Desserts, Sweets, Snacks

Desserts, sweets, and snacks...the most important part of the day aside from breakfast!  Not really, but it's definitely fun.  Below are some of our favorites.

Strawberry Lime Cake (AMAZING)

Ice Cream
I adapted this from a recipe published in the Friend.

1 cup whole coconut milk
3 c. frozen banana pieces
optional combinations: 3 T. unsweetened baking cocoa+ 3 T. honey+1 T. vanilla extract, or 1 c. frozen blueberries or other frozen fruit,  or 1 T. vanilla extract + chocolate pieces,  or 3 T. peanut butter + chocolate pieces, or 10-20 drops peppermint essential oil + chocolate pieces

Mix on high in the blender (excluding any chocolate pieces) until all ingredients are smooth and well incorporated.  Add chocolate pieces if desired.  Eat as is for a soft-serve texture or run through the ice cream maker and freeze for a more traditional texture.

Brown Rice Brownies
1/3 c. unsweetened baking cocoa powder
.2/3 c. honey
1/4 c. applesauce
1 banana
1 c. rice flour
1/2 t. baking powder
1/4 t. salt
1 t. vanilla
1/3 c. coconut oil

Mix all ingredients. Bake in a preheated oven at 350 degrees in a greased 8"x8" glass baking dish for 25 minutes.

Pumpkin Cheesecake

Strawberry Lime Sorbet

Reeses Peanut Butter Cups

Fudge
This recipe isn't mine but I'm not sure where I got it from.

1 c. coconut oil, solid but not cold (important to use very high quality oil for this recipe...I prefer the Tropical Traditions gold label)
1/2 c. whole coconut milk
1/4 c.-1/2 c. unsweetened baking cocoa powder
1/4 c. raw honey
1 t. vanilla extract
1/2 t. pure almond extract

Combine the coconut oil and coconut milk in the bowl of a stand mixer fitted with a whisk attachment.  Turn the mixer on medium-high speed and beat the milk and oil together for 5-6 minutes, until it's glossy and thick.  (Alternately, use a hand-held mixer and a mixing bowl). Meanwhile, lay a sheet of parchment or wax paper along the inside of a loaf pan.  Add the remaining ingredients to the mixer. Mix on low until the cocoa is incorporated, then mix on high until everything is smooth and thoroughly combined.  Pour the chocolate mixture into the prepared pan, and smooth it out with the back of a spoon.  Place in the freezer for 20 minutes, until just set.  Pull the fudge out of the pan by pulling up the wax paper and lay it top down onto a cutting board.  Peel off the paper and flip the fudge over so it's easier to cut.  Use a sharp knife to cut the fudge into small squares.  Store in an airtight container in the freezer.

Caramel

1/2 c. butter
1/2 c. raw local honey

Melt and incorporate together in a small saucepan.  Bring to a rolling hard boil and allow to foam and bubble for several minutes until mixture darken. Pour onto greased wax paper in teaspoon increments for bite size caramels.  Also delicious left warm and used for dipping Granny Smith apple wedges in or pouring over warm air popped popcorn, poured over Reese's Peanut Butter cups, or poured into fudge and "marbled" throughout before the fudge has set.

Chocolate Fudge Cookies
2 T. coconut oil
2 C. sunflower seeds
2 eggs
2/3 c. honey
2/3 c. unsweetened baking cocoa
2 t. vanilla
1/4 t. salt
1/4 c. unsweetened coconut shreds (optional)

In a blender, PULSE the sunflower seeds until they resemble a course flour.  Blend sunflower seeds, coconut oil, eggs, honey, and vanilla in blender until well mixed.  Remove from blender and mix in remaining ingredients with a hand mixer.  Place by rounded tablespoon onto a lightly greased baking sheet.  Bake for 15 minutes at 350 degrees.  Cool 5 minutes on baking sheet then remove to a cookie rack until completely cooled.

Peanut Butter Cookies

Chocolate Cookies
From Health, Home, Happiness.  These aren't very sweet and are a little dry so I made up the frosting that follows. Together they're pretty good!

Cookie:
1 c. peanut butter
1/4 c. coconut oil
2 T. coconut flour
1/4 c. honey
4 eggs
1/4 c. unsweetened baking cocoa powder

Combine all ingredients until smooth.  Drop by rounded spoonful onto an ungreased cookie sheet.  Press criss cross pattern on top with a fork.  Bake at 375 degrees for 10-12 minutes.  Do not over bake.

Frosting:
1/4 c. peanut butter
1 T. coconut oil, solid but slightly soft
2 T. honey
1 T. unsweetened cocoa powder

Mix until smooth and creamy.  Don't refrigerate before putting on your cookies or it won't spread. Spread on cookies only after cookies have completely cooled or it will melt the frosting.

Ginger Cookies

Easy Peesy Crackers from Healthy Living

PUMPKIN GOODNESS
2/3 c. coconut oil (at room temperature or warmer)
1 c. pumpkin puree
1 T. vanilla extract
1 1/3 c. honey
1 t. baking powder
1/2 t. salt
2 2/3 c. rice flour
1 1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1/4 t. ginger
dash of allspice

Cream together the coconut oil, pumpkin puree, vanilla, and honey until smooth. Add in remaining ingredients and mix on high for 3 minutes. Bake in a greased (with coconut oil) 2.2 quart glass baking dish at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out ALMOST clean. Cool about 15 minutes before cutting. The texture is between a heavy cake and a batter bread (like banana bread). Would be delicious with a butter vanilla frosting (sorry, I don't have a healthy one to share...we just ate it without a frosting and it was yummy!).

I'll add more when I have time!