Our friend Ellen is the master of making delicious treats that aren’t filled with all sorts of sugars and unhealthy additives. This holiday we wanted to share with you some delectable desserts you could enjoy this holiday season without feeling guilty.
Ingredients
- 1 cup almond milk
- 1 Tbs. natural peanut butter
- 1 Tbs. PB2 or peanut butter powder
- 1 tsp. vanilla extract
- 1/2 tsp. drops liquid stevia
- 1/4 cup chia seeds
- 1/4 cup frozen mixed berries
Instructions
- In a small sauce pan bring all ingredients except chia and berries to a simmer. Add chia seeds and stir over low heat for a few minutes. put in serving dishes and refrigerate to set. While pudding is setting heat the berries until juicy. Top pudding with warm berries and enjoy.
Ingredients
- 1/4 cup sugar free dark chocolate
- 1 Tbs. coconut oil
- Fresh strawberries
Instructions
- Melt the chocolate and coconut oil in a microwave safe bowl. Dip the strawberries in the mixture and place on a cookie sheet. Chill in the refrigerator until ready to serve.
Ingredients
- 1 personal watermelon
- 1 yogurt
- Fresh fruit of choice
- Shredded coconut
Instructions
- Slice the personal watermelons into half inch thick slices and place on a plate. Cover the watermelon with your favorite yogurt. Top with your favorite fruits and garnish with shredded coconut.
Ingredients
- COOKIES
- 1/2 cup vegan shortening I used nutiva
- 6 Tbsp. coconut oil softened
- 1/2 cup sugar + 2 tbsp
- 6 Tbsp. Powdered Sugar
- 2 Tbsp. Water
- 1 "Egg" I used neat egg
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 2.5 cups gluten free flour I used red mills 1 for 1
- FROSTING
- 1/4 cup vegan cream cheese
- 1/4 cup vegan shortening
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 2 cups powdered sugar
- INSTRUCTIONS
Instructions
- Cookies: Pre-heat to 350
- Cream together first 8 ingredients, stir the flour, baking sida and salt together then mix with the creamed mixture. Roll dough in golf ball sized balls (should make around 30) smash balls, with the bottom of a glass dipped in additional sugar. Bake for 8 min. Cool then frost with vegan cream cheese frosting.
- FROSTING
- Cream together cream cheese, shortening and extracts until smooth then add sugar. Add a drop of dye if you choose
Ingredients
- DONUTS
- 1 flax egg or egg
- 3/4 cup gluten free flour OR all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar
- 1/2 cup almond milk
- Califia farms toasted coconut! 3 tbsp melted coconut oil
- 1 tsp vanilla
- GANACHE
- 1/4 cup almond milk
- 1/2 cup sugar free chocolate chips
Instructions
- Preheat oven to 375°F.
- Grease your doughnut pan
- In a large bowl, whisk the flour, cocoa, baking powder, baking soda, salt, and coconut sugar.
- In a small bowl, mix the milk, melted coconut oil, vanilla, and flax or egg mixture together.
- Pour wet ingredients into dry ingredients and mix well to combine.
- Use a large Ziploc bag with the corner cut out to pipe the mixture into each cavity.
- Bake for 10 minutes
- Remove the doughnuts from the oven and cool for 5 minutes then remove from Pan and continue cooling on a rack.
- WHILE THE DOUGHNUTS ARE COOLING, MAKE THE GLAZE
- Heat the almond milk over medium heat until steaming, add chips and stir until is smooth then pour over donuts
Ingredients
- FOR THE CRUST
- 3/4 cup almond flour
- 3/4 cup coconut flour
- 3/4 cup flaked coconut
- 1/3 cup maple syrup or honey or a mix of both
- 2 tablespoons almond butter I used Buff bake Birthday cake!
- 1/2 cup coconut oil softened
- 1 tsp almond extyract
- FOR THE FILLING
- 2 cups raspberries
- ½- 1 cup pomegranate seeds
- 1 tablespoon maple syrup
- 1 tablespoon tapioca flour or cornstarch
Instructions
- Preheat the oven to 350ºF. Line an 8x8” square baking pan with parchment paper or aluminum foil and lightly grease with coconut oil.
- In a medium mixing bowl, stir together the diced raspberries, pomegranate seeds, maple syrup and tapioca flour and mash up a bit to break up the raspberries and set aside.
- In another bowl, combine the almond flour, coconut flour, flaked coconut, maple syrup, almond butter, almond extract and coconut oil. Stir until the dry ingredients are completely moistened and crumbly. Press 2/3 of the crust into the prepared pan.
- Top the crust with the fruit, and then crumble the remaining crumble topping on top.
- Bake for 20-25 minutes, until the fruit is bubbling and the topping is golden brown. Let cool completely before slicing and serving.
Ingredients
- 1 cup flour
- whichever kind you prefer, all purpose works best if you are not gluten free
- 1 tablespoon sugar I used organic cane sugar, but can sub stevia
- 2 tablespoons baking powder
- 1 ⁄4 teaspoon kosher or Himalayan sea salt
- 1 cup Almond milk
- 1 tsp vanilla extract or vanilla bean paste
- I cant say it enough, califia farms toasted coconut almond milk is EVERYTHING!
- 2 tablespoons melted coconut oil
Instructions
- Combine all of the ingredients together until smooth. Heat a griddle to medium heat. Spray a griddle with non stick cooking spray. Pour a portion of the batter onto the griddle and cook until bubbles pop and then flip to cook the second side. Serve with maple syrup, whipped coconut cream and/or nuts and fruit.
