Tag: nut-free

Caramel Apple Dessert

Chef KimLeave a Comment on Caramel Apple Dessert

Caramel Apple Dessert ( Nut, Dairy, Gluten, Soy and Refined Sugar – FREE)

Crust
1 1/2 C hemp seeds (can sub cashews)
1/4 C coconut flour
3 Tbs honey
1 Tbs coconut sugar
1 Tbs coconut oil

In a food processor, combine hemp seeds and coconut flour and process until a very fine meall is reached. Add remaining crust ingredients and pulse until it becomes sticky. Press into a parchment lined 8X8 in baking dish.
Place in freezer while you make the filling.

Filling
1 1/2 cups of dried Apple slices, soaked for 15-30 minutes to soften slightly
2Tbs maple syrup or honey
1/3 C sunflower butter (may substitute,  almond or cashew  butter)
2Tbs coconut sugar
3 Dates
1/4 C cacao butter, melted (may substitute. Coconut oil)
1/2 tsp sea salt

Soak apples, strain and gently squeeze out excess water. Set aside. Combine remaining ingredients in a blender or food processor and mix well to completely combine into a thick caramel. Spread about half of this mixture over crust. Roughly chop the dried apples and add them to the remaining caramel. Stir to coat the apples well. Pour into pan and spread evenly.  Place in freezer while you make chocolate layer.

Chocolate layer
1/4 C cacao butter, shaved and melted, measure before melting ( may substitute coconut oil)
1/4 C cacao powder
3 Tbs maple syrup or honey

Pinch salt or sprinkle Malden salt on top.

Shave cacao butter into a small bowl or jar, melt it by placing the jar into a pan or bowl of steaming water. Once its melted, add to the remaining ingredients and whisk well to combine and until it is shiny and smooth. Pour over the caramel and apples. Place in refrigerator until set. Slice into pieces and enjoy!

Spiced Seed / Nut Butter

Chef KimLeave a Comment on Spiced Seed / Nut Butter

For this you can use any seed butter or nut butter you like best. Each one will bring its own unique flavor and nutritional profile.  Sunflower seed butter tends to be on the slightly bitter side, with sesame butter (tahini) even more bitter.  Cashew and Macadamia nuts are on the sweet side.  Almonds are pretty neutral. You can definitely blend butters to get a unique flavor.  I tend to stay away from peanut butter because it is often laden with mold and aflatoxin causing allergic response and inflammation.

To one cup of nut / seed butter add:

  • For an Asian flavor profile:
  • 2 Tbs ginger
  • 2 Tbs coconut aminos or tamari
  • 1/4 tsp cayenne
  • For a Mediterranean flavor:
  • 1 Tbs Cumin
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • pinch of salt (pink or grey)
  • a little water or lime juice to get things to mix