Desserts
Raspberry Thumbprint Cookies
Ingredients
2 c almond flour
3 tbsp melted coconut oil
1 egg
1 1/2 tbsp honey
1/4 tsp bakiing soda
pinch sea salt
raspberry jam
Instructions
Preheat oven to 350 degrees F. In a medium sized mixing bowl, whisk the wet ingredients and mix thoroughly. Form small balls with the dough, and place them on a baking sheet (lined with parchment paper). Gently press down the middle of each cookie with thumb. Fill each cookie with jam and place in the oven for 10 minutes.
Ingredients
2 c almond flour
3 tbsp melted coconut oil
1 egg
1 1/2 tbsp honey
1/4 tsp bakiing soda
pinch sea salt
raspberry jam
Instructions
Preheat oven to 350 degrees F. In a medium sized mixing bowl, whisk the wet ingredients and mix thoroughly. Form small balls with the dough, and place them on a baking sheet (lined with parchment paper). Gently press down the middle of each cookie with thumb. Fill each cookie with jam and place in the oven for 10 minutes.
No-Bake Brownies
Ingredients:
Cook sweet potato in oven or toaster oven until they are soft.
Mix nut butter, mashed sweet potato, and honey/maple syrup together in a bowl.
Sift in cocoa powder and coconut flour and mix together.
Put in dish and make frosting.
Chocolate Frosting
Ingredients
Melt down coconut oil and mix all ingredients together and spread on top of brownies.
Put it in the fridge and wait at least 30 minutes before eating.
Ingredients:
- 1/2 cup coconut flour, sifted
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 cup unsweetened nut butter (we recommend unsweetened Almond butter)
- 3/4 cup of maple syrup or honey
- 1/2 cup mashed sweet potato
Cook sweet potato in oven or toaster oven until they are soft.
Mix nut butter, mashed sweet potato, and honey/maple syrup together in a bowl.
Sift in cocoa powder and coconut flour and mix together.
Put in dish and make frosting.
Chocolate Frosting
Ingredients
- 1/2 cup cocoa power
- 1/4 cup coconut oil
- 3 Tbsp maple syrup or honey
- pinch of vanilla extract
Melt down coconut oil and mix all ingredients together and spread on top of brownies.
Put it in the fridge and wait at least 30 minutes before eating.
Coconut Blueberry Chia Muffins
Gluten and Dairy Free
Makes 12 muffins
Ingredients:
Preheat oven to 350°F. Sift the coconut flour, salt and baking soda in a bowl.
In a separate bowl or blender, whisk honey, coconut milk, eggs, coconut oil and vanilla.
Gently stir wet mixture into dry ingredients and mix in chia seeds.
Fold in the blueberries and pour batter into greased or lined muffin tins, filling ¾ full.
ke for 25 minutes until muffins begin to turn golden brown and are cooked through.
Immediately remove from tins and cool on rack.
Gluten and Dairy Free
Makes 12 muffins
Ingredients:
- 1 cup Organic Coconut Flour
- ½ tsp Sea Salt
- 1 tsp Baking Soda
- ½ cup raw honey or Maple Syrup (or to taste)
- 1 cup Coconut Milk
- 6 eggs
- 4 Tbsp Organic Coconut Oil , melted
- 4 tsp Vanilla extract
- 4 tbsp Organic Chia Seeds
- 1 cup fresh organic blueberries
Preheat oven to 350°F. Sift the coconut flour, salt and baking soda in a bowl.
In a separate bowl or blender, whisk honey, coconut milk, eggs, coconut oil and vanilla.
Gently stir wet mixture into dry ingredients and mix in chia seeds.
Fold in the blueberries and pour batter into greased or lined muffin tins, filling ¾ full.
ke for 25 minutes until muffins begin to turn golden brown and are cooked through.
Immediately remove from tins and cool on rack.
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Pumpkin Chocolate Chip Coconut Muffins
Gluten and Dairy Free Makes 12 muffins Ingredients:
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Preheat oven to 350°F. Sift the coconut flour, salt and baking soda in a bowl.
In a separate bowl or blender, whisk honey, coconut milk, eggs, coconut oil and vanilla and pumpkin.
Gently stir wet mixture into dry ingredients and mix in chia seeds.
Fold in the blueberries and pour batter into greased or lined muffin tins, filling ¾ full.
Bake for 25 minutes until muffins begin to turn golden brown and are cooked through.
Immediately remove from tins and cool on rack.
In a separate bowl or blender, whisk honey, coconut milk, eggs, coconut oil and vanilla and pumpkin.
Gently stir wet mixture into dry ingredients and mix in chia seeds.
Fold in the blueberries and pour batter into greased or lined muffin tins, filling ¾ full.
Bake for 25 minutes until muffins begin to turn golden brown and are cooked through.
Immediately remove from tins and cool on rack.
No-Bake Chocolate Macaroons
Ingredients:
Mix all ingredients together
Form into balls
Put on a baking sheet with wax paper (to prevent sticking) and freeze overnight
Ingredients:
- 2 cups of coconut
- 1 cup of peanut butter
- 1/2 cup coconut oil
- 1 1/2 -2 Tbsp maple syrup
- 3 Tbsp cocoa powder
Mix all ingredients together
Form into balls
Put on a baking sheet with wax paper (to prevent sticking) and freeze overnight
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Coconut-Almond Cookies
Ingredients:
Mix the egg, coconut oil, vanilla, and honey together Then add the almond flour, coconut flour, baking soda, and salt Mix together then add the chocolate chips Bake at 375 degrees F for 8-10 min |
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Coconut Chocolate Chip Cookies
Ingredients:
Mix coconut oil, eggs, vanilla extract, and honey
Add salt, baking soda, and coconut flour
Bake at 375 degrees for 7-9 min
Ingredients:
- 3 eggs
- ½ cup melted Coconut Oil
- 1 tsp Vanilla Extract
- ½ cup Coconut flour
- ½ tsp Salt
- ½ tsp Baking Soda
- ¼ cup Honey or Maple syrup (or to taste)
- Optional: Chocolate Chips, Raw Cacao nibs, Coconut shreds
Mix coconut oil, eggs, vanilla extract, and honey
Add salt, baking soda, and coconut flour
Bake at 375 degrees for 7-9 min
Almond Flour Cookies
Ingredients:
Combine all dry ingredients in a bowl and mix together
Combine dry ingredients in another bowl
Mix wet ingredients into dry ingredients
Bake at 350 degrees for 7-10 min
Cool before eating
Ingredients:
- 2 ½ cups Almond flour or Almond meal
- ½ tsp Sea Salt
- ½ tsp Baking Soda
- ½ cup Coconut Oil
- ½ cup honey or maple syrup (or to taste)
- Optional: chocolate chips, coconut shreds, cocoa nibs
Combine all dry ingredients in a bowl and mix together
Combine dry ingredients in another bowl
Mix wet ingredients into dry ingredients
Bake at 350 degrees for 7-10 min
Cool before eating
Vanilla Coconut Mousse
Ingredients:
Mix all ingredients together and blend for 10 minutes
Keep in fridge overnight
Ingredients:
- 1 can of coconut cream
- ½ cup coconut milk
- 1 Tbsp vanilla extract
- 2 Tbsp honey or maple syrup
Mix all ingredients together and blend for 10 minutes
Keep in fridge overnight
Chocolate Coconut Mousse
Ingredients:
Mix all ingredients together and blend for 10 minutes
Keep in fridge overnight
Ingredients:
- 1 can of coconut cream
- ½ cup coconut milk
- 1 Tbsp vanilla extract
- 2 Tbsp honey or maple syrup
- 2 Tbsp unsweetened cocoa powder
Mix all ingredients together and blend for 10 minutes
Keep in fridge overnight
Coconut Cream pie
1 Gluten free pie crust
Bake in the oven for about 20 minutes at 350 degrees
Make Chocolate Mousse
Put in fridge for 30 min before putting in pie crust
Make Vanilla Mousse
Put in fridge for 30 min before putting in pie crust
The Pie crust must be cool before putting mousse in it
Once mousse is chilled, put the chocolate mousse in then the vanilla on top
Optional: sprinkle Chocolate Chips on top of the Pie
1 Gluten free pie crust
Bake in the oven for about 20 minutes at 350 degrees
Make Chocolate Mousse
- 1 can of coconut cream
- ½ cup coconut milk
- 1 Tbsp vanilla extract
- 2 Tbsp honey or maple syrup
- 2 Tbsp unsweetened cocoa powder
Put in fridge for 30 min before putting in pie crust
Make Vanilla Mousse
- Make 1 can of coconut cream
- ½ cup coconut milk
- 1 Tbsp vanilla extract
- 2 Tbsp honey or maple syrup
Put in fridge for 30 min before putting in pie crust
The Pie crust must be cool before putting mousse in it
Once mousse is chilled, put the chocolate mousse in then the vanilla on top
Optional: sprinkle Chocolate Chips on top of the Pie
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Lemon Ricotta Almond Cake
Ingredients:
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Preheat oven to 350 degrees
In a large bowl, combine almond meal, baking powder, and salt
In a medium bowl, combine the remaining ingredients and mix well
Add the wet ingredients to the dry ingredients and stir well until smooth
Pour mixture into oiled 9-inch pan, deep pie dish, or springform pan
Bake 50-55 minutes until the cake is completely puffed up, no longer “jiggly” in the center, and very golden on the edges
Cool cake completely and thoroughly chill in fridge before serving. Cake remains very moist and is even better the next day
In a large bowl, combine almond meal, baking powder, and salt
In a medium bowl, combine the remaining ingredients and mix well
Add the wet ingredients to the dry ingredients and stir well until smooth
Pour mixture into oiled 9-inch pan, deep pie dish, or springform pan
Bake 50-55 minutes until the cake is completely puffed up, no longer “jiggly” in the center, and very golden on the edges
Cool cake completely and thoroughly chill in fridge before serving. Cake remains very moist and is even better the next day