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Fudgy Almond Butter Brownies by Dr. Hyman

healthy dessert rise Apr 05, 2024



  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 2 tablespoons coconut oil, divided
  • 1 cup almond butter
  • cup coconut sugar
  • 1 teaspoon vanilla extract
  • cup maple syrup
  • ¼ cup cassava flour
  • ¼ cup 100% cacao powder, unsweetened
  • 1 teaspoon baking soda
  • Pinch of sea salt

Optional Topping

  • 1 tablespoon coconut oil
  • 2 ounces 100% cacao chocolate bar, unsweetened
  • Pinch of coarse sea salt



1. Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper. Grease with 1 tablespoon of coconut oil and set aside.Combine the flax seeds with water in a small bowl and set aside.

2. In a mixing bowl, mix almond butter and coconut sugar together, until incorporated, then add the vanilla extract, maple syrup, and flax/water mixture. Mix until combined.

3. Add the dry ingredients into the wet ingredients. Fold it all together and stir until no lumps remain. The mix should be sticky.

4. Pour the brownie batter into the prepared...

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Baked Apples with Cinnamon Oatmeal Crumble


  • 4 organic apples (Pink Lady, Fuji, and Granny Smith are all great options)
  • 1/4 cup coconut oil
  • 1/2 cup rolled oats
  • 1/2 cup finely chopped walnuts or pecans
  • 1 tsp stevia, monk fruit extract, or other low-sugar sweetener (to taste)
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt



  1. Preheat oven to 350F.
  2. Peel and core each apple, making a large well in the center, and arrange prepared apples in a glass baking dish. (You may need to remove a thin slice of apple from the bottom of each one to help it stand upright in the dish.)
  3. In a medium mixing bowl, stir together the oats, chopped nuts, sweetener, spices, and salt; cut in the coconut oil until evenly combined.
  4. Spoon 1/4 of the oat crumble mixture into each apple, topping the apples with any extra.
  5. Bake in the preheated oven until apples are tender and filling is toasted and bubbling, about 30 minutes.
  6. Allow to...
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Summer Popsicles


Toasted Coconut Vanilla Popsicles

  • ½ teaspoon unflavored gelatin powder
  • 2 tablespoons filtered water
  • 1 can coconut milk
  • 2 tablespoons powdered monk fruit
  • ½ vanilla bean pod, seeds scraped
  • 2 tablespoons coconut flakes, lightly toasted

Blackberry Cheesecake Popsicles

  • ¾ cup coconut cream
  • 1 tablespoon arrowroot powder
  • 2 tablespoons organic maple syrup
  • 1 tablespoon vanilla extract
  • 1 ½ cups fresh or frozen blackberries

Strawberry-Lime Popsicles

  • 2 cups frozen strawberries
  • cup filtered water
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey

Lemon-Mint Popsicles

  • ½ cup fresh lemon juice
  • cup powdered monk fruit
  • 1 ¼ cups filtered water
  • ½ cup fresh mint leaves

Carrot-Ginger Popsicles

  • 1 cup coconut milk
  • 1 cup carrots, chopped
  • 1 tablespoon fresh ginger, microplaned
  • 2 dates, pitted
  • cup unsweetened applesauce

Chocolate Crunch Popsicles

  • 1 cup coconut milk
  • 1 cup almond butter, unsweetened (or any other nut butter)
  • ½ cup...
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Samoa Cookie Bars


Shortbread Cookie:

  • 1/3 cup coconut oil
  • 2 tbsp maple syrup
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp salt

Caramel Coconut Layer:

  • 1 1/2 cups unsweetened shredded coconut, toasted
  • 1/2 cup almond butter (or nut/seed butter of choice)
  • 1 cup pitted medjool dates, soaked for 10 mins
  • 1/4–1/3 cup water
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup Hu Gems chocolate



  1. Preheat the oven to 350ºF.
  2. Mix together all the cookie ingredients.
  3. Press the dough into the bottom of a loaf pan lined with parchment paper. Alternatively you can roll/cut or press into individual cookies.
  4. Bake for 13-15 minutes (a little less for cookies, try 11-12) at 350ºF until golden brown. Cool.
  5. Combine the soaked and drained dates, almond butter, vanilla, and salt in a food processor. Process slowly adding water as needed until you have a thick smooth paste.
  6. Pulse in the toasted coconut.
  7. Spread on top of the cookie base. Refrigerate or freeze until firm.
  8. Melt the Hu...
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Chocolate Coconut Pudding


• 6 ounces 70% bittersweet chocolate
• 2 large eggs
• 10 drops vanilla cream or plain liquid stevia extract
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 1 cup (8 ounces) coconut milk



  1. Chop chocolate into small pieces. Using a long serrated bread knife or a heavy chef’s knife makes it easy. Place chopped chocolate into the bowl of a food processor. Process until very fine. Add the eggs, stevia, vanilla, and salt. Process for a few more seconds.
  2. In a small pan over medium heat, bring the coconut milk to a boil. When it boils, remove from the heat.
  3. Start the food processor, and slowly pour the hot milk through the feed tube. Process pudding until smooth.
  4. Pour the hot liquid chocolate equally into six 2-ounce ramekins, dishes, or cups. Refrigerate until chilled and set, about 2 hours.


This recipe and more can be found in The Daniel Plan Cookbook.

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Gluten Free Crustless Pumpkin Pie


  • 15 oz. can organic packed pumpkin puree (NOT pumpkin pie filling)
  • 1 cup full-fat unsweetened canned coconut milk (called “coconut cream” when sold in cartons)
  • 2 tbsp coconut oil, melted (plus more for ramekins)
  • 1 tbsp real vanilla extract
  • 2 tsp stevia or monk fruit extract (or more, to taste)
  • 3/4 cup brown rice flour
  • 1 tbsp freshly ground flaxseed
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground pumpkin pie spice


  1. Preheat oven to 375F.
  2. Wipe down bottoms and sides of eight 6-oz. ramekins with coconut oil. (You can also use 8-oz. glass custard dishes.)
  3. In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, coconut oil, and vanilla until well-mixed and fluffy, about 30-60 seconds.
  4. In a small mixing bowl, whisk together the rice flour, flaxseed, baking powder, salt, cinnamon, and pumpkin pie spice until thoroughly combined.
  5. Pour the dry...
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Raspberry Lemon Pops by Dr. Hyman


2¼ cups full-fat coconut milk

2½ teaspoons unflavored gelatin powder

½ cup maple syrup

zest of 1 lemon

½ teaspoon ground cardamom

1 teaspoon alcohol-free, gluten-free pure vanilla extract

1/8 teaspoon sea salt

½ cup fresh or frozen raspberries


Step 1: Place ¼ cup of the coconut milk in a medium heatproof bowl. Sprinkle the gelatin over it and set it aside to bloom for 5 minutes.

Step 2: Heat the remaining 2 cups coconut milk with the maple syrup, lemon zest, cardamom, vanilla, and sea salt in a saucepan over medium-high heat for five minutes. Whisk the softened gelatin into the saucepan and continue whisking until all of it is dissolved.

Step 3: Allow the mixture to chill for 15 to 20 minutes. Place 3 to 4 raspberries in each ice pop mold, then fill with the liquid. Place the pops in the freezer to set for a minimum of 4 hours.

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The Brain Doc's Birthday Cake by Tana Amen

The Brain Doc's Birthday Cake
  • 1/2 cup almonds - sliced
  • 3 eggs (whites & yolks separated)
  • 1/2 cup coconut milk - unsweetened
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract
  • 2 1/2 cups almond flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup coconut oil (melted)
  • a few drops Stevia - liquid toffee or vanilla flavor
  • 2 13.5 oz cans coconut milk - unsweetened full fat (refrigerate overnight - you will use about 1 cup of the cream top for the recipe)
  • 1 almond cake (see recipe above)
  • 1 teaspoon vanilla extract or vanilla beans
  • 1/8 teaspoon salt
  • a few drops Stevia - vanilla flavor
  • 1 cup strawberries (sliced)
  • 1/2 cup blueberries
  • 1/4 cup water
  • a few drops Stevia - berry...
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Chocolate Cheesecake


For the crust

4 cups raw pecan or walnut pieces
1 cup raw agave nectar
2 Tbsp cinnamon
2 tsp sea salt

For the filling

8 cups of avocado
11/2 cup raw agave nectar
1 cup raw cacao powder
2 Tbsp cinnamon
2 tsp nutmeg
2 tsp sea salt
3 cups water

1. In a food processor process the nut crust until a dough ball forms.

2. Press the crust into the bottom of a 10-inch cheese cake pan evenly.

3. In a high-speed blender combine all the filling ingredients and blend until rich and cream.

4. Pour the filling into the pan evenly over the crust.

5. Freeze the pie for 8 hours.

6.Remove from the freezer and let thaw for 7minutes.

7. Cut into slices and serve.

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No-Bake Fruit Tart from Chef Mareya Ibrahim

For the crust

1 cup raw chopped walnuts
1/2 cup raw almonds
1/2 cup gluten-free quick cook oats
6 soft pitted dates
2 tbsp coconut flakes
2 tbsp maple syrup or agave syrup
2 tbsp melted coconut oil.
Mixed fruit, strawberries, raspberries, blueberries


Process until you get a nice, sticky crumb and push into a pie plate. Allow to freeze for about an hour or until firm. Top with your favorite coconut yogurt and freeze again for an hour. Finish with your mix of freshly washed fruit and start calling every one of your favorite sweet tarts to have a bite.

If you’d looking for some fun new recipes check out Mareya’s new book, Eat Like You Give a Fork: The Real Dish on Eating to Thrive.

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