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coconut butter

Easy Baked Donuts (paleo, vegan option)

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Easy. Baked. Donuts! Probably my new three favorite words….right after, chocolate chip cookies. These donuts are just so easy to make and honestly, I love these so much more than conventional donuts. They are light and airy, perfectly sweet, and will satisfy your morning or afternoon sweet tooth without having to worry about a sugar crash. The whole batch of donuts is sweetened with just 1/3 cup of coconut sugar. These are made with simple, better-for-you ingredients, and if you’re used to grain-free baking, you probably have all the ingredients in your pantry already. And these are easily made vegan by replacing the egg with a flax egg.After the donuts are baked and cooled, they are covered in a super simple Coconut Butter Glaze. The glaze will stay a bit gooey which I love, but if you’re looking for a firmer glaze texture, you can pop these in the fridge to allow the glaze to harden. And then, of course, topped with sprinkles! Because everything is just a bit more fun with sprinkles. The sprinkles I’ve used here are not paleo-friendly, but are naturally dyed, vegan, and gluten-free. If you’re strict paleo, just leave these out! The donuts can be frozen, but I don’t recommend freezing these pre-glazed.As these donuts are baked, you will need a donut mold to make these. I recently upgraded my pan to this one, which I love. But a silicon mold will work as well. Ideally this recipe makes 8 good-sized donuts, which means I baked my donuts in 2 rounds. If you, like me, have a single donut pan (with only 6 wells) and don’t want to bake in batches, you can absolutely bake these as 6 donuts. The only downfall to this is that the bottoms will be a little more dense and flat as the batter will not have anywhere to rise. Either way, they will taste amazing!

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

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

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Easy Baked Donuts

These donuts are easy as can be and so delicious! They are made with only good-for-you ingredients, and have less sugar than your conventional donuts! Topped with an easy Coconut Butter Glaze and some sprinkles!

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

Ingredients

Dry Ingredients

  • 1 1/4 cup almond flour
  • 1/2 cup tapioca flour
  • 1/3 cup coconut sugar or other granular sweetener
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/3 cup almond milk or nut/seed milk of your choice
  • 1 egg or flax egg
  • 2 tbsp coconut oil melted and cooled
  • 1 tsp vanilla

Coconut Butter Glaze

  • 1/2 cup coconut butter
  • 5-6 tbsp milk of choice
  • 1-2 tbsp maple syrup or other liquid sweetener
  • sprinkles optional

Instructions

  1. Heat oven to 350 degrees and prepare donut mold by spraying or greasing wells with additional oil.

  2. In a medium bowl mix the dry ingredients together until everything is well incorporated.

  3. In a smaller bowl whisk together the wet ingredients until light and frothy.

  4. Stir the wet ingredients into the dry and stir gently until just combined.

  5. Fill the donut molds about 1/2 way full (for 8 donuts) or divide the batter evenly into the 6 wells (for 6 donuts). See notes below about quantities.

  6. Bake for 15-16 minutes (for 8 donuts) or 17-19 minutes (for 6 donuts). Donuts should be golden brown.

  7. Let the donuts cool in the pan for a few minutes, then transfer to a wire rack.

  8. While the donuts are cooling, make the glaze but melting the coconut butter in short 5-second bursts in the microwave. Place in a wide bowl and add 5 tbsp of milk and 1 tbsp of liquid sweetener of your choice. Stir well. Add additional milk and sweetener until the texture is thin but not too runny and your preferred sweetness. Dunk the puffed side of the donuts into the glaze and move gently from side to side to ensure good coverage. Lift donut out of the glaze and return to wire rack. Top with sprinkles!

Recipe Notes

Ideally this recipe makes 8 good-sized donuts, which means I baked my donuts in 2 rounds. If you, like me, have a single donut pan (with only 6 wells) and don't want to bake in batches, you can absolutely bake these as 6 donuts. The only downfall to this is that the bottoms will be a little more dense and flat as the batter will not have anywhere to rise.

The donuts can be frozen, but I don’t recommend freezing these pre-glazed.

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Lemon Poppy Seed Bread (paleo, dairy free)

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Spring is here and this season is all about joy and renewal as leaves start to fill in tree branches, new grass growth, longer kinder days, and an abundance of fresh ingredients. Springtime eats are packed with fresh and bright flavors.  And to me, nothing screams spring more than the classic flavor combination of lemon and poppy seed. Carrot cake is another major spring baked good classic and I have included a recipe for a healthified, simple, and delicious one in my most recent spring ebook (which you can download for free here). This Lemon Poppy Seed Bread is springtime in a fluffy loaf. The bread is perfectly sweet, using coconut sugar, that beams with delicious lemony goodness while the poppy seeds add a subtle but oh so satisfying crunch. The top is dressed up with a simple four ingredient Lemon Honey Glaze. This bread whips up quick, has only good-for-you ingredients, is paleo-friendly (gluten/grain/dairy free),  and will put an immediate smile on your face!

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

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

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Lemon Poppy Seed Bread

This bread is springtime in loaf form! It's bright and zesty, light and flavorful, and is sure to put an immediate smile on your face!

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

Course Breakfast, Snack

Ingredients

Dry Ingredients

  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp poppy seeds

Wet Ingredients

  • 3/4 cup coconut sugar
  • 4 eggs
  • 1/4 cup olive oil melted & cooled coconut oil is a fine sub
  • 1/4 cup lemon juice
  • zest from 2 lemons
  • 1 tsp vanilla

Lemon Honey Glaze

  • 1/4 cup coconut butter
  • 1-2 tbsp milk of choice
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • zest for decoration (optional)

Instructions

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

  2. In a medium bowl mix together all the dry ingredients (except the poppy seeds) until well incorporated.

  3. In a large bowl, or in the bowl of a stand mixer, mix together the eggs, sugar, and oil until well mixed and bubbly.

  4. Add the lemon juice, zest, and vanilla and stir until well combined.

  5. Pour the dry mixture into the wet mixture and stir until flour is just fully incorporated.

  6. Then stir in the poppy seeds.

  7. Pour the batter into the prepared loaf pan and spread evenly into one layer.

  8. Bake for 50 minutes or until top is golden brown.

  9. Remove from oven and let cool on a wire rack.

  10. Meanwhile, make the glaze by melting the coconut butter in a microwave in short 5 second bursts. Add 1 tbsp milk, honey, and lemon juice to the coconut butter and stir well. Add more milk if the mixture is too thick. Glaze should be thin and spreadable but not runny.

  11. Once cooled, remove the loaf from the pan, drizzle with the Lemon Honey Glaze and use a rubber spatula to spread evenly. Top with additional lemon zest if desired. Let drizzle set slightly (either outside or in the fridge) slice and enjoy!

  12. This will keep stored in an air tight container for a day or so, afterwards, move to the freezer pre-sliced!

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No Rise Paleo Cinnamon Rolls (refined sugar free)

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There are few things in life that bring me greater joy than a freshly baked treat that’s packed with cinnamon and makes the whole house smell absolutely amazing. And this is exactly what you can expect when you bake up a batch of these Paleo Cinnamon Rolls. The dough is closer in texture to a lightly sweetened cookie that’s crisped on the edges but chewy in the middle. The rolls are packed with a coconut sugar cinnamon filling and topped off with a gently sweetened frosting. These are sweet but very well balanced and perfectly complemented with the creamy frosting. Honestly though, I could eat these with or without the frosting they are just that good. And while feeling indulgent, they are really quite light and made with only real ingredients that you can feel good about!

The dough is gluten free, grain free and sweetened with maple syrup. If you are familiar with paleo baking you probably have all the ingredients regularly stocked in your pantry. My favorite part of this recipe though, is that is no yeast, so no need to wait for the dough to rise! Just a quick trip to the freezer to let it firm up. Once it’s firm it’s fairly easy to roll out and shape into the desired rectangle. Plus since there is no gluten, no need to worry about over working the dough and getting tough rolls! The frosting is dairy free, maple syrup or honey sweetened and comes together quickly. I have seen so many recipes that call for coconut cream that needs to be refrigerated overnight. And then there’s the question of what to do with the rest of the can. This frosting is coconut butter based and easily halved or doubled depending on your cinnamon roll to frosting preference!

PS. Don’t let the long recipe make you shy away from making these. They truly are easy to whip up. I  just went into a little bit extra detail on how to roll these up!

gluten/grain/dairy free, refined sugar free

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

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Easy Paleo Cinnamon Rolls

These super easy cinnamon rolls are the perfect way to celebrate the weekend! The no rise dough makes these time efficient but just as delicious. Packed with a cinnamon filling and complemented with a creamy frosting.

gluten/grain/dairy free, yeast free, refined sugar free

Course Breakfast
Servings 9

Ingredients

Wet Ingredients

  • 1/4 cup milk of choice
  • 1/4 cup coconut oil melted & cooled slightly
  • 2 tbsp maple syrup
  • 2 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1 cup tapioca flour
  • 3 tbsp coconut flour
  • 2 tbsp arrowroot flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt

Filling

  • 1/2 cup coconut sugar
  • 1 tbsp cinnamon

Frosting

  • 1/4 cup coconut butter
  • 1 tbsp milk of choice
  • 1-2 tbsp maple syrup or honey

Instructions

  1. Make the dough by mixing together the wet ingredients either by hand or in a stand mixer with a paddle attachment and blend together until slightly thick and frothy, about 2 minutes.

  2. Add in the dry ingredients and stir on low until just well mixed. Dough should feel soft like cookie dough and holds together well. Scoop out onto parchment paper or plastic wrap and cover the dough ball tightly. Place in freezer for 20 mins to firm.

  3. In the meantime, make the filling by mixing the two ingredients together in a small bowl. Prepare a square baking dish by lining with parchment paper. Heat oven to 350 degrees.

  4. Once dough has firmed up, remove from freezer and lightly dust the ball with some additional tapioca flour. Between two layers of parchment paper, roll the dough out into a rectangle 9 W x 14 L and 1/4 in thick.

  5. If the dough has softened too much, place the rolled out dough back in the freezer, with the parchment paper. I found that rolling it out on a large cutting board (with the parchment paper) helps to move it into the freezer if need be.

  6. Once the dough is rolled out, sprinkle the the filling mix all over the dough leaving a 1/2 in border on one of the short sides.

  7. Roll the dough into a log by starting with the short side that has the filling. Roll tightly from here to the other side with no filling.

  8. Cut the log into nine 1 inch circles. If the log is too soft to cut, you can place the log back in the freezer for a few minutes. (Again working on a cutting board helps here.)

  9. There will be an overflow of filling onto the parchment paper, I like to sprinkle whatever is leftover into the bottom of the baking dish, but this is completely optional.

  10. Arrange the nine cinnamon rolls into 3 rows of 3 in the baking dish. There may be some space between the rolls depending on your size dish. The space will fill up as these bake.

  11. Bake for 21-23 minutes or until tops are just golden brown and they smell amazing.

  12. Remove from oven and let cool slightly.

  13. Meanwhile, make the frosting: Melt the coconut butter in a small sauce pot or in small bursts of 5 seconds in the microwave. Let cool about 2 minutes. Add in the milk and 1 tbsp of maple syrup. Stir well, it should be thick but spreadable and creamy. Add more sweetener to your taste. If it is still too thin add 1 tbsp more of coconut butter. If too thick add a bit more milk.

  14. Spread the frosting over the cinnamon rolls and serve warm!

  15. These are best when eaten the same day. Any uneaten rolls will keep (unfrosted) for about a day in the fridge, longer in the freezer. Just reheat gently when you're ready to eat them.

Earl Grey Scones with Lemon Honey Glaze (paleo, vegan option)

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Scones are the kind of thing that seem super fancy, but are actually super easy to make! These Early Grey Scones are mixed up in  just one bowl and take only 15 minutes to bake! The scones are flavored with earl grey tea leaves that gives easy depth of flavor with hints of lavender and complemented with a light and bright Honey Lemon Glaze. These are perfect if you’re hosting a nice brunch or if you want a healthy baked breakfast on-the-go!

These scones are paleo friendly (gluten/grain/dairy free), refined sugar free, with simple ingredient. They are pretty low in sugar with just 5 tbsp of coconut sugar in the scones and only 2 tsp of honey in the glaze (for the entire batch)! Making these healthified scones a complete win. The honey is very easily substituted if you want to make these vegan friendly!

If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna

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Earl Grey Scones with Lemon Honey Glaze

paleo, gluten free, grain free, dairy free, vegan-friendly option

These scones are mixed in just one bowl and bake up in just 15 minutes! Have a perfect crisp crust and moist inside with a hint of early grey tea. The scones are lightly sweetened and perfectly complimented with the lemon honey glaze. These little breakfast/brunch delights are easy to make but will have everything enjoying feeling super fancy.

The scones are already vegan, so you can just sub the honey for agave or maple to make these full on vegan friendly.

Course Breakfast

Ingredients

Scones

Dry Ingredients

  • 1 1/4 cup almond flour
  • 3/4 cup tapioca flour
  • 1/2 cup coconut flour
  • 5 tbsp coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 bags early grey tea (make sure it's finely chopped, I used Tazo Tea)
  • zest from 1 lemon
  • 1/4 tsp coarse or kosher salt

Wet Ingredients

  • 6 tbsp coconut oil (solid state, if warm out and oil is in liquid form place in fridge for a mins to firm up)
  • 2/3 cup dairy free milk of choice

Honey Lemon Glaze

  • 3 tbsp coconut butter, melted
  • 2 tbsp + 1 tsp non-dairy milk
  • 2 tsp honey
  • 2 tsp lemon juice

Instructions

  1. Preheat oven to 400 degrees and prepare baking sheet with parchment paper.

  2. Add all dry ingredients to a medium bowl and mix together with a whisk or fork until all well combined until you get a coarse damp, sand texture.

  3. Next add your milk of choice and stir everything gently with your hands or a plastic spatula and gently mix together until you have a soft, wet dough.

  4. Gather into a large mass and turn out onto cutting board.

  5. Form the dough into a 1 inch tall disc.

  6. Cut the disc into 6 or 8 wedges, place wedges on parchment lined baking sheet, bake for 15 minutes, reduce temp to 350 and bake for 5 more minutes.

  7. If eating the scones right away, make the Honey Lemon Glaze while the scones are baking by mixing everything together in a small bowl, then top those golden scones once they've cooled a bit.

Recipe Notes

These scones are best eaten the day of, shortly after coming out of the oven, but will keep for another day in a sealed container. After that, I recommend storing them in the freezer (without any glaze). 

*To make these scones vegan-friendly, just sub the honey for another liquid sweetener of your choice like agave, maple, or coconut syrup!

 

 

Mexican Hot Chocolate Bliss Balls (keto, paleo, vegan option)

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Mexican Hot Chocolate Bliss Balls

Ingredients

  • 1 cup almonds
  • 1/4 cup cacao nibs
  • 1/2 cup cacao powder
  • 2 tbsp collagen hydrosolate
  • 1 tbsp nut or seed paste (I used tahini)
  • 1 tbsp coconut butter
  • 1 tbsp nut milk
  • a few drops stevia (or sweetener of choice)
  • 1 tsp vanilla
  • 1 tsp cinammon
  • dash (or more) of cayenne peppper

Instructions

  1. Blend together all ingredients until sticky dough forms. Add another tbsp of nut milk if necessary. Roll into bowls and em up in some coating if you want. Store in fridge or freezer.

Recipe Notes

If you're vegan just leave out that collagen

Sweetener options: a few dates, coconut or maple syrup etc.

Alternative Mash (AKA Mashed Faux-tatoes) paleo, vegan, dairy free

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #2: Alternative Low-Carb Mash or “Mashed Faux-tatoes”

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

This might be one of my favorite dishes that’s always on our Thanksgiving table. It’s simple, creamy, smooth, and oh so comforting. I’ve been tinkering with this recipe for a couple of years now and finally found the perfect combination of low-carb root vegetables to replace the humble potato in an oh so perfect mash. And honestly I haven’t looked back since. We do always have a regular mashed potato on the to accommodate everyone’s Thanksgiving dish wishes, but this one has been stealing the show!

This recipe is super easy to make (good bye potato ricer!), is only 4 ingredients (6 with salt and pepper), and one of my favorite things about this recipe is that it will stay smooth and creamy regardless of the temperature it is at (yep even cold right out of the fridge).  And unlike the regular potato mash which tends to get starchy and stiff after it’s been sitting out for a little while or hasn’t been reheated properly this will stay smooth no matter how you re-heat it, so it’s the perfect make-ahead dish.

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Low Carb Mash or "Mashed Faux-tatoes"

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

This is the ultimate low carb mash to replace those regular mashed potatoes. These are super creamy and smooth and in my opinion way better than the "real" traditional stuff. It will keep it's texture no matter what and is an awesome make ahead dish! This recipe is easy to double/triple for larger crowds. 

freshlydafna.com

Ingredients

  • 1 head cauliflower
  • 1 parsley root, medium
  • 1 kohlrabi, medium
  • 2 tbsp coconut butter
  • sea salt
  • pepper
  • parsley, chopped (optional)

Instructions

  1. Bring a large pot of well salted water to a boil

  2. Wash and cut the cauliflower into 1 in pieces/florets

  3. Peel the kohlrabi and parsley root and cut into 1 in cubes

  4. Add all three veggies into the pot of boiling water and cook until everything is just tender (a fork should pierce through the pieces easily) about 8-10 minutes. 

  5. Once cooked remove from heat and dump into a large strainer

  6. With either a food processor or inversion blender (a regular blender may also work here too) blend the veggies with two tablespoons of coconut butter.  Add salt and pepper and more coconut butter if you like. Garnish if chopped fresh parsley if you see fit. Viola! Low-carb mashed fauxtatoes ready for the table!

Recipe Notes

These are an excellent make ahead dish. You can reheat this in a pot over the stove or even in the oven. This will stay super creamy and smooth no matter what!

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

 

 

 

Sugar Free Coconut Butter Cups and Sugar Sentivity (keto, paleo, vegan)

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When I eat well (for me this means low carbs, tons of veggies, moderate amounts of quality protein, and enough good fats) I feel better – I am more energetic, sleep better, deal with stress better…everything is just better. 

Most often eating well is fairly easy for me – fresh and healthfully cooked meals taste delicious. One of the things that I continually struggle with however is my sugar intake. I have always had a monstrous sweet tooth and thought this was just the kind of foods I liked to eat. It wasn’t until I was listening to a podcast a few years ago that I heard one can be “sugar sensitive”. Of course you hear about lactose and gluten sensitives all the time now but sugar sensitive was totally new to me. As they discussed the symptoms though it all sounded far too familiar.  Severe symptoms of sugar sensitivity include: an unstoppable craving for sweets, depression, irritability, extra craving for carbs, joint pain, menstrual issues. For me what rang true the most was the insatiable need for sweets. I recalled all those times I would indulge in candy and then fruit and then cereal and forgoing veggies and good fats. Eating a whole bag of raisins (I couldn’t stop!) and then immediately feeling nauseous. Those times I would buy gummy bears and tell my husband that he needed to hide them from me because inevitably I would find and demolish the entire bag should it be left unguarded. I am like a heat seeking missile when it comes to sweets.

Of course we all know that sugar is bad for you and it’s best to avoid it, but it can become confusing which types are “good” and which “bad” with the influx of new natural and seemingly better for you sugars such as coconut sugar, coconut syrup, maple syrup, agave, etc. The biggest thing I have learned from this is that for me, the more sugar I have the more sugar I want and crave. This is true with sugars from these natural sources or even fruits that are high in fructose. And while I say to myself, “just this one little piece of dark chocolate won’t hurt”, on the one hand I know this is true. Chocolate is good for you (in moderation) and the amount of sugar in a small piece is very little (even less than a piece of fruit). But inevitably, this one piece that one time becomes 2-3 pieces every day, and then 5 every day, and then two weeks later I am eating a whole bar of dark chocolate before breakfast. And that is no exaggeration. I actually did that last week. AND had dessert later on in the evening. And by no stretch of the imagination is that healthy.

I like to think of sugar sensitivity like any other addiction. It’s not something that I should have ever or I will feel like I need it and will stop at nothing until I get some. It sounds drastic sure, but having this mindset helps me keep this urge in check.  Will I, at some point, share a couple gummy bears with my friends even though they are absolutely not good for you – sure! But I know the next day I must go back to this attitude to ensure the sugar beast within doesn’t try to take over as it has several times before. On a regular basis though I avoid sugar completely and opt for homemade sugar free desserts so I can still enjoy a sweet treat!

This recipe is one delicious sugar free option that I make during my meal prep so I can enjoy during a mid-afternoon snack or after-dinner treat during the week. My current favorite natural, no sugar, no carb sweetener I use in baking or sweet dishes is Just Like Sugar , it’s made from chicory root  fiber and looks and behaves, as it’s named – just like sugar. It, of course, does not taste like sugar, but it’s the best tasting sugar replacement I have ever tasted and you can use it in any recipe like you would regular white sugar. I love Just Like Sugar because, like other natural sugar replacements it does not have any weird aftertaste, has no carbs or calories, has zero glycemic index, not made with fructose, and doesn’t effect insulin levels at all like maple, agave, honey and others do. It does not cause any gastric distress because it is not fermented. And most importantly, I can implement it in a dessert and not feel like I need to eat the whole tray and use all my self control not to.

So (finally) here’s the recipe for my Sugar Free Coconut Butter Cups. These are super quick and easy to make and the coconut butter adds some good quality fats. I spiked these cups with some collagen, it does not add any taste, but makes it extra nutritious. This can easily be excluded, and will not change the texture of the filling, if you want to keep these vegan. I use and love Further Food collagen (use code SUNNYSIDEGREENS10 for 10% off!) in this recipe because it is great for gut health and reduces inflammation (sugar basically does the opposite of both those things). If you want to use a different kind of sugar or sugar substitute do it! You can sub, in equal amounts, for almost any other kind of sweetener that suits your fancy.

keto, paleo, vegan, gluten free, grain free, dairy free

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Sugar Free Coconut Butter Cups

keto, paleo, vegan, gluten free, grain free, dairy free, soy free

These coconut butter cups are sugar free and sweetened with chicory root. The coconut butter filling is spiked with collagen for extra health benefits but this can be omitted if you want to keep it vegan. Either way this is a delicious AND good for you dessert with the health benefits of chocolate and good fats from the coconut butter but with absolutely no sugar. If you want to use a different natural sugar, you can sub out the Just Like Sugar for almost anything else, my next best suggestion would be coconut sugar. 

freshlydafna.com

Ingredients

Chocolate Coating

  • 4 tbsp coconut oil
  • 4 tbsp cacao powder raw
  • 1/2 tbsp Just Like Sugar*
  • 1 tsp vanilla

Coconut Butter Filling

  • 3 tbsp coconut butter
  • 1 tsp Just Like Sugar*
  • 1 tsp Brain Octane or MCT Oil (optional)
  • 1 tbsp collagen (optional)
  • dash sea salt

Instructions

  1. Line a muffin tin with 4 cup liners

  2. In a small bowl mix together all the ingredients for chocolate coating. 

  3. Pour in enough chocolate into each of the 4 cups to just fill the bottom of the cup. Place muffin tin in freezer for 10 minutes to allow chocolate to firm

  4. In the meantime make the coconut butter filling by mixing all the ingredients together until it is well incorporated

  5. Remove the cups from the freezer and distribute the filling evenly into the 4 cups. Pour the remainder of the chocolate mixture onto the coconut butter filing and return to the freezer. 

  6. Once it is all firm (about another 10 more minutes) you can eat and enjoy!

Recipe Notes

*Just Like Sugar is the brand of chicory root fiber I use. It's my current favorite and best (based on lots of research and kitchen trials). It acts like traditional table sugar so you can feel free to sub out any other type of sugar that suits you. 

I like to keep these in the freezer and let temper a few minutes before eating. Will also keep well in the fridge. 

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

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