National Dessert Day Recipes
Chocolate Heaven Cake
Chocolate cake is a delicious dessert that transforms any occasion into a heaven-sent celebration. Unfortunately, a traditional cake recipe includes butter, milk, eggs, flour, and sugar. For many of us, this can lead to inflammation and digestive discomfort, making it a recipe for disaster. My Chocolate Heaven Cake is perfect for those of you who want to make your cake and eat it too!
For the cake
- 1 1/2 cups water
- 1/2 cup unsweetened applesauce
- 1/4 cup avocado oil
- 2 tsp vanilla extract
- 1/2 cup pure maple syrup
- 2 scoops The Myers Way® Gelatin
- 1 tsp cinnamon
- 1 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp aluminum-free baking soda
For the frosting
- 1 whole avocado
- 1 whole banana
- 1 1/2 Tbsp unsweetened cocoa powder
- 2 Tbsp pure maple syrup
- Preheat oven to 350˚F. Grease an 8×8 baking dish.
- In a medium bowl, combine water, applesauce, oil, vanilla extract, and maple syrup. In a large bowl, combine The Myers Way® Gelatin, cinnamon, coconut flour, cocoa powder, and baking soda.
- Pour wet ingredients into dry ingredients and stir until combined. Pour mixture into prepared baking dish. Bake for 40 minutes. Let cool completely, approximately 10 minutes, then place in refrigerator overnight to further set.
- Combine all frosting ingredients in a blender and process until smooth. Smooth over top of cake and serve.
Piña Colada Coconut Ice Cream
This recipe is for a delicious, no-churn, soft-serve ice cream that is quick and easy to make. It’s so simple and the ingredients in this coconut ice cream are actually incredibly healthy. Using only coconut milk and frozen fruit, this recipe is non-dairy, Paleo, The Myers Way® and even Autoimmune protocol compliant. You can serve it on its own, or top with toasted coconut for some extra crunch and healthy fats.
- 3 cups frozen pineapple
- 1 banana sliced and frozen
- 2 cups full fat coconut milk
- 1 tsp turmeric
- toasted coconut flakes or shredded coconut for topping (optional)
- Place all ingredients into a high-speed blender. Blend until smooth and combined.
- Pour ice cream mixture into a loaf pan or glass freezer-safe container. Cover and let freeze for 6 hours or overnight.
- When ready to serve, let sit at room temperature to soften until ice cream reaches desired consistency.
- Top with toasted coconut for an extra decadent treat!
Dairy-Free Triple Berry Parfaits
My Triple Berry Parfaits are a delicious, nutrient-dense treat that makes a great breakfast, snack, or even a healthy dessert. In this dairy-free parfait recipe, coconut yogurt is layered with fresh berries and toasted coconut flakes for a gluten-free parfait with satisfying textures and great taste. The coconut flakes give the parfait cups a nice crunch and add even more coconut flavor.
- 1 cup plain, unsweetened coconut milk yogurt
- 1/4 cup unsweetened coconut flakes toasted
- 1 cup organic berries
- In a large dry skillet, toast the coconut flakes over medium heat, stirring frequently for 3-5 minutes, or until golden-brown and toasted. Remove from heat and allow to cool. You can store toasted coconut flakes in a closed container at room temperature – it will stay crispy for several days.
- Assemble the parfait cups by layering the coconut yogurt, berries, and toasted coconut flakes. Serve immediately or keep refrigerated for up to 24 hours.
The Best Gluten-Free Lemon Bars
This easy recipe for Gluten-Free Lemon Bars is going to be your go-to clean-eating treat. They’re packed with healthy ingredients like honey, coconut cream, and grass-fed gelatin, making them Paleo and AIP friendly. This recipe is free of eggs, cream cheese, butter, and sugar. It’s so delicious—and you can serve it with pride, knowing it’s not packed with sugar, flour, and dairy!
- For the Gluten-Free Crust
- 1/4 cup raw honey
- 1/3 cup palm shortening
- 1 tsp pure vanilla extract
- 2/3 cup coconut flour
- 1/4 cup arrowroot starch
- 1 Tbls The Myers Way® Gelatin
- For the Lemon Filling
- 1 13.5 oz can coconut cream
- 2 Tbsp palm shortening
- 1/2 cup fresh lemon juice (about 4-5 lemons)
- 1/4 cup raw honey
- 1/4 tsp turmeric powder
- 1/4 cup arrowroot starch
- 1 Tbsp The Myers Way® Gelatin
- 1/4 cup water
- AIP and Paleo powdered sugar (blend 1 cup coconut sugar and 1 Tbsp tapioca starch in a high-speed food processor.)
For the Gluten-Free Crust
- Preheat your oven to 325˚F and line an 8×8″ baking pan with unbleached parchment paper.
- Using a spatula or a hand mixer, combine the palm shortening, honey, and vanilla. If you are using a thicker honey, you may want to warm your honey slightly over the stovetop before mixing, as it will help it come together easier.
- In a separate bowl, whisk together the coconut flour, arrowroot starch, and gelatin. Slowly add the flour mixture to the honey mixture and stir until a ball of dough forms.
- Press the dough into the bottom of your baking pan to form an even crust.
- Bake until lightly golden for about 25 minutes. Set aside.
For the Lemon Filling
- In a medium-sized pot, whisk together all the lemon filling ingredients aside from the gelatin and water. Stir occasionally over medium heat for about 5 minutes until the mixture is smooth and slightly thickened.
- In a small bowl, add water and sprinkle gelatin on top. Let rest for 3-5 minutes until the gelatin firms up.
- Next, add gelatin and water to the lemon filling mixture, and whisk over low heat for about 3 minutes until the gelatin is well incorporated.
For the Lemon Bars
- Pour the filling over the crust and place into the refrigerator until the filling is set.
- When you’re ready to serve, remove the parchment paper from the pan, dust with AIP and Paleo powdered sugar if desired, and slice into 16 bars.
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