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
- 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.