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Brownies & Strawberry Frosting (paleo & nut free)

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

What Do These Healthy Strawberry Topped Brownies Taste Like?

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

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

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

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

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

How Do You Make Healthy Homemade Fudgy Cocoa Brownies?

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

Here’s an overview of the steps:

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

How Do You Make Dairy Free Vegan Strawberry Frosting?

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

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

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

Storage Tips

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

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

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

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

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Thick Brownies with Strawberry Topping

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

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

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

Ingredients

Brownie Batter

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

Strawberry Topping

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

Instructions

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

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

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

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

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

  6. Stir in chocolate chips if you like.

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

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

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

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

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

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

Recipe Notes

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

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

Ingredient Subs/Variations:

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

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

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

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

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Orange and Chocolate Truffles (vegan & paleo)

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

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

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

What Do Orange and Chocolate Truffles Taste Like?

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

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

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

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

How Do You Make Orange Chocolate Truffles?

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

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

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

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

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

Try Out These Truffle Recipes!

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

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Orange and Chocolate Truffles

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

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

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

Recipe Notes

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

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

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

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

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

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

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Caramel Swirl Streusel Bread (grain free & dairy free)

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Sometimes, recipe ideas, for one reason or another, just do not turn out. I had been working on a dessert idea that was essentially born out of a funny mistake my husband made when he was attempting to say “butternut squash” and instead said “butternut scotch”. I, being the loving and supportive wife that I am, proceeded to laugh in his face. Just so you can appreciate how great of a wife I am, English is his second language. After my fit of laughter, I immediately thought that a “butternut scotch” something would be a very cool name for a dessert. So I proceeded to spend months attempting to combine butternut squash puree and a paleo butterscotch sauce into various kinds of dessert to no avail. Who’s laughing now? Definitely not me! As much as my OCD serves me at times, this was not one of those instances. Finally, I convinced myself to give up on the idea, because the thought of baking and pureeing yet another butternut squash sounded absolutely dreadful. Sometimes you just have to let go of an idea to let another one grow. What that disastrous dessert attempt led to was this, healthy(ish) Caramel Swirl Streusel Bread. It’s an upgraded take on classic streusel bread but instead of a cinnamon sugar mixture ribboned through a fluffy loaf, mine has a simple creamy caramel sauce, which really takes it to a whole new level of delicious.

What Does It Taste Like?

This Caramel Swirl Streusel Bread is really something special. It has a just perfectly sweet crumb that is light and fluffy yet moist. The bread is sweetened with cane sugar and kissed with cinnamon. The batter for this Streusel Bread comes together quickly in just one bowl! A simple yet incredibly addicting vegan caramel sauce is sandwiched between two layers of the batter to create the center swirl. The caramel sauce is made of coconut cream and coconut sugar caramelized together over a low flame on the stove. The coconut sugar has an inherently caramel-like flavor that, when reduced with the coconut cream creates a thick sauce that tastes almost exactly like a traditional caramel. I am fairly confident that any taster would not be the wiser that this is made with no dairy, refined sugars, or oils, it’s just that good. Then, as this is in fact a Streusel Bread, it is adorned with a simple crumble topping. The streusel topping is made with similar ingredients to the bread, but adds a wonderful sweet, cinnamony, and crispy crust to the top that really complements the bread and caramel layers beneath. This bread is the perfect anytime treat – be it a sweet breakfast, accompaniment to your afternoon caffeine fix, or maybe topped with a scoop of your favorite vanilla for a next level dessert. There really is never a bad time to enjoy a slice of this heavenly loaf.


How Is It Made?

I’ll be straightforward and say that this is not a one-bowl-baking-situation that I am so fond of. There are some steps and there will be a moderate amount of dishes as there are three components to this bread. But, I can assure you that IT IS WORTH IT! Because this bread is truly something special, and sometimes, special things take a bit more time. While admittedly this looker of a loaf takes a few more minutes than your basic quick bread or one bowl bake, this Caramel Swirl Streusel Bread is actually really simple! Here’s a rundown of the steps:

  1. Make the caramel by reducing coconut cream, coconut sugar, and coconut oil in a small pot over a medium low flame for 7-8 minutes. No special tools, like a candy thermometer, are needed to make the caramel. Just combine the ingredients and stir occasionally while it gently bubbles away. I do recommend a silicon spatula for the stirring, it’s incredibly resistant to heat and easy to clean. After it’s reduced, remove from heat, stir in the vanilla and set aside to cool.
  2. Make the streusel topping while the caramel is cooking down by mixing the dry ingredients first, then mashing everything together with coconut oil to create a sandy crumb. I like to use my fingers for this, but a fork is also fine.
  3. Mix the wet ingredients for the batter together in a large bowl or in the bowl of a stand mixer.
  4. Add the dry ingredients to the wet ingredients and stir until everything is just fully incorporated. Scrape down the sides of the bowl once during mixing to ensure everything is thoroughly distributed and avoid overmixing.
  5. Add half the batter to a loaf pan and smooth out with a rubber spatula to create one even layer.
  6. Pour the caramel sauce over the batter and spread out to the edges.
  7. Cover caramel with remaining batter creating the upper layer of the loaf.
  8. Top batter with streusel mixture. 
  9. Bake, let cool, and enjoy! 

This loaf is amazing both at room temperature and also still slightly warm from the oven. If you cannot wait to let this cool completely, when it the caramel has set and be easier to cut, the caramel layer may ooze out slightly and, while messy, it is absolutely magical. This loaf will keep at room temperature for a day or so in an airtight container. Afterwards, slice any remaining portion and store in the freezer. This would be amazing warmed up a bit in a toaster oven or microwave for the above mentioned reason and below photographic proof.

What Ingredients Do I Need?

This Caramel Swirl Streusel Bread is made with better-for-you ingredients as it contains no hydrogenated oils or refined flours. Normally, my recipes are refined sugar free, but, for this bread I used both cane sugar and coconut sugar. I attempted to use all coconut sugar for this recipe, but unfortunately it yielded a bread that tasted monotonous and the wonderful caramel layer really disappeared into the loaf. So, the streusel and caramel are made with coconut sugar while the bread itself is sweetened with organic cane sugar. Organic cane sugar is much less refined than conventional white sugar but very similar in taste. Here’s a look at the main ingredients you’ll need:

Coconut Sugar – The caramel and streusel topping are both sweetened with coconut sugar. It is more similar in flavor to brown sugar than white sugar and is a delicious complement to cinnamon. It makes for a deliciously satisfying crunchy top in the streusel while creating a deeply flavorful caramel layer. I use and love Nutiva’s coconut sugar which I find has excellent quality at a reasonable price.

Coconut Oil – The oil used for this bread and really creates a flavorful and moist texture without feeling too rich. It’s a simple and easy replacement for butter which makes this dairy free. Use virgin coconut oil if you do not mind the coconut flavor, if you prefer a more neutral tasting oil, use refined coconut oil. I exclusively use Nutiva’s (refined) coconut oil and have made a habit of investing in the largest possible container. Of course I do an excessive amount of baking, but if you’re running through coconut oil containers often I highly recommend doing the same – it’s a great way to reduce plastic waste, save money, and trips to the store.

Coconut Cream – This is the thick white layer on the top of a fresh can of coconut milk. This, when reduced with the coconut sugar, creates the creamy caramel layer. You can purchase cans of coconut cream which contains more of the fluffy white part than milk. Otherwise, just use a regular can of coconut milk skimming as much of the cream off the top as possible.

Cassava & Tapioca Flour – My absolute go-to flour combination when it comes to grain free and nut free baking. I love how fluffy this bread turns out using these two flours with the added moisture of the cane sugar. 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.

Cane Sugar – The loaf is sweetened with organic cane sugar and creates a flavorful and light bread that is just perfectly sweet without feeling overindulgent. Wholesome Sweeteners makes an organic cane sugar that is excellent. Alternatively, Whole Food’s 365 brand is a cheaper option with comparable quality.

While this bread is definitely a treat, it is made with simple, real ingredients that are not overly processed or refined. This bread is gluten free, grain free, dairy free, and nut-free!

While this bread would be a welcome treat any time of year, this is sure to be especially satisfying during these cooler months. A thick slice of this Caramel Swirl Streusel Bread alongside your favorite warm beverage is sure to have you feeling all kinds of cozy with its soft and fluffy bread, ample cinnamon, creamy caramel layer, and addictingly crispy streusel topping.

gluten free, grain free, dairy free, 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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Caramel Swirl Streusel Bread

This loaf is really something special - a caramel layer ribboned through a soft and fluffy bread and topped with a deliciously addicting streusel top. The perfect treat for any time of day!

gluten/grain/dairy free, nut free

Servings 1 loaf

Ingredients

Caramel Sauce

  • 2/3 cup coconut cream (171 grams)
  • 1/2 cup coconut sugar (74 grams)
  • 2 tsp coconut oil (10 grams)
  • 2 tsp vanilla (10 grams)

Streusel Topping

  • 1/4 cup coconut sugar (36 grams)
  • 1/4 cup cassava flour (36 grams)
  • 1 tsp cinnamon (2 grams)
  • 1/8 tsp sea salt
  • 3 tbsp coconut oil (40 grams)

Batter Ingredients

  • 1 cup cane sugar (210 grams)
  • 1/2 cup coconut oil (90 grams) melted and cooled
  • 4 eggs ideally room temp
  • 1 tsp vanilla (5 grams)
  • 1 1/2 cups cassava flour (204 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 tsp cinnamon (2 tsp)
  • 1 1/2 tsp baking powder (7 grams)
  • 1/2 tsp baking soda (2 grams)
  • 1/2 tsp salt (2 grams)

Instructions

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

  2. Make the caramel layer by combining the coconut cream, coconut sugar, and coconut oil together in a small pot and heat over medium low flame. Stir well and let come to a gently boil. Cook, stirring occasionally for 7-8 minutes or until the mixture has reduced, become a dark brown, and is thick. Remove from heat, stir in the vanilla, and set aside.

  3. While the caramel is reducing, make the streusel topping. Combine the coconut sugar, cassava flour, cinnamon, and salt in a small bowl and mix until well combined. Add the coconut oil and mash together with a fork or your fingertips until everything is the texture of damp sand. Set aside.

  4. Make the bread batter by mixing the coconut sugar, coconut oil, eggs, and vanilla together in the bowl of a stand mixer or a large bowl if mixing by hand, until everything is well incorporated and bubbly.

  5. Add in the remaining batter ingredients and stir until just fully combined. Scrape down the sides of the bowl once during mixing to ensure all ingredients are evenly distributed and prevent overmixing.

  6. Scoop half the batter into the prepared baking dish and, using a silicone spatula, spread out into an even layer.

  7. Pour the caramel sauce over the lower batter layer.

  8. Evenly distribute the remaining batter over the caramel and spread out into an even layer.

  9. Spread streusel mixture all over the top batter layer.

  10. Bake in the center rack of the oven for 52-55 minutes or until the top is golden brown all over and the middle appears set. Test for doneness by piercing with a toothpick, if it comes out clean it is done!

  11. Let cool in baking dish for at least 10 minutes before moving to a wire rack to cool completely.

  12. This loaf is amazing both at room temperature and also still slightly warm from the oven. If you cannot wait to let this cool completely, when the caramel has set and it will be easier slice, the caramel layer may ooze out slightly and while messy, it is absolutely magical.

Recipe Notes

Storage: This will keep stored in an airtight container in a cool place for a day or so. Afterwards, slice any uneaten portion and freeze for longer storage. Although this bread is delicious eaten at room temperature it is really exceptional when heated up for a bit in a toaster oven/microwave and the bread becomes warm and the caramel gooey. 

Kitchen Tools (affiliate links): loaf pan, silicon spatula, kitchen scale

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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. 

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.