Desserts – Sondi Bruner http://www.sondibruner.com freelance writer and holistic nutritionist Thu, 21 Sep 2017 13:00:21 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.11 Blueberry Lavender Dairy-Free Ice Cream http://www.sondibruner.com/2017/09/21/blueberry-lavender-dairy-free-ice-cream/ http://www.sondibruner.com/2017/09/21/blueberry-lavender-dairy-free-ice-cream/#respond Thu, 21 Sep 2017 13:00:21 +0000 http://www.sondibruner.com/?p=7285 During the summer we vacationed on Salt Spring Island, a small heavenly oasis in British Columbia’s Southern Gulf Islands. There isn’t a single traffic light on the island and the roads are dotted with farm stands where you pay for produce based on the honour system. While we’ve visited twice before, we’ve never been during the […]

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Blueberry Lavender Dairy-free Ice Cream

During the summer we vacationed on Salt Spring Island, a small heavenly oasis in British Columbia’s Southern Gulf Islands. There isn’t a single traffic light on the island and the roads are dotted with farm stands where you pay for produce based on the honour system. While we’ve visited twice before, we’ve never been during the peak of summer and there were three main things we noticed:

  1. Deer jump into the road like gangbusters.
  2. Wild blackberries are everywhere. Everywhere. We plucked them off during hikes and enticed the dog with them as ‘treats’.
  3. A new lavender farm opened since last year.

If you ever need a pick-me-up, visit a lavender farm on a sunny day. We were blessed to receive a full behind-the-scenes tour of how essential oils are made, and a detailed walk-through of how each product was carefully formulated. I walked away with some organic lavender essential oil, a beautiful aromatherapy bracelet and perfume. Perfume! I rarely buy perfume, but I couldn’t help myself.

You’re probably accustomed to seeing lavender (or smelling lavender, I should say) in beauty care and aromatherapy products. Lavender is calming to the nervous system and has anti-inflammatory properties, and of course the scent is so sweet and floral. I love using lavender essential oil in my diffuser of course, but it’s also amazing in a culinary context.

You can use lavender essential oil in:

  • Teas
  • Baked goods – breads, cookies, gluten-free doughnuts, cakes, etc.
  • Infused honey or sea salt
  • Homemade chocolate
  • This amazing dairy-free ice cream

The key is buying food-grade lavender essential oil. Not all lavender is safe for internal use – so be sure to choose carefully. Here is a great guide to buying essential oils.

For this recipe, I drew upon my homemade blueberry compote. If you don’t have any on hand, you can toss in fresh blueberries or your favourite blueberry jam. You may also need to experiment with how much oil you add, as every brand of oil will likely have a different strength. Start off with fewer drops, and add more if you need to.

Blueberry Lavender Dairy-Free Ice Cream
 
Prep time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free, five ingredients or less
Author:
Recipe type: Ice Cream
Serves: 2.75 cups
Ingredients
  • 1 14-oz coconut milk, or 2 cups homemade
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 3 drops lavender essential oil
  • ¾ cupblueberry compote
Instructions
  1. Whisk the coconut milk, maple syrup, vanilla and lavender. Taste and add more lavender if desired.
  2. Freeze according to your ice cream maker's instructions. During the last five minutes of churning, add in the compote.
  3. If you don't have an ice cream maker, blend all ingredients together and freeze.

 

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Salted Dark Chocolate Sunbutter 3-Ingredient Cookies http://www.sondibruner.com/2017/07/04/3-ingredient-salted-dark-chocolate-sunbutter-cookies/ http://www.sondibruner.com/2017/07/04/3-ingredient-salted-dark-chocolate-sunbutter-cookies/#comments Tue, 04 Jul 2017 13:00:58 +0000 http://www.sondibruner.com/?p=7235 You’ve probably seen recipes for 3-ingredient cookies floating around the internet. I even posted one many years ago, back in the days when I ate eggs and white sugar and peanut butter like it was going out of style. It’s a simple recipe: equal parts sugar and nut butter plus one egg. And you know what I […]

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3 Ingredient Cookies - Salted Dark Chocolate Sunbutter

You’ve probably seen recipes for 3-ingredient cookies floating around the internet. I even posted one many years ago, back in the days when I ate eggs and white sugar and peanut butter like it was going out of style. It’s a simple recipe: equal parts sugar and nut butter plus one egg. And you know what I just realized? It’s possible to make it vegan and nut-free.

When I fell in love with this salted dark chocolate sunflower seed butter, I knew it would provide amazing flavour to any gluten-free baked good I set my sights on. And I was right. (My husband will tell you I usually am. I also tell him I usually am, too.)

These salted dark chocolate sunbutter 3-ingredient cookies have a long title, but they are incredibly simple to make. You can have a craving for cookies and literally be satisfying that craving 20 minutes later. Aside from being ridiculously easy, they are: gluten-free, dairy-free, vegan, refined sugar-free, nut-free, soy-free, egg-free and Paleo. They basically cover most of the allergen-friendly bases (except if you’re allergic to sunflower seeds), so they’re great for lunch boxes and kid-friendly events.

These cookies are thin, chewy and fudgy and you will not regret making them. Double the batch for more cookies, or jazz them up with chocolate chips, cinnamon, shredded coconut, raisins (if you’re not a raisin hater) or other dried fruit.

Go forth and make cookies!

Salted Dark Chocolate 3 Ingredient Cookies

4.0 from 1 reviews
3-Ingredient Salted Dark Chocolate Sunbutter Cookies
 
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Author:
Serves: 8 cookies
Ingredients
  • 1 tbsp ground flax mixed with 4 tbsp warm water
  • ½ cup coconut sugar
  • ½ cup dark chocolate sunflower seed butter
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, whisk the ground flax and water and set aside for a few minutes.
  3. In a medium-sized bowl, mix the coconut sugar and sunbutter. Add in the flax egg. Mix until everything is well incorporated (the batter should be thick and sticky).
  4. Line a baking sheet with parchment.
  5. Scoop a generous tablespoon of batter onto the baking sheet (I used a small scoop). Place the cookies at least 3 inches apart as they will spread quite a bit.
  6. Bake for 12 minutes.

 

Academy of Culinary Nutrition Open House

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Mixed Berry Coconut Ice Cream http://www.sondibruner.com/2017/06/13/mixed-berry-coconut-ice-cream/ Tue, 13 Jun 2017 17:06:19 +0000 http://www.sondibruner.com/?p=7221 Way back in January, when I decided to eliminate sugar for a month, I bought a 2-kilogram bag of mixed berries. I thought, ‘Berries are naturally sweet. I’ll have more smoothies!’ You know what dampens the desire for smoothies? Freezing temperatures, snow and ice, and then rain until the end of May. And so, those berries […]

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Mixed Berry Coconut Ice Cream

Way back in January, when I decided to eliminate sugar for a month, I bought a 2-kilogram bag of mixed berries. I thought, ‘Berries are naturally sweet. I’ll have more smoothies!’

You know what dampens the desire for smoothies? Freezing temperatures, snow and ice, and then rain until the end of May. And so, those berries sat lonely in the freezer until the weather finally warmed up. I’ve been making my way through that bag of berries like a champ, making smoothies, fruit crumbles (or crisps or buckles or whatever you want to call them) and finally we’re now in ice cream territory.

Two years ago I spent the summer posting dairy-free ice cream recipes on Ice Cream Fridays. Not a single recipe included fruit, as I firmly believe that fruit and ice cream are a ‘never the twain shall meet’ situation. Ice cream is for mint and vegan caramel and chocolate chips and nuts. End of story.

However, when you have a two kilogram bag of berries collecting freezer burn, the story sometimes needs to be rewritten.

This dairy-free mixed berry coconut ice cream is basically a glorified smoothie recipe – depending on the sweetness of your berries, you may not need to add any sweetener at all. I added a little bit just to make it feel like more of a treat and less of a smoothie. You can also amp up the treat vibes by:

Mixed Berry Coconut Ice Cream

Mixed Berry Coconut Ice Cream
 
Prep time
Total time
 
Gluten-free, dairy-free, soy-free, egg-free, nut-free
Author:
Recipe type: Ice Cream
Serves: 8 servings
Ingredients
  • 3 cups mixed berries, frozen or fresh
  • 1 14-oz coconut milk (about 2 cups)
  • ¼ tsp cinnamon
  • 2 tbsp maple syrup, or to taste
Instructions
  1. Blend the berries, coconut milk and cinnamon. Taste the mixture, and decide if you want to add sweetener.
  2. If adding sweetener, add to the mixture and blend again.
  3. Freeze according to your ice cream maker's instructions, or freeze in a container.

P.S. – Want to watch some free cooking classes? Learn how to make some fun new recipes during this free mini-training.

The Culinary Nutrition Expert Program

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Coffee Caramel Crunch Dairy-Free Ice Cream http://www.sondibruner.com/2016/07/12/coffee-caramel-crunch-dairy-free-ice-cream/ http://www.sondibruner.com/2016/07/12/coffee-caramel-crunch-dairy-free-ice-cream/#comments Tue, 12 Jul 2016 17:00:33 +0000 http://www.sondibruner.com/?p=7001 Have you ever made a recipe simply because you like the way it sounds? Coffee Caramel Crunch. Birthed into being because I like the alliteration. But maybe you aren’t that superficial (you probably don’t judge a book by its cover, either). You gaze beyond a recipe title to assess the ingredients, the instructions, the do-ability. Once you […]

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Coffee Caramel Crunch Dairy-Free Ice Cream - a great treat for a hot day!

Have you ever made a recipe simply because you like the way it sounds?

Coffee Caramel Crunch. Birthed into being because I like the alliteration.

But maybe you aren’t that superficial (you probably don’t judge a book by its cover, either). You gaze beyond a recipe title to assess the ingredients, the instructions, the do-ability. Once you peek behind the curtain, you’ll discover that this recipe is both nutritious and easy to make (only 5 ingredients!) – though there are a few smoke and mirrors, namely:

  1. The Coffee. I don’t drink coffee, yet have developed a passion for the bitterness of dandelion root-based herbal coffee replacements. (Does this mean I am, in fact, nurturing a love of coffee?). So perhaps I should call this recipe coffee-free caramel crunch – but I won’t. You know, because of the alliteration thing.
  2. The Caramel. Medjool dates have a chewy texture and caramel-like flavour, along with energy-boosting B vitamins and fibre (the stuff great for pooping). While you could make a date-based caramel, simply chopping up a few Medjools is a credible stand-in. Trust me.
  3. The Crunch. Cacao nibs are legit crunchy. No lies here.

Some of you might recall last summer’s feature, Ice Cream Friday, where I shared a dairy-free ice cream recipe every week during June, July and August. I briefly flirted with celebrating Ice Cream Fridays again this year – except I remembered that churning ice cream for three months meant I ate lots of ice cream every week for three months. (I mean, c’mon, I was saving the stuff from horrid freezer burn. I had to.)

And considering I am regularly mistaken for a pregnant lady – it’s true, sadly – I figured bucketsful of ice cream were not the best solution for my girdle region.

Of course, this doesn’t mean our summer will be bereft of vegan, dairy-free ice cream. So enjoy this coffee caramel crunch and I will too – maybe while wearing Spanx?

Coffee Caramel Crunch Dairy-Free Ice Cream
 
Prep time
Total time
 
Author:
Recipe type: Ice Cream
Serves: 6-8 servings
Ingredients
  • 2 cups coconut milk (1 can)
  • ¼ cup Dandy Blend
  • ¼ cup maple syrup
  • 3-4 Medjool dates, finely chopped
  • ¼ cup cacao nibs
Instructions
  1. In a blender (or using a whisk), mix the coconut milk, Dandy Blend and maple syrup.
  2. Freeze the mixture according to your ice cream maker's instructions. In the last few minutes of freezing, add the chopped dates and cacao nibs.

 

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Get Your Guide to Gluten-Free Flours http://www.sondibruner.com/2016/04/13/get-guide-gluten-free-flours/ Wed, 13 Apr 2016 13:00:39 +0000 http://www.sondibruner.com/?p=6908 The world of gluten-free flours is a fun one to explore. When I was a ‘regular’ baker, I used all-purpose flour and that’s about it. Now, I have more than half a dozen flours in my pantry I can use to play and create. There are a multitude of gluten-free flours you can use for baking […]

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Guide to Gluten-Free Flours

The world of gluten-free flours is a fun one to explore. When I was a ‘regular’ baker, I used all-purpose flour and that’s about it. Now, I have more than half a dozen flours in my pantry I can use to play and create.

There are a multitude of gluten-free flours you can use for baking and cooking. Hop on over and check it out, which can be irritating to the fervent bakers and liberating to those of us who passionately love treats but are impatiently inept.

In my latest column for Food Bloggers of Canada, I share my personal guide to using gluten-free flours. Hop on over and check it out!

 

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Mocha Almond Dairy-Free Chocolates http://www.sondibruner.com/2016/02/14/mocha-almond-dairy-free-chocolates/ http://www.sondibruner.com/2016/02/14/mocha-almond-dairy-free-chocolates/#comments Sun, 14 Feb 2016 15:00:26 +0000 http://www.sondibruner.com/?p=6799 Hello, friends! I’m popping in today to share a quick and easy recipe for dairy-free chocolates, which was inspired by the mocha almond fudge ice cream recipe I made a few months ago that I basically ate in one sitting. (No, no, I didn’t eat it all at once – but I was tempted.) As […]

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Mocha Almond Dairy-Free Chocolates

Hello, friends!

I’m popping in today to share a quick and easy recipe for dairy-free chocolates, which was inspired by the mocha almond fudge ice cream recipe I made a few months ago that I basically ate in one sitting. (No, no, I didn’t eat it all at once – but I was tempted.)

As I’ve mentioned before, I despise the taste of coffee but love mocha-flavoured treats, especially ones that use herbal coffee alternatives such as these dairy-free chocolates. Although I must admit I really dig high-quality dark chocolate made with real coffee or espresso beans, too. Uh oh – are mocha desserts a gateway drug to real coffee?

Raw cacao, the key ingredient in this recipe, is packed with antioxidants, blood-building iron and magnesium, nature’s relaxant mineral. If you’re looking for another good reason to eat chocolate, a recent study discovered that people who ate up to 100 grams of chocolate per day had a lower risk of heart disease and stroke. One hundred grams is a lot of chocolate – like a whole bar! Of course, not everyone in the study ate that much – the average consumption was 7 grams.

So I think you’re completely justified in having one of these babies every day, along with at least one hug because they’re great for our health.

Happy Valentine’s Day!

Mocha Almond Dairy-Free Chocolates
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 18
Ingredients
  • ¼ cup raw cacao powder
  • 3 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tbsp cacao butter, chopped
  • 1 tbsp Dandy blend
  • 8 almonds, finely chopped (about 2 tbsp)
Instructions
  1. Make a double boiler by pouring 2 inches of water into a small pot, then place a bowl on top of the pot. Bring water to a boil.
  2. Add the raw cacao powder, coconut oil, maple syrup, cacao butter and Dandy blend. Whisk until everything is melted and incorporated. Remove from the heat.
  3. Stir in the chopped almonds.
  4. Pour the chocolate into molds. If you don't have a mold, use a loaf pan or small baking dish lined with parchment paper.
  5. Chill in the fridge for a few hours until set.

 

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Prune Chocolate Brownies (Gluten-Free + Dairy-Free) http://www.sondibruner.com/2016/02/08/prune-chocolate-brownies-gluten-free-dairy-free/ http://www.sondibruner.com/2016/02/08/prune-chocolate-brownies-gluten-free-dairy-free/#comments Mon, 08 Feb 2016 14:00:29 +0000 http://www.sondibruner.com/?p=6775 Now that it’s February, are you ready to set the green smoothies and kale salads aside for some gluten-free chocolate brownies? Of course you are. These gluten-free and vegan prune chocolate brownies are sort of detoxifying, because prunes are loaded with fibre that helps us poop on the regular and eliminate harmful wastes. Just in case […]

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Gluten-Free Prune Chocolate Brownies

Now that it’s February, are you ready to set the green smoothies and kale salads aside for some gluten-free chocolate brownies?

Of course you are.

These gluten-free and vegan prune chocolate brownies are sort of detoxifying, because prunes are loaded with fibre that helps us poop on the regular and eliminate harmful wastes. Just in case that makes you feel better.

I seriously hope that all of the prune posts of late aren’t causing a mad rush of blog unsubscribes. But I also hope maybe some of you are viewing prunes in a new light and discovering new ways to eat them? I haven’t received any hate mail yet, so I’m optimistic. PRUNE LOVERS UNITE.

Are you telling me you would turn one of these down?

Gluten-free Chocolate Prune Brownies

No, I don’t think you would.

Prunes add natural sweetness and moisture to these brownies and you’re not going to notice they’re in there. For this recipe, I created a ‘prune paste’ – similar to date paste. God, ‘prune paste’ doesn’t sound appetizing. Prune puree? Hmm, better. Prune caramel? Yessssss.

This recipe is a cake-like brownie, as opposed to a fudgy one. I don’t have passionate feelings about the cakey-vs-fudgy brownie debate, but I tend to bake my brownies for a little longer because undercooked gluten-free flours generally don’t taste very good. However, if you love your brownies on the fudgier side, then you could bake these for 22-25 minutes instead. Also, depending on the sweetness of your prunes, you could reduce the coconut sugar in the recipe to 1/3 cup.

Do you think we could make prune caramel a thing? Let’s hashtag it up, shall we? #prunecaramelrocks.

3.0 from 1 reviews
Prune Chocolate Brownies (Gluten-Free + Dairy-Free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12-16 brownies
Ingredients
  • 1 ¼ cups dried prunes, about 22-24, soaked in hot water for 15-20 minutes
  • ¾ cup coconut milk
  • ¼ cup coconut oil
  • ¾ cup brown rice flour
  • ½ cup cacao powder
  • scant ½ cup coconut sugar
  • 1 tsp baking soda
  • Pinch of salt
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Remove the prunes from the water with a slotted spoon and transfer them to the bowl of a food processor. Add 2 tbsp of the soaking water to the prunes and blend until it becomes a coarse paste.
  3. Add the coconut milk and coconut oil. Blend until mostly smooth, about 45 seconds.
  4. Add the remaining ingredients and blend again until everything is incorporated.
  5. Line an 8x8-inch square pan with parchment paper. Spread the brownie mixture into the pan (it will be thick). Wet a spatula and use it to smooth the batter evenly.
  6. Bake for 28-30 minutes, until a toothpick inserted comes out clean.
  7. Cool completely on a cooling rack.

 

 

 

 

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How to Create Gluten-Free and Vegan Pies and Tarts http://www.sondibruner.com/2015/10/15/how-to-create-gluten-free-and-vegan-pies-and-tarts/ Thu, 15 Oct 2015 14:00:59 +0000 http://www.sondibruner.com/?p=6645 It’s easy to make a gluten-free pie crust if you can employ eggs and butter, or whip up a vegan pie crust when you work with glutenous flours. But a gluten-free AND vegan pie or tart crust? It’s the holy grail of allergen-friendly baking, and sometimes may even feel like it’s as impossible to conceive as the […]

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How to Make a Gluten-Free and Vegan Pie Crust

It’s easy to make a gluten-free pie crust if you can employ eggs and butter, or whip up a vegan pie crust when you work with glutenous flours. But a gluten-free AND vegan pie or tart crust? It’s the holy grail of allergen-friendly baking, and sometimes may even feel like it’s as impossible to conceive as the Loch Ness monster.

Yet I promise you it can be done, you simply need to experiment and have a wee bit of pluck. In this month’s Allergen-Friendly Remix column over at Food Bloggers of Canada, I’ll share my tips to help you make heavenly gluten-free/vegan tart and pie crusts.

Plus, I share two recipes for you to try – an incredibly velvety chocolate mousse tart and an old fashioned apple pie.

Head on over to Food Bloggers of Canada to check them out!

 

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Raw, Nut-Free Chocolate Brownies http://www.sondibruner.com/2015/09/08/raw-nut-free-chocolate-brownies/ http://www.sondibruner.com/2015/09/08/raw-nut-free-chocolate-brownies/#comments Tue, 08 Sep 2015 14:00:15 +0000 http://www.sondibruner.com/?p=6555 After 12 weeks of ice cream, perhaps you were expecting a recipe for salad or juice. Nope! The reason? This healthy, portable, nut-free and easy treat is too good not to share for back-to-school season. A lovechild of sunflower double chocolate chip cookies and raw cocoa nibbles, these raw brownies will only take you a few […]

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Raw Gluten-Free Chocolate Brownies

After 12 weeks of ice cream, perhaps you were expecting a recipe for salad or juice.

Nope! The reason? This healthy, portable, nut-free and easy treat is too good not to share for back-to-school season.

A lovechild of sunflower double chocolate chip cookies and raw cocoa nibbles, these raw brownies will only take you a few minutes to make and they’re the perfect snack if you’re sending your kid into a nut-free classroom.

If you’re so inclined, you can double or triple the batch and stash them in the freezer…which might be a good idea regardless, since you’ll have a hard time resisting.

I tease about indulging, but really, there’s nothing to feel guilty about here. Sunflower seeds are rich in the antioxidant vitamin E, as well as the stress-busting and energy-boosting B vitamins. Medjool dates are full of fibre and potassium, while cacao is high in iron and magnesium. That means these raw sunflower brownies will give you a good dose of energy, help to balance blood sugar levels and keep you feeling relaxed.

Now, go forth and make brownies!

Raw, Nut-Free Chocolate Brownies
 
Prep time
Total time
 
gluten-free, dairy-free, nut-free, vegan, soy-free, egg-free, five ingredients or less
Author:
Recipe type: Snack
Serves: 16-18
Ingredients
  • 1 cup sunflower seeds
  • 1 cup Medjool dates (about 10), pitted and roughly chopped
  • ¼ cup cacao powder
  • 1 heaping tbsp Dandy Blend, optional
Instructions
  1. In a food processor, grind the sunflower seeds into a rough meal.
  2. Add the dates, cacao powder and Dandy blend, if using, and blend for a few minutes until everything comes together. When you pinch the dough with your fingers, it should clump together easily.
  3. Line a loaf pan with parchment paper and press the dough evenly into the pan.
  4. Chill, then cut into bite-sized squares.
  5. Makes about 16 squares, depending on how big you slice them.

 

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Ice Cream Friday: Sunbutter Cup Blizzards http://www.sondibruner.com/2015/08/28/ice-cream-friday-sunbutter-cup-blizzards/ http://www.sondibruner.com/2015/08/28/ice-cream-friday-sunbutter-cup-blizzards/#comments Fri, 28 Aug 2015 14:00:44 +0000 http://www.sondibruner.com/?p=6546 Have you ever made peanut (or almond) butter cups at home? It’s a simple treat, but a time-consuming one: Melt chocolate. Swirl in mini muffin liners. Chill. Melt nut butter and sugar. Spoon into liners. Chill. Melt chocolate again. Pour over the top of the nut butter. Chill for the last time. Then I saw […]

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Dairy-Free Healthy Blizzard

Have you ever made peanut (or almond) butter cups at home?

It’s a simple treat, but a time-consuming one: Melt chocolate. Swirl in mini muffin liners. Chill. Melt nut butter and sugar. Spoon into liners. Chill. Melt chocolate again. Pour over the top of the nut butter. Chill for the last time.

Then I saw an easy, two-layer version on this lady’s Instagram and wondered why I hadn’t come across this recipe hack sooner. ‘Cause clearly everyone else has figured it out already.

I’ve made the process even easier in this recipe by pouring the two layers into a loaf pan. Since we’re chopping up the sunbutter cups to go in the blizzards, there’s no need to fill them in liners. The sunbutter chunks are an amazing treat on their own, but become even more chewy, sweet, thick and wonderful when added to the vanilla ice cream base.

I can’t think of a more perfect way to wrap up Ice Cream Fridays. Yes, this is the last one. Twelve weeks has gone by so fast, right? September is upon us, and it’s time to give my ice cream maker a rest (though perhaps I’ll whip it out again in the fall to attempt a winter squash ice cream).

I have so many ice cream ideas that didn’t come to fruition, but there’s always next year. And the year after that. In the meantime, grab yourself a serving of this dairy-free and nut-free sunbutter cup blizzard.

As I mentioned a few weeks ago, I was a die-hard Baskin Robbins fan. It wasn’t until high school and university that I began to consume a copious amount of blizzards from DQ. And yeah, I also ate the McFlurry when it was introduced because it was the cheaper treat on my student budget. (Do I have to come up with my own name for this ice cream treat now?)

This version is simple and clean (unlike the original, which is filled with artificial flavours, preservatives and inflammatory emulsifiers). More importantly, this is delicious. It’s stuffed to the brim with sunbutter cup chunks, so you’ll have one in every bite. It might seem like too many when you’re adding them to the ice cream, but it’s not. Trust. Sigh. And enjoy.

Dairy-Free Sunbutter Cup Ice Cream

5.0 from 1 reviews
Ice Cream Friday: Sunbutter Cup Blizzards
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free
Author:
Recipe type: Dessert
Serves: 4-6 servings
Ingredients
For the sunbutter chunks
Bottom Layer
  • 1 100g dark chocolate bar
  • 1 tbsp coconut oil
Top Layer
  • ½ cup sunflower seed butter (homemade or storebought)
  • ¼ cup maple syrup
  • 2 tbsp coconut oil
For the ice cream
  • 2 ½ cups coconut milk
  • ¼ cup maple syrup
  • ½ tsp vanilla extract
  • Pinch of salt
Instructions
  1. First, make the sunbutter cups.
  2. Line an 8.5 x 4.5 inch loaf pan with parchment paper.
  3. Gently melt the dark chocolate bar and 1 tbsp coconut oil together. Spread the mixture into the loaf pan, then put in the fridge to chill for one hour (or quicken the process by sticking the pan in the freezer).
  4. In a small pot, gently melt the sunflower seed butter, ¼ cup maple syrup and 2 tbsp coconut oil. You want to warm this so everything is smooth and combined – not bubbling. If it’s too hot, it will melt the chocolate layer.
  5. Take the loaf pan out of the fridge and spread the sunbutter mixture evenly on top of the chocolate layer. Chill until hardened, at least one hour.
  6. Make the ice cream: Blend the coconut milk, maple syrup, vanilla and salt. Churn according to your ice cream maker’s instructions.
  7. Chop up the sunbutter cups into small chunks. In the last few minutes of churning, add them to the vanilla ice cream. If you’d like, reserve some chunks for topping the blizzards.
  8. Serve.

 

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