Even though the holidays literally SCREAM dessert and overly decadent foods, you can still indulge in sweets without it undoing your entire diet. It’s all about making a healthy gluten free paleo vegan dessert… and there is such a thing.
I’d like to introduce you to Leanne Vogel, Holistic Nutritionist and culinary genius behind the Christmas Dessert Freedom Cookbook.
Leanne has convinced me that it is possible to have your metaphorical gluten-free, paleo, vegan cake and eat it too when it comes to healthier sweets and treats. Her incredible collection of recipes are sure to make your holidays brighter and feel more normal.
The key that Leanne has shared with me is to focus on using the most nutritious flours and sweeteners out there without sacrificing taste. I’m not a baker, but her recipes have made me re-think my upcoming holiday because they’re so simple.
Here’s the perks… the recipes are gluten-free, dairy-free, soy-free, vegan and paleo-friendly. Recipes include: Tiramisu, Peppermint Patties, Shortbread, No bake Pecan Pie Bars, Peppermint Bark, Rum Balls and Gingersnaps.
Click HERE to get more details on the book and how you can grab a copy of your own!
(FYI: I am an affiliate for the book and will get a small commission if you buy it which will go toward site maintenance.)
Gluten Free Paleo Vegan Sugar Free Coconut Almond Dessert
Alright already! Here’s the plus to this post… Leanne graciously allowed me to share this delish and super easy gluten-free, paleo, vegan and sugar-free dessert with you in the meantime. She’s on a mission to spread the word about dessert being guilt-less and she’s definitely got me convinced with this yummy dessert.
If you love coconut and are looking to make some incredibly festive bark for family and friends… look no further. This recipe is easy, requires no baking and is very tempting (as you can see from these incredible pictures.
Leanne assures me that aside from my own tastebuds, this recipe has been a huge crowd pleaser time and time again. Without further adieú…
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Gluten-Free Sugar-Free Coconut Almond Bark
Ingredients
- 1.5 Cup Coconut butter
- 2 Tbsp Coconut oil
- 2 Tsp Coconut oil (For toasting)
- 1/2 Tsp Almond extract
- 1/2 Tsp Vanilla extract
- 1 Cup Whole pecans Toasted
- 1/2 Cup Slivered almonds Toasted
- 1 Pinch sea salt
- 1 Cup Unsweetened shredded coconut
Instructions
- Line a 9×13 cookie pan with parchment paper and set aside.
- Heat 2 teaspoons of coconut oil in a cast iron pan on medium heat. Add almond slivers and pecans. Reduce heat to medium-low and toast for 2-3 minutes, rotating frequently (about every 20 seconds) to prevent from burning. Remove from heat and sprinkle with salt. Transfer to a clean bowl or plate and set aside.
- Melt the coconut butter with coconut oil in a double broiler or in a large metal bowl over top a saucepan filled with water that lightly touches the bottom of the bowl.
- Add extracts, roasted pecans and almonds. Mix well.
- Spoon mixture out onto prepared cookie sheet and spread into a thin layer.
- Press the shredded coconut onto the top.
- Place the cookie sheet in the fridge for 15 minutes or so. Remove and break into random pieces.
- You could add cacao nibs or goji berries for a festive touch!