Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It’s also ideal for french toast, pie fillings, mousse, and even no-churn ice cream! See it used here in our Pumpkin Spice Lattes and Coconut Slices, and as a glaze on these Pumpkin Scones.
Coconut is one of my favorite summer time (ahem..year round) flavors. I’m instantly transported to that pool side pina colada that is synonymous with Caribbean vacations. Why not bring that feeling to every day living? Tri-layer bars are a great weapon to have in your dessert arsenal. Without straying too far away from a standard bar, you can create so many different desserts that you’ll be a
“Almost Good For You Cookies”….kind of an oxymoron right? These started as a kitchen experiment at my parent’s house when I was looking for something sweet. My mom and dad are two of the healthiest eaters I know and never have any of the good stuff in their pantry! So, I threw together what seemed like a whole lot of random ingredients – maple syrup, cashews, chia seeds? – and hoped for the best.
Starting the week on a healthy note..after I discovered how sinfully good black olive, extra cheese pizza was over the weekend. These slices are on a date brownie base, filled with vanilla cashew coconut cream, topped with fresh strawberries. Yes, and they’re gluten-free, refined sugar free, and dairy-free!