Fresh Fruit Yogurt Wedges

Try making these Fresh Fruit Yogurt Wedges for your next dessert option! Almond flour is a gluten-free alternative to wheat flour that is rich in nutrients and low in carbohydrates. Coconut supports digestion, boosts hydration, and strengthens bones. Medjool dates are rich in potassium, help prevent constipation, and fight against cell damage. Prepare these Fresh Fruit Yogurt Wedges for an end of summer gathering and enjoy!

Ingredients:

For the crust

• 1 ½ cups almond flour

• ½ cup gluten-free oat flour

• ⅓ cup unsweetened shredded coconut

• ¼ cup coconut oil, melted

• 6-8 Medjool dates, pitted and softened

• 1 teaspoon maple syrup

• ½ teaspoon cinnamon

• Pinch of salt

For the toppings

• 1 ½ cups unsweetened coconut yogurt

• 1 tablespoon fresh lemon juice

• 1 teaspoon maple syrup

• Fresh fruit of your choice, halved (strawberries, kiwi, cherries, blueberries, raspberries, grapes, etc.)

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.

2. To begin preparing your crust, blend dates in a food processor until a thick paste is formed. Add almond flour, oat flour, shredded coconut, coconut oil, maple syrup, cinnamon, and salt. Pulse until the mixture becomes a soft dough.

3. Press your formed dough onto a parchment-lined baking sheet, forming a 10-12 inch round crust about ¼-inch thick. Bake for 10-14 minutes, until lightly golden around the edges. Set aside to cool.

4. In a separate bowl, combine your coconut yogurt, maple syrup, and lemon juice.

5. Spread the coconut cream mixture over the crust. Arrange the halved fresh fruit on top of the yogurt mixture.

6. Refrigerate for 30 minutes before slicing into wedges and enjoy!

Blueberry Lemon Crumble

Try making this Blueberry Lemon Crumble for your next dessert option! Blueberries support heart health, lower total cholesterol, and fight against cell damage. Lemon juice supports immune function, supports iron absorption, and helps prevent kidney stones. Gluten-free flour is a celiac disease and gluten sensitivity-friendly option that eliminates intestinal inflammation and stabilizes blood sugar levels. Prepare this Blueberry Lemon Crumble in under an hour and enjoy!

Ingredients:

For the Filling

• 7-8 cups blueberries

• ½ cup coconut sugar

• 2-3 tablespoons cornstarch

• ¼ teaspoon cinnamon

• 1 teaspoon fresh lemon juice

• 1/8 teaspoon salt

For the Crumble Topping

• 1 cup gluten-free flour

• ¾ cup coconut sugar

• ¼ cup gluten-free oats

• 8 tablespoons dairy-free butter

• ¼ teaspoon cinnamon

Instructions:

1) Preheat your oven to 350 degrees Fahrenheit. Choose an approximately 9–10-inch pan.

2) In a large mixing bowl, prepare the filling. Combine blueberries, coconut sugar, cornstarch, cinnamon, lemon juice, and salt. Place in the bottom of your baking pan.

3) In another large bowl, mix gluten-free flour, coconut sugar, gluten-free oats, dairy-free butter, and cinnamon to make the crumble topping. Use a pastry cutter or your hands to combine until crumbling, buttery clumps form. Drop crumble topping evenly over the filling.

4) Bake in the oven for 40 minutes, or until topping is slightly golden.

5) Allow your crumble to cool before serving and enjoy!

Maple Pecan Cookies

Try these Maple Pecan Cookies for your next dessert option! Almond flour is a naturally gluten-free alternative to traditional wheat flour that is a great source of vitamin E. Pecans lower bad cholesterol, help manage inflammation, and support brain health. Coconut oil boosts metabolism, improves oral health, and offers natural energy. Prepare these Maple Pecan Cookies for a satisfying homemade dessert and enjoy!

Ingredients:

• 2 cups almond flour

• 1 large egg

• ¾ cup chopped pecans

• ¼ cup coconut oil, melted

• ¼ cup coconut sugar

• ¼ cup maple syrup

• ½ teaspoon baking soda

• ½ teaspoon salt

Instructions:

1) Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

2 In a large bowl, mix coconut oil, egg, coconut sugar, and maple syrup. Combine almond flour, baking soda, and salt in a separate mixing bowl.

3) Stir the dry ingredient mixture into the wet until a sticky dough forms, then fold in chopped pecans.

4) Chill the dough in the refrigerator for 10-20 minutes before scooping 1 ½ tablespoon-sized dough balls onto your baking sheet. Flatten dough balls into a round shape.

5) Bake for 10-12 minutes, until golden brown.

6) Let the cookies cool off before serving and enjoy!

Mocha Chia Pudding

Try this Mocha Chia Pudding for your next dessert option! Almond milk is a plant-based alternative to dairy milk that is rich in antioxidants and low in calories. Chia seeds are packed with protein, fiber, and omega-3 fatty acids. Cocoa powder reduces inflammation, improves brain health, and lowers blood pressure. Prepare this Mocha Chia Pudding for a low-prep sweet treat and enjoy!

Ingredients:

• 1 ½ cups almond milk

• ½ cup chia seeds

• ¼ cup cocoa powder

• 4 tablespoons maple syrup

• ½ teaspoon cinnamon

• Pinch of salt

Instructions:

1) In a small bowl, whisk cocoa powder, maple syrup, cinnamon, and salt.

2) Begin to add almond milk in increments until a paste forms. Then, add the remaining milk and mix until smooth.

3) Stir in chia seeds. Cover bowl and refrigerate overnight, or for at least 3-5 hours.

4) Add pudding to a jar. Serve chilled with desired toppings, such as fruit and nuts.

5) Garnish with a sprig of mint and enjoy!