Dairy Free Caramel Sauce

• 1/4 Cup Coconut Butter
• 2 Tbs Coconut Sugar
• 3 Tbs Swerve Sweetener
• 1 1/2 Tbs Stevia
• 1/2 Cup *Coconut Cream
• 1/4 Tsp Xanthum Gum
• 1/4 Tsp Sea Salt
• 1/2 Cup Water

In a medium saucepan over medium heat, combine butter, Swerve, Stevia and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it). Then add coconut cream, mix till creamy. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt and boil 1 more minute. Remove from heat, let cool to lukewarm and stir in water until well combined. The sauce can be stored in the fridge for a week or so (I've actually stored mine for several weeks). Just gently reheat in the microwave or in a saucepan to make it pourable again.

*Coconut Cream - Place canned (full fat) coconut milk in refrigerator for a week. This assures the fat to solidify and the water will be on the bottom.  

Buckeye Fudge Brownie

Pre-heat and Bake @ 325

for

25 minutes

Brownies

• 1 Cup Coconut Butter Softened or Butter (I used the coconut)
• 4 oz Unsweetened Chocolate Squares
• 1 Cup Almond Flour
• 1/2 Cup Cocoa Powder
• Pinch of Sea Salt
• 4 Large Eggs
• 3/4 Cup Swerve Sweetener
• 6 Tbs Stevia
• 1/2 Tsp Vanilla Extract

For the brownie base, preheat oven to 325 and butter a 9 x 12 glass dish. In a medium size bowl whisk together almond flour, cocoa powder, sweeteners, and salt. Then beat in eggs and vanilla; set aside.  In a small saucepan (set on low heat), melt butter and chocolate together. Whisk until smooth. Pour into flour mixture. Spread evenly over bottom of glass dish. Bake 15 to 20 minutes until set around edges but still soft in the center. Let cool before applying filling on top. 

  

Peanut Butter Filling

• 1 Cup Natural Peanut Butter
• 1/2 Cup Coconut Butter Softened or Melted Butter (I used the coconut)
• 1 Cup & 2 Tbs Powdered Swerve Sweetener
• 1/2 Cup & 1 Tbs Stevia
• 1/2 Cup Heavy Whipping Cream
• 1 Tsp Vanilla Extract

Mix together all ingredients until well blended. If using coconut butter, add last because the cold cream will harden it. Spread evenly over brownie base. 

Chocolate Bar Topping

• 3 oz Cocoa Butter
• 2 oz Unsweetened Chocolate Squares
• 1/4 Cup Powdered Swerve
• 2 Tbs Stevia
• 2/3 Cup Cocoa Powder
• 1/2 Tsp Vanilla

In a heavy saucepan over low heat, melt cocoa butter and chocolate together until smooth. Quickly add remaining ingredients or it will become clumpy. Pour over peanut butter layer. Let cool then slice into small squares before placing into refrigerator to set over night. 

Banana Oatmeal Cookie

Pre-heat and Bake @ 400

for

12 minutes

Cookies

• 2 ½ Cups Rolled Oats
• ½ Tsp Sea Salt
• 1 Tsp Cinnamon
• ¼ Cup Coconut Oil
• ¾ Cup Raisins
• 3 Large Bananas

In a large bowl, smash banana then add oats, salt, cinnamon. Mix until well combined. Then add oil and mix well.  Then fold in raisins. Using a 1/4 measuring cup, drop dough onto greased (spray with coconut oil) cookie sheets and bake. 

Creamsicle Cake

Pre-heat and Bake @ 325

for

35 minutes

Cake

• 3 Cups Almond Flour
• 2 Tbs Baking Powder
• ¼ Cup Vanilla Whey Protein Powder
• 6 Tbs Swerve Sweetener
• 3 Tbs Stevia
• Zest from 1 Orange
• ¾ Cup Coconut Butter Softened
• 6 Large Eggs
• Buttermilk - 1 Tbs Vinegar mixed with Unsweetened Vanilla Almond Milk to equal 1 Cup
• 2 Tbs Orange Juice
• 1 Tsp Orange Extract 

Whisk dry ingredients together till well combined. Beat in eggs, orange juice, orange extract and buttermilk. Then add softened coconut butter until well combined. Pour into a 9x12 glass dish (spray with coconut oil first). Once done cooking, poke holes throughout and poor orange jello. Let cool, then add icing and place in refrigerator for a couple hours or overnight.

Orange Jello 

• ¼ Cup Orange Juice
• 1 Packet Knox Gelatin
• 1 ½ Tbs Swerve
• 1 Tbs Stevia
• 1 Cup Boiling Water
• 3 drops Orange Food Coloring 

Combine orange juice and gelatin in a bowl and let sit until thickened. Add boiling water, sweetener and orange food coloring, and stir until sweetener and gelatin are completely dissolved. Let cool until beginning to thicken. Pour all over the top of the cake, letting jello sink down into the holes of the cake. 

Orange Cream Cheese Icing 

• 8 oz Cream Cheese
• 8 Tbs Coconut Butter
• 2 Tbs Fresh Orange Juice
• Zest from 1 Orange
• ½ Tsp Orange Extract
• 1 Cup Powdered Swerve
• ½ Cup Stevia 

Soften cream cheese in microwave or have at room temperature. Mix the remaining ingredients until well combined. Then beat with a hand held mixer until creamy. Make sure cake is cool before icing.

Lemon Meringue Pie

Lemon Meringue Pie

Pre-heat and Bake Crust @ 325

for 25 minutes

Cool, then pour in Lemon Filling, Meringue on top and Bake @ 350

for 10 Minutes

Pie Crust (Reference From: All Day I Dream About Food)

• 1 ¼ Cups Almond Flour
• 2 Tbs Coconut Flour
• 1 Tbs Swerve Sweetener
• ½ Tbs Stevia
• 1 Tbs Arrowroot Starch
• 1 Large Egg
• 1 ½ Tbs Melted Coconut Butter

Combine all ingredients and press into 9” pie pan. Bake crust as directed. Let cool before pouring in the lemon filling.

Lemon Filling

• ½ Cup Swerve Sweetener
• ¼ Cup Stevia
• ¼ Cup Arrowroot Powder 
• 1 ½ Cups Water
• 3 Tsp Coconut Flour
• 2 Lemons Zested and Juiced
• 2 Tbs Coconut Butter (Do not use real butter when using Arrowroot Powder)
• 4 Egg Yolks

In a medium saucepan, whisk together arrowroot powder and water till powder has dissolved. Then stir in sugars, coconut flour, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently until mixture comes to a boil. Stir in coconut butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat, pour filling into baked pastry shell. 

Meringue

• 4 Egg Whites
• 3 Tbs Swerve Sweetener
• 1 ½ Tbs Stevia

Preheat oven to 350. In a large bowl, whip egg whites until foamy. Add sugar gradually and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake for 10 minutes or until meringue is golden brown.

           

Notes: Swerve is expensive that’s why Stevia has been added to the mixes. With the minimal amount of Stevia added there’s no after taste.

Peanut Butter Cake with Chocolate Icing

Pre-heat and Bake @ 325

for

  35 minutes

Cake

• 3 Cups Almond Flour
• 2 Tbs Baking Powder
• ¾ Cup Coconut Butter Softened
• 1 Cup Smucker's Natural Creamy Peanut Butter
• ½ Cup Swerve Sweetener
• ¼ Cup Stevia
• 6 Large Eggs
• 1 Cup Unsweetened Almond Milk or Coconut Milk
• 1 ½ Tsp Vanilla Extract 

Whisk dry ingredients together till well combined. Beat in eggs and almond milk. Then add peanut butter and coconut butter afterwards because the cold egg and milk will make it really hard and unable to mix. Pour into a 9 x 12 glass dish (spray with coconut oil first). Once done cooking, set aside to cool before putting on icing. Place in refrigerator for a couple hours or overnight.

Chocolate Icing

• 1 ½ Cup Swerve Powder
• ¼ Cup Coconut Butter Softened
• Pinch of Salt
• 1 oz Unsweetened Chocolate Squares
• ½ Cup Unsweetened Almond Milk
• 1 Tsp Vanilla Extract

Melt on low heat the chocolate, coconut butter, and extract on stove top till chocolate is melted. Slowly stir in milk and extract. Stir till well combined then pour over sugar and salt. Beat on low till smooth and creamy. Double the batch if you like thick icing.         

Notes: Swerve is expensive that’s why Stevia has been added to the mixes. With the minimal amount of Stevia added there’s no after taste. 

Chicken Walnut Apple Salad with Caramel Sauce

Serves 2

Salad Ingredients

• Warm Pre-Grilled Chicken
• 1 Green Apple Chopped
• 1 Small Pkg of Goat Cheese
• Spinach
• Romaine Lettuce
• Dried Cranberries (View recipe at: All Day I Dream About Food)
• Walnuts
• Red Onion Thinly Sliced
• Caramel Sauce (View recipe at: All Day I Dream About Food) or use my version if you want dairy free Dairy Free Caramel Sauce