A few days ago I sent out an email asking which of your favorite dessert recipes you’d like to get a Real Healthy Makeover. (If you aren’t receiving my emails then click here to sign up.) Quite a few of you sent me some tasty dessert ideas, and I’m having fun converting these to gluten+sugar+dairy free, healthy yet still tasty versions of the originals.
Blog reader, Diana H., was the first to reply with a request for crispy chocolate chips cookies. She enjoyed my classic Caveman Cookies, but her husband wants his cookies crispy! It took a little work, but here you go, crispy cookies!
Next up is Tammie B.’s recipe for Strawberry Cheesecake Cobbler…
1 cup organic strawberries, sliced
1 cup organic blueberries
1 cup caveman cookie crumble (buttery pecan, chocolate macnut, chocolate chunk, or walnuts)
1 batch Coconut whipped cream
1 can coconut milk, canned and full-fat
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
¼ teaspoon almond extract
10 drops Liquid Stevia
2 tablespoons arrowroot starch
pinch of sea salt
For the Coconut Whipped Cream: Chill the can of coconut milk in the fridge overnight, or place it in the freezer for about 4 hours. Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Pour the cold coconut milk into your cold bowl and beat on high with electric mixer for 60 seconds. Add each remaining ingredient, as you continue to beat on high. Beat for an additional 60 seconds after all of the ingredients have been incorporated. Place in the fridge for 10 minutes.
For the Parfaits: In 4 nice glasses, divide the strawberries, top with cream, blueberries and cookie crumbles. Chill for at least 10 minutes before servings. These keep for up to 48 hrs in the fridge. Enjoy!
Calories: 308
Fat: 24g
Carbohydrates: 22g
Sodium: 55mg
Fiber: 3g
Protein: 3g
Sugar: 12g