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Easy Paleo Coconut Flour Chocolate Donuts
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Best healthy paleo brownie doughnuts! These cake like doughnuts are topped with a beautiful pink frosting made from beets! Sugar free brownie doughnuts made with monk fruit sweetener. Only takes 5 minutes to whip up and then it’s in the oven!
Print Recipe Easy Paleo Coconut Flour Chocolate Donuts 5 Minute paleo brownie doughnuts! These cake like doughnuts are topped with a beautiful pink frosting made from beets! Sugar free brownie doughnuts made with monk fruit sweetener. Ingredients- 1 batch paleo coconut flour brownies
- 2 batches Maple Frosting To make this maple frosting recipe into a glaze, just water it down with warm water or almond milk. Some people prefer their glaze to be thicker or thiner, so I am leaving that up to you. You can also make a regular confectioners glaze for the donuts- see instructions on how to make it in the recipe notes.
- natural sprinkles
- 1/4 cup coconut oil Melted. For greasing the donut pan.
- natural food coloring
Rating: 5
You: Rate this recipe! Recipe Notes
To make confectioners glaze, just combine 2 cups powdered sugar, 1/4 cup almond milk, and natural food coloring until it reaches desired color tone.
Info Cook Time 15 minutes Prep Time 5-10 minutes Servings Donuts MetricUS Imperial Course Dessert Votes: 2Rating: 5
You: Rate this recipe! Recipe Notes
To make confectioners glaze, just combine 2 cups powdered sugar, 1/4 cup almond milk, and natural food coloring until it reaches desired color tone.
Ingredients- 1 batch paleo coconut flour brownies
- 2 batches Maple Frosting To make this maple frosting recipe into a glaze, just water it down with warm water or almond milk. Some people prefer their glaze to be thicker or thiner, so I am leaving that up to you. You can also make a regular confectioners glaze for the donuts- see instructions on how to make it in the recipe notes.
- natural sprinkles
- 1/4 cup coconut oil Melted. For greasing the donut pan.
- natural food coloring
- Preheat oven to 350F. Generously grease a donut pan with the melted coconut oil.
- Prepare the paleo brownie mix.
- Fill the donut pan with brownie batter. Cook on 350F for about 15 minutes (or until cooked).
- Prepare the maple frosting. To make this maple frosting recipe into a glaze, just water it down with a few tablespoons warm water or almond milk. Some people prefer their glaze to be thicker or thiner, so I am leaving that up to you. Then add the natural food coloring until it reaches your desired color tone. You can also make a regular confectioners glaze for the donuts by mixing 2 cups powdered sugar, 1/4 cup almond milk, and natural food coloring.
- Once the donuts have cooled, pour the glaze over them and then top with sprinkles.
Easy Vegan Strawberry Cheesecake
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Best, no bake, easy, vegan strawberry cheesecake! Refined sugar free, paleo, raw, creamy, healthy, and addictive! This dairy free cheesecake will fool you into believing it’s not healthy! So rich and soft with fresh fruit flavor and and incredibly creamy texture!
Print Recipe Easy Vegan Strawberry Cheesecake Best, easy, vegan strawberry cheesecake! Refined sugar free, paleo, raw, creamy, healthy, and addictive! This dairy free cheesecake will fool you into believing it’s not healthy! So rich and soft with fresh fruit flavor and and incredibly creamy texture! Ingredients Filling- 1 1/2 cup raw cashews
- 1/2 cup full fat coconut milk Use the solid "cream" part of the coconut milk that has surfaced to the top. Do not use the liquid. Make sure it's room temp.
- 1/2 cup maple syrup Room temp.
- 2 tablespoons coconut milk Room temp.
- 1/4 cup coconut oil melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1 cup raw pecans
- 1/2 cup medjool dates
- 1/4 cup strawberry preserves
Rating: 4.38
You: Rate this recipe! Info Passive Time 3-6 hours chill time Prep Time 10-15 minutes Servings cheesecake bites MetricUS Imperial Course Dessert Votes: 13
Rating: 4.38
You: Rate this recipe! Ingredients Filling
- 1 1/2 cup raw cashews
- 1/2 cup full fat coconut milk Use the solid "cream" part of the coconut milk that has surfaced to the top. Do not use the liquid. Make sure it's room temp.
- 1/2 cup maple syrup Room temp.
- 2 tablespoons coconut milk Room temp.
- 1/4 cup coconut oil melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1 cup raw pecans
- 1/2 cup medjool dates
- 1/4 cup strawberry preserves
- In a food processor, combine the ingredients for the crust until the dough sticks together and is mostly smooth. Don't over blend it! The crust is better when it is slightly coarse in texture.
- Line an 8" by 8" baking dish with parchment paper. Press the crust dough into the baking dish then set aside.
- Begin by soaking the cashews in boiling water for about 1 hour until they are soft. Once the cashews are soft, drain the water.
- In a food processor, blend the cashews until they become a pulp.
- Heat the maple syrup and coconut oil on the stove to room temperature. Then slowly incorporate the warm maple syrup and melted coconut oil into the cashews while blending. Puree this mixture until completely smooth!
- Heat both coconut milks to room temperature (If they were refrigerated). Then combine with the cashew mixture.
- Add the vanilla and salt to the filling and finish blending until 100% smooth. Then pour the filling over the crust.
- In a blender or food processor, puree the strawberry preserves until they become a bright red liquid.
- To make the swirls, pour four diagonal lines of strawberry liquid across the cheesecake. Then take a toothpick and drag it vertically across the top of the cheesecake. As you do this, it will drag the strawberry preserves into a retro pattern.
- Freeze the cheesecake until it is solid. It will still be soft enough to eat, so you don't have to worry about over freezing it. Freezing times vary depending on the type of freezer, but I recommend freezing it for 3-5 hours.
Healthy Oatmeal Pumpkin Bars
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Soft and chewy oatmeal pumpkin bars filled with plump raisins. These gluten free sugar free snack bars can also be called breakfast or dessert;) Only a few ingredients to make up these healthy pumpkin bars!
Print Recipe Healthy Oatmeal Pumpkin Bars Soft and chewy oatmeal pumpkin bars filled with plump raisins. These gluten free sugar free snack bars can also be called breakfast or dessert;) Only a few ingredients to make up these healthy pumpkin bars! Ingredients- 1 1/2 cup old fashioned rolled oats
- 1/2 cup rice flour
- 1/2 cup tapioca flour
- 1/2 teaspoon guar gum
- 3/4 cup zen sweet or regular sugar
- 1/4 cup palm oil shortening
- 1 cup canned pumpkin puree
- 1 whole egg
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3/4 teapsoon sea salt
- 1/2 teaspoon all spice
- 1/2 teaspoon ground ginger
- 1/4 cup raisins or cranberries or chocolate chips.
Rating: 3.5
You: Rate this recipe! Info Cook Time 35-40 minutes Prep Time 10 minutes Servings bars MetricUS Imperial Course Snack Votes: 4
Rating: 3.5
You: Rate this recipe! Ingredients
- 1 1/2 cup old fashioned rolled oats
- 1/2 cup rice flour
- 1/2 cup tapioca flour
- 1/2 teaspoon guar gum
- 3/4 cup zen sweet or regular sugar
- 1/4 cup palm oil shortening
- 1 cup canned pumpkin puree
- 1 whole egg
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3/4 teapsoon sea salt
- 1/2 teaspoon all spice
- 1/2 teaspoon ground ginger
- 1/4 cup raisins or cranberries or chocolate chips.
- Preheat oven to 400F. Line a 8" by 8" baking dish with parchment paper.
- In a bowl combine all the ingredients for the bars (except the raisins). Mix until completely smooth.
- Stir the raisins into the batter.
- Pour the batter into the baking dish. Bake on 400F for 35-40 minutes until golden brown. You can cook the bars more is you like them less chewy and soft.
Fudgey Flourless Chocolate Banana Muffins
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Fudgey & delicious gluten free, paleo bakery style chocolate muffin. It’s made with whole foods, no flour, & bananas and zucchini! A healthy breakfast treat.
Print Recipe Fudgey Flourless Chocolate Banana Muffins Fudgey & delicious gluten free, paleo bakery style chocolate muffin. It’s made with whole foods, no flour, & bananas and zucchini! A healthy breakfast treat. Info Servings MetricUS Imperial Course Main Dish Votes: 110Rating: 2.94
You: Rate this recipe! Info Servings MetricUS Imperial Course Main Dish Votes: 110
Rating: 2.94
You: Rate this recipe! There is no Nutrition Label for this recipe yet.
Healthy Paleo Cranberry Coffee Cake
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Healthy gluten free paleo coffee cake filled with cranberries and topped with the best cinnamon sugar(less) crumble topping known to man (or to me;)! Dairy free.
Print Recipe Healthy Gluten Free Paleo Cranberry Coffee Cake Healthy gluten free paleo coffee cake. Filled with cranberries and topped with the best cinnamon sugar(less) crumble topping known to man (or to me;)! Also dairy free and made in minutes. Ingredients Cake Batter- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/3 cup maple syrup
- 1/4 cup coconut oil Solid- not melted
- 3 medium eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cup fresh cranberries
- 1/3 cup coconut sugar
- 1/3 cup almond flour
- 2 tablespoons ground cinnamon
Rating: 3.92
You: Rate this recipe! Recipe Notes
Dust with arrowroot powder or powdered sugar if desired.
Info Cook Time 60 minutes Prep Time 5-10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 13Rating: 3.92
You: Rate this recipe! Recipe Notes
Dust with arrowroot powder or powdered sugar if desired.
Ingredients Cake Batter- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/3 cup maple syrup
- 1/4 cup coconut oil Solid- not melted
- 3 medium eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cup fresh cranberries
- 1/3 cup coconut sugar
- 1/3 cup almond flour
- 2 tablespoons ground cinnamon
- Preheat oven to 350F.
- Grease and flour a 10" spring form cake pan.
- In a medium size mixing bowl combine all the ingredients for the batter (except the cranberries). You can use a blender, food processor, or KitchenAid mixer for this.
- Once the batter is completely smooth stir in the cranberries.
- Pour the batter into the spring form cake pan.
- In a small bowl, mix together the ingredients for the crumble topping. Then gentle sprinkle the crumble topping over the coffee cake batter.
- Bake on 350F for 60 minutes until golden brown.
Healthy Gluten Free Paleo Banana Cake
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Healthy gluten free grain free, and paleo banana cake. Soft, moist, and decadent. A delicious healthy dessert topped with simple white frosting (dairy free & refined sugar free).
Print Recipe Healthy Gluten Free Paleo Banana Cake With Simple White Frosting Healthy gluten free, grain free, and paleo banana cake. Soft, moist, and decadent. A delicious healthy dessert topped with simple white frosting (dairy free & refined sugar free). Ingredients Cake- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup palm oil shortening
- 2 1/2 small ripe bananas
- 1/3 cup maple syrup
- 3 whole eggs
- 5-6 teaspoons ground cinnamon
- 2 tablesoons almond butter
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 1/2 teapsoon ground nutmeg
- 1/2 teaspoon sea salt
- 2 batches Maple Frosting
Rating: 3.67
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Dessert Votes: 3
Rating: 3.67
You: Rate this recipe! Ingredients Cake
- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup palm oil shortening
- 2 1/2 small ripe bananas
- 1/3 cup maple syrup
- 3 whole eggs
- 5-6 teaspoons ground cinnamon
- 2 tablesoons almond butter
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 1/2 teapsoon ground nutmeg
- 1/2 teaspoon sea salt
- 2 batches Maple Frosting
- Preheat oven to 350F. Grease three 6" cake pans with coconut oil and then dust them with arrowroot flour.
- Mash the bananas in a mixing bowl with a fork until they are pureed.
- In a large mixing bowl or KitchenAid mixer, combine all of the ingredients for the cake batter with the mashed banana. Blend the batter until it's smooth.
- Divide the cake batter evenly between the three cake pans.
- Bake the cakes on 350F for 45 minutes until golden on top.
- Once the cakes have cooked and cooled, use a knife to evenly slice the tops off the cakes. Cutting the uneven tops off the cake will result in an even surface to work with.
- Prepare two batches of frosting. Spread a layer of frosting over the first layer of cake. Continue to frost and stack each layer of cake. Finish frosting the cake by covering the outside of the cake with frosting.
Salted Caramel Paleo Apple Blondies
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These soft and buttery apple blondies are doused in warm caramel sauce and filled with chunks of warm and toasty apple bits.This gluten free, grain free, and paleo recipe is super easy to make! And it is a perfect fall treat to keep you toasty on a chilly fall afternoon. Easy to make. Healthy. And delicious. Now, thats my kind of treat!
Print Recipe Salted Caramel Paleo Apple Blondies These soft and buttery apple blondies are doused in warm caramel sauce and filled with chunks of warm and toasty apple bits.This gluten free, grain free, and paleo recipe is super easy to make! And it is a perfect fall treat to keep you toasty on a chilly fall afternoon. Easy to make. Healthy. And delicious. Now, thats my kind of treat! Ingredients Blondies- 1 1/2 cup almond flour
- 3/4 cup coconut sugar
- 1/2 cup palm oil shortening
- 2 medium eggs
- 2 tablespoons almond milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 1/2 cup apple chunks about 1 medium size apple
- 1/2 cup coconut sugar
- 2 tablesoons whipped cream or whipped coconut cream
- 1 teaspoon vanilla extract
- pinch of sea salt
Rating: 0
You: Rate this recipe! Info Passive Time 15 minutes Cook Time 35-40 minutes Prep Time 10-15 minutes Servings squares MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Blondies
- 1 1/2 cup almond flour
- 3/4 cup coconut sugar
- 1/2 cup palm oil shortening
- 2 medium eggs
- 2 tablespoons almond milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 1/2 cup apple chunks about 1 medium size apple
- 1/2 cup coconut sugar
- 2 tablesoons whipped cream or whipped coconut cream
- 1 teaspoon vanilla extract
- pinch of sea salt
- Preheat the oven to 350 degrees and line a 8" by 8" pyrex baking dish with parchment paper.
- In a large mixing bowl or electric KitchenAid mixer, combine all of the ingredients, except the apple chunks. Blend the ingredients until completely smooth.
- Once the batter is smooth, stir in the apple chunks.
- Pour the batter into the baking dish and cook on 350 degrees for 35-40 minutes until browned on top.
- Allow the blondies to set before cutting into them. If you cut them before they have set- they will crumble and fall apart. Let the blondies set until they reach room temp.
- In a small sauce pan add all the ingredients for the caramel sauce.
- Heat the pan over medium head and continuously stir the ingredients for 3 minutes until the caramel sauce is smooth and boiling.
- After 3 minutes of cooking on medium heat, remove the caramel sauce from the heat and pour over the blondies.
Paleo Pumpkin Chocolate Chip Cookies
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A soft and chewy paleo pumpkin chocolate chip cookie with a crisp cookie crust. Delicious healthy, gluten free, and paleo dessert or snack. Welcome fall with this healthy pumpkin cookie recipe.
Print Recipe Paleo Pumpkin Chocolate Chip Cookies A soft and chewy paleo pumpkin chocolate chip cookie with a crisp cookie crust. Delicious healthy, gluten free, and paleo dessert or snack. Welcome fall with this healthy pumpkin cookie recipe. Ingredients- 1 cup almond flour
- 3/4 cup coconut sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup palm oil shortening
- 1 whole egg
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoons baking powder
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
Rating: 3
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 8 minutes Servings servings MetricUS Imperial Course Dessert, Snack Votes: 8
Rating: 3
You: Rate this recipe! Ingredients
- 1 cup almond flour
- 3/4 cup coconut sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup palm oil shortening
- 1 whole egg
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoons baking powder
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees and line a standard baking sheet with parchment paper.
- In a large mixing bowl or KitchenAid mixer, combine all of the ingredients (except the chocolate chips).
- Once the dough is completely smooth, fold in the chocolate chips.
- Using an ice-cream scoop, scoop one spoonful of dough onto the cookie sheet at a time to form the cookies.
- Bake the cookies on 350 degrees for 15 minutes. Once the cookies have cooked, let the set for a few minutes until they become firm. This allows the sugars and oils to harden, so the cookie doesn't fall apart.