Category Archives: dessert

Thursday, November 21, 2013

3-Ingredient Creamy Raw “Caramel” (SCD, GAPS, Paleo)

One of my more popular posts and perhaps one of my favorite recipes is my raw “caramel” sauce. I make it quite frequently and practically drink the stuff. I’ve been experimenting with the original recipe in hopes to make a thicker version that would mimic actual caramel so I could spread it or use it in chocolate. Well, with very little effort I made it work just by adding more dates and excluding some of the liquid ingredients. Let me first say that the cashew butter is a must in this recipe. You can make your own or buy the super expensive (albeit super delicious) store brand. Either way, cashew is the way to go. This “caramel” is thick, creamy, and delicious. And it remedies my husband’s sweet tooth like nobody’s business. Great for kids too – check out how fun and easy it is to spread on tart apples. I hope you’ll give this a try. It’s a delightful raw treat.

Creamy Raw Caramel

Ingredients:

-2 cups of Medjool dates – 24 dates (make sure they are fresh and soft)

-1/2 cup cashew butter*

-2 tablespoons honey*

-2 teaspoons vanilla (optional)

How To:

1. Seed the dates and soak the dates in room temperature water for 1 hour (do not soak longer, as they will become too soft and create very thin caramel).

2. After the dates have soaked for 1 hour, drain all the water off and add them to a food processor fitted with the S blade and pulse until broken down and coming together as a paste.

3. Add in the cashew butter and blend.

4. Drizzle in the honey and optional vanilla

5. Blend until everything is well incorporated and the mixture is thick and creamy.

6. Eat as is or store in refrigerator.

Notes:

*For the cashew butter, use homemade or this store brand is quite delicious.

*Cannot have cashews, try sunflower seed butter – it will completely change the flavor (just FYI). Almond butter might work, but it has a much different texture, so the final product will not be as creamy (probably thin and gritty). Sorry if you cannot have dates, I don’t have any subs for the dates.

*In place of the honey, vegans use grade B maple syrup, coconut nectar, yacon syrup (or 10 drops of stevia).

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Shared on: Busy Monday, Sweet Sharing Monday, Melt in your Mouth Monday, Mix it up Monday, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Foods Fridays, Raw Foods Thursday, Wellness Weekend, Lunchbox Love Friday, Allergy-Free Wednesdays

Posted by Amber at 5:21 am

Labels: dessert, GAPS, Paleo, raw, SCD, snacks.

20 Comments

Gabby @ the veggie nook November 21, 2013 at 5:31 pm
I never liked caramel apples because of the awful way the caramel coating stuck to my teeth. This caramel looks perfectly wonderful though and I would gladly bite into your version 🙂
Reply
- Amber November 21, 2013 at 10:09 pm
  Oh I so agree. I get flashbacks from when I had braces. “DON”T eat the sticky caramel…ahhhhh.”
  
  I think you would like this simple combination, Gabby. Cashew butter is amazing.
  Reply
Tessa Domestic Diva November 21, 2013 at 10:01 pm
You have gotten a light for taking pictures! They look great! I think this would awesome as a dip for apples as an after school snack, yum!
Reply
- Amber November 21, 2013 at 10:07 pm
  Ha ha. No light my friend, well, light from the sun! I have a west facing window that lets in some nice light in the late afternoon. When I can I try to capture that nice light. And my daughter is eating her apples and “caramel” right now (early release this week) – and mommy scarfed one down this morning (so good). It’s a lovely combination indeed.
  Reply
Heather @Gluten-Free Cat November 21, 2013 at 10:31 pm
Oh Amber…so delicious and so beautiful! I can’t believe three little ingredients will make such a divine caramel sauce! Brilliant! I am definitely going to have to whip up a batch to dip apple slices. I’m a little to klutzy to manage an apple on a stick! 🙂 Thanks for sharing at Raw Foods Thursdays!
Reply
- Amber November 22, 2013 at 2:05 am
  I think you will LOVE this recipe, Heather! Let me know if you make it.
  Reply
Sarena Shasteen - The Non-Dairy Queen November 22, 2013 at 12:43 am
I actually think about this recipe all the time and have yet to make it. I’m gonna change that very soon! It sounds amazing friend! xoxox
Reply
- Amber November 22, 2013 at 2:06 am
  Ha ha…thanks Sarena Hope your fall is going great. Happy Thanksgiving to you.
  Reply
Laura November 22, 2013 at 12:54 am
Divine recipe my friend…can’t wait to make this! And I agree with Tessa, glowing light and gorgeous pictures as always 🙂
Reply
- Amber November 22, 2013 at 2:06 am
  Thank you sweet friend.
  Reply
Emily Sunwell November 22, 2013 at 9:58 pm
YUM!!! Awesome recipe Amber! Pinning and sharing this one.
Reply
- Amber November 22, 2013 at 11:54 pm
  Thanks Emily!!!
  Reply
Lauren November 22, 2013 at 11:05 pm
Yum Amber, this looks delicious! I love caramel, but cannot have cashews. 🙁 I’ll have to try it with Sunbutter sometime. I bet this would be a great layer in any raw dessert! 🙂
Reply
- Amber November 22, 2013 at 11:56 pm
  Hi Lauren, yeah, almonds are totally out for me, but I can do the cashews. Sunbuttter would work. And yes, I’ve got some idea rolling round in the bean about how to incorporate this into raw desserts. 🙂
  Reply
Megan Ancheta November 23, 2013 at 7:39 pm
Amber!
These seriously look so amazing! Where do you get your cashews from? Do you buy them locally in CA? I need to find somewhere to get them from that’s affordable. Generally it’s over $12 a pound for cashews here, which is why I never buy them. 🙁 I’ll have to check out Amazon, but I was still curious if you’ve found them elsewhere.

Been thinking about you… how have you been feeling? I’ve strayed from the grain and sugar free (stevia only) band wagon and need to get back on. I can really tell a difference in how I feel.

I hope you and the family have a wonderful Thanksgiving!! We are headed to my parent’s house, which is an hour away (food, dog and all). I’m looking forward to it. 😉
Hugs and love to you!
xo
M
Reply
- Amber November 27, 2013 at 5:20 am
  Hi Megan,
  
  Well, cashews are pretty expensive here too! Organic cashews are over $12 per pound here if you can believe it. If I find them anywhere cheaper online I will shoot you a message on FB!
  
  And thank you for asking about my health. I’m doing much better than the beginning of the month. I was in a horrible flare that took forever to get under control (it felt like forever) – many pitiful days in bed. I ate a strict AIP diet and it helped bump be out of it. Sometimes I just have to wait for my hormones to change (often they are the culprit to flares). I feel so much better when I am grain free. And I don’t really eat that much sugar, as I’m not a sweet tooth. I do notice I get a little off when I eat too much honey or maple syrup, it’s like the candida flares up and I need to tame it down again. But I am feeling pretty great these days…and oh how I treasure the days. This recipe agrees with me (thankfully) It’s so satisfying.
  
  Have a great Thanksgiving and safe travels. Sounds like quite the car full – haha!!
  
  Hugs to you too friend.
  Reply
Heather Pace November 27, 2013 at 4:02 am
Yummy Amber these are incredible!!!
Reply
- Amber November 27, 2013 at 5:20 am
  Thanks Heather! 🙂
  Reply
swirlsandspice.com November 27, 2013 at 2:48 pm
Yum! I’ve used almond butter in a similar recipe, but I love that yours uses honey to sweeten it instead of brown sugar!
Reply
- Amber January 25, 2014 at 9:38 pm
  Indeed! It’s very rich and so delightful! I hope you give it a try.
  Reply

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Monday, November 11, 2013

Dairy-Free Banana Carob Pudding with Vanilla Bean Whipped Coconut Cream + Why I LOVE Carob

Last year after I posted my Bottomless Key Lime Pie recipe one of my lovely readers left a comment in the post introducing me to Great Lakes Gelatin. I was so thankful for this reference, as I was using Knox gelatin up until that point and appreciated this new ingredient. I’ve since been using Great Lakes to make weekly homemade Jello and to thicken smoothies and puddings (and most all my SCD desserts that need thickening). Today I am sharing a carob pudding recipe that is the perfect anytime treat for my kiddos (and yes for my sweet tooth husband…who LOVES this pudding BTW). It’s smooth and creamy and has a lovely malty flavor from the carob. We are big carob lovers in this house for many reasons (no caffeine & no theobromine) but for me I love that carob has so many health benefits (please see below for that information). Pudding is such a great treat anytime of the year and so easy to fill with nutrient dense, whole foods!

Health Benefits of Carob:

(Information below generated from this site)

Once referred to as locust, carob pods are found mainly in Mediterranean countries. Evergreen carob trees generally can grow wherever citrus or olive trees do, meaning a warm, dry climate. The pod’s fruit is technically a legume.

Antioxidant

Carob is high in antioxidants. A study published in the “Plant Foods for Human Nutrition” journal in March 2011 found that carob germ flour showed not only antioxidant but also cytotoxic activities. The flour has capabilities to attack and target specific cervical cancer cells, the study found. The antioxidant activity helps the body repair free radical damage, which is a process of aging.

Fiber

Plants are naturally high in insoluble fibers, which contain polyphenols. Another study published in “Plant Foods for Human Nutrition” in January 2010 compared two groups of people with high cholesterol. One group took a placebo, while the other consumed approximately 4 grams of carob fiber a few times a day. After four weeks, the group eating the carob fiber had lower total and low-density lipoprotein cholesterol levels.

Gastrointestinal Support

Carob has a binding action within the intestinal tract. This means it helps absorb liquid and aids problems such as diarrhea. Mixing carob powder with pureed cooked fruit or an electrolyte solution is a gentle and natural way to help with diarrhea, notes the University of Maryland Medical Center. Talk to your health care provider before using carob or other herbs to treat diarrhea.

Please see HERE for Carob’s complete nutritional breakdown. And HERE for another post discussing carob’s benefits.

Dairy-Free Banana Carob Pudding

Ingredients

Carob Banana Pudding:
-1 can room temperature coconut milk here or here
-1 1/2 cups very ripe banana
-3 tablespoons local honey or grade B maple syrup
-1 teaspoon vanilla extract
-2 teaspoons grass fed gelatin (see notes for vegan sub)
-1/4 cup carob powder

How To
1. In a 1 cup glass Pyrex add 1/3 cup coconut milk and 2 teaspoons gelatin. Whisk together well and let “bloom”
2. In a sauce pan heat the remaining coconut milk until heated, not boiled (do not boil the milk).
3. Remove sauce pan from heat and whisk in the gelatin mixture.
4. Add all the coconut milk to a blender along with the other pudding ingredients and blend on high for 15 seconds.
5. Pour pudding mixture into a bowl or several little jars or glasses.
6. Transfer to refrigerator and allow to set up for at least 8 hours.
7. Top with maple coconut whipped cream or vanilla bean coconut whipped cream (recipe below).

Vanilla Bean Coconut Whipped Cream:
-1/2 cup soaked cashews (4 to 6 hours)*
-Coconut cream from 1 can of coconut milk here or here
-1 teaspoon vanilla extract
-1 vanilla bean, sliced in half and scraped out
-2 tablespoons local honey or grade B maple syrup

How To
1. Drain the cashews and add to a blender (preferably high speed). Add in the coconut cream, vanilla, vanilla bean, and honey.
2. Using the tamper, move the mixture around and blend until everything is well incorporated, smooth and creamy.
3. Transfer to a glass container and store in fridge for 4 to 6 hours.
4. Remove from fridge and mix. Fill a pastry bag and top pudding.

Notes:
*Omit cashews for AIP – just use the coconut cream
*Vegans add 3 tablespoons ground chia seeds in place of the gelatin. If you are a die hard chocolate lover and looking for a vegan chocolate recipe, please see my Chocolate Pumpkin Pudding. Or for a different flavor combination, try my Vegan Raw Persimmon Cranberry Pudding.

{this post contains affiliate links}
Shared on: Busy Monday, Sweet Sharing Monday, Melt in your Mouth Monday, Mix it up Monday, Allergy-Free Wednesdays, Gluten Free Wednesdays, Slightly Indulgent Tuesdays, Raw Foods Thursday, Lunchbox Love, Whole Food Fridays,

Posted by Amber at 8:25 pm

Labels: AIP, dessert, Paleo, pudding, snacks.

20 Comments

Sarah O. November 11, 2013 at 11:10 pm
Hey Amber, do they sell carob powder in bulk at the co-op or Nugget?
Reply
- Amber November 11, 2013 at 11:40 pm
  Hi Sarah,
  
  They do indeed. It might say “roasted carob”, and that’s fine too. Any ground carob. I get mine in the bulk section here at the Coop.
  Reply
lbechmann November 12, 2013 at 12:30 am
can you use cocoa powder instead?
Reply
- Amber November 12, 2013 at 1:24 am
  Of course you can.
  Reply
- Becky Scano January 8, 2014 at 4:56 pm
  Why would you want to? Carob is healthy; Chocolate is not. Chocolate includes the toxic ingredients caffeine and a chemical called theobromine.
  Reply
- Amber January 8, 2014 at 6:47 pm
  Everyone has their own preference.
  Reply
Julie November 12, 2013 at 3:23 am
Looks yummy! Are you using the red can Great Lakes or the green can? They have different gelling properties–
Reply
- Amber November 12, 2013 at 4:13 am
  Hi Julie,
  
  Thanks! And please see my links for the gelatin. It’s the red container. 🙂
  Reply
ragdollkitchen November 12, 2013 at 1:41 pm
This sounds really good! Can’t wait to try it 🙂
Reply
- Amber November 21, 2013 at 1:11 am
  Thanks so much!!
  Reply
Laura November 12, 2013 at 8:12 pm
Love this Amber. I’m a huge fan of Great Lakes gelatin and am always looking for new ways to use it to incorporate it into my kids’ snacks. This dessert is a win-win for me, hubby and the kiddos!
Reply
- Amber November 21, 2013 at 1:11 am
  Thank you sweet friend. I think your kiddos would totally love this one!
  Reply
Heather @Gluten-Free Cat November 20, 2013 at 9:34 pm
I’m so glad that you share this at Raw Foods Thursdays. I’m featuring it tomorrow!
Reply
- Amber November 21, 2013 at 1:11 am
  Thanks so much, Heather!
  Reply
Tessa Domestic Diva November 21, 2013 at 9:41 pm
I love gelatin too…and this looks fantabulous! Your pictures look awesome!
Reply
- Amber November 21, 2013 at 9:45 pm
  Thanks Tessa!!!
  Reply
Tessa Domestic Diva November 26, 2013 at 4:19 am
featuring your recipe this week!
Reply
- Amber November 26, 2013 at 5:06 am
  Thanks my friend! 🙂
  Reply
Emily W December 31, 2013 at 9:06 pm
I am on Paleo Autoimmune Protocol so haven’t had chocolate in months. This is a wonderful replacement and totally helped fulfill my recent chocolate craving! I’ll be sharing this in my AIP facebook groups.
Reply
- Amber January 1, 2014 at 1:05 am
  Hi Emily,
  
  Thanks for sharing and I’m so glad you enjoyed the recipe. I didn’t know carob was allowed on the AIP! I’m still getting acclimated to all the legal and illegal foods.
  
  Thanks again and Happy New Year.
  
  Be Well,
  –Amber
  Reply

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Tuesday, October 8, 2013

No-Bake Mini Pumpkin “Cheesecake” with Vanilla Bean Coconut Cream Topping (dairy free, grain free, cane-sugar free)

Last month I gave a little teaser about this recipe on Facebook. I’m so excited to finally share! Angel from Wellness Angel put together a week-long fall inspired blog series. To kick things off, yesterday Angel shared a wonderful vegan lentil loaf, a must try recipe. Please visit Angel’s blog when you get a chance – I simply adore her wellness philosophy.

This no-bake pumpkin cheesecake is fabulous. It’s light, super creamy, and bursting with fall flavors. I had several traditional eaters test this recipe and they all gave it rave reviews, with the pumpkin flavor and sweetness spot on. This is my pumpkin pie for the holidays. No bake means easy peasy and there are minimal ingredients. It can be made the day before which is always very convenient. I hope you and your family enjoys this recipe as much as we do.

No-Bake Pumpkin Cheesecake

with Vanilla Bean Coconut Cream Topping

and Pumpkin Seed Crust

Ingredients:

Crust
-1 cup raw pumpkin seeds
-1 cup Medjool dates (about 7 regular size), seeded and chopped
-1 tablespoon maple syrup*
-2 tablespoons carob powder

Pumpkin Filling
-1 cup raw cashews soaked 4 to 6 hours
-1 cup cooked plain pumpkin puree
-1/3 cup maple syrup*
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/8 teaspoon ground nutmeg

Vanilla Bean Coconut Cream Topping
-3/4 cup cashews soaked 4 to 6 hours
-Cream from 1 can of full fat coconut milk*
-2 tablespoons maple syrup*
-1 vanilla bean
-1 teaspoon vanilla extract

How To:

Crust
In a food processor add the pumpkin seeds and blend for 10 seconds. Add in the chopped dates and blend with the pumpkin seeds until incorporated. With the food processor running, add in the maple syrup and carob. Blend until incorporated. Press the mixture into baking cups or a spring form pan.

Pumpkin Filling
1. Drain and rinse the cashews.
2. In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, pumpkin puree, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.
3. Turn the blender on low and drizzle in the melted coconut oil. Repeat with the tamper, encouraging the mixture to flow, and turn on high.
4. Turn down to low and add in the spices, then continue blending.
5. The mixture is ready when it’s creamy and smooth.
6. Add this mixture to the top of the crust. Then place in the refrigerator.

Vanilla Bean Coconut Cream Topping
1. Drain and rinse the cashews.
2. In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, coconut cream, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.
3. Scrape out inside of the vanilla bean and add this to the mixture. Blend until incorporated.
4. Add this mixture to the top of the pumpkin mixture. Sprinkle with cinnamon (optional). Place in the refrigerator for at least 2 hours to firm up.

This recipe makes 18 mini cheesecakes or one 8 inch spring-form pie.

Notes:
*Vegans use maple syrup or coconut nectar. SCD use only honey. Paleo use coconut nectar or honey. SCD omit carob and use 2 tablespoons of coconut flour.
*For the coconut cream, place a can of full fat coconut milk in the refrigerator for at least 3 days (I always have 4 or 5 in there). It’s okay if the coconut cream doesn’t separate well after 3 days. Just be sure to NOT shake the can. Gently open the can and pour the coconut cream into the blender. Stop when you get to the watery part. The coconut cream doesn’t need to be super thick for this recipe, you just want the cream and water to be separated so you can get the cream out.

This recipe also works great in a spring form pan.

Here is the process…

Press crust into baking cups

Fill with the pumpkin mixture

Then the coconut cream topping

My kiddos love to help press the crust into the baking cups

Other “Cheesecake” recipes from The Tasty Alternative

Banana Coconut “Cream” Pie

Cherry “Cheesecake”

Raw Strawberry “Cheesecake“

Mini Strawberry Cultured “Cheesecakes”
_________________________________________
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Shared on: Allergy-Free Wednesdays, Wellness Weekend, Lunchbox Love, My Meatless Mondays,
Fat Tuesdays

Posted by Amber at 1:54 pm

Labels: dessert, fall cuisine, grain free, Paleo.

38 Comments

Jessica @ Dairy Free Betty October 8, 2013 at 5:03 pm
This sounds incredible! I always have a hard time finding reasonably priced unroasted cashews though. Last time I bought a bag for a cheesecake recipe it was over $20 worth!! However, these look worth it!
Reply
- Amber October 15, 2013 at 4:18 pm
  Thanks Jessica. Good to hear from you. I agree that cashews are expensive, but we cut out other unnecessary things in our life to buy things like organic food and raw nuts. We don’t have fancy internet phones, we don’t have TV, we don’t have a land line telephone, we don’t go out to eat, we don’t visit Starbucks or other coffee places, and I make my own beauty products when I can. All this adds up to substantial savings each month and we are don’t overspend on food. 🙂
  Reply
Heather McClees October 8, 2013 at 6:24 pm
These are amazing! When I saw you were included in the link up for Angel’s blog, I was SO excited. I love you blog and couldn’t wait to see what recipe you would feature! HANDS DOWN, this is amazing!!! I’m sharing my recipe tomorrow for the link up and I’m so glad that we were featured in it together. I considered it quite an honor!:)
Reply
- Amber October 15, 2013 at 4:18 pm
  Thanks Heather. It was great to meet you and be part of the series! Thank for sharing my recipe.
  Reply
Gabby @ the veggie nook October 8, 2013 at 6:39 pm
Holy Amber this looks incredible!

I love my high raw pumpkin cheesecake too- saves oven space and so much time! I love the idea of the vanilla bean layer- looks so tasty!!

Send me a piece? 😉
Reply
- Amber October 15, 2013 at 4:20 pm
  Hello Sweet Gabby…Well, you are the queen of the no-bake cake my friend. I think you would really love this recipe…it’s right up your alley. 🙂
  Reply
Elizabeth October 8, 2013 at 6:49 pm
Looks delicious! Do you think there might be a substitution for the dates?
Reply
- Amber October 15, 2013 at 4:21 pm
  Hi Elizabeth. I would try dried cranberries, raisins, dried figs, or just leave the dates out and add in some coconut oil with the nuts. It won’t hold together as well, but it may work. Try to use a different dried fruit first though!
  Reply
gfe--gluten free easily October 8, 2013 at 7:50 pm
Oh, Amber, you have outdone yourself with this cheesecake! It’s hard to choose between the mini or full-size version. 😉 Just shared on Facebook. 🙂

xoxo,
Shirley
Reply
- Amber October 15, 2013 at 4:22 pm
  Thanks my friend. And thank you for sharing on FB. You’re the best. xoxo
  Reply
Adrienne @ Whole New Mom October 9, 2013 at 12:03 am
Amber these look wonderful!!! Sharing on FB right now.
Reply
- Amber October 15, 2013 at 4:22 pm
  Thanks so much. Adrienne. And thanks for sharing with your reader. 🙂
  Reply
Tessa Domestic Diva October 9, 2013 at 12:28 am
I’m convinced! Thanksgiving treat!
Reply
- Amber October 15, 2013 at 4:23 pm
  I knew this one would catch your eye, Tessa! I think you would LOVE this!! Considering you share my affinity for all things pumpkin. xoxo
  Reply
Heather Pace October 9, 2013 at 3:06 am
This looks extremely delish Amber!!! xoxo
Reply
- Amber October 15, 2013 at 4:23 pm
  Thanks so much, Heather.
  Reply
Laura October 9, 2013 at 4:56 am
Pumpkin bliss—YES PLEASE!
Reply
- Amber October 15, 2013 at 4:24 pm
  Ha ha…pumpkin bliss is right Laura.
  Reply
Cassidy Stauffer October 9, 2013 at 1:43 pm
This looks AWESOME! I just love your cheesecake recipes 🙂
Reply
- Amber October 15, 2013 at 4:24 pm
  Awe, thanks Cassidy. You’re so sweet.
  Reply
Vicky October 9, 2013 at 7:37 pm
These sound awesome Amber and look so pretty with the spice sprinkled on top!
Reply
- Amber October 15, 2013 at 4:25 pm
  Thanks Vicky. I have to say, cinnamon is definitely one of my favorites.
  Reply
Megan Ancheta October 11, 2013 at 12:30 am
These look absolutely incredible, Amber!! Off to pin & share on FB!
xoxo,
Meeg
Reply
- Amber October 15, 2013 at 4:25 pm
  Thanks for sharing sweet friend. xoxo
  Reply
Gretchen @gfedge October 15, 2013 at 1:23 am
This cheesecake looks delicious! No-bake is a winner when the temperature is 100*F plus outside. And actually a time saver whether it is hot out or not. Thanks for sharing on Wellness Weekend!
Reply
- Amber October 15, 2013 at 4:26 pm
  Indeed. No bake is a must in these parts in the searing summer heat. And I do love the idea of making this ahead of time for Thanksgiving.
  Reply
Tessa Domestic Diva October 15, 2013 at 3:00 pm
featuring your recipe this week!
Reply
- Amber October 15, 2013 at 4:27 pm
  Thanks Tessa!! You rock.
  Reply
Anonymous October 16, 2013 at 3:19 pm
What kinds of things are available with no seeds or nuts. I am not allowed to eat anything like that.
Reply
- Amber October 16, 2013 at 3:50 pm
  You will have to go with a traditional pumpkin pie. My recipes are alternatives to traditional foods, so the cashews replace the dairy. Just use dairy if you can have it. Use a regular wheat crust or graham cracker crust. I would not be able to offer any other substitutes, as my recipes are substitutes for traditional recipes. I think if I were to sit down and sub the nuts and seeds, it would just become a completely different recipe. Does that make sense? Sorry I cannot be of more help with you on this. Good luck!
  Reply
AnnaPK October 19, 2013 at 3:45 pm
Would there be a subsitute for the cashews that would work? I have seen lots of awesome looking vegan recipes that call for cashews but my son has many food allergies and can’t do cashews. Might a coconut creamer work? I have used that as a sub for dairy cream with good results.
Reply
- Amber October 20, 2013 at 2:52 am
  Hi There. Try pinenuts. That a great sub and several vegan “cheesecakes” are made with pinenuts for that creamy texture. Or you could just use coconut cream with the pumpkin and a few tablespoons of chia seeds. I’ve only tried it with cashews, so I can’t say for sure how these subs will work. Good luck!!
  Reply
Molly (Sprue Story) October 24, 2013 at 12:59 pm
I love that the crust is made with pumpkin seeds. That layering job is beautiful, and so is the picture of your kids helping in the kitchen. Love it. 🙂
Reply
- Amber December 2, 2013 at 5:01 am
  Thank you, Molly!
  Reply
Anonymous October 26, 2013 at 12:22 am
can you substitute the dates for anything?
Reply
Amber October 26, 2013 at 12:53 am
Hi There. Check out the comment above from Elizabeth and my response. Thanks.
Reply
Winnie November 4, 2013 at 7:57 am
These are really wonderful!!
They look fantastic and sound really GOOD.
The crust is really unique and I just love it
Reply
- Amber November 4, 2013 at 8:14 pm
  Thank you, Winnie. Have a great day.
  Reply

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Saturday, September 14, 2013

Melt In Your Mouth Carob Sunbutter Fudge – and pictures of gorgeous sunflower fields

This carob fudge came about when I was experimenting with my nut-free nutella. One batch became very fudge-like after a few hours in the fridge. I shared a little teaser about this recipe on Facebook last week. I don’t know about you, but I don’t do a lot of chocolate for my kiddos. It’s highly stimulating. For us, chocolate is really a once in a while treat. But carob…carob we eat often. And I like that I can give a “chocolate” treat after dinner for dessert. This recipe really does melt in your mouth and actually tastes (I kid you not) like chocolate. Give it a try and let me know what you think.

Melt In Your Mouth Carob Sunbutter Fudge

Ingredients:
-1/2 cup room temp homemade sunflower seed butter
-1/4 melted cup coconut oil
-1 teaspoon vanilla extract
-2 tablespoons honey (vegans use grade B maple syrup)
-5 drops stevia
-3 tablespoons raw carob poweder
-Pinch of salt

How To:
1. To a food processor add the sunflower seed butter, coconut oil, vanilla extract, honey, stevia and blend until smooth. Add in the carob and blend until well incorporated.
2. Set some wax paper into an 8×8 Pytex dish and spoon the mixture in. Don’t spread it around to all sides too thin, just give it little smooth over. Refrigerate for at least 2 hours.
3. Cut into pieces and enjoy. Store in fridge.

I freaking LOVE sunflowers. Love, love, LOVE them. I love them so much, I had one tattooed on my back! Sunflowers are my happy place. They are my go-to calming visual. I wanted to share these gorgeous pictures with you. I took them back in June (on Father’s Day actually) after a trip from those there hills you see in the background (went for a hike with the kiddos). We are surrounded by sunflower fields here in Davis. This field pictured below is like two miles from my house. If you’re not familiar with whereabouts we are located, we are roughly 15 minutes west of Sacramento (the capital of California), and about an hour away from San Francisco. Even though we are only 15 minutes from Sacramento, we are quite isolated here in Davis and surrounded by agriculture. It’s sorta nice. Like best of both worlds. When I want to meet up with my girlfriends for some city action, they are just a few minutes away. Anyway, very rural here in our smallish town. It may be rural, but proudly liberal/progressive (thankfully), and houses one of the finest Universities in the State (UC Davis). And might I add, we are surrounded by some of the best organic farms around. Damn, I am such a Northern California snob, My husband and I worked so, SO very hard to land here in this wonderful town, so yes, I am proud. And I could not be happier with all these comforting, warm and lovely sunflower fields embracing me every summer.

Swoon.

Shared on: Allergy Free Wednesdays, Wellness Weekend, Allergy Free Alaska, Healthy Vegan Fridays,

Posted by Amber at 4:42 am

Labels: allergy-friendly, dessert, nut free, snacks.

14 Comments

Lauren September 14, 2013 at 3:27 pm
Looks delicious Amber! I agree on the carob. My girls often want a chocolate milkshake, so I’ll blend hemp milk, avocado, honey, and carob, and they love it! I hope you have a happy weekend girl!
Reply
Emily @ Recipes to Nourish September 14, 2013 at 6:38 pm
Your pictures are stunning! SO beautiful! I love all the Davis sunflowers, I don’t get to see them as often as you do though. One of these days we have to meet. We’re in Davis about every other month for our midwives potlucks.

The fudge sounds so yummy too.
Reply
Phoenix Helix September 14, 2013 at 7:17 pm
Thanks for sharing your happy place. Such gorgeous photos! I spent a year in Auburn, CA, and we would often drive your way to go to the Palms Playhouse in Winters. Singing/songwriting is my husband’s happy place. 🙂
Reply
gfe--gluten free easily September 14, 2013 at 7:48 pm
Amber, I am so thrilled that you have a close-up photo of the sunflowers that shows two honeybees! I just LOVE that! I’m like you about sunflowers. They bring such instant joy! 🙂

And this fudge looks absolutely amazing! I love that in getting to your success to raw Nutella, you discovered this creation. That is often the best part about recipe creation, isn’t it? The unexpected discoveries along the way. 😉

xo,
Shirley
Reply
Anonymous September 14, 2013 at 7:50 pm
This looks delish… I’m w/you about sunflowers…thanks for the beautiful images.
Reply
Laura September 16, 2013 at 4:17 pm
Thank you Amber. I needed some happy news this week and your gorgeous sunflowers cheered me right up 🙂 And carob fudge…oh YES! Perfect for my kids and me!
Reply
Vicky September 17, 2013 at 8:48 am
Hi! It sounds like you live in a very beautiful part of the world Amber! Wonderful photos of sunflowers – I’m a little jealous – the most we ever see in our part of the world is the odd one planted in a pot!

What a gorgeous and healthy recipe! I’m just about to pin it for later xo
Reply
Anonymous September 17, 2013 at 9:48 pm
hi could i use Onc Again brand sunflower butter, and cocoa powder in this recipe? thanks
Reply
- Amber September 17, 2013 at 10:25 pm
  Yes. Just note that using cocoa powder will yield a much stronger and more bitter flavor, so increase the sweetener. I’ve also made it with cocoa, but it really needed some extra sweet. That all being said, check your sunflower butter brand to see if they add any sugar. Some brands do add in cane-sugar.
  Reply
GlutenFreeHappyTummy September 18, 2013 at 11:45 pm
i agree, sunflowers are such beautiful flowers. i love how dramatic yet whimsical they are! So question for you Miss Amber, do you eat carob on the SCD? I stay away from chocolate and cacao, but have always wondered if carob is scd legal? you mentioned it is a “sometimes” treat…do you eat it? thanks! have a beautiful evening!
Reply
Megan Ancheta September 19, 2013 at 12:56 am
Hi Amber,
I’m playing catch up from preparing for our trip and being out of town. This fudge looks so good! I can tell just by the picture that it’s really creamy and melts in your mouth. I can’t wait to try it!

I love all of your sunflower pictures! Thank you for sharing them. I planted 2 sunflowers this summer. They are easily over 6 feet tall now, and are SO close to blooming. I really hope at least one of them blooms before the frost hits (it’s been pretty chilly here – in the 50’s during the day). Last year I planted a sunflower and it froze before I got a bloom. 🙁 Keep your fingers crossed for me that this year will be different!

Off to pin and share this fab recipe on FB!
Hugs and love!
Megan
Reply
Anonymous September 19, 2013 at 2:18 am
I’m allergic to coconut. Can I replace it with something else?
Reply
Ricki September 19, 2013 at 2:38 am
Looks great, Amber! Gotta give this one a try. 🙂
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Heather @Gluten-Free Cat September 20, 2013 at 9:51 pm
What breathtaking pictures! There’s just something about sunflowers that are magical. They are one of a kind and spread so much joy with their bright, happy faces. Thanks for sharing those photos.

And thanks for sharing your delicious fudge at Raw Foods Thursdays! I’m going to try to make them this weekend. 🙂
Reply

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Friday, September 6, 2013

Raw Nutella Bites

I’ve had Nutella on my mind since making my nut-free version. I was thinking about the hazelnut/chocolate combination and how popular it is and how pleasing the taste. And I was thinking…how about something bite size with this ever so popular pairing. I’ve had some soaked and dehydrated hazelnuts in the fridge for daaaays, so I was happy to use them in something. These are very portable little snacks. The dates make it possible to carry at room temperature. Nice treat for mommies and kids alike.

Raw Nutella Bites

Ingredients:

-1 1/3 cups of hazelnuts soaked and dehydrated
-7 pitted Medjool dates
-3 tablespoons raw cacao powder (I do 2 T cacao and 1 T raw carob powder)
-1/2 teaspoon vanilla extract
-2 tablespoons honey (vegans use maple syrup, coconut nectar, or 10 drops liquid stevia)
-2 tablespoons melted coconut oil
-Pinch of salt

How To:
1. In a food processor, add in the hazelnuts and process for 20 seconds.
2. Add in the pitted dates, cacao, vanilla, honey, coconut oil and salt and…pulse, pulse, pulse, then process until everything is well incorporated.
3. With clean hands, form little balls and cover a few with shredded coconut if you wish.
4. You can eat them at room temperature, or store in the fridge for later.
Makes about 12

Shared on: Wellness Weekend, Whole Foods Friday, Raw Foods Thursday, Healthy Vegan Fridays, Allergy Free Wednesdays,

Posted by Amber at 11:41 pm

Labels: dessert, Paleo, raw, snacks.

16 Comments

Vicky September 7, 2013 at 7:17 pm
Ooooo! What a lovely treat Amber, they look really delicious, I will be trying these!
Reply
- Amber September 10, 2013 at 8:50 pm
  Thanks Vicky. And thanks for sharing on your Afternoon tea FB page. 🙂
  Reply
christine September 7, 2013 at 8:03 pm
How lovely these sound – similar to something I made for my daughter for her lunch box, years ago:)
Reply
- Amber September 10, 2013 at 8:51 pm
  Thanks Christine. My daughter really likes these. Such a fun treat.
  Reply
Beyond The Peel September 7, 2013 at 10:35 pm
Those look toooo good Amber. I’d eat the whole batch without even thinking about it. I love how easy these are and hazelnuts are so under utilized! I’ve been eating them like mad these days. Looks like I just found another excuse to eat more.
Reply
- Amber September 10, 2013 at 8:52 pm
  Thanks France. I so agree, you never see hazelnuts in anything. I like to make hazelnut milk and use it in a chocolate milk. The hazelnuts really do pair nicely with chocolate.
  Reply
Cassidy Stauffer September 8, 2013 at 1:47 pm
These look delicious Amber! Now I just need to get me some hazelnuts and sunflower seed butter for the the NUT-Free Nutella! I’m SO making both of these recipes 🙂

Hugs,
Cassidy
Reply
- Amber September 10, 2013 at 8:52 pm
  Thanks Cassidy. I hope you enjoy the recipes. 🙂
  Reply
Heather @Gluten-Free Cat September 11, 2013 at 8:59 pm
You seriously amaze me with your creations! Love these! I haven’t made any fun treat balls since moving. It may be time! Thanks for the recipe and for sharing at Raw Foods Thursdays!

Heather
Reply
- Amber September 20, 2013 at 1:54 am
  Thanks Heather! You’re so sweet. I feel the same way about you friend.
  Reply
Gabby Ouimet September 11, 2013 at 9:08 pm
These look wonderful Amber 🙂 I have been obsessed with all things hazelnut recently- this is totally speaking to that!
Reply
- Amber September 20, 2013 at 1:53 am
  Thanks Gabby. Hazelnuts are sort of the forgotten nut. They are pretty underutilized. I really like their flavor! Thanks for stopping by. 🙂
  Reply
gfe--gluten free easily September 20, 2013 at 12:40 am
I have a great fondness for this kind of treat! Love the flavors and ingredients with this one, Amber! In fact, I just shared it over at All Gluten-Free Desserts. 🙂

xo,
Shirley
Reply
- Amber September 20, 2013 at 1:52 am
  Thank you, Shirley! Always an honor be be featured on AGFD!!! xoxo
  Reply
Michelle@myslowlivingadventure November 17, 2014 at 6:04 am
Just discovered this, and you, on Pinterest. Yum, have made it within minutes of finding the recipe. All I can say is Yum!!
Reply
- Amber November 17, 2014 at 7:28 pm
  Thank you so much! I’ve been absent from blogging and just coming back from a bit of a hiatus. So wonderful to read your sweet comment. Many Thanks!
  Reply

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Saturday, August 24, 2013

Homemade NUT-Free Nutella

The Nutella you’ll find in the store is made up of 55% refined sugar. Yep. There’s dairy in there too, along with soy and yes a few hazelnuts I wouldn’t call this a health food…or even a healthy choice for breakfast (or any time of the day). Okay, let’s put this into perspective…eating Nutella is like eating a milk chocolate bar for, what some would agree, is the most important meal of the day. Now if that’s your thing, than you go for it, but you know how I feel about cane-sugar, so I say boo to Nutella. They were actually sued for mislabeling as a “health food.” Ha ha, I think they considered it healthy because it had a few hazelnuts in there. I love indulgences as much as the next gal, but I try REALLY hard to make good choices when it comes to food, especially when it comes to my kiddos. If something can be made at home, I give it a go. Now Nutella, what is the appeal here really? It’s the CHOCOLATE! It spreads. It’s sweet. It’s different…okay, so it’s clearly appealing. Agreed. I mean, it’s chocolate in a jar! So I’ve created a chocolaty, sweet, spreadable, and nut free version that is quite a tasty alternative. I actually use carob when I make this, as it’s better for our inflammatory issues. Whether you use carob or chocolate, it’s fun to mix it up for snack time. Give it a go and let me know what you think.

Homemade NUT-Free Nutella

Ingredients:

-6 large dates

-2 tablespoons melted coconut oil

-1/3 cup homemade sunflower seed butter or this brand is good too.

-3 tablespoons raw cacao powder or carob powder.

-2 tablespoons honey (vegans use grade B maple syrup, coconut nectar, or yacon syrup)

-2 teaspoons vanilla extract

-Tiny pinch of salt

How To:

1. Seed the dates and soak them in water for 2 to 3 hours.

2. Drain the dates (save the date water for smoothies) and add the dates to a food processor with all the other above ingredients.

3. Blend until well incorporated.

4. Store spread in fridge. Allow it to sit at room temperature for a bit so it softens up. Makes it easier to spread.

Notes:

*This recipe is also fabulous with carob powder (instead of the cacao)

*Can’t do dates? Try the same amount of figs or 1 cup of raisins – soak as you would the dates.

Here is a date free version I tried that’s not as creamy, but still delicious and spreadable:

-1/4 cup coconut oil, liquid state

-1/2 cup homemade sunflower seed butter or cashew butter

-3 tablespoons raw cacao

-2 tablespoons honey (vegans use grade B maple syrup, coconut nectar, or yacon syrup)

-2 teaspoons vanilla extract

-Tiny pinch of salt

(Blend everything in a food processor)

Here is a picture of this date-free version at room temp.

It gets really firm in the fridge – sort of tastes like fudge!

Shared on: My Meatless Monday, Fat Tuesdays, Slightly Indulgent Tuesdays. Allergy-Free Wednesdays, Wellness Weekend,

Posted by Amber at 3:53 am

Labels: allergy-friendly, dessert, dips and spreads, nut free, Paleo, snacks.

21 Comments

Laura August 24, 2013 at 7:14 pm
I am sooo going to make this for my French husband…The Ultimate Nutella Lover!! I can’t wait to try this tomorrow for the whole family-perfect idea before school starts next week. Sharing this 🙂
Reply
- Amber August 27, 2013 at 11:45 pm
  Thanks Laura. I am curious about your husband’s verdict. He would probably like good-ole homemade Nutella (with hazelnuts). That’s also so super easy. My tummy just can’t do nuts these days. Seeds are much easier to digest. 🙂
  Reply
Cassidy Stauffer August 24, 2013 at 9:28 pm
Thank you so much for this!!! I totally agree with you about Nutella being full of junk ingredients. I can’t wait to try this and I love that it looks simple to make 🙂

XO,
Cassidy
Reply
- Amber August 27, 2013 at 11:46 pm
  Thanks, Cassidy. I hope you enjoy it.
  Reply
christine August 24, 2013 at 9:57 pm
must try this – putting the dates in to soak right now – choccy spread for breakfast tomorrow (Sunday)
Reply
- Amber August 27, 2013 at 11:46 pm
  Woot! Hope it was great for you. 🙂
  Reply
Beyond The Peel August 25, 2013 at 2:34 pm
That’s great! I freakin’ love that. It’s so surprising to me what people will eat because something says healthy on it or it’s marketed that way. They never read the label! Just goes to show you can have something yummy and a little naughty without having to over load the body with nasty processed ingredients.
Reply
- Amber August 27, 2013 at 11:50 pm
  Hi France,
  
  I know, right! It’s sad that companies *trick* us like that. Glad to get your stamp of approval on this recipe. 🙂
  Reply
christine August 25, 2013 at 8:49 pm
I enjoyed this on toast for breakfast this morning, quick and easy to make after soaking the dates overnight, the remainder is in a jar in the fridge:) I used cashew nut butter though, as I’m not nut free!
Reply
- Amber August 27, 2013 at 11:47 pm
  Love that! I’ve also used cashew butter! So good. Cashew butter is a great alternative to hazelnuts for this spread. So glad you enjoyed it.
  Reply
Jen August 26, 2013 at 12:23 pm
Amber- you amaze me! These photographs are beautiful and now I’m drooling. I’m soaking sunflower seeds as we speak to try for reintroduction and if all goes well, I’d love to try this! The toast in the pic looks so good with it spread on, but I’m thinking it would be great spread on pears or apples….

This would be a great snack I would feel good about giving to my kids.

You’ve done it again! Thank you girl!

XXOO
Jen
Reply
- Amber August 27, 2013 at 11:58 pm
  Oh Jen, I really hope SEEDS don’t give you any trouble. And yes, this is great spread on apples. Like thinly sliced apples as a little sandwich! Good luck and let me know how the seed introduction goes. You’re so sweet…I always love your comments.
  
  Hugs
  Reply
Vicky August 26, 2013 at 11:56 pm
What can I say – awesome recipe, I feel like climbing into my computer screen to grab one of those little biscuits!

Another reason for my visit is to nominate you for the Versatile Blogger Award! You certainly deserve it, I love reading your recipes and your green tips and advice Please see my post here for further details.

http://glutenfreescdandveggie.blogspot.co.uk/2013/08/the-versatile-blogger-award.html

Hope you have a lovely week!

Vicky x
Reply
- Amber August 27, 2013 at 11:58 pm
  Hi Vicky,
  
  What an honor, Vicky! Thank you. I’ll head over there and check it out.
  
  xoxo
  Reply
Gabby @ the veggie nook August 27, 2013 at 2:18 am
I recently did a homemade Nutella too, great minds think alike 😉 I love that yours is nut-free! And uses dates for sweetness. All goodness!
Reply
- Amber August 27, 2013 at 11:59 pm
  Indeed, Gabby…indeed. 🙂
  Reply
Megan Ancheta August 27, 2013 at 3:34 am
Hi Amber,
I’ve never had Nutella, but I’m so looking forward to trying this. I seriously just want to stick my whole head in that bowl. Do you think I could get away with pulling a Winnie the Pooh? 🙂

I hope you are feeling well! Does the changing of seasons seem to bother you? Every year as summer changes to fall/winter I seem to struggle. Nothing major yet, but I’m definitely more achy than normal.

I hope you guys are doing well.
xoxo,
M
Reply
- Amber August 28, 2013 at 12:15 am
  Hi Megan,
  
  Ha ha! I was eating this with my fingers, like sloping it up. I kept looking around the house and making sure my kids could not see me.
  
  I’ve made healthy homemade Nutella with hazelnuts before and it’s really yummy. Nuts have been giving me trouble, so I thought a nut-free version would a fun idea. But do try with the hazelnuts too if you get a chance. I’m pretty sure Tessa has a recipe on her site.
  
  Sorry to hear the winter brings you pain. Have you been doing well lately? I hope you enjoyed your trip and had a great time connecting with friends. The worst season change for me is winter to spring. Allergies always tax my immune system and I usually get a lupus flare in my lungs/heart. I had a flare up in June. Not fun! But I know what to do so it doesn’t get too out of control. I have noticed in the winter the tips of my fingers get numb (and sort of blue) when it just gets cold. But it doesn’t happen all the time. I just actually came off of a Crohn’s flare up (that started two weeks ago). It’s under control now. I was going through some stress and then my hormones changed (I experience symptoms around ovulation and menses), so things are calming down. I haven’t had a CD flare in a while.
  
  But all is good now. Getting better. Feeling stronger. Kids are happy doing some play dough as I check my email here and make dinner. Can’t complain 🙂
  
  Have a great week.
  
  xo,
  –amber
  Reply
- Kat September 4, 2013 at 5:45 pm
  Amber, the tips of your fingers going blue in the cold might be a condition called Raynards. You should talk to your medical doctors about it. It goes with autoimmune conditions. Good luck.
  Kat
  Reply
GlutenFreeHappyTummy August 29, 2013 at 8:30 pm
oh gosh, amber. 2 words: GAME CHANGER!
Reply
Amber August 29, 2013 at 10:23 pm
Thanks Caroline! 🙂 You’re so funny.
Reply

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Thursday, July 25, 2013

Raw Peppermint Patties

These raw peppermint patties are dedicated to my handsome chocoholic husband. This is his favorite combination (chocolate, peppermint, and coconut). I love creating healthy treats for my family…I feel like such a superstar mom when I’m like, “Why yes, we have a fun sweet treat for snack, or yes, there is something tasty and healthy for dessert.” I love it. I’ve been working on this recipe for a while. I’m excited to share the final product with you today. Enjoy!

Raw Peppermint Patties

Ingredients:

Chocolate Shell

-1/4 cup melted cocoa butter

-1/4 cup honey (vegans use 3 T maple syrup, 4 T coconut nectar or 1 teaspoon stevia)

-1/4 cup raw cacao powder

-1/4 cup melted coconut oil

-1 teaspoon vanilla extract

-Tiny pinch of salt

Filling

-1 cup shredded coconut

-1 to 2 tablespoon honey* (vegans use maple syrup or coconut nectar)

-1 teaspoon vanilla

-1 tablespoon peppermint extract/flavor (or more to your preference)

-1 tablespoon cocoa butter (optional, but worth it)

-Cacao nibs (optional)

How To:

1. Melt the cocoa butter. Here is how to keep it raw while melting: fill a small pot with water (half full) and place a 1 cup glass Pyrex in the water. Add the cocoa butter (shredded for quicker, more even heating). Stir while it’s melting. Once melted, remove from the water.

2. To the melted cocoa butter add in all the above chocolate shell ingredients. Stir until the raw cacao powder is incorporated.

3. Don’t skip this next step: Use an immersion blender (or some blender) to emulsify the mixture for only about 10 seconds* (see notes). If you skip this step, the honey will sink to the bottom and will not be evenly distributed throughout the chocolate.

4. Pour chocolate (as much or as little as you like) into the bottom of a mold (silicone or paper) – place in the freeze for about 5 to 10 minutes to harden.

5. In a food processor make the filling. Add the 1 cup of shredded coconut and blend 3 to 5 minutes. Scrape down sides as needed. Add in the rest of the ingredients and blend until incorporated. If adding the cacao nibs, add last and pulse a few times to incorporate.

6. Remove the molds from freezer and (with your hands) add in the filling on the layer of chocolate, leaving enough room on all side for the top layer of chocolate to form around the filling and touch the bottom layer of chocolate. Add as much or as little as you like.

7. Transfer to fridge or freeze to harden.

8. Makes 4 to 5 large peppermint patties. I pour any leftover chocolate into small silicone candy molds and refrigerate.

Notes:

*Be careful…DO NOT blend the chocolate too long. Something crazy will happen: the honey and coconut oil blob together and the cocoa butter separates. There is no recovery when this happens.

*I use 1 tablespoon of honey for the filling – these puppies are RICH, but add in more sweetener to your preference.

Here they are with cocoa nibs for added texture and flavor

Here’s what they look like made thin(er)

Here is the general building process

Shared on: Fat Tuesdays, Raw Foods Thursdays, Allergy-Free Fridays, Wellness Weekend, Healthy Vegan Friday

Posted by Amber at 11:31 pm

Labels: candy alternatives, chocolate, dessert, Paleo, raw.

26 Comments

Anonymous July 26, 2013 at 2:40 pm
any substitute for coconut butter? I can’t get it where I live.
Reply
- Amber July 26, 2013 at 3:10 pm
  Hi Anonymous,
  
  You don’t need coconut butter, you can just use shredded coconut. Hope that helps.
  Reply
Megan Ancheta July 26, 2013 at 7:11 pm
Amber!
I kid you not, I just ordered cocoa butter off of Amazon to make these! I have questions though! I’ll have to omit the honey and use all stevia. In the shell, do you think this would work if I upped the cocoa butter content by a tablespoon or two to make up for the honey? I’ve never worked with cocoa butter, but I’m assuming it’s much like coconut oil (just a little more thick/durable)? And what about the filling? Just up the cocoa butter to replace the honey? What do you suggest?

Thanks so much, my friend! I’m really looking forward to these!
Hugs,
M
Reply
- Amber July 26, 2013 at 7:35 pm
  Hi Megan,
  
  All good questions!
  
  Stevia will absolutely work with the shell. If you want to make up for the lost 1/4 up of honey, I would add a tablespoon or two more of the cocoa butter, coconut oil, 1/2 teaspoon vanilla, and another teaspoon or two of cacao. That should bring you up to the correct liquid ratio.
  
  I make chocolate all the time with stevia and it works well. Just a few drops of stevia will also work in the filling. You could even add in a T of coconut oil to make up for the lost tablespoon of honey liquid. But I think it would be fine without adding in any additional liquid.
  
  Let me know how it all turns out! These are super rich girl, such a decadent treat. I’m excited for you to try cocoa butter. It’s wonderful. 🙂
  
  Hugs,
  –Am
  Reply
Em Kathryn July 26, 2013 at 8:32 pm
I just found this recipe through the veggie nook and I’m so excited! I will definitely be making the vegan version. They look amazingggg! 🙂
Reply
- Amber July 27, 2013 at 1:19 am
  Welcome, Em. Thanks for stopping by. Nice to meet you.
  Reply
gfe--gluten free easily July 26, 2013 at 9:46 pm
You never cease to amaze me, Amber! Wish I was home so I could make these right away! 🙂

xo,
Shirley
Reply
- Amber July 27, 2013 at 1:20 am
  You’re very sweet, Shirley. Thank you. 🙂
  Reply
Vicky July 26, 2013 at 10:27 pm
I can’t wait to make these! I love the simple ingredients and they look so delicious!

I think they would make ideal Christmas presents for the family – who doesn’t like peppermint and dark chocolate! Yum!!
Reply
- Amber July 27, 2013 at 1:21 am
  Thanks Vicky. Yes, I agree, these would be great around the Holidays. I just need to figure out how these can keep at room temp…you know, like the original version. I love making chocolate, but it has to stay in the fridge or it will melt. Still, these are very tasty. And I like them cold, actually. 🙂
  Reply
Laura July 28, 2013 at 5:23 am
I am making these chocolate babies tomorrow! I am going to try them with a few drops of pure peppermint essential oil-totally stoked. You are a SuperMom Amber!
Reply
- Amber September 23, 2013 at 7:08 pm
  I hope you enjoyed them, Laura!!!
  Reply
Heather @Gluten-Free Cat July 28, 2013 at 1:14 pm
Oh WOW! Peppermint Patty’s were one of my favorite treats as a kid. I can NOT wait to make these! Thanks for the great recipe, the instructions, and the pictures. What a fabulous post! (Now I’d like to place an order for…)
Reply
- Amber September 23, 2013 at 7:16 pm
  Thanks Heather. Mine too. Love them. 🙂
  Reply
Stacy Makes Cents July 30, 2013 at 9:37 am
Yum, these look DELICIOUS! And I’m always looking for ways to use my immersion. 🙂
Visiting from Fat Tuesday.
Reply
- Amber September 23, 2013 at 7:16 pm
  My pleasure, thanks Stacy.
  Reply
Dawn @Transformed by Food July 31, 2013 at 11:01 am
These look fantastic! Thanks for sharing, and for hosting. Have a happy, gut healthy day!
Reply
- Amber September 23, 2013 at 7:16 pm
  You too, Dawn. Thanks!
  Reply
Gabby @ the veggie nook August 2, 2013 at 2:30 pm
Amazing Amber! A chocoholic myself, I would love these! I will definitely be keeping these in mind for Christmas 🙂
Reply
- Amber September 23, 2013 at 7:16 pm
  Oh, that’s a great idea, Gabby! You’re thinking ahead. I love it.
  Reply
Miz Helen August 4, 2013 at 11:34 pm
Hi Amber,
Great looking Peppermint Patties. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
Miz Helen
Reply
- Amber September 23, 2013 at 7:30 pm
  Thanks Miz. Helen. Glad to share.
  Reply
Adelheid Peterson August 12, 2013 at 6:24 pm
I just made these today and they are wonderful! Thank you so much for sharing 🙂
Reply
Amber September 23, 2013 at 7:30 pm
Woo–hoo! So glad you enjoyed them. Thanks for dropping me a note!!
Reply
Paleo Holiday Cookies | Go Raw NewsGo Raw News December 12, 2014 at 4:10 pm
[…] Everybody loves chocolate, and with this recipe for raw peppermint patties you can have as much as you want this holiday season. This paleo- and raw vegan-friendly option is […]
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55 Real Food Chocolate Recipes - Simple Life Abundant LifeSimple Life Abundant Life February 1, 2016 at 6:53 am
[…] Raw Peppermint Patties – The Tasty Alternative […]
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Friday, July 12, 2013

Refreshing Tropical Coconut Ice Cream (dairy free, SCD, Paleo, GAPS)

Once upon a time I ate cow milk ice cream. And once upon a time I ate cow milk pineapple ice cream in Hawaii with my fiancé, now husband) – wow 13 year ago (and I still remember that ice cream). We were at the Dole pineapple plantation in Oahu. It was the most delightful ice cream I had ever eaten. Not really one for heavy, overly sweet or chocolaty treats, this pineapple ice cream was so refreshing and light. I fell in love. This tropical coconut milk based ice cream brought me back to that romantic stay in the islands. In addition to pineapple, however, I added fresh mango, banana, and lime. It’s a real tropical explosion. This recipes makes quite a bit – too much for my ice cream maker. I suggest using the leftover mixture in popsicle molds or refrigerate to use in a smoothie. I hope you enjoy it. Mahalo.

Ingredients:

-2 cans full fat coconut milk (3 cups). See here or here

-2 cups fresh chopped mango

-1 1/2 cups fresh or canned pineapple

-1 medium ripe banana (5 ounces worth)

-1/3 cup fresh lime juice

-1/4 cup honey (vegans use maple syrup or coconut nectar)

How To:

1. Add all the above ingredients to a blender and blend until well incorporated.

2. Fill your ice cream maker with the mixture (do not over fill) and churn until it starts to firm up and harden, and the ice cream maker starts to slow.

3. Transfer the ice cream to an air tight glass container and store in the freezer for at least 4 hours (I give mine a good 6 hours).

4. Remove 5 minutes before serving to allow ice cream to soften up a bit so it’s easier to scoop out.

Shared on: Fat Tuesday Slightly Indulgent Tuesdays, Raw Foods Thursday, Wellness Weekend, Whole Food Fridays, Allergy-Free Wednesdays

Posted by Amber at 3:09 pm

Labels: dessert, GAPS, ice cream, Paleo, raw, SCD, summer treats.

8 Comments

Vicky July 12, 2013 at 7:18 pm
This looks delicious!
Reply
Cassidy Stauffer July 12, 2013 at 8:34 pm
Your pics are beautiful and I can’t wait to try it! I love your ice cream recipes 🙂

-Cassidy
Reply
Gabby @ the veggie nook July 14, 2013 at 5:12 pm
I loooove chocolate, but in the summer, I most definitely prefer lighter flavours and shy away from chocolate. So this seems brilliant! Must been good if you remembered it so many years later! Cheers for recreating it!!
Reply
GlutenFreeHappyTummy July 15, 2013 at 1:35 am
oooh amber I am DEFINITELY going to have to give this a try! what a perfect recipe for summer!
Reply
Laura July 15, 2013 at 5:13 am
Mahalo! I can’t wait to di into this tropical ice cream Amber!
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Heather @Gluten-Free Cat July 15, 2013 at 5:52 pm
Amber, this looks so refreshing on this hot-as-blazes day. I don’t think I’ve ever had a pineapple flavored ice cream, but you make it look and sound so good! I love that you recreated such a happy memory!
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Heather Pace July 17, 2013 at 3:03 am
Wow Amber this looks incredible!!! So refreshing in this heat.
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Mia May 30, 2014 at 7:55 pm
Hi, Amber my name is Mia and I am 10 years old and have a great family and I just want to thank you from the bottom of my heart for all your recipes I started the SCD diet ( I also have sensitivities to lactose and eggs )around last thanksgiving because of horrible stomach pain that started with a virus that went through my town it turned my stomach upside down! I would – could not tolerate anything! I was out of school for 3 months with horrible pain, I love school, so I hated being gone, stuck at home only being able to watch tv and suffer my mom read Breaking The Vicious Cycle and said to me that I should try it, so I did and it worked! No more pain for me! It was great.. But being a 10 year old girl and dealing with it in school is hard… Knew recipes are hard to find. This website and it made my life a lot easier and tastier….that reminds me time for some fabulous tropical coconut ice cream that I made off of your website!

Thanks again,
Mia
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Thursday, July 11, 2013

Strawberry Coconut Cake w/ Strawberry Frosting (dairy free, gluten free, cane-sugar free)

I’m thrilled my blog is working again so I can share this cake with you. I made this for my daughter’s 7th birthday last week. The recipe is simply my coconut blueberry muffin recipe made into a cake. I made two batches for two layers and I added strawberries instead of blueberries. But the frosting is what I am excited to share with you. Several traditional eaters taste tested this and really liked it. I am always on the lookout for easy-to-spread frosting that won’t melt all over the place and this one did the trick. This frosting is inspired by The Urban Poser’s whipped strawberry frosting, which I’ve made 5 or 6 times, and while I love it, the honey is far too overpowering so I used coconut nectar instead and added some soaked cashews. It looks like chocolate, but it’s actually strawberry (I made a chocolate version too that was delightful, see pictures below). Happy birthday to my amazing daughter. We love you so much and we are so very proud of you…beyond words!

Strawberry Coconut Cake w/ Strawberry Frosting

Cake Ingredients:

(I made 2 batches of this recipe)

Wet

-2 eggs room temperature (weighing 4.5 ounces in the shell)

-1/2 cup coconut sugar

-1 cup canned full-fat coconut milk (room temperature)

-1/2 cup melted coconut oil

-1 teaspoon vanilla extract

-1/2 teaspoon vanilla or plain stevia

-3/4 cup fresh small chopped strawberries

Dry

-100 grams sorghum flour (3/4 cup + 2 level tablespoons)

-100 grams brown rice flour (3/4 cup)

-60 grams tapioca starch/flour (1/2 cup)

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-1/4 teaspoon xanthan gum

-1/2 teaspoon salt

How To:

Preheat oven to 350 degrees

1. Prepare your cake plans by rubbing the inside with coconut oil and dusting a generous amount of flour (rice or sorghum to coat the pan. If done properly, the cakes will pop right out with NO stick. Set aside

2. In a medium bowl, mix together all your dry ingredients.

3. Next, in a large bowl, add in the eggs, coconut sugar, coconut milk, vanilla, and stevia (please make sure everything is room temperature). Beat on medium with a hand mixer for 30 seconds. Drizzle in your coconut oil with the beaters running on low. Beat on medium for 15 seconds.

4. Add in the dry ingredients. Hand mix gently for a few seconds, then beat with mixers on medium for 15 seconds.

5. Fold in the strawberries.

6. Fill the cake pans. I make two separate batches at one time so I can place both pans in the oven together.

7. Bake on middle rack for 30 – 35 minutes. Mine were perfect at the 35 minute mark.

8. Remove from oven and let cool for 10 minutes or so. When you can handle the pans, scrape around the edge with a knife to loosen, then pop out the cakes and allow to cool completely on a cooling rack.

Strawberry Frosting Ingredients:

-1 cup cashews soaked for at least 8 hours, drained and rinsed

-2/3 cup coconut nectar

-2 teaspoons vanilla extract

-5 teaspoons tapioca or arrowroot starch

-1 cup palm shortening

-1 1/2 cups freeze dried strawberries

-A few drops of stevia for added sweetness (optional)

How To:

1. In a high speed blender (don’t know if a regular blender will work), add in drained cashews, coconut nectar, vanilla, palm shortening, and freeze dried strawberries.

2. Blend until everything is well incorporated and it become smooth – I use the tamper the entire time.

3. Transfer into a large bowl and add in the tapioca or arrowroot starch. Mix by hand until incorporated.

4. Place in the fridge to cool for about 10 minutes. It will be warm from the blender – you just want to cool it off, not refrigerate it long.

5. Frost your cake. This batch will frost a two layer cake as shown below.

Notes:

*See HERE for the Urban Poser’s Strawberry Frosting recipe.

Skylar also requested my homemade coconut strawberry almond ice cream.

Oh my, it was a strawberry explosion!

Coming soon…

Chocolate cake with chocolate frosting.

Yup-Yup

Shared on: Allergy-Free Wednesdays, Slightly Indulgent Tuesdays,

Posted by Amber at 2:39 am

Labels: dessert, frosting, gluten free, summer treats.

9 Comments

Laura July 11, 2013 at 8:20 pm
Happy Birthday Beautiful Sweet Skylar! Your cake looks absolutely incredible and good call on the strawberry ice cream too 🙂
Reply
- Amber July 11, 2013 at 9:01 pm
  Thanks so much Laura. It was fun making it for her. And I forgot how much I love that ice cream! So tasty. I have been using it with banana to make a nice milkshake. Yum!!
  Reply
- Laura July 24, 2013 at 12:43 am
  I need to try that milkshake!
  Reply
Vicky July 11, 2013 at 11:11 pm
What a delicious looking cake Amber and a very Happy Birthday to Skylar!!

Can’t wait for the chocolate cake recipe!

Vicky 🙂
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gfe--gluten free easily July 12, 2013 at 1:03 am
Oh how happy your birthday girl was! And who wouldn’t be with that absolutely amazing cake and the overall strawberry explosion? 😉 I love that the frosting looks chocolate, but is actually strawberry, too. 🙂

Off to share! xo,
Shirley
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Sandra from candidadietplan.com July 12, 2013 at 1:08 pm
Aaaw… beautiful girl, beautiful cake!
🙂
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France@beyondthepeel July 13, 2013 at 4:27 pm
Your daughter is as adorable as you are. What a wonderful cake. Whole food icings can be challenging, but this looks like it’ a keeper. Thank you for sharing it!
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Gabby @ the veggie nook July 14, 2013 at 4:08 pm
Oh Amber, that cake is beautiful! And I am so excited about that frosting recipe! I imagine it would be amazing with cacao powder!
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Strawberry Coconut Cake | All Gluten-Free Desserts...All the Time April 10, 2015 at 8:25 pm
[…] Amber’s Strawberry Coconut Cake with Strawberry Frosting recipe over at The Tasty Alternative. Full Disclosure/Disclaimer: This post may contain one or […]
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Monday, June 24, 2013

Raw Nutrient Dense Key Lime Pie Creamsicles (also makes a tasty pudding) SCD/Paleo/GAPS

I’m always looking for new ways to serve not only sweet treats, but healthy sweet treats. My freezer is usually full of popsicles at the ready. It gets super hot here in the summer and so they are a necessity. We usually go with juice based pops, but I love the use of coconut milk or other non-dairy milks for a fun, healthy twist. I wasn’t sure how my kiddos would respond to these…and yeah, they LOVED them! And mommy loves how much nutrition they get in every cold, sweet and sour bite.

This also makes a great pudding, you know, kind of like key lime pie without the crust. Refrigerate at least 4 hours to thicken.

Ingredients:
-1 can (1 1/2 cups) coconut milk this or this
-1 cup fresh spinach
-1 avocado
-1/3 cup honey* (vegans use maple syrup or coconut nectar)
-1/2 cup fresh squeezed lime juice

How To:
1. Add the above ingredients to a blender and blend until well incorporated. Fill popsicle molds and freeze at least 4 hours.
2. I like these popsicle molds which are made with toxic free plastic.

Notes:
*Please adjust the sweetness to your preference. Taste test before and add more as needed.
*You can also add in some protein powder of your liking for additional nutrition.
*A banana with 1/4 cup water would add in another fun flavor combination to these pops.

Shared on: Allergy-Free Wednesdays, Raw Foods Thursday, Wellness Weekend

Posted by Amber at 12:06 am

Labels: allergy-friendly, dessert, GAPS, Paleo, SCD, snacks, summer treats.

20 Comments

Ricki June 24, 2013 at 12:10 am
Love the spinach in here! And they look great. Basically, my kinda smoothie! 😉

Ahhhnnnndddd. . . . MAD MEN FINALE TONIGHT!!! (I’ll be thinking of you while we watch–LOL!). 😀
Reply
- Amber June 24, 2013 at 2:33 am
  Hi Ricki,
  
  Yes, you can’t even detect the spinach. It’s so great. Luckily my kids don’t object to eating greens, but if I can get more in there anyway I can…I will. 🙂
  
  And I cannot wait for the finale. I’ve been meaning to email you about the last 4 episodes. They have been FANTASTIC! I have to wait until tomorrow night to watch (as we don’t have a TV so I must wait for it on the computer). But It’s always such a treat. I love this show. So sad it’s the finale. But so excited to see how they are going to end the season.
  Reply
Lauren June 24, 2013 at 12:12 am
Oh, these look so good! I think my favorite pudding to make with avocado is actually lime. I’ll have to try these with my girls…they are OBSESSED with popsicles, hehe. 🙂
Thanks for all your sweet comments over on my blog. I always love hearing from you!
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- Amber June 24, 2013 at 2:37 am
  Let me know how your girls like them! It’s funny because I gave some of the “pudding” to my daughter, and she was like, “Meh.” But of course when it’s all cold and creamy in popsicle form it tastes fabulous and she loved it. So funny. Kids DO love popsicles! I love them too. Maybe that’s why I have 500 of them in my freezer. Mommy likey. 🙂
  Reply
- Lauren July 3, 2013 at 1:01 am
  I had to come let you know that we all loved this recipe! I have these tiny popsicle molds, so we had some ‘batter’ leftover (which was good because we all wanted an immediate treat), so I threw some ice in it and made a ‘frosty’. Yum yum yum!! I also only used 1/4 cup of maple syrup and 15 drops of stevia and hemp milk in place of coconut. Thanks for the great recipe Amber! 🙂
  Reply
kellie@foodtoglow June 24, 2013 at 8:10 pm
These sound fabulous! I only wish it would warm up here in Scotland to really enjoy them, or any frozen treat. But I guess at least they wouldn’t melt so quickly 😀
Reply
- Amber June 25, 2013 at 2:46 am
  Thanks Kellie. Does it ever warm up there in Scotland? I’ve always wanted to visit. We have distant connections to Scotland and Ireland. One day.
  
  We love our frozen treats in the summer, but also enjoy them in the winter. And ha ha, yes, they don’t melt nearly as fast.
  
  Be Well,
  -Amber
  Reply
Laura June 25, 2013 at 2:59 am
As always Amber, these look incredible! I am going to make these popsicles tomorrow and try them out with lime essential oil 🙂 Totally stoked. I love the nutrition in these babies-avocado and spinach!
Reply
- Amber June 27, 2013 at 4:28 am
  Hi Laura,
  
  I thought these would catch your eye. I hope they are well received on your end. xoxo
  Reply
Sarena Shasteen - The Non-Dairy Queen June 25, 2013 at 10:44 pm
Oh Amber, the kiddos are too cute!!! I love that they loved these! That’s a huge win! The creamsicles look amazing! Definitely giving these a try! xoxox
Reply
- Amber June 27, 2013 at 4:27 am
  Thanks Sarean.
  Reply
Cassidy Stauffer June 26, 2013 at 1:17 pm
I pinned this and can’t wait to make it! I’m SO INTO ice cream and popsicles – thanks 🙂
Reply
- Amber June 27, 2013 at 4:26 am
  I know what you mean girl! Us too. So easy and such great snacks. 🙂
  Reply
Gabby @ the veggie nook June 30, 2013 at 3:29 pm
These look incredible! One more reason for my to get a popsicle mold 😉
Reply
- Amber July 3, 2013 at 8:03 pm
  Indeed! 🙂
  Reply
Gwyneth's Loves July 3, 2013 at 7:19 pm
What do you recommend I replace for the avocado? We can’t have those here.
Reply
- Amber July 3, 2013 at 8:03 pm
  Just leave it out. If you want, you can add in a banana for the creaminess. Good luck.
  Reply
Anonymous July 5, 2013 at 6:33 pm
How much coconut milk should be added? When I looked at the links you provided one is a carton (8.5oz) and the other is a can (13.5oz)…so I’m not sure how much coconut milk to use. Thanks! I am excited to try this for my kids
Reply
- Amber July 6, 2013 at 2:27 am
  Good question. So use one can, or equivalent, and that would be just slightly over 1 1/2 cups (or just weight out 13.5 ounces).
  
  I hope you enjoy them as much as we do!
  Reply
Phoenix Helix July 16, 2013 at 1:33 am
I bought my first popsicle molds this year, so have been gathering recipes, and these are on my must-try list. I also added it to the paleo popsicle roundup in my latest blog post. Thanks for your delicious creativity!
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