Recipes, Seasonal
Chocolate covered strawberries are one of my absolute favorite treats!  Not only for Valentine’s Day but really any time of the year.  And I have a pretty good idea that you may also love a deliciously dipped strawberry into sweet dark chocolate with fun different toppings sprinkled on top!  So, of course, I wanted to share How to Easily Make Healthy Chocolate Covered Strawberries with the Prettiest Toppings just in time for this love-inspired holiday. Not only are they delicious, they are simple to make and much healthier than the chocolate strawberries you buy at the store or bakery. 

Chocolate strawberry with cashews Chocolate covered strawberries with dried rose petals Chocolate covered strawberry with candied ginger

I have two different recipes for you to choose from, both are vegan, dairy-free and great options.  One is a bit easier I would say than the other, and the other one you’re making your own superfood chocolate!  The choice is yours – you can’t go wrong with either one!

Homemade Chocolate Covered Strawberries with toppings

Recipe One

(easier option in my opinion; plus the chocolate remains smoother)

Ingredients:

Toppings:

  • Coconut flakes
  • Crushed raw cashews
  • Mini vegan chocolate chips
  • Organic pastel sprinkles (purchased at Whole Foods)
  • Pomegranate powder
  • Dried culinary + edible rose petals (you can find at a local spice shop or order online)
  • Peanut Butter (sugar and oil free)
  • Candied ginger pieces

Directions:

  1. Wash strawberries and allow to thoroughly dry before dipping.
  2. Using a double boiler, melt chocolate over the stove until it becomes a smooth consistency.
  3. Stir often.
  4. Add in sea salt and cinnamon and stir well.
  5. Remove pot to another burner, and begin dipping your strawberries.
  6. Make sure to add your toppings quickly as the chocolate will begin to harden.
  7. I listed all the different toppings I used, but feel free to use any that sound fun to you!
  8. Place dipped strawberries on a cutting board (make sure will fit nicely in the fridge) with parchment paper on top and place in the refrigerator for 20-30 minutes.
  9. Enjoy!  And share with your loved one or sweet friends and family!
Healthy Chocolate Covered Strawberries Chocolate Covered Strawberry with Pomegranate Powder

Recipe Two

(instead of melting chocolate chips, you’re making your own superfood chocolate!)
Homemade and Healthy Chocolate Covered Strawberries with Toppings

Ingredients:

  • ½ cup coconut oil
  • ½ cup raw cacao powder
  • ¼ cup + 1 tbsp pure maple syrup
  • ½ tsp vanilla
  • 1/8 tsp pink Himalayan sea salt
  • optional: 1 tbsp Madagascar Vanilla Bean ghee butter (from Fourth & Heart)

Toppings:

  • Coconut flakes
  • Crushed raw cashews
  • Mini vegan chocolate chips
  • Organic pastel sprinkles (purchased at Whole Foods)
  • Pomegranate powder
  • Dried culinary + edible rose petals (you can find at a local spice shop or order online)
  • Peanut Butter (sugar and oil free)
  • Candied ginger pieces

Directions:

  1. Wash strawberries and allow to thoroughly dry before dipping.
  2. Over medium heat, melt coconut oil.
  3. Stir in the cacao powder, syrup, vanilla, sea salt and ghee.
  4. Continue stirring until all combined into a nice chocolate consistency.
  5. Remove pot to another burner, and begin dipping your strawberries.
  6. Add a variety of your favorite toppings.
  7. Place dipped strawberries on a cutting board (make sure will fit nicely in the fridge) with parchment paper on top and place in the refrigerator for at least 30 minutes.
  8. Enjoy!  And share with your loved one or sweet friends and family!
Hope you have the sweetest Valentine’s Day! Lots of love!
xoxo signature-silver
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Recipes, Seasonal
Happy Christmas!  I’ve been baking up a storm these last couple of weeks, from making 
Gluten-Free Gingerbread Waffles, Mini Cranberry & Rosemary Quiches, Peppermint Chocolate Bark Donuts, and now this Cranberry Apple Christmas Pie.

I’m so excited to share this recipe with you! I wanted to make a pie full of Christmas-y flavors that was simple to make, healthier, and a beautiful option for your holiday dessert.  Made with sweet, crispy apples, fresh cranberries, a zest of orange, and lots of perfectly added holiday spices, this pie just sings, “Have a holly jolly Christmas, it’s the best time of the year”! 


Christmas cutouts with rolling pin

My husband and I actually worked on this pie together. He always makes the cranberry sauce for the holidays, and it’s always so delicious!  So, when I told him I wanted the pie filling to be more of a cranberry sauce, he was happy to help in perfecting the recipe.

Cranberry apple pie filling
He also helped me with the lattice pie crust.  Whoa, that’s not easy.  Especially for your first time!  It was both of our first times making a lattice pie top, and together we made it work.  We plan to continue to improve our pie decorating efforts. Not too unhappy at the thought of continued pie-making practice either! After we made the lattice top, I then used the cutest holiday pie cutters I bought from Williams-Sonoma.  (Shop more fun holiday baking items at the end of the post!)  You could also skip the lattice top and just make a bunch of pie cut outs too.  I think that would be so pretty as well!

lattice top of pie with Williams-Sonoma holiday pie cutouts  
And then to top it off, I added the most beautiful flowers.  You can never go wrong with adding flowers to food.  Food + flowers is one of my absolute favorite combos.  You’ve probably noticed that by now!  I definitely encourage you to add flowers to your pie; your guests will love it and think you’re the next Martha Stewart;)

Flowers on a Cranberry apple pie

As I mentioned, this pie is healthier, made with fresh fruit, minimal ingredients, a gluten-free pie crust, and is refined sugar free.  I used coconut sugar, which is a natural sweetener.  I also added in some flaxseed for an extra dose of fiber, omega-3s and a little protein.

Cranberry Apple Christmas Pie

lattice top Christmas pie with holiday pie cutouts and flowersMakes 1 9” pie.

Ingredients:

Crust:

2 Wholly Wholesome gluten-free 9” frozen pie shells or your favorite homemade crust recipe

Filling:

  • 1 cup coconut sugar 1 cup pure, filtered water
  • ¼ tsp all spice
  • ¼ tsp ground cloves
  • ½ tsp cinnamon
  • 2 tbsp flaxseed
  • 1 tsp vanilla
  • ¼ tsp sea salt
  • 1.5 – 2 large organic Honey Crisp apples
  • 1 12oz. bag fresh cranberries
  • Juice of ½ orange Dash of orange zest

Directions:

  1. Add 1 cup water and 1 cup coconut sugar to saucepan over medium heat.  Stir until sugar dissolves.
  2. Add in fresh cranberries, stirring occasionally until berries start to pop and starts thickening.  This should take about 10 minutes.Cranberry Apple Christmas Pie with pie slice
  3. Add the fresh orange juice and stir into cranberry sauce.  Add a little orange zest and stir well.
  4. Add cranberry sauce to medium size mixing bowl.
  5. Place in fridge to cool sauce for 10-20 minutes.
  6. While cranberry sauce is cooling, peel and slice apples.
  7. Thaw pie shell for 10 minutes.  Preheat oven to 375 degrees.
  8. Poke pie shell sides and bottom with a fork.
  9. Bake unfilled pie shell for 10 minutes on 375.
  10. Take out cranberry sauce from fridge and add ground cloves, all spice, cinnamon, flaxseed, vanilla and salt and mix well.
  11. Fold in apple slices and mix really well.  Make sure apple slices are thoroughly coated with sauce.
  12. Fill pie shell with cranberry apple pie filling.
  13. Make lattice pie top or decorate pie however you’d like with the 2nd thawed pie shell.  You could skip the lattice and simply use the pie cutters.  Make it however you’d like!
  14. Cover crust edge with tin foil strips to prevent burning.
  15. Bake for 40-50 minutes at 350 degrees.  After about 30 minutes of baking, you’ll want to remove foil strips.  Baking times may vary, so make sure to keep checking on your pie.
  16. Let pie cool 10-15 minutes.
  17. Decorate with pretty flowers, small Christmas tree clippings, and/or fresh cranberries.
  18. Slice and enjoy!

Happy Holiday Baking!

xoxo signature-silver

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Recipes, Seasonal
Pumpkin flavored everything all day, every day.  It’s one of the best things about fall!  Pumpkin spiced lattes, pumpkin pies, and now Gluten-Free Mini Pumpkin Donuts! Who doesn’t love pumpkin, donuts and anything mini?  

These donuts are not only cute, delicious and full of fall flavor, they are also gluten-free and dairy-free making them allergy-friendly.  Not to mention they are made with healthier ingredients and are refined sugar free.  No post-donut guilt here!  Plus, we can’t forget about the dark chocolate drizzle on top!  So yum! 

Detail photo of Gluten-Free Mini Pumpkin Donuts

They are super easy to make, we promise you can make them in a snap! (must see video for reference;) These are perfect to make on a fall Sunday morning to enjoy with a cup of coffee, bring to a holiday dinner or party, or to make as a sweet surprise for a sweet friend. Also, Thanksgiving is right around the corner, making them a fun Thanksgiving breakfast option or a tasty treat to enjoy over the long holiday weekend! I collaborated with an oh-so-talented friend of mine, Peyton Frank, to create a video for this recipe.  Here’s our fun video on how to make these Gluten-Free Mini Pumpkin Donuts!  (Make sure to watch until the end!  It’s the best part!)

Gluten-free Mini Pumpkin Donuts with Kara Stout from Peyton Anne Frank.

Makes 42 mini donuts.

Ingredients:

  • 1 cup coconut flour or almond flour
  • ¾ cup coconut sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1/8 tsp sea salt
  • 1 15oz can organic pumpkin
  • 2 eggs (whisked)
  • ¼ cup unsweetened almond milk
  • 2½ tbsp coconut oil (melted)
  • ½ cup dark chocolate chips

Ingredients for Gluten-Free Mini Pumpkin Donuts Cinnamon and pumpkin for Mini Pumpkin Donuts Almond flour with gold measuring spoon

Directions:

  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, add flour, sugar, pumpkin pie spice, baking powder, baking soda and sea salt, and mix well.
  3. In a small bowl, whisk eggs.
  4. Add almond milk, whisked eggs, melted coconut oil, and pumpkin to dry ingredients, and mix well until completely combined.
  5. Grease each mold in mini donut pan with coconut oil.
  6. Add dough to each donut mold.
  7. Bake for 12-15 minutes.  Oven times may vary.  Do the clean toothpick test to make sure they are done.
  8. While donuts are cooling, melt chocolate chips using a double boiler or a makeshift double boiler (just a small saucepan filled about halfway with water and a heat-safe glass bowl on top.) First, bring water to a boil, turn down to a simmer, place glass bowl on top, add chocolate chips to bowl and stir while chips are melting so it becomes a smooth consistency.
  9. Drizzle melted chocolate on donuts.
  10. Enjoy right away or place in the fridge to harden chocolate.
  11. Store in airtight container in the fridge for 2-3 days. They taste awesome right out of the fridge too with the hardened chocolate!
Baked Gluten-Free Mini Pumpkin Donuts in baking pan
Gluten-Free Mini Pumpkin Donuts in baking pan with orange and white pumpins Closeup of Gluten-Free Mini Pumpkin Donuts with chocolate Detail of Gluten-Free Mini Pumpkin Donuts with chocolate drizzle
Video by: Peyton Frank
2

Recipes, Seasonal
I’ve been obsessed with making homemade, healthier ice cream the past several summers, and now with the addition of my new ice cream maker (it’s only $59 too!), it has been even more fun creating unique ice cream flavors. Plus, these hot summer Texas days have me craving ice cream on the regular! What inspired this Cherry Rose Dairy-Free Ice Cream was a beautiful photo on the cover of Food & Wine Magazine, the June edition. It looked absolutely delicious. I adapted the recipe to be dairy-free, refined sugar free, less ingredients, plus added in the unique flavor of rose water with dried rose petals sprinkled on top. 

Cherries and Roses

If you’re not familiar with rose water, it’s a popular ingredient in Middle Eastern cooking, but we really should include it more in our recipes as it adds such a beautiful, floral flavor. Now, I must warn you to not use a lot. A little goes a long way! You really just want a delicate hint. You can find rose water at your local Mediterranean/Middle Eastern markets (I love the one in Plano for those of you who live in the Texas area. It’s called Shandiz Mediterranean Grill & Market, located at Coit & Parker.) You can also try health food stores or natural grocers, and if you don’t find it right away, ask someone to help you locate it if they carry it. Rose water is usually stocked in the “ethnic food” section. You can order online as well.

Cortas Rose Water

I also want to encourage you to still make this recipe regardless if you have an ice cream maker or not. You definitely don’t need one! I explain what to do in the directions if you don’t have one. It does make it a lot faster (and more fun!) with an ice cream maker, but it is not a necessity.

Cherry rose ice cream in glass bowls

Cherry Rose Dairy-Free Ice Cream Recipe

Makes 5 scoops

Ingredients:

  • 1 heaping cup unsweetened organic coconut cream (1 to 2 cans)
  • 2 tbsp pure maple syrup
  • 1 – 1½ tsp rose water
  • ½ tsp vanilla
  • ¼ tsp cinnamon
  • ½ – ¾ cup fresh organic pitted & halved cherries
  • 3 tbsp shelled raw pistachios
  • Optional: sprinkle dried edible rose petals on top

Detail photo of Cherry Rose Dairy-Free Ice Cream

Directions:

  1. For the coconut cream, you want to choose an organic, full-fat unsweetened coconut milk in the can. Place the can in the fridge and leave for at least 24 hours. One can of coconut milk may provide enough cream for 1 cup. If not, use a second can.
  2. The cream and water will separate in the can, so be sure not to shake the can because you just want the cream that is on top.
  3. Open can gently and scoop out the cream into a measuring cup. Stop when you begin to see the watery liquid.
  4. Blend coconut cream, maple syrup, rose water, vanilla and cinnamon in blender. Blend well.
  5. Transfer to mixing bowl and whisk.
  6. Fold in cherry halves and pistachios.
  7. Scoop mix into ice cream maker and churn for approximately 20 minutes.
  8. If you don’t have an ice cream maker, that’s fine. You can simply place in the freezer for at least 2 to 4 hours or overnight, and it should still give you a good ice cream consistency. You may have to let it thaw a bit if you leave it in overnight.
  9. Scoop ice cream into bowl or ice cream cone, and enjoy!
  10. Fun option alert: Sprinkle dried edible rose petals on top!
Cherry Rose Ice Cream Dairy-Free Ice Cream

Cherry Rose Dairy-Free Ice Cream with flowers and cherries in bowl


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Here’s to delicious homemade cherry rose ice cream and to savoring every last moment of summer! xoxo signature-silver
0

Recipes, Seasonal
Raspberry Lemon Superfood Muffins Yay, it’s officially spring! Which means time to share lots of fresh spring recipes! Starting with these favorites I made for Easter last year. These Raspberry Lemon Superfood Muffins were a huge hit so I decided I must share them on my blog this year. The berry-citrus combination of raspberries and lemon makes these beyond delicious and taste just like spring in a muffin.  keep reading
0

Recipes, Seasonal
Chocolate Chip Cake Pops with Roses So, I have to admit I am a chocolate lover! Dark chocolate lover to be exact. And I love creating recipes with chocolate…if you haven’t noticed by now. Luckily, chocolate can be a healthier treat! Depending on the quality, ingredients, amount and source of sugar used in the chocolate, it can definitely be nutritionist-approved. For this recipe, I used my favorite high-quality brand of dark chocolate chips.  keep reading
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Recipes, Seasonal
Gluten-Free Biscuit + Jam Valentine Cookies It kind of seems unfair that just a month after the beginning of the New Year, which typically involves resolutions for a healthier year, that Valentine’s Day arrives. A day that centers around love, but also lots of chocolate and candy. But, no need to worry! There are plenty of tasty ways to still enjoy this holiday without the sugar coma or bloating or breakouts that often come with too much sugar. I’ve been recipe testing different recipes to share this Valentine’s Day, and this one I have to say I L.O.V.E! Honestly, though, the first batch I made I didn’t like at all. They had way too much coconut flour or almond meal or both. So, I got back in the kitchen the next day and tried again…this time with different measurements and guess what…I approve!  And so does my husband and my mom who I had taste them as well. Only the best recipes for you!  keep reading
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Beauty, Seasonal, Top Health Tips
3 Quick Beauty Tips to Prep for New Year's Eve So, you indulged in lots of yummy Christmas cookies, holiday food and festive cocktails and NOW it’s already New Year’s Eve! The night you want to ring in the new year looking beautiful in your sparkling dress. Well, not to worry…you will look beautiful I already know! But, if you want some extra quick tips to begin asap {since the ball will drop in just 48 hours}, jump on this list! keep reading
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Recipes, Seasonal
Dairy-Free Gingerbread Martini Holiday parties call for sparkly dresses {or ugly sweaters!}, winter wonderlands, delicious food and festive cocktails!  This Dairy-Free Gingerbread Martini is perfect to cheers the season and is simple to make with just some spices, almond milk, a natural sweetener and a splash of vodka.  And a bonus…it’s healthier than most sugary holiday cocktails but is just as, if not more, delicious!  keep reading
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Recipes, Seasonal
Santa's Spiked Hot Cocoa Homemade, dairy-free, vegan and spiked!  What could be better to treat Santa Claus with than Spiked Hot Cocoa?  Made with raw cacao which is basically raw chocolate and a superfood. So, side note…chocolate IS good for you! And instead of being loaded with refined sugar like most hot chocolates, this has a gentle natural sweetener.  This will help keep Santa slim and trim, and tipsy!  keep reading
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