Desserts Archives - Page 24 of 27

Raw Almond Butter Truffles (GF)

Deliciously decadent truffles that are healthy – could it be true? Oh yes, it is! Hope you enjoy these delicious real food truffles too! Mmm!

As a fun twist to this delectable recipe, I’ve also used this as the base to create some scrumptious dairy-free, grain-free Raw Cookie Dough Bites – perfect for kids of all ages!

Raw Almond Butter Truffles (GF)

Yield: 24 truffles

Raw Almond Butter Truffles (GF)

Ingredients

1 cup creamy raw almond butter
1/2 cup, plus 2 tbsp raw honey
1 tbsp coconut oil, melted
1 tsp filtered water
1 1/2 tsp vanilla extract
1 1/4 cups organic coconut flour
3 tbsp ground golden flax seed
1/2 tsp sea salt
Optional choices for rolling truffles: Unsweetened shredded coconut; fine-crushed dried strawberries; or carob, cocoa or raw cacao powder

Instructions

In a large bowl, mix together the raw almond butter, honey, coconut oil, water and vanilla until smooth and creamy.
In a separate bowl, mix together the coconut flour, ground flax seed and salt.
Add the dry ingredients to the wet and mix well to combine.
Use your hands to really knead the dough well to combine all the ingredients together.
Then, scoop out tablespoon-size portions and roll into balls using your hands.
Next, roll each truffle in your choice of toppings. Or melt some dark chocolate and dip each ball into the melted chocolate and place on wax paper to set.
Refrigerate truffles for at least 30 minutes prior to serving.
Store in airtight container in frig for up to a week or in freezer for up to one month.
These truffles are perfect for parties, or just for fun! Enjoy!

Notes

For information about why I only purchase fair trade chocolate and other products, click here.

https://thenourishinghome.com/2012/04/raw-almond-butter-truffles-gf/

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Cinnamon-Walnut Buttons (GF)

By Kelly · 5 Comments

These scrumptious little grain-free, sugar-free cookies are certainly not flavor-free! But they are guilt-free – that’s because their sweetness comes from fiber-rich dates and their crunch from walnuts packed with omega-3s. These are so delicious, you may want to make a double batch!

And, they are so easy to make! Just add the ingredients to your food processor. This recipe comes from Delicious Living magazine – I simply substituted with coconut oil for increased nutrition and flavor!

Cinnamon-Walnut Buttons (GF)

Yield: 2 dozen cookies

Cinnamon-Walnut Buttons (GF)

Ingredients

2 cups of walnut pieces
10 whole dates, pitted and roughly chopped
2 tsp ground cinnamon
Pinch of sea salt
1 tbsp melted coconut oil
1 tbsp pure vanilla extract

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Place walnuts and dates in food processor and pulse until coarsely ground.
Then pulse in cinnamon, salt, oil and vanilla.
Continue to pulse until mixture begins to form a ball, as shown in photo above.
Scoop dough, one tablespoon at a time, and using your hands, form into tightly-packed dough-balls. (If you do not use your hands to press and roll into little dough balls, the cookies will not hold together and will come out crumbly.)
Gently flatten dough balls slightly using a fork to make a decorative criss-cross pattern. (If fork gets sticky with dough, simply wet lightly.)
Bake for 8-10 minutes, until firm. Cool completely on baking sheet. (Original recipe from Delicious Living magazine.)

https://thenourishinghome.com/2012/04/cinnamon-walnut-buttons-gf/

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Hot Apple Crisp (GF)

By Kelly · 2 Comments

I adore sweet smell of hot apple crisp baking in the oven – there is something so heartwarming and cozy about it! This grain-free version is naturally sweetened with just a touch of maple syrup, so you can really enjoy the full, rich flavor of baked apples in every bite!

You can also use this recipe to create scrumptious Baked Apple Oatmeal – a delicious and nutritious way to start your day!

Hot Apple Crisp (GF)

Yield: 5-6 servings

Hot Apple Crisp (GF)

Ingredients

Step One: Baked Apples

5 medium organic apples, cored and sliced about 1/4"
1/3 cup pure unfiltered organic apple juice
2 tbsp pure organic maple syrup
1 1/2 tsp ground cinnamon
1 tsp vanilla extract
1 tsp arrowroot powder

Step Two: Apple Crisp Topping

1 cup blanched almond flour
1/3 cup of sliced blanched almonds
3 tbsp butter, melted (or melted coconut oil)
1 tbsp pure honey (I prefer sage honey due to its mild flavor)
1/4 tsp ground cinnamon
Pinch of sea salt

Instructions

Step One: Baked Apples

Preheat oven to 375 degrees. In a large bowl, add apple juice, maple syrup, cinnamon, vanilla and arrowroot powder; whisk well to combine.
Add apple slices and toss well to thoroughly coat.
Place the apple mixture (including liquid) in a 2.5 to 3 quart baking dish.
Cover and bake for 20 minutes.

Step Two: Apple Crisp Topping

While apples are baking, in a medium bowl, combine all of the topping ingredients.
When apples have baked for 20 minutes, remove from oven. Spoon (or use hands to crumble) the topping over apples.
Reduce oven temperature to 350 degrees. Return apples to oven (uncovered) and continue baking about 15-18 minutes, until topping is golden brown.
Allow to cool about five minutes before serving.
For an extra special treat, top with a scoop of homemade vanilla ice cream and drizzle with the caramel-apple sauce at the bottom of the baking dish. SO YUMMY!!