Chocolate Almond Bark

Try making this Chocolate Almond Bark for your next dessert option! Almonds are an excellent source of both protein and antioxidants. They also aid in blood sugar control and help lower cholesterol levels. Coconut oil helps boost energy levels, promotes healthy skin, protects against hair damage, and improves oral health. Chocolate is rich in polyphenols and flavonoids, both of which act as antioxidants. Enjoy!

Ingredients:

• 2 cups dairy-free chocolate chips

• 1 tsp coconut oil

• ½ cup raw unsalted almonds, chopped

Instructions:

1) Line a baking sheet with parchment paper and set aside.

2) Add the chocolate chips and coconut oil to a small saucepan and cook over low-medium heat. Stir while chocolate is melting and be careful not to let the chocolate burn.

3) Remove from heat and mix in the chopped almonds. Pour mixture onto the lined baking sheet and spread out evenly.

4) Place in the freezer and allow to chill for about 20 minutes. Remove from the freezer and allow the bark to sit until it reaches room temperature.

5) Break apart the bark with your hands or transfer to a large cutting board and cut with a knife.

6) Store the bark in an airtight container and keep in the freezer. Enjoy!

Frozen Lemonade

Try making this Frozen Lemonade for your next summer dessert option! Lemons support heart health, prevent kidney stones, and protect against anemia. Coconut cream serves as an excellent source of protein, antioxidants, and potassium. Honey promotes healthy, glowing skin and protects against cancer. Serve this refreshing frozen lemonade on a hot summer day and enjoy!

Ingredients:

• 3 large lemons, juiced (about ⅓ cup)

• One 13 oz can of coconut cream, solid portion only

• ½ cup honey

• ½ cup coconut milk

• 1 tsp vanilla extract

• 3 cups ice

Instructions:

1) In a blender, combine all ingredients and blend until well combined.

2) Pour into two separate glasses and enjoy immediately!

Dairy-Free Fudgesicles

Try making these Dairy-Free Fudgesicles for your next summer dessert option! Avocados are packed with a variety of nutrients including fiber, potassium, Vitamin C, and magnesium. Cacao powder helps to reduce stress, lower blood pressure, and reduce the chance of a stroke. Coconut milk is a well-known anti-microbial and helps boost energy levels. Enjoy!

Ingredients:

• 2 avocados

• ½ cup cacao powder

• ½ cup full fat coconut milk

• ½ cup maple syrup

• ½ tsp sea salt

• Chopped nuts for topping, optional

Instructions:

1) Transfer all ingredients to a high-speed blender and blend until a thick and smooth mixture forms.

2) Evenly distribute the mixture into a popsicle mold (recipe should yield about 8 fudgesicles). Push popsicle sticks into the middle of the molds.

3) Freeze for at least 5 hours. When ready to eat, allow the fudgesicles to sit out for about 10 minutes so that they can more easily be removed from the molds.

4) Serve with chopped nuts if preferred and enjoy!

Gluten and Dairy-Free Oatmeal Creme Pies

Try making these Gluten and Dairy-Free Oatmeal Creme Pies for your next dessert option! Gluten-free oats provide the perfect amount of complex carbohydrates and fiber to balance blood sugar levels. They also help lower cholesterol levels and promote bowel regularity. Honey is packed with antioxidants and helps promote gut flora balance. Coconut oil improves brain function, helps regulate thyroid function, and serves as an excellent source of fiber. Enjoy!

Ingredients:

Cookies

• 2 eggs

• 1 cup dairy-free butter

• 1.5 cups coconut sugar

• 1 tbsp vanilla extract

• 1 cup gluten-free oat flour

• 2 cups gluten free whole oats

• 1 cup gluten-free all-purpose flour

• 1 ½ tsp xanthan gum

• ½ tsp sea salt

• 1 tsp baking soda

Filling

• ½ cup palm oil shortening at room temperature, soft

• ½ cup coconut oil softened, but solid

• ¼ cup honey

• ⅓ cup + 1 tbsp tapioca flour

• ⅛ tsp sea salt

• 1 ½ tsp pure vanilla extract

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

2) In a stand mixer, add in the eggs and butter on medium speed for 2 minutes or until fluffy.

3) Add in the coconut sugar and vanilla extract and mix for about 1 minute on medium speed.

4) Toss in the oat flour, whole oats, all-purpose flour, xanthan gum, sea salt, and baking soda, and continue to mix on medium for an additional minute.

5) Form cookies with the dough and evenly line on the baking sheet. Bake in the oven for 15 minutes or until cookies are golden. Allow to cool for at least 4 hours before combining with the filling.

6) While the cookies are cooling, begin to make the frosting.

7) Add the shortening and coconut oil to the stand mixer and mix until fluffy. Add in the honey and beat on low until combined.

8) Add the tapioca flour, sea salt, and vanilla extract, and mix until creamy.

9) Transfer the frosting to the refrigerator and allow to chill until cookies are ready to be frosted.

10) After the cookies have cooled for at least four hours, fill a pastry bag with the frosting and frost the bottom of one cookie. Take another cookie and combine with the frosted cookie to make a creme pie.

11) Transfer finished creme pies to an airtight container and store in the refrigerator for up to four days. Enjoy!