dairy free Archives -

Bunny Bark {Only 2-Ingredients}

on April 8, 2017June 29, 2021 By Kelley

This melt-in-your-mouth candy, affectionately called Bunny Bark, is made from only 2 simple ingredients, and is ready in just a few minutes! Naturally sweetened, Bunny Bark, will be a popular (healthy) stand-in for traditional Easter candy!

Easter is almost here and the Easter candy is out in full force everywhere I look! Cadbury Eggs, chocolate bunnies, peeps of all colors and shapes, speckled chocolate eggs, peanut butter eggs, and of course those ever popular colorful jelly beans! Do you have a favorite Easter candy??

I don’t know if I could pick just one. I definitely had a Cadbury Egg phase where I would try (usually unsuccessfully) to eat the yellow part of the sugary yolk last. I was convinced it tasted different and better than the rest, but now that I am older and wiser, I’m not so sure that is the case… Anyway, let’s just say it was a super messy endeavor!

I also loved those big fat jellybeans- the super-sized ones. I would eat all the red ones and leave the yellow and orange ones for my sisters lol.

I also was the oldest of 3 girls (sorry dad!) and my stride length and height gave me a definite advantage on the playing field of Easter egg hunting. Usually my parents would make me fork over the extra eggs in an effort “to be fair,” which I never understood, I mean, wasn’t it a contest? It is called an Easter Egg HUNT after all.

Now, this year, I am the one doing the Easter egg hiding, and I am looking forward to watching my lo run around and find all the eggs. I even bought a few eggs early to start his training. I want him to be in tip top Easter egg hunting shape. haha just kidding. (kind of)

But what I will do is fill the eggs with fun things like stickers, healthy fruit snacks, and toys. I am trying my best to keep an overload of sugar out of our diets, and that is so hard to avoid these days if you don’t pay attention. Easter can still be just as much fun, and can bring you and your children joy, without the sugar overload!

This Bunny Bark will be a great way to satisfy that Easter candy craving without producing a serious sugar coma. Don’t be intimidated, because it is seriously the easiest to make with only 2 ingredients!

And its so colorful and festive! Indulge with no guilt!

Bunny Bark

1 cup coconut butter
1/4 cup creamed honey ((regular honey will work, but the bark will have more of a yellow hue))
natural food coloring ((optional))

Combine and melt the coconut butter and honey in a saucepan over low heat. Stir vigorously until smooth.
If using food coloring (or a teaspoon of fruit juice is another option), separate the melted mixture into several bowl, add food coloring of choice and mix.
Pour the colored mixture onto a parchment-lined cookie sheet and spread with a rubber spatula.
Let it cool in the fridge or freezer for a few minutes then break into pieces with a knife or your hands. Store in the fridge.

Dessert

Hot Chocolate Dusted Almonds

on March 24, 2017June 29, 2021 By Kelley

These Hot Chocolate Dusted Almonds are so very addictive, so good thing they are super healthy and very easy to make! Made with only 3 ingredients and ready in under 10 minutes.

I Heart Chocolate. Dark Chocolate. Milk Chocolate. Chocolate-Covered/Smothered Anything! Chocolate is my true love:)

I also love almonds, but chocolate and almonds is truly a heavenly match. Have you tried the Cocoa-Dusted Almonds from Trader Joe’s? Um, well, they are AMAZING! I had a slight addiction to them, and found myself polishing off the entire bag in a day! Oops.

(Glazed with Agave)

I decided since I was going to single-handedly put Trader Joe’s Cocoa Almonds out of stock, I decided to make my very own. It would also save me some trips to the store to stock up on these addictive chocolatey nuts.

Almonds are a great source of energy, and they are of my favorite snacks. I always have a stash of almonds hanging around the house, and grab a handful when I am feeling hungry or need a bump of energy. But plain ole’ almonds can get a little boring.

If you are in an almond snacking slump you must try this recipe. It adds a little dash of sweetness and burst of chocolatey goodness. You will be impressed!

You can whip these babies up in under 10 minutes, and it only takes 3 ingredients. That’s it!

(HOT out of the oven!)

Hot Chocolate Dusted Almonds

These addictive sweet and chocolate roasted almonds will be your new favorite snack.

1 cup raw almonds
1/4 cup agave
1 package hot chocolate mix (or cocoa power)
1 tablespoon cocoa powder (optional- to make them extra chocolatey)

Preheat oven to 350 degree F.
Toss the almonds into a bowl and mix in the agave. Stop to coat all the almonds evenly.
Transfer the coated almonds to a parchment-lined cookie sheet and spread them out.
Last them in the oven at 350 degrees F for about 8 minutes. Check them every few minutes to make sure they do not burn.
Remove the almonds, and transfer them back to the bowl. While they are hot mix in the hot chocolate powder and cocoa (or just cocoa). Stir to ensure they are all coated evenly.
You can leave them in the bowl to cool (some may stick together), or spread them back out on the parchment to cool.
Wait a few minutes, them snack away!

Snack

American

Asparagus & Hashbrown Egg Casserole

on February 19, 2017April 28, 2021 By Kelley

Start your weekend off right with this flavor-packed, delicious, and gorgeous Asparagus and Hashbrown Egg Casserole! It’s super easy and quick to make, yet fancy enough to serve for Sunday brunch. Grain free, gluten free, and has a paleo recipe option.

I am big on breakfast. For some reason when I wake up in the morning I am starving and feel as if I could eat an elephant. Really.

I know that some people have no appetite in the morning and are satisfied with a coffee or tea. I just don’t get how that is possible.

Didn’t we just fast for, like, 10 hours? How on Earth can you not be hungry? Heck I’m h-angry!

Well, does this picture make your mouth water? I bet you’re getting your appetite back, yeah?

Well, that is good, because this casserole is so worth it….

This egg casserole happens to be on top of an ultra crisp potato hashbrown crust, topped with fresh asparagus, a bit of parmesan cheese (if you eat dairy), and a sprinkle of chives. The eggs are cooked to perfection, with the yolks, just a tad still runny, so you can use the hashbrown to sop it all up. Yum!

The first step is just to cook the hashbrowns/tater tots until the are golden and crispy, just like this picture. If you are feeling adventurous you can even make them yourself from scratch!

Next, you crack a few eggs, lay down some lovely asparagus, a little bit of cheese, and pop it in the oven. After it’s done baking sprinkle chives, and viola, it’s finished!

And, as many of my followers know I am a huge proponent of pasture-raised eggs for their superior nutritional value and their exceptional taste.

This is my go-to breakfast on holidays when you are going to slaving all day long cooking and baking (and not to mention ALL those dishes!). You do not need an super involved and time consuming breakfast recipe to add to your cooking duties, am I right!? …making this recipe the best option. You can even make it the day before and reheat.

Slice it up and serve…..

It can even be made to suit a paleo diet- sub sweet potato tater tots for the crust, see recipe here: Paleo Grub’s Sweet Potato Tater Tots, and omit the cheese.

Enjoy 😉

Asparagus & Hashbrown Egg Casserole

12 pasture raised eggs
1.5-2 cups tater tots (or as many hash browns needed to cover the bottom of your casserole dish)
1 bunch asparagus (preferably the thin/skinny kind)
1/4 cup parmesan cheese
2 tablespoons fresh chives, chopped
salt and pepper (to taste)

Preheat oven to 425 degrees F. (or whatever temperature the directions on the hashbrowns say.)
Grease the bottom of your casserole dish with ghee or oil of choice.
Cook the hashbrowns until they are golden and slightly crispy. Just slightly underdone. Then turn down the oven temperature to 375 degrees F.
Place the hashbrowns or tater tots into the dish, using a spatula to smoosh them to cover the bottom of the dish.
Crack your eggs on top of the hashbrown crust. Lay asparagus on top and sprinkle the entire dish with the cheese, then sprinkle with salt and pepper. (If you are using thick asparagus, blanch them first.)
Place the casserole into the oven at 375 degrees F for about 20 minutes, or until the eggs whites are fully cooked, but the yolks are still soft. You will need to cook longer if you want the yolks firmly set.
Remove from the oven, sprinkle with chopped chives, slice and serve.

Carrot Cake Cupcakes

on February 11, 2017June 29, 2021 By Kelley

These moist and delicate Carrot Cake Cupcakes, topped with light and fluffy cream cheese whip, have a few surprising ingredients that make them extra special and extra irresistible! They make the perfect secretly healthy sweet treat, and are grain free, gluten free, and paleo.

When I was younger I always steered clear of carrot cake. It just didn’t sound good to me. I mean you’re forcing a veggie into a cake, where it really isn’t suppose to be, right?

And why would you opt for carrot cake when you can have chocolate cake?

Or vanilla cake? Or red velvet? Or ice cream cake even!? Why!?

Well, one day I decided to try it, and it was delicious, despite my years of carrot cake avoidance! It was a homemade carrot cake, made by scratch with love, for a birthday party. Everyone was making such a big deal about how good it was, so I went for it. ….And as I took my first bite I understood the joy they were experiencing. The cake was super moist, had just the perfect amount of sweetness, and oooohhh that frosting! (SWOON!)

I don’t know what it is about carrot cake and cream cheese frosting, but it is surely a match made in culinary heaven. They pair perfectly together and I really can’t have one with out the other. Ok, ok, I have been known to eat frosting, especially cream cheese frosting, by the spoonful on occasion, but it’s true home is on top of one of these Carrot Cake Cupcakes!

Cricket isn’t much of a veggie eater AT ALL, but even she likes these cupcakes! Give her a raw or cooked carrot (even drenched with butter), and she will give you the death stare as to say “Excuse me, I’m not eating THAT!”

But give her one of these and it’s gone in a few seconds flat. Leave them on the counter top unattended and you may not see them ever again! Although Cricket has never been officially caught in the act.

So these aren’t just any old carrot cake cupcakes, they are are EXTRA SPECIAL! They have a few awesome ingredient that make them so divine, extra moist and delicious, including crushed pineapple! Yes, trust me, just try it. You must!

You can even eat them for breakfast because they are very healthy, and if it makes you feel better to call it a muffin, go ahead, I won’t judge!

Carrot Cake Cupcakes with Cream Cheese Whipped Frosting

1 3/4 cup almond flour
2 tablespoons coconut sugar
2 tablespoons cane sugar ((or sub additional coconut sugar))
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 cup carrots (finely grated)
1/4 cup golden raisins
1/4 cup unsweetened coconut (shredded)
1/4 cup pineapple (shredded)
1/4 cup walnuts (chopped)
2 eggs ((preferably pasture-raised))
1/4 cup maple syrup
2 teaspoons vanilla
2 tablespoons almond milk
1 can coconut cream (chilled (frosting))
2 tablespoons powdered cane sugar ((place granted sugar in a high speed blender to make powdered sugar))
1 teaspoon cream cheese extract

Preheat oven to 350 degrees F.
Combine the almond flour, coconut sugar, cane sugar, cinnamon, nutmeg, ginger, salt and baking soda in a large bowl and mix well.
In a smaller bowl mix the 2 eggs, almond milk, vanilla, maple syrup, shredded carrot, shredded pineapple, shredded coconut, chopped walnuts, and raisins; mix well.
Add the wet ingredient into the dry, and mix thoroughly. Batter will be thick.
Line a cupcake tin with liners. Fill each one about 3/4 the way with the batter.
Bake at 350 degrees F for about 22-24 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Let them cool, and make the frosting.
Combine the chilled coconut cream, powdered cane sugar, and cream cheese extract in a bowl and beat with a hand mixer until light and fluffy. Top the cooled cupcakes with the frosting.

Dessert

American

3 Ingredient Chocolate & Banana Cream Ice Cream Cake

on August 2, 2016June 29, 2021 By Kelley

This rich and creamy Chocolate and Banana Cream Ice Cream Cake is made in the blender with only 3 simple ingredients! No way? Yes way! You can whip this up in no time. It looks super fancy, and best of all it’s healthy! (dairy-free, paleo, vegan, gluten and grain-free)

My little (almost) one year old loves ice cream! He must of inherited my ice cream gene 🙂 haha. Now that he is eating solids it’s fun to see him try new textures and flavors. He is game to try just about anything, but if he decides he doesn’t like it, his mouth opens, and whatever was in there immediately gets projected and lands on either me, or the floor. Well, this never happens with ice cream. He is always eager for the next bite and grabs for the spoon with all his mite.

This summer my family has made a number of ice cream outings to beat the hot summer heat, and because my lo loves ice cream so much. I personally avoid eating a lot of dairy, but ice cream is an occasional treat I often can’t say no to. Plus, living in a new area, means you have an obligation do some exploring and figure out all the best ice cream places in town, right!?

Well, my family has found some pretty great ice cream joint around here!

Carmela’s is simply amazing. Their shop is simple, elegant and delicate. All organic, their ice creams are made in house with special care and attention. They have unique seasonal flavors, two of my fav’s being lavender honey and brown sugar vanilla bean- yum!

Equally as tasty, but at the other end of the ice cream treat spectrum is After Hours. This cool and hip ice cream parlor is located in a historic old-fashioned gas station. You go up to the window to order your “milky buns.” Oh, you don’t know what a milk bun is? That’s ok. I didn’t either. Basically you get to pick your ice cream flavor and topping and it gets sanwhiched beween two hot and sticky soft glazed donuts. It’s ridiculous. Ridiculously, crazy good! Is your mouth watering yet?

With all this ice cream eating going on I was feeling a bit guilty and sluggish thanks to extra sugar load, and I knew I had to clean up my act, so I made this: Banana Chocolate Cream Ice Cream Cake, and it’s delicious and SUPER HEALTHY. I can have a slice or two, and it’s guilt free. Best of all my little one loves it too!

This ice cream cake is super easy to make and contains only 3 simple ingredients: Coconut milk, chocolate chips (dairy free), and bananas- that’s it! Make sure to use a high speed blender (like a Vitamix) to blend the coconut milk and bananas on high. This will aerate the “ice cream” and keep it smooth and creamy as it freezes!

3 Ingredient Banana Chocolate Cream Ice Cream Cake

3 ripe bananas
2 cans coconut cream can of full fat coconut milk. I would recommend using 2 cans of coconut milk to replace 1 can of coconut cream) (you can find this at Trader Joes OR use only the cream from a (chilled)
1 cup chocolate chips (I used dairy-free Enjoy Life brand)

Combine 1 can of coconut cream and 3 bananas in a high speed blender and blend on high for 2-3 minutes until the mixture is frothy and smooth.
On the stovetop heat the contents of the other can of coconut cream in a small saucepan.
Add the chocolate chips into the saucepan, and mix vigorously until you get a smooth chocolate sauce, then remove from heat and let cool.
Meanwhile grease a 6″ round cake pan (a spring-form pan would be best for easiest removal!) with coconut oil.
Pour in 1/2 cup of the banana mixture, then 1/4 cup of the chocolate mixture, then 1/2 cup of the banana mixture, then 1/2 cup of the chocolate mixture, then another 1/2 cup of the banana mixture, followed by 1/4 cup of chocolate mixture, and finally add the reaming banana mixture to top it off. (If you want absolutely perfect layers freeze each layer for 10 minutes before adding the next.)
Set aside the left over chocolate mixture. You can store it in the fridge and reheat later.
Freeze the cake for 2+ hours.
When you are ready to serve the cake fill a large bowl with hot water.
Remove the cake from the freezer and dip the bottom and sides of the pan into the hot water for a few seconds. Then, if the ice cream cake isn’t free, glide a butter knife around the edges to dislodge it, and place it on a serving plate.
If its melting too quickly, place it back into the freezer to set, and heat the left over chocolate sauce over low-medium heat.
Pour the remaining chocolate sauce over top of the ice cream cake.
You can dunk a knife it hot water to aid in cutting the cake, and it may be easier to let it thaw 5-10 minutes if it’s too frozen to cut.
Enjoy!

Chocolate Chip Cookie “Energy” Cups

on June 20, 2016August 13, 2021 By Kelley 1 Comment

These soft and chewy chocolate chip cookies are my favorite go to sweet treat when I need a pick-me-up. They are SECRETLY HEALTHY and filled with energy boosting ingredients! But shhh, don’t tell! Feed them to the fam, and nobody will suspect. In fact, they will demand some more! These babies have NO butter, NO flour, NO processed sugar, and NO eggs. Take one bite and go to cookie Heaven, then have another because you can!

You guys aren’t sick of cookie recipes yet are you? I mean who doesn’t LOVE chocolate chip cookies? Right, I thought so. NO ONE. haha.

So this week I set out to make a cookie that called for coconut oil as opposed to butter or palm shortening. I am in love with the health benefits of coconut oil. (Read more about those awesome benefits HERE!!) Did you know coconut oil can help curb your appetite and boost your metabolism? And it provides a nice dose of healthy energy in the form of medium-chain triglycerides.

The other main ingredient in these super moist and melty cookies is almonds. Everybody knows how good almonds are for your healthy. They are full of healthy fats and protein, making them a first rate energy source.

So together almonds and coconut oil are a healthy energy match made in heaven, and they also happen to make a spectacular cookie!

I promise you are going to love these, so I recommend you make a double batch!

Chocolate Chip Cookie “Energy” Cups

1 cup almond flour (I recommend Wellbee’s)
2 tablespoons tapioca starch
1 tablespoon coconut sugar
1/4 teaspoon baking soda
1/4 teaspoon sea or Himalayan salt
3 tablespoons coconut oil (melted)
2 tablespoons maple syrup
1/2 teaspoon vanilla
1/4 cup dark chocolate chips (Enjoy Life brand)

Preheat oven to 350 degrees F.
In a bowl combine and mix all the dry ingredients.
Add the wet ingredients and mix to form a dough
Add the chocolate chips and mix.
Scoop about 1 tablespoon of dough into each mini muffin/cupcake tin compartment and press the dough down to compact it. (you also can use a regular muffin tin, but use 2 tablespoons of dough.)
Bake at 350 degrees F for 6-7 minutes.
Remove, let cool, then enjoy. (remove them from the tin by carefully dislodging them with a knife.)

Cookie Dough Shots

on May 20, 2016August 13, 2021 By Kelley 2 Comments

These Cookie Dough Shots are secretly healthy but taste like creamy and rich cookie dough flavored frosting! They are ridiculously easy to make, and too cute 🙂 A special combination of ingredients are used to create an exceptional cookie dough flavor, complete with mini dark chocolate chips. They make a great pick me up, providing energy with healthy fats and protein (optional)! {Grain-free, Gluten-free, Dairy-free, Paleo, Vegan, Pegan}

It’s no secret this gal loves cookies, especially chocolate chip cookies! And what’s better than chocolate chip cookies? Did I hear you say the cookie dough? Yes! I agree completely. Cookie dough is my ultimate weakness, what’s yours?

If you love cookie dough, you are going to LOVE these creamy Cookie Dough Shots. And best of all they are HEALTHY! Yes, you can let out a cheer- Yeah!
They are packed with healthy fat from coconut milk and you can even give them a dose of protein with your favorite vanilla or unflavored protein powder. Now you not only have an indulgent snack, you have a pre or post-workout energy boost and it tastes like cookie dough! The sweetness and cookie dough flavor comes from the combination of maple syrup, coconut sugar and vanilla. The coconut sugar is the perfect healthy substitution for brown sugar, which gives traditional cookie dough that sweet and rich flavor.

I have a hard time keeping these little shots around in my house. I made a batch and within the hour they are gone! And this time it wasn’t Cricket. Haha. Hubby? Busted!

So take 5 minutes today and whip these babies up. You will not be disappointed!

Cookie Dough Shots

2 cans coconut cream (Use only the cream from 2 cans of chilled coconut milk, discard or save coconut water for another use)
1/2 teaspoon vanilla
1 tablespoon maple syrup
1 tablespoon coconut sugar
1 scoop of unflavored collagen peptides or your favorite vanilla or unflavored protein powder) ** If your protein powder is sweetened then reduce the amount of maple syrup and coconut sugar according to your sweet tooth! (I use Vital Proteins)
3 tablespoons mini chocolate chips chocolate chips (or chop up regular-sized, I use Enjoy Life)

Combine the maple syrup and brown sugar in a small bowl and mix. It will form a wet sandy paste. Let that sit a few minutes so the sugar partially dissolves.
Combine the coconut cream, vanilla, maple syrup/coconut sugar mixture, and protein or collagen in a bowl and whip well using a hand blender.
Next add the chocolate chip and fold them in using a rubber spatula.
You can use a pipping bag to fill small plastic shot glasses with the frosting for a cute presentation or just eat it straight outta the bowl with a spoon!

Curried Butternut Squash Soup {Pressure Cooker or Slow Cooker}

on April 4, 2016December 22, 2020 By Kelley

This Curry Butternut Squash Soup is hearty and creamy with a touch of sweetness. It’s complex and intriguing flavors will surely delight you! It’s super healthy, easy to make, and can be made in your slow cooker! This soup makes an excellent, super healthy meal that everyone will love!

My mom started a veggie garden a few years ago that has slowly grown to take over most of her backyard. I love getting the “extras;” it’s like being a part of a CSA that I don’t have to pay for 🙂 So this year do you wanna take a guess how many butternut squashes this little backyard garden produced? 5? 10? No , try like 30! My mom had butternut squash coming out of her ears this year! So what to do with a SUPER ABUNDANCE of butternut squash- we make a heck-of-alot of Curried Butternut Squash Soup! It’s so good I actually never get tired or bored of it, really!

If you want to get fancy and impress some dinner guests you can top the soup with some creme fraise and cilantro! Fancy!

You know what else you can do with excess butternut squash? Throw some in your pup’s chow! I often make Cricket’s beef stew with butternut squash. Butternut Squash is absolutely loaded with 4x the daily recommended Vitamin A, tons of potassium (more than a banana!) and it has a healthy dose of vitamin C to boot, so go ahead you and your pup can eat your heart’s out on butternut squash!

Curry Butternut Squash Soup {Slow Cooker}

8 cups peeled butternut squash (1 medium squash, cut in 1 inch cubes)
1 cup onion (chopped)
1/4 cup olive oil
1 teaspoon curry powder
2 teaspoons cumin
1 cup apple (peeled and cored and chopped)
8 cups broth (chicken or veggie)
1/4 cup coconut sugar
1 teaspoon Himalayan or sea salt
1 teaspoon coarse black pepper
Optional: 1/4 cup chopped cilantro for garnish and 1/4 cup creme fraise (cashew creme: blend 1/4 cup of soaked cashews with 1 teaspoon lemon juice and a dash of salt until creamy and smooth)

In a skillet over medium high heat sauté onion, cumin, and curry powder in olive oil until soft and fragrant.
In the pressure cooker or slower cooker add the sautéed onion spice mixture, broth, coconut sugar, salt, pepper, cubed squash, and chopped apple.
If using the pressure cooker, select the soup button, which should be high pressure setting for 15 minutes.
If using the slower cooker, set it to high for 2 hours, then reduce to low for 2 additional hours, or set to low and let it cook all day (6+ hours).
Once the soup is finished cooking you can use a hand blender to puree the soup until desired constancy is reached.
Top with cilantro, or other another herb, and drops of creme fraise.

Peanut Butter Speckled Eggs with Coconut Nests

on March 23, 2016August 13, 2021 By Kelley

Easter is almost here, but do not fear, you can make your own {healthy} candy this year! These Peanut Butter Speckled Eggs are cute and delicious and they even come with their own edible coconut nest. Everyone can partake in Easter candy indulging because they are gluten and grain-free, dairy-free, paleo, vegan, and refined sugar-free.
Easter is just around the corner which means Spring is officially here! Can I getta cheer?? I love Spring. It’s the return of warm weather, chirping birds, long walks outdoors, minus the freezing your toochie off part, and Easter.

When I was young my mom used to make my sisters and I Easter Bonnets. Now, these weren’t just any Easter bonnets, no no… They were huge wide brimmed straw hats that appeared they had been swallowed by a bouquet of silk flowers. Huge. Colorful. Silk. Flowers. EVERYWHERE. Complete with pink ribbons tied in a big bow under our chins. We looked adorable until we passed the age of 5 and then adorable became un-cool and we would no longer stand for it. Looking back I admire my mom putting in so much time dressing us up. Now I know where I get it from….

You know I love to dress my beloved pup, Cricket, up for all the holidays, and sometimes I do it for no reason at all. Well, I made her the official Easter Bunny this year, with EXTRA big ears. Notice the LOOK she gives me in this pic…. “Yeah, yeah, this is ridiculous! Hurry up and take the photo mom!” Haha. She is such a good sport. I just can’t help exploit her because her cuteness is just too much to handle sometimes.

So back to Easter, I mean the candy. Easter’s all about ‘da sugar, right!? These Peanut Butter Speckled Eggs will satisfy all your Easter candy cravings and they just look so darn cute in their little coconut nests. These yummy delights are so easy to make, heck you probably have all the ingredients in your home already!
Happy Bunny Day 🙂

Peanut Butter Speckled Eggs with Coconut Nests

SPECKLED EGGS:

1/2 cup of natural peanut butter (or cashew butter or almond butter)
2 tablespoons cane sugar (coconut sugar will work too)
2-4 tablespoons of almond flour or coconut flour (if using coconut flour use less)
1/3 cup chocolate chips (Enjoy Life brand)
Optional: sprinkles

COCONUT NESTS:

3/4 cup unsweetened coconut flakes (I used the large chunky flakes, but regular-sized flakes are fine)
2/3 cup coconut butter
1 1/2 tablespoons of cane sugar (can use coconut sugar but nests will not be as white in color)

To Make the Eggs:
Blend the sugar in a high speed blender for a few seconds to make a fine powder.
Mix the powdered sugar with the peanut butter.
If your peanut butter or nut butter is very sticky and wet add a tablespoon of almond flour or coconut flour so you can form an egg shape with the dough.
If you make 1 tablespoon-sized eggs you will yield 8-10 eggs.
Place them on a parchment-lined plate and then freeze them for one hour.
Melt the chocolate chips over low heat in a small saucepan.
Remove the peanut butter eggs from the freezer and use a spoon to dip them into the melted chocolate, give them a roll to coat, and place them back on the parchment-lined plate and cover with sprinkles.
Place in the fridge or freezer until you are ready to enjoy them!
To Make the Nests:
Melt the coconut butter over low heat in a small saucepan.
Blend the sugar to make a fine powder.
Combine the coconut butter with the coconut flakes and sugar and mix well.
Chill the mixture for about 10-15 minutes in the freezer to allow the coconut butter to solidify somewhat.
Place a small square of parchment paper into 4 small bowls/ramekins.
Press the chilled coconut mixture into each bowl (with the parchment paper between the coconut and the bowl). Use your fingers to firmly compress the coconut mixture into the bowl to make a nest shape.
Freeze the nests for about 1 hour, then remove them from the bowls and store in fridge or freezer until you serve them.
*Note: if you coconut mixture is not sticking together well just add more coconut butter. This is the “glue” that holds it together.

Somoa Gooey Bars

on March 18, 2016August 13, 2021 By Kelley

These Somoa Gooey Bars are loaded with extra gooey caramel, toasted coconut, and dark chocolate, layered on a crumbly shortbread. They will surely satisfy your Girl Scout cookie cravings without the guilt! They are easy to make and taste amazingly delicious, rich, and decadent! Grain-free, gluten-free, dairy-free, pegan and paleo!

March is Girl Scout cookie time! I remember the years when I was a Brownie, and I would make my yearly trek around the neighborhood, knocking on doors, peddling arguably the BEST cookies of all time. NO ONE turned me down, and it wasn’t because I was a little kid with a big smile. It was because no one, I mean NO ONE, can turn down those dang cookies! They are addictive, and worst of all, they make you wait ALL year long until those sweet intoxicating cookies can meet your mouth again. Cruelty!

Well I am here to save the day. I not only have a Somoa cookie remake for you, but it’s grain-free, gluten-free and paleo! Plus I pumped it up a bit, wanting to improve upon the already phenomenal cookie, and added extra gooey caramel. You can never have too much of that, right!?

These gooey, chocolatey treats are also easy to whip up, and made in bar form for convenience. There is no need for the saucer-shaped cookie with the middle cut-out…. Why do they cut out the middle of the Somoas anyway!? No middles cut out here and you can cut them as BIG as you want:)

Somoa Gooey Bars

1 cup unsweetened coconut shreds (toasted)
1 ¼ cup coconut flour (you can sub almond flour but then reduce the amount of coconut oil]
1/4 cup + coconut oil
2 tablespoons maple syrup
½ teaspoon vanilla
¼ teaspoon salt
¾ cup coconut milk/cream (one can of full fat coconut milk, cream only, save liquid for another use)
½ cup coconut sugar
2 tablespoons maple syrup
½ cup chocolate chips (Enjoy Life brand)

Preheat oven to 350 degrees F.
In a pan over medium heat, toast the coconut shreds, moving them around the pan to ensure they are evenly golden, then set aside.
Next in a bowl combine the coconut flour, salt, coconut oil, maple syrup and vanilla and mix well until you can form a ball of dough with your hands. Add more coconut oil if needed. Dough will be crumbly.
Push dough into a even compact layer in a parchment lined 8″x8″ pan.
Bake for about 10 minutes or until just golden brown.
In a saucepan, over medium heat, combine the coconut cream, coconut sugar, and 2 tablespoons maple syrup. Let it come to a boil, then reduce heat and simmer for about 15 minutes, or until the caramel has thickened to a honey consistency.
Pour the caramel on top of the shortbread, then sprinkle with the toasted coconut.
Melt the chocolate chips in a saucepan over medium-low heat and drizzle it on top of the coconut and then let the bars chill for 30 minutes in the fridge, then remove and cut into bars.