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Healthier Raspberry Chocolate Chip Coffee Cake (paleo, nut free)

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I have been dreaming up this Raspberry Chocolate Chip Coffee Cake the second winter ended. Yep, at the first peak of spring, I’m already lusting after all the wonderful summer fruit soon to come and imagining the ways I can incorporate them into some sweet treats. And one of the earliest summer fruit to hit the shelves is the sweet but tart raspberry. I am a firm believer that chocolate and raspberries are as perfectly paired as chocolate and strawberries but gets so much less attention! Don’t get me wrong, chocolate and strawberry is great and will always be a classic. But chocolate and raspberry is so underrated! The deep dark chocolate is the perfect complement to the tart and juicy raspberry. And a light and airy coffee cake with a simple crumble top sounded like the perfect vessel for this combination.

These Raspberry Chocolate Chip Coffee Cakes are super simple to make but feel so elegant. Like something you would be served at an overpriced brunch that comes with endless mimosas. They are sweet but but don’t feel overindulgent. The coffee cake is packed with fresh raspberries which gives these a distinct tartness that is counterbalanced with a healthy amount of dark chocolate chips. The coffee cake is just perfectly moist and light. Perfect for a breakfast on the go, brunch with friends, or a sweet accompaniment to go with your afternoon coffee or tea.

And if I haven’t convinced you enough, this recipe is a breeze to make! The simple crumble top comes together quickly and the batter is made in just one bowl! Then just stir in the chocolate chips and fresh raspberries, pour into the pan, top with the crumble and into the oven it goes. Fruity chocolately coffee cake goodness ready to to serve in under an hour! Made with just 12 total ingredients that are all paleo friendly (gluten/grain/dairy free), contains no refined sugars, and also happens to be nut free!

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

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Raspberry Chocolate Chip Coffee Cake

These Raspberry Chocolate Chip Coffee Cakes are super simple to make but feel so elegant. They are sweet but but don't feel overindulgent. Perfect for a breakfast on the go, brunch with friends, or a sweet accompaniment to go with your afternoon coffee or tea. 

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

Ingredients

Crumble Top

  • 1/4 cup coconut sugar
  • 1/4 cup tapioca flour
  • 2 tbsp coconut oil chilled if liquid
  • 1/8 tsp sea salt

Cake Ingredients

  • 3/4 cup coconut sugar
  • 1/4 cup avocado oil or melted and cooled coconut oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup cassava flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 cup + 2 tbsp nut/seed milk
  • 3/4 cup chocolate chips
  • 1 1/4 cup fresh raspberries

Instructions

  1. Heat oven to 350 degrees and prepare square (8 or 9 inch) baking dish by lining with parchment paper and leaving a short overhang over the edges.

  2. Make the crumble by adding all crumble ingredients to a small bowl and mash together with a fork until a wet sand-like texture forms and the coconut oil chunks are no larger than small peas. The crumble should be clumpy and sticks together when pressed. Set aside.

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

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

  5. Add the nut/seed milk and slowly mix into the batter, making sure not to over mix.

  6. Next stir in the chocolate chips. Then, gently fold in the raspberries trying not to smash them.

  7. Turn the batter out into the prepared baking dish and, using a rubber spatula, gently spread into an even layer in the pan.

  8. Sprinkle the crumble all over the top of the batter. Add a few extra raspberries and chocolate chips if you like!

  9. Bake for 43-45 minutes or until top is firm and golden brown, checking for doneness with a toothpick. Remove from oven and let cool on wire rack for 10 minutes. Use the parchment paper overhang to remove from the pan and cool for at least another 10 minutes before slicing.

Recipe Notes

These bars will keep stored in an airtight container for 1 day, 2-3 days if kept in the freezer. Afterwards, move to freezer for longer storage.

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

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Blueberry Crumble Bars (paleo, nut free)

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

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

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

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Blueberry Crumble Bars

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

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

Course Dessert
Servings 12

Ingredients

Crumble Ingredients

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

Blueberry Filling

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

Instructions

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

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

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

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

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

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

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

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

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Red, White, & Blue Stuffed Cookies (grain free, dairy free)

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It’s the first day of July which mean it’s almost July 4th! Time to start busting out the grill tools, getting the sunscreen ready, and planning out your festive Independence Day desserts. And while I love a good fruit flag cake as much as the next person, these seemingly plain red sugar cookies are next level festive. These Red, White, and Blue Stuffed Cookies are the perfect healthified treat for the occasion and colored naturally without any food dyes! Which is a rare find during this holiday when red, white, and blue baked goods are key!

These cookies are grain free and dairy free and can easily be made paleo by subbing the cane sugar for coconut sugar and skipping the sugar dusting. While coconut sugar is usually my go-to sweetener when baking paleo cookies, I use organic cane sugar here to ensure a good vibrant red color and for a fun white sparkly exterior. The red sugar cookie is colored with beetroot powder. The interior is stuffed with a lusciously creamy cashew butter filling (but any nut/seed butter will work) and the blue center is colored with blue spirulina (but butterfly pea powder will work too).
The end result is a super soft and chewy cookie with a delightful crunch from the rolled sugar. Inside is a glorious cashew butter filling surprise that’s just lightly sweetened with maple syrup that complements the cookie exterior. And although these are spiked with various superfood powders, you’d never guess from the taste! They are straight up tasty. These have less sugar than your average sugar cookie and made with better-for-you ingredients, but absolutely delicious. And I’d be willing to bet these will disappear as quickly as a lit firework. 

paleo-possible (gluten/grain/dairy 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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Red, White, & Blue Stuffed Sugar Cookies

Sugar cookies with a festive twist! A soft and chewy red sugar cookie stuffed with a luscious white and blue cashew butter (or other light nut butter of choice) filling! These cookies are grain free, gluten, and dairy free and easily made paleo-friendly.

grain free, dairy free, paleo-option

Servings 12 cookies

Ingredients

White & Blue Filling

  • 1/2 cup cashew butter or other nut/seed butter of your choice
  • 2 tbsp maple syrup
  • 1 tbsp + 1 tsp tapioca flour
  • 1/2 tsp blue spirulina

Sugar Cookie

Wet Ingredients

  • 3/4 cup cane sugar or coconut sugar
  • 3 tbsp coconut oil melted & cooled
  • 1 egg
  • 1 tsp vanilla

Dry Ingredients

  • 1 1/4 cup almond flour
  • 1/2 cup tapioca flour
  • 3 tbsp beetroot powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp cane sugar for rolling (optional)

Instructions

  1. First make the filling by mixing the cashew butter and maple syrup together in a small bowl. Add 1 tbsp of tapioca flour and mix again. Transfer 1/3 of the mixture to another small bowl and add 1/2 tsp blue spirulina and mix well to form the blue filling. Add 1 additional tsp of tapioca to the larger portion and mix again. The mixture should be soft but pliable, if your nut/seed butter was very thin, you may need to add an additional 1 tsp of tapioca to the white filling.

  2. Scoop out 12 small balls (roughly 1/4 inch) of the blue mixture and place on parchment lined plate or baking sheet. Repeat making 12 larger balls (roughly 1/2 inch) with the white mixture. Pop in the freezer to let firm up for easier handling. Don't worry if the balls are not perfectly round. You can re-roll once they are chilled.

  3. Make the dough by mixing together the wet ingredients either by hand or in a stand mixer. Mix until ingredients are thick and bubbly.

  4. Add in the dry ingredients (except the cane sugar) and mix until a soft dough forms. Place in the fridge to chill for at least 10 minutes.

  5. While the dough is chilling, create the filling balls. Flatten out the white filling balls in the palm of your hand to create a small disc and place the blue ball in the center. Cover the blue ball with the white filling and once completely covered, gently roll it together to form a sphere. Repeat with all remaining balls. If the filling gets too sticky to work with, place back in the freezer to firm for a few minutes.

  6. Once dough has chilled, heat oven to 350 and prepare baking sheet by lining with parchment paper or a silpat.

  7. Start filling the dough by scooping out large 2-3 tbsp balls (I used a 50 mm scoop) and press down into a flat circle (3 in round, 1/4 inch thick) in the palm of your hand.

  8. Place 1 ball of filling in the center of the cookie dough and fold the cookie edges over the white filling. Roll into a ball and place seam down on the baking sheet. Repeat until all cookie batter is gone.

  9. In a medium bowl with the remaining cane sugar roll each dough ball in the cane sugar (skip if strict paleo). Place cookies back on baking sheet at least 2 inches apart.

  10. Flatten the cookie dough balls down with the palm of your hand just slightly. The cookies will not flatten much during baking.

  11. Bake in the oven for 8-9 minutes or until cookies are puffed and just starting to darken on the edges.

  12. Let cookies cool on the baking sheet for at least 5 minutes, then transfer to baking sheet to cool completely.

  13. These are excellent served warm! These will last at room temperature in an airtight container for a day or so. Afterwards, move to freezer for longer storage.

Recipe Notes

  • To make these refined sugar free, use coconut sugar. I used organic cane sugar by Wholesome to ensure the best red color. Coconut sugar tends to darken baked goods. 
  • To get the white and blue filling color use a lighter nut/seed butter like cashew, sun butter, or tahini.
  • The Beetroot powder I used is by MRM. And the blue spirulina is by E3Live which is very good quality but a little pricey. For a cheaper blue option, use Butterfly Pea powder instead. All are available on Amazon. 

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Cake Batter Balls (no bake, vegan, paleo)

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Summer is here!!!!!

As much as I’d like to say that I enjoy all the seasons equally, it would be a straight up lie. I live for summer. Long warm days, eating dinners outside, tank tops and flip flops, everything about it just gives me an instant high. And while summer might be a little different this year (a pandemic will do that though), there’s one thing that is sure to be an unchanging fact about summer. That summer treats are epitomized in no bake desserts, raw concoctions, and the freezer becomes the mecca of refreshing but delicious goodness. So to celebrate the beginning of this season, I bring you these Cake Batter Balls! Cuz is there any more classic way to celebrate something than with a cake?! But make it no-bake and healthified.

These Cake Batter Balls are super easy to whip up. Made with just a few good-for-you ingredients and in just one bowl, these would be great to mix up with any little helpers looking to get in the kitchen. Sweetened with maple syrup and spiked with protein, these are a fun way to fuel up pre/post work out. And with (mostly, cuz sprinkles) clean ingredients, I may have convinced myself to enjoy a couple of these for breakfast. Because does the day even start until chocolate’s been had? But if you’re looking to cut the sugars a bit, not really into chocolate, just don’t have the time for melting chocolate, or want to make these a sun-friendly snack, feel free to skip the chocolate coating. They will still be amazing!
These are super customizable so you can use what you have on hand. For the chocolate I’ve used Enjoy Life chocolate chips which are made with cane sugar. If you’re looking for a paleo-friendly chocolate, I love the Hu gems which are made with coconut sugar. For the sprinkles, I used naturally dyed rainbow sprinkles. I found this brand at a store nearby and really like them. For some reason they are currently unavailable on Amazon at the time of publishing this post. For strict paleo, just leave these out, they will only be a little less fun. 
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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Cake Batter Balls

These sprinkle studded balls taste just like cake batter, but healthied up and spiked with protein. Sweetened with maple syrup and made with only good for you ingredients (ok, and some sprinkles) these are the perfect treat to enjoy any time of day, pre or post-work out, mid-morning snack, or even dessert! I like the sprinkles that are naturally dyed but still taste just as fun!

no bake, vegan, paleo, naturally sweetened

Ingredients

Cake Batter

  • 1 cup almond flour
  • 1/4 cup vanilla protein powder or additional almond flour
  • 1/8 tsp sea salt
  • 3 tbsp maple syrup
  • 2-3 tbsp tahini, well stirred before using or other nut/seed butter
  • 1 tsp vanilla
  • 1-2 tbsp nut/seed milk of choice
  • 2-3 tbsp sprinkles omit if strict paleo

Chocolate Coating

  • 1/2 cup chocolate chips or chunks
  • 1/2 tsp coconut oil

Instructions

  1. In a medium bowl mix together the almond flour, protein powder, and sea salt.

  2. Add the maple syrup and 2 tbsp of tahini and mix well. If the mixture is too thick, add 1 tbsp of milk and stir well. If the batter is still too thick add a bit more nut milk. If batter is too thin, add the additional tbsp of tahini. The batter should look like a cookie dough batter and easily rolled into a ball.

  3. Add the sprinkles and stir to incorporate into the batter.

  4. Roll into 11-12 balls (I used a 40 mm cookie scoop) and place on a parchment lined plate or baking sheet and place in the freezer.

  5. Make the chocolate coating by melting the chocolate in short 5 second bursts in the microwave or over a double boiler. Once chocolate is melted carefully stir in the coconut oil until chocolate is shiny and smooth.

  6. Using a fork, gently roll each ball in the melted chocolate, lift up, and tap the fork on the edge of the bowl to allow excess chocolate to drip off. Place back on plate/baking sheet and repeat until all balls are coated. Place the coated balls back in the freezer to set. Once chocolate is fine enjoy!

Recipe Notes

Store these in the fridge or freezer!

Leave off the chocolate coating to make these a sun-friendly snack to enjoy on the go! 

 

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Homemade Chai Concentrate (sugar free)

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

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

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

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

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Homemade Chai Concentrate

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

paleo, keto, vegan

Ingredients

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

Instructions

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

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

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

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

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

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

Recipe Notes

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

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Peanut Butter Stuffed Blondies (paleo-ish, grain free)

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I’m pretty sure that the classic peanut butter and chocolate combo is only made better when there’s cookie involved! And this is a cookie bar for the peanut butter lovers. It’s basically a chocolate chunk studded blondie stuffed with a layer of creamy peanut butter. Technically peanut butter is not paleo-friendly (being a legume and not actually a nut), which is why I labeled these as “paleo-ish”. If you are strict paleo or allergic, the peanut butter is easily replaced with a nut or seed butter of your choice as it is just used in the layer portion of the bar and not in blondie batter. I used Hu Gems for the chocolate chunks to keep this refined sugar free, but feel free to use your favorite chocolate chips or chopped up chocolate bar.

These Peanut Butter Stuffed Blondies are everything you want out of a cookie bar, a crisp outside, soft chewy inside, and an even distribution of chocolate in every bite, but with the added creamy goodness of peanut butter (or your favorite nut/seed butter) to take this to the next level of delicious.
These bars seem homey and elevated at the same time, like next level comfort food. They are easy to make in just one bowl and have only good-for-you ingredients! The blondie batter comes together in minutes, a portion is added to the pan, then creamy peanut butter swirled in, topped with the remaining batter, baked up in the oven and viola! Cookie bar goodness ready to eat in under 30 minutes! Okay… maybe 35 minutes if you count cooling time. But truth be told, I think you’ll find it hard to wait!

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

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 Stuffed Bondies

The classic peanut butter and chocolate combo in a delicious healthified cookie bar! These are super easy to make, have only 10 ingredients (with the salt!) and are made in just one bowl! Doesn't get any better than that!

If you're avoiding peanut butter you can easily sub for your favorite nut/seed butter!

paleo-ish, gluten/grain/dairy free, refined sugar free

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil melted & cooled
  • 2 eggs room temp is ideal
  • 1 tsp vanilla

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup chocolate chips or chunks
  • 1/2 cup creamy peanut butter*

Instructions

  1. Heat oven to 360 (yes, 360) and prepare an 8 or 9 in square baking pan by greasing with additional oil or lining with parchment paper.

  2. In a large bowl or in the bowl of a stand mixer cream together all the wet ingredients until light and frothy.

  3. Add in the dry ingredients (except chocolate and peanut butter) and blend until just fully incorporated. Taking care not to overmix.

  4. Then stir in the chocolate chips.

  5. Pour 2/3 of the blondie batter into the prepared baking dish and spread out into an even layer.

  6. Dollop the peanut butter all over the blondie batter and, using a toothpick or sharp knife, swirl it into the bottom layer until it's mostly spread all over.

  7. Spoon the remaining blondie batter over the peanut butter and gently spread it into another even layer. It's okay if it does not cover the entire pan.

  8. Bake the blondie in the center of the oven for 18-20 minutes or until edges are just starting to turn golden brown. Try not to over bake!

  9. Let cool in the pan for at least 5 minutes before removing and slicing!

Recipe Notes

*If you're avoiding peanut butter, you can easily substitute for your favorite nut/seed butter. Just make sure it's a creamy one and well stirred if it tends to separate!

These will keep at room temp for 1-2 days. Afterwards, move to freezer for longer storage!

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Peanut Butter Swirl Brownies (paleo)

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I’ll be honest, while I love chocolate, I’ve never been a huge peanut butter fan. And I know this sounds weird, because I often feel like everyone else goes crazy for the peanut butter and chocolate combo. But I’ve always been more of a fruity treat kinda gal. Give me a berry or stone fruit crisp with a scoop of vanilla and I’m in dessert heaven! But after making (and quickly running out of) my 7 Ingredient Fudgy Brownies there was a huge indisputable void in my life that only chocolate…. and swirly nut butter could fill. And so I present to you, these Peanut Butter Swirl Brownies!I know that peanut butter can be problematic for some people whether you are strictly paleo or allergic but these are easily made peanut free as it is not in the brownie batter. So if you’re not on the peanut butter train, just substitute the peanut butter with any nut/seed butter you like for the swirl. Just be sure to use a natural (single ingredient if possible) nut/seed butter that is creamy but not crazy thick or very drippy. Choose a brand that has extra oil at the top of a new jar. And be sure to give it a very good stir in the jar before measuring it out. I used and loved this brand. These brownies are super moist and fudgy and perfectly complemented with the seductive peanut butter swirl. And best of all, they come together in a flash and are made with better for you ingredients that you can feel good about using!

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

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 Swirl Brownies

A super fudgy and chewy brownie with a healthy dose of peanut butter swirled into the top. Perfect for the chocolate and peanut butter lovers in your life! These brownies are super moist & fudgy, deeply chocolatey, and extremely delicious without feeling over-indulgent. Made with real, better-for-you ingredients and comes together in a flash! Pretty sure it doesn't get any better than that!

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

Course Dessert

Ingredients

Dry Ingredients

  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 cup tapioca flour
  • 1/8 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil melted and cooled
  • 2 eggs or 2 flax eggs if vegan
  • 1 tsp vanilla

Additions

  • 1/4 cup chocolate chips or chunks
  • 1/3 cup peanut butter or other nut/seed butter. see notes on consistency for ideal swirl

Instructions

  1. Heat oven to 360 degrees and prepare square (8 or 9 in) baking dish by spraying, greasing with oil, or lining with parchment paper.

  2. In a medium bowl, mix together all dry ingredients until thoroughly mixed and no large chunks remain in the flours, set aside.

  3. In a large bowl, or in the bowl of a stand mixer, beat together the wet ingredients until light and frothy.

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

  5. Stir in the chocolate chips.

  6. Pour batter into the prepared baking dish, and using a rubber spatula, spread out into one even layer. Make the swirl by adding large dollops of the peanut butter all over the brownie batter and with a sharp knife or toothpick gently swirl the peanut butter throughout the top of the brownie batter.

  7. Place baking dish in center rack of the oven and bake for 13-15 minutes. If you like your brownies super soft and fudgy, bake for 12-13 minutes. The edges should be just starting to darken and the center just set. If you like your brownies on the firmer side, bake for 13-15 minutes. The brownie will be a bit puffed when you remove it from the oven, but it will settle once its cooled.

  8. Cool in baking dish for at least 15 minutes before slicing.

Recipe Notes

Swirl Notes: Feel free to sub for any nut/seed butter you like! Just be sure to use a natural (single ingredient if possible) nut/seed butter that is creamy but not crazy thick or very drippy. Choose a brand that has extra oil at the top of a new jar. And be sure to give it a very good stir in the jar before measuring it out.

These will last about a day or so at room temperature in an airtight container.

Brownies freeze brilliantly! Slice any uneaten portion and store in a freezer-proof bag/box!

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Mini Chocolate Chip Cookies (nut-free, paleo)

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I truly believe, that there’s nothing more simply beautiful than a well made Chocolate Chip Cookie. I just feel that they are the perfect dessert. Easy to make, unpretentious, and always satisfying. I know there are many camps on what defines the perfect CCC. But, to be honest, when it comes to a good healthified cookie, I’m not too discerning. While I prefer a soft and chewy cookie, I can find the love for the crispy variety. And really, I could go salted or plain. But there must be a good ratio of cookie to chocolate. These Mini Chocolate Chip Cookies are so easy to make, made with only good for you ingredients, have no refined sugars and are nut free but still paleo-friendly. I use a mix of cassava and tapioca flour instead of my usual go-to almond flour! These are made with tahini (one of my other favorite things of this world) instead of oil which gives them a beautiful flavor and wonderful chew. They are soft and dense and just perfectly sweet that I’ve been enjoying them as both a sweet breakfast or an easy dessert (often in the same day, because I really do love cookies that much). And of course, studded with mini chocolate chips (I use this brand which uses cane sugar) but feel free to use your favorite chopped up chocolate bar instead to keep them strictly paleo.

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

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

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Mini Chocolate Chip Cookies (paleo, nut-free)

These Mini Chocolate Chip Cookies are the perfect fun and delicious treat. Made in just one bowl with only good for you ingredients. These are cookies you can feel great about eating.

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

Ingredients

Wet Ingredients

  • 1/2 cup tahini thin, well mixed
  • 1/2 cup coconut sugar
  • 3 tbsp maple syrup
  • 2 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 1/2 cup cassava flour
  • 1/4 cup tapioca flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup chocolate chips plus extra for topping (optional)

Instructions

  1. In a large bowl, or in the bowl of a stand mixer, beat together all the wet ingredients until light and frothy.

  2. Add in all the dry ingredients (except chocolate chips) and stir until just combined. Making sure not to overmix.   

  3. Then stir in the chocolate chips.

  4. Let dough rest in fridge for at least 15 minutes, preferably 2 hours. See notes below on chilling time.

  5. When ready to bake heat oven to 375 degrees and adjust rack to the center of the oven. Prepare baking sheet with parchment paper or silicon mat.

  6. Using a small ice cream scoop, melon baller, or teaspoon scoop small dough balls onto prepared baking sheet. Press in additional chocolate chips to the top of each cookie mound if you like!

  7. Bake for 6-7 minutes or until cookies are puffed and edges just start to turn brown. The cookies will set a bit more out of the oven.

  8. Remove from oven and let rest on the pan for 3 minutes before transferring to cooling rack.

Recipe Notes

Tahini: Make sure that your tahini is well stirred. I know there are a variety of tahini options out there. All should be fine, just make sure your tahini is drippy and not the thick dense stuff that often hangs out at the bottom of the jar.  

Chilling Time: You can make these without chilling however the cookies will turn out a little more fluffy and less dense. I found the ideal chilling time to be 2 hours. But if you don't have that kind of time, I highly recommend chilling for  at least 15 minutes. The dough is sticky and the chilling will make the scooping process much easier. 

Storage: These cookies will keep for 1-2 days in an airtight container at room temperature. Afterwards move to freezer. 

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna 

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Lemon Blueberry Bread (paleo)

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If you ask me, the classic lemon + blueberry combination is the most perfect spring treat. It is a delicious blending point of the recently departed winter citrus season and the soon approaching summer berry season. And to me, it is a marriage of flavors that truly represents springtime. It is bright freshness like lemons but with hints of sweet juiciness like blueberries. Yep, this Lemon Blueberry Bread is spring in loaf form.This sweet bread is simple enough to make and in just one bowl! Because I am always in favor or less dishes. Honestly, the most labor-intensive part is juicing and zesting the lemons. And trust me, you do not want to skip this part, the fresh flavor from the lemon juice is worth the squeeze. I really believe that you will be able to taste the difference at first bite. And the zesting, well, I always find that it is one of those things that sounds more annoying than it actually is. The zest really adds that next level of lemony brightness. This loaf is paleo-friendly. Meaning it’s gluten, grain, and dairy free. Sweetened with coconut sugar, it has no refined sugars! Made with real ingredients that you can feel good about! This is a sweet and delicious treat that tastes amazing and will keep you feeling great. Plus it freezes brilliantly so you can enjoy this on the go or have it ready for a quick no-fuss breakfast.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.

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Lemon Blueberry Bread

The perfect sweet treat for spring. This is light, zesty, sweet, and juicy. Made in just one bowl with only good-for-you ingredients. This is a delicious baked good that you can feel great about eating!

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

Course Breakfast, Snack

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar
  • 4 eggs
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • zest from 2 lemons
  • 1 tsp vanilla

Dry Ingredients

  • 2 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup blueberries
  • additional blueberries for topping optional
  • 1 tbsp turbinado sugar for topping optional (omit for strict paleo)

Instructions

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

  2. In a large bowl, or in the bowl of a stand mixer, beat together the eggs, sugar, and oil until well mixed and bubbly.

  3. Add the lemon juice, zest, and vanilla and stir until well combined.

  4. Then add the almond flour, tapioca flour, baking powder, and salt to the wet mixture and mix until just fully incorporated.

  5. Gently stir in 1 cup of blueberries.

  6. Pour the batter into the prepared loaf pan and spread evenly into one layer.

  7. If you like, decorate with additional blueberries on top of the batter and/or sprinkle with turbinado sugar.

  8. Bake for 58-60 minutes or until top is lightly cracked and edges are turning brown. Pierce with a toothpick if you are unsure.

  9. Remove from oven and let cool on a wire rack for about 15-20 minutes before removing from the pan and slicing.

Recipe Notes

This will keep stored in an air tight container for a day or so. Afterwards, move to the freezer pre-sliced!

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7 Ingredient Fudgy Brownies (vegan & paleo)

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During this crazy pandemic life we’ve been making a real effort to space out our trips to the market as much as possible (our current longest stint is 3 weeks!). Which means, trying to use what we have instead of running out to the market to get specific items I may want or need for a recipe. Feeling inspired by a random can of pumpkin puree I found in  the pantry, I decided to create a super easy and very adaptable brownie. It had to be vegan, because eggs, milk, and butter are in short supply (or are things I don’t personally eat). It had to be made with typical (for paleo baking) ingredients that I always have on had. And it had to be made in one bowl, because I prefer to spend my time on the couch over washing extra dishes. And after several recipe iterations, what I ended up with, was the best brownie I’ve ever had. Well, at least in recent memory.


This brownie, is super moist and fudgy, sweet without being over-indulgent, deeply chocolatey, and with a sprinkling of flakey sea salt (which is optional if that’s not your scene) is exactly what I want out of a brownie. These brownies are so simple to make and I give lots of substitutions so you can still bake these up should you not have all the exact ingredients listed on hand. They are paleo-friendly (gluten/grain/dairy free) and I can’t wait for you to try them! Oh, and I made a fun video so you can see them in all their fudgy glory!

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

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

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7 Ingredient Fudgy Brownies

A super simple and extremely adaptable brownie recipe! These brownies are super moist & fudgy, deeply chocolatey, and extremely delicious without feeling over-indulgent. Made with real, better-for-you ingredients and in just one bowl! Pretty sure it doesn't get any better than that!

vegan & paleo (gluten/grain/dairy free)

Course Dessert

Ingredients

Wet Ingredients

  • 2 flax eggs (2 tbsp flax with 5 tbsp warm water) or 2 eggs
  • 3/4 cup coconut sugar
  • 1/2 cup almond butter other nut/seed butter or coconut oil (melted & cooled)
  • 1/4 cup canned pumpkin puree applesauce or mashed banana

Dry Ingredients

  • 1/2 cup cocoa powder
  • 1/4 cup almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Optional Toppings

  • 2 tbsp chocolate chips optional but highly encouraged
  • flakey sea salt

Instructions

  1. Heat oven to 360 degrees and prepare square (8 or 9 in) baking dish by spraying, greasing with oil, or lining with parchment paper.

  2. If using a flax egg, make flax egg by mixing the flax and water together in a small bowl and let thicken for 5 minutes.

  3. In a medium bowl, or in the bowl of a stand mixer, beat together the wet ingredients until thick and bubbly.

  4. Add in the dry ingredients and stir until just fully incorporated. Batter will be very thick.

  5. Scoop batter out into the prepared baking dish, and using a rubber spatula, spread out into one even layer. Top with chocolate chips & flakey sea salt, if using.

  6. Place dish in center rack of the oven and bake for 22-26 minutes. If you like your brownies super soft and fudgy, bake for 22-24 minutes. If you like your brownies on the firmer side, bake for 24-26 minutes.

  7. Cool in baking dish for at least 15 minutes before slicing.

Recipe Notes

These will last about a day or so at room temperature in an airtight container.

Brownies freeze brilliantly! Slice any uneaten portion and store in a freezer-proof bag/box!

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