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.
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!
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
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.