*You don’t HAVE to make the chocolate with cashew butter! Skip it for a creamier finish.
*Cool the berries, then re-dip in chocolate until you achieve your desired chocolate thickness. I prefer a thin layer,
-14 dates, pitted and soaked in filtered water until soft (the soaking time will depend on how soft or hard your dates are to begin with. I usually soak mine for 6 hours or until super soft)
-4.5 ounces unsweetened shredded coconut (1 cup)
-1 cup sesame seeds (soaked for 10 hours)
-1/2 teaspoon lemon flavor (or to taste, start with 1/4 tsp)
-1 teaspoon lemon zest
1. In food processor fitted with the s-blade, add dates and blend into a paste. Add in lemon flavor, blend.
2. In another bowl, add coconut, well drained sesame seeds, and lemon zest. Mix well.
3. Add date mixture to coconut, sesame seeds, and lemon zest and with clean hands, mix well.
4. Form into little cookies or balls.
5. Place in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 hours (or more). Crank it up to 135 degrees for the last hour. I know this sounds like a long time, but this low temperature really preserves all the beneficial nutrients. I have no idea how these would work in the oven, but please let me know if you try.
*I put my dehydrator in the laundry room and just forget about it.
*If making the balls, dehydrate 105 degrees for 12-15 hours. They will be soft and chewy.
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Kids in the Kitchen, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Simple Lives Thursday, It’s a Keeper Thursday, Wellness Weekend, Raw Foods Thursday, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunch Box Love Fridays, Feed Your Soul Friday, Allergy Friendly Friday, Superfood Sunday
-1/2 teaspoons salt
Bottomless you say…well you naughty little pie. Where is your crust? Truth be told, I’m still working on my own SCD pie crust and didn’t want to wait any longer to share this recipe with you. I do love crust, but this pie still rocks bottomless. If you’re a crust lover like me, then check out the crust recipe links below.
After my friend Laura, from Gluten Free Pantry, made her no-bake vegan key lime pie, I started dreaming about it and wanted to make a SCD version. I’m trying to “beef up” my SCD dessert list here. The only thickener allowed on SCD (aside from eggs) is gelatin. Luckily, it works just perfect for this recipe. I did try this recipe with eggs, but it was too eggy for my taste and didn’t set up quite right. If you like tart, well this dessert if for you. I LOVE tart, it’s my favorite (far more than the sweet, sweet chocolaty stuff my husband devours). The coconut cream is so sweet with a hint of lemon, and the light texture balances the thick tart lime filling. I’m in love with this. Thank you Laura for the inspiration!
-I head of radicchio, cored, sliced and washed
-2 navel oranges
-3 fennel bulbs, sliced
-2 large red apples, peeled and sliced (I used Fuji)
-1 cup walnuts
-1 cup dried cranberries (sugar free and sulfur free)
-1/4 teaspoon salt
-Oil of choice
1. In a large sauté skillet, add a drizzle of oil, salt, and fennel and sauté on med heat for about 5 minutes, or until slightly tender. Add apples and walnuts and continue to sauté on med/low until apples are just tender. Remove from heat.
2. Build your salad.
3. To a plate, add a few handfuls of radicchio. Top with warm fennel and apple sauté, cranberries, and serve with 1/2 an orange. Use the orange as the “dressing.”
-2 cans coconut milk (this brand is SCD friendly)
-1 lb. fresh organic strawberries
-1/3 cup of honey*
-2 tablespoons fresh lemon juice
-2 teaspoons vanilla extract
-1/2 teaspoon almond extract (or to taste)
1. Blend all ingredients together until incorporated.
2. Immediately transfer to ice cream maker and allow to churn until thick.
3. Remove ice cream and transfer to glass storage. Store in freezer and remove 20 minutes before serving.
4. Optional: top with fresh strawberries, chopped almonds and shredded coconut.
*Vegan option: use 1/3 cup agave, maple syrup, or stevia to taste.
*This ice cream would be amazing with Vicky’s SCD friendly spounge cake!
*I often get an extra 1/2 pound of strawberries and blend them with the mixture just until they are chunky, then churn. I love the little fresh strawberry chunks in the ice cream
*You could add 1 cup finely chopped nuts or finely chopped fresh strawberries to the final few minutes in the ice cream maker.
*This recipe makes too much for my ice cream maker, so I threw some ice in with what remained in my blender and made a smoothie.
-1 can full fat coconut milk (I use this brand for its superior coconut cream)
-1/2 teaspoon vanilla
-2 tablespoons Grade B maple syrup
-4 drops stevia (or to taste)
-Natural yellow food coloring
-1/4 teaspoon thickener of choice (optional)
To make the whipped topping place 1 can of full fat coconut milk in the coldest part of your fridge for at least 3 days (the longer the better). I have a bunch in there so I just take one out as needed. Work quickly and remove just the coconut cream from the top of the can. Add to bowl with above ingredients. Mix with hand mixer until incorporated. Frost your cupcake, or place topping in the fridge until you’re ready to use. You could certainly omit the thickener if your coconut cream is working for you. Every can of coconut milk is different. I’ve made some very substantial toppings without thickener, and some really needed it.
Hi, I'm Amber. Welcome to The Tasty Alternative. This blog is dedicated to holistic healing and green living. I was diagnosed with Crohn's Disease in 2004 and heal myself naturally with food and lifestyle. Join me as I share with you easy, healthy recipes free of gluten, dairy, and cane-sugar. While you are here, check out my very popular healing homemade lotions great for eczema. Finally, don't miss my tips on how to create a "green" kitchen by decreasing kitchen waste. You can read more about me here.