Freshly Dafna

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Healthy Oreos! (paleo & nut-free)

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Bust out an ice cold glass on your favorite milk because these Healthier Oreos are the perfect better-for-you homemade version of the classic sandwich cookie! Faux-reos if you will. Two crunchy and deeply chocolatey cookies sandwich a simple, yet delicious, dairy-free, creamy filling. These are so easy to make, made with real, simple ingredients, and even better than the store bought version! Made with only 10 total ingredients, paleo-friendly (gluten/grain/dairy free), and nut-free!

What Do These Healthy Homemade Oreos Taste Like?

A sandwich of two thick and deeply chocolatey cookies that are just perfectly sweet and crispy layering a sweet coconut-based creamy filling. The cookies are chewy but still crunchy and complemented by the soft creamy center. It’s everything you want from a Cookies ‘N Cream sandwich but without any weird ingredients or additives!

What Ingredients Are Used to Make These Healthier Oreos?

These Healthy Oreos are made with just 10 total real, simple ingredients. They are made better-for-you as they contain no refined flours or oils. They are easily made paleo-friendly meaning they have no gluten, grain, or dairy. And they are nut-free! Here’s a look at the ingredients you’ll need to make these Healthier Oreos and some possible substitutions/variations.

  • Coconut Oil – The base fat to make the cookies dairy free and to give them the perfect chewy crunchy texture. Use refined coconut oil for a no-coconut flavor.
  • 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.
  • Egg – Acts as the binder for the cookies. As there is only one egg in these cookies I feel confident that an egg replacer, such as a flax egg, would work instead to make these vegan. I have not tested this. Please let me know if you do!
  • Cocoa Powder – To give these cookies that classic black color I used Hershey’s Special Dark Cocoa Powder. I highly recommend using the same or another black cocoa as it really gives the cookies that comparable chocolate flavor to the originals. But any dutch process unsweetened cocoa powder will do. Be sure to use cocoa powder, not cacao powder or cocoa mix as those with drastically affect the outcome of the cookies.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder – Leavens the cookies giving them just the right amount of rise.
  • Salt – To bring out the cocoa flavor and balance the sweetness in the cookie sandwich!
  • Coconut Butter – Coconut butter gives the filling that perfect thick and creamy texture while still being dairy free! I use and love Nutiva’s Coconut Butter.
  • Powdered Sugar – Powdered sugar is used to make that firm filling sweet and creamy! I make my own powdered sugar using organic cane sugar. Use any powdered sugar you like! To make this strictly paleo, make your own powdered sugar with coconut sugar, just keep in mind that it will turn the filling a brownish color. Check out the section below to see how to make your own powdered sugar.

How To Make Your Own Powdered Sugar

I always make my own powdered sugar because I don’t use it often and hate committing to a full bag. This is totally not necessary, feel free to use any pre-made powdered sugar you like! However, making your own is cheaper and gives you the freedom to use whatever sugar best suits you! To make your own powdered sugar, simply blend the granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about 10-15 seconds or so. Just make sure your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. For example, I used 6 tablespoons of organic cane sugar to get 1/2 cup (8 tbsps) of powdered cane sugar.

Variations: Use Lakanto powdered sugar to reduce the sugar content. Coconut sugar to make this strictly paleo and refined sugar free. Or use cane sugar which is a less refined version of regular white sugar. I preferred the cane sugar over the coconut sugar as it kept the filling white and gives a nice flavor contrast between the dough/filling and the frosting.

How To Make These Healthier Homemade Oreos

These cookies are surprisingly easy to make! The dough comes together in a breeze, is easy to roll out, and cookies bake in under 15 minutes! The simple creamy filling is goof-proof and doesn’t require any beating or need to pipe onto the cookies! Here’s a look at the steps:

  1. Make the cookie dough. Mix the dry ingredients together in a medium bowl. Beat together the wet ingredients in a large bowl. Add the dry to wet and mix just until a dough forms.
  2. Let dough chill. For a minimum of 30 minutes, ideally an hour. Or overnight if you want to make ahead.
  3. Roll out the dough. I found the perfect thickness to be just shy of 1/4 inch.
  4. Cut out circles. I purchased this 3-piece biscuit cutter set for my Thin Mints recipe last year. The smallest 2 inch ring was the perfect size. If you don’t have a ring cutter, use the rim of a small glass or the lid of a small jar.
  5. Re-roll and cut circles until all dough is used.
  6. Bake for 13-14 minutes. Because the cookies are so dark it’s a little trickier to tell when they are done. The cookies are done when the edges are starting to look a wee bit dark and the cookies have puffed just a bit. The cookies will crisp more once they cool so don’t worry if they are still a bit soft when you take them out of the oven.
  7. Make the filling. Comes together so easily and is only 4 ingredients!
  8. Dollop filling onto cookies. 
  9. Press top cookie over filling. 
  10. Let filling set. (Or not.)
  11. Get out that glass of milk and enjoy!

These will last up to 2 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.

Make Ahead: The dough can be made the day before and stored in the fridge until ready to use. If chilling the dough for longer than 1 hour, let it stand at room temperature for a few minutes until soft enough to roll out without breaking.

These Faux-reos are just so so good and so easy to make and still better-for-you! And I bet that you’ll like them even more than the store bought originals! That’s just all kinds of cookie winning and I can’t wait for you to try them!

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

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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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Healthy Oreos!

Two dark chocolate cookies sandwich a creamy dairy free filling. So easy to make and made with healthier ingredients! You're gonna want to bust out a cold glass of your favorite milk cuz these are the perfect dunking cookies!

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

Servings 12 cookie sandwiches

Ingredients

Cookie Ingredients

  • 1/2 cup (73 grams) unsweetened cocoa powder (preferably dark or black) dutch process
  • 1/2 cup (72 grams) cassava flour
  • 1/4 cup (30 grams) tapioca flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (92 grams) coconut oil melted and cooled
  • 1/2 cup (86 grams) coconut sugar
  • 1 egg flax egg or other vegan replacement

Creamy Filling

  • 1/2 cup (65 grams) coconut butter
  • 1 tbsp (12 grams) coconut oil
  • 1/2 tsp vanilla extract
  • 1/2 cup powdered sugar of choice (see notes)

Instructions

  1. In a medium bowl, whisk together the cocoa powder, cassava, tapioca, baking powder, and salt together until no lumps remains and everything is evenly combined.

  2. In the bowl of a stand mixer, or in a large bowl if mixing by hand, beat together the coconut oil, coconut sugar, and egg together until light and creamy, about 2 minutes.

  3. Scrape down the sides and bottom of the bowl. Add the dry mixture to wet and stir on low just until a dough forms and no floury streaks remain. Scrape down the bowl once more and mix briefly to ensure ingredients are evenly distributed.

  4. Gather the dough into a ball, place on a sheet on parchment paper, and form into a squat rectangle. Wrap tightly with the parchment paper and chill dough in the fridge for a minimum of 30 minutes, ideally 1 hour. Or overnight if making ahead.

  5. Once dough has chilled, heat oven to 350 and prepare baking sheet by lining with parchment paper.

  6. Roll out the dough into a large flat surface just under 1/4 inch. If the dough has chilled for longer than 1 hour, let it sit on the counter for a few minutes until it's flexible enough to roll out without breaking.

  7. Use a cookie cutter or rim of a small glass to cut out circles about 2 inches. Place cookies on the baking sheet about 1/2 inch apart.

  8. Re-roll the scraps of the dough and cut circles until all dough is used, you should end up with about 24 cookies.

  9. Bake for 13-14 minutes. The cookies are done when the edges are starting to look a bit dark and the cookies have puffed. Cookies will crisp more as they cool.

  10. Let cookies cool on the baking sheet for a 3 minutes, then transfer to wire rack to cool completely.

  11. While the cookies cool, make the filling. Melt the coconut butter and coconut oil together in a medium bowl, using 15 second bursts, in the microwave. Once melted, add the vanilla and stir until combined. Add the powdered sugar and mix again until a thick and creamy mixture forms.

  12. Turn half the chocolate cookies over so the flat side is facing up. Distribute the creamy filling by placing a teaspoon amount in center of each cookie.

  13. Gently place another cookie over the filling so the flat side of the top cookie evenly meets the filling.

  14. Let filling set. (Or not!)

  15. Get out that glass of milk and enjoy!

Recipe Notes

Storage: These will last up to 2 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 3 piece round cookie cutters, baking sheet, silicone spatula, kitchen scale

Homemade Powdered Sugar: To make your own powdered sugar, select the granulated sugar that best suits you and simply blend it in a high powered blender or food processor until it becomes a fine powder. This only takes about 10-15 seconds or so. Just make sure your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. About 6 tbsp to get 1/2 cup.

Ingredient Subs/Variations:
To Make Strictly Paleo - Use Lakanto powdered sugar or make your own powdered sugar with coconut sugar. See above. 

Cocoa Powder – To give these cookies that dark black color I used Hershey's Special Dark Cocoa Powder. I highly recommend using the same or another black cocoa as it really gives the cookies that comparable chocolate flavor to the originals. But any dutch process, unsweetened cocoa powder will do. Be sure to use cocoa powder, not cacao powder or cocoa mix.

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Healthier Homemade Kudos Bars (gluten free & vegan)

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A healthier take on the classic 90’s lunchbox treat! These homemade Kudos bars have a crunchy and chewy crispy rice cereal base, fun toppings, and finished with a chocolate dip to make them a delicious and better-for-you treat or snack on-the-go! These are made with a few simple and real ingredients, secretly spiked with some superfoods, and infinitely customizable to fit anywhere on the “healthy” spectrum! So easy to make and kid-friendly!

What Do These Healthier Homemade Kudos Bars Taste Like?

These Healthier Homemade Kudos Bars are the perfect healthified treat! They are soft and chewy but crispy and crunchy. They are just perfectly sweet and can be topped with anything from superfoods to candy bits so they can easily be made into a healthy snack on-the-go or a fun dessert. The base is made of crispy rice cereal and held together with a chewy but creamy nut/seed butter and maple syrup sweetened mixture. Then we throw in some sneaky superfoods or oats to make them nutrient dense. Add toppings to your heart’s content with things like, nut or seeds for an extra power boost or some sweets for a delicious treat! Finished with a simple chocolate dipped base and maybe a chocolate drizzle, because chocolate is always welcome.

What Ingredients Are Used to Make These Homemade Kudos Bars?

These Homemade Kudos Bars can be made with as little as 6 ingredients! They are made healthier as they use only real and simple ingredients. These snack bars are gluten free, dairy free, and refined sugar free! They are also vegan and nut free! Here’s a look at the ingredients and some possible substitutions/variations.

  • Maple Syrup – The crispy rice cereal base is sweetened with only maple syrup! It gives the bars a delicious chewiness and make them just perfectly sweet without being overbearing. Or substitute with agave or coconut nectar.
  • Sunflower Seed Butter – I use sunflower seed butter to make these nut free. It also has a more neutral flavor than almond or peanut butter. Sub with any other thick and creamy nut/seed butter that contains only 1 ingredient (no added oils or sugars).
  • Coconut Oil – Helps firm up the bars and keeps the rice cereal crispy! Use refined coconut oil for a no-coconut flavor.
  • Vanilla – To add flavor!
  • Crispy Rice Cereal – I used Barbara’s Organic Brown Rice Crisps Cereal. It looks and tastes just like the Kellogg’s version, but unlike the Kellogg’s kind these are made using the whole grain, sweetened with organic cane sugar, and does not have any additives. Use any crispy rice cereal you like!
  • Chocolate – For the bottom dip and drizzle over the top of bars! I use dark chocolate but use any chocolate you like. To make these strictly refined sugar free use a coconut or maple sugar sweetened bar chopped into chunks. My chocolate go-tos are either Enjoy Life or Guittard which are both sweetened with organic cane sugar.
  • Optional Superfoods – I like to throw in some sneaky nutrient dense add-ins to my snacks whenever I can. If you are worried about your pickier eaters, these extra goodies are barely noticeable. Especially, if you go with a the chocolate dipped base and chocolate drizzle. You can either add 1/2 cup quick cook oats or 1/2 cup (total) of mixed seeds or nuts. I loved the combination of 1/4 cup flaxmeal and 1/4 hemp hulls.

How Do You Make Healthier Homemade Kudos Bars?

These Kudos bars are SO easy to make! They come together in a flash and really, the longest part is waiting for them to set! I made these two ways, in an 8 inch square baking pan and in a candy mold. I give the pros and cons for each method in the steps below. Here’s an overview of the process and check out the step-by-step photos below!

  1. Make the syrup by melting the coconut oil, maple syrup, and nut/seed butter in a small pot over medium high heat. Let it bubble for a few minutes. Remove from heat. Stir in the vanilla and a dash of sea salt. Let cool.
  2. Mix syrup with crispy rice cereal and whatever add-ins you choose until well combined.
  3. Add to baking dish or candy mold. Here are the pros/cons of each option.
    • Baking dish – This way is much easier and more time efficient. I use my favorite 8 inch square baking dish with straight sides, but any square baking dish will do. The rice crispy mixture is added to the baking dish, pressed down, and sprinkled with whatever toppings you like. You will need to let the cereal mixture firm up for a bit longer, but overall this method is faster. Alternatively, you’ll risk having uneven cuts using a knife and you can’t customize the bars as easily as the candy mold.
    • Candy mold – This method takes longer. I use this 12 cavity rectangle bar mold. The cereal mixture needs to be pressed down firmly into each cavity which adds a few more minutes to the process. However, I found the overall look of the candy mold bars to be a bit nicer than the baking dish version. Also, there is more control over the toppings as they are added to each cavity individually. So you can easily make 12 different kinds if you like!
    • Final Verdict – If I am not pressed for time, I’d go with the candy mold method because they are a bit cuter, more fun to top with different options, and takes the stress out of making straight knife cuts. That being said, both ways are equally as delicious.
  4. Let base set. If using a square baking dish, this takes about 45 minutes to an hour. 15-20 minutes in a candy mold.
  5. Melt the chocolate. 
  6. Dip the bars. Maybe drizzle more chocolate over the top.
  7. Let chocolate set until firm.
  8. Enjoy!

Store these in a cool dry place for 4-5 days. Afterwards move to freezer, in an airtight container, for longer storage.

Check Out Kudos Topping Ideas!

The best thing about this recipe is that it’s infinitely adaptable! I gravitate more towards the chocolate and candy bits varieties, but these can easily be made healthier! My toppings included: cacao nibs, mini chocolate chips, mini dark chocolate peanut butter cups, and candy coated chocolates. Here are some more flavor ideas, but I can’t wait to see what you come up with!

  • Nuts/Seeds – A mix of chopped nuts like pistachios, almonds, pecans and sesame seeds!
  • Coconut Shreds 
  • Dried Fruit – Chop up your favorite dried fruit like figs or mango or throw in dried berries like mulberries, cranberries, or raisins!
  • Pretzel Bits – For the ultimate sweet and salty snack.
  • Full Chocolate Coating – Don’t just dip the bottom or drizzle chocolate, dip the whole thing in chocolate!

These are the ultimate make-at-home snack! They are so easy to make, absolutely delicious, made with better-for-you ingredients, and infinitely adaptable to suit any snackable situation. I am completely in love with these Kudos-inspired bars and, if I’m being honest, I think these are even better than the original. You’ll just have to make and taste them to see for yourself!

I can’t wait to see what flavor combos you make!

vegan, gluten free, dairy free, nut free

SHARE THE LOVE!

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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Healthier Homemade Kudos Bars

A healthier take on the classic 90's lunchbox treat! These snack bars have a crispy, crunchy, soft and chewy rice cereal base and naturally sweetened with maple syrup. Secretly spiked with some superfoods, dipped in chocolate, and finished with toppings of your choice! Infinitely adaptable and can be made into a healthy snack on-the-go or a fun healthier dessert!

vegan, gluten free, dairy free, nut free

Servings 12 bars

Ingredients

  • 1/2 cup (167 grams) maple syrup, amber agave or coconut nectar
  • 1/4 cup (65 grams) nut/seed butter of choice see notes
  • 1/4 cup (50 grams) coconut oil
  • 1 tsp vanilla
  • dash sea salt
  • 3 cups (96 grams) crispy brown rice cereal
  • 1/2 cup quick cooking oats or mixed, chopped nuts/seeds of choice (I use 1/4 cup flaxmeal and 1/4 cup hemp hulls) optional
  • toppings of choice, such as candy bits, chopped nut/seeds, cacao nibs, dried fruit, chocolate chips/chunks, etc.
  • 1 cup chocolate chunks or melting wafers
  • 1 tbsp coconut oil

Instructions

  1. Make the creamy syrup by melting the maple syrup, nut/seed butter, and coconut oil in a small pot over medium high heat. Let it bubble for 4-5 minutes, stirring often until it becomes a thick and shiny mixture.

  2. Remove from heat. Stir in the vanilla and a dash of sea salt. Let cool.

  3. Meanwhile, add crispy rice cereal and optional add-ins (oats or nut/seeds of choice) to a large bowl.

  4. Once the maple syrup mixture is just warm, but not hot, pour over the rice cereal and, using a silicone spatula, stir until everything is well coated.

  5. Either pour into a parchment lined, square baking dish or a 12 cavity rectangle bar mold.

  6. If using a baking dish: Line baking dish with parchment paper leaving a short overhang off the sides. Pour the cereal mixture into the baking dish and gently push out towards the edges of the pan. Add toppings of choice over the cereal mixture. Using a rubber spatula or the palm of your hand and a piece of parchment paper, press down firmly into an even layer. The more packed down the cereal mixture, the better.

  7. If using a candy mold: Sprinkle your toppings into the bottom of each cavity. Divide the cereal mixture into each cavity and press down firmly until each well is tightly packed.

  8. Let rice cereal set. If using a square baking dish about 45 minutes to an hour. For candy mold, 15-20 minutes.

  9. Once set, remove the cereal mixture from the baking dish using the parchment overhang and cut into bars. Or pop out of rectangle candy mold cavities.

  10. Melt the chocolate and coconut oil together either over a double boiler or in short 5 second bursts in the microwave. Once chocolate is mostly melted, stir well until chocolate is shiny and smooth. Let cool several minutes.

  11. Dip the bottom of each bar into the chocolate and place on a parchment lined baking sheet or plate. Drizzle additional chocolate over the tops of each bar if desired.

  12. Let chocolate set at room temperature. Or place in fridge or freezer for a few minutes to speed this up.

  13. Once chocolate is firm, enjoy!

Recipe Notes

Store these in a cool dry place for 4-5 days. Afterwards move to freezer, in an airtight container, for longer storage. 

Helpful Kitchen Tools (affiliate links): 8 inch square baking dish, 12 cavity rectangle bar mold, silicone spatula, kitchen scale

Ingredient Subs/Variations:

Maple Syrup - Substitute with agave or coconut nectar.
Nut/Seed Butter - I used sunflower seed butter to make this nut free. Use any thick and creamy nut/seed butter you like. Some good options are peanut, cashew, or almond butter. Choose one that contains only 1 ingredient (no added sugars or oils). Make sure to stir the jar well before measuring. Do not use the compacted paste at the bottom of the jar. 

Candy Mold vs. Baking Dish Final Verdict - If I am not pressed for time, I'd go with the candy mold method because they are just a bit cuter, more fun to top with different options, and takes the stress out of making straight knife cuts. That being said, both ways are equally delicious.

Topping Ideas!

I went with: cacao nibs, mini chocolate chips, mini dark chocolate peanut butter cups, and candy coated chocolates

Some other good options are: More nuts/seeds, coconut shreds, full chocolate coating (coat the whole bar!), dried fruit (chopped figs or mangos or berries like mulberries, cranberries, or raisins), pretzel bits! But really the skies the limit!

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post 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.

Healthier Homemade Pop-Tarts! (paleo)

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If there’s one thing from my childhood that I truly miss eating, it’s Pop-Tarts. Frosted Brown Sugar Cinnamon Pop-Tarts to be precise. It seemed like there was never a wrong time to enjoy a Pop-Tart be it breakfast, lunch, snack, or dessert. Popping that cinnamony goodness into the toaster until the pastry is just perfectly crisp and golden and the filling warm and gooey – well that was just pure bliss. But, as I started to become more aware of ingredients and nutrition I left my beloved Pop-Tarts behind. That is, until now. I have been wanting to create a Healthier Pop-Tart for so long and this recipe is many many months in the making. So I am exceptionally happy to finally share these Healthier Homemade Pop-Tarts!

What Do They Taste Like?

These Homemade Pop-Tarts taste almost exactly like the original boxed variety but without all the additives and preservatives. My recipe has an almond flour based pastry dough that crisps up to an enticing golden brown while still maintaining a perfect chewy texture. The filling is coconut sugar based, instead of brown sugar to avoid the refined sugars, with a punch of cinnamon to create a wonderfully cozy gooey center when warm. And of course, finished off with a cinnamon spiked frosting (which is actually more of a cinnamon sugar glaze) that amplifies the cinnamony filling so you get delicious pastry and cinnamon sugar in every single bite.

How Are These Pop-Tarts Made?

It is actually fairly simple to make your own toaster pastry and definitely worth the extra effort. This homemade version is not only better-for-you it actually tastes better than the original (in my humble opinion). Here’s an overview of the steps. Also, check out the step-by-step photo below on how to roll out the dough.

  1. Make the pastry by first mixing together the dry ingredients. Then mash in the maple syrup and coconut oil until it becomes a damp sandy texture. Then, drizzle in ice cold water and fold until a dough forms.
  2. Separate dough into even 2 discs. Wrap discs in parchment paper and chill in the fridge for 2 hours.
  3. Roll out one piece of dough into a large 9×10 rectangle.
  4. Cut a large rectangle of 8×9. Use a ruler for this. And I find a pizza cutter to be the easiest tool for crisp lines.
  5. Slice the rectangle in half lengthwise so you have two 4×9 strips of pastry.
  6. Then slice widthwise into thirds. So you will have six 3×4 rectangles. Again check out the picture below to see the slicing method.
  7. Brush dough with egg wash. This helps the filling stick to the pastry. To make these vegan just brush the dough with your favorite dairy free milk.
  8. Make filling by just mixing 3 ingredients in a small bowl.
  9. Add filling to one side of the pastry rectangles, leaving a small border around the edges.
  10. Cover the filling with other side of pastry.
  11. Brush top with egg wash or dairy free milk if vegan.
  12. Seal the edges of the filled pastry with your fingers. Use a fork to close the edges of the pastry and poke a few air holes in the top layer of the pastry.
  13. Repeat steps with other piece of dough. 
  14. Bake for 21 minutes. 
  15. Make the frosting by mixing 4 ingredients together in a small bowl.
  16. Frost the Pop-Tarts once they have cooled slightly.
  17. Enjoy!

These Pop-Tarts are excellent while warm just after the frosting has set. But, just like the original, these can be stored and toasted for a quick treat on-the-go. Just freeze the finished Pop-Tarts on a tray, and once frozen, store in a freezer safe container or storage bag. To reheat, just toast on lowest setting or microwave briefly until warm!

Let’s Talk About The Frosting

While these can absolutely be enjoyed without the frosting, I find that the frosting really makes these just perfect. The frosting is incredibly easy to make and even easier to spread onto the pastry and it only takes a few minutes to set. The frosting is really more of a sugar glaze and made from powdered sugar, a bit of milk, a hit of cinnamon, and some vanilla extract. I tested the frosting with a variety of different sugars including Lakanto sugar, organic cane sugar, and coconut sugar. The Lakanto is a good option if you want to reduce the amount of overall sugar, but I found the erythritol aftertaste to be a little too pronounced for my liking. Powdered coconut sugar is a good option to keep these strictly refined sugar free. It tasted great but turned the frosting a slightly unappealing brown color. I definitely prefer the organic cane sugar as it tasted most similar to the original without being too processed and the color was just right.

How To Make Your Own Powdered Sugar

I made my own powdered sugar because I don’t use it often and hate committing to a full bag. This is totally not necessary, feel free to use any pre-made powdered sugar you like! If making your own, you can essentially use any type of granular sugar. Just choose the sugar that suits you most. To make your own powdered sugar, simply blend the granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about a minute or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. For example, I used 6 tablespoons of organic cane sugar to get 1/2 cup (8 tbsps) of powdered cane sugar.

What Ingredients Are Used?

The best part of these Homemade Pop-Tarts is that they taste so similar to the original but without all the junk! They contain no refined flours, sugars, or oils. They are also paleo-friendly meaning they contain no gluten, grain, or dairy! These are also very easily made vegan! Here’s a look at the main ingredients used in this recipe and some substitutes/variations!

  • Almond Flour –  The base of the pastry dough and makes them gluten and grain free!
  • Tapioca Flour – Tapioca flour is used in both the pastry to help thicken and crisp the dough and in the filling which acts as a binder for the cinnamon and coconut sugar.
  • Maple Syrup – Adds moisture and the perfect amount of sweetness to the pastry.
  • Coconut Oil – Instead of butter or hydrogenated oil, coconut oil helps makes the dough wonderfully chewy while still being crisp! Use refined coconut oil for a no-coconut flavor.
  • Coconut Sugar – Used in the filling and tastes very similar to traditional brown sugar without being overly processed or refined.
  • Egg – To help the filling stick and add color to the exterior of the pastry when baked. If vegan, brush the pastry with your favorite non-dairy milk!
  • Cinnamon – Of course we need lots of cinnamon for these cinnamon packed Pop-Tarts!
  • Powdered Cane Sugar of Choice – Use any powdered sugar you like. Make your own powdered sugar using coconut sugar to keep this refined sugar free. Use Lakanto powdered sugar to reduce the sugar content. Or make your own powdered organic cane sugar. (See the section above on how to make your own.)
  • Milk – Use any dairy/non-dairy milk to create the frosting!
  • Vanilla – To add an extra touch of flavor to the frosting.

These Healthier Homemade Pop-Tarts are so incredibly tasty and definitely worth making at home. They pack all the fun flavor of the original without all the extra junk. Prep these in advance and toast ’em up for a quick, delicious, and healthier treat on-the-go. These Homemade Pop-Tarts make me certain now, more than ever, that there’s really never a wrong time to enjoy a toaster pastry.

paleo friendly (gluten/grain/dairy free), vegan-option

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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Healthier Homemade Cinnamon Pop-Tarts

These Homemade Pop-Tarts are even better than the original. They taste almost exactly like the boxed variety but without all the junk!

paleo-friendly (gluten/grain/dairy free), vegan option

Servings 6 pastries

Ingredients

Pastry Dough

  • 2 cups almond flour (240 grams)
  • 1/2 cup tapioca flour (60 grams)
  • 1 tsp baking powder (4 grams)
  • 1/2 tsp salt (1 gram)
  • 4 tbsp maple syrup (85 grams)
  • 4 tbsp coconut oil (55 grams) room temperature. if liquid, chill in fridge a few minutes until solid.
  • 2-3 tbsp ice water (28-42 grams)

Cinnamon Sugar Filling

  • 1/2 cup coconut sugar (72 grams)
  • 1 tbsp cinnamon (5 grams)
  • 1 tbsp tapioca flour (7 grams)
  • egg wash: 1 egg beaten with 2 tsp milk of choice if vegan just use milk of choice

Cinnamon Frosting

  • 1/2 cup powdered sugar of choice (see notes)
  • 2 tsp milk of choice
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla

Instructions

  1. In a large bowl mix together the almond flour, tapioca flour, baking powder, and sea salt with a large fork until well combined.

  2. Add the maple syrup and coconut oil to the bowl and using the fork, mash everything together until the largest pieces of coconut oil are the size of small peas and the mixture has the texture of damp sand.

  3. Drizzle in 2 tablespoons of ice water and gently stir the dough with a rubber spatula or wooden spoon until a soft dough form. Add additional water in small splashes if necessary to form a dough.

  4. Separate the dough into two even discs. Wrap discs tightly in parchment paper and chill in the fridge for at least 2 hours and up to 2 days.

  5. When ready to bake heat, oven to 350 degrees and prepare a baking sheet by lining with parchment paper. Roll out one piece of dough into a large 9x10 rectangle. See original post for step-by-step photos of cutting and assembling the Pop-Tarts.

  6. Cut a large rectangle of 8x9 inches. Using a ruler is helpful and I find a pizza cutter to be the easiest tool for crisp straight lines.

  7. Slice the rectangle lengthwise so you have two 4x9 strips of pastry.

  8. Then slice widthwise into thirds making six 3x4 rectangles.

  9. Brush all six pieces of dough with egg wash. If vegan just brush the dough with your dairy free milk of choice.

  10. Make the filling by mixing the coconut sugar, cinnamon, and tapioca flour together in a small bowl until well incorporated.

  11. Heap half the filling onto the three pieces of the pastry dough leaving a 1/2 inch border around the edges.

  12. Cover the filling with other side of pastry. If moving the pastry dough around is difficult it is helpful to place the dough back in the fridge for a few minutes to help re-firm the dough and allow for easier handling. Brush the top with egg wash or dairy free milk if vegan.

  13. Seal the edges of the filled pastry by pressing down slightly with your fingers. Then, use a fork to close the edges of the pastry. Again this is easier for the dough is cold. Poke a few air holes in the top layer of the pastry using the fork or a toothpick.

  14. Repeat rolling and filling steps with other pastry disc.

  15. Bake for 19-21 minutes or until the pastry is golden brown all over and just browning at the edges. Remove from oven and let cool slightly.

  16. Make the frosting by mixing together the powdered sugar, milk, cinnamon and vanilla in a small bowl until an even mixture forms.

  17. Once Pop-Tarts have cooled slightly spoon a bit of frosting on the top of the pastry and create a rectangle of frosting. Let the frosting set a few minutes and once firm, enjoy!

Recipe Notes

Helpful Kitchen Tools (affiliate links): silicon spatula, kitchen scale, pizza cutter, pastry brush

Assembly Tips: The dough will be easiest to work with when it's cold. I like to roll out the dough on a large cutting board, this makes it easiest to transport to and from the fridge if the dough starts to get too warm to work with.

Storage: Just like the original, these can be stored and toasted for a quick treat on-the-go. Just freeze the finished Pop-Tarts on a tray, and once frozen, store in a freezer safe container or storage bag. When ready to eat, just toast on lowest setting or microwave  until warm! 

Homemade Powdered Sugar: To make your own powdered sugar simply blend any granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about a minute or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar in the recipe. I used 6 tablespoon of organic cane sugar to get 1/2 cup of powdered cane sugar. 

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Homemade Chai Concentrate (sugar free)

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I recently re-discovered this recipe while I was cleaning out my recipe organizer. A broken down, accordion-style piece of plastic, typically used for receipt organization, that has lived with me for (at least) the past 10 years. Through 3 different countries, countless home moves, and is currently being held together with a series of rubber bands. Every few years I’ll go through all the printed off recipes, random bits of paper with scribbled notes, and torn magazine pages removing anything that I know I’ll never get to or has been replaced with a newer better recipe. At the back, I came upon a note card with a handwritten recipe for a Homemade Chai Concentrate. Which I very clearly remember making on a weekly basis when we briefly lived in Sao Paulo, Brazil. And as soon as I saw it, I knew I had to make it again and post it here! So perfect for these warmer months ahead!

This chai concentrate has all the flavors you’d expect from a good chai blend steeped in black tea. This homemade chai has its fair share of ingredients that I feel are essential for achieving the flavor complexity that is so unique to chai tea. And I promise it’s worth the potential spice purchases, because once you make this you’ll definitely be back for more. I love that you can control the strength of the caffeine, level of sweetness (or lack there of), and as an added bonus, it’s eco-friendly since you’re storing it in a reusable container rather than the single-use packaging you’d get from the store or to-go cups from your favorite coffee/tea spot. And extra eco-points if you use loose leaf black tea! 

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

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

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Homemade Chai Concentrate

Easy and delicious homemade chai with the deep flavor complexity you'd expect from a good chai tea. Make it hot or iced and sweeten as you please! I left this unsweetened so everyone can enjoy it as sweet (or not sweet) as they like!

paleo, keto, vegan

Ingredients

  • 4 1/2 cups water
  • 10 cloves
  • 7 cardamom pods
  • 2 cinnamon sticks
  • 2 star anise
  • 1 in piece ginger, rinsed and smashed slightly
  • 1 tsp orange zest
  • 1/2 tsp freshly zested nutmeg
  • 1/4 tsp black pepper freshly ground, if possible
  • 9-10 black tea bags caffeinated or decaffeinated
  • 1/2 tbsp vanilla extract

Instructions

  1. In a medium pot, bring the water to a boil.

  2. Once boiling, add the spices and tea bags and remove pot from the heat. Use less tea bags if you want the concentrate to be weaker.

  3. Let steep for 15-20 minutes. The longer the steep, the stronger the tea.

  4. Pour the contents of the pot over a bowl or large measuring cup topped with a strainer to remove all the tea & aromatics. Then stir the vanilla extract into the concentrate.

  5. Let cool and pour into reusable container before storing in the fridge.

  6. Pour over ice or drink hot by mixing with boiled water, add milk and sweetener as you please!

Recipe Notes

This will keep in the fridge for about 1-2 weeks. 

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Homemade Cold Brew!

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Disclaimer: I am not a coffee drinker. Try as I might, I just don’t like it (gasp!). I’m a tea only kinda person. My husband however, is a coffee lover, and I created this cold brew recipe just for him. After several trials and a couple modifications, this iced coffee has received his official stamp of approval!

It’s summer and it’s hot! Which means prime time for icy beverages. While I find myself reaching for a chilly booch most afternoons, my husband likes to cool down with a can of cold brew. And at some point, I decided there was absolutely no reason I shouldn’t be making it for him myself!

Here are some reasons why you should make your own cold brew too!

  1. EASY! Really, it’s so easy it’s not even funny. Like stupid easy. All you have to do is grind the beans (unless you get them ground already) and then just let it soak for 12ish hours and that’s it!
  2. LESS WASTE! No more single use cans, bottles, or plastic to-go cups required to enjoy your cold brew. Just store your cold brew in a reusable bottle in the fridge.
  3. YOUR WAY! You can decide if you want it stronger or weaker by playing with the steep time and water:coffee ratio.

Seems like I’ve convinced you since you’re still here for the recipe! But before you get to steeping, here are a couple things that may come in handy when you’re DIY-ing your way to cold coffee heaven. The only required equipment you’ll need is a nut milk bag and a coffee grinder (or just buy ground coffee). I use and love Ellie’s Best nut milk bag (use code FreshlyDafna for 10% off your order) I use it weekly for homemade batches of nut milk and now use the same bag for cold brews. I also recently invested in a coffee grinder specifically to make cold brew (my husband drinks nespresso pods) and I will likely use it in the future for grinding spices too. As far as ingredients, all you need is coffee and water. I always recommend using filtered water when you’re going to be ingesting the liquid without cooking it. And as for the coffee, make sure you use good quality coffee beans to ensure good flavor!

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

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Homemade Cold Brew

Making your own cold brew is super easy and less wasteful! Treat yourself to a frosty cold glass of iced coffee and pat yourself on the back for saving the planet.

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Ingredients

  • 1 cup coffee beans coarsely ground
  • 4 cups filtered water

Instructions

  1. If not already, coarse grind the beans. Make sure not to grind too finely, the texture should be like sand.

  2. Place ground coffee into nut milk bag and into 4 cups of filtered water.

  3. Let steep for 12 hours (or a bit longer for stronger brew). Afterwards remove bag from liquid, dispose of coffee grinds, and pour cold brew into container with a lid.

  4. That's it!

Recipe Notes

 

Some tips:

  • Make sure not to over-grind the beans. That will make the cold brew bitter. 
  • For stronger cold brew, steep the beans for longer. You can always taste the cold brew after 12 hours and see if you want to let it sit a bit longer. I don't recommend brewing it for longer than 13 hours. 
  • Get GOOD quality coffee beans for best flavor!
  • White specks on top of the cold brew might form once it's been in the fridge. Don't worry! That's totally normally. These are just coffee oils that have crystallized in the fridge. 

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

(Nut) Milk & (Nut Pulp) Cookies (paleo)

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Making your own nut milk is one of the best DIY things you can do for yourself…. In my opinion of course. It’s a really quick process, takes only a bit of forethought, is cost effective AND better for you than drinking anything you could purchase at the store. Here are just some of the benefits of making your own nut/seed milk.

+You can play with flavor options
+Add in adaptogens or spices
+Saves you money
+Produces less waste!
+Adjust sweetness to you liking
+Can use the leftover nut pulp in various ways
+More fresh than anything store bought
+Is fun and easy to make
+Sprouted (soaked) nuts make it easier for your body to digest

I don’t know about you, but for me, those were enough reasons to get me started making my nut milk at home. So here’s my BASIC nut milk recipe to get you started.

Supplies:
Storage container for milk (I use this)
Nut milk bag (I use and like this one)

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Basic Nut Milk

This is a recipe for basic nut milk. It can easily be adapted to make 1/2 a batch if you don't consume that much nut milk. You can add different adaptogens or spices to make fun flavor combinations. 

Nut milk will last about 3-4 days in the fridge. 

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Ingredients

  • 1 cup nut of choice raw
  • 3 1/2 cup filtered water
  • 1 dash pink sea salt
  • 1 tsp vanilla

Optional Add-in Suggestions

  • 1 tsp cinammon
  • 2-3 dates
  • 1 tsp maca
  • few drops stevia
  • 1 tsp turmeric
  • dash cardamom
  • 1 tbsp cacao powder

Instructions

  1. In a bowl with filtered water, soak nuts in fridge overnight

  2. Remove bowl of nuts from fridge, strain soaking water and rinse the nuts

  3. Place nuts in Vitamix or blender, with 3 1/2 cups filtered water and any additional flavorings you want. 

    FOR BASIC UNSWEETENED NUT MILK USE:
    1 tsp vanilla
    dash of sea salt

    Blend on high for 2 minutes

  4. Pour the blended nuts and water into your nut milk bag and close the top ties. Over a bowl/large measuring cup (at least 4 cups) start to milk the nut mixture. I like to twist the bag and then slide my hand down from top to bottom of the twisted area and pressing down on the area with the milk. 

  5. Once all the milk has been pressed out of the bag, pour into milk jug or other container and store in fridge. Will keep for about 3-4 days. 

  6. Remove leftover nut pulp from nut milk bag and use in my Nut Pulp Energy Balls OR Nut Pulp Cookie Recipe!

Now that you’ve made your own nut milk, you might be wondering. Hey I’ve got this nut pulp leftover, is there anything I can do with it. WHY YES! There are several things you can do with that nut pulp! You can make almond flour by spreading thinly on a baking sheet and baking on 325 until it is very dry, then pulse in the blender/food processor. I have seen people make crackers from nut pulp but I have yet to try this. You can make my Nut Pulp Energy Balls or this cookie recipe right here. These cookies are actually pretty good for you with a high fiber content, good healthy fats, sprouted nuts from the nut milk, and super low in sugar!

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Nut Pulp Chocolate Chip Ghee Cookies

gluten free, grain free, low carb, paleo, no refined sugar

These cookies are made from nut pulp leftover from homemade almond nut milk. In this recipe I use the leftover from my basic nut milk (almond, sea salt, vanilla, and a few drops stevia). The result is a delicious cookie with a delightfully chewy texture. I love to store these in the freezer!

freshlydafna.com

Ingredients

  • 1/4 cup ghee
  • 3 tbsp dark maple syrup organic
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 cup coconut flour
  • 2/3 cup leftover nut pulp
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 and line baking sheet with parchment paper

  2. In the bowl of a stand mixer (or by hand) mix together the ghee and the maple syrup

  3. Add in the egg and vanilla and mix until well incorporated

  4. Then add in all the dry ingredients and the nut pulp. Mix until a dough forms

  5. Add in chocolate chips/chunks

  6. Form into flat cookie sized discs and place onto prepared baking sheet

  7. Bake at 350 for about 15-18 minutes or until slightly browned. 

  8. Remove from oven and let cool a few minutes and then transfer to a wire rack to cool completely

Recipe Notes

I use the entire amount of leftover nut pulp from my regular recipe of nut milk. I usually make almond milk because it's the most cost efficient and get about 2/3 cups of pulp leftover from 1 cup of nuts used to make the milk. 

These cookies freeze very well!

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