While they might look complicated, the only special tool you need to prepare donuts is a donut pan! Super easy.

I suggest you try your hand at making these treats with my Lavender Lemon Vegan Donuts recipe.

Special Ingredients

Not only is there no dairy in these vegan donuts, but they’re also gluten-free.

They’re prepared with chickpea flour, a high-protein, high-fiber alternative to wheat flour.

The dried lavender adds such a distinctive — and delicious — taste. If you haven’t tried this flower in food before, you’re in for a pleasant surprise!

Meanwhile, rather than using inferior fats, this vegan donut recipe uses healthy fats from coconut oil and coconut butter.

This is a snack that will keep you energetic rather than weight you down (and is only 250 calories per donut … much less than the typical donut).

Move over, Krispy Kreme. There are some new donuts in town.

How to Make Lavender Lemon Vegan Donuts

Start by preheating the oven to 350F and then mixing together the dry ingredients in a large bowl, and set them aside.

In a separate bowl, add the wet ingredients — including nutrition-rich coconut milk — and whisk until combined. Then add the wet ingredients to the dry bowl, and stir it all up.

Next, grease the donut pan, and pour in the combined mix. (No donut pan? Use a cake or muffin pan, and use parchment paper or tin foil to create the center area.)

Bake for about 12–15 minutes or until the donuts are golden brown. Don’t overbake!

While the donuts are baking, prepare the frosting, in which you use either maple syrup or raw honey. In a small saucepan, add all the frosting ingredients, and heat over medium-low on the stove until everything is well mixed.

Let the donuts rest for about 5 minutes before transferring them to a cooling rack. Top the vegan lemon lavender donuts with the frosting and coconut flakes, and then serve and enjoy!

These donuts are delicious anytime a day — breakfast, snack or dessert. Make extra, because these will go quickly!

Lavender Lemon Vegan Donuts Recipe

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• Author: Dr. Josh Axe
• Total Time: 25 minutes
• Yield: 6 donuts
• Diet: Vegan

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Vegan donuts have become more popular, and when you make them with chickpea flour, the texture really works. Add in these lavender and lemon flavors, and wow, this is a delicious donut.

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Ingredients

Dry Ingredients

• 1 cup + 2 tablespoons chickpea flour
• ⅓ cup coconut sugar
• ¼ teaspoon baking soda
• ⅛ teaspoon baking powder
• pinch of salt
• 1 tablespoon dried lavender
• zest of ½ lemon
• ½ tablespoon poppy seeds

Wet Ingredients

• ⅓ cup full-fat coconut milk
• ⅓ cup water
• 2 tablespoon melted coconut oil
• ½ teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Frosting

• 2 tablespoons coconut butter
• 1 tablespoon coconut oil
• 2 tablespoons maple syrup
• 1 teaspoon dried lavender

Topping

• Coconut flakes (optional)

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Instructions

1. Preheat oven to 350 F.
2. Grease one donut pan for 6 donuts with a little coconut oil and set aside.
3. In a large mixing bowl, mix the dry ingredients together and set aside.
4. In a separate bowl, whisk together the wet ingredients until well combined. Add the wet ingredients to the dry.
5. Grease a donut pan and pour in the mixture. Bake for 12–15 minutes, or until donuts are golden brown. Allow donut cakes to rest for 5 minutes before flipping onto cooling wrack.
6. While donuts are baking, in a small saucepan, add the frosting ingredients and stir over medium-low heat until well combined. Remove from heat.
7. Top with frosting and coconut flakes.

Notes

• In place of maple syrup, you can use honey for sweetness.

• Prep Time: 10 min
• Cook Time: 15 min
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 donut (76g)
• Calories: 247
• Sugar: 17.5g
• Sodium: 166mg
• Fat: 14.6g
• Saturated Fat: 10.8g
• Unsaturated Fat: 2.8g
• Trans Fat: 0.2g
• Carbohydrates: 26g
• Fiber: 1.9g
• Protein: 3.9g
• Cholesterol: 10mg

The post Lavender Lemon Vegan Donuts appeared first on Dr. Axe.

This protein peanut butter fudge recipe is going to knock your socks off. Not only is it super simple to make (we’re talking five minutes prep, 30 minutes setting time), but it’s also good for you.

That’s right, this easy peanut butter fudge is healthy and tastes delicious. Once you try this fudge, you’ll never go back to the other stuff.

Key Ingredients

If you look at an old-fashioned fudge recipe, there aren’t too many ingredients. The problem is that the ones on the list are pretty bad for you.

A batch of fudge usually takes several cups of white sugar. The sweet substance is inflammatory and can cause heart problems and increase your risk of diabetes, obesity, cancer and fatty liver disease.

If you’re trying to maintain normal blood sugar, white sugar is one of the worst things you can have. It spikes your blood sugar levels quickly, which then drops dramatically soon after, causing irritability, headaches and a lack of energy.

Compare that to the mere ¼ cup of maple syrup we use in this recipe. Now, while maple syrup is still a sweetener, it’s a natural kind, so it comes with benefits like antioxidants and trace minerals, which table sugar doesn’t have.

It’s also lower on the glycemic index, so when you do have maple syrup, it doesn’t affect your blood sugar quite as drastically as white sugar.

What I like best about this peanut butter fudge recipe is all the other good stuff it contains. Instead of making a chocolate-based fudge, I opted for a peanut butter version.

Now, there’s often a lot of debate about whether peanut butter is bad for you or not. Many of the big brands are ­— they’re full of hydrogenated oils and moldy peanuts — but if you choose an organic peanut butter, made from Valencia peanuts, with just peanuts and maybe salt in the ingredients list, the spread can be a really healthy option.

Coconut butter helps make this easy peanut butter fudge flavorful and chewy, too. It’s made from ground coconut meat and has a variety of benefits.  The healthy fats in this and the coconut oil make this peanut butter fudge a great snack option if you’re on a ketogenic diet (just substitute the maple syrup for stevia).

While the peanut butter in this fudge recipe gives it some protein, you can easily add even more and make this fudge a great post-workout snack by adding in peanut butter-flavored protein powder made from bone broth.

Bone broth is full of ingredients like collagen and gelatin, which promote healthy bones and help you feel good from the inside out. It’s also a fun way to tailor this peanut butter fudge recipe to your tastes. While I love the double-dose of peanut butter and PB-flavored protein made from bone broth in my fudge, you could opt for a dark chocolate protein to get more of a classic chocolate taste.

How to Make Peanut Butter Fudge

Since this peanut butter fudge recipe takes so little time to prepare, let’s get it going!

First, add all of the ingredients to the food processor. I start with the coconut butter and coconut oil. Next, I add in the peanut butter.

Then, I add in the maple syrup. You can do this in any order you like, though. Don’t forget the protein powder if you choose to use it!

Blend the ingredients together until the fudge mixture is smooth. You can add more coconut oil here if necessary.

Then, line an 8×8 baking dish with parchment paper, and pour the peanut butter fudge mixture into it. Use a rubber spatula to evenly distribute the mix around the pan. Stick the pan in the freezer for 30 minutes or until the peanut butter fudge has hardened.

Serve and enjoy! To keep extras, store the fudge in the refrigerator.

Similar Recipes

Looking other fudge recipes with a healthy twist like this protein peanut butter fudge recipe? Try these:

• Healthy, Easy Peppermint Fudge
• Bone Broth Protein Mocha Fudge Smoothie
• Keto Fat Bombs with Fudge

Protein Peanut Butter Fudge Recipe

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• Author: Dr. Josh Axe
• Total Time: 35 minutes
• Yield: 20
• Diet: Gluten Free

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This peanut butter fudge recipe is going to knock your socks off. Not only is it super simple to make (we’re talking five minutes prep, 30 minutes setting time), it’s also good for you.

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Ingredients

• 1 cup coconut butter
• 1 cup creamy organic peanut butter (with Valencia peanuts)
• 1 tablespoon peanut butter (or pure) flavored protein powder made from bone broth (optional)
• ½ cup melted coconut oil
• ¼ cup maple syrup
• ¼ teaspoon sea salt

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Instructions

1. Add all the ingredients to a food processor and blend until mixture is smooth, adding more melted coconut oil if needed.
2. Pour the mixture into a 8×8 baking dish lined with parchment paper.
3. Freeze for 30 minutes or until ready to serve.

Notes

To keep extras, store the fudge in the refrigerator.

• Prep Time: 5 min
• Cook Time: 30 min
• Category: Snacks, Desserts
• Method: Freezing
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 221
• Sugar: 3g
• Sodium: 140mg
• Fat: 21g
• Carbohydrates: 5.5g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 4mg

The post Protein Peanut Butter Fudge Recipe: A Low-Sugar Treat appeared first on Dr. Axe.

This gluten-free recipe is rich, smooth and satisfying, and it’s sure to be a hit for the dessert lovers in your life.

Key Ingredients

Avocados are a high-fiber food, packed with healthy fats and rich in magnesium. They are also one of the top potassium-rich foods and have been shown to help heart, gut, eye, skin, hair, immune, joint, bone and brain health.

While avocado is the star and the main ingredient to differentiate this chocolate mousse recipe from others, it’s far from the only player. Here are the other key ingredients in this chocolate avocado mousse recipe:

• Medjool dates: Medjool dates are natural sweeteners that are high in potassium, copper, manganese, magnesium and B vitamins. While they are high in sugar, they make for a natural source and also can help manage cholesterol and triglycerides, provide energy, prevent constipation, and boost bone health.
• Maple syrup: Maple syrup is another sugar substitute that provides the necessary sweetness for chocolate mousse. This versatile ingredient is high in antioxidants, low on the glycemic index, and supplies important vitamins and minerals, such as zinc and manganese.
• Vanilla extract: Some may view chocolate and vanilla as polar opposites, but they also complement each other very well. As an added bonus, pure vanilla extract possesses antioxidant, antibacterial and anti-inflammatory effects. It also can help support mental health, reduce a fever and lower cholesterol.
• Cacao powder: You can’t make chocolate mousse without a source of chocolate. Enter cacao, which in addition to that chocolate flavor provides manganese, copper, magnesium, phosphorus, iron, potassium and zinc, among other nutrients.

How to Make Chocolate Avocado Mousse

To make this avocado chocolate mousse recipe, first you want to blend the dates, maple syrup and vanilla extract until the mixture is smooth.

Next, add the mashed avocado and cacao powder, and blend until it’s a creamy combination. Stop to scrape down the sides of the bowl with a spatula if needed.

Now you can add the water and mix until it’s smooth.

That’s it! Your chocolate avocado mousse recipe is all ready to serve. If you don’t want it room temperature, you can chill it in the refrigerator first.

This chocolate mousse recipe can be stored in a sealed container in the fridge for up to three days or for up to two weeks in the freezer.

Similar Recipes

As an added bonus, you can use this chocolate avocado mousse to make other recipes, such as homemade fudgesicles and a chocolate sauce or fondue.

For fudgesicles, freeze the mouse in ice cube trays. To eat, thaw them for five minutes before serving.

To turn the mousse into chocolate sauce or fondue, increase the water to one cup for a saucier texture.

Here are some other sweet recipes to try:

• Homemade Caramel Sauce Recipe
• Spiced Coconut Chocolate Frosting Recipe
• Chocolate Frosting Recipe
• 3-Ingredient Chia Seed Pudding, with a Compote
• Coconut Milk Pudding Recipe
• Chocolate Fondue Recipe

Chocolate Avocado Mousse Recipe

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• Author: Dr. Josh Axe
• Total Time: 10 min
• Yield: 12
• Diet: Gluten Free

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Avocado chocolate mousse is high in fiber, healthy fats, magnesium and potassium. This gluten-free recipe is rich, smooth and can satisfy your sweet tooth.

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Ingredients

• ½ cup medjool dates, soaked
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1½ cups mashed avocado (3 avocados)
• ¾ cup raw cacao powder
• ½ cup water

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Instructions

1. Blend or process dates, maple syrup and vanilla extract until smooth. Add mashed avocado and cacao powder, and process until creamy, stopping to scrape down the sides of the bowl with a spatula if needed.
2. Add the water, and process until smooth. Serve at room temperature or chilled. Store in a sealed container in the refrigerator up to 3 days or in the freezer up to 2 weeks.

Notes

• You can make fudgesicles with this recipe as well. Just freeze the mousse in ice cube trays. Thaw for 5 minutes before serving.
• To make chocolate sauce or fondue, increase water to 1 cup in this recipe.

• Category: Desserts
• Method: Mixing
• Cuisine: French

Nutrition

• Serving Size: 80 g
• Calories: 130
• Sugar: 9.1 g
• Sodium: 6 mg
• Fat: 8.1 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 6.6 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 5 g
• Protein: 2 g
• Cholesterol: 0 mg

The post Chocolate Avocado Mousse Recipe appeared first on Dr. Axe.

What Is a Mug Cake?

Cakes in a mug have spiked in popularity the last several years, thanks to food bloggers on the internet. Who doesn’t love having a quick option for post-dinner dessert? (Such as for Valentine’s Day!)

The problem with many of these chocolate mug cakes is the list of ingredients in them. Refined flour, addictive sugar and conventional dairy are at the top of the list. Some mug cakes even call for highly refined vegetable oils, which typically are rancid since they have been exposed to light and air while being processed.

When we make this chocolate cake in a mug, we actually bake it in the oven. Using an oven allows the cake to bake evenly without heating the ingredients up too quickly. Although it would be quicker to use a use a microwave for this chocolate mug cake, the quality of your ingredients will stay intact using an oven.

For the Gluten-Free Baker

This recipe is perfect for the gluten-free baker who always has ingredients on hand. Since this chocolate cake in a mug is for one, you’ll only need a little bit of each ingredient to make this mug cake come together. No need to run out to the grocery store to get a whole bag of cassava flour (although with this moist chocolate cake recipe, it would totally be worth it)!

How to Make Chocolate Mug Cake

You’ll start with part of a dark chocolate bar, with a minimum of 70 percent cacao. Cacao is rich in magnesium and antioxidants, so the darker the chocolate bar, the better. Melt the chocolate bar pieces with a tablespoon of grass-fed butter. If you want to keep it dairy free, substitute with coconut oil.

Add the melted chocolate mixture to a mug, or in a mixing bowl if you plan on doubling or tripling this mug cake recipe. Next comes coconut flour, which is a healthy gluten-free flour high in fiber. Add in cassava flour, which is another great gluten-free flour. It’s highly versatile, a great replacement for wheat flour and free of grains.

We then add a little bit of baking powder and sea salt, as well as a pastured egg.

Since we used an oven to make the chocolate mug cake, we preheated an oven-safe mug as the oven was preheating. Carefully remove the mug from oven and pour in the chocolate cake mixture.

Place mug or mugs onto a baking sheet, and put back into the oven. Bake the mug cake for 10–12 minutes, or until a toothpick comes out clean. Your mug will be hot, so be careful as you dive into this delightful chocolate cake in a mug.

Chocolate Mug Cake Recipe

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• Author: Dr. Josh Axe
• Total Time: 22 minutes
• Yield: 2
• Diet: Gluten Free

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The idea of a chocolate mug cake is to whip up an easy, decadent single-serving of cake in just minutes, typically with the help of a microwave. Here’s a healthier version but done in an oven. Much better all around!

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Ingredients

• ¼ cup dark chocolate (minimum 70% cacao), chopped
• 2 tablespoons grass-fed butter or coconut oil
• 2 tablespoons coconut flour
• ¼ cup cassava flour (brown rice flour is a good substitute)
• ⅛ teaspoon baking powder
• pinch of sea salt
• 2 eggs

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Instructions

1. Preheat oven to 350 F.
2. Place oven-safe mugs in the oven while preheating.
3. In a small sauce pan, melt dark chocolate and butter.
4. Pour chocolate mixture in a small mixing bowl.
5. Add in coconut flour, cassava flour, baking powder, sea salt and egg and whisk until well combined.
6. Carefully remove mug from the oven and pour mixture into the mug. Place back in the oven.
7. Bake for 10–12 minutes, or until a toothpick inserted comes out clean.
8. Top with coconut whipped cream, if desired.

• Prep Time: 10
• Cook Time: 12
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving (128 g)
• Calories: 426
• Sugar: 8.3 g
• Sodium: 367 mg
• Fat: 32.6 g
• Saturated Fat: 19.8 g
• Unsaturated Fat: 10.1 g
• Trans Fat: 0.5 g
• Carbohydrates: 25.6 g
• Fiber: 4.8 g
• Protein: 8.7 g
• Cholesterol: 195 mg

The post Chocolate Mug Cake: Valentine’s Day Last-Minute Special appeared first on Dr. Axe.

Normally, a caramel sauce recipe is just a mixture of butter, processed sugar, heavy cream, salt and vanilla. For this caramel recipe, I’m keeping the vanilla extract and the salt — a high-quality sea salt that is. But this caramel sauce recipe is actually dairy-free and processed sugar-free. So that means no heavy cream or butter. Instead, I’m using coconut milk and coconut oil. Instead of processed sugar, I’m including maple syrup and coconut sugar.

These changes result in a homemade caramel sauce that is just as delicious yet healthier than the typical recipes for homemade caramel. This is also such an easy caramel sauce recipe that you may never want to buy store-bought caramel sauce again!

Caramel Sauce Making Made Easy

Caramel’s texture alone can make it seem like an intimidating recipe to attempt at home. There are a lot of recipes out there for salted caramel sauce that overcomplicate the process. How to make caramel sauce really does not have to be hard.

There’s typically a dry or wet method to making caramel. The dry method is known for being tricky and requiring a cook’s utmost attention. It’s easy to mess up caramel sauce using the dry method. Meanwhile, the wet method normally requires the addition of water, which is easier, but personally, I find this recipe to be even easier than the usual wet method.

Also, don’t be fooled — caramel doesn’t get its color from using brown sugar or molasses, but rather from the heating or caramelization of the sugar. In this case, I’m using coconut sugar, which is a healthier alternative to processed sugar.

How to Make Caramel Sauce

So, how do you make caramel? This easy caramel sauce only requires six ingredients, and I’m talking about ingredients that you won’t just buy for this recipe and never use again. If you’ve been making some of my other recipes, you probably even have all of these ingredients on hand already.

So, let’s dive into the four simple steps of making this classic and rich salted caramel sauce.

First, add the coconut milk, coconut sugar and maple syrup into a saucepan. Bring the mixture to a boil and then reduce the heat and allow it to simmer for 15 minutes.

Next, add the coconut oil, vanilla extract and sea salt. I also want to note that depending on your tastebuds, you can add a little less or a little more sea salt.

Now that all of the ingredients are in the saucepan, you can gently mix them together.

Remove the saucepan from the heat and place it in the refrigerator, allowing the mixture to cool completely before serving.

Top your favorite dessert with the caramel sauce and enjoy!

Here are some great desserts to drizzle some of this magical caramel sauce over:

• Chocolate caramel coconut flour brownies
• Paleo brownies
• Blondie: Chocolate chip cookie bar
• Sweet potato brownies
• Zucchini brownies
• Chocolate mug cake

Caramel Sauce Recipe

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• Author: Dr. Josh Axe
• Total Time: 20 minutes
• Yield: 12
• Diet: Gluten Free

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Caramel sauce takes any dessert to the next level, especially the brownie. But most caramel sauces are loaded with sugar and processed ingredients. Not this delicious, healthy version!

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Ingredients

• 1 can (13.5 oz.) coconut milk
• ¼ cup maple syrup
• ¾ cup coconut sugar
• 1 tablespoon coconut oil
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt

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Instructions

1. Place coconut milk, coconut sugar and maple syrup in a saucepan.
2. Bring to a boil and then reduce the heat and allow to simmer for 15 minutes.
3. Add in coconut oil, vanilla and sea salt and mix.
4. Place in fridge and allow mixture to cool completely before serving. Use within one week of making.

• Prep Time: 5 min
• Cook Time: 15 min
• Category: Desserts, Sauces
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving (53 g)
• Calories: 141
• Sugar: 16.5 g
• Sodium: 102 mg (7% DV)
• Fat: 7.9 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0.4 g
• Trans Fat: 0 g
• Carbohydrates: 17.9 g
• Fiber: 0 g
• Protein: 0.6 g
• Cholesterol: 0 mg

The post Homemade Caramel Sauce Recipe appeared first on Dr. Axe.

I love baking with dark chocolate. I’ve used it in a number of recipes, like my dark chocolate coconut clusters recipe and my gooey chocolate crinkle cookies recipe. Good quality dark chocolate that’s 75 percent cacao or higher is an excellent source of antioxidants that help to protect you from disease-causing free radical damage and early signs of aging.

My peppermint bark recipe also calls for cacao butter, which is high in antioxidants like polyphenols and flavonoids and contains several types of healthy fatty acids.

So if you’re looking to prepare a healthy holiday candy this season, try my peppermint bark recipe. I promise, you won’t be disappointed!

What Is Peppermint Bark?

I bet you don’t often think about how a holiday candy can improve your immunity when you take that first bite. Well, this peppermint bark is not only delicious, it’s also a lot healthier than the vast majority of holiday treats.

There are a few key ingredients in my peppermint bark that are working to make you healthier. Dark chocolate, coconut oil and cacoa butter contain powerful antioxidants and healthy fats.

Plus, I use maple syrup as a natural sweetener, and beet juice and spirulina as natural food dyes, so there’s really nothing artificial about this peppermint bark. You can enjoy a piece of this delicious candy without feeling the typical guilt that comes with indulging.

Key Ingredients

Peppermint oil: Did you know that just the scent of peppermint oil can reduce hunger cravings? If you are using peppermint oil internally for this recipe, be sure to use a high-quality oil that’s 100 percent pure grade.

Cacao butter: Did you know that cacao butter is the fat source that’s used to make chocolate? It’s a healthy fat that’s extracted from the cocoa bean, and it’s loaded with antioxidants. You can also use cocoa butter, which is processed at a hight temperature and isn’t raw like cacao butter.

Dark chocolate: When it comes to choosing a sweet treat, dark chocolate may be your healthiest choice. That’s because good quality dark chocolate contains disease-fighting antioxidants.

Spirulina: Spirulina is a blue-green algae that I use as a natural green food coloring in this peppermint bark recipe. Instead of using synthetic food dyes, spirulina promotes healthy detoxification and boosts your energy levels.

How to Make Peppermint Bark

To begin preparing your peppermint bark, you’ll need a double boiler over medium heat. Melt 3 cups of cocoa butter, 2 tablespoons of powdered coconut milk (or use canned coconut milk), 2 tablespoons of maple syrup and about 5 drops of peppermint oil.

Let the ingredients come together. This is your white chocolate mixture. Next, you’ll divide it into three bowls so you can add the natural food coloring.

In one of your white chocolate bowls, add 1 tablespoon of powdered spirulina. Mix the spirulina in thoroughly until you get your desired green color and it’s evenly distributed.

Next, pour the green white chocolate mixture into a dish that’s lined with parchment paper. Then place it in the freezer for about 15 to 20 minutes.

Now you’ll take your second bowl of white chocolate and begin making your red white chocolate.

Add 1 to 2 tablespoons of fresh beet juice to your white chocolate. Mix it until you get your desired red color and it looks even. If you want the red to be deeper, just add a little more beet juice.

Then add your red chocolate to a dish lined with parchment paper and leave it in the freezer for 15 to 20 minutes.

While you are waiting on your red and green chocolate mixtures, you can begin prepping your dark chocolate mixture. Add three 3-ounce dark chocolate barks (that are at least 75 percent cacao) to a double boiler. Then add 1 tablespoon of coconut oil, 1 tablespoon of maple syrup and 5 drops of peppermint oil. Combine.

Once the ingredients are melted and well-combined, pour the dark chocolate mixture into a lined baking sheet and spread it out evenly.

Then pour the remaining white chocolate on top of the dark chocolate mixture. If necessary, reheat the white chocolate so that it spreads over the dark chocolate.

Now you can take the red and green chocolate mixtures out of the freezer. Using a knife, break up the red chocolate mixture. You want to make small pieces that will be sprinkled over your peppermint bark. Then do the same thing to your green chocolate mixture.

Finally, you get to sprinkle the red and green chocolate pieces on top of the dark and white chocolate. Coat the dish evenly with the red and green pieces. Then place the dish in the freezer for 15 to 20 minutes or until it’s completely solidified.

When it comes out of the freezer, break the chocolate apart so it makes about 10 to 15 servings.

Enjoy your festive and delicious peppermint bark!

Other Holiday Treats

Perhaps with a glass of dairy-free eggnog, here are some other Christmas goodies to make:

• Christmas spritz cookies
• Raspberry Linzer cookies
• Gingerbread cookies
• Peppermint patties
• Peppermint fudge

Peppermint Bark Recipe

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• Author: Dr. Josh Axe
• Total Time: 1 hour
• Yield: 14 pieces
• Diet: Vegan

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My peppermint bark recipe contains antioxidant-rich dark chocolate and cocoa butter; plus, its festive colors, that are naturally made with beet juice and spirulina, will definitely get you into the holiday spirit.

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Ingredients

• 10 drops peppermint oil or 2 teaspoons peppermint extract
• 3 cups cocoa butter or cacao butter
• 2 tablespoons powdered coconut milk (or canned coconut milk)
• three 3-ounce dark chocolate bars, 75% cacao and up
• 1 tablespoon coconut oil
• 3 tablespoons maple syrup
• 1–2 tablespoons fresh beet juice (red food coloring)
• 1 tablespoon powdered spirulina (green food coloring)

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Instructions

1. In a double boiler over medium heat, melt cocoa butter, powdered coconut milk, two tablespoons of maple syrup and 5 drops of peppermint oil.
2. Separate white chocolate mixture into three bowls. Set one aside.
3. Add spirulina to one bowl and mix thoroughly until desired green color is evenly distributed.
4. Pour green white chocolate mixture into a dish lined with parchment paper and place in the freezer for about 15–20 minutes.
5. Follow steps 3 and 4 once again but add beet juice instead of spirulina.
6. Remove white chocolate from freezer and break into small pieces. Set aside.
7. In a double boiler over medium heat, melt chocolate bars, coconut oil, remaining honey and peppermint oil.
8. Pour dark chocolate mixture into a lined baking sheet. Spread evenly.
9. Pour remaining white chocolate on top of dark chocolate mixture (reheat white chocolate if necessary).
10. Sprinkle green and red chocolate pieces on top of the dark and white chocolate.
11. Place in freezer for 15–20 minutes or until fully solidified.
12. Break apart for serving.

Notes

To make this recipe easier to put together, I highly recommend that you use a double boiler.

• Prep Time: 25 min
• Cook Time: 35 min
• Category: Desserts
• Method: Double-boiler/freezer
• Cuisine: American

Nutrition

• Serving Size: 1 piece (1/8 cup)
• Calories: 191
• Sugar: 2.5g
• Sodium: 4mg
• Fat: 19.5g
• Saturated Fat: 11.7g
• Unsaturated Fat: 6.8g
• Carbohydrates: 4g
• Fiber: 0.7g
• Protein: 0.6g
• Cholesterol: 0mg

The post Peppermint Bark Recipe: A Festive Christmas Treat appeared first on Dr. Axe.

These gluten-free gingerbread cookies are perfect to add to your holiday traditions while packing some nutritional punch.

What Is a Gingerbread Cookie?

Gingerbread has been around as far back as 2400 B.C. in Greece. The recipes adapted from country to country, and gingerbread was traditionally decorated with animals or nature.

Queen Elizabeth I is credited with the idea to decorate gingerbread cookies, which is why we see so many gingerbread man cookies these days. It was popular to make gingerbread men and other cookie shapes for fairs or dignitaries visiting the Queen’s court.

When English colonists came to America, they brought their gingerbread recipes with them and typically baked gingerbread as soft loaves.

Key Ingredients

These gluten-free gingerbread cookies wouldn’t be anything without fresh and ground ginger added to them. Ginger has been used for thousands of years as tonics for ailments and was a priceless commodity in the Roman empire around the time of Christ.

It’s also a powerful antioxidant and anti-inflammatory agent, and it’s good to keep ginger essential oil stocked in your cabinet.

Ginger can combat nausea, indigestion and even stroke and heart disease. We’ve included fresh ginger and ginger powder in this gingerbread cookie recipe to really pack in the powerful, healthful punch of ginger. If you have ginger essential oil on hand, this would be a perfect recipe to pour a drop or two in!

Traditional gingerbread cookies have lots of flour, but here we use a grain and gluten-free alternative to give these cookies a soft, chewy texture: cashew butter.

We used cashew butter as the “flour” for this recipe. Cashews and cashew butter are rich in minerals like magnesium, copper and zinc. Cashews are full of healthy fats, protein and dietary fiber, making it a filling snack.

Like other natural sweeteners, blackstrap molasses is loaded with vitamins and minerals not typically found in refined sugar. It is high in iron, which can help relieve PMS symptoms in women, and vitamin B6, which can help reduce stress.

How to Make Gluten-Free Gingerbread Cookies

Line a baking sheet with parchment paper and set aside. You’ll need to preheat your oven to 350 F. while preparing your cookies. This gluten-free gingerbread cookies recipe is super easy, because it only requires one bowl to mix it all up.

Add cashew butter into a large mixing bowl, along with a favorite natural sweetener maple syrup.

Next, pour in blackstrap molasses. Blackstrap molasses is a perfect pairing with ginger, and is a traditional sweetener for gingerbread recipes.

Take a knob of fresh ginger, peel, then grate about one tablespoon into the cashew butter mixture. The more fresh ginger, the spicier your gluten-free gingerbread cookies will be! We added one pastured egg to help bind the dough together.

A teaspoon of vanilla extract rounds out the ginger flavor and adds another nice layer of antioxidant power. Top off the cashew butter mixture with cinnamon, ground ginger and sea salt. Mix all this together until well-combined.

We also added in fiber-rich coconut flour to soak up some of the moisture of the dough, and keep these gingerbread cookies Paleo-friendly. You can also choose almond flour instead.

Take a tablespoon and scoop out each cookie and place on the parchment lined baking sheet. The dough is sticky, so put water on your fingertips to help scoop the cookie dough onto the parchment paper. Bake in the oven for 12–15 minutes.

If you want to make a gingerbread man, roll out some of the dough onto the baking sheet and bake for 10–12 minutes. Remove from oven, use a gingerbread man cookie cutter to cut out the shape, and place back in the oven to bake for a couple more minutes. The dough is soft and easily crumbled, so handle him delicately!

Other Holiday Treats

Perhaps with a glass of dairy-free eggnog, here are some other Christmas goodies to make:

• Christmas spritz cookies
• Peppermint bark
• Raspberry Linzer cookies
• Peppermint patties
• Peppermint fudge

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Gluten-Free Gingerbread Cookies

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• Author: Dr. Josh Axe
• Total Time: 25 minutes
• Yield: 24 cookies
• Diet: Gluten Free

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Gingerbread is a staple when it comes to holiday treats. The warm spices and sweetness from blackstrap molasses bring a delightful addition to your Christmas cookie collection.

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Ingredients

• 1 cup cashew butter
• ½ cup maple syrup
• ¼ cup blackstrap molasses
• 1 tablespoon fresh grated ginger
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon sea salt
• ⅓ cup coconut flour (or almond flour)
• arrowroot starch, for dusting (optional)*

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Instructions

1. Preheat oven to 350 F.
2. Line a baking sheet with parchment paper and set aside.
3. In a large mixing bowl, add in cashew butter, maple syrup, blackstrap molasses, fresh ginger, egg, vanilla extract, cinnamon, ground ginger and sea salt.
4. Stir until well combined.
5. Add in coconut flour and mix well again.
6. Use a tablespoon to measure out the dough for each cookie.
7. Bake for 12–15 minutes.
8. Remove from oven and dust cookies with arrowroot starch for added effect, if desired.

Notes

If you want to make a gingerbread man, roll out some of the dough onto the baking sheet and bake for 10–12 minutes. Remove from oven, use a gingerbread man cookie cutter to cut out the shape, and place back in the oven to bake for a couple more minutes.

• Prep Time: 10 min
• Cook Time: 15 min
• Category: Desserts
• Method: Baking
• Cuisine: English

Nutrition

• Serving Size: 1 cookie
• Calories: 103
• Sugar: 6.7 g
• Sodium: 114 mg
• Fat: 8.2 g
• Saturated Fat: 5.3 g
• Unsaturated Fat: 2.4 g
• Trans Fat: 0.3 g
• Carbohydrates: 7.4 g
• Fiber: 0.2 g
• Protein: 0.4 g
• Cholesterol: 27 mg

The post Gluten-Free Gingerbread Cookies: Better Than the Original appeared first on Dr. Axe.

Have you tried homemade sweet potato pie before? If not, you’re really in for a treat. If you’re already a huge fan of pumpkin pie and other pumpkin recipes, then there is no doubt you are going to absolutely adore this easy sweet potato pie recipe.

Sweet potato pie tends to pop up on dinner tables around the holidays, especially Thanksgiving, but it’s really a dessert that can be enjoyed anytime of the year. If you find you really enjoy this recipe, then there are these healthy sweet potato recipes you can try as well.

What Is Soul Food?

Sweet potato pie has its roots in the Southern U.S., where soul food finds its origin as well. “Soul food” is often used to describe any type of African-American cooking, but according to experts, this cuisine is truly a product of the “interior Deep South,” also known as “the Cotton Belt.” This region of the country consists of the areas of Alabama, Mississippi and Georgia that aren’t near the water.

Compared to other southern cooking, soul food is usually more robust when it comes to seasonings and flavors. Using “soul” rather than “southern” to describe this cuisine actually stems from African-American musicians incorporating more of a gospel, soulful sound into jazz music in the later years of the 1940s. “Soul” became a word to put in front of many areas of African-American culture including soul music, soul brother, soul sister and soul food.

Sweet Potato Pie Ingredients

Of course, the star of this dessert is the nutrient-dense sweet potato, which is loaded with vitamin A, vitamin C, potassium, manganese, fiber and more. One slice provides 3,350 IU of vitamin A, which is 144 percent of your Daily Value.

Healthy fats arrive via grass-fed butter, eggs and coconut milk. The omega-6 and omega-3 fatty acids found in butter help your brain function properly and improve skin health.

Eggs are packed with protein and a full amino acid profile, and contrary to decades of popular belief, they also don’t raise bad cholesterol levels. Coconut oil top the charts as one of the healthiest cooking oil options. It’s rich in medium-chain fatty acids, which are easy for your body to digest.

Natural sweetness comes via maple syrup. It contains higher levels of beneficial nutrients, antioxidants and enzymes compared to white table sugar or high fructose corn syrup.

More flavor is delivered from the vanilla and nutmeg, which helps give some of the holiday taste.

The macros are outstanding. At 188 calories per slice, each one contains 14 grams of carbs, 14 grams of fat and 2 grams of protein.

How to Make Sweet Potato Pie

How to bake a sweet potato pie from scratch is really not as hard as you may expect. Sweet potato recipes can vary slightly, but the majority of the time a sweet potato pie is a crust filled with sweet potatoes, milk, eggs, sugar and spices.

For a healthier twist on the classic southern sweet potato pie, we made a few changes for this sweet potato pie recipe. For starters, we replaced the cow’s milk with coconut milk. We also traded in the common sweetening ingredient of processed white sugar for maple syrup. Last but not least, the typical gluten-rich pie crust for a gluten-free version.

Sometimes people like to assume that anything with “pie” in the recipe name can’t be healthy, but when ingredients are chosen wisely even dessert in moderation can become a way to add more nutrients and health benefits to your diet. This sweet potato pie recipe is made from whole food ingredients that make it a much better alternative to high sugar, overly processed dessert options.

First, you’ll need to preheat your oven to 350 F.

Next, in a large bowl, mix all of the filling ingredients (everything minus the crust) with a hand mixer.

Allow the mixture to sit for 5 minutes. Put the mixture into the pan-baked crust.

For the crust, follow our instructions for this gluten-free pie crust. Or you can buy a pre-made pie crust that is gluten-free or not.

Bake in the oven for 45 minutes, or until the pie is set.

Serve as a dessert or even a snack. Consider topping with whipped coconut cream, which you can make yourself or buy.

Other Sweet Potato Recipes

Looking for more sweet potato recipes to try out? Here are some to get you started:

• Sweet Potato Casserole
• Sweet Potato Biscuits
• Sweet Potato Brownies
• Sweet Potato Hash
• Sweet Potato Fries
• Sweet Potato Latkes
• Sweet Potato Soup
• Sweet Potato Tacos

Sweet Potato Pie Recipe

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• Author: Dr. Josh Axe
• Total Time: 55 minutes
• Yield: 12
• Diet: Gluten Free

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A classic Soul Food dessert, sweet potato pie comes from the South (U.S.) and is one of the tastiest Fall desserts you can make. It’s also very healthy for you, including high levels of vitamin A.

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Ingredients

Crust

• Gluten-free pie crust or store-bought

Filling

• 2 sweet potatoes, baked
• ½ cup unsalted butter, softened
• 2 tablespoons maple syrup
• 2 eggs
• ⅓ cup full-fat coconut milk
• 2 teaspoons vanilla extract
• 1 teaspoon nutmeg
• ¼ teaspoon sea salt

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Instructions

1. Preheat oven to 350 F.
2. In a large bowl, mix the filling mixture with a hand mixer and allow mixture to sit for 5 minutes.
3. Add mixture on top of par-baked crust and cook for 45 minutes, or until pie is set.

• Prep Time: 10 min
• Cook Time: 45 min
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (62 g)
• Calories: 188
• Sugar: 3 g
• Sodium: 230 mg (15% DV)
• Fat: 13.8 g
• Saturated Fat: 7.3 g
• Unsaturated Fat: 5.6 g
• Trans Fat: 0.3 g
• Carbohydrates: 13.7 g
• Fiber: 0.9 g
• Protein: 2.4 g
• Cholesterol: 48 mg

The post Sweet Potato Pie, with the Best Ingredients appeared first on Dr. Axe.

For people on a gluten- or dairy-free diet, you’re good to go because the base of these bars are made with cashew butter, the perfectly healthy alternative.

What Is a Cheesecake Bar?

A cheesecake bar is exactly what it sounds like — cheesecake that has been chilled and divided into bars. This makes it easy to pass out dessert at a party or to your family, and it helps you to be aware of your portions.

My cheesecake bars are also raw, so there’s no baking required. That’s why this recipe is so simple and only requires you to throw the ingredients into a blender.

Best Cheesecake Bar Ingredients

Most cheesecakes are made with white sugar, cream cheese, heavy whipping cream and even graham crackers for the crust. Don’t get me wrong, growing up I used to love eating cheesecake, but to me it’s no longer worth the gamble. Am I going to be feeling bloated afterwards? Maybe the sugar will give me a headache or the crust will throw off my digestion.

That’s why I started making cheesecake with much simpler and healthier ingredients.

I decided to use sprouted cashew butter instead of cream cheese. Cashew butter also has a creamy texture, plus cashews are rich in unsaturated fatty acids, plant-based protein, dietary fiber, antioxidants and minerals like copper, zinc and magnesium.

Instead of using artificial or processed sweeteners, I use dates and honey for my cheesecake bars. Medjool dates are the healthiest sugar alternatives, which is why you often see them in all-natural energy balls or bars. They are undeniably sweet, but completely unprocessed; plus, they can help to lower your cholesterol, boost your bone health and prevent constipation, which is why I often use them as a pre-workout snack.

Raw honey has incredible nutritional value, most notably, it works to relieve seasonal allergy symptoms and boosts your overall immunity.

How to Make Cheesecake Bars

This is a really simple recipe. Start by adding all of your ingredients to a food processor or blender. That’s sprouted cashew butter, raw honey, fresh lemon juice, Medjool dates, vanilla extract and sea salt.

Adding lemon juice to this mixture gives it a great tartness that you get from your classic cheesecake. Make sure you use fresh lemon juice and not lemon juice from concentrate. I like to squeeze my own, but you can also find fresh lemon juice in most grocery stores.

Did you know that vanilla extract is a powerful antioxidant that can help to lower your cholesterol naturally and boost your mental health? It’s true. Try to use a high-quality vanilla extract for your baking to get these awesome benefits.

Blend the ingredients until you have a smooth and creamy texture. If your blender gets jammed up in the process, just move the mixture around with a spoon and start again.

And just like that, your cheesecake batter has been made! You can even eat it just like this, as a pudding. The last step is to spread your cheesecake mix out to make bars.

Press your cheesecake mix into a pan lined with two sheets of parchment paper — this way you can slide out the parchment from both sides when the bars are ready. Put the pan into the refrigerator for about an hour until the mixture becomes hard. Then cut the mix into square bars and they’re ready to enjoy!

Looking for other healthy snack bars? Try these recipes:

• Chocolate Chip Cookie Bars
• Quinoa Crispy Bars
• Pumpkin Bars
• Lemon Bars
• Homemade Granola Bars

Cheesecake Bars Recipe

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• Author: Dr. Josh Axe
• Total Time: 5 min
• Yield: 12
• Diet: Gluten Free

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These nutty cheesecake bars are the perfect dessert because they only take five minutes of your time, yet they deliver perfectly on the creamy, sweet, tangy and salty combination. It’ll be the easiest, fanciest dessert you’ll ever make.

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Ingredients

• 1 cup sprouted cashew butter, unsalted
• ⅓ cup lemon juice
• ⅓ cup raw honey
• 4 Medjool dates
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt

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Instructions

1. In blender, chop dates first to make sure they will integrate in the cheesecake smoothly.
2. Combine all remaining ingredients in food processor or blender.
3. Blend until smooth, then scrap into a 8×8 baking pan lined with two sheets of parchment paper
4. Refrigerate for at least an hour.
5. Slice into 12 squares and serve cold.

• Prep Time: 5 min
• Category: Desserts, Snacks
• Method: Blender
• Cuisine: American

Nutrition

• Serving Size: 1 square (46g)
• Calories: 178
• Sugar: 13.2g
• Sodium: 101mg (7% DV)
• Fat: 10.6g
• Saturated Fat: 2.1g
• Unsaturated Fat: 8.1g
• Trans Fat: 0g
• Carbohydrates: 20.1g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 0mg

The post Lemon Cheesecake Bars Recipe appeared first on Dr. Axe.

Well, worry no more. My edible cookie dough recipe is completely safe to eat before it goes in the oven, and it’s delicious if you decide to bake it, too. Win-win! Plus, you won’t find any unhealthy ingredients, like refined sugar, white flour or canola oil here. Only the healthiest, nutrient-rich and anti-inflammatory foods out there.

What Is Edible Cookie Dough?

The popularity of edible cookie dough continues to grow. It seems like people just can’t get enough, with shops and parlors popping up that are exclusively dedicated to serving different flavors of the stuff. I don’t blame them — we’ve been told since we’re kids that we can’t eat it, so of course we want to indulge now that it’s “safe” to do so.

The edible cookie dough recipes out there vary, with some calling for refined, white flour and conventional milk as the main ingredients. As always, I like to find the healthiest mix of ingredients possible. Ingredients that not only taste good, but help my body to function optimally, too.

How to Make Edible Cookie Dough

The base for my edible cookie dough is one cup of almond flour. I love baking (or not baking) with almond flour because it’s a gluten-free flour that boosts heart health, aids in managing blood sugar levels and works as a natural energy booster.

Next I use a half-cup of nut butter. Choose whatever nut butter you like best. I like to use a good quality almond butter because I love the taste, especially when it’s combined with our next ingredient.

The best part — chocolate. It’s necessary for an edible cookie dough recipe, and did you know that there are a number dark chocolate benefits? Dark chocolate (70 percent or higher) protects us from disease-causing free radicals because it’s one of the top high-antioxidant foods.

Add 1½ cups of good quality dark chocolate chips to the mixture. Then add in a quarter cup of coconut flour, half cup of maple sugar and a quarter teaspoon of sea salt. Did you know that adding salt to your dough makes it a little stronger and tighter? It also contributes to the overall flavor of the dough.

Only a few more ingredients left. Add in one-and-a-half teaspoons of pure vanilla extract next. This delicious dessert spice works as a powerful antioxidant, and it helps to reduce inflammation in the body, something that can be helpful for all of us.

And finally, bring in one ripe banana, which will serve as your binder for this edible cookie dough. Bananas are a great source of essential vitamins and minerals, including potassium, magnesium and fiber.

If you just don’t like bananas very much, you have another option. Use one flax egg, which is a tablespoon of ground flax seeds mixed with three tablespoons of water. Either choice will bring the ingredients together and don’t need to be cooked, so they work perfectly for this edible cookie dough.

And after letting your mixture chill for about 10 minutes, your edible cookie dough is officially ready to eat! And, as I promised earlier, this recipe can be served two ways.

If you rather use your dough for baking cookies, preheat your oven to 350 degrees F and roll your dough into small disks that are about 1 inch in circumference and ¼ inch thick. Place your cookie disks on a baking sheet lined with parchment paper and let them bake for 15–18 minutes, until they are light golden brown.

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Edible Cookie Dough Recipe

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• Author: Dr. Josh Axe
• Total Time: 28 minutes
• Yield: 20
• Diet: Vegan

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This edible cookie dough recipe is completely safe to eat, vegan and also healthy! Eat it before it goes in the oven, but it’s aslo delicious if you decide to bake it, too.

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Ingredients

• 1 ripe banana or flax egg (1 tablespoon ground flax seeds mixed with 3 tablespoons water)
• ½ cup almond butter or nut butter of choice
• 1 cup almond flour
• ¼ cup coconut flour
• ½ cup maple sugar
• ¼ teaspoon sea salt
• ½ cup dark chocolate chips (70% or higher)
• 1½ teaspoons vanilla extract

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Instructions

1. Mix all contents in a large bowl and refrigerate until chilled, about 10–12 minutes.
2. Eat raw OR if you choose to bake, preheat oven to 350 F.
3. Roll dough into small disks, about 1 inch diameter and ¼ inch thick.
4. Place on baking sheet lined with parchment paper.
5. Bake for 15–18 minutes, or until cookies are a light golden brown.

• Prep Time: 10 min
• Cook Time: 18 min
• Category: Snacks, Desserts
• Method: Oven
• Cuisine: American

Nutrition

• Serving Size: 1 cookie/dough (28g)
• Calories: 121
• Sugar: 7.2g
• Sodium: 31mg (2% DV)
• Fat: 8g
• Saturated Fat: 1.6g
• Unsaturated Fat: 5.8g
• Trans Fat: 0g
• Carbohydrates: 10.5g
• Fiber: 1.9g
• Protein: 2.8g
• Cholesterol: 0mg

The post Edible Cookie Dough Recipe — Paleo, Vegan and Gluten-Free! appeared first on Dr. Axe.

These are also no-bake granola bars, which means this is one chewy granola bar! If you’re looking for a great recipe for oat bars or coconut bars, this recipe has you covered on both accounts with hearty gluten-free oats and rich pieces of coconut. It’s also low in sugar with great macronutrients, unlike most. Learning how to make these granola bars is also easy as can be.

Why Are Most Granola Bars Unhealthy?

Granola and pre-packaged granola bars commonly make the list of secretly unhealthy foods for good reason. The problem with most granola bars on shelves today is that they are not made of healthy, whole-food ingredients. Instead, they are loaded with refined sugars and unhealthy fats yet low in fiber, healthy fat and vital nutrients. The source of sugar in many conventional granola bars is often health hazardous high fructose corn syrup.

The high sugar content of most granola bars, even many homemade granola bar recipes, is something you really want to avoid for the sake of your health. Consuming too much sugar is well-known to lead to weight gain, inflammation and even wrinkles.

Conventional granola bars (and granola cereal) are also known for containing unhealthy partially hydrogenated oils, which means they contain trans fat. This is a highly concerning ingredient since trans fat increase LDL (“bad”) cholesterol in the body while lowering HDL (“good”) cholesterol.

This recipe completely skips the refined sugars and gets its sweetness from maple syrup and dark chocolate chips. These bars wouldn’t be the same if they were totally unsweetened plus the maple syrup helps to bind the ingredients together. If you’re not a fan of maple syrup, molasses is another natural sweetener with a similar consistency to help hold the bars together. You can also use honey but don’t heat it up, as that can create inflammatory properties.

Instead of hydrogenated oils, these homemade granola bars contain blood sugar-balancing good fat from ingredients like almond butter and coconut. Other healthy fat additions you might want to consider adding to homemade chewy granola bars or crunchy granola bars include chia seeds and nuts like pecans, almonds or walnuts.

Nutrition Facts

One serving of these homemade granola bars contain about:

• 156 calories
• 20.4 grams carbohydrates
• 2.8 grams fiber
• 7.3 grams sugar
• 6.8 grams fat
• 4.6 grams protein

You’ll note that this is perhaps the most balanced macronutrient granola bar you can find, with 20 grams of carbohydrates, 7 grams of fat and 5 grams of protein. In other words, it’s much lower in overall carbs and far lower in sugar than even rival homemade granola bar recipes.

What makes this granola bars recipe healthy? Here are some of the healthy and delicious stars of this homemade granola bar recipe:

• Almond butter: When you purchase almond butter, you’re looking for one that only has one main ingredient: almonds. Almond nutrition is rich in protein, fiber, calcium, iron and many other essential nutrients.
• Oats: Oats are a wonderful source of soluble fiber, specifically a type called beta-glucans, which research has shown can help to naturally lower cholesterol when eaten regularly. To avoid any cross-contamination with wheat, rye or barley, look for oats labeled “certified gluten-free.” Puffed rice is another gluten-free ingredient that you could use along oats.
• Dark chocolate chips: Not all chocolate is created equal, so if you’re looking to get the highest antioxidant and nutrient content from your chocolate, opt for an organic dark chocolate with at least a 70 percent cocoa content or higher. The higher the cocoa content, the lower the sugar as well, so that’s another plus.
• Maple syrup: One of the best natural sweeteners, maple syrup also can help lower inflammation, supply nutrients and better manage blood sugar, all while helping to make recipes taste great.

How to Make Healthy Granola Bars

Since these are no-bake granola bars, you don’t even need to preheat the oven before you get started making this healthy granola bar recipe. This recipe also only has six ingredients — many of which you may likely have on hand already. Minus the “cooking time” (more like sitting time) in the fridge, these homemade granola bars only take about 10 minutes to make!

The first step is to add the almond butter and maple syrup to a small pot over low heat and stir until they are well combined but are not hot (this shouldn’t take long at all). Once the almond butter and maple syrup are mixed together, you can remove the pot from the heat and set it aside.

Start putting the remaining ingredients into a large bowl. Once you have everything in the large bowl, you can mix it together lightly.

Pour the warm almond butter mixture atop the contents of the large bowl.

Stir until well incorporated.

In an 8×8 baking dish greased with coconut oil, dump, pack and flatten the mixture using your hands.

Cover the baking dish and refrigerate until firm (about an hour).

Cover the baking dish and refrigerate until firm (about an hour).

Slice into bars or squares, and that’s it.

Enjoy your healthy homemade granola bars!

Looking for other healthy snack bars? Try these recipes:

• Chocolate Chip Cookie Bars
• Quinoa Crispy Bars
• Pumpkin Bars
• Lemon Bars
• Cheesecake Bars

Homemade Granola Bars Recipe

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• Author: Dr. Josh Axe
• Total Time: 1 hour 10 minutes
• Yield: 24
• Diet: Gluten Free

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Granola bars should be one of the great snacks, but nearly all store-bought and even homemade granola bars have way too much sugar and not enough good fats or protein in them. This chewy granola bar recipe fixed those problems with six healthy ingredients to produce the perfect granola bar.

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Ingredients

• ¾ cup maple syrup
• ¾ cup creamy almond butter, unsalted
• 2½ cups organic, gluten-free rolled oats
• ½ teaspoon sea salt
• ¼ cup dark chocolate chips
• ¼ cup desiccated coconut

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Instructions

1. In a small pot, over low heat, add the almond butter and maple syrup, stirring until well-combined but are not hot (this should happen quickly).
2. Remove from heat and set aside.
3. In a large bowl, add the remaining ingredients.
4. Pour the warm almond butter mixture atop, stirring until well-incorporated.
5. In an 8×8 baking dish, greased with coconut oil, dump, pack and flatten the mixture using your hands.
6. Cover and refrigerate until firm (about an hour).
7. Slice into bars or squares.

• Prep Time: 10 min
• Cook Time: 1 hour
• Category: Snacks, Desserts
• Method: No Bake
• Cuisine: American

Nutrition

• Serving Size: 1 bar (37g)
• Calories: 156
• Sugar: 7.3g
• Sodium: 54mg
• Fat: 6.8g
• Saturated Fat: 1.4g
• Unsaturated Fat: 4.9g
• Trans Fat: 0g
• Carbohydrates: 20.4g
• Fiber: 2.8g
• Protein: 4.6g
• Cholesterol: 0mg

The post Perfect Homemade Granola Bars: Low in Sugar & Delicious appeared first on Dr. Axe.

Don’t worry, it won’t take long to make these dark chocolate delights a reality; These soft and chewy chocolate chip cookies can be made in just 30 minutes.

The Perfect Cookie Texture

What makes a chewy chocolate chip cookie?  How do you make cookies soft and chewy? How do you make cookies chewy not cakey? How can you make a hard cookie soft? These are just some of the many questions people ask when on their quest to create the perfect cookie texture.

Of course, the perfect texture is a matter of personal opinion, but let’s talk about some of the ways to create your ideal cookie results. Think of this as a mini baking lesson.

If your end goal is to make your homemade cookies…

• Thicker: There are a few things that can help to make cookies thicker as well as softer. First, combine a higher temperature with a shorter baking time to create thicker as well as softer cookies. Creating round dough balls (rather than flat) also helps bakers to obtain softer, thicker cookies. (1)
• Thinner: Adding more sugar typically makes cookies thinner, but skip the refined sugar and opt for a healthier option like the coconut sugar used in this recipe. Of course, I always recommend adding as little of any sugar as possible. Another thing that helps to create thinner cookies is to flatten the cookie dough balls before they go into the oven.
• Fluffier: If fluffy is your goal, opt for baking powder in place of baking soda in a recipe. Both contribute to fluffiness, but baking powder trumps baking soda here. Keep in mind that a quarter teaspoon of baking soda is equivalent to one teaspoon of baking powder. Both baking soda and baking powder also contribute to a lighter colored cookie in the end.
• Softer/Chewier: Including a melted fat like butter or coconut oil makes for wetter batter, and it also generates more holes in the dough that are smaller which results in a softer, chewier cookie texture.
• Cakier: For a cakey texture, keep the fatty ingredient (like butter or coconut oil) cold because this will result in a cookie with larger holes and hence a cakier texture.

What if you end up with hard cookies and you really didn’t want them to be hard? You can try putting the cookies into an airtight container and add several slices of a water-rich fruit such as a fresh apple. Wait a few hours. In theory, the cookies will soak up the moisture from the apples and be a bit softer. If all tricks fail, I’ve never met a hard cookie that a glass of milk didn’t soften.

Nutrition Facts

One serving of this chewy chocolate chip cookies recipe contains about:

• 170 calories
• 3.7 grams protein
• 12.8 grams fat
• 13.9 grams carbohydrates
• 1.6 grams fiber
• 7.7 grams sugar
• 125 milligrams sodium (8 percent DV)

How to Make Chewy Chocolate Chip Cookies

There are so many chocolate chip cookie recipes out there, but after you try this one, you just might consider it the best chewy chocolate chip cookie recipe ever. I’m happy to say that you can actually use healthier ingredients, ditch the gluten-heavy flour and still create incredible cookies.

How to make chewy chocolate chip cookies starts out with combining the wetter ingredients. Next, you add the dry ingredients into the mix. Don’t forget you can also make the Paleo flour blend yourself! Now it’s time for the delicious dark chocolate chips to get folded in.

At this point, you have your final cookie dough, and you can form it into balls before putting them onto your baking sheet.

Let’s get started on making these. Preheat your oven to 350 degrees Fahrenheit.

In a medium bowl, combine the coconut oil, coconut sugar, egg, almond butter and vanilla extract. Whisk together and set aside.

In a small bowl, add in the remaining ingredients, minus the chocolate chips, and mix until well-combined.

Add the dry ingredients to the wet ingredients.

Add the dry ingredients to the wet ingredients. Mix until well-incorporated.

Add the dark chocolate chips.

Add the dark chocolate chips. Fold them into the mix.

Scoop out about 2 tablespoons of dough and form into a cookie shape. Place each cookie on a 9×11 baking sheet, spaced 1–2 inches apart.

Bake for 10 to 11 minutes. Take them out of the oven and cool on a rack for at least 20 minutes before offering them up!

Enjoy your homemade soft, chewy chocolate chip cookies!

Want to just eat cookie dough? Try our Paleo, vegan and gluten-free edible cookie dough recipe!

Chewy Chocolate Chip Cookies Recipe

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• Author: Dr. Josh Axe
• Total Time: 20 minutes
• Yield: 10
• Diet: Gluten Free

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We’re all on a mission: Finding the best chocolate chip cookie on the planet. In our humble, opinion, this one is it because it’s chewy (a must!) and loaded with healthy ingredients yet still deliver that classic chocolate chip cookie punch. Enjoy!

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Ingredients

• ¼ cup coconut oil, melted
• ⅓ cup coconut sugar
• 1 egg
• 2 tablespoons almond butter
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• 1 teaspoon baking powder
• 1 tablespoon arrowroot starch
• ½ cup + 1 tablespoon Paleo flour blend
• ½ cup dark chocolate chips (70% or darker)

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Instructions

1. Preheat oven to 350 F.
2. In a medium bowl, whisk together the wet ingredients: coconut oil, coconut sugar, egg, almond butter and vanilla extract. Set aside.
3. In a small bowl, add in the remaining dry ingredients, except the chocolate chips, and mix until well-combined.
4. Add the dry ingredients to the wet ingredients, mixing until well-incorporated, then fold in the chocolate chips.
5. Cover dough and let chill in the fridge for about 10 minutes to make it easier to work with. (Optional)
6. Scoop out about 2 tablespoons of dough and form into a cookie shape. Place each cookie on a 9×11 baking sheet, spaced 1–2 inches a part.
7. Bake for 10–11 minutes.
8. Remove from oven and place on cooling rack. Let cool for at least 20 minutes before diving in.

• Prep Time: 10 min
• Cook Time: 10 min
• Category: Desserts, Sncks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (37g)
• Calories: 197
• Sugar: 7.7g
• Sodium: 125mg
• Fat: 12.8g
• Saturated Fat: 7.1g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 13.9g
• Fiber: 1.6g
• Protein: 2.9g
• Cholesterol: 17mg

The post Soft, Chewy Chocolate Chip Cookies Recipe appeared first on Dr. Axe.

You might be thinking, can one even make a gluten-free pie crust? This pie crust recipe doesn’t require chilling any butter or messing with gluten-filled wheat flour.

I’ve upgraded the ingredients to include the incredibly versatile cassava flour (one of the best gluten-free flours), grass-fed butter, date sugar (one of my preferred natural sweeteners) and a pastured egg. My pie crust with cassava flour is a great replacement for a wheat or white flour crust, and you only need a hand mixer or a fork with a strong arms to get this whipped up!

Key Ingredients

I chose cassava flour for this recipe because it has many amazing properties and benefits. Cassava flour is completely gluten-free, grain-free and nut-free. It can replace wheat flour in many recipes and is neutral in flavor.

Cassava flour comes from the yucca root and is considered to be a whole food, coming from the entire plant, as opposed to tapioca flour, which is the bleached and extracted starch from the yucca root. The yucca root is a staple for millions of people in developing countries since it is high in carbohydrates and drought-resistant.

I know you’ve heard me talk about the many benefits of grass-fed butter, so I won’t repeat myself too much. Grass-fed butter is far superior than conventional butter and especially margarine, since it contains many vitamins, minerals, healthy fatty acids and a balance of omega-3 and omega-6 fats. Good news for my dairy-free or dairy sensitive readers: You can alternatively use coconut oil in this pie crust with cassava flour with great results!

Date sugar was an easy choice for sweetening up this gluten-free pie crust. You can also swap it out for coconut sugar or any other healthy granulated sweetener that isn’t refined or artificial.

Adding a pastured egg helps bind the crust, as well as providing some more omega-3 fatty acids from the yolk. You know how much I love benefit-rich eggs from chickens that are pasture-raised.

How to Make a Gluten-Free Pie Crust

First, you will want to preheat your oven to 350 F.  You can use either a pie pan, an 8×8 baking dish or a 9×13 baking dish. In a large mixing bowl, add in butter that is room temperature along with date sugar. Mix until creamy. Add in the egg and continue mixing.

Slowly add in cassava flour a little at a time, until it is well combined. Press your crust mixture into your baking dish until it completely covers the bottom and goes up the sides of the dish.

Note: the pie crust will be thicker in a pie pan and 8×8 dish, but will still bake through.

Partially bake your pie crust with cassava flour for 15 minutes, remove from the oven and then fill with whatever pie filling you made.

Continue baking the pie according to the recipe. You can use this gluten-free pie crust in pumpkin bars or a pecan pie and please your family and friends!

Gluten-Free Pie Crust Recipe

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• Author: Dr. Josh Axe
• Total Time: 25 minutes
• Yield: 12
• Diet: Gluten Free

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You can make a very healthy, nourishing pie only to undo your good work with a store-bought, white flour–excessive pie crust. Not this time with this delicious and easy gluten-free pie crust.

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Ingredients

• 1 cup grass-fed butter, room temperature (can alternatively use coconut oil for dairy-free version)
• ½ cup date or coconut sugar
• 1 egg
• 1½ cups cassava flour

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Instructions

1. Preheat oven to 350 F.
2. In a large mixing bowl, add in butter and date sugar.
3. Using a hand mixer, beat butter and sugar until creamy.
4. Add in the egg and continue mixing.
5. Slowly add in cassava flour a little bit at a time, until it is well combined.
6. Pour crust mixture into pie pan or 9×13 baking dish.
7. Par-bake crust for 15 minutes.
8. Remove from oven and fill with desired pie or bar filling.

• Prep Time: 10 min
• Cook Time: 15 min
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 236
• Sugar: 9g
• Sodium: 13mg
• Fat: 15.8g
• Saturated Fat: 9.9g
• Unsaturated Fat: 4.8g
• Trans Fat: 0.6g
• Carbohydrates: 23.1g
• Fiber: 0.7g
• Protein: 1.1g
• Cholesterol: 54mg

The post Gluten-Free Pie Crust Recipe appeared first on Dr. Axe.

Key Ingredients

This easy peppermint fudge has its sweetness fueled by maple syrup, which is healthier than regular sugar.

It’s no mistake that we use heaps of coconut products as well. Coconut oil is one of the healthiest foods on the planet, and coconut milk is a terrific option for those folks who are intolerant to dairy.

Add the coconut butter, and you’ve got a healthy fats powerhouse that can support immunity, weight loss and performance.

Then, of course, in addition to the cocoa or cacao — healthier versions of chocolate — the peppermint extract adds that distinct holiday flavor while also boosting health, whether we’re talking allergy and pain relief, increased energy, digestive support or skin protection.

What’s more, this chocolate peppermint fudge is delicious! So forget the overpriced, over-processed peppermint fudge recipes out there, and try your hand at making this peppermint fudge recipe at home instead.

How to Make Peppermint Fudge

We start by heating up a double boiler over medium-low heat. Add in the coconut oil, coconut butter, coconut milk, maple syrup and peppermint extract until it’s all melted.

Once those ingredients are nicely combined, add in the cocoa powder. Give it a good stir, making sure it’s evenly distributed.

You might want to sneak a taste at this point — you know, just to make sure you’re on the right track!

Once quality control is over, spread the fudge mixture into an 8 x 8-inch pan or the molds of your choice. Stick it in the freezer for two hours.

Let the peppermint fudge thaw for a few minutes before cutting it up and serving. If you have any leftovers (doubtful), just pop them in the fridge.

This peppermint fudge couldn’t be any easier to make. The peppermint extract makes it a great choice to serve as dessert during the holidays, but it also makes a lovely gift for a party host.

Just store it in a festive container, and you’re good to go! And don’t worry — this peppermint fudge is delicious year-round.

Other Holiday Treats

Perhaps with a glass of dairy-free eggnog, here are some other Christmas goodies to make:

• Christmas spritz cookies
• Peppermint bark
• Raspberry Linzer cookies
• Gingerbread cookies
• Peppermint patties

Peppermint Fudge Recipe

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• Author: Dr. Josh Axe
• Total Time: 3 hours 10 minutes
• Yield: 9
• Diet: Vegetarian

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My peppermint fudge recipe is full of good-for-you, recognizable ingredients, including maple syrup, peppermint, and coconut oil, butter and milk.

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Ingredients

• 1 cup coconut oil
• 1 1/3 cups coconut butter/manna
• 1 cup coconut milk
• 1 cup maple syrup
• 4 teaspoons peppermint extract
• 1 1/3 cup cocoa or raw cacao powder

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Instructions

1. In a double boiler over medium low heat, mix together the coconut oil, coconut butter, coconut milk, maple syrup and peppermint extract until fully melted and combined.
2. Add the cocoa and stir until well incorporated.
3. Spread the fudge in an 8 x 8-inch pan or molds and place in the freezer for 2 hours.
4. Allow to thaw slightly before cutting and serving. Store any remaining fudge in the freezer.

• Prep Time: 10 min
• Cook Time: 3 hours (freezing)
• Category: Dessert
• Method: By hand
• Cuisine: American

Nutrition

• Serving Size: A couple pieces
• Calories: 612
• Sugar: 23.9g
• Sodium: 10mg
• Fat: 53.3g
• Saturated Fat: 46.6g
• Unsaturated Fat: 5.7g
• Trans Fat: 1g
• Carbohydrates: 40.1g
• Fiber: 10.5g
• Protein: 5g
• Cholesterol: 0mg

The post Healthy, Easy Peppermint Fudge Recipe appeared first on Dr. Axe.

How to Make the Peppermint Patty Healthy

They might sound difficult to make, but homemade peppermint patties are actually quite simple to whip up at home. And trust me, you’ll want to make these yourself! While they’re still a treat, you can feel a lot better about eating these peppermint patties than the stuff you buy in the store.

These peppermint patties have only four ingredients, and you can feel good about eating them ­— no mysterious artificial flavor here! Instead, we’ll use just coconut oil, Manuka honey, dark chocolate and peppermint extract or oil.

Is there a difference between peppermint oil and peppermint extract? In fact, there is. Peppermint oil is more concentrated than an extract, so you won’t need as much to get a strong peppermint flavor. Here, you’ll use just 10 drops of the oil or 1 teaspoon of peppermint extract.

Nutrition Facts

I just love how these peppermint patties are made from all-natural ingredients that you likely have on hand already. Here’s what you need to know about these nutritious ingredients before indulging in this decadent after-dinner treat.

Coconut oil: One of my favorite kitchen and household ingredients, the coconut oil in this peppermint patty recipe adds the smooth creaminess you want. Its natural saturated fat content also helps prevent heart disease and lowers bad cholesterol.

Manuka honey: Honey is good, but Manuka honey is even better. It’s a type of honey that’s produced in New Zealand from bees who pollinate the Manuka bush, and it’s seriously packed with health benefits. It’s full of anti-inflammatory properties. Plus, as a natural sweetener, it adds flavor to your favorite dishes without sending your blood sugar into a frenzy.

Too pricey for your taste? Then use raw honey that features many of the same benefits.

Peppermint: This oil is great for things like focus, improving digestion, reducing nausea and giving you an energy boost. While you might not get all these benefits from the peppermint patties, you can definitely keep the leftover peppermint oil for other uses!

Dark chocolate: Finally, dark chocolate is loaded with antioxidants that can help protect you from disease-causing free radicals and improve heart health.

How to Make Paleo Peppermint Patties

Start by mixing together the coconut oil, honey and peppermint extract/oil in a large bowl.

Place the mixture into the silicone mold by the spoonful and freeze for 20 to 30 minutes.

While the mixture is freezing, melt the chocolate in a double boiler over medium heat.

Remove the coconut oil mix from the molds. Put the melted chocolate in a bowl for dipping.

Then, with a spoon or fork, submerge the coconut oil squares into the chocolate one by one.

Resist the urge to eat the peppermint patties at this stage!

Once all of the coconut oil squares are covered in melted chocolate, place them on a baking sheet and freeze for 20 to 30 minutes.

Once all of the coconut oil squares are covered in melted chocolate, place them on a baking sheet and freeze for 20 to 30 minutes.

Before serving, allow the peppermint patties to reach room temperature (about one to two minutes).

Then pile the patties high on a plate and serve. These make an awesome snack or after-dinner dessert. Enjoy!

Other Holiday Treats

Perhaps with a glass of dairy-free eggnog, here are some other Christmas goodies to make:

• Christmas spritz cookies
• Peppermint bark
• Raspberry Linzer cookies
• Gingerbread cookies
• Peppermint fudge

Homemade Peppermint Patties Recipe

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• Author: Dr. Josh Axe
• Total Time: 1 hr 30 min
• Yield: 24
• Diet: Gluten Free

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Holiday season is the best time of year to indulge a little bit. These homemade peppermint patties fit that bill but still contain some healthy ingredients without too much sweet. They will satisfy all!

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Ingredients

• 2 cups coconut oil, room temp
• ½ cup Manuka honey (or raw honey)
• 1 teaspoon peppermint extract or 10 drops peppermint essential oil
• three 3-ounce dark chocolate bars, minimum 72% cacao

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Instructions

1. In a large bowl, mix coconut oil, Manuka honey and peppermint extract.
2. Place a spoonful of mixture into the silicone mold and freeze for 20–30 minutes.
3. In a double boiler over medium heat, melt the dark chocolate.
4. Remove coconut oil mixture from the molds.
5. With a fork or spoon, submerge the coconut oil into the chocolate.
6. Place on a baking sheet and freeze for 20–30 minutes.
7. Allow peppermint patties to come to room temperature before serving (about 1–2 minutes).

• Prep Time: 20 min
• Category: Desserts
• Method: Freezing
• Cuisine: American

Nutrition

• Serving Size: 1 peppermint patty (36g)
• Calories: 242
• Sugar: 8.3g
• Sodium: 2mg
• Fat: 22.7g
• Saturated Fat: 18.3g
• Unsaturated Fat: 2.9g
• Trans Fat: 0g
• Carbohydrates: 10.7g
• Fiber: 1.2g
• Protein: 0.9g
• Cholesterol: 0mg

The post Homemade Peppermint Patties Recipe appeared first on Dr. Axe.

Is it even possible to have a gluten-free pecan pie? Of course! I incorporated my easy gluten-free pie crust into this recipe for pecan pie and the filling doesn’t require any flour.

Traditional pecan pie is typically laden with white sugar and corn syrup, both of which have a detrimental impact on your health. Corn syrup is ultra-processed and can come from GMO corn crops while refined sugar has been shown to be highly addictive. Not to mention it is usually served on top of a highly processed white flour with even more sugar and conventional butter.

Key Ingredients

My gluten-free pecan pie recipe is filled with whole food ingredients. The star ingredient, the pecan, is packed with nutrition including vitamin E, which benefits skin and can boost prostate health in men. Pecans and other nuts help improve LDL cholesterol levels and are packed with magnesium.

Maple syrup is one of my go-to natural sweeteners, and you don’t need that much to make this the best pecan pie recipe that’s out there. I added grass-fed butter to give this pecan pie a rich flavor and texture, and the benefits of grass-fed butter outweigh conventional butter by a ton. Pastured eggs help to bind the pie filling together and provide protein and omega-3 fatty acids.

Vanilla and cinnamon give this easy pecan pie warmth and depth, and perfectly complement the pecans and maple syrup in flavor. Did you know cinnamon helps balance blood sugar levels? So it’s a perfect spice to add to desserts, especially this recipe for pecan pie.

I didn’t create a chocolate pecan pie, but I did add a melted dark chocolate bar to the topping for optional extra decadence. This easy pecan pie recipe is a Thanksgiving crowd pleaser!

How to Make Pecan Pie

Preheat your oven to 350 F. Prepare your gluten-free pie crust and partially bake it for 15 minutes and set aside while you’re preparing the pecan pie filling.

Add chopped pecans, maple syrup, butter, eggs, vanilla extract and cinnamon to a food processor.

Process the pecan mixture until it is well combined. Remove your pie crust from the oven and fill it with the pecan pie filling.

Next, take pecan halves and cover the filling in lines or circles in a design of your choosing.

Place your pecan pie in the oven and bake for 50 minutes, or until a toothpick or fork inserted comes out mostly clean.

To melt the dark chocolate, place the chocolate in a double boiler or a small saucepan on low heat. Remove your pie from the oven and let it cool for a few minutes.

Drizzle the melted dark chocolate over your gluten-free pecan pie.

Let your pecan pie cool slightly before serving, or even cool it in the refrigerator. This pecan pie recipe is so good, it might even rival your grandmother’s southern pecan pie!

Pecan Pie Recipe

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• Author: Dr. Josh Axe
• Total Time: 1 hour 10 minutes
• Yield: 12
• Diet: Gluten Free

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My gluten-free pecan pie recipe is filled with only the best whole food ingredients. And it’s surprisingly easy to make. Your loved ones will be amazed.

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Ingredients

Crust:

• Gluten Free Pie Crust

Filling:

• 2 cups chopped pecans
• ¾ cup maple syrup
• ¼ cup unsalted grass-fed butter
• 3 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon

Topping:

• ½ cup whole pecans
• 3 ounce dark chocolate bar, melted (optional)

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Instructions

1. Preheat oven to 350 F.
2. Prepare pie crust ingredients and par-bake pie crust for 15 minutes.
3. While pie crust is baking, add pecans, maple syrup, butter, eggs, vanilla extract and cinnamon to a food processor.
4. Process pecan mixture until well combined.
5. Remove pie crust from oven and fill it with pecan mixture.
6. Top the pie with whole pecans.
7. Bake in the oven for 50 minutes.
8. In a double boiler or small saucepan, melt dark chocolate bar.
9. Remove pie from the oven and begin to let cool. Drizzle the pie with the melted dark chocolate.
10. Serve the pie slightly cooled or refrigerate to cool it even more.

• Prep Time: 20 min
• Cook Time: 50 min
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (126g)
• Calories: 481
• Sugar: 21.9g
• Sodium: 31mg
• Fat: 35.5g
• Saturated Fat: 13.9g
• Unsaturated Fat: 19.4g
• Trans Fat: 0.8g
• Carbohydrates: 29.2g
• Fiber: 2.8g
• Protein: 4.5g
• Cholesterol: 105mg

The post Pecan Pie Recipe without Gluten or Refined Sugars appeared first on Dr. Axe.

Rich, smooth and bursting with flavors of pumpkin, cream and Fall spices, this recipe is sure to be a hit. Also, this recipe uses all natural ingredients and is full of good fats. I can’t wait for you to indulge in this creamy and decadent pumpkin dessert recipe!

Key Ingredients

Almond flour: Low in saturated fatty acids, rich in unsaturated fatty acids, and containing filling fiber, almonds are one of the top nuts. They also feature unique and protective phytosterol antioxidants as well as plant protein.

Pumpkin: Did you know that pumpkins are technically fruits? It’s true, as fruits are edible products of seed-bearing, flowering plants. This “fruit” is high in fiber, low in calories, and full of vitamins and minerals, including vitamin A, vitamin C, potassium, copper and manganese. 

Goat cheese: One of the healthiest cheeses and very workable in recipes. Nutrition benefits of goat cheese include good levels of calcium, healthy fats, probiotics, phosphorus, copper, protein, B vitamins and iron.

How to Make Pumpkin Pie Cheesecake

Preheat oven to 350 degrees F. Mix the almond flour, crushed almonds, coconut sugar, baking soda and cinnamon together in a bowl.

Melt the butter and stir into the flour mixture until it’s even. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom. This will make one of the great gluten-free crusts that you can use for other pies, by the way.

Bake until crust is set, about 10 minutes.

In a separate bowl, beat together goat cheese and the second quantity of coconut sugar. Add in cream cheese (you can go with a vegan cream cheese or goat cream cheese if you’ve avoiding cow-based dairy) and beat for one minute. Add remaining ingredients and beat until mixture is very smooth, about 2 more minutes.

Transfer the batter to prepared pan and bake on a rack positioned in middle of oven for about 1 hour, 15 minutes or until cake is set.

Allow it to cool completely. Cover with plastic wrap and refrigerate for 4–5 hours before serving.

Interesting in another holiday-ready dessert? Try this gluten-free pecan pie.

Other Pumpkin Recipes

• Pumpkin spice latte
• Pumpkin butter
• Blueberry pumpkin pancakes
• Toaster pastry with sugar pumpkin filling
• Pumpkin cashew soup
• Pumpkin bars
• Vegan pumpkin pie ice cream

Pumpkin Pie Cheesecake Recipe

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• Author: Dr. Josh Axe
• Total Time: 0 hours
• Yield: 12
• Diet: Gluten Free

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You’ve tried pumpkin pie and cheesecake, but what about pumpkin pie cheesecake? It’s a sublime flavor that comes together beautifully with these ingredients and is sure to be a hit with your loved ones.

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Ingredients

• 1 cup almond flour
• ½ cup almonds, crushed
• ¼ cup coconut sugar
• ¼ teaspoon baking soda
• ¼ teaspoon cinnamon
• 4 tablespoons unsalted butter, melted
• 10 inch springform pan
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• 8 ounces chèvre goat cheese
• 1½ cups coconut sugar
• 16 ounces organic cream cheese
• 1¼ cup pumpkin
• ¾ cup organic goat’s milk yogurt
• 3 eggs
• 1½ teaspoons vanilla extract
• ¼ teaspoon sea salt

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Instructions

1. Preheat oven to 350 degrees F.
2. Mix almond flour, crushed almonds, ¼ cup coconut sugar, baking soda and cinnamon together in a bowl.
3. Stir in butter until almond mixture is even. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
4. Bake until crust is set, about 10 minutes.
5. In a separate bowl, beat together goat cheese and 1½ cups coconut sugar.
6. Add in cream cheese and beat for 1 minute. Add remaining ingredients and beat until mixture is very smooth, about 2 more minutes.
7. Transfer batter to prepared pan and bake on a rack positioned in middle of oven for about 1 hour, 15 minutes or until cake is set.
8. Allow it to cool completely. Cover with plastic wrap and refrigerate for 4–5 hours.

• Prep Time: 20 min
• Cook Time: 1 hr 25 min
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (142g)
• Calories: 476
• Sugar: 32g
• Sodium: 383mg
• Fat: 31.8g
• Saturated Fat: 14.2g
• Unsaturated Fat: 15.2g
• Trans Fat: 0.2g
• Carbohydrates: 35.9g
• Fiber: 2.3g
• Protein: 14.2g
• Cholesterol: 96mg

The post Pumpkin Pie Cheesecake: A Decadent Treat appeared first on Dr. Axe.

By baking these fritters, you still get that crunchy texture, but you don’t have to worry about the affects they may have on your mood, energy and waistline.

What Are Apple Fritters?

An apple fritter is a small, fried cake that’s commonly made with a batter consisting of egg, flour and milk. Sliced apples are dipped in the batter and pan- or deep-fried to make a crunchy, tasty fritter.

Of course, the traditional American apple fritter is made with ingredients that can be hard on your digestion, waistline and overall health. That’s why I use a Paleo flour, flax meal, almond milk, coconut sugar and maple syrup in my recipe.

I also fry the apples in coconut oil instead of using rancid oils, like vegetable or canola oil, that are highly processed and can interfere with normal cell metabolism when eaten. And then I bake the fritters, cutting down on the amount of oil that’s needed to prepare this delicious dessert.

The foods and spices used in my apple fritters recipe are packed with healthy fats, antioxidants, vitamins and minerals. These fritters are not only a comforting fall dessert, but they are completely gluten-free, gentle on your digestive system and Paleo-friendly.

Key Ingredients

Here’s a quick glance at some of the top health benefits associated with the ingredients in this apple fritters recipe:

Apples: Apple nutrition contains a good amount of fiber, and eating apples can help to reduce inflammation and support the health of your heart.

Pecans: The healthy fats found in pecan nutrition impact your grehlin hormone, which plays a role in weight management and affects your hunger levels.

Coconut oil: Using coconut oil in your cooking can help to prevent heart disease and high blood pressure, fight infections, reduce inflammation and boost your immune system.

DIY pumpkin spice blend: My DIY pumpkin spice blend is made with a combination of cinnamon, ginger, nutmeg, allspice, cloves and cardamom — all anti-inflammatory spices that contain powerful antioxidants.

How to Make Apple Fritters

Start by preheating your oven to 350 degrees Fahrenheit.

Then, take out a large frying pan and add 1 tablespoon of coconut oil, 2 chopped Granny Smith apples, 1 cup of chopped pecans and 4 tablespoons of coconut sugar (which is an optional ingredient if you’d like to skip the added sweetness).

Fry the mixture for about 10 minutes until the ingredients become soft. Then set it aside so it can cool.

Next, in a large bowl, mix together 2 cups of Paleo flour, 2 teaspoons of baking powder, 4 tablespoons of maple syrup, 4 tablespoons of flax meal, ⅔ cups of water, 1 cup of almond milk and your DIY pumpkin spice blend.

Next, in a large bowl, mix together 2 cups of Paleo flour, 2 teaspoons of baking powder, 4 tablespoons of maple syrup, 4 tablespoons of flax meal, ⅔ cups of water, 1 cup of almond milk and your DIY pumpkin spice blend.

I like to use a spatula to make sure the batter is smooth and well-combined.

Then add in your fried apples and pecans mixture.

Fold it into the batter until the apples are covered.

Then, take out a baking sheet and line it with parchment paper. Scoop about ⅓ a cup of batter onto the baking sheet, creating a round fritter shape. Fill the sheet with fritters, leaving some space in between them. Bake them for 15 to 20 minutes.

The last step is to make your glaze. To do that, you need a small saucepan over medium heat. Combine ⅓ cup of coconut sugar, ⅓ cup of coconut butter and 2 tablespoons of water. Stir the ingredients often until the mixture becomes a thick but runny glaze.

When your fritters come out of the oven, top them with the glaze.

I know you are going to love these sweet, gooey yet crunchy treats… Enjoy!

Dig apple baked goods and want to try others as well? Make up our apple galette, apple crisp or apple cinnamon muffins.

Apple Fritters Recipe

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• Author: Dr. Josh Axe
• Total Time: 35 minutes
• Yield: 10
• Diet: Vegan

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Fall means apples in their prime, but what type of apple dessert or snack to prepare you ask? Try these apple fritters, the healthier version. You and your loved ones will love these!

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Ingredients

Batter

• 2 Granny Smith apples, chopped
• 1 tablespoon coconut oil
• 1 cup pecans, chopped
• 4 tablespoons coconut sugar (optional)
• 2 cups Paleo flour
• 2 tablespoons homemade pumpkin pie spice recipe
• 2 teaspoons baking powder
• 4 tablespoons maple syrup
• 4 tablespoons flax meal
• ⅔ cup water
• 1 cup unsweetened almond milk

GLAZE (optional)

• ⅓ cup maple or coconut sugar
• ⅓ cup coconut butter
• 2 tablespoons water

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Instructions

1. Preheat oven to 350 degrees.
2. In a large pan, on medium, fry apples, coconut oil, pecans and coconut sugar for about 10 minutes or until soft. Set aside to cool.
3. In a large bowl, mix together flour, baking powder, maple syrup, flax meal, water, almond milk, pumpkin spice blend and apple mixture.
4. Scoop batter (about ⅓ cup) onto a lined baking sheet, creating the fritter. Repeat until you run out of batter.
5. Bake for 15–20 minutes.
6. In a small saucepan, on medium, combine glaze ingredients: coconut sugar, coconut butter and water.
7. Stir often until the glaze becomes thick but runny.
8. Top fritters with the glaze and serve.

• Prep Time: 15 min
• Cook Time: 20 min
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 frittter (87g)
• Calories: 205
• Sugar: 11.4g
• Sodium: 3mg
• Fat: 8.2g
• Saturated Fat: 1.7g
• Unsaturated Fat: 5.9g
• Trans Fat: 0g
• Carbohydrates: 31.5g
• Fiber: 4.3g
• Protein: 4.1g
• Cholesterol: 0mg

The post Apple Fritters Recipe (Baked, Not Fried!) appeared first on Dr. Axe.

Then the best part — eating the caramel apples — can be guilt-free because those nutrition-rich apples are filled with fiber to improve heart health and help keep weight down, plus phytonutrients and antioxidants.

And my dairy-free caramel apple recipe, made with beneficial coconut milk, coconut sugar and maple syrup, just sweetens the deal (pun intended). You’re going to want to eat this sauce on everything.

How to Make Caramel Apples

Here’s how to make these easy and delicious caramel apple recipe. (Note that you’ll want to make these the day before you plan to eat them, to give the caramel time to set.)

First, wash and dry four Granny Smith apples and remove the stems. (The tart nature of green apples works well with the sweet of the caramel.) Insert your sticks and set the apples aside to come to room temperature. This will help the caramel stick to the apples better.

Grab a small pot and add the coconut milk, coconut sugar and maple syrup. Place the pot over medium-high heat. Stir the sauce as it heats to make sure the sugar and maple syrup dissolve in the milk and don’t burn. You want to bring the mixture to a rolling boil and allow it to boil for 1 minute.

Once the caramel has boiled for a minute, turn it down to medium-low heat and set your timer for 15 minutes. You’re going to let the caramel simmer, reduce and thicken. Scrape down the sides of the pot and stir the caramel every few minutes. You’ll see it begin to thicken and turn a darker brown.

At the end of the 15 minutes, it should be thick and coat the back of a spoon. If it seems like it could be thicker, allow it to simmer a couple minutes more.

Remove the pot from the heat and stir in some vanilla extract and sea salt. Voila! Caramel sauce! Now comes the hard part: waiting for the caramel sauce to cool. Beware of little fingers sneaking into this sauce because it’s hard to resist.

Transfer the caramel sauce to a glass bowl and refrigerate it until it cools. Once you no longer feel any heat on the bowl, it’s ready.

Now the fun part in the caramel apple recipe. Stir the caramel and, holding the apples one at a time over the bowl, spoon the caramel over them to coat all sides. Then place the apples on a cookie sheet coated in parchment paper.

Put them back in the fridge to set up. This will take at least 4 hours, or you can leave them overnight. Pull them out in the morning and give them one more coating of caramel. Then refrigerate them again to allow the caramel to set.

Once the caramel apples are ready, you can add even more fun by drizzling some melted dark chocolate over them or sprinkling them with shredded coconut or your favorite chopped nuts. I hope you enjoy these as much as I do!

Looking for another apple-based dessert? Try these apple fritters or apple galette. Yum!

Caramel Apple Recipe

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• Author: Dr. Josh Axe
• Total Time: 4 hrs 30 min
• Yield: 4
• Diet: Vegan

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This dairy-free caramel apple recipe, made with beneficial coconut milk, coconut sugar and maple syrup, just sweetens the deal (pun intended). You’re going to want to eat this sauce on everything.

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Ingredients

• 1 cup full-fat, unsweetened coconut milk
• ½ cup coconut sugar
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• 4 green apples
• 4 sticks

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Instructions

1. Line a small cookie sheet with parchment paper.
2. Wash and dry the apples. Remove the stems. Insert the sticks into the top of the apples. Set the apples aside to allow them to come to room temperature.
3. In a small pot, combine the coconut milk, coconut sugar and maple syrup. Place the pot over medium-high heat. Stir the “caramel” frequently as it heats, watching for it to begin boiling. Once it comes to a rolling boil (bubbles covering the entire surface), allow it to boil for 1 minute, stirring every 15 seconds to be sure the mixture doesn’t stick and burn.
4. After 1 minute, turn the heat down to medium low. Allow the caramel to simmer for 15 minutes, stirring frequently to scrape down the sides and prevent sticking. You should see the caramel darken in color, reduce in volume, and thicken significantly. After 15 minutes, the mixture should resemble caramel and coat a spoon.
5. Remove the caramel from the heat and stir in the vanilla and salt. Transfer the caramel to a glass bowl and place in the refrigerator to cool.
6. Stir the caramel and, holding each apple over the caramel bowl, drizzle the caramel over the apples until they are fully coated. Place the coated apples on the lined cookie sheet and refrigerate for at least 4 hours, up to overnight. Refrigerate remaining caramel.
7. Re-coat the apples in the caramel and refrigerate again. Add coconut milk to caramel as needed to thin it for dipping/drizzling.

Notes

Once the caramel apples are ready, you can add even more fun by drizzling some melted dark chocolate over them or sprinkling them with shredded coconut or your favorite chopped nuts.

• Prep Time: 10 min
• Cook Time: 20 min
• Category: Snacks, Desserts
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 caramel apple
• Calories: 361
• Sugar: 56g
• Sodium: 158mg
• Fat: 12.4g
• Saturated Fat: 10.7g
• Unsaturated Fat: 0.8g
• Trans Fat: 0g
• Carbohydrates: 65.3g
• Fiber: 4.4g
• Protein: 1.6g
• Cholesterol: 0mg

The post Caramel Apple Recipe Without Dairy! appeared first on Dr. Axe.

I’m always looking for new coconut flour recipes because coconut flour doesn’t contain any grains, making it completely gluten-free. Plus, coconut flour is high in fiber, easy to digest and it doesn’t lead to blood sugar spikes like white, processed flour does. So, if your looking for a dessert that comes with a range of health benefits, look no further than these delicious coconut flour brownies.

Regular Flour vs. Coconut Flour

I’m excited that coconut flour is becoming easier to find in local supermarkets and health food stores because it’s one of my favorite gluten-free flours out there (along with almond flour). A major benefit of choosing coconut flour for your baking instead of regular, processed white flour is that coconut flour has a lower glycemic index, and it won’t lead to blood sugar highs and lows.

Research shows that coconut flour is actually beneficial for patients with diabetes because it contains a high dietary fiber content and doesn’t alter blood glucose levels the way that regular flour does. Coconut flour also aids your metabolism, energy levels and digestion.

And don’t worry. Making your chocolate brownies with coconut flour may make them a little more dense than traditional brownies, but it won’t take away from the desired fudgy texture and chocolatey taste.

Key Ingredients

Aside from the No. 1 ingredient in this recipe, the coconut flour, here’s a quick glance at some of the top health benefits associated with the other ingredients in my coconut flour brownies:

1. Dark chocolate

A little dark chocolate is more than just a delicious treat, it’s good for your health too. Studies show that the benefits of dark chocolate include protection against disease, due to its antioxidant content, improved heart health, promoting healthy cholesterol and better brain function. Dark chocolate also has a richer flavor than milk chocolate because of its cocoa content.

2. Cacao powder

Cacao is considered a superfood because it contains powerful bioflavonoids that have been shown to exhibit anti-inflammatory, anticancer, antidiabetic and neuroprotective properties. When added to smoothies, baked goods and trail mixes, cacao nibs and powder help to maintain muscle and nerve function, reduce the risk of heart disease, correct digestive issues and boost your mood.

3. Coconut sugar

Coconut sugar is one of my favorite natural sweeteners. It comes from the sap of the coconut tree and is then dried to form sugar. Coconut sugar contains the same amount of calories as granulated sugar, so you don’t want to eat a ton of it, but it also provides trace minerals and antioxidants, making it the healthier choice.

How to Make Coconut Flour Brownies

To make these delicious coconut flour brownies, start by preheating your oven to 350 degrees Fahrenheit and take out one bowl for mixing your ingredients. First, mix your wet ingredients, which includes 4 eggs, half cup maple syrup, one tablespoon vanilla extract and one-third cup of coconut oil.

Next, mix in your dry ingredients, which includes one and one-fourth cup coconut flour, one-fourth cup cacao powder (or cocoa powder, if you prefer), one-fourth teaspoon sea salt, one teaspoon baking soda, one-fourth cup coconut sugar and one-third cup of dark chocolate chips.

Stir until all of the ingredients come together. Pour the mixture into a greased 8 x 8 brownie pan, top it with chocolate chips and nuts, if you’d like and bake the brownies for 25–30 minutes.

After letting your coconut flour brownies cool, drizzle on some of my caramel sauce that’s made with coconut milk, maple syrup, coconut sugar, coconut oil and vanilla extract. And just like that, your gluten-free and gut-friendly brownies are ready to enjoy!

Even those picky eaters in your life who don’t love trying gluten-free recipes will want these coconut flour brownies.

Coconut Flour Brownies

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• Author: Dr. Josh Axe
• Total Time: 35 minutes
• Yield: 12
• Diet: Gluten Free

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My coconut flour brownies are packed with antioxidants and healthy ingredients like cacao powder, dark chocolate chips and maple syrup. They’re as tasty as they look!

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Ingredients

• 1¼ cup coconut flour (or use Paleo flour)
• ¼ cup cacao powder
• 4 eggs
• ¼ teaspoon sea salt
• 1 teaspoon baking soda
• ½ cup maple syrup (for sugar-free, go with applesauce here)
• ¼ cup coconut sugar (for sugar-free, go with monkfruit)
• 1 tablespoon vanilla extract
• ⅓ cup coconut oil
• ⅓ cup dark chocolate chips
• 1 homemade caramel sauce recipe (optional)

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Instructions

1. Preheat oven to 350 F.
2. In a medium bowl, add the wet ingredients and combine.
3. Next, add the dry ingredients.
4. Stir until all ingredients are incorporated together.
5. Pour the mixture into a greased 8 x 8 pan.
6. Top with chocolate chips and/or nuts if desired and bake for 25–30 minutes.
7. Let cool and then drizzle with caramel sauce.

• Prep Time: 10 min
• Cook Time: 25 min
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 brownies (59g
• Calories: 208
• Sugar: 14.8g
• Sodium: 185mg
• Fat: 10.5g
• Saturated Fat: 7g
• Unsaturated Fat: 3.4g
• Trans Fat: 0g
• Carbohydrates: 23.8g
• Fiber: 2.4g
• Protein: 5.4g
• Cholesterol: 55mg

The post Chocolate Caramel Coconut Flour Brownies appeared first on Dr. Axe.

That is, unless you make my Vegan Pumpkin Pie Ice Cream, which is easy to do, healthy and not loaded with calories. Making your own chilly treat means your favorite flavor — yes, ice cream can be added to my list of favorite pumpkin recipes — is always in stock.

I love the pumpkin pie flavor in this. It’s terrific during prime pumpkin time in fall and winter, but it’s delicious year-round. You might be surprised that the base of this treat is actually butternut squash and apples! An ice cream packed with fiber, vitamins and antioxidants? Yes, please. Add in that delicious, nutritious coconut milk and some metabolism-boosting spices, and you’ve got a truly guilt-free dessert.

Move over, Ben and Jerry. It’s time to try your hand at making this Vegan Pumpkin Pie Ice Cream.

Start by cranking the oven up to 425 F and lining a cookie sheet with parchment paper for easy cleanup and no sticking. Sprinkle the diced squash with sea salt and spread onto the parchment paper.

Once the oven’s ready, slide the cookie sheet in. While the squash bakes, let’s go ahead and prepare our coconut-caramel syrup.

In a small pot, heat half a can of creamy coconut milk over medium-high heat. When it’s nice and hot, add the coconut sugar. Let the coconut goodness simmer for 6–8 minutes. Remove the syrup pot from the heat and stir in the vanilla. How good does this smell? This will add a ton of flavor to our ice cream later.

Remove the baking sheet with the squash from the oven, add the sliced apples onto it and slide the sheet back into the oven. Bake ’em all up for another 20 minutes, then remove and let them cool for 5–10 minutes.

Now comes the fun part. Using a high-powered blender, add the rest of the coconut milk, the coconut syrup you made earlier, squash, apples, spices and the whiskey/bourbon. Puree all the ingredients until they’re well blended and nice and thick. No one can accuse this Vegan Pumpkin Pie Ice Cream of not having any flavor.

A quick note about the whiskey/bourbon: I wouldn’t skip this step unless it’s absolutely necessary. Two tablespoons is a minimal-enough amount where you won’t wind up with “boozy” ice cream, but it imparts a ton of taste and keeps the ice cream from freezing too hard; no one wants to eat their ice cream with an ice pick! Unflavored whiskey and bourbon also qualify as gluten-free alcohol.

Time for the final step: refrigerate the mix for at least three hours or overnight. When it’s totally chilled, churn it all up in your ice cream maker according to the manufacturer’s instructions.

No ice cream maker? No problem. Just be sure to whisk the ice cream really well before freezing, as air is an important ingredient in ice cream (weird, huh?). And no matter how you make it, let the ice cream thaw for 5–10 minutes before serving, as coconut ice creams freeze really hard — don’t break a spoon!

There you have it! Super creamy, Vegan Pumpkin Pie Ice Cream. Serve with your favorite toppings and enjoy. 

Other Pumpkin Recipes

• Pumpkin spice latte
• Pumpkin butter
• Blueberry pumpkin pancakes
• Toaster pastry with sugar pumpkin filling
• Pumpkin cashew soup
• Pumpkin bars
• Pumpkin pie cheesecake

Vegan Pumpkin Pie Ice Cream Recipe

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• Author: Dr. Josh Axe
• Total Time: 4 hrs
• Yield: 8
• Diet: Vegan

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This vegan pumpkin pie ice cream is fun to make … and creative. It relies on coconut milk and a base of butternut squash and apples! A tasty ice cream packed with fiber, vitamins and antioxidants? Yes, please.

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Ingredients

• 1 medium butternut squash, peeled, seeded, and diced
• pinch of salt
• 1½ cans full fat coconut milk, divided
• ¾ cup coconut sugar
• 1 teaspoon vanilla extract
• 1 sweet-tart apple, cored and sliced thick
• ¼ teaspoon cinnamon
• ¼ teaspoon ginger
• 1 teaspoon pumpkin pie spice
• 2 tablespoons whiskey or bourbon

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Instructions

1. Heat the oven to 425 F.
2. Line a cookie sheet with parchment paper. Spread the squash evenly on the parchment.
3. Sprinkle the squash with the salt and bake for 30 minutes. Make the coconut-caramel syrup while the squash is baking.
4. In a small pot, heat half a can of coconut milk over medium-high heat. When hot, add the coconut sugar and simmer at medium heat for 6–8 minutes. Remove from the heat. Add the vanilla, stir and set aside.
5. Remove the squash from the oven. Add the apples to the pan and bake 20 minutes more
6. Remove the squash and apple from the oven and allow to cool for 10 minutes.
7. In a high-powered blender, combine the remaining can of coconut milk, coconut-caramel syrup, squash, apples, spices and whiskey/bourbon. Puree on high until thoroughly blended and thick.
8. Refrigerate in an airtight container at least 3 hours or overnight. When completely chilled, churn in an ice cream according to manufacturer’s instructions.

• Prep Time: 15 min
• Cook Time: 30 min
• Category: Desserts
• Method: Ice Cream Maker
• Cuisine: American

Nutrition

• Serving Size: 1 small bowl (222g)
• Calories: 285
• Sugar: 23.5g
• Sodium: 14mg
• Fat: 15.3g
• Saturated Fat: 13.5g
• Unsaturated Fat: 0.9g
• Trans Fat: 0g
• Carbohydrates: 36.6g
• Fiber: 2.7g
• Protein: 2.6g
• Cholesterol: 0mg

The post Vegan Pumpkin Pie Ice Cream Recipe appeared first on Dr. Axe.

This frozen treat is made from only seven ingredients. Medjool dates, blackberries and peaches provide lots of flavor and natural sweetness, while the nutrition-rich coconut milk gives a smooth, creamy texture, just like “real” ice cream.

Even if you’re not vegan, I know you’ll enjoy this vegan ice cream.

In a high-speed blender, puree the coconut milk and dates until they’re completely smooth.

Next, add in peaches, blackberries, lemon juice, lemon zest and vanilla extract to the coconut mix. Purée it all up until it’s well blended.

Now, pour the mixture into a glass container and store in the freezer for an hour. If you have more time, you can refrigerate until the ice cream mixture is extremely cold.

Once the blackberry mixture has reached the right temperature, add the vegan blackberry peach ice cream to your ice cream machine according to the manufacturer’s instructions. Afterward, add the ice cream to a large glass container with a lid and place in the freezer for an hour or overnight.

If you’ll be freezing the blackberry peach ice cream for an hour, serve immediately. Try this delicious Coconut Whipped Cream on top. If the ice cream sets overnight, let it thaw for 10–15 minutes before serving in a bowl.

Vegan Blackberry Peach Ice Cream

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• Author: Dr. Josh Axe
• Total Time: 1 hr 20 min
• Yield: 6
• Diet: Vegan

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Description

This frozen treat is made from only seven ingredients. Medjool dates, blackberries and peaches provide lots of flavor and natural sweetness, while the nutrition-rich coconut milk gives a smooth, creamy texture, just like “real” ice cream.

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Ingredients

• One 13.5 ounce can of coconut milk
• 5 medjool dates, pitted
• 3 small peaches, peeled and diced
• 1 cup blackberries
• 2 tablespoons lemon juice
• ¾ teaspoon lemon zest
• ⅛ teaspoon vanilla extract

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Instructions

1. In a high-speed blender or food processor, puree coconut milk and dates until completely smooth.
2. Add in peaches, blackberries, lemon juice, lemon zest and vanilla extract to the coconut mixture.
3. Puree on high until well blended.
4. Pour mixture into a glass container and store in the freezer for an hour or refrigerate until very cold.
5. Add blackberry mixture into your ice cream machine according to the manufacturer’s instructions.
6. In a large glass container with a lid, add ice cream and place in the freezer for at least one hour or overnight.
7. If freezing ice cream for an hour, serve immediately.
8. If freezing overnight, set ice cream on the counter to thaw for 10–15 minutes before serving.

• Prep Time: 10 min
• Category: Desserts
• Method: Ice cream maker
• Cuisine: American

Nutrition

• Serving Size: 3/4 cup (179g)
• Calories: 218
• Sugar: 20.1g
• Sodium: 9mg
• Fat: 13.9g
• Saturated Fat: 12.1g
• Unsaturated Fat: 0.9g
• Trans Fat: 0g
• Carbohydrates: 25.7g
• Fiber: 3.6g
• Protein: 2.6g
• Cholesterol: 0mg