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Tahini Rice Crispy Treats (vegan, no bake)

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This past week has brought a doozy of a heat wave to Southern California. And while, admittedly, I do still turn on the oven from time to time even in the most blistering of heat. I really do try to save creating an extra warm kitchen only for the most important of baking occasions (ie. these cookies). So, the solution to maintaining a good supply of sweet treats, whilst avoiding having to standing near a hot oven (as much as possible), is to bust out those “no-bake” recipes! Plus, who doesn’t love a good no-bake treat?! A good bake-free dessert is usually quick, easy, and delicious in it’s simplicity. And in my opinion, Rice Krispies Treats, are the perfect embodiment of that sentiment. So, for today’s recipe, I’m taking inspiration from that classic dessert, but giving it a major upgrade and a healthier twist. I wanted to make my version of the classic Rice Krispies Treat, (typically made with crispy rice cereal, butter, and melted marshmallows) equally as simple and tasty, but just a wee bit grown up. Instead of the marshmallow binding, I use tahini and maple syrup to create some gooey goodness to keep the crispy rice cereal together. And then I top it off with a layer of dark chocolate and a smattering of sea salt. The outcome is a deliciously satisfying bar that hits all the good snacky spots – a dose of sweet (but not too much), crunchy (from the crispy cereal), chewy (that maple tahini binding), and just a touch of salty. Yep, these Tahini Rice Crispy Treats might just be the most perfect no-bake treat I’ve had in recent memory.
These rice crispy treats are made healthier by using a brown rice crispy cereal that contains just a few simple ingredients. The classic Kellogg’s version, contains malt flavor and a variety of other additives (mostly vitamins and minerals). I always prefer to buy products that contain as minimal ingredients as possible. I tested this recipe with two different types of comparable crispy rice cereals. One from Whole Food’s 365 brand called Brown Rice Crisps and another by One Degree Organics called Sprouted Brown Rice Crisps. Both of these cereals were organic, made with whole grain brown rice, contained only three/four total ingredients, and had less sugar than the conventional version. Both resulted in delicious rice crispy bars, but I preferred the Whole Food’s version. It was almost exactly like the classic blue box kind I ate, almost daily, as a kid and maintained it’s crunch just a little better in this recipe. Here’s a comparison of the ingredients:

Rice Krispies (by Kellogg’s): Rice, sugar, contains 2% or less of salt, malt flavor. Vitamins and Minerals: Iron (ferric phosphate), niacinamide, vitamin B6 (pyridoxine hydrochloride), vitamin B2 (riboflavin), vitamin B1 (thiamin hydrochloride), folic acid, vitamin D3, vitamin B12.

Brown Rice Crisps (365 by Whole Foods): Organic Whole Grain Brown Rice, Organic Cane Sugar, Sea Salt.

Sprouted Brown Rice Crisps (by One Degree Organics): Organic Brown Rice, Coconut Palm Sugar, Unrefined Salt, Tocopherols (vitamin E),

Instead of the original butter and marshmallow concoction, I use tahini to create a delicious sticky filling that keeps the cereal together in bar form. The tahini mixutre is sweetened with only maple syrup and finished with vanilla and a touch of salt that creates an almost caramely like taste and creaminess. To complement the tahini, I add 1/4 cup of sesame seeds to the rice cereal to add another dimension of texture. This is completely optional (but highly recommended). When selecting a tahini try to use one that is thin and not too paste-like. My favorite tahini for baking is the 365 brand by Whole Foods. If tahini isn’t your thing you can substitute with another thinner nut/seed butter you like, such as Sunbutter, almond butter, or even peanut butter. And feel free to use your favorite liquid sweetener instead of maple! Honey, agave, or coconut syrup are all good options.

And of course, the bars are finished off with a great layer of chocolate and sea salt. The chocolate layer is so simple to make, just melt your favorite chocolate chips, chunks, or bars, add some coconut oil and viola spreadable chocolate awaits! These bars are incredibly easy to make and whip up quick! If you are in a hurry to get these bars into hungry hands, just skip the chocolate layer and these can be done in under 15 minutes! And even though I believe adding chocolate is always a good idea, these rice crispy bars are equally as delicious even without the chocolate. And if that’s  not a testament to how truly delicious these Tahini Rice Crispy Treats are, well I just don’t know what is.

naturally sweetened, vegan, oil free, nut free

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Tahini Rice Crispy Bars

Rice Crispy Treats with a major upgrade and a healthy twist! These are made with brown rice crispy cereal and bound together with a caramel-like tahini and maple syrup mixture. They are super easy to make and made with ingredients you can feel good about eating!

vegan, refined sugar free, oil free, nut free

Ingredients

  • 4 1/2 cups crispy rice cereal
  • 1/4 cup sesame seeds optional
  • 1 1/4 cup tahini, well stirred before measuring see notes for subs
  • 1/2 cup maple syrup see notes for subs
  • 1 tsp vanilla
  • 1/4 tsp sea salt
  • 1 cup chocolate chips or chunks
  • 1 tsp coconut oil
  • flakey sea salt

Instructions

  1. Prepare an 8 or 9 inch square baking dish by lining with parchment paper and leaving a short overhang over the edges.

  2. Add the tahini and maple syrup to a small pot and heat over medium low heat. Stir often and cook until it starts to bubble slightly, about 2-3 minutes. The mixture should be smooth, slightly thick, and turn a slight golden brown. Remove from heat. Stir in vanilla and sea salt, set aside.

  3. In a large bowl mix together the rice cereal and sesame seeds, if using. Carefully pour the tahini mixture over the rice cereal and, using a rubber stapula, stir gently to coat.

  4. Once thoroughly mixed, pour the cereal mixture into the prepare dish and spread out into an even layer.

  5. Press the mixture down firmly into the dish by either using the heel of your palm or by placing another piece of parchment paper over the top and pressing down firmly all over. The more packed down, the better.

  6. If not adding the chocolate layer, set aside to harden for a few minutes. This can be eaten right away, but it will be easier to cut once it has time to set.

  7. If adding the chocolate, melt the chocolate by heating in short 5 second bursts in the microwave or over a double boiler. Once chocolate has completely melted, stir in the coconut oil until chocolate is shiny and smooth.

  8. Carefully pour the chocolate over the rice crispy mixture and spread into an even layer. Let set by keeping at room temperature for about 20-30 minutes or hasten this step by placing in the freezer for a few minutes.

  9. Once chocolate is set, sprinkle with flakey sea salt, slice, and enjoy!

Recipe Notes

Variations:

Tahini - Be sure to use a tahini that is thin and not too paste-like. Some alternatives to tahini are sunflower seed butter, almond butter, or peanut butter. Ideally use one with a thinner texture and only 1 ingredient. 

Maple Syrup - Any liquid sweetener will do. Honey, agave, or coconut syrup are all good options. 

Storage:

These will keep at room temperature for about a day or so, store in an airtight container. Afterwards, they can be moved to the freezer for longer storage. Unfortunately, they will lose just a little bit of their crunch once frozen. Although they will still be very good. 

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S’mores Cookie Bars (gluten free, nut free, dairy free)

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It’s might be the end of July but we still have (almost) two whole months left of summer and I’m going to trying to cram in as many s’mores inspired treats as possible this season! These S’mores Cookie Bars are the perfect way to enjoy the classic summertime treat, but indoors and bonfire free! I took the base ingredients from my Homemade Graham Crackers, turned it into a blondie-like cookie base, topped it off with a heap of chocolate chunks, a handful of mini marshmallows, baked it up quick, and the outcome was pure joy.
And while the classic s’mores will always have my heart, these easy-as-can-be S’mores Cookie Bars are magical in their own right! The batter for these bars whips up fast and in just one bowl. In fact, these bars can be done in just 30 minutes from start to finish! The graham-inspired cookie base is made with cassava flour, tapioca flour, and a bit of brown rice flour to give it that hearty graham texture. And sweetened with a mix of maple syrup, coconut sugar, and a hit of cinnamon reminiscent of graham flavor. The cookie base is such a delicious carrier vessel for the glorious pools of melty dark chocolate and light gooey marshmallows that you just might not even miss the OG graham crackers.
The result is a wonderfully soft bar with a dense and chewy center and a crisp top. It’s like an assembly free s’more with no mess! They are gluten free, dairy free, and nut free. And while these do contain refined sugar (in the mini marshmallows) these bars are made better-for-you by sweetening the base with natural sweeteners and made with no refined flours. I used Hu gems, which I only bust out for special occasions (because they are a little pricey) and clearly, I go BIG for anything s’mores related. For the mini marshmallows I used Dandies Mini Marshmallows which are vegan and do not contain any science-y sounding ingredients. I included the ingredients of “conventional” vs “natural” marshmallows below. But, of course, use any chocolate or mallows that you enjoy!
Conventional Marshallow Ingredients“Natural” Marshmallow Ingredients

Want to get extra with your S’mores Cookie Bars? Add some additional chocolate chips to the top of the cookie bars when you take it out of the oven for s’more (ha!) melty chocolatey gooey goodness! (Just look at that shiny chocolate in the above picture. *swoon*).

And if you’re looking for more s’mores things, try making the ultimate s’mores with my Homemade Graham Crackers and Healthier Homemade Marshmallows!

gluten free, nut free, dairy free

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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S'mores Cookie Bars

These S'mores Cookie Bars can be made in under 30 minutes are the perfect way to get your s'mores fix without a bonfire! The graham cracker-like cookie base whips up quick and in just one bowl. Then topped off with a heap of chocolate chunks and a handful of mini marshmallows. The result is super delicious ooey gooey bars of s'mores goodness.

gluten free, nut free, dairy free

Course Dessert

Ingredients

Wet Ingredients

  • 1/2 cup coconut oil (melted and cooled) or sub avocado oil
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 3/4 cup + 2 tbsp cassava flour
  • 1/4 cup tapioca flour
  • 1/4 cup brown rice flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp sea salt

Additions

  • 1/2 -3/4 cup chocolate chips or chunks
  • 1/2 cup mini marshmallows

Instructions

  1. Heat oven to 375 degrees and prepare square (8 or 9 inch) baking dish by greasing with additional oil or lining with parchment paper.

  2. In the bowl of the stand mixer, or in a large bowl if mixing by hand, beat all the wet ingredients together until thick and frothy, about 1-2 minutes.

  3. Add in the dry ingredients and stir until just fully incorporated, taking care not to overmix the batter.

  4. Pour 3/4 of the batter into the prepared pan and, using a rubber spatula, spread into an even layer.

  5. Top the batter with 1/2 cup of the chocolate and the mini marshmallows.

  6. Drizzle the remaining batter over the chocolate and marshmallows. Add another handful of chocolate chip/chunks if you like.

  7. Bake for 15-18 minutes or until sides are golden brown and the top is firm. Test for doneness by piercing with a toothpick if uncertain. It's done when the toothpick comes out clean. If you hit chocolate, wipe pick, and try another spot.

  8. Let cool in the pan for at least 5 minutes, ideally 10. Then remove, slice, and enjoy!

Recipe Notes

Want even more melty chocolate?!? Add a couple more chocolate chips on top of the cookie bars right after you remove the pan from the oven!


Store in an airtight container for a few days, then move to freezer for longer storage! 

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Blueberry Crumble Bars (paleo, nut free)

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Summer produce is definitely my favorite of all the seasons.  Summertime brings juicy tomatoes, crunchy cucumbers, the seemingly endless variety of zucchini and summer squash, all the berries, and every stone fruit imaginable. Even things we get all year round like carrots or fresh herbs just seem to taste sweeter or more flavorful. It’s a time of year that (in my humble opinion) is unrivaled when it comes to fresh fruits and veggies. 
There is nothing I look forward to more about summertime produce than the mountains of freshly picked blueberries. And these Blueberry Crumble Bars are a celebration of those perfectly sweet and juicy little berries. One dough is made to make the base layer and the crumble top. And the filling is a whopping three full cups of blueberries with only a few other ingredients to keep it all together. When creating this recipe I doubled my original amount of crumble to hold such a copious amount of filling and now the blueberry to crumble ratio is just perfect.
These Blueberry Crumble Bars come together super quickly, about 45 minutes max from start to finish, and 30 of those are spent in the oven! The dough for the base and the crumble top comes together quickly and made in just one bowl. And the blueberry layer is just a heap of fresh blueberries coated with a simple mixture, no cooking or mashing required! In fact you’ll need just 9 ingredients (including the salt!) to make these. These beautiful berry bars are paleo-friendly, gluten/grain/dairy free and nut free to boot! Plus, naturally sweetened with coconut sugar. Made only with ingredients you can feel good about and honestly, I wouldn’t think twice about eating one of these for breakfast!

paleo friendly (gluten/grain/dairy free), naturally sweetened, nut-free

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Blueberry Crumble Bars

These Blueberry Crumble Bars are a celebration of summertime! A heapful of blueberries sandwiched between a base and crumble topping. Just 9 simple ingredients really lets the blueberries shine in all their glory. These are quick to make and sure to be gone in a flash!

paleo (gluten/grain/dairy free), nut free, naturally sweetened

Course Dessert
Servings 12

Ingredients

Crumble Ingredients

  • 1 1/2 cup cassava flour
  • 1 cup coconut sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp coconut oil room temp (chilled in fridge a few minutes if liquid)
  • 2 eggs
  • zest from 1 lemon

Blueberry Filling

  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp coconut sugar or maple syrup
  • 2 tbsp tapioca flour
  • 3 cups fresh blueberries about 9 ounces

Instructions

  1. Heat oven to 375 degrees and prepare an 8 or 9 inch square pan by lining with parchment paper.

  2. In the bowl of a stand mixer, or in a large bowl, mix together the cassava, coconut sugar, baking powder, and salt until thoroughly incorporated.

  3. Add the coconut oil, eggs, and lemon zest and mix again until a soft dough forms. It may be a little clumpy which is fine, it should at least stick well when pressed together. Set dough aside.

  4. In a medium bowl mix together the lemon juice, coconut sugar or maple syrup, and tapioca flour until a wet mixture forms and there are no clumps. Add the blueberries and gently stir together until the berries are well coated.

  5. Press half of the crumble mixture into the prepared baking dish to form one even layer.

  6. Spread the blueberries over the base layer. Sprinkle clumps of the remaining crumble dough over the blueberries.

  7. Bake in the oven for 28-30 minutes or until the top is golden.

  8. Let cool in the pan for at least 15 minutes. This is easiest sliced when it's been cooled thoroughly. If you're in a hurry, you can pop these in the fridge (after it's cooled down a bit initially) and then slicing. Alternatively, these are delicious served cold as well, so you can make these a day before serving! Store leftovers in the fridge.

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Peanut Butter Stuffed Blondies (paleo-ish, grain free)

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I’m pretty sure that the classic peanut butter and chocolate combo is only made better when there’s cookie involved! And this is a cookie bar for the peanut butter lovers. It’s basically a chocolate chunk studded blondie stuffed with a layer of creamy peanut butter. Technically peanut butter is not paleo-friendly (being a legume and not actually a nut), which is why I labeled these as “paleo-ish”. If you are strict paleo or allergic, the peanut butter is easily replaced with a nut or seed butter of your choice as it is just used in the layer portion of the bar and not in blondie batter. I used Hu Gems for the chocolate chunks to keep this refined sugar free, but feel free to use your favorite chocolate chips or chopped up chocolate bar.

These Peanut Butter Stuffed Blondies are everything you want out of a cookie bar, a crisp outside, soft chewy inside, and an even distribution of chocolate in every bite, but with the added creamy goodness of peanut butter (or your favorite nut/seed butter) to take this to the next level of delicious.
These bars seem homey and elevated at the same time, like next level comfort food. They are easy to make in just one bowl and have only good-for-you ingredients! The blondie batter comes together in minutes, a portion is added to the pan, then creamy peanut butter swirled in, topped with the remaining batter, baked up in the oven and viola! Cookie bar goodness ready to eat in under 30 minutes! Okay… maybe 35 minutes if you count cooling time. But truth be told, I think you’ll find it hard to wait!

paleo option (gluten/grain/dairy free), no refined sugar

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Peanut Butter Stuffed Bondies

The classic peanut butter and chocolate combo in a delicious healthified cookie bar! These are super easy to make, have only 10 ingredients (with the salt!) and are made in just one bowl! Doesn't get any better than that!

If you're avoiding peanut butter you can easily sub for your favorite nut/seed butter!

paleo-ish, gluten/grain/dairy free, refined sugar free

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil melted & cooled
  • 2 eggs room temp is ideal
  • 1 tsp vanilla

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup chocolate chips or chunks
  • 1/2 cup creamy peanut butter*

Instructions

  1. Heat oven to 360 (yes, 360) and prepare an 8 or 9 in square baking pan by greasing with additional oil or lining with parchment paper.

  2. In a large bowl or in the bowl of a stand mixer cream together all the wet ingredients until light and frothy.

  3. Add in the dry ingredients (except chocolate and peanut butter) and blend until just fully incorporated. Taking care not to overmix.

  4. Then stir in the chocolate chips.

  5. Pour 2/3 of the blondie batter into the prepared baking dish and spread out into an even layer.

  6. Dollop the peanut butter all over the blondie batter and, using a toothpick or sharp knife, swirl it into the bottom layer until it's mostly spread all over.

  7. Spoon the remaining blondie batter over the peanut butter and gently spread it into another even layer. It's okay if it does not cover the entire pan.

  8. Bake the blondie in the center of the oven for 18-20 minutes or until edges are just starting to turn golden brown. Try not to over bake!

  9. Let cool in the pan for at least 5 minutes before removing and slicing!

Recipe Notes

*If you're avoiding peanut butter, you can easily substitute for your favorite nut/seed butter. Just make sure it's a creamy one and well stirred if it tends to separate!

These will keep at room temp for 1-2 days. Afterwards, move to freezer for longer storage!

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Peanut Butter Swirl Brownies (paleo)

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I’ll be honest, while I love chocolate, I’ve never been a huge peanut butter fan. And I know this sounds weird, because I often feel like everyone else goes crazy for the peanut butter and chocolate combo. But I’ve always been more of a fruity treat kinda gal. Give me a berry or stone fruit crisp with a scoop of vanilla and I’m in dessert heaven! But after making (and quickly running out of) my 7 Ingredient Fudgy Brownies there was a huge indisputable void in my life that only chocolate…. and swirly nut butter could fill. And so I present to you, these Peanut Butter Swirl Brownies!I know that peanut butter can be problematic for some people whether you are strictly paleo or allergic but these are easily made peanut free as it is not in the brownie batter. So if you’re not on the peanut butter train, just substitute the peanut butter with any nut/seed butter you like for the swirl. Just be sure to use a natural (single ingredient if possible) nut/seed butter that is creamy but not crazy thick or very drippy. Choose a brand that has extra oil at the top of a new jar. And be sure to give it a very good stir in the jar before measuring it out. I used and loved this brand. These brownies are super moist and fudgy and perfectly complemented with the seductive peanut butter swirl. And best of all, they come together in a flash and are made with better for you ingredients that you can feel good about using!

paleo friendly (gluten/grain/dairy free), vegan-option, no refined sugar

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Peanut Butter Swirl Brownies

A super fudgy and chewy brownie with a healthy dose of peanut butter swirled into the top. Perfect for the chocolate and peanut butter lovers in your life! These brownies are super moist & fudgy, deeply chocolatey, and extremely delicious without feeling over-indulgent. Made with real, better-for-you ingredients and comes together in a flash! Pretty sure it doesn't get any better than that!

paleo (gluten/grain/dairy free), vegan option, refined sugar free

Course Dessert

Ingredients

Dry Ingredients

  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 cup tapioca flour
  • 1/8 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil melted and cooled
  • 2 eggs or 2 flax eggs if vegan
  • 1 tsp vanilla

Additions

  • 1/4 cup chocolate chips or chunks
  • 1/3 cup peanut butter or other nut/seed butter. see notes on consistency for ideal swirl

Instructions

  1. Heat oven to 360 degrees and prepare square (8 or 9 in) baking dish by spraying, greasing with oil, or lining with parchment paper.

  2. In a medium bowl, mix together all dry ingredients until thoroughly mixed and no large chunks remain in the flours, set aside.

  3. In a large bowl, or in the bowl of a stand mixer, beat together the wet ingredients until light and frothy.

  4. Add in the dry ingredients and stir until just fully incorporated, ensuring not to overmix.

  5. Stir in the chocolate chips.

  6. Pour batter into the prepared baking dish, and using a rubber spatula, spread out into one even layer. Make the swirl by adding large dollops of the peanut butter all over the brownie batter and with a sharp knife or toothpick gently swirl the peanut butter throughout the top of the brownie batter.

  7. Place baking dish in center rack of the oven and bake for 13-15 minutes. If you like your brownies super soft and fudgy, bake for 12-13 minutes. The edges should be just starting to darken and the center just set. If you like your brownies on the firmer side, bake for 13-15 minutes. The brownie will be a bit puffed when you remove it from the oven, but it will settle once its cooled.

  8. Cool in baking dish for at least 15 minutes before slicing.

Recipe Notes

Swirl Notes: Feel free to sub for any nut/seed butter you like! Just be sure to use a natural (single ingredient if possible) nut/seed butter that is creamy but not crazy thick or very drippy. Choose a brand that has extra oil at the top of a new jar. And be sure to give it a very good stir in the jar before measuring it out.

These will last about a day or so at room temperature in an airtight container.

Brownies freeze brilliantly! Slice any uneaten portion and store in a freezer-proof bag/box!

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Healthy Samoas Bars (paleo, vegan)

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It’s a classic Girl Scout cookie gone bar form! And I like to think, a more sophisticated version. These samoas have a deliciously crisp cookie base, a thick layer of coconut studded caramel, topped with some more coconut and a healthy drizzle of dark chocolate. Coconut lovers rejoice! Because these Healthy Samoas Bars will satisfy any craving for the classic Girl Scout cookie. 

While the recipe may look intimidating, fret not! These are actually very easy to make. If I can do it, you can to! The cookie layer is made in just one bowl, the no-fail caramel is made with simple ingredients in a sauce pot (no candy thermometer or blender needed!), and the drizzle of chocolate is as easy as melting two ingredients together. Plus it’s made with only good for you ingredients, is paleo-friendly, vegan, and has no refined sugar!

paleo friendly (gluten/grain/dairy free), no refined sugar, vegan

Check out my other Healthified Girl Scout Cookie Inspired Recipes!
Healthier S’mores Cookies
Healthy Tagalong Bars
Healthy Thin Mints

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthy Samoas Bars

It's a classic Girl Scout cookie gone bar form! These samoas have a deliciously crisp cookie base, a thick layer of coconut studded caramel, topped with more coconut and a healthy drizzle of dark chocolate. These Healthy Samoas Bar will satisfy any craving for the classic Girl Scout cookie. 

paleo friendly (gluten/grain/dairy free), vegan, refined sugar free

Course Dessert

Ingredients

Cookie Base

  • 1 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 1/4 cup tapioca flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp coconut oil melted and cooled
  • 2-3 tbsp water

Caramel Layer

  • 1 cup coconut cream as much of the solid from the top of a can of coconut milk, it's ok if there is some liquid and not a full cup of cream.
  • 3/4 cup coconut sugar
  • 3 tsp coconut oil
  • 1/2 cup cashew butter
  • 2 tsp vanilla
  • dash of sea salt
  • 1 1/2 cup toasted coconut shreds
  • additional coconut shreds or flakes for topping (optional)

Chocolate Drizzle

  • 2.5 oz chocolate chips or chunks (about 1/2 cup)
  • 1/4 tsp coconut oil

Instructions

  1. Heat oven to 350 degrees and line a square (8 or 9 inch) pan with parchment paper.

  2. Make cookie base by adding all dry ingredients to a large bowl or a stand mixer. Mix together until all ingredients are evenly distributed.

  3. Add in the coconut oil and 2 tbsp of water and mix again until it looks like soft clumpy sand. If it's still a little dry drizzle in the third tablespoon of water until it sticks together.

  4. Press the dough down firmly into the prepared pan so it becomes one even layer. You can use an additional piece of parchment paper to help press it down evenly.

  5. Bake for 20 minutes or until lightly puffed and golden brown.

  6. Remove from oven and as it cools prepare the caramel layer.

  7. In a small sauce pot add the coconut cream, coconut sugar, and coconut oil and simmer on a low flame, stirring often for about 5-6 minutes. The mixture will bubble and become a dark caramel color and be very aromatic. The caramel is ready when it has thickened slightly. Remove from heat and add the cashew butter, vanilla, and salt to the pot. Stir well until all is fully incorporated and caramel is thick. Then stir in the coconut.

  8. Pour the caramel layer over the cookie base and top with additional coconut shreds or flakes if desired and place in freezer to firm up (about 15 minutes).

  9. Prepare the coconut drizzle by melting the ingredients together over a double boiler or in short bursts in the microwave, stirring often. Once melted drizzle over the coconut caramel layer to your hearts content.

  10. Place back in the fridge or freezer until ready to eat. Slice and enjoy!

Recipe Notes

* Coconut caramel layer: I used two different types of coconut for this recipe. I used coconut shreds (toasted in the oven at 325 for 7ish minutes) for the caramel layer. And then used large toasted coconut flakes for the top. This is totally optional, I like that it adds a nice texture change between the filling and the topping. But do what feels right or use what you got in your pantry stores! 

* These will keep in the fridge for about a week, longer in the freezer! 

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Ghosty Brownies (paleo, refined sugar free)

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I always love seeing all the spooky and fun Halloween treats that pop up this time of year. And as you can imagine, I’m not the type to ever turn down an opportunity to make a holiday appropriate baked good. And while I love baking, I am no whiz with the piping bag. So, I’m always looking for super simple recipes that look good but don’t require ample artistic abilities.

So for Halloween this year, I came up with a healthier spin on ghost brownies! The base is a super moist and easy brownie that is paleo friendly (gluten/grain/dairy free) and topped with simple meringue ghosts (made from unrefined cane sugar) to make a simple but sinfully delicious Halloween treat. Find the ghost meringue recipe here.

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

 

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Ghosty Brownies

These Ghosty Brownies ae the perfect fun and easy treat to celebrate Halloween. The brownie is paleo friendly and super easy to make. Top them off with my Ghost Meringues for a deliciously spooky treat!

paleo friendly (gluten/grain/dairy free), no refined sugar

Ingredients

Dry Ingredients

  • 1/2 cup cacao powder
  • 1/2 cup + 2 tbsp almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chunks

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup non-dairy plain yogurt
  • 1/4 cup coconut oil melted and cooled
  • 1 egg
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 and prepare 8x8 baking sheet by either greasing or lining with parchment paper.

  2. In a medium bowl mix all dry ingredients together, set aside.

  3. In the bowl of a stand mixer, mix all wet ingredients together until well mixed and fluffy.

  4. Add in all dry ingredients (except chocolate chunks) to wet and mix until just fully incorporated.

  5. Stir in chocolate chunks.

  6. Transfer batter into baking dish and spread out into an even layer.

  7. Bake for about 24-26 minutes, testing for doneness with a toothpick.

  8. Once done remove from oven and let cool about 15 minutes before slicing. Top with ghost meringues once cooled completely!

 

Pumpkin Chocolate Chip Blondies (paleo)

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I am fairly certain that every self-respecting food blogger (hm, still not my favorite word) must have at least one pumpkin pie spiced recipe in his/her arsenal in order to be taken seriously these days. But, to be honest, I’m not ride-or-die for pumpkin spice like (what feels like) the rest of North America. During the fall, I’m an equal opportunity appreciator of both pumpkin pie and apple pie influenced sweet treats. And to totally honest, by mid-October I usually feel a chronic case of pumpkin spice fatigue set in, where seemingly everything becomes pumpkin pie spiced just for the sake of it.

But all that changed when I finally put the finishing touches on this PS inspired recipe. These Pumpkin Chocolate Chip Blondies are thick, soft and chewy, perfectly spiced with those warming spices in pumpkin pie blends, and studded with chocolate. What’s not to love about that. And while I can’t say that I’m now a diehard fan of PS, I am, without any shred of doubt, an epic fan of these Pumpkin Blondies. Don’t be surprised if you see these gracing my oven come June. These will be wonderful any time of year.

These blondies are super easy to make and in just one bowl (take that dishes!) and have only good for you ingredients. I used chocolate chips and enjoy the ones made without common allergens and sweetened with cane sugar. But if you want to make this purely paleo feel free to use your favorite paleo-friendly chocolate bar chopped into chunks. I used all the same spices typically found in premixed pumpkin spice blends, but feel free to sub the spices for your favorite store-bought blend (see recipe notes for amount). Either way you go, these are sure to be epic crowd pleasers that will have you coming back for more. One final warning before you delve into pumpkin spice heaven, I suggest letting these rest for at least an hour before being sliced. This really helps the blondie set so it maintains its form. But if you can’t resist breaking into it before, I completely understand. No judgement here.

paleo (gluten/grain/dairy free), naturally sweetened

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Pumpkin Chocolate Chip Blondies

This Pumpkin Chocolate Chip Blondie is everything you want in a pumpkin blondie recipe. It’s thick and perfectly chewy, packed with 1 full cup of pumpkin, and studded with chocolate chips. This recipe is easy as can be, made in just one bowl (!) and out of the oven in under 25 minutes.

paleo (gluten/grain/dairy free), refined sugar free

freshlydafna.com

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree
  • 1 egg
  • ½ cup tahini
  • ¼ cup maple syrup
  • ¼ cup coconut sugar
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 ½ cup almond flour
  • 1/3 cup tapioca flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • 1/8 tsp cardamom
  • ¾ cup chocolate chips or chunks

Instructions

  1. Preheat oven to 350 degrees and line 8x8 baking dish with parchment paper or lightly grease with an oil or oil spray

  2. In the bowl of a stand mixer (or in a medium bowl if mixing by hand), mix together the wet ingredients until everything is light and fluffy.
  3. Add in the remaining dry ingredients (except the chocolate chips) and stir again until everything is just well incorporated.
  4. Stir in the chocolate chips.

  5. Pour the batter into the prepared baking dish and using a rubber spatula spread out into a smooth even layer. Top with additional chocolate chips/chunk if desired.

  6. Bake for 24-25 minutes or until edges start to brown.

  7. Remove from oven and let cool for at least an hour (I know, this will be hard) to let the blondie set completely. After it has cooled, remove from baking dish and slice.

  8. Blondies will keep well in an airtight container for a few days.

Recipe Notes

If you prefer to use your pre-made pumpkin spice mix instead of adding the spices individually, use ½ tsp cinnamon and 1 tsp pumpkin pie spice.

To make this completely paleo, chop up your favorite coconut or maple syrup sweetened chocolate bar and use those chunks instead of chips.

These will keep a few days at room temperature in a sealed container, after that, move to freezer.

 

Peanut Butter Bars (gluten free, lactose free, refined sugar free)

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I created this recipe for my best friend on her wedding day. She, and her now husband, love peanut butter. So much so that she has to hide the peanut butter from him so he doesn’t devour it before she can use it. I would definitely place these Peanut Butter Bars in the dessert category (although on that morning of her wedding this is pretty much the only thing she ate). They are perfectly sweet, chewy yet light, and taste like a peanut butter cookie disguised as a blondie. These bars were a huge hit with the wedding party and everyone there was able to enjoy them – they are gluten free, lactose free (I used ghee), soy free, and no refined sugar. These would definitely be kid friendly as well (assuming not nut allergies of course) as even my pickiest of friends enjoyed them immensely.

I melted about a half a chocolate bar in my toaster oven (because we don’t have a microwave and I wasn’t up to breaking out more dishes for a double boiler) and drizzled these bad boys with a very dark chocolate (80% cacao) which was the perfect complement to the peanut butter. I mean, peanut butter and chocolate is always a winning combination. I love to store these in the freezer – if you have any leftover these will keep for a good amount of time frozen so you can bake these and bust these out whenever a craving hits.

gluten free, lactose free, sugar free, soy free

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Peanut Butter Bars

These Peanut Butter Bars are perhaps the ultimate dessert. They are just sweet enough, chewy yet light, and taste like a peanut butter cookie disguised as a blondie. Drizzle with melted dark chocolate for that extra whoa factor. Peanut butter and chocolate...what's not to love. 

gluten free, lactose free, no refined sugar, soy free

Ingredients

  • 1/4 cup ghee (or room temp butter)
  • 3/4 cup peanut butter natural
  • 1 cup coconut sugar
  • 3 eggs pasture raised if possible
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 1/3 cup oat flour

Instructions

  1. Preheat oven to 350 degree and oil an 8x8 baking pan.

  2. In a stand mixer cream together the peanut butter, ghee, and sugar until light and fluffy.

  3. On low, beat in the eggs one at a time. 

  4. Once all eggs are added, mix in the vanilla until well incorporated

  5. Add in the salt. Then slowly mix in the oatmeal flour until just well combined being sure not to overmix. 

  6. Pour batter into prepared pan. Bake for 20-25 minutes until edges are lightly browned and center is fully set. You can check for doneness by piercing the center with a toothpick ensuring it comes out clean. 

  7. Remove from oven and let cool in the pan on the wire rack for about 15-20 minutes. 

  8. Once cooled, slice and enjoy those bad boys!

Recipe Notes

For a drizzle, melt some dark chocolate in the microwave or double boiler and drizzle over the top!

These bars would be perfect with some berries or a warm beverage. Or just as they are, because they are THAT good.

If you make these bars I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna.