Grain-free, egg, gluten and dairy-free chewy and yummy s’more cookies – perfect for any time of year!

Ah yes, the American summer.  Full of BBQ’s, fire pits, camping, roasting marshmallows … and s’mores.  For years my mother would love it when she received care packages from friends and family in the US, because they would undoubtedly contain boxes of graham crackers.  (Just as a side note … Australians would call these ‘grey-am’ crackers, whereas we’ve found many Americans call them ‘gram’ crackers).  And then, she would get some chocolate and marshmallows.  And I remember trying to toast some marshmallows using the gas stove-top, to put in between the graham crackers with the chocolate.  And shove the whole thing in my mouth.  Ah, good times … good times.

Fast forward to now, when we are actually living in the US and there’s campfires, fire-pits and other things all around.  Now, my kids don’t really get into s’mores that much – because they are pretty messy – so they’ve invented some other combination of roasted marshmallows plunging into puddings … but that’s a story for another day!  And it’s expensive to buy gluten-free graham crackers.  Yes, I have made s’more cookies before, including my love of peanut butter, but these s’more cookies are so much different to that recipe, I dare you to try both and let me know which you prefer!

So these are totally grain-free, and Paleo-friendly if you choose your marshmallows wisely.  Or you could make your own (I haven’t quite gotten that enthusiastic yet).  And they are even egg-free – I’ve started to discover uses of beef gelatin in baking so beware (you could totally substitute an egg for the gelatin if you need/want to!).  But know that there’s no refined sugar in the cookies themselves but they are so chewy, with the right amount of sweetness, and they hold together so well.  Who needs the classic messiness when you can have all the flavors in a portable cookie form?

And these cookies have gotten the thumbs up from two of the pickiest eaters I know (being my husband and son!) so give them a go and let me know what you think!

Print

S'more cookies

(Paleo, grain-free, gluten-free, dairy-free, egg-free, no refined sugar)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12

Ingredients

• 1 cup creamy almond butter
• 1/2 cup honey
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tbs beef gelatin
• 1/2 cup dairy-free chocolate chips
• 1/2 cup mini marshmallows

Instructions

1. Preheat oven to 350F and prepare a baking tray with parchment paper.

2. Combine the almond butter and honey until well mixed.  Add the vanilla and baking soda and mix well.

3. Sprinkle the beef gelatin on top of the batter and mix well.

4. Fold in the chocolate chips and marshmallows until well dispersed.

5. Drop batter by tablespoonfuls onto the parchment paper and bake for 10 minutes.  Allow to cool completely on the tray before attempting to move.

Recipe Notes

If you do not have sensitivities regarding eggs, feel free to use 1 egg instead of the gelatin.

These matcha chocolate turmeric cups (MCT cups) are a play on MCT oil, but give you a boost of superfoods in every bite!

Who has heard of the latest trend of MCT oil?  MCT’s are medium-chain triglycerides that are claimed to have numerous health benefits, such as helping to raise the metabolic function, making you feel more full, having more energy, thinking more clearly etc.  Coconut oil is a great source for these MCT’s but recently there has been an increase in use of concentrated MCT oil, especially in the ketogenic diet.  While I’m not on the ketogenic diet, I have experienced some assistance in my hormone levels and digestive functions when I include some of these oils in my diet.  Often I will have a teaspoon of MCT oil when I am having digestive issues (not to go into too much information) and find relief quite quickly afterwards.  A word of warning – don’t have too much MCT oil to begin with, or your stomach will hate you!

Anyway, lets get back to these yummy matcha chocolate turmeric cups.  Did you see what I did there with the name of the recipe (matcha chocolate turmeric = MCT)?  So I’ve called these MCT cups, but you can use either coconut oil or MCT oil in them – it’s your choice!

Now you’ve already discovered my fondness of matcha in this chocolate matcha slice, and in this matcha latte, so you shouldn’t be surprised that I continued to combine matcha with more baked goods … And you should also remember my love of Pranayums so really, this recipe shouldn’t surprise anyone.  Now, if you don’t have a stash of Pranayums on hand, just use turmeric, but I love the additional spices that the Pranayums shots give you as well!  I also have made this with some stock-standard honey, maple syrup and raw honey, and I gotta say that I much prefer the raw honey option, but all of these are great.

These cups went through a few different versions, with even my yoga instructor asked to taste test.  By the way, she was the one who suggested coconut in the turmeric layer and I totally loved it!

So really, these matcha chocolate turmeric cups are a superfood in a bite size.  So you should try them.  And let me know what you think!

Print

Matcha chocolate turmeric cups

(Paleo, gluten-free, dairy-free,, vegan, no refined sugar)

Prep Time 10 minutes

Chilling time 30 minutes

Servings 6

Ingredients

For the chocolate layer

• 3/4 cup raw cacao butter
• 3 tbs cocoa powder or cacao powder
• 2 tbs honey or maple syrup

For the turmeric layer

• 4 tbs coconut butter
• 1 tbs coconut oil or MCT oil
• 1/4 tsp ground turmeric or 1 Pranayums spice shot
• 3 tbs honey or maple syrup
• 2 tbs unsweetened almond milk
• 1 tbs shredded coconut

For the matcha layer

• 1/4 cup coconut butter
• 3 tbs honey or maple syrup
• 1 tsp vanilla extract
• 1 tbs matcha powder

Instructions

For the chocolate layer

1. Prepare a muffin tin with muffin liners - either silicone or paper.  If using paper liners, spray with a non-stick spray.

2. Melt the cacao butter, either on the stove top or in the microwave, until liquid.

3. Add the cocoa powder and the 2 tbs honey and stir until smooth.

4. Pour chocolate mixture into the prepared muffin liners, approximately 2 tbs in each.  Chill in the freezer while making the next step.

For the turmeric layer

1. Warm the coconut butter and coconut oil, either on the stove top or in the microwave, until smooth and creamy.

2. Mix in the turmeric/Pranayums and honey until smooth.  Add in the coconut and combine well.

3. Remove chocolate from the freezer and top each with approximately 2 tbs of the turmeric mixture until evenly distributed.  Chill in the freezer while making the next step.

For the matcha layer

1. Warm the coconut butter to enable stirring.

2. Add in the honey, vanilla and matcha and stir to combine well.

3. Remove the chocolate/turmeric cups from the freezer and top each with approximately 2 tbs of the matcha layer.  Chill in the freezer for at least 30 minutes to set.

Ever wanted to dip fruit into chocolate – and be healthy?  Then this healthy chocolate dip (with a sneaky vegetable)  is for you!

Here’s another recipe that you may wonder what I was one when I dreamed it up.  But trust me, it works.  Totally.  With so many different options.

Think about it – Healthy.  Chocolate.  Dip.  With a vegetable in there too.  Oh, did I say that out loud?  Don’t let your kids know, that this rich, chocolate-y dip is actually healthy.  With no added sugar AT ALL.

It’s gluten free.  It’s dairy free.  It’s Paleo.  It’s vegan.  It could be nut free (if you use coconut milk instead of the almond milk).  It ticks all the boxes (for me, anyway!).

I’ve eaten this with apples.  I’ve eaten this with strawberries.  I’ve eaten this with kiwi fruit.  (I’m starting to sound like a Dr Seuss book here, aren’t I?).  And I’ve also used it as a spread on waffles, bread and English muffins.  It’s so versatile – but it is sweet, so I probably wouldn’t look at using it with any savory dishes.  But if you like the sweet and savory combo, give it a go and let me know what you think!

Or, if you’re more like me, just eat this by the spoonful!

Print

Healthy chocolate dip

(Paleo, gluten-free, dairy-free, no added sugar)

Prep Time 10 minutes

Servings 8

Ingredients

• 12 Medjool dates pitted
• 1/2 cup tahini
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• 1/2 cup almond milk
• 100 g cauliflower cooked

Instructions

1. Process all ingredients together in a high speed food processor until smooth.  You may need to add some more almond milk, depending on the texture you desire.

2. Store in the refrigerator in a sealed container for up to 7 days (if it lasts that long!)