I have a serious sweet tooth. Let’s be real — it’s a common affliction. I follow a primal/paleo eating plan and I won’t let myself feel deprived, even when it comes to treats! Whether you’re gluten-free, grain-free, dairy-free, or sugar-free, there’s no reason to be dessert-free!
ALL of the following dessert ideas are absent of refined sugar: the sweetness in each comes from maple syrup, agave or plain fruit. I use dairy in some of these recipes (and find that raw and grass-fed dairy always tastes best) but you can make any of these dairy-free. Because I don’t eat wheat these are all also gluten-free recipes!
Chocolate-Flaked Flapjacks with Lemon and Maple (gluten-free pancakes)
3 tbs butter or coconut oil
3 tbs coconut milk or milk
3 tbs buckwheat flour (or coconut flour)
1 tsp baking powder
1 tbs coconut butter (coconut manna)
100% dark chocolate bar (a few large squares, or to your liking)
Pure maple syrup (to taste)
Melt butter or coconut oil on low heat or in a microwave. In a mixing bowl whisk coconut milk or milk with the eggs. Slowly whisk in melted butter or oil (after giving it a second to cool). Whisk in coconut manna, and then slowly add buckwheat or coconut flour, and baking powder.
Chop 100% chocolate bar (such as Ghirardelli) – cutting close to the edge with a sharp sturdy knife will naturally create shavings/flakes. Mix these gently into the batter.
Butter or spray a non-stick pan and heat to low-medium heat.
Spoon about a tablespoon of batter onto your greased, hot pan. When bubbles start to form and edges firm, flip.
Serve doused with fresh lemon juice and pure maple syrup to your liking – the pure maple syrup is the only source of sweetener, but with the lemon juice and chocolate you don’t need much!
Zevia Bliss (vegan ice cream float)
Two of my favorite natural products combine to make a guilt-free summer dessert – perfect now that the heat is upon us in sunny So-Cal.
Zevia sodas are naturally flavored stevia-sweetened beverages in a delicious variety of flavors. I hadn’t been drinking soda for years because of the ridiculously high sugar content, until I found these!
Coconut Bliss is a brand of organic coconut milk-based ice cream that uses agave syrup as their sweetener instead of refined sugar. Their recipe results in the ONLY truly flavorful, creamy and satisfying non-dairy ice cream that I’ve tried.
To send your taste buds up to bubbly, fizzy, creamy heaven, simply combine the following:
Zevia soda of your choice
Coconut Bliss ice cream of you choice
To whet your appetite (pun intended with this dessert), these are some of my favorite combinations:
Cherry Amaretto Coconut Bliss with
Zevia Cherry Cola
Ginger Cookie Caramel Coconut Bliss with
Zevia Ginger Root Beer
Pineapple Coconut Coconut Bliss with
Zevia Cream Soda
Deep & Dark Glossy Chocolate Shake
This is a quick and easy shake with a silky-smooth texture. It’s a chocolate-POW, right in the kisser! The frozen banana is the only source of sugar, so make sure it’s ripe. I put this together one night when craving a dessert but not wanting to throw off my whole day of healthy paleo meals. The super chocolate taste comes from combining two sugar-free sources of pure chocolate.
Let me add that I use Kerrygold grass-fed butter and raw cocoa powder, which I believe to be your healthiest and tastiest options. You can use any non-dairy milk you like.
1 cup non-dairy milk (I use the “Dream” brand Hazelnut, Cashew, Almond blend)
½ frozen banana
2 tbs unsweetened cocoa powder (preferably raw)
2 squares 100% chocolate (I use Ghirardelli)
½ tbs butter (preferably grass-fed like Kerrygold)
Melt the 100% chocolate and butter together in a double boiler (or use a microwave).
In a blender, combine the nut milk, cocoa powder and melted chocolate mixture and blend. Next, add the frozen banana and blend again (the banana goes last to avoid turning the melted chocolate back into solid chunks). Pour and indulge. Another serving tip: any drink looks better in a mason jar!