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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 Do You Make Healthy Pecan Pie Truffles?

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 In These Healthy Pecan Pie Truffles?

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

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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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Apple Hand Pies! (paleo)

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Thanksgiving is fast approaching and my all-time favorite holiday. It’s a time to rejoice with family and loved ones, give thanks, enjoy a good meal together, and end the day with a plethora of desserts. What could be better than that? And while, unfortunately, this year people may not be able to gather together with loved ones as they have in years prior, it is my deep hope that everyone is still able to enjoy a special meal and be grateful for all that we still have. And if a special meal seemslike too much, then at least a special holiday-esque, fall-inspired dessert! These (paleo) Apple Hand Pies pack all the flavors and warm cozy goodness of an apple pie without having to commit to, well, a whole pie. And they are made better-for-you! Plus, you can eat them with your hands, which means less plates to clean! Unless, that is, you want to top these with a scoop of vanilla ice cream. At which point, a plate is probably best.

What Do These Healthy Apple Hand Pies Taste Like?

These healthified, single serve pies taste exactly like a classic apple pie. An inviting flakey golden-brown crust encases an apple filling that is perfectly spiced with the likes of cinnamon, allspice, and nutmeg. These mini-pies have the perfect ratio of crust to apple filling. They are so incredibly delicious I suspect that even the harshest of critics would not guess that they are made better-for-you. And while a traditional apple pie requires at least one hour of cooling before being able to slice, these are best served warm when just slightly cooled from the oven.

How Do You Make Apple Hand Pies?

These Apple Hand Pies are fairly easy to make! I will say that these do require a bit of time, patience, and some rolling out of dough. That being said, this dough is exceptionally easy to work with. It is made with almond flour and contains no gluten, so there is no need to worry about overworking the dough. If you see that the dough is starting to get a bit sticky or break, just pop it back in the freezer for a few minutes to help it firm back up. The Apple Hand Pies are definitely worth the time to make. Here’s a quick rundown of the steps and check out step-by-photos of the recipe below:

  1. Make the dough by mixing together the dry ingredients, mashing in the coconut oil and maple syrup, then sprinkling in ice water until a soft dough comes together. I made this by hand, but this can absolutely be made in a food processor.
  2. Separate dough into two discs and wrap in parchment paper.
  3. Let dough chill in the fridge for two hours and up to two days. Or, if you’re short on time, chill in the freezer for 20-30 minutes.
  4. Roll out the dough.
  5. Cut 3-inch circles from the dough. I used the largest circle from this set (which I bought for my Homemade Thin Mints recipes) but you can use the rim of a wide glass or the lid of a wide mouth mason jar instead. These will be the bases for the pies.
  6. Roll and cut out circles with second half of the dough, then gently roll out the second batch of circles so they become a slightly larger 3 ½ inch wide circle. These will become the tops of the hand pies.
  7. Make the filling while the dough circles rest in the fridge.
  8. Brush base rounds with egg wash or dairy free milk to make vegan.
  9. Fill the base rounds with a small mound of filling.
  10. Cover the filling with the top (larger) dough rounds.
  11. Seal the pies with your fingers then close the edges with a fork.
  12. Brush with egg wash (or vegan alternative), cut air vents in the top of the crust, and finish with a dusting of coarse sugar.
  13. Bake, let cool slightly, and enjoy!

These can be baked in advance, stored, covered, in the freezer, then reheated in the oven for a few minutes before serving!

What Ingredients Are In These Paleo Apple Hand Pies?

These Apple Hand Pies are made healthier 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 omitting the egg wash and substituting with a dairy-free milk of choice or melted and cooled coconut oil. Here’s a rundown of the ingredients:

  • Almond Flour – The base of the pastry dough and makes them gluten and grain free!
  • Tapioca Flour – Tapioca flour is used in both the pastry to help crisp and brown the dough and in the filling, which thickens the apple mixture.
  • Maple Syrup – Adds moisture and the perfect amount of sweetness to the pastry.
  • Coconut Oil – Instead of butter or hydrogenated oil, coconut oil helps makes the dough wonderfully chewy while still being crisp! Use refined coconut oil for a no-coconut flavor.
  • Egg – To help the filling stick and add color to the exterior of the pastry when baked. If vegan, brush the pastry with your favorite non-dairy milk or some more melted and slightly cooled coconut oil.
  • Apples – The recipe only uses two to three apples. I tend to go for Granny Smiths when making pies because they are inherently tart and create a nicely balanced filling. Use any apple you like, I recommend Granny Smith, Fuji, Braeburn, or McIntosh.
  • Coconut Sugar – To make these mini pies refined sugar free and adds the perfect amount of sweetness to the filling.
  • Lemon Juice – Adds moisture to the filling and brings out the sweetness of the apples in contrast to the tart citrus juice.
  •  Spices! – All the classic spices you’d expect in an Apple Pie, ample cinnamon, nutmeg, and allspice.
  • Sprinkling Sugar – The finishing touch to these Apple Hand Pies is a dusting of coarse sugar. I used organic cane sugar but turbinado or demerara sugar are also great options. Or leave this out to make these strictly refined sugar free.

These Apple Hand Pies are the perfect fall treat! They are great to enjoy on your own or to impress your loved ones with personal pies! Either way, these are sure to satisfy any apple pie craving while being made better-for-you. And as with most Apple Pies, these are exceptionally delicious when paired with a scoop of good vanilla ice cream.

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

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

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Healthy Apple Hand Pies

These healthified, single serve pies are even better than a classic Apple Pie. They pack all the flavor of a regular pie without having to commit to baking an entire pie. They have a perfect ratio of crust to filling, and you can eat them with your hands!

paleo-friendly, refined sugar free, easily made vegan

Ingredients

Pie Dough

  • 2 cups almond flour 240 grams
  • 1/2 cup tapioca flour 60 grams
  • 1 tsp baking powder 4 grams
  • 1/2 tsp salt 1 gram
  • 4 tbsp maple syrup 85 grams
  • 4 tbsp coconut oil 55 grams room temperature. if liquid, chill in fridge a few minutes until solid.
  • 2-3 tbsp ice water 28-42 grams

Apple Filling

  • 2 medium or 3 small apples 12 ounces, cut into ¼ inch chunks
  • ¼ cup coconut sugar 36 grams
  • 1 tbsp tapioca flour 7 grams
  • 2 tsp lemon juice 8 grams
  • 1 tsp cinnamon 4 grams
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp salt

Finishing Touches

  • Egg wash: 1 egg whisked with 2 tsp milk of choice. If vegan use dairy free milk or melted and slightly cooled coconut oil.
  • 2 tbsp Sprinkling Sugar Organic cane sugar, turbinado, or demerara.

Instructions

  1. In a large bowl mix together the almond flour, tapioca flour, baking powder, and sea salt with a large fork until well combined.
  2. Add the maple syrup and coconut oil to the bowl and using the fork, mash everything together until the largest pieces of coconut oil are the size of small peas and the mixture has the texture of damp sand.
  3. Drizzle in 2 tablespoons of ice water and gently stir the dough with a rubber spatula or wooden spoon until a soft dough forms. Add additional water in small splashes if necessary to form a dough.
  4. Separate the dough into two even discs. Wrap discs tightly in parchment paper and chill in the fridge for at least 2 hours and up to 2 days. If short on time, chill in the freezer for 20-30 minutes.

  5. Once chilled, roll out the dough between two pieces of parchment paper, into a large rectangle ¼ in thick. Using a 3 inch round cookie cutter, a similarly sized glass rim, or wide mouth mason jar lid to cut out circles from the dough. Remove the scraps, re-roll the dough, and cut out circles until all dough is used. You should get 10 dough rounds from one dough disc. These will be the base rounds of the pies. *See original post for step-by-step photos*

  6. Place the discs on a piece of parchment paper and slide onto the bottom of a baking sheet or a large cutting board to help easily transport the dough rounds to the fridge or, ideally, the freezer.
  7. Repeat steps to roll out the second disc of dough. Once you cut out 10 circles, use the rolling pin, or a straight sided glass to gently flatten the dough rounds into thinner, 3 ½ inch wide circles. Try to keep the circular shape as much as possible. These larger circles will become the upper crusts.
  8. Place larger rounds on a piece of parchment paper and place in the fridge or freezer. You can stack these on top of the other dough rounds.
  9. Arrange one rack in the bottom third of the oven and one in the center, heat oven to 375 degrees, and prepare a baking sheet by lining with parchment paper.
  10. Make the filling. Place chopped apples in a medium bowl, add all remaining filling ingredients, and stir until everything is well coated.
  11. Prepare the egg wash by whisking together the egg with 2 tsp of dairy free milk in a small bowl. Or if vegan, use 2 tsp of dairy free milk of choice or 1 tbsp melted coconut oil.
  12. Remove (smaller) base dough rounds from the fridge/freezer and brush the surfaces with egg wash.
  13. Add a small heap of apple filling (without the juice) in the center of each dough round leaving a ¼ inch border around the edges.
  14. Remove the (larger) top crust dough rounds from the fridge/freezer and gently place over each the filling. Close the edges with your fingers and press a fork along the perimeter to seal the pie.
  15. Brush tops with egg wash. Using a sharp knife cut four air vents in the center of each pie. Then dust with sprinkling sugar.
  16. Bake on the bottom rack for 9 minutes, then move to center rack to bake for an additional 9-10 minutes.
  17. Hand pies are done when they are crisp and golden all over.
  18. Let cool slightly, then serve! Add a scoop of your favorite vanilla ice cream for Apple Hand Pie ala mode!

Recipe Notes

Helpful Kitchen Tools (affiliate links):  round cookie cutter, silicon spatula, kitchen scale, pastry brush

Apple Options: Choose any slightly tart and not overly sweet apples. Good options are: Granny Smith, Braeburn, Fuji, or McIntosh.

To Make Dough in a Food Processor: Pulse the dry ingredients together a few times, add the coconut oil and maple syrup, pulse until coconut oil is the size of small peas, drizzle in water, and pulse a few final times until a soft dough forms.

Assembly Tips: The dough will be easiest to work with when it's cold. Ensure that there is enough room in your fridge or, ideally, freezer to accommodate the pieces of dough between steps. I like to use a large cutting board to transport the dough to and from the fridge.

Storage: These can be made in advance, stored in the freezer in an airtight container, then just reheated in a 350 degree oven for 3-5 minutes. No need to bring them to room temperature before re-heating. Or make ahead and freeze and bake/toaster oven one at time when ready to enjoy!

Make Ahead:  Pie dough can be made up to two days in advance stored in the fridge. The dough can be rolled out and cut into rounds and stored, covered tightly, in the freezer for up to a week. These can be made completely in advance and simply reheated in a hot oven (see above for heat/time) before ready to serve.

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Sweet Potato Cookie Skillet (paleo & nut free)

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A fall inspired twist on the popular cookie skillet! This Sweet Potato Cookie Skillet is perfect for Thanksgiving or any fall occasion when you feel like enjoying something incredibly delicious without all the fuss. This giant deep dish autumnal cookie is made in just one bowl, bakes up in just about 20 minutes, has the perfect amount of cozy warming spices, a healthy dose of chocolate, and so delicious you’ll be saying, “Pumpkin, who?”.

What Does This Sweet Potato Cookie Skillet Taste Like?

This Sweet Potato Cookie Skillet is like one big cookie that’s perfectly soft and just melts in your mouth. It is packed with one whole cup of sweet potato puree and an easy blend of warming spices. It has incredibly satisfying crispy crust and edges and the center is addictingly moist and just perfectly dense. Although it’s incredibly similar in flavor to pumpkin, sweet potato is a bit more subtle which I found to be incredibly refreshing. The cookie is simply spiced with cinnamon, nutmeg, and ginger which really lets the sweet potato shine in all its glory. These earthy flavors are well complemented by a heavy hand of dark chocolate chips.

How Do You Make A Cookie Skillet?

The steps to making this super comforting dessert could not be any easier! You can go from empty bowl to completed cookie skillet in just about 30 minutes! Here’s a rundown of the steps:

  1. Heat oven & prepare skillet or other baking dish.
  2. Mix wet ingredients together in a large bowl if mixing by hand or in the bowl of a stand mixer.
  3. Add dry ingredients to wet and stir until a thick dough forms.
  4. Stir in chocolate chips.
  5. Pour the dough into prepared skillet.
  6. Add additional chocolate chips to the top. This is totally optional, butttt really, it’s not. Just throw those chippies on and never look back. You’ll thank me later.
  7. Bake for 21-22 minutes. Or slightly less/more if using a different type of baking dish.
  8. Let cool, then slice, and enjoy! Oh, and don’t forget the ice cream.

This is amazing served warmed. And if you’re enjoying this with an intimate party I highly recommend ditching the plates, topping this with a few big scoops of your favorite vanilla ice cream, and diving right in. There’s something incredibly satisfying about eating straight out of the baking vessel and, somehow, makes it taste even better. This might just be the peak of cozy fall enjoyment. This cookie skillet can also be made ahead and either served at room temperature or to serve warm, reheat the whole pan for a few minutes in the oven, let cool slightly, then slice!

Don’t Have A Skillet? No Problem!

I used a large 10 1/4 inch deep dish cast iron skillet and love how the extra hot pan creates crispy edges while keeping the center moist. So, using a similar heavy pan is ideal. However, if you do not have a cast iron you can absolutely make this in any similarly size, oven-safe pan. Alternatively, you can use a baking dish such as a 9 or 10 inch round cake/pie pan, or an 8 or 9 inch square baking dish. Just keep in mind that these will change the baking time, bake for 18 minutes and then start to keep an eye on the cookie. The edges should be golden brown and the center set and slightly puffed. Test for doneness by piercing the center with a toothpick, it should come out clean, with no batter, but potentially some melty chocolate.

What Are The Ingredients in This Sweet Potato Cookie Skillet?

This healthified dessert is made better-for-you as it contains no refined sugars, flours, or oils. It is paleo-friendly meaning it has no gluten, grain, or dairy. Plus it’s nut-free! Here’s a look at the main ingredients and some subs/variations.

  • Sunflower Seed Butter – I love using sunflower seed butter for this recipe as it is thick and creamy and gives the cookie a delicious moistness. The flavor is fairly neutral so it does not overshadow the sweet potato and spices. Use any other thick and creamy nut or seed butter that contains only one ingredient (no added sugar or oil). Some good options are almond butter, cashew butter, or peanut butter.
  • Sweet Potato Puree – I used canned sweet potato because it was easiest but this is a great way to maximize your (Thanksgiving) meal prep. Just steam, boil, or roast some extra sweet potato and puree or mash until it becomes a smooth and even mixture.
  • Avocado Oil – This adds more moisture and helps the cookie crisp! Feel free to use olive oil or melted and cooled coconut oil. I use and love Chosen Foods Avocado oil which I buy from Costco for the best pricing.
  • Coconut Sugar – Adds the perfect amount of sweetness and keeps the dessert free from any refined sugars! I use and love Nutiva’s organic coconut sugar.
  • Eggs – To help puff the cookie!
  • Vanilla – Adds depth of flavor to the cookie.
  • Cassava Flour –  A gluten and grain free flour very similar to white flour but is not bleached, refined, or overly processed. Cassava flour is nut free and paleo!
  • Tapioca Flour – Tapioca flour helps thicken the dough without making it too floury.
  • Chocolate Chips – I’ll be honest, when I’m baking for myself I never measure chocolate chips. I just toss them in, in copious amounts, until I see that there’s a reasonable (read: heavy handed) distribution of chocolate to dough/batter. In this recipe I use a responsible 1/2 cup of chocolate chips in the dough and another 1/4 cup scattered over the top which, I think, is the perfect balance of chocolate to sweet potato cookie, so that is my official recommendation. I also used a mix of both mini and regular sized chocolate chips because that’s what I had on hand. So use whatever feels right to you! To keep this refined sugar free, use your favorite coconut or maple sugar sweetened bar chopped into chunks!
  • Spices – Fall desserts are all about the warming spices and this is no different. You’ll need cinnamon, nutmeg, and ginger to enhance the sweet potato flavor.

Can I Make Use Pumpkin Puree Instead Of Sweet Potato?

Yep! Just replace the sweet potato in even amounts for pumpkin puree and prepare the recipe exactly the same way. Should you decide to use pumpkin puree I recommend doubling the amount of spices as the pumpkin flavor is a little more assertive than sweet potato.

This Sweet Potato Cookie Skillet is the perfect dessert to enjoy for Thanksgiving, a gathering, or any fall day! It’s quick and super easy to make, made with better-for-you ingredients, and just so incredibly tasty that it’s sure to be a new family favorite! Especially when topped with a scoop of your favorite vanilla!

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

If you make this recipe, share your experience with others by leaving 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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Sweet Potato Cookie Skillet

A thick, chewy, and melt-in-your-mouth cookie spiked with sweet potato puree and cozy warming spices. This is the perfect quick, easy & delicious dessert to celebrate fall and sure to please your friends and family. Especially when topped with a scoop of vanilla ice cream.

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

Ingredients

Wet Ingredients

  • 1 cup sweet potato puree (243 grams)
  • 3/4 cup coconut sugar (114 grams)
  • 1/2 cup sunflower seed butter (140 grams)
  • 1/3 cup avocado oil (79 grams)
  • 2 eggs ideally room temp
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup cassava flour (130 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 1/2 tsp baking powder (6 grams)
  • 1/2 tsp sea salt
  • 1 tsp cinnamon (2 grams)
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 - 3/4 cup chocolate chips or chunks (94-141 grams)

Instructions

  1. Heat oven to 375 degrees and prepare 10 1/4 inch deep skillet by greasing with additional oil. See notes for alternative baking dishes.

  2. Mix wet ingredients together in a large bowl, if mixing by hand, or in the bowl of a stand mixer until thick and fully combined. Scrape down the sides of the bowl.

  3. Add all dry ingredients (except chocolate chips) to wet mixture and stir together until just fully mixed. Scrape down the sides of the bowl once during mixing to ensure the ingredients are thoroughly distributed and avoid over-mixing.

  4. Stir in 1/2 cup chocolate chips.
  5. Pour the batter into prepared skillet and, using a rubber spatula, spread out into an even layer.
  6. Add additional chocolate chips to the top of the dough. Optional, but not really.

  7. Bake for 21-22 minutes (if using an alternative dish start checking for doneness after 18 minutes). Cookie is done when the edges are crisp and starting to brown and the center is set and slightly puffed. Use a toothpick pierced into the center to test for doneness. The toothpick should come out clean.

  8. Let cool on wire rack. Serve warm or at room temp with a scoop of your favorite vanilla!

Recipe Notes

Helpful Kitchen Tools (affiliate links): 10 1/4 inch cast iron deep skillet, silicon spatula, kitchen scale

Serving Tips: This is best served warm with vanilla ice cream.

Make Ahead: This cookie skillet can be made ahead, then re-heated at 350 for 5-7 minutes, let cool slightly then slice. This can also be a few hour before and served at room temperature. 

No Skillet? Use a 9 or 10 inch pie or cake pan or square baking dish. This will change the baking time. Bake for 18 minutes then begin to check the cookie for doneness. 

Ingredient Subs/Variations:
Sunflower Seed Butter: Use any thick and creamy nut/seed butter such as cashew butter, almond butter, or peanut butter instead of sunflower seed 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. 

Avocado Oil: Instead use olive oil or melted and cooled coconut oil.

Sweet Potato Puree: Use homemade sweet potato that has been thoroughly mashed or pureed instead of canned. And if you like, sub pumpkin for sweet potato, just double the spices called from in the original recipe. 

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Paleo Marshmallows! (gluten free, naturally sweetened)

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As a kid and well, up until very very recently, marshmallows were a deep source of sugary satisfaction. The fluffy white, pillow-y treats satiated me in a way no other sweet treat could. And during the summer months any opportunity for a bonfire, to me, just meant a chance to roast marshmallows. There’s something so magical about pushing a marshmallow into an open fire from a safe distance and watching it transform into a gooey, crispy, skewered mess of deliciousness. But as I have started to really tune into my diet and eliminate the sugar from my diet, the marshmallow indulgences lessened to only two special occasions a year, Thanksgiving (ahem, my sweet potato casserole) and Fourth of July.

But with the creation of this blog, came a motivation to create a recipe for marshmallows using only natural ingredients and is even a bit healthy! And truly, these marshmallows, while yes having some sugar from the coconut syrup, do not feel like a massive indulgence from the processed sugars in the store bought ones an even reap the health benefits of the gelatin.

I use and love Great Lakes gelatin, it comes from grass-fed cows and is at a really good price point for the high quality. Any gelatin will do, but collagen will not work. I used coconut syrup, but feel free to use any other type of liquid sweetener such as honey or maple. Just keep in mind the color may be a little off white.

paleo, gluten free, dairy free, naturally sweetened

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Paleo Marshmallows

These homemade marshmallows are a delicious healthified version of the classic fluffy treat. They use only natural ingredients and even have some health benefits from the gelatin. 

freshlydafna.com

dairy free, naturally sweetened, paleo

Ingredients

  • 1 cup water
  • 3 tbsp gelatin
  • 1 cup coconut syrup (or other liquid sweetener)
  • 1 1/2 tbsp vanilla
  • 1/4 tsp salt
  • 1 tbsp coconut oil
  • 2-3 tbsp tapioca starch

Instructions

  1. In the bowl of a stand mixer, mix 1/2 cup water with the gelatin and let bloom for about 5 minutes.

  2. Meanwhile, in a medium pot, over medium high heat, bring to a boil the remaining 1/2 cup of water and the liquid sweetener.

  3. Using a candy thermometer, let boil until it reaches 240 degrees (about 10 minutes). 

  4. Meanwhile, prepare an 8x8 baking dish. Coat with coconut oil and add in 2-3 tbsp of tapioca starch and shake it around the bottom and up the walls of the baking dish so it it well coated.

  5. Once it reaches 240 quickly remove the pot from the heat. Turn the mixer (with the whisk attachment) to medium and slowly pour the sugar mixture down the side of the bowl. Once all the mixture is in the bowl turn the speed up to high. 

  6. Continue to whisk until it triples in volume and is glossy, white, and fluffy. About 8 minutes. Then add in the vanilla and salt and mix on high again for another 2 minutes. 

  7. You will know it's done when you pull out the whisk and the marshmallow forms stiff peaks.

  8. Using a rubber spatula pour the mixture into the prepare pan and spread out into a evenly distributed layer. 

  9. Let rest for at least 8 hours in a dark and cool place. Then cut into desired shapes and enjoy!

Recipe Notes

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

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

 

What’s with the affiliate links? I am not sponsored by any company or product. I am always trying out new products and really read labels carefully to ensure I’m selecting quality foods from companies with good practices. The links are to help show you which products I’m currently loving. If you do choose to purchase these products, please use the link to help support Sunny Side Greens.

Spiced Up Sweet Potato Casserole (vegan option, dairy free, gluten free)

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #4: Spiced-Up Sweet Potato Casserole

When I was younger our Thanksgiving dinners looked very similar to our regular dinners except with the inclusion of a big ole turkey. Which we never ate at any other time of year. My mother is not much a cook and just prepared her standard dishes that she was comfortable making. My dad, more so the cook, immigrated here in his late 20’s and was not familiar with the “traditional” Thanksgiving dishes. As I started to help more with the cooking of the meal I would (out of envy of my friends and new exposure to Food Network) start to incorporate more of the “classic American Thanksgiving” dishes into the menu.

I clearly remember discovering that one of these traditional side dishes was yams with marshmallows on top and being completely dumbfounded. Marshmallows during a meal. The idea of a sweet component before dessert was so foreign to me. I couldn’t wrap my mind around the concept but knew that we needed it on our table. So that year I opened a can of cooked yams placed it in a casserole dish, spread out those marshmallows right on top, watched as they got all toasty and basically my life was changed forever. It’s one of those dishes that I only have once a year and no matter what my regular diet, I’m going to have some of that casserole! So be warned this recipe is a bit outside the regular type of recipes I post here. But I do make add a couple options for those who want to stay within a certain dietary restriction.

Over the years, I’ve improved upon the dish and this has been my steady recipe for the past four to five years. Instead of yams I use sweet potatoes but feel free to use whichever you prefer, I have used both and it always turns out great. I love this recipe so much because I spice it up with some chipotles in adobo sauce and a healthy dose of spices like ginger, nutmeg, and cinnamon to balance out the natural sweetness of the sweet potato/yam and the extra sweetness of the marshmallows. Also, this is slightly lighter because there is no butter or milk as in the more traditional recipes, I find the sweet potatoes/yams to be creamy enough and just use a bit of coconut butter to give it that little extra oomph.

vegan option, dairy free, gluten free, grain free

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Spiced Up Sweet Potato Casserole

This is a healthified and spiced up version of the classic Thanksgiving dish. I add in a healthy dose of spices and chipotle peppers to give a little balance between the natural sweetness of the sweet potatoes and extra added sweetness of the marshmallows to give a more well balanced version of this delicious side dish. 

freshlydafna.com

Ingredients

  • 3 lbs sweet potatoes (or yams) (about 7-8 )
  • 3 tbsp coconut butter or oil melted
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1-2 tbsp chopped chipotles (from canned chipotle in adobo sauce)
  • 1-3 tbsp adobo sauce from can of chipotles
  • salt and pepper
  • 2 cups regular or vegan marshmallows (see notes for options)

Instructions

  1. Cook the sweet potatoes or yams. I usually use a pressure cooker to get it done quickly OR just place them in a 375 degree oven until they are cooked through. About 40 minutes. 

  2. Once the sweet potatoes are cooked, skinned, and slightly cooled, place them in a large bowl and mash with a large fork or masher. Add in the coconut butter and spices and mix thoroughly. Add 1 tablespoon of the chopped chipotles and 1 tablespoon of the adobo sauce and mix again. Taste and adjust to your preferred spiciness level by adding more sauce and/or chopped chipotles. The chipotles will bring more heat.  Add salt and pepper to your liking. 

  3. Transfer the sweet potato mixture to a 2 quart baking dish (8x8 or 9x9). And smooth the surface so it's evenly distribute. (MAKE AHEAD: You can prepare this portion of the dish, cover, and place in the fridge, 1 day before serving.)

  4. When ready to serve, top sweet potato mixture with marshmallows. Place in center of the oven and bake until the bottom layer is warm and the marshmallows nicely toasted. The cook time will depend on the type of marshmallows used, so keep a good watch. Probably around 10-15 minutes. (If you have made the sweet potato mixture the day before, place the dish in the oven for about 10-15 minutes without marshmallows to bring the temperature back up. Remove from the oven, arrange marshmallows, and place back in the oven to toast the marshmallows and allow the inside to heat up completely.)

Recipe Notes

Options, options, option. 

Vegan/Vegetarian: Use vegan marshmallows

Low Sugar/Sugar Free: Leave out the marshmallows entirely and serve this as a mash. 

No Limits, I'm All In: Make the marshmallows from scratch! I usually prepare homemade marshmallows to top this dish and it seriously a game changer. I use this recipe every year and it's perfect. 

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

 

Roasted Za’atar Delicata Squash and Shaved Brussel Sprouts Salad

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #3: Roasted Za’atar Delicata Squash and Shaved Brussel Sprout Salad

 

We always have a HUGE Thanksgiving dinner with tons of different dishes. I always end up making a lot of various sides to best fulfill everyone in my family’s Thanksgiving dish wishes. For me,  it’s all about the sweet potato casserole (ummm marshmallows during dinner? YES. Please.) and my low carb mash (cuz you know… balance is important), my guy is all about the mashed potatoes, my sister-in-law needs the regular recipe-off-the-can pumpkin pie, my oldest brother gets most excited for the turkey. But the one thing that everyone in my family will all eat is the salad.

Because of this I always make two different kinds, usually a regular chopped Israeli salad and a fall inspired salad a top a fresh bed of leaves with a homemade dressing. And I must say, this one may be my best one yet.

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

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Crispy Brussel Sprouts and Roasted Za'atar Delicata Squash Salad

This is, so far, my favorite autumnal salad. It has a lovely blend of fall and middle eastern inspired flavors. Za'atar roasted delicata squash, crispy shaved brussel sprouts, and crunchy fresh radish all a top a slightly spicy bed of watercress. This is a wonderful salad to have anytime during the fall but would make an especially great addition to your Thanksgiving table. 

freshlydafna.com

Ingredients

  • 1 medium delicata squash
  • 1 cup brussel sprouts sliced thinly
  • 1/3 cup radish (about 4 medium) sliced thinly
  • 2-3 tbsp avocado oil
  • 1.5 tsp salt
  • 1 tsp pepper
  • 2 tbsp za'atar
  • 2 cups watercressed washed & dried

Instructions

  1. Arrange a rack in the center of the oven and another near the top. Heat oven to 350 degrees.

  2. Prepare the brussel sprouts: Wash and trim the brussel sprouts. Either by hand or with a food processor with the thin slicing blade, cut the brussel sprouts into thin rounds. 

  3. Place the brussels in a bowl with 1-2 tablespoons of avocado oil, salt, and pepper. Stir well to coat the sprouts. Place the brussel sprouts on a baking sheet. 

  4. Prepare the squash: Thoroughly wash the exterior of the squash. Cut the squash lengthwise, then scoop out all the seed and strings from the inside. Cut the squash into 1/2 inch thick half circles and then again into quarters. 

  5. Place the squash in the large bowl with 1 tbsp avocado oil and the za'atar. Mix together until the squash is well covered. Lay the squash on a baking sheet.

  6. Place the squash in the center of the oven and the brussel sprouts on the top rack. Watch the veggies after about 15 minutes of cooking. Remove from oven when each is cooked. The squash should be soft and tender (about 18-20 minutes of cooking). Brussel sprouts should be slightly brown and crispy but cooked (about 20-22 minutes). 

  7. While the vegetables are cooking cut the radish into thin rounds or thin half circles.

  8. Remove vegetables from oven once they are done cooking. Let vegetables cool slightly out of the oven. 

  9. Assemble the salad by placing the watercress (or other salad leaves of choice - arugula would be great here too) in a bowl, add in the sliced radish, za'atar roasted delicata squash, and crispy brussel sprouts on top. 

  10. Dress with a simple mix olive oil, lemon juice, salt and pepper OR use my Herby Turmeric Salad Dressing

Recipe Notes

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

 

 

Alternative Mash (AKA Mashed Faux-tatoes) paleo & dairy free

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #2: Alternative Low-Carb Mash or “Mashed Faux-tatoes”

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

This might be one of my favorite dishes that’s always on our Thanksgiving table. It’s simple, creamy, smooth, and oh so comforting. I’ve been tinkering with this recipe for a couple of years now and finally found the perfect combination of low-carb root vegetables to replace the humble potato in an oh so perfect mash. And honestly I haven’t looked back since. We do always have a regular mashed potato on the to accommodate everyone’s Thanksgiving dish wishes, but this one has been stealing the show!

This recipe is super easy to make (good bye potato ricer!), is only 4 ingredients (6 with salt and pepper), and one of my favorite things about this recipe is that it will stay smooth and creamy regardless of the temperature it is at (yep even cold right out of the fridge).  And unlike the regular potato mash which tends to get starchy and stiff after it’s been sitting out for a little while or hasn’t been reheated properly this will stay smooth no matter how you re-heat it, so it’s the perfect make-ahead dish.

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Low Carb Mash or "Mashed Faux-tatoes"

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

This is the ultimate low carb mash to replace those regular mashed potatoes. These are super creamy and smooth and in my opinion way better than the "real" traditional stuff. It will keep it's texture no matter what and is an awesome make ahead dish! This recipe is easy to double/triple for larger crowds. 

freshlydafna.com

Ingredients

  • 1 head cauliflower
  • 1 parsley root, medium
  • 1 kohlrabi, medium
  • 2 tbsp coconut butter
  • sea salt
  • pepper
  • parsley, chopped (optional)

Instructions

  1. Bring a large pot of well salted water to a boil

  2. Wash and cut the cauliflower into 1 in pieces/florets

  3. Peel the kohlrabi and parsley root and cut into 1 in cubes

  4. Add all three veggies into the pot of boiling water and cook until everything is just tender (a fork should pierce through the pieces easily) about 8-10 minutes. 

  5. Once cooked remove from heat and dump into a large strainer

  6. With either a food processor or inversion blender (a regular blender may also work here too) blend the veggies with two tablespoons of coconut butter.  Add salt and pepper and more coconut butter if you like. Garnish if chopped fresh parsley if you see fit. Viola! Low-carb mashed fauxtatoes ready for the table!

Recipe Notes

These are an excellent make ahead dish. You can reheat this in a pot over the stove or even in the oven. This will stay super creamy and smooth no matter what!

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

 

 

 

Pumpkin Pie Squares (paleo & vegan)

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THANKSGIVING SERIES!

I LOVE Thanksgiving. It’s without a shadow of a doubt, my favorite holiday. I love it more than my birthday, Fourth of July, and all the bank holidays combined. I start getting excited for Thanksgiving right after the last day of summer. As I bid farewell to the long wonderful days of summertime I welcome two months of anticipation for my beloved fall feast!

I became the main organizer/cook of the meal in my late teens. Completely taking over the menu, the kitchen, the shopping lists, I would do everything. Well, everything except the turkey, because that is, and always will be, my father’s pride and joy.  When my eating habits started shifting to more “healthy” meals I started incorporating dishes into the menu that I could eat along with all the regular holiday fare so that I could enjoy the dinner while still feeling good about what I ate after the fact.

So over the years I’ve developed a pretty good arsenal of healthified versions of traditional Thanksgiving eats and I’m SO excited to finally share them through this little site of mine. This is the first recipe of many that I’ll be posting in this Thanksgiving series and I hope that by the end I’ll have posted an almost complete menu (everything except the turkey) of Thanksgiving food that are all gluten free/dairy free and mostly low carb/Paleo.

Things to look forward to in this series: two salads, alternative mash (aka Mash Faux-tatoes), sweet potato casserole, GF dressing, and a second dessert!

PUMPKIN PIE SQUARES

paleo, gluten free, grain free, dairy free, vegan, refined sugar free, low carb, low fat, oil free

These Pumpkin Pie Squares are for the lovers of pumpkin, pumpkin pie spice, and baked goods, but not wanting the condensed milk or gluten filled crust that typically goes along pumpkin pie. These taste like a crustless pumpkin pie had a healthy love child with a blondie. I topped them with pecans and chocolate chips but that’s totally optional. I must say though, it did give it a wonderful crunch and chocolate is always welcome at my dessert party. And they seriously satisfy those fall spices cravings being packed with cinnamon, nutmeg, and the like. I love these because they are quick to make and only require one bowl!  Which is a major win for holiday cooking/baking.  These are also a great make ahead dish too, they are even better the day after and will keep in the fridge for about 3 days. Oh, they also happen to be oil free and low fat, so if that’s your jam, this if especially for you!

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Pumpkin Pie Squares

paleo, gluten free, grain free, dairy free, vegan, refined sugar free, low carb, low fat, oil free

These taste like a crustless pumpkin pie had a healthy love child with a blondie.  They seriously satisfy those fall spices cravings being packed with cinnamon, nutmeg, and the like. They are quick to make and only require one bowl! They are also a great make ahead dish being even better the day after and will keep in the fridge for about 3 days. The topping of pecan and chocolate chips is optional but encouraged. This recipe can also easily be doubled for larger crows, just use a 9x12 baking dish and you may need a bit more time in the oven. 

https://freshlydafna.com/2017/11/04/pumpkin-pie-squares/

Ingredients

  • 1 cup canned pumpkin
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 cup chocolate chips optional
  • 1/2 cup chopped pecans optional

Instructions

  1. Preheat oven to 350 degrees and line 8x8 baking sheet with parchment paper. 

  2. In a stand mixer, or by hand, mix together the pumpkin, coconut sugar, eggs, and vanilla until well incorporated

  3. Then add all the remaining ingredients and mix on low just until everything is evenly distributed. Scraping down the sides of the bowl occasionally. Be care not to over-mix. 

  4. Pour batter into prepared baking dish. Using a rubber spatula evenly distribute the batter into the dish and evening out the top. Add chopped pecans and chocolates if you like, or another topping combo. 

  5. Bake for approx 40 minutes or until a toothpick poked into the middle of the dish comes out clean. 

  6. Let rest for about 15 minutes before removing from baking dish and slicing. 

  7. These are amazing the day after, kept in the fridge. Will keep well in the fridge for 3 days, after that I suggest moving to the freezer. 

Recipe Notes

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