Tag Archives: #sugarfreedessert

Festive Peppermint Brownies

It’s Christmas, so I was trying to make something to bring to bring to my Mom’s house. This was so easy. I just made my Perfect Paleo Brownies (Vegan & Gluten-free) and added a twist for Christmas by added a dark chocolate icing and some crushed candy canes. Merry Christmas!


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Festive Peppermint Brownies

  • Servings: ~8
  • Difficulty: easy
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These gluten-free, refined-sugar free, and vegan brownies are easily made into a Christmas dessert with peppermint and a rich dark chocolate icing.

Credit: My Real Dish


  • 3/4 cup vegan butter softened (I used olive oil, soy-free Earth Balance)
  • Egg Replacer for 2 eggs (I used 3 teaspoons Ener-G egg replacer and 4 tablespoons warm water) or 2 eggs (if not vegan or allergic)
  • 4 oz chocolate chips (Use Lily’s Baking Chips to make a sugar-free & vegan – they are sweetened with stevia for Paleo Brownies, or Enjoy Life chips to make them vegan, but they won’t be Paleo)
  • ¼ cup coconut sugar
  • ¼ cup coconut sugar
  • 1 ½ teaspoons vanilla
  • ½ cup applesauce
  • ⅔ cup cacao powder
  • 1 ½ cup almond flour (I used Blue Diamond that I bought at Costco)
  • ¼ teaspoon real salt
  • ¼ baking soda

Dark Chocolate Icing

  • 1 can chilled coconut cream (I keep in the refrigerator overnight, hard creamy part only)
  • 1/3 cup dark chocolate cocoa powder
  • 3 tablespoons Xylitol Powdered “Sugar” or Powdered Sugar


  • candy canes crushed
  • 1 drop Young Living Peppermint Essential Oil


  1. Heat oven to 350, and lightly grease an 8-inch baking pan.
  2. Melt vegan butter and chocolate chips in the microwave for 30 seconds. Remove, stir and microwave for 15 seconds. Or, melt them on low heat in a medium saucepan.
  3. Prepare egg replacer in a glass mixing bowl (3 teaspoons egg replacer and 4 tablespoons warm water). Stir to combine to a nice paste.
  4. In a mixing bowl combine the applesauce, coconut sugar, vanilla, butter/chocolate mixture, cacao, and egg replacer. Beat well to incorporate.
  5. In a separate bowl, combine almond flour, salt, and baking soda.
  6. Add to dry ingredients to wet and mix until well combined.
  7. Add 1 – 2 drops Young Living Peppermint Essential Oil (if desired extra peppermint flavor, but not necessary). It can be purchased here.
  8. Spread evenly into greased pan.
  9. Bake for 30 – 35 minutes.
  10. Let cool completely.
  11. Make dark chocolate icing by scooping the hard creamy part of the coconut cream, and blending with a high-powered mixer with cocoa powder and Xylitol Powdered “Sugar” or Powdered Sugar until well combined. Will be creamy and thick.
  12. Spread icing on brownies and top with crushed candy canes (if desired).

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What did you bake for Christmas?


Tropical Fruit “Nice Cream” (Vegan & Paleo)

A couple of weeks ago I was visiting my husband’s family in rural upstate New York. The closest Trader Joe’s is over an hour away in Albany, and I stopped there before we got to the farm in order to pick up groceries for the week.

When my kids were begging for dessert, I made this simple “nice cream” with these three ingredients from Trader Joe’s: Organic Coconut Cream, Organic Tropical Fruit Blend, and Organic Blue Agave Sweetener. If you don’t have a Trader Joe’s near you, this frozen fruit blend has: pineapples, mangoes, strawberries, and bananas.

First, purée frozen fruit and coconut cream until smooth.

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Then, add the Organic Blue Agave Sweetener.


Put into a freezable container and freeze. I made it at 11 am and served it after dinner at 7 pm. You can try it after 30 minutes – it shouldn’t take long to firm up.


Scoop it out and serve.


I served it with Enjoy Life Vegan Chocolate Chips and the Best Vegan Chocolate Sauce.


Tropical Fruit Nice Cream Cover 1

  • Servings: 1.1
  • Difficulty: easy
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Credit: My Real Dish


  • 1 can Organic Coconut Cream
  • 16 oz of Organic Tropical Fruit Blend (1 frozen fruit bag)
  • 1/4 cup Organic Blue Agave Sweetener
  • Optional: dark chocolate chips (I used Enjoy Life)
  • Optional: Best Vegan Chocolate Sauce. find the recipe here.


  1. First, purée frozen fruit and coconut cream until smooth.
  2. Add the Organic Blue Agave Sweetener and cream until combined.
  3. Put into a freezable container and freeze for at least 30 minutes. I let it freeze for 7 hours
  4. Serve! Feel free to top with Vegan Chocolate Chips and the Best Vegan Chocolate Sauce.

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What is your favorite “nice cream”? Post about it in the comments!