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No Bake Lemon Cheesecake Bites

No Bake Lemon Cheesecake Bites

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This no-bake Paleo and vegan cheesecake is topped with a thick creamy lemon layer with a simple nuts and date crust. Bite size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating! Gluten free, dairy free, refined sugar free.

Print Recipe No Bake Lemon Cheesecake Bites This no-bake Paleo and vegan cheesecake is topped with a thick creamy lemon layer with a simple nuts and date crust. Bite size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating! Gluten free, dairy free, refined sugar free. Ingredients Crust Filling Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 23
Rating: 4
You: Rate this recipe! Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 23
Rating: 4
You: Rate this recipe! Ingredients Crust Filling Instructions
  1. In a food processor blend all ingredients for the crust until it reaches a coarse consistency- if you pinch it, it should stick together in your fingers.
  2. Grease a mini muffin tin with coconut oil and press 1/2 tablespoon crust into the bottom.
  3. Puree soaked cashews in a food processor for about 1 minute. Then slowly pour in the maple syrup first and then the rest of the ingredients. Blend until completely smooth and pour 1 tablespoon filling into each serving. Chill in the freezer for 4-12 hours until firm- more or less time depending on the desired consistency.
Nutrition Facts No Bake Lemon Cheesecake Bites Amount Per Serving Calories 168 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Saturated Fat 5g 25% Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 2mg 0% Potassium 23mg 1% Total Carbohydrates 12g 4% Dietary Fiber 2g 8% Sugars 7g Protein 4g 8% Vitamin A 0.01% Vitamin C 3% Calcium 3% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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No Bake Caramel Coconut Oil Fudge

No Bake Caramel Coconut Oil Fudge

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Three layers of caramel fudge- refined sugar free, raw, and paleo. Tastes like Christmas candy- but it’s healthy, so you can eat more, right?!

Print Recipe No Bake Caramel Coconut Oil Fudge SO easy to make! Tastes like Christmas candy, but it’s sugar free, paleo, and raw! Three layers of coconut oil caramel fudge- refined sugar free, raw, paleo. Ingredients Base Filling 1 Filling 2 Topping Info Prep Time 10 minutes Servings bite size, or 12 bars MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Prep Time 10 minutes Servings bite size, or 12 bars MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Base Filling 1 Filling 2 Topping Instructions
  1. Line a 6" square cake pan with parchment paper and grease the side with coconut oil (see pan I use- stated at the bottom of the blog text).
  2. In a food processor blend all ingredients for the base together until the texture is coarse, but sticks together with you press it between your fingers. Press the base layer into the bottom of 6" square cake pan.
  3. Blend ingredients for filling 1 in a clean food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the base and chill in freezer until it hardens.
  4. Blend filling 2 ingredients together in a food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the second layer and top with macadamia nuts (optional, but yummy!). Chill in freezer until it hardens. Then cut into 24 bite size portions or 12 bars. Store in freezer.
Nutrition Facts No Bake Caramel Coconut Oil Fudge Amount Per Serving Calories 265 Calories from Fat 207 % Daily Value* Total Fat 23g 35% Saturated Fat 8g 40% Polyunsaturated Fat 2g Monounsaturated Fat 5g Sodium 15mg 1% Potassium 26mg 1% Total Carbohydrates 13g 4% Dietary Fiber 3g 12% Sugars 8g Protein 5g 10% Vitamin C 0.2% Calcium 6% Iron 7% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Coconut Flour Chocolate Cupcakes

Paleo Coconut Flour Chocolate Cupcakes

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Super easy paleo chocolate cupcakes-moist, but not eggy! These paleo cupcakes have a rich, dark chocolate taste and are covered in a whipped dairy free refined sugar free chocolate frosting! Your family is going to LOVE these death by chocolate cupcakes.

Print Recipe Paleo Coconut Flour Chocolate Cupcakes Super easy paleo chocolate cupcakes-moist, but not eggy! These paleo cupcakes have a rich, dark chocolate taste and are covered in a whipped dairy free refined sugar free chocolate frosting! Your family is going to LOVE these death by chocolate cupcakes. Ingredients Cupcakes Frosting Info Cook Time 25 minutes Prep Time 15 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 118
Rating: 3.41
You: Rate this recipe! Recipe Notes

Here are the natural sprinkles I recommend- mixed or chocolate.

Info Cook Time 25 minutes Prep Time 15 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 118
Rating: 3.41
You: Rate this recipe! Recipe Notes

Here are the natural sprinkles I recommend- mixed or chocolate.

Ingredients Cupcakes Frosting Instructions
  1. Preheat oven to 350F. Line a 12 cup muffin pan with paper liners.
  2. In a stand mixer or by hand combine all ingredients for cupcakes and mix until the batter is smooth.
  3. Use an ice-cream scoop to fill the muffin liners 2/3 way full. Bake on 350F for 25 minutes until cooked- test by inserting a clean toothpick or knife into the center of a cupcake, if it comes out clean they are done. Allow cupcakes to cool before frosting.
  4. Prepare a double boiler and bring heat to a low simmer. Melt all ingredients for the frosting together in the double boiler. Then beat with an electric mixer for about 1 minute (I use my KitchenAid). Transfer the bowl of frosting (it will be like a thick liquid) to the fridge to chill for about 1 hour until it thickens (stirring on occasion). Whip frosting again before piping onto cupcakes.
Nutrition Facts Paleo Coconut Flour Chocolate Cupcakes Amount Per Serving Calories 501 Calories from Fat 270 % Daily Value* Total Fat 30g 46% Saturated Fat 19g 95% Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Cholesterol 93mg 31% Sodium 233mg 10% Potassium 198mg 6% Total Carbohydrates 54g 18% Dietary Fiber 9g 36% Sugars 35g Protein 12g 24% Vitamin A 2% Calcium 2% Iron 19% * Percent Daily Values are based on a 2000 calorie diet.
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Grain Free Paleo Apple Pie Crisp

Grain Free Paleo Apple Pie Crisp

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Amazing grain free apple crisp. Paleo, healthy, gluten free, and naturally sweetened. Packed with sweet apples, warm and comforting, easy to make recipe for fall.

Print Recipe Grain Free Paleo Apple Pie Crisp Amazing grain free apple crisp. Paleo, healthy, gluten free, and naturally sweetened. Packed with sweet apples, warm and comforting easy to make recipe for fall. Ingredients Apples Topping Info Cook Time 80 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 80 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Apples Topping Instructions
  1. In a large bowl add the apple slices. Toss together with the coconut sugar, coconut oil, arrowroot flour, pumpkin pie spice, and sea salt. Pour the apples into a 10" deep dish pie pan.
  2. Combine all ingredients for the crisp topping then crumble over the apples.
  3. Cover with foil and bake on 350F for 1 hour, then uncover and cook for another 20 minutes.
  4. Optional: drizzle with nut butter and serve with vanilla ice-cream or coconut yogurt!
Nutrition Facts Grain Free Paleo Apple Pie Crisp Amount Per Serving Calories 376 Calories from Fat 243 % Daily Value* Total Fat 27g 42% Saturated Fat 12g 60% Polyunsaturated Fat 0.04g Monounsaturated Fat 1g Sodium 138mg 6% Potassium 61mg 2% Total Carbohydrates 35g 12% Dietary Fiber 4g 16% Sugars 25g Protein 4g 8% Vitamin A 0.5% Vitamin C 4% Calcium 5% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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Gluten Free Paleo Pumpkin Donut Holes

Gluten Free Paleo Pumpkin Donut Holes

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You don’t need a fancy cake pop mold to make these, just a mini muffin tin! Grain free, refined sugar free, paleo cinnamon sugar pumpkin donut holes! Light and soft when you bite into them. A healthy and easy to make crowd pleaser!

Print Recipe Gluten Free Paleo Pumpkin Donut Holes Grain free, refined sugar free, paleo cinnamon sugar pumpkin donut holes! Light and soft when you bite into them. A healthy and easy to make crowd pleaser! Ingredients Info Cook Time 15 minutes Prep Time 5 minutes Servings donut holes MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 5 minutes Servings donut holes MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Generously grease a donut hole or cake pop tin with coconut oil. If you don't have either of these baking forms, you can also use a mini muffin pan!
  2. In a food processor (or by hand) combine all the ingredients for the donut holes until the batter is smooth.
  3. Fill a pastry bag with the batter, then squirt the batter into a cake pop/mini muffin tin (the cake pop molds will have a little hole in the top of each segment). Fill 3/4 the way full.
  4. Bake on 350F for 15 minutes. Then roll in coconut sugar (for paleo) or regular sugar (for non-paleo). They store well on the counter for a few days and then in the freezer.
Nutrition Facts Gluten Free Paleo Pumpkin Donut Holes Amount Per Serving Calories 180 Calories from Fat 54 % Daily Value* Total Fat 6g 9% Saturated Fat 1g 5% Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Cholesterol 31mg 10% Sodium 267mg 11% Potassium 69mg 2% Total Carbohydrates 31g 10% Dietary Fiber 2g 8% Sugars 15g Protein 3g 6% Vitamin A 31% Vitamin C 5% Calcium 10% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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Easiest Vegan Pumpkin Cheesecake

Easiest Vegan Pumpkin Cheesecake

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The easiest vegan pumpkin cheesecake! Grain free and paleo friendly. Pecan cookie crunch crust with a creamy vegan pumpkin filling. Lightly sweetened with maple syrup.

Print Recipe Easiest Vegan Pumpkin Cheesecake The easiest vegan pumpkin cheesecake! Grain free and paleo friendly. Pecan cookie crunch crust with a creamy vegan pumpkin filling. Lightly sweetened with maple syrup. Ingredients Crust Filling Info Passive Time 2 hour chill time Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Passive Time 2 hour chill time Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Crust Filling Instructions
  1. In a food processor blend the Simple Mills brand paleo toasted pecan crunchy cookies into a coarse ground texture.
  2. Add almond butter and palm shortening into the cookies and blend until combined. Then press the crust dough into a 10" pie pan and place in the freezer.
  3. For filling, blend soaked cashews in the food processor until they are minced into a fine texture. Add lemon juice and half the maple syrup and blend again for a few minutes until completely smooth.
  4. Add the rest of the ingredients for the filling and continue to blend for another minute or two.
  5. Pour the filling into the pie crust and chill in the freezer for 2 hours.
  6. Optional: Then top off with more cookies, whipped coconut cream, and pecans. Serve chilled and store in the freezer.
There is no Nutrition Label for this recipe yet.
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Favorite Almond Butter Cookies

Favorite Almond Butter Cookies

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Meet your new cookie obsession! Coconut sweetened paleo almond butter cookies. Soft, chewy, and gooey on the inside, and crisp with a little crunch on the outside. Naturally gluten free, flourless, and vegan.

Print Recipe Favorite Almond Butter Cookies Meet your new cookie obsession! Coconut sweetened paleo almond butter cookies. Soft, chewy, and gooey on the inside, and crisp with a little crunch on the outside. Naturally gluten free, flourless, and vegan. Ingredients Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 7
Rating: 4.29
You: Rate this recipe! Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 7
Rating: 4.29
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 375F. Line a baking tray with parchment paper.
  2. In a large mixing bowl (I recommend using a KitchenAid stand mixer) combine all the ingredients for the cookies until the dough is smooth.
  3. Using a small ice-cream scoop, scoop balls of dough onto the cookie sheet. Top off each cookie dough ball with a pinch of sea salt flakes (optional).
  4. Bake on 375F for 12-13 minutes. Cook longer for more crispy cookies and less for soft cookies. Allow the cookies to set and cool before eating (or else they will fall apart).
Nutrition Facts Favorite Almond Butter Cookies Amount Per Serving Calories 230 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Saturated Fat 1g 5% Polyunsaturated Fat 0.002g Monounsaturated Fat 0.003g Sodium 224mg 9% Potassium 16mg 0% Total Carbohydrates 24g 8% Dietary Fiber 3g 12% Sugars 19g Protein 5g 10% Vitamin A 0.3% Vitamin C 2% Calcium 7% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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Vegan Blueberry Yogurt Cheesecake

Vegan Blueberry Yogurt Cheesecake

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Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free!

Print Recipe Vegan Blueberry Yogurt Cheesecake Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free! Ingredients Filling Crust Blueberry Compote Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 23
Rating: 2.96
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 23
Rating: 2.96
You: Rate this recipe! Ingredients Filling Crust Blueberry Compote Instructions
  1. In a food processor blend the ingredients for the crust until the texture is minced and sticks together when you press some of the dough between your fingers.
  2. Line the bottom of a 6" round spring form cake pan with parchment paper, then press the crust dough into it.
  3. For the filling, blend the cashews and coconut oil together until smooth then add the rest of the ingredients for the filling and blend for a few minutes (about 5) until completely smooth!
  4. Pour the filling over the crust and chill in the freezer while you prepare the blueberry compote.
  5. In a small saucepan add all the ingredeints for the blueberry compete and stir. Let the mixture reduce over medium/low heat for about 20 minutes until the berries are soft and the "shells" flake off. Then blend the mixture with a hand blender and pour over the cashew filling. Freeze for 2 or more hours until the cheesecake is solid and ready for serving.
  6. Optional: top with fresh blueberries.
Nutrition Facts Vegan Blueberry Yogurt Cheesecake Amount Per Serving Calories 340 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 8g 40% Polyunsaturated Fat 4g Monounsaturated Fat 11g Sodium 4mg 0% Potassium 53mg 2% Total Carbohydrates 27g 9% Dietary Fiber 3g 12% Sugars 18g Protein 6g 12% Vitamin A 0.3% Vitamin C 4% Calcium 6% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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Salted Caramel Cashew Butter Fudge

Salted Caramel Cashew Butter Fudge

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Creamy 3 ingredient paleo salted caramel cashew butter fudge. Healthy, easy, and has a great “pull apart” (like caramel!)! Store in the freezer for best results and fresh keeping. Silly smooth, paleo, vegan, and easy to make!

Print Recipe Salted Caramel Cashew Butter Fudge Creamy 3 ingredient paleo salted caramel cashew butter fudge. Healthy, easy, and has a great "pull apart" (like caramel!)! Store in the freezer for best results and fresh keeping. Silly smooth, paleo, vegan, and easy to make! Ingredients Info Prep Time 5 minutes Servings pieces MetricUS Imperial Course Dessert Votes: 4
Rating: 5
You: Rate this recipe! Recipe Notes

For this recipe it is best to use a 4" by 4" square cake pan (found here), but you can also use a small bread or brownie pan. Whatever you have will work!

Info Prep Time 5 minutes Servings pieces MetricUS Imperial Course Dessert Votes: 4
Rating: 5
You: Rate this recipe! Recipe Notes

For this recipe it is best to use a 4" by 4" square cake pan (found here), but you can also use a small bread or brownie pan. Whatever you have will work!

Ingredients Instructions
  1. In a food processor, blend all ingredients (except the salt) until completely smooth.
  2. Line a 4" by 4" square cake pan with parchment paper. Pour the cashew butter into the cake pan and freeze for 1 hour or until solid.
  3. Sprinkle with sea salt flakes, cut, and serve or store in the freezer.
Nutrition Facts Salted Caramel Cashew Butter Fudge Amount Per Serving Calories 166 Calories from Fat 99 % Daily Value* Total Fat 11g 17% Saturated Fat 4g 20% Monounsaturated Fat 0.2g Total Carbohydrates 15g 5% Dietary Fiber 1g 4% Sugars 12g Protein 3g 6% Calcium 2% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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