Easter Coconut Chocolate Nests- Dairy free version!

Easy Coconut Chocolate No Bake Birds Nests- Dairy Free Version

(original recipe found here)

Serves 2 (double recipe for more. I don't recommend quadrupling.
 Just make 2 (or 3...or 4) double recipes for a party or other special event)

Ingredients: 
1/8 cup coconut oil
1/8 cup almond milk (I used Califia Farms brand)

1/4 cup plus 2 TB coconut sugar and/or xylitol
3/4 cup unsweetened desiccated/shreded coconut
1 1/2 TB cacao powder
1/4 cup almond flour 
1/4 tsp. vanilla
1/2 pinch salt

In a small pot on the stove, heat the oil and milk with the sugar (or xylitol) and coconut until bubbling. Do not let burn, but letting it gently boil helps the finished product stick together in the end.
Remove from the heat and add cacao powder and almond flour. Mix thoroughly and transfer to a container to chill in the refrigerator for 10-30 minutes. When more solid, form into nest shapes of desired size. Set on parchment lined baking sheet or container and chil until solid. 

Note: If your mixture will not stick together because it's too liquidy add coconut and/or almond flour. 

if it's too dry, add more oil. However, I find these ratios to be pretty foolproof. I've made this recipe dozens of times- because it's soo good! :) 

Note: These are DELICIOUS treats, but if you have been off of any sweetener (even natural) for more than 1 year, these may be too sweet. You can make this recipe less sweet by using half the amount of sweetener. However, you will need to add more almond flour and coconut to make the mixture form properly. I promise to post a less-sweet recipe with all the ratios soon! 

easy one bowl grain free, sugar free CHOCOLATE CHIP ''OATMEAL'' COOKIES

                           Coconut flour "oatmeal" cookies! 

Chocolate chip ''oatmeal'' snack cookies!

Gluten-Free, Grain-Free, Sugar-Free! 
Dairy-Free option included, Nut-free option included

   These are the perfect snacking cookies! They are great for lunches, picnics and pretty enough for special occasions too!  If you have something against coconut flour, I urge you to try this recipe because it doesn't have the typical dry coconut flour texture most coconut flour cookies have! You can add as many chocolate chips as you like, or completely leave them out (but why? LOL)
Or, skip the raisins and just do chocolate chip. Just don't play around with the oil/flour/egg ratios unless absolutely necessary because I have tested this recipe a million times and this seems to be the best ratio. Enjoy!

INGREDIENTS:
2 cups coconut flour
2 1/2 cups melted or softened [fresh tasting-NOT rancid] coconut oil or softened butter (it works with either, or both mixed. If you have time, do half the quantity of the oil or butter softened, half melted. For some reason, it gives great results)
2 eggs (organic if you plan on tasting this cookie dough raw :) )
1/2 cup almond butter (I had some of this brand on hand, and it really added to the cookie flavor!) OR sunflower seed butter for nut-free version.
1 1/2 tsp stevia (if you hate stevia, don't worry- you won't taste it in these)
1/2 tsp salt
1/3 cup coconut sugar (to taste)
2 TB tapioca starch (optional- you can leave out if not available)
1 cup dried unsweetened coconut flakes (for this I prefer the flakes instead of desiccated but any will do)
1/2 cup sunflower seeds (preferably sprouted)
1/2 cup raisins and/or dried, unsweetened cranberries or other berries
1-2 TB cacoa nibs
2-3 tsp vanilla to taste
1/2-1 cup sugar-free chocolate chips (to taste) I love the bakebelieve brand or choczero!

Optional: melted sugar-free chocolate, cooled. (this will create a nice swirl of chocolate through the cookies in addition to the chocolate chips!)
Also optional: 1 tsp. cinnamon (this is great especially with the raisins)

In a medium sized mixing bowl, mix oil or butter with coconut flour, then add eggs and mix until combined. Simply add all the other ingredients in whatever order you like, saving the chocolate chips until last! It's as simple as that!

The end goal is that the cookie dough sticks together easily and can be formed easily into balls. If it isn't, add more oil or butter and/or almond butter. If it's too liquid, add more tapioca starch. 

Chill dough for about 15 minutes in fridge. Meanwhile heat oven to 350 degrees F. 
Form dough into Tablespoon plus 1/2 TB sized discs (honestly, about the size of an oreo. 1 3/4 inch across and about 1/2-3/4 inch thick) about 1/2 inch apart on parchment lined baking tray. They will stay about the same size after baked. Really, you don't have to be picky about the size. But these won't hold together after baked if bigger than 2 inches across.

Bake at 350 degrees F for 15-20 minutes or until golden or light brown.(check after 15 minutes and if they need longer, stay by the oven. When these burn, they burn quickly. #experience. LOL) 

After 15, 17 or 20 minutes of baking, remove and let cool on the tray. Don't try to move until cooled or they may crumble. Unless you want crumbs. Then you can do whatever you like. :) The crumbs are great for ice cream or yogurt topping! 
When cooled, they can be stored in a container in the  fridge or freezer- I think they taste best chilled! If left out of the fridge, they will soften quickly. They do keep a few days at room temperature but are best chilled. 

Enjoy! And let me know if you tried them. If you have any questions, just ask! 

    GRAIN FREE CHOCOLATE CHIP OATMEAL COOKIES

Paleo Beet Cakes- NUT FREE, Gluten Free, Sugar Free, Dairy Free

 BEET ''RED VELVET'' MUDCAKES- Nut Free Version. Also Paleo, Gluten-Free, Refined Sugar-Free, Dairy-Free! 

  Here is a NUT FREE version of the original beet cakes previously posted! They turn out almost the same as the original, but are made entirely with coconut instead of nuts! 

  These delightful red heart shaped cakes are super fun to make and completely guilt-free to eat! So, while your friends (or kid's friends!) are enjoying sugar-loaded red velvet cake, you'll be enjoying these healthy little cakes while getting your veggies in as well. These cakes do have a slightly earthy taste from the beets, but it blends delightfully with the carob and chocolate flavor making these unique and enjoyable. Even my adult brother who doesn't usually eat as healthily as I do (he still loves his sugar-loaded sherbert and icecream) asks for these treats! 
Choose beets that are on the smaller side: fresh looking, bright toned and without spots or wrinkles.

3 dates (I used deglet noor but medjoul dates are bigger and sweeter which would work best for this recipe)
2 TB raisins or other dried berries
1 1/2 beets, peeled and grated
2 cups plus 2 TB unsweetened shredded or desiccated dried coconut 
2 TB raw cacao powder
2 TB carob powder
1 TB ground flaxseed
1 TB coconut oil, melted
Optional: 1 tsp. xylitol or coconut sugar or 1/2 tsp stevia to taste

Icing: 
1 avacado, halved, pitted and peeled
1/4 cup raw cacao powder
3 1/2 tsp powdered xylitol 
1 1/4 tsp powdered stevia (if you hate stevia, don't worry! The chocolate masks the taste)
1 TB coconut oil
1.4 tsp vanilla
1/8 tsp sea salt

To make the cakes, process the dates in a food processor or blender until they are in smaller pieces. Add dried berries or raisins and oil and process until smooth. Add the beets, coconut, cacao and carob powders, vanilla and flaxseed meal and blend until combined and even in texture. Taste mixture to see if you would like to add sweetener of your choice: stevia, xylitol or coconut sugar. I only needed a little of sweetener in this recipe, but each person is different! 
You can continue blending until desired consistency is reached. I like mine a little crunchy but if you have patience, you can reach a lovely smooth texture for these cakes! 

   Line a small baking sheet or flat container with parchment paper. Place heart cookie cutters on the parchment paper and using your fingers or a spoon, firmly press beet filling into molds. Carefully remove molds and tada! you have perfect red heart shapes! 

Place in freezer on parchment paper to firm up for about 30 minutes. Or, leave in fridge over night. 

For icing, blend (or mash) avacadoes, in a small bowl and add all other ingredients. Mash or mix until blended and smooth. Spread over chilled beet cakes and chill for 30 minutes. Or, you can enjoy immediately!

 Garnish however you like, with berries, chocolate shavings, melted chocolate, cacao dusting or anything! 

Paleo Beet Red Velvet Cakes- Gluten-Free, Sugar-Free, Dairy-Free for VALENTINES!

BEET ''RED VELVET'' MUDCAKES- Paleo, Gluten-Free, Refined Sugar-Free, Dairy-Free! 

Chocolate, Beets, dates and nuts make these paleo cakes delightful and healthy to eat!

  These delightful red heart shaped cakes are super fun to make and completely guilt-free to eat! So, while your friends (or kid's friends!) are enjoying sugar-loaded red velvet cake, you'll be enjoying these healthy little cakes while getting your veggies in as well. Even my brother who doesn't eat as healthily as I do (he still loves his sugar-loaded sherbert and icecream) loves these! 
If possible, choose beets that are on the smaller side: fresh looking, bright toned and without spots or wrinkles.

 In this recipe, I included an option for using soaked (activated) nuts or regular unsoaked nuts. The reason you should soak nuts is to diminish the phytic acid. (click on the link to read more)

 1 cup macadamia and brazil nuts or walnuts, activated  (place nuts in a bowl with enough water to cover for 6-12 hours.  Alternatively: you CAN make these without soaking nuts. Just add an extra 1 TB of coconut oil to mixture= 2 TB coconut oil total in cake mixture)
3 dates (I used deglet noor but medjoul dates are bigger and sweeter which would work best for this recipe)
2 TB raisins or other dried berries
1 1/2 beets, peeled and grated
1 cup plus 2 TB unsweetened shredded or desiccated dried coconut 
2 TB raw cacao powder
2 TB carob powder
1 TB ground flaxseed
1 TB coconut oil, melted

Icing: 
1 avacado, halved, pitted and peeled
1/4 cup raw cacao powder
1 TB coconut oil
1/8 tsp sea salt

To make the cakes, process the nuts in a food processor or blender until the consistency of bread crumbs. Add the dates, dried berries or raisins and oil and process until smooth. Add the beets, coconut, cacao and carob powders, vanilla and flaxseed meal and blend until combined and even in texture. Taste mixture to see if you would like to add sweetener of your choice: stevia, xylitol or coconut sugar. I didn't need sweetener added for this recipe, but each person is different!
You can continue blending until desired consistency is reached. I like mine a little crunchy but if you have patience, you can reach a lovely smooth texture for these cakes! 

   Line a small baking sheet or flat container with parchment paper. Place heart cookie cutters on the parchment paper and using your fingers or a spoon, firmly press beet filling into molds. Carefully remove molds and tada! you have perfect red heart shapes! 
                                                    

Place in freezer to firm up for about 30 minutes. Or, leave in fridge over night. 

For icing, blend (or mash) avacadoes, in a small bowl and add all other ingredients. Mash or mix until blended and smooth. Spread over chilled beet cakes and chill for 30 minutes. Or, you can enjoy immediately!

 Garnish however you like, with berries, chocolate shavings, melted chocolate, cacao dusting or anything! 

Ice them with the avacado icing completely, partially, or not at all! Enjoy!