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HAPPY HALLOWEEN! Below are Healthier versions of Halloween Treats, but just as good if not better without the adverse affects of white sugar, dairy and gluten!
Rice Crispy Bars
Who doesn’t like chewy, crispy bars? These are a childhood favorite!
Yields: 12 large bars/one 9×13 pan
1 lg bag/3 cups Elyon or Dandles Kosher Gluten-free Marshmallows, flattened and cut in half
6 TBSP. Coconut Oil
1 tsp. gluten-free real vanilla extract
6 cups gluten-free rice cereal(Enviro Kids or Nature’s Path)
- Lightly coat 9×13 glass baking dish with 1 tsp. coconut oil or spray, set aside.
- In a large, heavy bottomed pot heat marshmallows and coconut oil or nut butter together over medium heat just until melted and smooth while stirring constantly with a silicone spatula. Do not overheat or it will separate, this will only take 1-2 minutes.
- Remove from heat. Stir in vanilla extract.
- Quickly and gently stir in rice cereal until combined.
- Pour mixture into the 9×12 glass baking dish.
- Wet your hands and press mixture down to compact it and spread evenly in the dish.
- Cool for 30 minutes. Cut into squares with a sharp knife. You can also use sharp cookie cutters for shapes.
- 8.Keep any leftover covered at room temperature.
Variations: Use nut or Sunflower Seed Butter instead of the coconut oil.
Homemade Marshmallows can be used.
Enviro Kid’s Chocolate rice cereal can also be used if you want chocolate flavor.
Toffee is crunchy yet has a creamy element even though it is dairy-free. It can be made low glycemic index by using coconut sugar!
1 cup Coconut Oil, refined or neutral flavor
1 1/3 cup Coconut Palm Sugar/Coconut Sugar
1/4 cup plus 2TBSP. filtered water
1 TBSP. Molasses
2 tsp. instant powdered espresso, optional
1 tsp. ground cinnamon
1/4 tsp. sea salt or himalayan salt
8 oz. chocolate chips (Lilly’s stevia sweetened or Pascha or Enjoy Life)
Grease a cookie sheet(approx. 9×13 inches) and set aside.
1.In a medium heavy-bottomed pot stir together, with a silicone spatula or wooden spoon, all ingredients except for the chocolate.
- 2.Cook the mixture over medium-low heat, constantly stirring with a wooden spoon until it reaches 310 degrees. You will need a candy thermometer. Quickly remove from heat.
- 3.Pour mixture into the cookie sheet and spread with a silicone spatula to smooth out into a rectangle that is about 1/8 inch thick.
- 4.Cool 20-30 minutes on the kitchen counter.
- 5.While cooling the Toffee, melt the chocolate in a double boiler or in a glass bowl over simmering water. Cool the chocolate for 5 minutes off the heat.
- 6.Pour melted chocolate over the Toffee and spread evenly to cover the Toffee.
- 7.Let the chocolate set/harden at room temperature for about 4 hours. You can put it into the refrigerator to speed up the process, but it may be dull or bloom(turns white).
- 8.Break into pieces and Enjoy! Store in an airtight container at room temperature.
These are so creamy that you’ll never miss the dairy! They are rich and chocolaty and melt in your mouth.
Yields: approximately 40 truffles
12 ounces dairy-free, gluten-free chocolate chips (Lilly’s stevia sweetened or Pascha or Enjoy Life)
1 1/4 cups regular coconut milk (not light) or Let’s Do Organic Coconut Cream
1 tsp gluten-free vanilla extract or seeds of 1 vanilla bean
1 drop coffee extract or 1/8 tsp. instant espresso
Toppings: Place these in bowls and set aside.
1 cup shredded coconut
1 cup chopped pecans or nuts of choice
1 cup unsweetened cocoa powder, sifted
- Place chocolate in a metal or glass bowl and set aside.
- Put coconut milk in a sauce pot and bring to a boil then, turn off heat.
- Pour chopped chocolate into hot coconut milk..Let it sit for 2 minutes and then whisk until smooth and well mixed.
- Add 1 tsp gluten-free vanilla extract or vanilla bean seeds and coffee extract and whisk.
- Chill the Ganache in the refrigerator until it is completely set and thick like fudge, 4 hours.
- Scoop with a small ice cream scooper and roll into your choice of toppings.
These will keep 1 week in the refrigerator in an airtight container or in the freezer for a month or two.
Date Nut Truffles
Instead of chocolate try these truffles that are filled with flavors of the middle east and Morocco. Sweet and salty!
Yields: approximately 27 Truffles(1 inch each)
1/2 cup raw or toasted pistachios, salted or not
25 Medjool Dates, pitted and chopped
3/4 cup walnuts or pecans
1/2 tsp. raw local honey
zest of 1/2 organic orange
1/4 tsp. orange flower water or orange juice, optional
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. Himalayan salt, fine
4 Green or Kalamata Olives(Divina or dried), pitted and chopped, optional
- Measure out all ingredients and chop everything required. Oil 10-12 inch knife and use that to chop the dates so they won’t stick.
- Place the pistachios in the food processor with the s blade and pulse or chop by hand or use a nut grinder on course setting. Set aside nuts in a bowl.
- Put all remaining ingredients into the food processor with the s blade.
- Pulse until nuts are chopped. Then, turn on and blend until a smooth paste has formed a ball.
- Scoop out with a 1 inch ice cream/truffle scooper with a release. Helps to oil the inside of the scooper so it doesn’t stick.
- Scoop the date dough into the bowl of pistachios a few at a time.
- Roll the truffles in the pistachios to coat well.
- Store in an airtight container in the refrigerator for 2 weeks or freeze in a freezer ziplock bag or glass airtight container for up to a month.
This is full of collagen which is really healing to the intestines/gut and bones! The store brand we all grew up with is full of sugar, artificial colors and flavors which are very toxic especially to children and children on the spectrum/ADHD/Autism! Heres a healthier version that is just as delicious if not better!
Makes: 8 servings
1/4 cup cold filtered water
1 TBSP. Organic gelatin or collagen(marine/pork/beef/chicken)-Vital Nutrients is great, look for pasture raised and organic!
1/4 cup hot filtered water, just boiled
3 cups unsweetened organic: unsweetened cherry juice or cranberry juice or grape juice(no fructose corn syrup please)
1 cup organic berries or organic fruit, diced small
Whipped coconut cream, optional
Note: for kids you can also make this with Zevia Soda for a fun dessert that is sugar free! You could also use homemade stevia lemonade…for a sophisticated flavor add strawberries and fresh basil to your lemonade! Adults can add 1 TBSP. Potato vodka or organic natural sulfite free wine!
- Pour 1/4 cup cold filtered water into a 6-8 cup glass measuring cup and add gelatin, stir and let it thicken a few minutes, set aside.
- Stir in the hot filtered water and juice.
- Place fruit into container(s).
- Carefully pour into a glass 9×9 dish or 4-8 ounce mason jars for individual servings. I use a canning funnel to help keep it from spilling.
- Cover with lids and refrigerate until set which will take a few hours of overnight/all day.
- Make Coconut Whipped Cream with liquid stevia and gluten-free vanilla extract for topping if desired.
- Keeps for 5-7 days in the refrigerator. You can send this in school lunches with an ice pack. Do not freeze.
You can order No Wheat No Dairy No Problem Cookbook on this website for 150 more recipes! Makes a great gift!
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