Preheat oven to 350°f. In food processor, combine all ingredients until they stick together to form a dough. Line muffin pan with silicone liners and press approx. 2 Tbsp. of dough into each. Bake for 15 minutes until slightly browned. Remove from oven and allow to cool to room temperature.
1 cup natural peanut butter
1/2 cup date puree
3 Tbsp. coconut oil
1 tsp. sea salt
1/2 tsp. vanilla
Put all ingredients into a small pan and heat over low heat stirring until all of the ingredients have melted into a smooth caramel. Spoon caramel evenly over base. Place in freezer to set for 2 hours or until set.
7 oz. sugar free chocolate
1 tsp. coconut oil
Place chocolate and oil in a microwave safe glass dish. Heat for 30 seconds, stir and heat at 10 second intervials (stir) until fully melted.
Remove from silicone liners and place on rack over a baking sheet. For each candy cup, using butter knife or spreader, spread chocolate around the sides and over the top. Sprinkle each with a bit of sea salt and refrigerate until set. Store in airtight container.
Combine all ingredients in a sauce pan. Stir over low heat until everything is well blended together. Line a 9×13-inch pan with parchment paper. Scoop fudge into pan, cover with a wax or parchment paper and press down evenly to flatten. Freeze until firm, about one hour. Remove from pan, peel off parchment paper and cut into squares. Transfer fudge to covered container and store in freezer.
Mix together all dry ingredients. Add liquid ingredients and mix well. Fill lined cupcake tins approx. 1/2 full with batter, top with cream cheese topping. Makes 24 cupcakes. Bake at 350°F for 20 – 30 min. Check for doneness by inserting a tester in center. Cool and Enjoy.
Preheat oven to 350°F. Grease cupcake tin or use silicone liners. Makes 24. In one bowl add all dry ingredients and mix together. In another bowl or measuring cup and using an emulsion blender, mix eggs, milk and date puree. Melt coconut oil and blend into wet ingredients. Add wet to dry and mix. Scoop into cupcake tin using 1/4 cup scoop. Bake for 30 minutes. Let cool and Enjoy.
These are also great with fresh fruit topped with whipped cream or coconut cream.
Makes 12 small mason jars or 1- 8″ spring form pan. The crust I use for this cheesecake is my oat crust. Make crust and divide between 12 jars. Approx. 2 Tbsp. per jar and press evenly over bottom. Bake @ 375°F for 10 min. Cool.
This is a healthy alterative to chocolate peanut butter cups which are loaded with sugar. These are made with no sugar (of course) and taste amazing. I use an 8 x 8 pan lined with parchment so that I can lift out to score and cut. They can also be done in a 9 x 9 pan. This would make them a bit thinner.
3 cups of rolled oats ground into flour (this can be done in food processor) or just use oat bran
If using rolled oats, process into a coarse flour. Melt coconut oil and mix with peanut butter, date puree, vanilla and salt. Using a food processor for this makes it easy but it is not necessary. Add oats and mix well to combine. The more you mix the smoother the base will be.
4 oz. chocolate chips (sweetened with Stevia)
2 oz. 95% Lindt chocolate
2 Tbsp. coconut oil
Using a microwave safe glass container, melt all 3 ingredients together. Start with 30 seconds and stir. Then only 10 second intervals, stirring after each. Once completely melted pour over base tipping pan to spread. Refrigerate approx. 30 min. and remove to score chocolate before it gets too hard. Return to refrigerator.
Melt butter and add chocolate to melted butter. Microwave in 10 second intervals until fully melted. Meanwhile, in medium size bowl whisk together milk, date puree, eggs and vanilla. Whisk in melted butter and chocolate. Divide between jars. Once baked and cooled top with cream cheese mixture.
8 oz. cream cheese
1/3 cup date puree
4 oz. melted chocolate. (this can be a combination of the same chocolate used in base or just the chips)
1 tsp. peppermint extract
1 can coconut cream (see photo insert)
Cream together cream cheese and date puree. Add peppermint extract and continue mixing. Fold in coconut cream and melted chocolate. If mixture goes a bit lumpy because of chocolate firming up, just use a whisk and whisk till smooth. Place mixture in piping bag and top the cooled chocolate base. Refrigerate for approx. 4 hrs. until firm. Enjoy.
1 1/2 cups oat flour (can use organic gluten free oats and grind to flour in food processor)
1 tsp. date sugar
1/2 tsp. sea salt
1/4 cup olive oil
4 – 5 Tbsp. cold water
Put oats, sugar and salt in food processor. Grind oats into flour. While processor is running pour olive oil into flour. Gradually add cold water, starting with 4 Tbsp. water. Check dough for consistency and transfer to bowl. Add more water if dry. Working with hands, bring together into a ball and begin to press into a pie plate. This takes a bit of time to get pressed down and up the sides with no cracks or spaces. Bake in a 375°F for 10 min. Remove from oven.
Coconut Cream Filling
1 400 ml. can of coconut milk
4 egg yolks (save whites for meringue)
1/2 tsp. salt
1/3 cup coconut sugar
1/3 cup date sugar
3 Tbsp. cornstarch
1 Tbsp. coconut oil
1/2 cup unsweetened coconut
1 tsp. vanilla
The filling is cooked over a bain-marie (hot water bath) so choose a pot and bowl that can be used for this process. Put water in pot (you do not want water touching bottom of bowl when you sit it on top), bring to boil and adjust to simmer. In bowl whisk together milk, egg yolks, salt, sugars and cornstarch (I like to mix my cornstarch into sugar and then add to liquids). Place over pot of boiling water and continue to whisk until filling thickens. Remove from water and whisk in coconut oil, coconut and vanilla. Pour into pie shell. Top with meringue.
1 Tbsp. cornstarch
2 Tbsp. cold water
1/2 cup boiling water
In small pot mix cornstarch and cold water together, add boiling water and cook over low heat stirring until clear and thick. Set aside to cool.
4 egg whites
1/4 cup date sugar
2 tsp. vanilla
pinch of salt
1/4 cup toasted unsweetened coconut (optional)
With electric beater beat egg whites until foamy. Gradually add date sugar and beat until stiff, but not dry. Turn mixer to low speed. Add salt and vanilla. Gradually beat in cornstarch mixture. Turn mixer to high speed and beat well. Spread meringue over pie filling. Top with toasted coconut (if using). Bake at 350°F for 10 min.
Place all ingredients in food processor and blend smooth, scraping down sides as needed. Spread over base.
1/4 cup sugar free chocolate chips
1 square of Lindt 95% chocolate
1 tsp. coconut oil
Place all ingredients in glass microwave safe dish and heat in microwave on high for 30 seconds. Stir and then heat at 10 second intervals until melted. Spread on top of caramel. Refrigerate for 15 – 20 minutes to allow chocolate to start to set. Remove and score through chocolate before it gets too hard, cutting into small bite size squares. Store in fridge. Great snack for those sweet cravings.