Posted on September 24, 2014
I share every type of recipe here on my blog, from vegetable chili and Italian sausage lasagna, to smoked herring salad and healthy chicken and dumplings. However, it is no secret that my most popular recipes are my dessert recipes.
I assume there are two reasons for this. One is that I’m a Health Coach, so you know that any dessert recipe I share is going to be a healthy, guilt-free recipe. We all need some sweetness in our lives, right? Might as well make it a delicious dessert that you don’t have to feel guilty about!
Second is that all of my dessert recipes are gluten free and vegan, since that is what I eat, along with anyone in the world with an autoimmune issue, food allergies or just a cruddy immune system. These people deserve dessert, too.
So it’s my pleasure to share with you the best desserts I make! Since I’ve been following a pretty strict Paleo diet lately, I cut sugar out completely. This is the latest dessert I made, as it has no added sugar, and it has lots of protein and healthy fat.
All you need is coconut butter (which can be found at health food stores and, randomly, Marshalls!), dark chocolate bars or chips, and whole almonds. Unsweetened coconut flakes make them prettier, so that is an option. That’s it! This is so simple.
I got this recipe from Dr. Axe, who often shares awesome Paleo recipes. Check out the rest of his collection sometime. In the meantime, enjoy these as a snack or celebratory treat. One of these, or even half of one, will satisfy you for the rest of the night because the flavors are SO RICH.
Almond Joy Bars (Vegan, GF)
1 cup coconut butter
12 ounces dark chocolate (one bag of dark chocolate chips)
48 whole almonds, raw or roasted
Unsweetened coconut flakes (optional)
Prepare a cupcake pan with cupcake liners. Twelve is ideal, which is what this recipe makes.
Toss four almonds into each cupcake liner.
Slowly melt coconut butter in a pot on low heat, stirring often.
Scoop melted coconut butter into cupcake liners, over almonds. Pour a tablespoon at a time, so you don’t run out.
Slowly melt chocolate chips or bars on low heat, stirring often.
Scoop melted chocolate into cupcake liners, over almonds and coconut butter. Pour a tablespoon at a time.
Sprinkle unsweetened coconut flakes on top of each.
Place in freezer to harden. Store in freezer or in refrigerator. Let stand at room temperature for 10 minutes to soften before eating. Enjoy!