkle with candy cane or coconut if desired, then chill in the fridge until the chocolate it set.

Chai Spiced Sugar Cookies

on December 21, 2015April 10, 2017 By Kelley 2 Comments

These adorable sugar cookies have a hint of chai spice and are topped with a coconut butter and honey glaze. They also happen to be grain-free, gluten-free and paleo, but you’ll never guess, because the are scrumptious!

Sugar cookies are a big part of our family holiday tradition. I remember many Christmas’ in my younger years rolling out the sugar cookie dough with my mom. My hair would be covered with a dusting of white powder, and the floor would be a mess with heaps of flour strew about. My fingers would be coated with sticky dough as I grabbed the next cookie cutter to make another batch. My mom often made angels and I always made horses. I may have been the messiest sugar cookie maker in the land, but those cookies came out beautifully, topped with sugar icing and sprinkles galore!

I knew I had to make an awesome grain-free sugar cookie that would bring back the nostalgia of my childhood sugar cookie making days. I made a mess and I loved every minute of it! Flour (almond this time!) was in my hair and on the floor just like the good old days 🙂

I even upgraded these sugar cookies by adding a chai spice mixture to the batter which compliments the coconut butter honey frosting. These would go amazingly well with a cup of tea!

Don’t be afraid to serve these beautiful and tasty cookies to all your guests- they’ll never know they are not the real deal!

Chai Spiced Sugar Cookies

These delectable and adorable sugar cookies have a hint of chai spice and are topped with a coconut butter and honey glaze. They also happen to be grain-free, gluten-free and paleo!

2 cups almond flour
1 pasture-raised egg
1/3 cup coconut sugar
1/4 teaspoon Himalayan salt
1/4 cup grass-fed butter ((or ghee))
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon cardamom
1/8 teaspoon cloves
1 dash black pepper
1/3 cup coconut butter ((icing))
1 tablespoon honey ((icing))
1-2 teaspoons coconut oil ((amount depends on desired thickness of icing))

Preheat oven to 350 degrees F.
In a large bowl mix the almond flour, salt, cinnamon, ginger, cardamom, cloves, and black pepper.
In a small bowl mix the egg, butter, and coconut sugar.
Add the wet ingredients into the dry ingredients and mix until combined.
Place the dough onto a sheet of parchment paper on a cookie sheet and flatten the ball with your hand. Place a sheet of parchment on top and roll out the dough.
Place the cookie sheet with the rolled out dough (between 2 sheets of parchment) into the freezer.
After 15 minutes remove the dough and use your selected cookie cutters to make your cookies. Place the cookies directly onto the cookie sheet. (If dough becomes too soft simply stick back into the freezer for a few minutes, then work quickly to cut the remaining cookies.)
Bake at 350 degrees F for around 10 minutes, remove when edges just begin to brown.
Remove when the cookies are cool, top with icing.
To make the icing: In double broiler (or in a small saucepan within a large saucepan that contains some water) heat the coconut butter, honey and coconut oil until smooth and melted. Do not over heat.
Add more coconut oil if needed to thin out the icing. Spread onto of the cooled cookies and top with sprinkles if desired.

Chocolate Squared Cookies {Grain-Free, Gluten-Free, Paleo}

on December 17, 2015April 10, 2017 By Kelley

These Chocolate Squared cookies are loaded with chocolate goodness, crispy on the outside and soft and melty in the middle thanks to a secret ingredient. You will never know they happen to be gluten-free, grain-free, dairy-free and paleo.

Everyday this week has been a different cookie experiment in my kitchen. Cricket has been keeping her eye on the oven watching cookies go in…and cookies come out….and next batch in…and out….

In all this cookie experimentation I can’t seem to get beyond my true and undying love for all things CHOCOLATE, so here I bring you ANOTHER chocolate cookie! lol. I’m sure you’re not sad about that though, are you??

This particular cookie experiment began in a red velvet direction. I had researched the science behind red velvet- what’s in it and why it turns red. Do you know? Well I had no idea that it was the reaction between the cocoa powder, baking soda, and vinegar that turns the cake red! Now-a-days the cocoa we buy had been alkalized, and will not produce the red color when it reacts with the baking soda and vinegar so many modern day red velvet confections are simply dyed that way, whether with artificial or natural dyes.

But another interesting tidbit that I learned it that this reaction that takes place also is what gives red velvet it’s mouth watering, delicate and moist texture. After reading this I was sold. So today’s cookie is, in fact, red velvet in disguise, and heavy on the chocolate! My kinda cookie.

They were a big hit in my house and I am sure they will be in yours-be sure to make a double batch 😉

Chocolate Squared Cookies {Grain-Free, Gluten-Free, Paleo}

1 cup almond flour
2 tablespoons cocoa
⅓ cup coconut sugar
1 pasture raised egg
2 tablespoons grass-fed butter (or ghee or palm shortening, softened)
1 teaspoon vanilla
½ teaspoon apple cider vinegar
½ teaspoon baking soda
dash salt
⅓ cup chocolate chips (I use Enjoy Life)

Preheat the oven to 350 degrees F.
In a large bowl combine the almond flour, cocoa, baking soda and salt.
Mix the softened butter with the coconut sugar, egg, vanilla, apple cider vinegar.
Mix the wet and dry ingredients together until the dough is uniform then mix in the chocolate chips.
Scoop 1 heaping tablespoon of dough per cookie and drop them onto the cookie sheet.
Bake at 350 degrees F for about 8-10 minutes.
Let cool before removing from the cookie sheet.
Makes 10 cookies.