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Healthier Homemade Caramel Apples (vegan)

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Although I generally love the summer months most, there are an overwhelming amount of things I enjoy about fall. As much as I love the shorts and flip flops uniform of summer, I do enjoy busting out the chunky sweaters and converse. And fuzzy socks, you don’t have to ask me twice! But most of all, as with every change in season, I love the new bounty of fruits and veggies to hit the market. Seasonal eating is truly a passion of mine and produce always tastes better when it’s purchased in-season and locally, if possible. And fall brings one of my favorite fruits of all, the humble but oh-so-versatile apple. So, to celebrate the apple season, I created a recipe I’m so so excited to share, these Healthier Homemade Caramel Apples!

I love this recipe so much because, to me, it’s an upgraded version of the classic Caramel Apple regardless of the fact that it’s “healthier”. While a traditional Caramel Apple has a hard candy coating and  made with heavy cream, copious amounts of refined sugar, and corn syrup. My better-for-you version is more reminiscent of a soft chewy caramel candy (that happens to be vegan) and made with a base of condensed coconut milk and coconut sugar. The caramel is spread onto cold apples and just sticky enough to adhere toppings of your choice to the exterior. So, when biting into one of these babies you’ll experience strata of crisp juicy apple, soft chewy caramel, and a complementary coating of your choice. Which you could keep on the healthier side with the likes of a nut and/or seed mix, perhaps some coconut shreds, or go to the other end of the spectrum with some chocolate or candy bits.

Let’s Talk About The Main Ingredients.
 The caramel is made of fairly standard ingredients you likely already have in your pantry: coconut sugar, coconut oil, cashew butter, vanilla, and sea salt. The only slightly unusual ingredient is the condensed coconut milk. I only recently discovered it’s existence while browsing on Thrive Market and it piqued my interest. I didn’t have any real plans for it, but wanted to give it a try. I attempted this recipe first using coconut milk and then remembered I had the condensed coconut milk and the latter resulted in a caramel that was so incredibly tasty and had the flavor and texture of a conventional candy. Needless to say, it’s worth the extra ingredient purchase. Since then, I have noticed that some health food stores do stock condensed coconut milk. I have found two different brand which have slightly different ingredients but either will work for this recipe. One by Nature’s Charm which you can purchase on Amazon. Or this one by Edward & Sons, which I prefer as it is organic and has no added gums.

The best part of this recipe is that it’s incredibly easy and requires no candy thermometer! The caramel is made quickly in a small pot, cooled slightly, and then slathered on the apples. Then, arguably the best part of this whole candy + apple equation, it’s time to get creative with topping options! Here’s a list of the flavors I used for my apples and some suggestions (ie. things I thought about after the fact and am endlessly bummed I did not get to attempt).

Coconutty Caramel: Simple enough, I used raw coconut shreds but toasted shreds or flakes would also be great!

Trail Mix Apple: Finely chop a mix of nuts and/or seeds, add some extra goodies like hemp hulls or puffed rice. I used a mix of almonds, pistachios, sunflower seeds, hemp hulls, and puffed millet.

Chocolate Chunky Caramel: Grate or chop a few cubes of your favorite chocolate bar to create small chunks and roll in the caramel for the classic combination of chocolate & caramel.

Sweet & Salty Apple: This combination was possibly my favorite but a little more time consuming to create as it required a few extra steps. But the resulting tart green apple with a thick caramel layer, a coat of chocolate, and finally covered in chopped up pretzels was definitely worth the extra effort.

Other Flavor Suggestions: chopped up Oreos (or similar gluten free alternative), granola, small popcorn pieces, mini chocolate chips and coconut shreds, chopped cereal of choice, candy bits, or graham cracker dust. The flavor combinations are really endless so get creative and cover that apples with whatever sounds amazing in the moment!

What Kind of Apple Should I Use?
You can really use any kind of apple you like for this recipe. If possible, try to buy them from your local farmers market. Apples from the grocery store usually have a wax coating on them and it will be easier to adhere the caramel to the apples without this coating. Choose apples that are medium to small to get a good apple to caramel ratio and preferably ones that are as round as possible. For the type of apple, I’m a lover of green apples and I love that level tartness in contrast with the sweetness of the caramel and toppings. I recommend selecting apples that are not overly sweet (ahem, honeycrisp) and have a nice balance of sweet to tart. Some other good varieties of apples are: Pink Lady, Mcintosh, Braeburn, and Envy.

The only special thing you’ll need for this recipe are the sticks. I purchased this bag of 100 and they were just sharp enough to easily skewer into the apple. Alternatively, you can forage for a few small twigs, make sure to clean them well, and use those for a free dipping stick! You may have to pre-poke a hole in the apple with a sharp skewer or small knife. I found that the caramel coated apples are best if placed on a silicon mat, while the caramel is not terribly sticky, it was easier to remove from the silicon mat than regular parchment paper. Similarly, I like using a rubber spatula to mix the caramel because it’s incredibly heat resistant and has a great nonstick coating. Alternately, a wooden spoon and wire whisk would just well. Other than that, you’ll just need the apples, the caramel ingredients (only 6!), and toppings to your heart’s content.

These Healthier Homemade Caramel Apples are the perfect delicious and healthier treat to celebrate fall and would be a fun project to make with kids! They can be kept in the fridge for up to a week, as if they would really even last that long, and make excellent gifts!

vegan, gluten free, grain free

If you make this recipe, please 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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Healthier Homemade Caramel Apples

These apples are the perfect fall treat! Fresh crisp apples are coated in a thick chewy caramel and covered in toppings of your choice. The caramel is super easy to make, with only 6 ingredients, and requires no candy thermometer!

vegan, gluten free, grain free

Course Dessert, Snack

Ingredients

  • 5-6 cold apples of choice small to medium
  • 2/3 cup condensed coconut milk
  • 1/2 cup coconut sugar
  • 2 tsp coconut oil
  • 2-3 tbsp cashew butter preferrably one with only 1 ingredient (no added oils or sugar)
  • 1 tsp vanilla
  • 1/4 tsp salt
  • Toppings of Choice (see below for ideas)

Instructions

  1. Wash the apples well under cool water and dry off with a clean kitchen towel. Remove the stem of each apple and insert the dipping skewer in it's place until the apple is well secured by the stick. Place the apples back in the fridge.

  2. Prepare small bowls of your toppings and set aside.

  3. Make the caramel by adding the condensed coconut milk, coconut sugar, and coconut oil to a small pot. Heat over medium low flame and, stirring often, cook for 4-5 minutes. The caramel should turn a golden brown color, become slightly thick, and smell like caramel. Remove from heat, add 2 level tablespoons of cashew butter, the vanilla, and sea salt and mix well. Using a whisk if necessary to fully incorporate the cashew butter. The caramel should be a deep caramel color, thick, and shiny. If the caramel is still a little thin and drips off quickly from the spoon, add 1 more teaspoon of cashew butter until mixture is slightly thick.

  4. Let the caramel cool slightly, remove the apples from the fridge and prepare a baking sheet by lining with parchment paper or ideally a silicon mat.

  5. Before coating each apple, wipe the surface of the apple with the kitchen towel to remove any moisture. Using a small rubber spatula or butter knife, spread a thick layer of the caramel all over the apple and place on the silicon mat. Repeat with remaining apples until all the caramel has been used. If the caramel in the pot starts to firm up during the coating process, you can heat the caramel over a low flame, add an additional teaspoon of coconut oil, and stir gently until it smooths out and becomes spreadable.

  6. Once all the apples are coated the caramel will be cool enough to handle and if you like you can smooth out any rough edges by using the palm of your hand to shape the caramel onto the apple. Then coat the apples by rolling the caramel into each bowl of topping and using your hands to press additional bits into the caramel layer further up the apple if you like. I prefer the caramel layer completely covered by toppings.

  7. Enjoy the Caramel Apples by biting directly into the apple or cutting into slices!

Recipe Notes

FLAVOR OPTIONS:

Coconutty Caramel: Raw or toasted coconut flakes or shreds.

Trail Mix Apple: Finely chop a mix of nuts and/or seeds, add some extra goodies like hemp hulls or puffed rice. I used a mix of almonds, pistachios, sunflower seeds, hemp hulls, and puffed millet.

Chocolate Chunky Caramel: Grate or chop a few cubes of your favorite chocolate bar to create small chunks and roll in the caramel for the classic combination of chocolate & caramel.

Sweet & Salty Apple: Chop up some pretzels and place in a small bowl. Melt some of your favorite chocolate bar or chips and stir well. Place your caramel coated apple in the fridge for at least 5 minutes to cool the caramel. Once cool, dunk the apple into the melted chocolate, turning to coat part or the whole length of the apple. Quickly place on silicon mat/parchment paper and move back to the fridge for 10 minutes or the freezer for 2 minutes. Once the chocolate has mostly set, press the pretzels into the chocolate layer and move back to the fridge to let set completely. 

Other Flavor Suggestions: chopped up Oreos (or similar gluten free alternative), granola, small popcorn pieces, mini chocolate chips and coconut shreds, chopped cereal of choice, candy bits, or graham cracker dust. The flavor combinations are really endless so get creative and cover that apples with whatever sounds amazing in the moment!

STORAGE:
Coated caramel apples with keep in the fridge for about a week. The caramel will firm up a bit once cold but still be delicious. To re-soften the caramel, just let the apple stand a room temperature for a few minutes. 

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Chai Spice Baked Donuts (paleo & nut free)

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It’s Finally the First Day of Fall Recipe! 
It’s finally the first day of fall and to celebrate this season change, although I was very tempted, I am sharing with you a non-pumpkin/non-pumpkin spice latte related recipe *gasp*. Truthfully, I was planning on posting a Pumpkin Chocolate Chip Cookie recipe to celebrate this first day into autumn, but as the end of summer progressed I felt like Instagram became one big blur of other bloggers similar thoughts. I just couldn’t bring myself to add another cookie recipe to the pumpkin heap that is fall. And I’m glad I changed my plans because I’m extremely excited to share a recipe inspired by one of my favorite fall flavors, these Chai Spice Baked Donuts!
These donuts took a little extra time to perfect but I am so proud of the delicious results. They are baked so they do not feel heavy or overindulgent and still have an incredibly light and fluffy texture you hope for in a donut. They are moist but airy and perfectly spiced with all the warming spices like cinnamon, nutmeg, and ginger that are true to a traditional chai tea blend. Once baked, they are coated in a touch of coconut oil (but ghee would also be amazing) and rolled in a chai-inspired dusting; a deliciously addicting blend of coconut sugar, cinnamon, and powdered ginger. These donuts are basically like a churro and a healthy baked donut had a chai-flavored love child that will make you want to pull out all the cozy blankets, fuzzy socks, and eat alongside your favorite morning brew, be that coffee of tea. Yep, these are basically straight up cozy vibes. These donuts are incredibly easy to make and although the recipe list may seem long, don’t let that deter you! The seemingly long ingredient list is mostly just spices, the batter is actually made with only 8 main ingredients. To make the batter we just mix the wet and dry ingredients separately, stir the wet ingredients into the dry, and blend until a smooth batter forms. Then transfer to your donut mold and bake for less than 20 minutes! Once they are cool enough to handle they are kissed with a touch of oil. This can be done by either dunking in a bowl of melted coconut oil or ghee or brushing the exterior of the donut with a pastry brush. Surprisingly, I prefer the brushing method, typically I’d go to great lengths to avoid making an extra dirty dish, I found that brushing was a touch less messy and ensured a more even coverage of oil. Plus, ever since I purchased this machine safe pastry brush, I don’t think twice about busting it out. After the oil, the donuts are dunked in the coconut sugar dusting and that’s it! Cozy donut heaven ready to enjoy in just about 45 minutes.
These donuts are made healthier by using no refined sugars, flours, or oils. They are paleo-friendly meaning they are gluten, grain, and dairy free. Plus, they are nut free by using cassava flour. Since finding out I have an almond intolerance, I have relied fairly heavily on cassava. Although it’s a bit pricey (but comparable to almond flour) a little goes a long way. I typically use about 75% of the amount flour I would normally use with other flours. I highly recommend trying out a few cassava based recipes if you have yet to do so! It’s a pretty versatile flour. And anything that can create a healthier donut that looks and tastes like this is just fine by me.

Happy first day of fall friends! I can’t wait to share so many new seasonally inspired treats for autumn with over these next few months with you! And hit me up if you’re still interested in that Healthier Pumpkin Chocolate Chip Cookie recipe.

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

If you make this recipe, please 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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Chai Spice Baked Donuts

These donuts are just right for fall. All the warming spices, a cozy, soft, fluffy texture, and sprinkled with chai inspired sugar dusting! It's kind of like a churro and a donut had a chai spiced baby. Don't have a donut pan? No problem! Just make these in a muffin tin!

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

Ingredients

Dry Ingredients

  • 1 cup + 2 tbsp cassava flour
  • 2 tbsp tapioca flour
  • 1/2 cup coconut sugar
  • 1 1/4 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp orange zest
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp cardamom
  • dash of cloves
  • dash of black pepper

Wet Ingredients

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

Donut Coating

  • 2 tbsp coconut oil or ghee
  • 1/4 cup coconut sugar
  • 1 tbsp cinnamon
  • 1/2 tsp ground ginger

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 fully combined. Taking care not to overmix. The mixture should be smooth with no lumps.

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

  6. Bake the donuts for 17-19 minutes or until donuts are puffed and just turning slightly golden.

  7. While donuts are baking, prepare the coating ingredients: In a small bowl melt the coconut oil or ghee. In another small and wide bowl mix together the coconut sugar, cinnamon, and ginger until well mixed.

  8. 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.

  9. While donuts are still warm, but cool enough to handle, coat each donut in a little oil (or ghee). This can be done by either quickly dunking each side of the donut directly into the melted oil or by brushing the exterior of each donut with a pastry brush. I much preferred the brushing method as it ensured more even coverage and was slightly less messy.

  10. Dunk each side of the donut into the sugar mixture and place back on the rack to let cool. Repeat the oil & sugar coating with all remaining donuts.

Recipe Notes

These are amazing eaten warm shortly after they have been coated. Donuts will keep at room temperature in an airtight container for a day or so. Afterwards store them in the freezer! When ready to eat, just warm in a hot oven for a few minutes or the microwave for a few seconds. 

Kitchen Tools: (affiliate links) Donut Pan, Pastry Brush (optional)

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Peanut Butter Filled Chocolate Cupcakes (paleo)

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One of my favorite things about dessert is how incredibly personal it is. While I think that Chocolate Chip Cookies are the most perfect dessert, someone else may think I’m completely wrong and say that Cheesecake is the ultimate treat. And, on the flip side, I have never liked cake. As a kid, for my birthday, my mom would always buy a super cool themed ice cream cake, because it’s a kid birthday party and the other kids all expected cake. So I would just eat the ice cream layer and leave the cake parts behind. Even today, if you ask me my ideal birthday cake, it would be a cake-shaped cookie. But, there’s no going around it, cake is the quintessential dessert for a celebration. And to celebrate my best friend’s birthday this month, I set out to make her perfect birthday dessert, and created these healthified Peanut Butter Filled Chocolate Cupcakes. And I have to say, this cake is just so good, that even I, the cake-hater, have fallen deeply in love.

To be fair, the reason I probably love this cake is because it’s more reminiscent of an airy but still super moist brownie, and less like a standard cake texture. The cupcake is deeply chocolatey from the cocoa powder, has a satisfying chewy exterior, and soft interior. The peanut butter filling is the perfect counterpart to the balanced sweetness of the chocolate cupcake. The filling is thick and creamy, and really, PB & chocolate is always a winning combo. But, that being said, if peanut butter isn’t your thing, or you want to keep these paleo, simply use any nut/seed butter that strikes your fancy. Almond butter is always a good substitute, but I also think cashew butter would be incredible in these as well. And then, because what would a cupcake be if not for the top action, we add frosting. I went with a pre-made frosting because sometimes you just don’t feel like messing around with making another component for a single recipe. I used Simple Mills vegan frosting and it’s a very solid choice in the “healthier” frosting category.

This recipe is simple enough to make and made easier with a few extra tools. The cupcake batter comes together in a breeze, has only 8 ingredients, and bakes up in just 20 minutes. After the cupcakes cool, I create a well in each using the handle of a fork (or any utensil). The peanut butter filling is made with just 4 ingredients and then piped into the cupcakes wells. If you don’t have a piping bag, you can use a small spoon to fill the cupcakes; although this would take some extra time and a good amount of patience. Or, simply fill a large plastic bag with the filling, cut the tip off one of the lower corner and use as a makeshift piping bag! The frosting can then either be piped on top or just spread on with a knife! I purchased this cake decorating set a little while ago and I have to say, as a newbie cake decorator, I’m very satisfied with the quality and the plethora of tools that comes with it.

The best part of these cupcakes is that they are better-for-you than your typical cupcake recipe. They are made with no refined flours, oils, or sugars. They are paleo-possible if you substitute the peanut butter for a paleo compliant nut/seed butter. They are grain free, gluten free, and dairy free. And of course, still taste amazing! My husband, who prefers the full sugar, white flour version of everything actually thought they were made as such! And if that’s not a full endorsement to how delicious these cupcakes actually are, well, I just don’t know what is.paleo friendly (gluten/grain/dairy 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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Peanut Butter Filled Chocolate Cupcakes

The classic combination of PB & chocolate in a cupcake! It's a super moist and fudgy cupcake, similar to a brownie, stuffed with a simple peanut butter filling and topped with frosting. These are made better for you with no refined sugars, oils, or flours!

gluten free, grain free, dairy free, refined sugar free

Course Dessert
Servings 8 cupcakes

Ingredients

Cupcake Batter

Dry Ingredients

  • 1/2 cup almond flour, packed
  • 1/2 cup cocoa powder unsweetened
  • 1/4 cup tapioca powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil melted and cooled
  • 2 eggs large
  • 1 tsp vanilla

PB Filling

  • 5 tbsp peanut butter or other nut/seed butter
  • 4 tbsp maple syrup
  • 2 tbsp tapioca powder
  • 1 tbsp coconut oil melted

Frosting of Choice

Instructions

  1. Heat oven to 350 degrees and prepare muffin tin by greasing 8 wells with oil or lining with muffin liners.

  2. In a medium bowl, whisk together the dry ingredients until fully incorporated and no lumps remain, set aside.

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

  4. Add in the dry ingredients and stir until just fully incorporated, ensuring not to overmix.

  5. Using a large cookie scoop, distribute the batter evenly into 8 wells.

  6. Bake in the center of the oven for 19-21 minutes or until edges are turning a slightly darker color and top is set and slightly puffed.

  7. Let the cupcakes cool for 5 minutes in the muffin tin before removing and transfer to a wire rack to cool completely, at least 20 more minutes.

  8. While the cupcakes are cooling, make the peanut butter filling by mixing all the ingredients together in a small bowl until thick and smooth.

  9. Once cupcakes are cool, use the handle of a fork or knife and gently press down in the center of each cupcake and press outwards to form a 1 inch wide well. The wider and deeper the well, the more peanut butter will fit inside. Just be sure to leave a far border at the bottom of the cupcake. Place the filling in a frosting bag or use a plastic bag with the lower corner cut off to fill each cupcake well with filling.

  10. Once all cupcakes are filled, top each cupcake with frosting of your choice. Keep at room temperature until ready to serve!

Recipe Notes

Feel free to use any nut/seed butter you like. Almond or cashew are great options to keep this paleo-friendly. 

For the frosting I used Simple Mills Vegan Chocolate Frosting. 

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Healthier S’mores Cookies (nut free, grain free)

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Final Post: End of Summer Series

We’re about a week a half away from true fall and deep in the midst of what I’m calling “Baking Shoulder Season”. The stretch of time when it feels like summer is definitely over, but it’s not yet technically fall. Moving away from frozen, raw, or no-bake treats and heading back towards a warm oven. Saying goodbye to the bounty of juicy summer fruit and greeting the crispy likes of apples and pears. Similarly, we’re packing up the shorts and flips flops and pulling out the thick socks and sweaters. And so, as we move out of this transitional time, I bring you to the end of my End of Summer Series with these Healthier S’mores Cookies. A soft and gooey cookie that perfectly encapsulates this seasonal shift. It’s cool enough to turn on the oven without potentially breaking a sweat, but longer days still remind us it’s the end of summer. This cookie is warm and cozy, but reminiscent of those fun and whimsical flavors of summer.These cookies unify two of my favorite things in life, s’mores and cookies. And probably my favorite s’mores-ification (yes, that’s a technical term) to date. They are soft and chewy, packed with glorious puddles of melty dark chocolate chunks and pockets of lightly toasted marshmallows. These cookies are a true vision of the term “ooey gooey”. It’s the kind of dessert mash-up that really makes you think it might just be better than the originals. But I’ll leave that decision up to you.
And before we get to the recipe, let’s quickly chat about chocolate choices. Ideally, you should use a dark chocolate bar chopped into chunks. I tried this recipe using Beyond Good’s Pure Dark Chocolate, which is 80% cacao, and it felt a little too dark for this cookie. There is not a crazy amount of sugar in the actual cookie dough and although it was still delicious with the super dark chocolate, I much preferred the batches made using Hu’s Simple Dark Chocolate (70% cacao) chopped into large chunks. But, use any chocolate that sounds good to you! To really give these cookies that melty goodness I pressed a few extra chunks of chocolate into the top of each cookie dough ball. And while you can certainly use chocolate chips for this recipe, it will result with less gooey cookies. Chocolate chips tend to hold their shape more during the baking process. For the marshmallows, I only pressed them into the top of each ball to limit the amount of refined sugar used in the recipe. However, if you want to go big on the chocolate + marshmallow situation, stir in an extra 1/4 cup of marshmallows into the batter as well as pressing a few into the tops of the dough. And of course, a sprinkling of flakey sea salt is always a good idea.These cookies are made “healthier” with a lower sugar content than you’re typical cookie recipe. The cookie dough is sweetened with better-for-you coconut sugar. These are made with no refined flours or oils, and a minimal amount of refined sugar (from the marshmallows only).  They are gluten/grain/dairy free and nut free as well! That’s being said, these are so yummy I have a feeling even the most suspicious of taster would not guess they are secretly healthier. They are just that good and, baker be warned, more than a little addicting. And just the perfect way to send off summer with a delicious cookie flourish.

gluten free, grain free, dairy free, 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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Healthier S'mores Cookies

These S'mores Cookies might even be better than regular s'mores. It's melty chocolate and ooey marshmallow but contained in a soft and chewy cookie! Made with only 12 ingredients and in one bowl!

gluten free, grain free, dairy 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

  • 1/2 cup cassava flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Additions

  • 1/2 cup dark chocolate chunks see post notes
  • 1/4-1/2 cup mini marshmallows

Instructions

  1. In the bowl of a stand mixer, or a large bowl if mixing by hand, whisk together the wet ingredients until thick and well incorporated.

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

  3. Stir in the chocolate chunks. Optional: For gooey-er cookies add 1/4 cup mini marshmallows and stir until thoroughly disbursed.

  4. Chill the dough in the fridge for at least 20 minutes, preferably 2 hours.

  5. While dough is chilling, heat oven to 350 degrees and prepare baking sheet by lining with parchment paper or a silpat.

  6. 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.

  7. Press in 2-3 mini marshmallows into the top of each dough ball and a few more pieces of chocolate chunks if you like.

  8. Bake cookies for 8-10 minutes or until cookies are golden brown and edges are starting to crisp. Bake for 10-11 minutes if you like a firmer cookie.

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

  10. 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.

Chocolate Addition: To get glorious pools of chocolate in your cookie similar to that of a traditional s'more, chop up your favorite dark chocolate bar. While chocolate chips would absolutely work in this recipe, they will be less melty than chocolate chunks. 

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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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Brownie & Peanut Butter Swirlwiches (paleo)

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Even though it’s the last weekend of August, schools have started, and there may be a distinct feeling of change in the air, we’ve still got three more whole weeks of summer to enjoy! And while, I know it may be tempting to bust open a can of pumpkin puree and dust off the accompanying pumpkin pie spice, there’s time enough for that yet. I say, let’s enjoy all the summer treats until the bitter(sweet) end. And so, in that spirit, I’m sharing the most summery of all summer desserts – ice cream! But, a homemade, no-churn, 3 ingredient ice cream, layered with a peanut butter swirl, and sandwiched between two thick pieces of chocolate chip brownie.

These Brownie & Peanut Butter Swirl Ice Cream Sandwiches or Swirlwiches for short, are so incredibly delicious and a better-for-you alternative to any frosty treat you might find at the store. This healthified frozen dessert is made with only real ingredients- nothing refined, no stabilizers, or other weird science-derived additives. The chocolate chip brownie “bread” in this ice cream sandwich situation is paleo-friendly (gluten/grain/dairy free) and made with no refined sugars. I do use Enjoy Life’s mini chocolate chips which are made with organic cane sugar. But feel free to use your favorite paleo-friendly chocolate bar (Hu is a personal favorite) instead, chopped into chunks, to keep it strictly paleo. Or skip the chips entirely to lower the overall sugar content.

The center of this ice cream sandwich is a wonderfully soft and creamy ice cream-like layer. And I say “ice cream-like” because, well, it’s unlike any traditional ice cream you would be served in your typical scoop shop. No milk, eggs, cream, dairy of any kind, or refined sugars are used in this recipe. But like ice cream, as it stays smooth but firm once frozen. This “ice cream” is made in a breeze, in the blender, and with only 3 ingredients: coconut milk, soaked cashews, and coconut sugar. And, I feel confident in saying that this ice cream is so incredibly delicious, I don’t think you’ll be missing the conventional stuff. It’s creamy but light, silky from the cashews, and just perfectly sweet. And then, we add a peanut butter swirl. And that, my friends, just takes it to a whole new level.

Here’s a brief run down of the main ingredients and some purchasing tips.

Almond flour – I use and love Bob’s Red Mill Superfine Almond Flour.

Cocoa powder – Be sure to use a cocoa powder that is unsweetened. Cocoa powder and cacao powder are two different ingredients. It’s important to use the right one in this recipe as they react differently when baked. Any good quality baking cocoa will do. I have been using Equal Exchange’s Baking Cocoa and love the quality and flavor. Plus it’s organic and fair trade!

Almond/Peanut butter – I always prefer using single ingredient nut butters that have no added sugars or oils. Ideally, use a thinner nut butter for this recipe, especially for the center swirl. Choose one that is pretty drippy so it’s easy to drizzle into the ice cream mixture. For the almond butter I used MaraNatha and used Once Again peanut butter.

Coconut milk – Ideally, use a full fat can of coconut milk. Although, I believe a lower fat content coconut milk could work in this recipe, I have not tested it and fairly confident that this recipe is made better with the full fat kind. I used Native Forest Classic coconut milk.

And while I know that using two different nut butters in one recipe may seem a bit overkill, doing so really creates a wonderful balance in these ice cream sandwiches. The almond butter gives the brownie a deeply soft fudgy texture and the flavor is not as assertive as peanut butter, which lets the cocoa powder shine. And the peanut butter is the perfect flavor and texture to swirl into the smooth ice cream layer. If you want to keep this paleo-friendly then just use almond butter in both places (made as such in the photo directly above). And, if you want all the peanut butter and chocolate vibes, then go all out and use only peanut butter. Either way, this is sure to be the perfect summer treat to truly savor the last bits of summer!

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

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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Brownie & Peanut Butter Swirlwiches

The perfect dessert to celebrate summertime! These Brownie & Peanut Butter Swirl Ice Cream Sandwiches (Swirlwiches for short) are super easy to make and so delicious. It's a no-churn, 3 ingredient ice cream with a peanut butter (or almond butter) swirl and stuffed between a thick layer of double chocolate brownies!

paleo-friendly, naturally sweetened

Ingredients

Cookie Layer

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/4 cup almond butter or peanut butter (or other nut/seed butter)
  • 1/4 cup coconut oil melted & cooled
  • 2 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 1/2 cup cocoa powder (unsweetened)
  • 1/4 cup almond flour
  • 1/4 cup tapioca flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup mini chocolate chips

PB Swirl Ice Cream Layer

  • 2 cups cashews, soaked in hot water 20 minutes or 2 hours in cool water
  • 1 can coconut milk, full fat
  • 1/2 cup coconut sugar
  • 4-5 tbsp peanut butter or almond butter (or other nut/seed butter)

Instructions

  1. Soften the cashews by soaking in hot boiled water for 20 min or in cool water for at least 2 hours.

  2. Preheat oven to 350 degrees, line a square (8 or 9 inch) baking dish with parchment paper. (If you have two identical pans, use both to save baking time.)

  3. In a medium bowl beat together all wet ingredients until thick and frothy. Add in the dry ingredients (except chocolate chips) and mix until just well combined, taking care not to overmix. Then stir in the chocolate chips.

  4. Pour half the batter into the baking dish and use a rubber spatula to press batter firmly into the baking dish in one even layer.

  5. Bake for 11-12 minutes or until puffed and edges are starting to darken.

  6. Let cool on baking rack for a few minutes, then remove from pan and place in freezer.

  7. Repeat steps 4-6 with remaining half of the batter.

  8. While second brownie is chilling, make the ice cream. Drain the cashews and place in a blender or food processor with the coconut milk and coconut sugar and blend until smooth and creamy, about 2 minutes.

  9. Drizzle 4 tablespoons of peanut butter into the ice cream mixture.

  10. Place one brownie sheet back in the bottom of the baking dish lined with parchment paper. Pour the ice cream mixture over the cookie. Feel free to drizzle additional nut butter into the top of the ice cream mixture if you like and swirl if the nut butter is not well distributed. Then top it off with the second brownie. Return to freezer to let the ice cream set, about 2-3 hours.

  11. Once firm, cut into desired shapes and prepare to swoon!

Recipe Notes

Strict paleo - use only almond butter and a coconut sugar sweetened chococolate bar chopped into chunks. 

Feel free to sub either almond or peanut butter in both places listed in this recipe. 

Once cut, store any remaining pieces in an airtight container in the freezer. 

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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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Tahini Rice Crispy Treats (vegan, no bake)

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This past week has brought a doozy of a heat wave to Southern California. And while, admittedly, I do still turn on the oven from time to time even in the most blistering of heat. I really do try to save creating an extra warm kitchen only for the most important of baking occasions (ie. these cookies). So, the solution to maintaining a good supply of sweet treats, whilst avoiding having to standing near a hot oven (as much as possible), is to bust out those “no-bake” recipes! Plus, who doesn’t love a good no-bake treat?! A good bake-free dessert is usually quick, easy, and delicious in it’s simplicity. And in my opinion, Rice Krispies Treats, are the perfect embodiment of that sentiment. So, for today’s recipe, I’m taking inspiration from that classic dessert, but giving it a major upgrade and a healthier twist. I wanted to make my version of the classic Rice Krispies Treat, (typically made with crispy rice cereal, butter, and melted marshmallows) equally as simple and tasty, but just a wee bit grown up. Instead of the marshmallow binding, I use tahini and maple syrup to create some gooey goodness to keep the crispy rice cereal together. And then I top it off with a layer of dark chocolate and a smattering of sea salt. The outcome is a deliciously satisfying bar that hits all the good snacky spots – a dose of sweet (but not too much), crunchy (from the crispy cereal), chewy (that maple tahini binding), and just a touch of salty. Yep, these Tahini Rice Crispy Treats might just be the most perfect no-bake treat I’ve had in recent memory.
These rice crispy treats are made healthier by using a brown rice crispy cereal that contains just a few simple ingredients. The classic Kellogg’s version, contains malt flavor and a variety of other additives (mostly vitamins and minerals). I always prefer to buy products that contain as minimal ingredients as possible. I tested this recipe with two different types of comparable crispy rice cereals. One from Whole Food’s 365 brand called Brown Rice Crisps and another by One Degree Organics called Sprouted Brown Rice Crisps. Both of these cereals were organic, made with whole grain brown rice, contained only three/four total ingredients, and had less sugar than the conventional version. Both resulted in delicious rice crispy bars, but I preferred the Whole Food’s version. It was almost exactly like the classic blue box kind I ate, almost daily, as a kid and maintained it’s crunch just a little better in this recipe. Here’s a comparison of the ingredients:

Rice Krispies (by Kellogg’s): Rice, sugar, contains 2% or less of salt, malt flavor. Vitamins and Minerals: Iron (ferric phosphate), niacinamide, vitamin B6 (pyridoxine hydrochloride), vitamin B2 (riboflavin), vitamin B1 (thiamin hydrochloride), folic acid, vitamin D3, vitamin B12.

Brown Rice Crisps (365 by Whole Foods): Organic Whole Grain Brown Rice, Organic Cane Sugar, Sea Salt.

Sprouted Brown Rice Crisps (by One Degree Organics): Organic Brown Rice, Coconut Palm Sugar, Unrefined Salt, Tocopherols (vitamin E),

Instead of the original butter and marshmallow concoction, I use tahini to create a delicious sticky filling that keeps the cereal together in bar form. The tahini mixutre is sweetened with only maple syrup and finished with vanilla and a touch of salt that creates an almost caramely like taste and creaminess. To complement the tahini, I add 1/4 cup of sesame seeds to the rice cereal to add another dimension of texture. This is completely optional (but highly recommended). When selecting a tahini try to use one that is thin and not too paste-like. My favorite tahini for baking is the 365 brand by Whole Foods. If tahini isn’t your thing you can substitute with another thinner nut/seed butter you like, such as Sunbutter, almond butter, or even peanut butter. And feel free to use your favorite liquid sweetener instead of maple! Honey, agave, or coconut syrup are all good options.

And of course, the bars are finished off with a great layer of chocolate and sea salt. The chocolate layer is so simple to make, just melt your favorite chocolate chips, chunks, or bars, add some coconut oil and viola spreadable chocolate awaits! These bars are incredibly easy to make and whip up quick! If you are in a hurry to get these bars into hungry hands, just skip the chocolate layer and these can be done in under 15 minutes! And even though I believe adding chocolate is always a good idea, these rice crispy bars are equally as delicious even without the chocolate. And if that’s  not a testament to how truly delicious these Tahini Rice Crispy Treats are, well I just don’t know what is.

naturally sweetened, vegan, oil free, 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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Tahini Rice Crispy Bars

Rice Crispy Treats with a major upgrade and a healthy twist! These are made with brown rice crispy cereal and bound together with a caramel-like tahini and maple syrup mixture. They are super easy to make and made with ingredients you can feel good about eating!

vegan, refined sugar free, oil free, nut free

Ingredients

  • 4 1/2 cups crispy rice cereal
  • 1/4 cup sesame seeds optional
  • 1 1/4 cup tahini, well stirred before measuring see notes for subs
  • 1/2 cup maple syrup see notes for subs
  • 1 tsp vanilla
  • 1/4 tsp sea salt
  • 1 cup chocolate chips or chunks
  • 1 tsp coconut oil
  • flakey sea salt

Instructions

  1. Prepare an 8 or 9 inch square baking dish by lining with parchment paper and leaving a short overhang over the edges.

  2. Add the tahini and maple syrup to a small pot and heat over medium low heat. Stir often and cook until it starts to bubble slightly, about 2-3 minutes. The mixture should be smooth, slightly thick, and turn a slight golden brown. Remove from heat. Stir in vanilla and sea salt, set aside.

  3. In a large bowl mix together the rice cereal and sesame seeds, if using. Carefully pour the tahini mixture over the rice cereal and, using a rubber stapula, stir gently to coat.

  4. Once thoroughly mixed, pour the cereal mixture into the prepare dish and spread out into an even layer.

  5. Press the mixture down firmly into the dish by either using the heel of your palm or by placing another piece of parchment paper over the top and pressing down firmly all over. The more packed down, the better.

  6. If not adding the chocolate layer, set aside to harden for a few minutes. This can be eaten right away, but it will be easier to cut once it has time to set.

  7. If adding the chocolate, melt the chocolate by heating in short 5 second bursts in the microwave or over a double boiler. Once chocolate has completely melted, stir in the coconut oil until chocolate is shiny and smooth.

  8. Carefully pour the chocolate over the rice crispy mixture and spread into an even layer. Let set by keeping at room temperature for about 20-30 minutes or hasten this step by placing in the freezer for a few minutes.

  9. Once chocolate is set, sprinkle with flakey sea salt, slice, and enjoy!

Recipe Notes

Variations:

Tahini - Be sure to use a tahini that is thin and not too paste-like. Some alternatives to tahini are sunflower seed butter, almond butter, or peanut butter. Ideally use one with a thinner texture and only 1 ingredient. 

Maple Syrup - Any liquid sweetener will do. Honey, agave, or coconut syrup are all good options. 

Storage:

These will keep at room temperature for about a day or so, store in an airtight container. Afterwards, they can be moved to the freezer for longer storage. Unfortunately, they will lose just a little bit of their crunch once frozen. Although they will still be very good. 

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PB&J Cups (vegan, paleo, sugar-free option)

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All the back to school vibes have got me craving all the PB&J flavored things! I pretty much got a PB&J (with the crusts) almost every single day of my K-12 life so that association is strong for me. And since it’s still August and very hot outside, a no-bake treat is definitely the way to go. These “PB&J” Cups are actually filled with cashew butter (instead of the usual peanut butter) and a mixed berry jam. It’s the perfect combo of creamy lusciousness meets fruity sweetness. The cup’s exterior is made of dark chocolate, which perfectly complements the PB&J-like filling. And because it’s 2020 and Chocolate is never seen without it’s best friend Flakey Sea Salt, we top it some flakey sea salt. Because who am I not to oblige?The best part of these cups is that they are made with just a few, simple ingredients and are infinitely adaptable! Here’s a little run down of the ingredients with some tips and ways to make them your own so they suit your diet, allergy, or sensitivity needs.

Dark Chocolate – Use the highest quality dark chocolate (or milk chocolate, if you prefer) you can find. Look for a brand that uses minimal ingredients. The best tasting chocolate will always be the one that uses good quality cacao and not much else to really let the chocolate shine. Here are some brands I use and love: Hu (paleo-friendly), Theo, Alter Eco, Guittard, and Enjoy Life. And if you’re looking to make these sugar-free than simply use your favorite brand of sugarless chocolate chips or chopped up bars.

Coconut Oil – When melting chocolate, for the purpose of spreading or shaping (into cups in this instance), it’s always a good idea to add a small amount of coconut oil, after the chocolate has melted, to help thin it out a bit and make it easier to work with. If you (like me) are not a huge fan of the coconut flavor, use a refined coconut oil which has a neutral flavor.

Nut/Seed Butter – For these cups I use a single-ingredient cashew butter (by Artisana) because it’s thick and super creamy which is a nice counterpart to the sweet fruity jam. The thickness of the cashew butter stands up to the weight of the jam allowing the layers to stay separated. When choosing a nut/seed butter, try to find one that is thick and contains only 1 ingredient (no added oils or sugars). However, feel free use any nut/seed butter you like or have on hand! Should you use a thinner butter, the jam will more than likely dip into the bottom layer. There’s absolutely nothing wrong with this, but the layers will be less defined. Basically, just an aesthetic thing. Use sunbutter or tahini to make these nut free!

Jam/Jelly – Like the other ingredients, any will do here! Feel free to mix it up and use a different jam for each cup for a fun flavor surprise when biting into them! Again, I recommend buying one with minimal ingredients and preferably organic, if possible. Or use a sugar-free one if you like. And if you want to go big, use a homemade compote or chia jam!

The options really are endless and the result will inevitably be delicious! Because simple recipes, using good quality ingredient, are usually the best loved kind.

These PB&J Cups are hands down my favorite no-bake recipe to date! They are super easy to make and infinitely adaptable. These cups are the perfect way to crush an afternoon craving or satisfy a post-dinner sweet tooth. And by picking the ingredients that best suit you, they can easily be made to suit almost any diet, allergy, or sensitivity. And, well, I definitely feel like my PB&J cravings have been satisfied with these sweet little cups.

(For now anyways.)

paleo friendly (gluten/grain/dairy free), no added sweeteners, vegan, sugar-free option

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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PB&J Cups

These super easy, but incredibly delicious, PB&J Cups are the perfect back-to-school inspired treat! These cups have only simple ingredients and no added sugar.

vegan, paleo, sugar-free option

Ingredients

  • 1/2 cup chocolate chips or chopped chocolate bar
  • 1/2 tsp coconut oil
  • 2-3 tbsp cashew butter or other nut/seed butter of choice
  • 2-3 tbsp jam/jelly of choice

Instructions

  1. Melt the chocolate in a medium bowl by microwaving in short 5 second bursts until the chocolate is completely melted. Or, melt the chocolate in a small bowl over a double boiler. Add the coconut oil and stir until the chocolate is shiny and smooth.

  2. Place 6-7 muffin liners in a mini muffin tin. Pour about 1 tbsp of melted chocolate into each muffin liner and, using a small spoon, spread the chocolate up the sides of the liners. Then tilt the muffin pan gently, side-to-side to create an even base. Place the muffin tin in the fridge or freezer to set the chocolate.

  3. Once chocolate is firm, add (about) 1/2 tsp of cashew butter to each cup and gently spread it into an even layer. Butter should be roughly 1/2 way up the cup Then add a scant 1/2 tsp jam/jelly on top of the cashew butter and spread out to the sides of the cups, adding a bit more if needed to make one layer.

  4. Pour 1-2 tsp of the melted chocolate on top of the jam layer to create the top of the cup and spread into an even layer. Shake the pan gently, side-to-side, to evenly distribute the chocolate to the edges.

  5. Allow the chocolate to set by keeping at room temperature for about 20 minutes or quicker by placing the tray in the fridge or freezer. Once chocolate is firm, enjoy!

Recipe Notes

See post for diet/allergy variations. 

Store in the fridge or freezer! 

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