Cauliflower dip

Ingredients:

1 head cauliflower, steamed
2 tbsp tahini
2 tbsp olive oil
1 clove garlic
juice from 1 lemon
dash of sea salt and black pepper
pinch of cumin, paprika, garlic powder, turmeric, and onion powder

Instructions:

Throw all of the ingredients into a food processor and blend until smooth.
Taste and add more seasoning as you see fit.
Serve with sliced veggies, olives and homemade almond flour crackers or even as a dip for finger foods

Chocolate Fudge Sauce

HEALTHY 3-INGREDIENT CHOCOLATE FUDGE SAUCE (NO ADDED SUGAR, GRAIN FREE, VEGAN, GLUTEN FREE)

INGREDIENTS
⅓ cup (50 g) pitted dates (i.e. measured once pitted)
½ cup (125 ml) almond or cashew milk (you can use regular milk instead - obvs isn't vegan then)
1 oz (15 g) unsweetened baking chocolate (or 1½ tbsp cocoa powder)

INSTRUCTIONS
Put dates and almond milk into a blender, blend together until smooth.
Pour into a saucepan and bring to the boil. Reduce to a simmer, continue to cook whilst stirring over a low flame for 5-10 minutes, until thickened.
Remove from the heat, stir in the chocolate (or cocoa powder) until melted and incorporated.
Transfer to a sterilized glass jar. Serve warm, refrigerate and eat cold, or re-warm.

Mix into whipped cream for quick chocolate mousse dessert: layer in batter in cakes.

Coconut macaroons

Toasted Coconut-Pistachio Macaroons

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins

Serves: 24

Some of you may prefer smaller pieces of coconut - you can grind the flakes in your food processor first. I found these taste better the day after they're made. They'll last for two weeks.
Ingredients
2½ cups unsweetened coconut flakes
1 cup shelled pistachios
4 egg whites
¾ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract

Instructions
Preheat the oven to 325°F. On separate baking sheets, toast the coconut flakes and the pistachios, watching carefully to catch them when they're golden brown. Cool, then coarsely chop the pistachios.
In a large bowl, whisk together together egg whites, sugar, salt, and vanilla until foamy. Add coconut and pistachios. Transfer to a heavy-bottomed saucepan. Cook over low heat for 15 minutes, stirring frequently, until mixture is very thick. It will smell rich and nutty, almost like chocolate. Remove from the heat and cool for 15 minutes. Using wet hands, shape into balls about 1½ inches in diameter and place an inch apart on parchment-lined sheet. (These won't spread.)
Bake at 325°F for about 25 minutes, until just golden brown. Cool on sheets for a minute, then transfer to a rack. Cool completely. These are even better made a few days ahead of time.
Coconut balls

CHOCOLATE COCONUT BALLS



PREP TIME
15 mins
TOTAL TIME
15 mins

These chocolate coconut balls are just like little bite-sized pieces of the Bounty bar: delightfully sweet and addictive. Minus the bad stuff of course.
Author: WIN-WIN FOOD
Recipe type: Dessert, Snack
Cuisine: Healthy, Vegan, Gluten-Free, Dairy-Free, Soy-Free, Paleo Friendly, Sugar-Free
Serves: 12-16
INGREDIENTS
For the coconut filling
1 cup (100g) shredded coconut, unsweetened
¼ cup - 6 tablespoons (50-75g) erythritol, xylitol or cane sugar* (I used the ¼ cup but go for the 6 tablespoons if you prefer the sweetness to come close to that of Bounty bars)
6 tablespoons (90g) creamed coconut
3 tablespoons (45g) applesauce (or more creamed coconut)
optional: pinch of salt (it helps bring out the sweetness)


For the coating
3-4 ounces (85-110g) high quality chocolate (use naturally sweetened if you can)
2 tablespoons (30g) creamed coconut (or coconut oil)

INSTRUCTIONS
Melt the 6 tablespoons of creamed coconut and mix with the remaining filling ingredients. You can do this by hand in a bowl or in a food processor (I'd vote for the latter because it's easier and you get a more compact mixture).
Form the mixture into bit-sized balls (if it's too soft, add more coconut, if too dry, add more creamed coconut or applesauce).
Pop in the freezer while you make the coating (this makes the dipping easier but you can also just leave the balls out on the counter if you want).
Melt the chocolate with the creamed coconut or coconut oil.
Take the chilled coconut balls out of the freezer, dip each in the chocolate coating (I like to do this using two forks) and set on a piece of parchment or wax paper.
Repeat until all of the balls are covered in chocolate and let harden (if you can wait that long :) ).
Enjoy!

NOTES
* Other granulated sweeteners such as coconut sugar will also work but add a bit of caramel flavor into the mix and alter the color slightly. If you prefer liquid sweeteners like maple syrup, you can try using ¼ cup of that instead but cut down on the applesauce and/or creamed coconut to make up for the added liquid. Alternatively, you can use the recipe for my healthy Raffaello (minus the almonds), which uses a liquid sweetener, for the coconut base.

Caramel Fudge Chocolate Bar

Prep time: 1 Hour

Cook time: 30 Minutes

Total time: 1 Hour 30 Minutes

Yield: 18 squares


A delicious dairy-free homemade caramel fudge chocolate bar.

Ingredients
Fudge Layer
½ cup cashew butter
⅓ cup honey or maple syrup
½ cup dark chocolate chunks
pinch of salt
Nougat Layer
½ cup ground almonds
⅓ cup tahini
2 Tbsp honey
Caramel Layer
8 medjool dates, pitted
2 Tbsp cashew butter
1 tsp vanilla extract
2 Tbsp coconut oil
pinch of salt
Chocolate Coating
1⅓ cup dark chocolate chunks (about 70-80% dark chocolate)

Fudge
In a double boiler or over low heat, melt the chocolate together.
Transfer to a mixing bowl and stir in cashew butter and honey.
Transfer to a parchment lined glass dish (about 8" x 10"- slight smaller than your standard 9 x12 Pyrex. You can also use a square dish). Press flat. You may want to lay a layer of parchment over top to really press out evenly.
Place in freezer to chill for 10 minutes.
Nougat Layer
In your food processor, combine ground almonds, tahini and honey until evenly mixed.
Remove tray from freezer and layer the nougat over top of the fudge. Return the tray to the freezer.
Caramel Layer
Place all ingredients in your high speed blender or food processor and mix until smooth.
Remove tray from freezer and layer the caramel over the nougat. Place back in the freezer for one hour.
Chocolate coating
Remove dish from freezer and let sit for 5 minutes to soften slightly.
Over a double boiler or low heat, melt chocolate chunks. Set aside.
Using a sharp knife, cut chocolate filling into even squares, or whatever shape you desire.
One by one, dip and roll in the melted chocolate and set on parchment paper. Repeat with each square.
Once complete, set in freezer for 30 minutes to harden.
Serve chilled.

Cookie recipes

Brownies

.
Ginger cookies
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Add all ingredients to list

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Raisin cookies

1 cup raisins
1 cup water
1 teaspoon vanilla extract
1 cup shortening
1 1/2 cups white sugar
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
3 tablespoons white sugar
Add all ingredients to list
Directions

In a small saucepan, bring the raisins, water, and 1 teaspoon of vanilla to a boil. Remove from heat, and set aside. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream the shortening and sugar together. Beat in the eggs, one at a time, and 2 teaspoons of vanilla. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Drain the raisins and stir them into the mixture.
Put the 3 tablespoons of sugar into a small bowl. Roll the dough into walnut sized balls and roll the balls in the sugar. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes, cookies should be firm.


Flourless Peanut Butter cookies

1 cup peanut butter
1 cup white sugar
1 egg
Add all ingredients to list
Directions

Preheat oven to 350 degrees F (180 degrees C).
Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.

OR...

2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate crinkles

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

Directions

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Chocolate Chip cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Biscotti

110g plain flour
¾ level teaspoon baking powder
pinch of salt
25g ground almonds (optional)
50g almonds, skins on roughly chopped or halved if there is time
75g golden caster sugar
1 large egg, lightly beaten
a few drops almond extract

Optional: chopped/flaked almonds, pistachios, cherries, cranberries.

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
Mix dry ingredients first, then add egg and almond extract. Use a knife, then hands to form a loose dough.
Divide dough into two pieces, using wetted or floured hands if too sticky. Form each piece into a roll.
Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown.
Remove from the baking sheet to cool on a wire rack.
When cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet.
Lower heat to 150 degrees.
Bake for an additional 6 - 10 minutes on each side, or just 10 minutes, then turn slices and then turn oven off and leave. Slices should be lightly toasted.

Pastry

4 cups all-purpose flour
1 3/4 cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup water

Directions

In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Carrot cake

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Directions

Ready in 2 h 30 m
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.