Tag Archive | dessert

Paleo Caramel Brownies…my way

my way…of course! ūüėČ
adapted from Elana’s Pantry

9 yum

I’m sure I came across this recipe on Facebook, I’m not always looking for new recipes, but this one caught my interest and thought you might be interested to. ¬†Since I’m always interested in health eating and sweets are sometimes hard to come by, I took a look at this recipe on Elana’s Pantry.

Okay, before we get started I want you know to know that I made this recipe twice and the recipes below are the final product. ¬†If you want the original recipes you can click on the Elana’s Pantry links. ¬†These were tested by my hubby and some family and the 2nd batch was the winner. ¬†I also decided to use my ‘Perfect Brownie Pan Set (as seen on TV)‘ ¬†I must say, I do like the pan, its the cutter part I’m not in love with, I could easily throw that part out, its extremely hard to clean. So the second batch, my grandson suggested I leave it out and only cut the brownies with it after cooked, which I did, it was still hard to clean, but not as bad. ¬†The 1st batch only filled half of the pan, the 2nd batch I doubled the recipe and it filled the pan.

This is a 3 part recipe, on Elana’s Pantry you have to click on 3 links for the 3 recipes, my altered recipes are all right below.

  1. Prepare and bake brownies (recipe below)
  2. Allow the Paleo Brownies to cool
  3. Drizzle with Vegan Caramel Sauce (recipe below) over the brownies, any left over caramel can be drizzled over the chocolate once it sets.
  4. Drizzle with Chocolate Ganache (recipe below) for my 2nd batch I didn’t drizzle the chocolate, pretty much iced them with it and they liked it better.
  5. Serve.  You can serve with ice cream, drizzle with melted peanut butter as my son did, whipped cream, etc.

brownie mix in pan baked brownies baked brownies completed brownies brownie 2nd batch yum

Paleo Brownies

  • 2 cup¬†almond meal (the original recipe used almond flour which I didn’t have, but thinking it was going through the ninja I figured it would turn into flour. ¬†It worked fine)
  • 1/2 teaspoon¬†sea salt
  • 1/2 teaspoon¬†baking soda
  • 8 ounces baking chocolate (100% cacao)
  • 16¬†dates pits removed (soak for about 15 minutes before using)
  • 6 large eggs
  • 1 cup coconut oil, melted
  • 1 teaspoon PURE Maple Syrup (or honey, agave or stevia)
  • 1 cup Enjoy Life – Semi Sweet Chocolate Mini Chips¬†(Dairy-free, nut-free and soy-free)
  1. In a food processor (I used my NINJA), pulse together almond meal, salt and baking soda
  2. Pulse in squares of dark chocolate until the texture of coarse sand
  3. Pulse in dates until the texture of coarse sand
  4. Pulse in eggs
  5. Pulse in coconut oil and maple syrup until mixture is smooth
  6. Remove blade from processor, mix in chocolate chips with spatula
  7. Transfer mixture to a greased¬†9′ x 12 (I used my Perfect brownie pan)
  8. Mixture will be very thick, smooth with a spatula
  9. Bake at 350¬į for 18-22 minutes
  10. While cooling make the Caramel Sauce recipe and the Chocolate Ganache recipe, both below.

Vegan Caramel Sauce

  • ¬ĺ cup coconut milk
  • ¬ĺ cup coconut sugar
  • 2 tablespoons honey¬†or coconut nectar (I used the coconut nectar)
  • ¬ľ cup coconut oil (no need to melt first)
  1. Place coconut milk fat, coconut sugar, and coconut nectar in a saucepan
  2. Bring to a boil, then reduce to a simmer
  3. Continue simmering for 10 minutes
  4. Allow caramel sauce to cool for 5 minutes
  5. Stir in coconut oil until completely dissolved

Chocolate Ganache

  • ¬ľ cup coconut milk
  • 2.5 ounces bittersweet dark chocolate chips
  1. Combine coconut milk and chocolate in a small saucepan
  2. Heat over very low heat
  3. Stir until melted
  4. Remove from heat
  5. Drizzle over ice cream, brownies or cake

Raw PRETTY IN PINK Birthday Cake

Raw Pretty In Pink Birthday Cake, by Fragrant Vanilla Cake


Believe it or not, I found this recipe on line and for once in my life I actually did not change anything in the recipe! ¬†Next time, I probably will though. ¬†…. well, I did change one thing, I doubled the recipe. ¬†Oh, and I know, it says Pretty in Pink and its not pink, but I didn’t title it. ¬†It’s pretty in lavender. ¬†LOL! ¬†Enjoy!

My birthday was a few days ago and my daughter and her hubby came and made me my birthday dinner. ¬†I knew they both worked and even though my son-in-law told me not to do anything, I knew my daughter wouldn’t have the time to do a birthday cake let alone a raw one! ¬†So, I made this one, had the recipe for a while now and just needed an excuse to finally make it. ¬†They all liked it! ¬†My hubby ate 2 slices!

Okay, so the only changes I will make next time is, I most likely will use walnuts or pecans in the crust and will switch out the raspberries for something else, possibly blueberries.  I would like a little more contrast in the colors of the layers.  I also might put the lavender layer between the 2 purple layers rather than on the bottom to break it up more.

So here’s the link to the original recipe: ¬†Fragrant Vanilla Cake: Raw Pretty in Pink Birthday Cake and here’s the recipe doubled and some photos:

crust crust crust cake layers lavender layer 3 layers lavender layer strawberry layer raspberry layer cake frosting Raw Birthday Cake Ready to eat

Raw Pretty in Pink Birthday Cheesecake
Makes one¬†12″ cake, should serve at least 12

1 1/2 cup shelled pistachios
1/4 teaspoon sea salt
12 soft medjool dates, pitted and chopped
5 cups raw cashews (preferably soaked overnight and drained)
1 cup young coconut meat (or additional soaked cashews)
1 cup coconut water (or filtered water)
2 tsp rosewater
2 Tbsp lemon juice
2/3 cup plus 6 Tbsp agave nectar or honey
1 cup plus 2 Tbsp coconut oil (warmed to liquid)
1 teaspoon sea salt
2 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1 cup fresh organic strawberries
1 cup fresh organic red raspberries
2 Tbsp organic lavender
Cream Topping:
1 1/2 cup raw cashew pieces (preferably soaked overnight)
1 cup coconut water
1 1/2 cup fresh young coconut meat (or additional soaked cashews if not available)
4 tablespoons agave nectar or honey
2 teaspoon pure vanilla extract and seeds of half a vanilla bean (reserved from filling)
1/2 cup coconut oil (warmed to liquid)
12 fresh organic raspberries
Lightly coat a 12 inch spring form removable bottom pans with coconut oil. To prepare the crust, process pistachios and sea salt in a food processor until the pistachios are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottom of the prepared pan, and set aside.

To make the filling, drain the cashews and combine them with coconut meat, coconut water, lemon juice, rosewater, agave nectar, coconut oil, sea salt and vanilla in a food processor and blend until smooth and creamy. Remove the filling from the food processor, and divide evenly between 3 bowls. Place 1/3 into the food processor and add 1 cup of strawberries. Puree until smooth and scrape back in the bowl. Add another 3rd of the filling to the food processor and add 1 cup raspberries, and puree until smooth. Add the lavender to the third bowl and stir in until combined.To assemble the cheesecake, pour the vanilla lavender filling over the crust, then smooth to the sides.  Then the strawberry, then the raspberry. Place in the freezer until it is set, 4 to 6 hours, then once set store in the fridge.To make topping, drain cashews and blend all ingredients until smooth in a food processor, then divide into 2 bowls.  Place one half back in the food processor and throw in about 12 raspberries, and blend (to tint pink).  Place back in the bowl and and set bowls in the freezer about 30 minutes until a frosting consistency. Place the two frostings in pastry bags and pipe decoratively around the top and bottom of the cheesecake. Store leftover cake in the fridge.

Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars 1Pumpkin Chocolate Chip Bars 2Pumpkin Chocolate Chip Bars 3Pumpkin Chocolate Chip Bars 4Pumpkin Chocolate Chip Bars 5Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars, a set on Flickr.

Hello Everyone! I know, its been about 3 weeks since I’ve posted! Vacations will do that, at least I posted a few good places to eat along our vacation trail, I do have a couple more I’ll be posting, I AM so behind! I have allot of thing to post I think you’ll like.

But, right now, I just made this Pumpkin Chocolate Chip Bars recipe, I found it on Facebook yesterday and today I decided to bake and this is the recipe I chose to start with.

For some reason, I feel like I’ve really accomplished something, if I’ve baked. Does anyone else feel that way??

Well, like I said this recipe was on Facebook, via Tropical Traditions. This is the link to the original recipe posted on Tropical Traditions written by Sarah.

Don’t get frantic like everyone else did when you read the recipe, there is NO flour! The coconut cream Concentrate takes place of that.

You will notice that I put all my ingredients except for the chocolate chips into a pint jar. That’s because my blender is an Oster and I can attach the blades to canning jars which is really neat. Next time though I will use a quart jar. The reason I’m using the canning jars is because they’re smaller in size than the large blender container, which will keep the mixture from flying all over the sides and top, I think thats a little wasteful.

Also, you will notice that I didn’t use regular chocolate chips. I had purchased this bag of Enjoy life Mini Chips when I was last at the grocery store, the ingredients are: Evaporated Cane Juice, Natural Chocolate Liquor (non-alcoholic) & Non-Dairy Cocoa Butter. I figured since the recipe was gluten, dairy, sugar & nut free, that the chocolate chips should be good to eat also. Oh, I didn’t have pumpkin puree I had canned pumpkin, I don’t know what the difference is, but it seemed to work just the same.

So here’s the recipe, but do go and check it out on Tropical Traditions site, thats where I buy my Coconut Cream Concentrate.


Preparation Time: 10 minutes

Gold Label Virgin Coconut Oil (just for coating the pan)
1/2 cup pumpkin puree
1/2 cup Coconut Cream Concentrate, melted
1/3 cup raw honey
2 eggs
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
1/2 cup dark chocolate chips
Preheat the oven to 375 degrees ¬ļF and grease an 8×8 baking dish with coconut oil.

Combine all ingredients (except chocolate chips) in a food processor or blender and puree/blend until combined. Pour the mixture into the prepared dish and add the chocolate chips, spreading them all around.

Bake for 25-30 minutes or until a toothpick comes out clean!

Let cool for about 10 minutes, then cut into bars and serve. ¬†I’m a little cautious when it comes to pumpkin for some reason. ¬†After the bars completely cooled I stored them in the fridge.

Italian Raw Chocolate Cake

Italian Raw Chocolate Cake

from Sweetly Raw

Last night I had an intimate dinner party for 6. ¬†We love to entertain and I love to cook/bake. ¬†I love cooking for guests because I have in house Guinea pigs! ūüôā ¬†My guests, love to be my Guinea pigs, which is a plus.

Centerpiece Green and white table setting

Last nights menu was:

Sorry, I am going to post a few other recipes, but I was only thinking of blogging about this cake, so didn’t take any photos of the rest. ¬†I’ll get the hang of this blogging one of these days!

  • Large Mixed Green Salad (I always make a large salad so I have left overs)
  • Fresh Bake Oatmeal Bread (recipe below, sorry no photos, I don’t know what I was thinking or not thinking)
  • Cubed Chicken Breast on Skewers, marinated over night (just the cubed meat) in Italian dressing, use what you like.
  • Baked Sweet Potatoes ¬†with Cinnamon Butter (see recipe below, again, sorry no pics)
  • Steamed Broccoli
  • Pasta Salad (rice shell pasta with peas)
  • Coleslaw (I’ve blogged this one before, so just click here, its the KFC recipe)


and…………… ¬†da da ta da!

Step 1 - Italian Raw Chocolate CakeStep 2 - Italian Raw Chocolate CakeStep 3 - Italian Raw Chocolate CakeStep 4 - Italian Raw Chocolate CakeStep 5 - Italian Raw Chocolate CakeStep 6 - Italian Raw Chocolate Cake
Step 7 - Italian Raw Chocolate CakeStep 8 - Italian Raw Chocolate CakeStep 9 - Italian Raw Chocolate CakeStep 10 - Italian Raw Chocolate CakeStep 11 - Italian Raw Chocolate CakeStep 11 - Italian Raw Chocolate Cake
Step 12 - Italian Raw Chocolate Cake

Italian Raw Chocolate Cake, a set on Flickr. (click on the photos to see them larger)


1 cup walnuts
2/3 cup almonds
1 cup pitted, packed medjool dates
1/2 teaspoon orange zest
1/2 teaspoon pure vanilla extract
In a food processor, grind the almonds into a fine powder. Transfer to a bowl.
Grind the walnuts into crumbs. Add to the almonds.
Process the dates with the zest and extract until smooth. Add the nuts and process into a smooth dough.
Line a¬† 1 quart mixing bowl (or bowl of your choice to make it smaller or bigger) with plastic wrap and press the dough evenly into the bottom and up the sides. Set aside. (I of course, used a 1 1/2 quart bowl, so the only difference if you use a bigger bowl like I did, is, I had to double the Almond Cream part) 

Almond Cream

1 cup cashews
1/3 cup almond milk
3 tablespoons maple syrup
1 1/2 -2 teaspoons pure almond extract
1/3 cup melted coconut oil
2 tablespoons chopped almondsBlend all but the coconut oil and chopped almonds, until smooth.
Add the oil and blend again. Transfer to a bowl and fold in the almonds.
Spread a thick, even layer of the cream on the cake layer.
Chill in the freezer for a few hours, or until the cream is firm enough to spread the next layer on top. ¬†(I put this in the freezer and every few minutes pulled it out and swiped the cream up the sides) 

Cacao Whipped Cream3/4 cup almond milk
1/2 cup cashews
1/2 cup walnuts
3 tablespoons cacao powder
3 tablespoons maple syrup
2 teaspoons carob powder
Seeds of 1/2 vanilla bean (I used pure vanilla extract, about a tsp)
Pinch celtic sea salt
2 tablespoons melted cacao butter (I didn’t have cacao butter, so I googled to see what I could use instead and coconut oil was one of the suggestions, so I used that)
1 tablespoons coconut oilIn a blender, combine all but the butter and oil, until smooth and creamy.
Add the cacao butter and coconut oil and blend to incorporate.

Spread the mixture over the almond cream, filling the hole.Chill the cake in the freezer for a few hours, or in the fridge overnight, until firm.

To unmold, invert the cake onto a plate. Remove the bowl and plastic wrap.
Dust with cacao powder, slice, and enjoy with friends!Let me know how you like it! 

Here’s the other recipes:

OATMEAL BREAD (2 pound loaf for bread maker)1 /13 cups quick-cooking rolled oats
3/4 cup milk
1/2 cup water
2 tablespoons butter
3 1/3 cups bread flour
1/4 cup packed brown sugar
1 teaspoon salt
1 1/4 teaspoons active dry yeast or bread machine yeastPut all the ingredients into your bread maker according to your bread maker instructions, some say dry ingredients first some say wet. ¬†If available, select whole grain cycle, or select the basic white bread cycle.My guests loved it, I didn’t try it because of the wheat. ¬†Let me know how you like it. 

Cinnamon Butter
Soften a stick or two of unsalted butter, whip with electric mixer until light and fluffy.  Add cinnamon to taste.

Waa La!

Tropical Chia Pudding – my way

BananasBananas & Coconut WaterFresh PineappleAdd Chia SeedsMix & ChillReady to Eat

Tropical Chia Pudding, a set on Flickr.

Okay, here I go again, I LOVE Chia, you need to know that. It really works well in MY body. Like I’ve said before, I am sharing with you what works for me, it might not work for you. You have to find out what works for you and your body, what you body needs. Chia keeps my pipes running well! Not many things can do that.

Anyway, found a recipe on Facebook, Dream Chia Pudding by TRAVELNISTA, but before I even made their recipe as written, I changed it. But before we start my question is, and hopefully someone can answer it for me… Why in recipes on line, not all but some, this one for sure, do their chia seeds look white and mine are black?? I know mine are black because they’re black when purchased, are there white chia seeds?? I’ve not seen them, so I need answers. Here’s the link to their recipe with photo and of course my photos are here.

That said, here is my recipe:
I didn’t make a serving for 1 I made a bowl, which will probably serve 6 – 8

3 ripe bananas, peeled and broken up, placed in blender
1 1/2 cups coconut water (use what you have, the original recipe uses water, you can use coconut milk, almond milk, whatever suits your taste)
BLEND together, pour into bowl.
2 cups cut fresh pineapple
1/2 cup chia
STIR, cover and refrigerate.
As always, the longer you let the chia set the better, so at least 4 hours but overnight is the best.
Serve as is or sprinkle with coconut.

Strawberry Cake Trifle

I just made this yesterday for my dads 89th Birthday dinner. ¬†It was a big hit. ¬†(NO, I didn’t eat any, I did really good. ¬†I always make more than 1 dessert, so for me and my daughter I made my Raw Banana Macadamia Coconut Dream Pie)

Strawberry Cake Trifle

1 Box РPillsbury Strawberry Cake Mix (prepared according to package)  Or use any flavor to suit your needs or season, also pick fruit that will accompany the season.
1 Cup – Fresh Blueberries

Fresh Blueberries
Fresh Strawberries – hulled and cut up
Fresh Kiwi – skinned and cut up
1 – 8oz package Cream Cheese – softened to room temperature
2 Cups – Heavy Cream/Whipping Cream
3/4 Cup – powdered sugar – separated


Make cake according to instructions on package. ¬†Pour batter in to 2 8″ round cake pans. ¬†Sprinkle fresh blueberries on top. ¬†Bake according to package directions. ¬†Let cool.


In small mixing bowl cream the cream cheese with 1/2 cup of the powdered sugar, set aside.

In a medium bowl, whip the heavy cream until soft peaks form.  Add in the remaining powdered sugar.
Add the cream cheese mixture at 3 different intervals, don’t over mix.

Putting it all together:

Cut the 2 8″ cakes in half ¬†horizontally. ¬†Set aside.

Put 1 of the 8″ cake slices in the bottom of a trifle bowl. ¬†Layer alternately with whipped cream mixture and fruit, repeat until top layer. ¬†Top layer, use remaining whipped cream mixture, then arrange fruit.

Strawberry Cream Cheese Ribbon Cake

Strawberry Cream Cheese Ribbon CakeStrawberry Cream Cheese Ribbon CakeStrawberry Cream Cheese Ribbon CakeStrawberry Cream Cheese Ribbon CakeStrawberry Cream Cheese Ribbon CakeStrawberry Cream Cheese Ribbon Cake
Strawberry Cream Cheese Ribbon Cake

Okay, here’s your last recipe for tonight, and I’m sorry there won’t be any for a while. The hubby and I are going on a little vacation. But, don’t despair, while we’re away, we’ll be hitting some eatery’s that have been on the Food Network and I’ll let you know which ones and how they were! So look for that!

They tell me this was very good, I didn’t try it, keeping with my no wheat and no sugar and no processed foods, I bit my tongue and didn’t eat any! Believe me, that was hard, because I am a cake freak, I never met a cake I didn’t like.

This recipe is easy, it starts with a box cake, the cream cheese filling is easy. I was surprised when I cut into the cake and there was a air pocket, guess next time I’ll tap the pan, I usually do, must of forgot that step, I was in a hurry.

The recipe call for you to use canned frosting, you know, its not that hard to make your own. This one all I did was soften 8 oz of cream cheese and I added 1 cup of powdered sugar and a little vanilla extract. So, try to make your own. Even if you make a glaze.

So, here’s the recipe via Eagle Brand, Strawberry Cream Cheese Ribbon Cake

Pillsbury¬ģ Baking Spray with Flour
1 box Pillsbury¬ģ Moist Supreme¬ģ Strawberry Flavored Premium Cake Mix
1/3 cup Crisco¬ģ Pure Vegetable Oil
5 large eggs, divided
1 cup water
1 (8 oz.) package cream cheese, softened to room temperature
2 tablespoons Pillsbury BEST¬ģ All Purpose Flour
1 teaspoon vanilla extract
1 (14 oz.) can Eagle Brand¬ģ Sweetened Condensed Milk
1 (16 oz.) can Pillsbury¬ģ Creamy Supreme¬ģ Cream Cheese Flavored Frosting

HEAT oven to 350¬įF. Coat 12-inch fluted tube pan with no-stick baking spray. Prepare cake mix according to package directions using oil, 3 eggs and water. Pour into prepared pan.
BEAT cream cheese and flour in large bowl with electric mixer on medium, until light and fluffy. Add vanilla, sweetened condensed milk and remaining 2 eggs. Beat until smooth. Spread cream cheese mixture evenly over cake batter.
BAKE 60 to 65 minutes. Cool 1 hour. Remove from pan. Cool completely on wire rack.
PLACE cream cheese frosting in microwave-safe bowl. Microwave on HIGH 1 minute. Stir until melted and smooth. Pour over cake.

Let me know if you make it and how everyone liked it.