dessert Archives - The Flavorful Elimination Diet

These almond butter no-bake chocolate clusters are an absolute chocolate bomb. They’re so rich and really hit the spot when you have a serious dessert craving. You could actually use any nut butter that you have lying around, it doesn’t necessarily have to be almond. I just find almond to be one of of the most accessible ones. Make sure it’s the all natural kind, you don’t want anything besides almonds and salt in the ingredients list!

You could use peanut butter for these, I have, and it’s delicious. However, I wanted this to be a nut reintroduction recipe for an elimination diet and peanuts are tucked away in the legume category. Similarly, you don’t have to use almond milk for the milk. I just figured almonds go with almonds. But if you have oat or coconut milk those would work as well for these almond butter no-bake chocolate clusters without also introducing any other ingredients into your elimination diet. Using those milk alternatives also make this a delicious vegan dessert!

It is imperative that you store these almond butter no bake chocolate clusters in the fridge. We are not taking the time to temper the chocolate with this simple dessert so they will melt very easily at a high room temperature. They will also melt in your hands. But that’s okay because you’ll be eating them too fast to even notice! I’m literally eating one right now as I type this and I know this will be a recipe I return to again and again even though I’m no longer on my elimination diet.

Also let me just say that these were very difficult to photograph. Chocolate clusters are not the most photogenic things! They just looked like unappealing brown lumps most of the time, but they taste so good I swear! I tried to make it so that you could see the all important grains of salt on top too, I think I at least captured that aspect. But believe me, despite appearances these are ooey gooey chocolate bombs.

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Does salt enhance chocolate?

Yes!! Whether you’re cooking savory or sweet you’re going to want to add a pinch of salt to everything you make. Salt both enhances sweetness and masks bitterness which means it’s the perfect ingredient to add to chocolate dessert recipes. (Also coffee, I put a pinch in every cup of coffee I make and it makes a world of difference!) This is especially noticeable if you’re stuck buying less expensive chocolate or coffee. I know most of us can’t afford to buy anything except for store brand chocolate chips and salt brings it up a big level.

These almond butter no bake chocolate clusters use a pinch of salt in the recipe and are then sprinkled with coarse salt on top. This is mandatory for this recipe! Especially because we’re using lower quality chocolate. Semi-sweet chocolate chips are affordable but not exactly the highest end chocolate out there. The little bit of salt added to this flavorful elimination diet recipe brings the chocolate flavor out and hides the bitterness that might be present. It does all of this without adding a ton of extra sugar! Double win!

This is THE dessert hack.

Elimination Diets and Chocolate

Cocoa itself is not forbidden on most elimination diets. However, a lot of chocolate products contain troublesome ingredients like dairy, gluten, soy, or nuts. When shopping for chocolate products make sure to look for labels like “allergen friendly,” “certified gluten free,” and “vegan.” It also helps to look for items that say they are pure and unsweetened. Get as close to nothing but cocoa as you can and you should be safe.

Ingredients

¼ cup real maple syrup
2 tbsp granulated sugar
½ tsp vanilla extract
2 tbsp almond milk (or preferred plain milk)
3 tbsp coconut oil
3 tbsp unsweetened cocoa powder
1 pinch salt
1 ¼ cups rolled oats
⅓ cup salted natural almond butter (crunchy or creamy)
½ cup vegan or allergen friendly semi-sweet chocolate chips
about 1/2 tsp of coarse salt, kosher or sea salt for topping

Instructions

line a baking sheet with wax paper
in a medium saucepan combine maple syrup, sugar, vanilla, almond milk, coconut oil, and cocoa over medium low heat
stir frequently until combined and slowly bring to a bubble
once bubbling (not a full boil) stir continuously for about 1 minute
remove from heat and add remaining ingredients
drop spoonfuls of the batter (about 1 ½ tbsp) onto the wax paper lined baking sheet
gently sprinkle the coarse salt on top of the clusters
chill in the fridge for at least 15 minutes to set
serve chilled, store in the fridge

Almond Butter No Bake Chocolate Clusters

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Prep Time 30

Course Dessert

Cuisine American

Servings 12 servings

Ingredients

¼ cup real maple syrup
2 tbsp granulated sugar
½ tsp vanilla extract
2 tbsp almond milk or preferred plain milk
3 tbsp coconut oil
3 tbsp unsweetened cocoa powder
1 pinch salt
1 ¼ cups rolled oats
⅓ cup salted natural almond butter crunchy or creamy
½ cup vegan or allergen friendly semi-sweet chocolate chips
about 1/2 tsp of coarse salt kosher or sea salt for topping

Instructions

line a baking sheet with wax paper
in a medium saucepan combine maple syrup, sugar, vanilla, almond milk, coconut oil, and cocoa over medium low heat
stir frequently until combined and slowly bring to a bubble
once bubbling (not a full boil) stir continuously for about 1 minute
remove from heat and add remaining ingredients drop spoonfuls of the batter (about 1 ½ tbsp) onto the wax paper lined baking sheet
gently sprinkle the coarse salt on top of the clusters
chill in the fridge for at least 15 minutes to set
serve chilled, store in the fridge

Keyword dairy free, egg free, gluten free recipes, vegan

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May 8, 2023May 8, 2023

AmanjaLeave a comment

Pineapple Banana Bread (V/Gf!)

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This vegan and gluten free pineapple banana bread is a treat that any diet can enjoy! It’s so nice to be able to have a breakfast/snack/dessert bread that can be eaten during phase one of any elimination diet. It feels so decadent to have a slice of this delicious loaf even though it’s completely wheat, egg, dairy, soy, corn, nut, legume, and everything free!

I love coconut so it’s easy for me to want to add it to everything. If it really isn’t your taste feel free to skip the shredded coconut on top and swap the coconut milk with oat milk. You can even swap the coconut oil for avocado oil if the whole plant is just that objectionable to you. But if you love it like I do feel free to add extra shredded coconut into the loaf, fold about a ¼ cup in with the liquid ingredients.

Speaking of liquid ingredients, you’ll want to use liquid coconut oil for this vegan recipe. Simply melt the room temperature oil in the microwave or a pan on the stove top first. It won’t take very much time to melt the oil to a liquid and you don’t need it to be boiling.

The secret ingredient to taking this gluten free vegan bread to the next level in taste is good old fashioned salt. People really underestimate the power of a little salt. Sprinkle just a little coarsely ground salt (bigger than your average table salt) on top right before baking. This will not make the bread taste salty unless you add way too much! But it is going to bring out the sweetness of the coconut and pineapple and greatly enhance the overall flavor of the bread while also adding just a little variety in between bites. I use this trick on plain banana bread as well and I will never go back! Give it a shot, don’t be scared!

I think this bread is moist enough to not need any sort of butter with it. Phase one of an elimination diet doesn’t really have any topping options of that sort anyway but if you are further along feel free to spread it with butter, vegan butter, ghee, whatever bread spread gets you out of bed in the morning!

Pineapple Banana Bread FAQs

What can I use instead of Kosher salt?

Kosher salt, in this context, refers to a coarse ground salt. For topping this vegan and gluten free pineapple banana bread you don’t want to use finer ground table salt. Kosher salt, coarse salt, coarse sea salt, or coarse Himalayan Pink salt will all work for this purpose. Just use whatever you already have. The coarser grind allows the salt to sit on top of the bread more than just soak into the dough. This gives a greater flavor for the overall loaf.

Can I freeze banana bread?

Absolutely! Banana bread freezes well and can be used at a later date if you make more than one loaf at a time. Simply take it out of the freezer the night before to let it thaw to room temperature before eating.

How long does banana bread last?

About 4-5 days. As with any bread, fresher is better. Since this recipe uses oat flour it won’t get hard and stale in the same was a traditional wheat flour but it’s still best to eat it within a few days.

Is oat flour gluten free?

Yes! Provided the production line is gluten free, oat flour is safe for consumption for anyone avoiding wheat and gluten.

Ingredients

Dry Ingredients

2 cups oat flour (finely ground)
1 tsp baking soda (remove for high altitude)
¾ tsp baking powder
¾ tsp salt

Wet Ingredients

1 ½ cups mashed ripe banana
½ cup crushed pineapple, liquid drained
½ cup maple syrup
3 tbsp coconut milk
3 tbsp coconut oil (liquid)
2 tsp vanilla extract

Toppings

shredded coconut (about 1/4 cup)
coarse kosher salt (about 1-2 tsp)

Instructions

Preheat oven to 350 F
grease a 9X5 loaf pan with coconut oil
combine the dry ingredients in a small mixing bowl and mix well
combine the wet ingredients in a medium mixing bowl and mix well
add the dry ingredients to the wet ingredients, stirring thoroughly between additions
pour the batter into the greased pan, tap sides to even out batter
top liberally with shredded coconut
sprinkle lightly with kosher salt
bake for 65-75 minutes until you reach an internal temperature of 205-210 F, you can try the toothpick test but I’ve found my breads to still be undercooked using this method, if the coconut is getting too dark tent the pan with foil
let cool in the pan on a cooling rack
remove from pan and let stand overnight for best texture before serving