When you’re ready for summer, but you can’t stand the heat, I’ve got you covered!
Enter in these delicious mini freezer pecan pies! Yep, they’re a few bites and so refreshing on a hot summer day!
Plus, get this: they’re no sugar added (any sugar is natural from the sweet potato), completely paleo, vegan, flour-less, and are made with only 4 ingredients. Yep, you heard me right! So get baking! I mean…freezing lol.
Mini Freezer Pecan Pies
- 1 medium sweet potato
- 1 jar of pecan butter (my favorites are Georgia Grinders and Artisana!)
- 100% dark chocolate or your favorite chocolate bar
- A few dashes of cinnamon
- Optional: sprinkle of sea salt
- Preheat oven to 350F (you’re only baking the crusts a little! Then you freeze!) and use a medium saucepan to bring about 1 cup of water to simmer on the stove.
- Slice sweet potato length-wise into little sweet potato rounds.
- Place sweet potato rounds into saucepan and steam on medium heat, until slightly soft in the middle (enough to be malleable).
- In a mini cupcake tin with 12 liners, slice sweet potato round half way to the middle and make into almost a rose, just enough to be circular and fit into the cupcake liner.
- Do this for each liner, sprinkle with cinnamon, and bake in the oven for 10 minutes.
- Remove sweet potato from the oven and spoon about 1 tsp-1tbsp of pecan butter into each mini piecrust.
- Freeze for at least 5 hours.
- Before removing sweet potato crusts, melt dark chocolate in a small bowl.
- Remove sweet potato crusts and drizzle with a little chocolate over each. Optional sprinkle with cinnamon.
- Enjoy with melty chocolate or freeze them again!
Happy June, friends! Today I’m bringing you a completely paleo, completely flourless, optionally VEGAN…Chocolate Chip Banana Bread Dough Bar. Oh, and the only sugar that comes from these babies is from the banana and the sweet potato! What?!
These guys are SO doughy and sweet and yummy and EASY to throw together whenever you feel like it, but I will recommend that they’re perfect in the morning with some tea and yogurt or at night for dessert with coconut milk ice cream!
You only need about 7 ingredients, one bowl, and a smidge of patience to let these guys bake because man are they worth it!
Happy Baking and happy June!
Chocolate Chip Banana Bread Dough Bars
- 1 large Japanese or regular sweet potato, baked, cooled, and mashed
- 2 very ripe bananas, mashed
- 1 tsp cinnamon
- 1/4 inch vanilla bean pod for seeds
- ½ cup 100% cacao wafers, broken, or your favorite chocolate chip
- 3 eggs or 3 flax eggs
- ½ cup melted raw and organic coconut butter
- ¼ cup melted ghee or coconut oil
- More ghee or coconut oil for greasing the pan
- Preheat oven to 350F and grease a 9×9 baking dish.
- Mash sweet potato, banana, vanilla bean seeds, and cinnamon together in a large bowl.
- Combine eggs, ghee/coconut oil, and coconut butter to the bowl. Stir thoroughly.
- Fold in chocolate chips.
- Pour batter into baking dish and bake 35 minutes.
Where did springtime go?! I feel like we just skipped to summer in NYC! This warmer weather is definitely making me crave something refreshing and tropical (if I have to be surrounded by concrete buildings, at least I can close my eyes and pretend I’m on a beach haha!).
Enter in these paleo strawberry coconut bars that are just sweet enough from the natural sweetness in the coconut and strawberries, but still allow for all of the flavors to shine through. They taste like a virgin strawberry daiquiri in bar form to me! As soon as they were out of the oven, I topped with a little coconut milk ice cream and coconut flakes, and WOW was this a dream!
I highly recommend under-baking them too so that they’re a little gooey in the middle. The best part is that these were so easy to throw together! Literally 10 minutes prep time and then 30-35 minutes to bake! I also love how these are vegan-friendly, don’t require nuts (a.k.a. nut-allergy and AIP friendly!), and don’t use any added sweeteners, not even stevia! The entire sweetness comes from the natural sugars found in the sweet potato, strawberries, and coconut! How’s that for cool?
So let me know what you think below and how they turned out for you! Enjoy this beautiful weather too!
Paleo Strawberry Coconut Bars
- 1 cup chopped strawberries
- 1 large Japanese sweet potato, baked, cooled, and skin removed
- 2 eggs or 2 flax eggs
- ½ cup coconut flour
- 1 tbsp coconut oil, melted
- 1/3 cup raw organic coconut butter (I like Artisana Organics!), melted
- 1 tsp cinnamon
- ¼ inch of a vanilla bean pod seeds
- Coconut oil for greasing dish
- Preheat oven to 375F and grease 9×9 baking dish with coconut oil.
- In a large bowl, mash sweet potato.
- Fold in eggs, coconut oil, and coconut butter.
- Next, mix in coconut flour, cinnamon, and vanilla bean seeds.
- Fold in the sliced strawberries last and pour batter into the baking dish.
- Bake for 30-35 minutes, until toothpick comes out clean.
- Remove from oven and let cool.
- Serve with coconut milk ice cream, nut butter, coconut flakes, and more berries!
Decided to whip up a classic recipe over the weekend because who could ever turn down a classic? That’s why it’s CLASSIC, right? *hums “Baby You’re So Classic” to self*
I’m sharing these paleo, no-added-sugar, nut-free, flourless SEA SALT CHOCOLATE CHIP cookies with you today because they will knock your old cookie recipe off the plate! I swear, biting into these felt like I was transported back to childhood with a big glass of milk in front of me for dipping. Now that scene is a little bit different (I swapped in almond and coconut milk instead haha!), but it tastes just the same. You’d be hard pressed to tell the difference between a cookie made with flours versus a cookie made with plants!
Peep the recipe below and let me know what you think! Enjoy!
Paleo Sea Salt Chocolate Chip Cookies
- 1 large white sweet potato, baked, cooled, and skin removed
- 2 organic, pastured eggs
- ½ inch vanilla bean pod, seeds scraped (or 1 tsp vanilla extract…but this tastes better!)
- ¼ cup melted ghee
- ¼ cup melted coconut butter
- 2 tsp cinnamon
- ½ cup Imlak’esh 100% cacao wafers (or your favorite chocolate chip!)
- 1 pinch sea salt (plus more for topping!)
- Preheat oven to 375F and line a baking sheet with tin foil or parchment paper
- In a medium mixing bowl, mash white sweet potato
- Add in eggs, cinnamon, vanilla been seeds, and sea salt, mixing until well combined
- Pour melted ghee and coconut butter into the bowl and mix until completely combined
- Fold in chocolate chips
- With clean hands, form about a tbsp. per ball and place on the baking sheet, giving them enough room to expand
- Sprinkle with sea salt
- Place in the oven and bake for 35-40 minutes
- Remove from the oven, cool, and enjoy!
So I did this thing where I took my absolute FAVORITE recipe of mine and I made it again…in loaf form!
Cue the slow jams because this baby is so freaking good, you’re going to want to savor every bite!
It’s also completely flourless (read: no fancy shmancy flours required), and you most likely have all of the ingredients on hand so this recipe is easy peasy 😉 There’s a reason why I make this every single week as a part of my meal prep: it’s just so dang GOOD!
Check out the recipe below, and let me know what you think J
Brownie Sweet Potato Loaf
- 2 large white sweet potato, baked and skin removed
- 2 eggs
- ¼ cup vanilla ghee, melted (I love Fourth & Heart! You can also sub in regular ghee or coconut oil and add vanilla powder or scraped vanilla beans)
- 1 tsp cinnamon
- ½ cup raw cacao powder (I love Imlak’esh!)
- ½ cup raw or roasted coconut butter, melted (I love Artisana Organics, but you can also sub in a nut butter)
- 1 bar of your favorite dark chocolate (I love Imlak’esh’s cacao wafers)
- Preheat the oven to 400 and grease a 9×4 loaf pan with ghee or coconut oil.
- In a large bowl, mash sweet potato.
- Pour in eggs, ghee, and coconut butter, and mash to combine.
- Add in cinnamon and cacao, mash to combine.
- Once the batter is completely mixed, break up the chocolate wafers and fold in the chunks.
- Pour batter into the loaf pan and place in the oven.
- Bake for 35-40 minutes.
- Remove and let cool before serving.
Nothing beats the smell of banana bread right? I’ll be honest though, sometimes I have absolutely no desire for the mess and process of baking, and I really just want the yummy taste paired with the sweet aroma…I can be lazy too, ya know!
That’s how I was feeling last weekend! I had the completely browned bananas, all of the ingredients, and the tools, but I wasn’t about to go dirty more pots and pans (Sundays are my recipe testing days, and I had already been through a load of recipes haha!).
That’s when I realized I had the Birch Bender’s Paleo Banana Pancake & Waffle mix on hand! Let me tell you, this mix has more uses than just for a flapjacks morning! And because I’m a choco-holic, I decided to spin the mix to make it feel more homemade!
So I present to you Paleo Chocolate Chocolate Chip Banana Muffins!
Ooey, gooey, and so freaking easy, it’s almost unfair! All you need is:
Birch Bende’s Paleo Banana Pancake Mix
That’s it! How easy is that? Plus it’s all one in under 30 minutes too! Not bad, huh?
Check out the recipe below, and happy baking!
Paleo Chocolate Chocolate Chip Banana Muffins
Makes 6 bakery-style muffins
- 1 ½ cups Birch Bender’s Paleo Banana Mix
- 1 ripe banana (use half for the mix and half to top)
- 1 tbsp cacao nibs
- ½ cup organic raw cacao powder
- 1 cup water
- Preheat oven to 400F and line a large 6-muffin tin with muffin cups
- In a medium bowl, whisk together banana mix and cacao powder
- Next, add in mashed banana and water. Stir until well combined
- Fold in cacao nibs
- Pour about ¼ cup of the mix into each tin
- Top each muffin with a banana coin
- Bake for 20-25 minutes, until toothpick comes out clean
- Remove from oven, cool, and drizzle with almond butter, more cacao nibs, or coconut flakes!
Easter is quickly approaching, and I have just the recipe for you 🙂
Paleo Coconut Cake with Paleo Sugar-Free Coconut Frosting! In fact, this whole cake is low sugar…seriously. I used cinnamon to sweeten the entire thing, but you can definitely throw in a teaspoon of ground stevia leaf or a tablespoon or two of maple syrup if you need!
This cake is so easy to make, and was adapted from Primal Palate’s Paleo Coconut Cake. I’ll provide my swaps below, but check out their full recipe on their blog! However, I did make my own coconut frosting, and let me tell you, it is LEGIT!
Sweet, moist (sorry, but it’s true!), dense, and delicious as ever, you’re going to want to make this cake stat!
Paleo Coconut Cake with Paleo Sugar-Free Coconut Frosting
- Added 2 tsp cinnamon in place of maple syrup
- Added ¼ cup melted vanilla ghee
- Used 1 cup coconut flour instead of ¾ cup
- 1 can organic full fat coconut milk (try to find one without guar gum)
- 1 tsp cinnamon
- 1 tbsp melted vanilla ghee
- Optional: 1 tsp ground green leaf stevia or 1 tbsp maple syrup
- Flip coconut milk can over (before opening) and place in the fridge for about 20-30 minutes, while coconut cake is baking. This allows the fat to harden in its place.
- Remove the can from the fridge and flip over. Open with a can opener on top (should be flipped back to the top) and drain out all of the coconut water.
- Place the coconut fat, along with cinnamon, ghee, and optional stevia/maple syrup into a medium mixing bowl and beat on medium-high until fully combined.
- Keep in the fridge until ready to frost, when the cake has completely cooled (or else it melts!).
- Top with coconut flakes, and enjoy!