Dessert Recipes

Decadent Blondies

Rich, golden blondies with big chunks of chocolate in every bite. Yes! Allergy-friendly can be decadent.

Sweet and Salty Chocolate Cups

Makes 7-8 servings INGREDIENTS: 1 bag Enjoy Life Foods Semi-Sweet Chocolate Mega Chunks 2 T. Spectrum Shortening or light flavored oil ½ bag 4 oz. Enjoy Life Foods Sea Salt Plentils 2 T. flaky sea salt DIRECTIONS: Melt the Mega Chunks and the shortening or the olive oil in a double boiler until chocolate is melted. Set aside. Place the Plentils in the bowl of a small food processor and pulse until they are cut into small pieces Line 8 muffin tins with papers (or you may use a silicone muffin tin without liners). Place 2 spoonfuls of the melted chocolate in the bottom of the muffin cups. Top evenly with the Plentils (save 1-2 T. for sprinkling on the tops) and then cover with the remaining chocolate. Sprinkle the extra crushed Plentils and the flaky sea salt over the top. Place in the refrigerator until set, about 1-2...

Chocolate Sunflower Butter Balls

Makes approximately 25 tablespoon-size balls   INGREDIENTS: ¾ C. creamy sunflower seed butter ¾ C. Enjoy Life Foods Vanilla Honey Graham Cookies, crushed 1½ C. powdered sugar, sifted 4 T. butter flavored shortening 1 bag Enjoy Life Foods Mini Chips 2 T. butter flavored shortening DIRECTIONS; Line a baking sheet with parchment paper or wax paper, set aside. In a medium bowl, mix together the sunflower seed butter, crushed Vanilla Honey Graham Crunchy Cookies, sifted powdered sugar and the 4 T. butter-flavored shortening, until well combined. Using a tablespoon or a small scoop, portion out all the dough onto the sheet tray. Gently roll between your hands to form a ball. Place the rolled sunflower seed butter balls in the freezer for at least 2 hours, up to 24. When ready to coat with chocolate, place a small pot on the stove with 1” of water. Bring to a simmer and place a glass bowl on top with the Mini Chips and the 2 T. butter flavored shortening. Stir, occasionally, until melted and smooth. Turn heat off but keep pot on stove. One by one, gently roll the frozen sunflower seed butter balls in the chocolate until all coated. Use a fork to lift balls out of the chocolate and allow the excess chocolate to drip off. Place back on the parchment/wax-lined tray and continue until all balls are coated. Place in the refrigerator for 30 minutes to an hour to set, then place in a re-sealable plastic bag and store in the refrigerator until ready to...

Pumpkin Pie Bars

(Makes one 9×9 pan) INGREDIENTS: Crust 1 box Enjoy Life Crunchy Sugar Crisp Cookies ¼ t ground cinnamon ¼ C confectioners sugar, sifted 4 T sunflower oilPumpkin Filling 2 C pumpkin puree ¾ C maple syrup 1 ½ C water ¼ C + 3 T potato starch 1 t ground cinnamon ½ t ground ginger ¼ t ground allspice Topping ½ C Enjoy Life Cinnamon Crunch Granola DIRECTIONS: Preheat oven to 350. Line a glass 9×9 baking dish with parchment paper. To prepare crust, place the Enjoy Life Foods Crunchy Sugar Crisp Cookies and ground cinnamon in a food processor and pulse until you have fine crumbs. Pour into a bowl and mix in the confectioners sugar. Then drizzle in the sunflower oil and mix with a fork, until everything is coated with the oil and mixed together. Press into the parchment lined baking sheet. Bake for 24 minutes at 350. Remove from oven. Meanwhile, whisk together all the pumpkin filling ingredients in a medium saucepan until combined. Place over medium-low heat and bring to a simmer, whisking constantly, until mixture thickens. Pour over prepared cookie crust, spreading with a spatula until smooth. Bake for 30 minutes at 350. Remove from oven, cool at least 2 hours. Cut into squares and top each with a spoonful of the Enjoy Life Foods Cinnamon Crunch Granola. ** This recipe was developed for Enjoy Life Foods by Kendra Peterson, chef/owner of Drizzle Kitchen. To read her blog or find more of her delicious recipes, please visit her blog – Urban...

Crunchy Chocolate Chip Cookie Dough Bites

(makes approximately 25 dough balls) INGREDIENTS: ¾ C shelled raw sunflower seeds ¾ C raw pumpkin seeds 2 T quinoa flakes 1 t ground cinnamon ¼ C + 1 T pure maple syrup 1 t pure, gluten free vanilla extract 3 T Enjoy Life Foods Crunchy Flax Cereal ½ C Enjoy Life Foods Semi-Sweet Chocolate Mini Chips DIRECTIONS: Line a rimmed baking sheet with parchment or wax paper. Preheat oven to 350. Toast sunflower seeds and pumpkin seeds for 7-8 minutes until just barely turning light brown and smelling toasted. Cool for 15-20 minutes then pour into food processor. Pulse until lightly crushed. Add the quinoa flakes, ground cinnamon and pulse 2-3 more times. Add the maple syrup and vanilla extract and mix until it begins to come together. Pour into a bowl. Add the Enjoy Life Foods Crunchy Flax Cereal and the Enjoy Life Foods Semi-Sweet Chocolate Mini Chips and stir until well combined. Now form the balls into 1-2 T size portions using spoons, scoop onto the lined baking sheet.  Continue in this fashion until you have scooped out all the dough. Using barely damp hands, roll the portioned out dough into small balls. Place the pan in the freezer for an hour. Place the dough balls in a re-sealable baggie and store in the refrigerator until they are all gobbled up! ** This recipe was developed for Enjoy Life Foods by Kendra Peterson, chef/owner of Drizzle Kitchen. To read her blog or find more of her delicious recipes, please visit her blog – Urban...

SunSeed® Puppy Chow

INGREDIENTS: 1- 10 oz. bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 1/2 cup Sunbutter sunflower seed butter (smooth or crunchy) 1/2 cup butter or dairy-free alternative* 6 cups Enjoy Life Foods Crunchy Flax cereal 2 cups powdered sugar DIRECTIONS: Melt chocolate chips, Sunbutter and butter together in microwave on high for 1-1 ½ minutes. Stir after 1 minute. In a large mixing bowl, pour melted mixture over cereal and mix until coated. Put powdered sugar in large ziploc or paper bag and add cereal mix. Shake until coated. Place on cookie sheet to dry. Then, enjoy! *TIP Dairy-free option: use 1/2 cup EarthBalance margarine (contains soy) or Spectrum shortening in place of...

Rockin’ Raspberry Truffles

INGREDIENTS: Raspberry Puree: 12 oz unsweetened frozen raspberries 1/3 cup plus 2 tbsp sugar Chocolate Truffles: 1- 10 oz bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 1/2 cup raspberry puree 1 tbsp butter* 1 tbsp shortening Chocolate Coating: 1- 10 oz bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 2 tsp shortening Cocoa powder (optional) DIRECTIONS: Bring raspberries and sugar to a boil over medium heat. Reduce heat and simmer 5 minutes. Place cooked mixture into a blender and blend one minute. Strain to remove seeds. Mix the raspberry puree, 1 tbsp butter and 1 tbsp shortening in a medium saucepan over medium heat. Bring to boil. Remove from heat. Add 1 (10 oz) bag Enjoy Life Foods chocolate mini chips and stir until smooth. Put truffle mixture in a bowl and cool to room temperature. Cover the mixture with plastic wrap and chill in refrigerator for 4 hours or overnight. Line a baking sheet with parchment paper. Using a tablespoon or melon baller, scoop the mixture into balls and place on baking sheet. If needed, chill in refrigerator to refirm. To make the chocolate coating, combine 1 (10 oz) bag Enjoy Life Foods chocolate mini chips and shortening in a microwaveable container. Cook 30 seconds, stir. Continue until all the chocolate is melted and smooth. Using a fork, dip the truffles (one at a time) into the melted chocolate, tapping the fork on the edge of the bowl to remove excess. Place on parchment lined sheet and allow to harden. Once hardened, indulge and enjoy.** *TIP Dairy-free option: use 1 tbsp EarthBalance margarine (contains soy) or Spectrum...

Fudgy Swirly Bars

Makes 20 bars INGREDIENTS: ¼ C. SunSeed Sunflower Seed Butter ½ T. vegetable oil 1 t. vegetable oil ½ t. brown rice syrup 2- 10 oz. bags Enjoy Life Food Semi-Sweet Chocolate Mini Chips 1 T. sunflower seeds (optional) DIRECTIONS: Candy Swirl: Mix SunSeed with brown rice syrup; mixture will get thick. Add ½ T. vegetable oil and mix until well combined. Mixture will be thin. Set aside. Chocolate Layer: Grease an 8”x8” pan. Set aside. Place chocolate chips and 1 t. vegetable oil in a microwavable container. Melt chocolate chips in 30 second increments, pausing to stir. Pour chocolate mixture into the well-greased pan and spread evenly. Using a tablespoon, place dollops of the candy swirl mixture on top of the chocolate mixture. Using a fork, swirl the tines gently through the candy swirl mixture dollops. Sprinkle with sunflower seeds if desired. Set aside to cool until firm. Once firm, cut into bars. Note: To cool faster, cover and place in refrigerator until firm. When ready to remove, keep covered until Fudgy Swirly Bars reach room temperature....

Yankee Doodle Dandy Bars

INGREDIENTS: Crust: 1 box of Enjoy Life Foods Snickerdoodle cookies 1/2 cup sorghum flour 1 tsp tapioca flour 1/2 tsp xanthan gum Filling: 8 oz cream cheese (dairy, soy or rice-based, diet permitting) 1/4 cup egg substitute 1 tsp vanilla 1/3 cup sugar or evaporated cane juice crystals Fruit topping: Fresh blueberries Fresh strawberries and/or raspberries DIRECTIONS: Crust: Mix tapioca flour and xanthan gum with sorghum flour. Chop cookies in food processor and add to the mix. Lightly grease 8×8” pan with vegetable spray and add the cookie mixture. Press firmly in bottom of the pan. Bake at 350°F for 12 minutes or until lightly browned. While crust bakes, prepare filling. Filling: Blend the cream cheese or cream cheese substitute, egg substitute, vanilla, and sugar until smooth. Cover and set in refrigerator until crust is ready. When crust is done, remove from oven and spoon the filling evenly on top of crust. Return to oven and bake 20 -25 minutes or until center is almost set. Let it cool. Cover and refrigerate 4 hours or overnight. Fruit Topping: 10-15 minutes before serving, top off with fresh blueberries, strawberries and/or raspberries. Refrigerate another 10-15 minutes to allow flavors to...

Wicked Witch’s Hat Cookies

INGREDIENTS: 1 box of Enjoy  Life Double Chocolate Brownie Cookies Optional decorations for hats: Sunflower seeds Pumpkin seeds Dried fruit Enjoy Life Not Nuts! ™ Mountain Mambo ™ Seed and Fruit Mix DIRECTIONS: Slightly flatten one cookie with the bottom of can or palm of your hand. Set aside. Carefully form another cookie into the shape of a “chocolate kiss” or solid cone. Start by pinching the bottom and shaping upward. When finished, it should look like the top of a witch’s hat. Attach the cone shaped cookie on top of the other cookie to form the hat. Place seeds, dried fruit or Seed and Fruit mix around the base and ta-da, you have a witch’s...

Sensational Snickerdoodle Pie Crust

INGREDIENTS: 1 box Enjoy Life Foods Snickerdoodle Cookies 3 tbsp. margarine (melted) or substitute 1 tsp. vanilla 1/3 cup brown sugar 1/2 cup coconut or chopped nuts (optional) DIRECTIONS: Process all ingredients in the food processor until well combined. Place in a 9-inch pie shell. Press down and smooth it up the sides. Bake at 350°F for eight minutes. Let cool. Fill as desired – works great for pumpkin and pecan...

Double Chocolate Ice Cream Sandwiches

Dairy-, soy- or rice-based ice cream products can be used in these treats for equally yummy results! INGREDIENTS: 6 tbsp. softened ice cream or non-dairy alternative 1 box of Enjoy Life Double Chocolate Crunchy Cookies DIRECTIONS: Soften ice cream. Top 6 cookies with softened ice cream, about 1 tbsp. per cookie. Then top off with another cookie to make a cookie sandwich. Wrap the cookies sandwich in plastic wrap and refreeze until ready to eat. Note: If ice cream gets too soft to handle place back in freezer until easy to work...

Lemon-Pucker Pie

INGREDIENTS: Crust: 1 box Enjoy Life Foods Snickerdoodle Cookies, crumbled into small pieces 1/4 cup plus 1 tbsp. butter or Spectrum shortening 1/2 cup brown rice flour 2 Tbsp. tapioca flour Lemon Filling: 1- .25 oz pkg. unflavored gelatin 1/2 cup lemon juice 1/4 cup water 2 tsp. grated lemon zest 1- 12 oz package SILKEN FIRM Tofu 1/4 cup plus 3 Tbsp. sugar 1- 10 oz container frozen Cool Whip (contains casein)* 1 tsp lemon zest (optional) DIRECTIONS: Crust: Mix together crumbled cookies, brown rice flour and tapioca flour. With a fork, cut in butter until mixed. Lightly spray a 9-inch pie plate. Press crumbs into bottom and sides. Bake for 12 minutes to set the crust. Filling: Combine gelatin, sugar, lemon juice and water in a medium saucepan. Stir over medium heat until dissolved, scraping sides if needed. Set aside to cool, about 5 minutes. With a food processor, blender, or hand mixer, beat tofu for 1 minute or until almost smooth. Blend in gelatin mixture. Refrigerate 15 minutes. Mixture will thicken. Break frozen whipped topping into pieces and add to the gelatin/tofu mixture. Process until smooth. Add lemon zest if desired. Spoon filling into the baked crust. Refrigerate 1 hour or until firm. Enjoy! Store any remaining pie in a refrigerator. *TIP Replace Cool Whip with Tru Whip , an all natural whipped topping with no hydrogenated oils (contains casein and...

Gingerbread Pumpkin Pie

INGREDIENTS: Pie Crust: 1 box Enjoy Life Foods Gingerbread Spice cookies, processed into crumbs (1½ cups) 2 tbsp tapioca flour/starch 1/2 cup brown rice flour 1/4 cup plus 1 tbsp butter or dairy-free alternative* Pie Filling: 1- 15 oz. can of pumpkin 3/4 cup sugar 1/2 tsp salt 1 tsp ground cinnamon 1/8 tsp ground cloves 1/8 tsp ground allspice 2 eggs or egg substitute** 2 tbsp tapioca flour/starch 1/4 cup milk or dairy-free substitute*** DIRECTIONS: Preheat oven to 350°F and lightly spray a 9-inch pie plate. Crust: Mix processed cookies with tapioca flour and brown rice flour. Cut in butter using a fork until mixed in. Press mixture into a 9-inch pie plate. Place pie plate on baking sheet and bake for 6 minutes to set the crust. Reset oven to 425°F. Filling: Combine tapioca, sugar, salt, cinnamon, cloves and allspice in a small bowl. Set aside. Mix pumpkin with milk and eggs. Add the sugar mixture until blended. Pour into pie crust. Bake for 15 minutes. Reduce temperature to 350°F, bake for another 50-55 minutes or until knife inserted near center comes out clean. Cool completely. Serve or refrigerate. Enjoy! *TIP Dairy-free option: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy) or Spectrum shortening in place of butter. **TIP Egg-free option: for best results, substitute Ener-G egg replacer in place of the eggs. Consistency of the pie will vary from original recipe, resulting in more of a firm pudding. ***TIP Dairy-free option: use 1/4 cup Rice Dream non-dairy beverage (Original) or WestSoy Soymilk (Unsweetened Original) (contains...

Easy, Squeezy Gingerbread Men

Yield: 4 gingerbread men INGREDIENTS: 3 cups powdered sugar 1/3 cup all-natural shortening 1/4 cup rice milk 1/2 tsp. vanilla 1 box of Enjoy Life Gingerbread Spice Cookies 4 popsicle sticks DIRECTIONS: Mix sugar and shortening until well blended. Stir in rice milk and vanilla (by hand or with mixer on low speed). Put mixture (frosting) into pastry bag with tip. Squeeze frosting onto Popsicle stick and set three Gingerbread Spice cookies on top, one above the next. Use remaining frosting to decorate. Have fun making frosted hats, eyes, nose, and clothes!...

Creepy Spider Cookies

Makes 6 Creepy Spider Cookies INGREDIENTS: 1 box Enjoy Life Foods Double Chocolate Brownie Cookies Spider legs: 1 box Enjoy Life Foods Cocoa Loco Chewy Bars Additional options: gluten-free pretzels or licorice Spider filling: 2 t. brown rice syrup 1/4 C. sunflower seed butter Decorations: Sunflower seeds Pumpkin seeds Dried fruit DIRECTIONS: Slightly flatten two cookies with bottom of can or palm of your hand. Set aside. Roll out a Cocoa Loco bar length-wise and cut into long strips, about the size of small pretzel sticks. Attach three of the strips on top of a cookie so they hang over the sides forming the legs. (Gluten-free pretzels and licorice are a fun alternative too!) Mix sunflower seed butter with the brown rice syrup to make the spider filling. Place ½ tablespoon of filling on top of the legs in the center of the cookie. Top with the remaining cookie. Use dried fruit or seeds for the spider’s...

Cookie Lovers’ Parfait

INGREDIENTS: 1 box Enjoy Life Snickerdoodle Cookies 8- 12 oz yogurt* cups (dairy, soy or rice-based, diet permitting) 2 cups fresh berries (blueberries, strawberries and/or raspberries) EQUIPMENT: 4 parfait glasses or transparent cups/glasses DIRECTIONS: Working in layers in each parfait glass, crumble one cookie at the bottom of each glass and top with about 2 tablespoons of yogurt. Add the red berries (strawberries and/or raspberries). Add another layer of a crushed cookie and 2 tablespoons of yogurt. Add the blueberries. Finish up with a dollop of yogurt and one more crushed cookie. Chill for at least 20 minutes to allow flavors to blend. Serving ideas: Try vanilla, lemon or berry yogurt to add some extra...

Brownie Bottom Cheesecake

INGREDIENTS: Crust: 1 box Enjoy Life Double Chocolate Brownie Cookies, processed into crumbs (1 1/2 cups) 1/4 cup plus 1 tbsp butter or dairy-free alternative* 1/4 cup cocoa powder 1/2 cup brown rice flour 2 tbsp tapioca flour/starch Cheesecake: Vanilla filling: 1 (8 oz.) package cream cheese or dairy-free alternative ** 1 egg or egg substitute*** 2 tsp vanilla 1/2 cup sugar Chocolate filling: 1 (8 oz.) package cream cheese or dairy-free alternative** 1 egg or egg substitute*** 1/2 cup sugar 1/4 cup cocoa powder 1 tsp vanilla 1/4 cup Enjoy Life® semi-sweet chocolate chips (optional) DIRECTIONS: Preheat oven to 350°F. Lightly spray a 9” tart pan with removable bottom. Crust: Mix cookie crumbs with brown rice flour, cocoa powder and tapioca flour. With a fork, cut in butter until mixed well. Press crumbs into bottom and on the sides. Bake for 6 minutes to set the crust. Cheesecake: Vanilla filling: beat cream cheese, sugar, egg and vanilla until smooth. Chocolate filling: Beat cream cheese, sugar, egg, cocoa powder and vanilla until smooth. Add chocolate chips for an even chocolatier flavor (optional). Spoon dollops of chocolate and vanilla filling over the baked crust. With a knife, gently swirl the dollops for a marbled appearance. Bake at 350°F for 45-50 minutes or until knife inserted comes out clean. Let cool. Cover and refrigerate 6 hours or overnight. .*TIP Dairy-free option: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy) or Spectrum shortening in place of butter. **TIP Dairy-free option: use 1 (8 oz.) package of Tofutti’s Better Than Cream Cheese (plain non-hydrogenated) (contains soy) in place of cream cheese....

Apple Crumble

INGREDIENTS: 5 large apples – peeled, cored and chunked 3 tbsp. lemon juice 1/2 cup sugar 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. vanilla A pinch of salt 6 tbsp. non-dairy margarine 1/2 cup brown sugar 1 box Enjoy Life Snickerdoodle Cookies DIRECTIONS: Start by putting apples in a bowl with the lemon juice. Combine apples with the sugar, cinnamon and nutmeg. Toss to coat. Spray 8 x 8 inch pan with a cooking spray (any canola oil spray is fine). Spread apples in the bottom of the pan. Place the cookies, brown sugar, margarine, vanilla and a pinch of salt in the food processor and process until well combined. Spread the cookie mixture over the apples and bake in a 350°F oven for 40 minutes.Can be served warm or room temp. TIP: top with some dairy-, soy, or rice-based vanilla ice cream....

Enjoy Life S’mores

Makes 5 s’mores INGREDIENTS: 1 box Enjoy Life Vanilla Honey Graham Crunchy Cookies 1 package marshmallow spread or marshmallows 2 Dark Chocolate Enjoy Life Boom CHOCO Boom Bars DIRECTIONS: Place marshmallow (or spread 1-2 T. marshmallow spread) on 1 cookie. Place in microwave set to high and run 10-15 seconds, or until marshmallow doubles in size. Place 1 square of the dark chocolate on top of the marshmallow and sandwich with another cookie. When cool enough to eat, dig...

Rockyless Rocky Road Candy

INGREDIENTS: 1 6 oz. box Enjoy Life Foods Chocolate Chip Cookies 2 C Enjoy Life Foods Crunchy Flax Cereal 1 10 oz. bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 1 T vegetable oil DIRECTIONS: Line an 8” x 8” pan with parchment or wax paper. In a microwavable bowl, melt the chocolate chips in 30 second intervals until melted. Cut each chocolate chip cookie into 9 pieces. In a large bowl, combine cookies and cereal. Add melted chocolate and combine gently with a spatula. When mixture is completely coated, place into pan. Pat mixture down evenly and refrigerate for at least 1 hour. Remove from pan and cut into squares. May be stored uncovered for up to 4...

Lemon Bars

Makes 16 – 2” bars INGREDIENTS: Crust Ingredients: 2-6 oz. boxes Enjoy Life Foods Snickerdoodle Cookies Filling Ingredients: 1⅓ C. water 1 t Agar Agar powder 1¼ C. sugar ⅔ C. fresh lemon juice (about 3 large lemons) 3 T corn starch (if using arrowroot, color and clarity will change) 1 T finely grated lemon zest (from two large lemons) ¼ C rice milk Powdered sugar to decorate finished bars DIRECTIONS: Line an 8×8 inch baking pan with parchment or waxed paper. In a medium sauce pot, soak the agar agar in water for 15 minutes. Meanwhile, zest the lemons and squeeze the lemon juice. Mix the cornstarch into the lemon juice to dissolve. When the agar agar has been soaking for 15 minutes, turn on the heat to medium high and bring to a boil, whisking gently (do not incorporate any air) to prevent it from settling at the bottom of the pot. Boil for about 10 minutes, or until the agar is completely dissolved. In the meantime, take each cookie and press down in the pan evenly and completely. Add sugar to the pot and boil again, until dissolved, about 3 minutes. Lower the heat to medium, and add the cornstarch and lemon juice mixture. Then add the lemon zest and rice milk. Whisk constantly but gently, until the mixture thickens, about 5 minutes. It must come to a boil to thicken. Pour the mixture into the prepared crust, let cool for 20-30 minutes, and refrigerate for at least 3 hours, until the filling is set. Use a sifter or a fine mesh strainer to sprinkle the...

Southern-Style Banana Pudding

Serves 6 INGREDIENTS: 1 box Enjoy Life Snickerdoodle Cookies 5 very ripe bananas 2 C rice milk or other dairy-free milk ¼ C tapioca starch 1 t gluten-free vanilla extract 2 T agave syrup 1 pinch salt (optional) 1 T oil (Sunflower, Canola or other oil of your choice) ¼ C Enjoy Life Crunchy Flax Cereal for garnish 1 container dairy-free topping (optional) DIRECTIONS: Peel and mash four of the bananas. Add the vanilla to this and set aside. Slice the remaining banana into small disks and set aside. Slice each of the snickerdoodle cookies in half so you have two small circles for each cookie. Set aside. In a stainless steel saucepan, measure out the tapioca. Slowly whisk in the rice milk so that no lumps form. Add the salt and oil. Turn the heat on the stove and heat up the tapioca and rice milk mixture, whisking as it starts to get hot. When it comes to a boil, it will form a thick paste – make sure you whisk during this part of the cooking or you will get big lumps. Once it has come to a boil, whisk for 30 seconds and remove from heat. Immediately stir in the mashed bananas and the agave syrup until just incorporated into the tapioca – do not overstir. While the mixture is cooling, start assembling the pudding. In either six small ice cream dishes or a small-sized casserole, place the Snickerdoodle cookies and banana slices. ** If using individual serving dishes, place 4 cookie pieces in each dish, along with four small disks of banana. Pour the pudding...

Leprechaun Mint Ice Cream Parfaits

Yield: Depends upon the size of the parfait glass INGREDIENTS: 1 pint vanilla Rice Milk ice cream 1/4-1/2 tsp. peppermint extract 1-2 package(s) Enjoy Life Foods Double Chocolate Brownie Cookies, each cookie broken into 4 pieces 1/4 cup Enjoy Life Foods Semi-Sweet Chocolate Mini Chips (optional) EQUIPMENT: Parfait Glasses DIRECTIONS: Soften ice cream and stir in peppermint extract. Stir in Chocolate Chips. Place in freezer to firm until firm enough to scoop. Place 1-2 broken cookies (4-8 pieces) in the bottom of a parfait glass. Place ice cream on the cookies. Continue to layer with cookies and ice cream until the parfait glass is filled. Top with green sugar sprinkles and more Chocolate Chips. Refreeze until firm....

Yummy Mint Cookie Bites

INGREDIENTS: 1 bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 1 box Enjoy Life Foods Double Chocolate Brownie Cookies 3/4 teaspoon natural mint extract For Chocolate Coating: 1 bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 1/2 tablespoon shortening (like Spectrum brand) EQUIPMENT: 8×8-inch pan DIRECTIONS: Prepare an 8×8-inch pan by lining with parchment paper. For easy removal, let parchment paper hang over 1 or 2 edges. Lightly grease paper, set aside. Break up cookies, or process into crumbs. Should have approximately 1 1/2 cups. Melt chocolate in microwave until melted. Melt in intervals of 30 seconds until pieces are almost melted. Stir until smooth. Add mint extract. Stir chocolate mixture in the prepared pan and spread the mixture in the prepared pan. Let mixture harden (quicken this process by refrigerating). The cookie mixture should be firm enough to cut into pieces. If it’s too hard from the refrigerator, let it soften a little before slicing. Cut the pieces into approximately 1-inch squares. Prepare chocolate for coating in microwave. Dip cookie pieces in the chocolate allowing excess to drip into the container. Place on a parchment lined cookie sheet or tray and allow to...

Wondrous Flour-less Chocolate Cake

INGREDIENTS: Cake: 1 box (1 1/4 cups crumbs) Enjoy Life Foods Double Chocolate Brownie Cookies 1 C gluten-Free flour mixture (listed below) — 2 C white rice flour — 3/4 C potato starch (not potato flour) — 1/4 C tapioca flour 1 tsp baking soda 1 tsp salt 1/2 C cocoa powder 1 C sugar 1/2 tsp xanthan gum 1 1/2 tsp vanilla (gluten-free) 1 tsp white distilled vinegar 1/3 C vegetable oil 3/4 C water egg substitute (listed below) — 2 tablespoons ground golden flax — 4 tablespoons water — 2 teaspoons vegetable oil Dark Chocolate Ganache: 8 oz Enjoy Life Semi-Sweet Chocolate Mini Chips 4 oz shortening (Spectrum) 1/2 C vanilla rice milk 1/3 C cocoa powder 3 tbsp tapioca flour/starch EQUIPMENT: 2- 9″ cake pans DIRECTIONS: Ganache Icing: Mix cocoa powder and tapioca flour, set aside. Combine the first 2 ingredients (through vanilla rice milk) in a microwavable container. Heat for 30 seconds, stir. Continue until chips are melted. Stir in cocoa powder mixture and reheat in microwave until warmed through. Beat until smooth. Cake: Prepare two 9″ cake pans by lightly greasing the pans, then line with parchment paper. Lightly grease the parchment paper too. Blend the egg substitute together and let sit for 10 minutes. Stir occasionally, mixture will get thick upon standing, set aside. Crush cookies in a food processor to fine crumbs, set aside. Blend crushed cookie through xanthan gum. Add vanilla through egg substitutes. Beat for 2 minutes, mixture will get a little thick. Divide batter into the two pans, approx. 1 1/2 cups per pan. Bake in the center of...

People’s Choice Chocolate Chip Cookies

INGREDIENTS: 1/3 C vegetable oil 1 C packed brown sugar 2 tsp vanilla extract 1/4 tsp salt 1 C Bob’s Red Mill white rice flour 1/2 C Bob’s Red Mill tapioca flour 1 tsp baking powder 1/4 C plus 2 tablespoons water 1 C Enjoy Life Foods Semi-Sweet Chocolate Mini Chips DIRECTIONS: Preheat oven to 350° (180°C, or gas mark 4). With a mixer, or by hand, stir together oil, brown sugar, vanilla, and salt. Add the flours and baking powder and mix on low speed. While mixing, slowly pour in the water until the dough is smooth. Stir in the chocolate chips. Use a small ice cream/cookie scoop or drop dough by tablespoon onto a baking sheet, spacing the cookies about 2 inches apart (about 6 cookies per baking sheet). Bake for 12 to 15 minutes. Cookies will be golden around the edges and soft in the center. For soft cookies, remove from oven before they are too golden, around 12 minutes. Let cool on baking sheet for less than 1 minute. Remove with a flat spatula and place on a flat surface to cool completely. Yield: About 2 dozen...

Homemade Chocolate Chip Cookies

INGREDIENTS: 2 1/4 C Food Allergy Gourmet Basic Flour Mix or other gluten-free baking mix 3/4 tsp table salt 1/2 tsp baking soda 1 tbsp dry egg replacer 11 tbsp shortening, melted and cooled slightly 1 C brown sugar (light, dark or mixed) 1/4 C granulated sugar 7 tbsp flax mixture (see below) 1 tbsp vanilla extract 1/8 tsp artificial butter flavor (optional) 3/4 C Enjoy Life Semi-Sweet Chocolate Mini Chips DIRECTIONS: Preheat oven to 325°. Adjust oven racks to upper- and lower-middle positions. Whisk together the Basic Flour Mix, salt, baking soda and egg replacer in a bowl. Use a heavy duty mixer to blend the melted shortening, brown sugar, granulated sugar, vanilla and artificial butter flavor (if using). Stop the mixer and scrape down the sides. Add the dry ingredients and mix until combined, scraping down the bowl as necessary. Mix in the chocolate chips. Scoop up the dough by tablespoons and roll into a ball. Place the balls on an un-greased cookie sheet and flatten slightly. Bake for 15-17 minutes. Reverse the cookie sheets’ positions halfway through baking, top to bottom and front to back. Cookies are done when they are light golden brown and the outer edges start to harden and centers are still soft and puffy. Cool cookies on cookie sheets for two minutes and then transfer to a wire rack to finish cooling. Store in an airtight container. *To make Flax Mixture, pour 1 part ground flax seed and 3 parts very hot water in a lidded jar. Shake vigorously. Let cool and use as directed. **Dough can be frozen up to one...

Hearty Chocolate Chippers

INGREDIENTS: 1 C packed brown sugar 1/4 C vegetable oil 1/4 C water 1/2 C unsweetened applesauce 1/4 C flax meal 1 tbsp vanilla extract 1 C Bob’s Red Mill white or brown rice flour 1/2 C sorghum flour 1 tsp baking soda 1/2 tsp salt 2 C certified gluten-free rolled oats, quinoa, or rice flakes 1 C Enjoy Life Foods Semi-Sweet Chocolate Mini Chips (or sulfite free raisins) DIRECTIONS: Preheat oven to 350°. With a mixer or by hand, cream together the brown sugar, oil, water, applesauce, flax, and vanilla until smooth. Add the remaining ingredients except for the oats and chocolate chips, and mix until dough is well combined. Add the oats and mix again until all ingredients are combined. Stir in the chocolate chips. Use a small ice cream/cookie scoop or drop dough by rounded tablespoon onto the baking sheet. Flatten slightly. Bake for about 15 to 18 minutes, or until cookies are lightly browned and semi-soft to the touch in the middle. Let cookies sit for a few minutes before removing from baking sheet. Remove from baking sheet to a flat surface (like a large plate) or wire rack to cool completely before enjoying. Yield: About 3 dozen...

Grass Hopper Mint Chocolate Pie

Note: this recipe contains soy. INGREDIENTS: Chocolate Crust: 1 box Enjoy Life Foods Double Chocolate Brownie Cookies 1/4 C cocoa powder 2 Tbsp tapioca flour 1 tsp xanthan gum 1/2 tsp vanilla 3 Tbsp Spectrum shortening Mint Mousse Filling: 1 12 oz. package Silken SOFT Tofu (brought to room temperature) 1 10 oz. bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 1/4 C brown rice syrup 1/2 tsp mint flavor or natural extract DIRECTIONS: Preheat oven to 350°. To make the crust, process cookies in a food processor until crumb size. Add the next three ingredients (cocoa powder, tapioca flour and xanthan gum)and pulse in to combine. Gradually add vanilla and shortening (in approx. 1/2 tablespoons) and pulse until mixture is crumbled (small pea size). Press mixture into a 9″ pie shell. Be sure to smooth it up the sides. Bake at 350° for 8 minutes. Let cool. For the yummy mint-chocolate mouse filling, blend tofu until smooth using a hand mixer, blender, or food processor. Set aside. Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30-second intervals until chocolate is melted. Be careful not overheat. Stir until smooth. Add brown rice syrup to the melted chocolate. Mix until combined. Chocolate should “seize” and pull away from the sides of the bowl, almost forming a ball. Add the chocolate mixture to the tofu. Beat until smooth and creamy. Then, mix in mint flavor/extract natural. Add filling to cooled chocolate crust. Chill refrigerator until set (at least 5 hours) Yield: 8...

Easy Oozy Chocolate Icing

INGREDIENTS: 2 C Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 1 C rice milk DIRECTIONS: Heat rice milk to approximately 175 °, or just below boiling point. Pour hot milk over chocolate in a bowl and whisk until smooth. Set aside to cool, whisking occasionally. Let thicken until spreadable or use mixer to whip until fluffy. Spread on cooled cake, cupcakes or other...

Double Chocolate Peppermint Patties

INGREDIENTS: 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1 tbsp canola oil 1 box Enjoy Life Double Chocolate Brownie Cookies 1 box peppermint candy canes (finely chopped) DIRECTIONS: Mix chocolate chips with oil in a microwaveable bowl. Microwave for 30 seconds and stir. Continue to microwave at 30 second intervals until chocolate is smooth and creamy (approximately 1 1/2 minutes). Dip half of the Double Chocolate Brownie Cookie into the melted chocolate, allowing excess chocolate to drain off. Then dip or sprinkle the dipped chocolate half in finely chopped peppermint candy. Place on wax paper and cool in the refrigerator until the chocolate sets (10-15 minutes). Serve at room temperature. Other serving ideas: In place of peppermint candy canes, try dipping the cookies in colorful sprinkles to add some holiday flair or shredded coconut. If you’re a real chocolate lover, try cocoa powder for an even more chocolately...

Do-It-Yourself Chocolate Bunnies

INGREDIENTS: 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1/3 C brown rice syrup DIRECTIONS: Place chocolate chips in a microwavable container. Microwave the chocolate chips for 30 seconds, stir. Continue until the chips are melted. Be careful not to overheat. Stir in the brown rice syrup. Spread the chocolate mixture on a plate and cover until it stiffens, a few hours. The chocolate will become very pliable. Lightly grease your favorite candy molds. Place the chocolate mixture into the molds, lightly pressing it into place. Remove from the mold for your yummy chocolatey...

Crispy Creepy Critters

INGREDIENTS: 1 C brown sugar 3 /4 C brown rice syrup 1/2 C shortening (Spectrum) 1 Tbsp tapioca flour 1/2 tsp xanthan gum 1/2 C sunflower butter (Sunbutter) 1 tsp vanilla 2 boxes (approx 6 ½ cups) Enjoy Life Crunchy Flax Cereal 1/4 – 1/2 cup Enjoy Life Semi-Sweet Chocolate Mini Chips EQUIPMENT: Two 11″ x 7″ x 1″ jelly roll pans DIRECTIONS: Combine first five ingredients in a large pan, heat to boiling. Reduce heat to a simmer and cook one more minute stirring constantly. Remove from heat and add sunflower butter and vanilla. Beat with a spoon until blended. Add chocolate chips and cereal quickly, and stir until coated (chocolate chips will melt). Lightly grease two 11”x 7”x 1” jelly roll pans. Firmly press the mixture into the pans and cool. Cut shapes with Halloween cookie cutters and remove carefully. Decorate as desired. *Use cutters with simple shapes and if they do crumble upon removal, just press them back into...

Chocolate Hobgoblins

INGREDIENTS: Hob Goblins: 2 tsp brown rice syrup 1/4 C Sunbutter® sunflower seed butter Enjoy Life Crunchy Flax Cereal (about 1/2 box, enough to cover bottom of shallow pan) Chocolate Coating: 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 2 tsp Spectrum shortening DIRECTIONS: Pour Crunchy Flax Cereal into a shallow pan and set aside. Mix Sunbutter with the brown rice syrup. Mixture should stiffen upon mixing. Pinch off about 1/2 tbsp of filling and form into a “pear” shape. Roll the pear shaped sunflower mixture into Crunchy Flax Cereal, pressing the cereal in place. Reshape if needed. Set in refrigerator while making the chocolate coating. To make the chocolate coating, combine chocolate chips and shortening in a microwaveable container. Cook 30 seconds, stir. Continue until all the chocolate is melted and smooth. Using a fork, dip the Goblins (one at a time) into the melted chocolate. Make sure to carefully tap the fork on the edge of the bowl to remove excess chocolate. Place on parchment lined sheet. To give the creepy creatures some eyes, use a single rice puff for each eye. You can even give them eyeballs by putting a small drop of chocolate in the center of the rice puff. You could also use frosting to create eyes or even a mouth. Have fun and be creative! Let the Goblins sit to harden. You can quicken the hardening by placing in the refrigerator. Once set,...

Choco-Yummy Raisins

INGREDIENTS: 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 2 tsp shortening 1 C raisins DIRECTIONS: Line a baking sheet with parchment paper and set aside. Combine chocolate chips, shortening in a microwavable boil. Heat for 30 seconds, then stir. Continue until all chocolate is melted and smooth. Add raisins and mix until coated. Using a slotted spoon, remove the coated raisins. Placed drained raisins on parchment and let cool to harden. Once cooled, break apart pieces if needed. Yield: Varies depending upon spoonful...

Skillet Chocolate Chip Dessert

INGREDIENTS: 1 box Enjoy Life Snickerdoodle Cookies 1/2 C brown rice flour 1/4 C tapioca flour/starch 1/3 C firmly packed brown sugar 1/3 C and 1 tbsp Spectrum organic shortening 1 tsp gluten-free vanilla extract 3/4 C Enjoy Life Semi-Sweet Chocolate Mini Chips EQUIPMENT: 10-inch cast iron skillet (or an 8- to 9-inch cake pan) DIRECTIONS: Preheat oven to 350°. In a food processor, process Snickerdoodle cookies into fine crumbs. Mix in brown rice flour, tapioca flour/starch and brown sugar. With a fork, cut in shortening until it forms pea-sized crumbs. Add vanilla. Stir in chocolate chips. Lightly grease a 10-inch cast iron skillet (8- or 9-inch cake pan). Spread the dough into the pan, pressing down lightly. Bake for 18-22 minutes, or until edges are lightly browned. Sprinkle with additional chocolate chips, if desired. Serve warm, either alone or with your favorite rice milk ice cream. Yield: 6-8 servings *For an even gooier dessert, double the recipe and increase the baking time to 25-30 minutes, or until edges are lightly...

Chocolate Covered Strawberries

INGREDIENTS: 2 pt. strawberries, washed and dried 1 bag Enjoy Life Semi-Sweet Chocolate Mini Chips 1 Tbsp. shortening (Spectrum type, not oil) DIRECTIONS: Line a cookie sheet sheet or tray with parchment paper and set aside. Melt chocolate and shortening in double boiler or microwave* Dip strawberries into melted chocolate let excess drip back into the container. Note: If chocolate is too thick, just heat it a little more. If the chocolate is too thin, let it cool until you reach the desired consistency. Put on the prepared tray. Refrigerate until chocolate is hard. *Microwave chocolate: Put 3/4 of the Enjoy Life Semi-Sweet Chocolate Mini Chips and the shortening in a microwavable container. Heat for 30 seconds, stir. Repeat. Heat until most all the chocolate is melted. Add remaining chocolate and stir until...

Beach Bash Brittle

INGREDIENTS: 1½ C sugar ½ C water 1 bag Enjoy Life Beach Bash Not Nuts! Seed and Fruit Mix DIRECTIONS: Combine sugar and water in a 4 cup glass measure (with a handle). Do not stir. Microwave on full power for 5 minutes. Take out using an oven mitt, (glass may be very hot) and stir to dissolve the sugar. Place back in microwave on high power. After about 15 minutes, watch closely, the mixture can overcook quickly, but you may need to continue for another 5-15 minutes (depending on strength of your microwave oven), until it reaches a dark amber color. Remove using oven mitt and add Beach Bash Seed and Fruit Mix. Be very careful, the mixture will bubble and it is extremely hot. Stir until bubbling stops. Quickly turn out on a sheet pan in one thin layer (it may not fill the entire pan). Pan will be very hot. Let cool completely on a wire rack and break brittle into pieces. Store uncovered for up to 4 days. Humidity can vary storage time. Yield: 1 1/3...

Crunchy Crumb Crust

INGREDIENTS: 1/2 C butter or dairy-free alternative*, softened 1/4 C brown sugar 3 C Enjoy Life Crunchy Flax Cereal 1/2 tsp vanilla 1/2 tsp salt 3 tbsp tapioca flour 1 tsp xanthan gum 3 tbsp fruit preserves (made from 100% fruit) DIRECTIONS: Preheat oven to 325°F. Grind Crunchy Flax cereal in food processor until breadcrumb size. Transfer Crunchy Flax cereal to bowl and combine with other ingredients. Grease pie plate(s) and press Crunchy Flax cereal mixture into pan(s) making sure to cover bottom and sides. Bake crusts for 10-12 min at 325°F. Let cool before filling. *Dairy-free option: use 1/2 cup of EarthBalance margarine (contains soy) or Spectrum shortening in place of butter. ** Toast remaining mixture in a non-stick sauté pan until golden brown. Sprinkle on top of a filled pie. Yield: 2- 8-inch pie crusts or 1 crust and optional...

Freaky Finger Cookies

INGREDIENTS: 1 box Enjoy Life Chewy Bars (any flavor) Decorative finger nail options: Dried cranberries Raisins Pumpkin seeds DIRECTIONS: Cut bars in half length-wise, then warm slightly in the microwave so that they are more pliable (5-10 seconds). Form fingers by pinching in the sides of the bars in two places. Slightly press down one end and add a small piece of dried fruit or a pumpkin seed for a...

Very Berry Cheesecake

INGREDIENTS: Filling: 1 C fresh blueberries 1 C fresh raspberries 1- 8 oz container cream cheese or dairy-free alternative* 2/3 C sugar 1/4 C eggs or substitute 1 tsp vanilla 1 tbsp milk or dairy-free alternative (rice or soy milk) Fruit Glaze: 1/2 C sugar 1 C water or fruit juice 1/2 tsp agar agar powder (gum) 1 tbsp tapioca flour Enjoy Life Crunchy Crumb Crust 1 crust DIRECTIONS: Filling: Preheat over to 350°F. Combine cream cheese, sugar, egg, vanilla and milk. Blend until smooth. Pour blended pie filling into prepared crust and bake for 20 minutes. Let cool in refrigerator for 20 minutes. Fruit Glaze: (yields 1 1/4 C of glaze) Blend the sugar, Agar, and tapioca together. Add the water or fruit juice until blended. Stirring constantly, over medium heat, bring to a boil. Reduce heat to a simmer and continue cooking for 1 minute. Cool slightly (about 1 minute). Spoon glaze over berries and gently toss to coat (may have glaze to spare). Spoon coated berries on top of the prepared pie. Refrigerate 2-3 hour before eating. Pie is best eaten the same day. *Feel free to use other fruit too – like peaches or cherries. If using apples or pears, pre-cook them first before adding the glaze. **Dairy-free option: use 1 (8 oz.) package of Tofutti’s Better Than Cream Cheese (plain non-hydrogenated) (contains soy) in place of cream...

Peach-A-Berry Pie

INGREDIENTS: Filling: 4 ripe peaches (skin and pit removed) 1/2 C fresh raspberries Fruit Glaze: 1/2 C sugar 1 C water or fruit juice 1/2 teaspoon agar-agar powder (gum) 1 tbsp. tapioca flour Enjoy Life Crunchy Crumb Crust: 1 crust DIRECTIONS: Pie: Bring water to boil in saucepan. Carefully add peaches and cook 1 minute. Immediately submerge peaches into ice water to stop cooking. When cool enough to handle, remove skin and pit and cut into slices. Layer the sliced peaches on top on prepared crust. Add raspberries. Fruit Glaze: (Yields 1 1/4 cup of glaze) Blend the sugar, Agar, and tapioca together. Add the water or fruit juice until blended. Stirring constantly, over medium heat, bring to a boil. Reduce heat to a simmer and continue cooking for 1 minute. Cool slightly (about 1-2 minutes) and apply on top of fruit. Fruit should be nicely coated (may have glaze to spare). Refrigerate 1 hour before tasting. Pie is best eaten the same...