This recipe is from Livekindly.com. It’s keto, vegan, raw, gluten-free! What?!? Yup! I made mine in a springform pan for easy release, then cut them up and froze 3/4 of them. They are so tasty!
For the base:
- 1 c raw organic cashews, soaked for an hour and drained
- 6 organic medjool dates (pitted)
- 1 c organic shredded coconut
- Sprinkle of Himalayan pink rock salt
For the caramel:
- 1/2 c organic tahini
- 1/2 c agave syrup
- 1/4 c organic coconut oil or coconut butter (liquefied)
- 1 tsp vanilla extract l
- Large pinch Salt
Base: blend or process all base ingredients together, until a doughy texture is formed. If using a blender, make sure it’s a powerful, heavy duty blender to handle the nuts. Press into coconut-oil greased dish and put in the fridge.
Caramel: blend all caramel ingredients together except coconut oil. Once well blended into a thick, smooth consistency, blend in the coconut oil until combined (should only take 15 – 25 seconds or so). The texture should be very gooey now. Pour on top of the base immediately and put back into the fridge.
Chocolate topping: in a saucepan, gently melt the cacao butter OR coconut oil. Do not overheat or let it boil, as this destroys the nutrients. The cacao butter/ coconut oil should only be lukewarm, not at all hot. Once melted, take off the heat and sift in the powders. Stir until combined. Add the agave and vanilla and stir well. Immediately pour the chocolate over the caramel. Return dish to the fridge.
Wait a few hours for all the layers to set properly, cut into squares and store in an air-tight container in the fridge. Enjoy!
This are super yummy and a little healthier because they are baked. You do need a donut pan for this recipe.
1/4 c unsweetened cocoa powder
Preheat oven to 350 degrees. Spray a donut pan well with non-stick cooking spray and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, mix together the buttermilk, sugar, egg, butter, and vanilla until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Spoon the batter into the donut cavities making sure to only fill them about 2/3 – 3/4 of the way full.
Bake for 8-10 minutes or until a toothpick inserted into the donut comes out clean.
Remove from the oven and allow to cool for about 5 minutes in the pan. Remove donuts from the pan and transfer to a wire rack to cool. Sprinkle with powdered sugar.
This is heavily adapted from vegan comfort food. I did not have flax meal, so I used apple sauce, I had a bag of cup 4 cup gluten free flour so I used that instead of four. They are most and yummy.
2/3 c apple sauce
1 c flour
1/3 c cocoa powder
1/4 tsp salt
1/2 c vegan butter, melted
2/4 c chocolate chips
3/4 c coconut palm or regular sugar
1/2 c walnuts
Preheat oven to 350. Prepare a 9 inch pan, mini muffin pan or brownie bite pan.
Mix all ingredients with a stand mixer until we’ll combine. Pour into prepared pan. Bake for 20 – 30 minutes until a toothpick comes out clean.
Let cool complete they remove from pan.
So sugar – raw cocoa tahini truffles! I found this in Bon Appetite and then made a bunch of changes – they are so good you won’t believe there is not sugar! They are NOT low calorie, so keep it to just one.
- ⅔ cup roasts pistachios
- 6 Medjool dates, pits removed
- ⅓ c tahini
- ¾ tsp. kosher salt
- ¼ c unsweetened cocoa
- 1/4 c toasted, shredded unsweetened coconut
Combine nuts, dates, tahini, salt and cocoa in a small food processor. Process until everything is incorporated. Use a small cookie scoop to form into a ball. Place coconut on a small plate and roll the balls into the coconut. Repeat and chill in the fridge.
Makes about 12 balls.
This recipe from Dorie Greenspan is da bomb!
- 2 c flour
- 1 c cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 baking soda
- 8 tbsp butter, soften
- 1 c brown sugar
- 2 eggs
- 3 ripe bananas
- 3/4 c buttermilk
- 3 oz chocolate chips
Preheat oven to 350. Spray a loaf pan.
Stir together flour, cocoa powder, baking powder, baking soda and salt in a bowl.
Combine butter and sugar in a bowl and beat until smooth. Beat in eggs one at a time. Stir in buttermilk. Stir in dry ingredients and bananas. Stir in chocolate chips.
Poor into a loaf pan. Bake for 30 minutes, then cover loosely with foil, then bake for another 40 – 55 minutes until a toothpick comes out clean.
Let cool 20 minutes then release from pan.
Serves 10 – 12.
This is a quick summer dessert. You can use any kind of berries you have or even thawed frozen ones.
3 c berries
1/4 tsp cinnamon
1/4 c sugar
2 tbsp lemon juice
1 1/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
5 tbsp cold butter, cut into small pieces
1/2 c milk
1 egg, lightly beaten.
Preheat oven to 375.
Toss berries with sugar, cinnamon and lemon in a bowl. Place in a 10 inch baking dish.
Combine flour, salt and baking powder in a food processor. Add butter and pulse until it resembles course crumbs. Add milk and egg and pulse until combined. Drop by the tbsp onto the berries. Bake 20 minutes.
Serves 6 – 8.
I love cheesecake and adding lime juice gives it the perfect tartness.
2-1/4 cups graham cracker crumbs (about 36 squares)
1/2 cup butter, melted
20 ounces cream cheese, softened
3/4 c sugar
1 c sour cream
3 tbsp flour
3 eggs, lightly beaten
2/3 cup lime juice
1 tsp vanilla
Preheat oven to 325.
In a food processor crush the graham crackers, then add butter and pulse to combine. Press into a 10 inch springform pan. Bake 10 minutes and set aside.
Best sugar and cream cheese until smooth. Add sour cream, beat till smooth. Add eggs, beat till smooth. Add remaining ingredients and beat till smooth. Pour into pan. Bake for 55 minutes until almost set.
Cool 10 minutes, the run a knife among the edge of the pan. Cool completely and refrigerate overnight.
Serves 10 – 12.