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Blackberry Lemon Cheesecake (vegan & paleo)

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End of Summer Series, continues.

It’s the first week of September with Labor Day Weekend right around the corner. And although you may be celebrating a little differently than you imagined at the beginning of the summer, a civic holiday is always the perfect moment to take a little extra time and make a dessert that’s slightly more intricate than your basic drop cookie or classic tray bake, regardless of how you’ll be celebrating. Not that there’s anything wrong with the basic stuff. I’m down for a good healthy-ish brownie with some red, white, and blue sprinkles anyyyyy day. But, I also love an excuse to create something extra exciting. And these Blackberry Lemon Cheesecake Bars are that exactly.

Imagine a generous serving of lemony blackberry puree swirled into a light and velvety cheesecake. All nestled atop a soft but chewy simple crust. I don’t know about you, but to me, that sounds like a bite of pure bliss. The contrast of tart and sweet, light and creamy, soft and chewy, it hits all the spots. And of course, because it’s a recipe from yours truly, I’ve put a healthy spin on it. The crust is primarily made of raw almonds and coconut flour. And while I prefer it baked, you can absolutely keep it raw/no-bake if that’s more your speed. I find that the flavors in the crust are more pronounced once baked, namely the cinnamon and maple syrup.

The cheesecake layer is made of soaked raw cashews to give it the creamy texture and coconut milk for that smooth lusciousness you’d expect from a traditional cheesecake. The cheesecake is spiked with a healthy dose of lemon juice for a light tartness that goes so well with the blackberries. The blackberry swirl is simply blackberries blended with a touch of maple syrup and some lemon zest. I give two options for creating the blackberry swirl, one that has glorious chunks of fruit (and is easier) and another for a smooth puree. (The above is the chunky version and below is the smooth version). And because I love options, if you want to go the easiest route, make the blackberry mixture per your preference and just layer if on top of the cheesecake mixture for a layered look. Either way you go with the blackberry puree, when you put everything together, it’s just magical. To me, these bars are the perfect dessert for this “baking shoulder season” we are in the midst of. It’s bright and light, highlights the in-season blackberry, but still a little decadent from the creamy cheesecake. And, hopefully, it’s passed the point of being too hot to turn on the oven should you elect to bake the crust.

More than anything, I love a good recipe that seems as if it is more intricate to create than in actuality. This Blackberry Lemon Cheesecake is made almost entirely in a food processor, so no need for multiple tools or bowls. And while the recipe’s ingredient list may appear to be long, it’s made with only 11 ingredients (including the salt). Several of the ingredients repeat in the different sections. These cheesecake bars are made better-for-you by containing no refined flours, sugars, or oils. It’s paleo-friendly (gluten/grain/dairy free) and is sweetened naturally with maple syrup! But still, these Blackberry Lemon Cheesecake Bars are incredibly delicious and the perfect dessert to help send off summer.

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

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Blackberry Lemon Cheesecake Bars

This easy and delicious cheesecake is layered with a lemony blackberry swirl. The perfect combination of tart and sweet, creamy and light, and cozy and refreshing.

vegan (raw option), paleo-friendly (gluten/grain/dairy free), & naturally sweetened

Course Dessert

Ingredients

Crust Ingredients

  • 1 cup raw almonds
  • 1/2 cup coconut flour
  • 5 tbsp coconut oil melted
  • 5 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp salt

Cheesecake Layer

  • 2 cups cashews raw
  • 1/2 cup coconut milk
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted and cooled
  • 4 tbsp lemon juice about 1 juicy lemon
  • 1 tbsp vanilla

Blackberry Swirl

  • 1 cup blackberries
  • 1/4 cup maple syrup
  • 1 tbsp lemon zest

Instructions

  1. Soak cashews in filtered water for at least 2 hours (or if you're short on time, soak in boiled water for 20 minutes).

  2. Line a square (8 or 9 inch) baking dish with parchment paper.

  3. Blend all crust ingredients together in a blender or food processor until everything is damp and starting to form a coarse dough. Dough should stick together when pressed.

  4. Pour crust ingredients into the baking dish and press down firmly with a rubber spatula into an even layer. You can use a piece of parchment paper to press on top of the dough to ensure an even layer.

  5. Bake the crust in a preheated oven at 350 degrees for 10 minutes. This step is optional if you prefer to keep it raw/no-bake. If baking, remove from oven and let cool.

  6. Wipe the interior of the blender/food processor.

  7. Drain the cashews. Make the filling by blending all the filling ingredients together until it is creamy and smooth, about 2-3 minutes. Taste and add more lemon juice and/or maple syrup to your liking.

  8. Pour the filling over the crust and spread into an even layer using a rubber spatula. Don't wipe down the food processor before making the blackberry puree.

  9. Blackberry Swirl Options:

    Easy Chunky Version: Pulse the the Blackberry Swirl ingredients in the food processor a 2-3 times until juicy but still chunky. Spoon all over cheesecake layer.

    Smooth Version: Blend the Blackberry Swirl ingredients together in the food processor until thin. Pour mixture over a fine mesh strainer and use the back of a rubber spatula to push through the mixture, separating the seeds from the puree. For a swirl, pour small pools over the cheesecake and swirl with a knife. Or just pour over the cheesecake and leave as a top layer.

    Add additional lemon zest to the top of the blackberry layer if you like!

  10. Place in the freezer to set until firm, about 2-3 hours. Once solid, slice and enjoy!

Recipe Notes

Store in an airtight container in the freezer. If stored long term, it may need to temper at room temperature for a few minutes before soft enough to enjoy!

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

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Easy Baked Blueberry Donuts (paleo & nut free)

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Welcome to my End of Summer Recipes Series!It’s the first day of September and we’ve officially entered what I’m referring to as the “baking shoulder season”. It’s not technically fall but summer feels as if it’s basically over. The days are noticeable shorter, there is a slight nip in the air, and thus, sweatshirts and sweaters are starting to make a come back in the cooler mornings and evenings. The farmer’s market is also indicating the season’s end. Just two weeks ago stands were bursting with all kinds of stone fruit and berries. Now, while there are still summer favorites available, produce is peppered with autumnal alternatives like early apples and persimmons. And I, still not ready to slip into fall, am pushing summer fruit filled recipes to the very brink. And hopefully, you’re on board with this too, because these Blueberry Donuts are just too good to be missed!
My Easy Baked Blueberry Donuts are well, just as the name promises. Incredibly easy to make, with a total of 10 (including the salt!) better-for-you ingredients, and bake up quickly in under 20 minutes! These donuts are made healthier by skipping the trip to the fryer, going for the oven instead. I recently upgraded my pan to an aluminum USA Pan donut pan and truly love it. It’s extremely easy to clean, baked goods come out easily, and, as opposed to my previous silicon version, is much more comfortable to transport in and out of the oven. (Now, if only USA Pan would make a mini donut pan I’d truly be in baked donut heaven.) The healthified donuts are paleo-friendly (gluten/grain/dairy free), have no refined oils or flours, can easily be made refined sugar free, and happen to be nut free! They are packed with one whole cup of juicy blueberries that give an oh-so-satisfying burst of fruity goodness in every single bite. Think blueberry pancake meets classic glazed donut. But healthy-ish.The glaze is made with just two ingredients, powdered sugar and nut milk, and reminiscent of the classic sugar glaze you would expect to see adorning a donut at a regular donut shop. The glaze is thin, but just sweet enough, and gives that firm and flakey crust to the exterior of the donut complementing the soft and moist interior. I made my own powdered sugar with organic cane sugar to ensure the classic white glaze look, but you can easily choose any granular sweetener that fits your dietary needs. It’s incredibly easy to make powdered sugar at home, and a nice option if you’re not using this ingredient regularly and do not want to commit to a whole bag. Simply blend any granulated sugar in a high powered blender or food processor until it becomes a fine powder. Which only takes about a minute or so. Just be sure that your machine is super dry beforehand. You’ll need about half the amount of granulated sugar as the amount of powdered sugar listed. I blended a little over one cup of granulated sugar for the 3/4 cup of powdered sugar needed for the glaze. To keep this recipe strictly paleo and completely refined sugar free, blend coconut sugar until powdered and use when making the glaze. It will be just as delicious as the cane sugar version, just slightly brown in color. Or, just skip the glaze entirely if you want to keep the sugar content low. And if a sugar free version is more your speed, use Lakanto granulated sugar in the batter, and either make your own, or use Lakanto powdered sugar for the glaze.These donuts are so easy to make and the perfect summer’s end treat to pair with your coffee or tea, a sweet breakfast on the go, or to satisfy that afternoon sweet tooth. So, hopefully these exceptionally delicious Blueberry Donuts have convinced you to stick around for just a few more summery recipes during this “baking shoulder season” before fully giving in to fall and the onslaught of pumpkin and apple-centric recipes to come.

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

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

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Easy Baked Blueberry Donuts

These donuts are packed with juicy blueberry goodness and topped with an easy sugar glaze! They are made with better-for-you ingredients, and have less sugar than your conventional donuts! Don't have a donut pan? No problem! Just make these in a muffin tin!

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

Ingredients

Dry Ingredients

  • 3/4 cup + 2 tbsp cassava flour
  • 1/4 cup tapioca flour
  • 1/3 cup coconut sugar or other granular sweetener
  • 1 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1/3 cup + 1 tbsp almond milk or nut/seed milk of your choice
  • 2 eggs
  • 2 tbsp avocado oil or coconut oil (melted and cooled)
  • 1 tsp vanilla

Coconut Butter Glaze

  • 3/4 cup powdered sugar *see notes
  • 1 tbsp nut/seed milk of choice

Instructions

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

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

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

  4. Pour the wet ingredients into the dry and stir gently until just combined. Taking care not to overmix.

  5. Distribute the batter evenly into the 6 donut tin wells.

  6. Bake the donuts for 16-18 minutes or until donuts are puffed and just turning slightly golden.

  7. Let the donuts cool in the pan for a few minutes, then transfer to a wire rack with a pan or parchment paper underneath. Run a knife or spoon around the edges of the donuts if they are difficult to remove from the pan.

  8. While the donuts are cooling, make the glaze by mixing the powdered sugar and nut milk together in a shallow but wide bowl until well combined and smooth. Once the donuts are cool enough to handle, dunk the puffed side of the donuts into the glaze and move gently from side to side to ensure good coverage. Lift the donut out of the glaze, allowing it to drip off slightly and return to wire rack, it may drip a little more once on the rack.

  9. Let the glaze harden, about 10-15 minutes, then enjoy!

Recipe Notes

Skip the glaze entirely if you want to lower the overall sugar content.

Sugar/Glaze Options
Powdered sugar can be made simply by blending granulated sugar in a high powered blender until it becomes a fine powder. You will need about half the amount of granulated sugar for the amount of powdered sugar needed. 

For a white glaze: I blended a little over 1 cup of Organic Cane Sugar to create just enough powdered sugar for this recipe. Wholesome Sweet makes an Organic Powdered Sugar if you don't want to make you own.

For strict paleo: If you want to keep this strictly paleo or avoid any refined sugars, blend about 1 cup of coconut sugar to create powdered coconut sugar. The glaze will be a slightly brownish color, but still delicious.

For sugar free: To make these sugar free, use Lakanto granulated sugar in the donut batter and Lakanto Powdered Sugar for the glaze. 

Donuts can be stored at room temperature for about a day or so. Donuts can be frozen, but I don’t recommend freezing these pre-glazed.

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Plum Galette (paleo, vegan)

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It’s the last few weeks of summer and I’m hanging on to every single fruit-filled moment with all my might. As much as I enjoy the fall, with the return of chunky sweaters, cozy socks, and pumpkin spice galore, I really live for summer and the produce that comes with it. And hence, I present to you, this Plum Galette. Well, technically, it’s a Pluot Galette. When I was a kid we used to have a plum tree in our backyard that fruited the most juicy, flavorful plums you could imagine. And to be honest, it kind of made me a plum snob. No store bought or fancy market plum could compare to the plum magic of my youth. But, since those days long gone, there has been a huge influx of new varieties of pluots to hit the markets. If you have not heard of, or tried, a pluot before, it’s a crossbreed of a PLUm and an apricOT = PLUOT. And well, they are pretty amazing. They come in a seemingly endless variety of colors, sizes, and flavors. And so, upon the return of my farmer’s market (which was shut down for 5 months due to COVID) and my buying too much produce at once to make up for those many missed markets, my rainbow pluot idea was born. I’ll admit, this fruit rainbow situation is a little extra, but the recipe is actually super easy and can absolutely be made with pluots or plums!

And since pluots are related to plums and interchangeable in this recipe I’m going to use the label “plum” loosely and refer to this as a Plum Galette for the sake of ease. The above is a mix of about 5 different varieties of pluots and a couple black plums.
Above is a single variety of pluot with a deep red flesh, very similar in taste to the classic plum. Below is a galette made with just this variety of pluot.

A galette is basically a rustic, open faced pie. It’s made with a simple pastry crust and can be filled with either sweet or savory things.  My Plum Galette is made with an almond flour crust that comes together easily, in just one bowl, and is a dream to roll out. The crust is just lightly sweetened with maple syrup and, when baked, is light, flakey, and just sturdy enough to hold up to the ample fruit juices. The filling is minimalist, with just a heap of sliced pluots and only two other ingredients, coconut sugar to reinforce the fruit’s natural sweetness and tapioca flour, which thickens the juices when baked to create a sauce. Adding just a few ingredients to the fruit really lets the fruit shine in all it’s glory. Because that’s what this dessert is all about – the fruit!

I recommend using fruit that is ripe, but still firm. To ensure the fruit can stand up to the heat when baked. You want the plum slices to retain some texture when biting into them and not become a literal hot mess.
I love this recipe because it’s simple enough to make, but looks just a wee bit fancy and impressive. And, as with most of my recipes, it’s a dessert that is better-for-you! It’s made with only a few simple ingredients that you can feel good about using. The recipe is paleo-friendly (gluten, grain, and dairy free) and easily made vegan by omitting the egg wash. The galette is made with no refined sugars and is actually pretty low in added sugars. There is a total of only six tablespoons in the whole recipe (two of maple syrup and four of coconut sugar), so it does not feel overindulgent, but is still sweet enough to be considered dessert. And, if you really want to take this Plum Galette to the next level, top your slice with a scoop of your favorite vanilla ice cream! Because, that would really be doing summer up right!

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

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

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Plum Galette

A simple, but impressive, open faced pie. The crust comes together quickly and is filled with heaps of sliced plums or pluots. The perfect way to enjoy summer fruit!

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

Ingredients

Crust Ingredients

  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil chilled
  • 1-2 tbsp iced water

Filling Ingredients

  • 2 1/2 cups sliced plums or pluots, cut to 1/2 in slices
  • 4 tbsp coconut sugar
  • 2 tsp tapioca flour

Crust Treatments

  • 1 egg, lightly beaten with a dash of water (omit if vegan)
  • turbinado sugar for dusting (omit if strict paleo)

Instructions

  1. Prepare the crust by mixing together the almond flour, tapioca flour, baking powder, and salt in a medium bowl with a fork.

  2. Add in the maple syrup and coconut oil and mash everything together with the fork until the largest piece of coconut oil is the size of a small pea.

  3. Add 1 tbsp of the very cold water and gently stir together (with your hands or a silicon spoon) until a dough forms. Add small drizzles of water, if necessary, until everything comes together. Transfer the dough to a piece of parchment paper and wrap it tightly.

  4. Let the dough chill in the fridge for at least 2 hours or in the freezer for 20-30 minutes. The dough should be cold and firm.

  5. When ready to bake, arrange a rack in the bottom third of the oven and one in the middle. Heat the oven to 400 degrees.

  6. Make the filling by combing the plum/pluot slices, coconut sugar, and tapioca in a large bowl. Stir well to coat and set aside.

  7. Roll out the dough, between two pieces of parchment paper, into a circle 10 inches in diameter.

  8. Arrange the fruit in the center of the crust, working your way out and leaving a 1 1/2 inch border around the edges.

  9. Gently fold the edges of the crust over the fruit. You can use the parchment paper to help lift and fold the dough.

  10. If using the egg wash, brush the egg all over the sides of the crust and sprinkle with turbinado sugar (about 2 teaspoons).

  11. Bake the crust on the lower rack for 10 minutes, then move to the middle rack and bake for another 10-12 minutes or until crust is golden brown and filling is bubbling.

  12. Remove from the oven and let cool for at least 20 minutes.

  13. Serve warm or at room temperature. And maybe some vanilla ice cream.

Recipe Notes

This is best eaten the same day! Any unused portion can be stored in the fridge for about a day or so. 

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Peaches & Cream Cookies (paleo-ish, dairy free)

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Peach Week, Pt. 4 – (The Grand Finale!)
ICYMI: Pt. 1 || Pt. 2 || Pt.3

So excited to be ending Peach Week with these Peaches & Cream Cookies! Because the only thing I love more than cookies is seasonal produce. And this is the perfect intersection of those two loves. It’s a so soft and moist cookie packed with one whole cup of fresh (not dried) peaches and a healthy dose of (dairy free) white chocolate chips. The peaches add a wonderfully addictive moistness to the cookie and just a touch of tartness, which is balanced out by the creamy chips. These cookies have that ooey gooey inside with crispy edges and an oh so satisfying stuff-to-cookie ratio. Which in my book, is basically cramming as much stuff (i.e. peaches & creamy chips) as possible that it tests the structural integrity of the cookie so that it’s just holding everything together. Yep, I want peach pieces and creamy chips in every single bite. And that, my friends, is exactly what we have here.
I knew I wanted to create a cookie or cookie bar recipe to finish off my first ever Peach Week. And the obvious choice seemed to be the classic flavor combo of Peaches & Cream. So when developing the recipe I tried to come up with some good options to replace the “cream” part of this situation to keep it dairy free. Truth be told, I’m not the biggest fan of white chocolate. It’s a bit too sweet for me and since quitting dairy it’s never something I had around.  But, I decided to give these vegan white chocolate chips a try and have to say I am pretty impressed. They are not overly sweet, the ingredients are minimal and allegen friendly, and they taste pretty good! These were perfect when baked up in the cookie, but I would not eat these straight out of the bag, like I would with dark chocolate chips.

Strict paleo or trying to keep the sugar levels low? I made a batch of these cookies without the white chocolate chips and they were just as delicious! I wouldn’t call them Peaches & Cream Cookies. But they were some delicious Peachy Cookies. So if you want to keep these cookies purely paleo or lower in sugar, just omit the white chocolate chips and feel free to add in 1 teaspoon of cinnamon. Because cinnamon and peaches are always good companions.

These cookies are SO easy to make. They are made in just one bowl and bake up so quickly you could have a (warm) batch of these in your hands in under 30 minutes. They have only 11 ingredients (including the salt!) all of which are ingredients you can feel good about using! No refined flours, sugars, oils, or weird ingredients of any kind in these cute cookies! They also happen to be nut free. And despite all that, these better-for-you cookie babes taste just as good (if not better) than your conventional-style cookie. And if you’re a regular to grain-free baking, you probably have all the ingredients you need on hand! This is a great time to use any slightly bruised peaches you might have hanging around your fridge. Just be sure to gently stir the peach pieces into the batter to avoid further bruising.


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

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

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Peaches & Cream Cookies

These Peaches & Cream Cookies are a fun and easy way to incorporate a seasonal fruit into some baked goodness! Heaps of peach pieces and vegan white chocolate chips are bound together by a so soft and gooey cookie. Made in just one bowl and done in under 30 minutes, these cookies are a major win.

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

Ingredients

Wet Ingredients

  • 2/3 cup coconut sugar
  • 1/4 cup avocado oil sub olive or coconut oil (melted and cooled)
  • 1/4 cup tahini, well stirred before measuring sub other thin nut/seed butter of choice
  • 1 egg large
  • 1 tsp vanilla

Dry Ingredients

  • 3/4 cup cassava flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Additions

  • 1 cup chopped peach, finely diced about 1 medium peach
  • 1/2 cup dairy free white chocolate chips omit if strictly paleo

Instructions

  1. Heat oven to 360 (yep, 360) degrees and prepare baking sheet by lining with parchment paper or a silpat.

  2. In a large bowl cream together the wet ingredients until thick and well incorporated.

  3. Add in the dry ingredients and stir until just mixed, ensuring not to over mix.

  4. Mix in the white chocolate chips, if using. Then gently stir in the peach pieces, mixing as minimally as possible so peaches don't get banged up too much.

  5. Using an cookie scoop, I used a 40 mm (about 1.5 tbsp), place dough balls at least 2 inches apartment on the baking sheet.

  6. Bake cookies for 10 minutes or until cookies are golden brown and edges are starting to crisp. Bake for 11-12 minutes if you like a fully baked and firmer cookie.

  7. Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.

  8. Store at room temperature in an airtight container for 2-3 day. Then move to freezer for longer storage.

Recipe Notes

Nut/Seed Butter Notes: For best results, before adding the tahini, make sure to mix it well in the jar before measuring. The tahini should be thin and drippy. Do not use the compacted paste at the bottom of the jar. And if subbing for another nut/seed butter, choose one that's similarly thin like a natural almond butter that has a good amount of oil at the top. My favorite tahini for baking is the 365 brand from Whole Foods.

Strict Paleo/Lower Sugar Option: Omit the white chocolate chips and add in 1 teaspoon of cinnamon with the dry ingredients. 

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Perfectly Grilled Peaches

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Peach Week, Pt. 3
ICYMI: Pt. 1 || Pt. 2 || Pt. 4

I’m going to keep this post short, sweet, and to the point, just like this recipe! For Part 3 of Peach Week, I’m sharing a simple, but incredibly delicious way to enjoy peaches – grilling them! If you have yet to try grilled fruit, this is a great entry into the grilled dessert game. Cooking fruit (almost always) brings out the fruit’s natural sweetness. And when roasted on the grill, it adds an element of depth, from the smokey heat, that is a beautiful complement to the fruit’s natural sugars. Plus, keeping the grill on after making dinner, cooking some pieces of fruit, and serving it warm, straight up, or with a few topping options is an easy, but always satisfying, way to enjoy this season’s produce in it’s purest form. It’s a simple (and healthy!) dessert that requires minimal prep, cook time, and clean up!

The recipe could not be easier. Just wash and dry your fruit. Slice it up. Brush with a kiss of oil (I recommend avocado oil because of the high heat, but any good neutral tasting oil will do), throw it on the grill, cook for a few minutes on each side, and viola, dessert is served! And of course, because we all love options, toppings should ideally (but really, not necessary) be served alongside the fruit. Top with a scoop of your favorite vanilla or some yogurt to keep it on the “healthier” side. Add a smattering of cinnamon, maybe throw some granola into the mix, and perhaps a drizzle of honey. Go for some fresh herbs like mint, thyme or maybe some rosemary! Or, if you’re looking for a sweet and savory situation, try it with some cheese (like goat or an almond based one). But, I’ll stop there and let your imagination decide the rest.
Choose the ripest juiciest fruit you got for the best results. Although you can, I don’t recommend using your less than perfect or bruised fruit here. Since we’re lightly grilling it, to bring out the sweetness and give it depth of flavor, you want to highlight the fruit when it’s at it’s best. And if possible, choose a freestone variety of peach. This is one where the peach flesh easily pulls away from the pit. Hence the name “freestone”. You absolutely can use a cling peach (the kind where the peach doesn’t break away from the pit), but it’s easier to slice and halve the freestone kind and leaves less peachy goodness behind. And lastly, don’t have a grill? No problem! You can still get your toasty peach vibes on by using a grill pan (or even a regular saute pan) on your stove!

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

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

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Perfectly Grilled Peaches

This is a simple & healthy, but extremely delicious, way to enjoy summer fruit in all it's glory. It's an easy dessert that takes almost no effort! Minimal prep time, cook time, and clean up! Choose the best ripest fruit to get the best tasting grilled peaches and top to your heart's content!

vegan, paleo, sugar free

Ingredients

  • peaches
  • oil recommend avocado, olive, or coconut oil

Topping Ideas

  • creamy elements: ice cream, yogurt, whipped cream
  • crunchy things: nuts, seeds, granola
  • herbs: mint, thyme, rosemary
  • drizzles: honey, maple, agave, nut/seed butter

Instructions

  1. Heat the grill (or grill pan) over medium heat.

  2. Prepare the peaches by washing, thoroughly drying (don't skip this step), slicing in half, and removing the pit.

  3. Using a pastry brush, lightly brush both sides of the peach with just a kiss of oil.

  4. Grill the peaches by placing them cut side down first. Cook for 2-3 minutes or until it's lightly charred and starting to caramlize. Then flip and cook on the other side for a few more minutes or until peach is just slightly soft. About 3-4 more minutes. The total cook time will depend on the size of your peaches.

  5. Remove from the grill and serve warm with your toppings of choice!

Recipe Notes

No grill? No problem! You can still "grill" your peaches on a grill pan on your stove or even in a regular saute pan. Just be sure to add a bit more oil to the pan before cooking the peaches. 

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Roasted Peach Ice Cream (paleo, vegan)

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Peach Week, Pt. 2
ICYMI: Pt. 1 || Pt. 3 || Pt. 4

There’s nothing that screams summer more than a delicious frosty treat. Especially when that frosty treat is in the shape of a big ole scoop of ice cream. And triple points if that ice cream is homemade. And since we’re already going for it, let’s make it using fresh and seasonal ingredients. Peach, perhaps? Because it’s summer, and stone fruit season, and we might as well just put it all together. Now heap that creamy fruity goodness in a cone, throw some sprinkles on top, kick off your shoes, and enjoy that delicious delight in the bright sunshine to soak in every single summer vibe.

Make it a double scoop for me, please!

Yep, this Roasted Peach Ice Cream is straight up like a scoop of summertime. The peaches are roasted with some cinnamon beforehand, to bring out the purest sweetest flavor of the fruit. This recipe uses four whole peaches to give it that big peach flavor. This is the perfect moment to use any peaches that might have some bruises or are a little softer than you’d like for whole fruit eating. The base of the ice cream is made from soaked cashews and nut/seed milk rather than coconut milk. Most vegan and paleo ice creams are typically made with coconut cream or coconut milk. And truth be told, I’m not the biggest fan of coconut. While I don’t mind using coconut oil in most of my baked goods, I always use the refined version which doesn’t impart any coconut flavor. Unlike coconut cream and milk which has a much more pronounced flavor.

This recipe is paleo-friendly, vegan, and lower in sugar than your typical ice cream. This ice cream is mostly sweetened from the peaches and only 1/2 cup coconut sugar is added to the mixture. Plus, it’s made from only real and whole ingredients you can feel great about eating! No strange additives, stabilizers, or artificial sweeteners you might find in the store bought variety. I use an ice cream maker for this recipe but if you don’t happen to have one, worry not, you can still enjoy this peachy treat! Just freeze the mixture in ice cube trays and blend when you’re ready to enjoy! Either way, you’re sure to end up with a deliciously smooth and creamy frosty treat that’s bursting with peach goodness.

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

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

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Roasted Peach Ice Cream

This frosty treat is like eating a scoop of summer. Made with fresh whole peaches that are roasted beforehand to give it the ultimate peach flavor. Plus, its made with only 6 ingredients!

paleo, vegan, coconut free, refined sugar free

Ingredients

  • 1 cup cashews
  • 4 large peaches, cut to thick slices
  • 1 tsp cinnamon
  • 1 1/2 cup milk of choice*
  • 1/2 cup coconut sugar
  • 2 tsp vanilla

Instructions

  1. If using an ice cream maker, make sure the bowl has been properly frozen ahead of time (typically at least 24 hours).

  2. Heat oven to 400 degrees and prepare baking sheet by lining with parchment paper.

  3. Boil water and soak cashews in a heat safe bowl in boiling hot water and set aside.

  4. Arrange the peaches on the parchment paper and sprinkle with 1 tsp of cinnamon. Bake the peaches on the top rack of the oven for 20 minutes or until the juices start to release and flesh is soft.

  5. Once baked, place the peaches aside. Drain the cashews in a fine mesh strainer and rinse with cold water.

  6. Place the cashews, roasted peaches, milk, coconut sugar, and 2 tsp vanilla in a high powered blender or food processor and blend for 2 minutes or until everything is fully blended and the mixture is thick and fluffy.

  7. If the mixture is still a bit warm, place in the fridge until it's cool to the touch.

  8. Pour the mixture into the ice cream maker and follow instructions per the machine's manufacturer.

  9. Once mixture is thick and creamy, pour into a freezer-safe dish and let firm in the freezer for at least 2 hours. If freezing for longer, let temper at room temperature for 5-10 minutes before scooping.

Recipe Notes

  • I used homemade walnut milk. I recommend using a thicker nut/seed milk (and not a 30 calorie boxed kind) for this recipe. Cashew, walnut, coconut milk, or macadamia are all good options. 
  • To make this recipe without an ice cream maker, pour the mixture into ice cube trays and freeze. When ready to enjoy, place cubes in a blender and blend until smooth and creamy. 

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Peach Crumb Muffins (paleo, nut free)

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Peach Week, Pt. 1!
ICYMI: Pt. 2 || Pt. 3 || Pt. 4 The weekend before last we went peach and plum picking with my brother, sister-in-law, and two nephews. We went the year before and had such a great time I suggested we go again this year, trying to make it something of a tradition. Picking my own fruit at a U-pick farm brings me such an immense amount of joy. Being outside, wandering around lengthy aisles of bursting trees, searching for the ripest fruit for the picking, considering what kind of tasty treat they are destined for, well, that’s just pure and simple bliss if you ask me. My mom used to take us apple picking when we were kids and I love sharing a similar activity with my nephews. Plus, I think it’s important to know where your food comes from!Needless to say, we came home with a lot of fruit. (The prime advantage of driving the six hours, rather than flying, to visit my brother.) Fresh fruit in itself is pretty wonderful, but there’s something so incredibly delicious and comforting about baked fruit. Don’t get me wrong, chocolate is amazing and will always be a great comfort food, but warmed up fruit is like a celebration of nature’s bounty and it always speaks straight into my soul. And so, with a fridge drawer bursting with stone fruit, and fruity summer baking in full swing, I decided to dive right in and make this week on my site Peach Week! And I’m kicking it off with these Peach Crumb Muffins! These Peach Crumb Muffins are reminiscent of a peach crumble but one that you can eat on the go and with no utensils! They have a light and airy texture, simply spiced with cinnamon and a touch of ginger, packed with one heaping cup of peach chunks, topped with a simple but oh-so-yummy crumb topping similar to that of a crumble, and dotted with some extra peach pieces for good measure. They are the perfect marriage of summer fruit and baked good, sweet without being overbearing or feeling overindulgent, and just perfectly moist from the ample peach chunks throughout. And best of all, this recipe could not be easier! The simple crumb topping is made with only a few ingredients and mashed together with a fork. The muffin batter comes together quickly, in just one bowl(!), and then baked up in under 20 minutes! Yep, that means you can have these muffins done in under 30 minutes! I bake these muffins at 375 for 10 minutes, then knock down the heat to 350 for the remainder. This gives the muffins a hit of heat at the beginning to help puff up the muffins, then baked at a lower temp to keep the interior soft and moist.

This recipe uses only simple whole ingredients that you can feel good about using! The batter is sweetened with coconut sugar, which means no refined sugars. I use cassava and tapioca flours as the base for the batter so these muffins are paleo-friendly and also nut free. And instead of coconut oil (because I’m still taking a break from it), I use avocado oil as the healthy fat and to keep them dairy free. I do use coconut oil in the crumb topping, so feel free to use it in place of the avocado oil in the batter if you like! Just make sure it’s thoroughly melted and cooled before using. Fresh peach chunks are used in the batter and I do not recommend using frozen for this recipe. This will effect the outcome of the muffin texture and I believe you will be able to tell the difference in flavor as well. I made this recipe several times and preferred using peaches that were ripe but firm, but this is also a great time to use any slightly bruised fruit you may have hanging out in your fridge drawer. Just be gentle when stirring them into the batter. These muffins are truly the perfect anytime snack! Enjoy these as a fruity breakfast on-the-go, afternoon coffee/tea accompaniment, or even a light dessert! Stayed tuned for more peachy recipes coming soon!


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

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

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Peach Crumb Muffins

These muffins are the perfect way to enjoy the quintessential summer stone fruit! These Peach Crumb Muffins are super easy to make, incredibly delicious, and the perfect anytime snack! Or enjoy as a fruity breakfast on the go!

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

Ingredients

Crumb Topping

Batter : Wet Ingredients

Batter: Dry Ingredients

  • 1 cup cassava flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/4 tsp salt

Add Ins

  • 2 tbsp non-dairy milk of choice
  • 1 heaped cup peach chunks, cut into 1/4 pieces about 1 large peach
  • additional smaller peach pieces for topping optional

Instructions

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

  2. Make the crumb topping by mixing the coconut sugar, cassava, cinnamon, and salt with a fork in a small bowl. Add the coconut oil and mash together with the fork until largest pieces of coconut oil are the size of small peas and the mixture is like damp sand.

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

  4. Add in all the dry ingredients and mix until just fully incorporated.

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

  6. Using a rubber spatula, gently stir in the 1 heaped cup of peach chunks into the batter until evenly distributed throughout, trying not to bruise the fruit.

  7. Using a large cookie scoop (or spoon) distribute the batter evenly into 9-10 muffin cups. Dot the top with additional smaller peach pieces, if you like. Sprinkle the crumb topping over the batter.

  8. Bake the muffins in the center of the oven at 375 for 10 minutes, then reduce to 350, baking for an additional 6-8 minutes. Testing for doneness with a toothpick.

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

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Healthy Apricot Snack Cake (paleo, nut free)

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Apricots are one of those summer stone fruit that, I believe, are so underrated! Peaches get all the glory come summertime. Apricots have an incredibly unique flavor; sweet flesh with a slightly tart skin, perfectly juicy, and easy to eat. Just rip down the middle, the pit pulls easily away from the meat, and enjoy! Apricots have a much shorter season than peaches, nectarines, and plums, starting in early May and finishing around the end of July. Which, again, if you’re asking me, makes them that much more special. And, did you know that California produces 85% of all apricots grown in the US?! So, to pay tribute to this delicious and much overlooked little fruit, I made a cake! Because I’m pretty sure cakes are the ultimate symbol of celebration.

This Healthy Apricot Cake is a light and fluffy cake spiced with just a kiss of cardamom and topped with a bounty of fresh apricot wedges. I sprinkled chopped up pistachios and a bit of turbinado sugar over the apricots to give the top a deliciously addictive crunch. But feel free to leave these out if you’re looking for a nut free and/or strictly paleo version of this cake. Apricots can be inherently be a little tart, but are made sweeter once baked. Baking the apricots gives them a beautiful caramelization and a heavenly jammy texture which is a lovely complement to the airy and perfectly sweet cake base. I used a 9 in springform pan for presentation to easily free the cake from the baking dish, but any similarly sized baking dish will do.This cake is paleo friendly, made with no refined sugars, and nut free (if you omit the pistachio top). It whips up quick and in just one bowl! I love this cake because, made with only real ingredients, it’s the perfect eat-anytime-treat! Delicious as a fruity breakfast, an accompaniment to your afternoon caffeine fix, or to satisfy a nighttime sweet tooth. And I suspect this would be incredible with a scoop of your favorite vanilla for a yummy seasonally inspired dessert!

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

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

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Healthy Apricot Cake

This Healthy Apricot Cake is the perfect summer treat. Super easy to make and in just one bowl! It's a light and fluffy cake spiced with a touch of cardamom and topped with a bounty of fresh apricot wedges. The cake is paleo-friendly, made without any refined sugars, and easily made nut free (just omit the pistachio topping). Perfect for any time of day, breakfast, afternoon, or pair with a scoop of vanilla for a delicious seasonal dessert!

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

Ingredients

  • 3/4 cup coconut sugar
  • 1/3 cup avocado oil or melted and cooled coconut oil
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/4 cup cassava flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/8 tsp cardamom powder (optional, but delicious)
  • 1/4 cup dairy free milk of choice
  • 1 lb fresh apricots, quartered
  • 2 tbsp chopped pistachios optional
  • 1 tbsp turbinado or cane sugar omit if strict paleo

Instructions

  1. Heat oven to 350 degrees and prepare a 9 inch springform pan by greasing with additional oil or cooking spray. If you don't have a springform pan use a similarly sized pie dish or square baking dish. Baking times will differ, see notes below.

  2. In the bowl of a stand mixer (or in a large bowl if mixing by hand), make the batter by mixing the coconut sugar, avocado oil, eggs, and vanilla until thick and frothy

  3. Next add the cassava flour, tapioca flour, baking powder, sea salt, and cardamom and mix until just fully incorporated.

  4. Scrape down the sides of the bowl, add the milk, and slowly mix into the batter. Scrape down sides of the bowl again if necessary, and mix until just fully incorporated without overmixing.

  5. Pour the batter into the prepared baking dish and spread into an even layer.

  6. Arrange the apricots over the top of the batter, cut side down, in a circle starting from the center and working outward. Sprinkle the pistachios and sugar all over the apricots and batter if you using.

  7. Bake for 35-45 minutes, see notes below. Bake until top is firm and golden brown all over. Checking for doneness by piercing with a toothpick and ensuring it comes out clean. Remove from oven and let cool on wire rack for 10 minutes before removing from pan and slicing.

Recipe Notes

Baking time will depend on the type of baking dish used. For a springform pan baking should take for 42-44 minutes. If using a different pan start watching the cake after 35 minutes.

Store in the fridge for a day or so. Afterwards, slice and move to freezer for longer storage!

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Blueberry Crumble Bars (paleo, nut free)

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Summer produce is definitely my favorite of all the seasons.  Summertime brings juicy tomatoes, crunchy cucumbers, the seemingly endless variety of zucchini and summer squash, all the berries, and every stone fruit imaginable. Even things we get all year round like carrots or fresh herbs just seem to taste sweeter or more flavorful. It’s a time of year that (in my humble opinion) is unrivaled when it comes to fresh fruits and veggies. 
There is nothing I look forward to more about summertime produce than the mountains of freshly picked blueberries. And these Blueberry Crumble Bars are a celebration of those perfectly sweet and juicy little berries. One dough is made to make the base layer and the crumble top. And the filling is a whopping three full cups of blueberries with only a few other ingredients to keep it all together. When creating this recipe I doubled my original amount of crumble to hold such a copious amount of filling and now the blueberry to crumble ratio is just perfect.
These Blueberry Crumble Bars come together super quickly, about 45 minutes max from start to finish, and 30 of those are spent in the oven! The dough for the base and the crumble top comes together quickly and made in just one bowl. And the blueberry layer is just a heap of fresh blueberries coated with a simple mixture, no cooking or mashing required! In fact you’ll need just 9 ingredients (including the salt!) to make these. These beautiful berry bars are paleo-friendly, gluten/grain/dairy free and nut free to boot! Plus, naturally sweetened with coconut sugar. Made only with ingredients you can feel good about and honestly, I wouldn’t think twice about eating one of these for breakfast!

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

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

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Blueberry Crumble Bars

These Blueberry Crumble Bars are a celebration of summertime! A heapful of blueberries sandwiched between a base and crumble topping. Just 9 simple ingredients really lets the blueberries shine in all their glory. These are quick to make and sure to be gone in a flash!

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

Course Dessert
Servings 12

Ingredients

Crumble Ingredients

  • 1 1/2 cup cassava flour
  • 1 cup coconut sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp coconut oil room temp (chilled in fridge a few minutes if liquid)
  • 2 eggs
  • zest from 1 lemon

Blueberry Filling

  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp coconut sugar or maple syrup
  • 2 tbsp tapioca flour
  • 3 cups fresh blueberries about 9 ounces

Instructions

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

  2. In the bowl of a stand mixer, or in a large bowl, mix together the cassava, coconut sugar, baking powder, and salt until thoroughly incorporated.

  3. Add the coconut oil, eggs, and lemon zest and mix again until a soft dough forms. It may be a little clumpy which is fine, it should at least stick well when pressed together. Set dough aside.

  4. In a medium bowl mix together the lemon juice, coconut sugar or maple syrup, and tapioca flour until a wet mixture forms and there are no clumps. Add the blueberries and gently stir together until the berries are well coated.

  5. Press half of the crumble mixture into the prepared baking dish to form one even layer.

  6. Spread the blueberries over the base layer. Sprinkle clumps of the remaining crumble dough over the blueberries.

  7. Bake in the oven for 28-30 minutes or until the top is golden.

  8. Let cool in the pan for at least 15 minutes. This is easiest sliced when it's been cooled thoroughly. If you're in a hurry, you can pop these in the fridge (after it's cooled down a bit initially) and then slicing. Alternatively, these are delicious served cold as well, so you can make these a day before serving! Store leftovers in the fridge.

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Raspberry Sugar Cookies (sugar free, paleo)

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Continuing with this weeks theme of red and pink and chocolate, I present to you these Sugar Free Raspberry Sugar Cookies! A very delicious contradiction. 
I love having a good variety of sweet treats ready to go in my freezer because I’m a firm believer in dessert everyday. You better believe that after dinner, there’s SURE to be some kind of healthy treat going down in my house. I try to keep some sugar-free things in my sweet stores to keep my sugar levels in check and this sugarless cookie is probably my favorite one so far!

This is basically a sugar cookie studded with dried raspberries to give it a nice added (natural) sweetness and a bit of tartness too. The cookies are rolled in extra Lakanto to give it a nice little crisp to contrast the chewy center, but that’s totally optional if you want a quicker prep. And, as I’ve said many times (like here and here and here) I love spiking my sweets with some collagen because it adds a little protein and keeps me feeling fuller afterwards and this baked good is no different. I do, however, provide a substitute if you prefer to leave out the collagen. Feel free to swap Lakanto for any other granular sugar you like, when I’m not using Lakanto, I like coconut sugar.

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

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Sugar Free Raspberry Cookies

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

These cookies are the perfect sugar free sweet treat. These sugar cookies are studdend with dried raspberries to give an extra bit of sweetness and a hit of tartness. These are super easy to make and in just one bowl! Feel free to use your favorite granular sugar.

freshlydafna.com

Course Dessert

Ingredients

Wet Ingredients

  • 1/2 cup Lakanto or coconut sugar, or other sugar free sweetener
  • 1/4 cup coconut oil melted and cooled
  • 1 egg
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup almond flour
  • 1/2 cup collagen or sub with additional 4 tbsp almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dried raspberries

Instructions

  1. Preheat oven to 350 and prepare baking sheet by lining with parchment paper.

  2. In stand mixer or by hand, beat together all the wet ingredients except the vanilla. Once it's well combined and fluffy add the vanilla and mix again.

  3. Add all the dry ingredients (except raspberries) to wet and mix until just well combined.

  4. Stir in raspberries.

  5. Scoop balls of dough and roll in additional Lakanto (optional) and place onto parchment or silpat lined baking sheet about 2 inches apart.

  6. Bake for 10 mins or until the edges just start to turn golden brown and remove from oven. Let cool on baking sheet 5 mins and then transfer to cooling rack. Cookies will firm up once cooled so be sure not to over bake.

Recipe Notes

Store these in airtight container. These will be stay soft and chewy for a few days. Afterwards move to freezer!

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