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fullcravings · 1 day

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Dairy-Free Peppermint Patties

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certifiedceliac · 5 months

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Gluten Free Hot Cocoa Waffles (via Raising Generation Nourished)

#dairy free #gluten free #gf food #dessert #pastry #waffles #chocolate #1 to 1 flour #almond flour #refined sugar free #raisinggenerationnourished

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moved2024 · 1 year

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Amber Candy and Fossil Cookies (not vegan, recipe includes cricket flour etc)

#food #recipe #recipe book #fossil cookies #crickets #entomophagy #cricket flour #gluten free #dairy free #refined sugar free

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esthiofoods · 1 year

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When it comes to chocolate brownie, resistance is futile😋

For Orders ♥️ 📞: +914048590303 | 089775 03033 Visit us: https://linktr.ee/esthio

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clean-eating-goddess · 1 year

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Peanut Butter Cereal Truffles

These cereal truffles are so easy to make! Made with better for you ingredients, they make a perfect holiday treat to enjoy with the entire family. If peanut allergies are a problem, sub peanut butter with sunflower butter or coconut butter. Decorate the truffles with coconut flour to make them look like snowballs, or add coloured sprinkles to make them festive! Hope you enjoy them, happy…

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#cereal #chocolate #easy #gluten free #healthy #kids #naturally sweetened #no bake #peanut butter #recipe #refined sugar free #toddler #truffle

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alchemusprime · 1 year

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2 Steps to Smart Sweetness: TreatBox Accolades

After a joyride with our TreatBox launch during Raksha Bandhan, we’ve enjoyed TreatBox Fiji Day and Prophet Mohammed’s birthday, and then TreatBox Diwali, including a specially packaged batch we did for delivery to elite households in Suva, thanks to an overseas client who wanted to wow them with our product. What an honor! When we reflect on what makes TreatBox special, it’s clear that we…

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#dried fruit #fruit #fruit nectar #healthy lifestyle #healthy treats #lifestyle diseases #refined sugar #refined sugar free #smart sweetness #sugar #sweets #treats

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threewaysdivided · 7 months

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Chocolate Sapote Pie

Hey 3WD, why are you making a vegan, gluten-free, no-processed-sugar dessert? Well, you see, I have friends with many, many allergies and felt like a challenge.

This recipe is an experiment with Black Sapote (also called Chocolate Pudding Fruit) – a seasonal persimmon relative that’s high in Vitamin C and has a pudding-like flesh with mild chocolate and caramel notes. While limited availability of Sapotes means it’s not as accessible as something like Chocolate Avocado Pie, it’s a fun thing to play with if you like poking around with the weird fruit section of produce markets (as a bonus, Black Sapotes were selling for $1-2 per fruit both times I visited).

Let's get cooking:

Kitchen equipment

Blender/food processor

Beaters (hand-crank or electric)

20cm (8 inch) springform cake tin

Baking/ Greaseproof paper

Fridge & Oven

Fine mesh sieve (or tea strainer)

Mixing bowls, spatula, knives, spoons etc.

Prep-time

Bench work: approx. 40 minutes

Oven time: approx. 30 minutes

Cooling time: approx. 2-3 hours (minimum)

Coconut cream chill time: 12 hours (minimum)*

*Coconut cream needs to be refrigerated for 12 hours in order to separate properly before whipping. Put your cream in the fridge the night before.

Ingredients

Pie crust

300g (10.5 Oz) pecans

4 large medjool dates (seeds removed, roughly chopped)

1 tsp salt

4 tbsp (approx. 60g/ 2 Oz) margarine, melted

Filling

2 large, ripe Black Sapotes*

1/2 cup (125mL) cocoa powder

4 large medjool dates (seeds removed, roughly chopped)

1/2 tsp salt

1 tsp espresso powder

1 tsp vanilla extract

*Black Sapotes are ripe when the skin has darkened to a dull green-brown and the fruit is very soft to the touch (it will look and feel over-ripe).

Topping

One 400mL (13.5 Fl Oz) can high-quality full-fat coconut cream*

1/2 tsp salt

1 tsp vanilla extract

Approx. 80g (3 Oz) pecans, toasted** and crumbled

Cocoa powder for dusting

*Use a premium quality coconut cream – the difference in price is very small and cheaper creams may not separate properly, which will stop them from whipping up. **Toast pecans by baking in a preheated 140°C/248°F (fan forced) oven for 15-30 minutes until done to your liking.

Instructions

Pie crust (Inspiration recipe)

Preheat oven to 180°C/350°F (fan forced).

Line the base and sides of the spring form pan with baking paper. (Try to minimise wrinkles/folds in the paper lining – this will make it easier to remove the crust later.)

Place chopped dates, pecans and salt into a blender. Blend until the mixture has the texture of breadcrumbs/ almond meal.

Stream in melted margarine and blend until completely combined (crumbs should stick together when pressed)

Press mixture into a firm, even layer across the base and up the sides of the spring form tin, using clean hands or the back of a spoon to smooth down.

Bake for 10-12 minutes or until the crust begins to brown. (Watch closely after the 8-minute mark to prevent burning).

Remove from oven. If the crust has puffed up, press back down using the back of a spoon. (Tip: use a toothpick or fork to gently pop any large air-pockets in the base.)

Cool on a wire rack or heat-safe cutting board until the crust reaches room temperature.

Filling (Inspiration recipe)

Preheat oven to 180°C/350°F (fan forced).

Cut open the Black Sapotes. Remove the seeds and scoop/scrape the flesh out with a spoon. (Note: because Black Sapote skin is very thin and soft when ripe, it cannot be traditionally peeled.)

Transfer one quarter of the fruit flesh to a blender, along with the chopped dates. Process until completely smooth.

Transfer the sweetened sapote mixture into a bowl alongside the remaining sapote flesh. Mix until completely combined (use your spoon or spatula to break down any lumps or fibers in the fruit flesh).

Fold in the cocoa powder, expresso powder, vanilla and salt until completely combined. Taste for flavouring and adjust with more cocoa/vanilla/espresso/salt as desired. (Note: adding cocoa will increase the bitterness of the filling alongside the chocolate-y flavour. This can be hard to counteract without adding sugar or blending in more dates so be careful how much you add at once.)

Transfer filling into your pre-prepared pecan crust. Smooth the top with a spoon or spatula.

Bake for 20 minutes or until the filling is lightly firm to the touch.

Cool completely on a wire rack or heat-safe cutting board, then cover and transfer to the fridge until chilled through.

Cream Topping (Inspiration recipe)

Chill coconut cream for at least 12 hours.

Remove coconut cream from the fridge (Note: DO NOT Shake).

Use a spoon to scoop out the thick cream that has risen to the top, leaving the watery parts behind. (The more water is in your cream, the less firmly it will whip). Transfer the thick cream to a bowl. (Tip: have an extra jar of chilled cream on hand in case the cream yield from the first tin is low)

Add the vanilla and salt to the cream. Stir through, then taste test and adjust the vanilla/salt as needed. (Note: Like with plain dairy cream, this should taste more neutral than sweet).

Beat your cream, starting on a slow speed. Gradually increase speed until whipped to thick, semi-stiff peaks. (Tip: if your cream is very soft to start with, try covering and chilling in the refrigerator to help it firm up.)

Remove the chilled sapote tart from the spring form pan. (Optional: If the sides of your pecan crust are much taller than your filling, you can use a pair of clean, sharp kitchen scissors to trim it down. Use a clean hand to shield the pie filling from any falling crust-crumbs).

Spoon the whipped cream onto the sapote filling, using the back of the spoon to make decorative swirls. (Optional: use a piping bag with a decorative nozzle for a fancier top).

Sprinkle the cream with crumbled pecans. Dust with cocoa powder using a fine sieve or tea-strainer. (Note: Add the nuts first - otherwise the cocoa powder will prevent them from sticking to the cream, causing them to roll everywhere when the pie is cut).

Return to the fridge until the coconut cream is completely chilled.

Serve.