Guilt-Free Sweet Treats Because You Deserve It!

Craving dessert but worried about the guilt? We've all been there, wanting something sweet without derailing our health goals. The good news is, you can savor delicious desserts that are both gluten-free and dairy-free!

Cookie Dough Freezer Fudge

• 1 cup drippy cashew butter

• 1/4 cup coconut oil, melted

• 1.5 teaspoons vanilla extract

• 1/4 cup maple syrup

• 1/3 cup mini dark chocolate chips

• 1/2 teaspoon kosher salt or flaked sea salt

1. First, line a square cake pan with parchment paper. Set aside.

2. Next, place cashew butter, and melted coconut oil in a medium bowl and mix until combined. Then, add maple syrup, vanilla extract and chocolate chips, and mix again.

3. Transfer into a cake pan and use a spatula to spread out evenly. Top with sea salt.

4. Place in the freezer for 2-4 hours or until solid. Remove from the freezer and let sit for 5 minutes before removing from the pan. Use a sharp knife to cut into squares.

   
   

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Chocolate Mug Cake

• 2 tablespoons cocoa 

• 3 tablespoons boiling water

• 2 tablespoons coconut oil

• 1-3 tablespoons coconut sugar

• 2 tablespoons gluten free flour (coconut, brown rice, etc)

• 1/8 teaspoon fine salt

• 1/4 teaspoon vanilla extract

• 1/2 teaspoon gluten free baking powder

1. In a small bowl, mix cocoa powder with boiling water to enhance the chocolate flavor.

2. Add the remaining ingredients to the cocoa mixture and whisk until smooth.

3. Pour the batter into a large mug, filling it halfway to prevent overflow during cooking.

4. Heat in the microwave for 1 minute. For a self-saucing effect, stop here; for a fully set cake, cook a bit longer.

5. Enjoy as is or with a scoop of your favorite ice cream.

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No Bake Cookie Dough Bars

• 1 1/2 cups gluten free flour (coconut, almond, etc)

• 1/2 cup creamy peanut or cashew butter, unsweetened

• 1/4 cup maple syrup

• 1/4 cup coconut oil or butter, melted

• 1 teaspoon vanilla extract

• pinch of salt

• 1/2 cup dark chocolate chips

• 1 cup dark chocolate chips

• 1/4 cup creamy peanut or cashew butter

1. Line a 9×5-inch baking pan with parchment paper.

2. Make the cookie dough layer by mixing together the almond flour, peanut or cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt in a large bowl. Add in the chocolate chips and mix until evenly distributed throughout the dough.

3. Transfer dough to prepared baking pan and press into an even layer.

4. Make the chocolate layer by melting the chocolate chips and peanut or cashew butter in the microwave in 30 second increments. Stir together until smooth, then pour and spread into an even layer on top of the cookie dough.

5. Chill in the freezer for one hour, then remove and slice into squares.

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Muddy Puddy Truffles

• 1 cup creamy peanut butter

• 1/4 cup maple syrup

• 1/2 cup almond flour (or oat flour)

• 1 tsp vanilla extract

• pinch of salt

• 1 cup dark chocolate chips

• 1 Tbsp coconut oil

• 1/2 cup powdered monkfruit sweetener or powdered sugar

1. Mix peanut butter, maple syrup, vanilla extract, almond flour and salt in a large bowl until a thick dough forms

2. Roll into 1-inch balls and place on a parchment-lined baking sheet

3. Freeze for 20-30 minutes

4. Melt the chocolate chips and coconut oil in a microwave safe bowl in 20-second increments, stirring each time, until smooth

5. Dip each truffle into the melted chocolate, ensuring it’s fully coated. Use a fork to lift out and let excess chocolate drip off

6. Once the chocolate has just set but is still tacky, roll each truffle in the powdered monkfruit or  sugar until well coated.

7. Let truffles set in the fridge for about 15 minutes before serving.

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