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Dairy-Free Chocolate Coconut Ice Cream

Posted by Dr. Lori Arnold


Dairy-Free Chocolate Coconut Ice Cream

Gluten-Free, Dairy-Free, Sugar-Free, Vegan


1- 13.5 ounce can Full-Fat Coconut Milk (Not light coconut milk. I prefer organic brands like Natural Value as it does not contain carrageenan and other additives.)

10 pitted Dates (I use Medjool Dates. If they are dry, soak them in water first.)

1 cup Homemade Almond Milk (see recipe)

1/3 cup Organic Cocoa or Raw Cacao Powder

1 Tbsp Organic Pure Vanilla Extract

1 Tbsp Organic Almond Extract

Special Appliances:      Ice Cream Maker (I use a Cuisinart Ice Cream Maker)

Optional Substitution

Instead of Homemade Almond Milk: Use Unsweetened Vanilla Living Harvest Tempt Hemp Milk, it does not contain Carrageenan or other chemical additives.)


  1. Refrigerate the can of Coconut Milk overnight. This step is very important!
  2. Add to high power blender (like Vitamix or equivalent) or food processor and puree until smooth: Coconut Milk and Pitted Dates.
  3. Add to blender and puree until creamy and smooth: Almond Milk, Cocoa or Raw Cacao, Vanilla Extract, and Almond Extract.
  4. Add the mixture to ice cream maker. If you do not have an ice cream maker, freeze mixture for about 60 minutes.
  5. Eat straight from the ice cream machine or freeze for later. You can freeze in individual containers and when you want a serving, defrost a container for 10-15 minutes to soften the ice cream.
  6. TIP: For chocolate lovers, add ½ cup Dark Chocolate Chips 5 minutes before ice cream machine is finished, or add to mixture before freezing. (I prefer Lily’s brand, as it is sugar-free and made with stevia and erythritol for sweetener).

Gluten-Free Chocolate Chia Coconut Balls

Posted by Dr. Lori Arnold


Gluten-Free Chocolate Chia Coconut Balls:

Gluten-Free, Dairy-Free, Refined Sugar-Free


2 TBSP Chia Seeds

1 Cup Almond Meal (left from making Almond Milk)

1 Cup Raw Almonds (Ground)

5 TBSP Cacao Powder

½ Cup Coconut Milk Powder

3 TBSP Almond Nut Butter

3 TBSP Coconut Oil, liquified

1 TBSP Pure Organic Vanilla Extract

5 TBSP Coconut Crystals

½ Cup Cacao Nibs

½-1 Cup desiccated Coconut, for coating


  1. Soak Chia Seeds in ½ cup water over night at room temperature, to make chia gel.
  2. In a medium mixing bowl mix together ground nuts, almond meal, coconut milk powder, almond nut butter, coconut crystals and cacao powder. Use your hands to get the mixture well combined.
  3. Add vanilla extract to liquefied coconut oil and add to chia seed gel.
  4. Add the chia mixture to the mixing bowl and add cacao nibs to the mixture. Mix well with a spoon or your hands.
  5. Roll the mixture into smalls balls.
  6. Place the desiccated coconut in a small bowl. Roll the chia chocolate balls in the coconut until coated.
  7. Place coated chocolate balls in the fridge to harden.
  8. Depending on the size of the balls you make, this recipe will make about 50 treats.