In honor of summer and this week’s podcast episode, “Going Gluten and Dairy Free - Part 2 (Dairy!)” I am sharing 3 of my favorite simple, healthy, and delicious dairy-free summer treats!
Dark Chocolate Coconut Clusters
I doubled the recipe below and kept them in the freezer.
Ingredients
3 oz non-dairy dark chocolate (about ½ cup) 1 cup toasted coconut chips (Raw coconut chips will work as well. Or you can toast raw coconut chips in the oven by baking at 350 degrees for 5-10 minutes or until golden brown.) ¼ cup raw pumpkin seeds ¼ cup raw sunflower seeds 1 Tbsp chia seeds ¼ tsp sea salt
Directions
Melt chocolate in a small saucepan, over low heat. Stir frequently until fully melted. Add remaining ingredients and mix until well coated. Line a baking sheet with parchment paper. Scoop the chocolate coated mixture onto the pan with a ¼ cup measuring cup. Freeze for about an hour and enjoy!
Strawberry Heaven & Blueberry Bliss
It’s like a creamy berry ice cream! But packed with healthy fats, antioxidants, & anti-inflammatory goodness.
Ingredients
½ ripe avocado, refrigerated
1 cup frozen berries (any frozen fruit will be delish!)
2 tsp maple syrup
1/2 tsp vanilla extract
2 tsp coconut butter (not the same as coconut oil and you can use a nut butter instead)
Optional add-ins: collagen peptides, cinnamon, flax seeds
Directions Blend together in a food processor and enjoy!
My Blueberry bliss is topped with ground flax seeds and raw pumpkin seeds. My Strawberry Heaven is topped with dark chocolate chips.
No Bake Tahini Cookie Dough Fudge
These are divine! Make them ASAP.
Ingredients
1 cup tahini (I used 1 jar of Trader Joe’s tahini)
¼ cup melted coconut oil
1-2 Tbsp maple syrup, depending on how sweet you want it
1 ½ tsp vanilla extract
¼ tsp sea salt
¼ cup non-dairy dark chocolate chips, plus 2 Tbsp for sprinkling on top
Flaked/fancy sea salt to sprinkle on top (optional)
Directions
Line a loaf pan with parchment paper.
In a bowl, mix together tahini, coconut oil, maple syrup, vanilla and salt until smooth.
Fold in ¼ cup chocolate chips. Pour the fudge into the pan. Freeze for 5-10 minutes.
Then sprinkle 2 Tbsp of chocolate chips on top of the fudge. Press them in a bit if necessary. Freeze until firm, about 45 minutes. Sprinkle with a little sea salt if desired.
Cut into bite size pieces. Store in freezer safe container in the freezer for up to 3 months.
If you’re curious to learn more about dairy and its role in gut health and inflammation, check out Episode 31 of my podcast, Positively Anti-Inflammatory, “Going Gluten and Dairy Free - Part 2 (Dairy!)”
This episode is all about dairy. Did you know that dairy and gluten are two of the biggest culprits behind the escalating rates of chronic illness and autoimmune disease we’re seeing today. Listen I discuss the link between dairy consumption and inflammation, including what signs, symptoms and conditions associated with inflammation to watch for. I distinguish between a food allergy and a food sensitivity, how long dairy stays in your system, and how dairy impacts gut health. I also explain how not all dairy is created equal and provide 6 healthful non-dairy sources of calcium.
Love, Your Wellness Coach,
Alyssa
P.S. Interested to hear my story of making dietary changes to tame inflammation and pain? Check out Episode 30 of Positively Anti-Inflammatory, "Going Gluten and Dairy Free - Part 1 (My Story)."
This episode is all about dairy. Did you know that dairy and gluten are two of the biggest culprits behind the escalating rates of chronic illness and autoimmune disease we’re seeing today. Listen as I discuss the link between dairy consumption and inflammation, including what signs, symptoms and conditions associated with inflammation to watch for. I distinguish between a food allergy and a food sensitivity, how long dairy stays in your system, and how dairy impacts gut health. I also explain how not all dairy is created equal and provide 6 healthful non-dairy sources of calcium.