For those of you wanting a delicious, chocolatey, peanut buttery treat that is on the healthier side…here you go!!
*WARNING: these little guys are super CALORIE DENSE and they go down very easy!! So, consider yourself warned! I recommend keeping them in the freezer and allowing yourself one per day.
Also note, you can use whatever kind of nut butter you prefer!
- 1 cup peanut butter (or other nut butter)
- 1/2 cup honey
- 1/2 cup coconut oil 🌴
- 2 tsp vanilla
- 2 1/4 cup oats (not instant please!)
- 1/2 cup DARK chocolate (72% or more)
Melt chocolate, coconut oil, peanut butter & honey in medium pan on medium. Stir frequently.
When chocolate is completely melted and all ingredients are mixed well, remove from heat. Stir in vanilla & oatmeal. Mix well.
Drop spoonfuls of batter onto parchment paper or foil. Place in fridge or freezer to set.
Again: these are very calorie dense! Regardless of the healthier ingredients you can very quickly over do it with these scrumptious treats.
Makes about 24, depending on size of spoonfuls of course!
Ok. So I am having fun (& sometimes some frustration) playing with PALEO recipes. Sometimes they are just big fat fails…such as the “apple crisp” I recently tried. Barf.
So, being a muffin/cupcake girl who happens to LOVE pumpkin season, I HAD to try a recipe I ran across for some PALEO pumpkin cupcakes. I tried it, loved the flavor but this was a FAR cry from a cupcake. So I doctored it up and here’s what I came up with. If you want to make it PALEO just change your flour to something like coconut or almond flour (I just happened to be out).
1.5 cups pumpkin purée
2 ripe bananas
1/2 cup coconut sugar
1 cup brown rice flour
1.5 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp sea salt
1 can full fat coconut milk
2 Tbsp maple syrup
Before you do anything, put your can of coconut milk in the fridge. Should stay there overnight.
Preheat oven to 350F
Place wet ingredients in food processor and blend. Once smooth, add dry ingredients and blend until well mixed.
Spoon batter into lines muffin tins (silicone might be the best option so it doesn’t stick as much).
Bake 20-25 minutes
Cool completely before adding topping.
Open refrigerated can of coconut milk. Scoop the fatty thick part out (will be a good 1/3 of the can or so) & place in mixing bowl with maple syrup. Whip the mixture into a cream and serve a dallop on top of each cupcake.
Store any leftovers on the fridge.
Enjoy this yummy pumpkin-y treat!!!
I LOVE sweets. Like really love. However, following a PALEO template for the past 2 weeks, I really haven’t craved sugar. And…I feel amazing!! Tonight I decided to try a PALEO dessert. It looked delicious! I admit, I tried a PALEO apple crisp the other night and it was FAIL!! Ick.
I was surprised at how creamy and tasty these were. In fact, I used 86% dark chocolate…my son HATES dark chocolate and this stuff was super dark! But…he had two truffles and would’ve had more but we polished them off to fast!
1 Tbsp Almond Butter
2 Tbsp dark chocolate chips (85%-100%)
Soak dates 10 min in hot water then drain.
Purée dates in food processor then add almond butter and melted chocolate and blend just until mixed.
Take a heaping spoonful of mixture and roll onto ball. Roll in coconut sugar.
If these last, you can keep them in a sealed container in the freezer. They didn’t last long enough for us!!
Makes about 6 truffles
We are taking a little walk into the Paleo side of things lately. The more research I do, the more intrigued I am by this way of life and its benefits. And so…I’ve been experimenting with some Paleo recipes. Here is a pretty darn tasty one! It got rave reviews from the donut lovers in my life! Enjoy!
- 1/2 cup coconut flour
- 3/4 cup almond flour
- 1 1/4 tsp baking soda
- 3 1/2 tsp pumpkin spice
- 1/4 tsp salt
- 4 eggs, room temperature
- 7 Tbsp unsalted butter, or coconut oil, melted
- 1/2 cup maple syrup
- 2 Tbsp coconut sugar
- 1/2 cup pumpkin puree
- 2 tsp vanilla extract
- 1/3 cup coconut sugar
- 1 1/2 tsp ground cinnamon
- Preheat oven to 350F. Line mini muffin pan with liners.
- Mix all dry ingredients in large mixing bowl.
- Mix wet ingredients in separate, bowl.
- Add dry ingredients to wet gradually while stirring until combined well.
- Pour batter evenly into muffin liners (each should be about 3/4 full). *I like to use a small cookie dough scoop to distribute the batter)
- Bake 11-13 minutes or until toothpick inserted into donut comes out clean. Cool completely before serving for best taste! Roll in cinnamon/sugar mix and ENJOY!!!
*recipe adapted from “Texanerin Baking”
A good fruit crisp is probably my favorite summertime dessert! I love how fruit tastes after it’s been baked and with cinnamon….mmmmmm! You can do a lot of different fruits in this. I just happened to have some apples and peaches that needed to be used up. But berries would be amazing. I love combining fruits like I did this time.
Ingredients for fruit mixture:
- 4 cups fruit of your choice. Cut/sliced up if needed.
- 2 Tbsp honey
- 1/2 tsp cinnamon
Ingredients for topping:
- 1 cup old fashioned oats
- 2 Tbsp whole wheat flour (or flour of your choice)
- 2 Tbsp butter, melted
- 1 Tbsp honey
- 1/2 tsp cinnamon
Preheat oven to 375F.
Combine fruit, honey & cinnamon in medium mixing bowl. Mix together well and spread in medium sized casserole dish or pie plate.
In a small bowl, combine oats, flour, butter, honey & cinnamon. Sprinkle on top of fruit mixture. Bake 20 minutes, or until golden on top.
I put a dollop of vanilla Greek yogurt on mine 😍 It’s very crumbly as it has far less butter & sweetener than traditional recipes. So consider serving in a bowl. It’s pretty delicious! I would even say this would be an excellent breakfast dish!