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.
In a large saucepan, add ingredients for date filling. Place over medium heat, cook and stir for about 5 minutes, until well combined and slightly thickened.
In large bowl, add oats, flours, date puree, cinnamon, and salt. Blend together. Add oil and vanilla, stir to combine, add egg and stir. In prepared dish, measure out 2 1/2 cups of mixed crust/crumble, and press evenly in bottom of dish. Spoon date filling on top of pressed crust and spread evenly. To remaining crumble add chocolate chips, mix to combine. Crumble evenly over top of date filling and press gently into filling. Bake until done, approx. 30 minutes. Cool and cut into bars.
Theses muffins can be made with lots of different fruits or none at all. They are dairy free, gluten free, sugar free, sweetened with dates, full of good fiber and taste amazing.
This recipe can be made with a variety of different fruits. I have used blueberries, raspberries, raisins, and apple with cinnamon, or try a combinations of your favorites. This recipe is also dairy free and gluten free but if you prefer some gluten in you diet replace the flax flour with wheat bran. Makes 12 muffins. This batter can be store in the fridge to bake later.
Mix dry ingredients in a bowl. Whisk together date puree, almond milk, eggs and vanilla. Slowly whisk in melted coconut oil. Pour wet over dry and mix then stir in fruit. Bake at 350°F for approx. 30 min. Enjoy!
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.
2 oz. sugar free chocolate chips & 1/2 oz. 95% Lindt chocolate melted
2 tsp. pure vanilla extract
In mixer mix cream cheese till soft, add date puree and continue to mix scraping down sides as needed. Add sour cream and continue to mix, add melted chocolate mix till well blended. Add egg and vanilla and only mix till incorporated. Pour/spoon mixture over crust.
1 Tbsp. nut butter (natural and sugar free)
3/4 cup date puree
1/8 tsp. salt
1 tsp. vanilla
1 Tbsp. milk (any kind)
Place all ingredients in food processor and process till smooth. Spoon approx. 6 Tbsp. over top of cheesecake filling and swirl into filling. (See photo insert. It shows cheesecake at all stages.) The remaining caramel can be used when serving. Place cheesecake in oven and bake at 300°F for approx. 40 min.