Tag Archives: chocolate

Gluten/Dairy/Sugar Free Chocolate Tart

I was diagnosed with Candida and leaky gut at the end of last year, and I took a hiatus from blogging to try and figure out my new restrictions. Coconut will now be used a lot more frequently, as the caprylic acid in coconut is a natural Candida killer! For Mother’s Day, I had less than an hour to whip up a dessert, so, of course, I did something totally new. That’s logical, right? Thankfully, it turned out to be FABULOUS, and I don’t use all caps very often, but this recipe deserves them. The original crust recipe, with just a few changes, can be found here, along with another recipe I’d like to try one day. The brownie recipe is a derivative of the common 35 calorie brownie recipe that’s circulating, that is disappointing as a brownie, but works wonderfully as a pie filling. Not only is it delicious, but it’s good for you! Give it a shot; you won’t be sorry.


Gluten, Dairy, and Sugar Free Chocolate Tart


In a food processor, combine until it forms a ball

2 c unsweetened flaked coconut

1/2 c almond flour

1/4 c coconut oil, melted

2 eggs

2 Tbsp coconut flour

1 Tbsp vanilla extract

2 droppers of English Toffee flavored liquid stevia

Press into a 10 inch tart pan with pop-out bottom sprayed with coconut oil- make sure you press a little rim around the edges, as in the picture.

Bake at 350 F for 15-18 minutes (just slightly lighter than golden brown…it will continue baking with the filling)

Once out, turn the heat up to 400 F


Throw everything in the blender and let go on high for 1 minute

3/4 c unsweetened vanilla coconut milk yogurt or (if you can handle dairy) non-fat plan greek yogurt

1/4 c unsweetened almond milk

1/2 c unsweetened dutch process cocoa powder (using dutch process makes the flavor much more rich!)

1/2 c old fashioned oats

1/2 c xylitol, Truvia, Swerve, or Sugarless Sugar

1/3 c unsweetened applesauce

1 egg

1 tsp baking powder

2 droppers chocolate flavored liquid stevia

Pour onto tart shell and bake for around 20 minutes, until set. Since this is low fat, you don’t want to overbake it or it’ll dry out.

Let cool and serve with coconut whipped cream; you can even get fancy and put some vegan chocolate shavings on top!


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Grab the Gold

What do YOUR teenagers do when they’ve got a problem? Change the world? This one did. In one night, when she was 16 years old, Danielle Ontiveros created a gluten free, vegan protein bar that tastes like an oatmeal chocolate chip cookie!

There are so many protein bars out there that have a nasty aftertaste, and this has none of that nonsense! No trans fats, no preservatives, and no high fructose corn syrup! It’s also got 7 grams of fiber!

Each medal-shaped snack bar comes wrapped in winning gold foil decorated with laurel leaves. You can even get a free sample from the website to try it before you buy it (which you will).


They also have a line of sublingual or water blended sports formula vitamins, minerals and amino acids.

So what’s in it? Organic, non-GMO oats, natural peanut butter, chocolate chips, and it’s sweetened with cane sugar! Only 193 calories per bar with 11 grams of protein. It’s the perfect size to keep in your purse, backpack, or gym bag to give you great, sustained energy on the go. “Because silver is not an option”


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Posted by on May 30, 2014 in Reviews


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Starbucks Copycat Chocolate Meringue Cookies

I’m not drinking as much coffee as I used to these days (it started bothering my stomach due to being on antibiotics for a week), but my favorite Starbucks splurge back in the day was the Flourless Chocolate Meringue Cookie. I was surfing the web the other day and found this recipe, so on a whim I made it (surprisingly followed the recipe exactly- just used Enjoy life mini chips instead of chocolate chips so it’s dairy free). They turned out perfectly, and you’re not paying over $2 for it, either. Definitely my cup of tea! Oo…vanilla chai would be really good with this…


Chocolate Meringue Cookies

Preheat oven to 350 degrees F

Line 2 cookie sheets with parchment paper and lightly spray with nonstick spray (I use olive oil in a spritzer)

Whisk together:

3 c. powdered sugar

2/3 c. unsweetened cocoa (the better the quality, the better the flavor)

1/4 tsp salt

Whisk in 2-4 egg whites (room temperature), one at a time, starting with two, and

1 Tbsp vanilla

You’re looking for a fudgey, thick, brownie batter consistency. If after two egg whites, it’s too thick, add another. I used 3.

Gently stir in 1 1/2 c. Enjoy Life mini chips

Using a 1 1/2 inch spring release cookie scoop, scoop onto the prepared pans in 9 evenly spaced mounds. I had enough for 18.

Bake 13 minutes, until they’re glossy and cracked.

Slide parchment paper with cookies on it onto wire cooling racks and cool completely.

They’re amazing once they’ve cooled slightly, but if you want that fresh-baked gooeyness the next day, just pop it in the microwave for 10-15 seconds.

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Posted by on April 6, 2014 in Dessert


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Peanut Butter Banana “Milkshake”

I was perusing Facebook today and found a friend in raptures over a banana milkshake she made. That sounded delicious, but naturally, I can’t add a bunch of French Vanilla ice cream like she did, and I wanted it to be a bit more healthy than that, anyway. I’m in Spring Cleaning mode (it hits me way early every year), so I’m all about using leftovers and partial containers; I had frozen bananas, and almost-empty natural peanut butter, greek yogurt (the only dairy I can tolerate), and almond milk. This was the result; feel free to modify to your heart’s content. This is a great shot of potassium, too!


Peanut Butter Banana “Milkshake”

You can adjust the amounts and taste to your preference…even add some chocolate syrup to it if you’re a huge chocolate fan. As I blend, I taste test and adjust until it’s just right for my mood.

2 frozen overripe bananas

1/2 c. all natural peanut butter (just ground up peanuts)

Enough almond milk to give it a good milkshake consistency…probably 2 cups or so

3/4 c. plain greek yogurt (substitute So Delicious vanilla coconut milk ice cream for a special treat! Or just coconut milk yogurt- also keeps it vegan)

1/3 c. PB2 (a gluten-free, dairy free, all natural powdered peanut butter with cocoa powder in it…absolutely delish) 

if you don’t have PB2, you might want to get some…or just add extra peanut butter and as much cocoa powder as you feel is tasty

**If you want it a bit sweeter, add some raw honey or agave**

PB2’s entire ingredient list is this: Roasted peanuts, cocoa powder, sugar and salt, and is certified gluten free.

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Posted by on January 2, 2014 in Beverage, Breakfast, Dessert


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Dairy-free Hot Chocolate Mix

Dairy-free Hot Chocolate Mix

Looks delicious, doesn’t it? It is. And it’s the first hot chocolate that I’ve had since going dairy-free almost a year ago, so I’m savoring it. You can too!

Dairy Free Hot Chocolate Mix

3 c. coconut milk powder OR dry goat milk powder (Meyenberg is what I used, though it does have a taste to get used to)

2 c. powdered sugar

1 1/2 c. cocoa powder (use the good stuff, it’s worth it)

1 1/2 c. dark chocolate chips (again, the good stuff)

1/4 tsp. salt

Throw it all in a blender or food processor until it’s finely ground and well mixed.

1/3 c. mix to 1 c. hot “milk of your choice”

Enjoy! 🙂

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Posted by on October 9, 2013 in Beverage


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Farmer’s Market Find! Raspberry Coconut Macaroons

As the days grow short and crisp, I revel in Farmer’s Market finds. They’ve changed from the first fruits of summer harvest to the colorful gourds, pumpkins, dried indian corn and juicy apples of fall. I, however, am a BIG advocate of summer, so I was beyond thrilled to find a vendor with a big basket of plump, almost purple raspberries. At the last end of their ripeness, I knew I wasn’t going to be able to eat them quickly enough, so it called for one of our favorite recipes: Raspberry Coconut Macaroons! If you have a food processor, get it out now. Not only are these gluten and dairy free, but also vegan! And the people rejoiced…

Raspberry Coconut Macaroons
Preheat your oven to 325F and have two pans laid out with parchment paper/wax paper
3 1/2 c. UNSWEETENED shredded coconut
1 c. honey (or agave if vegan…I use agave and it works splendidly)
1 tsp orange oil (or almond extract, but I hate it, so I use orange oil)
1/2 tsp vanilla (real vanilla, if you please, not that nasty artificial stuff)
pinch of salt
3 egg whites
Chuck it all into the food processor and whirl it around until a smooth(ish) paste forms
Add 1 more cup of unsweetened shredded coconut
1 pint of raspberries (about 1 1/4 c.)
Pulse it a couple of times to mix in (but not fully incorporate) raspberries. It should be swirly.
Using a med/small cookie scoop, grab some of the mixture (try to get some white and some red) and drop it onto cookie sheet.
Bake for 25-30 minutes until tops are nicely browned. Let cool or they’ll fall apart on you.
Since the sugars have a tendency to stick the macaroons nicely to the paper, I will let them sit for a few hours until the sugar gets a little moist so they easily let go.
Melt dark chocolate (or carob, or milk…whatever you prefer). You can dip them, but I prefer to turn them upside-down and smear the chocolate across the bottom with a spoon in a goodish layer, then return them right-side up to the paper, where I later drizzle the leftover chocolate on the top. Refrigerate or freeze. They keep well.
Should make about 24 macaroons, depending on the size of your scoop. Don’t get overeager on the scoop size…in this case, smaller is better and easier to handle.
For a variation on these cookies that gives a hint of lime, try this recipe and just replace the 1/4 c. flour with Special Sweets Blend flour or tapioca flour. I wouldn’t use g-free all purpose just because it always has a weird aftertaste if you use it in sweets.
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Posted by on September 26, 2013 in Dessert


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