Chocolate Covered Strawberry Roses | Natural | Vegan | Dairy-free

Why choose between chocolate and flowers when you can gift both! Made with natural, artificial dye-free colors and vegan friendly ingredients.

INGREDIENTS

strawberries
1 ½ cups Pacha Vegan White Baking Chips
1 tbsp coconut oil
Color Kitchen Color Packets (colors of your choosing)

DIRECTIONS

Cut tops off strawberries, place popsicle sticks in strawberries.

Melt white chocolate 30 seconds, stir with coconut oil, then melt again in 15 second increments until still a little chunky. Stir to melt remaining clumps without overheating. Mix in natural color powder and stir until blended.

Dip strawberries into melted white chocolate. Allow to harden in the fridge, then remove popsicle stick from the strawberries.

Fill flower mold with more colored white chocolate and place your strawberry on top. Allow to harden in fridge or freezer.

Remove from mold and place in gift box, or, if saving for yourself simply keep in an airtight container in the fridge.

~ Follow @colleenshealthylife for more fun and festive recipes!

Lemon Pistachio Macaroons | Gluten-free | Vegan-friendly

Soft and chewy, lemon-zesty coconut macaroons are the prefect sweet treat for a gluten-free diet.

MAKES: 10 MACAROONS
Prep time: 10 minutes

Ingredients

1 ⅓ cup finely shredded coconut
¼ cup almond flour
¼ cup honey (or coconut nectar)
3 tbsp coconut oil, at room temperature
1 tbsp lemon juice
1 tbsp lemon zest
¼ tsp salt
½ cup finely chopped pistachios
1 Color Kitchen Plain Frosting Mix
1 Color Kitchen Green Color Packet
1 Color Kitchen Nonpareil Sprinkles
3 tbsp milk (or milk alternative)
1 tsp vanilla

Directions

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.

Add the coconut, almond flour, honey, coconut oil, lemon juice, lemon zest, and salt to a food processor.  Pulse 15-20 times, until all of the ingredients come together in a soft dough. 

Transfer the dough to a bowl.  Using a spatula, fold in the chopped pistachios.

Shape the dough into 10 balls.  Place on the baking sheet and bake for 16 minutes.

While the macaroons are baking, prepare the icing.  Add the powdered sugar, color packet, milk, and vanilla extract to a bowl and mix until evenly combined.

Once the macaroons have cooled, drizzle on the icing and top with nonpareil sprinkles.

Shamrock Shake & Maraschino Cherries | Natural | Artificial Dye-free

Natural St. Patrick's Day shake recipe with homemade maraschino cherries - free from artificial dyes and ingredients!

MAKES: 1 MILKSHAKE
Prep Time: 10 minutes

Ingredients

1 cup vanilla ice cream (or vegan ice cream)
½ cup whole milk (or milk alternative)
¼ tsp peppermint extract
1 Color Kitchen Green Color Packet (you can use 2 packets for a deeper color)
Optional toppings: whipped cream, fresh or maraschino cherries

Directions

Add the ice cream, milk, peppermint extract, and color packet to a blender and blend until combined.

Pour into a glass and top with the toppings of your choice! 

make your own maraschino cherries

Prep Time: 10 minutes
Cook Time: 10 minutes 

Ingredients

1 cup fresh cherries, pitted
½ cup water
½ cup sugar
1 ½ tsp lemon juice
½ tsp vanilla extract
¼ tsp almond extract

Directions

 In a small saucepan over medium heat, combine the sugar and water.  Stir over heat until the sugar has melted.  Remove from heat and stir in the lemon juice, vanilla extract, and almond extract.

Place the cherries in a sealable jar.  Pour the syrup on top.  Seal the jar and place it in the fridge.  Let the cherries sit in the fridge for 2-3 days before using.

EASY, Colorful Maple Syrup Icing | Natural

This simple icing recipe has just a few ingredients and you can make it in minutes.

MAKES: 2 CUPS

INGREDIENTS

3 cups powdered sugar
4 tbsp milk (or substitute)
¼ tsp vanilla
2 tsp maple syrup
1-2 Color Kitchen Color packets

DIRECTIONS

Mix dry ingredients (sugar and color).

Add milk, maple syrup and vanilla and blend until smooth. Add a little more milk if too thick.

Drizzle icing on cookies or dip and allow to dry overnight.

Remaining icing can be kept for 2 weeks in the refrigerator.

Homemade Summertime Popsicles | Paleo-friendly | Dairy-free | Vegan

These colorful firecracker popsicles are made with just a few simple ingredients. Enjoy a paleo-friendly and dairy-free treat while cooling off during those hot summer days and holidays!

~Recipe developed by Noelle Tarr, Coconut & Kettlebells.

INGREDIENTS

6 medium strawberries
3 tbsp honey
½ cup + 3 tbsp coconut water
¼ cup blueberries, frozen
¾ cup full-fat coconut milk (canned)
½ Color Kitchen Color packets (blue and pink)

DIRECTIONS

To make the red layer, add the strawberries, 1 tbsp honey, and 3 tbsp coconut water and a ½ pink color packet (for brighter color) to a high-speed blender and blend until smooth. Pour the contents into a separate container and rinse out the blender.

To make the white layer, add 2 tbsp honey, ½ cup coconut water, and the coconut milk to a high-speed blender and blend until smooth. Pour half of the white mixture into a separate container.

To make the blue layer, add the blueberries and ½ a blue color packet (or ½ pink and ½ blue for brighter purple) to the blender with the remaining white mixture. Blend until smooth.

To assemble the popsicles, pour the blue layer into each mold so that it fills ⅓ of the mold. Use a paper towel to clean any drips on the inside of the mold where the next layers will go. Freeze for 45 minutes.

Once frozen, create red and white stripes by pouring the white mixture into each mold so that it fills about 1/6th of mold and freeze for 35-40 minutes. Repeat this process with a red layer and another white layer, freezing each layer separately for about 30 minutes. Pour the last red layer into the mold and insert a popsicle stick into each mold and freeze overnight.

To help release the popsicles, run the molds under warm water for 15 seconds.

ANIMAL CRACKERS WITH MARBLED ICING | GLUTEN-FREE | ALLERGEN-FRIENDLY | VEGAN-FRIENDLY

Animal Cracker cookies are a childhood favorite, but not easily found with allergen-friendly or gluten-free options.

Here are a couple brands that make gluten-free and allergen-friendly animal crackers, but you’ll have to decorate them yourself to get those colorful cookies with nonpareil sprinkles: Glutino Animal Crackers (gluten and soy-free) and Kinnikinnick Gluten-free Animal Cookies (gluten-free, dairy-free, nut-free).

ICING

MAKES: About 5 dozen cookies

INGREDIENTS

1 Color Kitchen Frosting Mix (choose your color!) with sprinkles
1 additional Color Kitchen color packet
milk or substitute
vanilla
coconut oil (optional)

DIRECTIONS

Put powdered sugar in medium sized mixing bowl and add 3 tbsp milk and ½ tsp vanilla. Stir with spoon or hand mixer on low. Add 1-2 more tsp milk depending on desired thickness.

Mix until smooth. Pour ⅓ cup icing (each) into 2 small bowls. Set aside remaining icing for white.

Open color packets and add ½ tsp of color to each icing bowl and stir. Add more color to get deeper shades. Stir until all the powder color is dissolved. Keep unused color airtight in packets.

If icing is still too thick, add ½ tsp milk at a time and stir until desired consistency is reached. Add ½ tsp melted coconut oil for sheen.

Dip cookie half way in one color of icing and then in a second color and twist, to get a marbled effect. Or colors can be combined into one larger bowl. If combining, do not mix colors together, but swirl once with a spoon, so when dipping cookies get coated by multiple colors.

While still wet, add a pinch of sprinkles over cookies. Allow to dry overnight.

Allergen Friendly Chocolate Birthday Cake | Dairy-free | Egg-free | Gluten-free | Low Glycemic | Vegan

If you’re looking for an allergen or vegan-friendly birthday cake without all the sugar, but still satisfies your sweet tooth, here’s the recipe for you! This cake is perfect for birthdays, being free from allergens, so everyone can enjoy a slice.

Ingredients

3 cups Bob's Red Mill Gluten-free 1 - 1 Flour
1 ½ cups allulose sweetener (recommended Trader Joe’s allulose/stevia blend)
6 tbsp unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 cups milk substitute
½ cup canola oil
2 tbsp apple cider vinegar
1 tsp vanilla

FROSTING
1 Color Kitchen Frosting Mix (choose your color!) with sprinkles

Directions

Preheat the oven to 350 degrees and oil two 9-inch cake pans.

In a medium bowl combine the flour, sweetener, cocoa powder, baking soda and salt.

In a smaller bowl blend milk substitute, oil, vinegar and vanilla.

Combine the wet ingredients into the dry ingredients and mix with a hand or stand mixer, scraping the sides of the bowl until fully blended.

Pour into cake pans and place in oven. Bake for 25 minutes, or until a toothpick comes out clean.

Cool before frosting.

For the frosting, try our Naturally Colorful Frosting Mix with Sprinkles.

Baked Cake Mix Donuts | Gluten-free

MAKES: 12 DONUTS

A delicious, healthier baked donut you can make at home in less than 30 minutes, by the Glutenless Apron! These super fun cake mix donuts are incredibly tasty and super easy to make.

Homemade baked cake mix donuts are a lightened up version of the deep-fried ones you’ll find at the bakery. So simple to make, all you need is a box of your favorite gluten free cake mix and a few pantry staples. You are going to love these baked donuts, they are slightly sweet and perfectly cakey.

These baked cake mix donuts are finished off with a sweet powdered sugar glaze and topped with a few rainbow sprinkles. They are totally irresistible.

INGREDIENTS

(links below are the gluten free/celiac safe products used in this recipe)

DONUTS
⅓ cup melted refined coconut oil
1 large egg
1 cup unsweetened almond milk
1 box Gluten-free Vanilla Cake Mix

FROSTING
1 tbsp melted refined coconut oil
1 ½ cups powdered sugar
2 tbsp unsweetened almond milk
½ tsp pure vanilla extract
½ Color Kitchen Color packet
1 Color Kitchen Rainbow Sprinkles packet

DIRECTIONS

Preheat oven to 350 degrees. Lightly spray a donut pan with nonstick cooking spray. Set aside.

In a medium bowl, whisk together the coconut oil, egg, and almond milk until well combined. Add the cake mix and stir just until combined.

Pour batter into a piping bag or large ziplock bag. Pipe the batter into the donut pan so each cavity is filled ¾ of the way full. Bake for 13-15 minutes or until donuts bounce back when touched. Let cool in the pan for 5 minutes, then transfer to a cooling rack.

Once the donuts have cooled, in a small bowl, whisk together the coconut oil, powdered sugar, almond milk, and vanilla extract. If the glaze is too thick add more almond milk until you get a nice pourable consistency, but not too runny. Stir in food coloring until well blended.

Dip the top of each donut into the glaze and set back on a cooling rack. Add sprinkles while the glaze is still wet.

~Glutenless Apron

Recipe Notes:

Adapted from Somewhat Simple

Galaxy Doughnuts | Dye-free | Natural

These little gems are out of this world. Color glaze with our plant-based extracts and take your treats to another dimension!

MAKES: GLAZE FOR 2 DOZEN DOUGHNUTS

INGREDIENTS

1-2 dozen doughnuts
2 cups powdered sugar
¼ cup coconut milk or any milk equivalent
1 tbsp coconut oil (melted)
½ tsp Color Kitchen vanilla extract
1 Blue Color Kitchen Color packet
1 Pink Color Kitchen Color packet
sparking sugar (recommend Bob’s Red Mill cane sparkling sugar)
black cocoa (optional)

DIRECTIONS

Split powdered sugar into 4 bowls, ½ cup each. Add ½ tsp pink color to one bowl, ½ tsp blue color to second bowl, and ½ tsp pink color and ½ tsp blue color to third (for purple). Leave fourth bowl plain for white glaze. Blend color with powdered sugar.

In another bowl whisk together the milk, coconut oil and vanilla. Add equal parts of the liquid mixture (4 tsp) to the colored powdered sugar bowls and mix each with a spoon until all the color is dissolved. If coconut oil begins to harden, put bowl in microwave for 10 seconds and stir until coconut clumps have dissolved.

with black cocoa (optional)

In a shallow tray pour all the color glazes in separate parts of the bowl and swirl very lightly with a spoon to make a spiral pattern. Splatter top with ½ tsp black cocoa powder.

Dip doughnuts and swirl to cover top.

Place icing-side up on a wire rack over a baking sheet to maintain dripped icing.

Sprinkle tops with sparkling sugar and let dry.

BAKERS NOTE: For a little extra, dip in colored chocolate after glaze has dried!

Natural Pastel Vegan Buttercream Frosting | Artificial Dye-free

It’s easy to make Vegan Buttercream Frosting in a array of subtle hues with just a few simple steps. This delicious frosting for decorating cakes, cupcakes and all your favorite treats, creates a naturally colorful palette.

INGREDIENTS

6 cups organic powdered sugar
1 cup vegan butter (1 stick = ½ cup )
½ cup coconut or other dairy-free milk, full fat
2 Color Kitchen Color packets
1 tsp vanilla extract

DIRECTIONS

1. Soften butter and put in a large mixing bowl. Beat with electric hand mixer until light and fluffy. Add vanilla and mix for 1 minute.

2. Add powdered sugar slowly and fully combine. Mix several more minutes until fluffy.

3. Put 1 cup of frosting into several small bowls.

4. Add color (amounts below) and blend with electric hand mixer. Recommended: use 1 paddle attachment to fit into the smaller bowl.

COLOR MIXING

LEMON: 1 tsp yellow

LIME: ½ yellow tsp + ⅛ blue tsp

AVOCADO: ¼ yellow tsp + ¼ blue tsp

SEA: ½ tsp blue

PERIWINKLE: ½ blue tsp + ⅛ pink tsp

LAVENDER: ¼ tsp pink + ¼ blue tsp

ROSE: ½ tsp pink

GINGER: ½ pink tsp + ½ yellow tsp + ⅛ blue tsp

Two-Tone Aquafaba Vegan Meringue Swirl Recipe | Natural | Dye-free

If you are a vegan baker or making the switch to a healthier plant-based diet, you’ve most likely heard about the egg replacement aquafaba. Vegan meringues are surprisingly easy to make with a few simple steps.

INGREDIENTS

liquid from 1 can of chick peas (aquafaba)
½ tsp cream of tartar or ½ tsp white vinegar
1 ¼ cup (125 g) powdered sugar
2 Color Kitchen Color packets
½ tsp vanilla

DIRECTIONS

Preheat oven to 225 degrees. Line two baking sheets with parchment paper. 

Drain chickpeas and put liquid (aquafaba) in medium bowl. Beat on high speed with mixer for 5 minutes or until stiff peaks form. Add cream of tartar and mix 1 more minute. Slowly add the sugar and whisk until the mixture is glossy. Add vanilla.

Split into 2 bowls and add 1 color packet into each. Beat each 2 minutes or until color fully blended.

Put equal parts of each color into piping bag with a star nozzle and pipe 2 inches apart.

Bake for 1 ½ to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool in oven for 1 more hour.

Naturally Colored Shredded Coconut | Artificial Dye-free

Jazz up any dessert by topping with colorful coconut!

INGREDIENTS

2-3 ColorKitchen Color packets (mix colors-see below)
1 cup shredded coconut

DIRECTIONS

Mix color with ¼ tsp water in a container with lid (tupperware works great) and stir to dissolve.

Add coconut and ¼ cup water. Place lid on container and shake to coat coconut with color.

Once mixed, put on a baking tray and set out to dry.

To speed up drying process, put tray in oven on warm and check every 5 minutes to make sure coconut is not turning brown and color does not fade.

1 Color Packet (2.5g - 1 ½ tsp)

PINK: 1 Pink ColorKitchen Color packet
YELLOW: 1 Yellow ColorKitchen Color packet
BLUE: 1 Blue ColorKitchen Color packet
LIME GREEN: ½ Blue, 1 Yellow ColorKitchen Color Packet
ORANGE: 1 Orange ColorKitchen Color packet
PURPLE: ½ Blue, ½ Pink ColorKitchen Color packet
RED: ½ Orange, 1 Pink Colorkitchen Color packet, or 1 tsp ColorKitchen Red Velvet Color

Snowball Coconut Creme Vegan Truffles

This vegan dessert is great for the winter holidays, but can also be made with any color throughout the year for a healthy treat.

MAKES: 16-24 truffles

Ingredients

1 cup coconut cream concentrate, also known as coconut butter
¾ cup virgin coconut oil (soft, but not melted)
½  cup coconut milk
½  cup shredded coconut
2 tbsp organic sugar (optional, or substitute with organic, natural sweetener of choice)
½  tsp Blue Color Kitchen Color Packet
1 tbsp vanilla extract
⅛ tsp salt
extra shredded coconut for topping

Directions

Using a mixer or food processor, combine the coconut cream concentrate (coconut butter) and coconut oil until smooth.

In a small bowl, mix blue food color powder with ½ tsp water and stir until all the color is dissolved. 

While the mixer is running, add in coconut milk, ½ cup shredded coconut, sugar, liquid color mixture, vanilla and salt and fully blend.

If the mixture is too soft to manipulate, place in the refrigerator for 30-60 minutes.

Take out when the batter is firm, but not too stiff to be molded.

Once the batter is ready, use an ice cream scoop and roll balls smooth in your hands.

Place each ball in a bowl of remaining shredded coconut to coat.

Keep chilled and thaw at room temperature for 30 minutes before serving.

Colorful Natural Cookie Glaze | Dye-free

You’ll love this quick and easy glaze recipe to drizzle on cookies, doughnuts and all your favorite treats.

INGREDIENTS

1 cup + 3 tbsp organic powdered sugar, sifted
2 tbsp water
1 tbsp natural flavor (optional)
½ tsp organic vanilla extract
½ Color Kitchen Color packets

DIRECTIONS

In a mixing bowl, add the powdered sugar, water, flavor, vanilla extract and color. Whisk or stir to combine completely into a smooth glaze.

Drizzle glaze over cookies and sprinkle with white pearls.