1/4 cup almond butter
1/2 cup hazelnuts, roasted
1/4 cup almonds
1/4 cup honey OR 4 dates, pitted
1 tsp vanilla
1/4 tsp salt
Optional coatings:
hazelnut meal
shredded coconut
cocoa powder (not SCD legal)
Put hazelnuts and almonds into a food processor and pulse until broken up into little crumbs. Add almond butter, honey, vanilla and salt. Mix until a stiff dough forms. Refrigerate for 30 minutes.
Form into small balls. Roll in a coating of choice. From front to back, the ones pictured here are hazelnut, nothing, coconut, cocoa.
Mint Chews
These came about from trying to reproduce the filling of peppermint patties. They are so tasty! (Yes those are my teeth marks)
1/2 cup coconut spread/butter (not the same as coconut oil)
4 tbsp honey
1/2 tsp peppermint extract
Mix filling ingredients by hand. If you want it completely smooth you can process it in a food processor. Place in the fridge for 30 minutes or until it’s hard enough to form into balls. Get a plate out and put parchment paper over it. Take about a spoonful of filling and press it down to form a square on the parchment paper. Do this will all the filling, it should make about 12 squares. These will soften at room temperature so keep them in the fridge.
Crust: (from Comfy Belly)
1 1/2 cups nut flour
4 tbsp butter
1/4 cup honey
Filling:
3 eggs
1/3 cup honey
1/2 cup homemade yogurt
2 cups dry curd cottage cheese
2 tsp vanilla extract
Combine crust ingredients and pres into a springform pan. Bake crust at 350F for 10 minutes. Let cool. Blend all filling ingredients and pour into pan. Bake at 325F for 45 minutes. Cool in refrigerator.
Ants on a Log
This is a favorite childhood snack, simple and not too sweet. Traditionally made with peanut butter, it is just as good with almond butter.
1 celery stalk
1 tbsp almond butter
9 raisins
Cut celery stalk into 3 pieces. Spread almond butter along the center of the celery pieces. Place 3 raisins on each piece.
Basic Ice Cream Recipe
2 cups yogurt (made from 1/2 whipping cream 1/2 half n half)
1/2 cup honey
1 tsp vanilla extract OR 1/2 tsp mint extract
1 tsp salt
Mix ingredients well. I put this in a bowl in the fridge for a little bit. Then make it in your ice cream maker. Transfer it to the freezer after done and let it freeze well. Most ice cream makers make a ‘soft serve’ ice cream which to me looks like a milkshake. I put mine in the freezer after it’s done and it hardens into normal ice cream.
These are some yummy looking deserts. Looking forward to trying some.
These look delicious and healthy. I'll try them all. Just wondering about the soaked nuts. I do this but I also dehydrate them befor I use them in recipes. Would they be ok to use in the soaked almond brownies or banana nut muffins recipe?
How do you make almond flour? is it in the food processor? When i try this the oil comes out of the nuts so its not like flour.
Yes you can use soaked & dehydrated nuts for any of the recipes. For the nut flour, I use a basic food processor. I have never been able to get the oil to come out, I always end up with just nut flour. If you can get the oil to come out, then even better! That would be nut butter which is much easier to digest and makes baked goods that hold together well. Just measure out the nuts before processing to ensure you have the right quantities.
Hi
Am on SCD for now and trouble with eggs (unless ground feed checkens).
I am trying to gain weight and strenthen adrenals, though last time did organic liver, got pimples on tongue, but yesterays lamb stew was good and also walnut/date/oil/cinn. smoothies(be careful with sugars)
cant do almonds yet, dont know if trouble with salicylates or just almonds. How does one find if trouble with fructose malabsorbtion,or amines oe oxylates….
Where is source for cocnut spread? Have never heard of that. Also source for hazelnut butter?
Thank you
Lynn D
@lynn Hi Lynn, I’m not sure about how to find out if fructose malabsorption or oxlyates might be a problem. I do know that with fructose malabsorption, apples, pears and honey can be problematic, while bananas and berries might be a better choice to try. That would be a great question to ask on the BTVC Yahoo Group if you haven’t already.
The coconut spread I get is from Wilderness Family Naturals: http://www.wildernessfamilynaturals.com/mm5/merchant.mvc?Screen=PROD&Store_Code=WFN&Product_Code=CSP16
You can also get it from Tropical Traditions http://www.tropicaltraditions.com/coconut_cream_concentrate.htm
Both are available at some health food stores. Or, you can make your own by putting coconut chips into a food processor and blending until smooth. So delicious!
@Kat
So you can replace nut flours with nutbutters for baking – and it’s better that way?? Thanks.
Hi Kat, i dont really prefer the taste of nut butters.Do you think i could sub butter or something like that in the truffles?
@Kathy I’ve seen some recipes of just butter balls mixed with some honey, vanilla, and/or coconut. You would have to keep them cold (fridge or freezer) so they will keep shape.
Hello, Thanks for sharing your recipes. I just tried the coconut butter mint chew, and it was very satisfying for my sweet tooth! The only problem was that it melted almost instantly in my fingers, even after being solid in the fridge. But maybe that’s just because its in the 80s here. At any rate, thanks for the recipes!
@aya Coconut butter melts around 74 so yeah it would melt pretty fast if you’re in a warmer climate. You can put them in the freezer too if that helps though!
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