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Healthy Chunky Chocolate Granola (gluten free & vegan)

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More often than not, I believe that homemade is best. Fresh out of the oven or hot off the stove, typically, tastes better than store bought. Of course, there are a few exceptions, sushi nights at home, for example, never tastes as good as our favorite restaurant. And while I do love making my own ice cream, I’m pretty sure it will never come close to Jeni’s dairy free scoops of heaven. But granola will never come close to seeing that list. There are endless reasons to make your own granola: it’s incredibly easy to make, super customizable, tastes way better than store bought, usually better for you, reduces plastic consumption, and is so much cheaper. Plus, a huge side benefit, it makes your house smell amazing. Which, I think, is reason enough to stop buying the bagged stuff.

It’s been way too long since I’ve made granola and I suddenly had the urge to create a new recipe for a chocolate flavored version. As with most things related to baking, I have very strong opinions about granola specifications. First, and most importantly, it must be chunky and have large clusters. In my opinion, “granola” that is merely small pieces of several ingredients is just a muesli or a baked trail mix. And while those can still be delicious, I wouldn’t categorize them as granola. Granola must have chunks. And secondly, there should be a good variation of textures and flavors. On this point, I’m less specific, but granola is the perfect palate for fun and interesting flavor combinations. (Like this Blueberry Ginger Granola, an oldie but a goodie.)And this (healthy) Chunky Chocolate Granola hits on both those parameters. It’s got huge chunky clusters, it’s just perfectly sweet, and has a deliciously satisfying crunch that is counterbalanced with the chewy dried fruit. I used dried mulberries in this recipe, which I love deeply on their own and, if I’m being honest, I really created this recipe around them. They are wonderfully chewy, subtly sweet, and are similar in flavor to a fig. I have always wanted to bake with them and am happy to say that they are a great addition to granola. And, like most other berries, they are delicious paired with chocolate. If you can’t find or don’t like mulberries, I give a few good substitutions in the recipe below. Basically any dried fruit, that’s not very dry (like mango or pineapple), can be used here like raisins, cranberries, or currants.

This homemade granola is not only delicious, it’s good for you! I’ve packed this granola with so many nutritional powerhouses. Mulberries are an excellent source of antioxidants, walnuts and flax are rich in Omega-3 which is beneficial to your gut and brain, coconut has good healthy fats, oats for fiber and to keep you full, and cacao is rich in iron and polyphenols. This granola is completely sweetened with maple syrup which is a sweetener with benefits! It has nutrients like zinc and calcium. Just remember these things when you’re debating whether you should have another handful or not. And while this granola is delicious on it’s own, it’s the perfect added crunch to a smoothie, in a bowl with your favorite milk, or atop a yogurt bowl. Hopefully I’ve convinced you to go forth and make some granola! I have a feeling after you make this one, you’ll be hooked.

gluten free, naturally sweetened, vegan

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

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Healthy Chunky Chocolate Granola

A super easy, but incredibly delicious granola that's so much better than store bought and packed with superfoods and nutrient dense ingredients. It's delicious on it's on or as an added crunch to a smoothie, in a bowl with your favorite milk, or atop a yogurt bowl. Anyway you enjoy it, it's a wonderful healthy snack.

gluten-free, naturally sweetened, vegan

Course Breakfast, Snack

Ingredients

  • 2 cups old fashioned rolled oats gluten free
  • 1 cup raw walnuts roughly chopped
  • 3/4 cup shredded coconuts unsweetened
  • 1/2-3/4 cup dried mulberries optional (see notes)
  • 1/2 cup cacao powder
  • 1/4 cup sesame seeds
  • 1/4 cup flaxmeal
  • 1/2 tsp salt
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 1 tsp vanilla

Instructions

  1. Heat oven to 325 degrees. Prepare a baking sheet by lining with parchment paper.

  2. In a large bowl stir together oats, walnuts, 1/2 cup mulberries (or other dried fruit), shredded coconut, cacao powder, sesame seeds, flax, and sea salt until all is well combined, set aside.

  3. Melt the coconut oil with the maple syrup, either in a microwave (about 30 seconds) or in a small pot (over low heat). Once melted, stir together well. Remove from heat. Add in the vanilla and stir again.

  4. Pour the warm maple mixture over the dry ingredients and stir together until everything is well coated.

  5. Spread granola over baking sheet and arrange into one thin, even layer.

  6. Bake for 10 minutes. Then rotate the pan 180 degrees in the oven to ensure even cooking. Bake for another 12-15 more minutes. Granola is done when it has turned a darker shade of brown and smells amazing.

  7. Remove from oven and let cool completely. Once cool, break up into chunks and add additional dried fruit if you like. Keep granola in an airtight container either at room temperature in cool place for a few days or freezer for longer storage.

Recipe Notes

I love mulberries in combination with the chocolatey cacao powder, nuts, and seeds in this recipe. They add the perfect chewy texture to the crunchy granola. If you can't find dried mulberries or just prefer not to use them, feel free to omit completely or substitute for another dried fruit! Other good options are dried cranberries, raisins, currants, blueberries, or strawberries. 

The key to a chunky granola is to not stir it while baking and to leave it as is while it cools, this ensures chunky granola clusters form while it cools. 

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Healthier S’mores Cookies (nut free, grain free)

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Final Post: End of Summer Series

We’re about a week a half away from true fall and deep in the midst of what I’m calling “Baking Shoulder Season”. The stretch of time when it feels like summer is definitely over, but it’s not yet technically fall. Moving away from frozen, raw, or no-bake treats and heading back towards a warm oven. Saying goodbye to the bounty of juicy summer fruit and greeting the crispy likes of apples and pears. Similarly, we’re packing up the shorts and flips flops and pulling out the thick socks and sweaters. And so, as we move out of this transitional time, I bring you to the end of my End of Summer Series with these Healthier S’mores Cookies. A soft and gooey cookie that perfectly encapsulates this seasonal shift. It’s cool enough to turn on the oven without potentially breaking a sweat, but longer days still remind us it’s the end of summer. This cookie is warm and cozy, but reminiscent of those fun and whimsical flavors of summer.These cookies unify two of my favorite things in life, s’mores and cookies. And probably my favorite s’mores-ification (yes, that’s a technical term) to date. They are soft and chewy, packed with glorious puddles of melty dark chocolate chunks and pockets of lightly toasted marshmallows. These cookies are a true vision of the term “ooey gooey”. It’s the kind of dessert mash-up that really makes you think it might just be better than the originals. But I’ll leave that decision up to you.
And before we get to the recipe, let’s quickly chat about chocolate choices. Ideally, you should use a dark chocolate bar chopped into chunks. I tried this recipe using Beyond Good’s Pure Dark Chocolate, which is 80% cacao, and it felt a little too dark for this cookie. There is not a crazy amount of sugar in the actual cookie dough and although it was still delicious with the super dark chocolate, I much preferred the batches made using Hu’s Simple Dark Chocolate (70% cacao) chopped into large chunks. But, use any chocolate that sounds good to you! To really give these cookies that melty goodness I pressed a few extra chunks of chocolate into the top of each cookie dough ball. And while you can certainly use chocolate chips for this recipe, it will result with less gooey cookies. Chocolate chips tend to hold their shape more during the baking process. For the marshmallows, I only pressed them into the top of each ball to limit the amount of refined sugar used in the recipe. However, if you want to go big on the chocolate + marshmallow situation, stir in an extra 1/4 cup of marshmallows into the batter as well as pressing a few into the tops of the dough. And of course, a sprinkling of flakey sea salt is always a good idea.These cookies are made “healthier” with a lower sugar content than you’re typical cookie recipe. The cookie dough is sweetened with better-for-you coconut sugar. These are made with no refined flours or oils, and a minimal amount of refined sugar (from the marshmallows only).  They are gluten/grain/dairy free and nut free as well! That’s being said, these are so yummy I have a feeling even the most suspicious of taster would not guess they are secretly healthier. They are just that good and, baker be warned, more than a little addicting. And just the perfect way to send off summer with a delicious cookie flourish.

gluten free, grain free, dairy free, nut free

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

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Healthier S'mores Cookies

These S'mores Cookies might even be better than regular s'mores. It's melty chocolate and ooey marshmallow but contained in a soft and chewy cookie! Made with only 12 ingredients and in one bowl!

gluten free, grain free, dairy free, nut-free

Ingredients

Wet Ingredients

  • 2/3 cup coconut sugar
  • 1/4 cup avocado oil sub olive or coconut oil (melted and cooled)
  • 1/4 cup tahini, well stirred before measuring sub other thin nut/seed butter of choice
  • 1 egg large
  • 1 tsp vanilla

Dry Ingredients

  • 1/2 cup cassava flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Additions

  • 1/2 cup dark chocolate chunks see post notes
  • 1/4-1/2 cup mini marshmallows

Instructions

  1. In the bowl of a stand mixer, or a large bowl if mixing by hand, whisk together the wet ingredients until thick and well incorporated.

  2. Add in the dry ingredients and stir until just mixed, ensuring not to over mix.

  3. Stir in the chocolate chunks. Optional: For gooey-er cookies add 1/4 cup mini marshmallows and stir until thoroughly disbursed.

  4. Chill the dough in the fridge for at least 20 minutes, preferably 2 hours.

  5. While dough is chilling, heat oven to 350 degrees and prepare baking sheet by lining with parchment paper or a silpat.

  6. Using an cookie scoop, I used a 40 mm (about 1.5 tbsp), place dough balls at least 2 inches apartment on the baking sheet.

  7. Press in 2-3 mini marshmallows into the top of each dough ball and a few more pieces of chocolate chunks if you like.

  8. Bake cookies for 8-10 minutes or until cookies are golden brown and edges are starting to crisp. Bake for 10-11 minutes if you like a firmer cookie.

  9. Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.

  10. Store at room temperature in an airtight container for 2-3 day. Then move to freezer for longer storage.

Recipe Notes

Nut/Seed Butter Notes: For best results, before adding the tahini, make sure to mix it well in the jar before measuring. The tahini should be thin and drippy. Do not use the compacted paste at the bottom of the jar. And if subbing for another nut/seed butter, choose one that's similarly thin like a natural almond butter that has a good amount of oil at the top. My favorite tahini for baking is the 365 brand from Whole Foods.

Chocolate Addition: To get glorious pools of chocolate in your cookie similar to that of a traditional s'more, chop up your favorite dark chocolate bar. While chocolate chips would absolutely work in this recipe, they will be less melty than chocolate chunks. 

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Brownie & Peanut Butter Swirlwiches (paleo)

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Even though it’s the last weekend of August, schools have started, and there may be a distinct feeling of change in the air, we’ve still got three more whole weeks of summer to enjoy! And while, I know it may be tempting to bust open a can of pumpkin puree and dust off the accompanying pumpkin pie spice, there’s time enough for that yet. I say, let’s enjoy all the summer treats until the bitter(sweet) end. And so, in that spirit, I’m sharing the most summery of all summer desserts – ice cream! But, a homemade, no-churn, 3 ingredient ice cream, layered with a peanut butter swirl, and sandwiched between two thick pieces of chocolate chip brownie.

These Brownie & Peanut Butter Swirl Ice Cream Sandwiches or Swirlwiches for short, are so incredibly delicious and a better-for-you alternative to any frosty treat you might find at the store. This healthified frozen dessert is made with only real ingredients- nothing refined, no stabilizers, or other weird science-derived additives. The chocolate chip brownie “bread” in this ice cream sandwich situation is paleo-friendly (gluten/grain/dairy free) and made with no refined sugars. I do use Enjoy Life’s mini chocolate chips which are made with organic cane sugar. But feel free to use your favorite paleo-friendly chocolate bar (Hu is a personal favorite) instead, chopped into chunks, to keep it strictly paleo. Or skip the chips entirely to lower the overall sugar content.

The center of this ice cream sandwich is a wonderfully soft and creamy ice cream-like layer. And I say “ice cream-like” because, well, it’s unlike any traditional ice cream you would be served in your typical scoop shop. No milk, eggs, cream, dairy of any kind, or refined sugars are used in this recipe. But like ice cream, as it stays smooth but firm once frozen. This “ice cream” is made in a breeze, in the blender, and with only 3 ingredients: coconut milk, soaked cashews, and coconut sugar. And, I feel confident in saying that this ice cream is so incredibly delicious, I don’t think you’ll be missing the conventional stuff. It’s creamy but light, silky from the cashews, and just perfectly sweet. And then, we add a peanut butter swirl. And that, my friends, just takes it to a whole new level.

Here’s a brief run down of the main ingredients and some purchasing tips.

Almond flour – I use and love Bob’s Red Mill Superfine Almond Flour.

Cocoa powder – Be sure to use a cocoa powder that is unsweetened. Cocoa powder and cacao powder are two different ingredients. It’s important to use the right one in this recipe as they react differently when baked. Any good quality baking cocoa will do. I have been using Equal Exchange’s Baking Cocoa and love the quality and flavor. Plus it’s organic and fair trade!

Almond/Peanut butter – I always prefer using single ingredient nut butters that have no added sugars or oils. Ideally, use a thinner nut butter for this recipe, especially for the center swirl. Choose one that is pretty drippy so it’s easy to drizzle into the ice cream mixture. For the almond butter I used MaraNatha and used Once Again peanut butter.

Coconut milk – Ideally, use a full fat can of coconut milk. Although, I believe a lower fat content coconut milk could work in this recipe, I have not tested it and fairly confident that this recipe is made better with the full fat kind. I used Native Forest Classic coconut milk.

And while I know that using two different nut butters in one recipe may seem a bit overkill, doing so really creates a wonderful balance in these ice cream sandwiches. The almond butter gives the brownie a deeply soft fudgy texture and the flavor is not as assertive as peanut butter, which lets the cocoa powder shine. And the peanut butter is the perfect flavor and texture to swirl into the smooth ice cream layer. If you want to keep this paleo-friendly then just use almond butter in both places (made as such in the photo directly above). And, if you want all the peanut butter and chocolate vibes, then go all out and use only peanut butter. Either way, this is sure to be the perfect summer treat to truly savor the last bits of summer!

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

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

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Brownie & Peanut Butter Swirlwiches

The perfect dessert to celebrate summertime! These Brownie & Peanut Butter Swirl Ice Cream Sandwiches (Swirlwiches for short) are super easy to make and so delicious. It's a no-churn, 3 ingredient ice cream with a peanut butter (or almond butter) swirl and stuffed between a thick layer of double chocolate brownies!

paleo-friendly, naturally sweetened

Ingredients

Cookie Layer

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/4 cup almond butter or peanut butter (or other nut/seed butter)
  • 1/4 cup coconut oil melted & cooled
  • 2 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 1/2 cup cocoa powder (unsweetened)
  • 1/4 cup almond flour
  • 1/4 cup tapioca flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup mini chocolate chips

PB Swirl Ice Cream Layer

  • 2 cups cashews, soaked in hot water 20 minutes or 2 hours in cool water
  • 1 can coconut milk, full fat
  • 1/2 cup coconut sugar
  • 4-5 tbsp peanut butter or almond butter (or other nut/seed butter)

Instructions

  1. Soften the cashews by soaking in hot boiled water for 20 min or in cool water for at least 2 hours.

  2. Preheat oven to 350 degrees, line a square (8 or 9 inch) baking dish with parchment paper. (If you have two identical pans, use both to save baking time.)

  3. In a medium bowl beat together all wet ingredients until thick and frothy. Add in the dry ingredients (except chocolate chips) and mix until just well combined, taking care not to overmix. Then stir in the chocolate chips.

  4. Pour half the batter into the baking dish and use a rubber spatula to press batter firmly into the baking dish in one even layer.

  5. Bake for 11-12 minutes or until puffed and edges are starting to darken.

  6. Let cool on baking rack for a few minutes, then remove from pan and place in freezer.

  7. Repeat steps 4-6 with remaining half of the batter.

  8. While second brownie is chilling, make the ice cream. Drain the cashews and place in a blender or food processor with the coconut milk and coconut sugar and blend until smooth and creamy, about 2 minutes.

  9. Drizzle 4 tablespoons of peanut butter into the ice cream mixture.

  10. Place one brownie sheet back in the bottom of the baking dish lined with parchment paper. Pour the ice cream mixture over the cookie. Feel free to drizzle additional nut butter into the top of the ice cream mixture if you like and swirl if the nut butter is not well distributed. Then top it off with the second brownie. Return to freezer to let the ice cream set, about 2-3 hours.

  11. Once firm, cut into desired shapes and prepare to swoon!

Recipe Notes

Strict paleo - use only almond butter and a coconut sugar sweetened chococolate bar chopped into chunks. 

Feel free to sub either almond or peanut butter in both places listed in this recipe. 

Once cut, store any remaining pieces in an airtight container in the freezer. 

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Tahini Rice Crispy Treats (vegan, no bake)

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

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

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

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

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

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

naturally sweetened, vegan, oil free, nut free

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

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Tahini Rice Crispy Bars

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

vegan, refined sugar free, oil free, nut free

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

Recipe Notes

Variations:

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

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

Storage:

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

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PB&J Cups (vegan, paleo, sugar-free option)

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All the back to school vibes have got me craving all the PB&J flavored things! I pretty much got a PB&J (with the crusts) almost every single day of my K-12 life so that association is strong for me. And since it’s still August and very hot outside, a no-bake treat is definitely the way to go. These “PB&J” Cups are actually filled with cashew butter (instead of the usual peanut butter) and a mixed berry jam. It’s the perfect combo of creamy lusciousness meets fruity sweetness. The cup’s exterior is made of dark chocolate, which perfectly complements the PB&J-like filling. And because it’s 2020 and Chocolate is never seen without it’s best friend Flakey Sea Salt, we top it some flakey sea salt. Because who am I not to oblige?The best part of these cups is that they are made with just a few, simple ingredients and are infinitely adaptable! Here’s a little run down of the ingredients with some tips and ways to make them your own so they suit your diet, allergy, or sensitivity needs.

Dark Chocolate – Use the highest quality dark chocolate (or milk chocolate, if you prefer) you can find. Look for a brand that uses minimal ingredients. The best tasting chocolate will always be the one that uses good quality cacao and not much else to really let the chocolate shine. Here are some brands I use and love: Hu (paleo-friendly), Theo, Alter Eco, Guittard, and Enjoy Life. And if you’re looking to make these sugar-free than simply use your favorite brand of sugarless chocolate chips or chopped up bars.

Coconut Oil – When melting chocolate, for the purpose of spreading or shaping (into cups in this instance), it’s always a good idea to add a small amount of coconut oil, after the chocolate has melted, to help thin it out a bit and make it easier to work with. If you (like me) are not a huge fan of the coconut flavor, use a refined coconut oil which has a neutral flavor.

Nut/Seed Butter – For these cups I use a single-ingredient cashew butter (by Artisana) because it’s thick and super creamy which is a nice counterpart to the sweet fruity jam. The thickness of the cashew butter stands up to the weight of the jam allowing the layers to stay separated. When choosing a nut/seed butter, try to find one that is thick and contains only 1 ingredient (no added oils or sugars). However, feel free use any nut/seed butter you like or have on hand! Should you use a thinner butter, the jam will more than likely dip into the bottom layer. There’s absolutely nothing wrong with this, but the layers will be less defined. Basically, just an aesthetic thing. Use sunbutter or tahini to make these nut free!

Jam/Jelly – Like the other ingredients, any will do here! Feel free to mix it up and use a different jam for each cup for a fun flavor surprise when biting into them! Again, I recommend buying one with minimal ingredients and preferably organic, if possible. Or use a sugar-free one if you like. And if you want to go big, use a homemade compote or chia jam!

The options really are endless and the result will inevitably be delicious! Because simple recipes, using good quality ingredient, are usually the best loved kind.

These PB&J Cups are hands down my favorite no-bake recipe to date! They are super easy to make and infinitely adaptable. These cups are the perfect way to crush an afternoon craving or satisfy a post-dinner sweet tooth. And by picking the ingredients that best suit you, they can easily be made to suit almost any diet, allergy, or sensitivity. And, well, I definitely feel like my PB&J cravings have been satisfied with these sweet little cups.

(For now anyways.)

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

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

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PB&J Cups

These super easy, but incredibly delicious, PB&J Cups are the perfect back-to-school inspired treat! These cups have only simple ingredients and no added sugar.

vegan, paleo, sugar-free option

Ingredients

  • 1/2 cup chocolate chips or chopped chocolate bar
  • 1/2 tsp coconut oil
  • 2-3 tbsp cashew butter or other nut/seed butter of choice
  • 2-3 tbsp jam/jelly of choice

Instructions

  1. Melt the chocolate in a medium bowl by microwaving in short 5 second bursts until the chocolate is completely melted. Or, melt the chocolate in a small bowl over a double boiler. Add the coconut oil and stir until the chocolate is shiny and smooth.

  2. Place 6-7 muffin liners in a mini muffin tin. Pour about 1 tbsp of melted chocolate into each muffin liner and, using a small spoon, spread the chocolate up the sides of the liners. Then tilt the muffin pan gently, side-to-side to create an even base. Place the muffin tin in the fridge or freezer to set the chocolate.

  3. Once chocolate is firm, add (about) 1/2 tsp of cashew butter to each cup and gently spread it into an even layer. Butter should be roughly 1/2 way up the cup Then add a scant 1/2 tsp jam/jelly on top of the cashew butter and spread out to the sides of the cups, adding a bit more if needed to make one layer.

  4. Pour 1-2 tsp of the melted chocolate on top of the jam layer to create the top of the cup and spread into an even layer. Shake the pan gently, side-to-side, to evenly distribute the chocolate to the edges.

  5. Allow the chocolate to set by keeping at room temperature for about 20 minutes or quicker by placing the tray in the fridge or freezer. Once chocolate is firm, enjoy!

Recipe Notes

See post for diet/allergy variations. 

Store in the fridge or freezer! 

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

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

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

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

gluten free, nut free, dairy free

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

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S'mores Cookie Bars

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

gluten free, nut free, dairy free

Course Dessert

Ingredients

Wet Ingredients

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

Dry Ingredients

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

Additions

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

Instructions

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

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

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

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

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

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

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

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

Recipe Notes

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


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

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Zucchini Chocolate Chip Cookies (paleo, nut free)

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Zucchini is the quintessential vegetable to sneak into a baked good. Actually, maybe pumpkin has got the leg up on that one. Let me rephrase, zucchini is the most perfect summer veggie to incorporate into a sweet seasonal treat. While zucchini on it’s own is delicious in a baked good, zucchini and chocolate is as wonderful a combination as pumpkin and chocolate.  And, side benefit, you don’t need to rely on buying canned pumpkin puree to get your veggie-filled baking on, just shred up some fresh zucchini and you’re good to go!These incredibly delicious Zucchini Chocolate Chip Cookies might be my favorite cookie creation to date. They are incredibly soft with a crisp exterior and a soft gooey center. But feel free to bake these longer if you like a fully baked cookie. These cookies are made with one whole cup of shredded zucchini that gives the cookies the perfect amount of moisture. And, unlike most zucchini recipes, you don’t need to squeeze out the shreds beforehand! These cookies are sweet but do not feel indulgent, and the lightness from the zucchini is complemented by the glorious pools of melty dark chocolate. I splurged and used Hu Gems, which are my favorite for baking, but truthfully a little pricey. I highly recommend them if you’re looking for a “cleaner” chocolate, they are extremely delicious and paleo-friendly (sweetened with coconut sugar) but I really only bust them out for special baking occasions. Otherwise, my go-to chocolate chip/chunk is Enjoy Life baking chocolates, which are sweetened with cane sugar. Feel free to use your favorite chocolate chips, chunks, or chopped up chocolate bar!The dough comes together in minutes!
And although these cookies are made with better-for-you ingredients, they are so delicious you’d never know the difference! These are paleo-friendly, made with no refined sugars, and happen to be nut free. If you’ve been following my blog for a little while, you may have noticed that my most recent recipes almost all use avocado or olive oil rather than my go-to coconut oil. The reason for this change is that I recently took an at-home gut microbiome test which analyzes your digestion and tells you which foods are beneficial or less tolerated by your body according to your digestive system. For me, a lot of the standard ingredients I would use in my healthified baking came back as foods I should avoid, namely all coconut products and almonds. Which was a hard adjustment at first, but I have really loved the outcome in my baked goods since incorporating these different oils and flours. And, the best part, is that you do not have to wait for the oil to melt and cool as you would with coconut oil. Speaking of which (ahem, rant over, back to these cookies), these cookies whip up F-A-S-T fast! Made in just one bowl and out of the oven in 10 minutes. Yep, that’s 20 minutes from empty mixing bowl to cookie-packed-cooling rack. And if that’s not reason enough to make these, let me assure you, that despite all the fruity goodness to come out of my kitchen this season, these Zucchini Chocolate Chip Cookies are hands down my favorite summer treat!*

*So far this year.

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

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

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Zucchini Chocolate Chip Cookies

These Zucchini Chocolate Chip Cookies are the ultimate way to incorporate a summer veggie into some baked goodness! Pools of melty chocolate and a so soft and gooey cookie with crispy edges make this cookie the perfect summer produce inspired treat. Made in just one bowl and done in under 20 minutes, these cookies are a major win.

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

Ingredients

Wet Ingredients

  • 2/3 cup coconut sugar
  • 1/4 cup avocado oil sub olive or coconut oil (melted and cooled)
  • 1/4 cup tahini, well stirred before measuring sub other thin nut/seed butter of choice
  • 1 egg large
  • 1 tsp vanilla

Dry Ingredients

  • 3/4 cup cassava flour
  • 1/4 cup tapioca flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Additions

  • 1 cup shredded zucchini
  • 1/2 cup chocolate chips or chunks

Instructions

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

  2. In a large bowl cream together the wet ingredients until thick and well incorporated.

  3. Add in the dry ingredients and stir until just mixed, ensuring not to over mix.

  4. Gently stir in the zucchini shreds, not mixing too much so as little moisture is release from the zucchini as possible. Then, fold in the chocolate chips.

  5. Using an cookie scoop, I used a 40 mm (about 1.5 tbsp), place dough balls at least 2 inches apartment on the baking sheet.

  6. Bake cookies for 9-10 minutes or until cookies are golden brown and edges are starting to crisp. Bake for 11-12 minutes if you like a fully baked and firmer cookie.

  7. Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.

  8. Store at room temperature in an airtight container for 2-3 day. Then move to freezer for longer storage.

Recipe Notes

Nut/Seed Butter Notes: For best results, before adding the tahini, make sure to mix it well in the jar before measuring. The tahini should be thin and drippy. Do not use the compacted paste at the bottom of the jar. And if subbing for another nut/seed butter, choose one that's similarly thin like a natural almond butter that has a good amount of oil at the top. 

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Healthier Raspberry Chocolate Chip Coffee Cake (paleo, nut free)

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I have been dreaming up this Raspberry Chocolate Chip Coffee Cake the second winter ended. Yep, at the first peak of spring, I’m already lusting after all the wonderful summer fruit soon to come and imagining the ways I can incorporate them into some sweet treats. And one of the earliest summer fruit to hit the shelves is the sweet but tart raspberry. I am a firm believer that chocolate and raspberries are as perfectly paired as chocolate and strawberries but gets so much less attention! Don’t get me wrong, chocolate and strawberry is great and will always be a classic. But chocolate and raspberry is so underrated! The deep dark chocolate is the perfect complement to the tart and juicy raspberry. And a light and airy coffee cake with a simple crumble top sounded like the perfect vessel for this combination.

These Raspberry Chocolate Chip Coffee Cakes are super simple to make but feel so elegant. Like something you would be served at an overpriced brunch that comes with endless mimosas. They are sweet but but don’t feel overindulgent. The coffee cake is packed with fresh raspberries which gives these a distinct tartness that is counterbalanced with a healthy amount of dark chocolate chips. The coffee cake is just perfectly moist and light. Perfect for a breakfast on the go, brunch with friends, or a sweet accompaniment to go with your afternoon coffee or tea.

And if I haven’t convinced you enough, this recipe is a breeze to make! The simple crumble top comes together quickly and the batter is made in just one bowl! Then just stir in the chocolate chips and fresh raspberries, pour into the pan, top with the crumble and into the oven it goes. Fruity chocolately coffee cake goodness ready to to serve in under an hour! Made with just 12 total ingredients that are all paleo friendly (gluten/grain/dairy free), contains no refined sugars, and also happens to be nut free!

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

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Raspberry Chocolate Chip Coffee Cake

These Raspberry Chocolate Chip Coffee Cakes are super simple to make but feel so elegant. They are sweet but but don't feel overindulgent. 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, dairy free

Ingredients

Crumble Top

  • 1/4 cup coconut sugar
  • 1/4 cup tapioca flour
  • 2 tbsp coconut oil chilled if liquid
  • 1/8 tsp sea salt

Cake Ingredients

  • 3/4 cup coconut sugar
  • 1/4 cup avocado oil or melted and cooled coconut oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup cassava flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 cup + 2 tbsp nut/seed milk
  • 3/4 cup chocolate chips
  • 1 1/4 cup fresh raspberries

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. Make the crumble by adding all crumble ingredients to a small bowl and mash together with a fork 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.

  3. 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, eggs, and vanilla until thick and frothy

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

  5. Add the nut/seed milk and slowly mix into the batter, making sure not to over mix.

  6. Next stir in the chocolate chips. Then, gently fold in the raspberries trying not to smash them.

  7. Turn the batter out into the prepared baking dish and, using a rubber spatula, gently spread into an even layer in the pan.

  8. Sprinkle the crumble all over the top of the batter. Add a few extra raspberries and chocolate chips if you like!

  9. Bake for 43-45 minutes or until top is firm and golden brown, checking for doneness with a toothpick. 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

These bars will keep stored in an airtight container for 1 day, 2-3 days if kept in the freezer. Afterwards, move to freezer for longer storage.

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

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Cake Batter Balls (no bake, vegan, paleo)

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Summer is here!!!!!

As much as I’d like to say that I enjoy all the seasons equally, it would be a straight up lie. I live for summer. Long warm days, eating dinners outside, tank tops and flip flops, everything about it just gives me an instant high. And while summer might be a little different this year (a pandemic will do that though), there’s one thing that is sure to be an unchanging fact about summer. That summer treats are epitomized in no bake desserts, raw concoctions, and the freezer becomes the mecca of refreshing but delicious goodness. So to celebrate the beginning of this season, I bring you these Cake Batter Balls! Cuz is there any more classic way to celebrate something than with a cake?! But make it no-bake and healthified.

These Cake Batter Balls are super easy to whip up. Made with just a few good-for-you ingredients and in just one bowl, these would be great to mix up with any little helpers looking to get in the kitchen. Sweetened with maple syrup and spiked with protein, these are a fun way to fuel up pre/post work out. And with (mostly, cuz sprinkles) clean ingredients, I may have convinced myself to enjoy a couple of these for breakfast. Because does the day even start until chocolate’s been had? But if you’re looking to cut the sugars a bit, not really into chocolate, just don’t have the time for melting chocolate, or want to make these a sun-friendly snack, feel free to skip the chocolate coating. They will still be amazing!
These are super customizable so you can use what you have on hand. For the chocolate I’ve used Enjoy Life chocolate chips which are made with cane sugar. If you’re looking for a paleo-friendly chocolate, I love the Hu gems which are made with coconut sugar. For the sprinkles, I used naturally dyed rainbow sprinkles. I found this brand at a store nearby and really like them. For some reason they are currently unavailable on Amazon at the time of publishing this post. For strict paleo, just leave these out, they will only be a little less fun. 
paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan, oil free

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

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Cake Batter Balls

These sprinkle studded balls taste just like cake batter, but healthied up and spiked with protein. Sweetened with maple syrup and made with only good for you ingredients (ok, and some sprinkles) these are the perfect treat to enjoy any time of day, pre or post-work out, mid-morning snack, or even dessert! I like the sprinkles that are naturally dyed but still taste just as fun!

no bake, vegan, paleo, naturally sweetened

Ingredients

Cake Batter

  • 1 cup almond flour
  • 1/4 cup vanilla protein powder or additional almond flour
  • 1/8 tsp sea salt
  • 3 tbsp maple syrup
  • 2-3 tbsp tahini, well stirred before using or other nut/seed butter
  • 1 tsp vanilla
  • 1-2 tbsp nut/seed milk of choice
  • 2-3 tbsp sprinkles omit if strict paleo

Chocolate Coating

  • 1/2 cup chocolate chips or chunks
  • 1/2 tsp coconut oil

Instructions

  1. In a medium bowl mix together the almond flour, protein powder, and sea salt.

  2. Add the maple syrup and 2 tbsp of tahini and mix well. If the mixture is too thick, add 1 tbsp of milk and stir well. If the batter is still too thick add a bit more nut milk. If batter is too thin, add the additional tbsp of tahini. The batter should look like a cookie dough batter and easily rolled into a ball.

  3. Add the sprinkles and stir to incorporate into the batter.

  4. Roll into 11-12 balls (I used a 40 mm cookie scoop) and place on a parchment lined plate or baking sheet and place in the freezer.

  5. Make the chocolate coating by melting the chocolate in short 5 second bursts in the microwave or over a double boiler. Once chocolate is melted carefully stir in the coconut oil until chocolate is shiny and smooth.

  6. Using a fork, gently roll each ball in the melted chocolate, lift up, and tap the fork on the edge of the bowl to allow excess chocolate to drip off. Place back on plate/baking sheet and repeat until all balls are coated. Place the coated balls back in the freezer to set. Once chocolate is fine enjoy!

Recipe Notes

Store these in the fridge or freezer!

Leave off the chocolate coating to make these a sun-friendly snack to enjoy on the go! 

 

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

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

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

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

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Peanut Butter Stuffed Bondies

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

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

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

Ingredients

Wet Ingredients

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

Dry Ingredients

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

Instructions

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

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

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

  4. Then stir in the chocolate chips.

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

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

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

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

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

Recipe Notes

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

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

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