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Grain Free, Dairy Free Strawberry Cheesecake

Grain Free, Dairy Free Cheesecake

Prep Time15 mins
Cook Time1 hr
Cooling/Resting time4 hrs
Total Time5 hrs 15 mins
Author: simplytiffstx

Equipment

  • mini spring form pans
  • hand mixer
  • mixing bowl
  • food processor
  • baking sheet
  • saucepan

Ingredients

Cheesecake

  • 2 boxes Simple Mills Double Chocolate Cookies
  • 8 Tbsp Palm Oil Shortening
  • 8 oz Kite Hill "Cream Cheese" original
  • 1/3 cup Coconut Cream cream from a can of full fat coconut milk
  • 2 tsp Pure Vanilla Extract
  • 1/2 cup Maple Sugar granulated
  • 1/4 tsp Lemon Juice preferably fresh
  • 1/8 tsp Himalayan Pink Salt
  • 2 Whole Fresh Eggs separated

Strawberry Sauce

  • 1 pint Strawberries hulled and quartered
  • 1/3 cup Water
  • 3 Tbsp Honey
  • 3 Tbsp maple Sugar or Coconut Sugar
  • 1 tsp Vanilla
  • 1/2 tsp Lemon Juice preferably fresh

Instructions

Cheesecake

  • Preheat your oven to 325 degrees.
  • In a mini chop food processor, pulse the chocolate cookies until they are in a fine meal.
  • Pour the chocolate cookie meal into a separate bowl, and add the palm shortening. Cut in shortening with the chocolate cookie meal until you have a crumbly dough.
  • Place 4 mini spring form cake pans on baking sheet.
  • Press the dough into the bottom of each bringing the dough up the sides.
  • Bake the crusts for 8 minutes at 32When the crust is finished, turn the oven temperature down to 250.
  • In a food processor, combine the cream cheese, coconut cream, vanilla, maple sugar, lemon zest and juice, salt, and egg yolks. Blend until smooth.
  • In a large mixing bowl, beat the egg whites with a hand mixer and whisk attachment until stiff peaks form.
  • Gently fold the cheesecake batter into the egg whites, until just combined.
  • Pour the cheesecake batter into the crust. Smooth the top.
  • Bake for 50 minutes at 250, then turn oven off an open oven door slightly to vent for 1hr.
  • Remove from the oven, and allow to cool. Once the cheesecake has cooled, place it in the refrigerator for at least 2 hours before serving.
  • Top with strawberry sauce, raspberry sauce, whipped coconut cream, or your desired topping.

Strawberry Sauce

  • Add all ingredients to a saucepan.
  • Simmer for approximately 10-15 minutes or until thickened and strawberries are soft.
  • Pour into food processor and process until smooth.
  • Refrigerate until ready to use.
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Gluten Free, Dairy Free Cocao Crisp Treats

Gluten Free, Dairy Free Cocao Rice Crisp Treats

Prep Time5 mins
Cook Time5 mins
Resting Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: dairy free, Dairy Free Desert, Dairy Free Recipes, Healthier Rice Crispie Treats

Equipment

  • 8"x8" Baking Dish
  • Sauce Pan
  • 9' x13" Baking Dish

Ingredients

Paleo Marshmallows

  • 1 cup Water divided into 1/2 cups
  • 3 Tbsp Grass Fed Beef Gelatin
  • 1 cup Honey
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • Coconut Oil
  • 1/4 cup Arrowroot Starch

Cocao Rice Crispie Treats

  • 3 tbsp Palm Shortening I like the nutiva brand as it has more of a buttery flavor
  • 1 box One Degree Brown Rice Cocao Crisps
  • 4 cups Paleo Marshmallows or Store Bought Marshmallows

Instructions

Paleo Marshmallows

  • Line an 8×8 pan with parchment paper in both directions, leaving overlay on all sides to use as handles to remove the marshmallows when they’re done.
  • Lightly grease the parchment paper with coconut oil and sprinkle with a layer of arrowroot starch or other coating of choice.
  • In the bowl of a stand mixer, add the gelatin with 1/2 cup of water. If using a hand mixer use a large bowl for this.
  • While the gelatin is softening, pour the other 1/2 cup of water in a sauce pan along with the honey and the salt. Turn the burner on medium heat. Slowly bring the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 242 degrees (or the soft ball stage). Don’t go over 245 degrees. *NOTE* If you’re making these at elevation, decrease the cooking temperature by 2 degrees per 1,000 ft.
  • This could take about 10 min up to 25 minutes depending on how hot the burner is and the size of your pot.
  • Note: If your pot is too big the sugar syrup will be more likely to burn as the temp will rise too quickly and the thermometer will have trouble reading correctly. If the honey mixture foams up, watch it closely so that it doesn’t over flow. You can use a spoon to break up the foam but try not to stir the actual syrup.
  • When it reaches 240-242 degrees, immediately remove the sauce pan from the heat.
  • If using a stand mixer, turn it on to low/med. Pour the honey mixture into the bowl in a slow steady stream down the side of the bowl, combining it with the softened gelatin. Pouring “slow” here is very important, otherwise the sugar syrup will be too hot when it hits the gelatin causing the marshmallow mixture to break later when you try to spread it.
  • Be sure that the syrup and the gelatin are well combined before moving to the next step. If you need to you can even stop and stir the gelatin when half of the sugar syrup is poured, making sure it is getting mixed in and resume pouring.
  • If using a hand mixer you may want to let the sugar syrup cool down to 225-230 degrees before adding to the gelatin. This is because it is much harder to pour at a slow steady stream while holding a hand mixer.
  • Turn the mixer to high and continue beating until it becomes thick like marshmallow creme (about 7-10 min). These times will vary depending on the mixer and event the size of bowl used. Either way the marshmallow creme should be cooled down.
  • Add the vanilla a few minutes before it’s done mixing giving it enough time to mix in completely.
  • Turn off the mixer and transfer the marshmallow creme to the prepared pan. Smooth the top (add more coating if using one). Pat to smooth again if needed.
  • If you are not using a coating then lightly grease your hands with oil and pat smooth.This will help keep the marshmallow cream from sticking to your fingers. Alternatively you can press it down with parchment paper, leaving it there till the marshmallows are completely set.
  • Leave the marshmallows to set anywhere from 1 hour to 4-6 hours depending on your gelatin, temp of the syrup and how set you want them. If you want them to look nice and clean after cutting, wait at least 4 hours, even if they seem set.
  • When set, remove the marshmallows by lifting from the parchment paper flaps.
  • Cut to desired size and add more coating while cutting if needed and toss them again in some starch once cut for a super nice finish.
  • Store in an airtight container (jar, bag, container, for 5-7 days.

Cocao Rice Crisp Treats

  • In a large saucepan melt palm shortening over low heat.
  • Add marshmallows and stir until completely melted.
  • Remove from heat
  • Add Cocao Crips and stir until well coated.
  • Coat 9'x13' baking dish with non stick spray or shortening.
  • Evenly press mixture into dish.
  • Cool.
  • Cut to desired shape/sizes..
  • Enjoy!

Notes

Paleo Marshmallow Recipe from http://www.mommypotamus.com/homemade-marshmallow-recipe-gaps-paleo-scd/
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Dairy Free Paleo Turtle Brownies

Dairy Free, Paleo Turtle Brownies

Prep Time10 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: dairy free, dessert, paleo brownies, Paleo Recipes
Servings: 16 brownies

Ingredients

  • 2 cups almond flour sifted, fine
  • 1/2 cup unsweetened cacao powder
  • 2 tsp baking powder aluminum free
  • 1/2 tsp salt
  • 1/4 cup coconut oil melted and cooled
  • 1 cup coconut sugar
  • 2 large eggs
  • 1/2 cup almond milk
  • 2 tsp vanilla extract
  • 1/2 cup chopped pecans
  • 1/4 cup caramel sauce full-fat coconut milk, coconut sugar, sea salt, coconut oil and vanilla extract(can be made from sweetened condensed coconut milk)

Instructions

  • Preheat oven to 350º.
  • Grease and line an 8×8 baking dish with parchment paper. 
  • Sift together the almond flour, cocoa powder, baking powder and salt.
  • Cream coconut sugar and eggs until “thick”.
  • Mix in coconut oil, almond milk and vanilla. 
  • Combine egg mixture with flour mixture, stirring to combine. (be careful not to over mix) 
  • Pour the batter into the baking dish and smooth. 
  • Stir in pecans.
  • Drizzle caramel on top of batter, and use a knife to “swirl” into the brownie batter.
  • Bake at 350º for 40 minutes or until edges are set and a toothpick comes out clean. 
  • Remove from the oven and cool. 
  • Cut into 2″ squares and serve with caramel drizzled on top.

Notes

Preheat oven to 350º. Grease and line an 8×8 baking dish with parchment paper. Sift together the almond flour, cocoa powder, baking powder and salt. Cream coconut sugar and eggs until “thick”. Mix in coconut oil, almond milk and vanilla. Combine egg mixture with flour mixture, stirring to combine. (be careful not to over mix) Pour the batter into the baking dish and smooth. Drizzle caramel on top of batter, and use a knife to “swirl” into the brownie batter. Bake at 350º for 40 minutes or until edges are set and a toothpick comes out clean. Remove from the oven and cool. Cut into 2″ squares and serve with caramel drizzled on top.
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Grain Free, Dairy Free Pumpkin Roll

Ingredients

Cake:

  • 3/4 cup cassava flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp xanthan gum
  • 1 tsp pumpkin pie spice (more or less depending on your liking)
  • 1/4 tsp sea salt
  • 3 large eggs
  • 1/2 cup coconut sugar
  • 1/2 cup maple sugar
  • 2/3 cup pumpkin puree
  • pomegranate powder/maple sugar/powdered sugar, your choice for dusting

Filling:

  • 1 can coconut cream (refrigerated)
  • 2 tsp maple syrup
  • 2 tsp honey
  • 1 teaspoon vanilla extract

Instructions:

Cake:

  1. Preheat the oven to 375°F and line jelly-roll pan with lightly greased parchment paper.
  2. In a medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix well.
  3. In a large bowl with a handheld mixer beat together the eggs, coconut sugar, and maple sugar on medium speed until thick.
  4. Add the pumpkin puree to egg/sugar mixture and blend until combined.
  5. Gradually add the dry ingredients to the wet and mix until smooth.
  6. Spread the batter evenly on the prepared jelly-roll pan.
  7. Bake for 10 to 15 minutes, until the top of the cake springs back when touched.
  8. While the cake is baking, sprinkle a clean kitchen towel with pomegranate sugar/maple sugar/powdered sugar.
  9. When the cake is done, remove it from the oven and gently flip the cake onto the sugared towel, so the parchment paper is on top, and subsequently peel the parchment paper from the cake.
  10. Starting at one of the short ends, roll up the towel and cake together into a jelly roll. Allow to completely cool while rolled up in the towel, this will take at least 1 hour.

Filling:

  1. Chill your mixing bowl.
  2. Remove the thick/hardened portion of coconut cream from the can and transfer to your mixing bowl.  Save the watery portion for use as a hydrating drink or for use in a smoothie etc.
  3. Using hand mixer, beat cream on medium high for 2 minutes, until light and fluffy and soft peaks form. Scrape down the bowl.
  4. Add honey, maple syrup, and vanilla, and continue beating for another 2 minutes.

Assembly:

  1. When cake has cooled, unroll from towel
  2. Evenly spread whipped coconut cream from edge to edge.
  3. Roll the cake/whipped coconut cream and wrap with plastic wrap.
  4. Place in refrigerator for at least 1 hr before serving.
  5. When ready to serve, lightly dust the top with your choice of pomegranate powder/maple sugar/powdered sugar.
  6. Enjoy!

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Dairy Free Peaches n Cream Ice Cream

Ingredients

  • 2 cans (13 ½ ounces each) coconut cream
  • 2 tsp xantham gum
  • 1/3 cup maple syrup
  • 1/3 cup honey
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla
  • 2 large ripe peaches, sliced and skinned
  • 1/2 cup water
  • 1 tbsp arrowroot flour
  • ice cream maker

Instructions

  1. Combine peaches and maple sugar in saucepan.
  2. Add arrowroot flour to 1/4 cup water until smooth and pour over peaches in saucepan.
  3. Bring peaches to a boil and simmer until sauce has thickened.
  4. Set aside in bowl to cool.
  5. Combine coconut cream, xantham gum, maple syrup, honey, vanilla bean paste, and vanilla into saucepan and warm-up over medium-low heat, stirring frequently, until combined.
  6. Taste and adjust the sweetener if needed.
  7. Allow the liquid to cool down completely.
  8. Pour coconut base into the ice-cream machine and churn following the manufacturer’s instructions.
  9. Stir in peaches (sliced or diced) and sauce as ice cream begins to look like “soft serve”.
  10. Pour into container.
  11. You can enjoy immediately as a soft serve, or freeze for a couple of hours before serving.
  12. Enjoy!