Balsamic Espresso Barbecue Sauce

If you’re looking for the ultimate BBQ sauce, this is it. Sweet and tangy, this tomato-based barbecue sauce doesn’t use ketchup, has a hint of espresso, and adds a kick of chipotle, making it perfect for veggies, (veg) burgers, and everything else for the grill.

Balsamic-Espresso Barbecue Sauce

  • Servings: about 2 cups
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1 1/3 cups passata
1/2 cup traditional balsamic vinegar
4 teaspoons mild olive oil
2 teaspoons espresso powder
2 teaspoons brown mustard
1 small can (5.5oz/156mL) tomato paste
2 tablespoons dark brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon chipotle chili powder
1/4 plus 1/8 teaspoon  garlic powder

Put all ingredients in a medium saucepan. Bring to medium heat, whisking until smooth, and let cook for about 15 minutes, until slightly thickened. Cool and store in a covered container in the refrigerator for up to 5 days.


Strawberry-Swirled Tahini Ice Cream

I’ll tell you now: you’ll certainly want a double (triple) scoop of this one. A sweet strawberry jam is swirled inside a tahini and brown sugar ice cream base with just the right balance of each flavor in every bite. If the bitter undertone of tahini isn’t your speed, swap it for classic peanut butter instead. Use good quality strawberry jam, such as local Greaves.

Strawberry-Swirled Tahini Ice Cream

  • Servings: 1 1/2 quarts
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1 1/2 cups (360mL) unsweetened coconut milk beverage (not canned), divided
3/4 cup (180mL) dark brown sugar (not packed)
1 (14oz) can full-fat coconut milk
1/2 teaspoon (3mL) fine sea or Himalayan salt
2 tablespoons tapioca flour
3/4 cup roasted tahini paste
1 teaspoon (5mL) vanilla extract
3/4 cup (180mL) pure strawberry jam

Put 1 1/4 cups of the coconut milk beverage and the brown sugar, coconut milk, and salt in a heavy-bottom saucepan over medium heat. Cook until the sugar is dissolved and the mixture is bubbling, about 4 minutes. In the meantime, put the remaining coconut milk beverage in a small bowl. Add the tapioca flour. Whisk until smooth, then pour the mixture into the saucepan, whisking constantly. Cook on medium heat for 3 minutes, until thickened and the mixture coats the back of a spoon. Remove from heat. Stir in the tahini paste and vanilla extract, whisking until smooth. Scrape the mixture into a bowl, then refrigerate until completely cold.

When ready to make the ice cream, freeze the mixture according to the manufacturer’s instructions. In the container that you’ll be storing your ice cream, spoon a layer of the strawberry jam, then top with a layer of the ice cream. Continue to alternate the layers until all of it is used. Press a layer of plastic wrap on top of the ice cream, then transfer to the freezer for about 4 hours until completely firm.

Triple Chocolate (Truffle) Cherry Pie

You might know I have an affinity for all things chocolate. And, really… Who doesn’t? Luckily, this pie features over a pound of it, used three ways in the filling, just perfectly complementing those sweet juicy cherries and that sunflower seed crust.


And it’s no-bake. And it’s just six ingredients. And it takes, oh, about 30 minutes maximum prep time. And, whether this is for Valentine’s Day or any day, anyone and everyone will love you for it.


This is featured in Allergic Living’s latest newsletter (and on their website), and I couldn’t wait to share it with you. While you’re at it, check out these Triple Chocolate Brownie Cones and Red Wine Fudge Pudding Cake recipes I developed for Allergic Living’s Valentine’s newsletters of yore.

Triple Chocolate Cherry Pie

Olive oil or nondairy buttery spread for the dish

For the crust:
1 1/2 cups raisins, soaked in warm water for 5 minutes
2 1/2 cups raw sunflower seeds
Pinch salt

For the filling and topping:
20 ounces/567 g semi-sweet chocolate, divided
1 1/2 cups canned full-fat coconut milk
Pinch salt
1 cup pitted and halved sweet cherries

You can snag the full recipe on their website here: Triple Chocolate Cherry Pie.