Posts tagged ‘dessert’
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?
When 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.
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 (Lightly adapted from The Colbert Clan)
Grain-free, Gluten-free, Dairy-free, Soy-free, Paleo-friendly, Egg-free, Refined Sugar Free, Vegan, Nut-free
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
- *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).
- Put remaining ingredients into the blender (ice, salt, cocoa powder, sweetener) and mix until smooth. Adjust the sweetener if needed.
- 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!
For other recipes from this month’s reveal, click the link below!
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 + 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!
(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
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
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.
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.
This 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!
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
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)
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!
*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!
I forget how much I LOVE summer! Sunny mornings and brisk afternoon showers…the grass is bright green and flowers are in full bloom. I sleep with my windows open, and I wake up to the sun peaking in my window and sound of birds chirping…so flippin’ cool. Does that almost sound like an opening to a Disney movie?! Let’s not forget all the fresh produce as well – juicy melons, spicy crisp radishes, sweet cherries and loads of zucchini just to name a few – YUM.
I have really been craving fresh foods and cold, refreshing dishes, especially after sitting out in the sun to soak up some Vitamin D for a bit. I’ve also recently discovered my love of frozen figs…yep, frozen ones. They were selling a huge bag of organic green figs at Costco, and I’ve had them stashed in the freezer for a couple months since limiting my fruit intake on my elimination diet. I was craving something sweet and cold the other night, and I thought I’d give these a try on my stomach. Tummy approved and WOW, are they delicious!
I let a couple figs sit out on the counter for a few minutes, then nibbled at a frozen one…a little bite of heaven! Ever since, I’ve been incorporating them in a variety of recipes (and trying to eat them in moderation as I am reintroducing fruits). First up, this frosty fig and vanilla smoothie is one of my favorites…I’ve had it for dessert a couple times too! This smoothie is perfect as an afternoon pick-me-up or a quick breakfast to start your day with loads of energy :)
Frosty Vanilla Fig Smoothie
Grain-free, Gluten-free, Paleo & AIP-friendly, Nut-free, Vegan, Dairy-free, Soy-free, Refined Sugar Free, Nightshade-free
1 cup coconut milk (I used from a can, but any milk would work based on preference/allergy)
1/4 tsp pure vanilla extract (alcohol free for AIP) or vanilla powder
a couple shakes of ground cinnamon
2-3 medium green figs, frozen and rough chopped (can use other color and varieties)
*If you’re sensitive to sugars, add 1/4 avocado for creaminess and use 1-2 figs, but will be less sweet
handful of leafy greens (baby spinach, chard, kale)
1/2 cup of frozen banana, your favorite berry or mango for a different flavor
1. Add ingredients in order as they are listed to a high-powered blender (such as a Vitamix). Blend on high until smooth.
Notes: If you do not have a high-powered blender, you might need to let your figs de-frost for 15 minutes or so and chop them smaller OR add more liquid.