Raspberry Rhubarb Bars

Raspberry Rhubarb Bars

 

 

CRUST

1 1/2 cups almond meal
1/3 cup coconut oil, melted
1 tbsp steviva blend (or 2 tbsp sugar)
pinch sea salt

FILLING

1 package unflavored gelatin
2 tbsp water
3 cups raspberries
3 cups diced rhubarb
1/3 cup steviva blend (or 2/3 cup sugar)

TOPPING

1/2 cup cream cheese
1/4 cup milk
1 tbsp steviva blend (or 2 tbsp confectioner’s sugar)

 

 

DIRECTIONS

Preheat oven to 350 degrees.
Combine crust ingredients. Press into a 13″ x 9″ baking pan. Bake for 10 minutes.

Sprinkle the gelatin over the water and stir. Set aside. Combine remaining filling ingredients and cook over medium heat until bubbling. Pour into blender and puree.. Pour mixture back into pot. Heat through. Add gelatin mixture and allow to cook for another minutes.
Pour into a bowl, and set inside another bowl that is full of ice. Allow to cool in the fridge while you prepare topping.

Beat cream cheese and milk together. Take the 1 tbsp steviva blend and powderize it in a nut or see grinder until it is a fine powder. Add to cream cheese mixture.

Spread the raspberry filling over the crust. Drop spoonfuls of the cream cheese mixture over the filling. Draw a butter knife through the cream cheese and raspberry filling to create a swirled effect.

Chill for about 3 hours.

OPTIONAL: Top with fresh berries.

Serving Size: makes 24 servings

 

Nutritional Info

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 99.4

• Total Fat: 8.0 g
• Cholesterol: 5.3 mg
• Sodium: 31.7 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 2.1 g
• Protein: 2.5 g

 

 

 

 

 

Cream Cheese Frosting – Sugar Free

1 cup heavy cream

8 oz cream cheese

1/4 cup steviva blend

 

Whip cream cheese and steviva with hand blender. In seperate bowl whip the heavy cream until stiff. Fold the cream into the the cream cheese and Voila! Spread over cake or cookies.

Banana Cake with Cream Cheese Frosting – Grain Free, Sugar Free

INGREDIENTS

1 cup almond flour
1 tsp baking powder
1/4 tsp sea salt
3 eggs
1/4 cup coconut oil (melted)
1/4 cup steviva blend
1 cup mashed banana (2-3 bananas)

optional: cream cheese frosting

DIRECTIONS

Preheat oven to 350 degrees.
Combine all ingredients in a bowl and spread into a greased square cake pan.
Bake for approximately 40 minutes

Serving Size: makes 12 pieces

Nutritional Info for Cake Only

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 242.5

• Total Fat: 19.7 g
• Cholesterol: 40.7 mg
• Sodium: 152.9 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 3.4 g
• Protein: 7.5 g

 

Coconut Panna Cotta

INGREDIENTS

1/3 cup almond milk

1 envelope gelatin

2 1/2 cups coconut milk

1/4 cup Steviva Blend (or enough sweetener to equal 1/2 cup sugar), or dash of stevia powdered extract

1 1/2 tsp vanilla extract (or one vanilla bean)

DIRECTIONS

Pour almond milk into small bowl and stir in the gelatin. I used a vanilla bean, so I scraped the pod seeds into the mixture and stirred it well.
In a saucepan, stir together remaining ingredients over medium heat. Bring to a boil. Pour the gelatin and almond milk into the coconut milk, stirring until completely dissolved. Cook for one minute.
Pour into 4 dishes.
Cool uncovered at room temperature. Refrigerate until firm. About 4 hours.
Serve with berries and nuts.

 

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 210.1

• Total Fat: 21.5 g
• Cholesterol: 0.0 mg
• Sodium: 35.5 mg
• Total Carbs: 2.8 g
• Dietary Fiber: 0.1 g
• Protein: 1.3 g

Nut Butter Bars

INGREDIENTS

Base1 cup coconut ghee (you could also use coconut oil or butter), melted
2 cups unsweetened, shredded coconut
5 scoops whey chocolate protein powder (approx 2 cups)
1 cup nut butter (I used almond)

Topping

200 grams dark chocolate (I used Pralus 100% cacao)
1/3 cup coconut milk
1 tbsp steviva blend (or a dash of stevia powdered extract)

TIPS

You may need to add more or less whey protein powder depending on how much moisture your powder absorbs

DIRECTIONS

Combine BASE ingredients and spread into 9×13″ pan. Melt chocolate, add steviva and coconut milk. Spread on top of base.
Chill, cut and serve.

Serving Size: makes 20 bars

Nutritional Info

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 301.4

• Total Fat: 25.6 g
• Cholesterol: 6.5 mg
• Sodium: 13.9 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 3.4 g
• Protein: 8.3 g

Mini Cheesecake

This cheesecake has practically no sweetener in it at all. I’ve used STEVIVA BLEND for the filling and just a tablespoon of coconut nectar for the crust. You could use honey if coconut nectar is unavailable to you.

INGREDIENTS

CRUST

3/4 cup almond meal

1 tbsp coconut nectar (or honey)

3 tbsp coconut oil

FILLING

1 1/2 packages cream cheese

1 cup sour cream

2 eggs

2 tsp vanilla extract

1/3 cup Steviva Blend

DIRECTIONS

Preheat oven to 325 degrees.
In small saucepan, melt coconut oil. Remove from heat. Add coconut nectar and almond meal. Combine and divide among 6 jumbo size muffin cups. Press in to bottom of cups.
Combine filling ingredients in a blender. Pour into muffin cups.

Bake for approximately 30 minutes.

Remove from oven. Run a knife around edges but do not remove from pan. Allow to cool on wire rack, then refridgerate.

When completely cool remove from pan and serve with fresh fruit.

Serving Size: 6

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 456.0

• Total Fat: 40.3 g
• Cholesterol: 169.4 mg
• Sodium: 318.8 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 1.5 g
• Protein: 11.3 g