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Samoa Cookie Pie (paleo & nut free)

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A secretly healthy cookie pie inspired by the classic Girl Scout Cookie! The base is a soft, melt-in-your-mouth cookie, covered in a layer of dark chocolate, and topped with a (vegan & dairy free) caramel coconut layer. And, just like the cookie, we can’t forget the chocolate drizzle! This Samoa Cookie Pie is made better-for-you as it contains no refined sugars, flours, or oils and is still absolutely delicious! This recipe is paleo-friendly (gluten/grain/dairy free) and nut free. Prepare to have your Girl Scout Cookie cravings crushed with this healthier cookie pie recipe!

What Does This Healthy Samoa Cookie Pie Taste Like?

This Samoa Cookie Pie has all the delicious elements of the classic Samoa (cookie, chocolate, caramel, coconut) but in a healthier cookie pie form! The base of this layered cookie pie is a soft, chewy, and perfectly dense cookie. The cookie is topped with a layer of luscious dark chocolate. And, to complete the Samoa flavor trifecta a sticky (dairy free and vegan!) caramel-like sauce is mixed with toasted coconut and sprinkled over the chocolate. And to keep up the appearance of a Samoa, we drizzle on some more dark chocolate. This cookie pie is so incredibly delicious and such a fun way to enjoy a homemade version of a Samoa cookie.

What Ingredients Are Used to Make This Paleo Samoa Cookie Pie?

This Samoa Cookie Pie is made better-for-you as it contains no refined sugars, flour, or oils. Unlike the original Girl Scout Cookie, this Samoa cookie recipe has no weird ingredients like artificial flavors or gums. This healthier Samoa recipe is paleo-friendly meaning it’s gluten free, grain free, and dairy free. Plus it’s nut free!

Here’s a look at the ingredients used and some possible substitutes/variations:

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Sunflower Seed Butter – Makes the cookie layer soft and chewy. I love sunflower seed butter for nut free baking, I use Sunbutter. Feel free to use any other thick and creamy nut/seed butter you like such as cashew, almond, or peanut butter. Just be sure to choose one that contains only 1 ingredient and has no added sugars or oils.
  • Avocado Oil – Adds moisture to the cookie without making it too dense.
  • Egg – Gives the cookie lift!
  • Vanilla – Adds flavor to the cookie and the caramel.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – Helps thicken the dough.
  • Baking Powder – The leavener in the cookie and gives it the perfect light but chewy texture.
  • Salt – To add balance to the cookie and caramel layers.
  • Dark Chocolate – I use and love Guittard baking wafers when making a simple chocolate mixture like this. Use any dark chocolate you like! To keep this strictly paleo, use your favorite coconut or maple sugar sweetened chocolate bar chopped into chunks. Some good options are Hu Simple Dark or Eating Evolved.
  • Coconut Cream – To create the dairy free & vegan caramel layer, coconut cream is used in place of traditional heavy cream. Use a can of full fat coconut milk for best results.
  • Maple Syrup – Sweetens the caramel mixture!
  • Coconut Oil – Helps thin out the melted chocolate so it is easier to spread and drizzle.
  • Toasted Coconut Shreds  – Toasting the coconut shreds is optional, but encouraged. Toasting adds great flavor and texture to the coconut shreds and it only takes a few minutes in the oven!

How Do You Make A Samoa Cookie Pie?

This Samoa Cookie Pie is super easy to make! There are three different layers which are each made in their own way, so there will be a few more dishes than a one-bowl-bake, but I can assure you, it’s absolutely worth it. Here’s a look at the steps:

  1. Toast the coconut. Optional but encouraged.
  2. Make the cookie dough. Mix the wet ingredients together, then add the dry, and stir until well combined.
  3. Bake the cookie base for only 14-16 minutes!
  4. Melt the chocolate with some coconut oil in a microwave or double boiler.
  5. Spread the chocolate over the cookie and store in the freezer to set the chocolate.
  6. Make the caramel mixture by heating coconut cream, maple syrup, and coconut oil in a small pot until thick and golden. Remove from heat and stir in the vanilla and a dash of salt. Mix in the nut/seed butter until thick and creamy, then stir in the toasted coconut and distribute over the chocolate layer.
  7. Drizzle with some more melted chocolate!
  8. Return to freezer to set all the layers.
  9. Slice and enjoy once everything is firm.

Storage: Store in the fridge or freezer until read to serve. The cookie pie is much easier to slice when frozen solid. Store in fridge for up to 5 days. Keep in an airtight container in the freezer to store for longer!

What Is the Best Baking Dish To Use For Cookie Pies?

The best baking dish to use for a cookie pie recipe is a springform pan. The clasp on the side of the pan makes it easy to release the cookie pie inside without disturbing the layers. Here’s a list of some good baking dish options.

  • Best Option – 8 inch Springform Pan: Perfect layer thickness and easy to remove cookie pie from pan. Not many good options for this on Amazon.
  • Also Good – 9 inch Springform Pan: Easy to remove cookie pie from pan but layers will be thinner.
  • Good But Tricky – 8 inch Cake Pan: Perfect layer thickness but tricky to remove from pan.

I used the above linked 8 inch cake pan because I like thicker layers. If you are using the same, you could use parchment paper to easily remove the cookie pie, but you may get some odd ridges along the outer edges of the layers.

Here are a few tips on removing the cookie pie from a cake pan without using parchment paper.

  1. Oil the bottom and sides of the pan well beforehand, even if you have a non-stick pan.
  2. Make sure the cookie pie is frozen solid before attempting to remove.
  3. Run an offset spatula along the edge of the pan to release anything sticking to the sides.
  4. Press down slightly on the top layer and twist the cookie pie in the pan to unstick the bottom of the cookie
  5. Place your hand on the top of the cookie pie and invert the pan to release the cookie.
  6. Gently place on a plate or cutting board.

Or, skip the pie shape entirely, and make cookie bars in an 8 inch square baking dish lined with parchment paper!

This Samoa Cookie Pie is everything you want from the classic Girl Scout Cookie but in a healthier layered cookie pie form! It’s incredibly delicious and such a fun way to enjoy Girl Scout Cookie season using real, simple ingredients!

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

Check Out These Girl Scout Inspired Recipes!

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If you make this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Samoa Cookie Pie

A delicious way to enjoy the classic Girl Scout Cookie using simple, real ingredients. A soft cookie base, a layer of dark chocolate, and topped with a caramel-like coconut mixture. And of course, a chocolate drizzle.

paleo-friendly, nut free, refined sugar free

Ingredients

Cookie Ingredients

  • 3/4 cup (114 grams) coconut sugar
  • 1/4 cup (64 grams) sunflower seed butter* or other thick & creamy nut/seed with 1 ingredient.
  • 1/4 cup (61 grams) avocado oil or melted and cooled coconut oil
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup (47 grams) cassava flour spooned and leveled
  • 1/4 cup (30 grams) tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Chocolate Layer

  • 3/4 cup (143 grams) dark chocolate chips or chunks*
  • 1 1/2 tsp coconut oil

Caramel Coconut Mixture

  • 1/4 cup (59 grams) coconut cream solid upper layer from a fresh can of coconut milk
  • 1/4 cup (78 grams) maple syrup
  • 3/4 tsp coconut oil
  • 2 tbsp sunflower seed butter* almond or cashew butter (with 1 ingredient)
  • 1/2 tsp vanilla
  • dash sea salt
  • 1 1/2 cup (135 grams) toasted coconut*

Instructions

  1. Heat oven to 360 degrees (yes, 360) and prepare 8 or 9 inch springform or cake pan (see notes in original post for baking dish options) by greasing sides and bottom with avocado oil or melted coconut oil. If using a springform pan, line bottom with parchment paper.

  2. Make the cookie dough. In the bowl of a stand mixer or a large bowl if mixing by hand, stir together the coconut sugar, sunflower seed butter, avocado oil, and egg together until well combined.

  3. Scrape down the sides and bottom of the bowl. Add the vanilla and beat on medium-high until the mixture it thick, glossy, and sticks to the sticks of the bowls, about 2 minutes.

  4. Add the dry ingredients and stir on low until the flour is just full incorporated. Scrape down the sides of the bowl once during mixing to ensure ingredients are well distributed.

  5. Pour the cookie dough into the prepared baking dish and use a silicone spatula to spread cookie dough into an ever layer.

  6. Bake the cookie for about 15-16 minutes if using an 8 inch pan, 14-15 minutes if using a 9 inch pan. Cookie is done when the edges and top are golden brown.

  7. Make the chocolate while the cookie cools. In a double boiler or in a heatsafe bowl, using short 5 second bursts, melt the chocolate and coconut oil together and stir well until chocolate is shiny and smooth. Reserve 1/4 cup of melted chocolate to use for the final drizzle.

  8. Pour remaining chocolate over the cookie and, using a silicone spatula, spread it to the edges of the cookie. Gently tilt the pan back and forth to get an even chocolate layer. Store in the freezer to set to the chocolate.

  9. Make the caramel mixture by heating the coconut cream, maple syrup, and coconut oil in a small pot over medium-high heat. Let it bubble and reduce for 5-6 minutes, stirring often, until the mixture is thick, golden, and glossy. Remove from heat, stir in the vanilla and a dash of salt. Mix in the nut/seed butter until well combined (use a whisk if necessary), then stir in the toasted coconut.

  10. Distribute the caramel coconut mixture over the chocolate layer and gently press down using your hands or a spatula so coconut clumps together.

  11. Drizzle reserved chocolate on top of the coconut and return to freezer to set all the layers.

  12. Once everything is firm (about 20-30 minutes), run an offset spatula or a plastic knife between the edge of the cookie pie and the pan to free anything stuck to the pan. Remove the cookie pie from the baking dish by unclasping the springform pan or lifting up using the parchment paper. (See notes on removal in original post if using a cake pan with no parchment paper).

  13. Slice and enjoy!

Recipe Notes

How To Toast Coconut – Spread coconut on a baking sheet, bake at 400 for 3-4 minutes, stir the coconut after 2 minutes. Be sure to watch the coconut closely, it can go from perfectly toasted to burnt, very quickly. Coconut is done when it's just turning golden.

Storage: Store in the fridge or freezer until ready to serve. It is much easier to slice when frozen solid. Store in fridge for up to 5 days. Keep in an airtight container in the freezer to store for longer!

Helpful Kitchen Tools (affiliate links): 9 inch springform pan, 8 inch cake pan, silicone spatula, kitchen scale

Ingredient Notes:
Sunflower Seed Butter – Use any other thick and creamy nut/seed butter you like such as cashew, almond, or peanut butter. Just be sure to choose one that contains only 1 ingredient and has no added sugars or oils. Always stir the nut butter well in the jar before measuring. Do not use compacted paste at the bottom for baking.

For Strictly Paleo – To keep this strictly paleo, use your favorite coconut or maple sugar sweetened chocolate bar chopped into chunks for the chocolate layer and drizzle. Some good options are Hu Simple Dark or Eating Evolved

Nut/Seed Butter in Caramel – I made this several times with both sunflower seed butter and cashew butter. I prefer cashew butter in the caramel as it has a slightly more neutral flavor than sunflower seed butter making for a more caramel-y caramel. I use Artisana cashew butter.

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Thin Mint Cookie Cups (paleo & vegan)

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The classic Girl Scout cookie reimagined as a healthy mini tart. It’s like a Thin Mint cookie got a major glow up! A crunchy, chocolatey crust is filled with a luscious, minty chocolate ganache-like filling. These Healthy Thin Mint Cookie Cups are so easy to make and made with real, whole ingredients! These fun chocolate and mint tarts are paleo-friendly (gluten/grain/dairy free), refined sugar free, and vegan!

What Do These Healthy Thin Mint Cookie Cups Taste Like?

These delicious little tarts are all the flavors you’d expect from a Thin Mint, they are deeply chocolatey, minty, and refreshing. The almond-base cookie crust is crunchy, just perfectly sweet, a little minty and chocolatey so as not to overshadow from the main event, the filling. The filling is similar to a ganache but firms up into a truffle-like texture. Made from dark chocolate, it’s rich and luscious, but perfectly balanced by the addition of peppermint to create the perfect chocolate and mint combination. These Thin Mint inspired tarts are a delicious way to indulge in a Girl Scout Cookie craving, just made healthier!

What Ingredients Are Used to Make These Vegan Thin Mint Tarts?

This healthy Thin Mint inspired dessert is made better-for-you as it contains no refined sugars, flours, or oils. Plus, there are no preservatives, dyes, or any other weird ingredients. This Thin Mint Cookie Cup recipe is paleo-friendly, meaning they are gluten-free, grain-free, and dairy free! And they are vegan!

Here’s a look at the ingredients and some possible subs/variations:

  • Raw Almonds – The base of the tart, the almonds make the crust perfectly crunchy and adds some buttery-ness! Use any similarly hard nut (like pecan, walnut, or hazelnuts and not cashew or brazil nut).
  • Coconut Flour – Acts as the binding flour for the crust.
  • Cocoa Powder – Use any unsweetened cocoa powder you like! The cocoa powder is used in the crust to give it the chocolate cookie flavor.
  • Dark Chocolate – Use any good quality dark chocolate chips, chunks, or melting wafers you like! To make this recipe strictly paleo and refined sugar free use your favorite coconut or maple sugar sweetened chocolate chips, or bar chopped into chunks (or these!). My chocolate go-tos are either Enjoy Life or Guittard which are both sweetened with organic cane sugar. I used Guittard in this recipe.
  • Coconut Cream –  The solid from the top of a fresh can of coconut milk. This helps makes the chocolate mixture creamy and acts in place of heavy cream used in traditional ganache recipes. I recommend using a can of full fat coconut milk as it will contain the most/best solids. I don’t find that the coconut flavor is noticeable in the filling.
  • Coconut Oil – Firms up the filling and adds moisture to the crust. Use refined coconut oil for a no-coconut flavor.
  • Nut/Seed Butter – To keep this dairy free, I use a nut/seed butter to make the filling soft and creamy. I went with cashew butter because of its neutral flavor. Use any thick & creamy nut or seed butter (that contains only 1 ingredient) you like such as sunflower seed or almond butter. After cashew, my next best recommendation is sunflower seed butter.
  • Maple Syrup – Sweetens the crust and adds a bit more sweetness to the filling.
  • Peppermint Flavor –  Wouldn’t be a Thin Mint without the chocolate and mint combination! I love this one.
  • Salt – Enhances all the flavors!

How Do You Make These Healthy Thin Mints?

These Healthy Thin Mint Tarts are super easy to make! The crust comes together in a flash in a food processor. The chocolate filling is made easily in a small pot! These sweet little tarts can be made in just over 40 minutes. You can enjoy these with the filling still warm and melty or let them firm up so the filling becomes like a minty chocolate truffle.

Here’s a look at the steps:

  1. Make the crust. Just blend the crust ingredients together in a food processor.
  2. Form cookie crusts. Distribute the crust mixture into 6 muffin cavities. Then either push the mixture down and up the sides with your fingers to create a cup shape or use a small, lightly greased shot glass to press into the crust mixture and create a deep well. I used the small top insert from my food processor as it was the perfect size.
  3. Bake the crusts. For about 16-18 minutes or until they are dark and firm. Let cool slightly, they will crisp up more as they cool. Then, when cool enough to handle gently twist the cups to release and lift them up from the muffin tin. Transfer to a cooling rack. While the cups cool more, make the filling.
  4. Make the minty chocolate filling. First melt the chocolate, coconut cream, and coconut oil in a small pot over low flame. Once melted, remove from the heat, add all the remaining ingredients and mix until fully combined.
  5. Pour chocolate mixture into the cups. 
  6. Enjoy! Either with the filling still warm or let stand at room temperature to set completely. I personally prefer these once the chocolate has set and is firm. The truffle-like filling is positively delicious and the mint flavor is more pronounced once cool.

Storage: These will keep at room temperature, stored in an airtight container in a cool dry place, for about 2 days. These are amazing cold or frozen. These will keep in the freezer for a few months!

These Thin Mint inspired cups are a delicious elevated take on the classic Girl Scout cookie. All the chocolate minty goodness of the original cookie but made into an enticing mini tart. Made with healthier ingredients and no weird ingredients, you might just skip the Girl Scout stand entirely from now on. I can’t wait for you to try them!

Check Out These Girl Scout Inspired Recipes!

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

SHARE THE LOVE!

If you make this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Thin Mint Cookie Cups

The classic Girl Scout cookie reimagined as a healthy mini tart.  A crunchy chocolatey, crust is filled with a luscious, minty chocolate ganache-like filling.

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

Servings 6 2 1/2 inch tarts

Ingredients

Crust Ingredients

  • 1 cup (145 grams) raw almonds
  • 1/4 cup (24 grams) coconut flour
  • 1/4 cup (23 grams) cocoa powder unsweetened
  • 1/4 tsp salt
  • 5 tbsp (83 grams) maple syrup
  • 1/4 cup (50 grams) coconut oil
  • 1/4 tsp peppermint flavor

Mint Chocolate Filling

  • 3/4 cup (4 oz) dark chocolate chunks, chips, or melting wafers
  • 1/4 cup + 2 tbsp (80 grams) coconut cream solid part from the top of a fresh can of coconut milk
  • 1/2 tbsp (6 grams) coconut oil
  • 1 1/2 tbsp (24 grams) cashew butter or other thick and creamy nut/seed butter (with 1 ingredient)
  • 1 tbsp (19 grams) maple syrup
  • 1/2 -1 tsp peppermint flavor
  • dash sea salt

Instructions

  1. Heat oven to 350 degrees and if necessary grease the muffin tin with a little cooking spray or some additional oil.

  2. Make the crust. Blend the almonds, coconut flour, cocoa powder, and salt until the almonds are small bits. Add the remaining ingredients and pulse several times until everything is fully incorporated.

  3. Form cookie crusts. Distribute the crust mixture into 6 muffin cavities. Then, either push the mixture down and up the sides of each well with your fingers to create a cup shape or use a small, lightly greased cup or shot glass to press into the crust mixture and create a deep well.

  4. Bake the crusts for about 16-18 minutes or until they are dark all around and firm. Let cool slightly, they will crisp up more as they cool. When cool enough to handle gently twist the cups to release and lift them out of the muffin tin, transfer to a cooling rack. While the cups cool, make the filling.

  5. Make the Mint Chocolate filling. In a small pot melt together the chocolate, coconut cream, and coconut oil over a low flame. Stir frequently until the chocolate is fully melted, smooth, and shiny.

  6. Remove from heat and stir in the cashew butter, maple syrup, 1/2 tsp peppermint, and dash of sea salt and stir together until everything is one creamy mixture. Taste and add additional peppermint flavor and/or maple syrup per your preference.

  7. Distribute chocolate filling into the 6 cookie cups. Let cool slightly and enjoy while filling is still melty or let set completely in the fridge or at room temperature (if ambient temperature is cool) to set completely.

Recipe Notes

I personally prefer these once the chocolate has set. The filling becomes truffle-like, it's positively delicious and the mint flavor is more pronounced once cool. If your kitchen is warm, let the chocolate cool down completely before moving to the fridge or freezer to avoid cracking. 

Helpful Kitchen Tools: muffin tin, silicon spatula, kitchen scale

Storage: These will keep at room temperature, stored in an airtight container in a cool dry place, for about 2 days. These are amazing cold or frozen and will keep in the freezer for a few months!

Ingredient Substitutions/Variations:
Peppermint Flavor – The most important part of a Thin Mint is the mint! I used Peppermint Flavor by Frontier Co-op. 

Almonds - Use any similarly hard nut (like pecan, walnut, or hazelnuts and not cashew or macadamia).

Dark Chocolate - Use your favorite chocolate chips or chopped up chocolate bar. Use coconut or maple sugar sweetened chocolate to keep paleo/refined sugar free. I used Guittard Melting Wafers.

Maple Syrup - The amount of maple syrup will depend on your personal preference and how dark your chocolate chips or chunks are. Be sure to (carefully) taste the chocolate after stirring in the maple to ensure it is to your liking. Add more in small increments if you prefer it sweeter.

Nut/Seed Butter – Use any thick and creamy nut or seed butter (that contains only 1 ingredient) you like such as sunflower seed or almond. I used cashew butter for it's neutral flavor, my next best recommendation is sunflower seed butter. Always stir the nut/seed butter in the jar before measuring. Do not use the compacted paste at the bottom of the container for best results.

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This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Brownies & Strawberry Frosting (paleo & nut free)

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Thick, fudgy, and deeply chocolatey brownies topped with a luscious strawberry frosting! These brownies are rich and decadent, but made with healthier ingredients so do not feel overindulgent! They are the perfect way to spoil yourself and your loved ones on Valentine’s Day! Or, if you’re just looking for a really good, super easy, small batch brownie, this recipe is the one! These Strawberry Frosted Brownies are made better-for-you using real, whole ingredients; they are paleo-friendly (gluten free, grain, free, and dairy free) and nut-free!

What Do These Healthy Strawberry Topped Brownies Taste Like?

These cocoa powder brownies are super thick, fudgy and chewy, perfectly moist, and incredibly chocolatey. They might just be the perfect brownies. They taste rich and decadent but are made with better-for-you ingredients! The strawberry topping is made of whipped up coconut cream and spiked with freeze-dried strawberries. It’s light and fluffy, very similar to whipped cream, and made just perfectly sweet from the strawberries, the perfect complement to the brownie. Yep, these brownies are all kinds of swoon-worthy.

What Ingredients Are Used to Make These Healthy Brownies And Strawberry Frosting?

These Strawberry Topped Brownies are made healthier as they contain no refined sugars, flours, or oils. They are paleo-friendly meaning they are gluten free, grain free, and dairy free! They also happen to be nut free!

Here’s a look at the ingredients used and some substitutions/variations:

  • Cocoa Powder – These are cocoa powder based brownies so the cocoa powder is the most important part! It gives the brownies that rich chocolate flavor. Be sure to use a good quality, dutch process cocoa powder, not cacao powder or cocoa mix. My favorites are Guittard Cocoa Rouge, Equal Exchange Baking Cocoa, or the Whole Foods 365 brand (what I used).
  • Sunflower Seed Butter – To make these brownies wonderfully dense and chewy. You can sub with any other thick and creamy nut/seed butter you like. Cashew butter is another good option. Almond butter would be fine as well but has a more dominant flavor. I use and love Sunbutter.
  • Avocado Oil – Gives the brownies the perfect amount of moisture and crisp edges.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour –  Thickens the batter without making it too dense or floury.
  • Eggs – These are thick brownies, so we need four whole eggs to give them the right amount of moisture and lift.
  • Vanilla – One whole tablespoon, trust me, it’s the perfect amount,
  • Baking Soda – Gives the brownies just the right amount of rise.
  • Salt – Adds balance to the brownies!
  • Coconut Cream – The main ingredient in the dairy free topping. Use a new can of full-fat coconut milk. I really love this brand.
  • Freeze Dried Strawberries – Adds the strawberry flavor and sweetness to the whipped coconut cream topping. You can substitute for your favorite strawberry jam if you prefer! This is the brand I used.
  • Chocolate Chips – This is totally optional, but highly recommended.

How Do You Make Healthy Homemade Fudgy Cocoa Brownies?

The best part of this brownie recipe, other than well, the resulting fudgy brownies, is that this is a super easy brownie recipe! Lots of brownie recipes require some sort of melting or heating process when the base is made from baking chocolate (like chips or chopped bars). My recipe uses cocoa powder to give the brownies their chocolate flavor so the process really comes down to mixing the dry and wet ingredients separately, then mixing them together to form the batter. That’s (basically) it! Check out the step-by-step photos below.

Here’s an overview of the steps:

  1. Mix the dry ingredients together. To get all the lumps out of the cocoa powder and make sure the dry ingredients are well distributed when mixed into the wet ingredients.
  2. Mix the wet ingredients together until thick and creamy.
  3. Add the dry ingredients into the wet ingredients. 
  4. Stir until just combined. 
  5. Stir in chocolate chips if you like. It’s optional. But, c’mon. Do it.
  6. Bake! These brownies are super thick and bake up in just over 30 minutes. Trust me, these are worth the wait.
  7. Let brownies cool.
  8. Make the frosting (steps below!).

How Do You Make Dairy Free Vegan Strawberry Frosting?

The fudgy brownies are finished with a whipped coconut cream and strawberry spiked topping. I would say it’s more similar to a fluffy whipped cream than a frosting. To make the coconut whip, you’ll need a fresh can of full-fat coconut cream that has chilled in the fridge (at least) overnight. So be sure to plan ahead!

Here’s how to make the Dairy Free Strawberry Topping:

  1. Chill a can of full-fat coconut milk. For at least overnight. The longer the better.
  2. Blend the freeze dried strawberries in a DRY blender until it becomes a powder.
  3. Scoop out the coconut cream (firm upper layer) from the can of coconut milk.
  4. Whip in a stand mixer, or with a whisk by hand, until thick, fluffy, and no lumps remain.
  5. Stir in the strawberry dust.
  6. Chill in the fridge until ready to use.
  7. Frost the brownies and enjoy!

Storage Tips

These brownies are really at their best when they are room temperature. The frosting needs to be kept cold and will stand at room temperature only for a short while. I recommend storing the brownies at room temperature (for up to 2-3 days) and the coconut cream topping in the fridge. Then you can top the brownies with frosting as you’re ready to enjoy them! Alternatively, top the unsliced brownies with the coconut whips, slice, and store in the fridge! Move to freezer for longer storage. The Strawberry Topping will firm up when stored in the fridge.

These homemade Brownies & Strawberry Frosting are the perfect special dessert for Valentine’s Day that happens to be healthy! Made with better-for-you ingredients you can feel good about enjoying! The brownies are super easy to make and taste absolutely incredible – super moist, fudgy, deeply chocolatey and finished with a just perfectly sweet, strawberry spiked, topping. This is a strawberry and chocolate dessert that is sure to sweep you off your feet!

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

Looking for More Healthier Valentine’s Day Dessert Ideas? Check These Out!

SHARE THE LOVE!

If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Thick Brownies with Strawberry Topping

Thick, fudgy, and deeply chocolatey brownies topped with a luscious strawberry frosting! They are super easy to make and incredibly delicious! You will need a chilled can (at least 8 hours) of full fat coconut cream to make the strawberry topping, so be sure to plan ahead!

paleo-friendly (gluten free, grain, free, and dairy free), refined sugar free, and nut-free

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Brownie Batter

  • 1 cup (92 grams) cocoa powder dutch process
  • 1/2 cup (72 grams) cassava flour
  • 1/4 cup (30 grams) tapioca flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 cups (292 grams) coconut sugar
  • 3/4 cup (192 grams) sunflower seed butter sub other thick and creamy nut/seed butter (with only 1 ingredient)
  • 3/4 cup (183 grams) avocado oil sub melted and cooled coconut oil or olive oil
  • 4 eggs ideally room temp
  • 1 tbsp vanilla
  • 3/4 cup (150 grams) chocolate chips or chunks optional

Strawberry Topping

  • 1 cup freeze dried strawberries *see notes for sub
  • 1 can full fat coconut milk chilled at least 8 hours

Instructions

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

  2. Mix the dry ingredients together. In a medium bowl whisk together the cocoa powder, cassava flour, tapioca flour, salt, and baking soda until fully incorporated and no lumps remain.

  3. Mix the wet ingredients together. In the bowl of stand mixer, cream together the coconut sugar, sunflower seed butter, avocado oil, and eggs until well combined and bubbly.

  4. Add the vanilla and beat on medium until mixture is thick and creamy. Scrape down the sides and bottom of the bowl.

  5. Add the dry ingredients into the wet mixture and stir on low until flour mixture is just incorporated. Scrape down the sides and bottom of the bowl once again and mix briefly to ensure all ingredients are thoroughly distributed. Batter will be very thick and shiny.

  6. Stir in chocolate chips if you like.

  7. Scrape the batter into the prepared baking dish, and use a rubber spatula to spread batter out into an even layer. Place in the middle of the center rack in the oven.

  8. Bake brownies for 32-34 minutes. The edges with firm and crack and the center should look set. You can test for doneness by piercing the center with a toothpick. It may come out a bit chocolatey and moist but should not be gooey.

  9. Let brownies cool for at least 10 minutes in the baking dish. Afterwards, use parchment paper to lift the brownie out of the baking dish and move to wire rack to cool completely.

  10. Prepare the frosting. Blend the freeze dried strawberries in a DRY blender. Scoop out the coconut cream (firm upper layer) from the can of coconut milk. Whip on high speed for 3-4 minutes or until cream is thick and fluffy with no lumps remaining. Stir in the strawberry dust.

  11. Chill strawberry topping in the fridge until ready to use.

  12. Frost the brownies (make sure they are cool) and enjoy!

Recipe Notes

Helpful Kitchen Tools (affiliate links): 8 inch baking pan, silicone spatula, kitchen scale

Storage: The brownies are best when at room temperature. The frosting needs to be kept cold and will stand at room temperature for a short while. I recommend storing them separately, the brownies at room temperature (for up to 2-3 days) and the coconut cream topping in the fridge. Then you can top the brownies with frosting as you’re ready to enjoy them! Alternatively, frost the unsliced brownie, then slice, and store in the fridge! Move to freezer for longer storage.

Ingredient Subs/Variations:

Cocoa Powder – Use a good quality, dutch process unsweetened cocoa powder. Be sure to use cocoa powder, not cacao powder or cocoa mix.  My favorites are Guittard Cocoa Rouge, Equal Exchange Baking Cocoa, or the Whole Foods 365 brand (what I used)

Sunflower Seed Butter – Use any other thick and creamy nut/seed butter you like. Cashew butter is another good option. Almond butter is also fine but will have a more dominant flavor. Choose a nut/seed butter with only 1 ingredient (no added oils or sugars). Always mix the nut/seed butter in the jar well before measuring. 

To Make Strictly Paleo – Use your favorite maple or coconut sugar sweetened chocolate bar chopped into chunks instead of chocolate chips. Some good options are Hu Chocolate or Eating Evolved.

Alternative Strawberry Topping – If you don't have freeze dried strawberries, you can use a premade strawberry jam. Just whip the topping as written in the directions, then stir in 3-4 tablespoons of jam in at the end!

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Chocolate Raspberry Tarts (paleo & nut free)

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These Mini Chocolate Raspberry Tarts are the perfect special dessert to treat your friends and loved ones. These adorable little tarts are wonderful for Valentine’s Day or as fun bite-sized dessert to top off a nice meal. Dark chocolate cookie cups are filled with a simple but luscious chocolate and raspberry filling. These Chocolate Raspberry Tarts are so easy to make and surprisingly healthier – made with better-for-you ingredients these tarts are paleo-friendly (gluten free, dairy free, grain free), refined sugar free, and nut-free!

What Do These Mini Chocolate Raspberry Tarts Taste Like?

These Healthier Chocolate Raspberry Tarts are the perfect chocolatey and fruity little bites. The tart cups have a crisp exterior with a super fudgy, almost brownie-like, interior, made with cocoa powder so they are wonderfully chocolatey. The chocolate cup is just perfectly sweet to balance the dark chocolate and raspberry filling. The chocolate raspberry filling is wonderfully luscious, rich, and creamy, but does not feel overindulgent. The filling is simply made from dark chocolate, dairy-free milk, and seedless raspberry jam so it can easily be made any time of year. These Chocolate Raspberry Tarts are the perfect balance of dark, sultry, bright, and sweet and sure to impress and delight all the chocolate lovers in your life.

What Ingredients Are Used to Make These Healthy Mini Chocolate Raspberry Tarts?

These Healthy Mini Chocolate and Raspberry Tarts are made with just 11 total real, simple ingredients. They are incredibly delicious while being better-for-you! These tarts are made with no refined sugars, flours, or oils. These Chocolate Raspberry Tarts are paleo-friendly meaning they are gluten, grain, and dairy free. They also happen to be nut-free!

Here’s a rundown of the ingredients and some variations/subs.

  • Coconut Oil – The base fat to make the tart cups dairy free and to give them the perfect fudgy but crispy texture. Use refined coconut oil for a no-coconut flavor.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Egg – Acts as the binder for the tarts. As there is only one egg in this recipe I feel confident that an egg replacer, such as a flax egg, would work instead to make these vegan. I have not tested this, so please let me know if you do!
  • Cocoa Powder – I used Hershey’s Special Dark Cocoa Powder, but any unsweetened cocoa powder will do. Be sure to use cocoa powder, not cacao powder or cocoa mix as those with drastically affect the outcome of the cookies.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder – Leavens the tarts giving them just the right amount of rise.
  • Salt – To bring out the cocoa flavor and balance the sweetness.
  • Dark Chocolate – To make the filling we use dark chocolate chunks or chips. I highly recommend using a good quality chocolate as this is the main ingredient and will determine the quality of the filling. I used Guittard’s Dark Baking Chips. To keep this refined sugar free use your favorite coconut or maple sugar sweetened chips or bar chopped into chunks. Some good options are Hu Chocolate or Eating Evolved.
  • Seedless Raspberry Jam – To give the filling the perfect raspberry flavor, seedless raspberry jam is mixed with the chocolate. This is perfect if you’re making these in the wintertime when good quality raspberries are hard to come by. I used Santa Cruz Organic’s Seedless Raspberry Jam.
  • Dairy Free Milk – To create the creamy ganache-like filling use any dairy free milk you like! I used homemade almond milk. Coconut milk is another great option.

How Do You Make Chocolate Raspberry Tartlets?

These Chocolate and Raspberry Tartlets are adorable, have the perfect wow factor, but are surprisingly easy to make! The dough comes together in a flash and is incredibly easy to roll out. The filling is made with just 3 ingredients and so simple to make. The chocolate and raspberry filling does take a few hours to set completely so be sure to plan ahead! Check out the step-by-step photos below!

Here’s a look at the steps:

  1. Make the tart dough. Mix the dry ingredients together in a medium bowl. Beat together the wet ingredients in a large bowl or in the bowl of a stand mixer. Add the dry to wet and mix just until a dough forms.
  2. Roll out the dough to just shy of 1/4 inch thick.
  3. Cut out circles. I purchased this 3-piece biscuit cutter set for my Thin Mints recipe last year. For my muffin tin, the smallest 2 inch ring was the perfect size. If you don’t have a ring cutter, use the rim of a small glass or the lid of a small jar. Each mini muffin pan will be a  slightly different size, you want to cut out circles that are a bit larger than the diameter of the muffin tin cavity. Try fitting one dough circle into the mini muffin cup before cutting out all the circles.
  4. Fit the dough circle into the mini muffin tin. Gently fold in two sides of the dough circle and slide it into the mini muffin cavity. Gently press around the bottom and sides of the dough so it forms a cup in the muffin tin. Repeat with all remaining circles.
  5. Re-roll and cut circles until all dough is used. This recipe makes about 20 mini tarts. If you have a mini muffin tin with only 12 cavities, bake one batch, then repeat with remaining dough circles.
  6. Poke tart dough with several holes using a toothpick or small fork. The holes do not need to go all the way through, this step just prevents the tarts from puffing too much.
  7. Bake tartlets. These bake up quickly, in only 10 minutes!
  8. Let tart cups cool slightly.
  9. Make the filling by heating the dairy-free milk and raspberry jam together in a small pot, stirring often, until jam is fully incorporated and mixture is at a gently boil.
  10. Pour hot milk mixture over chocolate chips and mix until chocolate is fully melted and mixture is shiny and smooth.
  11. Fill tart cups with chocolate raspberry mixture. 
  12. Top with a raspberry if desired.
  13. Let chocolate filling set. This will take about 1-2 hours depending on the temperature of your kitchen.
  14. Enjoy!

Store in an airtight container in a cool, dry place for 2-3 days. Afterwards, move to freezer for longer storage.

These Mini Chocolate and Raspberry Tarts are the perfect way to celebrate Valentine’s Day or spoil your loved ones with a delicious (and healthier) whimsical dessert any time of year! These delicious crispy but fudgy tart cups filled with a luscious and creamy raspberry spiked chocolate ganache are made with real, simple ingredients and sure to make you swoon.

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

Looking for More Valentine’s Day Dessert Ideas? Try Some of These Recipes!

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Healthy Chocolate and Raspberry Tarts

These Mini Chocolate Raspberry Tarts are the perfect way to celebrate Valentine's Day or spoil your loved ones with a delicious (and healthier) whimsical dessert. These tarts take a few hours to set, so be sure to plan ahead. See original post of step-by-step photos.

paleo friendly (gluten/grain/dairy free), nut free

Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 40 minutes
Servings 20 mini tarts

Ingredients

Tartlet Ingredients

  • 1/2 cup (73 grams) unsweetened cocoa powder
  • 1/2 cup (72 grams) cassava flour
  • 1/4 cup (30 grams) tapioca flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup (108 grams) coconut sugar
  • 1/2 cup (92 grams) coconut oil melted and cooled
  • 1 egg flax egg or other vegan replacement

Chocolate & Raspberry Filling

  • 5 oz dark chocolate chips or chunks (about 1 cup)
  • 6 tbsp dairy free milk of choice
  • 2 tbsp seedless raspberry jam
  • 20 fresh raspberries optional

Instructions

  1. Heat oven to 350 degrees.

  2. In a medium bowl, whisk together the cocoa powder, cassava, tapioca, baking powder, and salt together until no lumps remains and everything is evenly combined.

  3. In the bowl of a stand mixer, or in a large bowl if mixing by hand, beat together the coconut oil, coconut sugar, and egg together until light and bubbly, about 2 minutes.

  4. Scrape down the sides and bottom of the bowl. Add the dry mixture to wet and stir on low just until a dough forms and no floury streaks remain. Scrape down the bowl once more and mix briefly to ensure ingredients are evenly distributed.

  5. Gather the dough into a ball, place on a sheet on parchment paper, and form into a squat rectangle. Place another sheet of parchment paper over the dough and roll the dough into a large rectangle just under 1/4 inch thick.

  6. Use a cookie cutter or rim of a small glass to cut out circles about 2 inches wide. Gently fold in two sides of the dough circle and slide it into a mini muffin cavity pressing the sides and bottom of the dough so it fits snuggly into the tin. If there is air at the bottom of the cup, gently pull one side of the dough off the cavity wall, press the bottom of the dough down to allow any air to release, then shape dough back into a cup.

  7. Re-roll scraps of dough and repeat until all dough is used. This recipe makes about 20 mini cups. If you have a mini muffin tin with only 12 cavities, bake one batch, then repeat with remaining dough circles.

  8. Using a toothpick or a small fork to pierce the tart dough on the sides and bottom of the cups with several small holes.

  9. Bake for 9-10 minutes. The tarts are done when the edges look a bit dark and the tarts have puffed slightly. Tarts will crisp more as they cool so do not worry if they feel a bit soft.

  10. Once cool enough to handle, gently remove tart cups from the tin and transfer to wire rack.

  11. While the tarts cool, make the filling. Place chocolate in a heat-safe bowl or a measuring cup with a spout. In a small pot over a medium flame, heat the dairy-free milk and raspberry jam together, stirring often, until jam is fully incorporated and mixture is gently boiling, about 1 minute. Pour the hot mixture over the chocolate and stir until chocolate is fully melted and mixture is shiny and smooth.

  12. Fill tart cups with chocolate raspberry mixture. 

  13. Top with a fresh raspberry if desired.

  14. Let chocolate filling set. This will take about 1-2 hours depending on the temperature of your kitchen.

  15. Once chocolate is set, enjoy!

Recipe Notes

Storage: These will last up to 2 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 3 piece round cookie cutters, mini muffin tin, silicone spatula, kitchen scale, measuring cup with spout

Ingredient Subs/Variations:
To Make Strictly Paleo - Use your favorite maple or coconut sugar sweetened chocolate bar chopped into chunks. Some good options are Hu Chocolate or Eating Evolved.

Cocoa Powder – Use a good quality, unsweetened cocoa powder. Be sure to use cocoa powder, not cacao powder or cocoa mix.

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Chewy Peanut Butter Cookies! (grain free & dairy free)

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These Chewy Peanut Butter Cookies are the perfect peanut butter cookie made healthier and still straight up delicious! These cookies are packed with peanut butter flavor, have soft and chewy centers, and just slightly crisp edges. This Peanut Butter Cookies recipe is so quick and easy to make! Made in just one bowl and with better-for-you ingredients.

What Do These Healthy Chewy Peanut Butter Cookies Taste Like?

These Peanut Butter Cookies are the perfect cookie for the peanut butter lovers in your life. These cookies are made with natural peanut butter, which contains no added oils or sugars, giving the cookies the perfect peanut butter-y flavor. The cookies are dense and thick, but perfectly soft and chewy. If you like your peanut butter cookies gooey, bake these just shy of 10 minutes to get that so soft and almost under-baked cookie center. Dip one side of the cookie in some melted dark chocolate and sprinkle with flakey sea salt to really take these cookies to the next level!

Why Do Peanut Butter Cookies Have Fork Marks?

The Classic Peanut Butter Cookie always has the quintessential fork cross hatching. This method was popularized by a Pillsbury publication from the 1930’s that instructs pressing peanut butter cookie dough down with the tines of a fork. This method has become the traditional look of a peanut butter cookie. The fork hashtag is basically the cookie’s way of saying “Hey, I’m a PB cookie, not just some random other ambiguous disc of joy”. While an excellent way to distinguish a peanut butter it also serves a practical purpose. Peanut butter cookie dough is dense and does not spread much when baked. Using a fork is a good method to press down the dough and ensures uniform baking.

What Ingredients Are Used In This Homemade Peanut Butter Cookies Recipe?

These Chewy Peanut Butter Cookies are made better-for-you as they contain no refined sugars, flours, or oils. They are paleo-ish meaning they are grain free, gluten free, and dairy free. They are “paleo-ish” because of the peanut butter, which is not technically paleo-approved. Here’s a look at the ingredients used and some variations/substitutions.

  • Peanut Butter – The main ingredient! Use a creamy, natural peanut butter that has only 1 ingredient (peanuts). Natural peanut butters do not have any added ingredients that prevent separation, so be sure to stir the peanut butter well, in the jar, before measuring. You can use a pre-salted peanut butter if that’s what you have on hand, just omit the salt listed in the recipe. I used Once Again’s Creamy Peanut Butter.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Coconut Oil – Helps crisp the cookies and is used instead of butter to make these peanut butter cookies dairy free. Use refined coconut oil for a no-coconut flavor.
  • Egg – To help puff the cookies. As there is only one egg in these cookies I feel confident that an egg replacer, such as a flax egg, would work instead to make these vegan. I have not tested this. Please let me know if you do!
  • Vanilla – Flavor!
  • Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder & Baking Soda – We need both here to help lift and puff the cookies.
  • Salt – To help enhance the peanut butter flavor.

How Do You Make Peanut Butter Cookies?

These Healthier Peanut Butter Cookies are so quick and easy to make. They are made in just one bowl and bake up in a flash! This recipe makes twelve 3 inch cookies which fit perfectly on a single half sheet pan! So you can go from empty mixing bowl to cookie filled cooling rack in under 30 minutes! I loved these cookies with one side dipped in dark chocolate and sprinkled with sea salt. But that’s totally optional, these are great on their own.  Here’s a look at the steps and step-by-step photos below!

  1. Heat oven to 360 and prepare a baking sheet by lining with parchment paper. The trick to getting a perfectly soft and chewy peanut butter cookie is to bake the cookies in a just slightly hotter oven. The extra heat crisps the outside but keeps the inside soft.
  2. Mix wet ingredients together. Beat the peanut butter, coconut sugar, coconut oil, and egg together for about 1 minute. Add the vanilla and beat on medium. The mixture will get thick and shiny at first, but then start to smooth out and stick against the sides of the bowl forming a thick and creamy mixture, about 2 more minutes. (Second picture in grid below.)
  3. Add dry ingredients. Stir on low until just fully incorporated.
  4. Scoop dough onto parchment lined baking sheet. I use my 50 mm cookie scoop to make twelve 3 inch cookies.
  5. Create fork hash marks. The easiest way to create these marks is to the press fork down evenly onto the cookie dough. But instead of lifting the fork straight up, roll the fork handle forward towards the further edge of the cookie to easily lift the fork off the dough. It’s more of a rolling motion than an up and down motion. Make second cross going the opposite direction.
  6. Bake! The cookies are done when the tops are puffed and edges are starting to brown. Bake for less time for a softer cookie and longer for a firmer cookie.
  7. Let cool!
  8. Dip in melted chocolate and sprinkle with sea salt if you like!

These will last up to 3 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.

These Chewy Peanut Butter Cookies are perfect for all the peanut butter or cookie lovers in your life. They are perfectly peanut buttery, have a glorious soft and chewy texture, and made with better-for-you ingredients! They are so easy and fun to make that I’m sure you won’t be making this recipe once!

paleo-ish (gluten free, grain free, dairy free), naturally sweetened

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Chewy Peanut Butter Cookies

These Chewy Peanut Butter Cookies are the perfect peanut butter cookie made healthier and straight up delicious. These cookies are packed with peanut butter flavor, have a delicious soft and chewy inside, and just slightly crisp edges – all the qualities a good cookie should have.

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

Servings 12 cookies

Ingredients

Cookie Ingredients

  • 1/2 cup (136 grams) natural peanut butter *see notes
  • 3/4 cup (114 grams) coconut sugar
  • 1/3 cup (60 grams) coconut oil melted and cooled
  • 1 egg ideally room temperature
  • 1 tsp vanilla
  • 1/4 cup + 2 tbsp (54 grams) cassava flour spooned and leveled
  • 3 tbsp (22 grams) tapioca flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Chocolate Dip (optional)

  • 1/4 cup chocolate chips or chunks
  • 1/4 tsp coconut oil
  • flakey sea salt

Instructions

  1. Heat oven to 360 (yep, 360) and prepare a baking sheet by lining with parchment paper.

  2. Mix wet ingredients together. In the bowl of a stand mixer beat together the peanut butter, coconut sugar, coconut oil, and egg together, on high speed, for about 1 minute or until well combined.

  3. Add the vanilla and continue to beat on medium speed. The mixture will get thick and shiny at first, but then smooth out and catch against the sides of the bowl creating a thick and creamy texture, about 2 more minutes. (See photo.)

  4. Add dry ingredients and stir on low until just fully incorporated. Scrape down the sides and bottom of the bowl once or twice during mixing to ensure ingredients are evenly distributed without overmixing.

  5. Scoop dough into 12 even balls and place at least 2 inches apart on the prepared parchment lined baking sheet.

  6. Create fork hash marks. Press the fork down onto cookie dough, roll forward to lift fork off the dough, then cross again in the opposite direction to create the criss cross pattern. Repeat with all cookies.

  7. Bake cookies for 9-11 minutes. The cookies are done when the tops are puffed and edges are starting to brown. Bake for 9-10 minutes for a soft gooey cookie or 11 minutes for a firmer cookie with a still soft inside.

  8. Let cool on baking sheet for at least 3 minutes, then transfer to cooling rack to cool completely.

  9. To dip in chocolate melt 1/4 cup of chocolate chips/chunks with 1/4 tsp coconut oil. Stir well until thick and shiny. Let cool several minutes. Dip sides of cookies in the chocolate, place on parchment lined baking sheet and sprinkle with sea salt. Once chocolate is firm enjoy!

Recipe Notes

Storage: These will last up to 3 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 50 mm cookie scoop, baking sheet, silicone spatula, kitchen scale

Ingredient Notes:

Peanut Butter – Use a creamy natural peanut that has only 1 ingredient (peanuts). Natural peanut butters do not have ingredients that prevent separation so be sure to stir the peanut butter well before measuring. You can use a pre-salted peanut butter if that’s what you have on hand, just omit the salt listed in the recipe. I used Once Again’s Creamy Peanut Butter.

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Orange and Chocolate Truffles (vegan & paleo)

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These Orange and Chocolate Truffles are incredibly fudgy, deeply chocolatey, and infused with ample orange flavor using freshly squeezed juice and zest. They are incredibly easy to make and made with better-for-you ingredients! This chocolate truffle recipe is perfect for the wintertime when markets are overflowing with citrus and oranges are at their best. These seasonal truffles are secretly healthy, vegan, and paleo-friendly (gluten, grain, & dairy free). If you love chocolate and orange together you’re bound to love these truffles. 

What Is A Chocolate Truffle? Are Chocolate Truffles Made with Real Truffles?

A chocolate truffle is basically a melted chocolate mixture, usually made with good quality chocolate, refined white sugar, and dairy such as heavy cream and butter that is chilled, then formed into balls. Typically, the chocolate balls are finished with a dusting of cocoa powder making them look very similar to the “truffle” mushroom! These chocolate truffles, however are made vegan and dairy free, but taste just as delicious as their conventional counterparts.

What Do Orange and Chocolate Truffles Taste Like?

These Orange and Chocolate Truffles are soft and fudgy balls of chocolate infused with fresh and bright orange flavor. They are deeply chocolately but wonderfully balanced by the fresh citrus. They are rich, but not overly so, and just perfectly sweet enough to satisfy a sweet tooth without making you feel as if you’ve overindulged. These chocolate truffles are the perfect way to enjoy the classic flavor combination of chocolate and orange together in one handheld treat. They are made with real, simple ingredients but I’m confident that you’ll have everyone thinking these are anything but better-for-you.

What Ingredients Are Used to Make These Chocolate Orange Truffles? Are Chocolate Truffles Gluten Free?

These Chocolate Orange Truffles are made healthier as they contain no refined sugars, flours, or oils. While conventional chocolate truffles are naturally gluten-free, they typically contain dairy. These truffles are paleo-friendly meaning they are gluten, grain, and dairy free! They are vegan and nut-free as well! These chocolate truffles are made using only 7 total ingredients, including the salt! Here’s a look at the ingredients and some possible substitutions/variations.

  • Dark Chocolate – Use any good quality dark chocolate chips, chunks, or melting wafers you like! To make this recipe strictly paleo and refined sugar free use your favorite coconut or maple sugar sweetened chocolate chips or bar chopped into chunks (or these!). Or use sugar free chocolate to make the truffles sugar free. My chocolate go-tos are either Enjoy Life or Guittard which are both sweetened with organic cane sugar.
  • Orange Juice & Zest – Freshly squeezed orange juice and orange zest really gives the truffles that wonderfully bright and fresh orange flavor. I know it’s tempting to skip the zest, but really, most of the orange flavor comes from the zest! Don’t skip it!
  • Coconut Cream –  The solid from the top of a fresh can of coconut milk. This helps makes the chocolate mixture creamy and acts in place of heavy cream used in traditional recipes. I recommend using a can of full fat coconut milk as it will contain the most/best solids. I don’t find that the coconut flavor is noticeable in the truffles.
  • Coconut Oil – Helps firm up the truffles so they maintain their ball shapes. Use refined coconut oil for a no-coconut flavor.
  • Vanilla – To add flavor!
  • Nut/Seed Butter – Conventional recipes use butter, to keep this dairy free, I use a nut/seed butter to make the truffle soft and creamy. I went with cashew butter because of its neutral flavor. But use any thick & creamy nut or seed butter (that contains only 1 ingredient) you like such as peanut, almond, or sunflower seed butter. After cashew, my next best recommendation is sunflower seed butter.
  • Maple Syrup – To give a touch more sweetness to the dark chocolate.
  • Salt – To enhance all the flavors!

How Do You Make Orange Chocolate Truffles?

These Orange and Chocolate Truffles are so incredibly easy to make! It just involves melting a few ingredients together in a pot, adding the remaining ingredients and mixing them together. Then we let it chill. That’s the hardest part. Once cool, the mixture is formed into balls, rolled in cocoa powder and that’s it! Here’s a look at the steps and some helpful tips:

  1. Zest, then juice the orange. I know it’s tempting to skip the zest, but it really adds most of the orange flavor to these truffles. And zesting before juicing is always key, because zesting a juiced orange is never fun. I use and love this microplane which makes zesting a breeze. Plus it’s dishwasher safe!
  2. Make chocolate mixture. First we melt the chocolate, coconut cream, coconut oil, and orange juice in a small pot over low flame. Once melted, remove from the heat, add all the remaining ingredients and mix until fully combined.
  3. Chill the mixture. The hardest part! Place in the fridge for a few hours or the freezer for about an hour.
  4. Scoop chocolate mixture into balls. I use my 40 mm cookie scoop to make uniform sized balls. But make them any size you like!
  5. Roll balls in cocoa powder. Adorn your balls with some additional zest if you like.
  6. Enjoy!

These balls will keep, stored in an airtight container, in the fridge for a few weeks or the freezer for a few months!

Make Ahead: The chocolate mixture can be made up to 3 days in advance stored, covered, in the fridge. If chilling the mixture for more than a few hours, you may need to let it sit at room temperature for a few minutes before it’s soft enough to scoop and roll.

These Orange and Chocolate Truffles are the perfect seasonal winter treat! They are so easy to make and absolutely delicious. These secretly healthy truffles are an amazing way to enjoy the classic combination of chocolate and orange. I’m so excited for you to try them!

Try Out These Truffle Recipes!

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Orange and Chocolate Truffles

These 7 ingredient truffles are the PERFECT chocolatey treat. The best in wintertime when markets are packed with citrus and oranges are at their peak. The truffle center is super fudgy, deeply chocolatey, and packed with fresh orange flavor. They are made better-for-you and absolutely delicious!

Quick tip before starting: Try to use room temperature ingredients to keep the chocolate mixture from seizing.

vegan, paleo (gluten/grain/dairy free), nut free

Course Dessert
Keyword Chocolate and orange, Chocolate Truffle
Prep Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 20 1 inch balls

Ingredients

  • 1 1/2 cups (8 oz) dark chocolate chunks, chips, or melting wafers
  • 3/4 cup (160 grams) coconut cream solid part from the top of a fresh can of coconut milk
  • 1/4 cup (63 grams) orange juice freshly squeezed (1 orange)
  • 1 tbsp (13 grams) coconut oil
  • 3 tbsp (48 grams) cashew butter or other thick and creamy nut/seed butter (with 1 ingredient)
  • 2 tbsp (38 grams) maple syrup
  • 1 tbsp packed orange zest
  • 1 tsp vanilla
  • dash sea salt
  • cocoa powder for dusting, about 3 tbsp
  • additional orange zest for topping optional

Instructions

  1. Zest, then juice the orange to get 1/4 cup.

  2. In a small pot melt together the chocolate, coconut cream, orange juice, and coconut oil over a low flame. Stir frequently until the chocolate is fully melted, smooth, and shiny.

  3. Remove from heat and stir in the cashew butter, maple syrup, orange zest, vanilla, and dash of sea salt and stir together until everything is one creamy mixture.

  4. Pour chocolate mixture into a bowl and let chill until firm either in the fridge for about 2 hours or freezer for about an hour.

  5. Once firm, using a cookie scoop or large spoon, scoop out chocolate and form into balls by rolling between your hands. I find 1 in balls, using a 40 mm scoop, to be the perfect size. Rolling the balls will get messy and chocolatey. It helps to work quickly while the chocolate is cold to minimize melt. If you don't care about having round balls, just scoop out mounds. Place rolled balls (or mounds) on baking sheet lined with parchment paper or a silicone mat.

  6. If the balls have gotten too warm during the rolling process, place back in the freezer for a few minutes to firm back up.

  7. Roll the truffles in the cocoa powder to coat, shake off excess powder before placing back on the baking sheet. Adorn your truffles with some additional zest if you like!

  8. Keep finished truffles in a sealed container in the fridge or freezer!

Recipe Notes

Helpful Kitchen Tools: microplane (zester),  40 mm cookie scoop, kitchen scale

Storage: These balls will keep, stored in an airtight container, in the fridge for a few weeks or the freezer for a few months!

Make Ahead: The chocolate mixture can be made up to 3 days in advance stored covered in the fridge. If chilling the mixture for more than a few hours, you may need to let it sit at room temperature for a few minutes before it’s soft enough to scoop and roll.

Ingredient Substitutions/Variations:
Dark Chocolate - Use your favorite chocolate chips or chopped up chocolate bar. Use coconut or maple sugar sweetened chocolate to keep paleo/refined sugar free. I used Guittard Melting Wafers. 

Maple Syrup - The amount of maple syrup will depend on your personal preference and how dark your chocolate chips or chunks are. Be sure to (carefully) taste the chocolate after stirring in the maple to ensure it is to your liking. Add more in small increments if you prefer it sweeter.

Nut/Seed Butter – Use any thick & creamy nut or seed butter (that contains only 1 ingredient) you like such as peanut, almond, or sunflower seed butter. I used cashew for it's neutral flavor, my next best recommendation is sunflower seed butter. Always stir the nut/seed butter in the jar before measuring. Do not use the compacted paste at the bottom of the container for best results. 

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Healthy Oreos! (paleo & nut-free)

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Bust out an ice cold glass on your favorite milk because these Healthier Oreos are the perfect better-for-you homemade version of the classic sandwich cookie! Faux-reos if you will. Two crunchy and deeply chocolatey cookies sandwich a simple, yet delicious, dairy-free, creamy filling. These are so easy to make, made with real, simple ingredients, and even better than the store bought version! Made with only 10 total ingredients, paleo-friendly (gluten/grain/dairy free), and nut-free!

What Do These Healthy Homemade Oreos Taste Like?

A sandwich of two thick and deeply chocolatey cookies that are just perfectly sweet and crispy layering a sweet coconut-based creamy filling. The cookies are chewy but still crunchy and complemented by the soft creamy center. It’s everything you want from a Cookies ‘N Cream sandwich but without any weird ingredients or additives!

What Ingredients Are Used to Make These Healthier Oreos?

These Healthy Oreos are made with just 10 total real, simple ingredients. They are made better-for-you as they contain no refined flours or oils. They are easily made paleo-friendly meaning they have no gluten, grain, or dairy. And they are nut-free! Here’s a look at the ingredients you’ll need to make these Healthier Oreos and some possible substitutions/variations.

  • Coconut Oil – The base fat to make the cookies dairy free and to give them the perfect chewy crunchy texture. Use refined coconut oil for a no-coconut flavor.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Egg – Acts as the binder for the cookies. As there is only one egg in these cookies I feel confident that an egg replacer, such as a flax egg, would work instead to make these vegan. I have not tested this. Please let me know if you do!
  • Cocoa Powder – To give these cookies that classic black color I used Hershey’s Special Dark Cocoa Powder. I highly recommend using the same or another black cocoa as it really gives the cookies that comparable chocolate flavor to the originals. But any dutch process unsweetened cocoa powder will do. Be sure to use cocoa powder, not cacao powder or cocoa mix as those with drastically affect the outcome of the cookies.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder – Leavens the cookies giving them just the right amount of rise.
  • Salt – To bring out the cocoa flavor and balance the sweetness in the cookie sandwich!
  • Coconut Butter – Coconut butter gives the filling that perfect thick and creamy texture while still being dairy free! I use and love Nutiva’s Coconut Butter.
  • Powdered Sugar – Powdered sugar is used to make that firm filling sweet and creamy! I make my own powdered sugar using organic cane sugar. Use any powdered sugar you like! To make this strictly paleo, make your own powdered sugar with coconut sugar, just keep in mind that it will turn the filling a brownish color. Check out the section below to see how to make your own powdered sugar.

How To Make Your Own Powdered Sugar

I always make my own powdered sugar because I don’t use it often and hate committing to a full bag. This is totally not necessary, feel free to use any pre-made powdered sugar you like! However, making your own is cheaper and gives you the freedom to use whatever sugar best suits you! To make your own powdered sugar, simply blend the granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about 10-15 seconds or so. Just make sure your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. For example, I used 6 tablespoons of organic cane sugar to get 1/2 cup (8 tbsps) of powdered cane sugar.

Variations: Use Lakanto powdered sugar to reduce the sugar content. Coconut sugar to make this strictly paleo and refined sugar free. Or use cane sugar which is a less refined version of regular white sugar. I preferred the cane sugar over the coconut sugar as it kept the filling white and gives a nice flavor contrast between the dough/filling and the frosting.

How To Make These Healthier Homemade Oreos

These cookies are surprisingly easy to make! The dough comes together in a breeze, is easy to roll out, and cookies bake in under 15 minutes! The simple creamy filling is goof-proof and doesn’t require any beating or need to pipe onto the cookies! Here’s a look at the steps:

  1. Make the cookie dough. Mix the dry ingredients together in a medium bowl. Beat together the wet ingredients in a large bowl. Add the dry to wet and mix just until a dough forms.
  2. Let dough chill. For a minimum of 30 minutes, ideally an hour. Or overnight if you want to make ahead.
  3. Roll out the dough. I found the perfect thickness to be just shy of 1/4 inch.
  4. Cut out circles. I purchased this 3-piece biscuit cutter set for my Thin Mints recipe last year. The smallest 2 inch ring was the perfect size. If you don’t have a ring cutter, use the rim of a small glass or the lid of a small jar.
  5. Re-roll and cut circles until all dough is used.
  6. Bake for 13-14 minutes. Because the cookies are so dark it’s a little trickier to tell when they are done. The cookies are done when the edges are starting to look a wee bit dark and the cookies have puffed just a bit. The cookies will crisp more once they cool so don’t worry if they are still a bit soft when you take them out of the oven.
  7. Make the filling. Comes together so easily and is only 4 ingredients!
  8. Dollop filling onto cookies. 
  9. Press top cookie over filling. 
  10. Let filling set. (Or not.)
  11. Get out that glass of milk and enjoy!

These will last up to 2 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.

Make Ahead: The dough can be made the day before and stored in the fridge until ready to use. If chilling the dough for longer than 1 hour, let it stand at room temperature for a few minutes until soft enough to roll out without breaking.

These Faux-reos are just so so good and so easy to make and still better-for-you! And I bet that you’ll like them even more than the store bought originals! That’s just all kinds of cookie winning and I can’t wait for you to try them!

paleo friendly (gluten/grain/dairy free), nut free, vegan option

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Healthy Oreos!

Two dark chocolate cookies sandwich a creamy dairy free filling. So easy to make and made with healthier ingredients! You're gonna want to bust out a cold glass of your favorite milk cuz these are the perfect dunking cookies!

paleo friendly (gluten/grain/dairy free), nut free

Servings 12 cookie sandwiches

Ingredients

Cookie Ingredients

  • 1/2 cup (73 grams) unsweetened cocoa powder (preferably dark or black) dutch process
  • 1/2 cup (72 grams) cassava flour
  • 1/4 cup (30 grams) tapioca flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (92 grams) coconut oil melted and cooled
  • 1/2 cup (86 grams) coconut sugar
  • 1 egg flax egg or other vegan replacement

Creamy Filling

  • 1/2 cup (65 grams) coconut butter
  • 1 tbsp (12 grams) coconut oil
  • 1/2 tsp vanilla extract
  • 1/2 cup powdered sugar of choice (see notes)

Instructions

  1. In a medium bowl, whisk together the cocoa powder, cassava, tapioca, baking powder, and salt together until no lumps remains and everything is evenly combined.

  2. In the bowl of a stand mixer, or in a large bowl if mixing by hand, beat together the coconut oil, coconut sugar, and egg together until light and creamy, about 2 minutes.

  3. Scrape down the sides and bottom of the bowl. Add the dry mixture to wet and stir on low just until a dough forms and no floury streaks remain. Scrape down the bowl once more and mix briefly to ensure ingredients are evenly distributed.

  4. Gather the dough into a ball, place on a sheet on parchment paper, and form into a squat rectangle. Wrap tightly with the parchment paper and chill dough in the fridge for a minimum of 30 minutes, ideally 1 hour. Or overnight if making ahead.

  5. Once dough has chilled, heat oven to 350 and prepare baking sheet by lining with parchment paper.

  6. Roll out the dough into a large flat surface just under 1/4 inch. If the dough has chilled for longer than 1 hour, let it sit on the counter for a few minutes until it's flexible enough to roll out without breaking.

  7. Use a cookie cutter or rim of a small glass to cut out circles about 2 inches. Place cookies on the baking sheet about 1/2 inch apart.

  8. Re-roll the scraps of the dough and cut circles until all dough is used, you should end up with about 24 cookies.

  9. Bake for 13-14 minutes. The cookies are done when the edges are starting to look a bit dark and the cookies have puffed. Cookies will crisp more as they cool.

  10. Let cookies cool on the baking sheet for a 3 minutes, then transfer to wire rack to cool completely.

  11. While the cookies cool, make the filling. Melt the coconut butter and coconut oil together in a medium bowl, using 15 second bursts, in the microwave. Once melted, add the vanilla and stir until combined. Add the powdered sugar and mix again until a thick and creamy mixture forms.

  12. Turn half the chocolate cookies over so the flat side is facing up. Distribute the creamy filling by placing a teaspoon amount in center of each cookie.

  13. Gently place another cookie over the filling so the flat side of the top cookie evenly meets the filling.

  14. Let filling set. (Or not!)

  15. Get out that glass of milk and enjoy!

Recipe Notes

Storage: These will last up to 2 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 3 piece round cookie cutters, baking sheet, silicone spatula, kitchen scale

Homemade Powdered Sugar: To make your own powdered sugar, select the granulated sugar that best suits you and simply blend it in a high powered blender or food processor until it becomes a fine powder. This only takes about 10-15 seconds or so. Just make sure your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. About 6 tbsp to get 1/2 cup.

Ingredient Subs/Variations:
To Make Strictly Paleo - Use Lakanto powdered sugar or make your own powdered sugar with coconut sugar. See above. 

Cocoa Powder – To give these cookies that dark black color I used Hershey's Special Dark Cocoa Powder. I highly recommend using the same or another black cocoa as it really gives the cookies that comparable chocolate flavor to the originals. But any dutch process, unsweetened cocoa powder will do. Be sure to use cocoa powder, not cacao powder or cocoa mix.

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This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Healthier Homemade Kudos Bars (gluten free & vegan)

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A healthier take on the classic 90’s lunchbox treat! These homemade Kudos bars have a crunchy and chewy crispy rice cereal base, fun toppings, and finished with a chocolate dip to make them a delicious and better-for-you treat or snack on-the-go! These are made with a few simple and real ingredients, secretly spiked with some superfoods, and infinitely customizable to fit anywhere on the “healthy” spectrum! So easy to make and kid-friendly!

What Do These Healthier Homemade Kudos Bars Taste Like?

These Healthier Homemade Kudos Bars are the perfect healthified treat! They are soft and chewy but crispy and crunchy. They are just perfectly sweet and can be topped with anything from superfoods to candy bits so they can easily be made into a healthy snack on-the-go or a fun dessert. The base is made of crispy rice cereal and held together with a chewy but creamy nut/seed butter and maple syrup sweetened mixture. Then we throw in some sneaky superfoods or oats to make them nutrient dense. Add toppings to your heart’s content with things like, nut or seeds for an extra power boost or some sweets for a delicious treat! Finished with a simple chocolate dipped base and maybe a chocolate drizzle, because chocolate is always welcome.

What Ingredients Are Used to Make These Homemade Kudos Bars?

These Homemade Kudos Bars can be made with as little as 6 ingredients! They are made healthier as they use only real and simple ingredients. These snack bars are gluten free, dairy free, and refined sugar free! They are also vegan and nut free! Here’s a look at the ingredients and some possible substitutions/variations.

  • Maple Syrup – The crispy rice cereal base is sweetened with only maple syrup! It gives the bars a delicious chewiness and make them just perfectly sweet without being overbearing. Or substitute with agave or coconut nectar.
  • Sunflower Seed Butter – I use sunflower seed butter to make these nut free. It also has a more neutral flavor than almond or peanut butter. Sub with any other thick and creamy nut/seed butter that contains only 1 ingredient (no added oils or sugars).
  • Coconut Oil – Helps firm up the bars and keeps the rice cereal crispy! Use refined coconut oil for a no-coconut flavor.
  • Vanilla – To add flavor!
  • Crispy Rice Cereal – I used Barbara’s Organic Brown Rice Crisps Cereal. It looks and tastes just like the Kellogg’s version, but unlike the Kellogg’s kind these are made using the whole grain, sweetened with organic cane sugar, and does not have any additives. Use any crispy rice cereal you like!
  • Chocolate – For the bottom dip and drizzle over the top of bars! I use dark chocolate but use any chocolate you like. To make these strictly refined sugar free use a coconut or maple sugar sweetened bar chopped into chunks. My chocolate go-tos are either Enjoy Life or Guittard which are both sweetened with organic cane sugar.
  • Optional Superfoods – I like to throw in some sneaky nutrient dense add-ins to my snacks whenever I can. If you are worried about your pickier eaters, these extra goodies are barely noticeable. Especially, if you go with a the chocolate dipped base and chocolate drizzle. You can either add 1/2 cup quick cook oats or 1/2 cup (total) of mixed seeds or nuts. I loved the combination of 1/4 cup flaxmeal and 1/4 hemp hulls.

How Do You Make Healthier Homemade Kudos Bars?

These Kudos bars are SO easy to make! They come together in a flash and really, the longest part is waiting for them to set! I made these two ways, in an 8 inch square baking pan and in a candy mold. I give the pros and cons for each method in the steps below. Here’s an overview of the process and check out the step-by-step photos below!

  1. Make the syrup by melting the coconut oil, maple syrup, and nut/seed butter in a small pot over medium high heat. Let it bubble for a few minutes. Remove from heat. Stir in the vanilla and a dash of sea salt. Let cool.
  2. Mix syrup with crispy rice cereal and whatever add-ins you choose until well combined.
  3. Add to baking dish or candy mold. Here are the pros/cons of each option.
    • Baking dish – This way is much easier and more time efficient. I use my favorite 8 inch square baking dish with straight sides, but any square baking dish will do. The rice crispy mixture is added to the baking dish, pressed down, and sprinkled with whatever toppings you like. You will need to let the cereal mixture firm up for a bit longer, but overall this method is faster. Alternatively, you’ll risk having uneven cuts using a knife and you can’t customize the bars as easily as the candy mold.
    • Candy mold – This method takes longer. I use this 12 cavity rectangle bar mold. The cereal mixture needs to be pressed down firmly into each cavity which adds a few more minutes to the process. However, I found the overall look of the candy mold bars to be a bit nicer than the baking dish version. Also, there is more control over the toppings as they are added to each cavity individually. So you can easily make 12 different kinds if you like!
    • Final Verdict – If I am not pressed for time, I’d go with the candy mold method because they are a bit cuter, more fun to top with different options, and takes the stress out of making straight knife cuts. That being said, both ways are equally as delicious.
  4. Let base set. If using a square baking dish, this takes about 45 minutes to an hour. 15-20 minutes in a candy mold.
  5. Melt the chocolate. 
  6. Dip the bars. Maybe drizzle more chocolate over the top.
  7. Let chocolate set until firm.
  8. Enjoy!

Store these in a cool dry place for 4-5 days. Afterwards move to freezer, in an airtight container, for longer storage.

Check Out Kudos Topping Ideas!

The best thing about this recipe is that it’s infinitely adaptable! I gravitate more towards the chocolate and candy bits varieties, but these can easily be made healthier! My toppings included: cacao nibs, mini chocolate chips, mini dark chocolate peanut butter cups, and candy coated chocolates. Here are some more flavor ideas, but I can’t wait to see what you come up with!

  • Nuts/Seeds – A mix of chopped nuts like pistachios, almonds, pecans and sesame seeds!
  • Coconut Shreds 
  • Dried Fruit – Chop up your favorite dried fruit like figs or mango or throw in dried berries like mulberries, cranberries, or raisins!
  • Pretzel Bits – For the ultimate sweet and salty snack.
  • Full Chocolate Coating – Don’t just dip the bottom or drizzle chocolate, dip the whole thing in chocolate!

These are the ultimate make-at-home snack! They are so easy to make, absolutely delicious, made with better-for-you ingredients, and infinitely adaptable to suit any snackable situation. I am completely in love with these Kudos-inspired bars and, if I’m being honest, I think these are even better than the original. You’ll just have to make and taste them to see for yourself!

I can’t wait to see what flavor combos you make!

vegan, gluten free, dairy free, nut free

SHARE THE LOVE!

If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Healthier Homemade Kudos Bars

A healthier take on the classic 90's lunchbox treat! These snack bars have a crispy, crunchy, soft and chewy rice cereal base and naturally sweetened with maple syrup. Secretly spiked with some superfoods, dipped in chocolate, and finished with toppings of your choice! Infinitely adaptable and can be made into a healthy snack on-the-go or a fun healthier dessert!

vegan, gluten free, dairy free, nut free

Servings 12 bars

Ingredients

  • 1/2 cup (167 grams) maple syrup, amber agave or coconut nectar
  • 1/4 cup (65 grams) nut/seed butter of choice see notes
  • 1/4 cup (50 grams) coconut oil
  • 1 tsp vanilla
  • dash sea salt
  • 3 cups (96 grams) crispy brown rice cereal
  • 1/2 cup quick cooking oats or mixed, chopped nuts/seeds of choice (I use 1/4 cup flaxmeal and 1/4 cup hemp hulls) optional
  • toppings of choice, such as candy bits, chopped nut/seeds, cacao nibs, dried fruit, chocolate chips/chunks, etc.
  • 1 cup chocolate chunks or melting wafers
  • 1 tbsp coconut oil

Instructions

  1. Make the creamy syrup by melting the maple syrup, nut/seed butter, and coconut oil in a small pot over medium high heat. Let it bubble for 4-5 minutes, stirring often until it becomes a thick and shiny mixture.

  2. Remove from heat. Stir in the vanilla and a dash of sea salt. Let cool.

  3. Meanwhile, add crispy rice cereal and optional add-ins (oats or nut/seeds of choice) to a large bowl.

  4. Once the maple syrup mixture is just warm, but not hot, pour over the rice cereal and, using a silicone spatula, stir until everything is well coated.

  5. Either pour into a parchment lined, square baking dish or a 12 cavity rectangle bar mold.

  6. If using a baking dish: Line baking dish with parchment paper leaving a short overhang off the sides. Pour the cereal mixture into the baking dish and gently push out towards the edges of the pan. Add toppings of choice over the cereal mixture. Using a rubber spatula or the palm of your hand and a piece of parchment paper, press down firmly into an even layer. The more packed down the cereal mixture, the better.

  7. If using a candy mold: Sprinkle your toppings into the bottom of each cavity. Divide the cereal mixture into each cavity and press down firmly until each well is tightly packed.

  8. Let rice cereal set. If using a square baking dish about 45 minutes to an hour. For candy mold, 15-20 minutes.

  9. Once set, remove the cereal mixture from the baking dish using the parchment overhang and cut into bars. Or pop out of rectangle candy mold cavities.

  10. Melt the chocolate and coconut oil together either over a double boiler or in short 5 second bursts in the microwave. Once chocolate is mostly melted, stir well until chocolate is shiny and smooth. Let cool several minutes.

  11. Dip the bottom of each bar into the chocolate and place on a parchment lined baking sheet or plate. Drizzle additional chocolate over the tops of each bar if desired.

  12. Let chocolate set at room temperature. Or place in fridge or freezer for a few minutes to speed this up.

  13. Once chocolate is firm, enjoy!

Recipe Notes

Store these in a cool dry place for 4-5 days. Afterwards move to freezer, in an airtight container, for longer storage. 

Helpful Kitchen Tools (affiliate links): 8 inch square baking dish, 12 cavity rectangle bar mold, silicone spatula, kitchen scale

Ingredient Subs/Variations:

Maple Syrup - Substitute with agave or coconut nectar.
Nut/Seed Butter - I used sunflower seed butter to make this nut free. Use any thick and creamy nut/seed butter you like. Some good options are peanut, cashew, or almond butter. Choose one that contains only 1 ingredient (no added sugars or oils). Make sure to stir the jar well before measuring. Do not use the compacted paste at the bottom of the jar. 

Candy Mold vs. Baking Dish Final Verdict - If I am not pressed for time, I'd go with the candy mold method because they are just a bit cuter, more fun to top with different options, and takes the stress out of making straight knife cuts. That being said, both ways are equally delicious.

Topping Ideas!

I went with: cacao nibs, mini chocolate chips, mini dark chocolate peanut butter cups, and candy coated chocolates

Some other good options are: More nuts/seeds, coconut shreds, full chocolate coating (coat the whole bar!), dried fruit (chopped figs or mangos or berries like mulberries, cranberries, or raisins), pretzel bits! But really the skies the limit!

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Chocolate Covered S’mores Bites (gluten free & dairy free)

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A fun and delicious S’mores Bite without the bonfire! A buttery, crumbly “graham” base, topped with a layer of fluffy, healthier, homemade marshmallow, cut into bite-sized pieces and covered in dark chocolate. These S’mores Bites are just plain ole yummy made without corn syrup, gluten-free, dairy-free, and nut-free!

What Do These Chocolate Covered S’mores Bites Taste Like?

If you’re ever had a S’mores, well it tastes very similar to that, just without the toasted marshmallow. And while, usually, I’d argue that that is the best part of a S’mores, the combination of the graham-like base, the fluffy marshmallow, and the dark chocolate creates the perfect ratio of the 3 key S’mores ingredients that you won’t be missing that charred mallow. The graham cracker-inspired base is wonderfully crumbly, buttery (even though there is none in the recipe), and perfectly flavorful. The base is topped with a modified version of my Healthier Homemade Marshmallow making a light, fluffy, and perfectly chewy marshmallow, but made with healthier ingredients than your typical homemade mallows. And if this is the first time you’ll be enjoying a homemade marshmallow, you’re in for a treat! There’s absolutely no comparing the joy of homemade to a store bought marshmallow. Then, to complete the S’mores trifecta, we cover the bites in dark chocolate to create a glorious chocolate shell. If you could ever take a bite out of heaven, this is how I imagine it would taste.

What Ingredients Are Used to Make These Healthy S’mores Bites?

These S’mores Bites are made with better-for-you ingredients! I would not say these are “healthy” they are “healthier” than a conventional recipe. They contain no refined flours or oils, and are dairy free, egg free, and nut free. Conventional marshmallows are made with corn syrup and white sugar, these are made with organic cane sugar and agave or maple syrup. Here’s a look at the ingredients and some possible variations/substitutes:

  • Cassava Flour – An unprocessed flour that is gluten, grain, and nut free and gives the graham a great chewy texture. I use and love Otto’s.
  • Brown Rice Flour – Used in the graham cracker base instead of graham flour, which is made from wheat and so not gluten free. The brown rice flour gives the base a rich grainy flavor.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Cinnamon – Added flavor for the graham base!
  • Baking Powder – This recipe uses no eggs, so baking powder helps give the base some lift.
  • Coconut Oil – To give the graham base a wonderful buttery-ness without any dairy. Use refined coconut oil if you want to avoid any coconut flavor.
  • Maple Syrup – Adds moisture and sweetness to the graham base.
  • Grass-Fed Gelatin – This is what makes the marshmallow that wonderfully fluffy texture. I use and love Great Lakes brand for gelatin and collagen. It’s kosher and grass-fed meaning it’s of higher quality.
  • Organic Cane Sugar – Used to sweeten the marshmallow. Typically regular white sugar is used, but I use organic cane sugar as it’s a less refined version but similar in flavor and can still handle high heats needed to make the marshmallow.
  • Agave – To lower the amount of cane sugar used, the marshmallow is sweetened with agave syrup. Or substitute maple or honey in equal amounts if you prefer.
  • Vanilla – To flavor the marshmallow!
  • Salt – To offset the sweetness in the graham base and the mallow.
  • Dark Chocolate – Use any chocolate chips, melting wafers, or chocolate bar chopped into chunks you like for the coating! I used Guittard’s Extra Dark Melting Wafers because I love the quality of their chocolate. Use your favorite coconut sugar sweetened chocolate to lower the amount of refined sugar free (these would be great).

How To Make Chocolate Covered S’mores Bites!

This recipe is not a one-bowl hero, but it is very much worth the steps, dishes, and patience because the resulting S’mores Bites are everything that is good in life in one single treat. Here’s an overview of how to make these S’mores Bites:

  1. Make the graham base. Just mix the dry ingredients together, then mash in the coconut oil and maple syrup. This can be done in a food processor or in a large bowl with a fork or a pastry cutter. I made this in a bowl with a fork and well, it takes a bit of elbow grease, but that way makes the least possible amount of dishes. The easiest, ideal way would be the food processor. Looking back, I’d go with the food processor if you have the option.
  2. Bake the graham base. 
  3. Make the marshmallow. You will need a candy thermometer for this step. Making homemade marshmallows is actually fairly simple! If this is your first time making homemade marshmallows, I highly recommend babysitting the candy thermometer while it reaches the necessary temperature. Even though this takes a few minutes and it’s tempting to say, walk away and fold some laundry/check your phone/make a snack/do anything else, I don’t recommend it. Just hang out next to the boiling syrup to make sure you don’t end up cleaning a pot of burnt sugar. Because that’s never fun.
  4. Pour the marshmallow over the graham base. Depending on your baking dish size and the amount of mallow to graham you like, you might have some marshmallow fluff leftover. Make bonus marshmallows and either pour it into another smaller parchment lined and tapioca sprinkled dish, like a loaf pan, OR put it into a piping bag to make mini mallows! Instructions for this in the recipe notes.
  5. Let the marshmallow set. This is the hardest part. Let it set for at least 4 hours, preferably overnight.
  6. Cut the s’mores into bites! Cut them into any shape/size you like! I went with 2 inch squares.
  7. Melt the chocolate.
  8. Coat the s’mores. I found this little $13 set of decorating tools to be very useful and perfect for coating the bites. I use the set more often that I anticipated. The drawing spoons are great for pouring the chocolate over the bites and the offset spatula is perfect for pushing the chocolate around the edges. Or just use a spoon and a knife!
  9. Let chocolate set, then enjoy!

Once the chocolate is firm, store these in a cool dry place, in an airtight container, for 2-3 days. Afterwards move to freezer for longer storage.

These healthy(ish) Chocolate Covered S’mores Bites are the perfect way to enjoy all the yummy goodness of the classic summer treat without the bonfire! And while I am a S’mores purest at heart, I must say, these might be the best interpretation of S’mores I’ve had yet! It’s chocolate, marshmallow, and “graham-y” goodness in the perfect bite and still made a bit healthier!

gluten free, dairy free, nut free, egg free

S’MORE S’MORES STUFF!

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5 from 1 vote
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Chocolate Covered S'mores Bites

These healthy(ish) Chocolate Covered S'mores Bites are the perfect way to enjoy all the yummy goodness of the classic summer treat without the bonfire! A graham-y base topped with fluffy healthier homemade marshmallow, and covered in dark chocolate. Made without corn syrup!

gluten free, nut free, egg free, dairy free

Ingredients

Graham Base

  • 1 cup (130 grams) cassava flour
  • 1/4 cup (39 grams) brown rice flour
  • 1/4 cup (36 grams) coconut sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup (120 grams) coconut oil chilled slightly if liquid
  • 1/4 cup (60 grams) maple syrup

Marshmallow Layer

  • 1/2 cup water, divided
  • 1 tbsp + 1 tsp gelatin
  • 1 cup cane sugar
  • 1/3 cup agave or maple syrup
  • 2 tsp vanilla
  • dash of salt
  • tapioca or arrowroot flour for dusting about 1-2 tbsps

Chocolate Coating

  • 2 cups chocolate chips, melting wafers, or chunks
  • 2 tsp coconut oil

Instructions

  1. Heat oven to 350 degrees and prepare an 8 or 9 inch square baking dish by lining with parchment paper, leaving a 1 inch overhang off the sides.

  2. In a food processor, pulse the cassava, brown rice flour, coconut sugar, cinnamon, baking powder and salt together a few times until well combined. Add the coconut oil and maple syrup and pulse until a soft and sticky mixture is form. It should stick when pressed together. To mix by hand, mix the dry ingredients together in a large bowl. Then mash the coconut oil and maple syrup into the dry mixture with a large fork or pastry cutter until a crumbly mixture forms.

  3. Pour the graham base into the prepared baking dish and press down in the pan to create an even layer.

  4. Bake for 24-26 minutes or until the base is crisp on top and a slightly darker golden brown all over. Remove from oven, let cool.

  5. While the base is cooling, make the marshmallow.

  6. In the bowl of a stand mixer, with whisk attachment, gently stir 1/4 cup of water with the gelatin and let stand.

  7. Arrange a candy thermometer on a small pot (ensuring the thermometer is not touching the bottom of the pot) and add the remaining 1/4 cup of water, cane sugar, and agave and cook over medium high heat.

  8. Cook the mixture until it reaches 240 degrees (this will take a few minutes, but be sure to watch the pot). Once it reaches this temperature, promptly remove from the heat.

  9. Turn the mixer to low and while running, slowly (and carefully) pour the hot sugar mixture down the side of the mixing bowl into the gelatin. Once sugar mixture has all been poured into the bowl turn the mixer to medium high speed.

  10. Whisk until the mixture is white, thick, and fluffy, about 7-8 minutes.

  11. Add in the vanilla and salt and continue to whisk on high for another 1-2 minutes. The mixture should be glossy, thick, and just slightly warm.

  12. Using a lightly greased rubber spatula pour the marshmallow on top of the graham base and spread into an even layer. Depending on the size of your pan and the amount of graham to marshmallow ration you like, you may have some extra marshmallow fluff. See notes for options.

  13. Dust the top of the marshmallow with about 1 tbsp of tapioca flour and let set for at least 4 hours, ideally overnight.

  14. Once the marshmallow has set, brush, shake or wipe away any excess tapioca.

  15. Using the parchment paper overhang, lift the graham and marshmallow out of the baking dish. Cut into desired shape/size. (I find 2 inch squares to be the ideal size.) A lightly greased knife will help making clean cuts.

  16. Melt the chocolate over a double boiler or in short 5 second bursts in the microwave. Once melted, stir well, add the coconut oil and mix again until shiny and smooth. Let cool for a few minutes.

  17. Pour 1/3 of the chocolate into a small bowl.* First dunk the bottoms of the base in the smaller amount of chocolate and place on a parchment lined plate or baking sheet. Once all bottoms have been coated, place briefly in the fridge to quickly set the chocolate base.

  18. Once the base is set, spoon chocolate over the top of the marshmallow until it starts to spill over the edges. Use a knife or off-set spatula to guide the chocolate around the edges of the S'mores Bites.

  19. Once all the bites have been coated, place back in the fridge to set. Once chocolate if firm, enjoy!

Recipe Notes

Once the chocolate has set, store these in a cool dry place or the fridge, in an airtight container, for 2-3 days. Afterwards move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 8 inch square pan, candy thermometer, decorating set for chocolate coating, silicone spatula, kitchen scale

Got Extra Marshmallow Fluff?

Either pour the extra fluff into a smaller dish that is lined with parchment paper and dusted with tapioca flour all over. A loaf pan or even a plate is fine. Once it has set, cut into desired shape/size and dust each mallow with additional tapioca. 

OR make mini marshmallows! Place extra fluff in a piping bag, pipe into a snake shape on a parchment lined and tapioca dusted baking sheet. Let set and follow above directions for cutting. 

Chocolate Coating Tips:

Let chocolate cool - To ensure a thicker coating of chocolate let the chocolate cool for a few minutes after it's melted before coating the bites. The chocolate will thicken and make it much easier to guide the chocolate around the edges of the bites. 

Separating the chocolate - When coating the bottom of the S'more bites, a bit of the base will get into the chocolate. This will change the texture of the melted chocolate and make it difficult to coat the tops. So even though it makes another dish, this is highly recommended for a smooth/even chocolate coating. 

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This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Orange Chocolate Chip Coffee Cake (paleo & nut-free)

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An incredibly delicious winter-inspired coffee cake that is quick and easy to make and made healthier! A light and fluffy, but moist, cake made with orange juice and orange zest, studded with dark chocolate chips, and topped with a thick streusel layer. The perfect treat to go alongside your favorite warm beverage and guaranteed to brighten up those winter mornings. 

What Does This Orange Chocolate Chip Coffee Cake Taste Like?

This coffee cake is inspired by the classic flavor combination of chocolate and orange! It’s the perfect celebration of winter. The cake is light and airy, but still soft and moist and spiked with a hefty dose of (ideally) freshly squeezed orange juice and orange zest to give it a true orange flavor which is complemented by a heavy hand of dark chocolate chips. Then topped with a simple, but addictingly delicious streusel top, because a coffee cake is always better when there’s something fun on top. This seasonally inspired coffee cake is just perfectly sweet, sunny and bright from the orange juice and zest, but balanced with the richness of the dark chocolate to make it bright but comforting. Just want we need come wintertime! This coffee cake is wonderful as a sweet breakfast, coffee or tea accompaniment, or afternoon pick me up!

What Ingredients Are Used to Make This Orange Chocolate Chip Coffee Cake?

This coffee cake is made better-for-you as it contains no refined sugars, flours, or oils.  It’s paleo-friendly meaning it’s gluten, grain, and dairy free. And it’s also nut-free! It’s made with only 10 real, simple ingredients! Here’s a look at the ingredients you’ll need and some possible variations/substitutions.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Avocado Oil – Gives moisture to the cake without making it feel heavy. It’s neutral in flavor so it lets the orange flavor really shine. Plus, it’s heart healthy! Melted and cooled coconut oil or olive oil are great subs.
  • Eggs – Make the cake fluffy. Ideally use pasture-raised eggs.
  • Orange – To give this a really wonderful orange flavor, freshly squeezed orange juice and the zest from a whole orange is used. You’ll need about 1 large or 2 medium oranges to get 1/4 cup of juice. And although it may be tempting, I do not recommend skipping the orange zest, it really makes a difference in the cake flavor.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free and gives this coffee cake a wonderfully fluffy texture. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder – Makes the cake light and airy.
  • Salt – To counterbalance the sweet and bring out the chocolate and orange flavors.
  • Nut/Seed Milk – Use any milk that you have on hand! This gives the cake some additional moisture and lightness.
  • Chocolate Chips – Use any chocolate chips or chocolate bar chopped into chunks you like! I used Guittard’s Extra Dark Baking Chips because I love the quality of their chocolate. Use your favorite coconut sugar sweetened chocolate to make these refined sugar free and strictly paleo (these would be great).
  • Coconut Oil – To make the streusel top coconut sugar, cassava flour, and a bit of salt is mixed together, then coconut oil is mashed into the dry mixture to create a wet sandy texture. Use refined coconut oil if you want a no-coconut flavor. Ghee or any dairy-free butter substitute will likely work as well.

How To Make Orange Chocolate Chip Coffee Cake

This healthified coffee cake is so incredibly easy to make! It takes only about 10 minutes to prep and then bakes up in just over 30 minutes! And while this does require a few extra dishes this coffee cake is definitely worth the juice squeezing. Here’s a look at the steps:

  1. Zest the orange, then juice it to get 1/4 cup. This may take 1-2 oranges.
  2. Make the streusel top by mixing together the dry ingredients, then mashing in the coconut oil with a fork or pastry cutter. Set aside.
  3. Make the coffee cake batter. First mix the coconut sugar, avocado oil, and eggs until frothy. Then add the orange juice and zest, mix again. Add in the dry ingredients. Then add the nut/seed milk to thin and smooth out the batter.
  4. Stir in the chocolate chips. I like to use 1/2 cup chocolate chips in the batter and reserve 1/4 cup to scatter over the top of the streusel.
  5. Pour batter in the baking dish. 
  6. Sprinkle streusel over the top of the batter. And additional chocolate chips and more orange zest if you like (which I highly recommend).
  7. Bake! For just about 30 minutes.
  8. Let cool, slice, and enjoy!

This Orange Chocolate Chip Coffee Cake will last at room temperature in an airtight container for about a day or so. Afterwards, store in the freezer for longer storage.

This seasonally inspired, wintery coffee cake combines the classic flavor combination of chocolate and orange. It is the perfect mix of bright and zesty orange flavor with deep dark chocolate notes in a delicious, healthified coffee cake! While it may seem fancy, this no-fuss recipe is so easy to make and unpretentious and a delicious way to celebrate citrus season. If you’re a fan of orange and chocolate you are bound to love this coffee cake. And I can’t wait for you to try it out!

More Coffee Cake Recipes!

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

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Orange Chocolate Chip Coffee Cake

This Orange Chocolate Chip Coffee Cake is super simple to make but feels a touch fancy. It is sweet and delicious, but made better-for-you! A light and fluffy cake made with orange juice and orange zest and finished with a streusel topping. Perfect for a breakfast on the go, brunch with friends, or a sweet accompaniment to go with your afternoon coffee or tea. 

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

Servings 12

Ingredients

Streusel Top

  • 1/4 cup coconut sugar (36 grams)
  • 1/4 cup cassava flour (36 grams)
  • 1/8 tsp sea salt
  • 1/4 cup coconut oil (60 grams) chilled a few minutes if liquid

Cake Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/3 cup olive oil (74 grams) sub avocado oil or melted and cooled coconut oil
  • 2 eggs ideally room temp
  • 1/4 cup orange juice (70 grams) freshly squeezed
  • zest from 1 orange
  • 1 1/4 cup cassava flour (162 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp nut/seed milk (28 grams)
  • 3/4 cup chocolate chips (120 grams)

Instructions

  1. Heat oven to 350 degrees and prepare square (8 or 9 inch) baking dish by lining with parchment paper and leaving a short overhang over the edges.

  2. First zest the orange, then juice it. (Zesting a halved & juiced orange is never fun.)

  3. Make the crumble mixing together the coconut sugar, cassava flour, and salt together in a medium bowl. Add the coconut oil and mash everything together with a fork or pastry cutter until a wet sand-like texture forms and the coconut oil chunks are no larger than small peas. The crumble should be clumpy and sticks together when pressed. Set aside.

  4. In the bowl of a stand mixer (or in a large bowl if mixing by hand), make the batter by mixing the coconut sugar, avocado oil, and eggs until thick and frothy

  5. Add the orange juice and zest and mix until well combined.

  6. Next add the cassava flour, tapioca flour, baking powder, and sea salt until just fully incorporated.

  7. Scrape down the sides and bottom of the mixing bowl using a rubber spatula. Add the nut/seed milk and slowly stir into the batter until it is smooth. Scraping down the bowl once more during mixing to ensure everything is thoroughly incorporated.

  8. Stir in the chocolate chips.

  9. Pour the batter into the prepared baking dish and, using the rubber spatula, gently spread into an even layer in the pan.

  10. Sprinkle the streusel all over the top of the batter. Add a few chocolate chips and more orange zest to the top if you like! (Highly recommended.)

  11. Bake for 30-32 minutes or until top is puffed, edges are golden brown and have pulled away from the pan. Checking for doneness with a toothpick, it should come out mostly clean except for a few moist crumbs.

  12. Remove from oven and let cool on wire rack for 10 minutes. Use the parchment paper overhang to remove from the pan and cool for at least another 10 minutes before slicing.

Recipe Notes

This coffee cake will keep stored in an airtight container for a day or so. Afterwards, move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 8 in baking dish, silicone spatula, kitchen scale

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.