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Healthier Homemade Kudos Bars (gluten free & vegan)

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A healthier take on the classic 90’s lunchbox treat! These homemade Kudos bars have a crunchy and chewy crispy rice cereal base, fun toppings, and finished with a chocolate dip to make them a delicious and better-for-you treat or snack on-the-go! These are made with a few simple and real ingredients, secretly spiked with some superfoods, and infinitely customizable to fit anywhere on the “healthy” spectrum! So easy to make and kid-friendly!

What Do These Healthier Homemade Kudos Bars Taste Like?

These Healthier Homemade Kudos Bars are the perfect healthified treat! They are soft and chewy but crispy and crunchy. They are just perfectly sweet and can be topped with anything from superfoods to candy bits so they can easily be made into a healthy snack on-the-go or a fun dessert. The base is made of crispy rice cereal and held together with a chewy but creamy nut/seed butter and maple syrup sweetened mixture. Then we throw in some sneaky superfoods or oats to make them nutrient dense. Add toppings to your heart’s content with things like, nut or seeds for an extra power boost or some sweets for a delicious treat! Finished with a simple chocolate dipped base and maybe a chocolate drizzle, because chocolate is always welcome.

What Ingredients Are Used to Make These Homemade Kudos Bars?

These Homemade Kudos Bars can be made with as little as 6 ingredients! They are made healthier as they use only real and simple ingredients. These snack bars are gluten free, dairy free, and refined sugar free! They are also vegan and nut free! Here’s a look at the ingredients and some possible substitutions/variations.

  • Maple Syrup – The crispy rice cereal base is sweetened with only maple syrup! It gives the bars a delicious chewiness and make them just perfectly sweet without being overbearing. Or substitute with agave or coconut nectar.
  • Sunflower Seed Butter – I use sunflower seed butter to make these nut free. It also has a more neutral flavor than almond or peanut butter. Sub with any other thick and creamy nut/seed butter that contains only 1 ingredient (no added oils or sugars).
  • Coconut Oil – Helps firm up the bars and keeps the rice cereal crispy! Use refined coconut oil for a no-coconut flavor.
  • Vanilla – To add flavor!
  • Crispy Rice Cereal – I used Barbara’s Organic Brown Rice Crisps Cereal. It looks and tastes just like the Kellogg’s version, but unlike the Kellogg’s kind these are made using the whole grain, sweetened with organic cane sugar, and does not have any additives. Use any crispy rice cereal you like!
  • Chocolate – For the bottom dip and drizzle over the top of bars! I use dark chocolate but use any chocolate you like. To make these strictly refined sugar free use a coconut or maple sugar sweetened bar chopped into chunks. My chocolate go-tos are either Enjoy Life or Guittard which are both sweetened with organic cane sugar.
  • Optional Superfoods – I like to throw in some sneaky nutrient dense add-ins to my snacks whenever I can. If you are worried about your pickier eaters, these extra goodies are barely noticeable. Especially, if you go with a the chocolate dipped base and chocolate drizzle. You can either add 1/2 cup quick cook oats or 1/2 cup (total) of mixed seeds or nuts. I loved the combination of 1/4 cup flaxmeal and 1/4 hemp hulls.

How To Make Healthier Homemade Kudos Bars

These Kudos bars are SO easy to make! They come together in a flash and really, the longest part is waiting for them to set! I made these two ways, in an 8 inch square baking pan and in a candy mold. I give the pros and cons for each method in the steps below. Here’s an overview of the process and check out the step-by-step photos below!

  1. Make the syrup by melting the coconut oil, maple syrup, and nut/seed butter in a small pot over medium high heat. Let it bubble for a few minutes. Remove from heat. Stir in the vanilla and a dash of sea salt. Let cool.
  2. Mix syrup with crispy rice cereal and whatever add-ins you choose until well combined.
  3. Add to baking dish or candy mold. Here are the pros/cons of each option.
    • Baking dish – This way is much easier and more time efficient. I use my favorite 8 inch square baking dish with straight sides, but any square baking dish will do. The rice crispy mixture is added to the baking dish, pressed down, and sprinkled with whatever toppings you like. You will need to let the cereal mixture firm up for a bit longer, but overall this method is faster. Alternatively, you’ll risk having uneven cuts using a knife and you can’t customize the bars as easily as the candy mold.
    • Candy mold – This method takes longer. I use this 12 cavity rectangle bar mold. The cereal mixture needs to be pressed down firmly into each cavity which adds a few more minutes to the process. However, I found the overall look of the candy mold bars to be a bit nicer than the baking dish version. Also, there is more control over the toppings as they are added to each cavity individually. So you can easily make 12 different kinds if you like!
    • Final Verdict – If I am not pressed for time, I’d go with the candy mold method because they are a bit cuter, more fun to top with different options, and takes the stress out of making straight knife cuts. That being said, both ways are equally as delicious.
  4. Let base set. If using a square baking dish, this takes about 45 minutes to an hour. 15-20 minutes in a candy mold.
  5. Melt the chocolate. 
  6. Dip the bars. Maybe drizzle more chocolate over the top.
  7. Let chocolate set until firm.
  8. Enjoy!

Store these in a cool dry place for 4-5 days. Afterwards move to freezer, in an airtight container, for longer storage.

Topping Ideas!

The best thing about this recipe is that it’s infinitely adaptable! I gravitate more towards the chocolate and candy bits varieties, but these can easily be made healthier! My toppings included: cacao nibs, mini chocolate chips, mini dark chocolate peanut butter cups, and candy coated chocolates. Here are some more flavor ideas, but I can’t wait to see what you come up with!

  • Nuts/Seeds – A mix of chopped nuts like pistachios, almonds, pecans and sesame seeds!
  • Coconut Shreds 
  • Dried Fruit – Chop up your favorite dried fruit like figs or mango or throw in dried berries like mulberries, cranberries, or raisins!
  • Pretzel Bits – For the ultimate sweet and salty snack.
  • Full Chocolate Coating – Don’t just dip the bottom or drizzle chocolate, dip the whole thing in chocolate!

These are the ultimate make-at-home snack! They are so easy to make, absolutely delicious, made with better-for-you ingredients, and infinitely adaptable to suit any snackable situation. I am completely in love with these Kudos-inspired bars and, if I’m being honest, I think these are even better than the original. You’ll just have to make and taste them to see for yourself!

I can’t wait to see what flavor combos you make!

vegan, gluten free, dairy free, nut free

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Healthier Homemade Kudos Bars

A healthier take on the classic 90's lunchbox treat! These snack bars have a crispy, crunchy, soft and chewy rice cereal base and naturally sweetened with maple syrup. Secretly spiked with some superfoods, dipped in chocolate, and finished with toppings of your choice! Infinitely adaptable and can be made into a healthy snack on-the-go or a fun healthier dessert!

vegan, gluten free, dairy free, nut free

Servings 12 bars

Ingredients

  • 1/2 cup (167 grams) maple syrup, amber agave or coconut nectar
  • 1/4 cup (65 grams) nut/seed butter of choice see notes
  • 1/4 cup (50 grams) coconut oil
  • 1 tsp vanilla
  • dash sea salt
  • 3 cups (96 grams) crispy brown rice cereal
  • 1/2 cup quick cooking oats or mixed, chopped nuts/seeds of choice (I use 1/4 cup flaxmeal and 1/4 cup hemp hulls) optional
  • toppings of choice, such as candy bits, chopped nut/seeds, cacao nibs, dried fruit, chocolate chips/chunks, etc.
  • 1 cup chocolate chunks or melting wafers
  • 1 tbsp coconut oil

Instructions

  1. Make the creamy syrup by melting the maple syrup, nut/seed butter, and coconut oil in a small pot over medium high heat. Let it bubble for 4-5 minutes, stirring often until it becomes a thick and shiny mixture.

  2. Remove from heat. Stir in the vanilla and a dash of sea salt. Let cool.

  3. Meanwhile, add crispy rice cereal and optional add-ins (oats or nut/seeds of choice) to a large bowl.

  4. Once the maple syrup mixture is just warm, but not hot, pour over the rice cereal and, using a silicone spatula, stir until everything is well coated.

  5. Either pour into a parchment lined, square baking dish or a 12 cavity rectangle bar mold.

  6. If using a baking dish: Line baking dish with parchment paper leaving a short overhang off the sides. Pour the cereal mixture into the baking dish and gently push out towards the edges of the pan. Add toppings of choice over the cereal mixture. Using a rubber spatula or the palm of your hand and a piece of parchment paper, press down firmly into an even layer. The more packed down the cereal mixture, the better.

  7. If using a candy mold: Sprinkle your toppings into the bottom of each cavity. Divide the cereal mixture into each cavity and press down firmly until each well is tightly packed.

  8. Let rice cereal set. If using a square baking dish about 45 minutes to an hour. For candy mold, 15-20 minutes.

  9. Once set, remove the cereal mixture from the baking dish using the parchment overhang and cut into bars. Or pop out of rectangle candy mold cavities.

  10. Melt the chocolate and coconut oil together either over a double boiler or in short 5 second bursts in the microwave. Once chocolate is mostly melted, stir well until chocolate is shiny and smooth. Let cool several minutes.

  11. Dip the bottom of each bar into the chocolate and place on a parchment lined baking sheet or plate. Drizzle additional chocolate over the tops of each bar if desired.

  12. Let chocolate set at room temperature. Or place in fridge or freezer for a few minutes to speed this up.

  13. Once chocolate is firm, enjoy!

Recipe Notes

Store these in a cool dry place for 4-5 days. Afterwards move to freezer, in an airtight container, for longer storage. 

Helpful Kitchen Tools (affiliate links): 8 inch square baking dish, 12 cavity rectangle bar mold, silicone spatula, kitchen scale

Ingredient Subs/Variations:

Maple Syrup - Substitute with agave or coconut nectar.
Nut/Seed Butter - I used sunflower seed butter to make this nut free. Use any thick and creamy nut/seed butter you like. Some good options are peanut, cashew, or almond butter. Choose one that contains only 1 ingredient (no added sugars or oils). Make sure to stir the jar well before measuring. Do not use the compacted paste at the bottom of the jar. 

Candy Mold vs. Baking Dish Final Verdict - If I am not pressed for time, I'd go with the candy mold method because they are just a bit cuter, more fun to top with different options, and takes the stress out of making straight knife cuts. That being said, both ways are equally delicious.

Topping Ideas!

I went with: cacao nibs, mini chocolate chips, mini dark chocolate peanut butter cups, and candy coated chocolates

Some other good options are: More nuts/seeds, coconut shreds, full chocolate coating (coat the whole bar!), dried fruit (chopped figs or mangos or berries like mulberries, cranberries, or raisins), pretzel bits! But really the skies the limit!

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Grapefruit Ginger Muffins (paleo & nut-free)

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These healthy Grapefruit Ginger Muffins are light, fluffy, wonderfully bright, and absolutely delicious. They are super easy to make, whip up in just one bowl, and made with only 9 simple, real ingredients! These muffins are perfect for winter or spring when grapefruits are at their best! This is a surprising muffin flavor you don’t want to miss!

What Do These Grapefruit Ginger Muffins Taste Like?

These Grapefruit Ginger Muffins are a super light and fluffy, but moist, muffin. The crumb is springy and airy and just perfectly sweet. It is flavored with fresh grapefruit juice and grapefruit zest which adds brightness and a hint of tangy sweetness to the muffins. The grapefruit is complemented by freshly grated (or powdered) ginger to give more depth and boldness to the delicate grapefruit flavor. These muffins taste like a light cake that has been kissed by grapefruit and ginger. The muffins are topped with a grapefruit zest spiked sparkly sugar mixture which creates a deliciously addicting crunchy and flakey muffin top.

This muffin is such a great way to celebrate the grapefruit, which are best from mid-winter to late spring. I always go for pink grapefruit, such as Rio Red, as I find it to be the sweetest and juiciest, but feel free to use any type of grapefruit that you like!

What Ingredients Are Used to Make These Grapefruit Ginger Muffins?

These muffins are so delicious and secretly made better-for-you! The recipe contains no refined sugars, flours, or oils. They are refined sugar free and also nut free! These muffins are paleo-friendly meaning they contain no gluten, grain, or dairy. Plus they are made with only 9 total ingredients! Here’s a look at the ingredients you’ll need and some substitutions/variations.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Avocado Oil – Gives the muffins moisture without feeling heavy! It’s neutral in flavor which lets the delicate grapefruit and ginger shine. Plus, it’s heart healthy! Melted and cooled coconut oil or olive oil are great subs.
  • Eggs – To make the muffins fluffy
  • Grapefruit – You’ll need about 1 medium, ripe grapefruit to get 1/4 cup of juice and lots of zest. Don’t skip on the zest! I know it’s tempting, but it really adds so much flavor. This microplane makes zesting super easy and it’s dishwasher safe!
  • Ginger – Such a great flavor to pair with the grapefruit. It enhances the delicate citrus flavor and adds a great warming quality which is so perfect for wintertime or chilly spring days. Use freshly grated or powdered ginger.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free and gives the muffins a wonderfully fluffy texture. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder  – Leavens the muffins making them light but still moist!
  • Salt – To add balance to the muffin flavors.

How To Make Grapefruit Ginger Muffins

These muffins are a breeze to make! The batter is made in just one bowl and bakes up in under 20 minutes! You can go from empty mixing bowl to muffin filled cooling rack in just about 30 minutes. Here’s a look at the steps:

  1. Zest, then juice the grapefruit. I always mention this step because zesting an already halved and juiced citrus is never fun. And if using fresh ginger, go ahead and grate that as well with the zester. This is the one I use.
  2. Make the zesty sugar topping. Just mix a coarse sugar such as turbinado, demerara, or organic cane sugar (what I used) and mix together with 1 packed teaspoon of grapefruit zest with the tips of your fingers until the zest is evenly distributed. (See photo below.)
  3. Make the batter.
    1. Mix the coconut sugar, avocado oil, and eggs together. 
    2. Then add grapefruit juice and zest.
    3. Stir in dry ingredients.
  4. Distribute batter into muffin liners. I like my muffins tall, so I make 8 muffins with this batter. You can easily make this into 9 muffins if you prefer a shorter muffin.
  5. Top muffins with zesty sugar.
  6. Bake! I start off baking muffins in a hotter oven, 375 degrees, to help fluff them up and give them some height. Then after 10 minutes, reduce the oven temp to the standard 350 to keep a soft and moist interior.
  7. Cool & enjoy!

These are delicious warm out of the oven. They will keep in an airtight container, at room temperature for 1-2 days. Afterwards, move to freezer for longer storage, letting defrost to room temperature or warming slightly in a toaster/microwave when ready to enjoy!

These Grapefruit Ginger Muffins are such a unique but incredibly delicious flavor combination for a baked good! They are moist but fluffy and light, and kissed with tangy sweet grapefruit and bold ginger flavors. They are the perfect way to brighten up your winter days and enjoy straight through spring while grapefruit are still at their best. These muffins are a seasonal delight and as they are made healthier, they are the perfect anytime treat! But I will say, they are exceptional alongside a warm frothy beverage.

I can’t wait to hear how you like them!

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

Looking for More Muffins? Check these out.

SHARE THE LOVE!

If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Grapefruit Ginger Muffins

These healthy muffins are a great way to enjoy the tangy sweet winter-to-spring citrus, the grapefruit! These Grapefruit Ginger Muffins are super easy to make, incredibly delicious, and the perfect anytime snack! They are light and fluffy, but moist and kissed with grapefruit and ginger. Made in just one bowl with 9 real, simple ingredients!

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

Ingredients

Zesty Sugar Topping

  • 2 tbsp coarse sugar such as organic cane sugar, turbinado, or demerara
  • 1 packed tsp grapefruit zest

Wet Ingredients

  • 3/4 cup (114 grams) coconut sugar
  • 1/3 cup (74 grams) avocado or olive oil (or sub coconut oil, melted and cooled)
  • 2 eggs ideally room temp
  • 1/3 cup (94 grams) freshly squeezed grapefruit juice
  • 1 packed tbsp grapefruit zest

Dry Ingredients

  • 1 1/4 cup + 1 tbsp (169 grams) cassava flour spooned and leveled
  • 1/4 cup (30 grams) tapioca flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp powdered ginger or 1 tsp freshly grated ginger
  • 1/2 tsp salt

Instructions

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

  2. Zest, then juice the grapefruit. Only zest the colorful upper layer of the grapefruit peel without getting down into the white pith layer.

  3. Make the zesty sugar topping by mixing the coarse sugar of choice with 1 packed teaspoon of grapefruit zest in a small bowl with the tips of your fingers, set aside. (See photo in post.)

  4. In the bowl of a stand mixer, or a large bowl if mixing by hand, mix the coconut sugar, avocado oil, and eggs together until well mixed and frothy.

  5. Add the grapefruit juice and zest and mix until everything is well incorporated.

  6. Add in all the dry ingredients and mix until just fully incorporated. Scraping down the sides and bottom of the bowl once or twice during mixing to ensure ingredients are evenly distributed and avoid overmixing.

  7. Using a large cookie scoop (or spoon) distribute the batter evenly into 8-9 muffin cups. (Makes 8 tall or 9 short muffins.)

  8. Sprinkle the zesty sugar mixture on top of the muffins.

  9. Bake the muffins in the center of the oven at 375 for 10 minutes, then reduce to 350, baking for an additional 7-9 minutes. Testing for doneness with a toothpick. Toothpick should come out clean except for a few moist crumbs.

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

Recipe Notes

These are delicious warm out of the oven. They will keep in an airtight container, at room temperature for 1-2 days. Afterwards, move to freezer for longer storage, letting defrost to room temperature or warming slightly in a toaster/microwave when ready to enjoy!

Helpful Kitchen Tools (affiliate links): muffin pan, microplane (zester/grater), silicone spatula, kitchen scale, eco-friendly muffin liners

Ingredient Subs/Variations:

Avocado Oil - Sub olive olive or melted/cooled coconut oil for avocado oil in equal amounts. For a no-coconut flavor, used refined coconut oil instead of virgin. 

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Orange Chocolate Chip Coffee Cake (paleo & nut-free)

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An incredibly delicious winter-inspired coffee cake that is quick and easy to make and made healthier! A light and fluffy, but moist, cake made with orange juice and orange zest, studded with dark chocolate chips, and topped with a thick streusel layer. The perfect treat to go alongside your favorite warm beverage and guaranteed to brighten up those winter mornings. 

What Does This Orange Chocolate Chip Coffee Cake Taste Like?

This coffee cake is inspired by the classic flavor combination of chocolate and orange! It’s the perfect celebration of winter. The cake is light and airy, but still soft and moist and spiked with a hefty dose of (ideally) freshly squeezed orange juice and orange zest to give it a true orange flavor which is complemented by a heavy hand of dark chocolate chips. Then topped with a simple, but addictingly delicious streusel top, because a coffee cake is always better when there’s something fun on top. This seasonally inspired coffee cake is just perfectly sweet, sunny and bright from the orange juice and zest, but balanced with the richness of the dark chocolate to make it bright but comforting. Just want we need come wintertime! This coffee cake is wonderful as a sweet breakfast, coffee or tea accompaniment, or afternoon pick me up!

What Ingredients Are Used to Make This Orange Chocolate Chip Coffee Cake?

This coffee cake is made better-for-you as it contains no refined sugars, flours, or oils.  It’s paleo-friendly meaning it’s gluten, grain, and dairy free. And it’s also nut-free! It’s made with only 10 real, simple ingredients! Here’s a look at the ingredients you’ll need and some possible variations/substitutions.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Avocado Oil – Gives moisture to the cake without making it feel heavy. It’s neutral in flavor so it lets the orange flavor really shine. Plus, it’s heart healthy! Melted and cooled coconut oil or olive oil are great subs.
  • Eggs – Make the cake fluffy. Ideally use pasture-raised eggs.
  • Orange – To give this a really wonderful orange flavor, freshly squeezed orange juice and the zest from a whole orange is used. You’ll need about 1 large or 2 medium oranges to get 1/4 cup of juice. And although it may be tempting, I do not recommend skipping the orange zest, it really makes a difference in the cake flavor.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free and gives this coffee cake a wonderfully fluffy texture. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder – Makes the cake light and airy.
  • Salt – To counterbalance the sweet and bring out the chocolate and orange flavors.
  • Nut/Seed Milk – Use any milk that you have on hand! This gives the cake some additional moisture and lightness.
  • Chocolate Chips – Use any chocolate chips or chocolate bar chopped into chunks you like! I used Guittard’s Extra Dark Baking Chips because I love the quality of their chocolate. Use your favorite coconut sugar sweetened chocolate to make these refined sugar free and strictly paleo (these would be great).
  • Coconut Oil – To make the streusel top coconut sugar, cassava flour, and a bit of salt is mixed together, then coconut oil is mashed into the dry mixture to create a wet sandy texture. Use refined coconut oil if you want a no-coconut flavor. Ghee or any dairy-free butter substitute will likely work as well.

How To Make Orange Chocolate Chip Coffee Cake

This healthified coffee cake is so incredibly easy to make! It takes only about 10 minutes to prep and then bakes up in just over 30 minutes! And while this does require a few extra dishes this coffee cake is definitely worth the juice squeezing. Here’s a look at the steps:

  1. Zest the orange, then juice it to get 1/4 cup. This may take 1-2 oranges.
  2. Make the streusel top by mixing together the dry ingredients, then mashing in the coconut oil with a fork or pastry cutter. Set aside.
  3. Make the coffee cake batter. First mix the coconut sugar, avocado oil, and eggs until frothy. Then add the orange juice and zest, mix again. Add in the dry ingredients. Then add the nut/seed milk to thin and smooth out the batter.
  4. Stir in the chocolate chips. I like to use 1/2 cup chocolate chips in the batter and reserve 1/4 cup to scatter over the top of the streusel.
  5. Pour batter in the baking dish. 
  6. Sprinkle streusel over the top of the batter. And additional chocolate chips and more orange zest if you like (which I highly recommend).
  7. Bake! For just about 30 minutes.
  8. Let cool, slice, and enjoy!

This Orange Chocolate Chip Coffee Cake will last at room temperature in an airtight container for about a day or so. Afterwards, store in the freezer for longer storage.

This seasonally inspired, wintery coffee cake combines the classic flavor combination of chocolate and orange. It is the perfect mix of bright and zesty orange flavor with deep dark chocolate notes in a delicious, healthified coffee cake! While it may seem fancy, this no-fuss recipe is so easy to make and unpretentious and a delicious way to celebrate citrus season. If you’re a fan of orange and chocolate you are bound to love this coffee cake. And I can’t wait for you to try it out!

More Coffee Cake Recipes!

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

SHARE THE LOVE!

If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Orange Chocolate Chip Coffee Cake

This Orange Chocolate Chip Coffee Cake is super simple to make but feels a touch fancy. It is sweet and delicious, but made better-for-you! A light and fluffy cake made with orange juice and orange zest and finished with a streusel topping. 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, refined sugar free

Ingredients

Streusel Top

  • 1/4 cup coconut sugar (36 grams)
  • 1/4 cup cassava flour (36 grams)
  • 1/8 tsp sea salt
  • 1/4 cup coconut oil (60 grams) chilled a few minutes if liquid

Cake Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/3 cup olive oil (74 grams) sub avocado oil or melted and cooled coconut oil
  • 2 eggs ideally room temp
  • 1/4 cup orange juice (70 grams) freshly squeezed
  • zest from 1 orange
  • 1 1/4 cup cassava flour (162 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp nut/seed milk (28 grams)
  • 3/4 cup chocolate chips (120 grams)

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. First zest the orange, then juice it. (Zesting a halved & juiced orange is never fun.)

  3. Make the crumble mixing together the coconut sugar, cassava flour, and salt together in a medium bowl. Add the coconut oil and mash everything together with a fork or pastry cutter 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.

  4. 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, and eggs until thick and frothy

  5. Add the orange juice and zest and mix until well combined.

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

  7. Scrape down the sides and bottom of the mixing bowl using a rubber spatula. Add the nut/seed milk and slowly stir into the batter until it is smooth. Scraping down the bowl once more during mixing to ensure everything is thoroughly incorporated.

  8. Stir in the chocolate chips.

  9. Pour the batter into the prepared baking dish and, using the rubber spatula, gently spread into an even layer in the pan.

  10. Sprinkle the streusel all over the top of the batter. Add a few chocolate chips and more orange zest to the top if you like! (Highly recommended.)

  11. Bake for 30-32 minutes or until top is puffed, edges are golden brown and have pulled away from the pan. Checking for doneness with a toothpick, it should come out mostly clean except for a few moist crumbs.

  12. 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

This coffee cake will keep stored in an airtight container for a day or so. Afterwards, move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 8 in baking dish, silicone spatula, kitchen scale

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Coconut Golden Milk Cups (vegan & paleo)

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These Coconut Golden Milk Cups are a delicious, no-bake treat that are delightfully bright and refreshing yet comforting! Little frozen cups with a luscious coconutty exterior and a creamy Golden Milk-inspired filling. These are so easy to make and sure to brighten up your day! They are vegan, paleo, and easily made keto, nut free, or sugar free! 

What Do These Coconut Golden Milk Cups Taste Like?

These frosty babes taste like little cups of golden sunshine. The exterior is made of coconut oil, coconut cream, and coconut milk powder to create a delicious creamy and luscious, almost ice cream-like, exterior. The inside is a chewy but creamy filling spiked with all the warming spices you’d expect from a good Golden Milk latte, a healthy dose of turmeric complemented by cinnamon, ginger, and a dash of black pepper. The coconut exterior is incredibly refreshing, like a classic vanilla ice cream but coconutty, while the Golden Milk center is wonderfully cozy making these the perfect frozen treat for any time of year!

What Ingredients Are Used to Make These Coconut Golden Milk Cups?

This is the kind of recipe that really checks all the boxes. Made with only good-for-you ingredients and naturally sweetened with maple syrup! You need only 11 total ingredients to including the spices to prepare these cups! It’s super adaptable and fits almost any diet, the recipe, as written below, is vegan, paleo-friendly (gluten/grain/dairy free), and refined sugar free! But it can easily be made nut free, sugar free, and keto! Here’s an overview of the ingredients used as well as some variations and substitutions.

  • Coconut Oil – The base of the coconut cups and what helps them firm up.
  • Coconut Cream – Gives the exterior the perfect creaminess.
  • Maple Syrup – The sweetener in both the exterior and the filling. Agave, honey, or coconut syrup are fine substitutes, or use your favorite sugar-free sweetener.
  • Vanilla – For flavor!
  • Coconut Milk Powder – This is such a great dairy free replacement for milk powder, which is used to make white chocolate. I used this one by Edward and Sons which I bought at my local health food store. Another good option is this one by Anthony’s, available on Amazon.
  • Cashew Butter – For a thick and creamy filling. Use any thick nut/seed you like that contains only one ingredient (no added sugars or oils).
  • Spices – All the spices needed to get that delicious Golden Milk flavor: turmeric, cinnamon, ginger, and a dash of black pepper.
  • Almond Flour – This helps thicken the filling. To make these nut-free, use half the amount of coconut flour.

How To Make These Coconut Golden Milk Cups

These delightful cups are super easy to make! The hardest part will be waiting for them to firm up before you can enjoy them! Here’s a look at the steps:

  1. Make the coconut exterior. Just melt a few ingredients together, then stir in the coconut milk powder.
  2. Make the bottom of the cups by pouring half the coconut mixture into the bottom of 8 mini cups with liners. Place in freezer to set.
  3. Make the filling by mixing all the ingredients together. Place the mixture in the fridge while the bottom cup layer firms. This helps make the filling less sticky and easier to fill into the cups.
  4. Fill the cups once the bottom layer is solid. This can be done in two ways:
    1. Easy Way: Distribute the filling into the cups and squash it down into an even layer.
    2. Aesthetic Way: Divide the filling into 9 even portions, roll into balls, and flatten down slightly to create short, squat discs. See pictures below.
  5. Close the cups by pouring remaining coconut mixture over the top of the filling. Place back in the freezer to set completely.
  6. Enjoy! Once the cups are firm and frozen, about 2-4 hours.

Store in the freezer until ready to enjoy!

These Coconut Golden Milk Cups are so bright and refreshing but packed with comforting warming spices to make them deliciously cozy. They so easy to make, healthier than your average frozen dessert, and just the perfect frosty treat. They are so good, in fact, I have a feeling I’ll always be stocking these in my freezer.

paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan.
easily made: keto, sugar-free, or nut-free

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Coconut Golden Milk Cups

Frozen cups with a creamy, almost ice cream like coconut exterior and a Golden Milk inspired chewy center. These are so easy to make, secretly healthy, and taste like little drops of sunshine. Plus, super adaptable to suit most diets.

vegan, paleo, refined sugar free

Ingredients

Coconut Layer

  • 1/3 cup coconut oil (66 grams)
  • 1/4 cup coconut cream (60 grams) solids from top of coconut milk can
  • 2 tbsp maple syrup (30 grams)*
  • 1 tsp vanilla
  • 1/2 cup coconut milk powder (42 grams)

Golden Milk Filling

  • 2 tbsp cashew butter (30 grams)* or other thick and creamy nut/seed butter
  • 1-1 1/2 tbsp maple syrup (15-21 grams)*
  • 1 tsp turmeric powder
  • 1/4 tsp cinnamon
  • 1/8 tsp ground ginger
  • dash black pepper
  • 3-4 tbsp almond flour* (21-28 grams)

Instructions

  1. Prepare 7-8 mini muffin cups by filling with liners. Make sure there is room in the freezer to accommodate the muffin pan, ideally a flat surface.

  2. Make the coconut exterior by melting the coconut oil, coconut cream, and maple syrup together. Once fully melted, add the vanilla and whisk together until fully combined. Then, add the coconut milk powder and whisk until even and smooth.

  3. Distribute half the mixture into the liners to create the bottom of the cups, about 1 tbsp each. Place in the freezer to set, about 20 minutes.

  4. While the bottom is setting, make the filling by mixing all but the almond flour together until creamy and even. The amount of almond flour you will use depends on the amount of maple syrup and nut/seed butter you use. Start with 3 tbsp of almond flour (or half the amount of coconut flour), mix well, and add more if needed to get a thick and sticky consistency. Taste and add additional sweetener if desired. Place the mixture in the fridge until ready to use. This makes the filling less sticky and easier to fill into the cups.

  5. Once the bottom layers of the cups have set, add the filling by either:

    Easy Way: Scoop (a mini scoop is ideal) the filling into the cups and squash it down into an even layer.

    Aesthetic Way: Divide the filling into 8 even portions, roll into balls, flatten down slightly to create short, squat discs, and place in center of the cups. See post for photos.

  6. Stir the remaining coconut mixture until it's smooth again. If the mixture has firmed, reheat quickly and stir until it is evenly mixed.

  7. Finish the cups by pouring remaining coconut mixture over the top of the fillings. Place back in the freezer to set completely, about 2-4 hours.

  8. Once the tops have set, enjoy!

Recipe Notes

Storage: Keep in an airtight container in the freezer.

Helpful Kitchen Tools (affiliate links): mini scoop, mini muffin tin, eco-friendly mini muffin liners

Ingredient Subs/Variations:

Maple Syrup - Sub for honey, agave, coconut syrup or any other similar liquid sweetener. 

Cashew Butter - Use any thick and creamy nut/seed butter you like, preferably one containing only one ingredient (no added sugars or oils). Make sure to stir the jar well before measuring. Do not use the compacted paste at the bottom of the jar. 

To Make Sugar-Free/Keto - Use a few drops of stevia or other sugar-free liquid sweetener, start with a little, taste, and add until it is to your preferred sweetness. 

To Make Nut-Free - Use any seed butter you like such as sunflower seed butter. Replace the almond flour with coconut flour but reduce by half.

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Perfect Fluffy Cinnamon Rolls (paleo & nut free)

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Properly Fluffy Cinnamon Rolls that need only one quick rise and are so simple to make! They are made healthier by using no refined sugars or flours but taste anything but! These Perfect Fluffy Cinnamon Rolls have that classic chewy and just lightly sweet roll and are filled with coconut sugar and lots of cinnamon. Topped with a simple vegan frosting, that is made by hand and requires no whipping or beating, creating Cinnamon Rolls that are ooey gooey irresistible! They are just delicious and sure to make your house smell absolutely incredible.

What Do These Perfectly Fluffy Cinnamon Rolls Taste Like?

These healthified Cinnamon Rolls taste almost exactly like a conventional Cinnamon Roll. More often than not gluten or grain free recipes for Cinnamon Rolls can turn out too dense or are basically just sugar cookies rolled up and baked like Cinnamon Rolls. These, though, have that classic Cinnamon Roll taste – a slightly dense and chewy, but still light and airy, roll with that properly fluffy “bready” texture Cinnamon Rolls should have. Filled with enticing swirls of cinnamon spiked coconut sugar to make them just perfectly sweet and very cinnamony. After they fluff up and bake, the roll are topped with a coconut-butter-based, dairy free frosting that is sweet and creamy to make for the perfect bite: layers of sweet soft roll, cinnamon sugar, and creamy frosting. These are everything you want from a homemade Cinnamon Roll but made better-for-you! And I don’t think I’m too bold in saying that these are pretty much your innermost breakfast dreams come true.

What Ingredients Are Used to Make These Perfectly Fluffy Cinnamon Rolls?

These Cinnamon Rolls are made better-for-you as they are made with no refined sugar, flours, or oils. They are paleo-friendly meaning they are gluten, grain, and dairy free! Plus, they are nut-free! Using only 14 (total) simple, real ingredients to make the dough, filling, AND frosting!

Here’s a look at the ingredients used and some substitutions and variations:

  • Yeast – Just like a traditional Cinnamon Roll recipe, yeast is used to give the rolls that fluffy bready texture.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. Used in both the roll dough and the base of the filling. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Coconut Oil – Used instead of butter to make these dairy free and gives the rolls the perfect amount of moisture. Use refined coconut oil for a coconut-free flavor. Or sub for melted ghee.
  • Eggs – To give added moisture and fluff to the rolls.
  • Salt – To counterbalance the sweet.
  • Cassava Flour – An unprocessed flour that is gluten, grain, and nut free and gives these a similar texture to conventional wheat rolls. I use and love Otto’s.
  • Tapioca Flour – Helps thicken the dough without making it too floury.
  • Ghee – Ghee is spread over the dough to help adhere the filling to the roll. It also gives the rolls a more classic Cinnamon Roll flavor. Ghee is considered paleo-friendly and most people with dairy intolerances handle ghee well as it’s lactose and casein free. Feel free to sub ghee with melted coconut oil in equal amounts and spread it over the dough using a pastry brush.
  • Cinnamon – And lots of it!
  • Coconut Butter – Instead of conventional cream cheese or a vegan/dairy free alternative I use coconut butter as the base as it is more of a simple, whole ingredient. The coconut butter adds a thick and creamy texture to the frosting. If you do not have or prefer not to use, feel free to omit this and make a simple icing.
  • Powdered Cane Sugar –  To create the frosting, powdered sugar is used. I always make my own powdered sugar from organic cane sugar, but you can use any sugar you like! See Powdered Sugar section below on how to make your own and potential variations.
  • Dairy Free Milk – I use whatever homemade milk I have on hand to thin out the frosting. This time I used almond milk. Use any dairy free milk you like! Check out my post on how to make your own nut milk!

How Do You Make These Perfectly Fluffy Cinnamon Rolls?

These cinnamon rolls are surprisingly easy to make! The dough is made in just one bowl, they only need one, quick, rise and are easy to roll up! Don’t let the seemingly long recipe instruction list deter you! These are simple enough to make, I just go into a little detail on a few steps to ensure your success! Check out the step-by-step images below! Here’s a look at the steps:

  1. Bloom the yeast. In the bowl of a stand mixer with warm water and coconut sugar to activate the yeast.
  2. Prepare the filling while the yeast is proofing.
  3. Create the dough by mixing in remaining ingredients in phases.
  4. Roll out the dough. The dough is incredibly easy to work with, so rolling it out is a simple affair.
  5. Fill the dough. By first adding a layer of ghee or coconut oil, then spreading the coconut sugar cinnamon sugar mixture all over it.
  6. Roll up the dough. 
  7. Cut into slices. 
  8. Arrange in baking dish. 
  9. Let rise. But only for a quick 20 minutes. You can go ahead and heat the oven in the meantime.
  10. Bake! While the cinnamon rolls are baking, prepare the frosting.
  11. Frost and enjoy!

As with most cinnamon rolls, these are best when enjoyed just warm out of the oven and freshly frosted. If enjoying later on, reheat quickly to help re-soften the rolls.

Make Ahead: These can be prepared a day in advance all the way to the rise. After they have risen, cover them tightly and store in the fridge. When ready to bake, let them come to room temp while the oven heats and bake normally.

How To Make Your Own Powdered Sugar

I always make my own powdered sugar because I don’t use it often and hate committing to a full bag. This is totally not necessary, feel free to use any pre-made powdered sugar you like! However, making your own is cheaper and gives you the freedom to use whatever sugar best suits you! To make your own powdered sugar, simply blend the granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about 10-15 seconds or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. For example, I used 6 tablespoons of organic cane sugar to get 1/2 cup (8 tbsps) of powdered cane sugar.

Variations: Use Lakanto powdered sugar to reduce the sugar content. Coconut sugar to make this strictly paleo and refined sugar free. Or use cane sugar which is a less refined version of regular white sugar. I preferred the cane sugar over the coconut sugar as it kept the frosting white and gives a nice flavor contrast between the dough/filling and the frosting.

These Cinnamon Rolls are the perfect, healthier treat for breakfast or brunch. They are so fluffy, sweet and cinnamony, and simply irresistible. And as they are made better-for-you but still so delicious you’re sure to think you’re possibly still dreaming. I can’t wait for you to try them and I’m sure your friends and loved ones will be thankful too.

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

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my socials!

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Perfectly Fluffy Cinnamon Rolls (paleo)

Incredibly delicious Cinnamon Rolls that are properly fluffy while being better-for-you! Soft and chewy, fluffy rolls packed with a very cinnamony filling and topped with a delicious creamy frosting. These are simple enough to make and require only 1 short rise. Basically, the perfect breakfast or brunch!

gluten/grain/dairy free, refined sugar free, nut free

Course Breakfast

Ingredients

Dough

  • 3/4 cup warm water, about 110 degrees (164 grams)
  • 1 1/2 tsp active dry yeast (5 grams)
  • 1 tbsp coconut sugar (7 grams)
  • 1/2 cup coconut sugar (78 grams)
  • 1/3 cup coconut oil, melted and cooled (62 grams) sub melted & cooled ghee
  • 1/2 tsp salt
  • 3 eggs ideally room temperature
  • 2 1/4 cup cassava flour (296 grams)
  • 1/2 cup tapioca flour (60 grams) + more for dusting

Filling

  • 1/2 cup coconut sugar (78 grams)
  • 2 tbsp cinnamon (12 grams)
  • 1/4 cup ghee (60 grams) sub melted & cooled coconut oil

Frosting

  • 1/4 cup coconut butter (34 grams)
  • 1/2 cup powdered sugar (60 grams) see notes
  • 2-3 tsp milk of choice (14-21 grams)

Instructions

  1. Prepare your desired baking dish, either a 9 inch square or circle, by lining with parchment paper.

  2. Proof the yeast by mixing the warm water with the yeast and 1 tbsp of coconut sugar in the bowl of a stand mixer or in a large bowl if mixing by hand. Let stand for 5 minutes.

  3. While the yeast is blooming, prepare the cinnamon sugar filling by mixing the coconut sugar and cinnamon together in a small bowl. Set aside.

  4. Once the yeast mixture has activated and the mixture is frothy. Add the remaining coconut sugar, coconut oil, and salt to the mixing bowl and stir until well combined.

  5. With the mixer on medium speed, beat in the eggs one at a time.

  6. Once all the eggs have been fully incorporated and mixture is well mixed and thick, add the cassava flour and stir on low speed until just combined.

  7. Scrape down the sides of the bowl using a rubber spatula, add tapioca flour and stir until a dough forms. The dough will be wet but not sticky.

  8. Prepare two large pieces of parchment paper, sprinkle one with additional tapioca flour. Pour the dough out onto this piece of parchment paper and sprinkle the top of the dough with a bit more tapioca flour.

  9. Cover the dough with the second piece of parchment paper and roll out into a large rectangle 11 x 13 inches.

  10. Spread ghee over the dough (or brush if using coconut oil) leaving a 1/4 inch border around the sides. Sprinkle the cinnamon sugar mixture all over the ghee.

  11. Roll up the dough. Rolling from the long (13 inch) side, using the parchment paper to help lift the dough up and over, pinching in a little when it meets the cinnamon sugar mixture and continue to roll up and over, pulling the parchment paper away as you go, until the dough is fully rolled. Continue to roll until the seam side is down.

  12. Cut the dough into pieces. The best way to easily cut the dough without disturbing the spirals is by using a serrated knife. Without pressing the knife down at all, gently rock the knife back and forth through the dough until it reaches the bottom. Start by cutting off the 1/2 inches of each end. Then cut the dough into 8-9 even pieces.

  13. Arrange the cinnamon roll slices in the prepared baking dish leaving some room between the rolls. Cover the dish with a slightly damp towel and set in a warm place in your kitchen to rise. If your oven has a proof setting, use this instead, especially if your kitchen is on the cooler side.

  14. While the dough is rising, heat oven to 350 degrees. Unless you are using the proof setting of your oven, then proof for 20 minutes, remove the cinnamon rolls and heat oven to 350.

  15. Bake cinnamon rolls for 23-25 minutes or until they are puffed and slightly browned around the edges.

  16. While cinnamon rolls are baking, prepare the frosting. Soften the coconut butter, in a medium heat safe bowl, in short 5 second bursts in the microwave or in a small pot. In a medium bowl, add the powdered sugar and 1 tsp of your milk of choice and stir well until thick and creamy. Add additional 1 tsp of milk and continue to mix to thin. Add additional splashes of milk until the frosting is to your desired thickness. (I prefer it on the thinner side (using 2.5 tsp of milk) still thick but just thin enough that it can be poured over the rolls instead of having to frost each individually.) Just be sure to add the milk in small splashes between mixing.

  17. Remove cinnamon rolls from the oven and let cool slightly.

  18. While still warm but cool enough to touch, spread the frosting over the cinnamon rolls and enjoy!

Recipe Notes

Serving: As with most cinnamon rolls, these are best when enjoyed just warm out of the oven and freshly frosted. If enjoying later on, reheat quickly to help re-soften the rolls.

Helpful Kitchen Tools (affiliate links): silicone spatula, kitchen scale, rolling pin, pastry brush 

Make Ahead: These can prepared a day in advance all the way up to the rise. After they have risen, cover them tightly and store in the fridge. When ready to bake, let them come to room temp while the oven heats and bake normally.

Homemade Powdered Sugar: To make your own powdered sugar, select the granulated sugar that best suits you and simply blend it in a high powered blender or food processor until it becomes a fine powder. This only takes about 10-15 seconds or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. About 6 tbsp to get 1/2 cup.

Ingredient Subs/Variations:
To Make Strictly Paleo - Use Lakanto powdered sugar or make your own powdered sugar with coconut sugar. See above. 

Ghee - Sub for melted and cooled coconut oil and use a pastry brush to brush all over the dough. Or use all ghee, subbing ghee for coconut oil in the dough. 

Coconut Butter - Omit this entirely in the frosting and make a simple icing. This will require much less milk. Add milk in small splashes until it reaches desired thickness. 

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Chocolate Frosted Donuts (paleo & nut free)

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Homemade Chocolate Frosted Donuts made healthier! These donuts are baked, not fried, covered in a luscious chocolate glaze and made better-for-you using only simple, unprocessed ingredients. The recipe is so quick and easy to make that these delicious donuts are sure to become an instant breakfast favorite!

What Do These Chocolate Frosted Donuts Taste Like?

These donuts are perfectly simple but incredibly delicious, just like a classic donut should taste. Sometimes, the best things are uncomplicated and this is a tasty example of that fact. The donut is soft and airy but still moist and just perfectly sweet. The perfect palette for the thick and creamy chocolate frosting and a hefty dose of fun sprinkles to give it that classic bakery feel. If you’re looking to bring more chocolate into your mornings, well these donuts are for you!

What Ingredients Are Used to Make These Chocolate Frosted Donuts?

These healthified Chocolate Frosted Donuts are paleo-friendly, meaning they are made with no gluten, grain, or dairy. They are refined sugar free (except for the sprinkles) and happen to be nut-free! Made with only 12 (total) simple, unprocessed ingredients. Here’s a look at the ingredients and possible substitutes and variations:

  • Cassava Flour – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – This helps thicken the dough without making it too floury.
  • Baking Powder & Baking Soda – To make the donuts fluffy.
  • Salt – To balance the sweetness.
  • Coconut Sugar – The best granular sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for it’s great pricing and excellent quality.
  • Dairy Free Milk – I use whatever homemade milk I have on-hand. This time I used almond milk. Use any dairy free milk you like! Check out my post on how to make your own nut milk!
  • Coconut Oil – Used in both the donut batter to add moisture and to create the chocolate frosting. Use avocado or olive oil instead of coconut in the batter.
  • Eggs – To help puff the donuts.
  • Vanilla – For that classic donut flavor.
  • Chocolate Chips – Used to make the chocolate frosting. Use any chocolate chips or chocolate bar chopped into chunks you like! I used Guittard’s baking wafers because I love the quality of their chocolate. Use your favorite coconut sugar sweetened chocolate to make these refined sugar free and strictly paleo (these would be great).
  • Maple Syrup – Helps create a thick but soft frosting.
  • Sprinkles – The perfect place to add some fun sprinkles! I am absolutely obsessed with the sprinkles by Supernatural. They come in beautiful and fun mixes and are made with conscientious ingredients! All their sprinkles are vegan, naturally colored, and made with no funky dyes or chemicals! I highly highly recommend them! (Not at all sponsored, I just really love them.) For these donuts I used their Great Big Blizzard mix to celebrate the first day of winter.

How To Make These Chocolate Frosted Donuts

These donuts are so easy to make and come together in a flash. They can baked, frosted, and sprinkled in under 30 minutes! The donut batter comes together quickly and requires no mixer! The donuts bake up fast, especially when made in a mini donut mold as I have done. And while the donuts are baking you whip up the straight forward, no-fuss chocolate glaze. Then just frost and sprinkle the donuts and that’s it! Here’s a look at the steps:

  1. Make the donut batter. The batter is made by mixing the wet and dry ingredients separately. The stirring the wet into the dry until a smooth and thick batter forms.
  2. Fill the donut mold. The batter is thick so easily fills into the donut mold. I find the cleanest way to fill the donut cavities is to pipe in the batter. See section below for more tips on this. I used a mini donut mold from Target.
  3. Bake the donuts. These donuts bake up quick in just about 10 minutes. If using a regular size donut pan (6 donuts) bake for 18-20 minutes.
  4. Make the frosting. The frosting comes together in a breeze and done while the donuts are baking.  Just combine the ingredients and melt over a double boiler or in the microwave.
  5. Frost and sprinkle the donuts! No special equipment required to frost, simply dunk the donut into the frosting, lift up and place on a wire rack. Top with sprinkles and that’s it.
  6. Enjoy! As with most homemade, baked donuts these are enjoyed the same day.

No donut pan? No problem! Bake them in a mini or regular muffin tin.

If you want to save some for later, once the donuts have cooled slightly, freeze the donuts, unfrosted, individually on a parchment or silicone mat lined baking sheet. Once the donuts are frozen, store together in an airtight container. When ready to enjoy, reheat in the microwave or hot oven, then top with glaze and sprinkles.

Tips On Filling The Donut Tin

I used a piping bag with no tip to easily fill the mini donut wells. If you don’t have a piping bag, use a large plastic bag, fill with the batter, and snip a bottom corner of the bag for a single use alternative. I purchased this cake decorating set earlier this year and have found that I use it more often than I actually thought. Definitely worth the $16 purchase. Plus it comes in a small box for easy storage.

I usually make a crazy mess when attempting to fill a piping bag without another set of hands. But this time around I actually figured out a good hack! First, fold the bottom edge and use a clip to close it off and prevent any leakage, then place the empty bag in a tall glass, fold the edges over the sides and, use a silicone spatula to easily transfer the batter from the mixing bowl into the piping bag! See the picture below.

These healthier Chocolate Frosted Donuts are simple yet delicious. The recipe is so easy and requires no equipment! The donuts are soft and fluffy, topped with a thick and luscious chocolate glaze, perfect as a sweet breakfast or afternoon treat! And basically, your favorite hot beverages new best friend.

More Donut Recipes

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If you make this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Chocolate Frosted Donuts

Simple yet delicious baked donuts made better-for-you! A soft and airy, but moist donut topped with a luscious chocolate frosting and of course, sprinkles. These couldn't be easier and sure to become a breakfast favorite. No donut tin? No problem! Make these in a muffin pan!

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

Servings 12 mini or 6 regular donuts

Ingredients

Dry Ingredients

  • 1 cup + 2 tbsp cassava flour (150 grams)
  • 2 tbsp tapioca flour (15 grams)
  • 1 tsp baking powder (5 grams)
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/3 cup + 1 tbsp milk of choice (118 grams)
  • 1/2 cup coconut sugar (78 grams)
  • 3 tbsp avocado oil (42 grams) or coconut oil (melted and cooled)
  • 2 eggs
  • 1 1/2 tsp vanilla

Chocolate Frosting

  • 1/4 cup chocolate chips or chunks (43 grams)
  • 1 tbsp coconut oil (13 grams)
  • 1 tsp maple syrup (6 grams)
  • 1 tsp milk of choice (6 grams)

Instructions

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

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

  3. Using the same whisk, mix together the wet ingredients in a small bowl until light and frothy.

  4. Pour the wet ingredients into the dry and, using a silicone or wooden spoon, stir gently until everything is just fully combined. Taking care not to overmix. The mixture should be smooth with no lumps.

  5. Distribute the batter evenly into the donut tin wells. Use a piping bag or large plastic bag with tip of bottom edge cut off to easily fill the donut cavities. (See original post for more tips.)

  6. Bake the donuts for 9-10 minutes for mini donuts (18-20 for regular donuts) or until donuts are puffed and just turning slightly golden.

  7. While donuts are baking, prepare the frosting: In a small bowl melt all the ingredients together in the microwave using short bursts, or over a double boiler. Once everything is fully melted, stir until thick, shiny, and smooth. Let cool slightly.

  8. Let the donuts cool in the pan until safe to handle, then transfer to a wire rack with a pan or parchment paper underneath. Run a knife or spoon around the edges of the donuts if they are difficult to remove from the pan.

  9. While donuts are still warm, dunk the smoother side of each donut into the chocolate, lift and return to cooling rack. Repeat with all donuts and top with sprinkles!

  10. Enjoy! These are best enjoyed on the same day, shortly after they have been frosted. 

Recipe Notes

Helpful Kitchen Tools (affiliate links): mini donut pan, regular donut pan, piping bag, silicone spatula, kitchen scale

Storage: Once the donuts have cooled slightly, freeze the donuts, unfrosted, individually on a parchment or silicone mat lined baking sheet. Once the donuts are frozen, store together in an airtight container. When ready to enjoy, reheat in the microwave or hot oven, then top with glaze and sprinkles.

Ingredient Subs/Variations:
To Make Strictly Paleo - Use your favorite coconut or maple sugar sweetened chocolate chopped into chunks. 

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

 

Double Chocolate Peppermint Cookies (paleo-ish & nut-free)

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HOLIDAY COOKIE BONANZA! pt. 3.
ICYMI: pt. 1 Pretzel & Chocolate Chip Peanut Butter Cookies
pt. 2 Chewy Ginger Cookies

The third recipe in my healthier holiday cookie series are these Double Chocolate Peppermint Cookies! Incredibly delicious, fudgy, chewy, and deeply chocolatey cookies topped with crushed candy canes make the perfect holiday cookies that are fun and festive, but still made better-for-you. They are super easy to make and require no chilling, so you can go from empty mixing bowl to festive cookie-filled-cooling rack in just under 30 minutes!

What Do These Double Chocolate Peppermint Cookies Taste Like?

I don’t mean to be overdramatic, but, there may not actually be words to describe how insanely delicious the texture of these cookies are in real life. But I will do my absolute best to try to appropriately describe them. Imagine a thick and dense cookie, with a perfectly crispy exterior, the interior is soft, chewy, deeply chocolatey and studded with ooey gooey chocolate chips. Similar to a rich fudgy brownie in cookie form. And topped with candy candy pieces for the perfectly festive combination of chocolate and peppermint that is always a hit during the holiday season. They are rich without feeling overindulgent, they are luxurious without feeling pretentious, and they decadent while in actuality made healthier! They are just perfect. Hopefully I have done a decent job describing these cookies and therefore making your mouth water. And if not, this bite shot should do it.

What Ingredients Are Used To Make These Double Chocolate Peppermint Cookies?

These healthier Double Chocolate Peppermint Cookies are oh-so-craveable while still being better-for-you! The cookie dough contains no refined sugars, flours, or oils. They are also paleo-ish meaning they are made without gluten, grain, or dairy. I categorize these as being “paleo-ish” because they are topped with candy cane or peppermint candy pieces which are typically made with refined sugar, so they are not strictly paleo. I found some candy canes from Whole Foods that are made with organic cane sugar which is a less refined version of conventional sugar and also happened to be dye free!

Here’s a look at the ingredients and some potential variations:

  • Coconut Sugar – The best refined sugar free granular sweetener. Coconut sugar gives them the perfect amount of sweetness without being overbearing.
  • Tahini – I love using tahini as the base fat in my cookies. It gives cookies the perfect dense and chewy texture while keeping the cookies nut free. Feel free to sub for any other nut/seed butter you prefer. Ideally use one that is thin and drippy and contains only one ingredient. Some good subs are cashew butter, almond butter, or sunflower seed butter.
  • Avocado Oil – The avocado oil gives the cookies added moisture without making the dough too sticky. It also helps crisp the exteriors of the cookies. Sub for olive oil or melted and cooled coconut oil.
  • Egg – Helps puff the cookies! As there is only 1 egg used in this recipe along with another leavener, I feel safe in saying that this cookie can likely (I have not tested this) be made vegan by substituting the egg with a vegan egg replacer.
  • Cocoa Powder – A hefty dose of cocoa powder in the dough makes these cookies wonderfully chocolatey. Use an unsweetened, high quality, cocoa powder. Do not use cacao powder or cocoa powder mix, these are totally different things and will affect the outcome of the cookies greatly. Some good brands are Equal Exchange’s Baking Cocoa, Guittard’s Cocoa Powder, or Whole Food’s 365 Brand (what I used).
  • Cassava Flour – A gluten, grain free, and nut free flour that is similar in texture and density to conventional white flour but is not processed or bleached! I find the best pricing to be on Amazon.
  • Tapioca Flour – Thickens the dough without making it too floury.
  • Baking Soda – The leavener in this cookie dough.
  • Salt – To balance the sweetness.
  • Chocolate Chips – Use your favorite chocolate chips or chopped up chocolate bar! I usually go for Enjoy Life’s baking chips but have recently become obsessed with Guittard’s Bittersweet Chocolate Chips which are also dairy free and made with cane sugar. However I find the quality of the Guittard chocolate to be superior.
  • Candy Canes – Ideally use, mini candy canes crushed into small shards. You want to keep the pieces small but not crushed to a dust. You can use regular sized candy canes if that’s what you have on-hand and they will still taste the same as the mini candy cane pieces, however aesthetically, you are more likely to see the red and white striping when you use the mini candies. You can also use regular peppermint candies.

What Is The Best Way To Crush The Candy Canes?

I find the easiest way to crush the candy is to place them in a plastic bag, cover the bag with a kitchen towel, and use a rolling pin or meat tenderize to smash them up. It only takes a few hits to break up the mini candy canes. You want to get small shards or chunks and not all dust.

How Do You Make These Double Chocolate Chip Peppermint Cookies?

These are super easy and festive cookies perfect for the holiday season. The dough whips up quick, is made with only 12 total ingredients, and can be done in under 30 minutes! Here’s a look at the steps.

  1. Crush the candy canes. See above for the easiest method.
  2. Mix the dry ingredients together in a small bowl and set aside.
  3. Mix the wet ingredients together.
  4. Add the dry ingredients to the wet and stir. 
  5. Stir in the chocolate chips.
  6. Scoop the dough. I use my trusty 50 mm scoop (about 3 tablespoons) for ease and making equally sized cookies.
  7. Press the top of each cookie dough ball into the candy cane pieces. This is the easier method, but I give a second option below for adding the candy cane pieces after the cookies are baked.
  8. Bake for just about 10 minutes.
  9. Let cool slightly.
  10. Enjoy!

Make Ahead: The dough or cookie dough balls can be made a day or two in advance and stored, covered, in the fridge. Press the candy cane pieces into the tops of the cookie dough just before baking. Add another minute or two onto the baking time if the dough has chilled for more than 2 hours.

Candy Cane Addition Options

You can add the candy cane pieces to the tops of the cookies in two ways. One before baking and one after baking the cookies. Either way will yield delicious peppermint and chocolate cookies, one is easier while the other requires a few more steps but is more aesthetically pleasing, in my opinion.

  • Easier Way – The first way, that I give in the recipe below, is the easier way. The candy cane pieces are pressed into the tops of each cookie dough ball and baked together. The above cookies are made using this method.
  • Prettier Way – The second way, is to bake the cookies, then drizzle some melted chocolate over the slightly cooled cookies, and sprinkle the candy cane pieces over the melted chocolate. When the drizzled chocolate sets it adheres the candy pieces onto the cookies. The below cookies are made using this method. I found that baking the candy canes with the cookies dulled the red striping color from the candy canes which took a little fun from the appearance of the cookie. This may also be because I used naturally dyed candy canes.

These cookies are the perfect simple but delicious dessert to enjoy a festive holiday season. They are a fun way to treat yourself or as a yummy healthier dessert to gift your favorite dessert loving people. These are so good they are sure to be enjoyed but all and disappear in a flash! Basically, these are the perfect healthier holiday cookie and I can’t wait for you to try them.

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

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Double Chocolate Peppermint Cookies

Incredibly delicious, fudgy, chewy, and deeply chocolatey cookies topped with crushed candy canes for the perfect holiday cookie that are fun, festive, but still made better-for-you!

paleo-ish (gluten free, grain free, dairy free) & nut-free

Servings 12 cookies

Ingredients

Dry Ingredients

  • 1/3 cup unsweetened cocoa powder (31 grams) not cacao powder or cocoa mix
  • 1/4 cup cassava flour (36 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda

Wet Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/4 cup tahini (65 grams) sub other thin & drippy nut/seed butter
  • 1/4 cup avocado oil (61 grams) sub coconut oil, melted and cooled
  • 1 egg large
  • 1 tsp vanilla (4 grams)

Additions

  • 3/4 cup chocolate chips (126 grams)
  • 1/4 cup crushed mini candy canes or peppermint candies

Instructions

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

  2. In a medium bowl whisk together all the dry ingredients until thoroughly mixed, set aside.

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

  4. Scrape down the sides of the bowl. Add in the dry ingredients and stir until just mixed, scraping down the sides of the bowl once more during mixing to ensure ingredients are well distributed without overmixing.

  5. Stir the chocolate chips into the dough.

  6. Place the crushed candy canes in a small bowl. Using a cookie scoop, ideally a 50 mm (about 3 tbsp), scoop balls of dough and press the top of each ball into the bowl adhering candy pieces into dough. (See notes below on candy addition options.)

  7. Place candy cane topped cookie dough balls at least 2 inches apart on the baking sheet.

  8. Bake cookies for 9-10 minutes or until cookies are set in the middle and edges are starting to turn a darker brown.

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

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

Recipe Notes

Helpful Kitchen Tools (affiliate links): 50mm scoop, silicone baking mat, silicone spatula, kitchen scale

Candy Cane Addition Options:
Easier Way - Do as listed above.
Prettier Way - Bake the cookies without the candy cane pieces. Melt some chocolate while cookies cool slightly. Drizzle melted chocolate over the cookies, then sprinkle with candy cane pieces. When the drizzled chocolate sets it adheres the candy pieces onto the cookies.

Make Ahead: The dough or cookie dough balls can be made a day or two in advance and stored, covered in the fridge. Press the candy cane pieces into the tops of the cookie dough just before baking. Add another minute or two onto the baking time if the dough has chilled for more than 2 hours. 

Storage: Store cookies at room temperature in an airtight container for a day or so. Afterwards move to the freezer for longer storage. 

Ingredient Subs/Variations:
Tahini - The tahini should be thin and drippy. Sub tahini for any other single ingredient nut/seed butter that is thin and drippy, like a natural almond, cashew, or sunflower seed butter that has a good amount of oil at the top. For best results, be sure to mix the nut/seed butter in the jar well before measuring.  Do not use the compacted paste at the bottom of the jar. My favorite tahini for baking is the 365 brand from Whole Foods. 

Candy Canes - I find the easiest way to crush the candy is to place them a bag, cover the bag with a towel, and use a rolling pin to smash them up. It only takes a few hits to break up the mini candy canes. You want to get small shards or chunks and not all dust. I used Organic Candy Canes from Whole Foods which were vegan and naturally dyed! Use 2-3 regular sized candy canes or several peppermint candies instead of mini candy canes.

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Pretzel & Chocolate Chip Peanut Butter Cookies (paleo & nut-free option)

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HOLIDAY COOKIE BONANZA! pt. 1.
ICYMI: pt. 2 Chewy Ginger Cookies
pt. 3 Double Chocolate Peppermint Cookies

It’s the holiday season which means cookies, cookies, cookies! As I’ve said many times on this blog, I am obsessed with cookies. In my opinion, they are the perfect dessert. So, to celebrate this time of year I’m going into all-out-cookie-mode! This is the first in my Holiday Cookie Bonanza Series and I hope you’re as excited as I am for all the delicious cookie recipes to come. I’m kicking off my healthier holiday cookie series with these Pretzel & Chocolate Chip Peanut Butter Cookies!

What Do These Pretzel & Chocolate Chip Peanut Butter Cookies Taste Like?

These are the ultimate cookies for the sweet & a little salty dessert lovers! A super moist and chewy peanut butter cookie studded with gooey chocolate chips and crunchy pretzel pieces. These Pretzel & Chocolate Chip Peanut Butter Cookies are the intersection of the all the best snacky ingredients: salty & sweet, gooey & crunchy, chewy & crispy. The name is a mouthful but there’s no better way describe this glorious cookie combo! Each component is as essential as the next in creating what is pretty much the perfect cookie bite.

How Are These Pretzel & Chocolate Chip Peanut Butter Cookies Made?

These cookies are incredibly easy to make! They are made in just one bowl, have only 12 total ingredients, and can be done in under 30 minutes! Here’s a look at the steps.

  1. Mix the wet ingredients together.
  2. Add in the dry ingredients. 
  3. Chill the dough. This is recommended, but optional if you’re short on time. The cookies will just be thinner, but still delicious, if the dough is not chilled.
  4. Stir in the chocolate chips and pretzel pieces.
  5. Scoop the dough. I use my trusty 50 mm scoop (about 3 tablespoons) for ease and making equally sized cookies.
  6. Top dough with a whole pretzel, more chocolate chips, and sea salt.
  7. Bake for just about 10 minutes.
  8. Let cool slightly.
  9. Enjoy!

Make Ahead: The dough can be made ahead and kept, covered, in the freezer until ready to bake. Just stir in the chocolate chips and pretzel pieces into the dough before scooping, this prevents the pretzels from becoming soggy in the freezer.

What Ingredients Are Used In These Pretzel & Chocolate Chip Peanut Butter Cookies?

These awesome cookies are incredibly delicious while being better-for-you. They contain no refined sugars, flours, or oils. The cookie base is paleo-friendly, meaning the dough does not contain gluten, grain, or dairy! And they are easily made nut-free by substituting the peanut butter for sunflower seed butter! These cookies are made with only 12 total (including the salt!) simple, real ingredients. Here’s a quick rundown of the ingredients used and some recommended substitutes.

  • Peanut Butter – Chocolate and peanut butter are always delicious together. These are also easily made paleo-friendly, peanut and nut-free by substituting the peanut butter for sunflower seed butter. Alternatively, any thick and creamy nut/seed butter can be used here such as almond or cashew butter. Choose a nut/seed butter that contains only one ingredient and no added sugars or oils. For the PB version, I used Once Again’s Creamy Unsweetened Peanut Butter.
  • Coconut Sugar – The best refined sugar free granular sweetener. Coconut sugar gives them the perfect amount of sweetness without being overbearing.
  • Avocado Oil – Gives the cookies some additional moisture and helps crisp the cookies. Sub for olive oil or melted and cooled coconut oil.
  • Egg – To help puff the cookies.
  • Vanilla – For flavor!
  • Cassava Flour – A gluten and grain free flour which behaves very similarly to white flour but is not bleached, refined, or overly processed. It’s nut free and paleo!
  • Tapioca Flour – Tapioca flour helps thicken the dough without making them too floury.
  • Cinnamon – More flavor!
  • Chocolate Chips – Can’t have a chocolate chip cookie without the chocolate chips! I used regular sized semi-sweet chocolate chips. I have been loving the ones by Guittard, for the high quality of the chocolate, and grabbing them whenever I see them on sale at Whole Foods. For strictly refined sugar free, use your favorite coconut or maple sugar sweetened bars chopped into chunks!
  • Pretzel Twists – Use any pretzel twists you like! There are several gluten free and paleo-friendly pretzels found in most stores today. Or mix it up and use pretzel sticks! I used Quinn’s Classic Whole Grain Sea Salt Pretzel Twists which are gluten free but not paleo.

These cookies boast all the best flavor combinations in one single cookie! Chocolate and peanut butter is a much loved, classic combo but leveled up with the addition of crunchy and salty pretzel pieces! These are sure to be the envy of any cookie swap or holiday party. However, these would truly be welcome anytime of year when you happen to be craving some awesome cookie goodness.

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

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Pretzel & Chocolate Chip Peanut Butter Cookies

A so soft and chewy peanut butter cookie spiked with pretzel pieces and chocolate chips. It's ooey gooey goodness, crunchy and moist, salty and sweet all in one delicious cookie! Made with only 12 ingredients and in one bowl! Easily made nut-free & paleo!

gluten free, grain free, dairy free, nut-free

Servings 13 cookies

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/2 cup peanut butter (136 grams) sub Sunbutter (120 grams) to make paleo & nut-free
  • 1/4 cup avocado oil (61 grams) sub olive or coconut oil (melted and cooled)
  • 1 egg large
  • 1 tsp vanilla (4 grams)

Dry Ingredients

  • 1/4 cup + 1 tbsp cassava flour (48 grams)
  • 3 tbsp tapioca flour (22 grams)
  • 1 tsp baking powder (5 grams)
  • 1 tsp cinnamon (2 grams)
  • 1/4 tsp sea salt

Additions

  • 1/2 cup chocolate chips (78 grams)
  • 1/2 cup chopped pretzel twists (32 grams) + 13 whole twists for cookie topping
  • flakey sea salt optional

Instructions

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

  2. Scrape down the sides of the bowl. Add in the dry ingredients and stir until just mixed, scraping down the sides of the bowl once more during mixing to ensure ingredients are well distributed without overmixing.

  3. Chill the dough in the fridge for 20 minutes, preferably 2 hours. See notes below on skipping this step.

  4. When ready to bake, heat oven to 350 degrees and prepare baking sheet by lining with parchment paper or a silicone baking mat. Stir the pretzel pieces and chocolate chips into the dough.

  5. Using a cookie scoop, ideally a 50 mm (about 3 tbsp), place dough balls at least 2 inches apart on the baking sheet.

  6. Press a whole mini pretzel twist into the top of each dough ball. If you like, top with a few more chocolate chips and some flakey sea salt as well.

  7. Bake cookies for 9-11 minutes or until cookies are set in the middle and edges are starting to brown.

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

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

Recipe Notes

Helpful Kitchen Tools (affiliate links): 50mm scoop, silicone baking mat, silicone spatula, kitchen scale

Chilling Time: Ideally chill the dough in the freezer for two hours, 20 minutes if you're short on time. If you can spare absolutely no time, skip this step completely, this will just yield thinner crispier cookies.

Storage: Store cookies at room temperature in an airtight container for a day or so. Afterwards move to the freezer for longer storage. 

Ingredient Subs/Variations:
Nut Free: Use 1/2 cup sunflower seed butter (120 grams) instead of peanut butter. Any thick and creamy nut/seed butter will do such as almond butter or cashew. Use one that contains one ingredient (no added sugars or oil). Thoroughly mix the nut/seed butter in the container before measuring and do not use the compacted paste at the bottom. 

Strictly Paleo: For strictly paleo sub PB for another nut/seed butter as described above. And use your favorite coconut or maple sugar sweetened chocolate bar chopped into chunks instead of chips. And use your favorite grain free pretzels such as these or these. 

Pretzels: I used Quinn Whole Grain Pretzel Twists in this recipe. They are gluten free but not grain free. Use your favorite brand of pretzel twists. Or mix it up and use pretzel sticks, chop into small pieces and press a few longer sticks into the top instead of a twist!

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Healthy Pecan Pie Truffles (paleo & vegan)

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These Healthy Pecan Pie Truffles have all the delicious flavor of a classic pecan pie but packaged up in delicious, easy-to-eat balls! These truffles are packed with toasted pecan chunks surrounded by a gooey caramel-like filling, coated in dark chocolate, and topped with some flakey sea salt. This healthified candy is easy to make, requires no candy thermometer, corn syrup free, and made with better-for-you ingredients! A major upgrade to the traditional pecan pie. 
What Do These Healthified Pecan Pie Truffles Taste Like?

Imagine the filling of a classic pecan pie; ample toasty and crunchy pecan chunks clinging together in a just-perfectly-sweet and gooey caramel-like mixture. These Pecan Pie Truffles taste exactly like a traditional pecan pie, but we ditch the crust, ball-ify the filling, and smother those balls in a dark chocolate coating. And, of course, finish with some sea salt sprinkles for good measure. And while a conventional pecan pie is typically made with a hefty dose of corn syrup, these are sweetened with coconut sugar and use only real ingredients with absolutely no weird stuff! In fact, this recipe requires only 8 simple ingredients which I believe makes them taste even better than the pie it is inspired by!

How Are These Pecan Pie Truffles Made?

The best part about these no-bake Healthy Pecan Pie Truffles is that they are delicious and super easy to make! Unlike a pie, they are basically goof-proof and likely to be delicious even if some mistakes are made. And I always love a candy recipe that doesn’t require a candy thermometer! The less tools (aka dishes) the better! Here’s a rundown of the steps:

  1. Toast the pecans in a hot 400 degree oven for 4-5 minutes. I highly recommend you not skip this step. It really brings out the deep nutty flavor of the pecans and the toasting gives the nut a good crunch that is glorious in contrast to the creamy caramel.
  2. Make the caramel mixture by heating together the coconut cream, coconut sugar, and coconut oil in a small pot. Let simmer a few minutes, then stir in the vanilla, nut/seed butter, and salt. Let set for a few minutes to thicken.
  3. Stir chopped pecans into caramel mixture.
  4. Freeze pecan pie filling to let the flavors meld and firm up so it can be rolled into balls. About 1-2 hours, but the longer the better.
  5. Scoop and roll filling into balls. You can really make any size truffle you like, but I find that my medium (40 mm) scoop makes the perfect sized balls with just the right ratio of filling to chocolate.
  6. Place filling balls back in the freezer.
  7. Melt the chocolate in the microwave or in a double boiler.
  8. Coat filling balls with chocolate. 
  9. Sprinkle with sea salt. (Optional but highly recommended.)
  10. Let chocolate set.
  11. ENJOY!

Make Ahead: These Pecan Pie Truffles can be made ahead at almost any step! The mixture, uncoated balls, and the completed chocolate coated balls can be stored in the freezer for a few months! These can be eaten straight out of the freezer or let temper on the counter for a few minutes before serving for a more gooey center.

What Is the Best Way to Coat The Truffles?

I have tested this recipe many times with different methods for coating the balls. These truffles will taste delicious no matter how you coat them, but I have found the following to be some helpful tips to getting the most aesthetic chocolate coating.

  1. Use good quality dark chocolate. I found the best results when I upgraded my chocolate from regular dark chocolate chips to a better quality chocolate. I ended up using Hu’s dark chocolate baking gems which are 70% dark chocolate. I recommend using a good quality chocolate baking bar chopped into chunks or chocolate melting wafers (like these).
  2. Keep filling balls as cold as possible. The balls will be much easier to coat when they are frozen solid. This prevents them from deteriorating when dipped in the melted chocolate. I like to work in batches, keeping as many filling balls in the freezer as possible and taking out a few at a time just before coating them. The longer the balls are left in the freezer the better.
  3. Let melted chocolate cool. Be patient, and let the chocolate cool for at least a few minutes after it has melted. This helps keep the filling balls in tact and prevents them from losing their shape when dipped into the chocolate.
  4. Work in small batches. I found that pouring a small amount of the melted chocolate into a small bowl and coating the balls in the small container really helps keep the chocolate coating easier to use. Inevitably, some of the filling will get into the chocolate coating and will cause the chocolate to thicken or seize. This will make it more difficult to coat the balls. So decanting small amounts of melted chocolate at a time really helps keep the chocolate smooth and loose.
  5. Toothpick method. Normally, when coating something in chocolate, I use the fork method of dunking the thing into the coating, turning it over, using the fork to lift it out, and letting the excess chocolate drip off. But here, I found that using a toothpick was really the most effective and easy method. Simply pierce a filling ball with a toothpick, quickly dunk and turn it around in the chocolate to coat, then lift and let the excess drip off. Then, turn the ball upright, slide onto a fork and pull the toothpick out from the bottom in order to place the coated ball back on the baking sheet.

What Ingredients Are Used?

These Healthy Pecan Pie Truffles are made better-for-you as they are made with only simple, real ingredients and contain no refined sugars, flours, or oils. They are also paleo-friendly meaning they are free from gluten, grain, and dairy. Plus, they are vegan! These are the ingredients you will need:

  • Pecans – I used raw pecans and toasted them quickly in the oven. It couldn’t be easier and takes only 4-5 minutes. Feel free to buy roasted, but unsalted, pecans if you prefer to skip this step.
  • Coconut Cream – The solid upper layer from a fresh can of coconut milk. Use as much of the white solid as possible, but it’s totally fine if there is some milk included to get the amount needed for the recipe. I do not recommend using light or low-fat coconut milk. I used Native Forest Classic Coconut Milk but Thai Kitchen is another great option.
  • Coconut Sugar – This keeps the truffles refined sugar free and as coconut sugar has an inherently caramel-like flavor, it really makes the filling taste just like a traditional caramel. I use and love Nutiva’s Coconut Sugar.
  • Coconut Oil – Helps create the caramel mixture. Use refined coconut oil for a coconut-free flavor.
  • Vanilla – A must for a good tasting caramel! I highly recommend using a good quality vanilla extract for these truffles.
  • Nut/Seed Butter – Used to thicken the caramel and help it solidify when chilled. Use any thick and creamy nut or seed butter you like such a cashew, almond, peanut, or sunflower seed butter. I have made these with all of the above, except peanut butter, which I feel would overpower the pecans. My favorite of the three was the batch made with cashew butter.
  • Dark Chocolate – Use a good quality dark chocolate bar chopped into chunks or baking discs (like these, these, or these) for the best chocolate coating results. Feel free to use milk chocolate instead of dark if that’s more your scene! I got the best coating results when I used Hu’s Baking Gems.
  • Sea Salt – Because chocolate and sea salt is always a good idea. A good quality flakey sea salt like Maldon is always a classic. I used one by Only Salt which comes in these cute crystals.

These Healthy Pecan Pie Truffles are the perfect sweet ending to any meal or a delicious treat to gift your friends and family this holiday season! They are incredibly delicious, made with real ingredients, have the perfect balance of crunchy and creamy, sweet and salty that make them dangerously addictive. Basically, you don’t want to miss out on these. A MUST make this holiday season!

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

SHARE THE LOVE!

If you make this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Healthy Pecan Pie Truffles

These Healthy Pecan Pie Truffles have all the delicious flavor of a classic pecan pie but packaged up in a handheld balls. An incredible candy with a gooey caramel-like filling packed with toasted pecan chunks, coated in dark chocolate, and topped with some flakey sea salt.

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

Ingredients

  • 1 1/4 cup raw pecans (170 grams)
  • 2/3 cup coconut cream (170 grams) thick top layer from a fresh can of coconut milk
  • 1/2 cup coconut sugar (72 grams)
  • 2 tsp coconut oil (10 grams)
  • 3-4 tbsp nut/seed butter (45-60 grams)
  • 2 tsp vanilla extract (10 grams)
  • dash sea salt
  • 2 cups dark chocolate chunks or melting wafers (280 grams)
  • flakey sea salt (optional)

Instructions

  1. Heat oven to 400 degrees and spread pecans over a baking sheet. Toast the pecans for 4-5 minutes, turning the nuts once, halfway through baking. Keep an eye on the pecans because they can go from toasty to burnt in a flash! The pecans are done when they are slightly brown and smell incredible. Remove from oven and set aside to cool.

  2. Make the caramel filling by combining the coconut cream, coconut sugar, and coconut oil together in a small pot and heat over medium low flame. Stir well and let come to a gently boil. Cook, stirring occasionally for 4-5 minutes or until the mixture has reduced slightly and become a golden brown.

  3. Remove from heat add the vanilla, 3 tablespoons of nut/seed butter of choice, and a dash of salt to the pot and stir until the mixture is thick and creamy. Add another tablespoon of nut/seed butter if the mixture is still a little thin.

  4. Roughly chop the pecans, pour into the caramel mixture, and stir to combine.

  5. Pour the pecan caramel filling into a medium bowl and place in freezer to firm, approximately 1 hour.

  6. Once the filling is firm, scoop and roll into balls and place on a parchment paper or silicone baking mat lined baking sheet. I find the 40 mm scoop to be the ideal (1 1/2 inch) sized balls.

  7. Place balls back in the freezer. Meanwhile melt the chocolate by warming in short, 5 second, bursts in the microwave or over a double boiler. Stir until chocolate is fully melted and shiny. Let the chocolate cool for several minutes.

  8. Working in batches, leaving as many filling balls in the freezer as possible, coat the balls with chocolate (see original post for helpful tips). Pierce each ball with a toothpick or skewer and quickly roll in the chocolate until it is fully coated. Allow excess chocolate to drip off, turn the ball upright, slide onto a fork and pull the toothpick out from the bottom in order to place the coated ball back on the baking sheet. Top with flakey sea salt.

  9. Place the coated truffles back in the freezer briefly to let the chocolate set. Once chocolate is firm, enjoy!

Recipe Notes

Helpful Kitchen Tools (affiliate links): 40 mm scoop, silicone spatula, silicone baking mat, kitchen scale

Make Ahead: These Pecan Pie Truffles can be made ahead at almost any step! The mixture, uncoated balls, and the completed chocolate coated balls can be stored, covered, in the freezer for a few months!

Storage: Store in the fridge or freezer! These will keep for about 2 months if they manage to stay uneaten for that long. These can be enjoyed straight out of the freezer or let temper on the counter a few minutes before serving for a more gooey center.

Subs/Variations:

Nut/Seed - Use any thick and creamy nut/seed butter such as cashew, sunflower seed, peanut, or almond butter. Ideally use one that contains one ingredient (no added sugars or oil). Thoroughly mix the nut/seed butter in the container before measuring and do not use the compacted paste at the bottom. I most preferred cashew butter in this recipe.

Coconut Oil - Use refined coconut oil for a no-coconut flavor. 

Chocolate Coating - Use a good quality chocolate bar chopped into chunks or melting wafers for best coating results. To keep these refined sugar free and strictly paleo, use your favorite coconut or maple sugar sweetened chocolate. Feel free to use milk chocolate if you prefer!

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This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Fluffy Gingerbread Pancakes (paleo & vegan-possible)

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December has arrived! Cue the gingerbread and peppermint flavored treats! Starting off the gingerbread season with a fluffy stack of Gingerbread Pancakes. These are light and fluffy pancakes spiked with all the requisite spices to achieve the perfect gingerbread flavor: lots of ginger, cinnamon, cloves, and nutmeg. It’s a perfectly spiced, seasonally-appropriate, healthified pancake stack to head into the holiday season and make those mornings extra cozy and festive.
What Do These Gingerbread Pancakes Taste Like?

These pancakes are thick but still light and fluffy, the ideal pancake texture. They are soft, a little dense, perfectly chewy, and have just the right amount of moisture to welcome a healthy drizzle of maple syrup but are just fine on their own. Lightly sweetened with coconut sugar and spiked with all the warming spices typical in a classic gingerbread recipe. It’s like a stack of gingerbread cookies in pancake form!

How Are These Gingerbread Pancakes Made?

These pancakes are SO easy to make! I like to mix up the batter in my Pyrex measuring cup and pour them directly into the hot pan, so minimal dishes are used to prep and make these! Here’s a rundown of the steps:

  1. Mix dairy-free milk with 1 tbsp lemon juice and let sit for 3 minutes. This makes the pancakes super fluffy and reminiscent of buttermilk pancakes.
  2. Whisk in the egg or your favorite vegan egg-replacement like a flax egg or premade egg substitute.
  3. Stir in the dry ingredients and gently mix until fully combined.
  4. Heat the pan over medium heat with a little oil if your pan requires it.
  5. Pour batter into the pan. I find that 1/4 cup batter makes the perfect sized pancake. This recipe makes exactly five 1/4 cup pancakes. But make any size you like!
  6. Let cook for 2-3 minutes and flip to cook other side.
  7. Repeat with all batter.
  8. Top with your favorite toppings and/or maple syrup.
  9. Enjoy!

Some topping ideas: A tart winter fruit like cranberry, pomegranate, or maybe some orange slices. Whipped cream or vanilla yogurt. Crunchy bits like pistachios, pecans, or sunflower seeds!

What Ingredients Are Used?

These pancakes are made better-for-you as they contain no refined sugars, flours, or oils. They are also paleo-friendly meaning they are free from gluten, grain, and dairy. Plus, they are easily made vegan by replacing the egg with your favorite vegan-friendly egg replacement. Here’s a look at the ingredients you will need to make these:

  • Nut/Seed Milk – Use any milk you like! I always use whatever homemade nut/seed milk I have on-hand. To see how to make your own dairy free milk, check out this post here!
  • Lemon Juice – Helps the pancakes fluff and create a buttermilk-like effect without the use of dairy.
  • Egg – Gives these pancakes some fluff! Easily substituted for your favorite vegan-friendly replacement.
  • Almond Flour – The base of the pancakes and makes them gluten and grain free! The almond flour gives them a deliciously dense and chewy texture.
  • Tapioca Flour – Tapioca flour helps thicken the batter and gives them crispy crusts.
  • Coconut Flour – There is only 1 tbsp of coconut flour and not really detectable in the flavor, but gives the pancakes some extra body.
  • Baking Soda & Baking Powder – To give even more fluff to the pancakes.
  • Spices & Salt – All the classic gingerbread spices that you probably already have in your pantry: ginger, cinnamon, cloves, and nutmeg!

These Gingerbread Pancakes are gluten, grain, and dairy free, but really taste delicious, are oh-so-fluffy and the perfect festive breakfast to ring in the holiday season! This recipe makes about 4-5 pancakes, which, if you’re asking me really serves one person for a hearty breakfast. Two people if you’re keeping things light or having it with other dishes. This recipe is easy to double, or triple (!), if you’re feeding a crowd! This is perfect for leisurely weekend mornings but the recipe is so easy you could easily whip them up on a busy weekday!

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

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Fluffy Gingerbread Pancakes

Thick and fluffy pancakes spiked with all the classic gingerbread spices. These healthier pancakes are incredibly delicious and made with a few simple ingredients. Made in just one bowl! The perfect festive breakfast to celebrate the holiday season.

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

Course Breakfast

Ingredients

  • 1/2 cup milk of choice
  • 1 tbsp lemon juice
  • 1 egg (or sub flax egg/egg replacer if vegan)
  • 3/4 cup almond flour (95 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 2 tbsp coconut sugar (16 grams)
  • 1 tbsp coconut flour (8 grams)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • dash sea salt
  • 1 1/2 tsp powdered ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg

Instructions

  1. In a medium mixing bowl, or preferably in a 2 cup measuring cup with a spout, mix together the milk and lemon juice. Let sit for 2 minutes. The mixture will look broken, this creates the "buttermilk".

  2. Next whisk in the egg or egg substitute until it's well mixed and frothy.

  3. Then add all the remaining dry ingredients to the wet and stir until batter is just uniform and evenly distributed.

  4. Heat coconut oil, butter, or ghee in a large pan/skillet over a heat that's just over medium flame.

  5. Pour about 1/4 cup of batter into the heated pan and cook for 2-3 minutes on each side.

  6. Repeat with remaining batter.

  7. Enjoy with your favorite toppings and/or maple syrup!!!

Recipe Notes

Helpful Kitchen Tools (affiliate links): pyrex measuring cup, small syrup pitcher, silicone spatula, kitchen scale

Nut/Seed Milk: I always use homemade almond milk for this recipe. Choose your favorite milk for these pancakes! To see my recipe for homemade nut milk see this post.

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.