Caramel Chocolate Brownies

Brownie Base

  • 3/4 cup chopped dates
  • 1/2 cup ground flax
  • 1/3 cup cocoa powder
  • 1/4 cup almond flour
  • 1 tsp. vanilla

Place all ingredients in food processor and process until dough will stick together when pressed between fingers. Press into a parchment lined 6 x 6 or 5 x 7 inch pan.

Caramel Filling

  • 2 tsp. unsweetened almond milk
  • 1 tsp. natural peanut butter (no sugar added)
  • 1/2 tsp. vanilla
  • 1/2 cup date puree
  • pinch of salt

Place all ingredients in food processor and blend smooth, scraping down sides as needed. Spread over base.

Chocolate Topping

  • 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.

No Bake Chocolate Oatmeal Cookies

aka haystacks, chocolate macaroons, cow patties

  • 1 cup natural peanut butter (smooth)
  • 1/2 cup date puree
  • 1/3 cup cocoa powder
  • 4 oz cacao butter drops*(see note)
  • 2 tsp vanilla
  • 2 cups oatmeal
  • 1/2 cup unsweetened coconut

Place first 4 ingredients in a medium size pot. Over low heat stir together and slowly heat until cocoa butter is melted and well incorporated. Remove from heat and stir in vanilla. Add oatmeal and coconut, mixing until everything is well blended. Scoop using a small ice cream scoop (approx. 1/8 cup size) on to lined pan, press down to desired thickness and refrigerate until firm. Store in an air tight container. Enjoy.

Note: these are the cacao butter drops that I used. They look a lot like white chocolate chips but do not taste like them. They are 100% pure. If you do not have these or do not want to buy them (they are quite expensive) replace the 4 oz with half butter and half chocolate chips sweetened with stevia.

Rhubarb Cheesecake

Preheat oven to 375°F to start. After crust in done reduce to 300°F. Makes a 9 inch cheesecake. This recipe can be cut in 1/2 and made in a 6 inch pan. You will need to adjust cooking time for the cream cheese layer to approx 20 min.

  • Crust
  • 1 cup flour
  • 1/2 cup oats
  • 1/4 cup date puree
  • 1/2 cup butter
    • Combined all ingredients, mixing well with hands. Press into the bottom of a 9 inch spring form pan.
  • Rhubarb Layer
  • 3 cups diced rhubarb (cover with boiling water and let stand 5 min. Drain)
  • 1/2 cup date puree
  • 1 Tbsp. flour
    • Mix these 3 ingredients together and spread over crust. Bake in a 375°F oven for 15 min.
  • Cream Cheese Layer
  • 16 oz cream cheese
  • 1/2 cup date puree
  • 2 eggs
    • Put cream cheese in mixer and cream until smooth. Add date puree and continue mixing until well blended. Add eggs an mix only until incorporated. Pour over hot crust/rhubarb, adjust oven temp. to 300°F and return to over for 30 – 40 min. While still hot top with…
  • Sour Cream Topping
  • 1 cup sour cream
  • 1/2 cup date puree
  • 1 tsp. vanilla
    • Mix together and spread over top of hot cheesecake.
From Garden / To Cheesecake

Just A Few Things To Try…

Caramelized Onions, Garlic, Black Beans, Eggs, Spices.

You Just Made Breakfast

Slice up a Spanish onion or any other kind that you prefer. Heat your pan with some oil. I use olive, canola or avocado, and saute till the sugars have released and your onions are soft and brown. Now you can add them to anything you want to sweeten it up. They are great in a homemade tomato sauce and if you like garlic, chop some up and saute with your onions. Another great food to add to the onion mix is a can of black beans. Drain, rinse and add to pan after onions and garlic are soft, add a teaspoon of cumin, mash slightly and enjoy. Take this one step further and add a couple of eggs, scramble and you have a great breakfast. You could also top with sour cream and salsa but make sure to check your salsa label for added sugar. There are lots available without. You just have to look.

You say Wheat Belly I say Sugar Belly

Yes that’s right. Sugar is what needs to go not wheat (unless you have a real problem with gluten). Get rid of sugar in your diet and you will lose that belly. And I am talking any add sugar in everything you eat. Check the label. You can do it.

You can eat fruit, it is full or natural sugar and will help satisfy your need for something sweet. You can also use fruits in baking in place of sugar in recipes. The best one that I have discovered is dates. I also have used bananas and apples.