Desserts

Dark Chocolate Orange Oatmeal Brûlée

February 6, 2015 by Bethany And Rachel 18 Comments

I love chocolate (who doesn’t right?), especially dark chocolate. I love the bitter yet slightly sweet taste of it. I remember sampling a piece of fine dark chocolate with a hint of orange from Paris and it was out of this world! I missed that flavor so much that I NEEDED to recreate it. And of course it had to be oatmeal, because I eat oatmeal everyday! Not any kind of oatmeal, oatmeal brûlée because it is fancier and more amazing than regular oats! This flavor combo may be the most amazing yet, thanks to the bitterness of the cocoa paired with the sweet acidity of the orange. You will not be disappointed! Click HERE to get your unrefined Cane Sugar!

Dark Chocolate Orange Oatmeal Brûlée

1/3 cup oats
1/4 cup almond milk
2 Tbsp. freshly squeezed juice from an orange
1/8 tsp. vanilla extract
1 Tbsp. cocoa powder
1 tsp. grated orange rind
1 tsp. dark chocolate chips ( can be vegan), chopped or cocoa nibs
1 tsp. unrefined cane sugar ( I used chancaca)

Preheat oven to 350 degrees.
Combine all ingredients in a ramekin. Mix well.
Bake oatmeal for about 15 minutes, or until done.
Sprinkle oatmeal with cane sugar.
Heat oven to broil (550 degrees) and place oatmeal in oven for about 1 minutes, or until sugar caramelizes.
Enjoy!

Health Benefits Cocoa Powder Contains

many minerals such as iron, manganese, magnesium and zinc
flavonoids with help reduce systemic inflammation
fiber

Oranges Contains

Plenty of vitamins, such as C, A, folate and calcium
Fiber
Natural sugars

Recipe as a whole

All natural
No refined sugar
No artificial ingredients
No preservatives
No processed ingredients
Gluten-free
Dairy-free
Nut-free
100% clean
Vegan
Vegetarian
Low-glycemic
Non-GMO

Linking up with Sprint to the Table for Strange but Good!

Paleo Skillet Carrot Cake

February 2, 2015 by Bethany And Rachel 18 Comments

Cake for breakfast? I know what your thinking, “that doesn’t sound like a good start to the day!” It normally isn’t , but this recipe is an exception.

Unlike most breakfast cakes and pastries, this breakfast cake is made with all natural ingredients that contain beneficial nutrients to fuel your body. This will energize you while making your taste buds pretty happy.

Besides carrot cake is delicious for dessert, but even better for breakfast in my opinion

Paleo Carrot Skillet Breakfast Cake

Serves anywhere from 1-4

(adapted by One Green Planet)

6 Tbsp. coconut flour
1/2 tsp. baking powder
1/4 cup grated carrot
2 Tbsp. apple sauce
1 egg, beaten (or flax egg)
1/2 Tbsp. maple syrup
6 Tbsp. almond milk (or other non-dairy milk)
1 tsp. vanilla
2 Tbsp. raisins
1 Tbsp. paleo friendly white chocolate chips
1 Tbsp. crushed walnuts

Preheat oven to 350 degrees.
In a bowl combine the coconut flour and baking powder.
Add in remaining ingredients and stir well until all ingredients are completely and evenly combined.
Spray cooking spray in a small cast iron skillet add spoon in mixture. Spread evenly.
Bake for about 35 minutes, or until done.
Enjoy!

Health Benefits

All-natural ingredients
No processed ingredients
No preservatives
High fiber
Moderate amount of protein
Gluten-free
Grain-free
Dairy-free
Nut-free
Refined sugar-free
Paleo-friendly
Whole 30-friendly
Vegan- friendly (if flax egg is used)
Vegetarian

No Bake Peanut Butter Banana Chocolate Chip Cookies!

December 28, 2014 by Rachel 7 Comments

I love easy recipes, I love peanut butter, I love chocolate and I love cookies! What if you combine all of these things into one? Nothing better than that! Plus they are healthy cookies, no sugar what so ever, just delicious-tasting heaven! I promise you that these are the easiest cookies you will ever make! Even if you have 5 minutes to spare, you can still make these one bowl delights!

No Bake PB-Banana Chocolate Chip Cookies

makes 25-30 cookies

2.5 cups dry oats
1/3 cup natural creamy peanut butter
2 ripe bananas, mashed
1 tsp vanilla extract
1/2 cup stevia-sweetened chocolate chips

1. In a medium-sized bowl, mix together peanut butter, bananas and vanilla, combine well

2. Mix in oats and chocolate chips, combine well until a dough forms

3. Roll dough into small balls, place in fridge until the cookies harden

Health Benefits

All-natural
No processed ingredients
No preservatives
Gluten-free
Dairy-free
Sugar-free
good source of fiber
Vegan
Vegetarian

[Tweet “These #healthy No Bake Peanut Butter Banana Chocolate CHip Cookies are the bomb dot com!”]

Vegan Caramel Snickerdoodle Cupcakes

December 23, 2014 by Bethany And Rachel 21 Comments

Making cupcakes for a christmas eve family party has been a tradition of my ever since I knew how to use an oven. I usually like to get creative and come up with cool unique flavors. This year is going to be a little different because I’m making healthy cupcakes. I’m sacrificing artificial ingredients, added sugars, and

artery clogging fat, without sacrificing flavor. And I’m 99% sure my family will not even notice it. They will only be focused on the dense doughy texture, the sweet caramel inside and the cinnamon-sugary glaze on top!

Vegan Caramel Snickerdoodle Cupcakes

Makes 12 cupcakes

2 cups gluten-free oat flour
1/2 cup coconut sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1 cup water
2 Tbsp. coconut oil, melted
1/4 cup applesauce
1/2 tsp. vanilla
1 tsp. apple cider vinegar

Filling

The Vegan 8’s Sweet Potato Caramel (doubled the recipe)

Preheat oven to 350 degrees.
In a medium bowl, combine oat flour, coconut sugar,baking soda and cinnamon. Mix well.
In a separate bowl combine water, coconut oil, apple sauce, vanilla and apple cider vinegar. Mix well and stir into dry ingredients.
Line a muffin tin with cupcake liners and spoon batter into 12 muffin slots about 2/3 full.
Bake for about 20-25 minutes, or until done.

Cinnamon-Sugar Glaze

2 tbsp melted coconut oil
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp vanilla
Coconut sugar for sprinkling

1. Mix all ingredients together in a small bowl and spread on cupcakes, sprinkle with coconut sugar

Health Benefits

All-natural ingredients
No artificial ingredients
No processed ingredients
No preservatives
Refined sugar-free
Gluten-free
Dairy-free
Egg-free
Vegan
High in fiber
Vegetarian

Thanks to Jenn for linking up! Merry Christmas!

Paleo Cranberry Lemon Cake

December 20, 2014 by Rachel 36 Comments

Paleo Cranberry Lemon Cake is a delish addition to the holiday! A perfect mixture of sweet & tart + made with healthy ingredients!

*Post updated 10/26/2022*

We created this paleo cranberry lemon cake recipe in 2014. EIGHT YEARS AGO. WOW. The blog was just up and coming then and Rachel and I were college sophomores!

To date, this upside-down cake is still one of our most popular holiday recipes and I totally understand why.

First off, it’s pretty to look at. The color of the cranberries and lemon just pops and makes you want to devour it. Secondly and most importantly, it tastes amazing.

I originally made this cake with the addition of lemon curd (which I totally recommend by the way), however, I didn’t have enough eggs to make it so I did without and it was still a 10/10. I have also made it with the addition of drizzled white chocolate for extra sweetness! Whatever you do, it will be delicious, I promise!

Here is what you need to make this recipe:

cranberries – fresh or frozen

lemon zest

maple syrup OR honey

coconut flour- no other flour works here! Coconut flour is different in the way it bakes compared to other flours 🙂

canned pumpkin puree

almond milk or milk of choice

baking soda

pure vanilla extract

lemon juice

eggs

Optional – lemon curd, pecans and white chocolate

Paleo Cranberry Lemon Cake

Print Recipe

Servings 8

Ingredients

3 cups of frozen or fresh cranberries
2 tbsp lemon zest
juice of half a lemon
1 tbsp honey OR maple syrup
2-3 tbsp water
3 eggs beaten
1/4 cup milk non-dairy or dairy
1/4 cup honey/maple syrup
1/3 canned pumpkin can also sub 1/3 cup mashed sweet potato, 1 mashed banana or 1/3 cup applesauce
juice of half a lemon optional, it makes it have a more lemony taste!
2 tbsp lemon zest optional
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp baking soda
1/2 cup coconut flour
Pecans option
Lemon Curd optional
melted white chocolate optional

Instructions

1. Place cranberries, zest, lemon juice, honey and water in a small saucepan over medium heat and stir until the cranberries "pop" and create a compote, set aside. This step takes 5-10 minutes.
2. In a medium size bowl, mix together eggs, milk, honey, pumpkin, lemon juice, lemon zest and vanilla. Mix well to combine.
3. Add the cinnamon, baking soda and coconut flour to a small bowl. Mix until ingredients are combined then add flour mixtureto the wet ingredients. Mix well until a batter forms.
4. Spray cooking spray on the bottom of a 9 inch cake pan or 8x8 pan. You can also line the pan with parchment paper.
5. Spread Cranberry compote evenly on the bottom of the pan.
6. Spoon the batter evenly on top of the compote.
7. Bake at 350 degrees for about 30 minutes or until top is golden. Let cool and then take the cake out of the pan and carefully flip over so that the cranberry side is on top.
8. Top with Lemon Curd, pecans and white chocolate,if desired!
*Adapted from Beauty and the Foodie

Like This Recipe? Pin For Later!

Want more cranberry recipes? Check out these recipes:

Pumpkin Cranberry Skillet Cake (paleo & vegan-friendly)

Healthy Cranberry Muffin Tops ( paleo & vegan friendly)

Gluten-free Peppermint Brownies

December 19, 2014 by Bethany And Rachel 18 Comments

With christmas peeking behind the corner, I just couldn’t help myself getting into the christmas spirit a little early. I always look forward to baking desserts for holiday parties, but this year things are going to be a tad different. Instead of using tons of butter and unhealthy ingredients, my plan is create healthy clean eating recipes without my family evening knowing! The same great taste but way less calories and tons of health benefits! Peppermint is one of the official flavors of Christmas so what better way then to make healthy clean eating peppermint brownies? Packed with loads of health benefits like fiber, vitamins, healthy fats and so on, you won’t know they are healthy!

Gluten-free Peppermint Brownies

(adapted from Fit Foodie Finds)

1 cup garbanzo bean flour (or any gluten-free flour)
3 Tbsp. cocoa powder
1/2 tsp. baking powder
1 egg or 2 egg whites, beaten (or flax egg)
1/4 cup agave nectar/maple syrup/honey
1 Tbsp. coconut oil, melted
1 tsp. peppermint extract (use 1 1/2 tsp if not using stevia)
1/2 tsp. peppermint stevia
1/2 tsp. vanilla extract
1/2 cup dark chocolate chips, melted (can be vegan)

Preheat oven to 350 degrees.
In a medium bowl combine flour, cocoa powder and baking powder. Mix well.
In a separate bowl combine egg, agave, coconut oil and extracts. Combine well.
Combine wet ingredients into dry ingredients, making sure to mix well and scraping sides of bowl to ensure evenly mixed.
Add melted chocolate and stir batter well to evenly distribute chocolate.
Spray cooking spray in a glass pan. Spoon in batter and spread evenly throughout pan.
Bake for about 20 minutes, or until done.
Enjoy!

Health Benefits

All-natural
No preservatives
No processed sugar
Refined sugar-free
Healthy fats
Full of fiber
Clean ingredients
Gluten-free
Dairy-free(if using dairy-free chocolate)
Vegan
Vegetarian
Tons of antioxidants and vitamins

Healthy Pumpkin Apple Butter

December 15, 2014 by Bethany And Rachel 29 Comments

I am totally obsessed with all kinds of fruit butters, peach, pear, apple, pumpkin, you name it, I love it. But the downside of these sweet condiments is that many of them contain more than fruit, they contain sugar and other additives, with the exception of Kauffman’s.

They can also be pricey, reaching up to 4-5 dollars for a small jar. Good thing I decided to make my own, not only is it healthy, clean and no sugar added, It’s dirt cheap as well. This butter is the perfect topping to almost anything, toast, waffles, pancakes, ice-cream, yogurt (I Love mixing it into plain greek yogurt!)

Pumpkin-Apple Butter

1 cup pumpkin puree
1 baked apple (chopped then cooked in microwave for 3-4 minutes or until soft)
2 tsp cinnamon
1 1/2 tsp Nunaturals stevia simple syrup or 1 tbsp maple syrup, honey, agave

1. Place all ingredients in a small sauce pan over medium-low heat

2. Constantly stir and keep on the stove for 10 minutes

3. Take off stove top after mixture is hot, let cool and place in a mason jar, if desired

Be sure to check other amazing meals at Peas and Crayons!

Paleo Maple Banana Donuts

December 5, 2014 by Bethany 10 Comments

These Paleo Maple Banana Donuts with a Maple Glaze are a delicious and healthy breakfast with a large mug of coffee! They are also Paleo and Gluten-free!

🍩 worry, be happy. Sorry for the corny intro, but it had to happen because DONUTSSSS. Today I’m sharing with you a recipe that I actually posted on the blog in summer 2014 (aka one of the first recipes every posted on Athletic Avocado).

After seeing how popular they were with less than ideal pictures, I went on a quest to recreate them. The first pictures back from two years ago didn’t do justice to present how good these donuts actually are.

You pretty much have to be insane if you don’t like donuts. Like 🍩 talk to me if you don’t like them, we can’t be friends (sorry I did it again). Jk we can be friends, but you’re missing out big time.

How does one live without eating donuts? That’s a question for another time.

But today lets talk about the magic of donuts. Personally, I’m all about the glazed ones. The frosted are just ok, the filled ones are decent, and the sugar coated are meh.

I remember when my eyes would light up with joy when I sunk my teeth into a glazed donut. It just melts in your mouth, then the fluffiness of the donut takes the show away. Ahhhh I’m drooling. But regular donuts are fried and sugary and give me no energy what so ever. These donuts on the other hand, different story😉

These donuts are baked, taste like banana bread and have a maple glaze. No refined sugar, grains, gluten or oil in site. Now you may be thinking, “then how do they taste good?”

Trust me friend, they’ll wow you with taste and are able to keep you full so you won’t crash mid afternoon. Thats the magic of using real unprocessed whole food ingredients.

With only about 96 calories per donut, you can have two or three without feeling guilty. Take that Dunkin!🙅

Paleo Banana Walnut Donuts with a Maple Glaze

A sweet maple glaze encases a soft banana donut and is studded with toasted walnuts! Did I also mention that they’re healthy? No need for Dunkin Donuts anymore!

Paleo Maple Glazed Banana Walnut Donuts

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 6 donuts