February 19, 2018 Amy
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Mint Chocolate Delight – Rich, smooth, and creamy mint chocolate layered dessert. Chocolate cookie base, mint cream cheese, chocolate pudding, and mint whipped cream. Gluten-free, grain-free, and sugar-free. – Crust: Almond Flour, Unsweetened Cocoa Powder, Xylitol (or favorite granulated sweetener), Unsalted Butter, Mint Cream Cheese Whipped Cream: Heavy Cream, Xylitol…

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Mint Chocolate Delight
Rich, smooth, and creamy mint chocolate layered dessert. Chocolate cookie base, mint cream cheese, chocolate pudding, and mint whipped cream. Gluten-free, grain-free, and sugar-free.
Mint Chocolate Delight
Course Dessert
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
Large Squares
Ingredients
Crust
Mint Cream Cheese Whipped Cream
Mint Chocolate Pudding
Mint Whipped Cream
Course Dessert
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
Large Squares
Ingredients
Crust
Mint Cream Cheese Whipped Cream
Mint Chocolate Pudding
Mint Whipped Cream
Mint Chocolate Delight
Instructions
Crust
  1. Preheat oven to 350 degrees F. Line a 9x9 baking pan with parchment paper.
  2. Mix together almond flour, cocoa powder, and xylitol. Add in melted butter and mix well. Press into bottom of prepared baking pan. Bake for 13-15 minutes, until edges have started to darken.
  3. Let cool completely before adding layers.
Mint Cream Cheese Whipped Cream
  1. Whisk heavy cream, xylitol, creme de menthe, and vanilla extract with an electric mixer until stiff peaks form. Set aside.
  2. In a separate bowl, beat softened cream cheese with an electric mixer until soft and creamy. Add in the whipped cream mixture, 1/3 at a time. Thoroughly combine whipped cream and cream cheese before adding more to prevent cream cheese lumps from forming.
  3. When crust has cooled completely, spread mint cream cheese whipped cream evenly over crust.
Mint Chocolate Pudding
  1. In a medium saucepan over low heat, melt butter, chocolate, heavy cream, milk, and xylitol together. Heat slowly and stir frequently until chocolate and butter are fully melted (5-10) minutes.
  2. Sprinkle the xanthan gum slowly into the chocolate mixture while whisking. Continue to heat for 5 minutes over low heat, whisking constantly.
  3. Remove from heat and add creme de menthe and vanilla extract. Let stand for 15 minutes or until cooled, then add pudding in an even layer over the mint cream cheese whipped cream layer.
Mint Whipped Cream
  1. Whip heavy cream, xylitol, creme de menthe, and vanilla extract just until stiff peaks form. Be careful not to over whip. Add whipped cream in an even layer over the mint chocolate pudding layer.
Finishing Touches
  1. Optional: Add chocolate shavings or mini chocolate chips on top to garnish.
  2. Place Mint Chocolate Delight in refrigerator to set completely, 3-4 hours.
  3. Serve cold. Store in an airtight container in the refrigerator or freeze.
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November 4, 2017 Amy
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Pumpkin Spice Oatmeal Bars – These gluten-free, dairy-free, low sugar, reduced fat oatmeal bars are flavorful and moist. The perfect bar! – Gluten-Free Quaker Oats (1-minute oats, uncooked), Almond Flour (May substitute white flour), Raisins, Coconut Sugar (May substitute brown sugar), Xylitol (May substitute granulated sugar or other sugar substitute),…

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Pumpkin Spice Oatmeal Bars
These gluten-free, dairy-free, low sugar, reduced fat oatmeal bars are flavorful and moist. The perfect bar!
Prep Time 5 minutes
Cook Time 30 minutes
Servings
dozen bars
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
dozen bars
Ingredients
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. In a large bowl, combine all the dry ingredients. Stir until well mixed.
  3. Add pumpkin puree, eggs, and vanilla. Stir until well blended. Mixture will appear dry.
  4. Pour mixture into a greased 8x10 pan. Bake for 30-35 minutes, until edges are lightly browned.
  5. Allow to cool before cutting. Store tightly covered. Freeze if desired.
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September 16, 2017 Amy
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Gluten Free Pumpkin Spice Cookies – These flavorful cookies are gluten-free, vegan, dairy free, and low in sugar. Perfect for fall! – Butter (May substitute with Pumpkin Puree), Coconut Sugar, Xylitol, Pumpkin Puree, Vanilla extract, Almond Flour, Baking Soda, Pumpkin Spice, Salt, Gluten-Free Quaker Oats (1-minute oats, uncooked), Raisins, Xanthan…

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Gluten Free Pumpkin Spice Cookies
These flavorful cookies are gluten-free, vegan, dairy free, and low in sugar. Perfect for fall!
Pumpkin Spice Cookie - Facebook
Course Cookies
Cook Time 14 minutes
Servings
dozen
Ingredients
Course Cookies
Cook Time 14 minutes
Servings
dozen
Ingredients
Pumpkin Spice Cookie - Facebook
Instructions
  1. Pre-heat oven to 350 degrees F. In a large bowl, beat butter, coconut sugar, and xylitol until creamy. For omitting butter, add coconut sugar and xylitol to bowl and move to step 2 before mixing.
  2. Add vanilla extract and pumpkin puree. Beat well until thoroughly combined.
  3. Add almond flour, baking soda, pumpkin spice, and salt to bowl and mix well.
  4. Add oats and raisins and still until combined.
  5. Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake 12 to 15 minutes, or until light golden brown.
  6. Cool 1 minute then transfer to wire rake to cool completely. Store tightly covered.
Recipe Notes

This is a versatile and flexible recipe.  Try substituting ingredients to make this your own!  Try replacing Xylitol with Sugar, Coconut Sugar with Brown Sugar, Raisins with Cranberries, or Butter with Pumpkin Puree in equal quantities!

Different brands of oatmeal will absorb moisture and bake differently.  For non-Gluten Free Quaker Oatmeal, use 3 cups of Oatmeal instead of 4 cups.  Quantity may need to be adjusted for other brands.

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March 12, 2017 Amy
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Coconut Cheesecake Gluten Free / Reduced Sugar – A perfect combination of coconut and cheesecake in one delectable dessert. – Crust: Almond Flour, Coconut Sugar, Coconut Oil, melted, Filling: Cream Cheese, softened, Xylitol, Eggs, lightly beaten, Coconut Milk, Vanilla extract, Coconut Extract, Salt, Cornstarch, Topping: Heavy Whipping Cream, Xylitol, Vanilla…

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Coconut Cheesecake Gluten Free / Reduced Sugar
A perfect combination of coconut and cheesecake in one delectable dessert.
Coconut Cheesecake slice and fork
Course Dessert
Passive Time 8 hours
Servings
people
Ingredients
Crust
Filling
Topping
Course Dessert
Passive Time 8 hours
Servings
people
Ingredients
Crust
Filling
Topping
Coconut Cheesecake slice and fork
Instructions
Crust
  1. Preheat oven to 350 degrees F. Line a 9" cake pan with parchment paper.
  2. In a small bowl, combine almond flour and coconut sugar. Blend in the coconut oil. Press into the bottom of a 9" round springform pan or cake pan. Bake for 10-12 minutes, until lightly toasted. Let cool before adding filling.
Filling
  1. Reduce oven temperature to 325 degrees F.
  2. In an electric mixer, beat the cream cheese until light and fluffy. Add Xylitol and continue to beat until well combined.
  3. Add vanilla extract, coconut extract, salt, and cornstarch and beat well. With the electric mixer running on low, slowly add the eggs. Mix in the coconut milk.
  4. Pour the filling over the cooled crust. Place the cake pan in a larger pan filled with water halfway up the sides of the pan. Bake for 1hr 15min - 1hr 25min. The center should be slightly jiggly.
Recipe Notes

 

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