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collagen

Healthy Cookie Dough Balls (paleo, dairy free)

March 3, 2020 by Dafna Leave a Comment

Cookie dough you can feel good about eating! These Chocolate Chip Cookie Dough Balls actually taste like a delicious chocolate chip-full hunk of cookie dough, but safe to eat! Made with good-for-you ingredients and packed with collagen! I use collagen daily to help with digestion, support healthy joints, and for hair and nail strength. Typically I use Great Lakes collagen hydrosolate in my morning matcha and whatever afternoon drink (it’s usually hot chocolate) I make myself, but love mixing it into my baked goods too. See here, here, and here for some other collagen spiked baked goods.  
I’m so excited that Great Lakes (by far my favorite collagen brand) came out with a new line of flavored collagens. I used their vanilla flavor in these balls and really love the way they came out. Even my husband, who’s super suspect of supplements, wasn’t the wiser when he tried these balls. He loved them and thought they were dessert, but with the low sugar content (only 3 tbsp of maple syrup in the whole recipe), I’d put these into the snack category! I’m definitely going to be enjoying these as a post-work out snack!

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

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

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Cookie Dough Collagen Bites

Cookie dough you can feel good about eating! Made with simple good-for-you ingredients and spiked with vanilla collagen. These Cookie Dough balls taste like the real deal but are naturally sweetened and paleo friendly!

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

Course Snack

Ingredients

  • 1 cup almond flour
  • 1/4 cup Great Lakes Vanilla Collagen
  • 1/8 tsp sea salt
  • 3 tbsp maple syrup
  • 2-3 tbsp tahini or other nut/seed butter
  • 1/4 cup chocolate chips or chunks

Instructions

  1. In a medium bowl mix together the almond flour, collagen, and sea salt.
  2. Add in the maple syrup and 2 tbsp of tahini and mix until well combined. If dough is still dry add in the last tbsp of tahini until a dough forms.
  3. Stir in chocolate chips, scoop out dough, and shape into balls.

  4. Store in fridge or freezer!

Recipe Notes

I used Enjoy Life mini chocolate chips, which are not paleo-friendly to give these a classic cookie dough feel. But use your favorite coconut sugar sweetened or sugar free chocolate bar chopped into chunks instead!

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

Disclaimer: This recipe was created in paid partnership with Great Lakes. However I will never support a product I don’t love, fully support, AND use myself. All the opinions written above are my own. 

Filed Under: Balls & Bites, Raw/No-Bake Tagged With: balls, chocolate, collagen, cookie dough, dairy free, gluten free, grain free, healthy fats, low carb, low sugar, naturally sweetened, paleo, refined sugar free, sugar free

Blueberry Coconut Cups (keto, sugar free, paleo, dairy free, vegan)

August 22, 2019 by Dafna Leave a Comment

These Blueberry Coconut Cups are my favorite twist on the original Chocolate Coconut Butter Cups even surpassing these Matcha Coconut Cups. The blueberries make these light and refreshing and add a nice balance to the deep chocolate layers. I used fresh blueberries as they are superabundant in these glorious warm summer months but feel free to sub for frozen. Plus, since it’s usually too hot to turn on the oven these August days, they are a great no-bake treat!

I made these with a couple drops of liquid stevia from NuNaturals but you favorite sweetener will do. Maple syrup, chicory root fiber, or Lakanto are all good options. These are paleo friendly, gluten/grain/dairy free, nut free and of course, delicious! You can make mega cups by splitting the ingredients into only two cups or if you want a more traditional ratio, make 4 cups.

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

 

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Blueberry Coconut Cups

sugar free option, paleo friendly, dairy free, keto, raw

These Blueberry Coconut Cups are the perfect summery no-bake treat! The addition of the berries make these refreshing but satisfying. Plus add a nice tart twist to the creamy coconut butter and rich chocolate. They only take a few minutes to assemble and have only good for you ingredients. I would not hesitate to have these for breakfast. The recipe makes 2 or 4 coconut cups depending on how thick you want them!

freshlydafna.com

Course Dessert, Snack

Ingredients

Chocolate Layer

  • 4 tbsp coconut oil melted and cooled
  • 5 tbsp cacao powder
  • 15 drops stevia (or 1/2 tbsp chicory root fiber or 1 tbsp maple/honey syrup)

Blueberry Coconut Filling

  • 3 tbsp coconut butter melted and cooled
  • 1/2 cup blueberries
  • 15 drops stevia ( or 1 tbsp chicory root fiber, maple/honey)
  • 1 tbsp collagen (optional)
  • dash of sea salt

Instructions

  1. Line 4 muffin tin cups with muffin liners (or 2 if you want mega cups).

  2. In a small bowl mix the chocolate layer ingredients together, adding more maple/honey/other liquid sweetener to your liking.

  3. Distribute half of the chocolate mixture evenly into the 2-4 liners, place muffin tin in the freezer.

  4. Meanwhile make the blueberry coconut filling by blending the blueberries (or, if you're not in the mood to dirty an appliance you can mash the blueberries with a fork or muddler) and mix with remaining filling ingredients.

  5. Evenly distribute the filling over the bottom chocolate layer and place back in the freezer for a few minutes to allow the coconut butter to firm.

  6. Finally, pour the reserved chocolate mixture and evenly distribute over the blueberry filling and then place back into the freezer! Once the cups are set, move into an airtight container.

  7. Let defrost a few minutes before eating!

Recipe Notes

This recipe is super adaptable to any sweetener you like, just start slow using a little, tasting, and adding more until you reach desired sweetness. 

 

Filed Under: Dessert, Raw/No-Bake, Sugar Free, Summer, Vegan Tagged With: berry, blueberry, chocolate, coconut, collagen, dairy free, dessert, fruit, gluten free, grain free, healthy fats, keto, paleo, refined sugar free, sugar free, summer, vegan

Cinnamon Streusel Coffee Cake (paleo)

June 7, 2019 by Dafna

 

I’m not much of a cake fan, but this Cinnamon Coffee Cake, my friends, is more of a “cake”. And I say “cake” because it lacks the regular dry/blandness I associate with cakes. This “cake” has the texture of a light but perfectly moist muffin, that is flat. And double layered. Sandwiching an oh-so-cinnamony filling. And then there’s the streusel topping, packed with even more cinnamony goodness and adding just the right amount of texture to top off the lovely “cake” bottom. It’s the perfect anytime snack but is made to be eaten with a hot cup of coffee or tea. This recipe is paleo-friendly (gluten/grain free), dairy free, and has no refined sugars. Plus, it’s actually fairly low in sugar overall for a coffee cake with a filing AND a streusel top. This recipe is fairly easy to make so don’t let the seemingly long list of ingredients stop you from making this recipe, most of the ingredients repeat themselves in each section.

I like to add a good amount of collagen* to my baked goods to add some protein and reap the many benefits of collagen whilst also satisfying my sweet tooth. This is completely optional and I give a substitution if you prefer to leave it out.

paleo, gluten free/grain free, dairy free, no refined sugar

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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Cinnamon Streusel Coffee Cake

paleo, gluten free/grain free, dairy free, no refined sugar

This Cinnamon Streusel Coffee Cake is a light but perfectly moist cake sandwiching a super cinnamony filing and topped with an even more cinnamon packed topping. It's made to be eaten along side a hot cup of coffee or tea, but really, this is a great anytime snack. With a surprisingly low amount of sugar and only good for you ingredients this recipe is a sure winner.

freshlydafna.com

Course Breakfast, Snack

Ingredients

Cinnamon Filing

  • 1/4 cup coconut sugar
  • 1 tbsp cinnamon
  • 1/4 tsp cacao powder (for color only, completely optional)

Streusel Topping

  • 1/2 cup coconut flour
  • 1/2 cup coconut sugar
  • 1 tbsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup coconut oil room temp (or firmed up in fridge a few minutes if in liquid state)

Cake

Wet Ingredients

  • 3/4 cup dairy free yogurt (I like coconut yogurt)
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil melted and cooled
  • 3 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 1 1/4 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup collagen (or sub 1/4 cup more almond flour)
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 and prepare 8x8 baking pan by lining with parchment paper

  2. Make the filing by mixing filing ingredients together in a small bowl and set aside

  3. Make streusel by mixing coconut sugar, coconut flour, cinnamon and salt together in a small bowl, then add coconut oil and mix together with your fingers or a fork until a sandy mixture develops. Set aside

  4. Make cake by first mixing wet ingredients together either by hand or with a stand mixer until light and fluffy

  5. Then mix in dry ingredients and mix until just well incorporated scraping down sides of bowl when necessary

  6. Pour 1/2 cake batter into prepared baking dish and spread out in an even layer

  7. Then pour filing over the cake layer so it's fairly equally distributed all over lower cake layer

  8. Then add the remaining batter using a rubber spatula to gently spread it over the cinnamon filling and into an even layer

  9. Finally, add the streusel topping over the top cake layer

  10. Bake for about 48 minutes testing with a toothpick to ensure doneness

  11. Remove from oven and let cool before removing from baking pan and slicing

Recipe Notes

Any remaining pieces can be stored in an airtight container for a few days or in the freezer for longer. 

*I use and love Great Lakes Collagen Hydrosolate. If you are a first time customer use my code FreshlyDafna20 for 20% off your first order!

Filed Under: Breakfast, Cake & Cupcakes Tagged With: breakfast, cake, chocolate free, cinnamon, coffee cake, collagen, dairy free, gluten free, grain free, low sugar, paleo, refined sugar free, snack, streusel

Paleo Berry Blondie (refined sugar free)

May 24, 2019 by Dafna Leave a Comment

aka. Red, White, and BLUEBs Blondies

In the spirit of Memorial Day Weekend I created this berry packed blondie! It’s a light and moist blondie (that’s paleo friendly) and bursting with fresh berry flavor! It’s easy to make and SO good you’ll have the pickiest of eaters fooled that this is gluten/grain/dairy free AND has no refined sugars. I will definitely be making this all summer long because it’s just that good. Although I have yet to try it, I suspect that this would be amazing with a healthy scoop of vanilla ice cream.  You can easily replace the fresh berries with frozen, just follow the notes in the recipe.

 

paleo friendly (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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Paleo Berry Blondie

(aka Red, White, and Bluebs Blondies)

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

I made this recipe in the spirit of Memorial Day but it's SO easy and delicious I will definitely be making this a dessert staple over the summer when fresh berries abound. It's a light but moist blondie bursting with berry flavor. This can easily be made with frozen berries, as well, if you're feeling like some berry action out of season.

Course Dessert

Ingredients

Berries

  • 1/2 cup blueberries well rinsed & dried
  • 1/2 cup raspberries well rinsed & dried
  • 1 tbsp coconut sugar

Wet

  • 1/2 cup almond butter
  • 1/4 cup coconut oil melted and cooled
  • 1 egg
  • 3/4 cup coconut sugar
  • 1 tsp vanilla

Dry

  • 3/4 cup almond flour
  • 1/4 cup collagen
  • 2 tbsp + 1 tsp coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt

Instructions

  1. Preheat oven to 360 (no, that is not a typo) and prepare 8x8 inch baking dish by lining with parchment paper

  2. Place the berries in a small bowl with the coconut sugar and set aside
  3. In the bowl of a stand mixer, or in a medium bowl if mixing by hand, beat together all the wet ingredients until it's well combined

  4. Add in the dry ingredients and mix again until everything is just well incorporated
  5. With your hands, or a tablespoon, place small chunks of the batter in the baking dish and add the berries in between the batter chunks pieces

  6. Once all the batter and berries are in the baking dish, take a rubber spatula and press everything into the dish so that everything is evenly distributed in the dish

  7. Bake for 30-33 minutes or until top is golden brown almost all over

  8. Let cool in baking dish for about 10 minutes then lift the blondie out using the parchment paper sides. Let cool a bit more on wire rack to allow for good slicing.

Recipe Notes

You can make this with frozen berries as well, just make sure to bake for at least another 5 minutes. No other alterations need to be made.

Although I have not tried this, I suspect this would be amazing with a healthy scoop of your favorite vanilla ice cream.

Any uneaten pieces can be kept in the fridge for a few days. 

Filed Under: Brownies & Bars, Cookies, Dessert, Fruity Treats, Summer Tagged With: berry, blondie, blueberry, chocolate free, collagen, dairy free, dessert, gluten free, grain free, paleo, raspberry, refined sugar free, summer

Collagen Chocolate Chip Snack Cake (paleo)

May 15, 2019 by Dafna Leave a Comment

This Paleo Chocolate Chip Snack Cake is the perfect way to have a sweet healthy breakfast (or anytime snack) that goes great with a cup a coffee or tea. It’s spiked with a healthy dose of collagen that adds some protein, has good fats to give you energy, and a good amount of fiber to keep you fuller longer!

This super simple snack cake mixes up in just one bowl (cuz less dishes is always a good thing) and it’s super freezer friendly. I like to prepare one batch on a Sunday, let cool completely, slice and freeze in a stasher bag and pull out a slice for lunches or a midweek afternoon snack whenever the mood strikes.

The snack cake is relatively low in sugar (only 1/2 cup coconut sugar in the loaf) and you can use a super dark chocolate instead of these mini semi sweet chips to keep the sugar super low. It’s paleo friendly, gluten free, grain free, and dairy free but you’ll have even the pickiest of eater fooled with this delicious recipe!

 

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Paleo Chocolate Chip Snack Cake (with Collagen Protein!)

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

This easy to make Chocolate Chip Snack Cake mixes up in just one bowl and is a healthified option for a sweet breakfast (or anytime snack). It's packed with collagen protein, has good fats and fiber, and studded with chocolate chips! It's gluten/grain/dairy free but you'll have the pickiest of eaters fooled with this delicious recipe!

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 55 minutes

Ingredients

Wet Ingredients

  • 1/2 cup coconut yogurt or other non-dairy yogurt
  • 1/2 cup coconut sugar
  • 3 tbsp coconut oil melted and cooled
  • 3 eggs pasture raised, if possible
  • 1/4 cup non-dairy milk I used homemade almond milk
  • 2 tsp vanilla

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup collagen hydrosolate
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup mini (or regular) chocolate chips

Instructions

  1. Preheat oven to 350 and prepare loaf pan by greasing with extra coconut oil or lining with parchment paper

  2. In a stand mixer, or by hand, mix together coconut yogurt, coconut sugar, and coconut oil light and fluffy

  3. Then beat in 1 egg at a time

  4. Stir in milk of choice and vanilla, scraping down sides of bowl to ensure everything is well combined

  5. Add in all the dry ingredients (except chocolate chips) just until well incorporated, ensuring not to over mix

  6. Then stir in chocolate chips, pour batter into loaf pan, and set in middle rack of oven

  7. Bake for 55-57 minutes checking for doneness by sticking with a toothpick

  8. Let cool in loaf pan for about 10 minutes then move to cooling rack to cool all the way. Slice and serve! Will keep for a day or so in an airtight container, afterwards slice remaining portion and put in freezer!

Recipe Notes

This snack cake is a great snack to make at the beginning of the week to have healthy snack options on hand for the rest of the busy week. Just slice and place in freezer! Lightly toast when ready to eat. 

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

This post might contain affiliate links. I include these to help share which products I’m currently loving. If you do choose to purchase these products, please use the link to help support Freshly Dafna. 

Filed Under: Breakfast, Sweet Breads Tagged With: breakfast, chocolate, collagen, dairy free, gluten free, grain free, healthy fats, low carb, low sugar, paleo, refined sugar free, snack, snack cake

Pumpkin Pie Bliss Balls (gluten free, dairy free)

May 4, 2019 by Dafna Leave a Comment

These bliss balls are a great snack for any time of day! They are soft and packed with a pumpkin pie spices.

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Pumpkin Pie Bliss Balls

gluten free, dairy free, low carb, good fats

Author Freshly Dafna

Ingredients

  • 1 cup raw cashews
  • 1 cup coconut shreds
  • 1/2 cup pumpkin puree
  • 1/4 cup collagen hydrosolate
  • 2 tbsp coconut butter
  • 2 tsp cinammon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • Dash of pink sea salt
  • Sweetener of your choice

Instructions

  1. Blend it all up, roll into balls, coat with more coconut shreds, crushed nuts, or leave naked

  2. Store in fridge or freezer.

Recipe Notes

Sweetener: I use a few drops stevia to make this sugar free, but you could sub for maple syrup, a few dates or whatever sweetener suits your fancy.

Filed Under: Balls & Bites, Fall, Vegan Tagged With: balls, chocolate free, coconut, collagen, dairy free, fat bomb, gluten free, grain free, healthy fats, paleo, pumpkin, refined sugar free, snack, sugar free, vegan

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

May 3, 2019 by Dafna Leave a Comment

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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.

Filed Under: Balls & Bites, Raw/No-Bake, Vegan Tagged With: balls, chocolate, coconut butter, collagen, fat bomb, gluten free, grain free, healthy fats, keto, low carb, low sugar, paleo, refined sugar free, vegan

Paleo S’mores Bars

July 2, 2018 by Dafna Leave a Comment

Fourth of July, to me, is a celebration of freedom. And the way I have always loved celebrating my freedom on Independence Day is with fun outside, good grilled food, fireworks (preferably over the ocean), and s’mores. And while I manage to do the first three things almost every single year, ever since I’ve really delved into my health journey I’ve shied away from the s’mores July Fourth finale I loved so much. Forgoing the gooey, melty, crunchy deliciousness to avoid copious amounts of refined sugar, preservatives, other weird ingredients like tetrasodium pyrophophate (found in store bought marshmallows), and the glutenous graham crackers. But now, my friends, I created these Paleo S’mores Bars so I can enjoy my favorite Independence Day treat for years to come!

These have a graham flavored nut base, a gooey fudgey brownie center, and a marshmallow top and seriously they taste like a s’mores packed in a cookie/brownie bar. These bars are naturally sweetened, have only good for your ingredients, and have collagen (or gelatin) packed in EVER LAYER! Which means, not only are they super delicious, but there are nutritious as well! I love baking with collagen because it’s completely indistinguishable as it is flavorless and I find it adds a great chewiness to the recipe. Collagen is great for your nails, digestion, hair, joints, and much more. I use and love this brand. It’s excellent quality and super affordable. Which is excellent when you’re using larger quantities for baking.

These bars can be eaten with the marshmallow fluff as is or can be placed into a hot oven to scorch the mallow topping to really give it that s’mores taste. See my notes in the recipe for more marshmallow roasting tips.

This post was sponsored by the Great Lakes Gelatin.  All words and opinions are my own, and I use and love Great Lakes Collagen every day to support my joints. Thank you for supporting this blog through your support of its’ sponsors.

paleo, gluten free, grain free, dairy free, naturally sweetened

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Paleo S'mores Bars

These S'mores Bars taste like a s'mores go upgraded into a brownie bar! They have a graham flavored nut crust, a gooey fudgey brownie center, and a marshmallow top. These bars are naturally sweetened, only use good for your ingredients, and have collagen (or gelatin) packed in EVER LAYER so they pack extra health benefits into a delicious treat. 

freshlydafna.com

gluten free, grain free, dairy free, naturally sweetened

Ingredients

Graham Nut Crust

  • 1 cup almonds
  • 3/4 cup coconut flour
  • 1/2 cup collagen hydrosolate
  • 5 tbsp coconut oil
  • 4 tbsp molasses*
  • 2 tsp cinammon
  • 1/4 tsp salt

Brownie Layer

  • 1/2 cup almond butter
  • 1/4 cup coconut oil
  • 1 egg pasture raised, if possible
  • 3/4 cup coconut sugar
  • 1 tsp vanilla
  • 1/2 cup almond flour
  • 1/4 cup collagen hydrosolate
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt

Recipe for Paleo Smores

Instructions

  1. Preheat oven to 350 degrees and line 8x8 baking dish with parchment paper.

  2. Make the graham nut crust by blending all the crust ingredients in a food processor until a sticky dough forms. 

  3. Press the dough into the 8x8 baking dish and press down firmly to create an evenly distributed layer.

  4. Bake for 10 minutes and remove from the oven.

  5. Meanwhile, prepare the brownie layer. Wipe down the food processor bowl, and add in the almond butter, coconut oil, egg, coconut sugar, and vanilla. Blend for about a minute or until all the ingredients are well incorporated. 

  6. Then add the remaining ingredient and pulse again just until a dough forms. 

  7. Place the dough over the graham nut base and spread evenly across the baking dish, pressing down with a rubber spatula to create an even layer of brownie dough.

  8. Baking for another 14-16 minutes. Test for doneness with a toothpick. 

  9. Make the marshmallow topping from Paleo Marshmallow recipe. 

    At the end, you can either pipe the marshmallows directly onto the brownie layer or spread it evenly across into a layer of desired thickness. Any leftover marshmallow can either be piped or spread out into a baking dish and left to set as per the original instructions. 

    These are great with the marshmallow toasted in a hot oven. See notes below for more on mallow toasting tips. 

Recipe Notes

* Liquid Sweeteners: I know there are various types of sweeteners called for in this recipe. Molasses in the graham nut crust, coconut sugar in the brownie layer, and coconut  syrup in the marshmallow. Feel free to sub coconut syrup or whatever liquid sweetener used in the marshmallows for the nut crust. I did like the molasses because it gives it more of that classic graham flavor.

 

Marshmallow Toasting Tips:

- If you are making and toasting these bars the same day (or less than 8 hours between), the marshmallow has not really set yet. Toasting the mallow top will melt the marshmallow rather than just toast it. It will create a gooey sauce all over the rest of the bars which I really enjoyed, but I must admit it was messy. Maybe utensils would have been useless, but let's just say I wasn't really thinking much about anything else other eating my messy s'mores bar as quickly as possible. 

- If letting the marshmallows set for at least 8 hours, these can be toasted at 425 in the oven for a few minutes. The tops will be toasted and the brownie will be warm and fudgy. 

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

Filed Under: Brownies & Bars, Dessert, Summer Tagged With: brownie, chocolate, collagen, dairy free, dessert, gluten free, grain free, marshmallow, naturally sweetened, paleo, refined sugar free, summer

Paleo Marshmallows! (gluten free, naturally sweetened)

July 1, 2018 by Dafna Leave a Comment

As a kid and well, up until very very recently, marshmallows were a deep source of sugary satisfaction. The fluffy white, pillow-y treats satiated me in a way no other sweet treat could. And during the summer months any opportunity for a bonfire, to me, just meant a chance to roast marshmallows. There’s something so magical about pushing a marshmallow into an open fire from a safe distance and watching it transform into a gooey, crispy, skewered mess of deliciousness. But as I have started to really tune into my diet and eliminate the sugar from my diet, the marshmallow indulgences lessened to only two special occasions a year, Thanksgiving (ahem, my sweet potato casserole) and Fourth of July.

But with the creation of this blog, came a motivation to create a recipe for marshmallows using only natural ingredients and is even a bit healthy! And truly, these marshmallows, while yes having some sugar from the coconut syrup, do not feel like a massive indulgence from the processed sugars in the store bought ones an even reap the health benefits of the gelatin.

I use and love Great Lakes gelatin, it comes from grass-fed cows and is at a really good price point for the high quality. Any gelatin will do, but collagen will not work. I used coconut syrup, but feel free to use any other type of liquid sweetener such as honey or maple. Just keep in mind the color may be a little off white.

paleo, gluten free, dairy free, naturally sweetened

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Paleo Marshmallows

These homemade marshmallows are a delicious healthified version of the classic fluffy treat. They use only natural ingredients and even have some health benefits from the gelatin. 

freshlydafna.com

dairy free, naturally sweetened, paleo

Ingredients

  • 1 cup water
  • 3 tbsp gelatin
  • 1 cup coconut syrup (or other liquid sweetener)
  • 1 1/2 tbsp vanilla
  • 1/4 tsp salt
  • 1 tbsp coconut oil
  • 2-3 tbsp tapioca starch

Instructions

  1. In the bowl of a stand mixer, mix 1/2 cup water with the gelatin and let bloom for about 5 minutes.

  2. Meanwhile, in a medium pot, over medium high heat, bring to a boil the remaining 1/2 cup of water and the liquid sweetener.

  3. Using a candy thermometer, let boil until it reaches 240 degrees (about 10 minutes). 

  4. Meanwhile, prepare an 8x8 baking dish. Coat with coconut oil and add in 2-3 tbsp of tapioca starch and shake it around the bottom and up the walls of the baking dish so it it well coated.

  5. Once it reaches 240 quickly remove the pot from the heat. Turn the mixer (with the whisk attachment) to medium and slowly pour the sugar mixture down the side of the bowl. Once all the mixture is in the bowl turn the speed up to high. 

  6. Continue to whisk until it triples in volume and is glossy, white, and fluffy. About 8 minutes. Then add in the vanilla and salt and mix on high again for another 2 minutes. 

  7. You will know it's done when you pull out the whisk and the marshmallow forms stiff peaks.

  8. Using a rubber spatula pour the mixture into the prepare pan and spread out into a evenly distributed layer. 

  9. Let rest for at least 8 hours in a dark and cool place. Then cut into desired shapes and enjoy!

Recipe Notes

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.

 

What’s with the affiliate links? I am not sponsored by any company or product. I am always trying out new products and really read labels carefully to ensure I’m selecting quality foods from companies with good practices. The links are to help show you which products I’m currently loving. If you do choose to purchase these products, please use the link to help support Sunny Side Greens.

Filed Under: Dessert, DIY Treats Tagged With: chocolate free, collagen, dairy free, dessert, gelatin, gluten free, grain free, marshmallow, naturally sweetened, paleo, refined sugar free, summer, thanksgiving

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

August 23, 2017 by Dafna Leave a Comment

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.

Filed Under: Dessert, Raw/No-Bake, Vegan, Wellness Tagged With: chocolate, coconut, coconut butter, collagen, cups, dairy free, diy, fat bomb, gluten free, grain free, healthy fats, keto, low carb, low sugar, paleo, refined sugar free, sugar free, vegan, wellness

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Dafna Ben-Zeev

Dafna Ben-Zeev

Freshly Dafna
Hi there! I'm Dafna! I'm all about piles of veggies, healthified baking, breaking a sweat as often as possible, yoga, the beach, snacks, farmers markets, and dogs. And I'm so excited to share my recipes with you!Read more...

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