I had a wicked sweet tooth so I decided to make some dark chocolate chia pudding topped with coconut whipped cream, blackberries, dark chocolate and coconut flakes. (Adapted from Stupid Easy Paleo)
- 1 tablespoon cocoa powder
- 2 teaspoons cinnamon
- 5 tablespoons chia seeds
- 2 teaspoons vanilla extract
- In a saucepan over medium heat, combine the coconut milk, chopped dark chocolate, cocoa powder and cinnamon until completely melted.
- Turn off the heat and stir in the vanilla extract and the chia seeds while continuously whisking until mixture thickens.
- Pour into serving cups and refrigerate for at least an hour until thick.
A quick and easy dairy free dessert! I cut up some apricots, plums, and blackberries and topped with a dollop of coconut whipped cream.
Coconut Whipped Cream
- Cream from 1 can of full-fat coconut milk (Thai brand, chilled overnight to ensure it is seperated)
- 1/2 teaspoon vanilla
- 1 teaspoon honey
- Mix with electric mixer or food process for about a minute
- Top over your favorite fruits, sprinkle with cinnamon, and drizzle with honey.
Hey everyone! I am definitely not going to lie to you and tell you that these are healthy, but they are an extremely yummy gluten free dessert I made with my sister this past weekend so I thought I’d go ahead and share! (*Warning – not paleo)
GF Hershey’s Best Brownies
- 1/2 cup (1 stick) butter or margarine, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup almond flour (or other GF flour alternative)
- 1/3 cup Hershey’s cocoa
- 1/4 teaspoon baking powder
- ¼ tsp xantham gum
- 1/4 teaspoon salt
Mint Cream (mix thoroughly)
- 1.5 cups confectioners sugar (double check gf, or make your own!)
- 3 tbsp soft butter or margarine
- 2 tbsp milk or light cream
- ¾ tsp peppermint extract
Chocolate Glaze (melt together)
- 2 oz semi sweet chocolate chips
- 2 Tbsp Butter
- Heat oven to 350. Grease 9-inch square baking pan.
- Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly into prepared pan.
- Bake 20 to 25 minutes or until brownies begin to pull away from sides of the pan.
- When cooled completely, spread mint cream on top and chill for about an hour.
- Spread with chocolate glaze (Approximately 16 brownies)
These fruit-nut bars are the bomb. Containing very few raw ingredients, you can mix up the fruit and nuts to be whatever you like! I chose apricot & date and added some cocoa and shredded coconut on top to make it taste even more like a chocolate treat.
- 1 tablespoon shredded coconut
- 2 cups mixed nuts
- ½ cup apricots
- ½ cup soft dates (remove pit)
- ¼ cup cocoa powder
- 2 tbsp coconut oil
- Add nuts to food processor and process until fine.
- Add in fruits, cocoa, and oil, and process until mixture forms a sticky dough
- Spread the dough like fudge into a lined 8 – inch baking pan
- Sprinkle coconut over the bars evenly
- Refrigerate or freeze to set and then cut
- Store in fridge or freezer (I like them frozen, they stay soft enough to eat without defrosting!)