Gluten-Free, Dairy-Free,

and Low Sugar Desserts

That Do Your Body Good

Yuri Elkaim BPHE, RHN

Delectable Desserts

Treat Yourself!Throughout the last decade, I’ve developed a lot of

incredible healthy recipe books. From healthy smoothies

to don’t-miss dinners, I know how important it is to have

a go-to recipe resource when you’re trying to eat right.

Though many people think “healthy eating” means denying yourself dessert, I actually embrace any opportunity we have to indulge just a little. I’ve personally got a huge sweet tooth, and never want to turn down a hot plate of fresh-baked chocolate chip cookies. Sounds like you, too? Awesome. You’re in the right place.

Because in this cookbook, you’re going to get 25 of my healthiest dessert favorites. Stuff that isn’t just good. It’s good for you. You can enjoy a bite (or four!) of delicious gluten-free cookies, gooey cookie dough bars, and even homemade fruit snacks! Every recipe is this book is designed with sweet tooth lovers like you and me in mind. The recipes are tried and true, easy to make, and absolutely ‘yummy’ (and that’s a direct quote from two of the toddlers in my house!).

Next time you’re craving a bite of chocolate or homemade cobbler, don’t tell yourself it’s a no-no. Say yes! Then skim the Table of Contents, find what you’re craving, and make yourself a batch of these delectable desserts.

To Good Eats,

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Healthy Dessert HacksLooking for a way to turn your favorite treats into healthy, gluten-free, low-sugar treats?

Follow these simple swaps to make your own desserts at home.

SECRET WEAPON #1 SE

CRET WEAPON #2

Grain-sweetened and dairy-free, these

chocolate chips are ideal for vegan eaters and most paleo

eaters will enjoy them, too. Swap them straight into any

recipe that calls for chocolate chips, they’re a 1:1 match with

any other storebought back of chocolate chips.

EN

JOY LIFE! CHOCOLAT

E CH

IPS

SECRET WEAPON #3

Avocado is used as a dessert ingredient in many cultures. It’s natural creaminess

actually complements chocolate in brownies,

shakes, and even pudding. Try adding it to a chocolate

milkshake with a frozen banana for a completely

dairy-free ice cream that’s absolutely delicious!

SECRET WEAPON #4

Instead of flour, an equal mix of garbanzo bean puree, almond

flour, and coconut flour makes an

amazingly delicious swap that works in muffins, brownies,

and cookies.

SECRET WEAPON #5

Unsweetened apple sauce + vanilla + a few drops of stevia are a great way to swap out all of the sugar in a baked dessert recipe and still retain the sweetness. If a recipe calls for 1 cup of sugar, try using ½ cup of apple sauce,

a talespoon of vanilla, and a little stevia instead. You won’t even

miss the sugar!

SECRET WEAPON #6

Want to turn a favorite cookie, muffin, cake, or donut recipe vegan? Swap out the eggs for

½ banana or stir together 1 tablespoon of ground flaxseed

in 3 Tablespoons of water, letting it sit for 10 minutes

until congealed.

SECRET WEAPON #7Looking for a 1:1 swap

for white flour, with a plant-based, gluten-free, paleo-approved blend? Here’s my four-cup recipe that can

be worked into any recipe, baking up beautiful desserts without

any gluten at all!

2 cups almond flour + 1⅓ cups tapioca flour/starch

+ ⅔ cup coconut flour

Swap out half of the oil or sugar in any recipe with pumpkin puree. You’ll still get moist, delicious brownies,

cookies, or cupcakes, but will have boosted the nutrition big time.

PUMPKIN PUREE

AVOCADO

GARBANZO BEAN

S APPLE SAUCE

BANANAS

PALEO FLOUR BLE

ND

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Table of ContentsCOOKIES 5

01 Chocolate Chip Cookies 5

02 Chewy Oatmeal Cookies 6

03 Thin Mints 7

04 Dark Chocolate Cups 8

05 3-Ingredient No-Bake Cookies 9

ONE-BITE TREATS 10

06 Chocolate Almonds 10

07 Sweet Sesame Snack Mix 11

08 Homemade Cookie Dough Bars 12

09 Chia Blueberry Energy Bites 13

10 Chocolate Cookie Dough Energy Bites 14

11 Hemp Balls 15

CHOCOLATE 16

12 Raw Chocolate 16

13 Goji Berry Bark 17

14 Chococado Mousse 18

ICE CREAM 19

15 1-Ingredient Banana Whip 19

16 Choco Wonder Whip 20

17 Chocolate Shake 21

18 Blueberry Gelato 22

PUDDING & PIES 23

19 Chia Pudding 23

20 Chocolate Chia Pudding 24

21 Berries with Coconut Cream 25

22 Raw Berry Crisp 26

23 Pear Crisp with Salted Caramel Sauce 27

CANDY 28

24 Berry Gummies 28

25 Choco-Pumpkin Coconut Truffles 29

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Cookies01 Chocolate Chip Cookies

Everyone loves chocolate chip cookies and now you can love eating them, too. This re-worked recipe takes the traditional flavors and makes ‘em good for your energy!

M A K E S 1 8 - 2 0 C O O K I E S

I N G R E D I E N T S

2 ½ cups almond flour

¼ tsp sea salt

½ tsp baking soda

¼ cup coconut oil, melted

¼ cup maple syrup or raw honey

1 tbsp vanilla extract

½ cup dairy-free, grain-sweetened chocolate chips

D I R E C T I O N S

1. Preheat oven to 350° F.

2. In a bowl, mix almond flour, salt, and baking soda.

3. Add melted coconut oil, maple syrup, and vanilla extract and mix well.

4. Mix in chocolate chips and form cookie dough into balls. Press each ball onto a cookie sheet with your palm. You can either grease the sheet with coconut oil, or use a silpat sheet—my personal favourite.

5. Cook at 350° for 8 minutes. Let cookies cool on the pan or else they will break.

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02 Chewy Oatmeal Cookies

M A K E S 1 8 C O O K I E S

I N G R E D I E N T S

1 stick butter, softened

1 cup almond flour

¾ cup hemp seed hearts

¾ cup finely shredded coconut

⅔ cup honey

¼ cup coconut sugar

1 tablespoon pumpkin pie spice

1 cup raisins

½ teaspoon baking powder

1 tablespoon vanilla

D I R E C T I O N S

1. Preheat oven to 350°F. Mix everything together in a big bowl. Spoon giant scoops onto a parchment-lined baking sheet. Bake for 10–12 minutes, or just until the bottom of the cookies is golden. Cool. Remove from pan.

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03 Thin Mints

Make your own Girl Scout cookies … gone healthy! This simple recipe yields a delicious batch of dark chocolate and mint flavored cookie wafers.

I N G R E D I E N T S

1 cup almond flour

1 teaspoon coconut flour

2 tablespoons cacao powder

pinch salt

¼ teaspoon baking soda

2 tablespoons coconut oil

¼ cup honey

1 teaspoon peppermint oil

F O R T H E C H O C O L A T E

4 ounces unsweetened chocolate

1 tablespoon cacao powder

2 tablespoons coconut oil

¼ teaspoon peppermint extract

3–5 drops stevia

D I R E C T I O N S

1. Preheat oven to 350°F. In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt. Pulse in coconut oil, honey, and peppermint extract until dough forms

2. Roll out dough, cut into 2-inch circles. Transfer to a parchment lined baking sheet. Bake 4–6 minutes.

3. Cool completely on the baking sheets, then freeze for 1 hour.

4. In a saucepan, whisk together chocolate, cacao powder, coconut oil, and peppermint extract. Add just enough stevia to lend the desired sweetness (it shouldn’t be too sweet!)

5. Dip each cookie in chocolate, then place on a parchment-lined plate. Transfer plate to freezer for 1 hour before serving.

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04 Dark Chocolate Cups

A healthy dessert that’s as easy as it is delicious. Full of healthy ingredients.

I N G R E D I E N T S

8 ounces unsweetened chocolate

1 tablespoon raw cacao powder

2 tablespoons coconut oil

1 tablespoon honey or maple syrup

2–3 drops stevia (to taste)

2–3 cups fresh berries

D I R E C T I O N S

1. In a small pot over medium-low heat, melt together chocolate, cacao powder, coconut oil, honey, and stevia (if desired). Whisk just until smooth, then remove from heat.

2. Use a basting brush to spread the melted cocoa mixture inside 8 muffin tin cups which have been lined with parchment cupcake wrappers. Coat the wrappers with enough chocolate mixture to create a thin layer without any holes.

3. Place in freezer until firmly hardened, about 20–30 minutes.

4. Just before serving, remove from freezer and fill with your favorite berries.

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05 3-Ingredient No-Bake Cookies

I N G R E D I E N T S

½ cup sliced almonds, hazelnuts, or pistachios

¼ cup coconut milk

2.5 ounces dairy-free, grain-sweetened chocolate chunks

D I R E C T I O N S

1. Place almonds in a food processor. Pulse until nuts are the consistency of a coarse, mealy grind.

2. In a small saucepan, combine coconut milk and chocolate. Heat over very low heat, stir until melted then add ground nuts. Spoon small dollops onto a parchment-lined plate. Refrigerate until ready to serve. Enjoy!

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One-Bite Treats06 Chocolate Almonds

Make your own chocolate-covered almonds and snack on these deliciously satisfying sweets instead of popcorn during your next movie night!

I N G R E D I E N T S

1 cup raw almonds

1 cup mini dairy-free, grain-sweetened chocolate chips

Maldon flake salt or coarse sea salt, to taste

2 teaspoons raw cacao powder

D I R E C T I O N S

1. Preheat oven to 350°F. Spread almonds in single layer on rimmed baking sheet. Toast in hot oven until fragrant and light golden brown, about 5 minutes.

2. Immediately pour into mixing bowl and add chocolate chips. Stir until chocolate is melted and almonds are coated with chocolate. Drop individual nuts onto parchment lined tray. Sprinkle with salt and roll in raw cacao powder. Freeze until firm, about 10 minutes.

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07 Sweet Sesame Snack Mix

Honey-roasted almonds are a convenient sweet snack, but they aren’t always as healthy as you think. Full of sugar and other hard-to-pronounce additives, I prefer to steer clear of the store bought stuff and make this Sweet Sesame Snack Mix instead. Full of satiating plant-based protein, this is a great treat to keep on hand for those “snack attack” emergencies.

I N G R E D I E N T S

2 cups Almonds

3–4 tbsp Honey

1 tsp Sea salt

¼ tsp Cinnamon

¼ cup sesame seeds

1 tbsp Water

1 tsp Extra virgin olive oil

D I R E C T I O N S

1. Preheat the oven 350°F. Place the almonds on a parchment-lined baking sheet and toast for 10 minutes. In a small bowl, stir together the salt, cinnamon, and sesame seeds in a small bowl. Heat the honey in a medium bowl in the microwave for 30 seconds. Stir in the water and olive oil. Add the toasted almonds to the bowl and stir to coat. Spread the almonds back out on the baking sheet and sprinkle with the sesame mixture. Place back into the oven for 3–4 minutes. Remove from the oven and let cool before serving.

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08 Homemade Cookie Dough Bars

Craving Cookie Dough? You’re going to love these deliciously healthy homemade cookie dough bars. Great for on-the-go snacking, you can also cut these bars into one-bite squares and enjoy them like little pieces of vanilla flavored fudge.

Y I E L D S 1 2 B A R S

I N G R E D I E N T S

1 cup soaked almonds

1 cup sesame seeds, milled

¼ cup honey or agave

½ cup coconut oil

2 cups hemp seeds

1 teaspoon vanilla

¼ cup cacao nibs

D I R E C T I O N S

1. In a hi-speed blender or food processor, pulse together the first 6 ingredients until soft & doughy.

2. Press into a parchment-lined bread pan.

3. Firm up en fridge for 20–30 minutes before slicing.

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09 Chia Blueberry Energy Bites

Y I E L D S 8

Make your own energy bites with this simple recipe. Full of nourishing, raw, plant-based ingredients, these made a great healthy grab-and-go snack.

I N G R E D I E N T S

½ cup creamy raw almond butter

¼ cup chia seeds

¼ cup hemp seeds

½ cup unsweetened coconut flakes

8 dates, raw and pitted

1 teaspoon vanilla

¼ cup dried blueberries

D I R E C T I O N S

1. In a food processor or hi-speed blender, pulse together almond butter, hemp hearts, coconut flakes, dates, and vanilla until a thick dough forms. Fold in chocolate cacao nibs. Dust with cacao powder.

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10 Chocolate Cookie Dough Energy Bites

Make your own energy bites with this simple recipe. Full of nourishing, raw, plant-based ingredients, these made a great healthy grab-and-go snack.

Y I E L D S 8

I N G R E D I E N T S

½ cup creamy raw almond butter

½ cup hemp hearts

½ cup unsweetened coconut flakes

8 dates, raw and pitted

1 teaspoon vanilla

¼ cup cacao nibs or chopped dark chocolate

¼ cup raw cacao powder

D I R E C T I O N S

1. In a food processor or hi-speed blender, pulse together almond butter, hemp hearts, coconut flakes, dates, and vanilla until a thick dough forms. Fold in chocolate cacao nibs. Dust with cacao powder.

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11 Hemp Balls

If you’ve ever had the delicious Middle Eastern candy ‘halvah’ you will love this quick, no-bake dessert. Full of honey and sesame flavor, these delicious hemp balls are a great after-dinner snack, but work just as well as a post-working treat, too!

M A K E S 8 – 1 0 B A L L S

I N G R E D I E N T S

1 cup soaked almonds

1 cup sesame seeds, milled

¼ cup honey

½ cup coconut oil

2 cups hemp seeds

D I R E C T I O N S

1. Place the almonds in a food processor and grind them until fine.

2. Add the sesame seeds, honey, and coconut oil. Process until everything is combined.

3. Move the ingredients to a bowl and add the hemp seeds. Form the mixture into balls, and place them in a container in the refrigerator before serving.

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Chocolate 12 Raw Chocolate

My most popular dessert recipe ever! Thousands of visitors to my website have already discovered this don’t-miss raw chocolate recipe. And now you can enjoy it, too. We love making several batches of this dish and sharing it as a birthday treat with friends. Way better than a box of chocolates!

M A K E S S I X T O E I G H T 2 × 2 S Q U A R E S

I N G R E D I E N T S

½ cup cacao nibs

½ cup cacao powder

¾ cup raw cashews

1 tablespoon coconut butter

¼ cup agave nectar or honey

1 teaspoon vanilla

D I R E C T I O N S

1. Put everything in a food processor and blend until thick.

2. Remove the blend from the food processor and shape into squares.

3. Store the chocolate squares in the freezer before serving.

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13 Goji Berry Bark

This delicious treat calls for very dark chocolate to be melted and dried into munchable snaps, with healthy fruits and nuts dried on top. A delicious way to enjoy a bit of chocolate after dinner!

M A K E S 4 S E R V I N G S

I N G R E D I E N T S

⅓ cup raw cacao powder

2 ½ tablespoons coconut oil, melted

2 tablespoons raw honey or agave

2 tablespoons dried goji berries (or unsweetened cranberries or raisins)

2 tablespoons pumpkin seeds (or chopped pistachios)

1 tablespoon cacao nibs

Pinch or coarse sea salt

D I R E C T I O N S

1. In a large bowl, mix together cacao powder, coconut oil, and honey until well combined. Use a spatula to spread this mixture very thinly across a large piece of parchment paper. Press goji berries, pumpkin seeds, and cacao nibs into the top of the mixture. Sprinkle with sea salt. Transfer to fridge and allow to harden. Break into small pieces.

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14 Chococado Mousse

Light, fluffy, and good for you! Bet you’d never guess that you could say all of that about a single dessert!

S E R V E S 4

This recipe calls for the meat from one or two young Thai coconuts. Some people are intimidated by the idea of opening coconuts to get the meat (I used to be one of them). I assure you, it is easier than it sounds, and well worth the minimal effort! The fresh coconut water and delicious meat are amazing treats. The only thing you need is a meat cleaver or a 10-inch heavy kitchen knife to get started. Young Thai coconuts can be found at Asian markets or health food stores and come wrapped in plastic. You can use other types of coconut, but the meat is often not as soft. The meat from a young Thai coconut is usually similar to the consistency of tofu, very soft.

I N G R E D I E N T S

Coconut meat from one or two fresh young Thai coconuts (about 1 cup)

2–3 tablespoons full-fat coconut milk (refrigerate the can for several hours)

1–2 tablespoon raw cacao powder (start with 1 tablespoon)

½ cup coconut butter or raw almond butter

1 tablespoon coconut oil

½ teaspoon vanilla extract

½ teaspoon cinnamon

2 tablespoons pure maple syrup or raw honey

O P T I O N A L

2 tablespoons erythritol or 10–12 drops stevia liquid sweetener (chocolate flavor, Sweet Leaf brand)

1 cup fresh berries of your choice (I love raspberries or sliced strawberries)

D I R E C T I O N S

1. Blend all ingredients except berries in a high-powered blender.

2. If desired, place berries in bottom of dessert cup.

3. Layer mixture over berries into dessert bowls and refrigerate for 30 minutes before serving.

4. Top with coconut whipped cream if desired.

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Ice Cream15 1-Ingredient Banana Whip

One ingredient ice cream? It sounds like a dream, but it’s true! Freeze ripe bananas, put them in your blender, and you’ll have the creamiest homemade soft-serve without any added sugar, dairy, or fat. This stuff is absolutely amazing!

I N G R E D I E N T S

3 very ripe bananas, peeled and frozen

D I R E C T I O N S

1. Place frozen bananas in a blender. Blend until smooth. Scoop into a cup. Serve with fresh berries, if desired. Enjoy!

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16 Choco Wonder Whip

Looks like a dessert—but nourishes like a plant-based treat packed with protein! This choco-banana whip is outrageously delicious … a simple twist on my easy 1-ingredient ice cream.

S E R V E S 2

I N G R E D I E N T S

3 very ripe bananas, peeled and frozen

3 tablespoons hemp seeds

4 tablespoons raw cacao powder

½ tablespoon vanilla

1 tablespoons coconut oil, melted

1 tablespoon honey

Cacao nibs (optional)

D I R E C T I O N S

1. In a hi-speed blender, whip frozen bananas, hemp seeds, 3 tablespoons cacao powder, and vanilla together until it reaches a consistency like soft-serve ice cream. In a small bowl, whisk together remaining 1 tablespoon of cacao powder, melted coconut oil, and honey. Drizzle immediately over ice cream. Sprinkle with cacao nibs, if desired. Serve immediately and enjoy.

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17 Chocolate Shake

Once again, ripe banana stands in as a delicious all-natural substitute for sugar. This delicious dessert tastes just like a milkshake—without any milk at all!

I N G R E D I E N T S

1 ripe large banana

2 tablespoon raw cacaoa powder

1 heaping tbsp unsalted creamy raw almond butter

¼ cup unsweetened almond milk

1 tablespoon vanilla

1 cup ice cubes

D I R E C T I O N S

1. Combine all ingredients in a hi-speed blender until smooth. Enjoy!

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18 Blueberry Gelato

This 3-ingredient soft-serve gelato requires an industrial-strength blender (like a vitamix) to come out creamy and splendidly sweet. It’s the perfect post-dinner treat to mete your sweet tooth, without causing sugar cravings or crashes!

S E R V E S 2

I N G R E D I E N T S

1 ½ cups frozen organic blueberries

1 frozen banana

3–4 drops stevia (if desired)

D I R E C T I O N S

1. Place all ingredients in a blender. Blend, pressing down the mixture with the blender tamper to help the gelato blend smoothly. Serve immediately and enjoy.

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Pudding & Pies19 Chia Pudding

I N G R E D I E N T S

1 can coconut milk

½ cup almond milk

½ cup cashews

¼ cup maple syrup

½ cup + 2 tbsp chia seeds

1 tbsp vanilla extract

¼ tsp sea salt

D I R E C T I O N S

1. Place all ingredients except the chia seeds in a high speed blender and blend until smooth. Pour into any container that closes liquid tight, add chia seeds, screw lid on tightly and vigorously shake until mixed. Alternatively, but less fun is to just stir the chia seeds in with a spoon. Refrigerate for at least 2 hours, shaking occasionally initially so the seeds don’t clump together. Best results if refrigerated overnight.

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20 Chocolate Chia Pudding

This delicious pudding is a natural libido booster. Enjoy dessert twice tonight!

M A K E S 4 S E R V I N G S

I N G R E D I E N T S

1 cup Coconut Milk Beverage

1 teaspoon raw cacao powder

¼ teaspoon cinnamon

5–10 drops stevia (to taste)

3 tablespoons chia seeds

2 tablespoons finely chopped, very dark chocolate

D I R E C T I O N S

1. In a large bowl, whisk together coconut milk, cacao powder, cinnamon, stevia, and chia seeds. Allow chia to set up and thicken the pudding (for about 20 minute). Top with chocolate and goji berries. Enjoy!

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21 Berries with Coconut Cream

The best parts of a pie, without the pie crust! We’ve actually made this recipe every day for a week straight—it’s that delicious. Even my kids love this treat.

S E R V E S 6

I N G R E D I E N T S

2 cans full fat coconut milk (refrigerated)

1 tsp vanilla extract

½ tsp cinnamon

pinch of sea salt

1 tsp erythritol (confectioner’s style swerve sweetener or 6 drops stevia)

1 pint blueberries

½ pint blackberries

1 pint strawberries

D I R E C T I O N S

1. Scoop the solid mass of coconut cream off the top of each can of coconut milk and place it in a large bowl. Discard the liquid or save for another purpose. Add the cinnamon, vanilla, sea salt, and sweetener of choice. Carefully beat the mixture with an electric beater for 1–2 minutes.

2. Divide the berries into 6 serving bowls, cutting the strawberries into bite size pieces. Spoon the coconut cream mixture overtop, top with cinnamon, and serve!

3. If you want something a little more decadent, a tsp of maple syrup really takes this dish over the top!

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22 Raw Berry Crisp

This berry crisp packs all the punch of your favorite cobbler, without any of the sugar!

S E R V E S 4

I N G R E D I E N T S

6 cups mixed berries (frozen or fresh)

1 Tbsp. Pure Maple Syrup

1 cup Raw Pecans

½ cup Raw Walnuts

½ cup Pitted Dates (I prefer using Medjool dates … they are more juicy!)

½ tsp. Ground Cinnamon

D I R E C T I O N S

1. In a food processor, blend pecans, walnuts, dates, and cinnamon until coarsely ground.

2. In a separate dish or bowl, toss berries with maple syrup.

3. Scatter nut mixture over berries and serve immediately, or chill until read to serve.

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23 Pear Crisp with Salted Caramel Sauce

Our family loves this delicious dessert. It tastes like an apple pie, with rich and delicious caramel sauce drizzles on top. Gluten-free, full of plant-based goodness, and the delicious flavor of pure maple syrup. You’re going to love this dessert.

M A K E S 6 – 8 S E R V I N G S

F I L L I N G

6 cups chopped organic Bosc pears

1 tsp cinnamon

T O P P I N G

½ cup rolled oats

¼ cup almond four

3 tbsp maple syrup

2 tbsp coconut milk powder

½ tsp cinnamon

1 tbsp coconut oil, melted

¼ tsp almond extract

S A LT E D C A R A M E L S A U C E

½ cup almond butter

¼ cup maple syrup

1 tbsp vanilla powder

¼ cup canned coconut milk

½ tsp salt

D I R E C T I O N S

1. Cut up the pears and mix in 1 tsp cinnamon. Pour into an 8 × 8 inch pan.

2. For the topping, place all ingredients in a small bowl and mix well, melting the coconut beforehand in a pan if need be.

3. Using your fingers, drop the topping mixture on top of the pears.

4. For the salted caramel sauce, if you’re lucky enough to have runny almond butter, just mix the ingredients in a bowl. Otherwise, place all ingredients in a blender. If your sauce isn’t runny, add more coconut milk to thin it out.

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Candy24 Berry Gummies

Make your own homemade fruit snacks with this surprisingly easy honey-sweetened recipe. Takes just minutes to mix together, and you’ll be enjoying sweet homemade gummies in under 2 hours!

I N G R E D I E N T S

1 cup water

½ cup (8 tablespoons) gelatin powder

¼ cup honey or maple syrup

1 cup fruit juice

1 cup pureed blueberries or strawberries

D I R E C T I O N S

1. Boil one-half cup of water. Place one-half cup of cool water in a large bowl. Add gelatin to the cool water and stir quickly to make a paste. Quickly whisk in the boiling water.

2. Whisk in the honey, juice, and fruit. Quickly pour this mixture into molds. Allow to cool in fridge for 2–3 hours. Store in an airtight container in the fridge for up to 2 weeks.

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25 Choco-Pumpkin Coconut Truffles

Two layer mocha-cacao-pumpkin truffles that you will absolutely love. These can be pressed into silicone molds, or can be made in mini muffin tins. Full of hunger-fighting healthy fat, you’ll only need to eat one or two of these to get your fill!

I N G R E D I E N T S

1 cup unsweetened shredded coconut

½ cup coconut oil

1 teaspoon gelatin

¼ cup raw cacao powder

1 teaspoon pumpkin pie spice

6–8 drops stevia extract (or more to preferred sweetness)

pinch to ¼ teaspoon Himalayan rock salt

¾ cup pumpkin puree, unsweetened

1 tablespoon vanilla

D I R E C T I O N S

1. Line a baking sheet with two 12-count silicone molds or mini muffin cups. In a food processor, combine shredded coconut, coconut oil, gelatin, stevia and salt. Pulse on high for 5–8 minutes until smooth.

2. Once smooth, remove ¼ cup of the coconut mixture. Set aside.

3. Add remaining ingredients to the processor and pulse until smooth again, once the texture resembles applesauce, scoop the mixture into muffin cup. Press down with fingers or the back of a spoon until completely flat. Then, top with the reserved coconut mixture. Transfer baking sheet to the freezer and freeze for 1 hour. Serve and enjoy!