*This recipe contains affiliate links. This doesn’t change the price of the item for you but I may earn a small commission off of it*

Recipe Steps:

There is a full video tutorial at the end of this blog after the recipe so make sure you take a look at that for a better explanation of this recipe! I’ll run through the basics though. This recipe is pretty simple which is one reason I enjoy it so much.

First, you need a large mixing bowl and you’ll whisk the eggs. Then you’ll add everything in besides the blueberries. This recipe calls for lemon zest. You can replace it with lemon extract but trust me it’s worth the extra few minutes it takes to zest a lemon. If you’ve never done it before, it’s not as complicated as it seems. Give it a quick google and give it a try!

Once all of the ingredients (besides the blueberries) are in the bowl, mix together well with a hand mixer. Then fold in the blueberries. You can use fresh or frozen blueberries. Frozen blueberries are normally what I use in recipes because they’re super affordable and last way longer.

After you’ve folded in the blueberries, add the batter to a loaf pan. You can grease the loaf pan with nonstick spray or line the pan with parchment paper. I like using parchment paper because it’s easier to remove the bread but it’s not a necessity.

You’ll bake to bread for 45-48 minutes. Then remove, let cool, and it’s ready to eat!

Shop The Recipe Ingredients On Amazon:

Other Healthy Bread Recipes:

Vegan Blueberry Banana Bread

Maple Sweet Potato Bread

Cinnamon Banana Bread

Lemon Blueberry Bread

This lemon blueberry bread is the perfect paleo, gluten free, healthy breakfast, snack or dessert. The best spring recipe! #paleobreakfast | #paleo | #paleorecipes | #paleodessert | #glutenfree | #glutenfreedessert | #glutenfreerecipes | #healthydessert | #healthybreakfast | #lemonrecipes | #lemondessert

Prep Time

5 minutes

Cook Time

50 minutes

Serves

8

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Ingredients

3 eggs

3/4 cup almond flour

1/4 cup coconut flour

1/2 cup maple syrup

1 tsp baking powder

1 tbsp zest of lemon

1/2 lemon squeezed

1 1/2 tbsp melted ghee or softened butter

1/2 cup blueberries

Method

1. Preheat oven to 350F
2. In a bowl, whisk the eggs.
3. Then add in the flour, lemon zest, maple syrup, baking powder, lemon juice, and butter.
4. Mix everything together well with a mixer.
5. Fold in the blueberries with a spatula.
6. Then line a loaf pan with parchment paper.
7. Bake in the oven for 45-48 minutes.
8. Let cool and devour
9. Store in the fridge for 4-5 days

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Lemon Blueberry Bread Tutorial:

Check out the full recipe video on my IGTV below!

 

 

 

 

 

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A post shared by Peyton Pratte (@choosing_balance)

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*This post contains affiliate links*

Recipe Steps:

First you’ll get a small bowl and melt your chocolate chips and coconut oil. The key here is to not burn the chocolate. I microwave for 15 seconds, stir, and microwave for 15 more seconds, repeat until it’s completely melted. This helps prevent you from burning the chocolate by over-microwaving.

You can use a regular cupcake tin or I used a bunny shaped cupcake mold to be festive. You’ll fill the cups up about 1/3 of the way with the chocolate mixture. I made 6 bunnies or 6 regular sized cupcakes. You should still have about 1/2 of the chocolate mixture left. Place the pan in the freezer for 1ish hour, until the chocolate hardens.

Then you’ll make the ‘peanut butter’ layer. I used almond butter to keep this recipe paleo. You can sub any nut butter or if you’re nut free use sunflower butter. Mix with maple syrup or you can use honey here.

Remove the pan from the freezer, add the almond butter mixture on top of the chocolate. Smooth it out with a knife.

Top with the remaining chocolate and place back in the freezer. Freeze for another 1-2 hours, until the chocolate is hardened.

Remove from the freezer and enjoy! I added a little almond butter drizzle on top.

How to Store:

I stored this 4 ingredient Reese’s eggs copycat recipe in the freezer. The amazing thing about this recipe is these will stay food for about 3 months in the freezer. Honestly maybe even longer but then again I always push the limits on how long to store treats haha.

Other Healthy Desserts:

Banana Churro Bites (vegan, paleo, gf)

Vegan Blueberry Banana Bread

Cake Batter Cookie Bars

4 Ingredient Reese’s Eggs Copycat

These healthy 4 ingredient homemade reese’s peanut butter cups are paleo, gluten free, and vegan. A delicious healthy dessert or snack. The perfect healthy Easter treat! #paleo | #paleodessert | #paleosnack | #healthyreeses | #healthydessert | #vegandessert | #vegantreats | #healthyveganrecipes | #healthysnacks

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Ingredients

1 1/4 cup chocolate chips
2 tbsp coconut oil
3/4 cup almond butter
2 1/2 tbsp maple syrup

Method

1. In a bowl melt the chocolate chips and coconut oil in the microwave stirring every 15 seconds.
2. Then add 1/2 of the chocolate mixture to whatever pan you’re using. I used a bunny mold but you could use a cupcake pan.  I sprayed them with nonstick spray before adding the chocolate
3. Fill about 1/3 of the way up each cup.
4. Put in the freezer until it hardens.
5. In another bowl- mix together the almond butter and maple syrup with a spoon.
6. Once the chocolate is hardened, add the almond butter mixture and take a knife to flatten it out.
7. You should have just enough to fill up about 6-7 cups!
8. Then add the rest of the chocolate on top.
9. Freeze until you’re ready to eat! Takes about 2 hours.

Notes

Makes 6 bunnies and about 6-7 cupcake sized cups.

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Recipe Steps:

For this recipe, you don’t need much time or many ingredients to make them. Like I said, only 4 ingredients! My favorite recipes are ones with simple ingredients and minimal time involved. Who wants to wait hours for dessert to be ready? I don’t know about you but I don’t have the patience for that haha.

First, you’ll cut your bananas into coins. I made mine about 1 inch thick so they didn’t get mushy as they cooked. You can slice them however you want but the thinner you slice them, the musher they’ll get.

Then I grabbed two bowls. In one, I melted the coconut oil. In the other, I mixed the cinnamon and sugar together. You want to make sure the bowls are big enough for you to be able to put the banana coin in and coat it with the mixtures.

After that, I took a banana coin, dipped it in the coconut oil, then the cinnamon sugar mixture. I set it aside and repeated for the rest of the banana coins.

Once all of the banana coins were coated with the mixture, I heated a skillet over medium heat. I added a tiny bit of coconut oil to the pan then added my churro bites in. I cooked for 1 minute, flipped, and cooked another additional minute. Then they’re done!

You can sprinkle any leftover cinnamon sugar mixture you have on top of them as well- makes them even tastier!

What to Pair with the Churro Bites:

These churro bites are just begging to be paired with warm, melted chocolate! I melted some dairy free dark chocolate chips and then also added some yogurt with cinnamon sprinkled on top. They’re amazing alone as well! Other options for pairings: melted white chocolate chips, maple syrup, or some icing.

Other Healthy Desserts:

Strawberry Crumble Bars

Cake Batter Cookie Bars

S’mores Cookies

Banana Churro Bites Recipe:

Banana Churro Bites

These banana churro bites are a delicious and fun paleo, gluten free, and vegan snack or dessert. A healthy dessert recipe that is easy and also kid friendly! #cleaneating | #healthydesserteasy | #paleodessert | #glutenfreedessert | #vegandessert | #vegansnack | #healthysnacksforkids

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Ingredients

2 bananas

2 tbsp coconut sugar

2 tsp cinnamon

1 tbsp coconut oil

Method

1. Cut the bananas into 1 inch coins
2. Get two bowls ready. In one, melt the coconut oil for 30 seconds.
3. In the other bowl, mix together the cinnamon and coconut sugar.
4. Brush a banana coin with the coconut oil then coat with the cinnamon sugar mixture. You can use a toothpick to do this or with your hands.
5. Set on a plate and repeat until all your banana coins are coated.
6. Heat a skillet over medium heat, add a little bit of coconut oil so the coins don’t stick.
7. Add bananas to the skillet and cook for 1 minute, flip, cook another minute.
8. Served with melted chocolate and yogurt here! These don’t store well so eat immediately

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These bars are made with only five ingredients along with a two ingredient icing. Such an easy, healthy treat! I love making two types of desserts: no bake or minimal ingredients and this one hits both of those. Oh and they’re dangerously addicting.

I love no bake desserts because you don’t have to keep an eye on them. Leaving them a little longer in the freezer or fridge isn’t a big deal. As someone who constantly burns desserts, it’s always good when I don’t have to turn on the oven haha.

Why I Add Collagen/Protein

I like to add collagen or protein into dessert recipes because it adds a little protein to them to keep me full longer. Nothing like sneaking in some extra health benefits into desserts Plus if you have a good quality vanilla or chocolate protein that you like, it gives desserts the perfect flavor.

Other Healthy Desserts:

No Bake Gingerbread Cookie Dough

S’mores Cookies Bars

Chocolate Avocado Brownies

No Bake Sugar Cookie Bars

The perfect paleo, gluten free, vegan dessert that is no bake and made with only 5 ingredients. A great healthy dessert to help stay on track with new years goals. Easy to make and so tasty!

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Ingredients

Sugar Cookie Bars:

1 cup nut butter (I used Justins Cashew Butter) 
1/2 cup coconut flour 
1/2 cup maple syrup 
2 tbsp vanilla collagen or vegan protein 
1 tsp cinnamon

ICING:

1/2 cup coconut butter

1/2 cup maple syrup

Method

1. In a bowl, mix all of the sugar cookie bar ingredients together. Mix with a hand mixer or stand mixer until smooth.
2. Then line a brownie pan with parchment paper. It doesn’t fill the entire pan but it’s easy to shape into a square.
3. Smooth the batter out then put the pan in the freezer for 2 hours at least.
4. Remove and top with the icing: 
5. For the icing, mix the coconut butter and maple syrup in a small, microwave safe bowl.
6. Melt for 30 seconds in the microwave and mix it together.
7. I’ll make the icing about 10-15 minutes before I need it.
8. Add the icing to the bars then put the pan back in the freezer for 30 mins- an hour to let it harden.
9. Enjoy!

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Why I Add Collagen To Desserts:

I love to add collagen into my recipes because it gives them more protein. Also I love the benefits I personally see from adding collagen into my diet. I think adding it in has helped with my joint health as well as my hair/skin. But everyone is different and sees different results. Always do what works best for you and remember that I’m not a doctor.

Not only do I like adding it to easy desserts like this, I add collagen daily to my coffee. It adds 9 grams of protein and only 45 calories. I like to add a flavored one because it’s a healthier alternative to creamer in your coffee. Plus it dissolves right in and isn’t messy like adding protein into your coffee. Add a little unsweetened almond milk and it’s the perfect way to start the day!

What Collagen I Use:

I love this Ancient Nutrition Vanilla Collagen. All of the products they make are incredibly high quality, ethically sourced. Whenever I’m buying animal protein of any kind, that’s always what I look for. Plus it doesn’t have an artificial flavor taste at all, which is important to me as well. Also it isn’t chalky like some protein powder can be. You can find the collagen I used here. Every product they make is not only delicious but also the best quality around!

*Thanks to Ancient Nutrition for partnering with me on this recipe!*

Other Healthy Desserts:

Paleo Pumpkin Donuts

Vegan Pumpkin Muffins

Healthy S’mores Cookies

No Bake Gingerbread Cookie Dough

A healthy, easy, single serving dessert. If you’re looking to get healthier in the new year, this easy dessert is the perfect way to stay on track. Paleo, Gf, and made with whole foods.

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Ingredients

2 tbsp coconut flour
1 tbsp vanilla collagen (I used Ancient Nutrition’s brand)
2 tbsp cashew butter
2 tbsp almond milk
1/2 tsp ginger
1/2 tsp cinnamon
1 tbsp white chocolate chocolate chips

Method

1. Mix together all the ingredients together besides the white chocolate chips.
2. Once everything is mixed well, add in your chocolate chips.
3. Add some sprinkles to make it more fun if you want or omit.
4. Then refrigerate for an hour.
5. That’s all!

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Why I Love Sweet Potatoes:

I love to bake with sweet potatoes ( I have about 50 sweet potato recipes on my blog…) because they are so versatile. Whenever you have some extras sitting around the kitchen, there’s so many options. Plus they’re really inexpensive making the recipe more affordable. Also they’re packed with vitamins and nutrients.

I have a problem of eating too many sweet potatoes, the palms of my hands sometimes turn orange because of all the beta carotene in them haha. That’s the only downside of being sweet potato obsessed. If you look at Eli’s hands compared to mine, it looks like I had a bad turn at putting on self tanner. Carrots can also do this to you too. It’s not really a bad thing, just a funny thing that can happen.

Topping Ideas:

The only point of making a bread is for the toppings, right? The star of the show is always what you choose to top it with! I went with grass fed butter here but the options are limitless. You could: add some nut butter, add some banana, honey, warmed fruit- blueberries would be delicious, or some cinnamon and coconut sugar. I used some leftovers from this bread with a caramelized bananas- absolutely amazing!

Baking Tips:

Anyone else hate when they pour batter into a pan lined with parchment paper and it folds up all weird? Then your bread ends up a weird shape or you’re struggling to smooth it back out. I like to clip the parchment paper to the sides of the pan, pour the batter in, smooth the batter out, and then remove the clips before baking. It makes the process way smoother and an easier way to do things!

Other Paleo Breakfast Ideas:

Paleo Sweet Potato Pancakes

Paleo Sweet Potato Waffle

Pumpkin Paleo Donuts

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Maple Sweet Potato Bread

This healthy, maple sweet potato bread is gluten free and paleo making it the perfect healthy breakfast. A delicious fall breakfast that the whole family will love. #paleo #glutenfreebreakfast #paleobreakfast #easyhealthyrecipes

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Ingredients

3 eggs

1 1/2 cup mashed sweet potato (cooked and peeled)

1 1/4 cup almond flour

1/2 cup coconut flour

1/3 cup melted ghee or butter

1/2 cup maple syrup

1 tbsp cinnamon

1 1/2 tsp baking powder

2 tbsp collagen*

Method

1. Preheat oven to 350F
2. In a bowl, whisk your eggs
3. Then add in: sweet potatoes (cooked, peeled, mashed) + almond flour + coconut flour and mix together.
4. Add in the maple syrup, melted ghee, cinnamon, baking powder, and collagen.
5. Mix together well with a hand mixer or immersion blender.
6. Line a loaf pan with parchment paper and add the batter to the pan.
7. Smooth it out with a spatula so it’s even across the top.
8. Bake for 55-60 minutes.
9. I topped mine with a little organic butter.
10. Store in the fridge for 4-5 days.

Notes

*optional

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Making The Snickerdoodle Donut Holes:

You’ll need a large bowl and a small bowl. The large bowl will be for the donut hole ingredients and the smaller bowl will be for the icing. Mix all of the donut ingredients together well in the larger bowl. Lining a pan or plate with parchment paper before placing the donut holes on them is super important. There’s nothing worse when cooking than making a recipe only to have it ruined by 1/2 of it sticking to a pan…

Take a cookie scoop and spoon out the donuts onto the pan, I rolled them to be in more of a ball shape. You can spray a little nonstick spray on your hands or rub a little coconut oil on them. Then take a donut hole and roll it in between your palms into the shape. You’ll make 9 donut holes.

Place the pan in the fridge for an hour. Now it’s time to make the icing!

Easy 3 Ingredient Icing:

In a small bowl, add the 3 icing ingredients. Truly the star of this donut hole recipe is by far the icing! I mean, I love these donut holes but I’d eat the icing without them haha. You’ll grab coconut butter, unsweetened almond milk, and maple syrup to make this. Now, coconut butter is a little pricey but I seriously use this icing recipe for a million different desserts/breakfast recipes so you can get a lot of uses.

You want to melt the icing and then let it harden a tiny bit before dipping the donut holes in the mixture. I’ll make the icing while the donut holes are in the fridge and let it harden a bit before dipping the donut holes in. That way the icing kind of sticks a little bit more to the donut holes vs being a total liquid.

Microwave the icing ingredients for 30 seconds, remove and stir. Repeat this by heating for 15 seconds and stirring until the mixture is able to mix together. Take the donut holes out of the fridge and coat them with the icing after it’s hardened- I did some fully and some with 1/2. 

Sprinkle with the coconut sugar and cinnamon mixture. Place them back in the fridge until the icing hardens. Store in the fridge for 3-5 days. 

Why I Love Collagen:

In this recipe, I added a tbsp of collagen to the batter. I like to add it because it gives the recipe some extra protein which helps keep me full longer. Whenever I’m grabbing a snack, I like it to have a little protein in it.

In addition to just regular protein though, I like collagen because I think personally it helps a lot in my diet. I run a lot and really try to take care of my bone/joint health. Since I started taking collagen, I feel like I am less sore and don’t get as many aches and pains. I’m not a doctor so definitely do your own research but I think there are lots of benefits to adding collagen to your diet! You can substitute whatever your favorite vanilla protein is.

Other Paleo/ GF Donut Recipes:

Chocolate Paleo Donuts

Maple Paleo Donuts

Pumpkin Paleo Donuts

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Snickerdoodle Donut Holes

These snickerdoodle donut holes are an easy 5 ingredient no bake breakfast or dessert. Healthy, paleo, and gluten free. Topped with an easy 3 ingredient icing.

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Ingredients

Donut Holes: 

1/2 cup cashew butter (I used this one) 

1/4 cup + 1 tbsp coconut flour 

1/4 cup maple syrup 

1 tsp cinnamon 

1 tbsp vanilla protein (I used this Vanilla Collagen) 

Icing: 

1/2 tbsp almond milk 

1/2 tbsp coconut butter

1/2 tbsp maple syrup 

Cinnamon Sugar Topping: 

1/2 tbsp coconut sugar 

1 tsp cinnamon 

Method

1. Mix all of the donut ingredients together well in a bowl. 
2. Line a pan with parchment paper so the donut holes don’t stick 
3. Take a cookie scoop and spoon out the donuts onto the pan, I rolled them to be in more of a ball shape. 
4. Place the pan in the fridge for an hour 
5. In a small bowl, add the 3 icing ingredients. 
6. Microwave them for 30 seconds, remove and stir. Repeat this by heating for 15 seconds and stirring until the mixture is able to mix together. It will be a little liquid-y at this point so make the icing about 15 minutes before you’re ready to ice the donuts so it can firm up a little bit. 
7. Take the balls and coat them with the icing- I did some fully and some with 1/2. 
8. Sprinkle with the coconut sugar and cinnamon mixture. 
9. Place back in the fridge until the icing hardens. 
10. Store in the fridge for 3-5 days. 
11. Makes 9 balls. 

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How To Make The Donuts:

Gather up all the ingredients (full list posted below) and a hand mixer/immersion blender. You want to make sure that you mix them all together pretty well. Sometimes just a spatula will do for recipes but I recommend something a little stronger here. Plus- it’s easier and faster for you.

I whisked the eggs first then add in everything else! Nothing too fancy or complicated. Just make sure you don’t add the icing ingredients in the batter (I’ve been known to do things like this…) Also you want the batter pretty smooth before adding it to the donut pan.

What Donut Pan To Use:

I use a silicone donut pan because it’s 10x easier to remove the donuts from. I’ve used metal donut pans in the past but I noticed that the donuts would always stick a little bit. The silicone ones are so much easier to bend/mold so you can pop the donuts out. I like this pack of 2 from amazon. Just make sure to spray/oil it before pouring the batter in.

Icing Details:

The star of this donut recipe is by far the icing! I mean, I love donuts but really it’s just a vehicle for the icing This icing recipe contains only 3 ingredients. Coconut butter, unsweetened almond milk, and maple syrup. Now, coconut butter is a little pricey but I seriously use this icing recipe for a million different desserts/breakfast recipes so you can get a lot of uses.

You want to melt the icing and then let it harden a tiny bit before dipping the donuts in the mixture. That way the icing kind of sticks a little bit more to the donuts vs being a total liquid. I put the donuts in the oven then immediately made the icing and let it harden while the donuts baked. It was about 15-20 minutes which worked great!

I put the donuts in the fridge after they had icing on them so it could harden even more on the donuts but you can eat them right then without waiting if you wanted!

Enjoy this paleo pumpkin donut recipe! Leave a comment if you try it!

Other Fall Recipes To Try:

Chocolate Pumpkin Overnight Oats

Cinnamon Apple Baked Oats

Chocolate Pumpkin Paleo Pancakes

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Coconut butter

Maple Syrup

Donut Pans

Almond Flour

Paleo Pumpkin Donuts

A delicious fall breakfast recipe that is paleo, gluten free, dairy free, and sooo yummy! These healthy pumpkin donuts are a must have easy recipe for fall mornings. Paired with a cup of coffee you can’t go wrong!

Prep Time

5 minutes

Cook Time

20 minutes

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Ingredients

DONUTS:

2 eggs

1 cup almond flour

1/4 cup organic pumpkin

3 tbsp maple syrup

1 tsp baking powder

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp pumpkin pie spice

ICING: 

1/2 tbsp coconut butter

1/2 tbsp maple syrup

1/2 tbsp unsweetened almond milk    

Method

1. Preheat oven to 350F 
2. In a bowl, whisk the eggs. 
3. Add in the rest of your donut ingredients. 
4. Mix it all together with either a blender or immersion blender. You want to make sure that the mixture is well blended together! 
5. Spray a donut pan with nonstick spray. Add the batter to the donut pans, filling up about 3/4 of the way. 
6. Add to the oven and bake for 20-22 minutes 
7. When you put the donuts in the oven, get the ingredients ready for your icing. 
8. In a small, microwave safe bowl- mix together your coconut butter, almond milk, and maple syrup. It won’t mix super well but that’s okay. Microwave for 30 seconds, stir, and if it’s not melted continue microwaving/stirring every 15 seconds until it is. 
9. Set aside the icing after it’s mixed together while the donuts bake. 
10. Remove the donuts from the oven, let them cool before adding the icing. 
11. To add the icing, I dipped the donuts in the icing mixture. 
12. Either eat then or store in the fridge so the icing hardens a bit! 
13. Makes 5-6 donuts. 

Notes

*Makes 5-6 donuts* 

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What Ingredients I Used:

Full measurements posted below in the recipe!

Dairy Free Chocolate Chips

Coconut Oil

Maple Syrup

Cashew Butter

That’s it- seriously! Heading

Overview:

First, you’ll make a mixture of chocolate + coconut oil. I like using Enjoy Life Foods chocolate chips which you can find on Amazon. I also love Happy Day Brands vegan chips. In this recipe, I specifically used the Enjoy Life ones here. You’ll mix your chocolate chips with coconut oil, melt for 30 seconds in the microwave, stir, and repeat.

You want to keep an eye on the chocolate to make sure it doesn’t burn. You can always heat it up more so make sure you’re stirring it well and as soon as it seems completely melted you’re good to go!

Once the chocolate is melted, line a mini cupcake pan with mini cupcake liners. You’ll pour chocolate into each cup (16-18) about halfway up. You should use about 1/2 of your chocolate mixture at this point. The nice thing about this recipe is that the ingredients don’t have to be exact in each cup! Some have more chocolate, some have more cashew butter.

You’ll put the cupcake pan in the freezer for an hour, until the chocolate layer is hardened. When the hour is almost up, you’ll start making the cashew butter mixture for the middle.

Now the center, cashew butter mixture is the star of the show here. I love chocolate don’t get me wrong but having the perfect middle of the dessert is KEY here. I like to add a little maple syrup to the cashew butter to sweeten it. Also it would be sooooo delicious with a flavored cashew butter. I’ve been dying to try this cinnamon vanilla one. Doesn’t that sound amazing?!

I used a plain cashew butter. You can use any nut butter you have on hand, I’m just partial to cashew butter lately. You’ll mix the cashew butter with the maple syrup then spoon a little bit into each cup. You can take a knife and flatten/smooth out the nut butter if you want it to be nice and pretty. If you want to simplify the process, skip this step.

After you’ve added the nut butter mixture to each cup, you’ll pour the remaining chocolate over each cup. You should have plenty to coat each one well. Then place them back in the freezer for another hour or two until the top chocolate layer has hardened.

How To Store Them:

You can store them in either the freezer or the fridge. They keep longer in the freezer (3 months is probably a good estimate) but the texture is better in the fridge. They keep about 5-7 days in the fridge. Hope you all enjoy these chocolate cashew butter cups as much as we did over here! We didn’t stop snacking on them all weekend.

Other Paleo Desserts:

Paleo Chocolate Donuts

Paleo Chunky Monkey Bars

5 Ingredient Brownie Bites

Paleo Protein Bites

Shop The Recipe on Amazon:

Chocolate Cashew Butter Cups

A paleo version of the classic Reese’s cups. Paleo, Gluten free, dairy free, and made with only 4 ingredients! A great healthy dessert.

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Ingredients

1 1/4 cup chocolate chips 

2 tbsp coconut oil 

1/2 cup cashew butter

2 tbsp maple syrup 

Method

1. Line a mini cupcake tin with mini cupcake liners. I made 16 mini cups here so that’s how many to line.
2. In a bowl, mix together 1 1/4 cup chocolate chips with 2 tbsp coconut oil. Melt for 30 seconds, stir, and repeat this until the chocolate is melted.
3. Fill the cups halfway with the chocolate. You should have about 1/2 the chocolate mixture leftover.
4. Place the pan in the freezer for an hour.
5. When the hour is almost up, get another bowl out and mix the cashew butter + maple syrup together.
6. Remove the pan from the freezer and spoon the cashew butter mixture into each cup. You’ll want to almost fill each cup here. You can take a knife to smooth it out if you want your cups to be flat on top but can also skip that step.
7. Use the rest of your chocolate mixture and cover each cup.
8. Place back in the freezer for another hour or two, until the chocolate is completely hardened.
9. Store in the fridge or freezer.

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Truly, there is nothing better than the nut butter and chocolate combo. I mean, what more do you need in life?! The fact that you don’t have to turn on the oven to make these is just an added bonus.

I love using cashew butter in desserts because I think it has the best texture, especially for no bake desserts. You can use almond butter or peanut butter too but I don’t think it comes out with quite the same taste/texture.

How to make them:

First, I mixed together the bar ingredients in a bowl. You need cashew butter, coconut flour, maple syrup, banana, cinnamon, and chocolate chips. That’s it! Seriously- only 6 ingredients needed to make these magical bars.

Once the batter is mixed together, add it to a brownie/cake pan that you lined with parchment paper. It’s important to line the pan because I didn’t the first time I made these (which is when I took the pictures here) and they stuck a little bit. If you line the pan, you’ll be able to get the bars out a lot easier.

Place the pan in the fridge for 5-10 minutes so it can harden a bit. While the batter is in the fridge, time to make the best part! The chocolate layer (insert drool face here). You could have just the chunky monkey bars but like…. why not add more chocolate and nut butter to them?

You just need the chocolate chips and cashew butter you used for the bars. In a microwave safe bowl, melt them together for 30 seconds. Then stir and repeat until fully melted. You’ll pour the chocolate layer on top of the bars, smooth with a spatula, and add into the freezer for 2-3 hours.

Once the 2-3 hours has passed, remove, slice, and devour! Keep your leftover bars in the freezer. We love having desserts on hand over here, especially in the summer. There’s nothing better than having a cool dessert on a hot day. We’ve been eating these out on our porch like crazyyy. Going to have to make another batch asap!

More Paleo Dessert Recipes:

Paleo Zucchini Bread Bites

Paleo Protein Bites

Paleo Banana Bread

5 Ingredient Brownie Bites

Paleo Chunky Monkey Bars

These paleo chunky monkey bars are the perfect no bake dessert. Gluten free and made with real, simple ingredients. A great easy, healthy dessert.

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Ingredients

*This post includes amazon links that I may earn a small commission off of but doesn’t change the price of the product for you* 

For the bars: 

1 cup cashew butter 

1/2 mashed banana 

1/3 cup coconut flour

1/4 cup maple syrup 

1 tbsp cinnamon 

1/4 cup chocolate chips 

Chocolate Layer: 

1/2 cup chocolate chips 

2 tbsp cashew butter

Method

1. In a bowl, mix together the bar ingredients: the mashed banana, cashew butter, coconut flour, maple syrup, and cinnamon. Then add in the chocolate chips. Mix together well. 
2. Line a brownie/cake pan with parchment paper. Pour the batter into it. Put it in the fridge for 5-10 minutes to let it harden. 
3. While the bars are in the fridge, make the chocolate layer. 
4. In a small, microwave safe bowl- mix together the 1/2 cup chocolate chips and cashew butter. microwave for 30 seconds, stir, and microwave again for 15 seconds and repeat the heat/stir until fully melted. 
5. Take the bars out of the fridge, add the chocolate layer on top, smooth with a spatula, and add to the freezer for 2-3 hours. 
6. Remove, slice, and enjoy  
7. Makes 9 bars, store in the freezer

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Seriously, mug cakes are my favorite things right now because 1) they don’t take many ingredients to make (2 cups of almond flour is EXPENSIVE) so they’re more affordable. 2) They make a small batch so you don’t have tons of extra treats laying around the house/going to waste (ha- that never happens with dessert over here..) 3) They end up having such a good texture- half muffin/half cake basically.

I made this mug cake in the oven but you could definitely microwave it too if that is a better method for you. This cake takes 30 minutes to bake so you could either make it the night before or make it right when you get up and then you have some motivation while you’re getting ready!

Any muffin/dessert recipe that has blueberries in it is honestly already a decent treat in my mind. But luckily this one also has an amazing taste/texture so not only do you have the warmed blueberries, you get an amazing muffin-y taste. A win win in my book!

You can use fresh berries or frozen berries. I like to get fresh berries at the farmers market in the summer and then freeze them to last all winter long. Frozen fruits/veggies are typically a more affordable option though and just as nutritious. So you really can’t go wrong!

Other Single Servings Recipes:

Single Serving Paleo Banana Bread

Single Serving Sweet Potato Bread

French Toast For One

Other Blueberry Breakfasts:

Paleo Lemon Blueberry Donuts

Vanilla Blueberry Oatmeal Cups

Check out this delicious blueberry muffin mug cake recipe and I hope you all enjoy it! We seriously are in love over here with this magical mug cake!

Blueberry Muffin Mug Cake

This blueberry muffin mug cake is a paleo, gluten free, easy breakfast, dessert, or snack that is single serving, healthy, and tasty!

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Ingredients

*click on the item to see my picks from Amazon- I may earn a small commission off of a purchase*

1 egg

2 tbsp coconut flour 

1 tbsp ghee

1 tbsp vanilla protein ( I used Ancient Nutrition Vanilla Collagen)

1 tbsp maple syrup 

1/4 tsp baking soda

1/2 tsp cinnamon

1 tbsp unsweetened almond milk

2 tbsp blueberries

Method

1. Preheat oven to 350F
2. In a bowl, whisk the egg then add in all of the other ingredients besides the blueberries
3. Mix the ingredients (minus blueberries) together well (I like using my immersion blender, sooo easy) then fold in the blueberries.
4. Coat a small ramekin with nonstick spray or rub with oil. Pour the batter in, top with a few more blueberries, add to oven, and bake for 30 minutes. That’s it!
5. You could also try microwaving but I haven’t tested it so I don’t have exact times but I would guess 3-4 minutes.

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*This post contains affiliate links that I may earn a small commission off of*

I love having a healthy dessert on hand because then I’m not starving at 10pm and either hangry or eating my entire fridge haha. When desserts are also simple and made with minimal ingredients, that’s when I’m happiest! Especially in the summer, I want desserts that don’t take hours to make because I want to be outside as much as possible enjoying the weather.

These brownie bites are the perfect amount of sweet + chocolatey. I made them bite sized because sometimes you need a small amount of something vs an entire serving. I’ll have a few of these for breakfast or grab one in the afternoon when I’m craving something sweet before dinner.

The first thing I do when making a recipe is gather all my ingredients. What you need:

Ripe bananas

Runny nut butter- I used this cashew butter

Maple syrup- I used this brand

Unsweetened Cocoa Powder- Love this one from Trader Joe’s

Plant Based Vanilla Protein- You can use so many types but I love this one

First, I mashed the bananas then I added in the rest of the ingredients. You want ripe bananas or else they don’t mash well or mix well. To mix- use a hand mixer or an immersion blender.

Then, I sprayed an 8×8 baking dish with nonstick spray and poured the batter in. I baked for 22-25 minutes at 350F. Remove and let cool before slicing. That’s it! Enjoy

More easy healthy recipes:

Single Serving Sweet Potato Bread

Easy Blackened Shrimp

Easy Paleo Waffles

5 Ingredient Brownie Bites

These 5 ingredient brownie bites are vegan, plant based, gluten free, paleo, and simple to make! The perfect healthy dessert and snack.

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Ingredients

2 ripe bananas

1/2 cup nut butter ( I used this cashew butter)

1/4 cup unsweetened cocoa powder (I used this one)

1/4 cup maple syrup (I like this one)

1 1/2 tbsp plant based vanilla protein powder ( I used Silverfern Brand- here on Amazon)

optional: pink himalayan salt or sea salt

Method

1. Preheat oven to 350F
2. In a bowl, mash the bananas. Then add in the rest of your ingredients. Mix well with either a hand mixer or an immersion blender. I like this one– it makes everything so smooth instantly!
3. Spray an 8×8 baking dish with nonstick spray and pour the batter in. Smooth with a spatula to make it even.
4. Bake for 22-25 minutes, until it’s to the amount of done in the middle that you prefer. I baked for 22 minutes.
5. I sprinkled mine with a tiny amount of pink himalayan salt and let cool. Then I sliced into bites.
6. Enjoy!

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With baked breakfasts like this, I either prepare it the night before and just bake it in the morning or make it right when I wake up. My favorite way to do it is combine all the ingredients into a bowl the night before, mix it up, then store it covered in the fridge. Then in the morning I’ll pour it into the baking dish first thing, go about my morning, and you have a delicious and warm breakfast waiting for you!

This breakfast could be shared but you’d have to be a nicer person than I am haha. I have a hard time with sharing haha. You need a large ramekin for this or it could also be made in a small cast iron skillet. I used my Target Christmas tree ramekin.

I mixed all of the ingredients together, sprayed my ramekin with non stick spray, poured the mixture in, and baked it for 45 mins! Topped it with some dairy free chocolate chips and they were the perfect little touch. I mean- I think adding chocolate to any sweet breakfast/dessert is a good option

I only added 2 tbsp of coconut sugar but you can add more if you want it to be a little sweeter! Or honey would be amazing here too. Whatever sweetener you have on hand would work. Already pumped to remake this but probably just because I found yet another way to eat sweet potatoes for breakfast hahaha (check out my Paleo Sweet Potato Waffles, Breakfast Stuffed Sweet Potatoes, and Sweet Potato Pancakes.

Only 4 days until Christmas!!! Ahhh!!

Happy Friday

Single Serving Sweet Potato Bread

This single serving sweet potato bread is paleo, gluten free, and the best healthy breakfast for one!

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Ingredients

1/2 cup mashed sweet potato

1 egg

3 tbsp coconut flour

1 scoop collagen*

1 tsp cinnamon

1/4 cup unsweetened almond milk

2 tbsp coconut sugar**

1/2 tsp baking powder

Method

1. Preheat oven to 350F
2. In a large bowl, whisk the egg. Add in the mashed sweet potato, coconut flour, cinnamon, collagen, coconut sugar, and baking powder. Mix it all together
3. Spray a ramekin or small cast iron skillet with non stick spray
4. Pour mixture in and bake for 45-50 mins
5. Topped with dairy free chocolate chips and served warm!

Notes

*optional- I added it for extra protein. I like Further Food brand- discount linked here

**Add more sweetener to your preference.

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The post Single Serving Sweet Potato Bread appeared first on Choosing Balance.