Category Archives: Desserts

Desserts

Coconut Cream “Cool Whip” with Strawberries

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Coconut Cream "Cool Whip" with Strawberries | Healing and Eating

 

This recipe would be perfect for Valentines Day! Plus, it was really easy so you will have plenty of time to do other romantic gestures.

Coconut Cream “Cool Whip” with Strawberries
 
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Ingredients
  • 1 can of coconut cream (I used trader joes)
  • seeds from 1 vanilla bean
  • ¾ cup of powdered sugar (aka confectionery sugar)
Instructions
  1. Whip together ingredients in hand blender.
  2. Then refrigerate for a few hours until solid.
Nutrition Information
Serving size: 4

Desserts

Cacao and Coconut Cream Pie

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Cacao and Coconut Cream Pie | Healing and Eating

 

Aren’t these tulips beautiful! Shameer got them for me for my birthday yesterday. We’re having a little house party today and I made a cacao and coconut cream pie. It’s gluten and dairy free, and the only sweetener is with whole dates. (Although I did use a lot of them) If you are watching your sugar just reduce the amount of dates and amount of cacao powder. I used a lot of both because I like the bitter flavor of dark chocolate and wanted that flavor to stand out, but I had to balance it out with a lot of dates so it would be sweet enough to serve to a group of people expecting dessert.

Cacao and Coconut Cream Pie
 
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Serves: 8 slices
Ingredients
  • 30 medjool dates
  • 1 cup of cacao powder
  • 1 14 oz can of coconut cream
  • 1 cup of light coconut milk
  • 1 tbsp of great lakes gelatin
  • ¼ cup of water
Instructions
  1. Prebake a pie crust 15-20 minutes at 350 degrees fahrenheit. I like the Paleo Pie Crust from Elana's Pantry.
  2. Blend dates, cacoa powder, coconut cream, coconut milk in Vitamix.
  3. Dissolve gelatin in water slowly. Heat it over the stove until you see steam, don't boil or you will destroy the gelatin.
  4. Mix mixture from blender into pot with gelatin. Pour into pre-baked pie crust and refrigerate until solid. I would give it a couple hours at least.

This is in the Sunday Social Blog Hop.

Desserts

Dairy and Grain Free Almond Cake with Coconut Sugar

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My fiance loves almond cake. Whenever we go to Rainbow Acres, which is a local health food store, he gets their almond cake. So when I got those cute little mini bundt cake molds, I wanted to experiment with some almond flour baking in my new food processor. Normally for my muffins, I use less sugar since they are a breakfast food. Since this was a cake recipe, I decided to be generous with the amount of coconut sugar I added. I wouldn’t consider this a health food, but a healthier alternative to store bought dessert.

Dairy and Grain Free Almond Cake with Coconut Sugar
 
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Ingredients
  • 2 cups of almond flour
  • 1 cup of coconut sugar
  • 6 grass-fed local eggs
  • 1 cup of coconut oil
  • 1 tsp of baking soda
  • 1 tsp of almond extract
  • ½ tsp of sea salt
Instructions
  1. Add almond flour, coconut sugar, baking soda, and sea salt to food processor. Pulse a couple times to evenly distribute ingredients.
  2. In a separate bowl, mix eggs, and almond extract. Then add them to food processor and blend it in.
  3. Then add solid coconut oil to food processor and mix that in.
  4. Fill mini bundt cake pans ¾ full. Lightly tap pan to make sure batter settles.
  5. Then bake for 20-25 minutes at 350 degrees.
  6. Let cakes cool, before taking them out of the silicone molds.
Nutrition Information
Serving size: 4-6

Desserts

Dairy and Grain Free Thumbprints with Coconut Sugar

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For Christmas, we usually make this Thumb Print Cookie Recipe – from Favorite Recipes From Our Best Cook by Josephine Quagliana. This is an old cookbook from Nonny, my Italian grandmother, who gave this cookbook to my mother. My mom and I use this cookbook every year to make Christmas cookies. My mom and I decided to make an adapted version of this recipe that is gluten and dairy free.

Original Thumb Print Cookie Recipe:

Ingredients
1/2 c. butter
1 egg
1 tsp baking powder
2 c. flour
3 tbsp milk
1 c. brown sugar
1/2 tsp. salt
1 tsp vanilla extract
2 cups chopped walnuts

Directions
Cream together shortening and sugar. Beat in egg. Mix in salt, baking powder, vanilla and flour. Add 3 tablespoons of milk to dough. Cover and refrigerate 1 hour. Shape dough into 1 inch balls. Roll in finely chopped nuts. Depress center with thumb. Bake on greased baking sheet at 350 degrees 8-10 minutes. Remove to cool. Depress center again. Fill with jam or jelly.

Dairy and Grain Free Thumbprints with Coconut Sugar
 
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Ingredients
  • ½ cup of coconut oil
  • 1 egg
  • 1 tsp baking powder
  • 2 cups of almond flour
  • 1 cup of coconut sugar
  • ½ tsp sea salt
  • 1 tsp vanilla extract
  • 2 cups chopped walnuts
Instructions
  1. Chop walnuts in food processor.
  2. Mix coconut oil and coconut sugar with hand blender.
  3. Mix in sea salt, baking powder, vanilla extract and almond flour.
  4. Roll them in chopped walnuts, put on cookie sheet and add thumbprint.
  5. Refrigerate at least a half hour.
  6. Bake at 350 in a convention oven for 10 minutes.
  7. Move to cooling rack, redo thumbprint, and then fill with your choice of jelly. Our family always uses seedless strawberry jelly.
Nutrition Information
Serving size: 4-6

Desserts

Raw Cashew Date Truffles

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I kept this recipe really simple because I love dates, and I think they taste great on their own. I normally try to keep them out of apartment, because I would snack on them all day and they contain a ton of sugar. So if you are seriously ill, consult your doctor or nutritionist before eating these.

I added some chopped cashews for texture and crunch. My fiance loves cashews so I thought I would make a lot and share them. If you like coconut, try using coconut flakes instead. Feel free to add some sea salt, cinnamon, or cacao powder to them if you want to mix up the flavors. I plan on keeping them in my purse when I fly back home to New Jersey, as a healthy alternative to sweets and granola bars. They would also be a great snack to take hiking, or when you need a little extra energy. This could also be a fun project with kids, as it is very hands on project and requires no baking.

Raw Cashew Date Truffles
 
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Ingredients
  • 2 cups of raw cashews
  • 12 ounces or 1 container of date paste
Instructions
  1. Blend or pulse raw cashews in food processor until you have a nice crumbly mix of cashews. (I ended up with extra cashew crumbs)
  2. Grab a small bit of date paste, mash some cashew crumbs into it and roll it into a ball in the palm of your hand, for best results.
  3. Then roll the ball in cashew crumbs again and roll again in palm, until cashews are pressed into truffle to reduce stickiness.
Nutrition Information
Serving size: 8-10

Desserts

Persimmon Pudding

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My friend Salma brought this to Thanksgiving, and it was amazing (like all her desserts). So, I got a picture and recipe so I could recreate it later.

Persimmon Pudding
 
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Ingredients
  • 3 large peeled fuyu persimmons
  • 4 small pitted dates
  • 1 oz almond milk
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
Instructions
  1. Chop persimmons, then add all ingredients to Vitamix.
  2. Use taper to push down and blend.

This post was on Healing with Food Friday