Easy Desserts

Peanut Butter Cups adapted from thenourishinggourmet.com

3/4 cup natural peanut butter
2 T raw honey
1 tsp vanilla
1/4 cup coconut oil

4 oz. unsweetened chocolate
1/4 cup raw honey (or more, to taste)
2 T real maple syrup (optional)

In a small bowl, whisk first set of ingredients well. You can add chopped nuts if you like them. Drop by heaping teaspoons into lined mini-muffin pans or heaping tablespoons in regular muffin pans. Place in freezer uncovered.

Put second set of ingredients in top half of double boiler. (If you don't have one find a heat-proof bowl that fits on top of one of your pots.) Bring about two inches water to boil in bottom pot. Watch carefully so chocolate doesn't burn. Stir gently. When almost melted, remove from heat and stir until melted and mixed. Pull muffin pans out of freezer and drop chocolate over each one.

Put in freezer until solid. Remove from pan and refrigerate.

Notes: You don't have to line muffin pans, but it's a little tricky to time it just right as to when you can pop them out of the pans. Try freezing them for about 20 - 40 minutes before popping.

You could chop them to use them in other recipes that call for peanut butter cups.

Make sure you take some to Amber who has had the "privilege" (haha) of trying my different healthy desserts over the past couple months and has liked these the best. Well, if you don't want to share, at least let them remind you to pray for her sweet baby Miles.


No Bake Cookies

2/3 cup real maple syrup (maybe you could use honey?)
1/4 cup olive oil
5 T unsweetened cocoa powder (may need more if not using the Azure bulk kind)
1 tsp cinnamon
1/2 cup natural peanut butter
2 cups rolled oats
1 tsp vanilla extract

Over medium heat, combine maple syrup, oil, cocoa, and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in peanut butter, oats, and vanilla until well-blended. Drop by heaping spoonfuls onto unbleached parchment paper (or wax paper). May want to refrigerate, depending on preference.


Chocolate Ice Cream

3 cups milk, coconut milk, or almond milk
almost 1/4 cup cocoa powder (may need to double if not using Azure bulk cocoa)
almost 1/2 cup real maple syrup
1/4 cup arrowroot powder
1 tsp vanilla

Whisk cocoa powder in a small amount of milk until smooth. Add remaining ingredients and whisk until well-combined. Pour into ice cream maker. Add chopped peanut butter cups, bananas, or whatever in last five minutes if desired. Serves 4 plus.

For Vanilla Ice Cream: Do not add cocoa powder, and increase vanilla to 1 T.

Note: If you use cream for part or all of the milk, it will be thicker and taste a little more like what you're used to. Reduce arrowroot, which is a thickener, if using cream.


Chocolate Pudding adapted from thenourshinggourmet.com

1/3 cup arrowroot
1/3 cup cocoa powder
dash of sea salt
2/3 cup maple syrup
4 cups milk, coconut milk, or almond milk
1 tsp vanilla

Whisk the arrowroot, cocoa, and salt together until no lumps remain. Add about 1 cup of the milk and all of the maple syrup and mix until no lumps remain. Stir in rest of milk and heat on medium-high heat, stirring constantly. Heat until mixture starts to thicken (usually as its starting to simmer) and cook for one minute more. Remove from heat and add vanilla. Pour into containers and serve when thick. Serves 6.


Baked Custard

1 can coconut milk (or 2-3 cups milk or almond milk)
1/4 cup raw honey
4 eggs
1 tsp vanilla
1/2 tsp sea salt

Beat all with mixer until blended. Pour into custard cups or medium dish that fits inside a 9 x 13 that has been half-filled with hot water. Sprinkle with nutmeg if desired. Bake at 350 for 45 - 60 minutes or until knife in center comes out clean. Serve warm or chilled. Makes 6 servings.


Cookie and cake recipes to come!