chocolate macaroons

If you like coconut and if you like chocolate, then you will LOVE these gluten-free, dairy-free, guilt-free chocolate macaroons!

chocolate macaroons

They are super quick and easy to make. You only need 5 ingredients:

1. shredded coconut (1 cup)

2. cacao powder (5 T)

3. coconut oil (1/4 cup)

4. maple syrup (1 T)

5. vanilla (1 t)

Blend all the ingredients together. I use a Vitamix - the stick that pushes the ingredients down comes in handy when making recipes such as this one as the "dough" is pretty thick.

Then, using your tablespoon, scoop out "half circles" of the dough mixture. Press the dough firmly into the tablespoon to solidify, then gently slide it out (and quickly - coconut oil tends to "melt" pretty fast).

Place the "half circles" onto parchment paper and store in the fridge for an hour or so until they harden. At that point you can remove your macaroons from the parchment paper and store them in an air tight glass tupperware container for best keeping. They should last about a week in the fridge!

Indulge. Share. Enjoy!

chocolate chip cookies: gluten-free, dairy-free

I am constantly trying to find great gluten free, dairy free desserts. These chocolate chip cookies - which are both of those things - are so incredibly delicious, and so quick and easy to make!

They are courtesy of Elana's Pantry. Check out her website - she has some amazing recipes for all sorts of foods and for all sorts of dietary restrictions!

gluten-free, dairy-free chocolate chip cookies

ingredients:
(makes 24 cookies; I usually cut this in half to make 12!)
2 1/2 c. almond meal/flour
1/2 t. sea salt
1/2 t. baking soda
1/2 c. grapeseed oil
1 T. vanilla extract
1/2 c. agave nectar (you can mix in a little honey here as well)
1 c. chocolate chunks (Whole Foods carries this Enjoy Life brand that I love)

instructions:
1. put dry ingredients in a large bowl
2. stir together wet ingredients in a smaller bowl (I whisk them together with a fork)
3. mix wet ingredients into dry (again, whisking with a fork)
4. form 1/2 - 1 inch balls and press onto parchment paper lined baking sheet
5. bake at 350 degrees for 7-10 minutes

Trust me, you will not miss the gluten or the dairy of traditional chocolate chip cookies. In fact, I challenge you to a taste test to see which you prefer. Yes... They are that good.

And the best perk? Since there are no eggs, you can safely eat as much dough as you want... which, trust me, you will want to do.

Enjoy!

vanilla bean coconut ice cream with carob powder

I just came up with the most simple, delicious concoction.

vanilla bean coconut ice cream with carob powder

I'm not a huge fan of vanilla ice cream, but my boyfriend had bought me some. So, I decided to get creative and try some toppings.

coconut chips

Coconut water, coconut milk, coconut sugar, coconut flour, coconut flakes.

There is no shortage of coconut products out there these days, and they are a great alternative for the gluten-free, dairy-free, soy-free, vegan conscious!

One of my favorite things to make are coconut chips. They are delicious by themselves, but you can also use them as a topper on a variety of other foods such as salads, sweet potatoes, and smoothies. And depending on how you flavor them, they can either be a salty or sweet snack!

Of course there are a variety of brands of coconut chips you can buy in the store, but I like to make my own. It's cheaper and healthier. Here's how I make mine:

toasted cinnamon-sugar coconut flakes

1. You only need four ingredients:
coconut flakes, coconut sugar, ground cinnamon, and sea salt.