Faux Shortbread -- sweet, sugar-free, vegan, grain free, gluten free, and crunchy!

These are crunchy and sweet.

ingredients:

1 cup hot water
1/4 cup extra virgin coconut oil
1 tbsp vanilla extract
1 tbsp lemon juice
1/2 tsp stevia powder (1 tsp)
20 drops toffee flavour stevia


2 tbsp lucuma
1 tbsp vanilla bean, ground
1 tsp ceylon cinnamon

1/2 tsp sea salt (3/4 tsp)

1/4 cup ground chia seeds

2 cups almond flour
1 cup ground raw cashews

1/2 tsp baking soda

1/4 cup coconut flour


ceylon cinnamon and erythritol  to sprinkle on top, and a pinch of salt


directions:

1. combine the ingredients in the order listed
2. roll out onto a baking sheet and score
3. bake at 345 for 40 minutes followed by 170 for  3 hours and then leave in the oven and turn off the heat until the oven cools

Nut Crescents -- the nut free, gluten free, sugar free version

With apologies to the Greeks, and with apologies to those who love powdered sugar. My husband loves these. They are made with coconut flour, which has a light and delicate texture. Hemp hearts and chia seeds bring extra nutritional punch. They are sweetened with erythritol and stevia, and have a lovely bright sweetness and delicate texture. Erythritol is a 'sugar alcohol' made by fermenting sugar. The resulting product is nearly as sweet as sugar with a pleasant sugar taste, doesn't affect blood sugar, doesn't affect insulin, doesn't contribute to systemic inflammation, and doesn't contribute to dental decay. Some alcohol sugars (sorbital, xylitol) can have a bit of an effect on the digestive tract if consumed in large quantity, but erythritol tends to be well tolerated, and although it tastes sweet on the tongue, it doesn't break down to be utilized as energy, so it doesn't affect the body. It seems to be well tolerated without ill-effect by people who need to avoid sugars. Stevia is a plant, and the powder derived from it is insanely sweet (32 times sweeter than regular sugar), but doesn't have a fully rounded flavour profile that we expect from sugar. The combination of the two sweeteners gives a sweetness that is more on par with traditional sweeteners. Which brings us of course to the natural question "Why not just use organic cane sugar instead of trying to mimic the flavour?" For those people who enjoy baked goods made with traditional ingredients, there are so many fantastic recipes out there already. My goal here is to create things that taste terrific but suit those who wish to or need to avoid things like most grain flour, corn syrup, and cane sugar. It's nice to be able to still have the occasional treat that tastes absolutely like a treat but won't bring the ill-effects that the more traditional ingredients have on some people.

So, there you have it. Not trying to change the world one cookie at a time, but personally very sensitive to most sweeteners, and happy to share my ideas with anyone else who finds them useful!! I believe there is room in this world for treats that taste like treats but won't have ill-effect on the body.


ingredients:

1/4 cup coconut oil
1 cup water
1/4 cup erythritol
1/4- 1/2 tsp stevia powder (my son found these too sweet with 1/2 tsp, but my husband loved them like this)

1/4 cup white chia seeds, finely ground

1/2 tsp sea salt
1 tbsp vanilla extract
1 tbsp lemon juice

1/4 cup hemp hearts, finely ground

1/4 tsp baking soda
3/4 cup coconut flour


extra erythritol to coat them before baking


directions:

1. combine the ingredients, adding the coconut flour last
2. shape the dough into small crescents by hand
3. roll the crescents gently in erythritol before baking on a lined baking sheet
4. bake for 30 minutes at 345 followed by 60 at 170.

This recipe made about 32 cookies.

Cooks tip: Regarding the  60 minutes at 170. Baked goods made with nut/seed/coconut flours don't behave the same way in the oven as more traditional grain-flour baked goods. I find a little 'dehydration' after baking can be a useful tool. Gets them closer to the traditional texture without over toasting or over browning.  When I make think, crisp cookies with almond flour, I generally will even do a 3 hour dehydration on 170 after a 14 minute bake at 345. Works beautifully!!!

Chocolate and Coconut School Cookies -- nut free chocolate wafers

The first day of school some how caught me unprepared, and I hurriedly threw these together. Then realized I needed to dehydrate them for a few hours after baking. Oops. The good news is they only took about 10 minutes to mix up and get into the oven. And they are insanely chocolatey.

Ingredients:

1/4 cup coconut oil
1/2 cup warm water
1/2 cup coconut sugar
2 tbsp vanilla extract

1/2 tsp sea salt
1 tsp stevia
1 tbsp ground vanilla bean
1 cup raw cacao

1/2 tsp baking soda

1/4 cup ground chia seeds
2 cups ground shredded coconut


directions:

1. combine the ingredients in the order listed
2. flatten on two lined baking sheets in a large rectangle (using a rolling pin, place a piece of parchment over the dough that is on either a silicone mat or another piece of parchment)
3. score into squares
4. bake at 345 for 10-12 minutes
5. dehydrate on your oven's lowest setting for 2-3 hours, or until the cookies are very crisp. (my oven's lowest setting is 170 so that is what I used.

Raw Vegan Chocolate Ice Cream V 2.0-- rich, creamy, smooth, and delicious

Version 2. What can I say? I'm addicted. Sublime. Subliiiiiiiiiime.

ingredients:

1 cup pitted honey dates
3 cups hot water
1/2 cup extra virgin coconut oil
1/2 cup unrefined cacao butter
3/4 cup raw cacao
2 tbsp vanilla extract
1/2 tsp sea salt
3/4 tsp stevia

1/2 cup coconut nectar




directions:
1. combine the dates and the hot water, the cacao butter, and the coconut oil, and allow to sit for 10 minutes
2. add the coconut nectar then puree with an immersion blender (or in your blender if you have one!!!)
3. add the rest of the ingredients and mix well
4. chill thoroughly!!

This is rich and smooth and velvety and tastes amazing. Prepare to be amazed!

Just to be super crazy this time around, I did  a full cup of cacao and a full tsp of stevia. Turbo chocolate for true chocolate lovers only.

Raw Vegan Ice Cream

My kid could eat this everyday!!

ingredients:

1 cup pitted honey dates
3 cups warm water
1/2 cup extra virgin coconut oil
3/4 cup raw cacao
2 tbsp vanilla extract
1/2 tsp sea salt
3/4 tsp stevia

1/2 cup coconut nectar


(variation: add 2 tbsp ground vanilla bean)


directions:
1. combine the dates and the hot water and coconut oil, and allow to sit for 10 minutes
2. puree with an immersion blender (or in your blender if you have one!!!)
3. add the rest of the ingredients and mix well
4. chill thoroughly!!
5. freeze according to the directions of your ice cream maker's manufacturer.
6. say that last sentence fast 5 times and then realize it's barely English.
7. put the ice cream in the freezer to firm up.

This is dark, creamy, and verging on obscene. For true chocolate lovers only.

Peppermint chocolate -- chillax, yo

I was in the mood for the chocolate and peppermint combo, and boy do these hit the spot. If you are a fan of the flavours, check it out they may just knock your socks off.

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1 cup raw cacao powder

1 tbsp ground vanilla bean

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut
1/4 cup wheat grass powder

1 cup pitted honey dates
40 drops peppermint essential oil

1/2 cup coconut butter

1/2 cup coconut oil

directions:

1. combine the first set of ingredients (up to not including the dates) and process until fully powdered

2. add the  pitted honey dates (check for pits) and the peppermint essential oil,  and pulse until completely chopped

3. add the coconut butter and pulse until combined

4. add the coconut oil and pulse until combined

5. press into a silicone pan (I use 2 square ones), and score into pieces

6. chill or freeze until set

7. break along score marks and store in airtight containers in the fridge

School Muffins -- The Cacao Variations

My son has been eating lunch at home lately, but we persist in our nut-free muffins all the same. Just in case. Now, let me advise you that cacao has a dark and dirty flavour that sucks all the sweetness out of the universe, sort of like a black hole. But in a good way. To balance this harmony crushing flavour trump, I've added some stevia in addition to the date, but this is entirely optional, and sometimes I do and sometimes I don't. My son is very fond of the bitter dark and dirty taste of true chocolate, so  he's equally happy with it either way. He-who-used-to-eat-raw-cacao-nibs-as-a-toddler ... I, not being a true chocolate lover, can't quite distinguish between the taste of dirt and the taste of cacao nibs, but with the right flavour combination do find cacao to be ... compelling. For me, the chocolate and peppermint energy bars are just the bees knees ...

ingredients:

1/4 cup extra virgin coconut oil (organic and unrefined)

1 cup pitted honey dates

2 cups hot water

1/2 cup raw cacao

1 tbsp ground vanilla bean

1 tsp sea salt
1/8 tsp stevia powder (optional)
2 tbsp carob

1/2 tsp baking soda

4 eggs

1 cup shredded coconut -- ground
1/2 cup hemp seeds

4 tbsp ground chia seeds
1/4 cup ground flax

1/2  cup ground sunflower seeds

directions:

1. combine the dates, coconut oil, and hot water. Let sit for 10 minutes. Then, puree with an immersion blender. 

2. add the cacao, vanilla, salt, stevia, hemp seeds, shredded coconut, and carob powder and blend again

3. add the baking soda and blend

4. add the eggs and blend

4. stir in the ground chia seeds, ground flax seeds, and ground sunflower seeds

5. scoop into prepare muffin cups and bake at 345 for 40 minutes

White Chocolate Cupcake Frosting

1/2 cup milk
1 tbsp vanilla extract
pinch salt
2 tbsp butter
2 tbsp clear agave

1 cup raw cocoa butter
16 drops raspberry chocolate liquid stevia


directions:

1. heat milk, vanilla, sea salt, and butter until just before simmering
2. pour over cocoa butter to melt
3. let sit for 2 minutes
4. stir slowly until cocoa butter is melted, then add stevia to taste
5. chill

Chocolate and Peppermint Energy Squares -- V 2.0 -- more peppermint, no sesame. Yum!

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1 cup raw cacao powder

1 tbsp ground vanilla bean

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut
1/4 cup wheat grass powder

1 cup pitted honey dates
25 drops peppermint essential oil

1/2 cup coconut butter

1/2 cup coconut oil

directions:

1. combine the first set of ingredients (up to not including the dates) and process until fully powdered

2. add the  pitted honey dates (check for pits) and pulse until completely chopped

3. add the coconut butter and pulse until combined

4. add the coconut oil and pulse until combined

5. press into a silicone pan (I use 2 square ones), and score into pieces

6. chill or freeze until set

7. break along score marks and store in airtight containers in the fridge

Chocolate Energy Bars -- Sunflower seeds and hemp hearts

If my son could, he'd subsist on these. Fortunately, there's actually nothing in these he should be eating, so I don't mind throwing a few in his lunch box every day. As he watches the other kids eating their jello and rice crispy marshmallow treats, he actually pities them they don't get to have these. 

ingredients:

1/2 cup raw sunflower seeds

1/4 cup raw hemp hearts

1/4 cup ground sesame seeds -- black

1 cup raw cacao powder

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut

1 cup pitted honey dates

1/2 cup coconut butter

1/2 cup coconut oil

directions:

1. combine the first set of ingredients (up to not including the dates) and process until fully powdered

2. add the pitted honey dates (check for pits) and pulse until completely chopped

3. add the coconut butter and pulse until combined

4. add the coconut oil and pulse until combined

5. press into a silicone pan (I use 2 square ones), and score into pieces

6. chill or freeze until set

7. break along score marks and store in airtight containers in the fridge

Chocolate Orange -- yes, be jealous!! -- another school snack

Chocolate and Orange? What the what? It's just, I wanted to!!!

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1/4 cup ground sesame seeds -- black

1 cup raw cacao powder

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut

1 1/2   tsp orange extract or 1 tsp peppermint extract

1 cup pitted honey dates

1/2 cup coconut butter

1/2 cup coconut oil

directions:

1. combine the first set of ingredients (up to not including the dates) and process until fully powdered

2. add the orange extract and pitted honey dates (check for pits) and pulse until completely chopped

3. add the coconut butter and pulse until combined

4. add the coconut oil and pulse until combined

5. press into a silicone pan (I use 2 square ones), and score into pieces

6. chill or freeze until set

7. break along score marks and store in airtight containers in the fridge