Desserts Archives -

Fudgey Brownie Bites [Only 3 Healthy Whole Food Ingredients-Paleo-Vegan]

on June 18, 2017June 29, 2021 By Kelley 4 Comments

These dense chocolatey bite-sized Fudgey Brownie Bites and the perfect option to curb your sweet tooth. Made with ONLY 3 whole food ingredients with no added sugar, they have a healthy dose of protein for a late afternoon pick-me-up or breakfast if you so wish! The only take 5 minutes to make, bake them or chill them (your choice) then indulge to your heart’s content! Paleo, Vegan, and Gluten Free.

If you regularly visit my site that you must already know about my love affair with chocolate. Deep dark chocolatey goodness is one of my biggest weaknesses, or strengths, I guess it depends upon how you look at it 🙂

Sometimes I’m in the mood for chocolate ice cream, other times I can’t resists a good old chocolate chip cookie, but then there is those days where I am craving the most chocolatey indulgence I can find.

Something dense.

Fudgey.

Gooey.

Melt-in-your-mouth chocolate goodness….

That is the exact moment I get out my food processor to whip these babies up!

Everyone needs a little sweet chocolate pick me up from time to time, and these bite-sized goodies are the ultimate no-guilt treat!

I have had so many changes in the last few months, some good, and some extremely difficult and challenging. I realize that there is so many things out of my control, and the only thing I can control is my perspective and attitude. I’ve had to let go and accept situations for what they are. Life happens and the only thing that is consistent is change.

I have taken more time recently to live in the present, or try to, and enjoy all the details. Take note of more that is going on around me and really absorb it, and let it marinate.

The warm summer breeze grazing my cheek and the twinkling sunlight that found its way through the leaves of an oak tree while I practiced yoga outside.

A smile from a toddler-toting mom, relaying an unspoken understanding of the amazingness and challenges of motherhood that we share.

The sweet melody of song birds, sharing their music during my morning meditation.

And the joy of baking and making something to feed my soul. Yes, something chocolate.

Chocolate is comforting, familiar, and centering. It bring me into the present moment. The sweet smell wafting in the air, the smooth texture, and rich taste all beckon to me to be here and now. I hope these brownie bites will do the same for you!

Sometimes food can help heal the soul, its true.

Fudgey Brownie Bites (3 Ingredients – Healthy – Paleo – Vegan)

6 dates (soaked in very hot water for several minutes, pits removed)
1/2 cup almond butter or sunbutter
3 tablespoons cocoa

Preheat the oven to 350 degrees F (you can also chill the bites and eat them raw).
Process the dates in a food processor until smooth. Add a tiny bit of water or coconut oil only is you need to.
Add the almond butter and cocoa and process until mixed.
Grease a mini cupcake tin and add about 1 heaping tablespoon to each tin compartment.
Bake at 325 degrees F for 10-12 minutes and then allow to cool fully. Or you may skip the baking and just chill for about 1 hour for an even fudgier experience!
Optional Frosting: Combine 1/3 cup chocolate chips (such as Enjoy Life brand) with 1/4 cup of coconut cream in a sauce pan over low heat. Stir until melted, then chill until set. Whip with a hand blender until fluffy.

Dessert

American

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Bunny Bark {Only 2-Ingredients}

on April 8, 2017June 29, 2021 By Kelley

This melt-in-your-mouth candy, affectionately called Bunny Bark, is made from only 2 simple ingredients, and is ready in just a few minutes! Naturally sweetened, Bunny Bark, will be a popular (healthy) stand-in for traditional Easter candy!

Easter is almost here and the Easter candy is out in full force everywhere I look! Cadbury Eggs, chocolate bunnies, peeps of all colors and shapes, speckled chocolate eggs, peanut butter eggs, and of course those ever popular colorful jelly beans! Do you have a favorite Easter candy??

I don’t know if I could pick just one. I definitely had a Cadbury Egg phase where I would try (usually unsuccessfully) to eat the yellow part of the sugary yolk last. I was convinced it tasted different and better than the rest, but now that I am older and wiser, I’m not so sure that is the case… Anyway, let’s just say it was a super messy endeavor!

I also loved those big fat jellybeans- the super-sized ones. I would eat all the red ones and leave the yellow and orange ones for my sisters lol.

I also was the oldest of 3 girls (sorry dad!) and my stride length and height gave me a definite advantage on the playing field of Easter egg hunting. Usually my parents would make me fork over the extra eggs in an effort “to be fair,” which I never understood, I mean, wasn’t it a contest? It is called an Easter Egg HUNT after all.

Now, this year, I am the one doing the Easter egg hiding, and I am looking forward to watching my lo run around and find all the eggs. I even bought a few eggs early to start his training. I want him to be in tip top Easter egg hunting shape. haha just kidding. (kind of)

But what I will do is fill the eggs with fun things like stickers, healthy fruit snacks, and toys. I am trying my best to keep an overload of sugar out of our diets, and that is so hard to avoid these days if you don’t pay attention. Easter can still be just as much fun, and can bring you and your children joy, without the sugar overload!

This Bunny Bark will be a great way to satisfy that Easter candy craving without producing a serious sugar coma. Don’t be intimidated, because it is seriously the easiest to make with only 2 ingredients!

And its so colorful and festive! Indulge with no guilt!

Bunny Bark

1 cup coconut butter
1/4 cup creamed honey ((regular honey will work, but the bark will have more of a yellow hue))
natural food coloring ((optional))

Combine and melt the coconut butter and honey in a saucepan over low heat. Stir vigorously until smooth.
If using food coloring (or a teaspoon of fruit juice is another option), separate the melted mixture into several bowl, add food coloring of choice and mix.
Pour the colored mixture onto a parchment-lined cookie sheet and spread with a rubber spatula.
Let it cool in the fridge or freezer for a few minutes then break into pieces with a knife or your hands. Store in the fridge.

Dessert

Hot Chocolate Dusted Almonds

on March 24, 2017June 29, 2021 By Kelley

These Hot Chocolate Dusted Almonds are so very addictive, so good thing they are super healthy and very easy to make! Made with only 3 ingredients and ready in under 10 minutes.

I Heart Chocolate. Dark Chocolate. Milk Chocolate. Chocolate-Covered/Smothered Anything! Chocolate is my true love:)

I also love almonds, but chocolate and almonds is truly a heavenly match. Have you tried the Cocoa-Dusted Almonds from Trader Joe’s? Um, well, they are AMAZING! I had a slight addiction to them, and found myself polishing off the entire bag in a day! Oops.

(Glazed with Agave)

I decided since I was going to single-handedly put Trader Joe’s Cocoa Almonds out of stock, I decided to make my very own. It would also save me some trips to the store to stock up on these addictive chocolatey nuts.

Almonds are a great source of energy, and they are of my favorite snacks. I always have a stash of almonds hanging around the house, and grab a handful when I am feeling hungry or need a bump of energy. But plain ole’ almonds can get a little boring.

If you are in an almond snacking slump you must try this recipe. It adds a little dash of sweetness and burst of chocolatey goodness. You will be impressed!

You can whip these babies up in under 10 minutes, and it only takes 3 ingredients. That’s it!

(HOT out of the oven!)

Hot Chocolate Dusted Almonds

These addictive sweet and chocolate roasted almonds will be your new favorite snack.

1 cup raw almonds
1/4 cup agave
1 package hot chocolate mix (or cocoa power)
1 tablespoon cocoa powder (optional- to make them extra chocolatey)

Preheat oven to 350 degree F.
Toss the almonds into a bowl and mix in the agave. Stop to coat all the almonds evenly.
Transfer the coated almonds to a parchment-lined cookie sheet and spread them out.
Last them in the oven at 350 degrees F for about 8 minutes. Check them every few minutes to make sure they do not burn.
Remove the almonds, and transfer them back to the bowl. While they are hot mix in the hot chocolate powder and cocoa (or just cocoa). Stir to ensure they are all coated evenly.
You can leave them in the bowl to cool (some may stick together), or spread them back out on the parchment to cool.
Wait a few minutes, them snack away!

Snack

American

Carrot Cake Cupcakes

on February 11, 2017June 29, 2021 By Kelley

These moist and delicate Carrot Cake Cupcakes, topped with light and fluffy cream cheese whip, have a few surprising ingredients that make them extra special and extra irresistible! They make the perfect secretly healthy sweet treat, and are grain free, gluten free, and paleo.

When I was younger I always steered clear of carrot cake. It just didn’t sound good to me. I mean you’re forcing a veggie into a cake, where it really isn’t suppose to be, right?

And why would you opt for carrot cake when you can have chocolate cake?

Or vanilla cake? Or red velvet? Or ice cream cake even!? Why!?

Well, one day I decided to try it, and it was delicious, despite my years of carrot cake avoidance! It was a homemade carrot cake, made by scratch with love, for a birthday party. Everyone was making such a big deal about how good it was, so I went for it. ….And as I took my first bite I understood the joy they were experiencing. The cake was super moist, had just the perfect amount of sweetness, and oooohhh that frosting! (SWOON!)

I don’t know what it is about carrot cake and cream cheese frosting, but it is surely a match made in culinary heaven. They pair perfectly together and I really can’t have one with out the other. Ok, ok, I have been known to eat frosting, especially cream cheese frosting, by the spoonful on occasion, but it’s true home is on top of one of these Carrot Cake Cupcakes!

Cricket isn’t much of a veggie eater AT ALL, but even she likes these cupcakes! Give her a raw or cooked carrot (even drenched with butter), and she will give you the death stare as to say “Excuse me, I’m not eating THAT!”

But give her one of these and it’s gone in a few seconds flat. Leave them on the counter top unattended and you may not see them ever again! Although Cricket has never been officially caught in the act.

So these aren’t just any old carrot cake cupcakes, they are are EXTRA SPECIAL! They have a few awesome ingredient that make them so divine, extra moist and delicious, including crushed pineapple! Yes, trust me, just try it. You must!

You can even eat them for breakfast because they are very healthy, and if it makes you feel better to call it a muffin, go ahead, I won’t judge!

Carrot Cake Cupcakes with Cream Cheese Whipped Frosting

1 3/4 cup almond flour
2 tablespoons coconut sugar
2 tablespoons cane sugar ((or sub additional coconut sugar))
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 cup carrots (finely grated)
1/4 cup golden raisins
1/4 cup unsweetened coconut (shredded)
1/4 cup pineapple (shredded)
1/4 cup walnuts (chopped)
2 eggs ((preferably pasture-raised))
1/4 cup maple syrup
2 teaspoons vanilla
2 tablespoons almond milk
1 can coconut cream (chilled (frosting))
2 tablespoons powdered cane sugar ((place granted sugar in a high speed blender to make powdered sugar))
1 teaspoon cream cheese extract

Preheat oven to 350 degrees F.
Combine the almond flour, coconut sugar, cane sugar, cinnamon, nutmeg, ginger, salt and baking soda in a large bowl and mix well.
In a smaller bowl mix the 2 eggs, almond milk, vanilla, maple syrup, shredded carrot, shredded pineapple, shredded coconut, chopped walnuts, and raisins; mix well.
Add the wet ingredient into the dry, and mix thoroughly. Batter will be thick.
Line a cupcake tin with liners. Fill each one about 3/4 the way with the batter.
Bake at 350 degrees F for about 22-24 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Let them cool, and make the frosting.
Combine the chilled coconut cream, powdered cane sugar, and cream cheese extract in a bowl and beat with a hand mixer until light and fluffy. Top the cooled cupcakes with the frosting.

Dessert

American

Apple Cranberry Crumble Pie

on November 18, 2016June 29, 2021 By Kelley

This Apple Cranberry Crumble Pie is full of sweet cinnamon decadence, topped with a buttery crisp crumb. The sweet apples and tart cranberries come together in perfect union to create the ultimate holiday pie. All your guests will adore this dessert and they will never ever guess it’s gluten free, paleo, and healthy!

Thanksgiving is right around the corner, but if your judging by the weather here is sunny souther California, you may be surprised its even fall! The summer weather still is going strong, and although we have had a cool down this week it’s still in the mid 70’s here.

No, no I’m no complaining, but it does make it a bit difficult to get into the holiday state of mind. I’m from the northeast and I grew up watching the autumn foliage turn from green to gold to crimson. The crisp fall air would cause me to bundle up in my boots, hat, and scarf before I set out for an autumn hike.

Fall was always the most beautiful time to hike in the Appalachian Mountains. The trail would be scattered with leaves of all colors and I would love to hear them crunch under my feet as I wandered.

My partner in crime, Cricket also loves her autumn hikes in the woods. She would always act extra spry due to the chilly weather, darting from tree to tree, sniffing out all the squirrels.:)

Here is California I still take her out for hikes and walks at the park. Although we have some leaves scattered about, but the sun refuses to quit, so the November hikes don’t give us the same invigorating feel that they used to!

Despite the warm weather, we still bake in this house. When it’s autumn, and the holidays are approaching, it is the perfect time for apple pie no matter the temperature outside.

I decided to make my apple pie extra festive this year by tossing is some beautiful crimson cranberries that add a splash of color, and a wonderful flavor reminiscent of fall.

The crumble topping is sweet, buttery, and crunchy, adding intriguing texture and mouthwatering flavor. All the ingredients are super healthy- no refined sugars, no grains, but you will never know it!

Did I mention it also looks stunning? It’s quite a looker;)

Apple Cranberry Crumble Pie

1 Perfect Paleo Pie Crust
5 apples ((Granny Smith or other cooking apples, peeled and sliced in 1/4″ segments))
1 tablespoon lemon juice
1 1/2 tablespoons grass-fed butter, melted ((or coconut oil or ghee))
1/4 cup coconut sugar
2 tablespoons maple syrup
2 tablespoons almond flour
1 teaspoon cinnamon
1/2 cup almond flour ((crumb topping))
1 1/2 tablespoons arrowroot flour ((crumb topping)(or tapioca flour))
2 tablespoons maple syrup ((crumb topping))
2 tablespoons coconut sugar ((crumb topping))
2 tablespoons grass-fed butter ((crumb topping)(or ghee or coconut oil))

Preheat oven to 350 degrees F.
Prepare the pie crust, find recipe here: Perfect Paleo Pie Crust
In a large bowl mix the apples, lemon juice, sugar, almond flour, cinnamon, maple syrup, and melted butter.
Place the filling mixture into the lightly baked pie crust.
In a small bowl mix the crumb topping ingredients: almond flour, arrowroot flour, maple syrup, coconut sugar and softened butter. Mix until you get the consistency of wet sand.
Sprinkle the crumb topping on top of the filling.
Cover with foil and bake for 40 minutes, then remove foil and bake for another 6-8 minutes, or until crumb topping is light brown and crisp.
Remove and let cool for at least 15 minutes, then serve and enjoy!

Dessert

American

Perfect Paleo Pie Crust

on November 15, 2016June 29, 2021 By Kelley 1 Comment

This flaky and buttery pie crust is the perfect compliment to your favorite pie. If you love traditional pie crust, this healthy and grain free version will surely satisfy you because it is just like the real deal! Best of all its super easy to make with only a handful of simple healthy ingredients! (Gluten free, grain free, paleo)It’s that time of year again- the holiday season is upon us! It seems to sneak up on me every year. Do you guys feel the same way?? One minute its a hot sweltering summer day in August, and with the blink of an eye (so it seems) we are on the cusp of Thanksgiving! I mean, where does the time go?

I actually got to start my holiday season extra early this year because my mom came in town this past week. Since I won’t be traveling back east this year for the holidays we decided to celebrate our turkey day a few weeks early! It was great to have her in town, and she helped me exhibit at my very first art fair! I am so excited to say my Moss Art was a big hit:) What do you guys think of it? (click here for my ETSY shop if you are interested in seeing more!)

So this week was pretty awesome with an early Thanksgiving feast and a successful art show! What more can a girl want?

With my mom’s help this year, I really perfected all my paleo/ grain free holiday recipes! This pie crust is no exception. My mom is truly a Super Mom. Did I mention she runs marathons and bakes the best pie crust ever!? Yep, that’s a fact! Well she was quite impressed with this one and I am so very happy to share it with you all today!

Perfect Paleo Pie Crust

1 1/4 cup almond flour
1 tablespoon coconut flour
1/4 cup arrowroot flour
4 tablespoons grass-fed butter, cold ((or ghee or palm shortening))
1 pasture-raised egg

Combine dry ingredients in the food processor and mix.
Add the egg, mix for a few sections.
Add the cold butter, 1 tablespoon at a time until a dough forms, on a slow/medium speed.
Scrape the dough out onto a piece of parchment paper.
You can chill to for 1 hour in the fridge and roll it out with a rolling pin (work quickly because as it warms it gets soft), or you can forgo the chilling and press the dough into the pie plate using you fingers to make smooth pie crust about 1/6″ thick.
Use a fork to poke holes into the bottom pie crust.
Bake as 350 degrees for 12 minutes (if it’s going to be baked again) or 15-18 minutes for use with a no-bake recipe.

Dessert

American

Pumpkin Pie with Sticky Pecans

on November 15, 2016June 29, 2021 By Kelley

This perfect Pumpkin Pie with Sticky Pecans will stun you with its beauty and win you over with its taste! Its creamy sweet pumpkin filling pairs nicely with some fluffy coconut whip cream-yum! Your guests will never ever guess it’s gluten free, grain free, paleo, and healthy! Your holiday spread will not be complete without this one!

Pumpkin pie has always been my ALL TIME favorite pie. I know, there’s apple pie, pecan pie, cherry pie, strawberry- rhubarb pie, lemon meringue pie, chocolate cream pie….. am I missing any of your favorites? They are all good, I must admit. Each and every one has a special place in my heart (and stomach!), but the pumpkin pie is the winner.

There is something about the creaminess, the smooth texture, with earthy sweet pumpkin and spice flavor that really satisfies. Heck, it has a seasonal latte named after it that people go crazy for this time of year, so I know I am not the only one who is obsessed with pumpkin pie flavor!

I am usually so stuffed after a Thanksgiving feast that I can barely move and have to fight the urge to put on sweats just for the extra room in the elastic waistband. haha.

But, not matter how stuffed I am, I always make room for a slice of pumpkin pie. I make sure to drown in a several heaping scoops of coconut whipped cream, and then I dig in, and enjoy ever last bite of pumpkin perfection.

This pumpkin pie is extra special because it is the BEST pumpkin pie, not just as good as a traditional one, but I would say, in fact, better! The sticky pecans makes for an sweet and crunchy topping to add in yet another flavor and texture dimension to an already fabulous pie.

It’s a must try, so you got to make it this year. You and your holiday guest will not be disappointed:)

Click here for the PERFECT PALEO PIE CRUST recipe!

Pumpkin Pie with Sticky Pecans

1 Perfect Paleo Pie Crust
1 15oz. can pumpkin
3 pasture-raised eggs
2/3 cup full fat coconut milk
1/4 cup cane sugar ((or coconut sugar))
2 tablespoons maple syrup
1/2 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 pinch Himalayan salt
1/2 cup pecans, whole ((sticky pecans))
2 tablespoons grass-fed butter ((or ghee))
2 tablespoons coconut sugar

Preheat oven to 350 degrees F.
Combine the pumpkin, eggs, coconut milk, maple syrup, sugar, vanilla, pumpkin pie spice and salt in a food processor (or use hand blender). Mix to combine unit smooth.
Pour the pumpkin pie mixture into the pie crust.
Place the pie in the oven for 45-50 minutes at 350 degrees F, or until a toothpick inserted in the center comes out clean. If your crust is browning too fast cover it with foil.
Meanwhile combine the butter and coconut sugar in a saucepan over low heat.
Using a rubber spatula mix the butter and sugar vigorously until the sugar melts and a thick syrup forms.
Add the pecans and stir to coat.
Place the sticky pecans on parchment to cool, and make sure they are separate from on another so they don’t stick to each other.
Once the the pie in finished baking remove and let it cool for at least 10 minutes on a wire rack.
Top your pie with pecans and set it in the fridge to cool, until you are ready to serve.

Dessert

American

S’Mores Galette

on November 2, 2016June 29, 2021 By Kelley

This richly indulgent S’mores Galette is stuffed with ooey gooey melted dark chocolate and fluffy toasted marshmallows! It is so simple to make, but so extravagant. It is sure to wow your dinner guests. They will never guess it’s gluten free, grain free, and paleo!

Come on, you can’t look at this picture and tell me you do want it, right!? There is some special magic in a picture of melted dark chocolate that makes my heart start racing, and my mouth salivate. I just ate a piece of this S’mores Galette, and now that I am writing this post and looking at these pictures I am certainly ready for another heaping slice!

The golden toasted marshmallows have that wonderful crispy crust, and the graham crust is the perfect compliment to the molten marshmallow chocolate center! This beautiful galette only took me 15 minutes to prepare, a quick chill, then off in the oven it went.

So simple.

So easy.

So unbelievably divine!

Cricket has been spending so much of her time in the kitchen lately, and today was no exception. She stared at me longingly with those big brown soulful eyes and followed me with her gaze as I bounced around the kitchen from the pantry to the oven. I so badly wanted to share my exceptional creation with her, but she’s a dog and can’t do chocolate, so that means more for me and none for her. Sorry Cricket!

But she hung around anyway. You know, just in case something takes a spill onto the floor then it’s fair game!

Really she is in the kitchen when I am cooking and when even I am not! I think she is expecting that I will return at any minute to start my next creation, and she may be wishing it is going to be a doggie dish for her. Yes, it’s true, I haven’t created any doggie dishes lately for the blog. Sorry Cricket (and my other doggie fans!). I will soon, I promise!

So getting back to that S’mores Galette. I know you haven’t stopped dreaming about it! Do not be intimidated by its fanciness, because it’s actually very easy to make. The dough comes together in 5 minutes, and is quite a breeze if you use your food processor. It should look something like this:

Next, wrap it up in parchment and set it in the freezer for 15 minutes. This greatly speeds up the chilling process which, in the refrigerator, can take hours!

Roll the dough out between two sheet of parchment paper, then fill it with the chocolate and marshmallows, fold up the sides and pop it in the oven. You are almost there!

When it’s ready the marshmallows and crisp should be a rich golden brown.

Let it cool for 10 minutes then serve it up and ENJOY!

S’Mores Galette

2 cups almond flour
1/4 cup arrowroot flour (tapioca should work in place of arrowroot if needed)
1 tablespoon coconut sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt (Himalayan or sea salt)
6 tablespoons grass-fed butter
1 egg (cold)
1 cup dark chocolate chips (Enjoy Life brand)
1 cup marshmallows (Dandies brand or paleo marshmallow recipe HERE)
Optional Egg Wash: 1 egg yolk plus slapping of water

Preheat the oven to 350 degrees F.
Add the almond flour, arrowroot flour, coconut sugar, salt and cinnamon to the food processor and mix on a low setting to combine.
Add the butter 1 tablespoon at a time on a low setting, then add the egg.
Once dough is formed, remove it from the food processor and place it on a piece of parchment paper. Flatten the dough down to about 1/2″ thick and cover with another piece of parchment paper on top and place it in the freezer for 15 minutes.
After 15 minutes remove the dough from the freezer. Use a rolling pin to roll it out keeping the parchment paper not the top and bottom, until its about 1/4″ thick.
Remove the top parchment and place the dough with the bottom piece of parchment on a cookie sheet or cast iron skillet.
Fill the crust with the chocolate chips and marshmallows then fold up the sides to hold the filling in.
Place on a lower rack in the oven for about 30 minutes, then move to a higher rack for 5-10 minutes to get a nice golden color on the marshmallows and crust.
Remove and let cool for 10 minutes, then Enjoy!

Apple Crisp

on September 24, 2016June 29, 2021 By Kelley

This apple crisp is light and healthy, but packs a flavor punch and looks great too. The fresh apples are topped with a sweet and buttery crisp topping that makes your mouth smile! Gluten-free, paleo and vegan recipe options.

It’s officially the first day of fall! Although summer is my favorite season, autumn follows in a close second. Beautiful fall foliage in bright crimson, gold and burnt orange, crisp morning air, and dusting off your favorite boots are all great reasons to love fall. What are some of the reason you all love fall?

One fall activity that adore is apple picking! I love going to the orchard and roaming down the perfectly straight rows of trees, with the sun shining down, scattering light as it breaks through the leaves. I try as many apples as I put into my basket, and I always fill up on fresh apple cider donuts for dessert.

When I get my apple bounty home, I make my favorite fall dessert- apple crisp! I’m not a huge pie person because I’m just not in love with pie crust. I know, I know, some of you out there are probably pie crust fans, but it’s just not for me. That is why I make apple crisp- an apple pie without the crust!

Of course Cricket is a part of all the fall baking action. She doesn’t miss out on anything! As I was preparing the crisp she was under my feet drooling on the floor waiting for something tasty to come her way. When I tossed her an apple peel she turned up her nose and walked away sulkily. haha.

Apple Crisp

6 apples
1 tablespoon lemon juice
2 tablespoons coconut sugar
2 tablespoons maple syrup
1/2 teaspoon cinnamon
dash Himalayan or sea salt

Topping:

1 cup almond flour (I use Wellbee’s)
2 tablespoons coconut sugar
dash salt
1 tablespoon maple syrup
1/4 teaspoon vanilla extract
1/4 cup coconut oil (melted)

Preheat oven to 350 degrees F.
If you are making apple crisp in the apples (like the pictures show) then peel and cut 2 of the 6 apples into 1″ cubes. Then use a pairing knife to cut the tops off and then carefully remove the inside of the 4 remaining apples, while leaving the exterior skin (and about 1/2 flesh) in tact. Cut the removed center of the apple into 1″ cubes. Toss all the apple cubes into a bowl.
If you are making your apple crisp in a pan, then peel and cube all 6 apples.
Add the lemon juice, coconut sugar, maple syrup, cinnamon, and sea salt to the apple pieces and mix.
Toss the apple mixture into a large pot and cook on the stovetop on medium-low heat for about 10 minutes and apples are fork tender.
Spoon the apple mixture into the apple cups or place the apple mixture in a 8’x8″ pan.
In a small bowl combine the almond flour, dash salt, coconut sugar and mix.
Next add the coconut oil, vanilla and maple sugar and mix until you reach the consistency of wet sand.
Using your hand press the topping mixture onto the top of each apple-mixture-filled apple cup or sprinkle it on top of your apple mixture in the pan. (if you have left overs of apples and topping use individual ramekins to make individual-sized apple crisps with the extras)
Place the apple cups into a cookie sheet and place the cookie sheet (or the 8×8″ pan) into the oven at 350 degrees F for 15-18 minutes.
Serve warm with dairy-free ice cream and caramel sauce (recipe HERE)

Frozen Fruit Ice Cubes: Make Your Own Healthy Soda!

on August 29, 2016June 29, 2021 By Kelley 1 Comment

Frozen Fruit Ice is the perfect way to make a healthy and fruity soda, and it’s so easy! This ice is made from 100% pure fruit and it looks as good as it tastes.I LOVE sweet things. I’ve always been that kind of girl who would skip dinner and go straight for the dessert. As a girl loved soda and fresh fruit juices, but as I got older and more concerned about my calorie intake I traded in soda and fruit juice for diet soda and sugar free fruit juice.

Before I knew it I was literally addicted to diet drinks. I couldn’t just drink water, it tasted much too plain and blah! I adored the carbonated sugar-free fruit fizzy drinks, and if I ran out I would have to make a special trip to the grocery to load up on a few more bottles to feed my habit.

As I began to get more interested in nutrition and clean eating I came across an article that explained how fake sugars, although they have zero calories, can still have negative effects on the body. I was shocked! How could my precious sweet, guilt-free, soda be bad for me? Well, as it turns out, many fake sweeteners still trick the body into thinking it’s consuming sugar, and feed your sugar habit, making you crave more and more. And too much of anything is NEVER a good thing.

To kick my fake sugar habit I came up with several healthy alternatives and this Fruit Ice is my all time favorite. The subtle sweetness comes from 100% pure fruit ONLY! And it’s definitely more exciting than just plain water 🙂

If you love this Frozen Fruit Ice you’ll love these Frozen Fruit Mini Cakes:

Fruit Ice Cubes: Make Your Own Healthy Soda!

Frozen Fruit Ice is the perfect way to make a healthy and fruity soda, and it’s so easy! This ice is made from 100% pure fruit and it looks as good as it tastes.

1 bag of frozen fruit of choice (or multiple fruits if you’d like)
seltzer water
ice cube tray

Let the bag of frozen fruit thaw, or place the frozen fruit in the microwave for a few seconds to soften.
Blend the fruit on high until it’s a smooth puree. Add a touch of coconut water or water to blend if needed.
Pour the puree into your ice cube tray and freeze for at latest 2 hours or until set.
Place a few ice cubes into a glass and pour seltzer over top, then serve!