Freshly Dafna

grain free

Healthy Homemade Fig Newtons (paleo, naturally sweetened)

by Leave a Comment

There’s something so gloriously fall about homemade baked goods. When there’s a brisk chill in the air and a toasty oven sends loving signals of warm spices wafting through the house. Especially when the baked treat is one that takes just a little more work than tray bakes or scoop and drop cookies. Like from-scratch apple pie. A rustic pear galette. Or handmade candy. The extra time spent on these home crafted creations is an expression of love which, I think, makes everything taste even better. And these Healthy Homemade Fig Newtons are essentially like biting into your best childhood memories. They are a wonderfully warm and delicious snack, that will have your house smelling gloriously and have you feeling happy all over.

I’ll be honest, these do take a bit of time to make. Mostly just waiting for the dough to chill. And there is some rolling out involved. But don’t let that deter you! If I can do it, I am sure you can. I am the least dexterous person you will ever meet. The dough is super malleable so if you break it, you can just pinch it back together. And as there is no gluten, you don’t have to worry about overmixing and getting a firm crust. And I assure you, these are certainly worth extra bit of effort. The fig newtons are better than their store bought counterpart and have only simple and good for you ingredients. These lasted about 2 days in our house as they are just that good.

These fig cookies are naturally sweetened with just a bit of maple syrup to counterbalance the natural sweetness from the figs. I like to add a bit of powdered ginger to the fig filling for an extra zing, but this is completely optional. Recipe is paleo-friendly, meaning it’s gluten, grain, and dairy free, and free of any refined sugars.

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

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

Print

Homemade Fig Newtons

These Healthy Homemade Fig Newtons are better than the store bought kind and made with only good for you ingredients!

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

Ingredients

Crust

Wet Ingredients

  • ¼ cup maple syrup
  • 3 tbsp coconut oil melted and cooled
  • 1 tsp vanilla
  • 1 egg

Dry Ingredients

  • 1 ½ cups almond flour
  • 1 cup tapioca flour
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp salt

Fig Filling

  • 2 cups figs stems removed and chopped
  • 2 tbsp maple syrup
  • 1 ½ tbsp lemon juice
  • 1/8 tsp powdered ginger optional

Instructions

  1. Prepare the crust by mixing the wet ingredients together until light and frothy.
  2. Add the dry ingredients and mix together until a dough forms.

  3. Gather dough into a ball and remove from bowl, cover with plastic wrap or parchment paper and press into a squat rectangle. Let chill in the fridge for at least an hour, ideally two, and up to overnight.

  4. Once the dough has chilled, heat the oven to 350 degrees and line a baking sheet with parchment paper.
  5. Place chopped figs in a small bowl and cover with hot water, let soak for 10 minutes.
  6. Once the figs are rehydrated, place in a food processor or high-powered blender along with remaining filling ingredients and blend until a thick paste forms, about 30 seconds. Place back in the bowl and set aside while preparing the crust.
  7. Between two large pieces of parchment paper, roll out the dough into a large thin rectangle, about 8 by 14 inches and ¼ inch thick.
  8. Spread half the fig mixture in a 1 inch thick line about 2 inches from one edge of the crust the entire height of the crust. Using the parchment paper roll the crust over the filling and roll until the crust forms a seam at the bottom of the log. Cut this roll from top to bottom with a sharp knife and set aside, seam side down.
  9. Repeat this process with remaining fig paste on remaining piece of crust.

  10. Once both logs are rolled, cut into 1 inch thick pieces and set on baking sheet, seam down. The fig cookies can be close to each, just not touching. If the dough feels too soft to cut easily, place the rolls back in the fridge to chill for 10 minutes.

  11. Baking for about 16 minutes or until cookies are lightly puffed and golden brown.

  12. Remove from oven and let cool for about 20 minutes. The crust will be crisp when it comes out of the oven, but don’t fret, it softens up wonderfully after sitting in an air tight container overnight.

 

 

Ghost Meringues (refined sugar free, dairy free)

by Leave a Comment

These little meringue ghosts are the perfect fun and easy treat for Halloween! The meringue is made with unrefined cane sugar and piped out into sweet ghost shapes. The ghosts can be shaped using a piping bag or by cutting the tip off a large ziplock bag. Then decorated with a bit of black icing gel, but melted and cooled dark chocolate would be a great healthy replacement. To make these refined sugar free I used natural cane sugar by Wholesome Sweeteners Natural Cane Sugar.

 

no refined sugar, dairy free

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

Print

Ghost Meringues

These ghost meringues are a super fun and easy treat to make for Halloween. Top these with my Easy Paleo Brownies for a cute and chocolately Halloween treat.

Recipe Adapted From https://www.smartschoolhouse.com/easy-recipe/ghost-meringues

refined sugar free, dairy free

Ingredients

  • 4 egg white
  • 1/2 tsp cream of tartar
  • 1 cup natural cane sugar
  • black decorating icing gel (or melted chocolate)

Instructions

  1. Preheat oven to 225 degrees.

  2. Cover a baking sheet with a piece of aluminum foil and spray well with oil.

  3. In the bowl of a stand mixer, whip the egg whites on high for about 2 minutes until eggs become frothy and very bubbly.

  4. Reduce speed to medium and slowly add in the sugar.

  5. Once the sugar is all added, add the cream of tartar.

  6. Increase to high speed and whip for another 2 minutes until mixture forms stiff peaks.

  7. Place the meringue mixture into an icing bag or a large ziplock with one tip cut off.

  8. Pipe out the ghosts by pressing out the meringue and holding in one place for a few seconds and lifting up slightly to create the puffed layers.

  9. Bake them for about 45 minutes or until the tops become a little brown.

  10. Remove from oven and let cool. They will harden a bit as they cool.

  11. Decorate the ghosts with the icing gel or melted/cooled chocolate!

  12. Store in an air tight container.

Complete the spooky look and make my Ghosty Brownies!

Soft Baked Chai Spice Cookies (paleo)

by Leave a Comment

When I think of fall flavors, I, of course, think of the obvious first, pumpkin pie and apple spice. And yes, those are great. But fall to me is more about the turn of season from refreshing iced beverages to warm frothy mugs full of comfort. And perhaps no food feels more like warm woolen blanket to me than a steamy mug of chai latte. All the warm spices, like cinnamon, ginger, cardamom, coupled with some soothing nut milk is exactly what I want on a cool brisk day.

And thus, the inspiration of these Soft Baked Chai Spice Cookies. These cookies are like spiced little pillowy clouds of delicious coziness. Do I even need to say more??? Well, just in case, here are some further selling points. I use a blend of my favorite chai spices that is really well complemented by the natural rich flavor of the coconut sugar, of which, there is not much. These are sweet, but just perfectly sweet to be satisfying as a dessert, but not too sweet for a snack or breakfast. In my original recipe, I use tahini, which I think is just mild enough to not overpower any of the spices. I highly recommend you give it a try this way. All the warming spices, coconut sugar, and tahini just make these cookies feel oh, so comforting and just, yummy. And isn’t that really what fall baking is all about.

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

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

Print

Soft Baked Chai Spice Cookies

These cookies are warm and spicy in all the right ways. Super easy to mix up, in just one bowl, and have only good-for-you ingredients. These cookies have a delicious crisp exterior and super soft interior. And, these will make your kitchen smell amazing!

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

Course Dessert, Snack

Ingredients

Wet Ingredients

  • ½ cup coconut sugar
  • ¼ cup coconut oil melted and cooled
  • 2 tbsp nut or seed butter see notes
  • 1 egg
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup almond flour
  • ¼ cup tapioca flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp cloves
  • ½ tsp cardamom
  • ¼ tsp nutmeg
  • 1/8 tsp salt

Instructions

  1. In a stand mixer, or a medium bowl if mixing by hand, mix together the wet ingredients until everything is light and fluffy.

  2. Add in the dry ingredients and mix again until just well combined.
  3. Let the dough chill in the fridge for at least 15 minutes to allow for easy scoping.
  4. Heat oven the 360 (yes, 360) and line baking sheet with parchment paper.
  5. Scoop the dough onto the baking sheet, and lightly press the balls down with the palm of your hand to form a cookie shaped disc.
  6. Bake for 9-11 minutes. For soft baked cookies bake for 9 minutes, for crispy and chewy cookies, bake for 10-11 minutes. Edges should be starting to brown.
  7. Remove from oven and let cool on baking sheet for 5 minutes before moving to a cooling rack to cool completely.

Recipe Notes

I used and love tahini in this recipe. Just make sure your tahini (or any nut/seed butter for that matter) is well mixed and not too thick.

I like these cookies best baked for exactly 10 minutes, they have the crisp edges and soft chewy centers. Baked for 9 minutes these are super soft and little delicious spiced pillows that are also wonderful in their own right.

Keep in an airtight container for a few days, then move to freezer to store for longer.

 

Honey Cake (paleo)

by Leave a Comment

Honey Cake is a traditional dessert for Rosh Hashanah, the Jewish New Year (according to the lunar calendar), which signifies our hopes and intentions to have a sweet new year. I made this super simple honey cake for this year’s family dinner and I must say, I could legit eat this any time of year. It’s just sweet enough to be a light dessert or a sweet snack alongside a hot beverage. It’s perfectly moist, simply spiced, and not over complicated using just 8 ingredients. Plus with only good-for-you ingredients this recipe is a great start to a happy & healthy new year. Or week. Or day.

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

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

 

Print

Honey Cake (paleo)

This super easy, super simple Honey Cake is perfectly moist and delicious as a light dessert, sweet breakfast, or the perfect accompaniment to a hot beverage. Plus it's only 8 ingredients (including the salt!) and uses only one bowl!

Course Appetizer, Breakfast, Dessert, Snack

Ingredients

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1 tbsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients

  • 1/2 cup honey
  • 3 eggs
  • 2 tbsp oil (see notes) melted/cooled

Instructions

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

  2. In a medium bowl mix together all the dry ingredients.

  3. Add in the wet ingredients and stir until just well incorporated. Scraping down bowl at least once between mixing.

  4. Pour batter into loaf pan and bake until top is set and golden brown, approximately 36-38 minutes.

  5. Let cool in loaf pan slightly before removing and slicing!

Recipe Notes

Oil: I used olive oil because I felt it would be a lovely complement to the honey and we loved it that way. Coconut oil would also work. Just be sure to melt and cool for at least 3 minutes. 

Chocolate Chip Mini Muffins (paleo)

by Leave a Comment

I dare you to find a more adorable baked treat than these mini muffins with mini chocolate chips. I don’t know about you, but to me, there’s something so much more satisfying about eating something miniaturized. Maybe it’s because I can consume more of them? Or maybe it’s because, in this case at least, the crispy and chewy muffin edges are in perfect ratio to the moist crumb interior. Or, perhaps, it’s just that they cute and fun and that’s it? Well whatever the reason, these Chocolate Chip Mini Muffins are so tasty and so easy to make they are sure to be a new fan favorite with kids and adults alike.
If you are familiar at all with paleo or gluten free baking, you probably already have all the ingredients you need stocked and ready to go in your pantry! These mix up in just 1 bowl(!) and cook up in just under 15 minutes. The recipe yields 30 mini muffins. My mini muffin time has 24 cups so I just bake these in 2 batches, keeping the unused batter in the fridge between bakes. Sweetened with just two tablespoons of maple syrup to counterbalance the sweetness from the chocolate chips, these mini muffins are just the right amount of sweet to be acceptable as a snack for any time of day! I’ll take just about any excuse to sneak in chocolate into my breakfast. And these are just right: wonderfully moist, lightly sweet, and the perfect ratio of chewy to crispy. In short, make these right away and thank me later.

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

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

Print

Chocolate Chip Mini Muffins

These adorable mini muffins are super easy to make (in just one bowl, baby!) and with only good-for-you ingredients these are a wonderful snack for any time of day!

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

Course Snack
Servings 30 mini muffins

Ingredients

Wet Ingredients

  • 2 eggs pasture raised if possible
  • 2 tbsp coconut oil melted & cooled at least 3 minutes
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1/4 cup nut/seed milk

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees and prepare mini muffin tin by either using muffin liners or lightly greasing each cup with additional oil.

  2. In a medium bowl (or the bowl of stand mixer) beat together all the wet ingredients until it is light and frothy.

  3. Then add in all the dry ingredients (except chocolate chips) and mix until just well incorporated, ensuring not to overmix.

  4. Stir in the chocolate chips until evenly distributed.

  5. Fill each mini muffin cup 2/3 way full, about 1 tablespoon each. This recipe makes 30 mini muffins, so either use 2 tins and bake all at once or cook in two batches. If cooking in batches, keep unused batter in the fridge until ready for baking.

  6. Bake mini muffins about 13-14 minutes or until tops are just lightly browned around the edges.

  7. Remove from oven and let cool slightly before removing muffins from tin. Let cool a few more minutes on wire rack.

Recipe Notes

These will keep a day or so in a sealed container at room temp, after that, these are excellent stored in the freezer!

 

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

by Leave a Comment

There’s something about warmed fruit, just spiced, in a way that lets the fruits natural flavors really shine, that is simply magical. This stone fruit crumble does just that. The fruit is the star of the show, and that’s exactly how a fruit dessert should be in my opinion. With few uncomplicated ingredients used in the filling, and a simple crumble top that just complements the juicy fruit underneath, this recipe is like a warm summer day in a dish.

This dessert is so easy to make and incredibly adaptable. I used a mix of peaches and nectarines (stragglers from last week’s farmers market) but really any stone fruit you like would do. And this is the perfect time to use any too-soft or lightly bruised fruit you’ve been neglecting. I used a large round enamel coated cast iron dish to bake this crumble, but really, almost any baking dish (that accommodates the amount of fruit you use) would work, making it slightly taller or shorter depending on the dish. Or portion out the filling & topping into small dishes for individual servings!

This recipe is vegan, paleo (gluten/grain/dairy free), and naturally sweetened with just some maple syrup. As the stone fruit is baked, it sweetens through the heating process, not much additional sugar is needed to make this just the right amount of sweet. This Stone Fruit Crumble is perfect as a dessert, served warm straight up or with a scoop of your favorite vanilla. But, with only good-for-you ingredients, I would say any leftovers would be perfectly acceptable as a breakfast, served with some yogurt or granola for added crunch.

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

Print

Stone Fruit Crumble

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

This stone fruit crumble is summer in a dish! Simply spiced in a way that lets the fruit shine in all its glory. Use any stone fruit you like, I have used a mix of nectarines and peaches. Serve warm straight up or with a scoop of your favorite vanilla. With only good-for-you ingredients any leftovers make for a delicious breakfast.

freshlydafna.com

Course Dessert

Ingredients

Peach Filling

  • 5-6 medium peaches (or other stone fruit) approx 1 3/4 lbs
  • 3 tbsp tapioca flour
  • 2 tbsp lemon juice approx 1/2 lemon
  • 1 tbsp maple
  • 1 tsp ground cinnamon

Crumble Topping

  • 1/2 cup almond flour
  • 1/4 cup flax seed
  • 1/4 cup coconut oil room temp
  • 1/4 cup tapioca flour
  • 2 tbsp maple
  • 1 tsp cinnamon
  • 1/8 tsp sea salt

Instructions

  1. Preheat oven to 350 degrees.

  2. First make the filling by cutting the stone fruit into 1/4 in slices and place in a medium sized bowl along with all other filling ingredients. Mix everything together until all fruit is well coated. Set aside.

  3. Next make the crumble by placing all ingredients in a medium bowl and mixing together with a fork until it starts to feel like wet sand and sticks together when pressed together.

  4. Place the filling in a oven safe baking dish, either a 9 in round or 8x8 in square. (see notes for other baking options)

  5. Sprinkle the topping evenly over the filling and bake in oven for 27-28 minutes or until the topping is golden brown all over and the filling is bubbling.

  6. Remove from oven and let cool slightly before serving.

  7. Serve warm straight up or with a scoop of your favorite vanilla ice cream.

Recipe Notes

Any stone fruit you like will work well in this recipe, the total weight (before slicing) should be about 1 ¾ lbs for ideal topping to filling ratio.

This can be split into small baking dishes for individual serving sizes. If baking in multiple baking dishes adjust the baking time to accommodate the smaller quantities. The bake time will depend on the size of dishes used.

To make this sugar free, sub the maple sugar for your favorite granular sugar alternative (like Lakanto) in equal amounts. 

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

by Leave a Comment

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

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

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

 

Print

Blueberry Coconut Cups

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

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

freshlydafna.com

Course Dessert, Snack

Ingredients

Chocolate Layer

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

Blueberry Coconut Filling

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

Instructions

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

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

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

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

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

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

  7. Let defrost a few minutes before eating!

Recipe Notes

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

 

Homemade Cold Brew!

by Leave a Comment

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

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

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

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

Seems like I’ve convinced you since you’re still here for the recipe! But before you get to steeping, here are a couple things that may come in handy when you’re DIY-ing your way to cold coffee heaven. The only required equipment you’ll need is a nut milk bag and a coffee grinder (or not if you buy your coffee already ground). I use and love Ellie’s Best nut milk bag (use code FreshlyDafna for 10% off your order) I use it weekly for homemade batches of nut milk and now use the same bag for cold brews. I also recently invested in a coffee grinder specifically to make cold brew (my husband drinks nespresso pods) and I will likely use it in the future for grinding spices too. As far as ingredients, all you need is coffee and water. I always recommend using filtered water when you’re going to be ingesting the liquid without cooking it. And as for the coffee, make sure you use good quality coffee beans to ensure good flavor! I use Imperfect Produce most weeks and have found good deals on 1 lb bags of coffee beans available from Sightglass and more recently Intelligentsia. If you are curious to try Imperfect Produce, shoot me an email and I’ll hook you up with a $10 off discount code for your first order. (I am not at all sponsored by any of these companies, just sharing what I use and what works for me.)

Print

Homemade Cold Brew

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

freshlydafna.com

Ingredients

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

Instructions

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

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

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

  4. That's it!

Recipe Notes

 

Some tips:

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

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

Strawberry Cheesecake Bars (raw, dairy free, paleo friendly, refined sugar free, vegan)

by Leave a Comment

Celebrating this first day of August with a raw & frozen treat! There’s nothing like making an easy and delicious no-bake dessert in the middle of summer. And especially when it’s this millennial pink stunner. It’s a strawberry cheesecake (that’s raw & vegan) layer over a quick to come together crust. While it does require a few hours of soaking, this recipe really is a snap to make. The cheesecake layer is made of soaked cashews and blended with an ample amount of fresh strawberries that are oh-so-sweet this time of year. The crust is made simply, with a bag of granola blitzed with some coconut oil.

This recipe was inspired by Bob’s Red Mills new Pan Baked Granolas  which I could not wait to try. Although I typically do not eat grains (this granola is made with oats), I love the Bob’s line of products so much that I thought this new granola was well worth a try. And I’m happy to report that the granola was pleasantly sweet and  perfectly crispy. I used the Maple Sea Salt flavor for this recipe and thought it was the perfect base layer for the strawberries and had a similar flavor to the traditional graham cracker crust that typically goes with cheesecake. Of course, feel free to use whatever granola you love most and would play well with the strawberries.

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

Print

Strawberry Cheesecake Bars

raw, dairy free, vegan, paleo-option, gluten free, no refined sugar

This quick and easy frozen treat is such a great dessert for the summer time. No turning on the oven and uses fresh strawberries that are abundant during these warm months. The cheesecake is made of cashews and sits atop a quick to come together crust. The cheesecake is light and fresh but oh-so-satisfying. Kind of like a super luscious strawberry ice cream you could eat with your hands.

freshlydafna.com

Course Dessert

Ingredients

Crust Ingredients

  • 1 bag granola (3 cups) I used Bob's Red Mills new Maple Sea Salt Flavor
  • 1/4 cup coconut oil melted
  • 1 tsp cinnamon

Strawberry Filling

  • 2 cups cashews raw
  • 2 cups strawberries, halved about 10 ounces
  • 1/4 cup coconut oil melted and cooled
  • 1/4 cup maple syrup
  • 2 tbsp lemon juice about 1/2 lemon
  • 1 tbsp vanilla

Instructions

  1. Soak cashews in filtered water for at least 3 hours (or if you're short on time, soak in boiled water for 1-1 1/2 hours).

  2. Line 8x8 baking dish with parchment paper.

  3. Blend all crust ingredients together in a blender or food processor until everything is damp and pea sized.

  4. Pour crust ingredients into the baking dish and press down firmly with a rubber spatula into an even layer and place in the freezer.

  5. Drain the cashews and wipe the inside of the blender/food processor.

  6. Make the filling by blending all the filling ingredients together until it is luscious and creamy, about 2 minutes. Taste and add more lemon juice and/or maple syrup to your liking.

  7. Pour the filling over the crust and spread into an even layer and place back in the freezer to set.

  8. Let freeze for an hour and then slice to desired shapes. Place in airtight container until you're ready to enjoy these!

Recipe Notes

Feel free to use any granola you like, grain free if you are Paleo. 

I used fresh strawberries for this recipe but am fairly certain you can use frozen as well, just defrost and rinse before adding to the cashews. 

Disclaimer: I received the Bob’s Red Mills new Pan Baked Granola for free. However all opinions are my own and I was not paid to write this post. Nor would I ever write about a product that I do not try myself, love, and fully endorse. 

Double Chocolate Zucchini Bread (paleo, gluten/grain/dairy free)

by Leave a Comment

Another zucchini packed recipe (here’s the first one if you missed it) in the spirit of summer produce. And this one is supremely epic. Double chocolate epic. I’m not going to lie, this might be my greatest creation yet.

Paleo-friendly Double Chocolate Zucchini Bread that will not disappoint my chocolate lovers. It’s super moist, thanks in part to the two whole cups of zucchini packed in there. And if I’m being honest, the texture of this bread is reminiscent of chocolate cake, but a chocolate cake you can feel good about eating for breakfast. This loaf has got a lovely crumb and you wouldn’t even know it’s gluten/grain/dairy free. It’s got only good for you ingredients, no refined sugars, and mixes up in just one bowl! Gotta love that. It does take a little over an hour to bake, but this is worth the wait my friends. 

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

Print

Double Chocolate Zucchini Bread

paleo, gluten free, grain free, dairy free, no refined sugars

This chocolate zucchini bread is perfectly moist but light and studded with chocolate chips both in and atop the loaf. What's not to love?! It's super easy to make, mixing up in just one bowl and is so good you wouldn't even believe it was paleo friendly (gluten/grain/dairy free) and free of any refined sugars. Basically, this recipe is a major chocolatey win!

freshlydafna.com

Course Breakfast, Snack

Ingredients

Wet Ingredients

  • 1 cup coconut sugar
  • 4 eggs
  • 1/4 cup oil of your choice (I used and loved olive oil) liquified
  • 1 tbsp vanilla

Dry Ingredients

  • 2 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup cacao powder
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 cups zucchini grated
  • 1/2 - 1 cup chocolate chips

Instructions

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

  2. In the bowl of a stand mixer, or by hand, beat together the wet ingredients until well mixed.

  3. Then add in dry ingredients (except zucchini and chocolate chips) and mix until just well combined. The batter will be thick, this is good and normal.

  4. Stir in the zucchini and mix again.

  5. Stir in 1/2 of the chocolate chips to the batter ensuring sure not to over mix.

  6. Pour batter into loaf pan and with a rubber spatula spread it evenly into the dish. Sprinkle remaining chocolate chips on top.

  7. Bake for 1 hour to 1 hour and 5 minutes. It will be a little difficult to tell if this is done as it is a deep chocolate brown and there are gooey chocolate chips inside. I like to test for doneness in a few areas of the loaf to ensure it comes out clean.

  8. Once done, remove from the oven and let cool for at least another 20 minutes.

  9. This will keep at room temperature stored in an airtight container for a day or so, afterwards move to freezer.