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! 

Easter Chocolate Coconut ''Nests''- No Bake, Sugar Free, Gluten Free

Easter recipe: No bake Chocolate Coconut Bird's Nests...Gluten Free, Sugar Free

These adorable and delicious healthy treats are perfect for Easter or other Spring celebrations!

(Dairy-free version can be found here!)

Easy Coconut Chocolate No Bake Birds Nests
Makes 8 1 1/2 inch nests (Serves 2-3) (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: 
1/4 cup butter
1/4 cup  milk

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

In a small pot on the stove, heat the butter or 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 at least 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! 

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!