Categotry Archives: Dairy Free


Dairy Free Sour Cream


I found this online somewhere and my son has taken to it with ease.  Super simple recipe


1 can full fat canned coconut milk, chilled not shaken

2 Tablespoons white vinegar


Put the cream from the can and put in a bowl and pour off the liquid.  You can save this to use in smoothies.  Stir in the vinegar, till fully incorporated.  Store in fridge.

That is all.


Dairy Free Sour Cream


Gluten Free No-Bake Coconut Chocolate Thumbprints (DF, EF, GF)


Coconut Chocolate ThumbprintsThis is a delicious no-bake, pretty easy to come-together treat.  Added bonus of it being gluten free, dairy free, grain free, egg free and refined sugar free….. I know what you’re thinking, “how could this be good??”.  But it IS!  The only downside, and I guess that’s debatable, is that it only makes about 11 cookies.  I doubled it the second time around.  My husband said they reminded him of a mounds bar.  So if you like mounds then you should love these.

This is slightly adapted from a recipe I found here.


1 cup unsweetened, shredded coconut
3 Tablespoons maple syrup
2 Tablespoons softened coconut oil1 teaspoon vanilla extract
pinch of salt
2 Tablespoons coconut flour


2 Tablespoons coconut oil
1 Tablespoon cocoa powder
1 Tablespoon maple syrup


Cookie sheet lined with waxed paper. You’re going to put this in the fridge so choose a size or container that will work for you to chill in fridge.  They will need to be in a single layer, initially.

In a food processor combine all the ingredients for the cookies EXCEPT the coconut flour.  Process until it is all combined and smooth.  (The second time I made these I processed the coconut first, because I wanted it to be a little finer.  It’s up to you.  My husband didn’t notice a difference, I don’t think.)  Once it comes together see if you need the coconut flour.  If so put it in and then process again until it’s mixed in.  Once combined, use a scoop to scoop them out onto the prepared container.  After you scoop out use your thumb to make an indent in each cookie.  Chill in fridge about 5 minutes.  While they chill you can make the ganache.

Use a blender, magic bullet or such to make the ganache.  You don’t have to but I did it in the magic bullet the first time and it was great, the second time I decided to blended it by hand in the baggie and it didn’t come together quite as well.  After, you make the ganache scoop into a baggie and clip a tiny hole in one corner so you can fill each thumbprint with the chocolate.  After filling put back in fridge to set up.  This won’t take too long maybe five minutes.  Once completely set up you can keep stored in fridge use wax paper between layers if you stack them.

1 2