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Lemon Poppy Seed Scones (paleo & vegan)

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Easy and delicious Lemon Poppy Seed Scones made with healthy ingredients! These seasonally inspired scones are perfect for wintertime when lemons are at their best. They have crisp edges with a moist and fluffy center, packed with refreshing lemon flavor and speckled with poppy seeds. This recipe is great for a fancy brunch or breakfast on-the-go! These healthier scones are so easy to make and require no equipment! These scones are better-for-you as they are made with real, simple ingredients, paleo-friendly (gluten/grain/dairy free), refined sugar free, and vegan!

What Do These Healthy Lemon Poppy Seed Scones Taste Like?

These healthier scones have the perfect scone texture: crisp with a golden brown exterior with a soft and moist interior. They have the quintessential craggly tops which create glorious crunchy edges. These scones have a deliciously vibrant lemon flavor from ample freshly squeezed lemon juice and freshly grated lemon zest. (Don’t skip the zest however tempting it may be!) The refreshing lemon is complemented by a healthy dose of poppy seed, which adds a slightly nutty heartiness to the scones. These scones are really delicious on their own so they can be eaten plain jane or finish with a simple coarse sugar before baking. But, if you can’t imagine a scone with a glaze, top these with my bright and luscious Lemon Honey Glaze to really make these scones extraordinary. These scones are the perfect wintertime breakfast or snack that really celebrates citrus season.

What Ingredients Are Used to Make These Paleo & Vegan Lemon Poppy Seed Scones?

These Lemon Poppy Seed Scones are made better-for-you as they contain no refined sugar, flours, or oils. They are paleo-friendly meaning they are gluten free, grain free, and dairy free. They are also vegan! To make these strictly vegan just replace the honey in the glaze with maple syrup! Here’s a look at the ingredients you’ll need to make these scones as well as some variations/substitutions:

  • Almond Flour – The base flour to make these paleo-friendly scones. The almond flour gives the scones the perfect moist texture. I use and love Bob’s Red Mills Super Fine Almond Flour.
  • Tapioca Flour – Helps thicken the dough without making it too floury.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar.
  • Poppy Seeds – We use one whole tablespoon of poppy seeds to make sure these are appropriately poppy seed-ed.
  • Coconut Oil – Instead of butter we use coconut oil to make these scones dairy free and vegan.
  • Lemon Juice and Zest – Use freshly squeezed lemon juice and lemon zest to give these the perfect lemon-y flavor. Don’t skip the zest! I know it’s tempting, but it adds so much flavor.
  • Nut/Seed Milk – Adds a bit more moisture to the scones. Use any dairy free milk you like!
  • Baking Powder & Baking Soda – We use both leaveners to give these scones the perfect amount of rise and help crisp the crust.
  • Coarse Salt – Helps bring out the lemony flavor.
  • Coconut Butter – The base for our Lemon Honey Glaze. It’s the perfect creamy element to create a healthy vegan glaze.
  • Honey – Honey, lemon, and poppy seed is a great flavor trifecta. Use maple or agave to make these strictly vegan.

How Do You Make Scones From Scratch?

Making scones at home is actually a super easy process! The best part is that it requires no equipment! All you really need is a large bowl! To make scones you just mix the dry ingredients together. Mash in the fat, usually cold butter, but here we’ll use coconut oil. Then add the liquids and gently stir everything together until a dough forms. Then, shape it into a disc, cut the dough into wedges, and bake em up!

Here’s a look at the steps and check out the step-by-step photos below!

  1. Juice then zest the lemon(s). I know it’s tempting, but don’t skip the lemon zest! This grater really makes zesting a snap and it’s dishwasher safe! And freshly squeeze 1-2 lemons for the 1/4 cup juice instead of using bottled, it really makes a difference!
  2. Stir dry ingredients together in a large bowl.
  3. Mash the coconut oil into the dry mixture. Ideally this is done with a pastry cutter, or you can use two large forks, or your fingers to break up the coconut oil into small pieces.
  4. Add liquids and stir the mixture until a clumpy dough forms. Then use your hands to collect the dough into a ball.
  5. Form the dough into a squat disc. 
  6. Chill the dough. I recommend chilling the dough in the freezer for 30 minutes but it’s optional. Chilling makes slicing the dough much easier and will prevent the scones from spreading during baking.
  7. Slice into 8 wedges. 
  8. Bake the scones! We first bake the scones in a hot 400 degree oven to help puff up the scones and create the crunchy golden crust. Then reduce the temperature to 350 for the last few minutes to bake the center through.
  9. Let cool, drizzle with glaze, and enjoy! Like most scones, these are best enjoyed freshly baked out of the oven and freshly glazed.

These are also great for freezing! Just place any uneaten scones on a parchment lined baking sheet, once frozen, transfer to an airtight storage container. When ready to enjoy, just microwave or reheat in an oven/toaster oven until warm!

Make Ahead: These scones are a great recipe for a make ahead brunch! Just prep the scones until the baking step, placed dough wedges in an airtight container until ready to bake. The dough can be made up to a week in advance. If freezing dough for longer than 1 hour, add a few minutes to baking time.

These scones are a delicious and healthy wintertime breakfast or snack and the perfect accompaniment to your favorite warm beverage. Even my husband, who’s only had scones from coffee shops and so expects all scones to be dry, crumbly, and flavorless really loved these! Because these healthier homemade scones are exactly what a good scone should taste like – wonderfully crispy with glorious crunchy edges and a soft and moist interior.  Made with better-for-you ingredients, super easy to make, and so delicious you won’t be missing those coffeehouse scones anytime soon!

MORE HEALTHY BREAKFAST RECIPES!

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

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Healthy Lemon Poppy Seed Scones

Golden crunchy edges with a soft and fluffy interior. Packed with lemon flavor from freshly squeezed lemon juice and lemon zest and bespeckled with poppy seeds. These scones are easy to make and made with better-for-you ingredients!

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

Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings 8 scones

Ingredients

Scone Ingredients

  • 2 cups (300 grams) almond flour
  • 1 cup (120 grams) tapioca flour
  • 1/2 cup (72 grams) coconut sugar
  • 1 tbsp poppy seeds
  • 2 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp kosher salt
  • zest from 1 lemon
  • 6 tbsp (72 grams) coconut oil chilled in fridge a few minutes if not solid
  • 1/4 cup (68 grams) lemon juice freshly squeezed
  • 2 tbsp non-dairy milk of choice

Lemon Honey Glaze

  • 1/4 cup (36 grams) coconut butter
  • 1-2 tbsp milk of choice
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • zest for decoration optional

Instructions

  1. Stir dry ingredients together. In a large bowl mix the almond flour, tapioca flour, coconut sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest together using a whisk or large fork, until everything is well distributed.

  2. Mash the coconut oil into the dry mixture using a pastry cutter, two forks, or your fingers to break up the coconut oil into the flour, until the coconut oil is no larger than small peas.

  3. Add the lemon juice and dairy free milk and, using a silicone spatula or wooden spoon, stir the mixture until a clumpy dough forms. Then use your hands to collect the dough into a ball.

  4. Place dough ball on a piece of parchment paper and form the dough into a squat disc, 1 inch tall.

  5. Chill the dough for 30-40 minutes. (Optional, but recommended.) Chilling makes slicing the dough much easier and will prevent scones from spreading during baking.

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

  7. Slice dough into 8 even wedges.

  8. Arrange the wedges on the baking sheet so they are a few inches apart.

  9. Bake scones at 400 degrees for 15 minutes, then reduce heat to 350 and bake for 5-7 more minutes. Scones will have golden brown edges with cracked tops, the center of the cracks should look dry and not wet when done.

  10. Let cool a few minutes on the baking sheet. When cool enough to handle transfer scones to cooling rack.

  11. Make the glaze by melting the coconut butter in a microwave in short 5 second bursts. Add 1 tbsp milk, honey, and lemon juice to the coconut butter and stir well. Add more milk if the mixture is too thick. Glaze should be thin and spreadable but not runny.

  12. Drizzle glaze over scones and enjoy!

Recipe Notes

Like most scones, these are best enjoyed warm, freshly baked and freshly glazed.

Helpful Kitchen Tools (affiliate links): zester, pastry cutter, silicone spatula, kitchen scale

Storage: These are great for freezing! Just place any uneaten scones on a parchment lined baking sheet, once frozen, transfer to an airtight storage container. When ready to enjoy, just microwave or reheat in an oven/toaster oven until warm!

Make Ahead: These scones are a great recipe for a make ahead brunch! Just prep the scones until the baking step, place scone wedges in an airtight container until ready to bake. The dough can be made up to a week in advance. If freezing for longer than 1 hour, add a few minutes to baking time.

To Glaze Or Not To Glaze? These scones are delicious on their own! If making a glaze just sounds like too much, plain jane or slather with some plain coconut butter or ghee. Or finish the top with some coarse sugar like demerara, turbinado, or organic cane sugar before baking for a sweet crunchy top!

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

 

Chocolate Raspberry Tarts (paleo & nut free)

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These Mini Chocolate Raspberry Tarts are the perfect special dessert to treat your friends and loved ones. These adorable little tarts are wonderful for Valentine’s Day or as fun bite-sized dessert to top off a nice meal. Dark chocolate cookie cups are filled with a simple but luscious chocolate and raspberry filling. These Chocolate Raspberry Tarts are so easy to make and surprisingly healthier – made with better-for-you ingredients these tarts are paleo-friendly (gluten free, dairy free, grain free), refined sugar free, and nut-free!

What Do These Mini Chocolate Raspberry Tarts Taste Like?

These Healthier Chocolate Raspberry Tarts are the perfect chocolatey and fruity little bites. The tart cups have a crisp exterior with a super fudgy, almost brownie-like, interior, made with cocoa powder so they are wonderfully chocolatey. The chocolate cup is just perfectly sweet to balance the dark chocolate and raspberry filling. The chocolate raspberry filling is wonderfully luscious, rich, and creamy, but does not feel overindulgent. The filling is simply made from dark chocolate, dairy-free milk, and seedless raspberry jam so it can easily be made any time of year. These Chocolate Raspberry Tarts are the perfect balance of dark, sultry, bright, and sweet and sure to impress and delight all the chocolate lovers in your life.

What Ingredients Are Used to Make These Healthy Mini Chocolate Raspberry Tarts?

These Healthy Mini Chocolate and Raspberry Tarts are made with just 11 total real, simple ingredients. They are incredibly delicious while being better-for-you! These tarts are made with no refined sugars, flours, or oils. These Chocolate Raspberry Tarts are paleo-friendly meaning they are gluten, grain, and dairy free. They also happen to be nut-free!

Here’s a rundown of the ingredients and some variations/subs.

  • Coconut Oil – The base fat to make the tart cups dairy free and to give them the perfect fudgy but crispy texture. Use refined coconut oil for a no-coconut flavor.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Egg – Acts as the binder for the tarts. As there is only one egg in this recipe I feel confident that an egg replacer, such as a flax egg, would work instead to make these vegan. I have not tested this, so please let me know if you do!
  • Cocoa Powder – I used Hershey’s Special Dark Cocoa Powder, but any unsweetened cocoa powder will do. Be sure to use cocoa powder, not cacao powder or cocoa mix as those with drastically affect the outcome of the cookies.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder – Leavens the tarts giving them just the right amount of rise.
  • Salt – To bring out the cocoa flavor and balance the sweetness.
  • Dark Chocolate – To make the filling we use dark chocolate chunks or chips. I highly recommend using a good quality chocolate as this is the main ingredient and will determine the quality of the filling. I used Guittard’s Dark Baking Chips. To keep this refined sugar free use your favorite coconut or maple sugar sweetened chips or bar chopped into chunks. Some good options are Hu Chocolate or Eating Evolved.
  • Seedless Raspberry Jam – To give the filling the perfect raspberry flavor, seedless raspberry jam is mixed with the chocolate. This is perfect if you’re making these in the wintertime when good quality raspberries are hard to come by. I used Santa Cruz Organic’s Seedless Raspberry Jam.
  • Dairy Free Milk – To create the creamy ganache-like filling use any dairy free milk you like! I used homemade almond milk. Coconut milk is another great option.

How Do You Make Chocolate Raspberry Tartlets?

These Chocolate and Raspberry Tartlets are adorable, have the perfect wow factor, but are surprisingly easy to make! The dough comes together in a flash and is incredibly easy to roll out. The filling is made with just 3 ingredients and so simple to make. The chocolate and raspberry filling does take a few hours to set completely so be sure to plan ahead! Check out the step-by-step photos below!

Here’s a look at the steps:

  1. Make the tart dough. Mix the dry ingredients together in a medium bowl. Beat together the wet ingredients in a large bowl or in the bowl of a stand mixer. Add the dry to wet and mix just until a dough forms.
  2. Roll out the dough to just shy of 1/4 inch thick.
  3. Cut out circles. I purchased this 3-piece biscuit cutter set for my Thin Mints recipe last year. For my muffin tin, the smallest 2 inch ring was the perfect size. If you don’t have a ring cutter, use the rim of a small glass or the lid of a small jar. Each mini muffin pan will be a  slightly different size, you want to cut out circles that are a bit larger than the diameter of the muffin tin cavity. Try fitting one dough circle into the mini muffin cup before cutting out all the circles.
  4. Fit the dough circle into the mini muffin tin. Gently fold in two sides of the dough circle and slide it into the mini muffin cavity. Gently press around the bottom and sides of the dough so it forms a cup in the muffin tin. Repeat with all remaining circles.
  5. Re-roll and cut circles until all dough is used. This recipe makes about 20 mini tarts. If you have a mini muffin tin with only 12 cavities, bake one batch, then repeat with remaining dough circles.
  6. Poke tart dough with several holes using a toothpick or small fork. The holes do not need to go all the way through, this step just prevents the tarts from puffing too much.
  7. Bake tartlets. These bake up quickly, in only 10 minutes!
  8. Let tart cups cool slightly.
  9. Make the filling by heating the dairy-free milk and raspberry jam together in a small pot, stirring often, until jam is fully incorporated and mixture is at a gently boil.
  10. Pour hot milk mixture over chocolate chips and mix until chocolate is fully melted and mixture is shiny and smooth.
  11. Fill tart cups with chocolate raspberry mixture. 
  12. Top with a raspberry if desired.
  13. Let chocolate filling set. This will take about 1-2 hours depending on the temperature of your kitchen.
  14. Enjoy!

Store in an airtight container in a cool, dry place for 2-3 days. Afterwards, move to freezer for longer storage.

These Mini Chocolate and Raspberry Tarts are the perfect way to celebrate Valentine’s Day or spoil your loved ones with a delicious (and healthier) whimsical dessert any time of year! These delicious crispy but fudgy tart cups filled with a luscious and creamy raspberry spiked chocolate ganache are made with real, simple ingredients and sure to make you swoon.

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

Looking for More Valentine’s Day Dessert Ideas? Try Some of These Recipes!

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

 

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Healthy Chocolate and Raspberry Tarts

These Mini Chocolate Raspberry Tarts are the perfect way to celebrate Valentine's Day or spoil your loved ones with a delicious (and healthier) whimsical dessert. These tarts take a few hours to set, so be sure to plan ahead. See original post of step-by-step photos.

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

Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 40 minutes
Servings 20 mini tarts

Ingredients

Tartlet Ingredients

  • 1/2 cup (73 grams) unsweetened cocoa powder
  • 1/2 cup (72 grams) cassava flour
  • 1/4 cup (30 grams) tapioca flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup (108 grams) coconut sugar
  • 1/2 cup (92 grams) coconut oil melted and cooled
  • 1 egg flax egg or other vegan replacement

Chocolate & Raspberry Filling

  • 5 oz dark chocolate chips or chunks (about 1 cup)
  • 6 tbsp dairy free milk of choice
  • 2 tbsp seedless raspberry jam
  • 20 fresh raspberries optional

Instructions

  1. Heat oven to 350 degrees.

  2. In a medium bowl, whisk together the cocoa powder, cassava, tapioca, baking powder, and salt together until no lumps remains and everything is evenly combined.

  3. In the bowl of a stand mixer, or in a large bowl if mixing by hand, beat together the coconut oil, coconut sugar, and egg together until light and bubbly, about 2 minutes.

  4. Scrape down the sides and bottom of the bowl. Add the dry mixture to wet and stir on low just until a dough forms and no floury streaks remain. Scrape down the bowl once more and mix briefly to ensure ingredients are evenly distributed.

  5. Gather the dough into a ball, place on a sheet on parchment paper, and form into a squat rectangle. Place another sheet of parchment paper over the dough and roll the dough into a large rectangle just under 1/4 inch thick.

  6. Use a cookie cutter or rim of a small glass to cut out circles about 2 inches wide. Gently fold in two sides of the dough circle and slide it into a mini muffin cavity pressing the sides and bottom of the dough so it fits snuggly into the tin. If there is air at the bottom of the cup, gently pull one side of the dough off the cavity wall, press the bottom of the dough down to allow any air to release, then shape dough back into a cup.

  7. Re-roll scraps of dough and repeat until all dough is used. This recipe makes about 20 mini cups. If you have a mini muffin tin with only 12 cavities, bake one batch, then repeat with remaining dough circles.

  8. Using a toothpick or a small fork to pierce the tart dough on the sides and bottom of the cups with several small holes.

  9. Bake for 9-10 minutes. The tarts are done when the edges look a bit dark and the tarts have puffed slightly. Tarts will crisp more as they cool so do not worry if they feel a bit soft.

  10. Once cool enough to handle, gently remove tart cups from the tin and transfer to wire rack.

  11. While the tarts cool, make the filling. Place chocolate in a heat-safe bowl or a measuring cup with a spout. In a small pot over a medium flame, heat the dairy-free milk and raspberry jam together, stirring often, until jam is fully incorporated and mixture is gently boiling, about 1 minute. Pour the hot mixture over the chocolate and stir until chocolate is fully melted and mixture is shiny and smooth.

  12. Fill tart cups with chocolate raspberry mixture. 

  13. Top with a fresh raspberry if desired.

  14. Let chocolate filling set. This will take about 1-2 hours depending on the temperature of your kitchen.

  15. Once chocolate is set, enjoy!

Recipe Notes

Storage: These will last up to 2 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 3 piece round cookie cutters, mini muffin tin, silicone spatula, kitchen scale, measuring cup with spout

Ingredient Subs/Variations:
To Make Strictly Paleo - Use your favorite maple or coconut sugar sweetened chocolate bar chopped into chunks. Some good options are Hu Chocolate or Eating Evolved.

Cocoa Powder – Use a good quality, unsweetened cocoa powder. Be sure to use cocoa powder, not cacao powder or cocoa mix.

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

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

Orange and Chocolate Truffles (vegan & paleo)

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These Orange and Chocolate Truffles are incredibly fudgy, deeply chocolatey, and infused with ample orange flavor using freshly squeezed juice and zest. They are incredibly easy to make and made with better-for-you ingredients! This chocolate truffle recipe is perfect for the wintertime when markets are overflowing with citrus and oranges are at their best. These seasonal truffles are secretly healthy, vegan, and paleo-friendly (gluten, grain, & dairy free). If you love chocolate and orange together you’re bound to love these truffles. 

What Is A Chocolate Truffle? Are Chocolate Truffles Made with Real Truffles?

A chocolate truffle is basically a melted chocolate mixture, usually made with good quality chocolate, refined white sugar, and dairy such as heavy cream and butter that is chilled, then formed into balls. Typically, the chocolate balls are finished with a dusting of cocoa powder making them look very similar to the “truffle” mushroom! These chocolate truffles, however are made vegan and dairy free, but taste just as delicious as their conventional counterparts.

What Do Orange and Chocolate Truffles Taste Like?

These Orange and Chocolate Truffles are soft and fudgy balls of chocolate infused with fresh and bright orange flavor. They are deeply chocolately but wonderfully balanced by the fresh citrus. They are rich, but not overly so, and just perfectly sweet enough to satisfy a sweet tooth without making you feel as if you’ve overindulged. These chocolate truffles are the perfect way to enjoy the classic flavor combination of chocolate and orange together in one handheld treat. They are made with real, simple ingredients but I’m confident that you’ll have everyone thinking these are anything but better-for-you.

What Ingredients Are Used to Make These Chocolate Orange Truffles? Are Chocolate Truffles Gluten Free?

These Chocolate Orange Truffles are made healthier as they contain no refined sugars, flours, or oils. While conventional chocolate truffles are naturally gluten-free, they typically contain dairy. These truffles are paleo-friendly meaning they are gluten, grain, and dairy free! They are vegan and nut-free as well! These chocolate truffles are made using only 7 total ingredients, including the salt! Here’s a look at the ingredients and some possible substitutions/variations.

  • Dark Chocolate – Use any good quality dark chocolate chips, chunks, or melting wafers you like! To make this recipe strictly paleo and refined sugar free use your favorite coconut or maple sugar sweetened chocolate chips or bar chopped into chunks (or these!). Or use sugar free chocolate to make the truffles sugar free. My chocolate go-tos are either Enjoy Life or Guittard which are both sweetened with organic cane sugar.
  • Orange Juice & Zest – Freshly squeezed orange juice and orange zest really gives the truffles that wonderfully bright and fresh orange flavor. I know it’s tempting to skip the zest, but really, most of the orange flavor comes from the zest! Don’t skip it!
  • Coconut Cream –  The solid from the top of a fresh can of coconut milk. This helps makes the chocolate mixture creamy and acts in place of heavy cream used in traditional recipes. I recommend using a can of full fat coconut milk as it will contain the most/best solids. I don’t find that the coconut flavor is noticeable in the truffles.
  • Coconut Oil – Helps firm up the truffles so they maintain their ball shapes. Use refined coconut oil for a no-coconut flavor.
  • Vanilla – To add flavor!
  • Nut/Seed Butter – Conventional recipes use butter, to keep this dairy free, I use a nut/seed butter to make the truffle soft and creamy. I went with cashew butter because of its neutral flavor. But use any thick & creamy nut or seed butter (that contains only 1 ingredient) you like such as peanut, almond, or sunflower seed butter. After cashew, my next best recommendation is sunflower seed butter.
  • Maple Syrup – To give a touch more sweetness to the dark chocolate.
  • Salt – To enhance all the flavors!

How Do You Make Orange Chocolate Truffles?

These Orange and Chocolate Truffles are so incredibly easy to make! It just involves melting a few ingredients together in a pot, adding the remaining ingredients and mixing them together. Then we let it chill. That’s the hardest part. Once cool, the mixture is formed into balls, rolled in cocoa powder and that’s it! Here’s a look at the steps and some helpful tips:

  1. Zest, then juice the orange. I know it’s tempting to skip the zest, but it really adds most of the orange flavor to these truffles. And zesting before juicing is always key, because zesting a juiced orange is never fun. I use and love this microplane which makes zesting a breeze. Plus it’s dishwasher safe!
  2. Make chocolate mixture. First we melt the chocolate, coconut cream, coconut oil, and orange juice in a small pot over low flame. Once melted, remove from the heat, add all the remaining ingredients and mix until fully combined.
  3. Chill the mixture. The hardest part! Place in the fridge for a few hours or the freezer for about an hour.
  4. Scoop chocolate mixture into balls. I use my 40 mm cookie scoop to make uniform sized balls. But make them any size you like!
  5. Roll balls in cocoa powder. Adorn your balls with some additional zest if you like.
  6. Enjoy!

These balls will keep, stored in an airtight container, in the fridge for a few weeks or the freezer for a few months!

Make Ahead: The chocolate mixture can be made up to 3 days in advance stored, covered, in the fridge. If chilling the mixture for more than a few hours, you may need to let it sit at room temperature for a few minutes before it’s soft enough to scoop and roll.

These Orange and Chocolate Truffles are the perfect seasonal winter treat! They are so easy to make and absolutely delicious. These secretly healthy truffles are an amazing way to enjoy the classic combination of chocolate and orange. I’m so excited for you to try them!

Try Out These Truffle Recipes!

SHARE THE LOVE!

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

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Orange and Chocolate Truffles

These 7 ingredient truffles are the PERFECT chocolatey treat. The best in wintertime when markets are packed with citrus and oranges are at their peak. The truffle center is super fudgy, deeply chocolatey, and packed with fresh orange flavor. They are made better-for-you and absolutely delicious!

Quick tip before starting: Try to use room temperature ingredients to keep the chocolate mixture from seizing.

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

Course Dessert
Keyword Chocolate and orange, Chocolate Truffle
Prep Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 20 1 inch balls

Ingredients

  • 1 1/2 cups (8 oz) dark chocolate chunks, chips, or melting wafers
  • 3/4 cup (160 grams) coconut cream solid part from the top of a fresh can of coconut milk
  • 1/4 cup (63 grams) orange juice freshly squeezed (1 orange)
  • 1 tbsp (13 grams) coconut oil
  • 3 tbsp (48 grams) cashew butter or other thick and creamy nut/seed butter (with 1 ingredient)
  • 2 tbsp (38 grams) maple syrup
  • 1 tbsp packed orange zest
  • 1 tsp vanilla
  • dash sea salt
  • cocoa powder for dusting, about 3 tbsp
  • additional orange zest for topping optional

Instructions

  1. Zest, then juice the orange to get 1/4 cup.

  2. In a small pot melt together the chocolate, coconut cream, orange juice, and coconut oil over a low flame. Stir frequently until the chocolate is fully melted, smooth, and shiny.

  3. Remove from heat and stir in the cashew butter, maple syrup, orange zest, vanilla, and dash of sea salt and stir together until everything is one creamy mixture.

  4. Pour chocolate mixture into a bowl and let chill until firm either in the fridge for about 2 hours or freezer for about an hour.

  5. Once firm, using a cookie scoop or large spoon, scoop out chocolate and form into balls by rolling between your hands. I find 1 in balls, using a 40 mm scoop, to be the perfect size. Rolling the balls will get messy and chocolatey. It helps to work quickly while the chocolate is cold to minimize melt. If you don't care about having round balls, just scoop out mounds. Place rolled balls (or mounds) on baking sheet lined with parchment paper or a silicone mat.

  6. If the balls have gotten too warm during the rolling process, place back in the freezer for a few minutes to firm back up.

  7. Roll the truffles in the cocoa powder to coat, shake off excess powder before placing back on the baking sheet. Adorn your truffles with some additional zest if you like!

  8. Keep finished truffles in a sealed container in the fridge or freezer!

Recipe Notes

Helpful Kitchen Tools: microplane (zester),  40 mm cookie scoop, kitchen scale

Storage: These balls will keep, stored in an airtight container, in the fridge for a few weeks or the freezer for a few months!

Make Ahead: The chocolate mixture can be made up to 3 days in advance stored covered in the fridge. If chilling the mixture for more than a few hours, you may need to let it sit at room temperature for a few minutes before it’s soft enough to scoop and roll.

Ingredient Substitutions/Variations:
Dark Chocolate - Use your favorite chocolate chips or chopped up chocolate bar. Use coconut or maple sugar sweetened chocolate to keep paleo/refined sugar free. I used Guittard Melting Wafers. 

Maple Syrup - The amount of maple syrup will depend on your personal preference and how dark your chocolate chips or chunks are. Be sure to (carefully) taste the chocolate after stirring in the maple to ensure it is to your liking. Add more in small increments if you prefer it sweeter.

Nut/Seed Butter – Use any thick & creamy nut or seed butter (that contains only 1 ingredient) you like such as peanut, almond, or sunflower seed butter. I used cashew for it's neutral flavor, my next best recommendation is sunflower seed butter. Always stir the nut/seed butter in the jar before measuring. Do not use the compacted paste at the bottom of the container for best results. 

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

Grapefruit Ginger Muffins (paleo & nut-free)

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

What Do These Grapefruit Ginger Muffins Taste Like?

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

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

What Ingredients Are Used to Make These Grapefruit Ginger Muffins?

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

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

How To Make Grapefruit Ginger Muffins

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

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

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

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

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

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

Looking for More Muffins? Check these out.

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Grapefruit Ginger Muffins

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

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

Ingredients

Zesty Sugar Topping

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

Wet Ingredients

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

Dry Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

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

Recipe Notes

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

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

Ingredient Subs/Variations:

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

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

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

Meyer Lemon Pound Cake (paleo)

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This Meyer Lemon Pound Cake is a wonderfully fluffy but moist cake made with Meyer lemon juice and lemon zest to give it that big, fresh lemony flavor. It’s a deliciously comforting but bright cake topped with a simple creamy Honey Lemon Glaze. It is so easy to make and made healthier using real, whole ingredients! It’s a delicious way to brighten up those winter days and celebrate the citrus season. Don’t have Meyer lemons? Just use regular lemons instead!

What Does This Meyer Lemon Pound Cake Taste Like?

This secretly healthier Meyer Lemon Pound Cake is everything you could hope for from a conventional Pound Cake. The cake texture is moist and soft with a dense chewy crumb. It’s rich and buttery, but because it is made from whole ingredients it does not feel heavy or overindulgent in the least! The lemon juice and lemon zest add a beautiful refreshing brightness – like a glass of lemonade on a hot day. This is basically like the winter version of that – a comforting and satisfying cake, with a zing!, to brighten those chilly days. This Meyer Lemon Pound Cake is just perfectly sweet that it can be enjoyed basically any time of day – as breakfast, an afternoon pick me up, or even dessert!

Why Is It Called Pound Cake?

A conventional Pound Cake is named for the ingredients used in the original recipe: a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. Most modern recipes for Pound Cake do not use this original ratio but still use a hefty amount of butter, refined sugar, and sometimes cream cheese or sour cream to achieve the same dense texture. This recipe is a healthified take, it’s still rich, buttery, and perfectly sweet but made with better-for-you ingredients!

Can I Use Regular Lemons Instead of Meyer Lemons?

Yes, feel free to use regular lemons instead of Meyer if you cannot find them! I use Meyer lemons for this recipe because our mini tree finally produced several good ones this year and a Meyer Lemon Pound Cake sounded like the perfect way to enjoy them in all their glory.

What’s the Difference Between Regular Lemons and Meyer Lemons?

Meyer lemons are different from regular lemons as they have a thin and edible skin. They are also slightly sweeter (less acidic) than your average lemons, which is what makes them so perfect for baking. (And also why people go so crazy for them.) Meyer lemons have a short season, typically from late November to early March (in California) so if you see them in stores I highly recommend giving them a try if you haven’t had them!

What Ingredients Are Used to Make This Healthy Meyer Lemon Pound Cake?

This recipe is made better-for-you as it is made with no refined flours, sugars, or oils. It’s paleo-friendly meaning it’s gluten, grain, dairy, and refined sugar free. To get that rich, buttery Pound Cake texture and flavor I use cashew butter as the base fat. I also give an option to use ghee instead – the ghee gives the baked cake a bit more of vibrant yellow color. Of the two I preferred the cashew butter, but the ghee version is a bit more aesthetic. Either way is delicious, so just choose whatever suits your dietary needs, budget, or current pantry! There are 2 different fats and 2 different sweeteners in this recipe which may seem odd, but trust me, they each serve their own purpose. Here’s a look at the ingredients used and some possible substitutions/variations.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Cashew Butter – The base fat for this Pound Cake and gives it a similar rich texture and flavor to butter. Choose a cashew butter that is made with only one ingredient (no added oils or sugar). I used Artisana Cashew Butter. Substitute ghee instead of cashew butter if you prefer.
  • Maple Syrup – Gives a touch more sweetness and moisture to the cake.
  • Avocado Oil – This gives additional moisture to the cake without making it feel too heavy. Feel free to sub olive oil or melted and cooled coconut oil instead!
  • Eggs – To make the loaf fluffy!
  • Lemon Juice & Zest – To give it that beautiful bright lemon flavor. Even though it may be tempting, don’t skip the zest! It really adds a lot of extra lemony-ness.
  • Almond Flour – Gives the perfect dense but light and chewy texture. I use and love Bob’s Red Mill’s Super-Fine Almond Flour.
  • Tapioca Flour – Helps thicken the batter without having to add too much flour.
  • Salt – To bring out the lemon flavor and balance the sweetness.
  • Baking Soda – This lifts the batter, helping it rise and brown.

How Do You Make Lemon Pound Cake?

This recipe is incredibly easy to make! The batter whips up in a breeze and the glaze comes together in a flash. Here’s a look at the steps:

  1. Zest, then juice lemons to get 1/4 cup. Because zesting a juiced lemon half is an easily avoidable hassle. A mistake I have made many times.
  2. Mix the dry ingredients together. This helps keep the loaf fluffy, prevents over-mixing, and the formation of uneven ingredient lumps from developing in the cake.
  3. Mix together the sugars and oils. 
  4. Beat in eggs one at a time.
  5. Add lemon juice and zest.
  6. Stir in the dry ingredients. 
  7. Pour into a prepared loaf pan. 
  8. Bake! I recommend covering the loaf pan after 25 minutes in the oven. This loaf is dense and takes a while to bake, so covering it prevents the crust from getting too brown.
  9. Make the glaze while the loaf is cooling.
  10. Glaze, slice, & enjoy!

This Meyer Lemon Pound Cake will keep at room temperature, covered for 2-3 days, slicing as you are ready to enjoy. Afterwards, slice into portions and keep in a freezer for longer storage.

This Meyer Lemon Pound Cake is so wonderfully rich and buttery but still zesty, bright, and refreshing. Topped with a perfectly creamy glaze to really make this cake so heavenly. And it’s made healthier! It’s just magical and honestly, it’s just so unbelievably good you’ll have to make it see for yourself!

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

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

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Meyer Lemon Pound Cake

This is the perfect healthier Pound Cake! It's bright and zesty, rich and buttery, and just perfectly sweet without feeling heavy or over-indulgent. The perfect way to celebrate the winter citrus season!

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

Course Breakfast, Snack

Ingredients

Dry Ingredients

  • 2 1/2 cups almond flour (225 grams)
  • 1/2 cup tapioca flour (60 grams)
  • 1/2 tsp salt
  • 1/4 tsp baking soda

Wet Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/3 cup cashew butter (85 grams) or sub ghee (63 grams)
  • 1/4 cup maple syrup (76 grams)
  • 1/4 cup avocado oil (61 grams) sub olive oil or melted & cooled coconut oil
  • 3 eggs
  • 1/4 cup lemon juice freshly squeezed (about 1 lemon)
  • zest from 2 lemons (about 1 tbsp)

Lemon Honey Glaze

  • 1/4 cup coconut butter (36 grams)
  • 1-2 tbsp milk of choice
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • zest for decoration (optional)

Instructions

  1. Zest the lemons, then slice and juice to get 1/4 cup.

  2. Heat oven to 350 degrees and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  3. In a medium bowl mix together all the dry ingredients until well incorporated.

  4. In a large bowl, or in the bowl of a stand mixer, mix together the coconut sugar, cashew butter, maple syrup, and avocado oil until well mixed and bubbly.

  5. Beat in the eggs one at a time, waiting until each egg is fully incorporated before adding the next.

  6. Add the lemon juice and zest and stir until well combined.

  7. Pour the dry mixture into the wet mixture and stir until flour is just fully incorporated. Scrape down the sides and bottom of the mixing bowl, using a silicone spatula, once or twice during mixing to ensure even distribution of ingredients.

  8. Pour the batter into the prepared loaf pan and spread evenly into one layer.

  9. Bake for 25 minutes, then loosely cover the top of the pan with aluminum foil to prevent too much browning.

  10. Bake for 58-60 minutes total or until top is firm and springy, the inside of the crack should look baked and moist, but not wet. Test for doneness with a toothpick, it should come out clean except a few moist crumbs.

  11. Remove from oven and let cool in the pan on a wire rack.

  12. Meanwhile, make the glaze by melting the coconut butter in a microwave in short 5 second bursts. Add 1 tbsp milk, honey, and lemon juice to the coconut butter and stir well. Add more milk if the mixture is too thick. Glaze should be thin and spreadable but not runny.

  13. Once cake has cooled (for at least 10 minutes), remove from the pan, drizzle with the Lemon Honey Glaze and use a rubber spatula to spread evenly across the top. Top with additional lemon zest if desired. Let drizzle set slightly (either outside or in the fridge) slice and enjoy!

Recipe Notes

This cake will keep at room temperature, covered for 2-3 days, slicing as you are ready to enjoy. Afterwards, slice into portions and keep in a freezer for longer storage.

Helpful Kitchen Tools (affiliate links): loaf pan, silicone spatula, kitchen scale

Ingredient Subs/Variations:

Cashew Butter - Use any thick and creamy nut/seed butter you like, preferably one containing only one ingredient (no added sugars or oils). I find cashew butter to be the perfect nut butter for this recipe as it has the most neutral flavor and will not overpower the delicate lemon flavor. Make sure to stir the jar well before measuring. Do not use the compacted paste at the bottom of the jar. 

Ghee - Sub ghee for cashew butter to get a brighter yellow color in the finished cake. This also gives a slightly more buttery flavor than cashew butter. 

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

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

 

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

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

What Does This Orange Chocolate Chip Coffee Cake Taste Like?

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

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

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

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

How To Make Orange Chocolate Chip Coffee Cake

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

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

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

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

More Coffee Cake Recipes!

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

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

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Orange Chocolate Chip Coffee Cake

This Orange Chocolate Chip Coffee Cake is super simple to make but feels a touch fancy. It is sweet and delicious, but made better-for-you! A light and fluffy cake made with orange juice and orange zest and finished with a streusel topping. Perfect for a breakfast on the go, brunch with friends, or a sweet accompaniment to go with your afternoon coffee or tea. 

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

Servings 12

Ingredients

Streusel Top

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

Cake Ingredients

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

Instructions

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

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

  3. Make the crumble mixing together the coconut sugar, cassava flour, and salt together in a medium bowl. Add the coconut oil and mash everything together with a fork or pastry cutter until a wet sand-like texture forms and the coconut oil chunks are no larger than small peas. The crumble should be clumpy and sticks together when pressed. Set aside.

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

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

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

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

  8. Stir in the chocolate chips.

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

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

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

  12. Remove from oven and let cool on wire rack for 10 minutes. Use the parchment paper overhang to remove from the pan and cool for at least another 10 minutes before slicing.

Recipe Notes

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

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

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

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

Coconut Golden Milk Cups (vegan & paleo)

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

What Do These Coconut Golden Milk Cups Taste Like?

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

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

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

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

How To Make These Coconut Golden Milk Cups

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

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

Store in the freezer until ready to enjoy!

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

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

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Coconut Golden Milk Cups

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

vegan, paleo, refined sugar free

Ingredients

Coconut Layer

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

Golden Milk Filling

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

Instructions

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

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

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

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

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

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

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

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

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

  8. Once the tops have set, enjoy!

Recipe Notes

Storage: Keep in an airtight container in the freezer.

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

Ingredient Subs/Variations:

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

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

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

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

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Perfect Fluffy Cinnamon Rolls (paleo & nut free)

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

What Do These Perfectly Fluffy Cinnamon Rolls Taste Like?

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

What Ingredients Are Used to Make These Healthy Cinnamon Rolls?

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

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

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

How Do You Make Easy and Fluffy Cinnamon Rolls?

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

Here’s a look at the steps:

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

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

Make Ahead

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

How To Make Homemade Powdered Sugar

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

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

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

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

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

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Perfectly Fluffy Cinnamon Rolls (paleo)

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

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

Course Breakfast

Ingredients

Dough

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

Filling

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

Frosting

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

Instructions

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe Notes

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

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

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

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

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

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

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

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Mexican Hot Chocolate Cookies (grain free & dairy free)

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HOLIDAY COOKIE BONANZA! pt. 5, finale.
ICYMI: pt. 1 Pretzel & Chocolate Chip Peanut Butter Cookies
pt. 2 Chewy Ginger Cookies
pt. 3 Double Chocolate Peppermint Cookies
pt. 4 Healthier Sugar Cookies

The final recipe in my healthier holiday baking series! And I hope you’re not sick of cookies yet because I saved the best for last! These simple but unique cookies are basically like biting into a cookie version of a Mexican Hot Chocolate. A soft and fudgy chocolate cookie with all the flavors of a Mexican Hot Chocolate: cocoa powder, cinnamon, and a hint of cayenne for a touch of heat. But then stuffed with melty chocolate and an ooey gooey marshmallow to really bring home the hot cocoa effect. These are pretty easy to make, but with their surprise hot cocoa inspired filling, sure to wow anyone lucky enough to try them. And while they may look and taste sinfully delicious, they are actually still on the healthier side!

What Is A Mexican Hot Chocolate?

These cookies are inspired by a Mexican Hot Chocolate. A “Mexican Hot Chocolate” is a basically like a hot chocolate inspired by the traditional beverage that communities like Mayans and Aztecs would drink, typically made from cacao and spiced with flowers and chilies. Later, as cinnamon became available through trade, it was added to the concoction. Chocolate and chile are two great ingredients that Mexico has given the world.  The modern iteration of this hot drink though is basically a hot cocoa with vanilla, cinnamon, and chile powder, usually with lots of sugar and dairy. For more information on Mexican Chocolate, check out this post. These cookies take the flavors common to a Mexican Hot Chocolate and the popular additions of marshmallow and more melty chocolate, but with a healthier twist.

What Do These Healthy Mexican Hot Chocolate Cookies Taste Like?

These cookies are inspired by the flavors of a typical Mexican Hot Chocolate, sweet and chocolatey but with a note of spicy heat at the end. The base cookie is a double chocolate cookie that has crisp edges and a soft and chewy interior. Basically like a delicious brownie in cookie form. The cookie is made with hefty dose of cocoa powder to make it deeply chocolatey and spiked with cinnamon and cayenne powder. The addition of cayenne creates a wonderful warming effect and is a delicious complement to the sweetened chocolate. And to give these cookies that classic hot chocolate effect, they are stuffed with cubes of dark chocolate and marshmallow to create a ooey gooey filling. These cookies are so fun and unique and sure to induce huge smiles to anyone who has the pleasure of biting into one. And if you don’t like a little spice with your chocolate, feel free to ditch the cayenne powder and make these Hot Chocolate Cookies! They will still be absolutely incredible.

What Ingredients Are Used to Make These Stuffed Mexican Hot Chocolate Cookies ?

These Mexican Hot Chocolate Cookies are made healthier as they contained no refined flours or oils. They are paleo-ish because they are grain free, gluten free, and dairy free but because of the marshmallow they are not refined sugar free and therefore not strictly paleo. However, because the cookie dough is sweetened with coconut sugar, they can be made strictly paleo. See how below.

Here’s a look at the ingredients used to make these cookies and some ingredient subs/variations:

  • Coconut Sugar – The best refined sugar free sweetener for baking. It adds the perfect amount of sweetness without feeling overbearing and is healthier than processed white or brown sugars found in most conventional baking recipes. I use and love the coconut sugar by Nutiva, it’s reasonably priced and excellent quality.
  • Cashew Butter – To make these cookies dairy free but still super fudgy, I use cashew butter and avocado oil. Cashew butter has a neutral flavor which lets the cocoa and spices really shine. Feel free to sub, in equal amounts, for any other nut/seed butter you like, that preferably contains only one ingredients (no added sugars or oils). Other good options are sunflower seed butter (to make these nut free) or almond butter.
  • Avocado Oil – To help crisp the cookies and give them extra moisture. Feel free to sub for olive oil or melted and cooled coconut oil. I buy the Chosen Foods Avocado Oil from Costco for the best pricing.
  • Egg – To help puff the cookies. As there is only 1 egg, I feel confident in saying that these could be made vegan using a egg replacer, although I have not tested this.
  • Vanilla – For delicious flavor.
  • Cocoa Powder – The cocoa powder gives these cookies that deeply chocolatey flavor, so I highly recommend using a good quality cocoa. Be sure to use unsweetened cocoa powder, not cacao powder or cocoa mix.  Some brands that I love are Equal Exchange’s Baking Cocoa, Guittard’s Cocoa Powder, or Whole Food’s 365 Brand (what I used here).
  • Cassava – To make these cookies grain and gluten free! Otto’s brand is best.
  • Baking Soda – To make the cookies just a little fluffy but still fudgy.
  • Cinnamon – A must addition to any good Mexican chocolate.
  • Cayenne – Just a dash of cayenne for a bit of heat. I found that 1/8 tsp is the perfect amount to give a little note of heat at the end without feeling overwhelming. Feel free to use just a dash or omit completely if you are not a fan of chocolate and chile.
  • Salt – To balance the sweetness.
  • Dark Chocolate Cubes – Use your favorite chocolate for the filling. Some chocolate is formed in large cubes or rectangles, if that’s the case, cut them into (roughly) 1 inch cubes so they will fit well inside the cookie. I used Hu Simple Dark Chocolate with is sweetened with coconut sugar and so paleo-friendly. The bar comes is small cubes which I did not need to cut down.
  • Marshmallows – The filling is stuffed with half a regular-sized marshmallow. I used a pre-made marshmallow from Whole Foods for convenience. Use any marshmallow that you like! Just be sure to slice it in half. Or, to really take these to the next level, make your own marshmallows! (See below for notes on this.)

How To Make These Strictly Paleo Mexican Hot Chocolate Cookies:

To make these cookies strictly paleo, use your favorite paleo-friendly marshmallow recipe sliced into small squares, cubes of coconut or maple sugar sweetened chocolate (like Hu chocolate) for the filling, and additional chocolate chopped into chunks to use instead of chips for the top of the cookie dough. Or, skip the additional chunks entirely to lower the overall sugar content.

Using Homemade Marshmallows:

If I’m being honest, I have not found or created a paleo-friendly marshmallow recipe that I care for. I believe in balance, and for me, I rather enjoy the occasional good marshmallow than be disappointed by an unsuitable replacement. So, ideally, I would make a batch of my Healthier Homemade Marshmallows which are sweetened with cane sugar, to use as the filling for these. The recipe makes incredible fluffy and chewy marshmallows that taste better than your typical store bought variety and made with fewer, simple ingredients. If you want to really make these over the top, make your own marshmallows, cut into 1 inch squares and use those to fill these cookies.

How Do You Make Easy Mexican Hot Chocolate Cookies?

These Mexican Hot Chocolate Cookies are so unique and fun because the filling creates a delicious surprise. The gooey surprise center makes these cookies seem incredibly impressive but they are actually super easy to make! The cookie dough comes together in a breeze and is easy to fill with the chocolate and marshmallow! There is some chilling involved, so be sure to plan ahead! Here’s a look at the steps.

  1. Whisk dry ingredients together in a small bowl, set aside.
  2. Mix the wet ingredients together.
  3. Add the dry ingredients to the wet. 
  4. Stir until just fully incorporated and a dough forms.
  5. Scoop dough balls onto a parchment paper or silicone mat lined baking sheet. The dough will be a little sticky, look a little rough (like this), and will spread a bit once placed on the baking sheet.
  6. Chill dough balls for at least 20 minutes. The longer the dough balls are chilled, the easier it is to add the filling.
  7. Fill the cookie dough. See step-by-step photos below. Flatten the dough out on the palm of your hand into a (roughly) 2 inch wide circle. Add a cube of chocolate, then half a marshmallow, in the center of the cookie dough round. Then close the edges around the chocolate and marshmallow.
  8. Place stuffed cookie dough back on baking sheet with the seam side down.
  9. Add additional chocolate chips to the tops of each cookie dough ball, if desired.
  10. Chill stuffed cookie dough for a minimum of 20 minutes, ideally 40 minutes or longer.
  11. Bake for just under 10 minutes. We bake these in a hotter-than-normal oven to give the cookies lift and limit spreading. This makes cookies with a crisp exterior while just melting the filling and keeping the interior fudgy.
  12. Enjoy! These are really best warm when the marshmallow is still gooey and the chocolate melty. These are also still incredibly delicious at room temperature when the flavors will be more noticeable.

These cookies will keep at room temperature, in an airtight container, for a day or so. Afterwards move to the freezer for longer storage. These are great at really any state, room temperature, straight out of the freezer, or pop in the toaster oven or microwave to enjoy them warm!

Make Ahead: As these are really at all their glory when eaten warm, just out of the oven, these can be assembled and stored in the freezer until ready to enjoy! If freezing the stuffed cookie dough for longer than 24 hours, just add another minute or so onto baking time, no need to defrost the cookie dough balls beforehand.

These Mexican Hot Chocolate Cookies are so fun to eat and surprisingly simple to make! The added spicy heat creates a wonderful warming effect that is much welcome in these colder months. The ooey gooey, melty centers really make these feel like mug of rich hot chocolate we all crave come wintertime, but in cookie form! These cookies are seemingly indulgent but actually made better-for-you. They are the perfect cozy cookie for the holiday season and throughout winter. No matter when you eat them, they are sure to put instant smile on your face because they are pure joy.

paleo-ish (gluten/grain/dairy free)

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Mexican Hot Chocolate Cookies

Incredibly delicious, fudgy, chewy, and deeply chocolatey cookies spiced with Mexican chocolate flavors. Stuffed with gooey marshmallow and cubes of melty chocolate so it tastes like a sweet and a little spicy hot chocolate in cookie form. Omit the spice if you like to make these Hot Chocolate Cookies.

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

Servings 9 cookies

Ingredients

Dry Ingredients

  • 1/3 cup unsweetened cocoa powder (31 grams) not cacao powder or cocoa mix
  • 1/4 cup cassava flour (36 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/8 tsp cayenne powder optional

Wet Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/4 cup cashew butter (63 grams) sub other thick & creamy nut/seed butter
  • 1/4 cup avocado oil (61 grams) sub olive or melted and cooled coconut oil
  • 1 egg large
  • 1 tsp vanilla (4 grams)

Additions

  • 9 1 inch cubes dark chocolate
  • 5 regular marshmallows, cut in half widthwise
  • 1/4 cup chocolate chips or chunks optional

Instructions

  1. Make sure there is room in your freezer for a baking sheet or plate. Line baking sheet or plate with parchment paper or a silicone baking mat.

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

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

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

  5. Using a cookie scoop, ideally a 50 mm (about 3 tbsp), scoop 9 balls of dough onto the prepared baking sheet. The dough balls with look rough and spread out a little once scooped. Don't worry about shaping them into perfect balls.

  6. Place scooped cookie dough in the freezer. Chill for at least 20 minutes. The longer the dough is chilled, the easier it will be to stuff.

  7. Once chilled, fill the cookie dough by flattening a ball in the palm of your hand into a circle (approximately) 2 inches wide. Place a cube of chocolate in the center, followed by a marshmallow half, then fold the cookie dough edges over the filling to close the cookie. (See original post for step-by-step pictures.) Place the cookie dough, seam down, on the parchment paper.

  8. Repeat above filling steps with remaining cookie dough balls.

  9. Dot the tops of the cookie dough with additional chocolate chips if desired.

  10. Place filled cookie dough balls back in the freezer, minimum of 20 more minutes, ideally 40 minutes or longer.

  11. When ready to bake, heat oven to 400 degrees and prepare baking sheet by lining with parchment paper or a silicone baking mat.

  12. Bake cookies for 9-10 minutes or until cookie edges are starting to turn a darker brown and the center has set.

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

  14. Enjoy warm in all their melty gooey glory or at room temperature!

Recipe Notes

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

Storage: Store at room temperature in an airtight container for a day or so. Then move to freezer for longer storage. Enjoy as a frozen treat or reheat in the microwave or toaster oven to enjoy warm!

Make Ahead:These can be assembled and stored in the freezer until ready to enjoy! If freezing the stuffed cookie dough for longer than 24 hours, just add another minute or so onto baking time, no need to defrost the cookie dough balls beforehand.

Ingredient Subs/Variations:
Cashew Butter - Ideally use cashew butter in this recipe because of the neutral flavor. For best results, be sure to mix the nut/seed butter in the jar well before measuring.  Do not use the compacted paste at the bottom of the jar. Other good options are sunflower seed butter or almond butter with no added sugars or oils.

To Make Nut Free - Sub cashew butter with sunflower seed butter. This may turn the cookies a slight green. 

To Make Strictly Paleo - Use your favorite paleo-friendly marshmallow recipe sliced into small squares, cubes of coconut or maple sugar sweetened chocolate (like Hu chocolate) for the filling, and additional chocolate chopped into chunks to use instead of chips for the top of the cookie dough. Or, skip the additional chunks entirely to lower the overall sugar content.

Homemade Marshmallows - These would be amazing with homemade instead of bagged marshmallows. I love my Healthier Homemade Marshmallows for a cane sugar sweetened version. Cut homemade mallows into small cubes. 

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

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

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

What Do These Double Chocolate Peppermint Cookies Taste Like?

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

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

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

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

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

What Is The Best Way To Crush Candy Canes?

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

How Do You Make These Double Chocolate Chip Peppermint Cookies?

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

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

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

Candy Cane Addition Options

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

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

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

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

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5 from 1 vote
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Double Chocolate Peppermint Cookies

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

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

Servings 12 cookies

Ingredients

Dry Ingredients

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

Wet Ingredients

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

Additions

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

Instructions

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

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

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

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

  5. Stir the chocolate chips into the dough.

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

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

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

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

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

Recipe Notes

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

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

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

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

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

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

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

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