Dairy Free Chocolate Pomegranate Ice Cream

It may be November 1st, but it's 70 degrees here and it's pomegranate season!!  Who doesn't love ice cream year round!!!  I use my Cuisinart Ice Cream Maker on a regular basis as dairy free ice cream is my go to sweet treat. Pomegranates have taken over the produce section of my Whole Foods.  What a fun fruit that can be a little work...or you can buy the pre-packed fresh arils like I do.  Pomegranates are actually a berry and have numerous healthy benefits.  They are full of nutrients, anti-oxidants, have anti-inflammatory effect and may help fight numerous diseases.  Besides being nutrient dense little power houses, they taste great!  I love the sweet tartness mixed with the added crunch of the seed!

I hope you enjoy the mixture of pomegranates and dark chocolate as much as I do!  Here is a link to all the Dairy Free Ice Cream Recipes on the blog.

Chocolate Pomegranate Ice Cream
Serves: 4-6

Ingredients

• 2 cans full fat coconut milk
• 2 egg yolks
• 1/2 cup non dairy milk alternative
• 1/2 cup granulated sweetener (I used Swerve for low sugar option)
• 2 tsp vanilla extract
• 1/4 tsp sea salt
• 3 ounces dark chocolate chunks
• 2/3 cup pomegranate anils

Instructions

1. Combine cans of coconut milk, non dairy milk in a sauce pan and heat on medium (If using a dry sweetener, add it here too)
2. Once milk begins to simmer, turn heat down to low
3. In a large bowl, whisk the egg yolks, add sweetener (liquid) and vanilla extract and mix well
4. Take a ladle full at a time of the milk mixture and incorporate it into egg mixture as you continuously whisk the eggs
5. Once you have mixed all of the milk in, cover the bowl and let cool in the frig (or the freezer if you won’t be using an ice cream maker or anxious for it to cool)
6. Place cold mixture into ice cream maker and follow directions
7. Once the ice cream started to take form and harden, stir in the anils and chocolate
    

xo,

Chocolate Candy Cookie Bars

Oh my goodness it' been way too long....hope I remember how to do a blog post!!  I haven't been experimenting in the kitchen for awhile for many reasons, but mainly the lack of time and the desire to not eat so many baked goods!!  I love baking, but I just don't need to be eating as many goodies as I was.  Please read the end of this post to see what has consumed most of my time and I wouldn't have it any other way!!

These cookie bars are so fun and yummy!!!  They are made from Cassava Flour which makes them nut free, grain free and of course gluten free!!  Cassava is a starchy root also known as yuca.  You are seeing cassava chips on store shelves and yuca fries on menus.  The flour acts similar to glutinous flour and the company I buy it from, Otto's Natural, says you can swap it in a recipe 1:1.  I have found that you need less cassava flour, it absorbs so much liquid!!  I love the finished product and the moisture and texture it provides in baked goods!!  I plan to experiment more with it as we head into fall and winter...baking season!!!

Another new ingredient I used in this recipe is Little Secrets Chocolate.  I love that candy companies are coming out with healthier versions of M&M's!!  Little Secrets are sweetened with real organic sugar and colored with natural food colorings such as beet powder, turmeric, etc!!   These are found at Natural Grocers and Whole Foods or on Amazon.  They come in Dark, Milk and Peanut Butter....they are all awesome!!!  Of course this recipe can be made with chocolate chips, but the colorful candy makes it that much more fun!!

Chocolate Candy Cookie Bars
Serves: 12

Ingredients

• 1/2 cup grass-fed butter, softened*
• 1/2 cup granulated sweetener (I used Swerve to make it lower in sugar)
• 3/4 cup cassava flour**
• 1 egg
• 1 tbsp non dairy milk
• 1 tsp vanilla extract
• 1/2 tsp gluten free baking powder
• 1/4 tsp sea salt
• 3/4 cup chocolate candies or chips**

Instructions

1. In a large mixing bowl, combine the flour, baking powder and salt, set aside
2. Cream the softened butter with the sugar
3. Add in the vanilla, milk and egg, mix well
4. Combine the two bowls and mix until combined
5. Fold in the chocolate pieces or chips
6. Spread the batter into an 8x8 greased cookie pan
7. Bake at 350 for about 28 minutes or until golden
8. Let cool before cutting
9. Store in an airtight container. I prefer storing these in the fridge and eating them cold!

Notes

*Softened coconut oil should work to make this dairy free
**Links for Cassava Flour and Chocolate Candy are in the body of the post above recipe.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing!  Check out BeautyCounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

Double Chocolate Peanut Butter Truffles

You just can't ever mess up any recipe that includes peanut butter and chocolate!  I typically choose other nut butters over peanut butter, but I have been enjoying it lately.  This recipe can be made with any nut or seed butter, but there's just something about this combo that is hard to replace!

It's close to Valentine's Day and I wanted to give you some new chocolate recipes to enjoy, including these truffles.  I personally don't need a holiday or reason to have chocolate, it makes me happy everyday of the year!!  The best part is that when you choose dark chocolate, it's low in sugar and typically dairy free if it's really dark!  I used Swerve as the sweetener to make these low carb, but any sweetener will work.  I hope these last longer in your house than they did in mine!!

Double Chocolate Peanut Butter Truffles

Ingredients

• 1 cup natural peanut butter (I prefer fresh grind that is chunky)
• 2 tbsp butter, melted or softened (depends on how runny the peanut butter is)
• 1/4 cup Swerve or other sweetener (I added a tiny bit of coconut palm sugar with the Swerve)
• 2 tbsp cacao powder
• 1 tsp vanilla
• 1/2 tsp sea salt (omit if your PB is already salted)
• 1/2 cup dark chocolate chips

Instructions

1. Combine granulated sweetener, cacao powder and sea salt in a bowl and set aside
2. Stir the peanut butter, butter and vanilla until combined
3. Pour the cacao mixture into the peanut butter mixture, stir until combined
4. Place the batter into the fridge or freezer to harden so you can form balls with it
5. Place the chocolate chips in a double broiler over low heat and melt
6. Once the dough is hard enough, roll the batter into balls about 1 inch in diameter and place on a parchment lined cookie sheet
7. Dip each truffle into the chocolate with a slotted spoon and place back onto the cookie sheet
8. Place cookie sheet back in the fridge or freezer to set up
9. Store in a glass container in the fridge

Enjoy!

Raw Snowball Cookies

It finally snowed here...a couple inches, but I'll take it!!  Snow is in the forecast for Christmas and I am so excited!!  Speaking of snow, I have a fun cookie recipe for you that includes a new ingredient.  If you love coconut, you will love these snowball cookies!  They melt in your mouth and are so easy to make!

Many of you may be familiar with Inner Eco, the fermented coconut kefir that is full of amazing probiotics.  Well Inner Eco just recently introduced their newest addition, Fresh Young Coconut!  Think fresh coconut right out of the shell of a young green coconut full of nutrients!!   They have packaged this delicious superfood up for you to add to smoothies, desserts or just eat with a spoon!  It also comes mixed with cacao, another superfood full of anti-oxidants! I'm thinking pudding, mousse and cheesecake are up next!  I might even get around to a coconut fudge using the cacao packs!

coconut meat

I couldn't bring myself to cook with this, it just seems so perfect raw and how nature intended it to be eaten!  So I made these Raw Snowball Cookies and hope you enjoy them as much as we did!!  Whole Foods freezer section is where you will find these packs.  They are in the Rocky Mountain , South Pacific and Southwest Regions, so basically Texas and west.  Sorry east coasters, you will have to wait!  Natural Grocers by Vitamin Cottage is also selling it and other locations in those regions.  

Raw Snowball Cookies
Serves: 10-12

Ingredients

• 1 cup unsweetened shredded coconut
• 1 2oz pack of coconut meat, thawed and at room temp
• 1 tbsp virgin coconut oil, melted*
• 1/4 cup or sweetener of choice (I used Swerve for no sugar option and added a tiny bit of maple sugar)
• 1/2 tsp vanilla extract or vanilla bean powder
• 1/8 tsp sea salt

Instructions

1. Place the shredded coconut and coconut meat into a food processor and combine.
2. Add in the coconut oil and vanilla, blend. If the coconut meat is too cold, it will make the oil clump!
3. Add in the salt and sweetener, blend
4. Using a small cookie scoop or roll the dough in your hands.
5. Place cookies on a parchment lined cookie sheet and set in the fridge or freezer to set
6. Store in an airtight container in the fridge.

Notes

*Virgin coconut oil gives this more of a coconut flavor versus refined coconut![br][br]I think you could use coconut cream from a refrigerated can of full fat milk in place of the coconut meat and they would still be delicious!!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Peanut Butter Fudge

This has to be one of my favorite recipes...and it's perfect for the holidays!  I recently saw on Pinterest a recipe for peanut butter fudge that said "only two ingredients".  I thought that had to be impossible!  Vanilla frosting and peanut butter were the ingredients.  Easy enough, frosting is basically butter, sugar, cream and vanilla.  I chose to use mostly Swerve Confectioners to keep the sugar low with a bit of coconut palm sugar.  These turned out sooooo good!!! Who doesn't love peanut butter?  This can be made with any nut or seed butter, but there's just something about peanut butter that is so addictive to me right now!!

I should really call it Freezer Fudge since it softens up a lot at room temperature.  We loved it straight out of the fridge or freezer.   Don't plan on putting this out on a dessert platter, it gets a little too soft.  I tried adding some coconut oil to see if I could harden it, but that didn't make a huge difference.  I didn't want to mess with the creation, it was too perfect as is!!  I hope you enjoy this as much as we did!  Feel free to stir in chocolate chips or melt them and swirl together!  That may make it hard enough to set out at room temperature.  I might have to try that...gives me an excuse to make this again for the third time this week!!

Peanut Butter Fudge

Ingredients

• 1 cup natural peanut butter*
• 6 tbsp grass-fed butter, softened
• 3/4-1 cup powdered sweetener** (I used Swerve Confectioners and a little bit of coconut sugar to make them low sugar)
• 2 tbsp cream from full fat coconut milk (refrigerate a can and use the cream that settles at the top)
• 1/2 tsp vanilla
• 1/4 tsp sea salt (omit if peanut butter is salted)

Instructions

1. Place the butter in a mixing bowl. With a hand held mixer or use a stand up mixer, cream the butter.
2. Slowly add in the sugar 1/2 cup at a time and continue to cream the mixture until fluffy
3. Add the coconut milk cream and vanilla, continue to cream
4. Add in the peanut butter and salt, cream until combined
5. Spread the batter into a baking dish, size depends on desired thickness
6. Freeze or refrigerate until it hardens
7. Store in an airtight container, I prefer glass, in the freezer or fridge

Notes

*I used fresh grind peanut butter from Whole Foods that turns out crunchy. If you buy jarred, make sure there is no added oil and I 'd even pour off the natural oils at the top.[br][br]**You can powder any sugar in a blender or spice grinder. If you don't powder it, it will make the fudge gritty, I personally like that!!

Happy Holidays!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!  Give the gift of safe skincare this holiday season, gift sets available.

Flourless Pumpkin Cookies

It is Pumpkin Palooza time!!!  Every recipe on Pinterest and Facebook seem to be fall related and involve a lot of pumpkin!!!  I have a couple of hopefully unique recipes to share this fall season...including these Flourless Pumpkin Cookies with a chocolate chip option!!  Many people have requested nut free recipes, hence my addiction to coconut butter based goodies!  I do have to admit, these would be darn good with almond butter too, so feel free to use it in place of the coconut butter.

These little good for you fat bombs can be enjoyed guilt free when you use my favorite sweetener Swerve!  My mom described these like taking a bite of pumpkin pie.  They are moist and melt in your mouth delicious!!   These cookies are super easy to make and have a short list of ingredients!  Enjoy

Flourless Pumpkin Cookies
Prep time: 5 mins
Cook time: 15 mins
Serves: 15-18

Ingredients

• 1/2 cup Organic Coconut butter
• 1/2 cup canned pumpkin, packed
• 1 egg
• 1/2 cup granulated sweetener (I used Swerve for no sugar option)
• 2 tsp cinnamon
• 3/4 tsp clove
• 3/4 tsp ginger
• 3/4 tsp nutmeg
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips, optional (Use Enjoy Life Semi Sweet Chocolate Chips) 

Instructions

1. Place the coconut butter, pumpkin and egg in a food processor and combine until smooth
2. Add in the sweetener, spices and salt and mix well
3. Place the batter in a bowl and stir in chocolate chips (optional)
4. Spoon the dough onto a parchment lined cookie sheet
5. Slightly press down the dough since these will not spread. If dough is too sticky, bake for a few minutes, remove and then you will be able to press down
6. Bake at 350 for about 15 minutes
7. Remove cookies and place on a cooling rack to set up
8. Store in an airtight container, I prefer a glass jar

Notes

*To soften the coconut butter, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.
We like cinnamon and spice, you may start with less of each and increase to desired taste. Any nut butter will work in place of the coconut butter. Almond butter would be awesome!!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing! Check out Beautycounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

Kate's Healthy Cupboard - Gluten Free Recipes

Ginger Turmeric Cookies

I have another flourless and nut free cookie for you!!  And...these are anti-inflammatory cookies!!  If you have not heard of turmeric or curcumin and all of it's benefits...you must go google it now!  I try to get turmeric in my diet daily and supplement with it as well.  I use the spice on meat, the root in my green drinks or in my ginger lemonade.  Ginger is also a health super star for many reasons and pairs well with turmeric!  Adding a bit of black pepper to whatever you are adding turmeric to, it increases turmeric's bioavailability.  That is why you will find black pepper in this recipe...and I wanted to give it a bit of bite!

Ginger Turmeric Cookies
Serves: 15

Ingredients

• 1 cup coconut butter, softened (also known as coconut manna or coconut creme concentrate)*
• 1/2 cup granulated sweetener, I used Swerve 
• 1 egg
• 1 tsp vanilla extract
• 2 heaping tsp ground ginger
• 1 tsp turmeric powder
• 1/8 tsp or more black pepper
• 1/4 tsp sea salt
• 1/4 tsp baking soda

Instructions

1. Place the coconut butter, egg and vanilla in a food processor and combine
2. Add in the sweetener, soda and all spices, blend until combined
3. Form dough into 1 inch balls and place on a parchment lined cookie sheet**
4. Press each cookie down with your palm, these don't spread much
5. Bake at 350 or 10-15 minutes or until a bit brown
6. These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden up as they cool.
7. Store in an airtight container

Notes

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil, save it for another use. Don't melt the butter completely, just soften it.
**If dough does not form into a ball because it is too runny, place batter in the fridge for a few minutes to harden it.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing! Check out Beautycounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Peanut Butter Ice Cream Pie

It has been really hot here in Colorado the past few days, so it's ice cream season for sure!!  Even though I eat ice cream year round since it's so easy and delicious to make!  I have the smaller Cuisinart Ice Cream Maker and love it!!!  It has been worth every penny and it's not even that badly priced!

Fourth of July came around and I was in charge of the dessert.  Since it's been so hot I wanted to do an ice cream dessert.  I was looking at gluten filled recipes to get some crust inspiration and then it hit me...use my Flourless Peanut Butter Cookie Recipe as the pie crust!!  I chose to add chocolate chips to the recipe to get some more chocolate in there...everything's better with more chocolate in my world!!  The peanut butter ice cream is simply adding peanut butter to vanilla ice cream.  I'm not going to lie, I actually bought a quart of ice cream from Whole Foods that was full of dairy so I wouldn't be able to eat dessert! I wanted my treat to be tortilla chips and guacamole instead of this pie!!  I also chose peanut butter since it's most people's favorite even though I don't eat it often.  This will work and be delicious with any nut or seed butter, so feel swap out the peanut butter for the ice cream, the cookie crust and the nut topping!

Dairy Free Peanut Butter Ice Cream Pie
Serves: 8

Ingredients

• 1 batch of Flourless Peanut Butter Cookie Dough
• 1 batch of Dairy Free Vanilla Ice Cream (or a quart of store bought)
• 1/2 cup additional peanut butter (I buy fresh grind)
• 1/4 cup additional chocolate chips for drizzle (Enjoy Life Brand for dairy free)
• 1/4 cup peanuts for topping

Instructions

1. Prepare the cookie recipe and spread the dough into a pie dish, pressing up the sides
2. Bake at 350 for 15-20 minutes. Less time means softer crust
3. Remove from oven and set aside to cool completely. This can be done the night before and stored in the refrigerator
4. Prepare the ice cream, but blend in the peanut butter before you run it thru the ice cream maker or freeze it. If you bought the ice cream, blend or stir in the peanut butter.
5. Scoop the softened ice cream into the pie crust and swirl around. Place it in the freezer to harden
6. Once the ice cream has hardened, place the chocolate chips in a double broiler to melt. With a spoon, drizzle the chocolate over the pie.
7. Sprinkle the nuts in the middle or all over the pie
8. Refreeze until you are ready to serve. You may need to allow it to soften up before cutting into it, but the peanut butter seems to keep it from freezing rock hard

Notes
Any nut or seed butter will work in this recipe!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing! Check out Beautycounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

Kate's Healthy Cupboard - Gluten Free Recipes

Brownie Fudge

Sometimes you just throw some stuff in a bowl and hope for the best...I got what I was looking for with this one!!  I wanted a fudge, but cooked, so kind of a brownie at the same time.  A fat bomb is what some people may call this since it's loaded with healthy fats like coconut butter, full fat coconut milk and grass-fed butter!  These are nut free and are best stored in the refrigerator!!

Brownie Fudge
Ingredients

• 3/4 cup coconut cream/butter, melted
• 1/3 cup full fat coconut milk cream (The thick cream on top of a chilled can of coconut milk)
• 2 tbsp grass-fed butter, melted (coconut oil or ghee would work)
• 1 pastured egg
• 2 tsp vanilla extract
• 5 tbsp cacao powder
• 3/4-1 cup granulated sweetener (I used Swerve for no sugar option)
• 1/2 tsp vanilla bean powder
• 1/4 tsp sea salt
• 1/4 tsp baking soda

Instructions

1. In a mixing bowl, combine the cacao powder, sweetener, vanilla bean powder, soda and salt, set aside
2. Place the melted coconut cream/butter, grass-fed butter, coconut milk cream in a bowl and beat until smooth
3. Add in the egg and vanilla extract, beat until combined
4. Add the dry ingredients to the wet and beat until all the cacao lumps are gone!
5. Spread the mixture into either a 6x6 or 8x8 greased pan, depending on how thick you want them
6. Bake at 350 for about 20-25 minutes until edges get brown. The center may seem uncooked, especially in the 6x6 pan, but that's ok
7. Let the pan cool and then place in the refrigerator to cool completely
8. These are best stored in the refrigerator

Notes

The easiest way to melt coconut cream/butter is to place the jar in a pot and bring the water to a boil.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing! Check out Beautycounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

Kate's Healthy Cupboard - Gluten Free Recipes

Flourless Lemon Cookies

I have been at it again with the coconut butter!!  I am on a mission to create a bunch of goodies that don't require a bunch of nut flour.  Nothing against nut flour, but I am trying to limit nut consumption and give people options.  Coconut Creme or Butter is a great alternative to using nut flours and butters.  The fiber in it helps bind and hold baked goods together.  I'm guessing this recipe could be made without the cashew butter and with a full cup of coconut butter.  The cashew butter helps bind and doesn't melt like the coconut butter does and I felt I needed something to help absorb some of the lemon juice.  Feel free to try it and let us all know how it goes!!

Lemon is one of my favorite flavors and it pairs well with coconut butter.  These cookies almost melt in your mouth!  I have a couple other cookie recipes similar to these Flourless Lemon Cookies that use coconut butter.  Check out my Flourless Chocolate Chip Cookies and my Flourless Nut-Free Snickerdoodle Recipe.  Sorry I can't get my link option to work, but both of these cookies were recent posts, so just scroll down the main page of my website!

Flourless Lemon Cookies
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 12

Ingredients

• ¾ cup coconut creme, softened*
• ¼ cup cashew butter (I prefer fresh grind, jarred has added oils)
• ⅔ - ¾ cup granulated sweetener (I used Swerve for no sugar option)
• 1 egg
• ¼ cup FRESH lemon juice, strained (about 1 lemon)
• 1 tbsp grated lemon peel
• 1 tsp baking powder (gluten and corn free)
• dash of sea salt

Instructions

1. Place the softened coconut creme in a food processor and pulse until smooth
2. Add in the remaining ingredients and process until combined and lemon peel has disappeared
3. Depending on how soft your coconut creme was, you may need to place the dough in the refrigerator for a few minutes to harden
4. Once dough is hard enough, roll it into about one inch balls. Place the balls on a parchment lined cookie sheet and slightly press down. The cookies will spread slightly.
5. Bake at 350 for about 10-12 minutes or until slightly brown around edges
6. Let the cookies cool for a few minutes to help them set up then transfer to a cooling rack
7. Store in an airtight container and refrigerate if you prefer a harder cookie.

Notes

*To soften the coconut butter, place the open jar in a sauce pan of simmering water. Most brands have a thick layer of coconut oil on the top, remove that to use for something else. You want to use all butter in this recipe or the oil will cause these to spread too much!!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing! Check out Beautycounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

Kate's Healthy Cupboard - Gluten Free Recipes

Buckeye Bark

Valentine's Day is just around the corner, so twist my arm, I guess I'll make a bunch of chocolate recipes!!!  I have a bunch of fun stuff planned so let's hope I can get it all done and that it all turns out!!!

Nut butter and chocolate is a match made in heaven no matter what form it comes in!!  Buckeye cookies are the peanut butter cookies with a Hershey's Kiss in the middle.  So Buckeye Bark is peanut butter and chocolate in a different form.  This recipe can be made with any nut or seed butter or even with coconut butter (cream).

This recipe was adapted from Chocolate Chocolate and More. 

Recipe: Buckeye Bark

Ingredients

• 2 cups (about 12 oz) dark chocolate chips or pieces

• 1 cup natural nut/seed butter (no added oils or sugars)

• 1/2 cup Swerve or sweetener of choice*

• 1 tbsp coconut oil

• 1 tsp vanilla extract

• 1/2 tsp sea salt (omit if nut butter has salt in it)

Instructions

1. Place parchment paper in the bottom of an 8x8 dish so that it flaps over two sides of the dish. This will make it easy to remove the bark from the dish

2. Melt 1 cup of chocolate in a double broiler and pour it into the prepared dish. Place the chocolate in the freezer until it sets

3. While chocolate is setting, combine the nut butter, sweetener, oil, vanilla and salt in a bowl

4. Remove chocolate from freezer and spread the nut butter layer evenly over the chocolate

5. Melt the remaining cup of chocolate and pour it over the nut butter and return the dish to the freezer

6. Once the top layer has hardened, remove the bark from the dish and cut the bark into pieces. Store in the refrigerator in an airtight container

Variations

*I think liquid sweetener such as honey will work, but start with 1/4 cup and expect the nut butter layer to be a bit runnier.

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out Beautycounter for more info!!  You will love it!!

Faux Baked Cinnamon Apples

Nothing against apples, but I'm trying to eat less carbs and certainly less sugar.  Yes, I know there are nutrients in apples and it's natural sugar...sugar is sugar is sugar and I can find those same nutrients in vegetables!!!  For me personally, I do better without fructose and fruit in my diet.  For that reason, I have been using jicama in place of apples and potatoes in many recipes.  In case you missed it, this Sausage and Fauxtato Frittata Recipe is awesome!!!  Grab yourself some jicama, cause I've got some more low carb recipes coming soon!!!

Jicama is very crunchy, full of water and stays hard even when cooked.  I have found that you have to boil the jicama for a while before you use it in recipes if you want it to soften up like it does in this baked apple recipe.  It's easy to do and can be done ahead of time, just store in an air tight container in the fridge until you are ready to use them.

Faux Baked Cinnamon Apples

Serves: 3-4

Ingredients

• 3 cups jicama, cubed and boiled* (1 small jicama)
• 2 tbsp grass-fed butter or coconut oil
• 1-2 tsp cinnamon (I like them with 2 tsp)
• sweetener of choice (I used 2 tbsp of Swerve)
• dash of sea salt

Instructions

1. Heat the oven to 350
2. Place the jicama in a casserole dish
3. Cut the butter into pieces and place over the jicama. Sprinkle with cinnamon, sweetener and salt
4. Bake covered for 30-40 minutes or until soft, stir after 20 minutes. I removed the lid for the last 10 minutes to remove the moisture
5. Serve hot with some Dairy Free Vanilla Ice Cream.

Quick notes

*To boil the cubed jicama, cover it with water and boil for 30-45 minutes (depends on size of cubes) until soft. This can be done ahead of time, store in an airtight container in the refrigerator.

Variations

You could combine some almond flour, pieces of butter or coconut oil and sweetener to make a topping. I’d add the topping once you have removed the lid to finish cooking.  You could turn on the broiler for a few seconds to brown the topping too!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have switched all of my skincare and makeup to a company that is free of 1,500 chemicals!  The European Union bans about 1,400 chemicals and the US bans 11 in an unregulated industry!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are safe, non toxic, but are still anti-aging and work!!!  The makeup is chic, on trend and high performing! Check out Beautycounter for more info!!  Their mission is to get safe products into the hands of everyone!  I feel compelled to help educate and share this mission!  

Kate's Healthy Cupboard - Gluten Free Recipes