10. Dessert Recipes

Chocolate Truffle Torte

Ingredients

Directions

Preheat oven to 350 degrees F. In a large microwave-safe bowl, melt the chocolate and butter on 50% power for 2 minutes, stirring once halfway through. Whisk until completely smooth. Stir in the salt, sweetener, cocoa, eggs, cream, and vanilla. Whisk until well blended. Pour the chocolate mixture into a greased 9-inch pie plate.

Bake for 15 minutes or until the torte is puffy around the edges and the center firm but slightly jiggley. Allow to cool completely. Chill well before serving. Garnish with whipped cream if desired. Makes 8 to 10 servings.

Chocolate Chip Cookie Bars

Ingredients

Directions

Preheat oven to 350 degrees F. Mix together in a large bowl the flour, baking soda, and salt. In a separate bowl, mix together the vanilla extract, eggs, almond milk, oil, and syrup. Combine the wet ingredients with the dry ingredients and mix well with a hand mixer. Use a spatula to fold in the chocolate chips. Pour the mixture into greased 8-inch square baking pan and smooth out evenly. Bake for about 20 minutes or until the top is golden brown.

Pumpkin Pound Cake

Ingredients

Directions

Preheat oven to 300 degrees F and grease a loaf pan. In a medium bowl, use a hand mixer to beat the pumpkin, sweetner, baking powder, vanilla, cinnamon, and salt. Beat in the eggs, then the almond flour. If necessary, add a little water to make a thick but pourable batter. Pour into the loaf pan and bake for 60 to 75 minutes, until the cake pulls away from the sides of the pan a bit and a toothpick comes out clean. Cool for 10 minutes. Remove from the pan and cool completely on a rack before slicing. Makes about 12 servings.

Spiced Brandy Baked Apples

Ingredients

Directions

Preheat oven to 350 degrees F. Slice the top and bottom off each apple, then core the apples, leaving a cup at the bottom of the apples. Mix the brandy, spices, walnuts, and raisins in a small bowl. Pour half of the mixture into each apple. Place the apples on a baking sheet and bake for 20 to 25 minutes or until the apples are soft. Makes 2 servings.

Easy Chocolate Cake

Ingredients

Directions

Mix the almond flour, cocoa, baking powder, and sweetener in a 2-cup glass measuring cup. Stir in the butter, water, and egg. Mix well with a fork. Scrape the batter down evenly with a rubber spatula. Cover with plastic wrap and create a vent by cutting a small slit in the center of the plastic wrap. Microwave on high for 1 minute until set but still a little moist on top. Allow to cool slightly and serve warm topped with whipped cream. Makes 2 servings.

Vanilla Almond Cake

Ingredients

Directions

Preheat oven to 350 degrees F. Combine all of the ingredients in a large mixing bowl. Beat with a hand mixer until creamy. If the batter is too stiff, beat in up to 1 cup of water. Spread in a greased 9 x 13 pan. Bake for 30 to 35 minutes until golden and firm to the touch. Cool completely before serving. Makes about 12 servings.

Chocolate Almond Coconut Bars

Ingredients

Directions

Melt the coconut oil in a small saucepan on low heat. Line a 9-inch square baking pan with wax paper. Grind the almonds in a food processor until the texture resembles that of coarse sand. Add to the food processor the rest of the ingredients, except the chocolate, and pulse until a textured paste forms. Pour into the baking pan and use a spatula to smooth out the corners. Refrigerate until set, at least 1 hour.

Melt the chocolate in a double boiler.  Drizzle over the mixture in the pan and spread with a spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft. Cut into bars.

Snickerdoodle Cookies

Ingredients

Directions

Preheat oven to 350 degrees F. Combine all of the ingredients except for the coating ingredients in a mixing bowl. Mix well with a wooden spoon until a dough forms. Cover the bowl and chill for 1 hour. Meanwhile, mix the granular Splenda or stevia and cinnamon in a small dish.

Drop the dough by spoonfuls onto an ungreased cookie sheet. Gently roll them into balls in your hands. Place the baking sheet in the freezer for about 5 minutes. Remove from the freezer and roll each dough ball in the cinnamon mixture to coat completely. Return to baking sheet and gently flatten the dough balls. Bake 10 to 15 minutes until golden brown. Remove the cookies to a cooling rack and cool completely before serving. Makes about 17 cookies

Butter Cookies

Ingredients

Directions

Preheat oven to 325 degrees F. Combine all of the ingredients in a mixing bowl and mix well until a dough forms. Freeze for 15 to 20 minutes to firm the dough. Drop the dough by teaspoons onto a parchment-lined baking sheet. Roll each piece of dough into a ball. Cover the balls with plastic wrap and flatten each ball of dough. Peel off the plastic wrap and discard. Prick the cookies with a fork. Bake for 15 to 20 minutes, or until golden brown. Makes about 20 cookies.

Crustless Pumpkin Pie

Ingredients

Directions

Preheat oven to 350 degrees F. Mix all of the ingredients in a mixing bowl and beat well with an electric mixer. Pour into a greased 9-inch pie plate. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack, then chill well before serving. Serve with whipped cream. Makes 8 servings.

Butter Mint Mousse

Ingredients

Directions

Combine all of the ingredients in a large mixing bowl and beat on low speed with an electric mixer until blended. Beat on high speed until thick and fluffy. Chill well before serving. Makes 4 servings.

Lemon Pudding Mousse

Ingredients

Directions

Mix the cream and water in a medium bowl. Add the pudding mix and whisk briskly just until it thickens. Be careful not to over-mix. Eat at once or chill until serving time. Makes 6 servings.