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

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

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

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

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

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Raspberry Chocolate Chip Coffee Cake

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

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

Ingredients

Crumble Top

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

Cake Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

Recipe Notes

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

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

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Raspberry Sugar Cookies (sugar free, paleo)

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Continuing with this weeks theme of red and pink and chocolate, I present to you these Sugar Free Raspberry Sugar Cookies! A very delicious contradiction. 
I love having a good variety of sweet treats ready to go in my freezer because I’m a firm believer in dessert everyday. You better believe that after dinner, there’s SURE to be some kind of healthy treat going down in my house. I try to keep some sugar-free things in my sweet stores to keep my sugar levels in check and this sugarless cookie is probably my favorite one so far!

This is basically a sugar cookie studded with dried raspberries to give it a nice added (natural) sweetness and a bit of tartness too. The cookies are rolled in extra Lakanto to give it a nice little crisp to contrast the chewy center, but that’s totally optional if you want a quicker prep. And, as I’ve said many times (like here and here and here) I love spiking my sweets with some collagen because it adds a little protein and keeps me feeling fuller afterwards and this baked good is no different. I do, however, provide a substitute if you prefer to leave out the collagen. Feel free to swap Lakanto for any other granular sugar you like, when I’m not using Lakanto, I like coconut sugar.

paleo, gluten/grain free, keto, dairy free, low carb

If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna

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Sugar Free Raspberry Cookies

paleo, gluten/grain free, keto, dairy free, low carb

These cookies are the perfect sugar free sweet treat. These sugar cookies are studdend with dried raspberries to give an extra bit of sweetness and a hit of tartness. These are super easy to make and in just one bowl! Feel free to use your favorite granular sugar.

freshlydafna.com

Course Dessert

Ingredients

Wet Ingredients

  • 1/2 cup Lakanto or coconut sugar, or other sugar free sweetener
  • 1/4 cup coconut oil melted and cooled
  • 1 egg
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup almond flour
  • 1/2 cup collagen or sub with additional 4 tbsp almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dried raspberries

Instructions

  1. Preheat oven to 350 and prepare baking sheet by lining with parchment paper.

  2. In stand mixer or by hand, beat together all the wet ingredients except the vanilla. Once it's well combined and fluffy add the vanilla and mix again.

  3. Add all the dry ingredients (except raspberries) to wet and mix until just well combined.

  4. Stir in raspberries.

  5. Scoop balls of dough and roll in additional Lakanto (optional) and place onto parchment or silpat lined baking sheet about 2 inches apart.

  6. Bake for 10 mins or until the edges just start to turn golden brown and remove from oven. Let cool on baking sheet 5 mins and then transfer to cooling rack. Cookies will firm up once cooled so be sure not to over bake.

Recipe Notes

Store these in airtight container. These will be stay soft and chewy for a few days. Afterwards move to freezer!

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Paleo Berry Blondie (refined sugar free)

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aka. Red, White, and BLUEBs Blondies

In the spirit of Memorial Day Weekend I created this berry packed blondie! It’s a light and moist blondie (that’s paleo friendly) and bursting with fresh berry flavor! It’s easy to make and SO good you’ll have the pickiest of eaters fooled that this is gluten/grain/dairy free AND has no refined sugars. I will definitely be making this all summer long because it’s just that good. Although I have yet to try it, I suspect that this would be amazing with a healthy scoop of vanilla ice cream.  You can easily replace the fresh berries with frozen, just follow the notes in the recipe.

 

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

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

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Paleo Berry Blondie

(aka Red, White, and Bluebs Blondies)

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

I made this recipe in the spirit of Memorial Day but it's SO easy and delicious I will definitely be making this a dessert staple over the summer when fresh berries abound. It's a light but moist blondie bursting with berry flavor. This can easily be made with frozen berries, as well, if you're feeling like some berry action out of season.

Course Dessert

Ingredients

Berries

  • 1/2 cup blueberries well rinsed & dried
  • 1/2 cup raspberries well rinsed & dried
  • 1 tbsp coconut sugar

Wet

  • 1/2 cup almond butter
  • 1/4 cup coconut oil melted and cooled
  • 1 egg
  • 3/4 cup coconut sugar
  • 1 tsp vanilla

Dry

  • 3/4 cup almond flour
  • 1/4 cup collagen
  • 2 tbsp + 1 tsp coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt

Instructions

  1. Preheat oven to 360 (no, that is not a typo) and prepare 8x8 inch baking dish by lining with parchment paper

  2. Place the berries in a small bowl with the coconut sugar and set aside

  3. In the bowl of a stand mixer, or in a medium bowl if mixing by hand, beat together all the wet ingredients until it's well combined

  4. Add in the dry ingredients and mix again until everything is just well incorporated

  5. With your hands, or a tablespoon, place small chunks of the batter in the baking dish and add the berries in between the batter chunks pieces

  6. Once all the batter and berries are in the baking dish, take a rubber spatula and press everything into the dish so that everything is evenly distributed in the dish

  7. Bake for 30-33 minutes or until top is golden brown almost all over

  8. Let cool in baking dish for about 10 minutes then lift the blondie out using the parchment paper sides. Let cool a bit more on wire rack to allow for good slicing.

Recipe Notes

You can make this with frozen berries as well, just make sure to bake for at least another 5 minutes. No other alterations need to be made.

Although I have not tried this, I suspect this would be amazing with a healthy scoop of your favorite vanilla ice cream.

Any uneaten pieces can be kept in the fridge for a few days.