Posts Tagged ‘coconut milk’

Secret Pumpkin Spice Latte Recipe (Sugar-Free and Better Than Starbucks!)

What’s the secret to making a healthy, diabetic-friendly version of Starbucks’ infamous Pumpkin Spice Latte at home? 
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It involves real pumpkin, fresh spices, and a crock pot! You’re gonna brew up a batch of your own PSL flavored coffee creamer, so that you can have this nourishing and delicious treat every morning on the go! A few glugs of this sweet nectar of the gods (it’s that good!) will transform your coffee into something magical…

Homemade Vegan Pumpkin Spice Latte

DId you know that the Starbucks version doesn’t contain any actual pumpkin?! 

The best part about making PSL lattes at home is that you can control the sugar and type of milk used. The recipe below is sugar-free and dairy-free! It’s made from a blend of creamy cashew milk and coconut milk, which creates an amazingly rich, silky smooth “cream” that lightens coffee just like dairy cream!

To keep this treat diabetic-friendly, I sweeten it with natural, calorie-free sweeteners called stevia and erythritol. You could use xylitol as well (3/4 cup xylitol = 1 cup erythritol), or mix erythritol and xylitol together for an even better sugar-free sweetening option. Keep in mind that xylitol will cause your blood sugar to rise, whereas erythritol and stevia will not. I like adding 2 Tablespoons of xylitol to the recipe below for an extra boost of sweetness. (*whispers* Find out why you need to combine sugar-free sweeteners in the Healthy Indulgences E-Cookbook!)

To make this paleo, simply swap out the sugar-free sweeteners for maple syrup or coconut sugar. 3/4 cup of maple syrup should sufficiently sweeten the creamer.You’ll want the Pumpkin Spice Creamer to be quite sweet since it’s a concentrated mix that gets diluted by coffee, so keep that in mind if you’re adding your own sweeteners. 

So, how can we make a PSL coffee creamer that tastes like pumpkin without any chunkiness from the pumpkin puree? I’ll show you how!

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Healthier Ice Cream Bars and a GIVEAWAY! Banana + PB + Chocolate = Bliss. (Paleo, Low Carb, Dairy-Free, Vegan)

This post contains a product review, a sponsored giveaway, and affiliate links which generate commission for the blog if you click and purchase. Read more about Healthy Indulgences review disclosure policies here.

UPDATE: The giveaway is closed now, and the winners have been picked. Check your email to see if you’ve been selected for one of the NuNaturals stevia prize packages!

Paleo Banana Peanut Butter Ice Cream Bars

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Do you remember eating peanut butter n’ banana sandwiches as a kid?

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Announcing an E-COOKBOOK (!!!) and Instant Ice Cream and Hot Fudge Sauce for Sugar-Free Sundaes!

UPDATE: The giveaway winner for the Bento lunchbox is commenter #55, Suzie. Thanks for participating in the giveaway, everyone!

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Pictured below is my instant strawberry ice cream with rich homemade hot fudge sauce that’s low carb and sugar-free. Both the ice cream and hot fudge can be made paleo, dairy-free, and vegan. You’ll be able to recreate allergen friendly sundaes that are every bit as yummy as those sundaes you’ve enjoyed at ice cream parlors. Scroll down to the bottom of this post for the recipes…

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With the end of summer comes the beginning-of-school-year scramble! New pens and pencils and binders are carefully arranged in book bags, and text books are purchased begrudgingly by students (hint: Amazon and half.com are your friends). Wardrobes and hairdos and parking permits are revitalized and renewed!


As for me, I’m still stuck in summer mode. Sure, I have my schedule for courses set, my books ordered, and the prospects of new faces and intellectual discovery (shout-out to all my nerds out there!) getting my mind a’buzzing with possibilities. It’s an exciting time, every semester, you know? It’s the thrilling feeling of anticipation that comes with new beginnings, with novelty, with plunging headlong into the unknown.

It all sounds a little dramatic, you say? Well, I have to keep myself excited during my extended undergraduate education, hah! To all you people who knew what you wanted to do with your lives when you were 18 – “congratulations and you suck,” in the immortal words of Marina Keegan, God rest her beautiful soul.

That same feeling—that sense of anticipation—is the one I’ve been getting for the past four years blogging, constantly revising recipes in my messy test kitchen, trying this plate, that camera angle for food photoshoots, and opening my email inbox to new questions that pose new challenges to navigate in the kitchen. The wonderful people (that means YOU) who have given me tips and left helpful comments on the site and Facebook page are the other, more important, reason I’ve kept blogging. Thanks to your encouraging words and donations this website lives on!

After receiving numerous questions from you about sugar-free baking and substitutions, I decided to work on tidying up all the information on this blog into one project. The culmination of this summer’s efforts is the Healthy Indulgences e-cookbook! It’s finally ready, and will be posted for sale on the redesigned website on Monday, August 19th is posted for sale here!

Healthy Instant Chocolate Cake (aka 1 Minute Microwave Cake) and a GIVEAWAY!

UPDATE: The giveaway winner has been contacted. Thanks for participating, all!

This healthy yet decadent spin on the beloved One Minute Muffin is sure to hit the spot when you’re crunched for time and craving the sweet stuff.

Microwave Chocolate Cake In A Mug

 
Picture this: It’s lunch time, and you’re utterly fatigued after a grueling Monday morning full of meetings with clients/problem sets and paper writing/chasing after the little ones/[choose your own adventure] and your stomach is grumbling. 

Sugar-Free Coconut Cake Bites

Since y’all enjoyed the chocolate cake (made with beans!) so much, I’m going to create more desserts that don’t rely heavily on almond flour a.k.a. powdered gold for low carb bakers! Does this sound like a good plan? Leave some feedback and let me know what you think.

Healthy Grain-Free Coconut Cupcakes

These moist little cake bites contain all of the decadence of a classic Southern coconut cake, with none of the highly refined ingredients that make the original only an occasional treat. These flavorful coconut cakes are  sugar-free, gluten-free, and low carb (dairy-free!), so you get the nutrients from coconut, almonds, and eggs without the grains and sugar to spike your blood sugar.

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Low Carb Chocolate Pots De Creme

Calling all chocolate lovers! You will think you’ve died and gone to heaven with this one. After testing out a few batches of Super Simple Biscuits, I had a lot of leftover egg yolks. Eight of them went into a traditional custard-based ice cream. To use up the rest, I googled “egg yolk dessert recipes” and found these yummy sounding ideas at GourmetSleuth. The Pots De Creme looked intriguing. Simple ingredients, check. Easy to de-carb, check. What really caught my eye was the variation using chocolate! After giving a test batch to my faithful friends slash recipe testers, it has become my most requested dessert. I promise that it only sounds intimidating with that fancy french name–preparation is a snap. This is one of the easiest and most delicious sugar-free, gluten-free desserts, ever. Step one for being the Hostess with the Mostest: Buy some adorable ramekins and serve up personal portions of this rich chocolate custard. Step two: Watch your guests’ eyes roll back in their heads and silently congratulate yourself!

Cut the intensity of the dark chocolate with a dollop of fresh whipped cream. You can make this dessert dairy-free by replacing the heavy cream with full fat coconut milk. To flavor the custard, use whatever flavoring you think pairs well with chocolate. I used pure almond extract for the pots de creme pictured here. Peppermint and orange would also be delicious. Top with a sprig of mint or a curl of orange zest for an elegant touch. I grated some leftover chocolate and sprinkled it over the custard. C’est magnifique!

Chocolate Pots De Creme
Adapted from a Bon Appétit recipe

Makes 3 servings

Ingredients:
1 cup organic heavy cream OR coconut milk
**2 ounces 85% percent cacao dark chocolate (I like Lindt and Green & Black’s), chopped
1/2 teaspoon vanilla extract (use whatever flavor you like) OR espresso powder
3 large organic egg yolks
5 tablespoons erythritol
1/8 teaspoon pure stevia extract
pinch of sea salt

**Cut the chocolate bar into thirds and use of two of them. Just eyeball it.

Preparation:
Preheat oven to 325 degrees Fahrenheit. Place 3 ramekins in a large roasting pan. Combine cream, chocolate, and espresso powder in a saucepan over medium low heat. Whisk every few minutes until chocolate melts. Stir to blend cream and chocolate completely. Do NOT overheat! You don’t want it to bubble up.

Powder erythritol in a coffee grinder or magic bullet. Whisk erythritol and stevia into egg yolks until mixture is smooth. Slowly pour the hot cream mixture into the egg yolks, whisking the whole time. Stir the mixture until totally smooth and divide between the 3 ramekins. Optional step: Use a toothpick to pop the little bubbles that form on the surface of the custards. Heat a measuring cup full of water for a couple of minutes in the microwave, and pour water in the roasting pan until it reaches about an inch up the sides of the ramekins. Bake for 35 minutes. The centers of the custards should still be very jiggly. Remove ramekins from water bath (wear potholders!). Let the custards cool to room temperature. Store them in the fridge covered with a paper towel and foil for at least 2 hours. I’d recommend making these before you go to bed so you don’t get antsy and sneak a taste before they’re ready!

~5g net carbs per huge serving

Sugar-Free Low Carb Candy Bars… really.

This is my last recipe involving peanut butter for awhile, I swear! I’m finally tiring of the taste, which is a move in the right direction for me. The silky richness of nut butters can make it easy to consume them in excess! While nut butters are certainly healthier than processed junk food, they are very calorie dense, and laden with polyunsaturated oils.

If you too have peanut butter issues, or if you don’t like the taste (gasp!) use almond butter or sun butter in this recipe. Almond butter has higher proportion of monounsaturated fats, so some would consider it a more nourishing alternative to peanut butter. Admittedly, the real reason I’m not addicted to almond butter is the $12 a jar price tag!

This recipe was way too much fun to play around with, so I went a little crazy with the variations. The best part about it is the simple and readily available ingredients! You can use the microwave and get just one bowl dirty. If your mind hasn’t been blown yet, it will be when you find out this can be made dairy-free. Creamy unsweetened coconut milk is the magic maker for this trick. It will be a hint coconut-ty unless you use expeller-pressed coconut oil, but the texture will be just as dreamy.

These treats are smooth and peanut-buttery, with a salty crunch from the peanuts. They don’t really taste like Pay Day at all because they’re a hundred times better, and don’t stick to your teeth! These treats are named after those corn syrup-filled bars because of the similarity in appearances. Don’t be fooled.

Mock “PayDay” Peanut Treats
Inspired by this recipe by “Blenders”

Makes 6 bars


Ingredients:
1/4 cup creamy peanut butter (no-stir type preferred)
2 tablespoons unsalted butter OR coconut oil
2 teaspoons honey (optional)
1 tablespoon heavy cream OR coconut milk
1/4 teaspoon pure vanilla extract
2 Tablespoons sweetener of choice (I use 2 Tablespoons of my stevia blend or Truvia)
Pinch of sea salt
1/2 cup dry roasted peanuts

Preparation:
Add peanut butter, honey, and butter to a microwave safe dish. Microwave on high for one minute. Remove and immediately whisk in vanilla extract and heavy cream or coconut milk. Stir in sweetener, xanthan gum (if using), and pinch of salt. Taste and adjust if necessary. Fold in peanuts and drop in globs on to a pan lined with wax paper. Chill in freezer until firm, then transfer to refrigerator.

~6g net carbs per treat

For Peanut Butter Dessert Topping, whisk extra cream or coconut milk into “Pay Day” treat mixture ingredients until the sauce is smooth and light in color. Use almond butter for the most neutral taste. This sauce is also delicious made dairy-free. If you use coconut milk in place of heavy cream, there will be a subtle coconut flavoring. The sauce will be just as creamy, though. This would be heavenly over low carb ice cream. You could also dip apples or strawberries into it!

Ditch the polysyllabic ingredients of pre-packaged bars with these easy homemade protein bars. No refrigeration required! This recipe is easy on your digestive system, with no harsh sugar alcohols (maltitol is truly evil!) or an ungodly amount of fiber. It’s also pocketbook friendly since the ingredients are pretty cheap. Start with a quality whey (not soy!) protein powder free of artificial sweeteners and preservatives. I like Jay Robb or Jarrow Formulas unflavored whey protein. These protein bars may look like cookies, and they may smell like cookies, but they are NOT peanut butter cookies! I have a recipe for those and will get around posting at some point. I repeat, these are not cookies. They are dry and chewy because of the high whey protein content, just like real protein bars. If you’re using stevia, remember to make the dough a bit sweeter than you want the baked product to be.

Just for fun, let’s have a look at the ingredients for an Atkins Advantage Chocolate Peanut Butter protein bar:
Ingredients: protein blend [soy protein isolate, hydrolyzed collagen, whey protein isolate (milk), sodium caseinate], glycerine, polydextrose, dry roasted peanut, peanut flour, palm kernel and palm oil, cellulose, coconut oil, cocoa powder (processed with alkali), natural and artificial flavor, olive oil, butter oil, soy lecithin, maltodextrin, salt, guar gum, citric acid, sucralose, mono and diglycerides, dipotassium phosphate, acesulfame potassium. nutrition blend: tricalcium phosphate, calcium carbonate, magnesium oxide, vitamin a palmitate, ascorbic acid, sodium ascorbate, thiamin mononitrate, riboflavin, pyridoxine hydrochloride, cyanocobalamin, alpha tocopheryl acetate, niacinamide, biotin, calcium pantothenate, zinc oxide, folic acid, chromium chelate, phytonadione, sodium selenite. contains: soy, milk and peanuts.

I’ll admit to ingesting this frankenfood every once in awhile when I’m desperate for a sweet fix or on the road. It’s relieving to have a better option now!

Mock Protein/Atkins Bars

Makes four bars

Ingredients:
1/4 cup natural peanut butter (any nut butter would work)
2 tablespoons organic unsalted butter OR coconut oil
2 teaspoons honey
2 tablespoons heavy cream OR coconut milk
1/4 teaspoon pure vanilla extract
1/8 to 1/4 teaspoon pure stevia extract
pinch of sea salt
1/2 cup whey protein powder (check for additives and carb content)

Preparation:
Preheat oven to 350 degrees.

Add nut butter, honey, and butter to a microwave safe dish. Microwave on high for one minute. Remove and immediately whisk in vanilla extract and heavy cream or coconut milk. Stir in sweetener and pinch of salt. Taste and adjust if necessary. Stir in protein powder until mixture clumps together. Don’t worry if it separates and some of the liquid weeps out of the dough. Press mixture as flat as you can into a greased loaf pan. I like to place a piece of wax paper over the dough and press it flat with a smaller loaf pan. Bake for 8 minutes or until lightly browned around the edges. Let sit for 10 minutes in the pan. The dough will absorb all of the liquid that has bubbled up. Slice with a sharp knife and store in baggies. Does not need to be refrigerated.

~5g net carbs and 29g protein per bar

Naked protein bars. Consume with gulps of water between bites.

Take your protein bars to the next level. Melt some 85% cacao content chocolate and sweeten it with stevia, to taste. Paint it across the bottoms of the protein bars with the small end of a spoon. Place chocolate side down on a chilled pan lined with wax paper. Make a recipe of the caramel sauce and spread it over the tops of the protein bars. Press sliced almonds into the caramel sauce. Paint chocolate over the tops and sides. Chill to firm up the chocolate. Place in a baggy for transport in your gym bag.

From drab to fab! I present to you mock Atkins bars, covered in dark chocolate and filled with caramel bars with a nice crunch from slivered almonds:

No preservatives or soy in that delicious bite.