Dessert Recipes

[ashleypoptodorova]

Get ready for these mouth watering delicious dessert recipes! I have worked to perfect the recipes according to my own tastes but don’t be afraid to add your own twist.. keeping it healthy of course! 🙂

[ashleypoptodorova]

Chocolate Chip Cookies

Ingredients:
3 cups Blanched Almond Flour
1/2 cup Virgin Coconut Oil, unrefined
Liquid Stevia to taste – usually about 30-40 drops
2 Omega 3 Eggs
1 tsp Baking Soda (Aluminum free)
1 tsp Salt
1 tsp Vanilla Extract
1 1/2 cups Lilly’s Dark chocolate chips (sweetened with Stevia)
Process:
Preheat oven to 375 degrees.
In a medium sized mixing bowl combine dry ingredients.
In a small mixing bowl beat eggs, Stevia, and vanilla extract with a hand mixer.
Pour wet ingredients into dry and beat with hand mixer until combined.
Melt coconut oil, pour into batter, and continue to blend until combined.
Stir in chocolate chips.
On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
Bake for 15 minutes.
Let cool and serve with a cold glass of Unsweetened Almond milk

[ashleypoptodorova]

A&A Wellness Zucchini Chocolate Brownies:

Ingredients:
1.5 cups shredded zucchini (about 2-3) simply shred whole in a food processor.
1 cup Almond Butter
3 – 4 dropperfuls of liquid stevia extract (play with dose as everyone is different)
1 tsp vanilla
1 tsp baking powder (Aluminum free)
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs
1 cup Lilly’s Dark chocolate chips (sweetened with Stevia) Melt before adding to mix
1 tbsp. of Coconut Oil (add this to the chocolate chips when heating)

Directions:
Preheat oven to 350 degrees
Combine all ingredients in a large bowl and mix well (remember to pre-melt the chips with coconut oil!)
Pour into a greased 9×9 Pan
Bake for 35-40 minutes. Test with a toothpick to make sure it comes out clean.
Let cool and cut into squares

[ashleypoptodorova]

A&A Wellness No-Bake Almond Butter cookies:

Ingredients:
*Note you can add or take away ingredients depending on your liking.

1/2 cup almond flour
1/2 crushed walnuts or pecans
1/2 cup coconut butter
4-5 dropperfuls of Liquid Stevia
1/4 cup raw local honey
1/2 cup Lilly’s Chocolate Chips
1/4 tsp Himalayan salt
1/2 tsp vanilla extract

Directions:
This is the worlds simplest recipe. Just combine ingredients in a food processor, mix well. Form into 2 inch balls and place on parchment paper. Criss cross a fork to make them flat. Refrigerate for one hour before serving.

[ashleypoptodorova]

CHIA PUDDING PARFAIT

Ingredients:

1/3 cup chia seeds
1 cup almond or coconut milk
Stevia to sweeten (use sparingly until you find your desired amount!)
1/2 tsp. organic vanilla extract
1/4 tsp. himalayan salt
Fresh strawberries to top

Optional Toppings:

1/3 cup chia seeds
1 cup Unsweetened Vanilla Almond or Coconut Milk
1/2 tsp. organic vanilla extract
1/4 tsp. himalayan salt
Fresh berries

Procedure:

Measure out the chia seeds, almond milk, extracts, and honey, mix well and refrigerate for at least 30 minutes or even overnight so the chia seeds absorb the moisture and become thick and gelatinous, like a pudding.
Spoon into a glass or parfait cup.
Add all your favorite toppings. That’s it! Enjoy!

[ashleypoptodorova]

RECIPE: Raw Vegan Dairy Free Ice Cream

A quick and easy raw vegan dairy-free ice cream made from 4 ingredients. Coconut ice cream. A great alternative to the nut based ice cream recipes.
Ingredients
1 cup coconut creamer (or canned coconut milk just make sure full fat)
1/4 cup coconut butter*
1/2 tsp stevia** adjust taste to your liking
1/2 tsp cardamom
Directions
Place all ingredients into blender and blend till creamy.
*If you do not have coconut butter, you can use coconut oil but do around 2-3 tbsp.
Once coconut ice cream is blended, pour into a shallow dish and place in freezer.
Depending if you use coconut butter or coconut oil, the time in freezer will vary.
Just keep checking on it, should take only a few hours.
Other great flavor options –
add lemon zest
use vanilla or cinnamon instead of cardamom, or add it with it
stir in your favorite chocolate chips (use Lilly’s chips b/c they are sweetened with stevia!)

[LinzyRA4]

Apple Nachos?!
Sliced apples, slightly melted natural peanut/almond butter, Lily’s choc chips. You can even melt the Lily’s, or some of them. If you like nuts you could add them too.

[LinzyRA4]

Avocado Chocolate pudding is a go-to in our house!

[ashleypoptodorova]

OMG!! Apple Nachos! Going to try these one day!! NOM NOM!

[kmcinerny]

Can I replace Almond Flour with Coconut Flour in the Choc Chip Cookie Recipe?

[ashleypoptodorova]

Hi Kris 🙂
Excellent question! YES! Any nut flours are a great alternative but my suggestion is to try different things because the consistency can be slightly different between each. When it comes to baking this way my favorites are the almond and coconut flour. Hazelnut flour is good too but creates a slightly ‘thicker’ consistency. Hope this helps and happy (healthy!!!) baking.
A&A

[ashleypoptodorova]

Banana Ice Cream

This creamy banana ice cream recipe is perfect for hot summer days. I recommend serving it during your backyard picnic or as an after-dinner dessert. Just make sure to freeze it long enough before you serve it.

Ingredients:

4 overripe bananas
2 tablespoons non-GMO, Sunflower lecithin granules (optional, but adds creamy texture)
1½ cups raw milk (or coconut milk or nut/rice milk)
1 teaspoon vanilla

Procedure:

In a food processor, liquefy the bananas and the lecithin granules. While processor is still running add the remaining ingredients.
Depending on the size of the bananas, this will make up to four cups liquid. Add more milk if necessary to make one quart of liquid. Pour the mixture into baking sheets or ice-cube trays and freeze until solid.
If using baking sheets, cut the frozen mixture into strips, if using ice-cube trays just pop out the cubes. Place frozen pieces back into juicer or food processor and blend until homogenized. Serve immediately.

Variations:
Chocolate-Banana: Add ½ cup cocoa or carob powder and an additional teaspoon of vanilla to the above recipe.
Tropical: Use two overripe bananas, ½ cup strawberries, ½ cup finely cut pineapple, 1 ½ cups milk, and 2 tablespoons lecithin granules (optional).
Coconut: Use two eggs, 3 tablespoons lecithin granules, 3 cups coconut milk, and 1 teaspoon vanilla.
Note: Ice cream will be thicker and creamier if the food processor and bowl are chilled in the refrigerator 30 minutes before using.

Banana Ice Cream Preparation Tips:

You can buy bananas all year round from supermarkets and local farmers markets, but they are at their best during summer and fall. Look for firm, yellow bananas with unblemished skin. Keep them at room temperature, away from direct sunlight.
Ideally, they are best stored away from apples, avocados, and other fruits that release ethylene gas, as this can accelerate the ripening process1 – but for this recipe, putting them next to these fruits may be actually helpful, as you need overripe bananas to prepare the ice cream.

If you do use lecithin to make your recipe creamier, I recommend opting for non-GMO, non-soy lecithin granules such as that made from sunflowers. Most commercial lecithin granules are actually made of soy, so you need to read labels and possibly special order the non-soy granules, to make sure they are non-soy.

I also recommend you use only raw organic milk for this recipe. Contrary to what government agencies are trying to tell you, raw milk, if produced by grass-fed cows in clean, well-run farms, is actually safer than most pasteurized milk on the market. In fact, the U.S. Centers for Disease Control and Prevention (CDC) found that there are only about 116 illnesses a year linked to raw milk but about 412 confirmed cases of people getting ill from pasteurized milk each year.

Remember that where you get your milk matters. Check out the Campaign for Real Milk Website to locate a raw milk source near you. California residents can also find raw milk retailers by using the store locator available at OrganicPastures.com.

Resource: Dr. Mercola

[kmcinerny]

In the Almond Flour cookies, one cup was plenty of chips; but if you REALLY like chips, go for the extra 1/2 c.

• This reply was modified 8 years, 9 months ago by kmcinerny.

[ashleypoptodorova]

Thanks for the tip Kris! 🙂

[kmcinerny]

Can I replace Coconut Butter w/ Coconut Oil or will that make the No Bake cookies too runny?