Gluten-Free Chocolate Almond French Toast
Enjoy gluten-free French toast drizzled with homemade chocolate syrup for breakfast .
Enjoy gluten-free French toast drizzled with homemade chocolate syrup for breakfast .
This recipe makes the perfect party food!
Gluten and Dairy-Free Chocolate and Vanilla Pie
Servings: 8–10
Preparation Time: 20–25 minutes
Ingredients:
Gluten-Free Crust:
Dairy-Free Chocolate Filling:
Dairy-Free Vanilla Filling:
Directions:
In a mixing bowl, combine ingredients for crust and blend until crumbly. Press into a 9-inch pie plate and pierce a few times with a fork. Bake at 350 degrees F for about 8–10 minutes or until lightly brown.
In a small saucepan, combine ingredients for chocolate filling over low heat. Stir until smooth and cook for about 5 minutes to warm pudding. Remove from heat.
In a blender, combine ingredients for vanilla filling and blend for at least 2 minutes on high or until completely smooth.
Pour chocolate filling over cooled crust and spread flat. Pour vanilla filling over chocolate filling and spread flat. Let pie chill for at least 4 hours or overnight to set.
Garnish with coconut whipped cream and whole sugar, if desired.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!
Try this smooth and creamy chocolate pie made with fresh homemade coconut milk.
Just in time for the holidays, bake something homemade and special to slice and share.
Coconut + Chocolate Energy Bars
Servings: 12–24
Preparation Time: 20 minutes
Ingredients:
Bars:
Toppings:
Directions:
Bars:
Mix crisped rice, 1 1/2 cups shredded coconut, rolled oats, pecan meal, chocolate chips, and chia seeds in a large bowl.
In a small saucepan over medium heat, whisk together coconut oil, nut butter, honey, and salt until warmed and combined.
Add coconut oil mixture to the bowl of dry ingredients and mix until well coated.
Press into a greased 9 x 13-inch pan and sprinkle with 1/2 cup shredded coconut.
Place pan in refrigerator until well chilled (up to 2 hours).
Toppings:
Melt 2 tablespoons coconut oil and 5 ounces dark chocolate in a small saucepan on low heat.
Drizzle chocolate over chilled bars and place pan back in fridge for 5 minutes, then remove and slice into bars.
Store in a cool place in an airtight container.
Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!
Rich, moist, sweet, and grain-free, this chocolate cake made with dried coconut and zucchini is sure to please.
You’ll love this dairy-free recipe for rocky road ice cream made with fresh coconut milk and almond milk!
Frozen PB and Banana Cups
Servings: 4
Preparation Time: 40 minutes
Ingredients:
Directions:
In a blender, blend banana and peanut butter until smooth. In a small glass bowl, break chocolate bar into small pieces (or add chocolate chips) and add coconut oil. Melt chocolate slowly on low heat using a double boiler. Stir until chocolate and oil are combined.
Pour about 1 teaspoon melted chocolate into each muffin mold. Carefully swirl chocolate up the sides of the mold. Place molds in freezer for about 10 minutes. Remove from freezer and gently spoon banana mixture into each mold. Top with remaining chocolate and return to freezer for about 20 minutes.
Carefully pop out the chocolate cups from the molds* and serve.
*Silicone molds work best for these.
Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!
An unusual but surprisingly delicious combination of avocado, chocolate, and coconut blend together for a healthy summer treat!