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Healthy(ish) Pumpkin Snickers (vegan & paleo)

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It’s a dessert mash up of the two things most synonymous with the month of October: pumpkin and candy! I’m so happy to introduce you to my healthy homemade Pumpkin Snickers! It’s a healthier spin on the popular candy bar (a favorite trick or treat bounty) but with a delicious pumpkiny twist. These homemade candy bars are ones you can feel good about eating especially if you are (for whatever dietary reason) feeling like you can’t join the Halloween candy-filled festivities!


These healthy-ish Pumpkin Snickers are vegan, no-bake, and made with no refined sugars, flours, or oils. And they are paleo-friendly meaning they contain no gluten, grain, or dairy! These candy bars have a thick nougat-like base layer made with almond flour and pumpkin puree, then topped with a chewy coconut-milk-based-caramel layer spiked with pumpkin pie spice and filled with crunchy cashews. (But feel free to use any nut you like instead!) And, of course, coated in a thick layer of dark chocolate. The recipe is super easy to make and the resulting pumpkin flavored candy bar is one you will soon not forget and ensure you won’t be missing those basic candy bars floating around the neighborhood.

This recipe can be made in two ways, one with a candy mold, and one with a loaf pan. After making these candy bars both ways, I have a slight preference for the candy mold. It is a bit easier when it comes to the chocolate coating. There is a bit less wasted melted chocolate and a bit less of a mess made. That being said, the loaf pan may take a bit longer to allow the entire center to firm, but it requires a bit less hands on time. To make these Pumpkin Snickers we create the base nougat by simply mixing the ingredients together in a bowl! Then we make the pumpkin spice caramel on the stove which requires no candy thermometer! The caramel is made by cooking coconut cream, coconut sugar, and coconut oil over a medium flame. Once it’s caramelized and thickened, we cut the heat and mix in cashew butter (or other nut/seed butter of choice) and stir in some chopped cashews (or other nut you prefer). The caramel is placed on top of the nougat and placed in the freezer to firm up. Once it’s firm we coat with melted chocolate, then just a few minutes back in the fridge or freezer to let the chocolate set and THAT’S IT! Basically just three easy steps. And although these candy bars are nothing but basic, the ingredients are. These are made with a total of just 12 real, simple ingredients! No preservatives, no food coloring, just real food to make one real good candy.

Speaking of Ingredients….
Here’s a look at the basic ingredients used to make these Pumpkin Snickers:

Almond Flour – The base of the nougat is made with almond flour to give it that soft and chewy texture. My go-to is always Bob’s Red Mill superfine almond flour. Check Thrive Market for the best pricing.

Pumpkin Puree – To give these candy bars a real pumpkin flavor, I add pumpkin puree to the nougat base. This is the perfect way to use up that small leftover pumpkin you have lingering in your fridge from the more aggressively pumpkin treats (like this Marbled Pumpkin Bread, perhaps). Make sure you use pumpkin puree and not pumpkin pie filling which has added sweeteners and spices.

Coconut Sugar – Coconut sugar is used in both the nougat layer and the caramel layer to make these refined sugar free. In fact, the cooking of the coconut sugar really gives a wonderful caramel flavor to the middle layer that really makes it taste like a traditional caramel.

Coconut Cream – Coconut cream is the thick white solid layer at the top of the coconut milk can. Try to use as much of this coconut cream as possible for the caramel. That being said, it’s absolutely fine if some of the coconut milk is included. If that is the case, just be sure to cook the caramel for an extra minute or so when making the caramel.

Cashew Butter – The cashew butter is used to thicken the caramelized sugar mixture and create a thick chewy caramel. Feel free to use any nut/seed butter you like! I used cashew butter because it has a more neutral flavor than some other nut butters and really let’s the pumpkin pie spice shine. Try to use a nut/seed butter that has only 1 ingredient and no added sugars or oils.

Chopped Cashews – Traditional Snickers is made with chopped peanuts, but I decided to go with cashews because I almost always have them on hand and honestly, prefer them to peanuts. Feel free to use any nut that suits your fancy for the crunchy element added to the caramel layer.

Dark Chocolate – One of the reasons I love this recipe more than the original store bought candy is because it’s covered in a thick layer of dark chocolate rather than milk chocolate. I use Enjoy Life’s semi-sweet chunks, which are made with cane sugar, because they are allergy-friendly and reasonably priced. Use your favorite coconut sugar sweetened chocolate chips or chopped up chocolate bar to keep these strictly paleo and refined sugar free.

How Are These Made, you ask?

Okay, I’ve given you a brief run-down of how these are made. But since there are two ways to make these, let’s take a little bit of a closer look at each option before you head off to the pantry to collect the ingredients. There are two vessel options for making these and depending on which one you choose, the steps will be slightly different. I have created two different recipe options below so you can easily follow the steps for either option you choose. Don’t let the seemingly long recipe dissuade you from making these! I give lots of tips to ensure your candy-making success! It’s really only a few steps.

Candy Mold Option: I’m giving this option first because after making them both ways I prefer this one a bit more. It’s a little easier and slightly less messy. I purchased this candy mold from Amazon (specifically for this recipe but will definitely be breaking it out often) and found it be super easy to use and clean! Here is a break down of the steps:

  1. Melt the chocolate and coat the walls and edges of the bar wells.
  2. Make the nougat and fill each form halfway with nougat.
  3. Make the caramel and top the nougat with caramel.
  4. Close the bar with the upper layer of chocolate.
  5. Let set and pop those candy bars out when you’re ready to enjoy!

Loaf Pan Option:  Try to find a loaf pan with the straightest edges possible to create an even bar look, but any will do, and line with parchment paper. Then the steps are as follows.

  1. Make the nougat and press into the pan.
  2. Make the caramel and spread over nougat.
  3. Let everything firm in freezer (ideally 2 hrs, minimum 30 minutes).
  4. Cut filling layer into bars.
  5. Melt chocolate and coat the bars.
  6. Let set in freezer and that’s is, candy ready for your enjoyment.

Either way you make these, you are sure to end up with one very delicious treat without any of those sneaky food tricks! It’s basically the best of October desserts in one delicious bar.

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

RECIPE FOR CANDY MOLD

RECIPE FOR CANDY MOLD

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

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Chocolate Covered Pumpkin Fudge (paleo, vegan, nut free)

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Happy October!

Even though we’ve been seeing Pumpkin Spice Lattes being pushed at Starbucks since (it certainly feels like it to me) mid-August, I tend to believe that pumpkin season starts in October (or the first day of fall if you’re really into the pumpkin treats game). If you’ve been a reader of my blog for a while, you’ll know that I have very specific opinions about a few very specific issues. Namely: seasonally appropriate baked goods and treats, seasonal produce, and cookies. So, on this first day of October, I’m so happy to finally share my very first pumpkin treat of the season!

And prepare yourselves, because…

THEY

ARE

CUTE!

Did you just gasp from candy cuteness? Because I definitely just did and I knew what was coming! These Chocolate Covered Pumpkin Fudge candies are the perfect fall treat. A dark chocolate shell filled with a thick and soft fudge-like pumpkin center which is just perfectly spiced with the super cozy and always delicious Pumpkin Pie Spice. They are super quick to make, made with only 6 ingredients, AND packed with all that pumpkin goodness you’re certainly craving by this time of year. I made these in a pumpkin mold, which I purchased two years ago when I happened to be at Michael’s a few weeks after Halloween. It definitely was an impulse purchase but it was only $3 and I mean, c’mon, how could I not? And although the pumpkin mold certainly ups the cuteness level of this sweet fall treat, these can absolutely be made in any kind of small silicon candy mold or even in a mini muffin tin and they will be just as delicious. But, if you’re set on the most literal interpretation of this recipe (like I clearly was), here’s a similar pumpkin shaped mold that also comes with adorable leaves!

Let’s Talk About Ingredients!

The pumpkin fudge filling is made with just 5 ingredients and requires no extra tools to make! Just throw all the ingredients into a bowl, mix until creamy and smooth, and that’s it! No heating, no whisking, and no blending required!

Pumpkin Puree: As this is a pumpkin fudge the base of the fudge is pumpkin puree. If buying canned, be sure to buy pumpkin puree and not pumpkin pie filling, which has a bunch of added sweeteners and spices. You can easily make your own puree if you can’t find canned pumpkin near you. Just bake a pumpkin until soft and blend in a food processor until creamy. Here’s a good tutorial from my personal food hero, Alton Brown.

Tahini: This is what makes the filling fudgy. When mixed with the pumpkin and stored in the freezer, it creates a thick and creamy fudge-like texture. Feel free to use any nut/seed butter you like. I recommend tahini, cashew, or sunflower seed butter as they are light in color which will retain the bright orange color from the pumpkin puree. These options are also very neutral in flavor and so will not overwhelm the pumpkin and pumpkin spice flavors.

Maple Syrup: The natural sweetener with a few added health benefits. Maple syrup has some vitamins and minerals, which is not something you find with most other sweeteners. If maple isn’t your scene though, feel free to use any liquid sweetener you like such as honey, agave, or golden syrup.

Pumpkin Pie Spice: Usually I like to create my own spice blends, but sometimes you can beat convenience in a bottle. Any pumpkin pie spice will do for this recipe, I usually prefer Frontier Co-op for all my spices and I’m sure their Pumpkin Pie Spice blend is just perfect.

Vanilla: I love the addition of vanilla in most desserts and this is no exception, it really adds more depth of flavor in the fudge and complements the chocolate coating.

Dark Chocolate: The coating is simply made with melted dark chocolate. Use any chocolate chunks, chips, or chopped up bar of choice! I prefer dark chocolate and a few of my favorite brands are: Hu Kitchen and Eating Evolved which are both refined sugar free. Alter Eco and Theo, are also delicious, these two use organic cane sugar.

These festive fall Chocolate Covered Pumpkin Fudge cuties are super easy to make and just a joy to eat. And, as always with my recipes, these are made better-for-you, but are still delicious. This recipe is paleo-friendly, meaning it contains no gluten, grains, or dairy. This recipe is also vegan, nut free, and contains no added oils. This can easily be made refined sugar free by using a dark chocolate sweetened with coconut sugar rather than cane sugar. These can be stored in the fridge or freezer and the filling will take on a slightly different texture depending on the storage temperature. If kept in the freezer, the center will firm up and become fudge-like. If kept in the fridge, the filling with be reminiscent of a mousse. I love these straight out of the freezer but, truthfully, these are just so good I would even enjoy one if it became a melty amorphous blob if, say, one was left out on a sunny countertop for way too long. I’m not saying that I did that, but I’m also not saying that I didn’t do that.

Happy Candy Making Friends!

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

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

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Chocolate Covered Pumpkin Fudge

These festive fall Chocolate Covered Pumpkin Fudge cuties are super easy to make and just a joy to eat. Made with better for you ingredients!

vegan, paleo, raw/no-bake, refined sugar free, nut free, no added oil

Ingredients

  • 1 cup chocolate chips or chunks of choice
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup tahini (cashew, sunflower seed or other nut/seed butter of choice)
  • 2 tbsp maple syrup (or other liquid sweetener of choice)
  • 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice

Instructions

  1. If using a pumpkin (or other shaped) candy mold, make sure the mold is completely dry and contains no water droplets. If using a mini muffin tin, line the cups with muffin liners.

  2. Melt the chocolate over a double boiler or in short bursts in the microwave. Once the chocolate has melted, stir it well until it is shiny and smooth.

  3. Once the bowl is cool enough to handle, carefully fill the bottoms of each mold or muffin liner with about one heaping teaspoon of melted chocolate. Use a small spoon to gently push the chocolate up the sides of the mold. Once all bottoms are coated with chocolate, gently shake the mold to create even an coverage of chocolate.

  4. Transfer the mold (I find this easiest if placed on a small cutting board or baking sheet) to the fridge for 15 minutes or freezer for 5 minutes to set the chocolate. Try to place the mold or muffin tin on a flat surface in either location.

  5. Meanwhile, make the filling by mixing together the pumpkin puree, tahini, maple syrup, vanilla, and pumpkin spice in a small bowl until thick and smooth. Set aside.

  6. Once the bottom of the candy is firm, fill each mold or muffin cup with the pumpkin filling until it nearly reaches the top.

  7. Stir the chocolate well and quickly reheat if it has become too firm. Cover the pumpkin filling with melted chocolate and gently spread it out out to the edges of each vessel. Gently shake the mold to evenly distribute the top chocolate.

  8. Place back in the fridge or freezer to set the top layer of chocolate (again, ideally on a flat surface). Once set, store in the fridge or freezer in an airtight container. For a fudge-like pumpkin filling freeze the pumpkins! For a more mousse-like pumpkin filling store the pumpkins in the fridge!

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Healthier Homemade Caramel Apples (vegan)

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

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

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

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

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

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

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

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

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

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

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

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

vegan, gluten free, grain free

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

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Healthier Homemade Caramel Apples

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

vegan, gluten free, grain free

Course Dessert, Snack

Ingredients

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

Instructions

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

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

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

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

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

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

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

Recipe Notes

FLAVOR OPTIONS:

Coconutty Caramel: Raw or toasted coconut flakes or shreds.

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

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

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

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

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

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Blackberry Lemon Cheesecake (vegan & paleo)

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End of Summer Series, continues.

It’s the first week of September with Labor Day Weekend right around the corner. And although you may be celebrating a little differently than you imagined at the beginning of the summer, a civic holiday is always the perfect moment to take a little extra time and make a dessert that’s slightly more intricate than your basic drop cookie or classic tray bake, regardless of how you’ll be celebrating. Not that there’s anything wrong with the basic stuff. I’m down for a good healthy-ish brownie with some red, white, and blue sprinkles anyyyyy day. But, I also love an excuse to create something extra exciting. And these Blackberry Lemon Cheesecake Bars are that exactly.

Imagine a generous serving of lemony blackberry puree swirled into a light and velvety cheesecake. All nestled atop a soft but chewy simple crust. I don’t know about you, but to me, that sounds like a bite of pure bliss. The contrast of tart and sweet, light and creamy, soft and chewy, it hits all the spots. And of course, because it’s a recipe from yours truly, I’ve put a healthy spin on it. The crust is primarily made of raw almonds and coconut flour. And while I prefer it baked, you can absolutely keep it raw/no-bake if that’s more your speed. I find that the flavors in the crust are more pronounced once baked, namely the cinnamon and maple syrup.

The cheesecake layer is made of soaked raw cashews to give it the creamy texture and coconut milk for that smooth lusciousness you’d expect from a traditional cheesecake. The cheesecake is spiked with a healthy dose of lemon juice for a light tartness that goes so well with the blackberries. The blackberry swirl is simply blackberries blended with a touch of maple syrup and some lemon zest. I give two options for creating the blackberry swirl, one that has glorious chunks of fruit (and is easier) and another for a smooth puree. (The above is the chunky version and below is the smooth version). And because I love options, if you want to go the easiest route, make the blackberry mixture per your preference and just layer if on top of the cheesecake mixture for a layered look. Either way you go with the blackberry puree, when you put everything together, it’s just magical. To me, these bars are the perfect dessert for this “baking shoulder season” we are in the midst of. It’s bright and light, highlights the in-season blackberry, but still a little decadent from the creamy cheesecake. And, hopefully, it’s passed the point of being too hot to turn on the oven should you elect to bake the crust.

More than anything, I love a good recipe that seems as if it is more intricate to create than in actuality. This Blackberry Lemon Cheesecake is made almost entirely in a food processor, so no need for multiple tools or bowls. And while the recipe’s ingredient list may appear to be long, it’s made with only 11 ingredients (including the salt). Several of the ingredients repeat in the different sections. These cheesecake bars are made better-for-you by containing no refined flours, sugars, or oils. It’s paleo-friendly (gluten/grain/dairy free) and is sweetened naturally with maple syrup! But still, these Blackberry Lemon Cheesecake Bars are incredibly delicious and the perfect dessert to help send off summer.

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

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Blackberry Lemon Cheesecake Bars

This easy and delicious cheesecake is layered with a lemony blackberry swirl. The perfect combination of tart and sweet, creamy and light, and cozy and refreshing.

vegan (raw option), paleo-friendly (gluten/grain/dairy free), & naturally sweetened

Course Dessert

Ingredients

Crust Ingredients

  • 1 cup raw almonds
  • 1/2 cup coconut flour
  • 5 tbsp coconut oil melted
  • 5 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp salt

Cheesecake Layer

  • 2 cups cashews raw
  • 1/2 cup coconut milk
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted and cooled
  • 4 tbsp lemon juice about 1 juicy lemon
  • 1 tbsp vanilla

Blackberry Swirl

  • 1 cup blackberries
  • 1/4 cup maple syrup
  • 1 tbsp lemon zest

Instructions

  1. Soak cashews in filtered water for at least 2 hours (or if you're short on time, soak in boiled water for 20 minutes).

  2. Line a square (8 or 9 inch) baking dish with parchment paper.

  3. Blend all crust ingredients together in a blender or food processor until everything is damp and starting to form a coarse dough. Dough should stick together when pressed.

  4. Pour crust ingredients into the baking dish and press down firmly with a rubber spatula into an even layer. You can use a piece of parchment paper to press on top of the dough to ensure an even layer.

  5. Bake the crust in a preheated oven at 350 degrees for 10 minutes. This step is optional if you prefer to keep it raw/no-bake. If baking, remove from oven and let cool.

  6. Wipe the interior of the blender/food processor.

  7. Drain the cashews. Make the filling by blending all the filling ingredients together until it is creamy and smooth, about 2-3 minutes. Taste and add more lemon juice and/or maple syrup to your liking.

  8. Pour the filling over the crust and spread into an even layer using a rubber spatula. Don't wipe down the food processor before making the blackberry puree.

  9. Blackberry Swirl Options:

    Easy Chunky Version: Pulse the the Blackberry Swirl ingredients in the food processor a 2-3 times until juicy but still chunky. Spoon all over cheesecake layer.

    Smooth Version: Blend the Blackberry Swirl ingredients together in the food processor until thin. Pour mixture over a fine mesh strainer and use the back of a rubber spatula to push through the mixture, separating the seeds from the puree. For a swirl, pour small pools over the cheesecake and swirl with a knife. Or just pour over the cheesecake and leave as a top layer.

    Add additional lemon zest to the top of the blackberry layer if you like!

  10. Place in the freezer to set until firm, about 2-3 hours. Once solid, slice and enjoy!

Recipe Notes

Store in an airtight container in the freezer. If stored long term, it may need to temper at room temperature for a few minutes before soft enough to enjoy!

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

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Tahini Rice Crispy Treats (vegan, no bake)

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

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

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

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

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

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

naturally sweetened, vegan, oil free, nut free

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

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Tahini Rice Crispy Bars

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

vegan, refined sugar free, oil free, nut free

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

Recipe Notes

Variations:

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

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

Storage:

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

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

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

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

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

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

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

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

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

(For now anyways.)

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

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

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PB&J Cups

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

vegan, paleo, sugar-free option

Ingredients

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

Instructions

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

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

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

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

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

Recipe Notes

See post for diet/allergy variations. 

Store in the fridge or freezer! 

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Cake Batter Balls (no bake, vegan, paleo)

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Summer is here!!!!!

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

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

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

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Cake Batter Balls

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

no bake, vegan, paleo, naturally sweetened

Ingredients

Cake Batter

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

Chocolate Coating

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

Instructions

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

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

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

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

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

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

Recipe Notes

Store these in the fridge or freezer!

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

 

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Strawberry Cheesecake Bars (raw, paleo, vegan)

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

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

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

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Strawberry Cheesecake Bars

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

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

freshlydafna.com

Course Dessert

Ingredients

Crust Ingredients

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

Strawberry Filling

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

Instructions

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

  2. Line 8x8 baking dish with parchment paper.

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

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

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

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

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

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

Recipe Notes

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

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

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