Introducing the newest blog series: Baking with B! My hubby, B has been a rockstar during quarantine to find recipes that are not only easy, but dairy free and healthy-ish! His latest is also keto friendly and requires very little prep as it’s a no-bake recipe. These were a welcomed surprise and are so easy to whip together for a quick treat whether it’s just for two or a nice after dinner treat for an intimate dinner party. Check out the shopping list and super simple step-by-step instructions below, and try not to drool over these sweet treats!
Super easy shopping list and super easy to throw into a bowl, with minimum tools needed! But a few things to consider when you’re shopping; the last time we made this treat, I asked B to leave out the Stevia sweetener to see if there would be a difference, as I can taste the sweetness (and I’m not a huge fan!) – the taste difference wasn’t that drastic, so if you’re not a fan it’s worth leaving out. We also used virgin organic coconut oil, which holds a bit more of a coconut taste – again not bad in my opinion paired with chocolate, but something to note when you’re grabbing your coconut oil (i.e. organic vs. not).
Shopping List: (Makes about 6-peanut butter cups) – 3 Tablespoons of Coconut Oil – 1.5 Tablespoons of Cocoa Powder – 4 Tablespoons of Creamy Organic Peanut Butter – 3-5 drops of liquid Stevia Sweetener (optional) – Pecans (optional) – Cupcake Liners
Step-by-Step Instructions: 1. In a medium size mixing bowl, pour all of your ingredients together into a bowl. Using organic peanut butter is key, since you’ll want this to be a liquid base substance, so if your peanut butter is thicker you may need to melt it! 2. Once your ingredients are mixed, get your cupcake liners prepped! We filled the bottom of each of the liners with pecans – which is optional of course. Then scoop equal parts throughout for your thickness, if you have any extra top off your cups! 3. Once you batter is all poured, place peanut butter cups into the freezer. Let freeze for a few hours before serving and enjoying. Store in freezer in between snacking!
So there you have it, a delicious, easy, dairy-free and keto friendly sweet treat! Here to help my Bee readers satisfy their sweet tooth, in new and easy ways — in case you missed it, check out this super easy and also dairy free cookie dough recipe!
My hubby, B get’s full credit for this recipe and it’s just too good not to share — so consider this a guest blog from my one and only (he even took the pictures!) Since quarantine has started, we’ve definitely been enjoying a few more sweets than normal, so he was on the hunt for a healthier dessert recipe that would also be dairy-free for me! So, as I mention — B get’s full credit for finding this five-ingredient recipe and grabbing all the ingredients, and when he mentioned he was making cookie dough, I definitely did not complain *grins* !
Although this is a simple recipe and only utilized 2-cups of cashews, this definitely makes a larger portion that will last nights to help satisfy that sweet treat. B also decided to get 95% dark chocolate to help with that healthy portion of this tasty treat — but you can definitely decide to put in whatever chocolate, or other goodies you may want to add into this treat.
– 2-cups of Whole Cashews
– 95% Dark Chocolate Bar
– 3 tbsp. Agave
– 2 tbsp. Coconut oil
– 1/4 cup of Almond Flour
1. First, boil 3-4 cups of water. Once the water comes to a boil, pour over your cashews in a glass bowl. Let your cashews soak in the water for 3-4 hours.
2. Once the cashew’s have soaked, drain the water from the cashews. Add your cashews, almond flour, coconut oil and agave into a food processor and blend well.
3. The blended mixture should appear creamy and well blended.
4. On a cutting board, break up your chocolate bar into smaller chunks
5. Scrape your cashew base into a bowl and then add your chocolate bar chunks and mix together, then refrigerate before serving!
This was such a yummy treat and definitely felt guilt-free when enjoying. After having it this first round, it would be fun to play around with adding in some other types of chocolate or goodies like sprinkles or m&ms for a little extra color and crunch! I am not a huge lover of super dark chocolate, but mixed in with this, it was definitely a good balance of tart and sweet with the cookie dough.
A little while back I shared a few recipes for my fellow dairy-free eaters that want to enjoy taco night! Coming to terms with my dietary restrictions and not being able to enjoy some of the staples of taco night (sour cream… queso…) has been an ongoing process, but within the last year and a half, I’ve finally mastered saying no and working to find healthier alternatives that work with my diet! Enter; dairy free queso.
Step-by-Step: 1. Soak your cashews over night in water (5-hours minimum)
2. Drain cashews and mix with all ingredients except the Rotel Tomatoes. Using a food processor blend ingredients on high until smooth. I opted to try and use our Vitamix for this portion, I wish I would’ve pulled out the food processor – the consistency wasn’t as smooth as it should’ve been.
3. Once the ingredients are blended, put mixture into skillet on stove top and mix in Rotel Tomatoes. On medium/low heat stir as needed to warm and mix everything together.
4. Garnish and serve with chips and salsa!
This recipe was surprisingly easy to make and not time intensive – which is nice for a change when it comes to a dairy-free recipe! I will definitely be giving this recipe a go with round two, this time using the food processor and probably a little more nutritional yeast to help with that cheesy flavor. The recipe above was adapted from The Cookie Rookie – but will probably try a few others and adapt together. Do you have a dairy free queso recipe? Tips? Leave a comment, below!
There are a few staples that I miss dearly being dairy-free among my many other dietary restrictions, a few of those being staples at taco night… *clears throat* queso… sour cream… cheese… all the good things! So since I’ve been sticking to the opt-out of dairy lifestyle and finding substitutes or alternate recipes to fill in those gaps, I wanted to share a few recipes I have my eyes on and will be testing out in the kitchen here shortly.
For any of those newer to the dairy free world, in case you didn’t know but a lot of recipes use cashews as a substitute for cheese.
Dairy-Free Sour Cream: A 10-minute recipe to give you the taste and texture of real sour cream, sign me up! This recipe looks so easy it would be silly not to try it out – and have as the perfect topper for build-your-own tacos!
While I continue to research and look for more dairy-free recipes to try, I feel like I can at least start getting back to a normal taco night by incorporating these recipes in. I’m also super lucky that B not only is game to eat and try these different recipes out, but he often takes the first step and makes a lot of them with me! It definitely helps being on the same page when it comes to diet and restrictions, because it can become a lot to remember!
Do you have any dairy free recipes that you just love? Leave me a comment! I want to try them!
I shared this recipe back with a few other dairy free desserts, and I finally got around to creating this delicious treat and it was SO EASY! Not only was it easy (took 10-minutes for prep and assembly) but it was affordable with a ballpark total of $10. You can really wow guests or impress your sig-o with this delicious yet healthy treat, plus it looks like it would be super time intensive. Ok, now on to the good stuff…
What You’ll Need:
– Banana’s (however many you’d like) – you don’t want them too ripe
– Baker’s Dark Chocolate (one pack covered 3-bananas for me)
– Pistachios; I bought pre-pealed for convenience!
– Sea Salt
– Tooth picks, foil and cookie tray
Step-by-Step: 1. Prep! Cover a cookie tray with foil, un-peel and stick the ends of bananas like corn on the cob with the tooth picks, this makes it easier to grab for chocolate covering. (I had used kabob sticks and put them a bit too far into the banana, it wasn’t ideal for serving!) Next, prep your pistachios by crushing them with a rolling pin in a zip lock baggy, you probably only need a handful or two. Finally, follow the instructions on the chocolate to heat up in the microwave until it’s nice and melted.
2. Once your chocolate is melted, start pouring chocolate with a spoon your bananas on the foil tray, make sure they’re nice & covered!
3. Top off with crushed pistachios and sprinkle with sea salt.
4. Throw in freezer for an hour or so. Make sure you thaw a bit before serving, slice up and enjoy!
This is the perfect summer treat with the right mix of salty and sweet! It’s easy enough to whip up for those last minute gatherings or just to satisfy a mid-week sweet tooth!
With my diet truly becoming a lifestyle change and avoiding dairy as much as possible, we’ve finally started venturing into dairy free recipes for the sweets! Although most desserts, even with dairy, don’t always bother me, I realized if I’m truly going to make this a lifestyle change that it should be all inclusive. I was first inspired when B made me a dairy-free cookie dough ‘cheesecake’ for a date night he planned last month.
Dairy-Free Cookie Dough ‘Cheesecake’ – This recipe might seem a little intimidating just based off the ingredients list, but I assure you that it was rather straight forward and easy to put together once you have everything! Not to mention, this is completely delicious and I would even recommend just making up the cookie dough part for a treat. And, if you haven’t used cashews to substitute for cheese, you are missing out, it’s incredible how you can’t tell the difference yet still maintains the consistency.
Low Carb Chocolate Coconut Cake – As i’ve gotten older, I’ve grown to love coconut especially with chocolate! This cake is a twist on an Almond Twist (one of my favorites), and although a smaller ingredients list, this won’t skimp on taste. It also reminds me of my grandma’s German Chocolate cake that she used to make, and now I can put my own twist on it while still having a bit nostalgia for my grandma.
Pistachio Chocolate Banana Sushi – Um, YUM! We haven’t made this one yet, but it looks so easy with only three ingredients! Plus with the use of dark chocolate and fresh bananas it’s probably one of the healthier decisions you could make to satisfy your sweet tooth!
With bathing suit season upon us, we can still satisfy our sweet tooth without compromising on health/nutrition and sticking to our lifestyle choices! Share your favorite treats in the comments below!
Happy Friday! Today I am sharing with you my first pass at Overnight Oats. Yes, I finally bit the bullet and tried this craze. I was hoping to share two recipes with you, but I didn’t love the one – and why share stuff with you all that I don’t love?! The best part about this recipe is, it tastes delicious, it’s a little sweet, it’s dairy free, and easy for on the go! What You’ll Need:
– 1/2 cup of rolled oats
– 3/4 cup of almond milk
– 1/2 tsp. of cinnamon
– 3 tbsp. of grated carrot
– 1 tbsp. of maple syrup
– 1/2 tsp. of vanilla extract
– Shredded coconut for topping
1. Place all dry ingredients into a small, air tight container (mason jars seem to be the most popular!) then stir the dry ingredients together.
2. Next, add the almond milk and stir so that it’s mixed well.
3. Seal with lid, and place in fridge overnight (or at least 2-3 hours)
4. Top oats with coconut topping, as much or as little as you’d like!
I’m still curious about these overnight oats, so I’m sure I’ll be trying a few other recipes! Not to mention I am a horrible planner in the mornings for breakfast, so this is good for morning workout days. What are your favorite overnight oat recipes? Please leave a comment below!