Raspberry Coconut Bonbons {paleo, dairy & gluten free}
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
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- 1 cup soaked cashews
- 1 cup fresh raspberries
- 1/4 coconut manna/butter
- 1 tbsp. coconut oil
- Approved sweetener Free Diet:
- 1/4 tsp stevia or to taste
- Otherwise use or 2nd phase FD:
- 2 tbsp. raw honey 2 tbsp. Lily's Chocolate Chips
The hardest thing for many people is staying away from sugar! I am no different, even though you may think I am a health nut…..I must admit I like my nuts dipped in chocolate! Since doing the Free Diet™ I have had to be very creative to please my taste buds.
Initially when starting this cleanse, all I could think about was what the next thing would be that I would eat. It took some planning on my part to make sure I didn’t fall prey to my weakness of sweets and food in general.
Eating clean proteins and vegetables was only easy for me because I had created these dairy & vinegar free dressings and sauces to appease my ferocious appetite for flavor. Once I found ways to add flavor to my meals that didn’t include the common allergens we see like, grains, beans, corn, dairy and sugar to name a few, I was on my way back to vitality!
I also love to snack between meals so I have had to become very innovative with limited ingredients and cleverly blend foods that were acceptable for each phase of the FreeDiet™. This simple, NO BAKE, recipe can meet the needs of a candida diet as well. If you would like more of an understanding how to soak nuts, like cashews for this recipe, read this post.
- 1 cup soaked cashews
- 1 cup fresh raspberries
- ¼ cup coconut manna/butter
- 1 tbsp. coconut oil
- Approved sweetener FreeDiet™:
- ¼ tsp stevia or to taste
- Otherwise use:
- 2 tbsp. raw honey 2 tbsp. Lily's Chocolate Chips
- In a food processor add all ingredients except the stevia or honey and puree until creamy.
- If just using stevia, pulse and taste adding small dashes until desired sweetness.
- If using honey, pulse and taste adding a tad more if needed.
- Put bowl in freezer for 10 minutes.
- On a cookie sheet lined with wax paper, use a small or medium cookie/ice cream scooper.
- If following the Free Diet, put the tray in the freezer for 30 min.
- If adding the chocolate, melt it in a glass container with a ¼ tsp coconut oil.
- Drizzle over the top of the firm bonbons and put back in the freezer for another 30 min.
- Enjoy them frozen or room temperature.
With a Spoonful of Health,
P.S. Here is a link if you would like to learn more about coconut manna/butter.
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5 Comments on "Raspberry Coconut Bonbons {paleo, dairy & gluten free}"
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YUM!!!!
I hope you get to taste some!!
Just had some of these in the office! They are next on my list to make, so delicious you wouldn’t know that all of the ingredients were good for you.
If i dont have coconut butter at home at the moment, can I process shredded coconut into a paste like “butter” and get the right texture you think?
I have often wondered if that would work too Kristen! I would think you would need to add moisture back into it. If you have coconut milk or little coconut oil to that would get it creamy. Lmk how that works but honestly I think it will be ok in the recipe maybe taste tad different with texture unless you can get it creamy.