This dessert was so easy and it was a hit for St. Patrick's Day this year. You can change the colors according to your occasion. Maybe red jello for Christmas, or red, white and blue for the 4th of July, or orange for Halloween.

I really liked adding the Lime Essential Oil to each layer. It really gave it a much better lime flavor. Like a real lime. Any citrus oil like Lemon or Grapefruit would work with red Jello. And, of course, Wild Orange for orange jello for Halloween.

You will need:
2 small boxes or 1 large Jello (Lime)
doTERRA Lime Essential Oil
1 can full-fat coconut milk
8 oz. dairy-free cream cheese
1 box Jello pudding (Pistachio)
Milk of choice for making pudding
Chopped Pistachios (optional)

All you do is make your jello according to package directions. In this case I used Lime. Add 4 drops doTERRA Lime Essential Oil. Pour into clear cups and place tilted on it's side in a cupcake pan. Mine made about 11. 

After it is set, mix coconut milk and cream cheese with a few drops of liquid Stevia and 2 drops doTERRA Lime Essential Oil. Stand cups upright and add on top of jello.

Make 1 box of pistachio pudding according to package directions with the additon of 4 drops doTERRA Lime Essential Oil. I used coconut creamer to keep it dairy free. NOTE: You do have to use slightly less when using dairy free milk options. I used a small box, but if you want a bigger top layer, get a large box. Pour on top of the coconut/cream cheese mixture. Let set. 

Serve with chopped pistachios.

2 cups gluten free all-purpose flour
1 tsp xanthan gum
1 tbslp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/2 cup butter, melted
1/2 cup brown rice syrup
8 drops doTERRA Lemon Essential Oil
1 cup fresh or frozen blueberries

Preheat oven to 375 degrees.
Mix flour, xanthan gum, baking powder, and salt. Set aside
Beat egg in medium bowl; add milk, butter, brown rice syrup, and Lemon Oil. 
Add egg mixture to dry ingredients and mix until just combined.
Mix in blueberries.
Fill lined muffin tins 2/3 full. Bake for 20 minutes.

This recipe was obtained from doTERRA's blog.

I posted the Black Bean Brownies last week, but thought I'd try a recipe with Red Lentils and Dates. Another winner.

2 cups cooked red lentils
1 cup pitted dates
1 cup hot espresso coffee
1/3 cup cocoa
2 tsp cinnamon or 1 drop Cinnamon Oil (you could try peppermint, too.)
4 eggs
1/2 cup coconut oil, melted
1/2 cup honey
1 tsp vanilla
1/2 cup coconut flour
2 tsp baking soda
1/4 tsp salt
1 cup chopped nuts of choice

The day before, put about 1 cup of red lentils to soak (make sure you use a much bigger contained, as the will expand to over two cups before you are done). Soak for at least 12 hours.

Rinse thoroughly, and then cook the lentils in fresh water until well cooked (maybe around 15 mins). Drain, and then leave to sit in a sieve for another hour to get some more of the moisture out.

Pour hot coffee over the dates. Leave to sit for about 5 mins.

Preheat oven to 350. Line a 9″ x 13″ baking pan with parchment paper and set it aside.

In a large food processor, combine the lentils, dates with coffee, cocoa, and cinnamon oil. Blend until very smooth. This could take up to 5 minutes.

Add the eggs, and blend until combined. Then add the coconut flour and blend again.

If your food processor is big enough, continue with the next step. Otherwise transfer to mixing bowl. Add the coconut oil, honey, baking soda, and vanilla and stir to combine. Throw in a handful of nuts.

Pour the batter into the lined baking dish, and cook for about 40 minutes. A skewer inserted into the center will come out clean when it is done.

These are so good! And good for you. You have to try them. Thanks for the recipe Holly.

15 oz. can black beans, drained and rinsed
2 large eggs at room temperature
2/3 cup honey
1/2 teaspoon baking powder
1/4 cup cocoa powder
1/3 cup coconut oil
pinch of salt
10 drops Peppermint essential oil
3/4 cup dairy free chocolate chips, divided
1/4 - 3/4 cup chopped walnuts (or nut of choice)

Preheat oven to 350 degrees. Place all ingredients except chocolate chips and nuts in blender or food processor. Blend until smooth. Pour in bowl and stir in 1/2 cup chocolate chips and up to 1/2 cup of nuts if desired. Pour into greased 8x8 pan and top with 1/4 cup chocolate chips and 1/4 cup chopped nuts. (I used a smaller pan, so my brownies are a little thicker.) Bake for 30-35 minutes until center is cooked. You can check with a toothpick. Let cool and cut into pieces. Store in refrigerator. Enjoy!

I was debating whether to put this under Beverages or Desserts. It started out being a hot chocolate drink, but it was so thick that after it sat for awhile, it was almost a pudding consistency. Give it a try and see what you think. You can always back off on the banana to make it thinner, or add more milk. You could even strain it before adding the chocolate chips.

3 very ripe bananas
2 cups almond milk
1/2 teaspoon grated nutmeg

2 drops Clove Essential Oil
2 drops Cinnamon Essential Oil
1 drop Cardamom Essential Oil

1 cup dairy free chocolate chips (You can substitute Cocoa Powder and Stevia)
1 teaspoon vanilla

Cut peeled bananas in quarters and place in blender with milk and nutmeg. Blend until combined. Pour into pan and simmer for about 10 minutes, stirring quite often so milk does not scorch. Add chocolate chips and stir until melted. Remove from heat and add vanilla and essential oils. (Try Peppermint Oil as an alternative.) (For a cocktail you can add bourbon, cognac, coffee liqueur, or peppermint schnapps.

1 cups gluten free flour
1/2 cup coconut flour
1/2 teaspoon baking soda
3/4 cup coconut oil
1 cup organic sugar
1 cup peanut butter
2 eggs, at room temperature
1 teaspoon vanilla
4 drops Citrus essential oil (grapefruit, lemon, lime, …)
1/2 cup roasted peanuts, chopped
6 cups miniature pretzels, chopped

Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees.

In a bowl, whisk together the flour and baking soda.

Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes.

Add the eggs, 1 at a time, beating well after each addition and the vanilla.

With the mixer on low speed, gradually add the flour mixture, beating until just combined.

Stir in peanuts. Let batter sit for 30 minutes.

Place the pretzels in a bowl. Scoop dough by rounded Tbs.full and drop a few balls of dough in the bowl and toss to coat.

Place the cookies on the prepared pans.

Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes.

Let cool slightly before transferring to racks to cool.

I mixed the pretzels in with the batter right at the end. It gave the cookies a chewy bite.

3/4 cup coconut oil
1 cup organic granulated sugar or coconut sugar
1 egg
1 cup gluten free flour
3/4 cup coconut flour
1 1/2 tsp baking powder
1/2 tsp baking soda
5 drops Wild Orange essential oil
5 drops Lemon essential oil
5 drops Lime essential oil
1/4 cup applesauce
Coconut Sugar for dusting - optional

In a mixing bowl, add coconut oil and sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flours, baking powder and baking soda. Beat until combined. Add in essential oils and applesauce and mix until combined.

Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the coconut sugar if using. You will have to press slightly. Then press the ball slightly in your hands to form a disc. Bake in a 350 degree oven for 15 minutes. Remove and cool on wire rack.

3/4 cup fresh pumpkin puree
3 eggs
1/3 cup sugar
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 cup almond flour*
1/2 cup coconut flour (sifted)
1/2 cup tapioca starch
1 teaspoon baking soda
2-3 teaspoons cinnamon
1/2 teaspoon fresh ground nutmeg
1/4-1/2 teaspoon ground ginger
pinch of sea salt

Preheat your oven to 350º. Line your baking sheet with parchment paper.

Add the pumpkin puree, eggs, sugar, coconut oil and vanilla into a mixing bowl and cream together until well combined.

In another bowl, combine the remaining dry ingredients and slowly mix into the wet ingredients.

Using a 1/3 of a cup scoop, scoop out batter and flatten a little on the baking sheet.

Bake at 350 for 15-18 minutes, until firm to the touch.

Remove from oven and let cool a little before topping with your glaze of choice.

I tried this without the essential oil and it really wasn't as good. The oil really brings this dessert together.

2 oranges, washed well
1 1/2 cups ground almonds
1 cup superfine sugar or 1 cup caster sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon Cointreau liqueur
2 drops Wild Orange Essential Oil
6 eggs, lightly beaten

Place the whole oranges in a large saucepan. Add enough water to cover them and place a small plate on top of the oranges to keep them submerged in the water. Gradually bring the water to a boil, then reduce heat and allow them to simmer for 40 minutes, or until the oranges are very soft. Cut each of the oranges into quarters. Set aside to cool. Remove any pips, and then place the oranges in the bowl of a food processor and blend until they form a very smooth pulp.

Preheat oven to 350F degrees. Cut a piece piece of parchment paper to fit in the bottom of an 8 inch round cake pan. Lightly grease the cake pan and then place the parchment paper circle in the base. 

Add the ground almonds, sugar, baking powder, vanilla, Cointreau, and Wild Orange oil to the food processor with the orange puree. Process (pulse) until all of the ingredients are combined. Add the egg and process again until just combined. Do not over process. Pour into the prepared cake pan and bake for 50 minutes, or until the cake is firm and leaves the side of the pan. Allow to cool completely in the pan. 

1 cup sorghum flour
1/4 cup gluten-free oat flour
1/2 cup tapioca starch/flour or potato starch
1 teaspoon xanthan gum
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
3/4 cup coconut oil
1 1/2 cups organic coconut sugar
2 large eggs
2 teaspoons pure vanilla extract
1 drop Cardamom Essential Oil
1 drop Ginger Essential Oil
2 drops Cinnamon Essential Oil
2 1/2 cups gluten-free rolled oats
1 cup chopped dried cranberries

Preheat oven to 350°F. Line baking sheets with parchment paper. Combine sorghum flour, oat flour, tapioca flour, xanthan gum, baking powder, salt, baking soda, and allspice in a medium bowl. Whisk to blend.

Beat butter in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add sugar and beat until thoroughly mixed. Beat in eggs, one at a time. Then beat in vanilla and essential oils. Add flour mixture and beat on medium speed until blended.

Add oats and cranberries and mix until incorporated. Let batter stand at least 10 minutes and up to 1 hour. The longer the better.

Roll dough into 1½-inch balls and place on prepared sheets, spacing cookies 2 inches apart. For chewy cookies, bake until golden and still slightly soft in the center, about 12 minutes. For crisp cookies, bake until golden and just firm in the center, about 14 minutes. Let cookies cool on pans on wire racks 3 minutes. Transfer cookies to wire racks to cool completely.