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!
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!
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!
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.
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!
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!
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.
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.
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.
Here is an easy to make simple treat to keep on hand for healthy snacking that can be made dairy free, gluten free and kid friendly! This is a clean and refreshing treat to enjoy on the patio during those warm summer days.
This is such a simple and clean snack or dessert to make. My kiddos love helping me make and eat this yummy treat. For a dairy free option I love Kite Hill or Forager brand yogurts. For this I used Siggi’s Vanilla brand. I enjoy vanilla flavored, but if plain is your jam then that works just as well. You can really dress this up anyway you want. Have fun with adding nuts, different fruits, nut butters, etc. The options are limitless.
I wanted a tropical vibe to this bark variation, so naturally I used strawberries, pineapples and coconut. I used unsweetened shredded coconut for reduced inflammation, and for a clean option that’s minimally processed. For the granola I used Purely Elizabeth, but any gluten free brand you are partial to will work.
I hope you enjoy this as much as we do! Store this in an air tight container in the freezer for up to 1 month for optimal freshness. Break a part and enjoy on the go or on the patio during those warm summer days for a refreshing treat!
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.
Berries and lemon are the perfect combination in my book (other than peanut butter and chocolate of course). This recipe offers a nice blend of sweetness from the berries and citrus from the lemons, in addition to a nice crunchy texture from the freeze dried fruit. What’s even better is that blueberries provide some antioxidants, and lemons offer a good dose of vitamin C. These Blueberry Lemon Bites are gluten-free, dairy-free, and Paleo friendly.
This is another variation of my Key Lime Pie Bites and Lemon Bites, which are all refreshing and clean for a worry free grab and go snack. My husband will enjoy these for his breakfast as a swap for his typical bowl of cereal. I can promise you that my food processor never saw the light of day until this past holiday season. I would say it sat unused for a solid 7 years, but now it is routinely out and cranking out the goods these days.
I am not a huge snacker during the week, but during the weekends when I am home and more likely to indulge I want to make sure I have clean options that are guilt free yet satisfying. This recipe is another toss everything in, fold in the blueberries and roll them out into balls for a hassle free recipe.
I don’t know what it is, but I always count myself successful when I seem to streamline a recipe. I work full time during the week and often times on the weekends, so I keep certain recipes on rotation to simplify my life, you know what I mean? I have come to realize not everything needs to be a Pinterest perfect dish, but this simple snack will be sure to satisfy and impress. I hope you enjoy it!
Blueberry Lemon Bites Makes 8 Bites
8 pitted dates
1 cup of raw unsalted cashews
1 lemon juiced
Lemon zest from 1 lemon
1 tbsp of unsweetened shredded coconut
1/3 cup of unsweetened freeze dried blueberries
Add dates, lemon zest, squeezed lemon juice, cashews, and coconut into a food processor and turn it on until a ball of dough forms
Fold in the blueberries
Scoop out generous spoonfuls of the mixture and form into 8 balls
Optional: roll the bites into any leftover shredded coconut
Are you a fan of anything lemon like me? My Lemon Bar Bites will be sure to satisfy your pallet while providing you with a clean source of energy that is Paleo, Whole 30, and gluten free. Dig into these Lemon Bar Bites for a worry free and vibrant pick me up.
Nuts are a great addition to any diet (depending on if you have allergies). They are a good source of protein, fat, and fiber. Certain nuts support bone and thyroid health while also providing your body with essential amino acids. You have to be mindful when shopping for nuts, so you want to check the ingredient list on the back. You may be surprised to find added highly processed oils, sweeteners (such as high fructose corn syrup, etc.), and high amounts of salt. My suggestion for when you shop for the ingredients is to find raw and if possible organic nuts. Dry roasted is okay, but be mindful of nuts that are labeled “roasted” as those can also contain industrial seed oils that are unhealthy for many reasons.
I am a huge fan of lemon and lime (check out my Key Lime Pie Bites). I squeeze lemon and lime into my water in the morning before work, and I will also squeeze the juice onto my salads as well. I use to purchase a popular brand of lemon snack bars and they were awesome. However, one day I really looked at the label for the ingredients, and I was shocked to see what was inside. Then I started to think about how I could create my own version with clean ingredients that I keep in my pantry regularly.
To make these bites you simply put everything into a food processor, then press the “on” button and let it go until a ball of dough forms. Next, pop the top off and scoop out generous spoon fulls of the dough and roll them into snack sized balls. If you want to, roll them into some more unsweetened shredded coconut for a little something extra! You can store these in your fridge for up to 1 week, or you can freeze them up to 3 months in an air tight container. When you layer them in your container separate them with parchment paper.
When I make these Lemon Bar Bites I almost immediately feel little hands creep up from the counters to grab them and my husband immediately requests for me to save him some. They are definitely a crowd pleaser over here, and I hope you enjoy them just as much!
Lemon Bar Bites Makes 8
7 medjool dates (pitted)
1 cup of cashews
zest of 1 lemon
1 lemon (juiced)
1 tbsp of unsweetened shredded coconut
1 tsp of pure vanilla extract
1/2 tsp. of sea salt
Place all of the ingredients into a food processor and press “on”
Let the mix process until a ball of dough forms
Pop the top off and scoop out generous snack sized spoonfuls of the dough and then roll them into balls
Optional: roll the bites into any left over shredded coconut to make a light coating
Store them in the fridge up to 1 week or in the freezer up to 3 months in an airtight container. Place a piece of parchment paper in-between layers when storing them.