Allergen Friendly Almond Butter Cups

Boy have I missed Reeses PB cups and pretty much all chocolate treats since learning I am sensitive to soy. If you haven't already noticed, most chocolate uses soy lecithin as a thickening agent, so it is quite difficult to find chocolatey treats without it! Of course many other allergens such as milk and peanuts can be found in the classic version. 

This variation is soy and gluten free, paleo and vegan! It uses 6 simple ingredients you may already have on hand: organic chocolate, raw almond butter, vanilla extract, sea salt, coconut oil and almond flour. For mine, I used passion fruit and banana flavored chocolate bars which gave it an extra sweetness and flavor. You could try using a flavor extract or enjoy them plain and made with regular chocolate as well.

One thing I love about this recipe is how easy it is to make. I do not have much patience for baking, but these are quick and no-fuss since they only require a microwave and fridge. Try them on their own, with ice cream or any recipe that calls for peanut butter cups.

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Ingredients (makes 8 large cups + plenty of extra filling for a dab on top of the cups or eating with a spoon!):

• 4 (60 gram) chocolate bars (if you are using flavored chocolate bars, you will need 2 of each)

• 1/2 cup raw almond butter

• 2 tbsp coconut oil

• 1 tsp vanilla extract or flavoring

• 1/4 tsp sea salt

• 2 tbsp almond flour

Method:

1. Line a muffin tin with cupcake liners

2. Melt the coconut oil in the microwave and then stir all of ingredients except the chocolate together in a bowl. Taste and add more salt if desired.

3. Break the chocolate bar up and put it in a glass microwave safe bowl. Microwave in 30 second increments, stirring in between each interval until the chocolate is evenly melted. (If using flavored chocolate, melt and make the treats separately using the same flavor chocolate for each one)

4. Carefully spoon or spatula melted chocolate into the bottom of each cupcake liner. You want just enough to cover the bottom and can use a spoon or small spatula to even it out.

5. Add 1 tsp of the almond butter mixture to the center of each chocolate filled cupcake liner.

6. Use the remaining melted chocolate to cover the almond butter in each cupcake liner. Carefully spoon or spatula the chocolate on each one, using the spatula to even out the top layer when necessary. Use just enough to cover the almond butter.

7. Refrigerate the muffin tin until the treats have set. Store at room temp (if cool enough) or in the refrigerator or freezer until consuming.

Unicorn Coconut Butter Macaroons

These coconut gluten and dairy free macaroons are a perfect light and fun flavorful treat to bring to any sort of Summer soiree. The fun pops of color are 100% natural and come from the fresh blueberries and strawberries that dye the coconutty goodness that make up the base of the cookies. These are a bit creamier than your traditional macaroons thanks to the coconut butter that helps hold them together. 

To save steps, rather than making the cookies two tone, you can either food process both berries together or just choose one kind. You can also eliminate the chocolate- they taste great plain as well! A few tricks I learned are: don't food process them too much, the ones with some little chunks of berry are really good, don't overcook- they are really good a little gooey, but set and make sure to dry the berries completely- you don't want any extra liquid making the batter watery. 

Try to buy berries organic since conventional strawberries contain some of the highest levels of pesticides in conventional produce

The color comes completely from the berries- which is shocking how hot pink they come out!

Swirling the two separate batters makes the swirl look, but save a step and use just one

Try making the cookies plain or with the extra step for chocolate lovers

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Ingredients:

Macaroons

• 5 cups coconut flakes

• 2 tbsp Artisana coconut butter

• 1 1/3 cup granulated sugar

• 4 egg whites

• 1/2 tsp almond flavor or extract

• 1/4 tsp sea salt

• 1/3 cup cut up strawberries

• 1/3 cup blueberries

Chocolate Dip

• 1 bag chocolate chips of choice- I like Enjoy Life soy/dairy free semisweet chocolate chunks

• 1 cup coconut flakes

Method:

Macaroons

• Preheat the oven to 325 degrees and line at least 2 sheet pans with parchment paper

• Add the coconut flakes and butter to the food processor and pulse until they have begun to blend together well

• Add the sugar and continue to pulse until well combined

• Add the almond flavor, salt and eggs. Pulse until well combined (see photo with white coconut batter and berry pieces on top)

• Now remove half of the coconut batter from the food processor and reserve. Add strawberries to the half that remains in the food processor. Pulse until the dough has strawberries evenly distributed. It is okay if there are some little bits- it is best a little chunky and not too smooth.

• Remove the finished strawberry batter and put aside in a bowl. Rinse and dry the food processor before adding the reserved second half of the batter.

• Add the blueberries and once again pulse until they are evenly distributed, however leaving chunks and not making it too smooth.

• Fill a tablespoon with half strawberry and half blueberry batter and use your finger to give it a little swirl as you plop each cookie onto the tray (see photo above)

• Bake the cookies for 15-20 minutes. Check after 15 to see if they are ready. You want them set but do not want the edges getting too crisp.

Chocolate Dip

• Once the macaroons have cooled all the way, you can prepare to do the chocolate dip.

• Melt chocolate over a double broiler or if you don't have one like me- bring a little bit of water to a boil in a saucepan and place some sort of heat safe bowl on top to melt the chocolate in!

• Be sure the bowl doesn't actually touch the boiling water. Help the chocolate melt by stirring.

• Once melted, dip the cookies into the chocolate then lay them on parchment paper. Sprinkle them with some coconut flakes.

• Allow the chocolate to harden and flakes to set, then enjoy or store in an airtight container at room temperature and enjoy later!

Coconut butter is the trick to making these creamier than usual macaroons

Dairy Free Coconut Almond Chocolate Chip Cookies

This is the perfect classic chocolate chip cookie but with coconut oil and almond butter swapped for the usual butter. I also used some of the sugar as powdered sugar, I did this the first time I made them when I was completely experimenting and baking with what I had in the house. I only had enough brown sugar for half so used powdered sugar as well and actually loved how they came out so have kept a variation of that in the recipe. However you can use all brown sugar if you prefer them more classic. They are a great indulgent option for those looking to eliminate or avoid dairy. They are also soy free- the chocolate chips are these allergen friendly mega chunks that I am obsessed with!

The recipe makes 25 small cookies. I like to bake half and save half in the freezer for baking later or eating straight out of the freezer!

Cookie dough is my weakness,,, I'm shocked that even with me eating some this still makes 25 cookies! You may get more!

All my baking gurus tell me to freeze dough before baking for optimal baking- it definitely is a good trick!

Don't forget to top the cookies with sea salt- so good!

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Ingredients:

• 1 cup brown sugar

• 1/2 cup powdered sugar

• 3/4 cup coconut oil

• 4 tbsp almond butter

• 1 egg

• 1 tsp vanilla

• 2 1/4 cup flour (I use a whole wheat/white blend of local flour for a little heartier consistency)

• 1 tsp baking soda

• 1 tsp salt

• 1 package chocolate chunks or broken up chocolate bar (see above for my favorite)

Method:

• Preheat oven to 350 degrees. Mix the wet ingredients and sugars (everything except the flour, salt and baking powder) until they are thoroughly combined.

• Add remaining dry ingredients to a bowl and combine. Once combined add little by little and mix into the wet ingredients. Mix until you get a thick batter.

• Pour in chips and mix until evenly distributed in dough.

• Roll dough into tablespoon scooped balls and put in a large container to freeze. Freeze for at least 30 minutes.

• Remove dough from freezer and place onto two large parchment lined trays. Bake for 15 minutes sprinkling sea salt all over the cookies! about halfway through. Allow to finish baking and cool on trays. Time may vary based on ovens so watch until they look completely set and starting to brown around the edges just a bit.

Perfect with a cold glass of (cashew) milk