These quick and easy to make orange cardamom truffles are bursting with flavor. Double up the batch to serve at a party. Or, make a single batch and keep them in the fridge to have as a treat with your afternoon tea. [Read more…] about Orange Cardamom Truffles
This show-stopping Orange Upside Down Cake is flavored with a fragrant blend of cinnamon, cloves, and ginger. The best part? It’s only sweetened with a bit of fresh squeezed orange juice and monk fruit, making it a healthier treat.
[Read more…] about Orange Upside Down Cake [Gluten-Free + Keto]
These Pumpkin Spice Cupcakes with Coconut Cream & Date Caramel are sure to please! They’re not overly sweet, although you could certainly add more sweetener if you prefer.
Curl up with a cup of tea and this gluten-free caramel apple crumb cake this fall.
On a hot summer day, this refreshing and icy watermelon slushie with coconut ice is sure to hit the spot. You can start with a spoon, then slurp the rest up with a straw.
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I made this recipe for Vitacost.com, my favorite place to shop for healthy ingredients at a fraction of the price of what I’d pay at the grocery store.
Watermelon Slushie with Coconut Ice
Prep Time 10 minutes
Total Time 10 minutes
- 6 cups watermelon cubed, frozen overnight*
- Open the can of coconut milk and remove the top cream only to a blender or food processor. Reserve the liquid for another use (like a smoothie). To the blender, add the date syrup, if using, along with the lime juice, vanilla, and ice cubes. Quickly pulse until a slushie consistency forms. Remove to a small bowl, cover, and freeze while you prepare the watermelon slushie.
- Rinse and dry the blender or food processor. Now add the frozen watermelon chunks and process until a slushie consistency forms.
- Layer alternating layer of the coconut and watermelon slushie in 4 short serving glasses or bowls, as you wish.
- Top with slivered almonds and a drizzle of date syrup.
*Simply chop and put in a glass tupperware or zip-top bag and freeze. **For a less sweet treat, you can omit, especially if you will drizzle sweetener on top.
These creamy vegan coconut key lime bars make for an easy yet crowd-pleasing dinner party dessert.
Vegan Coconut Key Lime Bars
Prep Time 15 minutes
Cook Time 4 hours
Total Time 15 minutes
KEY LIME FILLING
WHIPPED COCONUT CREAM TOPPING
- 1 cup coconut cream from can, chilled about 2 hours, or overnight (use Thai Kitchen brand)
- Toasted coconut
- Lime wedges cut small
- In preparation for making the whipped coconut cream later, place a metal mixing bowl and the 2 beaters from an electric beater in the refrigerator to get cold.
- Make the crust: In a blender, blend the dates, tigernut flour, coconut flour, and cinnamon. Add a little bit of water, 1 teaspoon at a time, to help it blend, if needed. A dough-like consistency should form.
- Line a 7x7 baking dish with parchment paper, so that you can easily remove the cake when done. Use your fingers to push the tigernut/date mixture into the bottom of the pan, evenly, to form the crust.
- Next, make the key lime filling: Into a blender, add cashews, lime juice, coconut nectar, coconut oil, and vanilla. Blend until completely smooth, then pour on top of the crust. Place the baking dish in the refrigerator for about 4 hours until set.
- When the key lime portion has set, remove from the refrigerator, and carefully lift the cake out onto a flat surface. Cut into even size bars or squares.
- To make the whipped coconut cream: Remove the refrigerated mixing bowl, beaters, and coconut milk from the fridge. Open the can and use a spoon to scoop out the top thick white layer of coconut cream, reserving the liquid below for another use. Using and electric beater, beat the coconut cream in a bowl until stiff peaks form, about 5 minutes.
- Fill a pastry bag (or a zip-top bag with a corner cut off) with the coconut cream.
- Top each square with a dollop of coconut cream, toasted coconut, and a lime wedge.