Healthy Glazed Donuts (Paleo, Vegan)

https://feastingonfruit.com/coconut-flour-donuts/

 

INGREDIENTS

Donuts:

• 1 cup (160g) pitted medjool dates

• 1/2 cup (120g) non-dairy milk

• 1/2 cup (130g) nut/seed butter

• 1 tsp vanilla extract

• 1/4 cup (30g) coconut flour

• 1/4 cup (30g) tapioca starch

• 1/2 tsp baking soda

• 1/4 tsp salt

Glaze:

• 1 cup blueberries (fresh or frozen/defrosted)

• 1/2 cup coconut butter

• 2 tbsp maple syrup

• 1/4 cup non-dairy milk

 

DIRECTIONS:

1. Preheat the oven to 350F.

2. In a high speed blender, blend the dates, milk, nut/seed butter, and vanilla until smooth.

3. Add the rest of the ingredients. Blend until combined.

4. Use a piping bag (or ziplock bag with one corner snipped off) to pipe the batter into a donut pan (that has been thoroughly greased with coconut oil) and smooth the tops.

5. Bake for 20 minutes

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1. For the glaze, blend the blueberries and strain to get just the juice.

2. Melt the coconut butter (10 seconds or so in the microwave). Make sure all the other ingredients are at room temperature or warmer.

3. Stir together the melted coconut butter, maple syrup, and 2 tbsp’s of milk. Add the milk slowly until it becomes smooth and drizzle-able. It will seize up at first, keep adding milk and it will eventually smooth out.

4. Add the blueberry juice 1 tbsp at a time until you achieve your desired color.

5. Once the donuts are cool, top with glaze and (optional) sprinkles.

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Chunky Monkey Ice Cream Treats (Paleo, Vegan)

https://nomnompaleo.com/post/54917164353/chunky-monkey-ice-cream-bon-bons

 

INGREDIENTS

• 3 medium ripe bananas, frozen and cut into 1-inch pieces

• 1 tsp vanilla extract

• 7 ounces dark chocolate (70% cacao or higher), finely chopped

• ¼ cup coconut oil

• ⅛ tsp Sea Salt

• 3 tbsp’s toasted slivered almonds or toasted chopped walnuts

 

DIRECTIONS:

1. Make your banana ice cream:

2. Toss the frozen banana chunks and vanilla into a blender or food processor……and blitz until smooth and creamy. Transfer the ice cream to an airtight container and freeze until solid but scoopable - about 2 hours… and don’t rush it 

3. Once your ice cream has firmed up, use a small spoon to scoop it into teaspoon-sized balls. Place them on chilled a parchment lined tray.

4. NOTE:  Work quickly—you don’t want your ice cream to melt!

5. Place the tray in the freezer and chill until the scoops are REALLY solid. Really solid. Even let them sit overnight if possible.

6. Once chilled throw the chocolate, coconut oil, and salt in a heat-proof bowl.

7. Place the bowl over a saucepan filled with simmering water, making sure the water does not come in contact with the bottom of the bowl.

8. Stir the chocolate mixture constantly until completely melted. 

9. Take the chocolate off the heat and let it cool to room temperature. It should stay liquid for several hours as long as your house is above 70°F. If your house is colder than that, your air conditioning is on too high.

10. Remove the solid banana ice cream scoops out of the freezer. Stab a skewer into the flat bottom of an ice cream ball or just spoon it on.

11. Before the chocolate shell hardens, sprinkle on the chopped nuts.

12. Move quickly with this proves... The “ice cream” can melt quickly and the chocolate magic shell hardens fast.  The most efficient way to coat these treats is to get the whole family involved. Give everyone a skewer—you can eat as you make them!

13. Keep the skewers on if you want to enjoy these treats as a Chunky Monkey Ice Cream Pop

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Peppermint Mocha Cupcakes (Paleo, Vegan)

https://feastingonfruit.com/peppermint-mocha-cupcakes/

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Makes about 8 cupcakes

INGREDIENTS

• 1 cup (200g) pitted medjool dates

• 1 cup brewed coffee (make it strong!)

• 1/2 cup (125g) SunButter

• 1 tsp peppermint extract*

• 1 tbsp apple cider vinegar

• 1/4 cup coconut flour

• 1/4 cup tapioca starch

• 1/4 cup cocoa powder

• 1/2 tsp baking soda

• 1/4 tsp salt

Frosting

• 1 1/2 cup raw cashews soaked overnight

• 1/4 cup maple syrup

• 1/4 cup cacao powder

• 1/4 cup coconut oil***

• 1 tsp vanilla extract

• 1 tsp Peppermint extract

• 1/2 tsp salt

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DIRECTIONS

1. Preheat the oven to 350ºF.

2. Blend the dates with coffee, apple cider vinegar, and peppermint extract (or oil) until smooth.

3. Transfer to a bowl and stir in SunButter.

4. Add the flours, cocoa powder, baking soda, and salt. Stir until combined.

5. Scoop into a cupcake pan, filling each to the top

6. Bake for 22-25 minutes until they bounce back when lightly pressed in the center.

7. Cool completely before frosting.

Frosting Directions:

1. Combine all the frosting ingredients in a high-speed blender.

2. Blend on high until smooth, using the tamper and/or stopping to scrape down the sides as necessary. Try not to add extra liquid, but you can add 1-2 tbsp non-dairy milk if necessary.

3. Refrigerate until firm and spreadable (at least 2 hours).

4. Once the cupcakes are cool, frost and EAT!

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CHOCOLATE-MACADAMIA NUT FAT BOMBS (Paleo, Vegan, Keto)

https://hunterandgatherfoods.com/blogs/recipes/mct-oil-fat-bomb-recipe-with-collagen-macadamia-nuts

 

This recipe was inspired by the recipe in the link below but was edited to simplify and not require ingredients that aren’t integral to the recipe.

 

Recipe makes roughly 6 Cups/bombs

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INGREDIENTS:

• 250g Macadamia nuts (dry roasted, salted)

• 4 tbsp Coconut oil (measured solid, then melted)

• 1tsp Vanilla extract 

• 2 tbsp vegan protein powder (try subbing hemp seed flour for paleo)

• 25g Cocoa powder

 

DIRECTIONS:

1. Blitz the macadamia nuts in a food processor or high power blender, until they are mostly broken down into small pieces. A food processor should also work.

2. Add your coconut oil (melt the coconut oil before adding), and vanilla extract.

3. Blend until it turns into a nut butter.

4. Gradually add in the cocoa powder and blend

5. Once smooth, spoon or pour into lined cupcake/muffin tin. 

6. Freeze until hard and then enjoy.

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Paleo Sprinkles

https://thethingswellmake.com/vibrant-easy-paleo-sprinkles/

 

INGREDIENTS:
Natural Food Coloring

½ Cup Shredded Coconut

 

DIRECTIONS:

1. Add a few drops of either a store-bought food coloring to the unsweetened coconut flakes and stir them long enough to get an even coloring throughout.

2. Add more coloring, as needed, until you reach the desired color intensity. (It's a good idea to make the sprinkles slightly darker in color than necessary as they may lighten slightly upon drying.)

Dry the sprinkles

1. Spread out the tinted coconut in a thin, even layer over a lined baking sheet or a dehydrator tray.

2. If using a dehydrator, follow the directions for your particular dehydrator to dry out the coconut so that you can safely store it again.

3. If using an oven, set it to its lowest temperature and turn the fan on, if possible. Bake, checking on it occasionally, to see if the shredded coconut has fully dried. You can speed up the process by stirring it up and spreading it out again, continuing to bake until the coconut has fully dried.

4. Once fully dried, the sprinkles are ready to be used immediately or stored for later.

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I hope you get great use out of these yummy treats because they are great swaps. 

 

Happy Holidays Everyone!

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