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Category: Desserts

coconut-cashew-ice-cream-dairy-free

Dairy-Free Coconut Cashew Ice Cream

Let’s face it, dairy makes me break out and slows down my digestion. You too? Then try this dairy-free vanilla style version that rivals the original. This dairy free coconut cashew ice cream is so good! Add whatever add-ins you like to make it your own.

Warm Baked Apples In 35 Mins

by Angela Law

That’s it. I am officially declaring peace on dessert. Now, I’m not sure if “declaring peace” is actually a thing, but the way I see it is that for far too long, women have feared dessert, avoided the cake cabinet and been riddled with guilt when they do actually indulge.

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pear-vanilla-bread-failsafe-recipe

Gluten-Free Pear and Vanilla Bread

Ready to get your bake on? This Pear and Vanilla Bread will show off your fancy baking skills (without hardly any effort). After 3 months of being on a food chemical elimination diet for food sensitivity testing, I’ve finally been able to increase the number of different fruits and vegetables back into my diet.

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Paleo Chocolate Orange Tartelettes

 

by Angela Law

Healthy desserts are my absolute weakness, but when I am constantly buying them out I cannot help but wonder how much sugar (refined or not) is actually being pumped into me. All in the name of “healthy” “raw” or “vegan” treats. It is usually around this time that I start to experiment at home because at least I will know what exactly is in them and I can easily adjust the sweetness to my own personal flavour.

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Peanut Butter Mousse Pies

Gluten free, Dairy free, Refined sugar free, Paleo

Makes 8.

Ingredients

Base
1 cup cashew nuts
1/4 cup cacao powder
1/4 cup rice malt syrup (or maple syrup)
Filling
1 cup peanut butter (sub any other nut butter for paleo)
3 large very ripe bananas 
1 tablespoon vanilla essence  
1/4 cup coconut oil, melted

Directions

  1. To make the base – place the cashew nuts in a food processor and process until roughly chopped. Add the cacao powder and rice malt syrup and pulse until combined and a dough forms.
  2. Divide the base mixture into 8 even pieces and using your fingers gently flatten out inside the base of 8 individual silicon muffin moulds.
  3. To make the pie filling – place all ingredients in a food processor and process until well combined. Pour the filling evenly on top of the base and place the muffin mould in the freezer.
  4. Before serving remove the pies from the silicon mould and allow to thaw for about 10 minutes before eating.
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