If you’re decorating your home for Christmas or coming in from the cold after making a snowman, this dreamy hot chocolate will warm you up and keep everyone feeling good and festive. It’s the perfect blend of sweetness and creaminess and you won’t miss the dairy or sugar!
Tips for making Dreamy Hot Chocolate:
- I think cashew milk works best in this recipe, it’s extra creamy, but you could also use almond or coconut milk. The taste and texture may be a little different.
- I found that THM’s Sweet Blend sweetener worked perfectly and was preferred over our regular stevia that we use. You can use the sweetener of your choice and adjust amounts. This sweetener conversion chart can help you determine the right amounts.
- If you don’t need this to be sugar free or if you are trying to gain weight replace the Sweet Blend and sunflower lecithin with 2 teaspoons of honey.
- The sunflower lecithin gives the hot chocolate a creamier feel, but this is optional.
- Optional add ins: Collagen, grass-fed butter, maca, protein powder. Make your own way with what your body needs!
- Trim Healthy Mamas this Dreamy Hot Chocolate is an S.
Dreamy Hot Chocolate – Dairy Free, Sugar Free
- Yield: 1 serving
- Category: Drinks
- In a medium sauce pan add all ingredients and carefully whisk as you heat it over medium heat to desired temperature.
See my Recipe Index for more Dairy-Free, Sugar-Free, Gluten-Free, and THM recipes.
This post contains affiliate links. See my disclosure policy here.
*This post contains affiliate links. See my disclosure policy here.*
Easy to make Peppermint Whoopie Pies, makes me think of Thin Mints and candy canes. Gluten-Free, Dairy-Free, Sugar-Free, Low-carb, THM-S
Peppermint Whoopie Pies that are perfect for Christmas time.
These are so yummy, they make me think of Thin Mints and candy canes, except these, are light and fluffy. My husband normally doesn’t like whoopie pies, but when he tried these he called out, “husband approved!”. Yay!
Tips for making Peppermint Whoopie Pies:
- After filling the cookies with the cream filling, place in the refrigerator to firm up the cream. Or just go ahead and eat them, it’s okay.
- You can make these ahead of time with the filling and freeze them on a cookie sheet until frozen and then place in a freezer bag. To thaw, just sit the whoopie pies out on the counter on a platter for an hour or two before serving.
- I usually use Spectrum Palm Organic Shortening. You may be able to find it at your local grocery store for less than online. I also use palm shortening from Tropical Traditions. You can buy a gallon size container when they have their free shipping and it will last you a good long time. Tropical Traditions usually has free shipping around the third Monday of each month.
- If you have a Costco nearby, look for blanched almond flour. They usually have a 3lb bag that is a good price. Another good price is the 25 lb. bag of blanched almond flour from Honeyville when they have a 20% off coupon. You can sign up for email updates to keep up on their sales. If you buy the 25lb bag store your extra almond flour in gallon-sized freezer bags in your freezer.
- Trim Healthy Mamas, these Peppermint Whoopie Pies are an S. (Heavy S) So, if you are in weight loss mode these could be an occasional treat.
Peppermint Whoopie Pies
- Yield: 12 whoopie pies
- Category: Dessert
- 1/2 cup blanched almond flour
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 cup homemade sweetener* or sweetener of choice
- 1 teaspoon aluminum-free baking powder or homemade baking powder
- 1/2 teaspoon sea salt
- 6 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/3 cup + 1 tablespoon coconut oil, melted
- 1 cup palm shortening
- 1/3 cup almond milk
- 1/3 cup + 1 tablespoon powdered homemade sweetener*
- 4 teaspoons coconut flour
- 1 1/2 teaspoons peppermint extract
- pinch of sea salt
- 2 tablespoons coconut oil, melted
- Preheat oven to 350°. Line two large cookie sheets with parchment paper.
To Make Whoopie Pie cookies:
- Using a whisk, mix the dry ingredients together in a large bowl.
- In a medium bowl, whisk the eggs and extracts.
- Add the egg mixture and the coconut oil to the dry ingredients. Mix together with a whisk or hand mixer.
- Using a medium cookie scoop, scoop out dough and place on parchment-lined cookie sheets about 2-3″ apart. There should be about 24 cookies.
- Bake for 12-15 minutes. Place cookies on a wire rack and completely cool.
To make cream filling:
- Put all ingredients, except coconut oil, in medium size bowl and beat until smooth. Add in the coconut oil and mix until well blended.
- Spread cream filling on one half of cookies. Place another cookie on top of the icing making a sandwich cookie.
This recipe was inspired from a recipe in Paleo Indulgences.
See my Recipe Index for more THM, Dairy-Free, Gluten-Free, and Sugar-Free recipes.
These yummy, little fudgy brownie bites are perfect for a sweet chocolatey low-carb treat! Gluten-free, dairy-free, sugar-free, egg-free. THM-FP
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These fudgy brownie bites are just the perfect little dessert. They are free of many of the main allergens, but full of flavor and have a wonderful moist texture. They are gluten-free, egg-free, dairy-free, and if you use my MamaShire Baking Blend they will be nut-free. If using Trim Healthy Mama Baking Blend it contains almond flour, so it’s not nut-free.
I baked these in mini-muffin pans like this one and they turned out great.
Trim Healthy Mamas you can have up to 5 of these little chocolatey bites and stay in FP.
**This recipe has been updated.**Print
Fudgy Brownie Bites
Yummy Fudgy Brownie Bites that are allergen friendly! Gluten-free, Dairy-free, Egg-free, Sugar-free, and can be made Nut-free with MamaShire Baking Blend.
- Yield: 24
- Category: Dessert
- 1 1/2 cups Trim Healthy Mama Baking Blend or MamaShire Baking Blend
- 1/2 cup cocoa powder
- 3/4 cup Super Sweet Blend or homemade sweetener*
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 2/3 cup canned pumpkin puree
- 1/2 cup unsweetened applesauce
- 2 tablespoons vanilla extract
- 1/2 cup hot coffee
- Preheat oven to 350°
- Prepare mini-muffin pans by greasing with cooking spray.
- Mix the dry ingredients together using a whisk. Add in the wet ingredients and mix thoroughly.
- Fill greased mini-muffin cups 3/4 full.
- Bake for 18-20 minutes or until toothpick inserted in muffin comes out clean.
- Cool muffins 5-10 minutes in pan before removing onto a rack to cool.
- Serving Size: 1
- Calories: 28
- Fat: 1
- Carbohydrates: 5
- Fiber: 4
- Protein: 2