These peanut butter and chocolate covered beauties will satisfy any sweet tooth lurking around your kitchen hunting for a tasty dessert. Have these on hand for the chocolate or peanut butter cup lover in your life for a clean and simple dessert. This dessert recipe is a satisfying gluten free and dairy free dessert.
Is there anything better than the combination of peanut butter and chocolate? These chocolate covered bananas are a smash hit in my house, and often times when I am making them my sons will grab them before I even drizzle the chocolate on top. Whenever I went to Trader Joe’s I would grab their chocolate covered bananas, and recently I decided to make my own version.
These are super clean and easy to make. I tend to double the recipe, because this is something everyone in my house eats and they disappear quickly. Nothing makes me happier than seeing my kids enjoy a dessert I know is healthy and has a short list of ingredients. I also like that these are low maintenance and take next to no time to make. These will be adored by your family and friends, adults and kids alike.
Calling all chocolate lovers who crave dessert after a meal, but need something clean and healthy to have on hand. This grab and go snack or dessert is simple to make, and nice to have for when your chocolate cravings strike. These can be made dairy free, gluten free and paleo friendly.
Have you ever had the Trader Joe’s chocolate covered strawberries? Oh my goodness. They are amazing, but a little pricey for what you get. I made this recipe to have on hand for a quick treat after a meal. I love how light and clean these are.
I love the touch of yogurt for these for a little subtle sweetness. For the yogurt I use Forager and Kite Hill brands for a dairy free option. If you can tolerate regular or Greek yogurt then I would recommend a plain or vanilla flavor to nicely compliment the chocolate and fruit. You can also totally omit the yogurt as well. Whatever floats your boat, and suits your dietary needs.
If you are a fan of peanut butter and chocolate, and need a clean option for a dessert, then this is for you. These Chunky Monkey Frozen Yogurt Cups are gluten free, and diary free.
I am a lover of all things peanut butter and chocolate. I am also a lover of ice cream, so it is only natural that I created a healthy version of a classic chunky monkey dessert. For this recipe I kept it dairy free and used Forager vanilla yogurt, but Kite Hill is another good alternative. If you are not sensitive to dairy, then a basic yogurt will do just fine, just be sure to use plain or vanilla so the flavors blend well.
I fried the banana in coconut oil with some cinnamon on top for a little something extra. For the granola, I recommend a gluten free option such as Purely Elizabeth which is exceptional. These yogurt cups are super easy to make, and they keep nicely in the freezer for up to 1 month in an airtight container. Before you plan on serving them I would let them thaw for about 5 minutes so they are easier to eat with a fork or spoon. I hope you enjoy these as much as I do. They are a simple and clean dessert that won’t leave you feeling stuffed to the brim after a nice meal.
This is a refreshing after dinner treat that combines the heavenly flavors of mint and chocolate! Enjoy a clean and easy dessert that will satisfy the sweet tooth in all of us.
My son Shane and I love mint flavored desserts. He caught onto me a few years ago when I would order mint chocolate ice cream, because I knew my husband would not be tempted to start dipping into my dish. Now, I have my son Shane as a built in diet plan, because he will forever be reaching into my dish. Those little hands are so cute though, so how I could I even be mad about it?
I use Theo mint chocolate bars for this dessert, but any of your favorite mint chocolate will do. For the batter I use either almond or peanut butter, but to be honest the almond butter works best because the nutty flavor of the almond is more subtle. These may seem a bit dry as you are working the dough, but it will come together don’t worry. I hope you enjoy these as much as I do!
Mint Brownie Bites Makes 10 Bites
1/2 c almond butter
2 tbsp maple syrup
2 tbsp canned coconut cream
1 tsp vanilla extract
1/3 c almond flour
2 tbsp cocoa powder (unsweetened)
1/4 c chopped mint chocolate (I used Theo brand)
Optional: sprinkle with coarse sea salt
Combine the almond butter, maple syrup, coconut cream and vanilla extract in a mixing bowl
Add in the almond flour, cocoa powder, and chopped mint chocolate
Mix until well combined
Scoop out generous spoonfuls and roll into balls
Optional: garnish with some coarse sea salt for some salty flare
Store these in the fridge for up to 1 week in an airtight container or in the freezer for up to 3 months.
If you are a fan of chocolate covered strawberries then you will love this bites recipe. This is the perfect grab and go snack that will fuel you up with energy and satisfy your sweet tooth all at the same time. You will find it hard to have just one! This recipe is paleo, grain, dairy and gluten free.
There is something very satisfying about chocolate covered strawberries. The sweetness from the berries and the subtle hint of chocolate is out of this world. I love having these as a snack in the fridge during the week. Often times when I am on the hunt for a clean snack bar it can be difficult to find an option that is simple and clean. Lately, I have found pleasure in knowing exactly what I am eating, and knowing that it wasn’t prepared in a far off distant factory. Don’t get me wrong I am not the perfect eater, but when I have the opportunity to make something homemade that is minimal time and effort I go all in.
For my bites recipes they all kind go the same way in terms of preparation. You place the dates, cashews, vanilla extract, almonds, and maple syrup into the food processor and pulse it about 10 times. Then, I add in the unsweetened freeze dried strawberries, and let it go until a ball of dough forms. Once the mixture is good to go you will use a cookie scooper or a spoon to scoop out generous spoonfuls and roll them into balls. Place them onto a plate or cookie sheet lined with parchment paper.
Once the bites are all formed (you should get about 16 from this recipe) then you will prepare the chocolate. Simply, melt the chocolate and coconut oil in a microwave safe dish and stir every 30 seconds until it is completely melted. Take a spoon and drizzle the chocolate evenly across all of the bites. Pop the bites into the fridge and let the chocolate harden for about 30 minutes. Then you can serve them or transfer them to an airtight container, and they will stay good in the fridge for up to 1 week or you can freeze them for up to 3 months and take them out as needed for a nice sweet treat.
Chocolate Covered Strawberry Bites Makes 16
1 cup dates
1 cup raw unsalted cashews
1/4 cup raw unsalted almonds
1/2 tsp vanilla extract
5 tbsp maple syrup
1 cup unsweetened freeze dried strawberries
1/4 cup chocolate chips (Hu gems are recommended for a Paleo and dairy free option)
1 tsp coconut oil
In a food processor add the dates, cashews, almonds, vanilla, and maple syrup and pulse 10 times
Add in the strawberries and let it process until a ball of dough has formed
Scoop out generous spoonfuls and roll into balls, and place them onto a baking sheet or plate lined with parchment paper
Melt the chocolate and coconut oil in a microwave safe dish while stirring every 30 seconds
Drizzle the melted chocolate over the bites evenly
Place the bites into the fridge and let the chocolate harden for 30 minutes
Serve immediately or transfer to an airtight container. These can stay in the fridge for up to 1 week for maximum freshness or put them in the freezer for up to 3 months.
I am loving the feels of raspberry and lemon in this Bites recipe. This is the perfect blend of citrus from the lemon and the subtle sweetness from the raspberry jam inside. This recipe is light and delicious for a snack or a healthy dessert to bring to a brunch or dinner party. They are gluten, dairy and grain free.
I have been loving all things lemon as the Spring season is upon us. The sun is shining brighter, and nature is in bloom. I am enjoying seeing nature turn greener by the day over here in the North East. Naturally, this beautiful weather is inspiring me to create more and more recipes.
These Bites take minimal time and effort, but taste like a million dollars. The ingredients you need are almond flour, coconut flour, poppyseeds, salt, maple syrup, lemon, coconut oil, and raspberry jam. The raspberry jam I used was Santa Cruz organic seedless red raspberry fruit spread, which I found at Whole Foods. The directions are below. These stay good in the fridge for up to 1 week in an airtight container, or you could freeze them for up to 3 months. I hope you enjoy these. Leave a comment below if you make them and want to share!
Raspberry Lemon Poppyseed Bites Makes 16
1 1/2 cup almond flour
3 tbsp coconut flour
2 tsp poppyseeds
1/4 tsp salt
1/4 cup maple syrup
1 lemon, zested
1/3 cup coconut oil, room temperature softened (not melted)
3 tbsp lemon juice
About 1/4 c of Raspberry Jam (I used Santa Cruz organic seedless raspberry fruit spread)
Combine the almond and coconut flour, salt and poppyseeds in a bowl
Combine the maple syrup, lemon zest, coconut oil, and lemon with a fork to cream the coconut oil into the mixture. You don’t want clumps of the oil.
Add the flour mixture into the wet ingredients and mix until well combined
Place the dough mixture and your jam of choice into the fridge for 10 minutes until the dough is firm
I used a medium sized cookie scooper to get spoonfuls of the dough, but you can just take a standard spoonful as well
Roll the scoop of dough into a ball and then gently flatten
Place 1/4-1/2 tsp of raspberry jam into the center of the dough
Gently fold the dough around the jam and roll back into a ball
Repeat this process until the dough is gone. You should get about 16 Bites from this recipe
Optional: you can roll these into shredded unsweetened coconut for some texture if desired
Store in an airtight container in the fridge for 1 week, or you can freeze for 3 months and take them out as needed.
I personally feel there is no greater combination than peanut butter and chocolate. These cookies offer a light, soft baked chocolate chip cookie flavor with a touch of peanut butter. They are gluten, dairy, and grain free. Make these and they will disappear quickly as it will be hard to eat just one.
I love an easy recipe with minimal steps and fuss. To make these you just need one bowl and a few ingredients you most likely already have laying around your pantry. My children love these. The other night Shane crumbled them on top of some vanilla ice cream and had himself a little feast. My little guy Sammy on the other hand prefers making an ice cream sandwich with them. My husband, well, he just throws them down the hatch and licks his fingers.
I hope you enjoy these lightly golden edged cookies with a soft and warm center. To elevate the flavors you can sprinkle some coarse sea salt on top for some salty and sweet action. They taste just like a classic chocolate chip cookie with a touch of peanut butter and a soft baked vibe. What I love most about this recipe and my Soft Baked Chocolate Chip Cookie recipe is that they keep good in the fridge or freezer and they still remain soft. If you put them in the freezer place parchment paper between the layers or freeze them with ice cream in between two cookies for ready to go ice cream sandwiches.
Peanut Butter Chocolate Chip Cookies Makes 12 cookies
1 1/4 c almond flour
1/4 c coconut flour
1/2 c coconut sugar
1/4 c coconut oil (not melted)
1/4 c peanut butter
1 tsp baking soda
1/2 tsp cinnamon
2 tsp vanilla extract
1/2 c mini chocolate chips
Preheat the oven to 350 degrees and line a baking sheet with parchment paper
Add the peanut butter, coconut oil and sugar into a medium sized bowl and mix until well combined and creamed
Add in the remaining ingredients except for the chocolate chips and mix thoroughly
Fold in the chocolate chips
Scoop out 12 generous spoonfuls and place them onto the cookie sheet. Note that these won’t spread much.
Bake in the preheated oven for 10 minutes or until golden brown
While they cool you can transfer the cookies on the parchment paper onto a wire cooling rack. You can sprinkle sea salt onto them if desired.
These grain-free Morning Glory Muffins are a great way to start the day. They have a nice blend of cinnamon, apple, pineapple and vanilla. Enjoy one of these muffins for breakfast with a nice cup of tea or coffee, and watch the sunrise or snuggle up on the couch. Dig into these grain-free, dairy-free, and paleo muffins for breakfast or a guilt-free snack.
These muffins are grain-free and low in carbohydrates in general, but like most things carbs are not something to fear. We are suppose to eat the rainbow and enjoy foods natural to our environment. I can assure you that although these have coconut sugar they are not sweet like a traditional carrot cake. If you aren’t afraid of some sweetness then I would suggest adding some SimpleMill’s Vanilla frosting on top. My kiddos love them with a touch of frosting and a dusting of cinnamon.
For some reason Morning Glory Muffins and Carrot Cake recipes remind of Spring time and the changing of seasons. This recipe is pretty low maintenance, and will fill your home with the beautiful smell of nutmeg and cinnamon spices. You can store these in the refrigerator for up to 5 days, and warm them up with some butter if your diet allows. I hope you enjoy these as much as we do. I hear one calling me name right now. Don’t mind if I do!
Morning Glory Muffins Makes 14 muffins
1/4 cup coconut sugar
3/4 cup grated apple (roughly about 1 apple)
3/4 cup grated carrots (roughly about 1-2 carrots)
1/4 cup diced pineapple chunks
2 tsp vanilla extract
2 cups almond flour
1 cup coconut flour
1/2 cup raisins
1/2 cup chopped pecans
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
*Optional: frost with SimpleMills Vanilla Frosting
Preheat the oven to 350 degrees and line muffin tins with parchment muffin papers or lightly grease with coconut oil
Add the eggs, coconut sugar, grated apples and carrots, pineapple and vanilla to a bowl and mix until well combined
In a separate bowl, combine the almond and coconut flours, raisins, chopped pecans, cinnamon, nutmeg, baking powder/soda and salt
Combine the dry ingredients with the wet and mix until combined. Note that the batter will be thick, and this is totally okay.
Fill the muffin tins about 3/4 full with the batter
Bake for 25 minutes, or until they are golden brown
Allow the muffins to completely cool before peeling the papers off, or if you are going to frost them with the optional SimpleMills Vanilla Frosting.
Store in the fridge for up to 5 days and warm them up if you please with a touch of grass-fed butter if you are able to tolerate it.
What is better than the combination of almonds, chocolate and coconut? These Almond Joy Cookies are reminiscent of Samoa Cookies but without the shortbread. This is a lovely dessert or snack that is dairy-free, gluten free and paleo friendly.
Do you remember Almond Joy candies? Oh my goodness. I am a lover of anything chocolate and coconut. Growing up I was the only one who really cared for Almond Joys, so there was not much competition during Halloween candy trading season.
These cookies are simple to make and are sure to satisfy any sweet tooth. First, I toast the coconut flakes over medium heat with a 1/2 tsp of cinnamon. Then, stir frequently so that the coconut does not burn. Once the coconut is toasted I will remove them from the heat and add it into my food processor. Next, add in 1 cup of dates, 1/4 cup of raw almonds, 1/4 tsp of salt and 2 tablespoons of maple syrup. I’ll pulse the mixture a few times until the almonds are nicely chopped and it is a smooth mixture.
I will then take out spoonfuls and roll them out so that I can wrap them around to form a circle. As I make them I will place them onto a baking sheet lined with parchment paper. I’ll repeat this process until there are 10 rings. Then, pop the baking sheet into the freezer to firm up while you prep the chocolate.
In a microwave safe bowl I will add the chocolate chips and coconut oil. I’ll put it in the microwave for 30 second increments and stir each time until the oil and chocolate is nicely melted and combined. Simply remove the cookie sheet from the freezer and then drizzle the chocolate on top. For the finishing touch, sprinkle some more coconut on top before the chocolate hardens. Place the sheet into the fridge so the cookies can firm up. You can store these in an airtight container in the fridge for up to 1 week.
Almond Joy Cookies Makes 10
1 cup of dates
1/4 cup of raw almonds
1 cup of unsweetened coconut flakes
1/2 tsp cinnamon
1/4 tsp salt
2 tablespoons of maple syrup
1/3 cup of dark chocolate (Hu Kitchen gems are great and Paleo)
1/2 tsp coconut oil
Toast the coconut flakes in a pan over medium heat with the cinnamon and stir frequently to prevent burning
Add the coconut, dates, almonds, salt and maple syrup to a food processor and pulse until nicely combined and almonds are chopped up into small bits
Take out generous spoonfuls, roll them out and form into circles on a baking sheet lined with parchment paper. You should get about 10 cookies.
Place the baking sheet in the freezer to firm up while you prep the chocolate
Place the chocolate and coconut oil in a microwave safe dish and pop it into the microwave for 30 second increments while stirring until the mixture is melted and well combined
Remove the cookies from the freezer and drizzle the chocolate generously over them
For the finishing touch you can sprinkle additional coconut on top before the chocolate hardens
Store in the fridge in an airtight container once they are completely cooled for up to 1 week
I believe eating healthy is all about balance, and I can never resist a soft baked chocolate chip cookie. These cookies are gluten-free, paleo friendly, and super moist with soft baked magic in every bite! The best part, you can make these in 15 minutes beginning to end.
These Soft Baked Chocolate Chip Cookies are a perfect gluten-free and Paleo friendly dessert. All of the ingredients are simple and clean, so you can enjoy them with peace of mind. Everyone in my house has a bit of a sweet tooth, so I always try to keep these up my sleeve for a little treat. I will usually double the batch and then freeze them for up to 3 months, but I have to be honest they don’t last that long. When we want them I’ll simply take them out of the freezer and let them sit while we eat dinner and I’ll serve them alongside ice cream. Another twist is if you let them cool completely you can make your own ice cream sandwiches by scooping ice cream in-between two cookies and gently pressing down. I will store them in an air tight container separated by parchment paper and eat those as is whenever.
I love that these cookies use coconut oil as it has so many great benefits. When you are shopping for coconut oil you want to look for “virgin coconut oil” as it is least refined and has a nutty/sweet flavor versus “refined coconut oil” which goes through a bleaching and deodorizing process.
When shopping for chocolate chips you want to be mindful of the ingredients inside of those as well. Paleo friendly brands include Thrive Market, Hu, and Enjoy Life. If you are not strict Paleo then any brand you favor and tolerate will work just fine.
Soft Baked Chocolate Chip Cookies Makes 1 dozen
1/4 cup of coconut oil
1/4 cup coconut sugar
2 tbsp honey
2 tsp vanilla
1 cup almond flour
3 tbsp coconut flour
1/2 tsp baking soda
1/2 tsp of sea salt
1/2 tsp cinnamon
1/2 c. compliant chocolate chips
Preheat your oven to 350 degrees
Mix together the coconut oil and egg
Add the coconut sugar, honey and vanilla into the mixer
Add in the almond flour, coconut flour, baking soda, cinnamon, sea salt and mix until well combined
Fold in the chocolate chips
Scoop out a generous tablespoon of the dough and place onto a nonstick cookie sheet and repeat until 12 cookies are formed
Gently press down the cookies with a fork or spoon to lightly flatten to 1/2 inch thick
Bake the cookies for 10 minutes or until golden brown
Let the cookies cool completely before storing. While they are cooling I will lightly sprinkle sea salt on top to get more of a sweet and salty vibe.