William Davis, MD, is a preventive cardiologist whose unique approach to diet allows him to advocate reversal, not just prevention, of heart disease.
He is the founder of the 
Here’s a clever recipe from young nutritionist and cookbook author, Hallie Klecker, for Mini Cocoa Cheesecake Pops. Hallie writes about wheat-free health and cooking at her blog, Daily Bites. Hallie has been wheat- and gluten-free since her teenage years, when she experienced a health turnaround with relief from chronic abdominal pains and unexplained weight loss misdiagnosed as anorexia. She now devotes her day to developing new recipes consistent with this nutritional concept.
Hallie’s new cookbook is The Pure Kitchen: Clear the clutter from your cooking with 100 gluten-free, dairy-free recipes.
Mini Cocoa Cheesecake Pops
Makes 12
¾ cup blanched slivered almonds
¼ cup unsweetened cocoa powder
2 tablespoons coconut flour
1 teaspoon ground cinnamon
¼ teaspoon sea salt
¼ cup plus 2 tablespoons canned pumpkin puree
20-30 drops liquid stevia or to taste
Chopped pecans, for rolling
12 lollipop sticks
In a food processor fitted with the steel blade, grind the almonds, cocoa powder, coconut flour, cinnamon, and salt until fine, about 1 minute. Add the pumpkin and pulse to combine. Add the stevia and process until the mixture forms a dough.
Roll the dough into small balls (1 – 1 ½ inches in diameter). Roll each ball in chopped pecans, pressing them in gently to adhere. Insert a lollipop stick into each ball.
Serve right away, or store the pops in an airtight container in the refrigerator until ready to enjoy.
Hi Dr Davis,
I was wondering if you could share with us the recipe for your green tea bread as well? I noticed you were talking about how great it tasted in one of your posts – I thought you were referring to one of your recipes in your book but it isn’t in it. Would you do us the honor?
Hi, Ilyana–
The green tea bread was something I really struggled with, having made it about 10 times but never getting it quite right. The taste was a bit off and/or texture was not quite right. So, before I give you a bum recipe, let me tweak this a little bit.
Part of the problem was that the powdered green tea seems to modify the texture and baking behavior. It also comes out an odd green color.
I would love some tips and recipes for Thanksgiving!
Dr Davis,
I live in New Zealand and am trying to gather as much information about this carbohydrate free living as I can. I love your work and have been receiving many benefits from this website (and your recommendations!). I was wondering about dairy products. In the ‘down and dirty’ diet section, you say unlimited hard cheeses but limited yogurt (plain, unsweetened). I have heard as many bad things about dairy as I have about wheat and many from reliable sources. Additionally, most tell me that if I am going to eat dairy it should be yogurt as the best source. Can you please clarify??? Thank you very much.
Lauren
Obviously, Lauren, my focus is wheat elimination.
Dairy, I believe, is not perfect and some people, such as lactose intolerance and dairy protein allergic, should avoid altogether. But the rest of us, I believe, can do okay with modest exposure. The most glaring problem with dairy is the insulinotrophic (insulin-triggering) action of the polypeptide(s) in the whey fraction. This likely explains why kids get acne with dairy.
So my compromise is to go lightly with everything dairy except hard cheeses, whose proteins have been partly modified by the fermentation process.
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