Veggie Staples

dairy free, gluten free, refined sugar free, plant based recipes

Chocolate Coconut Tartlets

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here are not many things I love much more than the chocolate & coconut pairing! I was recently gifted the new Enjoy Life Baking Mixes!! They are SO easy to use - add water & oil (I like coconut oil best) & they taste SO good! Also a plus: they are incredibly versatile)! Multi purpose mix, muffin, pancake, waffle, brownie & pizza mixes?!! They did not disappoint! Even my husband loves everything I’ve made! (Note: All enjoy life products are free of the top 8 allergens: wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish and shellfish free!. Products are also made without casein, potato, sesame and sulfites.

I’m sharing with you today one of the new recipes I tested out with the multi purpose flour, these wonderful chocolate coconut tartlets!! I added it as the thickening agent for the creamy chocolate center in these beautiful little gems. I also used melted Enjoy Life Chocolate Chips for the filling! They are a must make for any chocolate coconut fan you have in your life. Perfect for dessert or a summer party, you can’t go wrong! I hope you enjoy them as much as we do!

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Chocolate Coconut Tartlets
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 tartlets
 
Ingredients
for the crust
  • 1½ cups unsweetened coconut shreds
  • ¼ cup coconut sugar
  • 2 egg whites
for the filling
  • ¾ cup almond milk
  • 4 ounces enjoy life chocolate chips
  • 6 tablespoons Enjoy Life Gluten Free All Purpose Flour Mix
  • 1 egg
  • ½ teaspoon vanilla extract
  • *coconut oil for greasing
  • *slivered almonds for topping, optional
Instructions
  1. Preheat the oven to 350 degrees
  2. Mix crust ingredients until they form a ball of ‘dough’
  3. Divide into 12 equal balls of dough
  4. In a lightly greased mini muffin pan, place balls of dough in each muffin tin, pressing your thumb into the dough to make a hole for the filling
  5. Place in the oven to bake for 10 minutes until the edges are brown
  6. While the coconut shells are baking, measure out chocolate chips and place them in the microwave for 30 seconds. They should be slightly melty. Mix together with a fork or whisk until completely melted, (*add more time in the microwave if needed, 10 seconds at a time)
  7. Add all other ingredients to the chocolate and whisk until well combined.
  8. Allow coconut shells to cool once they are finished.
  9. Once cooled (10 minutes or so) add filling (and sprinkle with slivered almonds, optional) and bake for another 10 minutes, or until a toothpick or knife comes out clean.
  10. Allow to cool before eating

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Primal Low Carb Kitchen Review

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My friend Kyndra over at Peace, Love & Low Carb recently published a book called The Primal Low Carb Kitchen! It’s a great book with tons of awesome recipes and Kyndra has been kind enough to let me share my favorite snack from the book, Coffee Cocoa Roasted Nuts. You pay so much for flavored nuts at the grocery store (and most of the time, not full of healthy ingredients). These are just the best - they’ve been my go to snack just about every day the past few weeks! And the book appeals even to the pickiest of eaters (just ask my husband, he’s loved every recipe I’ve tried from this book)! And the Lemon Chia Pancakes are just to die for! The BEST!! Please go pick up your copy of Kyndra’s book Peave, Love & Low Carb this minute!!

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Primal Low Carb Kitchen Review
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 cup (95g) raw almonds
  • 1 cup (130g) raw cashews
  • 1 cup (110g) raw pecans
  • 3 tbsp (45g) butter, melted (I subbed out coconut oil)
  • 2 tsp (9g) vanilla extract
  • 11/2 tsp (7g) coffee extract
  • 3 tbsp (30g) coconut sugar
  • 3 tbsp (20g) unsweetened cocoa powder
Instructions
  1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper
  2. In a large mixing bowl, combine almonds, cashews and pecans
  3. In a separate bowl, combine butter (coconut oil) vanilla and coffee extract. Mix in the coconut sugar and cocoa powder. Mix until all the ingredients are well combined and make a thick chocolate sauce.
  4. Pour the mixture over the nuts and mix until the nuts are evenly coated with the sauce.
  5. Line the nuts in a single layer across the parchment paper. Use a rubber spatula to scrape any additional sauce and drizzle it over the nuts.
  6. Bake 20 minutes. Allow to cool before serving.
Nutrition Information
Calories: 181 Fat: 16g Carbohydrates: 2g Fiber: 6g Protein: 8g

 

 

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Almond Butter Banana Yogurt Parfaits

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So on Monday May 4th, I started the 21 Day Sugar Detox (level one). Great book by a great author, Diane Sanfilippo. I don’t eat a lot of sugar to begin with (a little stevia in my coffee & some dark chocolate, usually after dinner) but I am 13 pounds away from my goal weight (pre Zoey) and I have not lost but a mere few pounds in the past month. I’m hoping this helps jump start whatever is making me plateau despite HIIT workouts, lifting weights, and macro/calorie counting.

I’m starting with Level 1 this go around (there is also level 2 & 3). Level one includes plain yogurt, green bananas & green apples in moderation. These are my go to fruits anyways, so score! This almond butter banana yogurt parfait is a really great snack that is incredibly filling. It’s really easy and I made them in small 8 ounce mason jars I picked up at Target (find the same ones here) so I had go to snacks for the week! You can layer with more bananas or almonds (cashews and peanuts are no-no’s, walnuts, pecans & seeds are all okay). What is your favorite low sugar/no sugar snack?

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Almond Butter Banana Yogurt Parfaits
Author: 
Recipe type: snack
Prep time: 
Total time: 
Serves: 1 jar
 
Ingredients
  • 5 ounces plain non dairy yogurt (lowest sugar content possible)
  • 2 ounces banana, sliced
  • 1 tablespoon cinnamon
  • 2 tablespoons slivered almonds
  • 1 tablespoon almond butter
Instructions
  1. Place half container (2.5 ounces) into the bottom of the mason jar
  2. Add 1 ounce banana, 1 tablespoon slivered almonds, almond butter & ½ tablespoon cinnamon on top of the yogurt
  3. Add the rest of the yogurt on top of ingredients
  4. Top with one tablespoon cinnamon & 1 tablespoon slivered almonds
  5. Place top on mason jar & store in the fridge up to 5 days or enjoy immediately!

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Roasted Cinnamon Vanilla Cashews

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Do you need new snack recipe ideas? Per the request of followers & friends, I’m still on a mission to get you more snack recipes! These roasted cinnamon vanilla cashews are easy, but take a long time in the oven (and are totally worth it). I’m tempted to say a dehydrator might work, but I haven’t tested it yet, so I can’t be sure! These require you to soak, dry, and then bake for a few hours at low temp to get crunchy. But who doesn’t love the sweet combination of cinnamon and vanilla? Do you love the smell of roasted nuts like I do? It makes me think of my days living in Boston and New York City with the street vendors. Delicious! Although a little bit time consuming, the end result is magical! Feel free to double, triple or even quadruple this roasted cinnamon vanilla cashew recipe - or use almonds!

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Roasted Cinnamon Vanilla Cashews
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 cup raw cashews or almonds
  • ½ cup pure vanilla extract
  • ½ cup water
  • 2 tablespoons cinnamon (or more, if you like)
Instructions
  1. Place cashews in a bowl overnight to soak in ½ cup vanilla extract & ½ cup water
  2. *add cinnamon to water mixture if you like extra cinnamon!
  3. In the morning, spread nuts out on a paper towel to thoroughly dry (a few hours)
  4. Preheat the oven to 200 degrees
  5. Place nuts on a silpat and spread out evenly
  6. *Sprinkle with 2 tablespoons (or more) of cinnamon
  7. Roast in oven for 3 hours
  8. Allow to cool before serving

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