Grain-Free Chocolate Doughnuts

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These doughnuts are delicious, healthy AND kid approved. I recently took them to a family gathering and had lots of little, sticky fingers coming back for seconds, thirds and (had I allowed) more! This recipe is created with minimal ingredients, it’s grain-free, dairy-free and packed with chocolatey goodness!  

My niece and I enjoyed them for breakfast without any guilt because they’re packed with healthy fats to nourish us and keep us full all morning. I’ve been working on a few different recipes but I especially love the chocolate one because, well,  chocolate is heavenly! 

If you don’t have a doughnut base, I highly recommend getting one. I’m sure this recipe could be made into muffins but there’s something special about eating goodies in the shape of a doughnut. Click here to find the doughnut tray that I use. 

Grain-Free Chocolate Doughnuts

Makes: 6

*click on blue text to buy ingredients

ingredients:

Doughnuts
Topping
  • 1/4 cup chocolate chips (dairy free)
  • 1/2 teaspoon coconut oil

DIRECTIONS:

  1. Preheat the oven to 350°F.
  2. Grease the doughnut tray with a thin layer of coconut oil.
  3. Combine all the dry ingredients together in a large bowl and stir well.
  4. With a fork whip all the wet ingredients together till mixed.
  5. Add the wet mixture to the dry and fold together till everything is wet and combined. Don't over mix. 
  6. Place the mixture into the tray evenly and bake in the oven for 15 minutes. 
  7. Remove from the oven once they are cooked and remove them from the tray to cool.
  8. Once they are cool, melt the toppings together and dip the doughnut tops into the chocolatey mixture. 
  9. Again allow them to cool and enjoy! 

NOTES:

These doughnuts can be kept at room temperature. They also freeze well.

Raw Berry Cashew “Cheesecake”

Strawberry raw cashew cheesecake

Cheesecake, especially an unbaked version, is a family favourite for me! When I started consciously eating less dairy, I knew I had to come up with a satisfying alternative to traditional cheesecake.This raw cashew-based desert is decadent and as delicious as the dairy filled cheesecake from my childhood. This recipe can be created with any of your favourite berries but I’ve chosen strawberries in honour of National Strawberry Day. Although this cheesecake recipe is filled with healthy fat and protein, it is high in natural sugar and is best eaten in moderation. 

I prefer to soak the cashews overnight which helps the nut soften and blend smoothly. If you are short on time, a few hours will help, but it won't be as effective. The topping is a similar recipe that I use for my berry jams, and I’ll often make extra and save it in the fridge for later. 

Cheers to all of you cheesecake lovers! 

Michelle xo

Raw Berry Cashew "Cheesecake"

Serves: 8

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prep time: cook time: total time:

ingredients:

Crust
Cheesecake
  • 2 heaping cups raw cashews (soaked overnight)
  • 1 cup coconut milk (canned full fat)
  • 1/4 cup maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons vanilla
  • 1 cup strawberries (fresh or frozen)
Berry Topping
  • 1 1/4 cup fresh or frozen strawberries (thawed)
  • 1 1/2 tablespoon fresh lemon juice
  • 1 1/2 tablespoon chia seeds

DIRECTIONS:

  1. Add Pecans to a food processor or blender and mix into very small pieces. Add the remaining crust ingredients and blend till it becomes sticky and stays together. A few small pieces in the mix is ok.   
  2. Place the crust mixture into a 9" springform pan and push down evenly over the bottom. Due to the coconut oil in the ingredients, you don't need to grease the pan. Set aside.
  3. Add all the cheesecake ingredients (expect the strawberries)  into the blender and mix till smooth.
  4. Place 3/4 of the cheesecake mixture over the crust and put it into the freezer.
  5. Add the cup of strawberries to the blender with the rest of the cheesecake mixture and blend again till smooth.
  6. Add this layer on top of the last and spread it evenly. Place in the freezer to harder.
  7. Mix the berry topping together and save in the fridge till it's time to eat. 
  8. Remove the cheesecake from the freezer 1-2 hours before you serve. Spread the berry topping on when you remove from the freezer or when you serve each piece. 
  9. Keeps well in the fridge for up to a week or keep it in the freezer for longer keeping.
Created using The Recipes Generator

Delicious "Healthy" Chocolate Bar Recipe (vegan)

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Halloween just passed and I was so proud when I didn’t eat any of the mini chocolate bars and sweets. I made the choice weeks in advance that I couldn’t eat even one because if I eat one, I’ll eat 5 bags (I’m not exaggerating). So, to help satisfy my craving, I created a healthier version. These sweet treats have lots of healthy fats, chocolate and sweetened only with natural sweeteners. I’ve also made you all a video demonstrating how easy they are to create. I hope you take a look and give these sweet treats a try. Be sure to let me know if you do and if you like them.

Healthy Chocolate Bars (Vegan)

Makes: 20

*click on blue text to buy ingredients

prep time: cook time: total time:

ingredients:

Nougat
Caramel Filling
Chocolate Goodness

DIRECTIONS:

  1. Combine the nougat ingredients together in a medium size bowl. Due to the natural oils in many nut butters the consistency can vary. You want the nougat to move but stay formed when stirred. Add more coconut flour if needed.
  2. Place this on a baking sheet lined with parchment paper. Spread out roughly 1/4-1/2 inch thick and 30 cm long. (see more in my YouTube video).
  3. Place this in the freezer while you work on the caramel filling.
  4. Add all the caramel filling ingredients in a blender and whip well till it's blending smooth.
  5. Then spread this mixture evenly over the nougat and place back in the freezer to set over night. 
  6. Cut them into 20 pieces when they are set and ready to be dipped into the chocolate. 
  7. Melt the chocolate and oil in a sauce pan on low. 
  8. Dip each piece into the chocolate and surround it with the chocolate. Leave it to set on the pan and place it back into the freezer to set. 
  9. If you'd like to enjoy them the same day, you can just drizzle the chocolate on top of the entire batch before you cut them. They will be a bit gooey inside but they're also still very yummy! 
  10. I store mine in the freezer although you could also keep them in the fridge.  With the natural oils, its best to keep cool so they stay together. 

calories

150

fat (grams)

8.1

carbs (grams)

17

protein (grams)

3.7

sugar (grams)

13.6
Created using The Recipes Generator

Chocolate Raspberry Chia Pudding 

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Chia Pudding is the grain free “oatmeal” I’ve come to love. It is equally enjoyable when eaten hot and cold, and it's absolutely delicious using many different combinations (see my video below for my top 5 chia creations.) This recipe is chocolate topped with sweet raspberries and it is sure to satisfy most chocolate cravings. 

Chia seeds are a great source of omega-3 fatty acids and carbohydrates which helps to keep energy levels high. Other nutrients include protein, iron, fibre and antioxidants to keep people strong and healthy. 

Take a look at my other recipes below and let me know what your favourite combination is! 

Chocolate Raspberry Chia Pudding

Serves: 1

*click on blue text to buy ingredients

prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Combine all the ingredients into a mason jar except the raspberries.
  2. Add the lid and seal it tight. Shake the mixture well so all the ingredients are mixed well together. 
  3. Keep the mixture in the fridge for minimum 20 minutes or leave it over night to get firm. 
  4. Add the raspberries and any of your favourite toppings and enjoy. 

notes

*Nutrition values are based on 1 serving
*If you limiting sugars, try using monk fruit sweetener or stevia.

calories

353

fat (grams)

14.9

carbs (grams)

39.6

protein (grams)

13.8

sugar (grams)

13.6
Created using The Recipes Generator

Energy Date Balls (Nut-Free)

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These amazing date balls are one of the easiest raw snacks to make yet they look like you've put a lot of effort into making. They're naturally sweet and so simple. The recipe is nut free and there are several different options to add to the recipe. I have kept it simple with including some healthy fats and a couple options to change up the flavours. 

These balls travel well which are great for a snack on the run or to include in the kid's lunches. The balls are filled with a lot of natural sugars, so you will want to be cautious of how many your eating so your not getting to much of a sugar kick. I enjoy taking mine with me on hikes and physical adventures where I can easily burn off the sugars and also enjoy the satisfying taste. This is also a fun recipe to let your little ones help make because they can get their hands right in there and it doesn't take long.  

Energy Date Balls (Nut-Free)

Makes: 12 balls

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Soak the dates in water for 10 minutes.  (Not much longer or they will soak up to much water).
  2. Drain the water and chop the dates into little pieces. Then using your hands squish the dates together.
  3. Add hemp seeds and continue to mix together.
  4. Roll into 12 balls.
  5. Roll the balls in the coconut till the outside is covered.  
  6. The balls will set well over night but they can be eaten as soon as they are made.  Enjoy! 

notes

* Nutritional value per 1 ball
* Try rolling the balls in cacao, matcha or your favourite protein powder to change up the recipe. 
* Option to add any dried fruit or nuts and seeds 
* I often make a double batch if I have others who will be enjoying them with me

calories

45

fat (grams)

1

carbs (grams)

9.4

protein (grams)

.6

sugar (grams)

7.8
Created using The Recipes Generator

Coconut Berry Bars

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These grain-free, nut-free, vegan squares were created for a little man who has many allergies and finds it hard to find tasty options that are both nut-free, egg/ dairy-free.  They're absolutely packed with berries and really, do I need to say much more?!  The berries give the bars a sweetness and the coconut is the perfect compliment.  

You'll likely notice in my recipes that I like to bake with coconut oil. This healthy fat is packed with nutrients, tastes great and has been known to decrease the affects of Alzheimer's.  Our brains need healthy fat to function.  It was previously believed that all fat is harmful, but that thought has been falsified - good fat (like coconut oil) is necessary for optimal body function and very, very important! 

The fun thing about coconut oil is that it is a liquid when the temperature is above 24°C and a solid when it's below 24°C. This is why I like to keep these squares in the fridge, it helps keep them firm on a hot day. 

Coconut Berry Bars

Makes: 16

*click on blue text to buy ingredients

ingredients:

BASE
MIDDLE

DIRECTIONS:

  1. Preheat the oven to 350°F. 
  2. Mix all the base ingredients together well and press into an 8x8 pan sprayed with coconut oil.
  3. Bake the base  for 10 minutes. 
  4. Mix the middle ingredients and place on top of the baked base. 
  5. Bake again for another 20 minutes.
  6. Cut the squares into 16 and let cool before digging in.   

notes

*Nutritional values are based on 1 square.

calories

113

fat (grams)

8.6

carbs (grams)

8.8

protein (grams)

1.2

sugar (grams)

4.1
Created using The Recipes Generator