Healthy Coconut Macaroons

These Healthy Coconut Macaroons are just like the classic but made gluten-free, dairy-free, and refined sugar free! All you need is 6 ingredients to make them! Make them without or without a chocolate bottom.

A bowl of healthier coconut macaroons.

Healthy Coconut Macaroons

Coconut macaroons are a Passover staple, especially in my household growing up. But aside from that, they are probably one of my favorite light cookies anytime of the year. Traditional macaroons are made with sweetened coconut flakes (which contain some really strange ingredients), plus sweetened condensed milk and egg whites. My version leaves out the unhealthy ingredients and swaps it with natural sweeteners and raw coconut flakes. These are sweetened just enough, so full of coconut flavor and did I mention they are super easy to make?

 

Pinching the tops for traditional passover coconut macaroons.

Ingredients Needed

Troubleshooting Tips

Sometimes egg whites can vary in size, as can the amount of liquid that the unsweetened shredded coconut absorbs. You could find that your mixture contains too much liquid to form into a ball, or that it is too dry and crumble. It should ideally thicken just enough to handle, after letting the mixture sit for 5 minutes. But if it doesn’t, here are some trouble shooting tips:

If too much liquid: add in 2 tablespoons more shredded coconut at a time.

If it is too crumbly: add in a tablespoon of whisked egg white at a time.

Dipping coconut macaroon in melted chocolate.

How to Form Coconut Macaroons

Growing up, we always grabbed these pointed macaroons from the neighborhood bakery. To make them, simply squeeze together the tops of the macaroons. The mixture should hold the shape nicely. I love that it adds a textural component because the tips get browned a bit more.

Alternatively, you can scoop the macaroons with a cookie scoop and bake as a rounded cookie.

Adding Chocolate

Feel free to add in chocolate chips to the macaroons and / or dip the bottoms in melted chocolate. Or, if you are feeling like it’s all about that coconut flavor, skip the chocolate all together.

A bite of a healthy coconut macaroon dipped in chocolate.

If you like this passover recipe, check out these others:

Watch the video here: 


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Chocolate Chip Coconut Macaroons


Yields 12
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes



Author: Lexi
Scale This Recipe

Ingredients

  • 5 large egg whites
  • 1/4 cup honey
  • 2 cups unsweetened shredded coconut
  • 1 tsp vanilla extract
  • Dash fine sea salt
  • 1/4-1/3 cup chocolate chips of choice
  • Optional: 1/2 teaspoon almond extract
  • Dipping: 1/3 cup melted chocolate chips

Directions

  • Preheat oven to 350℉.
  • In a large bowl whisk together egg whites with honey.
  • Once fluffy, add in coconut, vanilla, and sea salt and mix well to combine.
  • Add in chocolate chips.
  • Line baking sheet with baking liner or parchment paper.
  • Roll into balls (I pinch mine at the top, but you don't have to).
  • Bake for 12-15 minutes until slightly golden brown at the top.
  • Let cool and drizzle with chocolate.
  • Store in refrigerator.

Recipe Notes

  • Servings: 12
  • Amount Per Serving: 1 (without chocolate dipping)
  • Calories: 139
  • Fat: 10g
  • Carbs: 12g
  • Protein: 2g

Nutrition

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Healthy Coconut Macaroons

Everything in moderation, and that includes dessert! Dessert should first and foremost be delicious, but that doesn’t mean it can’t be healthy too! We’ve compiled a list of our best Healthy Dessert Recipes ranging from the easy-to-make sweet treats to the weekend baking projects!

Healthy Dessert Recipes

Healthy Dessert Recipes

Here at Lexi’s Clean Kitchen we are all about creating lightened up dessert recipes that taste every bit as good as their traditional counterparts, but with the mindset of everything in moderation. This collection of recipes ranges from some lighter fruit recipes to the more decadent chocolate recipes with a little bit of everything in between.

Healthy Desserts with Fruit

Easy Slow Cooker Baked Apples: These easy-to-make “baked” apples have just the right amount of sweet, they swarm your home with the most delicious fall scent, and they are super EASY to throw together.

Apple Nachos: An amazing kid-friendly snack that is both nutritious and fun! It can be made in under 10 minutes and is perfect to serve at a playdate or send to school to celebrate a birthday. They can be customized based off of what you have on hand and we guarantee will be a hit!

Berry and Cream Dairy Free Parfait: The perfect healthy treat when looking for a simple dairy-free and vegan friendly option! They come together quickly with only 4 ingredients and just the right amount of sweetness!

Chia Honey Lime Fruit Salad: The perfect refreshing fruit salad to serve all summer long! This dish is perfect for a party or BBQ and can be made ahead of time! The sweet fruit is complemented with the zesty lime and is customizable based on what fruit is available for you.

Chocolate Kiwi Pops: Easy, customizable, and totally perfect for the summer months these Kiwi pops or bites are coated in chocolate and drizzled with your favorite toppings! Such a simple, fun and healthy-ish treat for kids.

Hassleback Pear Crumbles: A delicious and fun treat that can be made to accommodate as few or as many people you are serving! A twist on a traditional Pear Crumb pie, these single serve crumbles are lighter than your average pie!

Healthy Berry Cobbler: It’s packed with fresh or frozen berries and topped with the best gluten-free biscuits. It will be your favorite dessert of summer!

Cherry Pie Bars: They have all the deliciousness of a cherry pie without the time needed to actually making one! It uses nutrient-dense almond flour to make the crust and the crumble on top and is packed with fresh cherry flavor. These bars are gluten-free, dairy-free friendly, and the ultimate summer dessert!

Grain-free Cranberry Apple Crisp This healthy apple crisp is made without oats, with a pop of color and tartness thanks to added cranberries and is sweetened just right! 

Peach Raspberry Crisp: Packed with Summer fruit, just the right amount of tartness, and so so flavorful! It will definitely be a staple for Summer gatherings with friends and family! It’s grain-free, dairy-free, egg-free, and so so simple to make!

Apple Galette This is similar to an apple pie with a buttery crust with thinly sliced juicy apple, but easier to put together! It’s the perfect dessert to serve during the holidays or a fun weekend baking project to celebrate the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.

Healthy Chai dessert popsicles on a tray.Easy Healthy Desserts

Chai Popsicles: These 4-Ingredient popsicles couldn’t be easier to make! And they have such a warm and unique flavor, and naturally separate in the freezer to make a really beautiful layered look! They’re also dairy-free, Paleo and vegan friendly.

Gluten-Free Edible Cookie Dough Dip: Think all of the delicious and creamy flavors of regular cookie dough, but without flour or the eggs… snack time, or dessert time, WIN!

Homemade Jello: It’s so much healthier than traditional jello, and made with real fruit! There are no artificial colors or flavors and no added refined sugar in this recipe.

Creamy Peppermint Coconut Cups: These Creamy Peppermint Coconut Cups are the perfect treat to have in the fridge! They are chocolate-y, peppermint-y, and coconut-y! They are keto-friendly, too! Perfect keto cups!  

Espresso Candied Pecans: These Espresso Candied Pecans are the perfect DIY gift giving treat! They are easy to make, and you can make large batches to package up for friends and family this holiday season!

Gluten-free Edible Cookie Dough Dip | Lexi's Clean Kitchen

Healthier Chocolate Desserts

Healthy Fudge: This 5-Ingredient fudge is easy to make, made with minimal ingredients, has the perfect texture, is customizable with your favorite fudge add-ins, is packed with healthy fats, and is a rich and decadent treat that everybody will love!

Chocolate Dessert Cups: The perfect no bake healthy treat that are simple to make but so impressive! You won’t believe how easy it is to make these beautiful chocolate cups that you can fill with anything from a simple fruit mix to a decadent chocolate mousse!

Paleo Chocolate Truffles: Made with a few simple ingredients and are down-right delicious. This decadent chocolate treat is simple to put together but looks stunning! Aside from being Paleo Friendly, these truffles are also vegan and don’t have any added refined sugars. Make these for that certain holiday for lovers, or really anytime of year!

Dark Chocolate Almond Butter Cups: The healthier cousin to the beloved store-bought peanut butter cups. Making them at home is easy, using a handful of wholesome ingredients like almond butter, dark chocolate and maple syrup, these chocolate cups are paleo-friendly and made without any refined sugars. 

Fudgesicles: They are so rich and creamy, but made without any dairy at all! Made simply with only a handful of ingredients these naturally sweetened popsicles will be loved by both kids and adults alike.

Healthy Brownies, Bars and Cookies

Paleo Thin Mints: Looking for a healthier version of your favorite Girl Scout Cookie? These Paleo Thin Mints are just that! Crunchy, minty, chocolate-y, and just the right amount of sweetness! They are the REAL DEAL, while also being gluten-free, grain-free, dairy-free, and refined sugar free!

Funfetti Gluten Free Blondies: If you like buttery, chewy and dense blondies that are speckled full of sprinkles and also happened to be gluten-free with a dairy-free paleo option, then you are going to love these! They’re so ridiculously tasty, and come to you today to celebrate Lexi’s Clean Kitchen turning 6 years old this month!

Healthy Brownies: If you are looking for fudgy, chewy and and ridiculously chocolate-y Paleo Brownies than this is the recipe for you! These healthy gluten free brownies are made with almond flour, they’re grain-free, optionally dairy-free and simple to make.

Maple Meringue Cookies: They are simple, crunchy, light, naturally gluten-free, and perfect to have for entertaining or for a treat. Thesy are also refined sugar free, light, and the perfect beautiful cookie everybody will love!

Sugar Cookies: These buttery sweet cookies have a soft vanilla flavor, a crisp exterior and a soft and chewy middle, just like any good sugar cookie should have. Better yet, they are simple to prepare using only a handful of ingredients and needing just a bowl and spoon to make the batter. 

Avocado Brownies: These dense and fudgey brownies have a secret ingredient that’s packed with nutrients and healthy fats, and nobody will know it! Chocolate Avocado Brownies are the perfect sweet treat to end a meal or even to pack in the lunch box with the kiddos. They’re flourless and Paleo friendly without any refined sweeteners.

Double Chocolate Macadamia Cookies: These Double Chocolate Chunk Macadamia Nut Cookies are the perfect gluten-free and paleo-friendly cookie that everyone will love! Soft, chewy, and bursting with chocolate and macadamia nuts! A household favorite!

Snickerdoodles: There are a MUST MAKE recipe. These chewy little cookies are spiced just right, easy-to-prepare and perfect for the holidays, or year round. The dough is made in 1-bowl, then rolled in a cinnamon and sugar mixture. They are free from gluten, grains and refined sugar but still perfectly delicious.

Peanut Butter Blossoms: They have all the flavor of the traditional, but using better-for-you ingredients! These peanut butter cookies cookies are easy-to-prepare and perfect for the holidays, or year round. The dough is made in 1-bowl and they are free from gluten, grains and refined sugar but still perfectly delicious.

Strawberry and Chocolate Ganache Sandwich Cookies: The cutest sweet treat, made even nicer because they are optionally free of the 14 most common allergens. Gluten free strawberry cookies are sandwiched between a dairy-free chocolate ganache with hidden strawberry jam in the middle.

Oatmeal Raisin Cookies: So perfectly chewy, soft, and delicious! The combination of cinnamon, chocolate, and raisins in these are heaven. No one will be able to tell that these are gluten-free and refined sugar-free!

Cut Out Cookies: These Gluten Free Cut Out Cookies are the best for decorating holiday cookies! They are so simple to put together, can be rolled out immediately and decorated (or not) to celebrate any holiday! These versatile cookies are made with only 5 ingredients (plus a pinch of salt!) and are a great activity to do with the kids.

A three layer chocolate cake on a plate.

Healthier Cakes and Cupcakes

Gluten-Free Carrot Cake: This healthier, more nutrient dense take on the classic carrot cake is gluten-free, dairy-free, paleo friendly and made without any refined sugars! It can be topped with a classic cream cheese frosting, or made dairy-free with homemade fluff. Either way it will be welcome at any celebration or holiday dinner (or just a regular tuesday afternoon)!

Caramel Upside Down Apple Cake: This one is unbelievably simple to make and so delicious. It’s grain-free, nut-free and dairy-free but with no shortage of delicious apple cinnamon flavor. It’s perfect to serve up for Rosh Hashanah or to whip up for a weekend baking project after you’ve gone apple picking.

Hostess Cupcakes: Now this one is a fun weekend baking project! It starts with a super moist gluten-free chocolate cupcake, filled with homemade marshmallow fluff (made without any refined sugar) and dipped in a dairy-free chocolate ganache! Pipe on either some of the marshmallow fluff or melted white chocolate to complete the classic hostess-style cupcake look!

The BEST Gluten-Free Layer Birthday Cake: A vanilla cake with vanilla frosting that is free from gluten and grains but still so delicious! A classic recipe!

Paleo Cupcakes With Matcha Coconut Buttercream Frosting: These Paleo Cupcakes With Matcha Coconut Buttercream Frosting are seriously amazing! The creamy matcha and coconut buttercream frosting pairs so perfectly with the fluffy vanilla cupcake.

Gluten Free Chocolate Cupcakes: Everyone needs an amazing chocolate cupcake recipe, and this one is ours! These are moist with a deep chocolate flavor and simply delicious. They’re also dairy-free and made without any refined sweeteners. Grab a bowl and a whisk and head straight to the kitchen to whip some up!

Simple and Festive Vanilla Cake with Fruit: Whether you are headed to a BBQ with family or friends or hosting a get together of your own, you’ll need a classic festive cake for the all the parties! Let’s make the most perfect (AND nut-free) vanilla cake topped with an easy buttercream and garnished off with tons of fresh fruit (red and blue for good measure)!

Raspberry Swirl Brownies: Nothing in this world is better than chocolate and raspberry together and that’s why these brownies are the absolute best. You know what else makes these the best? They’re a decadent treat that’s on the healthier side by using coconut oil and almond flour. That means they’re also grain-free, dairy-free and Paleo, while still being totally delicious.

Healthier Pie Recipes

Nut-Free Pumpkin Pie This Gluten Free Pumpkin Pie is smooth and creamy (without any cream) with just the right note of spice. It’s made using our nut-free and gluten-free crust that is so simple to put together! 

Blueberry Pie: The perfect dessert to serve at a backyard summer party or potluck! It’s juicy and sweetened just right (using unrefined sweeteners) and will be a hit with everyone! It’s gluten-free, with dairy-free options and can be made with either fresh or frozen blueberries. Let’s get baking!

Key Lime Tart: Made using honey and coconut milk for a rich, tangy and smooth filling! It’s simple to prepare and can be optionally topped with a honey meringue for a showstopper dessert. It’s gluten-free and made without any refined sugars.

Classic Apple Pie This classic pie has  a buttery crust with thinly sliced juicy apples laced with cinnamon and nutmeg. It’s made using unrefined sweeteners and uses the best gluten-free crust.

Pecan Pie: This Pecan Pie made in a tart pan is absolutely stunning, yet simple to put together. And the best part? It’s made without any refined sugar or corn syrup!

Healthy gluten free banana breadClassic Desserts Made Healthier

Creme Brûlée: This dairy-free and refined-sugar free version is just as decadent as the classic version but lightened up with a secret healthy ingredient! It’s perfectly sweetened with a blend of honey and maple sugar and despite it feeling fancy it is really easy to make.

Healthy Rice Pudding: The perfect, lightened up version of the creamy rice pudding recipe you grew up loving. It’s vegan, gluten-free, and refined sugar free and is hands down the perfect hearty dessert!

Paleo Banana Bread: The ultimate gluten-free banana bread that is freezer-friendly, using almond flour and coconut flour and very little added sugar! It’s taken me years to perfect this recipe, and I finally achieved the exact texture I wanted for the ultimate, easy, banana bread that is freezer-friendly, too! Perfect for a holiday morning, or a snack anytime of the week!

Classic Chocolate Mousse: It’s a rich, fluffy, chocolate-y treat with just the right amount of sweetness. It will absolutely be a staple healthy dessert for holiday entertaining! Made with minimal ingredients and no baking required, everyone will love this no fuss dessert!

Gluten Free Lemon Bars: They’re creamy and delicious, and best of all: so easy to make. Bring them along to your next pot luck or BBQ and everyone will be thanking you!

Vegan and Paleo Caramel: This healthier caramel is not only super delicious, but it’s also easy to make! We’ve tested three different versions using unrefined sweeteners for all of your caramel needs!

Healthy Dessert Recipes

Looking for the easiest Paleo Chocolate Frosting that’s dairy-free and requires only 2 ingredients? This is it! It’s so simple to put together and can be used in a variety of ways to make the prettiest and rich and chocolately cupcakes or cakes.

Paleo Frosting Recipe

When you find out how to make this recipe you are going to wonder how something so easy can look so beautiful! This recipe requires just 2 ingredients (though there are some optional add-in’s if you want) and is pretty simple to make! It’s the perfect rich chocolate frosting, even if you don’t need to be dairy-free and Paleo. Use this chocolate frosting to top your favorite cupcake, to decorate a cake or even to make those beautiful chocolate drips on a cake!

Here is what you need to make it:

How to Make Dairy Free Chocolate Frosting

In the most basic form, this is a paleo ganache frosting. Basically the chocolate is melted with hot coconut cream, and it’s stirred together until silky and smooth. Just make sure to use coconut cream. If you can’t find the cans specifically labeled coconut cream, you can chill a can of coconut milk and scoop off the solidified cream.

Different Ways to Use It

I love how versatile this frosting is! Here are the two different ways you can use it:

As a Ganache Topping

A cupcake could be “frosted” with just the plain silky ganache as is. It creates a beautiful and thick glaze on top of the cupcakes (just like in this recipe here). To do it: dip the top of each cupcake carefully into the glaze and swish around to make sure it’s covered completely. Then gently lift it up to let to let the excess glaze drip off and quickly flip it back right side up on a wire rack to cool completely.

As a Whipped Frosting

Once the ganache is completely chilled (but not too hard) you will whip it with an electric mixer. Whipping it will add air to the chilled ganache and make it light and fluffy. It will significantly lighten the color and make it spreadable and easy to use in a piping bag.

Optional Additions

So the frosting as it is written is pretty decadent and ALL about that chocolate flavor. Which is great, but it also is possible to switch up the flavor a bit and add in some different ingredients and dress up your cupcakes / cake.

Powdered Sugar: Looking for a more sweeter chocolate frosting? Add in about 1/2 cup organic powdered sugar when you are melting it. Of course, this makes it NOT paleo, but still leaves it dairy-free.

Extracts: There are so many different flavors you can add in here! The most obviously being vanilla extract. Start with 1 teaspoon for that. Other flavors could be peppermint, orange, or even almond. Start with 1/4 teaspoon for those and increase as desired.

Flaky Sea Salt: After you’ve finished frosting your cupcakes go ahead and sprinkle on some flaky sea salt. A little sprinkle of sea salt always is a welcome addition.

Sprinkles: Because, of course! Add these after you’ve finished frosting your cupcake.

Freeze Dried Fruit Powder: Using a sprinkle of freeze dried fruit powder not only can make the cupcakes or cake look pretty, but it also adds a nice punch of flavor without adding in extra moisture. Raspberry or strawberry would be great here! But feel free to experiment. Freeze dried fruit can be commonly found in most grocery stores now, just make sure to read the ingredient list. Look for a brand that lists only the actual fruit as the ingredients. Add this after you’ve finished frosting your cupcake.

Use this Paleo Chocolate Frosting with these recipes:

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2-Ingredient Paleo Chocolate Frosting

Looking for the easiest Paleo Chocolate Frosting that's dairy-free and requires only 2 ingredients? This is it! It's so simple to put together and can be used in a variety of ways to make the prettiest and rich and chocolately cupcakes or cakes.


Yields 4 cups
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 55 minutes
Recipe Type: Dessert
Cuisine Paleo
Make Ahead: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Directions

  1. Place chocolate in a heat proof bowl.
  2. Heat coconut cream until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
  3. Pour the cream over the chocolate and shake the bowl to make sure the chocolate is covered by the hot cream. Let sit undisturbed for 5 minutes.
  4. Whisk the chocolate and coconut cream together until a smooth ganache is formed. Let sit at room temperature for about 30 minutes. Then move mixture to the freezer for 10 minutes. Remove from the freezer and stir around the mixture to make sure it chills evenly. Place back in the freezer for 5 minutes. Remove and check to see that the mixture is fully chilled, but not completely hard. The ganache should be easily spreadable, but quite chilled. If it’s still warm or very soft, place back in the freezer and check on it every 5 minutes. If it's too hard, let it sit out until it's softened a bit.
  5. Whip the ganache with an electric mixer, until lightened in color and fluffy, about 5 minutes on medium high speed. Make sure to frequently scrape down the sides of the bowl to ensure it is evenly whipped. When done, it should be an easily spreadable consistency.
  6. Use immediately with your favorite cupcake or cake recipe.
  7. Recipe will make enough frosting to frost between 12-16 cupcakes, or a 3-layer 6" or 8" cake.

Recipe Notes

  1. You can use chocolate chips here, instead of chopped chocolate, but make sure they're medium to high quality to ensure the proper consistency.
  2. Make sure to check ingredients of chocolate to ensure dietary requirements such as dairy-free. For dairy-free Enjoy Life is a great choice and for Paleo Hu Chocolate is a good choice.

Nutrition

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2-Ingredient Paleo Chocolate Frosting

Everyone needs an amazing chocolate cupcakes recipe, and this one is ours! These Gluten Free Chocolate Cupcakes are moist with a deep chocolate flavor and simply delicious. They’re also dairy-free and made without any refined sweeteners. Grab a bowl and a whisk and head straight to the kitchen to whip some up!

A close up of a gluten free chocolate cupcake with piped frosting on top.Gluten Free Chocolate Cupcakes

In my opinion, a chocolate cupcake should be at least three things: moist, rich and heavy on the chocolate flavor. These gluten free Chocolate Cupcakes check all those boxes and more! These simple-to-make cupcakes are a bit on the healthier side because they are dairy-free, made primarily with almond flour (hello nutrients!) and contain no added refined sugars. And the bonus is you only need two bowls and a whisk to make them! We have a few different options to frost them, including this dairy-free chocolate frosting. Whip them up for your next celebration or your next I-need-a-chocolate-cupcake kind of night!

Batter being mixed together.

Ingredients Needed

Frosting Options

We’ve made a few different frosting options over the years. This recipe uses a traditional chocolate buttercream, though it does use butter so it isn’t dairy-free. This recipe is for a vanilla buttercream.

If you need a dairy-free and paleo-friendly version, check out this recipe! It is a whipped chocolate ganache frosting that is simple to make. It’s also the version shown here in the photographs.

Paleo chocolate cupcake with a big bite taken out of it.

If you like this sweet treat, check out these others:

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Paleo Dark Chocolate Cupcakes

Where healthy meets chocolate, these Paleo Chocolate Truffles are made with a few simple ingredients and are down-right delicious. This decadent chocolate treat is simple to put together but looks stunning! Aside from being Paleo Friendly, these truffles are also vegan and don’t have any added refined sugars. Make these for that certain holiday for lovers, or really anytime of year!

Dairy free chocolate truffles with a variety of coatings in a bowl.Easy Paleo Truffles

These Paleo Chocolate Truffles are decadent and down-right delicious, but also super easy to make! Basically you just make a thick chocolate ganache, let it chill and then roll into balls! You can coat these chocolate-y treats in a variety of flavors, but our favorites include the classic cocoa powder finish, as well as shredded coconut and freeze-dried fruit. They’re the perfect sweet treat to share with a friend, partner or to enjoy all by yourself!

Ingredients Needed

Paleo truffle ball in shredded coconut.Options for Coating

We coated these with three of our favorites for truffles.

Cocoa Powder: This is the most obvious! It’s classic, and for a reason.

Finely Shredded Coconut: You can leave this natural or you can toast it for a deeper coconut flavor.

Freeze Dried Fruit Powder: A fun way to add flavor to these truffles! Freeze dried fruit is now commonly found in most grocery stores and is inexpensive! Make sure to read the label to check that the only ingredient listed is the actual fruit and does not include any additives. We love the 365 brand of them at Whole Foods or the options at Trader Joe’s. Use any type of freeze dried fruit you like, but we found raspberry and strawberry to be a natural pairing with chocolate.

Making Paleo Chocolate Truffles

Essentially, to make these chocolate truffles you’ll be making a thick chocolate ganache, then chilling it until it’s easily rolled into a ball, and finally coating them with your flavor of choice! Nothing here is complicated but there are a few steps to get the chocolate to the right consistency.

The trickiest part for making these is gauging when the chocolate is the right consistency for rolling. First you’ll let the chocolate cool at room temperature for about 30 minutes, and then place it in the freezer until it’s chilled enough to scoop out and roll into balls, about 1 hour.

Because the chocolate has coconut oil added to it, it can be tricky to roll into balls without making a sticky mess. Work quickly, and if it does get to be too messy, you can place the chocolate back in the freezer to harder. I’ve also found that washing your hands if they get too sticky to be helpful.

Chocolate truffle in cocoa powder.

Tips for Working with Chocolate

Bowl of different flavors of chocolate truffles.

If you like this chocolate recipe, check out these others:

Want more Valentine’s Day recipes & ideas? Here are some we love:


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Paleo Chocolate Truffles

Nothing in this world is better than chocolate and raspberry together and that’s why these Raspberry Swirl Brownies are the absolute best. You know what else makes these the best? They’re a decadent treat that’s on the healthier side by using coconut oil and almond flour. That means they’re also grain-free, dairy-free and Paleo, while still being totally delicious.

A stack of chocolate raspberry brownies on a plate.

Chocolate Raspberry Brownies

It is the most perfect time of the year for making a chocolate treat for the one you love, and these Chocolate Raspberry Brownies should be the ones you make. They are fudge-y and chewy with a beautiful raspberry swirl throughout! Did I mention they’re also on the healthy side, made without refined sugar, grains or dairy? The raspberry swirl is actually made from cashew cream (our absolute favorite thing) and freeze dried raspberry powder! It adds a big raspberry flavor without weighing down the brownie from all the moisture from fresh raspberries. Trust us, you’ll want to make them.

Dairy free raspberry swirl in a bowl with a whisk.

Ingredients Needed

Cashew Cream

We love using cashew cream in place of cream or cream cheese in recipes. It’s more nutrient dense and just plain delicious. Cashew cream is simply soaked cashews that are blended until they are smooth and creamy. It works perfectly as a creamy base for the raspberry swirl.

Can I use fresh fruit?

Freeze dried fruit is preferred here, since fresh fruit will have too much moisture. If you want to use fresh fruit, the alternative would be to make a jam since the fruit will need to be cooked down.

Note: We have not tested this with jam, so can’t promise the same results! Have no fear though, freeze dried fruit is available in nearly every major grocery store, and is inexpensive!

A Word about Freeze Dried Raspberry

Freeze dried fruit is now commonly found in most grocery stores and inexpensive. Make sure to read the label to check that the only ingredient listed is the actual fruit and does not include any additives. To make the powder needed for this raspberry, either crush up the raspberries directly in the bag or you can blitz them in a food processor.

Raspberry cream swirled throughout brownie batter.

How to Get That Perfect Swirl

Making that beautiful swirl in batters can be so soothing and can look like a work of art! The more you swirl, the more intricate the design gets, but be careful of playing with it too much because in this batter, the raspberry could end up covering the chocolate if played with too much.

Using a knife or a toothpick, gently swirl either up and down the batter or in circles, or a mix of both.

Raspberry Swirl brownies in a baking dish.

How to Cut Perfect Squares 

  1. Use a parchment paper sling so you can easily remove the brownies in one piece.
  2. Let your paleo brownies cool close to room temperature, or place it in the refrigerator to cool down. And use a warm knife that has been run under hot water and dried to cut your brownies. 
  3. To get even pieces without using a ruler always cut down the middle! Make your first cut directly down the middle. Then cut each half in half down the middle. This of course only works if you are looking to make an even amount of slices.

Storing Chocolate Raspberry Brownies

As is the case with most brownies, these are best eaten within the first day or two. However they can be stored! Store these at room temperature for up to days in a covered container, or in the refrigerator for 4-5 days. They can also be frozen for up to 2 months.

A piece of chocolate raspberry brownies on a plate.

If you like this brownie recipe, check out these others:

If you like this healthy treat, check out these others:

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Raspberry Swirl Brownies

Nothing in this world is better than chocolate and raspberry together and that's why these Raspberry Swirl Brownies are the absolute best. You know what else makes these the best? They're a decadent treat that's on the healthier side by using coconut oil and almond and tapioca flour. That means they're also grain-free, dairy-free and Paleo while still being totally delicious.


Yields 12
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Recipe Type: Dessert
Cuisine Gluten-free
Make Ahead: Moderate
Author: Lexi
Scale This Recipe

Ingredients

Directions

  1. Preheat oven to 350ºF and grease an 8" baking dish and line with a parchment paper sling.
  2. In a double boiler, melt together the coconut oil and chocolate.
  3. Pour chocolate mixture into a large bowl and add in coconut sugar. Whisk together, and let the mixture cool slightly.
  4. Add in the eggs and vanilla extract and whisk together.
  5. In a small separate bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking powder, and salt
  6. Add the dry ingredients into the wet and mix together until completely combined.
  7. In the now empty bowl from the dry ingredients, whisk together the cashew cream, raspberry powder and maple syrup.
  8. Place 4 tablespoons of raspberry cream batter inside the bottom of prepared pan. Then drop large spoonfuls of brownie batter around the raspberry cream. Using a toothpick, swirl the mixture around. Then pour the remaining brownie batter on top of the marbled mixture. Using a spatula, gently smooth over the top to cover the first layer. Spoon 1 tablespoon of the remaining raspberry mixture on top of the brownie batter until no more remains and then gently bang the pan on the counter to smooth out the raspberry cream. Using a toothpick swirl the batters together. 
  9. Bake in the preheated oven for 22-25 minutes (the shorter amount of time for fudgy brownies and the longer amount of time for fully cooked cakey brownies).
  10. Let cool before slicing.

Recipe Notes

  1. The optional maple syrup is to give the raspberry a bit more sweetness. If you prefer your treats less sweet it is okay to omit it!
  2. Freeze dried fruit is now commonly found in most grocery stores. Make sure to read the label to check that the only ingredient listed is the actual fruit and does not include any additives. 
  3. This recipe was originally published in 2015, and republished with an update recipe and photos in 2020.

Nutrition

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Raspberry Swirl Brownies

If you have 5 minutes, and a few pantry staples you can have this delicious dairy free Hot Chocolate in your mug warming you up, right now! It’s so much healthier than anything from a packet and so much tastier. 

Dairy free hot chocolate with marshmallows in a mugEasy Dairy Free Hot Chocolate

In case you didn’t know, hot chocolate is really easy to make at home, with ingredients any well stocked pantry will have. Homemade hot chocolate is so rich and delicious and so different from any powders from a packet! You can customize this dairy-free hot chocolate to suit your tastes (extra dark, a bit more sweet, thick and chocolate-y) and have it in your mug in about five minutes. And don’t forget those marshmallows

hot dairy free hot chocolate in a pot

Vegan Hot Chocolate Ingredients

Dairy-Free Milk Options

We make this with a few different dairy-free milks, including almond milk, oat milk and coconut milk. Coconut milk makes the thickest and richest hot chocolate. I recommend replacing half of the coconut milk with water if you are using that dairy-free milk and do not want it very heavy. Likely just about any dairy-free milk or regular milk should work here.

pouring vegan hot chocolate in a mug

How to Customize this Drink

Make this drink the way you like it! If you like it extra dark, add less sweetener or more cocoa powder. You can switch up the type of cocoa powders by getting a really dark one, or one that is less bitter. Change up the type of chocolate you add. Add in some extracts, spices such as cinnamon or a sprinkle of sea salt to change the flavor profile. Adjust the sweetness to your likening by adding more or less syrup. There is really a lot of room to get creative here. Taste as you go to adjust.

Topping Options

My favorite part about homemade hot chocolate? The toppings! Top it with marshmallows (homemade or store-bought) or get really creative and make some homemade marshmallow fluff, you won’t regret it!

dairy free hot chocolate mix recipeHow to Make this as a DIY Gift

Want to give somebody a homemade packet of cocoa? You can make little packages with all of the dry ingredients (cocoa, chocolate, salt and coconut sugar) with instructions attached to it of what ingredients to add (such as milk and vanilla extract) and how to make it. Such a sweet way to let somebody know you love them this holiday season.

dairy free hot chocolate in a mug

If you like this festive winter recipe, check out these others:

5.0 rating
1 reviews

Dairy Free Hot Chocolate

If you have 5 minutes, and a few pantry staples you can have this delicious dairy free Hot Chocolate in your mug warming you up, right now! It's so much healthier than anything from a packet and so much tastier. 


Yield 2
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Recipe Type: Drink
Cuisine Dairy-free
Make Ahead: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Directions

  1. Heat ingredients in a medium pot over medium heat while whisking. Heat until bubbles form around the edges of the pot.
  2. Check the taste and adjust with more chocolate or sweetener. 
  3. Pour into two mugs and add marshmallows or fluff, if desired.

Nutrition

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Dairy Free Hot Chocolate

These Gluten Free Peanut Butter Blossoms have all the flavor of the traditional, but using better-for-you ingredients! These peanut butter cookies cookies are easy-to-prepare and perfect for the holidays, or year round. The dough is made in 1-bowl and they are free from gluten, grains and refined sugar but still perfectly delicious.

Gluten free peanut butter blossoms on a board.Gluten Free Peanut Butter Blossoms

A few months ago, somebody wrote to us asking if we could develop a few gluten-free cookie recipes, and specifically a recipe for Peanut Butter Blossoms. Ask, and you shall receive! We worked really hard and developed a few new cookie recipes (and by that I mean we ATE a lot of cookies!) that have been going live each Monday this month. And this healthy peanut butter cookie recipe is definitely a winner! Our take on a peanut butter blossoms is a bit crisp on the outside, with a dense chewy peanut butter middle. Despite this being lightened up, we still want to have a nice bit of chocolate right in the middle. We couldn’t find any high quality chocolate “kisses” that are traditionally used in the center, so we turned to melted chocolate instead. You could go the more traditional route, but we felt better using chocolate that had only a few ingredients as opposed to what the “kisses” have in them.

What we really love about this recipe is that it is truly easy to make. We simplified the steps needed to make this cookie by using just 1 bowl and a sturdy spoon to mix the dough all together. Which means you can have fresh, hot cookies on your table quickly. They don’t need to be chilled (but can be if you want to make the dough ahead of time) and don’t dirty up a lot of dishes. This is also a great recipe to make with the kids for the holiday baking season.

Making an indentation in gluten free peanut butter thumbprints

Healthy Peanut Butter Cookie Ingredients

Spooning chocolate into gluten free peanut butter cookiesTips for Making Gluten Free Peanut Butter Blossoms

  1. Make sure your butter is fully softened. This recipe requires the butter to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter can easily be mixed into this almond flour dough, with no chunks of butter remaining.
  2. Use a study spoon and a bit of muscle.We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
  3. Double indents! If you are filling this chocolate with melted chocolate like we did, you’ll need to make an indent before the cookie is baked, and after. The cookies puff and spread slightly when baking, so when they come out of the oven, carefully use a teaspoon sized measuring spoon and press gently in the well to reform it. If you are using a traditional chocolate kiss, you won’t need to do that.
  4. Our preferred method of melting chocolate: We melt chocolate over a double-boiler because it’s the most gentle way to melt it. Most people don’t have a double boiler at home, so make up your own by placing a heat proof bowl over a simmering pot of water. Just make sure that the bowl is not touching the water. Alternatively you could melt the chocolate in the microwave at 20 second intervals, whisking in between until it’s fully melted.
  5. Type of chocolate: You can use a chopped bar of chocolate, or you can use chocolate chips. If using chocolate chips, try to buy a medium to high quality brand with as few ingredients added as possible. Chocolate chips with a lot of added ingredients don’t melt as easily since they are manufactured to hold their shape.

Gluten free peanut butter cookies with chocolate

Storing Gluten Free Dough and Baked Cookies

The cookie dough can be made up to 3 days ahead of time. The dough can be frozen if desired, but portion them out and make the indentation before freezing.

As with any of our gluten-free cookie recipes, these are best eaten on the first or second day they are made. On day 1, the outside is crisp in the middle is soft and chewy. The cookies can be stored in a bag or container at room temperature for up to 2 days, but they soften as time goes on.

Gluten free peanut butter blossoms

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5.0 rating
1 reviews

Healthier Peanut Butter Blossoms

These healthy peanut butter cookies make all your cookie dreams come true! Gluten Free Peanut Butter Blossoms have all the flavor of the traditional, but using better-for-you ingredients! These peanut butter cookies cookies are easy-to-prepare and perfect for the holidays, or year round. The dough is made in 1-bowl and they are free from gluten, grains and refined sugar but still perfectly delicious.


Yields about 15 cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Recipe Type: Dessert
Cuisine Gluten-Free
Make Ahead: Easy
Author: Lexi's Clean Kitchen
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Ingredients

Directions

  1. Preheat the oven to 350º and line a baking sheet with parchment parchment paper.
  2. Whisk together almond flour, tapioca flour, and baking powder in a bowl. 
  3. Add in peanut butter, butter, sweetener and vanilla extract. Mix the dough all together, using a sturdy spoon, until fully combined with no visible butter remaining.
  4. Roll dough into balls about 1 tablespoons in size and place on baking sheet about 1-½” apart. Make an indentation with your thumb in the middle. If any cracks appear you can smooth them over with your finger.
  5. Bake for 12 minutes. Remove from oven and using a teaspoon measuring spoon press down into the indentations to re-form the well. Let cool.
  6. Meanwhile, melt chocolate using your desired method. Spoon the melted chocolate into the wells of the cookies. Let chocolate set up before serving.

Recipe Notes

  1. This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
  2. If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
  3. Cookie dough can be made up to 3 days ahead. Fully baked cookies can be made up to 2 days ahead and stored at room temperature.

Nutrition

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Gluten Free Peanut Butter Blossoms

Using only 5 ingredients, this Peppermint Bark is simple to prepare and perfect for giving away to friends and family as holiday gifts. It’s as easy as melting and spreading chocolate, but truly looks fancy. Top it with candy canes for that super festive look (and taste)!

Pieces of peppermint bark.Easy Peppermint Bark Recipe

This Peppermint Bark recipe is the most festive (and simple) holiday gift idea or addition to the dessert table.  It is not only delicious, but it looks stunning too. Making bark at home requires nothing more than melting and spreading chocolate, then topping it with the different flavor additions. This easy bark recipe is flavored with peppermint extract and topped it with crushed candy canes. You could spend a ton of money on store-bought or mail-ordered bark with unknown ingredients OR you can make your own at home in well under 20 minutes.

Peppermint Bark Ingredients

Diy peppermint bark on a sheet trayTips for Working with Chocolate

Homemade peppermint barkHow to Make Peppermint Bark

  1. First line a sheet pan with parchment paper so the bark comes off easily.
  2. Then, melt the dark chocolate and white chocolate (with added peppermint extract) separately. We prefer to use a double-boiler method, but you can use the microwave if you really want to, just make sure not to overheat the chocolate.
  3. Next pour out the dark chocolate and lightly spread to a rough 11″ x 16″ rectangle. Place in the freezer for 5-10 minutes to harden. Next spread out the white chocolate on top of the dark chocolate.
  4. Then, add your crushed candy canes.  After you’ve topped it, let it sit at room temperature for a few hours or place in the freezer for about 5 minutes until bark hardens.

Break into pieces and either wrap up to give away as gifts, or store for serving later.

Storing Peppermint Bark

Peppermint Bark can be stored at room temperature, just so long as the room temperature isn’t above 70 degrees. If you need to store in the refrigerator make sure it is is in an air-tight container to avoid the chocolate pick up any smells or moisture.

A handful of peppermint bark

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5.0 rating
2 reviews

Easy Peppermint Bark Recipe

Using only 5 ingredients, this Peppermint Bark is simple to prepare and perfect for giving away to friends and family as holiday gifts. It's as easy as melting and spreading chocolate, but truly looks fancy. Top it with candy canes for that super festive look (and taste)!


Yield 8-12
Prep Time 15 minutes

Total Time 25 minutes
Recipe Type: Dessert
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Directions

  1. Line a 13"x 18" baking sheet (or similar size) with parchment paper and set aside.
  2. Melt dark chocolate using a double-boiler method: Bring a small saucepan of water to a boil with heatproof bowl over the top. Add the chocolate to the bowl and slowly melt and stir the chocolate until almost all of it has melted. Remove from heat, let sit a few minutes and then whisk it all together. Alternatively you could melt the chocolate in the microwave at 20 second intervals, whisking in between until it's fully melted.
  3. Pour out chocolate and lightly spread into a rectangle onto parchment lined baking sheet. Set in the freezer for 5-10 minutes until set.
  4. Meanwhile, melt white chocolate and extract together. Once dark chocolate is chilled, pour the white chocolate on top and carefully spread it over.
  5. Sprinkle crushed candy canes and sea salt (if using) and let sit at room temperature for a few hours or place in the freezer for about 5 minutes until bark hardens.
  6. Break into pieces and wrap up to give away as gifts, or store for serving later.

Recipe Notes

  1. Bark will keep stored, at cool room temperature for about 2-3 weeks, depending on the ingredients added to the bark. A good rule of thumb to note is that if you add ingredients that keep well at room temperature for a while, the bark will keep well.
  2. This is roughly 8-12 servings but will make about 4 gift bags of bark, depending on how much you are placing in a package.

Nutrition

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Easy Peppermint Bark

This sweet and salty holiday treat is simple to make, but looks so elegant. Make this Trail Mix Chocolate Bark in under 15 minutes with just a few simple ingredients to serve at a holiday party or to give away as a gift. It’s customizable and pretty darn delicious.

Trail Mix Chocolate Bark Recipe

If you are looking for the easiest holiday gift or dessert to serve, you’ve found it with this Sea Salt Trail Mix Bark! This chocolate bark is not only delicious, but it looks stunning and it is dead-simple to make. Making bark at home requires nothing more than melting and spreading chocolate, then topping it with the different flavor additions. For this Trail Mix Bark, we’ve topped it with nuts, dried fruit, shredded coconut and sea salt. The added salt is not to be missed, it makes this bark sweet and savory and just plain addicting.

Trail mix chocolate bark.How to Make Trail Mix Chocolate Bark

  1. First line a sheet pan with parchment paper so the bark comes off easily.
  2. Then, melt the chocolate. We prefer to use a double-boiler method, but you can use the microwave if you really want to, just make sure not to overheat the chocolate.
  3. Next pour out chocolate and lightly spread into a rectangle onto parchment paper. Make it as thick or as thin as you want it. We preferred to spread it to a rough 11″ x 16″ rectangle.
  4. Then, add your desired toppings. Go ahead and choose what you either have on hand or what flavor combination you like. For a festive look we made ours with red cranberries, green pistachios and white coconut. After you’ve topped it, let it sit at room temperature for a few hours or place in the freezer for about 5 minutes until bark hardens.
  5. Break into pieces and either wrap up to give away as gifts, or store for serving later.

Topping Options

Given that this is a trail mix bark, we topped it with all our favorite trail mix ingredients, including nuts, dried fruit and coconut. Here are some options that will work well for this bark:

Tips for Working with Chocolate

Chocolate bark with coconut and nutsStoring Chocolate Bark

Bark can be stored at room temperature, just so long as the room temperature isn’t above 70 degrees. If you need to store in the refrigerator make sure it is is in an air-tight container to avoid the chocolate pick up any smells or moisture.

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Sea Salt Trail Mix Chocolate Bark

Dark Chocolate Almond Butter Cups are like the healthier cousin to the beloved store-bought peanut butter cups. Making them at home is easy, using a handful of wholesome ingredients like almond butter, dark chocolate and maple syrup, these chocolate cups are paleo-friendly and made without any refined sugars.

Almond Butter Cups

If you like peanut butter cups (and who doesn’t?!) you’re going to love these Almond Butter Cups. They’re a healthy version of that beloved classic chocolate treat. These chocolate cups are made with simple ingredients you likely already have on-hand and they’re so easy to make, there is basically no excuse you can’t jump in the kitchen now! Having these healthy treats on hand will surely stop any chocolate craving in its tracks.

Here’s what you need to make them:

What type of almond butter to buy?

We prefer to use a natural style almond butter. When you buy it, it will have a layer of oil on the top. Make sure to stir that in fully before using it in this, or any, recipe. It is more drippy than the creamy version of almond butter, and easier to mix together with the sweetener and extract.

How to Melt Chocolate

Melting chocolate is really the only cooking this recipe requires. We suggest melting chocolate over a double-boiler. Most people don’t have a double boiler at home, so make up your own by placing a heat proof bowl over a simmering pot of water. Just make sure that the bowl is not touching the water. Using this method to melt the chocolate is an easy way to melt it, while making sure you don’t over cook the chocolate.

The microwave is a great way to melt chocolate, but you can easily cook the chocolate for too long in it, causing the chocolate to break. If you do use the microwave make sure to do it in very short bursts, no more than 20 seconds, and whisking in between each time.

How to Eat and Store Almond Butter Cups

These chocolate cups are best eaten when they are slightly warmed at room temperature (so the chocolate isn’t super hard), but they’re best stored in the refrigerator or freezer. 

They’ll keep in the refrigerator for up to 1 week or slightly longer. And in the freezer they’ll keep for up to 3 months. 

I like to store them in the freezer long term, and then grab out when I’m craving a healthy treat. Let it sit on a plate at room temperature for about 15 minutes and then it will be good to go!

If you like this homemade chocolate cup recipe, check out these others:

If you like this healthier treat recipe, check out these others:

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Sea Salted Dark Chocolate Almond Cups





Total Time



Author: Lexi
Scale This Recipe

Ingredients

Directions

  • 1. In a small bowl mix almond butter, honey, and vanilla extract, and place bowl in freezer
  • 2. Set out muffin liners (mini, large, or silicone muffin tins)
  • 3. Melt chocolate: in a pot of simmering water, place chocolate into a bowl resting on top, stir until smooth
  • 4. Drop about 1/2 a tablespoon of chocolate in the bottom of your muffin liners
  • 5. Take almond butter mixture out of the freezer and roll into balls
  • 6. Drop an almond butter ball into the center of your chocolate and slightly flatten
  • 7. Cover with remaining chocolate, sprinkle with sea salt, and place in the fridge or freezer until set
  • 8. Store in freezer for up to one week

  • Nutrition

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    Dark Chocolate Almond Butter Cups

    If you are looking for fudgy, chewy and and ridiculously chocolate-y Paleo Brownies than this is the recipe for you! These healthy gluten free brownies are made with almond flour, they’re grain-free, optionally dairy-free and simple to make. 

    Perfect squares of paleo browniesThe Best Paleo Brownies

    Everyone has their own personal preference for how they like their brownie whether it be chewy, or cakey, or dense. It can be a controversial topic! If you happen to be a person who loves chewy, dense and super fudgy brownies, then you are going to love this Paleo Brownie recipe as much as we do! 

    Paleo Brownies Ingredients

    Super fudgy paleo brownies stacked up

    A Note on the Texture of This Paleo Brownie Batter

    The batter for these paleo brownies is very thick! You might question whether or not you made a mistake or the recipe is wrong, but keep going. In order to get the batter into the pan you may have to gently push it down to into the prepared pan. Don’t worry, the brownies will puff up in the oven to look just like these in the photo.

    How to Achieve a Fudgy Brownie

    If you want to achieve a fudgy brownie you’ll have to pay attention to the cook time. The longer you cook this brownie the more cake-like and chewy this brownie becomes. We found the perfect time to be around 18 minutes in the oven, but depending on the heat of your oven it may be a minute or two less or a minute longer. You want the top of the brownies to be dry, but still have a little bit of give when you press in gently on the middle. If your brownies have any cracks in them, they may have been cooked too long to be fudgy. They’ll still be delicious, though! If that happens, try cooking them a little less next time.

    How to Cut Perfect Squares 

    1. Use a parchment paper sling so you can easily remove the brownies in one piece.
    2. Let your paleo brownies cool close to room temperature, or place it in the refrigerator to cool down. And use a warm knife that has been run under hot water and dried to cut your brownies. 
    3. To get even pieces without using a ruler always cut down the middle! Make your first cut directly down the middle. Then cut each half in half down the middle. This of course only works if you are looking to make an even amount of slices.
    4. Sometimes brownies have raised edges. If you wanted a very even appearance you could trim the edges of the baked good first. Then, save the scraps for yourself!

    Gluten free and dairy free brownies stacked up with dripping ice cream on themWant to up the chocolate game?

    These brownies already have a good chocolate flavor, but if you wanted to increase it, you can add chocolate chips to the top of the brownies after you’ve smoothed them over.

    If you like this chocolate recipe, check out these others:

    5.0 rating
    4 reviews

    Paleo Brownies

    If you are looking for fudgy, chewy and and ridiculously chocolate-y Paleo Brownies than this is the recipe for you! These healthy gluten free brownies are made with almond flour, they're grain-free, optionally dairy-free and simple to make. 


    Yields 12
    Prep Time
    Cook Time
    Total Time
    Recipe Type: Dessert
    Cuisine Gluten-free, Paleo, Dairy-free
    Make Ahead: Easy
    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

    1. Preheat oven to 350ºF and grease a 9" baking dish and line with a parchment paper sling.
    2. In a double boiler melt together butter, chocolate chips, and almond butter. Let cook slightly.
    3. In a large bowl coconut sugar, egg and vanilla extract and whisk together. Slowly add slightly cooled butter mixture and whisk together.
    4. Add in espresso powder, almond flour, cocoa powder, baking soda and a pinch of salt. Using a rubber spatula mix together until completely combined.
    5. Place batter into prepared pan and using your hands press down until the batter is even. Bake on the middle rack for 17-19 minutes, or until the top is dry to the touch but the middle of the brownies still are slightly soft in the middle when pushed down gently.
    6. Let cool before slicing.

    Recipe Notes

    1. The batter for these paleo brownies are very thick! You might question whether or not you made a mistake or the recipe is wrong, but keep going. In order to get the batter into the pan you may have to gently push it down to into the prepared pan. Don't worry, it will puff up in the oven to look just like these in the photo.
    2. You can cut this into a serving size of 9, or up to 12.
    3. If you are avoiding dairy for a strict paleo diet, use coconut oil and dairy-free chocolate chips.
    4. Recipe originally published in 2013, and recipe updated and improved in 2019.

    Nutrition

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    Neat squares of paleo brownies

     

    Fudgy Paleo Brownies

    This easy Chocolate Cherry Smoothie is the perfect creamy and flavorful on-the-go breakfast to add to your morning routine! It uses antioxidant-rich frozen cherries and cocoa powder to get a chocolate covered cherry flavor! It’s is dairy-free, packed with healthy fats and so delicious. 

    chocolate cherry smoothie in a glassChocolate Cherry Smoothie

    A smoothie is the ultimate quick breakfast or snack in every season. This Chocolate Cherry Smoothie tastes so good AND it’s healthy! Packed with antioxidant rich cherries and healthy fats thanks to the added coconut oil, this smoothie will satisfy you well until your next meal.

    What’s in it?

    Ingredients for chocolate cherry smoothie

    We almost always get asked what can be substituted for the banana for smoothies. The banana makes the smoothie thick and creamy and adds sweetness. If you want to replace the banana, you could swap it with some frozen cauliflower. The cauliflower will give it the right texture while adding in some extra nutrition! However you might want to add a tablespoon of maple syrup to account for the loss of sweetness from the banana.

    Tips for Making Smoothies

    1. You can make your own smoothie packs to make smoothie making a breeze! See this post for more information on how to do that.
    2. Use frozen fruit! Both the cherries and the banana should be frozen here to get the right texture on the smoothie.
    3. If your smoothie is too thick you can add in a 1/4 cup of almond milk or water at a time to get it creamy. If it’s too thin, add in some more frozen fruit or ice.

    chocolate covered cherry smoothieIf you like this smoothie recipe, check out these others:

    • 5.0 rating
      1 reviews

      Chocolate Cherry Smoothie

      This easy Chocolate Cherry Smoothie Recipe is the perfect creamy and flavorful smoothie to add to your morning routine! It uses antioxidant rich frozen cherries and cocoa powder to get a chocolate covered cherry flavor! It's is dairy-free, packed with healthy fats so delicious. 


      Yields 1
      Prep Time 5 minutes

      Total Time 5 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

        Directions

        1. Place all ingredients in blender until smooth and creamy.
        2. Garnish with additional cocoa powder, if desired.

        Nutrition

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      Chocolate Covered Cherry Smoothie

      This Gluten Free Chocolate Zucchini Bread is the perfect way to use up all the zucchini that summer brings, while also sneaking in some veggies in a healthy treat. This zucchini bread is so moist and decadent while still being nutrient-dense, Paleo-friendly and dairy-free!

      Close up shot of gluten free chocolate zucchini breadGluten Free Chocolate Zucchini Bread

      This Zucchini Bread is a delicious treat that nobody will even think there is zucchini added to it! This bread is decadent while still being healthy and will be sure to become a staple every summer in your house. This healthy Gluten Free Chocolate Zucchini bread is made with almond flour and so dang delicious! It’s easily made in 1-bowl and is paleo friendly and dairy-free. The zucchini adds just the right amount of moisture to the bread and we of course love the added nutrition!

      Profile shot of gluten free zucchini breadHere is what you need to make it:

      Gluten free chocolate zucchini bread slices

      Can you leave out the Espresso Powder?

      Yes! Espresso powder just enhances the chocolate flavor. It’s a minimal amount, but if you want to avoid any caffeine feel free to omit this ingredient.

      Why Apple Sauce?

      You won’t taste it at all! Apple sauce is a great ingredient to use to add moisture to a bread without needed to add lots of oil. While there is still oil in here, I like to use apple sauce in combination with it to get the right texture.

      How to Store this Paleo Chocolate Zucchini Bread

      Store this bread in the refrigerator or freezer after it has been cooled. In the refrigerator it will last a couple of days. You can leave it at room temperature for a few hours to take the chill off if desired. It will last up to 1 month in the freezer. Let it sit at room temperature uncovered to defrost. 

      paleo chocolate zucchini bread

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      5.0 rating
      2 reviews

      Double Chocolate Zucchini Bread

      This Gluten Free Chocolate Zucchini Bread is the perfect way to use up all those zucchinis summer brings, while also sneaking in some veggies in a healthy treat. This zucchini bread is so moist and decadent while still being nutrient dense, paleo friendly and dairy-free!


      Yield 8-10
      Prep Time 15 minutes
      Cook Time 50 minutes
      Total Time 1 hour 5 minutes
      Recipe Type: Dessert
      Cuisine Gluten-free, Paleo, Dairy-free
      Make Ahead: Easy
      Author: Lexi
      Scale This Recipe

      Ingredients

      Directions

      1. Preheat oven to 350°F and grease and line a 9" x 5" (1.5 quart) loaf pan with parchment paper. 
      2. In a large bowl whisk together eggs, oil, apple sauce, maple syrup, coconut sugar and vanilla extract until well combined.
      3. To the bowl add almond flour, coconut flour, cocoa powder, espresso, baking powder, and sea salt and mix very well until fully combined.
      4. Fold in the zucchini and chocolate chips.
      5. Place in the loaf pan and smooth down the top.
      6. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the middle of the oven is clean with just a few moist crumbs.

      Recipe Notes

      This recipe was originally published in 2016, and republished in 2019 with new photos.


      Nutrition

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      Double Chocolate Zucchini Bread

      Chocolate Cups {Paleo-friendly, dairy-free, vegan-friendly, nut-free} | Lexi's Clean Kitchen

      These Chocolate Dessert Cups make for the perfect no bake healthy treat that are simple to make but so impressive! You won’t believe how easy it is to make these beautiful chocolate cups that you can fill with anything from a simple fruit mix to a decadent chocolate mousse!

      Chocolate cups filled with fruitEasy Chocolate Cups Recipe

      How cute are these easy chocolate dessert cups? They look so fancy but are truly easy to make, requiring only one ingredient: chocolate! You can fill them with whatever sweet treat you’d like, ranging from fresh fruit and whipped cream to a heavenly chocolate mousse recipe.

      Tools needed

      While this is definitely a simple dessert to make, you’ll need a couple of tools to make it easy on yourself:

      Chocolate Cups | Lexi's Clean KitchenHow to Make the Chocolate Cups

      1. Melt the chocolate in a double boiler. This is the safest way to melt chocolate slowly.
      2. Using your pastry brush, brush the chocolate up the sides of the liner. Make sure to leave a good amount of chocolate in the bottom.
      3. Place silicone cupcake liners in the freezer for 10 minutes.
      4. Remove from freezer and repeat process with remaining chocolate to make a sturdy chocolate cup.
      5. Place the cups back in the freezer for the last 10-15 minutes until the chocolate has hardened.
      6. Carefully pop the chocolate out of the silicone molds and fill with desired toppings.

      What to Make with the Chocolate Dessert Cups

      The possibilities are endless as to what you can serve in these chocolate cups!

      Chocolate Cups | Lexi's Clean Kitchen

      If you like this chocolate recipe, check out these others:

      If you like this healthy dessert recipe, check out these others:


      0.0 rating

      Chocolate Dessert Cups


      Yields 4
      Prep Time 5 minutes
      Cook Time 0 minutes
      Total Time 5 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      • 8 ounces dark chocolate of choice
      • 3 cups fruit of choice, we used blueberries, raspberries, and strawberries
      • Optional: Classic Chocolate Mousse
      • Optional: Coconut whipped cream
      • Optional: Mint leaves, for garnish

      Directions

      1. Over a double boiler, melt 4 ounces of chocolate.
      2. Place a heaping spoonful of chocolate in the center of each silicone cupcake liners you are using.
      3. Using your paint brush, brush the chocolate up the sides of the liner. Make sure to leave a good amount of chocolate in the bottom.
      4. Place silicone cupcake liners in the freezer for 15 minutes.
      5. Over a double boiler, melt the remaining 4 ounces of chocolate.
      6. Remove silicone cupcake liners from the freezer.
      7. Paint another coat of chocolate onto the cups and place back in the freezer for another 10-15 minutes until the chocolate has hardened.
      8. Carefully pop the chocolate out of the silicone molds.
      9. Serve with your favorite berries, coconut cream and/or dark chocolate mousse!


      Nutrition

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      Chocolate Dessert Cups

      This Banana Oatmeal Chocolate Chip Muffin recipe is such a delicious, moist nut-free muffin recipe that the whole family will love. They are made with oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! Ready in under 30 minutes and bound to be your new favorite on-the-go breakfast or snack.

      Oat flour banana muffinsBanana Oatmeal Chocolate Chip Muffin

      You asked for a nut free muffin recipe and we DELIVERED. Nut-free and gluten free muffins are finally here! We’re in love with this Banana Oatmeal Chocolate Chip Muffin recipe. But we won’t try to hide it, it took some work to get here. Taste testers, multiple good attempts, multiple bad attempts, but here we are! A nut-free muffin recipe that everyone will actually love.

      Way back last year when we started experimenting with using oat flour as a substitute for some of our nut recipes we were intrigued with how well it worked. But it most definitely is not a 1-1 swap as oats are very low in fat, have very little flavor and they are absorbent, so in order to make it work you have to introduce elements to offset it. We had originally settled on using a seed butter to help bring in some of those missing elements, but during testing we were reminded that sunflower seed butter turns green after it’s been in contact with baking soda or powder. So after breaking into one of those muffins we were met with a bright green muffin! Perfect for St. Patrick’s day, but it won’t cut it for any other purpose. Those green muffins by the way, were delicious. So we were a little sad to have to start over from there.

      But the good news is that we got there! This Banana Oatmeal Chocolate Chip Muffin is unbelievably moist (…we know, we know…a controversial word!) and full of flavor. It’s a gluten free, nut free muffin that is easy to make and would be a fun baking project to do with kids!

      Oat flour muffins

      What kind of oat flour should I use?

      As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

      How do you measure oat flour

      This is the first time we recommended this but if you have an electronic kitchen scale at home, it’s best to use it here to measure. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

      Best banana oatmeal chocolate chip muffins

      How do you store oat flour muffins?

      We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

      So if you want to keep them the freshest you can store in the freezer. Our food editor Kelli has been storing these in the freezer and taking them from the freezer and putting in her kids lunch boxes. By the time the kids get to lunch they are defrosted and ready to eat.

      banana chocolate chip baked oatmeal muffins

      If you like this muffin recipe, check out these others:

      Watch the video here:


      5.0 rating
      3 reviews

      Banana Oatmeal Chocolate Chip Muffins

      This Banana Oatmeal Chocolate Chip Muffin recipe is such a delicious, moist muffin that the whole family will love! They are made with oat flour, coconut flour and are nut-free, dairy free and refined sugar free! Ready in under 30 minutes and bound to be your new favorite on-the-go breakfast or snack.


      Yields 12
      Prep Time 10 minutes
      Cook Time 18 minutes
      Total Time 28 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      Directions

      1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
      2. In a large bowl mash bananas well. Add eggs, milk, coconut sugar and melted butter and whisk until full combined.
      3. Add oat flour, coconut flour, baking powder, salt and cinnamon and mix with a spatula until smooth. Fold in chocolate chips.
      4. Divide batter between muffin liners, almost to the top.
      5. Bake in the middle rack for 18-20 minutes, or until the muffins feel slightly firm to the touch.
      6. Serve warm with butter, or let cool completely and store at room temperature covered, or in the freezer for up to 3 months.

      Recipe Notes

      1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
      2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.

      Nutrition

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      Banana Oatmeal Chocolate Chip Muffin (Nut-Free & Gluten-Free)

      Granola can be a great whole grain breakfast or snack, especially when paired with yogurt! This Cherry, Coconut and Chocolate Granola is full of fiber and healthy fats, but more important it tastes so delicious! It’s super crispy and has the perfect combination of tart cherries, sweet coconut flakes and big chunks of chocolate! It’s gluten-free and refined sugar free and so easy to make!

      How do you dry out granola

      Cherry Coconut and Chocolate Granola

      Ready for a story? Once upon a time Lexi was on vacation and was in a cute store offering cute looking wares and picked up some cute looking granola. She was hungry so grabbed two bags and went to pay. Not paying attention to the cost until after she left, she quickly discovered she had just unwittingly spent $40 on granola. YES you read that right: $40. Well she was still mad when digging into the bag to taste it, but once tasting that granola she immediately released all anger because the granola was SO GOOD. Vowing to make up for the $40 granola she knew she would spread the wealth by creating a new granola recipe for her recipe site that matched it and voila: this new Cherry, Coconut and Chocolate Granola recipe was born.

      We’ve explored making the BEST granola before, but this recipe for Cherry, Coconut and Chocolate Granola is quite different than that one. The biggest difference is our other granola recipe is all about the granola clusters! This one is cluster free, and is an olive oil granola. What stands out and makes this granola so dang good is the crisp texture of the individual oats and coconut flakes and the salt. We added just enough salt to really bring out all of the flavors of the granola and it is borderline addicting.

      So the good news is that in the end, that $40 granola was worth it, because it spurred on this amazing new recipe (as well as one other that will be forthcoming in a a few weeks). But Lexi has learned a valuable lesson for sure: when in one of those cute cute shops on vacation, ALWAYS check the price tag lest you end up with granola for millionaires.

      How do you preserve homemade granola

      How long does homemade granola last?

      You can store this granola at room temperature in an air tight for about a month! But honestly it’s doubtful a batch will last that long, because it’s hard to stop snacking on it.

      Are oats gluten-free?

      Oats are naturally gluten-free, but stray wheat, rye, or barley can be introduced during the harvesting and transportation. So if you have a gluten allergy or intolerance look for the gluten-free labeled rolled oats.

      What kind of oats do you use for granola

      Eat homemade granola with:

      Is homemade granola bad for you

      If you like this breakfast recipe, check out these others:


      4.8 rating
      5 reviews

      Cherry, Coconut and Chocolate Granola


      Yields 6 cups
      Prep Time 10 minutes
      Cook Time 22 minutes
      Total Time 32 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      Directions

      1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
      2. In a bowl, combine all of the ingredients except the cherries and chocolate chips and stir to combine.
      3. Pour on prepared baking sheet and shake until it is in one even layer.
      4. Bake at 350 for 22 minutes, turning the mixture halfway through so it bakes evenly.
      5. Let cool and toss with cherries and chocolate chunks. Store in an airtight container at room temperature for up to one month.

      Recipe Notes

      1. You can substitute pumpkin seeds or sunflower seeds for the pecans if you'd like to make a nut free version.

      Nutrition

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      Cherry, Coconut and Chocolate Granola

      Homemade Gluten Free Hostess Cupcakes are a fun weekend baking project! It starts with a super moist gluten-free chocolate cupcake, filled with homemade marshmallow fluff (made without any refined sugar) and dipped in a dairy-free chocolate ganache! Pipe on either some of the marshmallow fluff or melted white chocolate to complete the classic hostess-style cupcake look!

      Dairy free chocolate cupcakesGluten Free Hostess Cupcakes

      Ever have one of those iconic packaged chocolate cupcakes? Our version of Gluten Free Hostess Cupcakes may look like the classic treats of an American childhood but they taste like the sophisticated version you should have been eating all along. We took the best gluten-free chocolate layer cake and turned them into cupcakes, stuffed them with Homemade Marshmallow Fluff and topped them with a decadent chocolate ganache. We piped on that icon swirl with melted white chocolate, but if you skip that and use extra fluff, you’ll have yourself a dairy-free, gluten-free and refined sugar-free cupcake of your dreams.

      homemade hostess style cupcakes

      There are definitely a few steps needed to complete this recipe. But it’s such a cute treat to recreate with healthier ingredients and the final outcome is so dang delicious! The hardest part of this recipe is making the Homemade Marshmallow Fluff, but we created an entire post to really get detailed about how you can make it. All of the remaining steps are just basic baking skills that if you follow the instructions are very achievable.

      Chocolate cupcake recipe

      How do you make chocolate ganache

      Making a ganache is simply heating up a milk and pouring it over chocolate! In this case we are using coconut milk and mini chocolate chips. You can do this either in a small pot on the stove, or you can use a microwave to heat up the cream.

      Can marshmallow be substituted for marshmallow cream:

      No. If you want to skip making the marshmallow cream you can either purchase some at the store, fill the cupcake with a vanilla buttercream, or you can leave it out all together.

      Homemade hostess cupcake recipe

      How to prep cupcake components ahead of time:

      There are a few components of making these cupcakes as close to the classic version as possible. But the good news is that they can easily be broken down into steps that can be done a day or two apart from one another.

      1. Make the cupcakes: This step can be done two days ahead of time! You can store the cupcakes in the refrigerator in an airtight container.
      2. Make the Homemade Marshmallow Fluff: This can be done up to one week ahead of time. If the marshmallow fluff gets slightly deflated you can easily whip it back up with the electric mixer.
      3. Make the ganache and melt white chocolate for topping: This is easiest if done at the same time you plan to assemble the cupcakes.
      4. Assemble the cupcakes: The cupcakes can be left at room temperature in an air-tight container for up to two days, but they are best eaten within the same day.

      Hostess cupcake cake recipe

      In this recipe we used these tools:

      Homemade hostess cupcakes

      If you like this Valentine’s inspired recipe, check out these others:

      5.0 rating
      4 reviews

      Gluten Free Hostess Cupcakes

      Homemade Gluten Free Hostess Cupcakes are a fun weekend baking project! It starts with a super moist gluten-free chocolate cupcake, filled with homemade marshmallow fluff (made without any refined sugar) and dipped in a dairy-free chocolate ganache! Pipe on either some of the marshmallow fluff or melted white chocolate to complete the classic hostess-style cupcake look!


      Yields 16 cupcakes
      Prep Time 30 hours
      Cook Time 40 hours
      Total Time 1 hour 10 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      For cupcakes:

      For Filling:

      For Ganache:

      • 1/3 cup coconut milk
      • ½ cup mini chocolate chips (if dairy-free use dairy-free chocolate chips)

      To pipe swirl

      • 1/4 cup white chocolate, melted

      Directions

      Prepare and cool cupcakes:

      1. Pre-heat oven to 350ºF and line 2 muffin tins with 16 parchment paper liners.
      2. In a medium bowl add almond flour, cocoa, coconut flour, baking powder, baking soda, and sea salt. (see note)
      3. In a large bowl whisk eggs. Add in coconut sugar, milk, coffee, avocado oil and vanilla extract. Whisk to combine.
      4. Add dry ingredients into wet ingredients and whisk to combine completely.
      5. Divide batter evenly between 16 cupcake liners bake in pre-heated oven for 16-18 minutes  minutes, or until a toothpick inserted and removed is clean of any wet cake batter.
      6. Let cupcakes cool in the pan for 10 minutes before removing and cooling completely on a wire rack.

      Make the filling:

      1. Make 1 batch of Homemade Marshmallow Fluff and that post will have everything you need to know in it about doing so. You will have more than you need for this recipe but it is almost impossible to get egg whites to whip up if it is less than 3, so you'll need to make the whole batch.

      Make Chocolate Ganache:

      1. Place mini chocolate chips in a heat proof bowl.
      2. Heat coconut milk until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
      3. Pour over chocolate and shake the bowl to make sure the chips are covered by the hot milk. Let sit undisturbed for 5 minutes.
      4. Whisk the chocolate and coconut milk together until a smooth ganache is formed. It is best to do this right before assembling the cupcakes because you'll want the ganache to be warm, but not hot.

      Assemble the cupcakes:

      1. Cut out a well from the cooled cupcakes with a knife and set aside the top. Using a spoon scoop out a teaspoon sized amount of cake to create a larger hole, and discard the cake scraps. Using your fingers gently press the sides of the hole until it is set and there are no loose crumbs. 
      2. Fill a pastry bag with the marshmallow cream and cut out a small hole. Fill the cupcakes and place the reserved cut top back on the cupcake and gently push it down so it's flat.
      3. Dip the top of each filled cupcake carefully into the glaze, and gently lift it up to let to let the excess glaze drip off and than quickly flip it back right side up on a wire rack to cool completely.
      4. To pipe the swirl either fill a pastry bag with melted and slightly cooled white chocolate, or you can use extra marshmallow fluff and make 4-5 swirls on the top of the cooled cupcake.
      5. Enjoy cupcakes within two days. They can be stored at room temperature in an air tight container.

      Recipe Notes

      1. If your almond flour and cocoa powder is really lumpy you should sift all the dry ingredients together in a bowl.
      2. You can skip the coffee and just increase the milk by 1/4 cup.
      3. If your chocolate ganache ever gets too cold you can gently rewarm it it over a double-boiler or in the microwaves for 10 seconds at a time.
      4. If you would like to make less chocolate cupcakes, you can use these ingredient amounts:
        • 1-1/4 cups (120) almond flour
        • ⅓ cup plus 1 tabespoon (35g) high-quality cocoa powder
        • 1/4 cup (24g) coconut flour
        • 3/4 teaspoon baking powder
        • 1/2 teaspoon baking soda
        • 1/4 teaspoon fine sea salt
        • 2 eggs
        • 3/4 cup coconut sugar
        • 1/4 cup milk of choice
        • 2 tablespoons cup coffee (see note)
        • 2 tablespoon cup avocado oil
        • 1 teaspoon vanilla extract

      Nutrition

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      Gluten Free Hostess Cupcakes

      This Paleo Fudge is a lightened-up chocolate-y treat that is good any time of day and takes less than 10 minutes to whip up! It’s made nut-free with healthy fats and antioxidant rich cocoa powder and is barely sweetened with only a touch of maple syrup. It’s vegan, gluten-free, dairy-free and most important out-of-this-world-good! This will be your NEW favorite fudge recipe, promise.

      Easy paleo fudgePaleo Fudge

      February calls for chocolate, and this Paleo Fudge doesn’t disappoint! We have a few festive treats planned for you, and we kicked it off with the Strawberry and Chocolate Ganache Sandwich Cookies from yesterday. Like that recipe, this one is also nut-free, which means it’s inclusive for those with nut allergies and you are able to send it to school with your kids. This Paleo Fudge is a treat you can feel good about eating, made with real food but most importantly insanely delicious.

      Vegan Paleo Fudge

      But this isn’t your average fudge recipe. First off, we call for cocoa powder. We love that it is rich in antioxidants and doesn’t have any added sugar or dairy, but more importantly it’s SO FUDGEY. Second, this one is nut-free. A lot of alternative fudge recipes call for almond butter, including this previous fudge on LCK, but this one uses sunflower butter (or alternatively tahini). Third, we add a bit of coconut flour to help firm up the fudge and give it the perfect texture. We discovered, and fell in love with that trick while testing for our PB & J Fat Bombs. And finally we love the added healthy fats thanks to the coconut oil. Having a piece of this fudge as a snack will definitely give you some energy that will last for a while!

      While this fudge cannot stay for hours at room temperature, it will last for quite a while outside of the refrigerator and they don’t need to be stored in the freezer, and we like that!

      Paleo fudge nut free

      If you like this chocolate recipe, check out these others:

      3.0 rating
      2 reviews

      Paleo Fudge

      This Paleo Fudge is a lightened-up chocolate-y treat that is good any time of day and takes less than 10 minutes to whip up! It's made nut-free with healthy fats and antioxidant rich cocoa powder and is barely sweetened with only a touch of maple syrup. It's gluten-free, dairy-free and most important out-of-this-world-good! This will be your NEW favorite fudge recipe, promise.


      Yields 12 pieces
      Prep Time 5 minutes
      Cook Time 3 minutes
      Total Time 8 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      Directions

      1. In a medium pot, melt together coconut oil, maple syrup, salt and cocoa powder. Stir until it has all melted and combined.
      2. Add sunflower butter, coconut flour and vanilla extract and whisk together.
      3. Line a 7.5” by 5” container, or a similar size, with a parchment paper sling (for easy removal) and pour the chocolate mixture inside.
      4. Smooth the top and refrigerate until set at least 2 hours, but preferable 6 hours.
      5. Using the sling, remove the fudge mixture and slice to 12-16 pieces. Store in the refrigerator and enjoy within 10 days.

      Recipe Notes

      1. This recipe also works, and was tested with tahini (sesame seed paste). It has a slightly different taste to it, but still delicious so feel free to swap that in for equal portions if desired.

      Nutrition

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      Paleo Fudge (Nut-free)

      These Strawberry and Chocolate Ganache Sandwich Cookies are the cutest sweet treat, made even nicer because they are optionally free of the 14 most common allergens. Gluten free strawberry cookies are sandwiched between a dairy-free chocolate ganache with hidden strawberry jam in the middle. Made in partnership with our friends at Enjoy Life Foods.

      gluten free nut free cookie recipes

      Strawberry and Chocolate Ganache Sandwich Cookies

      These Strawberry and Chocolate Ganache Sandwich Cookies are magic! They almost taste like a nut-free macaron and they have an amazing strawberry flavor that is complimented so well with the chocolate ganache. They are coming just in time for Valentine’s Day too–the perfect sweet treat to share on this love-filled holiday. These sandwich cookies are made even sweeter though because they are free of the top 14 most common allergens, including nuts and dairy! That means these little cookies are also school safe–making them the perfect treat to pack away for your kids to share with friends! Or really, just a treat for yourself. You deserve it!

      So let’s unpack what’s going on with these cookies: There are two strawberry cookies sandwiched with dairy-free chocolate ganache and a hidden center of strawberry jam that balances the whole thing out.

      allergy free cookie recipe

      There are a few steps needed to complete this recipe, but there isn’t anything hard to do! We use an electric mixer to make the cookie batter, but this doesn’t take much time. You can use either coconut oil or butter, and we enjoyed both versions equally. You’ll want the coconut oil to be solid at room temperature, and the same with the butter. It only takes a few minutes for the batter to come together, but once it does you’ll need to let it rest for about 10 minutes while the coconut flour hydrates, until it is no longer sticky.

      Once it has rested all you need to do to form the cookies is scoop out a tablespoon sized amount of dough, roll it into a ball and pat it out to a 2″ circle on a parchment or silpat lined baking sheet. We tried a couple of different methods of making the circle completely round but found that patting it out was the easiest. The cookies won’t spread, so don’t worry about spacing them out very far apart and they should all fit on one standard size sheet pan.

      soy free cookies

      How do you make chocolate ganache

      While the cookies are baking you can make the ganache. Making a ganache is simply heating up a milk and pouring it over chocolate! In this case we are using coconut milk and our favorite dairy-feee chocolate Enjoy Life mini chips which melt really easily and create a decadent ganache.

      Once the cookies are cooled you’ll pipe a small circle of ganache on half of them, with a little hole left in the center for the strawberry jam to go in. We used piping bags for this, but you can just as easily use a plastic bag with a small hole cut out of one of the corners, or even just place a tablespoons sized amount of ganache in the middle will work.

      allergy free recipes

      We wanted to make these Strawberry and Chocolate Ganache Sandwich Cookies free of almost of the allergens out there so that they were able to be an inclusive Valentine treat for everyone, regardless of allergies or intolerances. This is especially relevant for school as there can be a lot of restrictions on what can be brought in. And this is why we love the chocolate from Enjoy Life! Enjoy Life baking chocolates are certified gluten-free, free-from 14 common allergens, verified Non-GMO, certified kosher, AND certified vegan and paleo-friendly, which makes them so inclusive for many different types of dietary restrictions. 

      This month they’ve also launched the NEW Valentine’s Day Chocolate Minis! They would be a great option to bring into school and are the perfect size to share. They come in Dark Chocolate, Ricemilk Chocolate, Ricemilk Crunch (our favorite), and a variety pack. You can buy them right online here! We’ve been lucky enough to have been snacking on them this week, and they’re delicious! And as you can see below, they are also kid approved!

      everything free cookies

      Tools we used in this recipe:

      If you like this cookie recipe, check out these others:


      5.0 rating
      3 reviews

      Strawberry and Chocolate Ganache Sandwich Cookies

      These Strawberry and Chocolate Ganache Sandwich Cookies are the cutest sweet treat, made even nicer because they are optionally free of the 14 most common allergens. Gluten free strawberry cookies are sandwiched between a dairy-free chocolate ganache with hidden strawberry jam in the middle.


      Yields 10 sandwich cookies
      Prep Time 35 minutes
      Cook Time 12 minutes
      Total Time 1 hour 57 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      For Strawberry Cookies

      For Chocolate Ganache:

      • 1/3 cup coconut milk
      • ½ cup Enjoy Life Mini Chocolate Chips

      To assemble: 

      • 1/4 cup strawberry preserves or jam (store-bought or you can make your own here)

      Directions

      For cookies:

      1. Preheat the oven to 325ºF and line a sheet pan with a silpat or parchment paper.
      2. With an electric mixer, mix the coconut oil (or softened butter) and maple syrup until combined, about 1 minute.
      3. Add vanilla, almond extract (if using) and salt and mix until combined, 30 seconds.
      4. Add in coconut flour, tapioca flour, and strawberry powder. Mix until combined.
      5. Let rest for 10 minutes until the dough has stiffened up slightly (see note).
      6. Scoop out a tablespoon of dough and roll into a ball. Place on the prepared sheet pan and flatten slightly with your fingers to form a 2" circle.
      7. Bake for 12 minutes on middle rack.
      8. Remove from oven and cool completely.

      For ganache:

      1. Place Enjoy Life Mini Chips in a small heat proof bowl.
      2. Heat coconut milk until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
      3. Pour over chocolate and shake the bowl to make sure the chips are covered by the hot milk. Let sit undisturbed for 5 minutes. 
      4. Whisk the chocolate and coconut milk together until a smooth ganache is formed (see note). Let it cool at room temperature until it has thickened up and no longer hot, about 20 minutes.

      To assemble:

      1. Place the chocolate ganache in either a piping bag or in a plastic storage bag with a hole cut out of the corner of it for piping.
      2. Place half of the cookies with the bottom side up (the tan side). Pipe a circle of ganache on half of the cookies, living a space in the middle. Place a teaspoon strawberry jam in the middle. Place another cookie on top and gently press together.
      3. Best served the day they are made. Store in the refrigerator in a airtight container for 2 days.

      Recipe Notes

      1. To make your own strawberry powder simply crush freeze-dried strawberries until they are a powder. We found this easiest to crush the strawberries in a big with a rolling pin. It’s ok if the strawberries are not a super fine powder.
      2. The almond extract enhances the strawberry flavor of this cookie. To make this nut-free omit the almond extract, as it is not essential.
      3. We like to weigh our coconut flour as a measurement that is over or under can make a big difference since coconut flour is so absorbent. So if you have a digital scale at home, use it here!
      4. The cookie batter will seem like thick frosting at first, as the coconut flour needs time to thicken up.
      5. If you'd like to make your own jam, check out this post.
      6. If the ganache isn't coming together it's because the coconut milk hasn't been heated up enough. You can gently heat the whole mixture until the chocolate is melted enough, either over a double boiler or gently in 15 second intervals in the microwave.
      7. If your chocolate ganache ever gets too cold for piping you can gently rewarm it it over a double-boiler or in the microwaves for 10 seconds at a time.
      8. If the cookies are kept longer than a day they will soften up. They're still delicious, just a slightly different texture than when they are freshly made.

      Nutrition

      Loading nutrition data...

      Strawberry and Chocolate Ganache Sandwich Cookies (Allergen Friendly)

      These delicious and healthy Paleo Banana Muffins are made with almond flour and coconut flour, packed with healthy fats and are made in just 1 bowl! These gluten free banana muffins would be a great on-the-go breakfast or snack and will be a hit with picky kids!

      paleo banana muffins

      Paleo Banana Muffins Recipe

      These grain free Chocolate Chip Paleo Banana Muffins are so simple, moist, and delicious. The perfect batch of muffins that nobody will know are gluten-free, grain-free, and paleo-friendly! These muffins are so easy to make, with all the ingredients being put together in one bowl they can easily be made for a quick brunch or breakfast at home. Get the kids and they can help too!

      Ingredients Needed:

      Paleo Chocolate Chip Banana Muffins

      Is Almond Flour Healthy?

      Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that you can feel great about eating.

      How to Measure Almond Flour

      If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly scoop the almond flour or coconut flour into the cup measurement and level it off.

      Paleo Chocolate Chip Banana Muffins

      Check out all of these other muffin recipes:

      Check out these other breakfast recipes:


      5.0 rating
      2 reviews

      Paleo Banana Muffins with Chocolate Chips

      These delicious and healthy Paleo Banana Muffins are made with almond flour and coconut flour, packed with healthy fats and are made in just 1 bowl! These gluten free banana muffins would be a great on-the-go breakfast or snack and will be a hit with picky kids!


      Yields 9
      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Recipe Type: Breakfast, Brunch
      Cuisine Gluten-free, paleo, dairy-free
      Make Ahead: Easy
      Author: Lexi
      Scale This Recipe

      Ingredients

      Directions

      1. Preheat oven to 350°F and line 9 muffin cups with muffin liners.
      2. In a large bowl combine combine coconut oil or grass-fed butter, eggs, honey, and mashed banana and mix well. Add in almond flour, coconut flour, baking soda, and salt and mix until fully combined. Then fold in chocolate chips.
      3. Fill muffin tins about 3/4 of the way through.
      4. Bake for about 20-25 minutes or until a toothpick comes out clean.

      Recipe Notes

    • Recipe updated on 1/9/2017.

    • Nutrition

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      Grain-Free Chocolate Chip Banana Muffins

      This Chocolate Peppermint Baked Oatmeal is the perfect breakfast for a crowd and so easy to make! It is as good freshly baked as it is for meal prep. This festive flavor combination of chocolate and peppermint is sure to be a favorite! It is dairy and refined sugar free and a great fiber-rich breakfast or snack! Made in partnership with my friends at Carrington Farms!

      Chocolate Peppermint Oatmeal Bake

      Chocolate Peppermint Baked Oatmeal

      The holidays are right around the corner and we know that this Chocolate Peppermint Baked Oatmeal will be a crowd pleaser on a leisurely morning surrounded by family and friends. Or really, anytime! We’ve taken our classic oatmeal bake recipe and made it festive with chocolate and peppermint and it is SO DELICIOUS! You can customize how much of a “treat” you want it to be with the amount of maple syrup and chocolate chips added.

      Chocolate Peppermint Oatmeal Bake

      What is baked oatmeal?

      Baked oatmeal is essentially an oatmeal casserole! It combines oats, milk of choice, flavoring and eggs with hands-off baking in the oven!

      How do you make baked oatmeal?

      It’s so easy!

      Oatmeal Bake Ingredients

      This post was made in partnership with Carrington Farms! If you haven’t heard of this brand before, Carrington Farms makes delicious, ethically sourced, non-genetically modified products made from simple, clean, and real ingredients that are easy to incorporate into every lifestyle. Their innovation-forward and family-centric company is dedicated to providing the highest quality and most accessible natural foods for anyone looking to make better health choices.

      If you take a look at their website, they offer so many natural products that make managing healthy habits easy. In our Chocolate Peppermint Baked Oatmeal recipe we are using unflavored Organic Liquid Coconut Cooking Oil that helps keep a great texture and moisture level. It’s an alternative to traditional oils, that remains liquid all the time but still retains all the benefits of traditional coconut oil, like MCTs (which are utilized by the body for energy production and can aid in calorie burning) but it doesn’t taste like coconut! It’s totally neutral in flavor and this is key for me because I only like tasting the coconut flavor in food that is supposed to taste like coconut!

      Chocolate Peppermint Oatmeal Bake

      How do you serve baked oatmeal?

      There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as warm or cold. This makes it a great meal prep options as you can bake it and eat some immediately and pack the rest away for later.

      Chocolate Peppermint Oatmeal Bake

      Like this breakfast for a crowd? Check out these others:

      5.0 rating
      1 reviews

      Chocolate Peppermint Baked Oatmeal

      This Chocolate Peppermint Baked Oatmeal is the perfect breakfast for a crowd and so easy to make! It is as good freshly baked as it is for meal prep. This festive flavor combination of chocolate and peppermint is sure to be a favorite! It is dairy and refined sugar free and a great fiber-rich breakfast or snack!


      Yield 9
      Prep Time 10 minutes
      Cook Time 40 minutes
      Total Time 50 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      Directions

      1. Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.
      2. In a large bowl add eggs and whisk to combine. Then almond milk, maple syrup, apple sauce, Carrington Farms Organic Coconut Cooking Oil, and vanilla and peppermint extract and whisk to fully combine. 
      3. To the wet ingredients add oats, chocolate chips, cocoa powder, chia, baking powder, and salt and mix until fully combined.
      4. Pour into prepared 8"x 8" dish and bake for 40 minutes, until the center is just barely firm.
      5. Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.

      Recipe Notes

      1. For a barely sweet oatmeal bake, use 1/4 cup maple syrup. If you'd like it a bit more on the sweeter side, use 1/3 cup maple syrup.

      Nutrition

      Loading nutrition data...

      This post is sponsored by Carrington Farms. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

      Chocolate Peppermint Baked Oatmeal

      This dairy-free and gluten-free Peanut Butter, Banana, and Chocolate Chip Baked Oatmeal is the ultimate make-ahead fiber-rich breakfast for a busy week, perfect for a breakfast potluck, or snack, and is absolutely the best flavor combo! Made in partnership with Enjoy Life Foods!

      Healthy Baked Oatmeal

      Baked Oatmeal

      I am so excited about this healthy baked oatmeal recipe! Who doesn’t love the combination of peanut butter, banana, and chocolate chips baked into an ooey-gooey fiber rich breakfast bake? It’s a super simple one-bowl recipe and can easily be made ahead of time, though we do think it is SO TASTY straight from the oven too. This oatmeal bake is based off of our popular Oatmeal Cups recipe so it has the perfect almond milk (or milk of choice) to oats ratio.Baked Oatmeal

      I’ve been using Enjoy Life Foods chocolate for YEARS! All their products are specially made to be free from gluten and the 14 most common food allergens – wheat, peanuts, tree nuts, dairy, casein, soy, egg, sesame, sulfites, lupin, mustard, fish, shellfish & crustaceans. They even make all of products in a special allergy friendly facility, which is pretty great. Plus, the chocolate is delicious! I love the dark chocolate chips and the mini chocolate chips for all of our baking, especially this oatmeal!

      I find Enjoy Life Chocolate in all of my major grocery stores which is a huge time saving bonus, and you can use their easy Store Locator to find stores near you! PLUS, here’s a special coupon for $2 off their baking chocolate – you can print and use in-store!

      Baked Oatmeal Ingredients

      Will baked oatmeal freeze?

      When it comes to freezing baked oatmeal, you simply make up the baked oatmeal recipe, let it cool, and freeze it!

      How do you make baked oatmeal

      Peanut Butter Banana Chocolate Chip Baked Oatmeal

      What Oats Should You Use

      P.S. You can sub out for your favorite nut butter here, or to make it nut-free use sun butter.

      Baked Oatmeal Recipe

      Want other oatmeal recipes? Try our favorite oatmeal and overnight oat recipes:

      Watch the video:

       

      5.0 rating
      29 reviews

      Peanut Butter, Banana and Chocolate Baked Oatmeal


      Yields 9
      Prep Time 10 minutes
      Cook Time 40 minutes
      Total Time 50 minutes



      Author: Lexi's Clean Kitchen
      Scale This Recipe

      Ingredients

      Directions

      1. Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly larger than the pan (for easy removal of bake).
      2. In a large bowl mash bananas until they are smooth. Add eggs and whisk to combine. Then add peanut butter, maple syrup, almond milk, oil, apple sauce and vanilla until fully combined.
      3. To the wet ingredients add oats, baking powder, chia, salt and chocolate chips and mix until fully combined.
      4. Pour into prepared 8"x 8" dish and bake for 40 minutes, until the center is just barely firm.
      5. Scoop or cut and serve warm as is or with almond milk, or cool and slice into 9 square portions.

      Recipe Notes

      1. You can sub out for your favorite nut butter here, or to make it nut-free use sun butter.

      Nutrition

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      ENTER the BIG chocolate giveaway!!!! One of my amazing readers will win a year’s supply of Enjoy Life Foods baking chocolate!


      This post is sponsored by Enjoy Life Foods. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

      Peanut Butter, Banana, Chocolate Chip Baked Oatmeal

      This Gluten-Free Chocolate Layer Cake may just be the best chocolate cake we have ever eaten, gluten-free or not. It is super moist, with deep chocolate flavor, and truly easy to put together. The chocolate cake layers are dairy-free and paleo-friendly, and we can promise this gluten-free cake will be a hit for any occasion!

      Gluten Free Chocolate CakeGluten-Free Chocolate Cake

      We heard you! After we published the BEST Gluten-Free Layer Birthday Cake recipe a while back you’ve been asking us to make a chocolate version. We got to it right away and we are CRAZY HAPPY with the results. This truly is the best chocolate cake we’ve ever tasted! You won’t know it’s gluten-free (not that that matters around here) and it is so rich and moist!

      Making this recipe wasn’t as easy as adding in chocolate to our vanilla layer cake. A chocolate cake is a whole different beast. We started with a base of almond and coconut flour, which we love. It lends itself to have just the right crumb and moisture level. And then we added in cocoa powder and adjusted the level of sweetener to balance the bitterness. We added some coffee in to boast the chocolate flavor, but feel free to swap it out with additional milk instead. It took us a few tries to get the right amount of fat, which we use avocado oil here, but once we did this cake was SO GOOD.

      Gluten Free Chocolate Cake Recipe Slice

      The cake layers themselves are dairy-free. We choose to frost it with a chocolate buttercream, but if you don’t tolerate dairy you can certainly use a dairy-free chocolate ganache made with coconut milk and dairy-free chocolate to frost your cake.

      As we said above, this cake does have nuts. If you’re looking for a nut-free and school-safe cake recipe, go for the two in my cookbook or this July 4th Classic Cake!

      Gluten Free Chocolate Cake Overhead

      Tips Tools Needed to Frost a Cake Like a Pro

      It’s not essential to frost the cake like we did. But if you want to give it a whirl, getting these tools make it easier to get an even and smooth cake!

      Gluten Free Chocolate Cake

      If you like this celebration dessert, check out these other recipes:

      Watch the video:


      5.0 rating
      10 reviews

      Gluten-Free Chocolate Layer Cake


      Yield 6-10
      Prep Time 10 minutes
      Cook Time 25 minutes
      Total Time 35 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      For Cake Layers:

      For Chocolate Buttercream:

      Directions

      For Cake Layers:

      1. Pre-heat oven to 350ºF and grease 3 6" layer pans (we used avocado spray) and line with parchment paper that fits directly inside. Skipping this step could result in a cake that sticks to the pan. Set aside.
      2. In a medium bowl add almond flour, cocoa, coconut flour, baking powder, baking soda, and sea salt.
      3. In a large bowl whisk eggs. Add in coconut sugar, milk, coffee, avocado oil and vanilla extract. Whisk to combine.
      4. Add dry ingredients into wet ingredients and whisk to combine completely.
      5. Divide batter evenly between 3 cake pans and bake in pre-heated oven for 25  minutes, or until a toothpick inserted and removed is clean or any wet cake batter.
      6. Let cake layers cool in the pan for 10 minutes before removing by running a thin knife or offset spatula around the side of the pan to loosen the cake and turning over pan on wire rack. Remove the parchment paper liner if still on the cake. Cool completely before frosting.

      For Buttercream Frosting:

      For Buttercream Frosting:

      1. In the bowl of a stand mixer fitted with paddle attachment beat the butter until light and fluffy, 3-5 minutes.
      2. Add the sugar and cocoa powder and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.
      3. Add the vanilla and 1/4 cup of almond milk (or more if needed) and beat on medium speed until lightened in color.

      To Assemble the Cake:

      1. Once cake is cooled place first layer on serving plate and frost with a buttercream layer to prevent the cake from moving once assembled.
      2. Add next layer of cake and repeat with layer of buttercream, smoothing over, and place last cake layer on top.
      3. Place cake in refrigerator for at least 15 minutes, to let set up and to make frosting cake easier.
      4. Once cake has chilled, add about half of frosting to the top of the cake and using an offset spatula frost cake starting with the top and moving excess down the sides of the cake and smoothing as going.
      5. Decorate as desired with additional frosting, chocolate cups and sprinkles on the side.
      6. Cake will keep 3-5 days in refrigerator.

      Recipe Notes

      1. You can omit the coffee and substitute in 1/4 cup almond milk or water. Coffee helps bring out the chocolate flavor, but is not essential.
      2. We have a heavy hand when we frost our cakes. If you think you'll want less frosting, swap the recipe with  3 sticks of butter, 1 cup cocoa powder, 4 cups powdered sugar and follow the recipe as stated. If you do end up with leftover frosting, you can freeze it for later use.

      Nutrition

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      The BEST Gluten-Free Chocolate Cake Recipe

      This 5 Ingredient Healthy Fudge recipe is my new favorite treat. It’s easy to make, made with minimal ingredients, has the perfect texture, is customizable with your favorite fudge add-ins, is packed with healthy fats, and is a rich and decadent treat that everybody will love! Made in partnership with So Delicious.

      Healthy Chocolate Fudge Recipe

      Healthy Fudge Recipe

      I am so excited to partner with my friends at So Delicious today to chat about the brand new So Delicious Organic Almondmilk with Cashew product line. Each of the three flavors is simple and clean, with seven ingredients or fewer. And, it’s the first-ever plant-based bottle in the refrigerated dairy case! We have been loving this new nut milk in our refrigerator and know you will enjoy it, too!

      5 Ingredient Healthy Fudge

      This healthy fudge recipe is:

      How do you keep fudge?

      Whether you’re going to freeze your fudge, store it in a refrigerator or keep it at room temperature, the process begins with proper wrapping. Wrap each piece of fudge in waxed paper, then place the pieces in a sealable plastic bag or a Tupperware!

      Homemade Healthy Fudge

      This new almond milk is light-tasting and smooth, and is USDA certified Organic, Non-GMO project verified, and certified Vegan. There are no artificial flavors, sweeteners, or preservatives, and each flavor is gluten-free, soy-free, carrageenan-free, and dairy-free!

      5 Ingredient Healthy Fudge

      If you like this cleaned-up chocolate recipe, try these other favorites:

      5 Ingredient Healthy Chocolate Fudge Recipe

      A delicious, 5-ingredient, vegan and paleo fudge that you will love. Feel free to add nuts, marshmallows, raisins, dried cranberries, other dried fruit, and anything else you might like! And always top with some maldon sea salt for good measure!

      Healthy Fudge Recipe with Coconut Oil

      5.0 rating
      2 reviews

      5 Ingredient Healthy Fudge


      Yields 20 Pieces
      Prep Time 5 minutes
      Cook Time 3 minutes
      Total Time 2 hours 8 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      Directions

      1. Line a 5" x 7" (or similar sized) glass container with parchment paper. Cut the parchment paper big enough so that the ends hang outside the glass container to create a sling to remove the fudge after it has cooled.
      2. In a medium sauce pan add chocolate chips, coconut oil, almond butter, almond milk and 1/2 teaspoon fine sea salt. Turn the burner to the lowest setting and immediately begin stirring the chocolate mixture with a spatula to help it melt evenly.
      3. Once it has melted about half of the chocolate chips, switch to a whisk to combine mixture completely and smoothly. Take care not to scorch any of the chocolate by whisking constantly.
      4. After the mixture has become smooth and fully combined, remove from heat and whisk in vanilla.
      5. Pour chocolate into the parchment lined glass container and smooth top. Sprinkle with flaky sea salt and place in refrigerator until set, at least two hours (but better overnight).
      6. Once it has completely set, take fudge out of container using the parchment sling and slice into desired portions.
      7. Store in the refrigerator or the freezer.

      Recipe Notes

      • We recommend using dark chocolate chips. When using semi-sweet, the texture was softer.

      Nutrition

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      This post is sponsored by So Delicious Organic Almondmilk with Cashew. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

      5 Ingredient Healthy Fudge (Vegan)

      This Chocolate Covered Matzo Bark aka Matzo Crack is SO yummy, super addicting (you’ve been warned) and perfect for a Passover treat! It’s made using gluten-free matzo and this matzo crack recipe has 3 different variations to satisfy everyone’s favorite flavors!

      Recipe for Matzo Crack

      Chocolate Matzo Crack

      Last year at this time, we shared my family’s favorite Matzo Lasagna recipe! I am so excited to share how to make this epic Matzo Crack recipe today, three different ways! Stop & Shop has an incredible selection and offers a wide variety of kosher, organic, grain-free, and gluten-free products at great prices.

      Chocolate Matzo Crack

      Here’s what I used in this recipe:

      Matzo Crack

      This is the perfect Passover treat that everybody will love! All three flavors are so yummy, and make perfect little gift bags.

      Want other Passover favorites? Try these:

      Matzo Crack Recipe

      5.0 rating
      1 reviews

      Chocolate Matzo Crack: 3 Ways (Gluten-Free!)


      Yield 8-10
      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 20 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

      For ALL Versions

      • 1-10.5oz box Yehuda Gluten Free Matzo-Style Squares
      • 2 cups dark chocolate chips

      For Peanut Butter Swirl Matzo Crack

      • 1/3 cup natural-style peanut butter at room temperature

      For Trail Mix Matzo Crack

      • 1/2 cup chopped nuts of choice 
      • 1/2 cup raisins or dried cranberries
      • 1/2 cup unsweetened shredded coconut
      • 1/4 cup raw pumpkin seeds or sunflower seeds
      • Coarse sea salt

      For Chocolate Toffee Crunch Matzo Crack

      Directions

      For Chocolate Peanut Butter Version:

      1. Make sure peanut butter is at room temperature, if not heat until warmed through and soft. Set aside.
      2. Prepare rimmed baking sheet with parchment paper. Line baking sheet with matzo squares until it is fully covered, making sure to overlap the matzo slightly so there are no gaps between them. You will have to cut some squares to make it all fit. Note: If your matzo is cracked, it’s okay! Just lightly layer edges.
      3. Melt chocolate in a double-boiler or as desired, and pour over matzo squares. Using an off-set spatula spread the chocolate evenly over the matzo.  
      4. Dollop peanut butter over chocolate while it is still warm, and use toothpick to make the swirl design.
      5. Let the finished chocolate matzo set in the refrigerator (20 minutes or freezer 10 minutes) before cutting or breaking apart. Store in the refrigerator for up to 2 weeks.

      For Chocolate Trail Mix Version:

      1. Prepare rimmed baking sheet with parchment paper. Line baking sheet with matzo squares until it is fully covered, making sure to overlap the matzo slightly so there are no gaps between them. You will have to cut some squares to make it all fit. Note: If your matzo is cracked, it’s okay! Just lightly layer edges, don’t fully overlap!
      2. Melt chocolate in a double-boiler or as desired, and pour over matzo squares. Using an off-set spatula spread the chocolate evenly over the matzo.
      3. Sprinkle nuts, raisins, coconut and seeds evenly over the chocolate. Sprinkle with 1 teaspoon of flaky sea salt if you'd like! 
      4. Let the finished chocolate matzo set in the refrigerator (20 minutes or freezer 10 minutes) before cutting or breaking apart. Store in the refrigerator for up to 2 weeks.

      For Toffee Version:

      1. Prepare rimmed baking sheet with parchment paper. Line baking sheet with matzo squares until it is fully covered. You will have to cut some squares to make it all fit. Note: If your matzo is cracked, it’s okay! Just lightly layer edges, don’t fully overlap, toffee will connect your pieces!
      2. Make the toffee (see directions below).
      3. Once you've poured your toffee over the matzo and have spread it, scatter the chocolate chips directly on the hot toffee covered matzo squares. Leave it to sit for 5 minutes, and then use an off-set spatula spread it to cover the toffee.
      4. Let the finished chocolate matzo set in the refrigerator (20 minutes or freezer 10 minutes) before cutting or breaking apart. Store in the refrigerator for up to 2 weeks.

      Toffee Directions:

      1. In a medium sauce pan, before heating, add your maple sugar (you can use coconut sugar but we prefer maple sugar), 1 tablespoon of water and vanilla extract. Add butter and turn the heat to medium.
      2. As the sugar begins to melt, immediately begin to stir the mixture with a spatula, in one direction only. You are doing this to prevent any sugar from burning and to help both the butter and sugar to melt evenly. Once most of the sugar and butter has melted, switch to a whisk and gently whisk the mixture together, in one direction, until it is fully emulsified. If you *do not* start whisking right away, the toffee may not come together.
      3. Once it is fully melted and emulsified, stop whisking. Continue to cook the toffee over medium-low heat, without disturbing, until it reaches a temperature of 290 degrees with a candy thermometer. This took us about 10 minutes, but watch to avoid burning.
      4. Turn off heat, and add salt. Slowly whisk until combined.
      5. Carefully pour toffee over matzo. Using an offset spatula spread the toffee evenly.
      6. Continue with step above to spread your chocolate.

      Recipe Notes

      • Pro Tip: If leftover toffee gets stuck to your pot, add water and bring to a boil. This will loosen the candy. 
      How do I melt chocolate with a double boiler?
      1. Add 1” of water to a medium saucepan or pot and bring to a very gentle simmer.
      2. Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water.
      3. Add the chopped chocolate to the bowl and stir occasionally with a spatula until smooth and melted.

      Nutrition

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      This post is sponsored by Stop & Shop. All opinions are always 100% my own!

      Chocolate Matzo Crack: 3 Ways (Gluten-Free!)

      This homemade bark is the best holiday gift! It’s delicious, customizable, and festive. Everybody will love these gift bags, and the bonus of a copper cookie cutter! 

      Homemade Bark

      Day 3 of DIY Gift Week is here!

      Monday: Espresso Candied Pecans

      Tuesday: Best Ever Chicken Rub

      Today: HOMEMADE BARK!

      When I was a teacher, a student brought me in a package of homemade bark made in cookie cutters, and it was the cutest, most festive holiday treat! I’ll be gift giving bark all season long! 

      Homemade Bark

      What you’ll need:

      Plastic Bags

      Ribbon

      Cookie Cutters

      Card Stock (White) Card Stock (Brown)

      Printable Labels

      Homemade Bark

      [yumprint-recipe id=’414′]Homemade Bark

      Download your free printable labels here!

      Try these bark variations:

      Orange Zest and Sea Salt Bark

      SeaSaltOrangeZestBark2

      Sea Salt Trail Mix Bark

       

      HolidayBark1

      Grab your free printable labels here!

      Happy DIY gift week! Check back for more the rest of the week!


      Homemade Bark

      Easy, customizable, and totally perfect for the summer months these Kiwi pops or bites are coated in chocolate and drizzled with your favorite toppings!

      Easy Kiwi Pops

      This month my blogging ladies and I are bringing you treats that you can make WITHOUT turning the oven on, because summer months and a hot kitchen is zero amounts of fun!

      Healthy No Bake Treats

      I am so excited about each of these recipes! Let’s get to it, shall we?


      Raw Lemon Coconut Bars from Fit Foodie Finds

      These raw Lemon Coconut Bars are naturally sweetened, gluten-free, vegan, paleo, and a perfectly refreshing dessert!

      raw-lemon-coconut-bars

       

      Chocolate Cranberry Puffed Millet Cookies from Running to the Kitchen

       These puffed millet cookies are a no bake treat coated in dark chocolate and filled with dried cranberries and toasted macadamia nuts.

      Chocolate Cranberry Puffed Millet Cookies-3

      Raw Walnut Brownies from The Healthy Maven

      4 ingredients is all you need to make these Raw Walnut Brownies. They’re gluten-free, vegan, paleo and refined-sugar-free but still taste incredible! Plus they take just 5 minutes to whip up. 

      Raw-Walnut-Brownies-6

      Chocolate Caramel Banana Ice Cream Bars from Eating Bird Food

      A healthy frozen treat, these banana ice cream bars are topped with date caramel, sprinkled with walnuts and coated with a crunchy chocolate magic shell. They’re absolutely delicious, vegan, gluten-free and paleo! 

      Chocolate-Caramel-Banana-Ice-Cream-Bars-2

      Frozen Salted Almond Joy Bars from Food Faith Fitness

      These salty-sweet, super easy, no-bake bars taste like a frozen Almond Joy! They’re the perfect healthy summer treat that’s paleo and vegan friendly!  no-bake-bars-image 


      Now, my favorite little fun summer treat. Super easy to prepare, customizable, and if you love kiwis like I do, they’ll be your new favorite (guilt-free) nighttime snack!Easy Kiwi Pops

      Easy Kiwi Pops

      [yumprint-recipe id=’363′] Easy Kiwi Pops

       What is your favorite no-bake recipe?

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