Dark Chocolate Mints (Healthy Andes Copycat)

I will fight for an Andes Mint. Not even joking. Not a throw-down, fists-up kind of fight. Not even a hair-pulling, nail-breaking fight (well, maybe). But...

When the server sets those mints on the edge of the table, all bets are off. First come, first serve. You know what I'm talking about. Okay, so I don't eat at this particular establishment anymore. But when I did, it was mostly for the mints. Never mind that I could just buy the mints from the store. Apparently there was something special about the ones you receive after chowing down on bread sticks.

Keep reading or print recipe here.

No Bake Mini AIP Pumpkin Pies with Coconut Whipped Cream (Paleo, Autoimmune Protocol, GAPS)

If you follow me on Facebook, you may have seen me post about a pumpkin recipe a few weeks months ago. I started working on this back in August or September (and neglected to take pictures until recently) and it took some time to get these as I imagined them. When I have an idea for creating desserts that are allergy-friendly and I have to try to make them. I'm a little obsessed. I'm also obsessed with mini desserts. See here and here. This recipe actually started as somewhat of a pumpkin fudge. I was making this almond butter fudge and decided to try it with pumpkin. It tasted similar to a pumpkin pie, but then I decided that I wanted to create something that really was like pumpkin pie. But without eggs and nuts, and of course without gluten and dairy. A perfect and fun substitute for traditional pumpkin pie on Thanksgiving!

Instant Pumpkin Pie Ice Cream (Banana Soft Serve)

My pumpkin consumption usually only involves pumpkin pie. Lots of pumpkin pie. (Last year, I made it using this crust from Mark's Daily Apple and it was delicious.) But...this "ice cream" might just change my mind. I'm putting pumpkin in everything from now on. (I'm kidding. But after eating this for several weeks, I'm tempted.)

No Bake Coconut Banana Cream Bites (Grain-free, Paleo, Autoimmune, GAPS)

So yeah...there's this:

I made these coconut tarts and after all the testing, I was ready to give up sweets for good (I actually gave away dried mango, so I think that's it for the sweets for awhile). Then a family member gave me some ripe bananas that needed to be used. My obsession to make the perfect coconut butter left me with, well...tons of coconut butter. (The first time I discovered coconut butter, I made this peppermint bark.) And a banana version of the coconut tarts was born. I'm not calling these tarts because it doesn't seem right. Cream pies, maybe. But I don't want to disappoint anyone looking for a real banana or coconut cream pie, so I'll calling them "bites." Yeah, it might take two bites to eat one of these, but you get the idea.

No Bake Mini Coconut Lemon Tarts plus berry versions (paleo, autoimmune, GAPS)

This recipe was created because of these Hail Merry Lemon Tarts. Have you heard of them? Seen them? I was in Earth Fare almost a month ago picking up a few things. While I was concentrating on picking out some greens...There. They. Were. In the produce section. Enticing me. Telling me to drop my kale and chard and eat a lemon tart. I can't turn down a lemon tart (or anything with lemon).

Pudding Pops: Chocolate or Banana (Paleo, Gluten/Dairy/Egg-Free)

Sometimes desserts just happen. I'm not big on baking (cookies, cakes, and all that) because I don't particularly enjoy measuring exactly (which is why it takes forever for me to write up recipes because I forget to measure). If you've seen the desserts on this site, you know that they are pretty flexible recipes. Like this fudge or this chocolate bark or this one. And though some do require measuring, a little mess up in measurements here or there won't affect the final product much.

Find my Chocolate Avocado Fudge Pops here. 

Five Minute Freezer Fudge: Nut & Nut-free versions (paleo, gluten free, dairy free)

If you are familiar with coconut oil, you are aware that it melts at about 76° F. The cool thing about coconut oil's ever changing state is that frozen coconut oil makes for great candies and other goodies. I usually make candies out of coconut oil to keep in the freezer. I prefer these little frozen treats to baked goods, because it's easier to control how much I eat (and measuring is not absolutely necessary...and that is always a plus for me). If I see a batch of cookies staring at me every time I walk through the kitchen, I'll probably chow down on 3 or 4 a day. The candies are tucked safely in my over-packed freezer. If I really, really have to want some, I have to shuffle things around, potentially dropping jars on my toes, in order to grab a bite. (Truthfully, this has gotten a lot easier since my last Whole30. While I definitely enjoy some dark chocolate, this fudge, or something sweet occasionally, I don't indulge every night like I used to do. Now, I usually just eat some fruit. I love me some fruit.)

One Minute Molten Chocolate Brownie (gluten/dairy/egg/nut free)

I kind of promised to post my Brussels sprouts and vinaigrette recipe today, after sharing my brussels sprouts chips yesterday, but...

Molten chocolate brownies. Need I say more? (Don't want to read? Skip ahead to recipe or go ahead and print it HERE.)

Very sorry Brussels sprout lovers...wait, do those exist? (They do exist!) Seriously, I like Brussels sprouts and I will post that recipe soon. But just make these chips for now, okay.

I have been working on this molten brownie (or cake, but I'd say more like a brownie) for weeks now and I finally got a few testers to approve. So, you're welcome. Or maybe, thank you. I don't know. I've eaten so much chocolate the past few nights, I'm not sure how I feel.

Dairy Free Double Layer Peppermint Bark

I'm not going to talk much today -- mostly because I'm stuffing my face with peppermint bark. I love Christmas, but I can't wait until the New Year. Then I will be able to replace all this sugary indulgence with alcohol. Just a little. Champagne is a requirement for bringing in the New Year. For me, it is. You don't have to agree.

Almond Pomegranate Chocolate Bark

I made this last night. 

Dairy-free One-Ingredient Ice Cream (No churn)

Have you seen that commercial for Yonanas? A banana ice cream maker. Well, guess what? You don’t need a $50 machine to make banana ice cream. Oh wait. You do need a machine that might cost around $50, but it is one you probably already have (and can use for much more than making banana ice cream). A food processor. Or a blender (though I haven’t tested this method).