Posts filed under ‘Dessert’

Frozen Hot Chocolate (SRC)

Summer is almost over…gasp! I say this every August, but seriously how did it go by so fast? Then, I remember all the fun things I packed in over this summer …yep, three months is about right :)

I got a taste of Fall over the weekend after a little rain and wind blew through, leaving crisp cooler weather….not only was I pumped to break out a long-sleeve t-shirt but it spurred a hankering for comfort food. Is it a surprise that chocolate was my go-to?
frozen hot chocolateWhen I found Kate’s Frozen Hot Chocolate recipe on the The Colbert Clan for this month’s Secret Recipe Club assignment, I thought it was the perfect bridge between summer and fall to satisfy my chocolate craving. This chocolate treat hit the spot! I’m one of those people that eats chilled or frozen foods despite the weather, so I enjoyed sipping this drink while being bundled up on the couch under a blanket. 

frozen hot chocolate 2

Kate is a full-time mom of three cute kiddos that has a knack for all things DIY, inspiring me to make a list of handmade projects and new recipes to try. I’ve put her Slow-Cooker Applesauce and Homemade Zuppa Toscana Soup on my Fall to-make list along with her Apple Balsamic Pork Roast for a easy mid-week dinner!

I made a few changes to make the recipe dairy free and refined sugar free; I used canned coconut milk, stevia for the sugar and used a non-dairy chocolate bar that was sweetened with coconut nectar. I also threw in a tiny pinch of sea salt for good measure and highlight the sweetness. I wound up heating the milk in a small saucepan to melt the chocolate a bit first, then chilled it in the fridge before blending to help incorporate the mixture.

This drink was rich and decadent and packed with chocolate flavor…and now I keep thinking of different varieties to play with; Chocolate mint…Chocolate coconut…caramel…chocolate covered cherry…peanut butter…mmmmm. Kate was right when she said the possibilities are endless!

frozen hot chocolate close

Frozen Hot Chocolate (Lightly adapted from The Colbert Clan)
Grain-free, Gluten-free, Dairy-free, Soy-free, Paleo-friendly, Egg-free, Refined Sugar Free, Vegan, Nut-free

Ingredients

1 1/2 ounces of dairy-free chocolate bar (chopped, I used a 85% dark bar) or chocolate chips
1 Tbsp of raw cacao or cocoa powder
1 Tbsp sweetener of choice (or a pinch of stevia) or more to taste
2 1/2 cups of non-dairy milk of choice (I used canned coconut milk for a thicker texture)
a tiny pinch of sea salt
2 cups of ice

For serving (optional but delicious!)  
whipped coconut cream (or your favorite whipped topping)
chocolate shavings or raw cacao nibs
cherries

Directions

  1. *In a small saucepan over medium heat, combine the milk and the chopped chocolate. Stir until the chocolate melts and is incorporated. Remove from heat, pour into the blender and refrigerate until chilled for a couple hours (or the ice will melt this immediately).
  2. Put remaining ingredients into the blender (ice, salt, cocoa powder, sweetener) and mix until smooth. Adjust the sweetener if needed.
  3. Pour into a glass, garnish as desired and enjoy!

Serves 1 larger portion or 2 small

*If you don’t want to heat up the milk first, go ahead and blend all of the ingredients together – this will work just fine but you might have chunks of chocolate depending on your blender.

Notes: If you prefer a sweeter treat, choose a chocolate that is semi-sweet instead of a darker chocolate and adjust the sweetener to taste. Choose your favorite sweetener — maple syrup, coconut nectar, sucanat, stevia, honey etc. Also, feel free to add your favorite flavors or add-ins to make your own version!

frozen hot chocolate1For other recipes from this month’s reveal, click the link below!

August 23, 2015 at 10:00 pm 10 comments

Peanut Butter Crepes with Cinnamon Cream Cheese Filling (Grain-free) SRC

When it comes to food ruts, breakfast is the meal that poses the most difficulty for me. My go-to option is a smoothie but switching things up a bit is always welcome. I am a sucker for pancakes, waffles, crepes, biscuits and bread in general so if I find a good (and easy) way to get my fix, I’m all over it! My quick Quinoa Buckwheat Skillet Bread is a great example, but a girl can’t live off this bread alone :) I’ve had crepes on my mind since a new creperie opened up in town and I can’t seem the shake the craving.

PB crepes c1

I was stoked when I came across these Peanut Butter Crepes with Cinnamon Cream Cheese Filling when browsing through Tara’s Multicultural Table blog after receiving this month’s for our Secret Recipe Club reveal! Tara’s site is full of recipes from around the world, and her recipe index is a breeze for search through, especially if you are looking for specific ethnic cuisine. Tara’s Brazilian Cheese Bread Waffles had me drooling, along with Armenian Tahini Bread and her Samoan Sweet Coconut Buns…can you tell I had carbs on the brain? ;)

PB crepes close1

Peanut butter crepes

Though oodles of her recipes were enticing, when Tara mentioned these crepes were naturally gluten-free and flour-less, I was sold. My crepe craving was satisfied! These are definitely best served warm, I had right off the pan and preferred it to the room temperature version I had after snapping photos :) Since these are grain-free, don’t expect the same exact texture from a traditional crepe, but they deliciously filling, sweet and packed with cinnamon-flavor.

I made two different versions, one for me with my limited food list and another batch basically as written with the sugar swapped out for a lower glycemic sweetener. For “my batch”,  I used sunflower seed butter for in lieu of the peanut butter, stevia for the sugar in both the crepe and filling and made a coconut cream cheese (recipe link in the notes section). I received rave reviews for the peanut butter version and I loved my allergen-friendly crepes! I served mine with some chopped cherries and apples and a tiny drizzle of maple syrup…they are sweet enough to be a dessert in my book!

PB crepes 1

Peanut butter version on the left, Sunflower seed butter version on the right

Peanut Butter Crepes with Cinnamon Cream Cheese Filling (adapted from Tara’s Multicultural Table)
Grain-free, Gluten-free, Nightshade-free, Soy-free, Paleo-friendly option, Sugar Free & Dairy-free Options, Vegetarian, Nut-free Option

Ingredients

For the Crepes:
1 egg
6 egg whites
1/2 tsp pure vanilla extract
1 1/4 Tbsp granulated sweetener or a pinch of stevia to taste
2 Tbsp creamy all natural peanut butter (almond butter or sunflower seed butter for Paleo and/or nut-free)
For the Cinnamon Cream Cheese Filling:
4 ounces cream cheese* (see notes below for allergen-friendly alternatives) softened
1 1/2 tsp ground cinnamon
1/4 tsp pure vanilla extract
1 1/2 Tbsp granulated sweetener or a pinch of stevia
Options for serving
Drizzle of maple syrup, agave nectar, honey or coconut nectar
sprinkle of ground cinnamon
coconut whipped cream
chopped apples, cherries, sliced bananas or berries
chocolate chips or cacao nibs

Directions

1. To make the crepes, whisk the egg and egg whites in a medium to large bowl until foamy. Whisk in the vanilla extract, sweetener, and peanut butter.

2. To make the filling, mix together the filling ingredients in a small/medium bowl and set aside.

3. Grease a large skillet with coconut oil (butter/ghee or your favorite oil can be used) and heat over medium heat. Once thoroughly heated, evenly swirl about 1/4 cup crepe batter in the pan. Cook about 1-2 minutes, until small bubbles appear and crepe sets. Flip with a large spatula and cook another minute, until golden.

4. Remove crepe from pan to add filling while still warm and roll up. Serve immediately with maple syrup and a sprinkle of cinnamon.

PB crepes close

Sunflower seed butter crepes

Notes:
1. *Cream Cheese alternatives: Try this cashew cream cheese for a vegan, soy and dairy-free option or this coconut cream cheese for a vegan, paleo and nut-free version.
2. If you are vegan, I don’t have a good egg-free option for you unfortunately but the filling is delicious if you use a dairy-free option and can be slathered on toast, pancakes etc
3. If you like chocolate and peanut butter, these would be awesome if you reduced the amount of cinnamon and added some chocolate chips and banana added to the filling.

For other recipes from this week’s reveal, click the link below!

July 26, 2015 at 10:00 pm 16 comments

(Almost) Instant Mint Berry Carob Bark

Do you need a quick sweet fix? I don’t know about you, but I can always use a little treat. How about a healthier treat that satisfies, tastes amazing and you can whip up in 5 minutes? Add the fact that this (almost) instant bark requires minimal ingredients and doesn’t require any baking.

mint berry carob bark1

Mint + Chocolate = a perfect pairing in my mind (Mint Chip Ice Cream anyone)? Add berries to this combo and it’s a definite winner! These recipe is crazy easy, and it’s been stand-by in my freezer for the past couple weeks. Yes, it’s caffeine-free, sugar-free, dairy-free, soy-free, nut-free and TASTY! I even fooled my dad into thinking it was sugar-laden, and he’s a hard one to convince :)

With all the fresh mint at farmer’s markets and in the stores, I’ve been throwing some into smoothies and bases for ice creams, tossing into chopped fruit and adding to salads for refreshing summer dishes. Next time (probably tonight) I am going to try using finely minced fresh mint in this treat! 
mint berry carob bark 2

(Almost) Instant Mint Berry Carob Bark (adapted from my Make-it-your-own Chocolate Bark)
Grain-free, Gluten-free, Vegan, Dairy-free, Refined Sugar-free, AIP & Paleo Friendly, Candida-Friendly Option, Soy-free, Nut-free, Egg-free

Ingredients
2 1/2 Tbsp softened coconut oil (I used unrefined extra virgin)
3 Tbsp carob powder (or cacao/cocoa powder but won’t be caffeine free)*
pinch of stevia or 1 Tbsp honey, agave or maple syrup or to taste
1/8 tsp pure peppermint oil/extract
1/4 tsp pure vanilla extract, optional
pinch of sea salt, optional (but SO good)
1/3 cup frozen mixed berries, chopped into small pieces (I leave blueberries whole), I use the organic antioxidant mix from Costco

Directions

1. Line a small plate or dish with parchment paper and set aside.
2. In a small bowl, mix the melted coconut oil, carob (or cacao), stevia/sweetener, salt and extracts. Stir well until smooth and well combined. Taste and adjust if you want it sweeter.
3. Spoon the mixture onto the parchment paper into two rounds.
4. Sprinkle the frozen fruit over the mixture and watch it start to freeze. Set it freezer for an additional few minutes to harden and enjoy!

Serves 2 or 1 large, generous portion :)
Store leftovers in freezer, the frozen fruit will get mushy in the fridge otherwise.

*Carob has a natural sweetness whereas raw cacao or cocoa powder is naturally a bit more bitter so you might need to add more sweetener/stevia to taste for a sweeter bark.

mint berry carob bark 1

July 23, 2015 at 3:33 pm Leave a comment

Coconut Mojito Healing Gummies or “Gello”

I’ve tried a couple recipes with gelatin – some hits and some misses, but I’m trying to experiment with gelatin as a digestive healing aid. I wouldn’t label myself as strictly vegan or paleo or grain-free but I have dabbled in these types of diets and enjoy the recipes. I have quinoa and rice on occasion, eat fish at times and occasionally chicken or turkey creeps into meals, but overall I really like dairy-free vegetarian options based on the way my body feels. Some days I feel like my body is screaming for some eggs or extra protein so I’ll listen to it accordingly. When I am craving chocolate, I find a way to get some chocolate…and no matter how I eat, my sweet tooth creeps up and I give in a little.

mojito gelloThis recipe is super quick to whip up, the hardest part is waiting for it to “gel” in the fridge…ahhhh patience! It’s perfect for hot summer days when you don’t want to turn on the oven and bake something…and while I love my frozen desserts, this treat is a fun change of pace.

I made a “blueberry jello” using Great Lakes Gelatin the other week, no pictures to share because it disappeared before I got the chance –how did THAT happen? ;) I enjoyed the texture and have been experimenting with a few gelatin ideas – one being these mini gummy cups and “gello” that I whipped up. I bought a bottle of Kevita Coconut Lime Mojito sparkling probiotic drink, without noticing the “sparkling part”…while I enjoy Kombucha and sparkling water on occasion, I prefer straight water or brewed herbal tea. Soooo….after tasting a sip, I wanted to repurpose my purchase…gello/gummies it was!

mojito gello1

I added a squeeze of lime to bump up the flavor along with vanilla, a smidge of stevia and powdered gelatin in my Vitamix and gave it a whirl. Bubbly drinks and blending make for even more bubbles, resulting in a fizz fiasco…. can you see the layers in these little cups? Whoops…reminds me of a cold frosty drink yet it adds to the texture. However, this was a spontaneous experiment success AND my sweet tooth was satisfied :)

Coconut Mojito Healing Gummies or “Gello”
Grain-free, Gluten-free, Sugar-free, Soy-free, Nut-free, Nightshade-free, Dairy-free, Paleo-friendly, Egg-free, No-bake

Ingredients

3 Tbsp coconut milk, slightly warmed
3-4 Tbsp powdered gelatin* (see note below – use red can Great Lakes gelatin for it’s gel-ling properties)
16 drops liquid stevia or a pinch of powdered stevia to taste (could add 2 Tbsp liquid sweetener instead if desired)
1/4 tsp pure vanilla extract
fresh squeezed juice from 1 lime
1 (16 oz) bottle Kevita Coconut Lime Mojito probiotic drink (can use other flavors but will alter the taste)

For serving if making “gello” cups (completely optional but for added texture)
zest from lime
shredded unsweetened coconut (toasted or raw)
coconut whipped cream (for dairy free whipped topping)
diced or chopped fresh fruit of choice (mango, pineapple, kiwi would all be good)

Directions

1. Add coconut milk, gelatin, stevia/sweetener, vanilla, 1/2 bottle of Kevita and lime juice to a blender. Sprinkle 2 Tbsp gelatin over the top and let it moisten or “bloom”. Add remainder of the Kevita bottle and sprinkle the remaining 1-2 Tbsp gelatin* (see note) on top and let sit until moistened, about 30 seconds to a minute.
2. Blend for 30 seconds on high until completely smooth and no lumps.
3. Pour into individual silicon molds and/or 4 ramekins and refrigerate for at least 1 hour to set.
4. Enjoy as is or add fresh fruit/coconut/coconut cream etc and serve!

mojito gummies

*Note: If you want a firmer texture, use 4 Tbsp for gummies (pictured above). For a less firm texture like jello, then use 3 Tbsp.
These aren’t crazy sweet so bump up the sweetener if you prefer, and add to taste.
For vegans/vegetarians, I have not tried this with agar powder or flakes. If you give this a whirl, let me know how it turns out!

mojito gello2

July 7, 2015 at 5:54 pm Leave a comment

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