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!

Paleo Lemon Cake

Try making this Lemon Cake for your next paleo dessert option! Almond flour is rich in protein, low in carbs, and packed with fiber. Lemons serve as an excellent source of Vitamin C and help to protect against iron deficiency. Extra virgin olive oil contains high amounts of antioxidants and has many anti-inflammatory properties. It is important to buy extra virgin olive oil, as this is the least processed form of olive oil and retains its natural vitamins and antioxidants. Serve this lemon cake with your favorite fresh fruit or on its own and enjoy!

Wet Ingredients:

• ½ cup extra virgin olive oil

• ½ cup plus ¼ cup organic cane sugar, divided

• Zest of 1 lemon

• ¼ cup fresh lemon juice

• 4 egg yolks

Dry Ingredients:

• 2 cups almond flour

• ¼ cup tapioca flour

• 1 tsp baking powder

• ½ tsp sea salt

• 4 egg whites

• ½ tsp cream of tartar

Instructions:

1) Preheat the oven to 325 F. Line a round cake pan with parchment paper and set aside.

2) In a bowl, mix the olive oil, 1/2 cup of cane sugar, lemon zest, lemon juice, and egg yolks.

3) Place a mesh strainer over the top and sift in the almond and tapioca flours, baking powder, and salt. Mix well to combine.

4) Place the egg whites and cream of tartar in a stand mixer fitted with the whip attachment. Whip on medium-high speed until foamy (about 30-60 seconds). With the mixer running, gradually sprinkle in the remaining ¼ cup cane sugar for about 30 seconds. Continue to whip until the egg whites are shiny and hold firm peaks when you lift the whip out and hold it upside-down (about 3-4 minutes).

5) Fold the egg white mixture into the batter and combine well. Scrape the batter into the prepared pan.

6) Bake in the oven for about 40-45 minutes, or until top of the cake is golden brown.

7) Allow the cake to cool, and then using your hands, remove the cake out of the pan with the edges of the parchment paper.

8) Store the cake in the refrigerator for up to 4 days and enjoy!

Paleo Lemon Curd

Try making this Paleo Lemon Curd to add to your next dessert option! Lemons are an excellent source of Vitamin C and aid in preventing weight gain, cancer, and kidney stones. Eggs reduce the risk of heart disease and are rich in both protein and omega-3 fatty acids. Date sugar is a healthier alternative to white sugar as it is not refined and contains many health promoting minerals. Pair this lemon curd with paleo cheesecake, scones, or any dessert and enjoy!

Ingredients:

• 10 tbsp dairy-free butter

• 1 tbsp finely grated lemon zest

• 1 ½ cups date sugar

• ⅛ tsp sea salt

• 2 egg yolks

• 4 eggs

• 1 cup fresh lemon juice

Instructions:

1) Place the dairy-free butter in a heatproof bowl and pour the lemon zest over it. Cover with a mesh strainer and set aside.

2) In a medium-sized saucepan, combine the date sugar, salt, egg yolks, and eggs. Gradually mix in the lemon juice.

3) Heat the mixture over medium heat and stir well. The mixture should begin to thicken. Use a thermometer to test the temperature and heat until the mixture reaches 165 degrees Fahrenheit (between 5 to 10 minutes). Over time the mixture will become thin but will thicken again as the eggs cook. If it starts to bubble, immediately remove from heat.

4) Pour the curd through the mesh strainer and into the bowl of butter and lemon zest. Mix until combined well.

5) Transfer the lemon curd to jars without a lid to allow to cool. After about five minutes, cover the jars with a lid and store in the refrigerator for up to 2 weeks.

6) Spread this lemon curd over your favorite paleo pastries or desserts and enjoy!