Snack & Dessert Recipes:

Vegan Hazelnut Cups
Serves 20
They are gluten-, dairy- and refined sugar-free and the perfect healthy chocolate treat without all the bad!
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. Chocolate Hazelnut Cups
  2. Hazelnut filling
  3. 3/4 cup raw hazelnuts
  4. 1 + 1/2 tablespoons raw cacao powder
  5. 4 tablespoons coconut milk (canned)
  6. 1 tablespoon pure maple syrup
  7. 1 teaspoon vanilla extract
  8. Chocolate Coating
  9. 1/2 cup coconut oil
  10. 2 tablespoons pure maple syrup (raw/organic honey would also work)
  11. 1/2 cup raw cacao powder
  12. Topping
  13. 20 hazelnuts (one for each chocolate hazelnut cup)
Instructions
  1. To make the chocolate coating, melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup (or honey), whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through.
  2. Preheat oven to 180ºF and line two baking trays with baking paper.
  3. Once the oven has heated, place the hazelnuts for the hazelnut filling on one of the baking trays and the hazelnuts for the topping on the other baking tray and bake for approximately 5 to 8 minutes until the skins have darkened and are easy to remove. Rub the hazelnuts between your hands or in a tea towel to remove as much of the skin as possible.
  4. Place the filling hazelnuts into a blender and process until they form a smooth paste. Add the cacao powder, coconut milk, maple syrup and vanilla extract; process until combined and smooth. Refrigerate for 30 minutes. Line a mini muffin pan with paper liners (patty pans).
  5. To make each chocolate hazelnut cup, spoon 1 teaspoon of the chocolate coating into each liner and place in the freezer for 10 minutes to set. When the chocolate has set, remove from the freezer, spoon the hazelnut mixture into each one and smooth with the back of a spoon. Then spoon the remaining chocolate over the top and place the topping hazelnut on top of each one.
  6. Place in the freezer for 1 hour to set. I recommend storing these in the freezer. Allow to thaw slightly before eating.
Notes
  1. Use organic ingredients, if possible
Adapted from Mind Body Green
Adapted from Mind Body Green
The Organic Diabetic™ http://theorganicdiabetic.org/
Paleo Pumpkin Bars
Yields 16
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Prep Time
10 min
Cook Time
25 min
Total Time
10 min
Prep Time
10 min
Cook Time
25 min
Total Time
10 min
Ingredients
  1. 1/2 cup coconut manna or butter
  2. 1/2 cup coconut oil
  3. 1/4 heaping cup coconut flour
  4. 1 1/2 cup cooked winter squash (butternut or pumpkin)
  5. pinch salt
  6. 2 tsp. cinnamon
  7. 1 tsp. ginger
  8. 1/4 cup plus 2 Tbls maple syrup
Instructions
  1. On the stove, gently melt coconut oil and manna until melted.
  2. In food processor, add squash, spices, coconut flour, salt and maple syrup. Pour melted coconut oil and manna on top and blend for 30 seconds being sure all the big pieces of squash are blended.
  3. Line a square 8x8 brownie pan with parchment paper. Scoop the bar filling into the pan and use a spatula to smooth it out. Bake for 25 min at 350 degrees. Remove from oven, let cool, cover and put in fridge until completely chilled; about 3 hours.
Notes
  1. Use Organic Ingredients, if possible
Adapted from aiplifestyle
Adapted from aiplifestyle
The Organic Diabetic™ http://theorganicdiabetic.org/
Coconut Avocado Fries
Serves 3
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 avocado, peeled and pitted
  2. ½ cup Ezekiel breadcrumbs
  3. ¼ cup unsweetened coconut flakes
  4. sea salt and pepper
  5. dipping sauce of choice (optional)
Instructions
  1. Preheat the oven to 375 degrees.
  2. Cut the avocado into thick slices. Set aside.
  3. In a bowl, add the breadcrumbs, coconut flakes and a pinch of salt and pepper. Mix to combine.
  4. Place the avocado slices into the breadcrumb mix and roll to full coat.
  5. Place the avocado slices on a baking sheet and bake for 8-10 minutes.
  6. Serve with a dipping sauce of choice or eat them as they are. Enjoy!
Notes
  1. Use Organic Ingredients, if possible
Adapted from Food Babe
Adapted from Food Babe
The Organic Diabetic™ http://theorganicdiabetic.org/
Healthy Almond Flour Pumpkin Cookies
Serves 12
Perfect for the fall and winter seasons!
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Prep Time
30 min
Cook Time
18 min
Total Time
48 min
Prep Time
30 min
Cook Time
18 min
Total Time
48 min
Ingredients
  1. 1½ cups almond flour
  2. 1 egg
  3. 1 tbsp coconut oil
  4. 1 tbsp ghee (you can use butter also)
  5. ½ cup pumpkin puree (cook pumpkin and then blend with a little water)
  6. 3 tbsp date sugar
  7. 1 tsp vanilla extract
  8. ½ tsp baking powder
  9. ¼ cup chocolate chips *optional
  10. Pinch of sea salt
Instructions
  1. Preheat oven to 350 degrees
  2. In a medium size bowl place the almond flour, baking powder and pinch of salt and mix well.
  3. Add the pumpkin puree, egg, date sugar, and vanilla extract and mix well again.
  4. In a cookie baking sheet on top of parchment paper, make round cookies with the dough using your hands.
  5. Bake for about 15-18 minutes.
  6. Enjoy
Notes
  1. Use Organic Ingredients, if possible
The Organic Diabetic™ http://theorganicdiabetic.org/
Kale Chips
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Prep Time
30 min
Cook Time
30 min
Total Time
30 min
Prep Time
30 min
Cook Time
30 min
Total Time
30 min
Ingredients
  1. 1 bunch kale or cavalo nero, stalks removed.
  2. 1 tablespoon olive oil.
  3. pinch salt.
Instructions
  1. Preheat the oven to 200°C / 400°F. Tear the kale roughly into 4 cm squares. Toss in the oil and salt, then lay on a baking tray and cook for 5-10 minutes until crisp. Can be eaten either hot or cold.
  2. Never eat kale stalks - they are too hard to digest. The easiest way to remove the stalks is to grab the stalk end and then run your fingers down it, shearing the leaf off
Notes
  1. Use Organic Ingredients, if possible
The Organic Diabetic™ http://theorganicdiabetic.org/
Avocado + Coconut Popsicles
Serves 6
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Prep Time
5 min
Cook Time
4 hr
Total Time
4 hr 5 min
Prep Time
5 min
Cook Time
4 hr
Total Time
4 hr 5 min
Ingredients
  1. 1 large ripe avocado.
  2. 200 ml coconut cream.
  3. juice of 1 lime.
  4. 3 tablespoons coconut water.
  5. 1 tablespoon rice malt syrup.
  6. 1 tablespoon chia seeds, preferably white.
  7. 1/4 teaspoon salt.
Instructions
  1. Blend all the ingredients in a food processor or use a stick blender. Beat to a creamy liquid. Spoon the mixture into the ice-cream moulds, then insert the sticks. Freeze for at least 4 hours.
  2. You can also make these with the flesh of a baby coconut rather than avocado, and use an additional 3 tablespoons of coconut water.
Notes
  1. Use Organic Ingredients, if possible
The Organic Diabetic™ http://theorganicdiabetic.org/
Power Balls
Serves 10
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 450 g cooked and mashed sweet potato.
  2. 2 heaped tablespoons almond butter, made with half a cup of raw almonds.
  3. 1 tablespoon chia seeds.
  4. 2 teaspoons raw cacao powder.
  5. 1 teaspoon ground cinnamon.
  6. 1/4 teaspoon ground ginger.
  7. 1/4 teaspoon ground cardamom.
  8. 1/4 teaspoon ground liquorice.
  9. coconut oil, for rolling.
  10. desiccated coconut, for rolling.
Instructions
  1. Combine the sweet potato, almond butter and chia seeds in a bowl. Mix together the cacao and the spices and stir into the mixture. You should have a gooey, sticky mixture. Rub your hands lightly with coconut oil and roll the dough into about 10 balls. Chill the balls in the fridge for approximately 30 minutes, then roll the balls in desiccated coconut before serving. These will keep in the fridge for 2-3 days.
  2. A great snack or afternoon treat these Power Balls are full of flavour to give you a burst of delicious energy.
Notes
  1. Use Organic Ingredients, if possible
Adapted from I Quit Sugar
Adapted from I Quit Sugar
The Organic Diabetic™ http://theorganicdiabetic.org/
Sweet Potato Truffle Balls
Serves 16
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Prep Time
1 hr 5 min
Cook Time
1 hr 5 min
Total Time
1 hr 5 min
Prep Time
1 hr 5 min
Cook Time
1 hr 5 min
Total Time
1 hr 5 min
Ingredients
  1. 1 cup Sweet Potato Purée.
  2. 3 tablespoons coconut oil, softened.
  3. 2 tablespoons coconut milk (or cream).
  4. 1 tablespoon coconut flour.
  5. 1 teaspoon granulated stevia, or 1-2 teaspoons rice malt syrup.
  6. pinch salt.
  7. handful shredded coconut, toasted if you like.
Instructions
  1. Combine all the ingredients except the shredded coconut, stirring well. Cover and refrigerate for at least 1 hour. Scoop out teaspoonfuls and roll into balls, then roll in coconut. Store in the fridge for a week.
Notes
  1. Serve these Sweet Potato Truffle Balls as a decadent after dinner treat, as part of a high tea, or as an after school pick me up for kids.
  2. Use Organic Ingredients, if possible
Adapted from I Quit Sugar
Adapted from I Quit Sugar
The Organic Diabetic™ http://theorganicdiabetic.org/
Popcorn and Almond Crunch
Serves 10
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Prep Time
20 min
Cook Time
20 min
Total Time
20 min
Prep Time
20 min
Cook Time
20 min
Total Time
20 min
Ingredients
  1. 1/4 cup organic oil of your choice (I prefer coconut oil).
  2. 3/4 cups popcorn kernels (this equates to around 10 cups popped popcorn).
  3. 1 cup almonds, halved.
  4. 1 cup Pureharvest Organic Rice Syrup.
Instructions
  1. First things first, make the popcorn! You can do this in a popcorn machine or make your own. To make your own: heat the oil in a heavy based saucepan with a well fitting lid until hot. Add popcorn kernels and place the lid on. Once you hear the kernels begin to pop, give the saucepan a shake to help stop them sticking to the base . As soon as the popcorn stops popping, or the popping becomes quiet, remove from the stove and pour into a large bowl, and set aside.
  2. Meanwhile, place almonds on a tray and roast for about 10-15 minutes at 180°C. Remove from oven and set aside.
  3. Heat syrup in a heavy based until it starts bubbling. Allow it to bubble away for about a minute. Add the popcorn and stir until it’s well coated. Add the nuts and stir until they’re coated.
  4. Remove the mixture from the stove, and pour onto a non-stick oven tray, or any glass or ceramic tray you have lying around.
  5. Wet your hands with some cold water, press the mixture down, so that it becomes compact and flat. Leave to set at room temperature for about one hour.
  6. After it has hardened, cut it into squares, or break it up into odd shapes and sizes for a more rustic feel.
Notes
  1. Use Organic Ingredients, if possible
Adapted from I Quit Sugar
Adapted from I Quit Sugar
The Organic Diabetic™ http://theorganicdiabetic.org/
Sugar-free Honey and Soy Chicken Wings
Serves 12
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 1/2 cup rice malt syrup.
  2. 3/4 cups tamari.
  3. 1/2 cup water.
  4. 2 cloves garlic.
  5. 1 teaspoon finely grated ginger.
  6. 1 long red chilli, finely chopped, optional.
  7. 12 large chicken wings.
  8. 1 tablespoon sesame seeds, toasted.
Instructions
  1. Combine syrup, tamari, water, garlic, ginger and chilli in a shallow dish. Add chicken and toss to coat well. Place in fridge to marinate for at least 2 hours.
  2. Preheat oven to 180ºC / 350ºF / Gas Mark 4. Transfer wings to a baking paper lined baking dish. Bake for 40 minutes turning and basting halfway through.
  3. Remove from oven and sprinkle with sesame seeds.
Notes
  1. Use Organic Ingredients, if possible
Adapted from I Quit Sugar
Adapted from I Quit Sugar
The Organic Diabetic™ http://theorganicdiabetic.org/
Coconut Choc Icy Poles
Serves 7
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Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 20 min
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 20 min
Ingredients
  1. Ice Cream
  2. 1 cup desiccated coconut.
  3. 1 cup Coco Quench.
  4. 1 teaspoon vanilla extract.
  5. Sea salt.
  6. 1/4 cup organic coconut cream.
  7. 1 heaped tablespoon rice malt syrup (optional).
  8. Chocolate Coating
  9. 1/2 cup melted coconut oil.
  10. 1/2 cup organic cocoa powder.
  11. 3 tablespoons rice malt syrup.
  12. 1/2 teaspoon vanilla extract.
  13. salt.
  14. shredded coconut to coat.
Instructions
  1. Ice Pops
  2. Toast desiccated coconut in a preheated oven (160 degrees C) until golden brown. This should only take a couple of minutes.
  3. Mix together toasted coconut, Coco Quench, vanilla extract and salt. If you want a sweeter and creamer icy pole add Rice Malt Syrup and coconut cream.
  4. Once the mixture is well combined spoon it into icy pole molds and place in the freezer to freeze. This should take around 3 hours depending on the size of your icy poles.
  5. Chocolate Coating
  6. Place all the ingredients into a blender and blend until well combined and smooth. The mixture should be nice and glossy. Pour the mixture into a small glass and set aside to cool.
  7. When the chocolate is at room temperature, dip each coconut icy pole into the chocolate to coat. Sprinkle with shredded coconut and gently place on a tray lined with baking paper and place in the freezer until the chocolate has hardened. Your coconut choc icy poles are now ready to be enjoyed.
Notes
  1. Use Organic Ingredients, if possible
Adapted from I Quit Sugar
Adapted from I Quit Sugar
The Organic Diabetic™ http://theorganicdiabetic.org/
Chocolate Protein Bites
Serves 20
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1/4 cup coconut oil, softened.
  2. 1/4 cup cashew butter.
  3. 1/4 cup raw cacao powder.
  4. 1/4 cup Bare Blends Organic Dark Cacao Native WPI.
  5. 1 cup almond meal.
  6. 2 teaspoons vanilla extract.
  7. pinch of sea salt.
Instructions
  1. Combine all ingredients together in a bowl. Place bowl in the freezer for 10 minutes to allow mixture to harden.
  2. Remove mixture from the freezer and take one tablespoon amount into your hands. Roll into a small ball. Place on a plate and squish down with your thumb. Continue this with the remaining mixture.
  3. Place Choc Protein Bites back into the freezer to harden slightly as they would have softened after touching the mixture. Serve immediately.
  4. * Store these bites in a container in the freezer. They will last a few weeks.
Notes
  1. Use Organic Ingredients, if possible
The Organic Diabetic™ http://theorganicdiabetic.org/
Dukkah Crusted Sweet Potato Fries + Tahini Dipping Sauce
Serves 6
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Prep Time
15 min
Cook Time
40 min
Total Time
50 min
Prep Time
15 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. Dukkah Crusted Sweet Potato Fries
  2. 1 1/2 teaspoon cumin seeds.
  3. 1 teaspoon fennel seeds.
  4. 2 teaspoons white sesame seeds.
  5. 2 teaspoons black sesame seeds.
  6. 4 teaspoons pepita and/ or sunflower seeds to scatter over.
  7. 3-4 sweet potatoes (cut into rustic, chips/ wedges).
  8. 2 tablespoons melted coconut oil/ olive oil.
  9. 1 whole, unpeeled garlic clove for roasting (for the dipping sauce).
  10. Salt and pepper to season.
  11. Tahini Dipping Sauce with Roasted Garlic
  12. 1 pinch salt.
  13. 1-2 teaspoon chopped fresh herbs to garnish (parsley and chives work well).
  14. 75 ml tahini.
  15. 75 ml lemon juice.
  16. 2 tablespoons melted coconut oil/ olive oil.
  17. 75-125 ml water (to achieve desired consistency).
  18. 1 roasted garlic clove (that was roasted along with your sweet potato fries).
To make the Dukkah Crusted Sweet Potato Fries
  1. Preheat your oven to 190° C (fan) and line a baking tray with baking parchment.
  2. Crush cumin and fennel seeds with a mortar and pestle. Pop crushed seeds into a small bowl with the sesame seeds. Place the potato wedges in a large bowl, drizzle over oil and toss potatoes to coat with the oil. Sprinkle over the seed and spice mix and toss gently to coat.
  3. Place the coated potato wedges and unpeeled garlic clove (roast extra for later if you like) on the baking tray. Scatter over pepitas and/or sunflower seeds.
  4. Bake for 35-40 minutes or until seeds are nicely toasted and potato wedges are baked. Turn them after 20 minutes if you like.
To make the Dipping Sauce
  1. Squeeze the roasted garlic out of its peel and pulse a food processor, together with tahini, lemon juice, oil, salt and 75 ml of water. Add more water if desired, a tablespoon at a time, to achieve the consistency you want.
  2. When smooth and of the desired consistency, transfer to a bowl and sprinkle over fresh herbs.
  3. Serve Fries hot, with Tahini Dipping Sauce with Roasted Garlic to accompany.
Notes
  1. Use Organic Ingredients, if possible
Adapted from I Quit Sugar
Adapted from I Quit Sugar
The Organic Diabetic™ http://theorganicdiabetic.org/
Turmeric Cashews with Toasted Coconut
Serves 6
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Prep Time
2 min
Cook Time
10 min
Total Time
12 min
Prep Time
2 min
Cook Time
10 min
Total Time
12 min
Ingredients
  1. 2 cups cashews.
  2. 1 1/2 teaspoon coconut oil.
  3. pinch sea salt and freshly cracked pepper.
  4. 1 teaspoon turmeric.
  5. 1/2 cup coconut flakes.
Instructions
  1. Preheat oven to 180C and line a tray with baking paper.
  2. Place all ingredients besides the coconut flakes onto the baking tray and toss together with your fingers. Place in the oven and cook for 10 minutes, tossing after 5 minutes. In the last 2 minutes toss through the coconut flakes and cook until everything is lightly browned.
  3. Once cooked, remove from the oven and allow to cool before serving.
Notes
  1. Use Organic Ingredients, if possible
The Organic Diabetic™ http://theorganicdiabetic.org/
Organic & Sugar-Free Peanut Butter Cupcakes
Serves 30
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Prep Time
30 min
Total Time
1 hr
Prep Time
30 min
Total Time
1 hr
Ingredients
  1. - 1 recipe of sugar-free organic chocolate cake (like “Mississippi Mud” Organic Chocolate Cake Mix from Hot Tin Roof Bakery)
  2. - 1 8 oz. package Organic Cream Cheese, softened
  3. - 1/2 c. Organic, Unsweetened and Unsalted peanut butter
  4. - OPTIONAL: 4 tbsp Organic Coconut Sugar, 4 Tbs Xyla©, or Organic Stevia to your taste
  5. - OPTIONAL: Crushed nuts or coconut sugar for garnish
Instructions
  1. Bake chocolate cupcakes according to recipe directions and allow to cool.
  2. When cream cheese and peanut butter are softened (if the peanut butter is coming from the fridge), mix together with optional sweetener until color and consistency is uniform.
  3. Top cooled cupcakes with dollops or a spread of the frosting.
  4. Add optional garnish of crush nuts or dusting of coconut sugar on top.
  5. A gorgeous and irresistible treat!
Adapted from Tin Roof Bakery
Adapted from Tin Roof Bakery
The Organic Diabetic™ http://theorganicdiabetic.org/
Choc Chip Cookie Dough
Serves 30
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Prep Time
2 hr
Cook Time
2 hr
Total Time
2 hr
Prep Time
2 hr
Cook Time
2 hr
Total Time
2 hr
Ingredients
  1. 1 cup cashews, soaked for 1-2 hours, then drained.
  2. 2 teaspoons vanilla extract.
  3. 1/4 cup almond meal.
  4. 1 tablespoon almond butter.
  5. 1/4 teaspoon sea salt.
  6. 1/4 cup rice malt syrup.
  7. 1/4 cup raw cacao nibs.
Instructions
  1. In a food processor, process all ingredients except cacao nibs until very, very smooth, about 3 minutes (you want to give the cashews a chance to release their oils).
  2. Add in cacao nibs and pulse 4 - 5 times to distribute well.
  3. * Store in the fridge for 4 - 5 days, or in the freezer for 6 months, taking out a spoonful at a time when you get a sweet craving!
Notes
  1. Use Organic Ingredients, if possible
Adapted from I Quit Sugar
Adapted from I Quit Sugar
The Organic Diabetic™ http://theorganicdiabetic.org/