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Sweet Potato Cookie Skillet (paleo & nut free)

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A fall inspired twist on the popular cookie skillet! This Sweet Potato Cookie Skillet is perfect for Thanksgiving or any fall occasion when you feel like enjoying something incredibly delicious without all the fuss. This giant deep dish autumnal cookie is made in just one bowl, bakes up in just about 20 minutes, has the perfect amount of cozy warming spices, a healthy dose of chocolate, and so delicious you’ll be saying, “Pumpkin, who?”.

What Does This Cookie Skillet Taste Like?

This Sweet Potato Cookie Skillet is like one big cookie that’s perfectly soft and just melts in your mouth. It is packed with one whole cup of sweet potato puree and an easy blend of warming spices. It has incredibly satisfying crispy crust and edges and the center is addictingly moist and just perfectly dense. Although it’s incredibly similar in flavor to pumpkin, sweet potato is a bit more subtle which I found to be incredibly refreshing. The cookie is simply spiced with cinnamon, nutmeg, and ginger which really lets the sweet potato shine in all its glory. These earthy flavors are well complemented by a heavy hand of dark chocolate chips.

How Is This Cookie Skillet Made?

The steps to making this super comforting dessert could not be any easier! You can go from empty bowl to completed cookie skillet in just about 30 minutes! Here’s a rundown of the steps:

  1. Heat oven & prepare skillet or other baking dish.
  2. Mix wet ingredients together in a large bowl if mixing by hand or in the bowl of a stand mixer.
  3. Add dry ingredients to wet and stir until a thick dough forms.
  4. Stir in chocolate chips.
  5. Pour the dough into prepared skillet.
  6. Add additional chocolate chips to the top. This is totally optional, butttt really, it’s not. Just throw those chippies on and never look back. You’ll thank me later.
  7. Bake for 21-22 minutes. Or slightly less/more if using a different type of baking dish.
  8. Let cool, then slice, and enjoy! Oh, and don’t forget the ice cream.

This is amazing served warmed. And if you’re enjoying this with an intimate party I highly recommend ditching the plates, topping this with a few big scoops of your favorite vanilla ice cream, and diving right in. There’s something incredibly satisfying about eating straight out of the baking vessel and, somehow, makes it taste even better. This might just be the peak of cozy fall enjoyment. This cookie skillet can also be made ahead and either served at room temperature or to serve warm, reheat the whole pan for a few minutes in the oven, let cool slightly, then slice!

Don’t Have A Skillet? No Problem!

I used a large 10 1/4 inch deep dish cast iron skillet and love how the extra hot pan creates crispy edges while keeping the center moist. So, using a similar heavy pan is ideal. However, if you do not have a cast iron you can absolutely make this in any similarly size, oven-safe pan. Alternatively, you can use a baking dish such as a 9 or 10 inch round cake/pie pan, or an 8 or 9 inch square baking dish. Just keep in mind that these will change the baking time, bake for 18 minutes and then start to keep an eye on the cookie. The edges should be golden brown and the center set and slightly puffed. Test for doneness by piercing the center with a toothpick, it should come out clean, with no batter, but potentially some melty chocolate.

What Ingredients Are Used?

This healthified dessert is made better-for-you as it contains no refined sugars, flours, or oils. It is paleo-friendly meaning it has no gluten, grain, or dairy. Plus it’s nut-free! Here’s a look at the main ingredients and some subs/variations.

  • Sunflower Seed Butter – I love using sunflower seed butter for this recipe as it is thick and creamy and gives the cookie a delicious moistness. The flavor is fairly neutral so it does not overshadow the sweet potato and spices. Use any other thick and creamy nut or seed butter that contains only one ingredient (no added sugar or oil). Some good options are almond butter, cashew butter, or peanut butter.
  • Sweet Potato Puree – I used canned sweet potato because it was easiest but this is a great way to maximize your (Thanksgiving) meal prep. Just steam, boil, or roast some extra sweet potato and puree or mash until it becomes a smooth and even mixture.
  • Avocado Oil – This adds more moisture and helps the cookie crisp! Feel free to use olive oil or melted and cooled coconut oil. I use and love Chosen Foods Avocado oil which I buy from Costco for the best pricing.
  • Coconut Sugar – Adds the perfect amount of sweetness and keeps the dessert free from any refined sugars! I use and love Nutiva’s organic coconut sugar.
  • Eggs – To help puff the cookie!
  • Vanilla – Adds depth of flavor to the cookie.
  • Cassava Flour –  A gluten and grain free flour very similar to white flour but is not bleached, refined, or overly processed. Cassava flour is nut free and paleo!
  • Tapioca Flour – Tapioca flour helps thicken the dough without making it too floury.
  • Chocolate Chips – I’ll be honest, when I’m baking for myself I never measure chocolate chips. I just toss them in, in copious amounts, until I see that there’s a reasonable (read: heavy handed) distribution of chocolate to dough/batter. In this recipe I use a responsible 1/2 cup of chocolate chips in the dough and another 1/4 cup scattered over the top which, I think, is the perfect balance of chocolate to sweet potato cookie, so that is my official recommendation. I also used a mix of both mini and regular sized chocolate chips because that’s what I had on hand. So use whatever feels right to you! To keep this refined sugar free, use your favorite coconut or maple sugar sweetened bar chopped into chunks!
  • Spices – Fall desserts are all about the warming spices and this is no different. You’ll need cinnamon, nutmeg, and ginger to enhance the sweet potato flavor.

Can I Make This With Pumpkin Puree Instead?

Yep! Just replace the sweet potato in even amounts for pumpkin puree and prepare the recipe exactly the same way. Should you decide to use pumpkin puree I recommend doubling the amount of spices as the pumpkin flavor is a little more assertive than sweet potato.

This Sweet Potato Cookie Skillet is the perfect dessert to enjoy for Thanksgiving, a gathering, or any fall day! It’s quick and super easy to make, made with better-for-you ingredients, and just so incredibly tasty that it’s sure to be a new family favorite! Especially when topped with a scoop of your favorite vanilla!

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

If you make this recipe, share your experience with others by leaving 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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Sweet Potato Cookie Skillet

A thick, chewy, and melt-in-your-mouth cookie spiked with sweet potato puree and cozy warming spices. This is the perfect quick, easy & delicious dessert to celebrate fall and sure to please your friends and family. Especially when topped with a scoop of vanilla ice cream.

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

Ingredients

Wet Ingredients

  • 1 cup sweet potato puree (243 grams)
  • 3/4 cup coconut sugar (114 grams)
  • 1/2 cup sunflower seed butter (140 grams)
  • 1/3 cup avocado oil (79 grams)
  • 2 eggs ideally room temp
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup cassava flour (130 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 1/2 tsp baking powder (6 grams)
  • 1/2 tsp sea salt
  • 1 tsp cinnamon (2 grams)
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 - 3/4 cup chocolate chips or chunks (94-141 grams)

Instructions

  1. Heat oven to 375 degrees and prepare 10 1/4 inch deep skillet by greasing with additional oil. See notes for alternative baking dishes.

  2. Mix wet ingredients together in a large bowl, if mixing by hand, or in the bowl of a stand mixer until thick and fully combined. Scrape down the sides of the bowl.

  3. Add all dry ingredients (except chocolate chips) to wet mixture and stir together until just fully mixed. Scrape down the sides of the bowl once during mixing to ensure the ingredients are thoroughly distributed and avoid over-mixing.

  4. Stir in 1/2 cup chocolate chips.
  5. Pour the batter into prepared skillet and, using a rubber spatula, spread out into an even layer.
  6. Add additional chocolate chips to the top of the dough. Optional, but not really.

  7. Bake for 21-22 minutes (if using an alternative dish start checking for doneness after 18 minutes). Cookie is done when the edges are crisp and starting to brown and the center is set and slightly puffed. Use a toothpick pierced into the center to test for doneness. The toothpick should come out clean.

  8. Let cool on wire rack. Serve warm or at room temp with a scoop of your favorite vanilla!

Recipe Notes

Helpful Kitchen Tools (affiliate links): 10 1/4 inch cast iron deep skillet, silicon spatula, kitchen scale

Serving Tips: This is best served warm with vanilla ice cream.

Make Ahead: This cookie skillet can be made ahead, then re-heated at 350 for 5-7 minutes, let cool slightly then slice. This can also be a few hour before and served at room temperature. 

No Skillet? Use a 9 or 10 inch pie or cake pan or square baking dish. This will change the baking time. Bake for 18 minutes then begin to check the cookie for doneness. 

Ingredient Subs/Variations:
Sunflower Seed Butter: Use any thick and creamy nut/seed butter such as cashew butter, almond butter, or peanut butter instead of sunflower seed butter. Ideally use one that contains one ingredient (no added sugars or oil). Thoroughly mix the nut/seed butter in the container before measuring and do not use the compacted paste at the bottom. 

Avocado Oil: Instead use olive oil or melted and cooled coconut oil.

Sweet Potato Puree: Use homemade sweet potato that has been thoroughly mashed or pureed instead of canned. And if you like, sub pumpkin for sweet potato, just double the spices called from in the original recipe. 

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Brownie Stuffed Chocolate Chip Cookies (paleo & nut free)

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The Type A person in me needs things to be even – balanced, equal, and fair. Otherwise a little itch develops in my brain that I just cannot help but try to scratch obsessively until all things are in order and thereby relieving said itch. So, when I created the recipe for my Cookie Dough Stuffed Brownies, I knew I had to create the inverse treat so as not to show dessert favoritism and avoid the forthcoming insatiable baking itch. So here they are! The counterpart, soul mate, complement to my last dessert mash up – healthified Brownie Stuffed Chocolate Chip Cookies! Yep, a brownie. Stuffed. IN. A. CHOCOLATE CHIP COOKIE!

What Do They Taste Like?

These stuffed cookies are just as the name implies – a soft and chewy chocolate chip studded cookie stuffed with a fudgy and deeply chocolatey brownie batter. The combination of the chewy cookie edges and melty chocolate chips with the intense brownie center is truly something to behold. And while both brownies and chocolate chip cookies are wonderful on their own, there’s something incredibly satisfying about enjoying them together in one delicious mouthful. Like a good couple, each part helps the other shine brighter than it would on it’s own making you think that, maybe, they should be together forever. And this CCC + Brownie match is like a celebrity coupling I hope never breaks up.

How Are They Made?

These Brownie Stuffed Chocolate Chip Cookies are incredibly easy to make, but do take a bit of planning as the chocolate chip cookie dough needs to chill for, ideally, a few hours. So be sure to plan ahead. The chocolate chip cookie dough whips up in just one bowl, then the brownie batter is made in a separate bowl and both set aside to chill. When ready to bake, balls of cookie dough and brownie batter are made, then stuffed together! Check out the set-by-step photos below. Here’s a quick overview of the steps:

  1. Make the cookie dough: By first creaming together the wet ingredients in a large bowl or in the bowl of a stand mixer. Then add in the dry ingredients, stir until a sticky batter forms. Then stir in the chocolate chips.
  2. Make the brownie batter: This is a small batch brownie batter so it is easily stirred together by hand. Similar to the cookie dough, beat the wet ingredients together, add the dry ingredients, and stir until just fully incorporated. I added mini chocolate chips to the brownie batter. This is optional, but highly recommended.
  3. Let doughs chill. The brownie batter just needs to chill in the fridge. The cookie dough needs a more intense chilling as the dough is fairly sticky. Ideally, the dough should be chilled in the freezer for 2 hours, but you can get away with a minimum of about 40 minutes. Chilling for longer however, will make the stuffing process much easier. If you plan ahead, you can chill the dough in the fridge overnight.
  4. Heat oven to 360 (yes 360 degrees) when ready to bake and line a baking sheet with parchment paper or a silicon mat.
  5. Stuff the cookies. Scoop out 10 balls of chocolate chip cookie dough and 10 small 1/2 inch brownie batter balls. I used a 50 mm scoop for the cookie dough and a 25 mm scoop for the brownie batter. There may be some extra brownie batter, don’t worry, we’ll get to that.
  6. Flatten the cookie dough in the palm of your hand.
  7. Add a brownie batter ball to the center.
  8. Enclose the brownie with the edges of the cookie until completely covered. Roll the ball in your hand to create an even sphere. Place back on the baking sheet and press down slightly to create a short and fat cookie disc.
  9. Repeat with all cookie dough balls.
  10. Bake for 10-12 minutes! Let cool on baking sheet, then transfer to baking rack to cool further.
  11. Enjoy! These are incredible slightly warm when the chocolate is still melty. Unsurprisingly, they are also delicious at room temperature or even straight out of the freezer.

Some Tips:

  1. Wet hands help! The cookie dough is sticky, and the length of time you chill the dough and the temperature of your hands and kitchen will determine how easy the dough is to work with. If you find the dough to be too sticky, you can use very slightly damp hands to reduce the stickiness while stuffing the cookies.
  2. Extra Brownie Batter? If you have some extra brownie batter form it into a cookie shape and bake with the stuffed cookies for a bonus, super fudgy brownie cookie!

Brownie Stuffed Chocolate Chip Cookie Ingredients

These epic cookies are incredibly delicious while being better-for-you. They contain no refined sugars, flours, or oils. They are paleo-friendly, meaning they are gluten, grain, and dairy free. And they are nut-free! Don’t let the seemingly long ingredient list in the recipe below dissuade you from making these, the ingredients repeat in both doughs. There are only 12 total ingredients in the recipe (including the salt!). Here’s a quick rundown of the ingredients used and some recommended substitutes.

  • Sunbutter: The base for the doughs and what gives them the moist, chewy, fudginess. Sub for another thick and creamy nut/seed butter like cashew, almond, or peanut butter. Choose one that contains only ingredient and has no added oils or sweeteners.
  • Coconut Oil: To help give the cookies more moisture without making the dough too sticky. Choose refined coconut oil for a more neutral tasting oil.
  • Eggs: To help puff up the doughs.
  • Coconut Sugar: The best refined sugar free granular sweetener. Coconut sugar gives them the perfect amount of sweetness without being overbearing.
  • Vanilla: Flavor!
  • Cassava Flour: A gluten and grain free flour very similar to white flour but is not bleached, refined, or overly processed. It’s nut free and paleo!
  • Tapioca Flour: Tapioca flour helps thicken the dough without making them too floury.
  • Cocoa Powder: What gives the brownie batter the super chocolatey flavor. Use unsweetened cocoa powder and not cacao powder or cocoa mix.
  • Cinnamon: More flavor!
  • Salt: To balance the sweet.
  • Chocolate Chips: Can’t have a chocolate chip cookie without the chocolate chips! I used regular sized semi-sweet chocolate chips for the cookie dough. I also added mini chocolate chips to the brownie batter for extra ooey gooey-ness, but this is totally optional. Feel free to use your favorite chocolate bar chopped into chunks instead of regular chocolate chips!

This twofer of a cookie is incredibly delicious and made better-for-you. They are so good in fact, that I may just be starting to believe that the best chocolate chip cookie is actually one that is stuffed with brownie! But I’ll let you be the judge of that.

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

5 from 1 vote
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Brownie Stuffed Chocolate Chip Cookies

It turns out the best cookie is actually one that is stuffed with brownie. These Brownie Stuffed Chocolate Chip Cookies are incredibly delicious, easy to make, and made better-for-you! Cookie cheers to that!

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

Servings 10 cookies

Ingredients

Chocolate Chip Cookie Dough

  • 3/4 cup coconut sugar (114 grams)
  • 1/4 cup sunflower seed butter (61 grams)
  • 1/4 cup coconut oil (49 grams) melted and cooled
  • 2 eggs ideally room temp
  • 1 tsp vanilla (4 grams)
  • 1/2 cup cassava flour (78 grams)
  • 1/4 cup + 1 tbsp tapioca flour (37 grams)
  • 1 tsp baking powder (4 grams)
  • 1/2 tsp cinnamon (1 gram)
  • 1/4 tsp salt
  • 1/2 cup chocolate chips/chunks (83 grams)

Brownie Batter

  • 1/4 cup sunflower seed butter (61 grams)
  • 1/4 cup coconut sugar (36 grams)
  • 1 egg ideally room temp
  • 1/4 cup unsweetened cocoa powder (29 grams) not cacao powder or cocoa mix
  • 2 tbsp cassava flour (19 grams)
  • 1/8 tsp salt
  • 2 tbsp chocolate chips (20 grams) optional

Instructions

  1. Prepare the chocolate chip cookie dough by creaming together the coconut sugar, sunflower seed butter, coconut oil, eggs, and vanilla in a large bowl if mixing by hand, or in the bowl of a stand mixer. Beat until thick and bubbly.

  2. Scrape down the sides of the bowl and add the cassava flour, tapioca flour, baking powder, cinnamon and salt. Stir until just fully incorporated, scraping down the sides of the bowl once more during mixing.

  3. Stir in the chocolate chips.

  4. Let dough chill in the freezer, ideally for 2 hours or at least 40 minutes. If chilling overnight, store in the fridge.

  5. Make the brownie batter by mixing together the sunflower seed butter, coconut sugar, and egg together in a medium bowl until thick and creamy.

  6. Add in the remaining dry ingredients and stir until no streaks remain and a thick batter forms. Stir in the chocolate chips if using. Store in the fridge.

  7. Once the dough has chilled, heat oven to 360 degrees (yes, 360) and prepare a baking sheet by lining with parchment paper or a silicone mat.

  8. Using a large ice cream scoop, scoop out 10 balls of chocolate chip cookie dough. Make 10 1/2 inch balls of brownie batter. There may be some brownie batter left over, we will use it.

  9. Fill the cookie dough (see original post for step-by-step photos). Press down a cookie dough ball in the palm of your hand to create a flat circle. Place 1 ball of brownie batter in the center of the cookie dough and fold the cookie edges over the brownie until fully encased.

  10. Roll the dough in your hand to create an even sphere, place back on the baking sheet and press down slightly with the palm of your hand to create a short round disc.

  11. Repeat until all cookie dough is used and place stuffed cookie dough on the baking sheet at least 1 inch apart.

  12. If you have leftover brownie batter, form into a cookie shape and bake with the stuffed cookies for a super fudgy bonus cookie!

  13. Bake for 10-12 minutes or until edges are just starting to brown and the tops of the cookies have puffed.

  14. Let cool on baking sheet for at least 5 minutes before transferring to a cooling rack to cool further. These are incredible just warm while the chocolate is still melty. Unsurprisingly, they are also delicious at room temperature or even straight out of the freezer.

Recipe Notes

Helpful Kitchen Tools (affiliate links): ice cream scoops (large 50mm & small 25mm), silicon spatula, kitchen scale

Storage: Store cookies at room temperature in an airtight container for a day or so. Afterwards move to the freezer for longer storage. 

Cookie Stuffing Tips: The colder the dough the easier the stuffing process will be. I found it easiest to scoop the chocolate chip cookie dough into balls directly on the baking sheet after about an hour of chill time in the freezer, then placing the whole baking sheet in the freezer for the remaining hour. If you find the dough to be a little sticky it helps to lightly dampen your hands with a little water. Likewise, if the stuffed cookie dough balls are looking a little rough around the edges, use slightly moist hands to smooth out the surface before baking.

Ingredient Subs/Variations:
Sunflower Seed Butter: Use cashew butter, almond butter, or peanut butter instead of sunflower seed butter. Ideally use one that contains one ingredient (no added sugars or oil). Thoroughly mix the nut/seed butter in the container before measuring and do not use the compacted paste at the bottom. 
Coconut Oil: Use refined coconut oil for a no-coconut flavor. 
Cocoa Powder: Be sure to use unsweetened cocoa powder, not cocoa mix or cacao powder. Some good brands are Organic Cocoa Powder from Whole Food's 365 brand,  Equal Exchange's Baking Cocoa, or Guittard's Cocoa Powder (what I used in this recipe).
Strictly Refined Sugar Free/Paleo: Use your favorite paleo-friendly bar chopped into small chunks to make this strictly paleo and refined sugar free.
Chocolate Chips: Make this extra chocolatey by adding chocolate chips/chunks to both cookie dough and brownie batter. I used regular semi-sweet chocolate chips for the chocolate chip cookie dough and mini chocolate chips in the brownie batter.

If you make this recipe, share your experience with others by leaving a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Freshly Dafna is now on Pinterest! Save all your favorite recipes by pinning this image!

This post may contain affiliate links. Any product I choose to include 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.

Healthy Cookie Dough Stuffed Brownies (paleo & nut free)

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There is something deeply satisfying about a well executed two-in-one combination. More often than not however, these two-in-one contraptions fail to accomplish one (or both) of the tasks it is mean to achieve. A classic example of this is the spork, a spoon + fork hybrid that has tines too shallow to be a good fork and too many tines to be a good spoon (meaning any greater than 0). Amazon is riddled with silly devices like this; products with good intentions, but likely will not satisfy any/either need. Like, this scarf flask for example. Personally, I can’t think of any reason anyone would need that when regular flasks exist. On rare occasions though, a combination will come along that is a true unicorn. A beautiful melding of two uniquely awesome things into one epic thing. And this Cookie Dough Stuffed Brownie is exactly that. The unicorn of desserts and it is definitely something that you need. In fact, I would say, you need these immediately. 

What Do They Taste Like?

These (secretly healthier) Cookie Dough Stuffed Brownies are for the brownie and chocolate chip cookie lovers who can never decide which dessert to choose (first), the brownie or the cookie. And now, you do not have to! These are super fudgy, deeply chocolatey cocoa brownies stuffed with balls of chocolate chip studded cookie dough, which basically become soft and gooey chocolate chip cookie chunks throughout the brownie once baked. Cookie Dough Stuffed Brownies had a better ring to it than Chocolate Chip Cookie Stuffed Brownies, even though that’s a slightly more accurate title. The brownies whip up in a breeze in just one bowl. A simple chocolate chip cookie dough is made separately and rolled into small balls. The cookie dough balls are then gently folded into the brownie much like you would stir in chocolate chips or berries into a batter. These bake up in just under 20 minutes and the result is a super moist and chewy brownie with big glorious chunks of delicious cookie throughout. Which, in my humble opinion, is the most perfect two-in-one dessert combination possible. And if you’re thinking to yourself, “Well these just sound too good to be true!”, let me assure you that these Cookie Dough Stuffed Brownies are both incredibly delicious and also made better-for-you! And unlike the mythical unicorn, that is a FACT.

 How Are They Made?

If there’s one thing that I’m all about, it’s things that looks impressive but are actually super easy to pull of. And this is a great example of that. This recipe is so easy it’s basically goofproof! Here’s a rundown of the steps:

  1. Make the cookie dough by mixing the wet ingredients together, then stirring in the dry ingredients until a dough forms, then mix in the chocolate chips.
  2. Make cookie dough balls. The cookie dough is the perfect consistency, not overly sticky, and so, super easy to make little balls. You can just scoop out a bit at a time and roll them into 1/2 inch balls. But I found it easiest to roll the dough out into a 1/2 inch thick log, cut into even chunk, and roll into balls. See the below image for step-by-step pictures.
  3. Chill the cookie dough balls in the fridge while the brownie batter is made.
  4. Combine the wet ingredients of the brownie batter in a large bowl if mixing by hand or in the bowl of a stand mixer.
  5. Add the dry ingredients and stir until just thoroughly combined.
  6. Fold the cookie dough balls into the brownie batter using a silicone spatula. I give only one or two gentle turns of the batter so as not to disturb the cookie dough. The cookie dough balls will distribute further into the brownie batter when it’s poured together into pan.
  7. Pour the batter with cookie dough chunks into a baking dish. I use my 8×8 baking dish lined with parchment paper. Feel free to  use a 9×9 pan, the brownies will just be a little thinner. And spread it out into an even layer.
  8. Bake at 375 for 18 minutes! I find 18 minutes to be the perfect time for moist brownies with just crispy tops and edges. Cook for 20 minutes if you like a firm, more cooked brownie.
  9. Let cool, slice, and ENJOY!

These are amazing served just warm on their own. I suspect they would be wonderful topped with a scoop of your favorite vanilla for quite possibly the most epic dessert: Cookie Dough Brownie Sundae! These freeze excellently and I personally love them most straight out of the freezer.

What Ingredients Do I Need?

These Cookie Dough Stuffed Brownies are made better-for-you as they contain no refined sugars, flours, or oils. These brownies are paleo-friendly meaning they contain no gluten, grain, or dairy and are naturally sweetened with coconut sugar. I use mini chocolate chips in the cookie dough which are sweetened with organic cane sugar. Feel free to use your favorite coconut or maple sugar sweetened chocolate bar chopped into chunks to make these strictly refined sugar free. Here’s a look at the main ingredients used in these bars:

Cocoa Powder – The main ingredient in the brownies and what gives them that deep chocolate flavor. Be sure to use unsweetened cocoa powder, not cocoa mix or cacao powder – these are both completely different from cocoa powder and will affect the outcome of the recipe greatly. I recently used the Organic Cocoa Powder from Whole Food’s 365 brand and found it to be of excellent quality at a great price. Some other great brands of cocoa powder are Equal Exchange’s Baking Cocoa or Guittard’s Cocoa Powder (which is what I used in this recipe).

Sunflower Seed Butter & Avocado Oil – I find the mixture of a nut/seed butter with a liquid oil like avocado or coconut oil to be the most comparable dairy free and natural substitute for softened butter. When beaten with sugar, it creams up like you would expect butter to. I use sunflower seed butter to keep this nut free, but almond or cashew butter would be excellent here too. Be sure to choose a nut/seed butter that contains only one ingredient. For the avocado oil, feel free to sub for olive oil or melted and cooled coconut oil.

Cassava & Tapioca Flour – These form the base flours for these brownies and I find that it’s the closest to using a traditional white flour without having to use processed or refined ingredients. This also makes these gluten and grain free. I recently discovered that Amazon has the best pricing for cassava flour, compared to the health food stores near me and, surprisingly, Thrive Market. And I use Bob’s Red Mill for the tapioca flour.

Coconut Sugar  – My favorite granular sweetener for refined sugar free baking. I use and love Nutiva’s coconut sugar.

Maple Syrup – I use a touch of maple syrup to add some moisture to the chocolate chip cookie dough and it gives it a wonderful consistency that makes it extremely easy to work with. I used an organic Grade A, amber colored maple syrup.

Chocolate Chips – I always use Enjoy Life baking chips because they are allergy friendly and made with few, simple ingredients. They are sweetened with cane sugar so not strictly paleo. Use your favorite paleo-friendly bar chopped into small chunks instead if you like, or just skip the chips entirely. Or do the opposite, and add chips or chunks to both the cookie dough and the brownie batter to really pump up those chocolate notes.

Whether you’re a lover of chocolate chip cookies, brownies, cookie bars, all things chocolate, or just love straight up love a good dessert that defies categorization, these Cookie Dough Stuffed Brownies are for you!

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

If you make this recipe, share your experience with others by leaving 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 Cookie Dough Stuffed Brownies

A super fudgy and deeply chocolatey brownie studded with glorious chunks of chocolate chip cookie dough! Super easy to make. It's the best of both the cookie and brownie world in one EPIC dessert but made better-for-you!

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

Servings 12 brownies

Ingredients

Cookie Dough

  • 1/4 cup sunflower seed butter (62 grams)
  • 1/4 cup coconut sugar (36 grams)
  • 2 tbsp maple syrup (29 grams)
  • 1 tbsp tapioca flour (7 grams)
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2-3 tbsp mini chocolate chips (24 grams)

Brownie Batter

  • 1 cup coconut sugar (146 grams)
  • 1/2 cup sunflower seed butter (128 grams)
  • 1/4 cup avocado oil (61 grams)
  • 2 eggs ideally room temp
  • 1 tsp vanilla (4 grams)
  • 1/2 cup unsweetened cocoa powder (58 grams) not cacao powder or cocoa mix
  • 1/4 cup cassava flour (36 grams)
  • 2 tbsp tapioca flour (15 grams)
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/4 cup chocolate chips (optional)

Instructions

  1. Heat oven to 375 degrees and prepare square (8 or 9 inch) baking dish by lining with parchment paper and leaving a 1 inch hang off the sides.

  2. In a small bowl, make the cookie dough by mixing together the cashew butter, coconut sugar, and maple syrup together until smooth.

  3. Add the tapioca flour, baking soda, and salt and stir until a soft dough forms. Mix in the chocolate chips, starting with 2 tbsp and adding an additional tablespoon if desired.

  4. Make cookie dough balls. Either scoop and roll the dough into 1/2 inch balls individually or roll all the dough out into a 1/2 inch thick log, cut into even chunks, and roll into balls. See the post for step-by-step pictures.

  5. Place the dough balls in the fridge while the brownie batter is made.

  6. Cream together the coconut sugar, cashew butter, avocado oil, eggs and vanilla together in a large bowl if mixing by hand or in the bowl of stand mixer and mix until it is thick and bubbly and everything is fully incorporated.

  7. Scrape down the sides of the bowl, add the dry ingredients, and stir until just thoroughly combined. Scrape down the sides of the bowl once during mixing to ensure all is evenly distributed and avoid over-mixing the batter. Mix until a thick and shiny batter forms and no streaks remain. Stir in the extra chocolate chips to the brownie batter if desired.

  8. Add the cookie dough balls to the brownie batter and, using a silicone spatula, gently turn the batter once or twice trying not to disturb the cookie dough balls.

  9. Pour the batter with cookie dough chunks into the prepared baking dish and gently spread out in the pan to create an even layer.

  10. Bake for 18-20 minutes or until the top is puffed and the edges are starting to crisp and darken slightly.

  11. Let cool for at least 10 minutes in the pan. Using the parchment paper overhang, lift the brownie out of the pan and let cool further on a wire rack.

  12. Once cool, slice and enjoy!

Recipe Notes

Helpful Kitchen Tools (affiliate links): 8x8 baking pan, silicon spatula, kitchen scale

Storage: Store brownies at room temperature in an airtight container for a day or so. Afterwards move to the freezer for longer storage. 

Baking Time: I consistently found these brownies to be perfect when baked for 18 minutes. The exteriors and edges are just slightly crisp and the interior is stilll super moist and fudgy. If you like a firm brownie bake for 20 minutes. 

Ingredient Subs/Variations:

Cocoa Powder: Be sure to use unsweetened cocoa powder, not cocoa mix or cacao powder. Some good brands are Organic Cocoa Powder from Whole Food's 365 brand,  Equal Exchange's Baking Cocoa, or Guittard's Cocoa Powder (what I used in this recipe).

Sunflower Seed Butter: Use cashew butter or almond butter instead of sunflower seed butter. Ideally use one that contains one ingredient (no added sugars or oil).

Avocado Oil: Sub with olive oil or melted and cooled coconut oil. 

Maple Syrup: Use agave or honey instead.

Strictly Refined Sugar Free/Paleo: Use your favorite paleo-friendly bar chopped into small chunks to make this strictly paleo and refined sugar free.

Even More Chocolate: Make this extra chocolatey by adding chocolate chips/chunks to both the cookie dough and the brownie batter.

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Pumpkin Whoopie Pies (paleo & nut-free)

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It’s the final countdown for Halloween and whether you’re looking for a festive, holiday appropriate treat or just craving a delicious pumpkin and chocolate dessert situation, these Pumpkin Whoopie Pies are the perfect sweet solution. It’s a sandwich of two fluffy cake-like cookies with a soft pumpkin spiked filling. It’s basically like biting into a glorious pillow of chocolate stuffed with pumpkin fluff, a combination that only cozy autumnal cravings could inspire. These are perfectly fall, perfectly delicious, and surprisingly made healthier.These Pumpkin Whoopie Pies are basically two cakey chocolate cookies sandwiching a pumpkin filling. And they are incredibly easy to make! The chocolate cookie dough whips up in a breeze and bakes up in a flash! Traditionally, Whoopie Pies have a marshmallow fluff filling. For my healthified pumpkin version of Whoopie Pies, I created two different fillings, neither of which are too similar to marshmallow, but equally as delicious that you are sure to forget about the original stuff. I wanted to avoid using powdered sugar and create a recipe for the the filling that would be simple and wholesome, but still delicious. Both fillings are spiked with a heavy hand of pumpkin puree and pumpkin pie spice. One is made with a base of coconut cream and the other cashew butter. We liked them both so much that I give both options in the recipe below.

Two Different Filling Options!

The left whoopie pie is filled with the cashew butter based version and the right with the coconut cream. In both options, the base is whipped with pumpkin puree, a kiss of maple, and of course, pumpkin pie spice. The cashew butter is creamier and gives the cookie a chewier feel. I love the contrast in textures between the soft cookie and the denser layer of cashew butter. Feel free to substitute the cashew butter with another thick and creamy nut/seed butter, such as sunflower seed butter or almond butter. The coconut cream version is much more creamy while also being fluffy. Of the two, the coconut cream filling is more similar to the classic marshmallow filling. That being said, the coconut cream version does take a little more forethought to prepare in that you have to chill a can of coconut cream in the fridge overnight before you can make these. Additionally, while the cashew butter version would be safe to assemble and serve later, the coconut cream version needs to be served immediately. The higher water content in the coconut cream causes the cookies to fall apart overtime. Similarly, the cashew butter cookie sandwiches can be filled and stored in the freezer for later, but unfortunately the coconut cream cannot. So, I would choose the cashew butter version because it is a little more on the convenient side, while being equally as delicious. But go with the coconut cream version if you’re looking for that creamy fluffy goodness.
What’s In These Pumpkin Whoopie Pies?

These Pumpkin Whoopie Pies are better-for-you as they are made with no refined flours, sugars, or oils. The cookies are sweetened with coconut sugar and the filling with maple sugar. While I would definitely put these in the dessert category, they contain much less sugar than a traditional recipe. These fluffy cookie sandwich concoctions are paleo-friendly, meaning they have no gluten, grain, or dairy. And these are nut-free to boot!

Here’s a brief rundown of the ingredients.

Cassava Flour & Tapioca Flour – My go-to combination of unrefined flours for gluten/grain and nut free baking! I use and love Otto’s Cassava Flour, which I have found to be cheapest on Amazon. And use Bob’s Red Mill for the tapioca flour.

Coconut Sugar – My favorite granular sweetener for healthier baking and keeping treats refined sugar free. I use and love Nutiva’s organic coconut sugar and found this to be the best pricing for excellent quality coconut sugar. The coconut sugar gives these cookies a delicious depth of flavor from the inherent caramel notes and a wonderful texture.

Cashew Butter –  I use cashew butter in both the cookie dough and the cashew butter filling. The cashew butter, in concert with the avocado oil, gives these cookies are wonderfully chewy and moist texture. Both are neutral in flavor so do not overpower the cocoa powder or the flavor of the filling. Feel free to use any thick and creamy nut/seed butter wherever the recipe calls for cashew butter if you prefer. Some good options are: sunflower seed butter or almond butter.  Select a nut/seed butter that has only 1 ingredient with no added sugars or oils.

Cocoa Powder – The ingredient that gives the cookies a deeply chocolatey flavor! Be sure to use unsweetened cocoa powder, not cocoa mix or cacao powder – these are both completely different from cocoa powder and will affect the outcome of the recipe greatly. I recently used the Organic Cocoa Powder from Whole Food’s 365 brand and found it to be of excellent quality at a great price. Some other great brands of cocoa powder are Equal Exchange’s Baking Cocoa or Guittard’s Cocoa Powder (which is what I used in this recipe).

Pumpkin Puree & Pumpkin Pie Spice – Arguably just as important as the chocolate, is the pumpkin! This is a great time to use up that half used pumpkin puree you have hanging out in your fridge! Be sure to buy pumpkin puree and not pumpkin pie filling, which has added sweeteners and spices. You can easily make your own puree if you can’t find canned pumpkin near you. Just bake a pumpkin until soft and blend in a food processor until creamy. Here’s a good tutorial.

Coconut Cream – If you decide on the coconut cream version of the pumpkin filling, you will need to chill a new can in the fridge overnight. This recipe calls for only 1/2 cup of coconut cream, try to use as much of the upper white cream as possible and as little of the milk as possible. Some brand options are: Nature’s Charm Coconut Whipping Cream, Thai Kitchen Unsweetened Coconut Cream, or Thrive Market’s Coconut Cream. 

While these cookies are made healthier, they are a deeply satisfying dessert that is perfect as a themed treat for your Halloween festivities or a way to indulge in the two things that made October great, pumpkin and chocolate. And I’m sure they are bound to induce some dessert-inspired fall bliss.

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

If you make this recipe, share your experience with others by leaving 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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Pumpkin Whoopie Pies

Soft and pillowy chocolate cookies sandwich and fluffy pumpkin spiced filling. These can be made with either cashew butter (or other nut/seed butter) based filling or a coconut cream based filling. Either way, they are pumpkin and chocolate cookie bliss.

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

Course Dessert
Servings 8 cookie sandwiches

Ingredients

Dry Ingredients

  • 3/4 cup cassava flour (103 grams)
  • 1/2 cup tapioca flour (60 grams)
  • 1/2 cup cocoa powder (46 grams)
  • 1 tsp baking powder (5 grams)
  • 1/4 tsp salt (1 gram)

Wet Ingredients

  • 3/4 cup coconut sugar (117 grams)
  • 1/4 cup avocado or olive oil (61 grams) or sub coconut oil, melted and cooled
  • 1/4 cup cashew butter (67 grams) or other thick and creamy nut/seed butter
  • 2 eggs ideally room temp
  • 1 tsp vanilla (4 grams)
  • 1 tbsp non-dairy milk of choice (14 grams)

Cashew Butter Pumpkin Filling Option

  • 1/2 cup cashew butter (120 grams) or other single ingredient nut/seed butter of choice
  • 1/4 cup pumpkin puree (60 grams) not pumpkin pie filling
  • 2 tbsp maple syrup (39 grams) or sub other liquid sweetener
  • 1 tsp pumpkin pie spice (3 grams)

Pumpkin Coconut Cream Filling Option

  • 1/2 cup coconut cream (115 grams) new can chilled overnight in the fridge
  • 3/4 cup pumpkin puree (180 grams)
  • 2 tbsp maple syrup (36 grams)
  • 1 tsp pumpkin pie spice

Instructions

  1. In a medium bowl add all the dry ingredients and whisk until no lumps remain and all is well combined.

  2. In the bowl of a stand mixer, or a large bowl if mixing by hand, mix all the wet ingredients (except the milk) together until thick and frothy.

  3. Add the dry ingredients to the wet and stir until just fully incorporated and no white streaks remain.

  4. Scrape down the sides of the bowl, add the milk, and blend on low until just fully mixed. Scrape down the sides of the bowl again, if necessary, to thoroughly incorporate the milk into the batter. Ensure not to overmix the batter. Place the dough in the fridge to chill for 10 minutes.

  5. While the cookie dough chills, heat oven to 360 degrees and prepare a baking sheet by lining with a silicon baking mat or parchment paper.

  6. Using a large cookie scoop (or spoon) to make 16 even balls of cookie dough. On the baking sheet, gently press down the ball into a flat disc around 3 inches in diameter, leaving about 1/2 inch space between each cookie. If the dough is sticky, it's helpful to use a slightly damp palm or a lightly greased spatula to easily press down each ball.

  7. Bake the cookies in the center of the oven for 7-8 minutes. Cookies will be slightly puffed and slightly darker around the edges when done.

  8. Remove from oven and let cool on the baking sheet for at least 5 minutes before transferring to a wire rack to let cool completely.

  9. While the cookies cool, make the filling by combining all the filling ingredients together and whipping everything together until thick and fluffy, about 2-3 minutes.

  10. Spread a thick layer of filling on the flat bottom of the cookies and top with another cookie, then enjoy!

Recipe Notes

If using coconut cream based filling, serve immediately upon assembling.

Cookies made with cashew butter filling can be stored at room temperature, in an airtight container for a day or in the freezer for longer storage!

Substitutions/Alterations:

Cashew Butter: Substitute the cashew butter with any other thick and creamy single ingredient nut/seed butter of choice. Good options are almond or sunflower seed butter. 

Maple Syrup: Replace the maple syrup with any liquid sweetener you like. Some good options are honey or coconut nectar. 

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Healthy(ish) Pumpkin Snickers (vegan & paleo)

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It’s a dessert mash up of the two things most synonymous with the month of October: pumpkin and candy! I’m so happy to introduce you to my healthy homemade Pumpkin Snickers! It’s a healthier spin on the popular candy bar (a favorite trick or treat bounty) but with a delicious pumpkiny twist. These homemade candy bars are ones you can feel good about eating especially if you are (for whatever dietary reason) feeling like you can’t join the Halloween candy-filled festivities!


These healthy-ish Pumpkin Snickers are vegan, no-bake, and made with no refined sugars, flours, or oils. And they are paleo-friendly meaning they contain no gluten, grain, or dairy! These candy bars have a thick nougat-like base layer made with almond flour and pumpkin puree, then topped with a chewy coconut-milk-based-caramel layer spiked with pumpkin pie spice and filled with crunchy cashews. (But feel free to use any nut you like instead!) And, of course, coated in a thick layer of dark chocolate. The recipe is super easy to make and the resulting pumpkin flavored candy bar is one you will soon not forget and ensure you won’t be missing those basic candy bars floating around the neighborhood.

This recipe can be made in two ways, one with a candy mold, and one with a loaf pan. After making these candy bars both ways, I have a slight preference for the candy mold. It is a bit easier when it comes to the chocolate coating. There is a bit less wasted melted chocolate and a bit less of a mess made. That being said, the loaf pan may take a bit longer to allow the entire center to firm, but it requires a bit less hands on time. To make these Pumpkin Snickers we create the base nougat by simply mixing the ingredients together in a bowl! Then we make the pumpkin spice caramel on the stove which requires no candy thermometer! The caramel is made by cooking coconut cream, coconut sugar, and coconut oil over a medium flame. Once it’s caramelized and thickened, we cut the heat and mix in cashew butter (or other nut/seed butter of choice) and stir in some chopped cashews (or other nut you prefer). The caramel is placed on top of the nougat and placed in the freezer to firm up. Once it’s firm we coat with melted chocolate, then just a few minutes back in the fridge or freezer to let the chocolate set and THAT’S IT! Basically just three easy steps. And although these candy bars are nothing but basic, the ingredients are. These are made with a total of just 12 real, simple ingredients! No preservatives, no food coloring, just real food to make one real good candy.

Speaking of Ingredients….
Here’s a look at the basic ingredients used to make these Pumpkin Snickers:

Almond Flour – The base of the nougat is made with almond flour to give it that soft and chewy texture. My go-to is always Bob’s Red Mill superfine almond flour. Check Thrive Market for the best pricing.

Pumpkin Puree – To give these candy bars a real pumpkin flavor, I add pumpkin puree to the nougat base. This is the perfect way to use up that small leftover pumpkin you have lingering in your fridge from the more aggressively pumpkin treats (like this Marbled Pumpkin Bread, perhaps). Make sure you use pumpkin puree and not pumpkin pie filling which has added sweeteners and spices.

Coconut Sugar – Coconut sugar is used in both the nougat layer and the caramel layer to make these refined sugar free. In fact, the cooking of the coconut sugar really gives a wonderful caramel flavor to the middle layer that really makes it taste like a traditional caramel.

Coconut Cream – Coconut cream is the thick white solid layer at the top of the coconut milk can. Try to use as much of this coconut cream as possible for the caramel. That being said, it’s absolutely fine if some of the coconut milk is included. If that is the case, just be sure to cook the caramel for an extra minute or so when making the caramel.

Cashew Butter – The cashew butter is used to thicken the caramelized sugar mixture and create a thick chewy caramel. Feel free to use any nut/seed butter you like! I used cashew butter because it has a more neutral flavor than some other nut butters and really let’s the pumpkin pie spice shine. Try to use a nut/seed butter that has only 1 ingredient and no added sugars or oils.

Chopped Cashews – Traditional Snickers is made with chopped peanuts, but I decided to go with cashews because I almost always have them on hand and honestly, prefer them to peanuts. Feel free to use any nut that suits your fancy for the crunchy element added to the caramel layer.

Dark Chocolate – One of the reasons I love this recipe more than the original store bought candy is because it’s covered in a thick layer of dark chocolate rather than milk chocolate. I use Enjoy Life’s semi-sweet chunks, which are made with cane sugar, because they are allergy-friendly and reasonably priced. Use your favorite coconut sugar sweetened chocolate chips or chopped up chocolate bar to keep these strictly paleo and refined sugar free.

How Are These Made, you ask?

Okay, I’ve given you a brief run-down of how these are made. But since there are two ways to make these, let’s take a little bit of a closer look at each option before you head off to the pantry to collect the ingredients. There are two vessel options for making these and depending on which one you choose, the steps will be slightly different. I have created two different recipe options below so you can easily follow the steps for either option you choose. Don’t let the seemingly long recipe dissuade you from making these! I give lots of tips to ensure your candy-making success! It’s really only a few steps.

Candy Mold Option: I’m giving this option first because after making them both ways I prefer this one a bit more. It’s a little easier and slightly less messy. I purchased this candy mold from Amazon (specifically for this recipe but will definitely be breaking it out often) and found it be super easy to use and clean! Here is a break down of the steps:

  1. Melt the chocolate and coat the walls and edges of the bar wells.
  2. Make the nougat and fill each form halfway with nougat.
  3. Make the caramel and top the nougat with caramel.
  4. Close the bar with the upper layer of chocolate.
  5. Let set and pop those candy bars out when you’re ready to enjoy!

Loaf Pan Option:  Try to find a loaf pan with the straightest edges possible to create an even bar look, but any will do, and line with parchment paper. Then the steps are as follows.

  1. Make the nougat and press into the pan.
  2. Make the caramel and spread over nougat.
  3. Let everything firm in freezer (ideally 2 hrs, minimum 30 minutes).
  4. Cut filling layer into bars.
  5. Melt chocolate and coat the bars.
  6. Let set in freezer and that’s is, candy ready for your enjoyment.

Either way you make these, you are sure to end up with one very delicious treat without any of those sneaky food tricks! It’s basically the best of October desserts in one delicious bar.

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

RECIPE FOR CANDY MOLD

RECIPE FOR CANDY MOLD

If you make this recipe, please 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 Marbled Chocolate Pumpkin Bread (paleo)

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We’re nearing the end of October which means it’s prime time for all things pumpkin spice. The oh-so-versatile vegetable seems to take over the baking landscape come fall (or earlier for people who really love their PSLs). And while I do enjoy a good pumpkin something or other in autumn, I don’t necessarily want it in every single thing all the time. I want a more curated pumpkin experience in the fall – a cozy bowl of creamy pumpkin soup, some simple but delightful pumpkin packed candy, and definitely a good slice of pumpkin bread. And, this healthy Marbled Chocolate Pumpkin Bread is truly a worthwhile pumpkin experience, even if you (like me) may not be pumpkin-obsessed.

This better-for-you pumpkin bread is a swirly heaven of pumpkin and chocolate-pumpkin bread joined together in one looker of a loaf. It’s actually incredibly easy to make and just a bit more impressive than your standard pumpkin bread. The loaf is just sweet enough to be considered a good breakfast or snack and not so overladen with sugar it crosses into the dessert category. The texture is perfectly soft and moist yet light and complemented by a satisfyingly chewy crust. To achieve a good pumpkin flavor this loaf is packed with one whole cup of pumpkin puree. And, as any pumpkin baked good would not be nearly as delicious without the spices, there is ample pumpkin pie spice to really fill each bite with those autumnal vibes so often associated with pumpkin (pie spice).

And truly, this recipe could not be easier to make. I love a good recipe that’s super simple to execute but looks impressive and this fancied-up pumpkin bread is just that. A simple batter is made, then split into two bowls, one gets hit with some cocoa powder and the other some additional tapioca flour to give each flavor a similar texture. Then scooped, alternating between pumpkin and chocolate, into a loaf pan, quickly swirled with a knife, and viola! ready for the oven. This Marbled Chocolate Pumpkin Bread is made with simple, real ingredients and free from any refined flours, sugar, and oils. Here’s a quick run-down of the main ingredients used in this recipe:

Coconut Sugar – My favorite granular sweetener for healthier baking and keeping treats refined sugar free. I use and love Nutiva’s organic coconut sugar and have found this pack of 3 to be the most reasonably priced for good quality product without having to worry about an extra large package.

Avocado Oil – The avocado oil gives a wonderful lightness and moisture to this loaf. It’s an incredibly neutral flavor so doesn’t interfere with the pumpkin puree or the pumpkin spice. Any good quality avocado oil will do, I use and love Chosen Foods avocado oil, which you can (likely) snag at your local Costco for the best pricing. However, if you prefer, you can sub the avocado oil with olive oil or melted and cooled coconut oil.

Pumpkin Puree – As this is a pumpkin bread, the base is, unsurprisingly, pumpkin puree. Be sure to buy pumpkin puree and not pumpkin pie filling, which has added sweeteners and spices. You can easily make your own puree if you can’t find canned pumpkin near you. Just bake a pumpkin until soft and blend in a food processor until creamy. Here’s a good tutorial.

Almond Flour & Tapioca Flour – The base flours for this recipe, these two flours make a wonderful blend that yields a light but moist texture, while keeping it gluten/grain free and paleo-friendly. I use and love Bob’s Red Mill products. For best pricing on these, check out Thrive Market.

Cocoa Powder – Be sure to use unsweetened cocoa powder, not cocoa mix or cacao powder – these are both completely different from cocoa powder and will affect the outcome of the recipe greatly. I recently used the Organic Cocoa Powder from Whole Food’s 365 brand and found it to be of excellent quality at a great price. Some other great brands of cocoa powder are Equal Exchange’s Baking Cocoa or Guittard’s Cocoa Powder (which is what I used in this recipe).

This Marbled Chocolate Pumpkin Bread is made better-for-you by using real, simple ingredients and is incredibly delicious! It’s paleo-friendly, meaning it’s gluten/grain/dairy free and refined sugar free. It’s perfect on it’s own as a sweet breakfast or snack on-the-go, toasted up and slathered with ghee or a nut/seed butter, cut up and added to a hearty yogurt bowl, or as an accompaniment to your favorite warm beverage. Any way you have it, this is sure to satisfy all your pumpkin spice dreams and make you feel like you’re taking a bite out of fall.


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

If you make this recipe, please 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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Marbled Chocolate Pumpkin Bread (paleo)

A super easy but impressive looking swirly chocolate and pumpkin bread made better-for-you. This loaf is just perfectly sweet, light, fluffy and moist! Packed with lots of pumpkin and pumpkin pie spice to satisfy all your fall cravings.

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

Ingredients

Dry Ingredients

  • 2 cups almond flour (191 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 tbsp pumpkin pie spice (6 grams)
  • 1 tsp cinnamon (3 grams)
  • 1 1/2 tsp baking powder (7 grams)
  • 1/4 tsp baking soda (1 gram)
  • 1/2 tsp salt (2 grams)

Wet Ingredients

  • 1 cup pumpkin puree (228 grams) not pumpkin pie filling
  • 1 cup coconut sugar (141 grams)
  • 1/4 cup avocado oil (61 grams) sub for olive oil or melted and cooled coconut oil
  • 4 eggs
  • 1 tsp vanilla (4 grams)

Batter Additions

  • 1/4 cup cocoa powder (23 grams)
  • 1/4 cup tapioca flour (30 grams)

Instructions

  1. Heat oven to 350 degrees and prepare a loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a medium bowl whisk together the dry ingredients until fully incorporated and no lumps remain, set aside.

  3. In the bowl of a stand mixer, or a large bowl if mixing by hand, beat together all the wet ingredients until thick and slightly bubbly.

  4. Pour the flour mixture into the wet ingredients (keeping the empty bowl handy) and blend together until just fully incorporated, scraping down the sides of the bowl once during mixing.

  5. In the medium bowl add 1/4 cup of cocoa powder and whisk with a fork or wire whisk to remove any lumps. Pour half of the batter to the bowl with the cocoa powder, retaining the other half of the batter in the large bowl, and gently stir until the cocoa powder is fully incorporated, set aside.

  6. Add 1/4 cup tapioca to the remaining half of the pumpkin batter and stir until fully incorporated.

  7. Scoop the dough into the prepared loaf pans in two rows, alternating between the chocolate and pumpkin batter, with three scoops in each row. There should be six alternating scoops of chocolate and pumpkin filling the bottom of the loaf pan.

  8. Create the second layer by adding alternating scoops of chocolate and pumpkin on top of the bottom layer and alternate again to create a third layer.

  9. Using a sharp knife create the swirl by making two figure eights in the batter.

  10. After the loaf pan has been filled and swirled, gently rock the pan back and forth to create an even layer of batter.

  11. Bake in the middle of the center rack of the oven for 58 minutes to 1 hr. The top of the loaf should be slightly browned and springy to the touch.

  12. Let cool in loaf pan for about 10 minutes before transferring to a wire rack to cool completely. Once cool, slice and enjoy!

Recipe Notes

This loaf will keep at room temperature in an airtight container for 1-2 days. Afterwards, slice and freeze any uneaten portions. 

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Peanut Butter Swirl Chocolate Muffins (paleo-ish, nut free option)

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I think most wellness experts (which I don’t claim to be) would agree that starting your morning with consistent healthy habits is the key to a good day and a productive week. I start each day basically the same way: brushing my teeth, making the bed, drinking about 20 ounces of water, getting in some sort of exercise, showering, a big matcha latte, and then refueling with a quick and easy breakfast. As much as I’d love to sit down and enjoy a delicious, hot, freshly-made meal in the morning, the day’s usual hefty to-do list looms ahead and I am too eager to tackle it. So, something I can eat without slowing down is ideal. And managing to include chocolate into that quick and healthy breakfast situation always feels like I’m setting my day up even better. So, I’m pretty confident in saying that, starting your day off with one of these Peanut Butter Swirl Chocolate Muffins is basically a guaranteed great day. What Do They Taste Like?

These healthified muffins are just what you want from a muffin with the classic, crowd-pleasing, flavor combination of peanut butter and chocolate. The crumb is light and fluffy but still moist and deeply chocolatey, studded with chocolate chips, and ribboned with peanut butter swirls. The muffin batter is just perfectly sweetened with coconut sugar to welcome the addition of the chocolate chips, making the whole just sweet enough to call a breakfast or snack rather than a dessert. The top and edges are crisp and chewy while the center is still soft so you’ll have no qualms with enjoying the top and the bottom of the muffin. (Which is often not the case with dry muffins.) The peanut butter swirl is made simply with just peanut butter. As there is no peanut butter in the muffin, these are easily made nut free but substituting the peanut butter with a seed butter of your choice. I recommend substituting for sunflower seed butter as this is the most similar in texture to PB. That being said, feel free to use any other nut/seed butter you like for the swirl! To make these strictly paleo use almond or cashew butter.

What Ingredients Do I Need?

If you are used to grain-free baking, you most likely have everything you need already in your pantry! Here are the main ingredients used in this recipe:

Avocado Oil – My current favorite fat for dairy free baking. The taste is wonderfully neutral, still adds the perfect amount of moisture, and has a high smoke point making this perfect for baking. Feel free to sub avocado oil with olive oil or melted and cooled coconut oil.

Coconut Sugar – To make these muffins refined sugar free I use coconut sugar. It has a natural caramel-like flavor that it wonderful in baked goods and removes the need to use refined sugars.

Cassava Flour – This is the best unrefined flour I’ve found so far that is fairly comparable to white flour. It’s a whole food as it uses to the whole yucca root to create the flour and is perfect for gluten and/or grain free baking.

Cocoa Powder – This is what makes these muffins chocolatey, so it’s important to use good quality cocoa powder. For this recipe I used exclusively (and for the first time) the Organic Cocoa Powder from Whole Food’s 365 brand and found it to be of excellent quality at a great price. Be sure to use unsweetened cocoa powder, not cocoa mix or cacao powder – these are both completely different things and will affect the outcome of the recipe greatly. Some other great brands of cocoa powder are Equal Exchange’s Baking Cocoa or Guittard’s Cocoa Powder.

Chocolate Chips – I almost exclusively use Enjoy Life’s chocolate chips when I’m baking because they are reasonably priced and allergy-friendly. In this recipe I use their mini semi-sweet chips. They are sweetened with organic cane sugar making them not fully refined sugar free. To keep these strictly paleo, or free of refined sugars, use your favorite chocolate bar chopped up into chunks or Hu’s baking chocolate gems. Or to reduce the overall sugar content, leave them out! They will still be delicious!

Nut/Seed Butter Swirl – Ever the people-pleaser, I use peanut butter to swirl into these chocolate muffins. Feel free to use any nut/seed butter you like. Try to select one that is made with a single ingredient and free of added oils or sugars. Ideally, use one that is thick but a bit drippy to help easily create a swirl. And always, always, be sure to stir the butter well in the jar before measuring. I used Once Again‘s natural unsweetened peanut butter here.

As muffins should be, this is a no-fuss recipe that results in delicious chocolatey peanut buttery comfort. The batter comes together incredibly quickly and I’ve included weighed measurements to make the ingredients process even quicker! (If you’re new to weighing ingredients check out my last post to read about the benefits of weight vs volume and here’s my scale rec!) After we breeze through making the batter, we stir in the chocolate chips, add the nut/seed butter of your choice and scoop into the muffin tin. Then, if you’re feeling like you want to add more chocolate and peanut butter to the muffins, we top the batter with a bit more of each. Then into the oven to bake for just about 16 minutes. Yep, that means you can go from empty mixing bowl to muffin-filled baking rack in around 30 minutes! And just like that you’ve got yourself a delicious healthy-ish chocolate muffin to help you kick off your mornings right!

These muffins are gluten/grain/dairy free, easily made paleo, nut-free, and refined sugar free by making a few simple swaps which I’ve included in the recipe text below!

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

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Peanut Butter Swirl Chocolate Muffins

These muffins are the perfect way to kick off your morning right - with chocolate! They are super easy to make, incredibly delicious, and the perfect anytime snack! Feel free to use any nut/seed butter to make these strictly paleo and/or nut free!

Gluten/grain/dairy free, paleo-possible, nut free option, refined sugar free option

Servings 12 muffins

Ingredients

Dry Ingredients

  • 3/4 cup cassava flour (102 grams)
  • 1/2 cup tapioca flour (55 grams)
  • 1/2 cup cocoa powder (46 grams)
  • 1 tsp baking powder (5 grams)
  • 1/2 tsp baking soda (3 grams)
  • 1/2 tsp salt (2 grams)

Wet Ingredients

  • 1 cup coconut sugar (160 grams)
  • 1/3 cup avocado or olive oil (79 grams) or sub coconut oil, melted and cooled
  • 3 eggs ideally room temp
  • 1 tsp vanilla (4 grams)

Add Ins

  • 2 1/2 tbsp non-dairy milk of choice (34 grams)
  • 1/2 cup peanut butter (132 grams) or other single ingredient nut/seed butter of choice
  • 1/2 - 3/4 cup chocolate chips or chunks optional

Instructions

  1. Heat oven to 375 degrees and prepare a muffin tin by greasing with additional oil/cooking spray or lining with muffin liners.

  2. In a medium bowl add all the dry ingredients and whisk until no lumps remain and all is well combined.

  3. In the bowl of a stand mixer, or a large bowl if mixing by hand, mix the wet ingredients together until thick and frothy.

  4. Add in the dry ingredients to the wet and stir until just fully incorporated and no white streaks remain.

  5. Scrape down the sides of the bowl, add the milk, and blend on low until just fully mixed. Scrape down the sides of the bowl again, if necessary, to thoroughly incorporate the milk into the batter. Ensure not to overmix the batter.

  6. Stir in the chocolate chips/chunks, if using. I added 1/2 cup (94 grams) chocolate chips to the batter and reserved 1/4 cup (47 grams) to add to the tops.

  7. Drop big spoonfuls of the peanut butter over the top of batter and using a rubber spatula, turn the batter once or twice to swirl into the batter. Be sure not to stir too much to avoid incorporating the nut/seed butter fully into the batter to ensure thick ribbons of peanut butter in the muffins.

  8. Using a large cookie scoop (or spoon) distribute the batter evenly into the 12 muffin cups. Optional: Dot the top of each muffin with a small drip of additional peanut butter and swirl gently into the chocolate batter with the tip of sharp knife to create a swirly top. Add some additional chocolate chips too if you like!

  9. Bake the muffins in the center of the oven at 375 for 10 minutes, then reduce to 350, baking for an additional 5-7 minutes. Remove from oven when tops are fluffy and set. If testing for doneness with a toothpick, the toothpick with come out with a bit of moist chocolate crumbs when it's done and not completely clean. Ensure not to over bake or the muffins will be dry.

  10. Remove from oven and let cool in muffin tin for at least 5 minutes before transferring to a wire rack to let cool completely.

Recipe Notes

Store at room temperature in an air-tight container for about a day or so. Afterwards, move to freezer for longer storage!

Striclty Paleo: Substitute the peanut butter with any other single ingredient nut/seed butter of choice. Good options are cashew, almond, or sunflower seed butter. Use coconut sugar sweetened chocolate chips or chunks or omit entirely. 

Nut-Free: Replace the peanut butter with a seed butter such as sunflower or sesame seed butter for the swirl.

Refined Sugar-Free: Chop your favorite maple or coconut sugar sweetened bar into small chunks and use in place of chocolate chips. 

Lower Sugar: Omit the chocolate chips and be sure to use a nut/seed butter with no added sugars. 

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Chocolate Covered Pumpkin Fudge (paleo, vegan, nut free)

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Happy October!

Even though we’ve been seeing Pumpkin Spice Lattes being pushed at Starbucks since (it certainly feels like it to me) mid-August, I tend to believe that pumpkin season starts in October (or the first day of fall if you’re really into the pumpkin treats game). If you’ve been a reader of my blog for a while, you’ll know that I have very specific opinions about a few very specific issues. Namely: seasonally appropriate baked goods and treats, seasonal produce, and cookies. So, on this first day of October, I’m so happy to finally share my very first pumpkin treat of the season!

And prepare yourselves, because…

THEY

ARE

CUTE!

Did you just gasp from candy cuteness? Because I definitely just did and I knew what was coming! These Chocolate Covered Pumpkin Fudge candies are the perfect fall treat. A dark chocolate shell filled with a thick and soft fudge-like pumpkin center which is just perfectly spiced with the super cozy and always delicious Pumpkin Pie Spice. They are super quick to make, made with only 6 ingredients, AND packed with all that pumpkin goodness you’re certainly craving by this time of year. I made these in a pumpkin mold, which I purchased two years ago when I happened to be at Michael’s a few weeks after Halloween. It definitely was an impulse purchase but it was only $3 and I mean, c’mon, how could I not? And although the pumpkin mold certainly ups the cuteness level of this sweet fall treat, these can absolutely be made in any kind of small silicon candy mold or even in a mini muffin tin and they will be just as delicious. But, if you’re set on the most literal interpretation of this recipe (like I clearly was), here’s a similar pumpkin shaped mold that also comes with adorable leaves!

Let’s Talk About Ingredients!

The pumpkin fudge filling is made with just 5 ingredients and requires no extra tools to make! Just throw all the ingredients into a bowl, mix until creamy and smooth, and that’s it! No heating, no whisking, and no blending required!

Pumpkin Puree: As this is a pumpkin fudge the base of the fudge is pumpkin puree. If buying canned, be sure to buy pumpkin puree and not pumpkin pie filling, which has a bunch of added sweeteners and spices. You can easily make your own puree if you can’t find canned pumpkin near you. Just bake a pumpkin until soft and blend in a food processor until creamy. Here’s a good tutorial from my personal food hero, Alton Brown.

Tahini: This is what makes the filling fudgy. When mixed with the pumpkin and stored in the freezer, it creates a thick and creamy fudge-like texture. Feel free to use any nut/seed butter you like. I recommend tahini, cashew, or sunflower seed butter as they are light in color which will retain the bright orange color from the pumpkin puree. These options are also very neutral in flavor and so will not overwhelm the pumpkin and pumpkin spice flavors.

Maple Syrup: The natural sweetener with a few added health benefits. Maple syrup has some vitamins and minerals, which is not something you find with most other sweeteners. If maple isn’t your scene though, feel free to use any liquid sweetener you like such as honey, agave, or golden syrup.

Pumpkin Pie Spice: Usually I like to create my own spice blends, but sometimes you can beat convenience in a bottle. Any pumpkin pie spice will do for this recipe, I usually prefer Frontier Co-op for all my spices and I’m sure their Pumpkin Pie Spice blend is just perfect.

Vanilla: I love the addition of vanilla in most desserts and this is no exception, it really adds more depth of flavor in the fudge and complements the chocolate coating.

Dark Chocolate: The coating is simply made with melted dark chocolate. Use any chocolate chunks, chips, or chopped up bar of choice! I prefer dark chocolate and a few of my favorite brands are: Hu Kitchen and Eating Evolved which are both refined sugar free. Alter Eco and Theo, are also delicious, these two use organic cane sugar.

These festive fall Chocolate Covered Pumpkin Fudge cuties are super easy to make and just a joy to eat. And, as always with my recipes, these are made better-for-you, but are still delicious. This recipe is paleo-friendly, meaning it contains no gluten, grains, or dairy. This recipe is also vegan, nut free, and contains no added oils. This can easily be made refined sugar free by using a dark chocolate sweetened with coconut sugar rather than cane sugar. These can be stored in the fridge or freezer and the filling will take on a slightly different texture depending on the storage temperature. If kept in the freezer, the center will firm up and become fudge-like. If kept in the fridge, the filling with be reminiscent of a mousse. I love these straight out of the freezer but, truthfully, these are just so good I would even enjoy one if it became a melty amorphous blob if, say, one was left out on a sunny countertop for way too long. I’m not saying that I did that, but I’m also not saying that I didn’t do that.

Happy Candy Making Friends!

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

If you make this recipe, please 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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Chocolate Covered Pumpkin Fudge

These festive fall Chocolate Covered Pumpkin Fudge cuties are super easy to make and just a joy to eat. Made with better for you ingredients!

vegan, paleo, raw/no-bake, refined sugar free, nut free, no added oil

Ingredients

  • 1 cup chocolate chips or chunks of choice
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup tahini (cashew, sunflower seed or other nut/seed butter of choice)
  • 2 tbsp maple syrup (or other liquid sweetener of choice)
  • 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice

Instructions

  1. If using a pumpkin (or other shaped) candy mold, make sure the mold is completely dry and contains no water droplets. If using a mini muffin tin, line the cups with muffin liners.

  2. Melt the chocolate over a double boiler or in short bursts in the microwave. Once the chocolate has melted, stir it well until it is shiny and smooth.

  3. Once the bowl is cool enough to handle, carefully fill the bottoms of each mold or muffin liner with about one heaping teaspoon of melted chocolate. Use a small spoon to gently push the chocolate up the sides of the mold. Once all bottoms are coated with chocolate, gently shake the mold to create even an coverage of chocolate.

  4. Transfer the mold (I find this easiest if placed on a small cutting board or baking sheet) to the fridge for 15 minutes or freezer for 5 minutes to set the chocolate. Try to place the mold or muffin tin on a flat surface in either location.

  5. Meanwhile, make the filling by mixing together the pumpkin puree, tahini, maple syrup, vanilla, and pumpkin spice in a small bowl until thick and smooth. Set aside.

  6. Once the bottom of the candy is firm, fill each mold or muffin cup with the pumpkin filling until it nearly reaches the top.

  7. Stir the chocolate well and quickly reheat if it has become too firm. Cover the pumpkin filling with melted chocolate and gently spread it out out to the edges of each vessel. Gently shake the mold to evenly distribute the top chocolate.

  8. Place back in the fridge or freezer to set the top layer of chocolate (again, ideally on a flat surface). Once set, store in the fridge or freezer in an airtight container. For a fudge-like pumpkin filling freeze the pumpkins! For a more mousse-like pumpkin filling store the pumpkins in the fridge!

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Peanut Butter Filled Chocolate Cupcakes (paleo)

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One of my favorite things about dessert is how incredibly personal it is. While I think that Chocolate Chip Cookies are the most perfect dessert, someone else may think I’m completely wrong and say that Cheesecake is the ultimate treat. And, on the flip side, I have never liked cake. As a kid, for my birthday, my mom would always buy a super cool themed ice cream cake, because it’s a kid birthday party and the other kids all expected cake. So I would just eat the ice cream layer and leave the cake parts behind. Even today, if you ask me my ideal birthday cake, it would be a cake-shaped cookie. But, there’s no going around it, cake is the quintessential dessert for a celebration. And to celebrate my best friend’s birthday this month, I set out to make her perfect birthday dessert, and created these healthified Peanut Butter Filled Chocolate Cupcakes. And I have to say, this cake is just so good, that even I, the cake-hater, have fallen deeply in love.

To be fair, the reason I probably love this cake is because it’s more reminiscent of an airy but still super moist brownie, and less like a standard cake texture. The cupcake is deeply chocolatey from the cocoa powder, has a satisfying chewy exterior, and soft interior. The peanut butter filling is the perfect counterpart to the balanced sweetness of the chocolate cupcake. The filling is thick and creamy, and really, PB & chocolate is always a winning combo. But, that being said, if peanut butter isn’t your thing, or you want to keep these paleo, simply use any nut/seed butter that strikes your fancy. Almond butter is always a good substitute, but I also think cashew butter would be incredible in these as well. And then, because what would a cupcake be if not for the top action, we add frosting. I went with a pre-made frosting because sometimes you just don’t feel like messing around with making another component for a single recipe. I used Simple Mills vegan frosting and it’s a very solid choice in the “healthier” frosting category.

This recipe is simple enough to make and made easier with a few extra tools. The cupcake batter comes together in a breeze, has only 8 ingredients, and bakes up in just 20 minutes. After the cupcakes cool, I create a well in each using the handle of a fork (or any utensil). The peanut butter filling is made with just 4 ingredients and then piped into the cupcakes wells. If you don’t have a piping bag, you can use a small spoon to fill the cupcakes; although this would take some extra time and a good amount of patience. Or, simply fill a large plastic bag with the filling, cut the tip off one of the lower corner and use as a makeshift piping bag! The frosting can then either be piped on top or just spread on with a knife! I purchased this cake decorating set a little while ago and I have to say, as a newbie cake decorator, I’m very satisfied with the quality and the plethora of tools that comes with it.

The best part of these cupcakes is that they are better-for-you than your typical cupcake recipe. They are made with no refined flours, oils, or sugars. They are paleo-possible if you substitute the peanut butter for a paleo compliant nut/seed butter. They are grain free, gluten free, and dairy free. And of course, still taste amazing! My husband, who prefers the full sugar, white flour version of everything actually thought they were made as such! And if that’s not a full endorsement to how delicious these cupcakes actually are, well, I just don’t know what is.paleo friendly (gluten/grain/dairy free), refined sugar 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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Peanut Butter Filled Chocolate Cupcakes

The classic combination of PB & chocolate in a cupcake! It's a super moist and fudgy cupcake, similar to a brownie, stuffed with a simple peanut butter filling and topped with frosting. These are made better for you with no refined sugars, oils, or flours!

gluten free, grain free, dairy free, refined sugar free

Course Dessert
Servings 8 cupcakes

Ingredients

Cupcake Batter

Dry Ingredients

  • 1/2 cup almond flour, packed
  • 1/2 cup cocoa powder unsweetened
  • 1/4 cup tapioca powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil melted and cooled
  • 2 eggs large
  • 1 tsp vanilla

PB Filling

  • 5 tbsp peanut butter or other nut/seed butter
  • 4 tbsp maple syrup
  • 2 tbsp tapioca powder
  • 1 tbsp coconut oil melted

Frosting of Choice

Instructions

  1. Heat oven to 350 degrees and prepare muffin tin by greasing 8 wells with oil or lining with muffin liners.

  2. In a medium bowl, whisk together the dry ingredients until fully incorporated and no lumps remain, set aside.

  3. In the bowl of a stand mixer, or a large bowl if mixing by hand, beat together the wet ingredients until thick and frothy.

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

  5. Using a large cookie scoop, distribute the batter evenly into 8 wells.

  6. Bake in the center of the oven for 19-21 minutes or until edges are turning a slightly darker color and top is set and slightly puffed.

  7. Let the cupcakes cool for 5 minutes in the muffin tin before removing and transfer to a wire rack to cool completely, at least 20 more minutes.

  8. While the cupcakes are cooling, make the peanut butter filling by mixing all the ingredients together in a small bowl until thick and smooth.

  9. Once cupcakes are cool, use the handle of a fork or knife and gently press down in the center of each cupcake and press outwards to form a 1 inch wide well. The wider and deeper the well, the more peanut butter will fit inside. Just be sure to leave a far border at the bottom of the cupcake. Place the filling in a frosting bag or use a plastic bag with the lower corner cut off to fill each cupcake well with filling.

  10. Once all cupcakes are filled, top each cupcake with frosting of your choice. Keep at room temperature until ready to serve!

Recipe Notes

Feel free to use any nut/seed butter you like. Almond or cashew are great options to keep this paleo-friendly. 

For the frosting I used Simple Mills Vegan Chocolate Frosting. 

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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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