Desserts Archives - Page 4 of 5 -

Chocolate Lace Cookies {Grain Free, Gluten Free, Paleo}

on December 13, 2015April 10, 2017 By Kelley 2 Comments

These gorgeous rich, buttery, and chocolatey cookies look incredible and happen to be grain and gluten free!

Christmas is 2 weeks away and it’s time to start churning out the Christmas cookies! My family’s cookie traditions include biscotti, Italian drop cookies, and the good old sugar cookie, rolled out and cut into familiar Christmas shapes and coated with sugar frosting and sprinkles. They are all excellent in their individual ways, but this year I set out to create some new cookie traditions with two requirements, first that they must be festive and fancy, and second they must be grain free and use healthy ingredients only. Oh- and one more very important point is that they must taste SO GOOD that the most discriminatory cookie eater, ie Santa, must love them!

We always left cookies out for Santa when we were young, as well as a glass of milk to wash those cookies down. Being the avid animal lover that I am, I always made sure we had carrots out for the reindeer too 😉 In the wee early morning hours I would sneak down and check to see if the cookies had been eaten, milk had been downed, and of course that the carrots had been nibbled on. For me, it was the ultimate proof Santa and his furry flying friends had made it down my chimney, and I would light up with joy!

I am so excited to carry on this tradition with my family, and celebrate the spirit of Christmas, and to make sure Santa stays healthy and fit by eating only the tastiest and healthiest of cookies.

So today I bring you the elegant Chocolate Lace Cookie. These cookies are gorgeous, buttery, rich and are easy to make with only 6 ingredients including almond flour, honey, coconut sugar and blended with rich butter (please use pasture/grass-raised butter, read why HERE).

They come out crisp, almost like a butter toffee, and begin to melt in your mouth upon your first bite. I love them, the hubby loves them, Cricket wishes she could love them (don’t worry she doesn’t get left out, she gets her own doggie cookies) and Santa is going to adore them!

Chocolate Lace Cookie {Grain Free, Gluten Free, Paleo}

These gorgeous rich, buttery, and chocolatey cookies look incredible and happen to be grain and gluten free!

1 cup almond meal (grind almonds in a high speed blender)
pinch salt
2 tablespoons cocoa
1/2 teaspoon vanilla
2 tablespoon honey
1/2 cup coconut sugar
5 tablespoons butter or ghee (pasture-raised such as Kerrygold)

Preheat oven to 350 degrees and line a cookie sheet with parchment.
Combine the butter, coconut sugar and honey in a saucepan over medium heat.
Whisk the mixture until smooth and melted and remove from the burner as it begins to simmer.
Add the almond flour, pinch of salt, and vanilla and mix to make a dough.
Use a spoon to scoop about a tablespoon of dough per cookie and space them at least 2” apart (they spread).
Bake at 350 degrees for 10-12 minutes and let cool 10 minutes before removing. They will harden as they cool.
Store in airtight container to keep crisp.

Gingerbread Hot Cocoa {Dairy Free, Gluten Free, Paleo, Vegan}

on December 8, 2015April 10, 2017 By Kelley

This Gingerbread Hot Cocoa is the perfect sweet treat on a cold winter’s day! This rich and chocolatey beverage, with hints of warm gingerbread spice, will surely get you in the holiday spirit. Best of all, it’s guilt free. (Dairy free, Paleo, Gluten free, Vegan)

Who loves chocolate out there?? This one is for you guys!

Ok….and for me too….

I love my chocolate in all forms- dark chocolate, milk chocolate, silky chocolate mouse, chocolate cake, chocolate frosting, chocolate covered-anything, and I could go on and on. But one of the best ways to enjoy chocolate is to DRINK IT!

When I say hot cocoa I don’t mean that powder stuff that you mix with water for milk to get some sort of chocolate flavored water. I want my hot chocolate to be like molten liquid chocolate- rich, creamy and chocolatey.

Like Willy Wonka’s Chocolate River! I still have dreams about swimming in that river.

This luxury beverage gets its creaminess thanks to two special ingredients- cashew milk and coconut oil. The cashew milk is much more creamy than almond milk, and now I can find it at all my favorite stores (so I don’t have to make it at home), and it has become one of my staples!

The second special ingredient is a touch of coconut oil that gets emulsified and it adds a richness and frothy texture. The coconut oil also adds a great nutritional punch with its medium-chain triglycerides that will provide you with energy as you power through that late night gift wrapping! You can read more about the awesome benefits of coconut oil HERE.

If you can’t find gingerbread spice pre-made just make your own- it’s very simple!

How to make Gingerbread Spice:

Combine: 2 tablespoons cinnamon, 2 tablespoons ground ginger, 2 tablespoons allspice, 1 tablespoon nutmeg, 1 tablespoon cloves.

You can thank me later 😉

Gingerbread Hot Cocoa

This decadent and creamy hot cocoa has the rich flavor combination of gingerbread and chocolate. You’ll never guess it’s actually dairy free thanks to a special ingredient that adds to its silky and creamy texture!

1 1/2 cups cashew milk (or almond milk)
1/2 tablespoon coconut oil
1/4 teaspoon vanilla extract
1/4 cup dark chocolate chips ((Enjoy Life brand))
1 tablespoon cocoa
1/2 teaspoon gingerbread spice ((see blog post for how to make gingerbread spice))

Combine all the ingredients in a saucepan over medium heat.

Whisk the mixture until it’s smooth and hot.

Pour the heated mixture into your blender and carefully blend on high to emulsify the coconut oil.

Serve immediately!

Peppermint Crunch Cups{Gluten, Dairy & Refined Sugar Free!}

on December 1, 2015April 10, 2017 By Kelley 4 Comments

These Peppermint Crunch Cups are filled with creamy minty coconut, sandwiched between two dark chocolate layers. They are so easy to make (15 minutes and a saucepan is all you need) and happen to be gluten, dairy and refined sugar free, paleo and pegan friendly as well!

These delectable treats are so addictive- you have been officially warned! I made a tray yesterday- 24 mini cupcake sized treats- and they are all gone. Every. Last. One.

It wasn’t entirely all my doing-I had some help 🙂

The holiday season is my favorite time of year. I love to dress up the house with garland and lights, tie up everything in big red bows, and place perfectly wrapped gifts with coordinating gift wrap under the tree. Yes, sometimes I can be a bit type A…..

And I also love dressing up Cricket in her holiday best!

So back to those Peppermint Crunch Cups. Seriously you must make these! They are simple, only 6 ingredients, you don’t need the oven, and can be made in under 15 minutes. They would make a great addition to a festive holiday party. Just store them in the freezer if you plan on leaving them out on the table for a bit, as the chocolate can melt a bit in a warm room. If you’d like you can omit the coconut oil from the melted chocolate and just use straight up dark chocolate. They may not be a smooth looking but they will not melt as easily.

Just be sure to make enough!

**I also provided links in the ingredient section of the recipe to several of the ingredients that you may not find at your local grocery store such as the coconut butter and the organic/gluten free/vegan candy canes I used. These are affiliate links 🙂 and they can be easily ordered from Amazon.

Love this photo with the light refraction. Don’t know how this happened-maybe it’s the Christmas Spirit.

Peppermint Crunch Cups{Gluten, Dairy & Refined Sugar Free!}

1 cup dark chocolate chips (I used Enjoy Life brand)
3 + tablespoons coconut oil
½ cup unsweetened shredded coconut
¼ cup [coconut butter|Artisana Coconut Butter 8 ounces
1 tablespoon maple syrup (more or less depending upon sweetness desired)
¼ teaspoon mint extract
4 tablespoons of crushed candy cane (I used [TruJoy Organic/Gluten Free/Vegan Candy Canes|Organic Candy Canes by Trujoy. 2 Packages with 10 each. Vegan. Certified No Nuts Or Gluten. (optional- omit for paleo)

Melt 1 cup of the chocolate chips along with 1 tablespoons of coconut oil in a saucepan over low heat., stir until smooth. Add an additional tablespoon of coconut oil if chocolate is too thick, but careful to not add too much oil as they will melt more quickly at room temperature.
Liberally grease a mini cupcake tin with coconut oil.
Pour a teaspoon of chocolate into the bottom of each muffin tin (this will use about half the melted chocolate), and pop the tin into the freezer so the chocolate sets.
While the chocolate is setting combine the coconut flakes, coconut butter (softened slightly- a few seconds in the microwave), mint extract and maple syrup.
Add the crushed candy cane, if using, and mix well.
Remove the tray from the freezer and add about 1 heaping teaspoon of coconut mint cream mixture on top of each chocolate bottom. Push down with your fingers to compact the coconut.
Next pour a teaspoon of chocolate on top of each coconut layer (using up the remaining chocolate). Dust with excess crushed candy cane.
Place tray in the freezer to 15 minute to allow the cups to set.
To remove the cups from the tray use a knife to carefully dislodge the cups from the tray. They should be fairly easy to remove.
Store in the freezer or refrigerator.

Fruit Turkey with Chocolate Fondue {Video!}{Grain-Free,Paleo}

on November 8, 2015June 11, 2021 By Kelley 3 Comments

This Fruit Turkey Fondue doubles as a beautiful centerpiece and a delicious and healthy dessert for your Thanksgiving Day feast!

November has arrived and the holiday season is rapidly approaching! The holidays are my favorite time of year for 2 reasons- time with family and friends and lots of great food, of course!

I love to start off Thanksgiving Day by watching the Macy’s Thanksgiving Day Parade. A few years back (well maybe more than a few:)), I convinced my sister to accompany me into NYC to watch the famous parade in person. I was so excited to finally see the big balloons in person. They towered over the city blocks, and casted shadows on the parade goers below. As the wind gusted, the balloon wrestlers on the ground would scamper around trying to keep these unruly balloons in some form of control. The wind was so strong I was waiting for one of them to be swept off the ground and fly threw the air at the mercy of the oversized Snoopy!

We stood a few rows back from the street peering up at the gigantic balloon characters jumping up and down and rubbing our hands together in an attempt not to freeze to death. We lasted about 45 minutes, until our extremities were blue and numb and then we threw in the towel. Yep- we left-it was just too darn cold! It’s actually more enjoyable on tv, trust me! As we drove home, mouths’ salivating, we thought about the warmth and delicious smells that were happening in the kitchen. At least we had burned a few extra calories suffering in the arctic freeze;) We made it home in time to watch the end of the parade on tv, and the final float was the Thanksgiving Turkey. In honor of that colorful turkey, I made my own this year- and it’s made from delicious, sweet and juicy fruit! Combined with a chocolate fondue for dipping, this turkey will be the center of attention at your T-Day table!

FRUIT TURKEY with CHOCOLATE FONDUE

A fruit turkey with chocolate fondue.

1 cantaloupe
1 pear
6 baby carrots
wood skewers
Sliced assorted fruits such as strawberries (kiwi, bananas and pineapple)
1 cup chocolate chips
2 tablespoons coconut oil

Slice off the bottom of the cantaloupe and scoop out the flesh. You can use a melon baller to make cantaloupe rounds to use on the “feather” skewers.
Trim there carrots so they resemble turkey feet and place a skewer to hold them together, and cut off the excess skewer.
Repeat for the second foot.
Trim strawberries for the head details.
Use the skewers to attach the pear to the cantaloupe to make a head, and the carrot feet to the body.
Place your sliced fruit onto the skewers and place them on the rump as feathers.
Use two banana slices and two chocolate chips to make the eyes and attach with a small skewer segment.
Melt 1 cup of chocolate chips and 2 tablespoons in the microwave (stir occasionally) to make the fondue.

Pumpkin Spice Latte Parfait- {Light-Easy&Quick}{Vegan&Gluten Free Options}

on October 23, 2015April 10, 2017 By Kelley 9 Comments

This Pumpkin Spice Latte Parfait is the perfect light and healthy fall sweet treat, and this recipe includes gluten free and vegan recipe options!

By the time September rolls around I tend to get a little bit glum, as the days get shorter and the mornings become cool and crisp. It’s not that I don’t like fall as a season, but it marks the end of summer, the vibrant and energetic season filled with sun-kissed beach vacation days, sweet and cool ice cream and popsicles, sprinklers, and long outdoor adventures.

I do love the kaleidoscope of colors that adorn the trees in autumn, picking crisp fresh apples (and making apple crisp!), and trading my flip flops for boots.

Cricket loves the fall, in fact it is her favorite season. Can you guess why? DEER!Her favorite fall pastime is chasing deer. Not that I condone this thrill seeking behavior AT ALL—I DO NOT! But she can’t be controlled when her hunting dog instincts kick in, and she’s running down a scent. Not to worry, she’s not that good and hence has never caught anything. Nope nothing! Thrill of the chase, that’s all!

The other awesome part of fall is the return of the Pumpkin Spice Latte! I don’t drink coffee as much as I used to, but if I’m going to get my caffeine fix this is my preferred way, come fall. Pumpkin is the ultimate flavor to celebrate fall, and the upcoming holiday season. Spiced pumpkin, blended with a robust dark brew, and topped with cream and caramel is such an extraordinary flavor combination that reminds me of Thanksgiving pumpkin pie in a drinkable form.

I also love easy layered desserts that are light, and good for you too. So to celebrate fall I took my favorite drink and made it an edible dessert. This scrumptious sweet parfait is made up of layers of spiced cookie crumble, pumpkin spice latte pudding, and light and fluffy whip topping, and drizzled with caramel. I even added in some Pumpkin Spice M&M’s, not required, but a festive addition for sure (and an excuse to buy the giant size bag and eat them all!)

So here is the quick and easy recipe to get your pumpkin spice latte fix for the season, just in edible form!

Pumpkin Spice Latte Parfait- {Light-Easy&Quick}{Vegan&Gluten Free Options}

This Pumpkin Spice Latte Parfait is the perfect light fall treat, with gluten free and vegan option too!

1 package of vanilla instant pudding (recipe for the pudding mix: http://www.browneyedbaker.com/diy-homemade-instant-vanilla-pudding-mix/)
¼ cup of strong cold brew coffee concentrate (I used Trader Joe's or make your own-http://www.kitchentreaty.com/how-to-make-cold-brewed-iced-coffee-concentrate/)
2 ½ cups almond milk (or milk of choice)
1/4 cup of canned pumpkin
1/4-1/2 teaspoon of pumpkin pie spice (according to taste)
1 container of Truwhip (or Coolwhip or Coconut Cream Whip)
8 graham crackers or Speculoos Cookies (or gluten free and/or vegan (recipe: http://ohsheglows.com/2013/11/05/gluten-free-and-vegan-graham-crackers/, crushed graham crackers))
4 tablespoons of Healthy Vegan Caramel Sauce
Optional: Pumpkin Spice M&M’s (not vegan)

Make the instant pudding according to the directions, except use 1/4 cup of the coffee concentrate, and the remainder of the liquid required use your milk or choice such as almond milk.
Mix in the canned pumpkin and pumpkin pie spice into the pudding mixture, mix until smooth.
Let the pudding set in the refrigerator for the required time.
Make the Healthy Caramel Sauce
Next assemble the parfaits by sprinkling crushed cookie on the bottom, them adding a layer of pudding, then a layer of whip topping, alternating until your parfait glass is filled.
Top with caramel drizzle and optional M&M’s.

2 Ingredient 4 Minute Caramel Sauce {Healthy-Easy-Dairy Free}

on October 14, 2015April 10, 2017 By Kelley 5 Comments

This quick, easy, healthy, and dairy free caramel sauce is the perfect alternative to the real deal. Spoon it generously over ice cream, use it as a sweet and sticky dip for apples, or just simply eat it by the spoonful!

You know that I love food, right? Food has always played a big role in my life. In fact, some of my most memorable childhood memories revolve around food!

When we used to make the long drive up to Massachusetts to visit my Grandpa I always knew there would be treats awaiting my arrival, along with hugs and kisses! My Grandpa was an incredible man- super handy (he rebuilt his outdoor screen room in his 90’s!), very loving, and always had a great outlook on life. I looked up to him so much and still do! He loved spoiling me and my sisters. It’s funny how many of my most cherished memories revolve around food.

My grandpa grew rhubarb in the backyard. I would go back into the garden and pick out the stalk with the biggest leaf, and he would chop it down, peel off the skin and hand it over to me. I loved dipping the fresh rhubarb into a dixie cup of sugar and savoring the bittersweet combination. I will surely make a strawberry rhubarb pie in his honor next spring and post it here!

Some additional food memories I recall fondly were fluffy and cheesy scrambled eggs, made in the microwave (so good!), marshmallow fluff in wafer ice cream cones, often served with peanut butter or ice cream, homemade clam chowder, and he always had a box of chocolates hiding somewhere in the house.

He would bring out the large rectangular white box and present it to us, and I would agonize over which chocolate to choose. I knew if I chose the unfortunate strawberry nougat I would be so very disappointed- yuck! My all time favorite was the smooth and silky caramel, but it was impossible to tell which one it was. I would close my eyes and pick and pray it came up caramel!

This quick and easy recipe is for all you caramel lovers out there, like me 😉 It’s also healthier than traditional caramel and dairy free! One quick tip- the longer you let it boil the thicker it will be. Also, the type of honey you choose and amount of time you boil it will affect the flavor. The 4 minute version does have a slight yummy honey flavor to it, but if you want to make a thicker sauce, boil 2 minutes longer and the taste will become less honey-like and more rich.

2 Ingredient 4 Minute Caramel Sauce {Healthy-Easy-Dairy Free}

An easy, quick, simple, healthy and dairy free caramel sauce with only 2 ingredients. Only takes 4 minutes!

½ cup honey
3 tablespoons coconut creme (the top of chilled can of full fat coconut milk)

In a sauce pan combine the 2 ingredients and stir.
Heat over high and stir constantly until the mixture comes to a rolling boil.
Once it reached a rolling boil, time for 4 minutes, stirring constantly,
Remove from heat and let cool. Caramel will thicken as it cools.
Store in the refrigerator.

Cookies n’ Cream Stuffed Brookie {Gluten-Free,Vegan, Grain-Free/Paleo Option}

on September 3, 2015April 10, 2017 By Kelley 6 Comments

GOOEY, CHOCOLATEY, RICH, DECADENT- These Cookies n’ Cream Stuffed Brookies are a combination of fudgey brownie, chocolate chip cookie, and have a cookies n’ cream center. They are heavenly! And secretly HEALTHY! They are GLUTEN FREE, and VEGAN! You will drop to the floor when you try these 🙂

Good luck stopping at just one…..

I love to use my cupcake/muffin tin for many recipes. I adore having things come in personally-sized packages 🙂 You can use liners if you wish or just oil the cupcake pan and once (COMPLETELY) cooled these babies come right out and you can see the contrasting layers.

Who LOVES CHOCOLATE??? I do! I am a choc-o-holic for sure! I eat Nutella out of the jar, melt chocolate chips in the microwave (sometimes with a few marshmallows), and pour chocolate sauce all over anything that resembles dessert! When I’m feeling like I need my chocolate fix- a dense fudgey kind of chocolate fix, I turn to these, and now you can TOO! 🙂

Cookies n’ Cream Stuffed Brookie {Gluten-Free, Vegan, Grain-Free/Paleo Option}

A healthy and flourless Bookie- brownie-chocolate chip cookie with a cookies n’ cream center, gluten free and vegan! Sinfully decadent, fudgey, gooey and chocolatey!

Brownie Layer Ingredients:
1/2 cup coconut sugar
1/2 cup applesauce
⅔ 1/2 cup all-natural almond butter or peanut butter
1 teaspoon vanilla extract
1.5 tablespoons of flax meal plus 2 tablespoons of water (combined)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup oat flour (grind old fashioned oats in blender until powdered, sub almond flour for paleo/grain-free)
1/4 cup cocoa powder
1/3 cup chocolate chips (optional)
Cookie Layer Ingredients:
3/4 cup oat flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon of ground flax plus 1 tablespoon of water (combine)
2 tablespoons of almond butter (or peanut butter)
3 tablespoon of softened coconut oil
3 tablespoons coconut sugar
1 teaspoon vanilla extract
2 tablespoon of applesauce
1/3 cup chocolate chips
10-12 gluten free chocolate sandwich cookies (such as Trader Joes' GF Joe Joe's, OMIT FOR PALEO)
Optional Topping: 1 cup TruWhip whipped with 2 tablespoons Nutella or other chocolate spread or sub coconut whip cream for paleo (like CoolWhip, or use whipped coconut creme in place of TruWhip)

Preheat oven to 350 degrees F
In a medium bowl combine all brownie ingredients and mix thoroughly.
In another medium bowl combine all cookie ingredients and mix thoroughly.
Grease of cupcake tin with coconut oil (or line with liners)
Scoop 1 heaping tablespoon of brownie batter each cupcake compartment.
Add gluten free chocolate sandwich cookie on top of brownie layer.
Add a 1 tablespoon of cookie dough on top of the oreo.
Bake at 350 degrees F for 15-20 minutes or until slightly golden on top. (You may have to adjust the time based on your size of muffin tin compartments.) I did 8 min on bottom rack, 8 min on middle rack.
Note: The brownie layer is fudgey and dense, if you would like it more “done” cook on a lower rack for a longer amount of time.

Pineapple and Orange Fluff Parfait {Skinny, Gluten Free and Vegan Options}

on August 25, 2015April 10, 2017 By Kelley 10 Comments

This beautiful layered parfait is basically an ambrosia copycat. I had no idea what ambrosia was until a few years ago when I encountered the strange concoction at a BBQ. I spotted a large glass bowl billowing with white fluffy fluff stuff, dotted with orange and yellow bits- What the heck is that I asked? “Oh that’s ambrosia- just try it,” was the reply. Which I did, as I’m usually up for trying just about anything! I was love at first bite- sweet, light, and airy, with bits of orange, pineapple, coconut and occasional marshmallow that was soft and melty. So of course I got the recipe- it was made with whip topping (I’m a big fan!), sour cream (weird, right?), canned pineapple and orange chunks, shredded sweetened coconut and marshmallow. It was so amazing but also basically a WHOLE LOTTA SUGAR!

So I went out and made my own- and it’s guilt free, made with clean ingredients, and oh so yummy! First I use fresh pineapple and oranges to avoid the sweetened canned fruit, and I used TruWhip for the whip topping (which I found at Whole Foods, but is also at most grocery stores), vanilla yogurt (you can use soy or coconut based yogurt),“clean” marshmallow (also at Whole Foods- I used Dandies brand), and all natural/unsweetened shredded coconut. The fresh oranges and pineapple are loaded with vitamin C to provide a wonderful immune boost. I have a entire post that shares all the health benefits of pineapple- click HERE to read! And HERE is another great article on the health benefits of pineapple by HealthAmbition.com.

This takes 5 minutes to put together- quick, easy and so good!

My Cuisinart Immersion blender comes with a small food processor attachment which is soooo handy for small quick jobs like this. That way I don’t have to bring out the “big gun” and have a lot more clean up. I highly recommend and you can order it via Amazon HERE (its the last item on my “Shop My Pantry Page”).

Pineapple and Orange Fluff Parfait {Skinny, Gluten Free and Vegan Options}

Pineapple and Orange Fluff Parfait- skinny, clean, gluten fee and vegan options

1 cup of pineapple and oranges (cut into small pieces)
¼ cup of vanilla yogurt of choice (greek, coconut, etc)
¾ cup of whip topping (I used TruWhip, or you can use whipped coconut creme as an alternative)
½ cup of marshmallows (I used Dandies’ Brand- gluten free and vegan)
¼ cup unsweetened coconut shreds

Use a food processor to chop up the pineapple and oranges until they are small ⅛” chunks.
In a bowl mix together the yogurt, whip topping, marshmallows, and coconut.
Layer a few tablespoons of fruit, then the whip mixtures, one on top of each other in a mason jar or other glass bowl. This make one large personal serving.

Cotton Candy Blizzard {DQ Copycat & Lightened-up!}

on August 21, 2015April 10, 2017 By Kelley 7 Comments

When my family drove cross country to relocate, we had thousands of miles on the open road to cover in 2 days. It was a big daunting task. There were many nondescript hours of nothing to exciting look at, just the arrow straight highway flowing right out to the horizon. We packed lots of healthy food for the trip to keep us fueled, but on a tight deadline and thousands of miles to cover, you can’t really avoid the fast food joints (Although we did try!).

I must confess, Dairy Queen got me through this trip. I would drive a slew of hours and reward myself with a DQ Cotton Candy Blizzard, as a “atta girl” for knocking off another 6-8 hours. Heck I deserved it, right? And it tasted SOOOOO GOOD! COLD-CREAMY-SWEET-with a distinct cotton candy flair which reminded me of the summer fair.

Like many of my other indulgent recipe inspirations, this one arose in the middle of the night when I had a craving for the Cotton Candy DQ Blizzard and there was none to be found anywhere nearby. And of course- I made made some healthy tweeks, but it’s equally as tasty!

I found a cool cotton candy online store called, Cotton Cravings. They sell all natural, organic, gluten free, preservative free cotton candy in exciting flavors such as Temping Toasted Marshmallow, Happy Happy Birthday Cake, Dulce de Leche Deluxe! The ingredient line reads: “Organic Evaporated Cane Juice, Natural Flavor, Natural Color, That’s it!” And you can order it right to your door, no needing to wait in line at the local fair!

You can make your own ice cream (coconut based, frozen yogurt, almond milk based- your choice), or just go out a buy your favorite, as I did (no ice cream maker in this house :(-yet!)

If you love this Cotton Candy Blizzard then I think you my be interested in this Birthday Cake Protein Shake:

Ok so here we go- a simple, easy peasy, and lighten-up DQ Cotton Candy Blizzard:

Cotton Candy Blizzard {DQ Copycat & Lightened-up!}

Cotton Candy Blizzard {DQ Copycat and Lightened-up} Gluten free, dairy free options

1 cup of vanilla ice cream of choice (frozen yogurt, coconut milk or almond milk ice cream all ok)
¼ cup unsweetened vanilla almond milk (or other milk of choice)
½ cup cotton candy (any flavor)
Optional: If you want your blizzard to extra thick so you can turn it upside down you can add ¼ cup frozen coconut creme.

Mix all the above ingredients in a high speed blender, and blend on high until smooth. Add only a small amount additional milk to blend if necessary.
Top with excess cotton candy and serve. You may need a spoon!

Creamy Chocolate Swirl Cheesecake with Mexican Chocolate Graham Crust{No Bake & Light}

on August 13, 2015April 10, 2017 By Kelley 5 Comments

Got NUTELLA? I always have some on hand! Lately I’ve been going with the Trader Joe’s version of Cocoa-Almond Spread- just as good and I eat it right out of the jar!

Hold on one second……………………………………………………………………………………………………………

Ok, I’m back. Just had to grab a mouthful to get me in the spirit to write this post! 🙂

My favorite desserts include creamy chocolate, and anything with Nutella, and my hubby’s fav is cheesecake so today I am combining the two- and making it NO BAKE AND LIGHT! Also the crust is so good, you can eat it all by itself- sweet graham combined with spicy, deep and rich Mexican chocolate- oh my!

This dessert is so easy and it’s NO BAKE- yeah!! I don’t think I’ve EVER made a REAL cheesecake. No, really! With all the cooking and baking I do I feel like I must have made the real thing at some point, but after racking my brain- nope, nothing! That’s ok by me because this no bake, healthy version is easy and just as good, maybe better! And when I dress it up with a fancy chocolate spread swirl it goes from excellent to out-of-this-world. The combo of cheesecake, creamy chocolate spread, and Mexican chocolate graham is the trifecta of happiness and joy!
Here is the brand of Mexican Chocolate I used, you can order it right off of Amazon(Affiliate Link). Try not to eat the entire bar before you make your crust!
<br />
Makes 2 “personal” size cheesecakes (my mini springform pans are 4” diameter)

Creamy Chocolate Swirl Cheesecake with Mexican Chocolate Graham Crust{No Bake & Light}

Light and No Bake Creamy Chocolate Swirl Cheesecake with Mexican Chocolate Graham Crust.

¾ cup crushed graham crackers
2 tablespoons coconut oil (melted)
1 tablespoon honey (melted)
1 1/2 -2 tablespoon of grated Mexican Chocolate (I used a lemon zest grater)
2 teaspoons chia (optional but helps hold crust together a bit more)
4 tablespoons chocolate-hazelnut spread (or any similar chocolate spread, melted)
¼ cup of greek yogurt (vanilla or plain)
½ cup light cream cheese (softened)
1 teaspoon vanilla extract
2 teaspoons of honey or maple syrup

Mix the crushed grahams, honey, coconut oil, mexican chocolate shreds and chai in a small bowl until grahams are evenly coated and clumpy.
Spray the the bottom and sides of the springform pan with coconut oil to make removal easier.
Press half the graham mixture into each personal pan using your fingers.
Using your stand mixer or hand mixer, combine the softened cream cheese, yogurt, vanilla, and honey until very smooth and silky.
Pour or spoon mixture into each pan, using a spatula to smooth out the top.
Drizzle the melted nutella (stick the microwave for 20 or so seconds) on top of each cheesecake (about 2 tablespoons each).
Use a knife or chopstick and drag it through the top (insert about ⅛”), making long sweeping movements to create a swirl.
Refrigerate for about an hour to set, then serve!