Strawberries & Cream Mug Cake

Strawberries & Cream Mug Cake

Needing a quick, delicious, and light dessert? This recipe is gluten free, dairy free, and Paleo friendly. Dig into this fluffy cake that is perfectly portioned with love baked into every bite.

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This is hands down my favorite dessert in the Summer when strawberries are in season and absolutely delicious. I love that this mug cake takes less than 5 minutes to make from beginning to end, and the taste is out of this world. The lemon mixed with the almond extract and fresh berries compliment each other beautifully. I hope you enjoy this as much as I do.

Strawberries & Cream Mug Cake

Mindful Living With Amanda
Gluten & Dairy Free | Paleo Friendly
Course Dessert
Servings 1 person

Ingredients
  

  • 3 tbsp almond flour
  • 1 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1 egg
  • 1 tbsp maple syrup
  • 1/4 tsp almond extract
  • 1 tsp freshly squeezed lemon juice
  • 2 tbsp dairy free creamer I used Nutpods
  • 2 strawberries, diced

Garnish

  • coconut cream, sliced almonds, fresh strawberries

Instructions
 

  • In a microwave safe mug or ramekin, whisk together all of the ingredients besides the strawberries until well combined
  • Fold in the diced strawberries
  • Microwave for 2 minutes, or until the cake is done, and allow to cool for an additional 2 minutes.
  • Top with the garnishes and enjoy!
Easy Simple Mills Peanut Butter Chocolate Chip Brownies

Easy Simple Mills Peanut Butter Chocolate Chip Brownies

I love an easy dessert recipe. For this recipe I use Simple Mills Brownie and Chocolate Chip Cookie mixes for an easy dessert option for when I am short on time. This recipe is gluten free and full of soft baked goodness!

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Simple Mills is a great brand that is gluten free and uses whole ingredients. I love that my children enjoy these, because I don’t have to worry about artificial ingredients that are commonly found in packaged snacks. I also enjoy that this company makes healthy baked goods within reach of people. You can find these mixes at Target and Whole Foods, among other retailers. You can also visit their website to check out all of the amazing products they have.

I make both of the mixes to the package’s directions, however for the cooking fat I sub in coconut oil. I am a lover of coconut oil, and pretty much use that and avocado oil exclusively as my cooking fats of choice in mostly all of my recipes. I think the coconut oil also gives it a creamy light texture.

I simply line an 8×8 baking pan with parchment paper and prepare both mixes. I layer on the brownie mix and then drizzle on 1/4 cup of peanut butter before I drop tablespoons of the cookie dough throughout for the top layer. For soft baked goodness I bake mine on the 25 minute mark, but if you want them more solid you may need to bake them longer, just keep an eye out.

Easy Simple Mills Peanut Butter Chocolate Chip Brownies

Mindful Living With Amanda
Gluten Free
Course Dessert

Ingredients
  

  • 1 package of Simple Mills Brownies prepared to the directions, but sub in coconut oil
  • 1 package of Simple Mills Chocolate Chip Cookies prepared to the directions, but sub in coconut oil
  • 1/4 cup nut butter (I use Peanut Butter)

Instructions
 

  • Preheat the oven to 375 degrees, and line a square 8×8 baking dish with parchment paper
  • Pour the brownie mix onto the bottom layer and spread out evenly
  • Drizzle the nut butter throughout the pan evenly
  • Drop generous spoonfuls of the cookie dough on top, and scatter evenly throughout the pan
  • Bake for 25-30 minutes. I like mine soft baked, so I stay on the 25 minute side of things.
  • Cool completely before slicing and serving.
Maple Pecan Protein Bites

Maple Pecan Protein Bites

I love a good maple and pecan combo! Pair this combination with a splash of protein and the texture of raw pecans, and you have yourself an amazing snack that will reenergize you for the morning or afternoon slump. This recipe is gluten free, and will have you asking for seconds!

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I typically have a variation of my bites recipes on hand for my kids or husband to grab and go for a healthy snack. For this recipe I wanted something with warm tones, so I paired maple syrup, almond extract, and chopped pecans together. To make this a well rounded snack I used healthy fat from the raw nuts and a chocolate protein powder. The brands of protein powder I use are Primal Kitchen Collagen Fuel, Tone It Up, and Ancient Nutrition.

Of course I had to bust out my food processor (again) for this easy recipe. Seriously, what is better than a food processor? The dough will be a bit sticky from the maple syrup, but this will allow for the remaining 1/4 cup of chopped pecans to stick and roll into the dough at the end for some added texture. I recommend storing these in your refrigerator in an airtight container for up to 1-2 weeks for optimal freshness. One batch makes 7 bites, so they will most likely be gone within the week. I hope you enjoy these goodies as much as we do!

Maple Pecan Protein Bites

Mindful Living With Amanda
Gluten Free
Course Snack
Servings 7 bites

Ingredients
  

  • 1 1/4 cup raw, unsalted pecans (chopped)
  • 2 tbsp chocolate protein powder
  • 3 tbsp maple syrup
  • 5 pitted dates
  • 1/4 tsp almond extract
  • 1/4 tsp sea salt
  • 1 tbsp chopped dark chocolate

Instructions
 

  • Toss 1 cup of the chopped pecans, chocolate protein powder, maple syrup, dates, almond extract, and sea salt into a food processor and process until a ball of dough forms.
  • Fold in the chopped pieces of dark chocolate
  • Using a tablespoon or ice cream scooper separate the dough into 7 balls. Then, roll each ball into the remaining 1/4 cup of chopped pecans. Keep rolling the balls to combine the chopped nuts.
  • Place the bites into an airtight container and store in the refrigerator. Enjoy!
Nut Butter Filled Granola Cups

Nut Butter Filled Granola Cups

Here is another fun twist to my Paleo Granola Cup recipe. If you are a lover of peanut butter cups then you will adore this treat. This is the perfect blend of nut butter and chocolate with a granola cookie base. This is a subtle sweet treat that lets the nut butter of your choice be the star of the show, which is complimented by a thin layer of chocolate. This is Paleo friendly and gluten free!

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As I have mentioned before, peanut butter is my weakness. I love peanut butter, but since I have entered into the wellness space I am learning about the benefits of other nut butters such as almond, cashew, and sunflower. My son Samuel could eat sunflower butter by the spoonful, and I have to admit that I could as well. There are so many beautiful options out there, and in the spirit of paleo I encourage you to experiment and find what sits best with you.

The base of this recipe are my Paleo Granola Cups recipe. There are so many creative ways to use this recipe as a base to a dessert, breakfast, or snack. Naturally, I filled these beauties with nut butter. The trick is to allow the granola cups to cool completely before you remove them from the muffin liners. Then you can place them onto a sheet with parchment paper and fill them with a nice creamy butter of your choice. I have used peanut and almond butter, but peanuts are a legume, so if you are Paleo you can opt for almond butter.

For the chocolate I melted Hu Kitchen’s Gems with a touch of coconut oil. Once the chocolate was nice and smooth I drizzled some onto of the nut butter layer. To allow them to set I placed them into the refrigerator for about 10 minutes until the chocolate hardened. You can serve these immediately, or put them in your refrigerator in an airtight container and graze as you want to, which will be often. These are also freezer friendly as long as you store them in an airtight container. You will just take them out to thaw a few minutes before serving.

Nut Butter Filled Granola Cups

Mindful Living With Amanda
Gluten & Dairy Free, Paleo Friendly
Course Dessert, Snack
Servings 12 cups

Ingredients
  

Paleo Granola Cup Base

  • 1/4 cup sliced almonds
  • 1/4 cup raw, unsalted cashews
  • 2 tbsp unsalted pumpkin seeds
  • 2 tbsp unsalted sunflower seeds
  • 3/4 cup unsweetened shredded coconut
  • 1/4 cup amond flour
  • 1/4 cup raw honey
  • 1/4 cup coconut oil
  • 2 tbsp cashew butter
  • 2 egg whites
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Filling

  • 1/2 cup creamy nut butter of choice
  • 1/2 cup chocolate Hu Kitchen Gems is what I used
  • 2 tsp coconut oil

Instructions
 

  • Preheat the oven to 350 degrees and line a muffin tin with 12 liners
  • Combine all of the granola cup ingredients into a food processor, and process until the mixture is smooth.
  • Scoop a generous tablespoon of the granola mixture into each muffin tin. Press the dough down and up along the edges on the muffin liners to create a cup.
  • Bake for 10 minutes, and then remove from the oven and use a tablespoon to press further into the middle of the cups. Return to the oven and bake for an additional 5 minutes or until golden brown.
  • Allow the cups to cool completely before removing the muffin liners. Gently pull the muffin liners away from the cup, and place them onto a plate lined with parchment paper.
  • Fill each granola cup with a scoop of nut butter
  • Melt the chocolate and coconut oil and mix until smooth
  • Pour the melted chocolate into each cup, and return the cookies to the refrigerator to allow the chocolate to set.
  • Serve immediately, or store them in the refrigerator in an airtight container. Enjoy!
Paleo Granola Cups

Paleo Granola Cups

Granola is a frequently used item in my house, and so are desserts. So, this recipe was created to be a base for desserts, snacks, and breakfasts throughout the week. You can easily fill these with yogurt, nut butter, ice cream, or use them as a fun topper to a yogurt bowl. My Paleo Granola Cups are Paleo friendly and gluten free!

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My son Shane will have granola on top of his ice cream and yogurt all of the time. In fact, if you are going to offer him yogurt then you should check to make sure you have granola first. I will use this recipe or my Spiced Grain-Free Granola Recipe for the young man. My son Samuel will eat these plain. As you can tell my children are opposites. Sammy is slowly developing a sweet tooth as time goes on. Some mornings he will just ask for a cucumber, and while these granola cups are delicious I don’t know how well they would pair with chopped vegetables, you know what I mean?

These are super simple to make and take about 20 minutes from beginning to end. Of course, there is a food processor involved, because it makes for a super easy recipe. The tricky part will be pressing the dough into the muffin tins. Don’t worry I have tested this recipe out a few times, so here is my tip: use your fingers to press the dough in and up along the edges of the muffin liner. If you can do that, then this is going to be easy breezy for you.

These will need to cool completely before you remove the muffin liners. I simply remove the cups from the muffin tin, and then place them into the fridge for about 10 minutes until completely cooled. Then you gently peel away the liner. I store my granola cups in my refrigerator in an air tight container for up to 5 days. You can also freeze these too. Simply, take them out to thaw for about 5-10 minutes before serving, and stuff them with ice cream as a dessert. The options are limitless! I hope you enjoy these!

Paleo Granola Cups

Mindful Living With Amanda
Gluten Free & Paleo Friendly
Course Breakfast, Dessert, Snack
Servings 12 muffins

Ingredients
  

  • 1/4 cup unsalted sliced almonds
  • 1/4 cup unsalted cashews
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 3/4 cup unsweetened shredded coconut
  • 1/4 cup almond flour
  • 1/4 cup raw honey
  • 1/4 cup melted coconut oil
  • 2 tbsp nut butter
  • 2 egg whites
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon

Instructions
 

  • Preheat the oven to 350 degrees, and line a muffin tin with 12 liners
  • Combine all of the ingredients into a food processor, and process until a smooth dough forms
  • Distribute the dough evenly amongst all 12 tins (about a generous tablespoon each)
  • Press the dough down and up along the edges of the muffin tins, so that a cup is formed
  • Bake for 10 minutes, remove from the oven, press into the middle of each cup with a tablespoon or a small cylindrical item, and return to the oven for another 5 minutes until golden brown
  • Remove the granola cups from the muffin tin, and allow to completely cool before removing the liners
  • Stuff with ice cream, yogurt, fresh fruit, or use as them as a topper to a yogurt or smoothie bowl. Enjoy!
Chocolate Avocado Pudding

Chocolate Avocado Pudding

If you are needing a light, but satisfying dessert for that sweet tooth of yours then look no further. My creamy Chocolate Avocado Pudding with Coconut Cream will have you licking your spoon for more. This easy to make recipe is gluten free, dairy free, and paleo friendly.

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I love a no bake dessert recipe. I also love a dessert that is guilt free. This recipe is paleo friendly with minimal ingredients, and likely with things you have already in your pantry. This is a great way to also use avocados that need to be eaten.

I am a chocolate lover for sure. When I am not blending chocolate with peanut butter I am typically having a fruit dessert. Chocolate with berries is a fabulous combination. Avocados are a great source of healthy fat and fiber. The creaminess from the avocados makes this pudding buttery smooth.

This is a no bake recipe, and it takes no more than 10-15 minutes to make. I will put this together quickly before I make dinner on nights when my husband I are dinning in. Having a sweet treat after a relaxing dinner is a perfect ending to nights when we are able to reconnect once the kids go to sleep. Sometimes I forget what it is like to enjoy a meal from beginning to end without having to pick up legos, do the bedtime routine, and pack school lunches. It’s the little things in life, right? I hope you enjoy this as much as we do!

Chocolate Avocado Pudding

Mindful Living With Amanda
Gluten Free, Dairy Free & Paleo Friendly
Course Dessert
Servings 2 people

Ingredients
  

Pudding

  • 1 cup avocado (about 1.5 avocados)
  • 1/4 cup coconut milk
  • 2 tbsp cocoa powder, unsweetened
  • 1/2 tsp vanilla extract
  • 3 tbsp maple syrup
  • 2 tsp coconut flour

Coconut Cream

  • 1/4 cup solid coconut cream (from the top of the can)
  • 1/4 cup liquid coconut cream (from the bottom of the can)
  • 3 tsp coconut flour
  • 1 tsp maple syrup
  • 1/2 tsp vanilla extract

Optional Toppings

  • 1/2 cup raspberries
  • fresh sprigs of mint

Instructions
 

Pudding

  • Combine all of the pudding ingredients in a food processor and blend until smooth
  • Pour into two small bowls, and place into the refrigerator while you prepare the cream

Coconut Cream

  • Add all of the cream ingredients into a clean food processor and blend until smooth and fluffy
  • Top the pudding with a scoop of the coconut cream. Optional to garnish with some fresh mint and raspberries. Enjoy!
Almond Butter Cups

Almond Butter Cups

Calling all nut butter lovers. If you are a fan of anything almond butter mixed with chocolate then you are going to want to stick around to make this delicious recipe for a quick and easy dessert. There is no baking required, but you will need self control to stop yourself from eating the whole tray. My Almond Butter Cups recipe is dairy free, gluten free, and paleo friendly.

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Whenever I make a dessert I try to stick to minimal ingredients, and I typically will make something with chocolate and/or peanut butter. I wanted to make a paleo friendly dessert this time around, so I swapped peanut butter for almond butter. If you are not strict paleo then you can easily swap for peanut butter, and they will be equally as fabulous.

Nothing is worse than when you are running low on time, and you have to prepare a dessert. Enter, my almond butter cups. These are a no bake and hassle free recipe. All you need is about 30 minutes, the ingredients below, and you will be setup for success my friend.

The best way I have found to get a creamy, smooth melted chocolate is to place whatever is being melted into a small glass bowl and then place it inside of a slightly bigger bowl with hot water. Allow the chocolate and oil to soften and then mix until smooth. Sometimes microwaves can give a different texture that will be hard to pour into the cups, but whatever floats your boat is good with me.

I will keep this in an air tight container in my freezer for up to 2 months, but I imagine they could last longer. I am never able to test the time frame, because these vanish rather quickly. Seriously, is there anything better than the combination of nut butter and chocolate?

Almond Butter Cups

Mindful Living With Amanda
Gluten & Dairy Free | Paleo Friendly
Course Dessert
Servings 6 cups

Ingredients
  

Bottom Layer

  • 1/2 cup chocolate chunks*
  • 1/2 tsp coconut oil

Middle Layer

  • 1/3 cup almond butter
  • 1/3 cup unsweetened, canned coconut cream
  • 1 tbsp coconut sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp chopped chocolate chunks*
  • 1 tbsp coconut flour

Top Layer

  • 1/3 cup chocolate chunks*
  • 1/2 tsp coconut oil
  • 1 tsp almond butter
  • 1/4 tsp sea salt

Instructions
 

  • Line a muffin tin with 6 muffin liners
  • Melt the bottom layer ingredients and stir until smooth. Pour the chocolate evenly into the muffin tins. Place the tin in the freezer for about 5 minutes to harden while you prep the middle layer.
  • Combine the middle layer ingredients in a small bowl and mix until well combined. Evenly distribute throughout the 6 muffin tins over the frozen bottom layer. Place the tin back into the freezer for an additional 10 minutes or so until completely hardened.
  • Melt the top layer ingredients and stir until smooth. Pour evenly ontop of the hardened almond butter layer. Place the tin back into the freezer for an additional 5 minutes or so until hardened.
  • Gently peel the muffin liners off of the cups, and store them in an airtight container in the freezer. Take the almond butter cups out prior to eating. Enjoy!

Notes

*A paleo friendly chocolate brand I use is Hu Chocolate Gems
*To melt the layers you can microwave and stir every 15 seconds until completely smooth
*Make sure all of the layers are completely hardened before peeling the liners off
Apple Pie Bites

Apple Pie Bites

Give me apple pie and apple crisp anything. I love the crisp apple taste blended with the warming spices of cinnamon and nutmeg. My Apple Pie Bites recipe will be sure to hit the spot for when you get a craving for fall or anything apple. These are gluten free, dairy free, and paleo friendly!

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I love making any of my bites recipes to keep on hand for my family. They are a clean and healthy snack to pack for after school commitments, hikes, or just to dig into when we need a little energy boost throughout the day. These are a great alternative to conventional snack and breakfast bars you find at most food stores. I am always a fan of a simple ingredient list that you don’t have to hem and haw about.

Like most of my recipes, the instructions are very minimal. All you have to do is toss all of the ingredients listed below into a food processor, and let it go until a ball of dough forms. The dough will be a bit sticky, but that is from the natural creaminess of the nuts, dates, and soft-dried apples. I find my soft-dried apples at Whole Foods, and all that is inside are apples and water. I have not tried this recipe with the more commonly found dried, crunchy apple slices, so I don’t know if that will be a good substitute.

Whenever I make apple crisp or pie recipes I always put some lemon inside. The citrus brings a nice little something to all apple flavored things. In most of my baking recipes I usually add cinnamon and nutmeg. These two spices play off of each other nicely. I hope you enjoy these little bites as much as we do.

Apple Pie Bites

Mindful Living with Amanda
Gluten & Dairy Free | Paleo Friendly
Cook Time 5 mins
Course Appetizer, Dessert, Snack
Servings 14 bites

Ingredients
  

  • 1 cup dates
  • 1/2 cup soft-dried (unsweetened) apple slices
  • 1/2 cup raw, unsalted cashews
  • 1/2 cup raw, unsalted almonds
  • 1/4 cup unsweetened raisins
  • 1 lemon juiced
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions
 

  • Toss all of the ingredients into a food processor, and turn it on to blend until a ball of dough forms
  • Use a spoon or a small ice cream scooper to gather the dough, and then roll into bite sized balls
  • Store them in an airtight container in the fridge for up to 1-2 weeks for optimal freshness.
Keyword gluten free, paleo recipes
Lemon Bar Muffins

Lemon Bar Muffins

What says Spring more than a citrus Lemon Bar recipe? For this recipe I turned the classic lemon bar into muffins for a refreshing, bite sized dessert. This dessert is paleo friendly, gluten and diary free.

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I am a huge fan of lemon anything. When I entertain in the Spring and Summer months I will usually make these lovely bites. Sometime I will make them and pop them into the freezer, so I have them on hand for when my husband and I are craving a sweet treat during the week. I will sometimes serve them with vanilla ice cream for him, because he tolerates dairy better than I do. You can also serve fresh berries on the side to compliment the lemon flavor as well. Or, if you are feeling crazy do the muffins with ice cream and berries. You can’t go wrong either way.

This recipe is pretty easy to make as well, so the labor required is very minimal. The hardest part is waiting for them to completely cool before you remove them from the muffin liners. For storage, put them in an airtight container in the fridge for up to 5 days, or put them in the freezer for up to 3 months. I suggest using parchment paper to separate the muffins so they do not stick together as they are freezing.

Lemon Bar Muffins

Paleo, Gluten Free & Dairy Free
Course Dessert
Servings 6 Muffins

Ingredients
  

Crust

  • 4 tbsp coconut oil
  • 2 tbsp coconut sugar
  • 3/4 cup almond flour
  • 1/4 tsp sea salt
  • the zest from 1 lemon

Filling

  • 2 eggs
  • 3 tbsp raw honey
  • 1 lemon, juiced
  • 1/2 lemon, zested
  • 1.5 tsp coconut flour
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees, and line a muffin tin with 6 liners
  • Combine all of the crust ingredients with a fork or by hand until a crumbly dough is formed.
  • Press the dough (about 1.5 tbsp) into the muffin tins evenly
  • Bake for 10 minutes or until golden brown.
  • While the crust is cooking combine all of the filling ingredients, and let it sit until the crust is done.
  • Pour the filling evenly into the muffin tins (about 2 tbsp per muffin), and then bake for 12 minutes or until set.
  • Allow the muffins to completely cool before removing the muffin liners, or store in the fridge until completely cooled.
Carrot Cake Bites

Carrot Cake Bites

Are you looking for a healthy dessert or snack that packs in the nutrients and satisfies your sweet tooth? Then you will love these Carrot Cake Bites. These are simple to make and have a simple list of clean ingredients that are paleo friendly and gluten free.

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Spring time is calling, and so is everything carrot cake. These energy bites are fabulous to make for a dessert or snack. I’ll keep these in the fridge for a bridge snack between meals or enjoy one after dinner. My husband will pack these energy bites in his lunch in exchange for a protein bar.

I love how easy these are to make. Just pop everything into the food processor, pulse, roll into bites, roll into shredded coconut, and you are good to go. The whole process takes no longer than 10 minutes. These will stay good in the fridge for up to 2 weeks in an airtight container.

Carrot Cake Bites

Mindful Living With Amanda
Gluten Free & Paleo Friendly Dessert or Snack
Course Dessert, Snack
Servings 16 Bites

Ingredients
  

  • 1 cup dates
  • 1 cup raw, unsalted pecans
  • 1 cup raw, unsalted cashews
  • 1 medium carrot, peeled and chopped
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 cup unsweetened, shredded coconut

Instructions
 

  • Put all the ingredients into a food processor, and blend until a dough forms.
  • Scoop out generous spoonfuls and roll into balls.
  • Optional to roll them into unsweetened, shredded coconut.
  • Store in the fridge in an airtight container for up to 2 weeks, or you can freeze for up to 3 months.