coconut Archives - Amazing Health Advances

Caramel Apple Recipe Without Dairy!

AHA Publisher — Tue, 28 Sep 2021 07:00:44 +0000

Dr. Josh Axe, DC, DNM, CN – When the weather turns cooler and the leaves begin changing colors, you know it’s caramel apple time. What better treat to welcome fall and all its delicious fruits and vegetables? If you have an apple orchard near your home, you can make this recipe into a fun family affair by taking a trip to pick up some fresh (hopefully organic!) apples. Then have the kids help with stirring the caramel and drizzling the apples and decorating them. Then the best part — eating the caramel apples — can be guilt-free because those nutrition-rich apples are filled with fiber to improve heart health and help keep weight down, plus phytonutrients and antioxidants. And my dairy-free caramel apple recipe, made with beneficial coconut milk, coconut sugar and maple syrup, just sweetens the deal (pun intended). You’re going to want to eat this sauce on everything. How to Make Caramel Apples Here’s how to make these easy and delicious caramel apple recipe. (Note that you’ll want to make these the day before you plan to eat them, to give the caramel time to set.) First, wash and dry four Granny Smith apples and remove the stems. (The tart nature of green apples works well with the sweet of the caramel.) Insert your sticks and set the apples aside to come to room temperature. This will help the caramel stick to the apples better. Grab a small pot and add the coconut milk, coconut sugar and maple syrup. Place the pot over medium-high heat. Stir the sauce as it heats to make sure the sugar and maple syrup dissolve in the milk and don’t burn. You want to bring the mixture to a rolling boil and allow it to boil for 1 minute. Once the caramel has boiled for a minute, turn it down to medium-low heat and set your timer for 15 minutes. You’re going to let the caramel simmer, reduce and thicken. Scrape down the sides of the pot and stir the caramel every few minutes. You’ll see it begin to thicken and turn a darker brown. At the end of the 15 minutes, it should be thick and coat the back of a spoon. If it seems like it could be thicker, allow it to simmer a couple minutes more. Remove the pot from the heat and stir in some vanilla extract and sea salt. Voila! Caramel sauce! Now comes the hard part: waiting for the caramel sauce to cool. Beware of little fingers sneaking into this sauce because it’s hard to resist. Transfer the caramel sauce to a glass bowl and refrigerate it until it cools. Once you no longer feel any heat on the bowl, it’s ready. Now the fun part in the caramel apple recipe. Stir the caramel and, holding the apples one at a time over the bowl, spoon the caramel over them to coat all sides. Then place the apples on a cookie sheet coated in parchment paper. Put them back in the fridge to set up. This will take at least 4 hours, or you can leave them overnight. Pull them out in the morning and give them one more coating of caramel. Then refrigerate them again to allow the caramel to set. Once the caramel apples are ready, you can add even more fun by drizzling some melted dark chocolate over them or sprinkling them with shredded coconut or your favorite chopped nuts. I hope you enjoy these as much as I do! Caramel Apple Recipe DESCRIPTION This dairy-free caramel apple recipe, made with beneficial coconut milk, coconut sugar and maple syrup, just sweetens the deal (pun intended). You’re going to want to eat this sauce on everything. INGREDIENTS 1 cup full-fat, unsweetened coconut milk ½ cup coconut sugar ¼ cup maple syrup 1 teaspoon vanilla extract ¼ teaspoon sea salt 4 green apples 4 sticks INSTRUCTIONS Line a small cookie sheet with parchment paper. Wash and dry the apples. Remove the stems. Insert the sticks into the top of the apples. Set the apples aside to allow them to come to room temperature. In a small pot, combine the coconut milk, coconut sugar and maple syrup. Place the pot over medium-high heat. Stir the “caramel” frequently as it heats, watching for it to begin boiling. Once it comes to a rolling boil (bubbles covering the entire surface), allow it to boil for 1 minute, stirring every 15 seconds to be sure the mixture doesn’t stick and burn. After 1 minute, turn the heat down to medium low. Allow the caramel to simmer for 15 minutes, stirring frequently to scrape down the sides and prevent sticking. You should see the caramel darken in color, reduce in volume, and thicken significantly. After 15 minutes, the mixture should resemble caramel and coat a spoon. Remove the caramel from the heat and stir in the vanilla and salt. Transfer the caramel to a glass bowl and place in the refrigerator to cool. Stir the caramel and, holding each apple over the caramel bowl, drizzle the caramel over the apples until they are fully coated. Place the coated apples on the lined cookie sheet and refrigerate for at least 4 hours, up to overnight. Refrigerate remaining caramel. Re-coat the apples in the caramel and refrigerate again. Add coconut milk to caramel as needed to thin it for dipping/drizzling. To read the original article click here.

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Healthy, Homemade Coconut Peach Crumble Recipe

AHA Publisher — Thu, 29 Jul 2021 07:00:53 +0000

Dr. Josh Axe, DC, DNM, CN – When you think dessert, fruit isn’t necessarily the first thing that comes to mind. However, this coconut peach crumble puts peaches front and center in a sweet treat, even if it’s not necessarily the part of the recipe everyone looks forward to most. Let’s get honest for a bit here. The best part about any type of fruit crumble is not the fruit, though it is delicious. It’s the crumble! Browned and crunchy with just enough coconut sugar and butter, the crumble can make or break a dessert. Luckily, in this coconut peach crumble recipe, our favorite topping is definitely delicious. Key Ingredients With coconut sugar, vanilla and almond extracts and sliced almonds, this crumble tastes great but is also free from any icky ingredients. We can’t forget about our peaches, either! These tasty fruits are a nice change from the typical apple crumble — or my no-bake apple crisp — and using coconut sugar adds a lot of extra flavor. You can definitely use canned peaches (the type without sugar syrup) in this coconut peach crumble, but don’t forget to make it again when peaches are in season! Did I mention the main players are also healthy ingredients? It’s true. Almonds: One of the healthiest nuts around, almonds are rich in protein, healthy fats and a slew of vitamins and minerals. As such, they help support the heart, brain, skin, gut and more. Coconut sugar: While you don’t want to overdo it with coconut sugar, it is lower on the glycemic index than regular sugar and tends to be easier on the gut. Peaches: Providing a burst of vitamins C and A, along with potassium, magnesium and iron, peaches can boost immunity, combat inflammation and help keep certain diseases at bay. Serve this dessert at your next party or after Sunday dinner, and get ready for the compliments. How to Make Coconut Peach Crumble Start by preheating the oven to 375 degrees Fahrenheit and greasing a pie pan or baking dish with either coconut oil or butter — baker’s choice. Place all the filling ingredients (peaches through tapioca starch) in a bowl, and combine them gently with your hands. Then add them to the baking dish, cover aluminum foil and slide into the oven for the next 10 minutes. To keep this coconut peach crumble moving, we’re going to start multitasking and prepare the crumble while the peaches bake. Start by heating water in a saucepan over medium-high heat. Once the water is hot, add in the coconut sugar, and swirl the pan around to melt it. Simmer the coconut sugar for eight minutes. Then add in the butter, salt, and vanilla and almond extracts, and stir it all up. Remove the saucepan from the heat, and add in your almonds and coconut shreds, giving it a good stir as well. Your peaches should be done by now. Get them out of the oven, and remove the foil. This is the most difficult step of the recipe: Do not eat the peaches (yet). Resist the urge, and instead, top them with the waiting crumble. Send them back into the oven for another 20–25 minutes or until the coconut peach crumble is bubbly and screaming, “Eat me!” Remove the coconut peach crumble from the oven, and let it sit for 15 minutes. I might have lied — this is the hardest part. Giving the dessert a chance to settle before carving it up means it’ll taste that much better. Top with my coconut whipped cream or just devour as is. This crumble keeps well in the fridge for up to five days — that is if it lasts that long. Enjoy! Healthy, Homemade Coconut Peach Crumble Recipe DESCRIPTION With coconut sugar, vanilla and almond extracts and sliced almonds, this coconut peach crumble tastes great and has no icky ingredients. INGREDIENTS 3 cups sliced or chunked peaches 2 tablespoons coconut sugar 1 teaspoon lemon juice *optional ½ teaspoon cinnamon and ⅛ teaspoon nutmeg 2 tablespoons tapioca starch Crumble Topping: 3 tablespoons water 3/4 cup coconut sugar ½ stick butter ⅛ teaspoon salt 1 teaspoon vanilla extract ½ teaspoon almond extract ½ cup sliced almonds ½ cup coconut shreds INSTRUCTIONS Preheat oven to 375 F. Lightly grease a deep dish 9” pie pan or 8 x 8 glass pan with coconut oil or butter. Place all filling ingredients in a bowl and gently combine. Pour into baking dish. Cover with aluminum foil and bake for 10 minutes. While the peaches are baking, make the crumble topping. Directions for Crumble Topping: Heat water in a medium saucepan over medium-high heat. When hot, add coconut sugar and swirl pan to melt sugar. Simmer over low heat for 2 minutes stirring occasionally. Add butter, salt and extracts, and stir to combine. Remove from heat and add almonds and coconut shreds. Remove peaches from oven and carefully remove foil. Top peaches with crumble and bake for 20–25 minutes, or until dessert is bubbly. Remove from oven and allow to cool for 15 minutes before eating. Store in refrigerator for up to 5 days. To read the original article click here. For more articles from Dr. Axe click here.

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Vegan Coconut Cocoa Cheesecake Recipe

AHA Publisher — Tue, 08 Jun 2021 07:00:44 +0000

Dr. Josh Axe, DC, DMN, CNS – Cheesecake is delicious, creamy and full of dairy. As such, you might be surprised to learn that not only can you make a vegan cheesecake, but it can taste fantastic. That’s the case with my vegan coconut cocoa cheesecake. This is the type of dessert you’ll want to serve company, especially those who’ve sworn off anything healthy and turn their noses up at any word that begins with “veg.” One bite of this will turn anyone into a real food convert. Key Ingredients The crust is filled with healthy fats thanks to the walnuts and cashews, while the filling is a creamy, mouthwatering mix of coconut milk, cocoa powder and maple syrup, with no refined sugars in sight. Add in the coconut flakes and coconut oil, and you have all-natural, healthy fat and protein abundant in this recipe. Of course, it’s topped off with sweetness that comes from natural sources as well, avoiding artificial sweeteners and excessive sugar. Along with the tasty maple syrup, Medjool dates are tasty and arguably the healthiest natural sweetener around, while vanilla makes for the perfect sweet blend. You’ll want to plan ahead for this one: You’ll need to soak cashews and allow the cake to set in the freezer for two hours, but trust me, it’s worth it! Get ready to cut yourself a slice (or two) of this vegan coconut cocoa cheesecake. How to Make Vegan Coconut Cocoa Cheesecake Pull out the food processor, and blend the walnuts, Medjool dates, vanilla and sea salt until the ingredients form a dough. Once that’s ready, spread the dough for this vegan coconut cocoa cheesecake in an un-greased, nine-inch springform pan, and stick it in the freezer for 20 minutes. While the dough is chilling, let’s get the filling ready. Add all the ingredients to a blender, and blend on low speed until it’s all mixed up. Look at that lovely cocoa color. Next, remove the crust from the freezer. It’s time to pour the filling over it. Yum! Then cover the pan, and put the entire cake back in the freezer. Let it hang out for at least the next two hours in there. On the bright side, there’s no baking required. Once the cake has set in the freezer, let it thaw slightly in the refrigerator for 20 minutes or so. This vegan coconut cocoa cheesecake will be perfectly chilled and sliceable. Sprinkle the coconut flakes on before serving, and enjoy. Going vegan doesn’t mean no more cheesecake, especially when it’s as good as this coconut cocoa cheesecake version. Similar Recipes Looking for some other healthy cheesecake recipes? Try these: Raw Vegan Lavender Mini Cheesecakes Pumpkin Pie Cheesecake Recipe Strawberry Lime Mojito Cheesecake Recipe Raw Cheesecake Bars Recipe Vegan Coconut Cocoa Cheesecake Recipe DESCRIPTION This vegan coconut cocoa cheesecake is one you’ll want to serve company. One bite will turn anyone into a real food convert. INGREDIENTS CRUST 3 cups walnuts 2 cups Medjool dates, pitted 1 teaspoon vanilla dash of sea salt (about 1/6 teaspoon) FILLING 1½ cups raw cashews, soaked and rinsed well* ⅓ cup maple syrup ½ teaspoon vanilla one 14-ounce can full-fat coconut milk ¼ cup lemon juice ⅓ cup dutch-processed cocoa powder ⅓ cup coconut oil, melted ½ teaspoon sea salt 1½ cup coconut flakes INSTRUCTIONS In a food processor, blend together the walnuts, dates, vanilla and sea salt until dough is formed. Spread the dough evenly in the bottom of an ungreased, 9-inch springform pan. Place the pan in the freezer for 30 minutes. Place all of the filling ingredients into a blender and blend on low speed until well-blended. Remove the crust from the freezer. Pour the filling mixture on top of the crust, cover the pan and replace the cake in the freezer. Freeze for at least 2 hours. Defrost the cake in the refrigerator for 20 minutes before serving. Sprinkle coconut flakes on the top before serving. *Quick soaked cashews: To cut down on soaking time, add cashews to a pot and cover with water by 1/2 inch. Bring to a boil and boil for 2 minutes. Remove from the heat and allow the cashews to soak for 1 hour. Drain the cashews, rinse with cold water, and use. To read the original article click here. For more articles from Dr. Axe click here.

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No-Bake Coconut Cookies Recipe

AHA Publisher — Thu, 18 Feb 2021 08:00:00 +0000

Dr. Josh Axe, DC, DMN, CNS – What’s better than cookies? Cookies that don’t require an oven! That’s why these no-bake coconut cookies are the best. They’re super-fast to make, there’s no baking involved and they’re so good for you, with things like almond butter and coconut oil in every bite. Best of all, there are no unpronounceable, unnatural ingredients like store-bought cookies. These no-bake cookies with coconut make a great healthy snack for kids or light dessert — plus, you can even force let the kids whip them up! Key Ingredients The best part about this coconut cookie recipe is that it results in healthy coconut cookies. Why? The ingredients are all-natural. That’s not all. The recipe makes these coconut cookies eggless, resulting in vegan coconut cookies everyone can enjoy. Here are the main players in these healthy coconut cookies: Coconut: Both the coconut flakes and coconut oil give these treats their distinct flavor — not to mention the loads of healthy fat and nutrients. Coconut oil, in particular, has been shown to help protect the brain, prevent heart disease, support liver health, combat inflammation boost the immune system, benefit skin and oral health, and so much more. Oats: Oats are high in fiber and several minerals, including manganese, phosphorus, selenium, magnesium, iron, zinc and copper. This allows them to help lower cholesterol, improve digestion and provide more protein than most grains. Almond butter: Instead of traditional butter, using almond butter helps keep this recipe vegan. In addition, it provides the benefits of almonds nutrition, which provides healthy fats, vitamin E and several health-boosting minerals. Cocoa powder: High-quality cocoa powder can actually provide benefits due to its antioxidant content. So long as you don’t overdo it, consuming it can support immune, heart, brain, eye and skin health. Let me show you how to make this wondrous no-bake coconut cookies recipe. How to Make No-Bake Coconut Cookies How do you make coconut cookies from scratch? We’ll start by lining two baking sheets with parchment paper. The cookies will “bake” on these later. Next, in a large bowl, take those filling, fiber-rich oats and mix them with the naturally sweet coconut flakes. (Note: These cookies are gluten-free as long as you use certified gluten-free oats!) Then turn your attention to the stove. Over low heat, combine the coconut oil and almond butter in a medium-sized pot. Stir it all up until that yummy-smelling mixture is melted and all the ingredients are evenly mixed. Remove the heated mix from the stove, and add in the vanilla, as well as the oats and coconut flakes from earlier. Then add in the flaxseed and cocoa powder. Keep stirring! You want the whole shebang to be nice and thick. Now, drop big ole tablespoons of the “dough” mix onto the cookie sheets. Top the cookies off with a sprinkle of coconut sugar and Himalayan salt, if you desire, and place the cookie sheets into the freezer. Let the coconut no-bake cookies hang out in the freezer for at least 20 minutes or until you’re ready to serve. When you’re ready to eat these, take the no-bake cookies out of the freezer, and let them thaw for five minutes. If you have any extras (doubtful), keep them in a sealed container in the freezer. Can you believe how easy those were? I love how there’s no refined sugar in them, but they still satisfy my sweet tooth. I hope these become a favorite around your house, too! No-Bake Coconut Cookies Recipe DESCRIPTION Chewy, chocolatey no-bake coconut cookies will satisfy your sweet tooth with no refined sugars, gluten or dairy, and they’re delicious too! INGREDIENTS 2.5 cups gluten-free rolled oats 1 cup unsweetened, flaked coconut 1/2–1 tablespoon ground flax (optional*) 1/2 cup coconut oil 1 cup almond butter 2 teaspoons vanilla extract 6 tablespoons cocoa powder coconut sugar to sprinkle on top (optional*) Himalayan pink salt to sprinkle on top (optional*) INSTRUCTIONS Line two baking sheets with parchment paper and set aside. In a large bowl, mix the oats and coconut flakes well and set aside. In a medium pot over low heat, combine the coconut oil, almond butter and cocoa, stirring continuously until the mixture is mixed evenly. Remove from heat and add in the vanilla extract, stirring until well combined. Add in the oats and coconut flakes (and flax if desired), stirring continuously until mixture becomes thick. Drop heaping tablespoons of the mixture onto the cookie sheets. Place the cookie sheets in the freezer for at least 20 minutes, or until you’re ready to serve. Take the cookies out of the freezer and allow them to thaw for 5 minutes before serving. Store any leftover cookies in a sealed container in the freezer. To read the original article click here. For more articles from Dr. Axe click here.

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No-Bake Coconut Cookies Recipe

AHA Publisher — Sat, 30 May 2020 07:00:14 +0000

Dr. Axe – What’s better than cookies? Cookies that don’t require an oven! That’s why these No-Bake Coconut Cookies are the best. They’re super-fast to make, there’s no baking involved and they’re so good for you, with things like almond butter and coconut oil in every bite. Best of all, there are no unpronounceable, unnatural ingredients like store-bought cookies. These no-bake babies make a great healthy snack for kids or light dessert; plus, you can even force let the kids whip them up! Let me show you how to make these wondrous No-Bake Coconut Cookies. We’ll start by lining two baking sheets with parchment paper. The cookies will “bake” on these later. Next, in a large bowl, take those filling, fiber-rich oats and mix them with the naturally sweet coconut flakes. (Note: These cookies are gluten-free as long as you use certified gluten-free oats!) Then turn your attention to the stove. Over low heat, combine the honey, coconut oil and almond butter in a medium-sized pot. Stir it all up until that yummy-smelling mixture is melted and all the ingredients are evenly mixed. Remove the heated mix from the stove and add in the vanilla, as well as the oats and coconut flakes from earlier. Then add in the flax seed and cocoa powder. Keep stirring! You want the whole shebang to be nice and thick. Now, drop big ole tablespoons of the “dough” mix onto the cookie sheets. Top the cookies off with a sprinkle of coconut sugar and beneficial Himalayan salt, if you desire, and place the cookie sheets into the freezer. Let the coconut no-bake cookies hang out in the freezer for at least 20 minutes or until you’re ready to serve. When you’re ready to eat these, take the no-bake cookies out of the freezer and let them thaw for 5 minutes. If you have any extras (doubtful), keep them in a sealed container in the freezer. Can you believe how easy those were? I love how there’s no refined sugar in them, but they still satisfy my sweet tooth. I hope these become a favorite around your house, too! INGREDIENTS: 2–1/2 cups gluten-free rolled oats 1 cup unsweetened, flaked coconut 1/2-1 tablespoon ground flax (optional*) 2/3 cup honey 1/2 cup coconut oil 1 cup almond butter 2 teaspoons vanilla extract 6 tablespoons cocoa powder coconut sugar to sprinkle on top (optional*) Himalayan pink salt to sprinkle on top (optional*) DIRECTIONS: Line two baking sheets with parchment paper and set aside. In a large bowl, mix the oats and coconut flakes well and set aside. In a medium pot over low heat, combine the honey, coconut oil, almond butter, and cocoa, stirring continuously until the mixture is mixed evenly. Remove from heat and add in the vanilla extract, stirring until well combined. Add in the oats and coconut flakes (and flax if desired), stirring continuously until mixture becomes thick. Drop heaping tablespoons of the mixture onto the cookie sheets. Place the cookie sheets in the freezer for at least 20 minutes, or until you’re ready to serve. Take the cookies out of the freezer and allow them to thaw for 5 minutes before serving. Store any leftover cookies in a sealed container in the freezer. To read the original article click here. For more articles from Dr. Axe click here.

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