Mint Chocolate Lava Cakes

“I lava you, and you lava me too!”

Nothing says, “I lava you!” more than these mint chocolate lava cakes! Give them a try—you won’t regret it.

Mint Chocolate Lava Cakes

  • Servings: 6
  • Time: 10 minutes active; 10 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 4 Tbsp. (57 g) butter
  • 8 oz. (227 g) chocolate (semisweet or mixture of semisweet and dark)
  • 2/3 cup (83 g) powdered sugar
  • 3 eggs
  • 1/3 cup (40 g) all-purpose flour
  • 1/4 tsp. (1.5 g) salt
  • 3 drops peppermint essential oil

Instructions:

  1. Preheat oven to 450°F (230°C).
  2. Spray 6 muffin tins (or a silicone mold) with nonstick cooking spray, and place on a cookie sheet.
  3. Microwave chocolate and butter (or use a double boiler) for about 1 minute until butter is melted. Remove from heat, and whisk until the chocolate is also melted.
  4. Stir in sugar until well blended.
  5. Whisk in eggs one at a time.
  6. Stir in flour. Then add essential oil.
  7. Divide mixture between 6 muffin cups.
  8. Bake for 10–12 minutes until sides are firm and center is soft (but not gooey). Let stand 2–3 minutes.
  9. Place the cookie sheet on top of the cakes, and carefully flip both over. Transfer cakes to individual serving dishes. Sprinkle with powdered sugar, and serve with fresh fruit or whipped cream.

Coconut Peppermint Patties

If you are a fan of Almond Joys, Mounds, or Bounty bars, you are sure to love these sweet treats! We added peppermint essential oil to this well-loved and healthy recipe, and these taste just like peppermint patties! For an extra special twist, you could even try cinnamon essential oil instead! If your significant other likes healthy treats, this may be the perfect Valentine’s Day gift for him or her.

Coconut Peppermint Patties

  • Servings: 12–15
  • Time: 20 minutes active; 2+ hours inactive
  • Difficulty: Easy
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Ingredients:

  • 1 3/4 cups (160 g) unsweetened shredded coconut*
  • 1 Tbsp. (12 g) coconut oil
  • 2–3 Tbsp. (30–45 ml) maple syrup*
  • 2 Tbsp. (30 ml) unsweetened coconut milk
  • 1/2 tsp. (2.5 ml) vanilla extract
  • 1/8 tsp. (750 mg) salt
  • 2–4 drops peppermint essential oil (or 1–2 drops cinnamon essential oil)
  • Organic dark chocolate

Instructions:

  1. Place 1 cup (92 g) shredded coconut and 1 Tbsp. (12 g) coconut oil in a food processor; blend on high speed, scraping down the sides as needed, until the mixture resembles a butter consistency.
  2. Add the maple syrup, coconut milk, vanilla extract, salt, and peppermint essential oil; blend again until combined.
  3. Add 3/4 cup (68 g) shredded coconut, and continue processing until combined.
  4. Press the coconut mixture into a silicone mold. If you don’t have a silicone mold, you can also shape the coconut mixture into 1″ balls, bars, or patties, or press into a small cookie cutter and set on a plate.
  5. Place in the refrigerator until firm (preferably overnight).
  6. Once the coconut mixture has firmed up, melt the dark chocolate in a double boiler. (You can create a double boiler by placing a glass bowl or measuring cup over a pan holding an inch of simmering water.)
  7. When the chocolate is melted, dip each coconut shape into the chocolate. Allow the chocolate to harden by placing the pieces back in the refrigerator for 5–10 minutes.
  8. Store in the refrigerator for up to 1 week.

*Note: If you use sweetened shredded coconut, omit the maple syrup and add just a little more coconut milk.

Healthy No-Bake Cookie Bites with Coconut Oil

If you are one of the many people who make a resolution to eat healthier this new year, then you should give this recipe a try! Even though these cookie bites are so delicious, they are also packed with protein and a variety of nutrients to give you a little burst of energy. Just pop one in your mouth when you need a snack or when you have a craving for something sweet!
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Healthy No-Bake Cookie Bites with Coconut Oil

  • Servings: 20–24
  • Time: 10–15 minutes active; 30 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 1 3/4 cups (158 g) oats (quick or rolled)
  • 1/3 cup (54 g) chia seeds
  • 1/4 cup (24 g) cocoa or cacao powder
  • Pinch of sea salt
  • 1/2 cup (125 g) almond butter (or other nut butter)
  • 1/3 cup (80 ml) honey
  • 1/2 cup (96 g) coconut oil
  • 3/4 cup (139 g) cooked quinoa*
  • 1/2 cup (55 g) unsweetened shredded coconut
  • 2–5 drops peppermint essential oil (you could also use orange, cinnamon, or cardamom essential oil, but you may want to start with less)

Instructions:

  1. Combine oats, chia seeds, cocoa or cacao powder, and sea salt in a mixing bowl.
  2. In a separate bowl, combine almond butter, honey, and coconut oil. Mix well, and then add cooked quinoa. Stir until well combined.
  3. Combine the wet and dry ingredients together, and mix well. You may need to use your hands to mix.
  4. Stir in a drop of peppermint essential oil. Taste; then add another drop if needed. Repeat until you like the flavor.
  5. Place on a cookie sheet lined with parchment paper or in a silicone mold.
  6. Place in the refrigerator until firm.
  7. Store in an airtight container in the refrigerator for up to 1 week.

*Note: To cook quinoa, place 1/4 cup (43 g) quinoa and 1/2 cup (120 ml) water in a small pot, and bring to a boil over medium heat. Boil for 5 minutes. Reduce heat to low, and simmer for 10 minutes. Fluff with a fork, and continue cooking for 5 more minutes or until the quinoa has absorbed all the water. You can also cook the quinoa in a rice cooker as you would cook regular white rice.

Essential Oil–Spiced Pumpkin Pie

Thanksgiving just isn’t the same without pumpkin pie! The essential oils in this recipe give a great flavor to the pie, and you will love adding the cinnamon whipped cream to your slice!

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Essential Oil–Spiced Pumpkin Pie

  • Servings: 16–18 (makes 2 pies)
  • Time: 30–40 minutes active; 1–4 hours inactive
  • Difficulty: Moderate
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Ingredients:

Pumpkin Pie Ingredients:

  • 2 Tbsp. (30 ml) melted butter or coconut oil
  • 3/4 cup (160 g) brown sugar
  • 3/4 cup (150 g) granulated sugar
  • 1 1/2 Tbsp. (11 g) all-purpose flour
  • 1/4 tsp. (.5 g) nutmeg
  • 4 drops clove essential oil
  • 2 drops ginger essential oil
  • 3 drops cinnamon or cassia essential oil
  • 2 large eggs
  • 1 large egg white
  • 1 can (12 fl oz./360 ml) low-fat evaporated milk
  • 1 large can (29 oz./822 g) pumpkin purée
  • 1 tsp. (5 ml) vanilla extract
  • 2 (9-inch/23 cm) uncooked pie crusts

Cinnamon Whipped Cream Ingredients:

  • 1 pint (480 ml) heavy cream
  • 1/4 cup (31 g) powdered sugar
  • 1 tsp. (5 ml) vanilla extract
  • 1–2 drops cinnamon essential oil (If you don’t love a lot of cinnamon flavor, add a toothpick at a time until you reach the right amount for you.)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In mixer bowl, combine butter or oil, sugars, flour, nutmeg, and essential oils. Blend until mixed.
  3. Add eggs and egg white. Blend on high speed for 1 minute. Reduce mixer to low speed, and gradually add evaporated milk. Mix until well blended.
  4. Add pumpkin purée and vanilla extract. Mix again until blended. Pour into unbaked pie shells.
  5. Bake for 15 minutes. Reduce temperature to 350°F (175°C); without opening oven door, bake for an additional 50–60 minutes or until a knife inserted in the center comes out clean. Note: If crust is getting too brown, carefully cover with a foil tent 45 minutes into baking.
  6. Cool pies for 2–3 hours. If you like your pumpkin pie cold, store in the refrigerator until ready to serve.
  7. For the cinnamon whipped cream, whisk the heavy cream until it starts to form stiff peaks. Add the powdered sugar, vanilla extract, and cinnamon essential oil, and whisk for a few seconds to incorporate into the cream. Taste, and stir in more cinnamon essential oil as needed.
  8. Serve each pie slice with a dollop of cinnamon whipped cream, and enjoy!

Here are a few other recipes to round out your Thanksgiving meal:

Lemon Coconut Crisps

These little cookies are super cute and delicious! They are sure to be a hit with anyone who tries them! The recipe is also really easy and fun to make with kids.

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Lemon Coconut Crisps

  • Servings: 2–3 dozen
  • Time: 45 minutes
  • Difficulty: Easy
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Ingredients:

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup (100 g) sugar
  • 1/2 tsp. (2.5 ml) vanilla
  • 5–8 drops lemon essential oil
  • 1 cup (120 g) flour
  • 2/3 cup (57 g) shredded coconut

Instructions:

  1. Preheat the oven to 325° F. (165° C.).
  2. Cream together the butter, sugar, vanilla, and lemon essential oil.
  3. Gradually add the flour.
  4. Mix in the shredded coconut.
  5. Roll out little balls about the size of a walnut, and place on an ungreased cookie sheet.
  6. Flatten balls with the bottom of a glass dipped in flour (a fork also works, but will leave a mark).
  7. Bake for 20 minutes or until golden brown.

Baked Apples with Cinnamon Whipped Cream

There are few things as delicious on a crisp autumn day as a warm, sweet baked apple! This easy-to-make comfort food is perfect for the season.

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Baked Apples

  • Servings: 4
  • Time: 15 minutes active; 40 minutes inactive
  • Difficulty: Moderate
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Ingredients:

  • 4 large apples
  • 1/4 cup (60 ml) brown sugar, agave nectar, or pure maple syrup
  • 1/4 cup (27 g) chopped pecans (optional)
  • 1/4 cup (28 g) currants or chopped raisins
  • 2 drops cinnamon essential oil
  • 2 Tbsp. (28 g) butter
  • 3/4 cup (180 ml) boiling water

Instructions:

  1. Preheat the oven to 375°F (190°C) while you wash and core apples. Cut out the core of each apple, leaving the bottom 1/2″ (1.25 cm) intact so the hole does not go all the way through.
  2. Mix sweetener, chopped pecans, currants or chopped raisins, and cinnamon essential oil in a small bowl.
  3. Place apples in a baking dish, and fill each one with the sweet stuffing mixture.
  4. Put a pat of butter on top of each apple over the hole.
  5. Pour the boiling water into the bottom of the baking dish. Bake for approximately 40 minutes, until the apples are cooked to tender but not mushy.
  6. Remove the apples from the oven, and baste them with the juices from the pan. These are delicious topped with vanilla ice cream or homemade Cinnamon Whipped Cream (recipe below)!


at_bakedapplesThis Cinnamon Whipped Cream really takes this baked apple dish to the next level! Go ahead and give it a try!

Cinnamon Whipped Cream

  • Servings: 4–6
  • Time: 5 minutes
  • Difficulty: Easy
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Ingredients:

  • 1 cup (240 ml) heavy whipping cream
  • 1/4 cup (60 ml) agave nectar
  • 1/2 tsp. (2.5 ml) homemade vanilla extract
  • 1 drop cinnamon essential oil

Instructions:

In a mixer, whip all ingredients together until fluffy.

Note: if you aren’t a huge fan of cinnamon, you can start small by dipping a toothpick in the oil and stirring it into the cream. Taste the cream, then add another toothpick dipped in oil if you think it needs it.

Raw Lemon Berry Cheesecake (Vegan and Gluten-Free)

If you are looking for a relatively healthy dessert, then you should try this recipe! It is vegan and gluten-free, but it still tastes quite good. Of course, it doesn’t taste like a normal cheesecake, but even our pickiest tasters asked for more. There is something so satisfying about the lemon, coconut, nutty, and berry flavor combination tasted in every bite.

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Raw Lemon Berry Cheesecake

  • Servings: 9–12
  • Time: 30 minutes active; 8–10 hours inactive
  • Difficulty: Easy
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Crust Ingredients:

  • 1 1/2 cups (150 g) almonds
  • 1 cup medjool dates (about 10 dates) (pre-soaked if needed)
  • 1/2 cup (47 g) unsweetened shredded coconut
  • Juice of 1/2 lemon (about 2 Tbsp./30 ml)
  • 3 drops lemon essential oil

Cheesecake Ingredients:

  • 2 cups (274 g) cashews
  • 1/4 cup (48 g) coconut oil
  • 1/4 cup (60 ml) agave nectar, maple syrup, or honey
  • 1 tsp. (5 ml) vanilla extract
  • Juice of 1/2 lemon (about 2 Tbsp.)
  • 1/2 tsp. (2 g) sea salt

Berry Topping Ingredients:

  • 3/4 cup (~110–15 g) frozen or fresh berries
  • 1/4 cup (60 ml) agave nectar, maple syrup, or honey
  • 1/4 cup (48 g) coconut oil, melted
  • 1 drop lemon essential oil

Instructions:

  1. Pre-soak the cashews (and dates if needed) for at least 4 hours or overnight.
  2. Rub an 8″ x 8″ (20 x 20 cm) glass baking dish with coconut oil.
  3. Place all crust ingredients in a food processor or blender, and pulse until the mixture looks and feels like dough. Dump it into your baking dish, and press it down evenly to cover the bottom of the dish. Once done, place the pan in the fridge while you make the other layers.
  4. Repeat with the cheesecake ingredients—blend, and then layer on top of crust.
  5. If using frozen berries, place all berry topping ingredients in a pan on the stove top, and heat just until the berries have thawed a little and coconut oil is melted.
  6. Place berry topping ingredients in the food processor, and pulse until mixed. Pour on top of the cheesecake layer.
  7. Place in the fridge or freezer until set up (about 4 hours in the freezer or 6 hours in the fridge).
  8. Top with fresh berries before serving, if desired.

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Homemade Tropical Ice Cream

If you can’t go to the tropics this summer, bring them to you with this yummy frozen treat!

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Homemade Tropical Ice Cream

  • Servings: 12
  • Time: 10 minutes active; 1 hour inactive
  • Difficulty: Easy
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Ingredients:

  • 3 cups (720 ml) milk (whole milk or coconut milk)
  • 1 cup (240 ml) heavy whipping cream
  • 1/2 cup (120 ml) agave nectar OR 1 cup (200 g) sugar
  • 3 drops orange essential oil
  • 3 drops lemon essential oil
  • 1/4 cup (23 g) shredded coconut
  • 1/2 cup (90 g) pineapple bits, drained and patted dry

Instructions:

  1. Mix together the milk, cream, and sweetener.
  2. Stir in the essential oils.
  3. Pour mixture into an ice cream maker, and let it run 20 minutes. Then add the coconut and pineapple, and let it continue to process in the ice cream maker.
  4. When the mixture is the consistency a firm soft-serve, it is ready to eat!

For a harder ice cream, store in the freezer for a couple of hours before serving. It is also delicious topped with chopped macadamia nuts.

Strawberry Lemon Crepes

These strawberry lemon crepes make a fantastic breakfast or dessert! Give this recipe a try, and it is sure to become a favorite! To make it healthier, use plain Greek yogurt instead of heavy cream.
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Strawberry Lemon Crepes

  • Servings: 4
  • Time: 20–30 minutes active
  • Difficulty: Moderate
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Crepe Ingredients:

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 tsp. salt
  • 2 Tbsp. butter, melted

Lemon Whipped Cream Ingredients:

  • 1 cup heavy whipping cream (chilled)
  • 3 Tbsp. powdered sugar
  • 4 Tbsp. lemon juice (or juice from a large lemon)
  • 3–4 drops lemon essential oil

Additional Ingredients:

  • Strawberries or other berries, washed and sliced

Instructions:

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually whisk in the milk and water. Add salt and butter, and whisk until smooth.
  2. Heat a lightly oiled frying pan over medium-high heat. Pour or scoop the batter onto the pan, using about 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip, and cook the other side.
  4. While the crepes are cooking, whisk the cream until it starts to form stiff peaks. Add the powdered sugar, lemon juice, and lemon essential oil, and whisk for a few seconds to incorporate into the cream.
  5. Serve crepes warm filled with strawberries and topped with lemon whipped cream.

Note: To make this recipe healthier, substitute plain Greek yogurt for the heavy cream. Simply stir the powdered sugar, lemon juice, and lemon essential oil into the Greek yogurt until well combined.

Cinnamon Apple Crisp

Enjoy this wonderful apple crisp warm with a scoop of vanilla ice cream on a cool winter night. It is the perfect dessert for a party, class, or family dinner.

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Cinnamon Apple Crisp

  • Servings: 8–10
  • Time: 25 minutes active; 45 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 8 apples
  • 1 Tbsp. lemon juice
  • 3/4 cup granulated sugar
  • 1 Tbsp. flour
  • 1 toothpick cinnamon essential oil
  • 1 cup quick oats
  • 1 cup flour
  • 3/4 cup brown sugar
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 cup butter, melted

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Peel and slice apples.
  3. Place apples in a bowl, and stir in lemon juice, granulated sugar, flour, and cinnamon essential oil (dip the toothpick in the essential oil, and then stir the toothpick around in the apple mixture).
  4. Spread apple mixture in the bottom of a greased baking dish.
  5. In a separate bowl, stir together the quick oats, flour, brown sugar, baking soda, baking powder, and butter.
  6. Spoon the oat mixture over top of the apples.
  7. Place the apple crisp in the oven, and bake for 45 minutes, or until the apples are tender and the crust on top is lightly browned.
  8. Serve warm with vanilla ice cream.