Enjoy 6 Healthy Dessert Recipes That Are Sure to Take You to Your Happy Place on a Warm Summer’s Day!
While trying to adhere to a healthier lifestyle, not much can sooth the soul like a refreshing dessert! Below are a few of my favorite Gluten, Dairy and Soy free desserts. So enjoy and be sure to share the happy!
Chocolate, Coconut, and Salted Caramel Popsicles
Ingredients (6 popsicles)
Coconut Milk Popsicles
2 cups full-fat coconut milk
2 tablespoons arrowroot powder
1 teaspoon vanilla extract
1/4 cup maple syrup
For the Salted Caramel
1/4 cup water
1/2 cup coconut sugar
1 cup full-fat coconut milk
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Dark Chocolate Coating
2/3 cup dark chocolate
1/3 cup coconut oil
roasted almonds, chopped, for sprinkling on top
For the Coconut Milk Popsicles
- In a small bowl, whisk together ½ cup of the coconut milk and the arrowroot powder.
- In a small saucepan over medium heat, combine all remaining ingredients until it starts to bubble, then stir in the arrowroot/coconut mixture and whisk very well for about a minute or until thickened. You’ll feel it in your arms, but you should also be able to see the whisk leaving a trail in the mixture!
- Remove from the heat and let the mixture cool. Whisk again vigorously (the mixture may have gotten a little thick, so whisk very well!) then fill your Popsicle molds and freeze until solid, at least 3 hours.
For the Salted Caramel
- In a small bowl, combine the coconut milk, vanilla extract, and salt.
- Place the coconut sugar and water in a small saucepan over low heat, and, stirring constantly, heat until it starts to bubble a little around the edges.
- Quickly add the coconut milk mixture in one go, turn up the heat to medium, then simmer for about 10 minutes, whisking every minute or two, until the mixture has thickened slightly. It may splatter a little!
- Remove from heat and let cool completely, whisking every so often as it cools to prevent lumps.
For the Dark Chocolate Coating
- Combine dark chocolate and coconut oil in a small saucepan over medium heat, stirring constantly, until smooth. Let cool slightly before using.
- Remove the frozen popsicles from their molds.
- Place the salted caramel into one bowl, the chocolate coating into another bowl, and have your chopped toasted almonds nearby. Prepare a sheet pan lined with parchment paper at the end of your ‘assembly line’!
- Dip a Popsicle into the salted caramel, flipping the Popsicle to make sure everything is coated. Wait about a minute whilst turning the Popsicle constantly until the caramel sauce has hardened, then quickly dip it into the chocolate coating. Again, make sure the whole Popsicle is coated in chocolate! Quickly sprinkle both sides with chopped toasted almonds, then wait about 30 seconds for the chocolate to set and place the Popsicle onto the prepared sheet pan.
- Repeat with the remaining popsicles. Store any leftover caramel sauce in an airtight container in the fridge for up to 5 days. Any leftover chocolate coating can be poured into ice-cube trays, frozen, and re-melted at a later date for an instant chocolate sauce.
- When you’re done coating all the popsicles, eat immediately or place into an airtight container in the freezer for up to 6 weeks.
Strawberry Lemonade Smoothie
1 cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
1 cup fresh strawberries
2 large Medjool dates, pitted and softened
4-6 ice cubes
2 tablespoons raw cashews
2 tablespoons fresh lemon juice
1 teaspoon (packed) finely grated lemon zest
Agave nectar, to taste
- Place the milk beverage, strawberries, dates, ice, cashews, lemon juice and zest in a high-speed blender* and blend on high until creamy and smooth.
- Taste test and blend in your favorite sweetener (such as stevia, honey, or agave nectar) to taste.
*If using a blender that is not high-speed, soak the cashews in water at room temperature for 2 hours. Drain and prepare the smoothie as directed.
Dairy-Free Mango Coconut Sorbet
4 cups frozen mango chunks
2/3 can coconut milk, chilled (full-fat)
1/4 cup agave nectar
a food processor
The day before: chill a can of full-fat coconut milk in the refrigerator for at least 8 hours (overnight is best). You’re going to need the coconut cream for this recipe, so chilling the coconut milk will cause the cream to separate from the rest of the liquid and harden.
After the coconut milk has been chilled: Add the frozen mango chunks to the bowl of the food processor along with the honey or agave nectar.
Open the can of coconut milk and drain out any liquid. You should be left with a large amount of coconut cream that’s hardened from being refrigerated. Scoop out an amount equal to about half the can and add it to the food processor. The measurement doesn’t need to be precise…you’re looking to add approximately 2/3 cup of coconut cream.
Ice Cream Bar with Raspberry & Coconut/Dairy Free
250 ml Coconut Cream, full fat) (1 cup)
60 g Unsweetened Desiccated Coconut (½ cup)
2 tablespoon Virgin Coconut Oil,
250 g frozen raspberries or berries of your choice like strawberries or blueberries (2 cup)
4 tablespoon Maple Syrup, Organic, Grade B
4 tablespoon Raw Coconut Butter
1 tablespoon coconut oil, melted
2 tablespoon Maple Syrup, Organic, Grade A or honey or rice malt syrup
- In a food processor with the S blade attachment, add all the ice cream ingredients (except the coconut shell ingredients).
- Process until it forms a pink cream with no more lumps of berries – about 1-2 minutes on medium speed.
- Place your silicon mold onto a tray or hard surface that can be easily fitted into your freezer. As you will fill in the silicon mold with soft ice cream, the hard surface placed under the mold will make them easier to carry to the freezer.
- Fill the silicon mold until the top. There is no need to grease the mold.
- Place the mold into the freezer overnight or until fully freeze.
- Prepare a plate covered with baking paper. Set aside.
- When the ice cream are ready prepare the coconut shell.
- In a small saucepan, under low heat melt the coconut oil, maple syrup and coconut butter. Keep stirring gently to avoid the mixture to burn. Do not microwave or the coconut butter will burn.
- When the mixture is lukewarm and liquid transfer into a small bowl.
- Remove the ice cream bars from the freezer and unmold by pushing the ice cream bars out of the silicon mold.
- Place the ice cream onto the prepared plate and using a tablespoon cover the bars with the coconut liquid. As the liquid is lukewarm and the ice cream cold it should harden very quickly. If desired, sprinkle some coconut chips and frozen raspberry on the top of the ice cream bars before the coating harden. Repeat until all the bars are covered with the liquid.
- Return the plate to the freezer until the shell has completely harden.
- If you have some leftover of coconut shell mixture, repeat the process after the first coating has harden. The more coating you had the whiter it will be.
Creamy Chocolate Pudding Pops (paleo, gluten-free, dairy free)
1 can (13.5 oz) coconut milk, full fat
½ cup raw cacao powder
1 tablespoon macadamia nut oil
¼ cup + 2 tablespoons maple syrup
⅛ teaspoon salt
2 teaspoons vanilla extract
1 teaspoon unflavored grass-fed gelatin
- add 2 tablespoons of water to a large bowl and sprinkle the water with gelatin powder. Set aside.
- bring to a boil over medium heat the coconut milk, cacao powder, macadamia nut oil, maple syrup and salt, stirring frequently
- pour the boiling milk mixture into the bowl with the gelatin and mix until the gelatin dissolves
- stir in vanilla extract and allow it to cool
- fill disposable paper cups with the mixture and freeze for 1 hour
- remove from freezer and insert a wooden stick in the center. Sprinkle top with chopped macadamia nuts and mini chocolate chips if desired.
- freeze pops overnight. To remove fudgesicles from paper cups simply tear the paper cup off
Now and Then it’s good to Pause in Our Pursuit of Happiness and Just Be Happy! – Guillaume Apollinaire
Please share your healthy summer desserts!
May 26, 2016
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