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Healthy Chocolate Peanut Butter Cups

Healthy Chocolate Peanut Butter Cups

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Healthier chocolate peanut butter cups. Make at home with this easy and fast recipe! See directions for a paleo version too. You’re not gonna want to go back, once you have tasted these. Enjoy!

Print Recipe Healthy Chocolate Peanut Butter Cups Healthier chocolate peanut butter cups. Make at home with this easy and fast recipe! See directions for a paleo version too. You’re not gonna want to go back, once you have tasted these. Enjoy! Ingredients Chocolate Layer Nut Butter Layer Info Passive Time 30 minutes Cook Time 5 minutes Prep Time 10 minutes Servings cups MetricUS Imperial Course Dessert, Snack Votes: 6
Rating: 3.67
You: Rate this recipe! Info Passive Time 30 minutes Cook Time 5 minutes Prep Time 10 minutes Servings cups MetricUS Imperial Course Dessert, Snack Votes: 6
Rating: 3.67
You: Rate this recipe! Ingredients Chocolate Layer Nut Butter Layer Instructions
  1. Melt chocolate chips and coconut oil in a double boiler on the stove over low heat until just soft, then remove and stir until smooth.
  2. In a small bowl whip together ingredients for peanut butter filling until smooth.
  3. Fill a mini muffin pan with paper liners.
  4. Fill each cup halfway with melted chocolate. Then scoop about 1 teaspoon peanut butter filling into the center of each cup. Cover up with more chocolate and chill in freezer for 30 minutes.
  5. Once chilled, sprinkle with sea salt flakes and serve or store in fridge/freezer (if storing the freezer, allow to thaw for 5 minutes before serving).
Nutrition Facts Healthy Chocolate Peanut Butter Cups Amount Per Serving Calories 123 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat 5g 25% Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 36mg 2% Potassium 24mg 1% Total Carbohydrates 13g 4% Dietary Fiber 1g 4% Sugars 9g Protein 2g 4% Calcium 0.2% Iron 7% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Sweet Potato Carrot Cake

Paleo Sweet Potato Carrot Cake

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Paleo carrot cake made with sweet potato. Creamy whipped frosting is also made from sweet potatoes! 159 calorie gluten free carrot cake. This cake is so delicious you won’t even know it’s healthy!

Print Recipe Paleo Sweet Potato Carrot Cake Paleo carrot cake made with sweet potatoes instead of flour. 159 calorie gluten free carrot cake. This cake is so delicious you won't even know it's healthy! Whipped lemon frosting is also made from sweet potatoes! Ingredients Cake Frosting Info Cook Time 70 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 122
Rating: 3.56
You: Rate this recipe! Info Cook Time 70 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 122
Rating: 3.56
You: Rate this recipe! Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of a 8" square baking dish with parchment paper.
  2. In a food processor, mince sweet potato until it reaches a fine rice-like consistency. Then add rest of ingredients (except raisins and carrot). Blend for about 1 minute until smooth. Then stir in grated carrot and raisins.
  3. Pour batter into 8" square cake pan lined with parchment paper and bake on 350F for about 70 minutes until golden on top. You will know it is finished cooking when a knife inserted into the center of the cake comes out clean.
  4. Peel and cut sweet potato for the frosting. Place in a small saucepan with about 1-2" water and cover with a lid. Steam for about 5-10 minutes until soft when poked with a fork.
  5. Add steamed sweet potato and rest of ingredients for frosting to food processor and puree for 3-5 minutes until completely smooth. Optional: after pureed, press frosting through a strainer to remove any lumps of remaining lemon zest flakes for a totally smooth result. Chill frosting in freezer in a large metal bowl for about 15+ minutes or until it reaches buttercream frosting consistency and is cooled down.
  6. Frost cake as desired and top with chopped pecans (optional, but delicious).
Nutrition Facts Paleo Sweet Potato Carrot Cake Amount Per Serving Calories 159 Calories from Fat 72 % Daily Value* Total Fat 8g 12% Saturated Fat 6g 30% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 29mg 10% Sodium 137mg 6% Potassium 56mg 2% Total Carbohydrates 21g 7% Dietary Fiber 2g 8% Sugars 13g Protein 2g 4% Vitamin A 48% Vitamin C 3% Calcium 2% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
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“Nice” Cream Soft Serve

“Nice” Cream Soft Serve

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Vanilla banana soft serve. Vegan “nice” cream recipe. Only need three ingredients to make this amazingly creamy ice-cream treat! A perfect vegan dessert- feel free to stir in any of your favorite toppings!

Print Recipe "Nice" Cream Soft Serve Homemade "nice" cream recipe- made with a secret ingredient: cauliflower (you don't even taste it). My secret to making super fluffy "nice" cream is adding vanilla collagen! Only need a few ingredients needed to make this frosty dessert happen! Make this easy dairy free ice-cream recipe. Ingredients Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Instructions
  1. In a high powered blender combine all ingredients and puree until completely smooth.
  2. Eat right away or stir in favorite toppings and freeze for later.
Nutrition Facts "Nice" Cream Soft Serve Amount Per Serving Calories 128 % Daily Value* Cholesterol NaNmg 0% Potassium 450mg 13% Total Carbohydrates 29g 10% Dietary Fiber 3g 12% Sugars NaNg Protein 6g 12% Vitamin C NaN% Iron 2% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies

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Paleo chocolate chip cookies made with hazelnut flour. Thick and soft cookies with gooey chocolate in the center. An easy paleo cookie recipe for dessert time! You can even make ahead and freeze for later.

Print Recipe Paleo Chocolate Chip Cookies Paleo chocolate chip cookies made with hazelnut flour. Thick and soft cookies with gooey chocolate in the center. An easy paleo cookie recipe for dessert time! You can even make ahead and freeze for later. Ingredients Info Cook Time 10 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 18
Rating: 3.89
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 18
Rating: 3.89
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a baking tray with parchment paper.
  2. In a mixing bowl combine butter (or coconut oil), coconut sugar, tahini, egg, and vanilla until smooth. Then add rest of ingredients (except chocolate chips) and whisk until combined. Stir in chocolate chips and use a medium size ice-cream scoop to form about 18 cookies (approximately 2 baking trays). Bake on 350F for 10-12 minutes, then cool before serving.
Nutrition Facts Paleo Chocolate Chip Cookies Amount Per Serving Calories 170 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Saturated Fat 4g 20% Polyunsaturated Fat 0.2g Monounsaturated Fat 2g Cholesterol 21mg 7% Sodium 20mg 1% Potassium 4mg 0% Total Carbohydrates 13g 4% Dietary Fiber 2g 8% Sugars 9g Protein 3g 6% Vitamin A 3% Vitamin C 1% Calcium 3% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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Mint Chocolate Chip Ice-Cream

Mint Chocolate Chip Ice-Cream

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Mint chocolate chip ice-cream made with avocados! Dairy free and delicious ice-cream recipe. You DON’T even need an ice-cream maker to make this recipe! Love this paleo and vegan recipe for mint chocolate chip ice-cream.

Print Recipe Mint Chocolate Chip Ice-Cream Mint chocolate chip ice-cream made with avocados! Dairy free and delicious ice-cream recipe that you DON'T even need an ice-cream maker to make this recipe! Love this paleo and vegan recipe for mint chocolate chip ice-cream. Ingredients Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 7
Rating: 4.71
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 7
Rating: 4.71
You: Rate this recipe! Ingredients Instructions
  1. In a blender combine all ingredients (except chocolate chips) until smooth. Then stir in chocolate chips.
  2. Pour ice-cream into a metal bowl and chill in freezer overnight or until it reaches ice-cream consistency.
Nutrition Facts Mint Chocolate Chip Ice-Cream Amount Per Serving Calories 174 Calories from Fat 126 % Daily Value* Total Fat 14g 22% Saturated Fat 6g 30% Polyunsaturated Fat 0.4g Monounsaturated Fat 3g Sodium 7mg 0% Potassium 125mg 4% Total Carbohydrates 18g 6% Dietary Fiber 2g 8% Sugars 14g Protein 1g 2% Vitamin C 3% Calcium 2% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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Blueberry Cream Pie

Blueberry Cream Pie

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Blueberry creamy pie made with dairy-free coconut cream filling and a homemade paleo coconut flour crust. Fresh and easy summer dessert topped with plenty of fresh blueberries! An easy paleo blueberry cream pie recipe.

Print Recipe Blueberry Cream Pie Blueberry creamy pie made with dairy-free coconut cream filling and homemade paleo coconut flour crust. Fresh and easy summer dessert topped with plenty of fresh blueberries! An easy paleo blueberry cream pie recipe. Ingredients Cust Filling Topping Info Cook Time 15 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 12
Rating: 3.67
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 12
Rating: 3.67
You: Rate this recipe! Ingredients Cust Filling Topping Instructions
  1. Preheat oven to 350F. Line the bottom of a 8" pie or tart pan with parchment paper.
  2. In a food processor, combine ingredients for crust until it pulses together and becomes a graham cracker crust consistency.
  3. With your fingers or the bottom of a measuring cup, press crust into the bottom and halfway up the sides of pie pan.
  4. Bake crust on 350F for about 15 minutes until golden, then cool before adding filling.
  5. In a saucepan whisk together all ingredients (except coconut shreds) for filling. Heat on stove until simmers and becomes smooth. Use an immersion blender or transfer to a regular blender to puree until completely smooth of any gelatin clumps. Then stir in coconut flakes.
  6. Pour filling over crust and chill in freezer for about 30-60 minutes or until reaches desired consistency.
  7. Once pie is chilled, top with fresh blueberries and serve. Optional: drizzle lightly with honey or top with ice-cream.
Nutrition Facts Blueberry Cream Pie Amount Per Serving Calories 290 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Saturated Fat 11g 55% Polyunsaturated Fat 0.01g Monounsaturated Fat 0.4g Sodium 164mg 7% Potassium 171mg 5% Total Carbohydrates 40g 13% Dietary Fiber 4g 16% Sugars 20g Protein 5g 10% Vitamin A 1% Vitamin C 4% Calcium 2% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
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Sweet Potato Carrot Cake

Sweet Potato Carrot Cake

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Paleo carrot cake made with sweet potatoes. Topped with creamy lemon frosting made from white sweet potatoes. A healthy carrot cake recipe that is gluten free and dairy free. Moist and flavorful carrot cake perfect for spring!

Print Recipe Sweet Potato Carrot Cake Paleo carrot cake made with sweet potatoes. Topped with creamy lemon frosting made from white sweet potatoes. A healthy carrot cake recipe that is gluten free and dairy free. Moist and flavorful carrot cake perfect for spring! Ingredients Cake Frosting Info Cook Time 60 minutes Prep Time 20 minutes Servings slices MetricUS Imperial Course Dessert Votes: 26
Rating: 3.54
You: Rate this recipe! Info Cook Time 60 minutes Prep Time 20 minutes Servings slices MetricUS Imperial Course Dessert Votes: 26
Rating: 3.54
You: Rate this recipe! Ingredients Cake Frosting Instructions
  1. I tweaked the recipe and this is the UPDATED RECIPE: Preheat oven to 350F. Line the bottom of three seven inch cake pans with parchment paper and grease the sides with coconut oil.
  2. Mince sweet potatoes for cake in a food processor, until they reach fine rice consistency- this will be the flour base for the recipe. In a bowl or stand mixer combine all ingredients for cake batter, except the grated carrots until smooth. Then stir in grated carrots (and optional raisins).
  3. Divide cake batter between three seven inch cake pans and bake on 350F for about 60 minutes until golden on top. Tip: You will know the cake is finished baking when a toothpick when inserted into the center of the cake comes out clean. Allow cakes to cool before frosting.
  4. For the frosting: Peel and slice sweet potatoes into rounds and steam in a large saucepan with about 2-3 inches water on high for 5-10 minutes until soft. Then drain hot water.
  5. Add steamed sweet potatoes and all other ingredients for frosting in a food processor or high speed blender and puree for about five minutes until completely smooth.
  6. Chill frosting in freezer in a large metal bowl for about 15+ minutes or until it reaches buttercream frosting consistency and is cooled down. Stir frosting then put through a mesh strainer- to remove any flecks of lemon zest, so it's perfectly smooth.
  7. Assemble and frost cake, top with chopped pecans (optional) then serve. There will probably be leftover frosting. Store leftovers in fridge or freezer.
Nutrition Facts Sweet Potato Carrot Cake Amount Per Serving Calories 423 Calories from Fat 180 % Daily Value* Total Fat 20g 31% Saturated Fat 14g 70% Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 91mg 30% Sodium 486mg 20% Potassium 182mg 5% Total Carbohydrates 58g 19% Dietary Fiber 5g 20% Sugars 41g Protein 4g 8% Vitamin A 136% Vitamin C 3% Calcium 4% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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Homemade Fudge

Homemade Fudge

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Easy homemade fudge recipe, made with just two ingredients! Melt in your mouth paleo fudge recipe anyone can make at home in their kitchen. Perfect freezer-friendly healthier candy option to have on hand.

Print Recipe Homemade Fudge Easy homemade fudge recipe, made with just two ingredients! Melt in your mouth paleo fudge recipe anyone can make at home in their kitchen. Perfect freezer-friendly healthier candy option to have on hand. Ingredients Info Prep Time 5 minutes Servings pieces MetricUS Imperial Course Dessert Votes: 15
Rating: 3.87
You: Rate this recipe! Info Prep Time 5 minutes Servings pieces MetricUS Imperial Course Dessert Votes: 15
Rating: 3.87
You: Rate this recipe! Ingredients Instructions
  1. In a saucepan or double boiler, heat coconut milk until hot, but not boiling, then remove from heat and add chocolate chips and set for 30 seconds until melted.
  2. Stir until the mixture is completely smooth, then pour into a 4" by 8" pan lined with parchment paper and cool in the freezer until solid (about 1 hour).
  3. Slice into about 1" squares and serve or store in freezer.
Nutrition Facts Homemade Fudge Amount Per Serving Calories 109 Calories from Fat 63 % Daily Value* Total Fat 7g 11% Saturated Fat 5g 25% Sodium 2mg 0% Total Carbohydrates 14g 5% Dietary Fiber 1g 4% Sugars 9g Protein 1g 2% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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Flourless Chocolate Cake Recipe

Flourless Chocolate Cake Recipe

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Flourless chocolate cake recipe. Paleo and dairy free fudgey chocolate cake with a thick layer of chocolate frosting. This easy chocolate cake will win hearts over and make you go back for seconds.

Print Recipe Flourless Chocolate Cake Recipe Flourless chocolate cake recipe. Paleo and dairy free fudgey chocolate cake with a thick layer of chocolate frosting. This easy chocolate cake will win hearts over and make you go back for seconds. Ingredients Cake Glaze Info Cook Time 30 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 114
Rating: 3.74
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 114
Rating: 3.74
You: Rate this recipe! Ingredients Cake Glaze Instructions
  1. Preheat oven to 375F. Line the bottom of an 8" spring form cake pan with parchment paper.
  2. In a saucepan, melt butter (or coconut oil) over medium heat then add chocolate chips, remove from heat, and stir until completely smooth.
  3. Add rest of ingredients for cake and whisk until smooth.
  4. Pour batter into the cake pan and bake on 375F for 30 minutes, then cool.
  5. For the frosting, heat coconut milk over medium heat. Once simmering, remove from heat, add chocolate chips, and stir until melted and combined. Whisk until completely smooth, then pour over the cake and chill until it reaches desired consistency (about 1-2 hours in the freezer).
Nutrition Facts Flourless Chocolate Cake Recipe Amount Per Serving Calories 383 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 14g 70% Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Cholesterol 68mg 23% Sodium 99mg 4% Potassium 184mg 5% Total Carbohydrates 46g 15% Dietary Fiber 6g 24% Sugars 33g Protein 7g 14% Vitamin A 6% Calcium 1% Iron 17% * Percent Daily Values are based on a 2000 calorie diet.
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Key Lime Vegan Pie

Key Lime Vegan Pie

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Delicious healthy key lime pie! This vegan key lime pie recipe is made with avocados and will slay the dessert table- even the non-vegans in my life love this recipe! Healthy paleo and raw key lime pie recipe.

Print Recipe Key Lime Vegan Pie Delicious key lime pie! This vegan key lime pie recipe is made with avocados and will slay the dessert table- even the non-vegans in my life love this recipe! Healthy paleo and raw key lime pie recipe. Ingredients Crust Filling Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 38
Rating: 3.89
You: Rate this recipe! Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 38
Rating: 3.89
You: Rate this recipe! Ingredients Crust Filling Instructions
  1. In a food processor combine ingredients for the crust until it reaches a coarse consistency that sticks together.
  2. Press the crust into the bottom (and halfway up the sides) of an 8" pie pan or spring form cake pan and set aside.
  3. In a food processor combine all ingredients for the filling until smooth. I make my pureed avocado by blending them in the food processor until smooth. Note: Add more or less maple syrup to sweeten to taste. Then pour filling over the crust, smooth the top with a spatula, and chill in freezer overnight or until until it reaches desired consistency- I have eaten it right away too (but it will be more mousse like at that point).
Nutrition Facts Key Lime Vegan Pie Amount Per Serving Calories 431 Calories from Fat 279 % Daily Value* Total Fat 31g 48% Saturated Fat 3g 15% Polyunsaturated Fat 19g Monounsaturated Fat 7g Sodium 169mg 7% Potassium 499mg 14% Total Carbohydrates 37g 12% Dietary Fiber 7g 28% Sugars 25g Protein 7g 14% Vitamin A 1% Vitamin C 7% Calcium 6% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.
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