Category Archives: dessert

Tuesday, February 14, 2012

Pink Peppermint Vegan Ice Cream Sandwich for Valentine’s Day

Updated ice cream cookie
Just a little Valentine’s Day surprise for my sweethearts.  
Chocolate Cookies
 
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Author:
Ingredients
  • 1 cup whole raw hazelnuts
  • ⅓ cup whole raw almonds
  • ¼ cup coconut flour
  • ¼ cup raw organic cacao
  • ⅓ cup coconut sugar
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 7 medjool dates (pitted and soaked in filtered water for at least 2 hours)
  • ⅓ cup coconut oil, melted
  • ½ teaspoon vanilla extract
  • 1 tablespoon water
Instructions
  1. Preheat oven to 375
  2. In food processor with s-blade, grind hazelnuts until coarse.
  3. Add almonds and blend until coarsely ground.
  4. Add coconut flour and coconut sugar, pulse, pulse, pulse. Add cacao, pulse, pulse, pulse.
  5. Add baking soda and salt, pulse, pulse, pulse.
  6. (the dry mixture should feel like a fine flour).
  7. Transfer dry ingredients to a bowl. Wipe out food processor.
  8. In food processor with s-blade, add strained dates, coconut oil, vanilla, water and blend until incorporated.
  9. Add wet ingredients to dry and mix (with hands).
  10. Roll out dough on non stick surface about ½ inch thick - make sure they aren't too thin. Make cutouts. Transfer to nonstick baking surface and bake for 10 - 12 minutes - or so, check at 10 minutes. Cookies will firm as they cool. Thisis a popular brand to use.
Notes
Pink Shredded Coconut:
-Shredded Coconut
-Natural food coloring, HEREor HERE.

How To:
1. Add ½ cup shredded coconut to a jar.
2. Add a few drops of red coloring.
3. Cover lid and shake until well incorporated.
.
Pink Peppermint Ice Cream
 
Print
Ingredients
  • 1 can coconut milk (I really love thisbrand for ice cream, also a BPA free can)
  • ½ teaspoon vanilla
  • ⅓ of a cup sweetener (honey, coconut sugar, coconut nectar, maple syrup)
  • 2 teaspoons peppermint extract
  • Red natural food coloring (to preferred pink color) HERE or HERE.
Instructions
  1. Add coconut milk, vanilla, peppermint, sweetener, and coloring to blender and blend until incorporated, add to ice cream maker.
  2. Blend until thick and transfer ice cream to glass storage and place in freezer for a few hours.
  3. Remove from freezer about 20 minutes before serving.
 .
DSC_0122

Shared on: Slightly Indulgent Tuesdays,  Traditional Tuesdays, Fat Tuesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Real Food Wednesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Miz Helen’s Country Cottage,  Lunch Box Love Fridays, Wellness Weekend, Allergy-Friendly Friday, Freaky Friday, Fresh Bites Fridays & Recipe Lion

Posted by Amber at 8:51 am

Labels: chocolate, cookies, dessert, grain free, holidays, ice cream, Paleo, vegan.

19 Comments

  • gfe--gluten free easily February 14, 2012 at 8:08 pm

    Totally amazing looking! If you were nearby we could swap Valentine’s Day treats … wanna heart-shaped Sweet Potato Biscuit? 😉

    Happy Valentine’s Day, Amber! xo,
    Shirley

    Reply
    • Amber February 14, 2012 at 9:19 pm

      Hi There Shirley,

      Um, yes please! I just checked out these awesome sweet potato biscuits. Love the ingredients. So creative. I will for sure be making these soon, as we eat sweet potatoes once or twice per week.

      You have a wonderful Valentine’s Day Shirley.

      Hugs to you,
      –Amber

      Reply
  • Matt @ RecipeLion February 14, 2012 at 8:08 pm

    This dessert looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package: http://bit.ly/wJSl1h

    Reply
    • Amber February 14, 2012 at 9:21 pm

      Thank you for the invite. I’ll hop on over there and check it out.

      Reply
  • Laura February 14, 2012 at 9:18 pm

    Brilliant Amber! What a healthy dessert. I love the pink color and that this ice cream sandwich is not only gluten-free, but dairy-free and grain-free too. Happy Valentine’s Day!

    Reply
  • Amber February 14, 2012 at 9:20 pm

    Thanks Laura!

    Happy Valentine’s Day to you too!

    Hugs,
    –Amber

    Reply
  • [email protected] February 15, 2012 at 12:57 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-february-14-2012/

    Reply
  • melanie February 15, 2012 at 1:49 pm

    Wow! Chocolate and peppermint are one of my fave combos! These look stunning and perfect for v-day or any day really 🙂

    Reply
    • Amber February 15, 2012 at 9:04 pm

      Hi Melanie,

      Can’t agree more about the peppermint/chocolate combo! You just can’t beat it.

      Thanks for stopping by today.

      Be Well,
      –Amber

      Reply
  • Vicky February 16, 2012 at 12:42 am

    These are so sweet! Love the peppermint and chocolate combination!

    Reply
    • Amber February 16, 2012 at 1:24 am

      Thanks Vicki! I’ve been enjoying the ice cream on its own this week. Just love that peppermint. 😉

      Hugs,
      -Amber

      Reply
  • fartygirl February 17, 2012 at 7:21 pm

    Kickass recipe! These look so delicious! I think my favorite thing is the minimal easy ingredients. Everybody’s got that in their kitchen. I love when I find a recipe online that I could make right away! 🙂

    Reply
  • Amber February 17, 2012 at 10:45 pm

    Farygirl! Hey lady. Good to hear from you.

    Thanks! I have to say, this turned out well and I’m not a huge chocolate fan, but I liked these cookies and the peppermint was, well, who doesn’t LOVE peppermint!

    I need to see what’s been going on over in Fartygirl land…

    Hugs,
    –Amber

    Reply
  • Leslie @ Real Food Freaks February 18, 2012 at 1:36 am

    Ummmm… yum!! These look fantastic! And it doesn’t get any better than peppermint & chocolate either!

    Reply
    • Amber April 25, 2012 at 3:49 am

      Thanks Leslie! I so agree!

      Reply
  • Miz Helen February 20, 2012 at 3:17 pm

    Hi Amber,
    This is an awesome Ice Cream Sandwich and a lovely presentation! Thank you so much for sharing with Full Plate Thursday and have a fabulous week.
    Come Back Soon!
    Miz Helen

    Reply
  • Lauren August 3, 2013 at 6:17 pm

    Oh my gosh Amber, these look awesome! I just came over from Shirley’s round-up and am now itching to run to the kitchen and make these. Yum! I love the peppermint addition as well. Chocolate and mint is my absolute favorite combo. 😀

    Reply
  • 100 Gluten-Free Valentine's Day Desserts! | All Gluten-Free Desserts...All the Time May 18, 2015 at 9:29 pm

    […] Pink Peppermint Ice Cream Sandwiches from The Tasty Alternative ~ gluten free, grain free, dairy free, egg free, refined sugar free, […]

    Reply
  • Over 100 LOVE-ly Gluten-Free Valentine’s Day Dessert Recipes - gfe-gluten free easily January 9, 2016 at 10:33 am

    […] Pink Peppermint Ice Cream Sandwiches from The Tasty Alternative ~ gluten free, grain free, dairy free, egg free, refined sugar free, […]

    Reply

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Wednesday, February 1, 2012

Double Chocolate Hazelnut Coconut Cookies

Once in a blue moon I crave chocolate like a crazy person.  This makes my chocoholic husband insanely happy.  These little double chocolate cookies really hit the spot.  Dates give this cookie a nice chewy, soft texture.  Generally I use almonds or walnuts as the base ingredient in grain free baking.  But I had some lonely little hazelnuts in the fridge just waiting for their turn.  Hazelnuts and chocolate?  Fuggedaboutit.   
 .
Double Chocolate Hazelnut Coconut Cookies
 
Print
Author:
Ingredients
  • -1 cup whole raw hazelnuts
  • -1/3 cup whole raw almonds
  • -1/4 cup coconut flour
  • -1/4 cup raw organic cacao
  • -1/2 teaspoon baking soda
  • -1/8 teaspoon salt
  • -6 dried medjool dates (pitted and soaked in filtered water for about 3-4 hours)
  • -1/4 cup coconut oil, melted
  • -1/2 teaspoon vanilla
  • -3 or 4 tablespoons honey
  • Enjoy Life mini chocolate chips (for the topping)
Instructions
  1. Preheat oven to 375
  2. In food processor with s-blade, grind hazelnuts until coarse.
  3. Add almonds and blend until nuts release just a bit of oil.
  4. Add coconut flour, pulse. Add cacao, pulse.
  5. Add baking soda and salt, pulse, pulse, pulse.
  6. (the dry mixture should feel like a fine flour).
  7. Transfer dry ingredients to a bowl.
  8. In food processor with s-blade, add strained dates, coconut oil, vanilla, and honey and blend until incorporated.
  9. Add wet ingredients to dry and mix.
  10. Form small balls and press down into cookie shape
  11. Bake for 12 minutes.
  12. When cool, top cookies with melted chocolate chips.
Notes
Vegans use coconut nectar or maple syrup
 .
Shared on: Slightly Indulgent Tuesdays,  Pennywise Platter, Miz Helen’s Country Cottage, Traditional Tuesdays, The Healthy Home Economist, Fat Tuesdays, Ruth’s Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Lunch Box Love Fridays, Allergy Free Wednesdays, Whole Food Wednesdays, Wellness Weekend, Allergy-Friendly Friday, Freaky Friday, Fresh Bites Fridays, & Superfood Sunday
Posted by Amber at 1:37 am

Labels: chocolate, cookies, dessert, egg free, grain free, Paleo, vegan.

37 Comments

  • Tessa Domestic Diva January 31, 2012 at 8:06 pm

    Oo! I Can’t WAIT to make these! pinned it!

    Reply
    • Amber January 31, 2012 at 8:17 pm

      Thanks Tessa! 🙂

      Reply
  • Vicky January 31, 2012 at 8:14 pm

    Wow! Wow AND Wow! I’m speechless Amber, these look AMAZING!

    Reply
    • Amber January 31, 2012 at 8:55 pm

      Hi Vicky,

      Is it bad that I’ve already had 5 today? I honestly don’t crave chocolate very often, so when I do it’s on like Donkey Kong. I need to make another batch for my husband tonight. He will be sad boy if I eat all his beloved chocolate. 🙂

      Hugs,
      –Amber

      Reply
    • Vicky February 1, 2012 at 12:36 am

      It’s not bad unless you’re on the SCD! We’ve got chocolate chip muffins in the oven at the moment and it’s midnight! These look so good I’d give them a medal for the most healthiest & yummiest chocolate cookies I’ve ever seen!

      Reply
    • Amber February 1, 2012 at 12:57 am

      Wow, you’re too kind Vicky. Your muffins sounds yummy – hope to see that recipe soon.

      Not on the SCD yet. Getting there. My goal is to start soon, but I’m still working on my weekly recipes and still processing this big change. I don’t want to be 5 days in just to cave in. So, working on putting together a really solid 2 week SDC menu plan! I’ll be sharing that soon too.

      Hugs,
      –Amber

      Reply
  • Laura January 31, 2012 at 8:18 pm

    Umm…yes please! When can I come over and eat an entire batch of these?! I’ll eat these any day with a glass of homemade almond milk 🙂

    Reply
    • Amber January 31, 2012 at 8:58 pm

      You read my mind with the almond milk! Door is always open my friend. Oh, and don’t forget some strawberries for the milk so we can really party! 😉

      Hugs,
      –Amber

      Reply
  • Vicky January 31, 2012 at 8:25 pm

    Hazelnuts add a lovely flavour! Funny I picked a packet up today and put them down again! I guess tomorrow I may go and buy them!

    Reply
    • Amber January 31, 2012 at 9:00 pm

      Thanks Vicky! 🙂

      Reply
  • gfe--gluten free easily January 31, 2012 at 8:33 pm

    Boy, do I wish I had all the ingredients to make these, Amber! They look AWESOME! Might have to improvise. Question for you … why do you have to clean out the food processor after processing dry ingredients if you are going to add the dry and the wet together anyway? Curious.

    xo,
    Shirley

    Reply
    • Amber January 31, 2012 at 8:55 pm

      Hi There Shirley,

      Good question. You don’t have to clean it out I guess, but I did so I wanted to add that in the steps. I didn’t want any extra flour in the processor when I mixed the wet ingredients. The wet ingredients are more pasty than wet, so just keeping things very precise. I just gave it a wipe clean. But, I’m sure you can go either way. I’m just anal about things sometimes. 🙂

      Hugs,
      –Amber

      Reply
  • Jen January 31, 2012 at 8:49 pm

    DROOLING! This recipe is getting saved! 🙂

    Reply
    • Amber January 31, 2012 at 9:00 pm

      I thought these might catch your attention Jen! 🙂

      Hugs,
      –Amber

      Reply
  • [email protected] February 1, 2012 at 1:48 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-january-31-2012/

    Reply
  • Pat's Pink Apron February 2, 2012 at 6:18 pm

    Those look amazing and sound delicious! Pat

    Reply
    • Amber February 2, 2012 at 6:59 pm

      Thanks Pat!

      Have a great day.

      Best,
      –Amber

      Reply
  • Laureen @ Fox in the Kitchen February 3, 2012 at 7:49 am

    Wow, these look so good and it feels like forever since I’ve had chocolate. I’m going to have to try these soon!

    Reply
    • Amber February 3, 2012 at 6:02 pm

      Thanks Laureen! We need our chocolate fix once in a while! 🙂

      Have a great weekend.

      Be Well,
      –Amber

      Reply
  • Kirsten @ Mesadevida February 3, 2012 at 4:15 pm

    Oh my goodness, these look amazing, can’t wait to try them! I’m so glad I came upon your site – from the Wheat Free, Meat Free Roundup email I get. I’m not much of a baker so I’m always looking for great recipes to try that fit with my lifestyle. Thank you so much!!

    Reply
    • Amber February 3, 2012 at 6:10 pm

      Hi Kristen,

      Thank you for your lovely comment! I’m right there with you on the baking. I don’t tout myself as a baker, nor do I particular like it, but I love making something that’s fast and delicious. I sort of dread cake making (so I usually just do cupcakes) – for some reason it just feels less arduous. 🙂

      Be Well,
      –Amber

      Reply
  • Danielle @ Against All Grain February 4, 2012 at 4:25 am

    Oh my, these look amazing!! Luckily for me, I added back in raw cacao to my SCD diet so I will definitely be trying these!! Desserts are one thing that are seriously lacking from my blog and weekly cooking. That’s why I usually end up cheating, but with these I don’t have to! Yay!

    Ps – Just saw you’re from Davis! We’re in Danville. 🙂

    Reply
  • Miz Helen February 5, 2012 at 9:16 pm

    Hi Amber,
    These cookies need to be in my cookie jar, yes they do. They look delicious and I can’t wait to try them. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
    • Amber February 14, 2012 at 11:41 pm

      Hello Miz. Helen,

      Thank you so much!

      Have a great week.

      Hugs.
      –Amber

      Reply
  • Tessa Domestic Diva February 14, 2012 at 11:38 pm

    I KNEW these would be good, and they ARE! I used pecans instead of almonds. I also just did everything in the food processor without separating wet and dry…I had date paste, so it worked well! Now i need to try and not eat the whole batch…..

    Reply
    • Amber March 22, 2012 at 1:13 am

      Thanks my friend! Glad you enjoyed them as much as we do!

      Hugs to you,
      –Amber

      Reply
  • Texanerin March 20, 2012 at 9:11 pm

    These are amazing! I’ve made them twice, once with added chocolate chips and once without. I loved them both ways. 🙂 I’ve also made them with all hazelnuts and liked it that way as well. Thanks for a great grain-free cookie recipe! I’m new to the whole grain-free baking thing but these have been the best cookies so far. I enjoyed them so much that I made a post about them just now. Thanks again. 🙂

    Reply
    • Amber March 22, 2012 at 1:17 am

      Just saw your post. So great! Your pictures are mouthwatering. So happy you enjoyed the recipe! It’s my husband’s favorite! 🙂

      Reply
  • Alana July 6, 2012 at 5:55 am

    Hi are there any substitutions for the coconut flour? A nut flour instead perhaps?

    Reply
    • Amber July 6, 2012 at 6:09 am

      Hi Alana,

      Great question.

      If you can have grains, I would sub 3 tablespoons brown rice flour and 1 tablespoons tapioca starch.

      Coconut flour is very high in fiber and adds a bit of “bulk.”

      If you can’t have grains, I would go with a bean flour, such as garbanzo.

      If you don’t like the idea of that, then you can try using a nut flour, but it must be super fine. You might also have success using cashew butter.

      Please let me know what you use and how it worked. Subs can be tricky, but not impossible. I’m sure other people have the same question.

      Thanks again,
      –Amber

      Reply
  • Jen December 9, 2012 at 3:09 am

    Amber – you’re not helping me lose any weight! STOP IT!! These look amazing. I’m actually drooling at the moment…

    Jen

    Reply
    • Amber July 12, 2015 at 8:24 pm

      Ha ha! Sorry girl.

      Reply
  • allmygutsandsoul December 9, 2012 at 10:26 pm

    These look great! They are egg free as well!? You need a pin button. 🙂

    Reply
  • Anonymous December 22, 2012 at 2:04 am

    These look great. Though I wonder what how many calories these things have.

    Reply
  • Vegetarian, Gluten-Free Roundup: Mike thought the beets looked good, until he found out they were beets. August 3, 2014 at 6:38 pm

    […] The Tasty Alternative shared Double Chocolate Hazelnut Coconut Cookies […]

    Reply
  • Bettina December 8, 2015 at 7:16 pm

    Hello Amber, I’m transitioning to a low sugar diet, not easy for my sweet tooth. I’m learning the multiple negative effects sugar has on the body so I am determined to make the switch. Ugh, I just thought about a Coke- no more of those.
    These cookies look perfect for a cookie exchange I’m attending. How many cookies does this recipe make?

    Thank you for your encouragement to everyone.

    Reply
    • Amber December 8, 2015 at 9:56 pm

      Good for you! Yay. Quantity depends on how large you make them. But if I remember correctly, you should get about 9 or 12 cookies (again, depending on the size). Good luck.

      Reply

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Tuesday, January 17, 2012

Chocolate Pumpkin Coconut Pudding (dairy free, cane-sugar free)

My daughter is a budding chocoholic like my sweet husband, and nothing makes me happier than creating a healthy, nutrient dense treat for my girl.  I use cacao on occasion in desserts.  Due to this sparing use it’s greeted with treasured delight.  I used what I had on hand today, but you can throw just about anything in chocolate and it will taste…like chocolate!  I made an allergy-friendly version of this pudding (coming soon) for my son who can’t have chocolate, and I have to say it’s mighty tasty.  I actually prefer it over the chocolate, which causes my husband to seriously question my sanity.  I’ll tell ya, my husband and chocolate…get a room!    

Ingredients
-1 can full fat coconut milk (I prefer Native Forest, which has a BPA-free can or Natural Value, which is free of gums and preservatives).
-1/2 cup plain pumpkin puree
-3 tablespoons raw cacao (or more to taste)
-1 teaspoon vanilla
-2 tablespoons ground chia (I ground the seeds in a coffee grinder)
-3 to 4 tablespoons sweetener (I have used honey and maple syrup)
-1/2 ripe avocado (optional) for added nutrition  

How To
1.  Combine all ingredients in blender, high speed or otherwise
2.  Transfer to glass container and store in refrigerator
3.  Pudding will thicken as it cools

 Check out these links for more chocolate + pumpkin recipes 

Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Wellness Weekend, Pennywise Platter, Miz Helen’s Country Cottage, Traditional Tuesdays, The Healthy Home Economist, Ruth’s Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Lunch Box Love Fridays, Midnight Manic Meatless Mondays, Lunch Box Love Fridays, Freaky Friday
Posted by Amber at 4:58 am

Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free, pudding, vegan.

13 Comments

  • HippyMa January 17, 2012 at 11:19 pm

    OMG – this would be great in a Gluten Free Pumpking Trifle!!!! use pumpkin bread, or pumpkin brownie, put a little pumpkin spice in the “cool whip” – So going to try this!!

    Reply
    • Amber January 18, 2012 at 4:13 am

      You’re making me drool all over my keyboard!!!

      Reply
  • Vicky January 17, 2012 at 11:23 pm

    This looks sooo good! What a fantastic dessert.

    Reply
    • Amber January 18, 2012 at 4:14 am

      Hi There Vicki. Thanks so much! Have a great rest of your week.

      Reply
  • [email protected] January 18, 2012 at 12:50 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-january-17-2012/

    Share your great fermented food recipes at my Probiotic Food Linky – open through Februray 6, 2012.
    http://realfoodforager.com/probiotic-food-challenge-linky/

    Reply
  • Laura January 19, 2012 at 7:37 am

    Chocolate and Pumpkin together are AMAZING! I am a big fan of homemade pudding. This recipe is making me hungry!

    Reply
  • Amber January 19, 2012 at 3:15 pm

    Hi Laura,

    Thanks! This recipe is so good…I already made three batches this week! The avocado gives it such a wonderful, creamy texture. 🙂

    Hugs,
    –Amber

    Reply
  • Leslie @ Real Food Freaks January 21, 2012 at 2:26 pm

    Yum! I make a similar chocolate pudding using avocado as well– so fast, so creamy and so good! I look forward to trying your version soon!

    Reply
    • Amber February 16, 2012 at 3:21 am

      Thanks Leslie! So awesome to hide all that nutrition in there…you honestly can’t tell!

      Have a great week.

      –Amber

      Reply
  • Miz Helen January 21, 2012 at 9:58 pm

    Hi Amber,
    If you put chocolate and pumpkin into a pudding for me that is a winner! I just love that combination. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
    • Amber February 16, 2012 at 3:22 am

      Hello There Miz. Helen,

      Thank you for hosting!
      Looks like the chocolate/pumpkin combo is pretty popular!

      Hugs,
      –Amber

      Reply
  • Kammie @ Sensual Appeal September 22, 2012 at 2:52 pm

    Ahhhh this looks wonderful

    Reply
    • Amber August 23, 2013 at 3:10 am

      Thanks Kimmie! 🙂

      Reply

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Tuesday, December 20, 2011

Mint Chocolate Chip Coconut Ice Cream

My sweet husband celebrated his birthday on Sunday.  When asked what he wanted for his birthday dessert he declared, “Oh, your pumpkin brownies! and mint chocolate chip ice cream.”  

Done and done my love.  

His all-time favorite ice cream is mint chocolate chip.  Our local Coop carries the coconut version and a few months ago I finally made my own batch.  And I kick myself for waiting so long.  It’s soooo easy to make and absolutely delicious.  

Here’s how I presented the brownie and ice cream to the birthday boy
Brownies fresh from from the oven
I went with ice cream and melted chocolate
Mint Chocolate Chip Coconut Ice Cream
 
Print
Author:
Ingredients
Instructions
  1. Add coconut milk, vanilla, peppermint & maple syrup (or honey) to blender and blend until incorporated, add to ice cream maker.
  2. Check ice cream maker after about 15 minutes. When the mixture thickens up a bit and about to get super thick, add in chocolate shavings and continue mixing.
  3. Remove mixture from ice cream maker when a ball of ice cream forms
  4. Transfer ice cream to glass storage and place in freezer for a few hours
  5. Remove from freezer about 20 minutes before serving
  6. Melt remaining chocolate for drizzling when ready to serve
Happy Birthday to my best friend, the love of my life, and the greatest man and father I know. 
*****
Opening birthday presents in the morning
Shared on: Slightly Indulgent Tuesdays , Full Plate Thursdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Raw Foods Thursday,
Posted by Amber at 4:15 am

Labels: dessert, ice cream, Paleo, vegan.

8 Comments

  • Tessa Domestic Diva December 20, 2011 at 4:52 am

    I got to chose 5 bloggers to pass the Liebster Award on to…hint hint!
    http://tessadomesticdiva.blogspot.com/2011/12/leibster-blog-award.html

    Reply
  • Amber December 24, 2011 at 6:45 am

    Thanks Tessa! You’re so awesome.

    I will be sure to present my 5 blogger picks after the Holiday. Until then…

    Happy Holidays to you and your family!

    Hugs,
    –Amber

    Reply
  • Jen January 2, 2012 at 10:25 pm

    I canNOT get over this ice cream! It’s delicious! We’re oohing and ahhing over it right now! I’m going to do a recipe review on my site about it (you will get all the credit). Thank you! Thank you! Thank you! – Jen from mybigfatgrainfreelife.blogspot.com

    Reply
  • Amber January 3, 2012 at 2:01 am

    Hi There Jen,

    Thank you! You sound JUST like me the first time we ate this. We were all moaning about it like little animals! So glad to find your blog, Jenn! Your recipes are brilliant.

    Wishing you happiness and good health in the New Year!

    Warmly,
    –Amber

    Reply
  • Miz Helen January 8, 2012 at 3:55 pm

    Hi Amber,
    Your little ones are just adorable! What a lucky Birthday Boy, that ice cream is awesome. I will be making it for my granddaughter the next time she visits, we will really enjoy it. This is a great post. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  • Amber January 9, 2012 at 1:54 am

    Hello Miz Helen,

    Ah, thank you! They are very sweet children and we all have fun together! Please let me know how your granddaughter enjoys the ice cream! It’s a huge hit in our house.

    Best,
    –Amber

    Reply
  • Miz Helen January 13, 2012 at 2:32 pm

    Congratulations!
    Your recipe is featured on Full Plate Thursday for the 1st Anniversary Party. Hope you have a good week end and enjoy your new Red Plate!
    Miz Helen

    Reply
  • SouthWest Grilled Chicken, Mint Choc Chip Ice Cream, Ginger Chicken and More May 7, 2014 at 1:26 pm

    […] Mint Chocolate Chip Coconut Ice Cream @ The Tasty Alternative […]

    Reply

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Friday, December 16, 2011

Vegan Persimmon Cranberry Coconut Pudding (no bake)

Is it just me, or are persimmons the most AMAZING fruit ever.  They taste like candy no?  My kids go crazy for them and it’s refreshing to have a different fruit there in the fruit basket.  

I know I’m not breaking the mold here with the idea of a no-bake pudding.  But I so wanted to find a way in incorporate persimmons into a dessert, and a no-bake pudding was the front runner.  No fuss, few ingredients, nutritionally dense…all big winners in my book.  I was craving something cold, creamy, and sweet (but not too sweet, you know I like the tart stuff).  The coconut, persimmon, cranberry combo did the trick.  This pudding turned out really well and I wanted to share its wonderful, flavorful simplicity with you.  

Ingredients
1 can full fat coconut milk, I used this brand (it’s a BPA free can)
4 ripe fuyu persimmons (a non-astringent vareity; they are squat and look like a tomato) 
1/4 cup cranberries 
2 tablespoons ground chia seeds

How To
1.  Soak cranberries in filtered water until soft, 1-2 hours.
2.  Peel and chop persimmons 
3.  In blender (high speed or otherwise) blend coconut milk, strained cranberries, persimmons, and ground chia.  
4.  Store in refrigerator until cool.  Treat like pudding and enjoy with granola, dried fruit, or any other choice topping.  

Notes
*This pudding tastes better with time, as the flavors combine and the coconut flavor decreases quite a bit.  My husband had trouble identifying the coconut…and this was shocking because he has impeccable taste buds.  
*Add more cranberries, if desired, it will certainly increase the tart factor. 
*You can add a sweetener of choice, but I prefer the sweet to tart ratio in this recipe.  I don’t care for too sweet.
*Coming soon…persimmon cranberry ice cream (stay tuned)
About Persimmons

Health benefits of persimmon fruit

  • The fruit is low in calories (provides 70 cal/100g) and fats but is rich source of dietary fiber.
  • Persimmons contain many health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.
  • Fresh permissions contain anti-oxidant compounds like vitamin-A, beta-carotene, lycopene, lutein, zeaxanthin and cryptoxanthin. Together, these compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that plays a role in aging and various disease processes.
  • zeaxanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent “Age related macular disease”(ARMD) in the elderly.
  • The fruits are also very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
  • The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin…etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body.
  • Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus. Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells. 
    (above facts complied from this site)
Shared on: Wellness Weekend, Just Another Meatless Monday, The Prairie Homestead, Melt in your mouth Monday, Mangia Mondays, Midnight Manic Meatless Mondays, Slightly Indulgent Tuesdays, Traditional Tuesdays,  Pennywise Platter Thursdays, Fat Tuesdays, Raw Foods Thursday 
Posted by Amber at 3:26 pm

Labels: ACD, dairy free, dessert, gluten free, nut free, pudding, vegan, xanthan gum free.

10 Comments

  • Vegiegail December 16, 2011 at 7:29 pm

    OMG—yum!!!!!

    Reply
  • Amber December 16, 2011 at 9:59 pm

    Hi Vegigail,

    Thanks! It is a very interesting combination of flavors. 🙂

    Be Well,
    –Amber

    Reply
  • Ricki December 18, 2011 at 3:03 am

    I love, love persimmons, too! The color of this is very intriguing . . I would have thought it would turn out more pink with the persimmon/cranberry combo? Thanks so much for linking up to WW this week! 🙂

    Reply
  • Amber December 18, 2011 at 3:12 am

    Hi There Ricki~

    Yeah, a fellow persimmon lover! 🙂

    I was very surprised too when the color turned out rather muted. Here I thought the pudding was going be golden orange like the beautiful persimmons. I call it peachy!

    Hope your Holiday is going well so far.
    Best,
    –Amber

    Reply
  • hännah @ dishesanddishes December 20, 2011 at 6:34 pm

    You just reminded me of how long it has been since I made a chia seed pudding. This recipe looks wonderful and so inventive. Thanks for sharing!

    Reply
  • Amber December 23, 2011 at 2:40 am

    Hi There Hannah~

    Thanks! Chia pudding is the best!

    Happy Holidays to you.

    Be Well,
    –Amber

    Reply
  • Jill@ RealFoodForager.com December 28, 2011 at 1:56 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/12/fat-tuesday-december-27-2011/

    Reply
  • Tessa Domestic Diva January 11, 2012 at 8:33 pm

    You know something crazy…I’ve never had a persimmon before!! Weird…I have to find one stat and put the mystery to rest!

    Reply
  • Amber January 11, 2012 at 9:37 pm

    Hi Tessa,

    I think you will love them. Just make sure they are nice and ripe. They are my daughter’s favorite! Please let me know what you think. We don’t have them all the time, but it’s a fun change now and then. 🙂

    Reply
  • Heather @Gluten-Free Cat May 16, 2013 at 1:25 am

    I’ve never done anything with persimmons. What a fun recipe to try! Thanks for sharing this at Raw Foods Thursdays. I’m always so amazed at what I learn each week!!

    Heather

    Reply

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Wednesday, December 14, 2011

Cranberry Almond Honey Cookies

These cookies are a big deal for me because they are my first Specific Carbohydrate Diet (SCD) cookie.  And they are good…and they didn’t fall apart!  I will be starting the SCD here shortly and until then I will be creating recipes for myself to eat during this adventure.  My plan is to try the diet for 1 month.  The SCD has shown to help folks like me who suffer from Crohn’s Disease (and other forms of IBD, Celiac & Autism).  I was diagnosed with Crohn’s in 2004 and medication free up until a couple months ago.  It’s hard for me to believe I just learned about the SCD like 2 months ago!!  Geez, where have I been?  Shirley over at gfe has been such a wonderful, loving support.  Thank you Shirley!  I’m sure I will be calling upon her for support and a pick-me-up here and there after I start this new food routine.  I’m currently reading this book and I will be sharing what I’ve learned, and my new recipes here very soon.

Shirley recently sent me some excellent blog resources dedicated to the SCD:
1.  Mrs. Ed’s Research and Recipes 
2.  Straight Into Bed Cake Free and Dried 
3.  Z’s Cup of Tea
And a few I’ve found by luck:
 1.  Roost
2.  The Dietary Adventures of Jilluck
3.  Against All Grain

.

Cranberry Almond Honey Cookies
 
Print
Author:
Ingredients
  • 1 cup dried cranberries, soaked in filtered water for about 2 hours (find unsweetened, or sweetened with only fruit juice, and always free of sulfur dioxide).
  • 2 cups raw organic almonds (preferably soaked and dehydrated for optimal digestion)
  • ½ cup coconut flour
  • 2 teaspoons baking soda
  • ¼ cup honey
  • ¼ cup coconut oil, melted
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 375 degrees
  2. In food processor (fitted with S-blade) grind almonds until they release a bit of oil.  Add coconut flour and blend into a light, fluffy flour.  Add salt and baking soda.  Blend.
  3. Strain cranberries and add to food processor and pulse, pulse, pulse, until the flour is incorporated with berries and forms a ball of dough.
  4. In separate bowl mix together melted oil, honey, and vanilla.
  5. With hands mix dry ingredients with wet ingredients.  To create cookie I recommend making a ball first, then with wet palms, press into little cookies.
  6. Bake 12-13 minutes.  Take care to not overcook

Shared on Slightly Indulgent Tuesdays, Traditional Tuesdays & Week 5 of Home for the Holidays: Gluten Free Style

Posted by Amber at 6:20 am

Labels: cookies, dessert, egg free, Paleo, SCD, vegan.

4 Comments

  • Tessa Domestic Diva December 14, 2011 at 7:39 pm

    sounds delicious…hang in there for the transition…those always seem to the hardest times until you get the hang of things!! I will be thinking of you!

    Reply
  • Amber December 14, 2011 at 10:09 pm

    Hi There Tessa,

    Thank you for your sweet message and support. And you’re so right about this being the most difficult part. I’m still in the process stage. I like to take my time when starting something new like this. In my experience this is a very successful, organized approach and works well for me. I’m nervous…but hopeful! 🙂

    Hugs,
    –Amber

    Reply
  • gfe--gluten free easily December 26, 2011 at 4:41 pm

    Those look so good, Amber! Great job. I agree with Tessa, that initial transition is the hardest. In fact, even when we know that it will be so much easier on the other side after that “speed bump,” it’s still hard to make the transition. Big kudos to you, dear! You’ll be improving your and your family’s health and so many others’. I’m thinking my own motto for the new year will be “Keeping the Grains Off the Shelf foor 2012”!

    xoxo,
    Shirley

    Reply
  • Amber December 26, 2011 at 5:19 pm

    Hi There Shirley,

    Thank you for your kind words. I feel such warm support which makes these sort of changes so much easier.

    Hugs to you,
    –Amber

    Reply

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Tuesday, November 22, 2011

Chocolate Pumpkin Ice Cream (dairy free, cane-sugar free, vegan)

I haven’t had “real” ice cream in oh…about 8 years.  I can’t even remember what the stuff tastes like, although when eating ice cream I do remember feeling thirsty and wanting french fries.  What’s that about?  I’m a salty-girl at heart really, not a dedicated sweet tooth like my husband.  I enjoy frozen treats, as does Scott, so we were very intrigued when we started seeing coconut ice cream on the shelves a few years back.  It was love at first bite for me and for the first time in years I was eating ice cream again – and delicious ice cream, ice cream that didn’t make me phlegmy, thirsty, or crave deep fried salty food (and hooray finally for a dairy free, soy free ice cream)!  It wasn’t long after that I started making my own here at home.  It’s ridiculously easy.  My final recipe in my chocolate + pumpkin series is a delicious, creamy chocolate pumpkin ice cream.  Enjoy.
Ingredients
-1 can full fat coconut milk (Native Forest is BPA free)
-1/2 cup plain pumpkin puree (I used the Cinderella variety)
-3 tablespoons raw cacao powder (or to taste…I liked it at 2 tablespoons, Scott, of course, needed one more tablespoon in there)
-1/4 cup Grade B maple syrup (or sweetener of choice and to taste)
-5 drops liquid stevia
-2 teaspoons cinnamon
-1 teaspoon vanilla 

How To
1. Blend all ingredients until creamy and well incorporated 
2. Immediately add to ice cream maker
3.  When the mixture is very thick (the consistency of frozen yogurt) transfer to freezer
4.  Freeze for a few hours before serving
5.  If serving the next day, don’t fret when you take the ice cream out of the freezer and it resembles a block of ice.  You’re okay. Allow ice cream to sit at room temperature for about 20 minutes, it will thicken up as it warms and will be super creamy and delicious
6.  Garnish with shredded coconut and cinnamon, or your favorite topping

Notes:
Below are other chocolate + pumpkin recipes you may enjoy 

Shared on: Slightly Indulgent Tuesdays & Traditional Tuesdays
Posted by Amber at 5:59 am

Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free, ice cream, soy free, vegan.

2 Comments

  • Laura November 22, 2011 at 5:06 pm

    This looks fantastic! Chocolate and pumpkin-I bet it tastes out of this world.

    Reply
  • Amber November 22, 2011 at 5:30 pm

    Hi There Laura~

    I’m having lots of fun with these ingredients. I am very pleased with how the ice cream turned out! Very decadent. Have a great Thanksgiving.

    Be Well,
    –Amber

    Reply

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Tuesday, November 15, 2011

Pumpkin-Spiced Chocolate Covered Pear with Toasted Pecans

Here we have #3 idea for combining pumpkin and chocolate.  So there isn’t any actual pumpkin in this one, but we do have pumpkin spice!  This is a super fun twist on your basic dark chocolate.  Husband loved it.  The spiced chocolate works well with the sweet, juicy pear and the toasted pecans provide a nutty crunch.  Really fun and easy dessert.  Also a great idea for a party.
Stayed tuned for the final pumpkin + chocolate recipe next week (just in time for Thanksgiving): 
chocolate pumpkin coconut ice cream!!

Ingredients
2-3 ripe organic pears (soft to touch but not mushy)
1 bar of the best chocolate on the planet
1 teaspoon pumpkin spice mix (or to taste)
1 cup chopped pecans, lightly toasted 

How To
*Wash and dry your beautiful pears 
*Heat chocolate bar on low over double boiler (if you don’t have one, it’s pretty easy to fashion a makeshift version with your everyday pots and saute pans)
*Add pumpkin spice mix to melted chocolate, stir and remove from heat
*Drizzle chocolate over half of pear
*Sprinkle on toasted pecans
*Set on cookie cooling rack 

Notes
*You can certainly add some sweetener to the chocolate.  We happen to like the dark chocolate flavor.  Adding a tablespoon of honey, agave, coconut sugar, etc., will give it a little sweet kick
Shared on: Slightly Indulgent Tuesdays
Posted by Amber at 5:24 pm

Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free.

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Monday, November 7, 2011

Chocolate Pumpkin Brownies

Did I mention my husband is a HUGE chocoholic?  Well he is.  More than anyone I’ve ever met in my life.  And he likes the good stuff this man.  I’m not talking about a Hersey’s bar (although if you gave him one he would eat it).  My husband’s list of loves would probably go something like this: 1) his family, 2) the outdoors, 3) chocolate.  And if he was outdoors with his family eating chocolate he would probably explode (with joy).  So this chocolate series is dedicated to my sweet-teeth husband…and my daughter who is quickly following suit in the chocolate-loving department.
Here we have recipe #2 in the pumpkin + chocolate series.  I don’t know about you, but I like chewy brownies.  Not cake-like brownies.  I thought it would be a fun challenge to make these grain free.  So the trick here was to make a grain free brownie that didn’t crumble apart.  I’m pleased with the final product.  My husband LOVES this brownie, as does my daughter.  They both gave it a two-thumbs up, and that’s saying something from my chocolate connoisseurs.  How wonderful to make something so healthy and sinfully tasty for the ones I love.
(grain free, gluten free, dairy free, cane-sugar free, egg free, soy free, xanthan gum free) 

Ingredients
-2 cups raw almonds
-1 cup raw walnuts
-1/2 cup raw cacao powder
-1/4 cup coconut flour
-2 tablespoons arrowroot powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup pumpkin puree
-1/3 cup + 1 tablespoon grade B maple syrup (room temp)
-1/2 teaspoon liquid stevia (vanilla or cocoa flavor is nice)
-1 teaspoon vanilla
-1/4 cup applesauce (room temp)
-1 tablespoon ground chia seeds
-3 tablespoons water
-1/4 cup coconut oil – liquified
-1/4 cup non-dairy milk (or water)
-1/4 teaspoon ginger

How To
Preheat oven to 375

In a food processor:
1.  Add almonds and grind until fine and slightly moist
2.  Add walnuts to almonds and blend together until the nuts start to stick together a bit- test with fingers
3.  Add cacao powder, blend/pulse
4.  Add arrowroot, baking soda, ginger, coconut flour, and salt…
5.  Blend, blend, blend, pulse, pulse, pulse

In a separate bowl:
1.  Whisk together: pumpkin puree, maple syrup, vanilla, coconut oil, applesauce and milk (or water)
2.  In a separate small bowl stir together chia and water until thick then add to wet ingredients. mix
3.  Add dry ingredients from food processor into wet ingredients and mix
4.  Transfer batter to 8×8 baking dish
5.  You can either line the 8×8 baking dish with parchment paper or spray oil and dust with coconut flour.  I used oil & flour.
6.  Bake 30 minutes or until sides start to harden and crisp up

Notes
*The middle will be moist, but will firm up as it cools, but overall stays rather moist.
*I would wait several hours before cutting into the brownies (if you can) or wait until the next day (yeah right).
*Top with melted chocolate (I melted 1/2 of this chocolate bar with 1/2 teaspoon pumpkin pie spice)

Shared on: slightly Indulgent Tuesdays,  
Gluten Free Wednesdays, Week 5 of Home for the Holidays: Gluten Free Style,  Fat Tuesday, Whole Food Wednesdays, GFE’s Virtual Support Group, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Pot Luck Party Fridays, Feed Your Soul Friday, Superfood Sunday 
Posted by Amber at 3:17 pm

Labels: chocolate, chocolate + pumpkin, dessert, egg free, grain free, Paleo, vegan.

23 Comments

  • The Cyclist's Wife November 7, 2011 at 11:01 pm

    Yum. That looks moist & delicious…AND chocolaty!!!

    Reply
  • Amber November 8, 2011 at 1:00 am

    Thanks Sara! It is very moist indeed. Scott is crazy about this brownie, so I knew it was a winner. 🙂

    Be Well,
    –Amber

    Reply
  •  Curly J November 8, 2011 at 6:42 pm

    OMG! I’m bookmarking this and making it this weekend! I love that it’s xathan gum (spelling?) free… I’ve heard mixed stories about that stuff. Thanks for posting!

    Oh and I’m your newest follower too! 🙂

    Reply
  • Amber November 8, 2011 at 9:35 pm

    Hi There Curly J~

    Thank you for your comment and please let me know how they turn out! They were a hit in my house. About 3 days later they started to resemble fudge. Crazy good. There is definitely a nutty texture to these, but overall they really worked. Good luck!

    And, about the xanthan gum…
    Xanthan gum is considered “safe” although it hasn’t been extensively tested. I’ve read that people with corn allergies might be allergic and therefore can cause very uncomfortable symptoms. As a rule I try and use only whole foods when cooking and find it fun and challenging to find alternatives. I do use xanthan gum once in a while because it is very good at its job, but try and find other things that work well too. I don’t like feeling too dependent on any one ingredient. 🙂

    Have a beautiful, health-full day.

    Be Well,
    –Amber

    Reply
  • Tessa November 9, 2011 at 4:55 pm

    I have printed this recipe and plan on making them, yum! I can handle guar gum better than xanthum gum (it’s a 1/3 of the cost too). Xanthum gum IS derived from corn:like so many other things today, so people who are very sensitive to corn should avoid it. Thanks Amber!

    Reply
  • Amber November 10, 2011 at 6:18 am

    Hi There Tessa,

    Thank you for your comment and valuable information regarding xanthan gum. This is the power of blogging right! Very informative, specific information that is extremely helpful to readers. Good stuff.

    And Tessa, I made your kale chips tonight. WOW! Big hit. I took some pics (even a little video of my daughter) eating them. She really likes kale and thought these were just so fun and yummy. I will be posting this soon. Thanks for the great recipe!

    Be Well,
    –Amber

    Reply
  • Tessa November 16, 2011 at 10:58 pm

    I made these today, yum!! I decided to cut out the milk and use more pumpkin instead, added a bit more cocoa powder (2-3 tablespoons) to make REALLY chocolatey! Also, I didn’t have any walnuts, so I used pecans instead and was out of arrowroot so used tapioca starch. Fudgey, chocolaty goodness! I am so glad you guys enjoyed the kale chips…i wish MY kids liked kale in OTHER forms too!

    Tessa@TessaDomesticDiva

    Reply
  • Amber November 17, 2011 at 2:01 am

    Hi There Tessa~

    I love it! I love hearing how different ingredients work in recipes. What great information for someone who wants to make a change, but not quite sure what will work or substitute. Excellent information!

    I agree they are very fudgey! Pretty great for a grain-free brownie! I will be adding your kale chip recipe to my monthly round-up…they were a hit!

    Food for thought…I bet you could hide some kale in this brownie! 🙂

    Be Well,
    –Amber

    Reply
  • Tessa November 17, 2011 at 2:24 am

    I always hide pureed spinach in chocolate things…much to my husbands chagrin!

    Reply
  • Amber November 17, 2011 at 3:33 am

    You make me laugh!

    Reply
  • Linda December 6, 2011 at 11:56 pm

    This looks wonderful, and I love all the ingredients! Thanks for sharing it a Gluten-Free Wednesdays.

    Reply
  • Amber December 7, 2011 at 3:10 am

    Thanks Linda!

    Reply
  • Jen May 4, 2012 at 12:46 pm

    This looks yummy. If I can get my hands on a pumpkin or squash I am going to try and make this. Thanks for sharing!

    Reply
  • Nancy May 5, 2012 at 2:56 am

    This looks amazing. Is there a substitute for the agave syrup for those of us avoiding it?

    Reply
    • Amber May 5, 2012 at 3:03 am

      Hi There Nancy,

      I think maple syrup (Grade B) would be an excellent substitute – I love this with chocolate. Honey and stevia would also work. I would do equal parts with the honey, 1/3 cup maple syrup, or 30-40 drop stevia (NuNaturals makes a cocoa liquid stevia that would work great).

      Hope this helps!

      Be Well,
      –Amber

      Reply
  • joyfulltiredmom October 20, 2012 at 9:44 pm

    Your directions omit the coconut flour listed in the dry ingredients. I assume it’s added with the cocoa powder. Can’t believe I’m the first one to notice since the recipe was posted long ago. I’ll let you know how it works!

    Reply
    • Amber October 26, 2012 at 11:13 pm

      Made the change…my apologies! 🙂

      Reply
  • joyfulltiredmom October 20, 2012 at 9:52 pm

    Also your directions call for agave and your ingredient list says maple syrup with stevia. Hmmmmm. Guess I’ll just do a little of both and see what I make.

    Reply
    • Amber October 26, 2012 at 11:25 pm

      Oh geez…hello Amber! I’m so sorry. Overall, my recipes aren’t this confusing…I promise. But this is me attempting to bake, right. As mentioned in the next comment, I did make the recipe several times before sharing but my apologies for the wacky directions. And thanks for letting me know. 🙂

      Reply
  • joyfulltiredmom October 26, 2012 at 8:05 pm

    These turned out okay. Not at all superfudgy like you mentioned; crumbly but still moist. Kids like them and it wasn’t too difficult, just confusing comparing your ingredient list with your directions.
    Thanks for sharing and giving me a good starting place for a new recipe.

    Reply
    • Amber October 26, 2012 at 11:13 pm

      Hi There,

      Thanks for your feedback. Sorry about the confusion! I went back and made a few changes. Arg…that’s so frustrating and one of my big pet peeves on other food blogs (an inadequate recipe and directions).

      So when I first made these I was using agave, but I have since stopped using this sweetener and changed to maple syrup…and of course didn’t make the change. I tried to make this user friendly for folks that don’t like to buy packaged almond flour. But have noticed that use of raw almonds is tricky, as the texture and final product really depends on how they are originally ground – for example, using room temp nuts vs. cold nuts. And the duration of the blend will affect the texture. Needless to say, I need to make these again with store-bought almond flour (Bob’s) to see if it changes the final product.

      Originally, I did make these many times and felt confident sharing the recipe (I never share a recipe unless I’ve tested at least 3 times). I agree that they are not fudgy, rather, I like that they are not cakey. I’ve been meaning to do another grain/egg/cane-sugar/gluten/dairy/gum free brownie recipe, but I’m not much of a sweet tooth, so there’s not much motivation. I would rather roast a chicken (ha ha, how weird am I). 🙂

      Grain free baking can be tough, but I won’t give up…it’s a fun challenge. And I’m certainly no expert. Please share your variations if you make a similar recipe.

      Thanks again for your feedback. It’s much appreciated.

      Have a great weekend.

      Be Well,
      –Amber

      Reply
  • Leapchen February 27, 2013 at 8:17 pm

    Hi,

    We can’t have nuts, can we use coconut flour and how much would you say?

    Reply
  • Amber March 1, 2013 at 4:52 am

    Hi There Leapchen,

    I’m sorry to say, but this recipe was designed specifically around the nut base. Coconut flour is a whole different beast in baking. This would just crumble apart if you used coconut flour in place of the nuts, especially without any eggs. There are many nut free brownie recipes out there. You could also use a whole grain base instead of flour, but you would have to increase the starch. Overall, you will have to do some experimentation. Sorry I don’t have an easy answer for you. My advice is to search the internet for a nut-free, vegan brownie recipe. But you might find the recipe below to your liking. It’s A GAPS brownie recipe and uses just a touch of coconut flour. But it might work well for you:

    https://thetastyalternative.com/2012/09/guest-post-from-caroline-at-gustsy-gaps.html

    Good luck!

    Reply

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Friday, October 28, 2011

Paleo Pumpkin Pie Bites with Maple Coconut Whipped Cream (free of: grains, dairy, cane-sugar)

(grain free, gluten free, dairy free, cane-sugar free, egg free, soy free, gum free…but oh so flavor-FULL)
The other day I was really wanting some pumpkin pie and thought, could I possibly make something a little easier that would satisfy this pumpkin pie craving?  And yes I did, and yes it did! These little cookies taste just like pumpkin pie.  The ingredients include crust and puree, so I mixed the best of both pumpkin pie worlds.  These are my 2-years old son’s new favorite snack!
Ingredients
Dry
-1 cup pecans (refrigerated nuts work best, as you can blend a little longer without releasing the oils too quickly)
-1/2 cup almonds (same as above) (or 65 grams of Bob’s Almond Flour)
-1/2 cup coconut flour (65 grams)
-1/2 teaspoon ground ginger
-1/4 teaspoon salt
-1/2 teaspoon pumpkin pie spice
Wet
-1/4 cup maple syrup (honey would be great too)  – please measure out in a 1 cup glass Pyrex.
-1/8 teaspoon liquid stevia
-2 tablespoons of walnut oil
-1 teaspoon vanilla
For topping, try: Maple Coconut Whipped Cream
How To:
In food processor…
1.  Grind almonds first in food processor until coarse
2.  Add pecans and blend with almonds until nuts release a bit of their oil (see picture below)
3.  Add coconut flour, ginger and salt: blend until incorporated
 
Please note:
(If using Bob’s AF (or another almond flour), add the pecans to the food processor first, and process until they are completely ground, but do not grind too long, as they will turn into pecan butter.  After you grind the pecans, add in the almond flour (pulse a few times), then the rest of the dry ingredients and pulse together until well incorporated).
 
In a separate bowl (wet ingredients)
1.  Mix pumpkin puree with maple syrup, vanilla, stevia, and oil
2  Add the dry ingredients into the wet and mix with hands – play with your food – it’s fun!
3.  This mixture will be thick AND sticky – don’t be afraid – this is not a fail.  The final product will be yummy and moist..
4.  With semi-oiled hands, roll out small balls and smoosh down into little cookies
5.  Bake 375 degrees for 12 – 15 minutes (or slightly brown on bottom, check at the 12 minute mark)
Notes:
*If you use coconut oil it will change the texture of the dough, color of the cookies and final texture of the cookie.  See below for pictures of the cookies used with coconut oil. They will be slightly moist in the middle, which is what you want, but firmer than if you used just regular oil (such as walnut oil).
*These are wonderful warm right out of the oven and firm up pretty quick as they cool.
*Ah, these are so good!  My new favorite snack on the go.
Grind the almonds first until fine, pulsing works best and cold almonds work best (I use whole almonds – with skins)
This is what the mixture looks like after you grind with the pecans:
You will be able to make a ball with the almond/pecan mixture:
After you add the coconut flour, salt, ground ginger, and pumpkin pie spice, and pulse a few times, it should become very light and fluffy:
This is what the cookie will look like if you use coconut oil.  Here I mixed melted coconut oil into the other wet ingredients but the maple syrup was cold and it made the overall liquid mixture very thick and therefore the dough was thicker.  I recommend using room temperature maple syrup.  Also, I used a sugar pie pumpkin.  With the cookies pictured above, I believe I used a Cinderella pumpkin (pumpkin meat is much darker).
Shared on Gluten Free Holiday 2011, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), 
Posted by Amber at 2:26 am

Labels: cookies, dessert, fall cuisine, Paleo.

15 Comments

  • Sea November 15, 2011 at 6:38 pm

    These sound wonderful. At first I thought they were raw, but I see that they are baked in the oven. I love the idea of combining the crust with the filling, as the hard part about making pumpkin pie is the crust. My 2 year old would probably like these, too. I’ll be trying them!

    -Sea of Book of Yum

    Reply
  • Amber November 16, 2011 at 10:38 pm

    Hello There~

    Thank you for your comment. You are right on the money! These are so, so good. I’m very pleased with how they turned out. Please let me know how you like them, and if you make any interesting changes/additions.

    My son, Ethan (2 years), just loves these little cookies, and I feel SO good about giving them to him…here have 2 or 3!! 🙂

    Be Well,
    –Amber

    Reply
  • Taste Buds Gluten Free take Away Foods December 7, 2011 at 10:01 pm

    I adore the way you hand print every thing, makes it look real homnemade, Healthy & Happiness

    Reply
  • Amber December 8, 2011 at 4:18 am

    Hello Taste Buds Gluten Free Take Away Foods~

    Thank you for your lovely comment. You made my night! 🙂

    Be Well,
    –Amber

    Reply
  • The Queen of Quinoa January 15, 2012 at 1:22 am

    These look so delicious. I just found your blog via the Balanced Platter and this recipe caught my eye! I’m always look for delicious, healthy, sweet treats!! Thanks for sharing 🙂

    Reply
    • Amber January 15, 2012 at 1:44 am

      Hello Queen of Quinoa (I love your name)!

      Thanks for your message. These are as easy as they are delicious! Glad you found a new sweet (and healthy) treat to try. These are one of my faves for sure! 🙂

      Have a great weekend,
      –Amber

      Reply
  • Kellie Brown March 26, 2012 at 11:17 pm

    These look delicious! Can’t wait to try them!

    Reply
    • Amber March 27, 2012 at 4:19 am

      Thanks Kellie,

      They are super yummy. Let me know how you like them!

      Be Well,
      –Amber

      Reply
  • Maria March 27, 2012 at 5:42 pm

    Mmmm these look so good and so beautiful too! Like pretty little bites of deliciousness!

    Reply
    • Amber March 28, 2012 at 5:02 am

      Thank you Maria! They are pretty fun (and pretty). I had some leftover pumpkin puree in the fridge and they really hit the spot today! So easy to make.

      Be Well,
      –Amber

      Reply
  • Adrienne @ Whole New Mom September 27, 2012 at 9:48 pm

    Sharing these on my FB page right now :-).

    Reply
  • KellyG July 7, 2013 at 7:20 pm

    This looks so good and I can not wait to try this!.

    Reply
  • 21 Healthy Pumpkin Recipes - special diet friendly - Whole New Mom October 20, 2015 at 4:24 pm

    […] Pumpkin Pie Bites with Maple Coconut Whipped Cream (grain & dairy free) – The Tasty Alternative […]

    Reply
  • Lisa October 22, 2015 at 4:15 pm

    By pumpkin pie puree, do you mean pumpkin puree? Or do you add other ingredients to make it ‘pumpkin pie puree’?

    Reply
    • Amber October 22, 2015 at 6:56 pm

      Hi There. Good question. I fixed the link (it was broken). If you go back to the post and follow the link you will be directed to a post about the pumpkin pie puree. 🙂

      Reply

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