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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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Healthy Chunky Chocolate Granola (gluten free & vegan)

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More often than not, I believe that homemade is best. Fresh out of the oven or hot off the stove, typically, tastes better than store bought. Of course, there are a few exceptions, sushi nights at home, for example, never tastes as good as our favorite restaurant. And while I do love making my own ice cream, I’m pretty sure it will never come close to Jeni’s dairy free scoops of heaven. But granola will never come close to seeing that list. There are endless reasons to make your own granola: it’s incredibly easy to make, super customizable, tastes way better than store bought, usually better for you, reduces plastic consumption, and is so much cheaper. Plus, a huge side benefit, it makes your house smell amazing. Which, I think, is reason enough to stop buying the bagged stuff.

It’s been way too long since I’ve made granola and I suddenly had the urge to create a new recipe for a chocolate flavored version. As with most things related to baking, I have very strong opinions about granola specifications. First, and most importantly, it must be chunky and have large clusters. In my opinion, “granola” that is merely small pieces of several ingredients is just a muesli or a baked trail mix. And while those can still be delicious, I wouldn’t categorize them as granola. Granola must have chunks. And secondly, there should be a good variation of textures and flavors. On this point, I’m less specific, but granola is the perfect palate for fun and interesting flavor combinations. (Like this Blueberry Ginger Granola, an oldie but a goodie.)And this (healthy) Chunky Chocolate Granola hits on both those parameters. It’s got huge chunky clusters, it’s just perfectly sweet, and has a deliciously satisfying crunch that is counterbalanced with the chewy dried fruit. I used dried mulberries in this recipe, which I love deeply on their own and, if I’m being honest, I really created this recipe around them. They are wonderfully chewy, subtly sweet, and are similar in flavor to a fig. I have always wanted to bake with them and am happy to say that they are a great addition to granola. And, like most other berries, they are delicious paired with chocolate. If you can’t find or don’t like mulberries, I give a few good substitutions in the recipe below. Basically any dried fruit, that’s not very dry (like mango or pineapple), can be used here like raisins, cranberries, or currants.

This homemade granola is not only delicious, it’s good for you! I’ve packed this granola with so many nutritional powerhouses. Mulberries are an excellent source of antioxidants, walnuts and flax are rich in Omega-3 which is beneficial to your gut and brain, coconut has good healthy fats, oats for fiber and to keep you full, and cacao is rich in iron and polyphenols. This granola is completely sweetened with maple syrup which is a sweetener with benefits! It has nutrients like zinc and calcium. Just remember these things when you’re debating whether you should have another handful or not. And while this granola is delicious on it’s own, it’s the perfect added crunch to a smoothie, in a bowl with your favorite milk, or atop a yogurt bowl. Hopefully I’ve convinced you to go forth and make some granola! I have a feeling after you make this one, you’ll be hooked.

gluten free, naturally sweetened, vegan

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

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Healthy Chunky Chocolate Granola

A super easy, but incredibly delicious granola that's so much better than store bought and packed with superfoods and nutrient dense ingredients. It's delicious on it's on or as an added crunch to a smoothie, in a bowl with your favorite milk, or atop a yogurt bowl. Anyway you enjoy it, it's a wonderful healthy snack.

gluten-free, naturally sweetened, vegan

Course Breakfast, Snack

Ingredients

  • 2 cups old fashioned rolled oats gluten free
  • 1 cup raw walnuts roughly chopped
  • 3/4 cup shredded coconuts unsweetened
  • 1/2-3/4 cup dried mulberries optional (see notes)
  • 1/2 cup cacao powder
  • 1/4 cup sesame seeds
  • 1/4 cup flaxmeal
  • 1/2 tsp salt
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 1 tsp vanilla

Instructions

  1. Heat oven to 325 degrees. Prepare a baking sheet by lining with parchment paper.

  2. In a large bowl stir together oats, walnuts, 1/2 cup mulberries (or other dried fruit), shredded coconut, cacao powder, sesame seeds, flax, and sea salt until all is well combined, set aside.

  3. Melt the coconut oil with the maple syrup, either in a microwave (about 30 seconds) or in a small pot (over low heat). Once melted, stir together well. Remove from heat. Add in the vanilla and stir again.

  4. Pour the warm maple mixture over the dry ingredients and stir together until everything is well coated.

  5. Spread granola over baking sheet and arrange into one thin, even layer.

  6. Bake for 10 minutes. Then rotate the pan 180 degrees in the oven to ensure even cooking. Bake for another 12-15 more minutes. Granola is done when it has turned a darker shade of brown and smells amazing.

  7. Remove from oven and let cool completely. Once cool, break up into chunks and add additional dried fruit if you like. Keep granola in an airtight container either at room temperature in cool place for a few days or freezer for longer storage.

Recipe Notes

I love mulberries in combination with the chocolatey cacao powder, nuts, and seeds in this recipe. They add the perfect chewy texture to the crunchy granola. If you can't find dried mulberries or just prefer not to use them, feel free to omit completely or substitute for another dried fruit! Other good options are dried cranberries, raisins, currants, blueberries, or strawberries. 

The key to a chunky granola is to not stir it while baking and to leave it as is while it cools, this ensures chunky granola clusters form while it cools. 

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

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

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

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

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


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

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

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Peaches & Cream Cookies

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

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

Ingredients

Wet Ingredients

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

Dry Ingredients

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

Additions

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

Instructions

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

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

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

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

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

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

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

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

Recipe Notes

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

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

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Perfectly Grilled Peaches

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

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

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

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

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

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Perfectly Grilled Peaches

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

vegan, paleo, sugar free

Ingredients

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

Topping Ideas

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

Instructions

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

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

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

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

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

Recipe Notes

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

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Roasted Peach Ice Cream (paleo, vegan)

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

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

Make it a double scoop for me, please!

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

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

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

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

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Roasted Peach Ice Cream

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

paleo, vegan, coconut free, refined sugar free

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

Recipe Notes

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

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