Desserts

Coconut Cookie Dough Baked Protein Bars {Paleo, Low Carb & Gluten-Free!}

May 9, 2017 by Rachel 19 Comments

Coconut Cookie Dough Baked Protein Bars are an easy and delicious breakfast, snack or dessert filled with wholesome ingredients. Paleo, low carb and gluten-free!

“This post is sponsored by Vital Proteins. As always, all opinions stated are my own. Thanks for supporting the brands that we truly love here on Athletic Avocado!”

Guys, Bethany and I are officially college graduates! AKA we are getting OLD haha. It seems like yesterday that we were both freshman, heck, we still both look like freshman. We went to the mall the other day with our Mom and got talking to this lady whose daughter we coached in gymnastics and our Mom was telling her how we just graduated and she asked where we are going to college. We then told her that we just graduated college, not high school and she couldn’t believe it! Well at least when we’re older we’ll still look a decade younger 😉. Anyways, all those four years definitely payed off and we are sooooooo ready to focus on Athletic Avocado since we’ve got a few free months until we have to go back to Grad school……. But we can’t tell you how excited we are to make recipes almost everyday and let our creative juices flow!

Now for the recipe today. Guys, I’ve been dreaming up this recipe for Coconut Cookie Dough Baked Protein Bars ever since finals week started and I couldn’t stop thinking about how I was going to make them. I just knew that were gonna be a complete winner.

I actually based this recipe on our Paleo Nutella Fudge Bar recipe that we made over 3 years ago to achieve that same kind of dense, fudgey texture, but except this time with a protein version that can be eaten for breakfast, snack AND dessert! I replaced the cocoa powder and hazelnut meal with Vital Proteins Coconut and Vanilla Collagen Whey for delicious flavor AND epic protein boost to feed those muscles 💪🏼.

We love Vital Proteins collagen products and have noticed huge benefits from collagen ever since we started taking it. The Collagen Whey is equipped with pasture-raised collagen peptides to reduce injuries and increase performance, natural hyaluronic acid to keep cartilage strong, Madagascar vanilla beans to support healthy inflammation response and spore probiotic bacillus coagulans to support protein absorption and recovery!

These Protein bars are super easy and simple to make, they are made from natural and wholesome ingredients that your body will use for fuel such as:

Coconut flour

Vital Proteins Coconut and Vanilla Collagen Whey

Eggs

Maple syrup

Milk

Coconut oil

Chocolate chips

Unsweetened coconut flakes

These Coconut Cookie Dough Baked Protein Bars are a delicious snack, on-the-go and make-ahead breakfast, or healthy dessert! They are so easy to make with real and wholesome ingredients and are filled with protein. Also paleo, vegetarian, low carb and gluten-free.

Coconut Cookie Dough Baked Protein Bars

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 9 bars

Ingredients

1/2 cup coconut flour
1/2 cup Vital Proteins Vanilla & Coconut Water Collagen Whey
3 eggs beaten
2-3 tablespoons maple syrup
1/4 cup milk
1 tbsp coconut oil melted
1/2 tsp vanilla extract
1/4 cup unsweetened coconut flakes
1/2 cup chocolate chips

Instructions

Preheat oven to 350 and line an 8x8 pan with parchment paper or cooking spray.
In a large bowl, combine coconut flour and protein powder, mix well
In a medium size bowl, combine eggs, maple syrup, milk, coconut oil and vanilla extract.
Add wet ingredients to dry and combine well.
Stir in coconut and chocolate chips.
Add batter to pan an bake for 15-20 minutes, or until done.

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Q

Paleo Lemon Berry Coffee Cake

May 4, 2017 by Rachel 12 Comments

Light & fluffy Paleo Lemon Berry Coffee Cake is studded with juicy berries and topped with an almond-coconut streusel! It’s the perfect healthy breakfast! Also Gluten-free, grain-free and dairy-free!

It’s been a longggggg time since I’ve used coconut flour.

It’s my favorite flour, when used in the correct proportions. Too often I hear horror stories about coconut flour which end up in people telling me that they hate using it. I get it, it’s complicated to work with and can never be subbed 1:1 with any flour. I repeat, please don’t ever sub coconut flour 1:1 with any flour! Trust me, I’ve been there multiple times, but you don’t have to be afraid, when all else fails, just follow a recipe that uses coconut flour, problem solved!

Coconut flour done right yields the most fluffayyyyyy, moist and delicious baked goods ever! My absolute favorite way to bake coconut flour is in the form of cake, specifically cawffeeeee cake. I like coffee cake better than regular cake because I prefer crunchy toppings>frosting.

Now this Lemon Berry Coffee Cake is probably one of my favorite cakes I’ve ever made. The texture is spot-on AKA light and fluffy with a delicious fresh lemony flavor and juicy berries. It’s soooooooo easy to make, don’t let coconut flour intimidate you or you’ll be missing out big time.

Just a few ingredients are needed to make this fluffy goodness:

Coconut flour

Baking soda

Eggs

Maple syrup

Lemon juice + zest

Almond milk

Strawberries/berries

Paleo Lemon Berry Coffee Cake

This coffee cake is so easy to make and filled with fresh lemon and studded with juicy berries! Coconut flour makes this cake so light, moist and fluffy. It’s topped with a crunchy sliced almond and coconut topping instead of a traditional crumb topping. Also gluten-free, grain-free, dairy-free and paleo!

Paleo Lemon Berry Coffee Cake

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 9 slices

Ingredients

1/2 cup + 2 tbsp coconut flour
1/2 tsp baking soda
3 eggs beaten (can sub in 3 flax/chia eggs)
2-3 tbsp maple syrup
1 cup unsweetened almond milk
1 tsp fresh lemon juice
1 tsp fresh lemon zest
1/2 cup fresh strawberries chopped
Topping
1/4 unsweetened coconut flakes
1/4 cup sliced almonds
2 tbsp maple syrup

Instructions

Preheat oven to 350 and grease a square cake pan or line with parchment paper
Combine flour and baking soda in a large bowl
Combine eggs, maple syrup, milk, lemon juice and zest in a small bowl and add to dry ingredients, mix well
Add in strawberries, mix well
Spread cake batter in pan evenly and combine topping ingredients in a small bowl
Sprinkle topping on cake evenly and bake for 25-30 minutes or until done

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Questions of the day!

What’s your favorite thing to make with coconut flour?

EASY Dark Chocolate Zucchini Muffin Tops (Gluten-free, Paleo + Vegan!)

April 23, 2017 by Bethany And Rachel 15 Comments

Love muffin tops? Make these Dark Chocolate Zucchini Muffin Tops! No need to waste the bottom with this recipe! Super simple, and secretly healthy!

Let’s start off by talking about our bad habits. You embarrassed? Don’t be, I don’t judge. I have a bad habit of being super picky and only eat parts of foods I want to. Let me give you an example, If there is a bag of trail mix, I will go and pick out all the cashews and chocolate covered raisins and leave out the other stuff. My mom gets soooo mad when I pick and choose, but I do what I want.

When I make granola, I pick out the largest clusters and leave the crumbs for everyone else. Yeah, I’m bad like that. But that’s pretty much the only “bad” thing I do, otherwise I’m a pretty good girl.

But let’s talk about another thing I’m picky about: Muffins. I love muffins, but the top part is da best. Correct me if I’m wrong but the phrase “The bottom parts of the muffin are the best” has been said by no one ever. And there’s a reason why I pick off the tops and leave the bottoms behind. Don’t worry, I don’t waste food, I like crumbling the bottoms on top of yogurt parfaits.

But back to muffin tops, I have always wanted to make just the top part but was kinda confused on how to. But with a little bit of coffee and a whole lotta Jesus, I figured it out. I went with chocolate zucchini muffins because, no explanation needed😉.

And let me tell you about those chocolate chunks, they’re golden in these muffin tops. Sure, chocolate chips can be used in place, but the chunks are where its at! Dip these muffin tops in your coffee for breakfast, and you’ll be one happy camper.

Dark Chocolate Chunk Zucchini Muffin Tops

The best parts of the muffin are made without wasting the bottom part with this healthy recipe! Super simple to make, moist, and full of chocolate, these muffin tops are the answer to your prayers! You’d never guess that they are paleo, gluten-free with a vegan option!

EASY Dark Chocolate Zucchini Muffin Tops

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings 6 muffins

Ingredients

1 cup almond flour
1/4 cup dark cocoa powder
1/2 tsp baking soda
1 cup zucchini shredded
1/2 cup almond butter
1 egg beaten (sub flax egg for vegan option)
1/4 cup maple syrup
1/2 cup dark chocolate chunks

Instructions

Preheat oven to 350 and line a baking sheet with parchment paper.
Combine almond flour, cocoa powder baking soda in a large bowl.
Combine zucchini, almond butter, egg and maple syrup in separate bowl and mix well. Add wet ingredients to dry ingredients and mix well.
Fold in chocolate and mix combine.
Spoon batter into 6 large or 12 smaller muffin tops and divide topping between tops. Bake for 25 minutes or until done.

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Questions of the day!

Whats your favorite way to eat zucchini?

Gooey Lemon Blueberry Macadamia Flourless Blondies {Paleo w/ a Vegan option)

March 25, 2017 by Bethany And Rachel 42 Comments

Lemon Blueberry Macadamia Flourless Blondies are so gooey and delicious! You would never know that they are good for you! Also gluten-free, paleo with a vegan option!

You know what they say, if it ain’t broke, don’t fix it. I’m referring to the fact that my creativity lies in easy, healthy baked goods. Why waste energy and try to create a recipe that’s not in my niche? All y’all food bloggers know exactly what I’m talking about. Once in a while I have an itchin’ for creating savory recipes, but 98% of the time, my mind is in the land of sweets.

I guess it’s just how God made my brain, but I’m totally not complaining. I keep going back to making the same types of recipes, only with different flavor variations. For this particular recipe, I was reminiscing about these Gooey Flourless Cinnamon Toffee Blondies. Dreaming about the gooey, sweet texture made think of a different way to make something similar. Insert these Lemon Blueberry Macadamia Blondies.

The gooey-ness factor in these blondies? Spot on. The fresh lemon-blueberry flavor with the rich nuttiness of the macadamia butter? I would score it a perfect 10.

Seriously guys, near-perfect desserts don’t have to be hard to make. Making these blondies require just a little more effort than pressing an easy button. You don’t even need flour to make them! That was (deliciously) easy.

Let’s see what we’ve got in the mix:

macadamia butter

maple syrup

1 egg/flax egg

baking soda

lemon juice + zest

vanilla

fresh blueberries

Easy, peasy Lemon-squeezy.

Gooey Lemon Blueberry Macadamia Flourless Blondies

Be prepared to fall in love with these ultra gooey, decadent blondies. Studded with fresh blueberries, zesty lemon and the creaminess of macadamia butter, you wouldn’t ask for anything else! You won’t believe that they are gluten-free, grain-free, dairy-free, paleo with a vegan option.

Gooey Lemon Blueberry Macadamia Flourless Blondies

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 9 blondies

Ingredients

1 cup macadamia nut butter or any nut butter of choice!
1 egg beaten ( can sub a flax egg or 1/2 cup applesauce for vegan option)
1/4 cup pure maple syrup
1 Tbsp. fresh lemon juice
1 Tbsp. lemon zest
1/2 tsp. baking soda
1/4 tsp. vanilla extract
1 cup fresh blueberries

Instructions

Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper and set aside.
Combine all ingredients except for blueberries in a bowl. Mix well until a thick, smooth batter forms.
Carefully fold blueberries into batter, making sure they don't get squished.
Pour batter into parchment-lined pan. Smooth out the top so the batter is even.
Bake for 15-20 minutes, or until done.
Let bars cool (make sure you let them cool extra long because they are gooey). Slice into 9 blondies.
Enjoy!
*Can sub macadamia butter for any nut butter of choice.

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Almond Flour Carrot Cake Tahini Bread (Paleo w/Vegan option!)

March 1, 2017 by Bethany And Rachel 35 Comments

Healthy Almond Flour Carrot Cake Tahini Bread is a fluffy and delicious breakfast,snack or dessert filled with carrots, raisins, nuts and topped with a tahini-maple glaze! It’s also paleo, gluten-free and vegan!

I was talking with my Dad the other day and he asked me how to “get” on my blog!

Healthy Carrot Cake Tahini Bread is a fluffy and delicious breakfast,snack or dessert filled with carrots, raisins, nuts and topped with a tahini-maple glaze! It's also paleo, gluten-free and vegan!

Then he preceded to tell me that he’s only been on my blog a handful of times because he doesn’t know how to “find it” on the internet!! Like what is this? Adults and computers….. I guess I will never understand :(. Maybe he doesn’t really feel the need to look at all the recipes and pretty pictures of food because he gets the privilege of being the main ~~guinea pig~~ taste tester for Athletic Avocado and therefore doesn’t need to make the recipes…Which brings me to this recipe, my Dad LOVED this recipe. I mean every recipe on here is “Michael-approved” but this one really made him going back for ~~seconds~~ fifths.

Healthy Carrot Cake Tahini Bread is a fluffy and delicious breakfast,snack or dessert filled with carrots, raisins, nuts and topped with a tahini-maple glaze! It's also paleo, gluten-free and vegan!

The inspiration for this Carrot Cake Tahini Bread came from a desire to make some type of bread for breakfast without bananas because sadly, we were out. Buttttttttt my Mom did just buy a ten pound bag of carrots (no joke). So, I made carrot cake acceptable and healthy enough for breakfast!

Healthy Carrot Cake Tahini Bread is a fluffy and delicious breakfast,snack or dessert filled with carrots, raisins, nuts and topped with a tahini-maple glaze! It's also paleo, gluten-free and vegan!

This recipe is adapted from my Cherry Garcia Banana Bread and is oh so fluffayyyyy, moist and delicious all in one! It’s so easy to make, even your dog can make it. Okay maybe not your pup, but someone who has never really been in the kitchen ever can breeze through this recipe.

Healthy Carrot Cake Tahini Bread is a fluffy and delicious breakfast,snack or dessert filled with carrots, raisins, nuts and topped with a tahini-maple glaze! It's also paleo, gluten-free and vegan!

This bread is a hearty and delicious breakfast or snack made from whole ingredients like:

Almond flour

Baking soda

Spices

Tahini

Pineapple

Egg/Flax egg

Maple syrup

Carrots

Raisins

Nuts

Healthy Carrot Cake Tahini Bread is a fluffy and delicious breakfast,snack or dessert filled with carrots, raisins, nuts and topped with a tahini-maple glaze! It's also paleo, gluten-free and vegan!

Paleo Carrot Cake Tahini Bread

This carrot cake tahini bread is basically carrot cake in breakfast form! It’s a delicious and hearty breakfast filled with fresh carrot, pineapple raisins, nuts and coconut flakes! So naturally sweet and hearty, you would NEVER know that it’s good for you too! Also vegan, paleo, gluten-free. dairy-free and grain-free!

Healthy Carrot Cake Tahini Bread is a fluffy and delicious breakfast,snack or dessert filled with carrots, raisins, nuts and topped with a tahini-maple glaze! It's also paleo, gluten-free and vegan!

Almond Flour Carrot Cake Tahini Bread (Paleo w/Vegan option!)

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 9 slices

Ingredients

1 cup almond flour
1/2 tsp baking soda
1/8 tsp nutmeg
1/8 tsp ginger
1/2 tsp cinnamon
pinch of salt
1/2 cup tahini
1/2 cup pureed pineapple or applesauce
1 egg/flax egg
2-4 tbsp maple syrup
1/2 cup grated carrot
1/3 cup raisins
1/4 cup chopped pecans or nut of choice
TOPPING optional
1 tbsp coconut oil
2 tbsp tahini
1-2 tbsp maple syrup
Unsweetened coconut flakes

Instructions

Preheat oven to 350 degrees and coat a 9x9 pan with cooking spray
In a large bowl, add together flour, baking soda, spices and salt
In a small bowl mix together pineapple puree/applesauce, tahini, egg and maple syrup
Add wet ingredients to dry and mix until combined
Add in carrot, raisins and nuts and place batter in pan
Bake for 25-30 minutes or until done
Let cool and slice into bars
For Topping microwave coconut oil until melted and stir in tahini and maple syrup and drizzle over bars and sprinkle with coconut

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Questions of the day!

What’s your favorite kind of quick bread?

Healthy Peanut Butter Pie Brownies {Gluten-free + Vegan}

February 3, 2017 by Rachel 25 Comments

*Pictures updated 1/3/2019*

These Healthy Peanut Butter Pie Brownies combine two EPIC desserts into one guilt-free treat! Perfect for peanut butter and chocolate lovers alike! Made of 3 fuss-free, easy-to-make layers: a flourless brownie crust, dairy-free peanut butter mousse and chopped peanut butter cups! Also gluten-free, dairy-free and has a vegan option!

Hey guys, you know it’s almost Valentine’s Day, so we decided to share our love for you by posting this delicious dessert combination that will keep you coming back for more – enjoy!

Do you have a list of daily activities you need to incorporate into your routine for your day to go right? For example, here is my list of things I NEED in my day:

Drink a large mug of coffee

Move my body by either taking a long walk or performing a workout

Enjoy a square of dark chocolate

and most importantly, enjoy a spoonful of peanut butter (usually more than one)

All these tasks are completely necessary for a productive day. Like, you don’t want to see me without any of these or I’ll probably be miserable (totally kidding). Okay, that’s an over-exaggeration but you get the point, life is a little easier and better when you incorporate your favorite things into your day. Notice how the last two are chocolate and peanut butter…..

I truly believe that this flavor combo is the best combo known to man. If I could have it my way, I would make every recipe on this blog chocolate and peanut-butter-themed (but that probably wouldn’t work, lol).

So far we’ve made Energy Bites, Banana Ice Cream, Oatmeal and Granola Bars all containing this delicious duo and I honestly can’t believe that we haven’t made more recipes chocolate and peanut butter themed! That’s where these Peanut Butter Pie Brownies come into play…..because CHOCOLATE & PEANUT BUTTER 4 LYFE✌🏼

Healthy Peanut Butter Pie Brownie Ingredients:

Egg/Flax Egg

Applesauce

Brownie Substitutions:

Peanut Butter: Sub in any type of natural creamy nut butter such as almond butter, cashew butter or sunflower seed butter.

Applesauce: Don’t have applesauce? Add in some mashed banana or sweet potato instead.

Coconut Cream: Sub in regular whipped cream or non-dairy whipped topping.

Peanut Butter Cups: Use chocolate chips, peanut butter chips, your favorite chopped candy bar, etc.

You Will Also Love These Recipes!

Flourless Avocado Brownies

Flourless Turtle Pecan Brownies

Flourless Strawberry Cheesecake Brownies

Flourless Zucchini Brownies

Flourless Peppermint Brownies

Healthy Peanut Butter Pie Brownies

Not only are these Peanut Butter Pie Brownies delicious, but you also would never guess that they are actually healthy too! They are completely gluten-free, and dairy-free, and contain a vegan option. If you are a peanut butter lover, you MUST MAKE these!

Healthy Peanut Butter Pie Brownies

These Healthy Peanut Butter Pie Brownies combine two EPIC desserts into one guilt-free treat! Perfect for peanut butter and chocolate lovers alike! Made of 3 fuss-free, easy-to-make layers: a flourless brownie crust, dairy-free peanut butter mousse and chopped peanut butter cups! Also gluten-free, dairy-free and has a vegan option!

5 from 1 vote

Print Recipe Pin Recipe

Ingredients

Brownie Crust

1 cup natural smooth peanut butter
1 egg/flax egg beaten
1/4 cup applesauce
1/4 cup maple syrup
1/4 cup cocoa powder

Pie Filling

Coconut cream from 2 cans of full-fat coconut milk refrigerated overnight
6 tbsp natural smooth peanut butter
3 tbsp maple syrup

Topping

peanut butter cups chopped

Instructions

Preheat oven to 350 degrees and coat an 8×8 baking pan with cooking spray
Mix all brownie crust ingredients together and spread in pan, bake for 20-25 minutes
Add coconut cream in a large bowl with a mixer and whip until fluffy, about 30-60 seconds
Add peanut butter 2 tbsp at a time to coconut cream and mix well. Mix in maple syrup
Spread Frosting on cooled brownies and top with chopped peanut butter cups

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For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord. (Romans 6:23)

Questions of the day!

What are some of your daily essentials?

What’s your favorite nut butter?

The BEST Flourless Peanut Butter Banana Cake {5 Ingredients!}

January 22, 2017 by Bethany And Rachel 57 Comments

Flourless Peanut Butter Banana Cake is fluffy and moist made with only 5 real ingredients and topped with a peanut butter frosting! You would never believe it’s healthy! Can be paleo and vegan too!

Hello Guys! I’m excited to share this recipe with you all today! This recipe (like others I’ve made) is born from past recipe creations morphed together.

As I was looking through my Pinterest board yesterday, I came across this Flourless Pumpkin Snack Cake. I remembered how amazing this recipe was (I mean, come on! You can’t go wrong with pumpkin cake with a chocolate frosting).

Then, I scrolled down to these Peanut Butter Banana French Toast Rollups and immediately had an epiphany. This was my discernment from God telling me to make a PB-Banana version of the flourless snack cake!

In my opinion, you can never go wrong with the peanut butter and banana combo, – it is always a winner year-round (for me at least). I think most people would agree with me, though I am probably slightly biased.

But, let me tell ya, this cake is oh-so-good. The base is adapted from the pumpkin version and it’s just so fluffy and moist, you would never be able to tell it’s flourless!

Additionally, this cake is suitable for dietary restrictions as well. It’s not only gluten-free but can also be vegan and paleo-friendly too! If you’re vegan, just sub a flax egg. Paleo? Sub in almond butter for the frosting.

Furthermore, this PB banana snack cake is so simple and easy to make too!

Ingredients Needed For This Flourless Cake

Peanut Butter

Bananas

Maple syrup

Egg/flax egg

Baking soda

Peanut Butter Mousse

Flourless Peanut Butter Banana Cake Substitutions:

Peanut Butter: You may substitute any natural smooth nut butter such as almond butter, cashew butter, sunflower seed butter, etc.

Maple Syrup: You may sub in any liquid sweetener such as honey or agave.

Peanut Butter Mousse: You may omit and add in chocolate chips and crushed pecans instead!

Storing This Flourless Peanut Butter Banana Cake

Store this cake in the fridge for 1-2 weeks!

Other Healthy Flourless Dessert Recipes!

Flourless Peanut Butter Banana Blondies

Flourless Sweet Potato Blondies

Flourless Chocolate Banana Snack Cake

Flourless Peanut Butter and Jelly Blondies

Flourless Chocolate Zucchini Cake

Flourless Pumpkin Snack Cake

Flourless Peanut Butter Banana Cake

This banana snack cake is completely flourless and made with only 5 real food ingredients! It’s topped with a creamy peanut butter frosting and makes the perfect healthy dessert or snack! It’s naturally sweet and completely gluten-free. Also with paleo and vegan options!

The BEST Flourless Peanut Butter Banana Cake

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings 9 people

Ingredients

1 cup natural smooth peanut butteror cashew/almond butter
2 ripe bananas mashed
1/4 cup pure maple syrup
1 egg beaten (sub flax egg for vegan option)
1 tsp. baking soda
Peanut Butter Frosting (link to recipe in recipe notes below) replace with almond butter for paleo

Instructions

Preheat oven to 350 degrees.
Combine all ingredients in a bowl until mixture is smooth.
Spread batter into 9x9 or 8x8 square pan sprayed with cooking spray or lined with parchment paper.
Bake for 30 minutes, or until done.
Make the peanut butter frosting. We used this recipe from the Minimalist Baker 🙂
Slice into 9 pieces.
Enjoy!

Notes

use THIS RECIPE from Minimalist baker for the Peanut butter frosting

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1 John 4:10: In this is love, not that we have loved God but that he loved us and sent his Son to be the propitiation for our sins.

EASY Buckeye Brownie Banana Muffins {Made with Brownie Mix!}

January 8, 2017 by Bethany 25 Comments

Low Carb Buckeye Brownie Banana Muffins are so decadent and tasty that you’d never guess they are full of fiber and have no added sugar!

This post is sponsored by the Silver Fern Brand. As always, all opinions are my own.”

Do you have a hard time cutting your sugar addiction? Maybe all you think about is sugar because your cravings are outta whack. I totally get you. I have a huge sweet tooth, but I also eat plenty of fiber and naturally sweet foods in place of white sugar. But if you do have a hard time with sugar cravings, it may be because of the bacteria in your gut. You see, bad bacteria in your gut feeds on sugar, so in turn you crave more sugar. But if you rid sugar from your body, the bad bacteria begins to starve and your cravings decrease.

The Elevated plan from Silver Fern Brand focuses on providing your body with probiotics to modify your metabolism. The probiotic tablets along with the Wai drink mix and fiber supplements can support the good bacteria in your gut. So why is this beneficial? Having more good bacteria in your body can :

increase fat burn
reduce inflammation
reduce gas production
prevent fat storage
improve satiety

You can learn more about the Elevated Plan by Silver Fern here.

Now this doesn’t mean that you cut out all the sweet stuff from your diet (that would be sad), it just means you improvise with the ingredients that you use. For these muffins I used the Paka Double Chocolate brownie mix, which only has 2 net carbs and 3 grams of fat per serving along with 6 grams of fiber, and 0 grams of sugar. In fact, these Buckeye Brownie Banana Muffins contain no added sugar at all. Totally expectable on the Elevated plan.

You’d never guess that these decadent brownie muffins are a great high fiber snack or even breakfast treat. Yes, I said you can eat brownies for breakfast without having a sugar crash later. It’s your lucky day😉

These muffins are incredibly simple to make and only require 7 ingredients:

Paka Double Chocolate Brownie Mix

Bananas

Egg

Peanut butter

Coconut flour

Almond milk

Coconut oil

EASY Buckeye Brownie Banana Muffins

Only 7 ingredients are needed to create these decadent muffins that will satisfy your sweet tooth. You’d never guess that they are low carb and contain no added sugar! Perfect for those who are trying to beat their sweet cravings without sacrificing dessert!

EASY Buckeye Brownie Banana Muffins

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

1 11.5 oz box low carb double chocolate brownie mix
2 ripe bananas mashed
1 egg beaten (sub flax egg for egg-free version)
1/4 cup non-dairy milk
1/2 cup natural peanut butter
6 Tbsp. coconut flour
Glaze:
2 Tbsp. natural peanut butter
2 Tbsp. melted coconut oil

Instructions

Preheat oven to 350 degrees.
Whisk together mashed banana, egg and almond milk. PLace brownie mix in a large bowl and mix in wet ingredients to form a batter.
In a separate bowl, mix together peanut butter and coconut flour. Form into a dough, then roll into about 12-16 separate little balls.
Place muffin liners inside about 12 slots in a muffin tin. Spoon batter until slot is 1/3 full, add peanut butter ball, then spoon more batter over top. Make sure to smooth out the batter. Repeat until all batter is used up.
Bake for about 20 minutes, or until muffins are done.
To make glaze, peanut butter and coconut oil and drizzle over muffins.
Enjoy!

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The Best Paleo Vegan Desserts

December 8, 2016 by Bethany And Rachel 19 Comments

Are do you have a major sweet tooth but have dietary restrictions such as gluten-free, grain-free, dairy-free, plant-based, vegan, paleo etc!? Then you’ve come to the right place! Scroll below to enjoy Over 50 of the BEST Paleo and Vegan Desserts for any occasion, whether it be Christmas, Easter, birthdays, anniversaries or just because. No matter the reason, you are guaranteed to have a delicious and easy dessert that everyone will LOVE!

50+ of the Best Paleo Vegan Desserts to make for any holiday or special occasion! They are all so easy to make and so delicious! All are gluten-free, dairy-free, and grain-free on top of being paleo and vegan too!

Flourless Cinnamon Toffee Blondies are so gooey and delicious! Would never know that they are good for you! Also gluten-free, vegan and paleo!!

1. Gooey Flourless Cinnamon Toffee Blondies

photo via healyeatsreal.com

2. Gooey Banana Chocolate Swirl Cake via Healy Eats Real

sticky-bun-raw-cheesecake-2

3. Raw Sticky Bun Cheesecake

photo via thebigmansworld.com

4. 2 Ingredient Flourless Brownies via The Big Man’s World

photo via Bakerita.com

5. Mini Berry Tarts via Bakerita

photo jessicaskitchen.com

6. Pumpkin Pecan Cobbler Cake via Jessica’s Kitchen

turtle-pecan-bark-1

7. Turtle Pecan Chocolate Bark

photo via texanerin.com

8. Paleo Lemon Cookies via Texan Erin

photo via acleanbake.com

9. No Bake Chocolate Macaroons via A Clean Bake

photo via detoxinista.com

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Question of the day!

What is your favorite dessert!?

EASY Oatmeal Raisin Cookie Freezer Fudge {Vegan + Gluten-free}

December 3, 2016 by Bethany 28 Comments

Looking for a healthier crowd-pleasing dessert? Oatmeal Raisin Cookie Fudge is a unique take on two favorites, but is secretly guilt-free! Vegan + Gluten-free!

Can someone please tell me how it is mathematically, statistically, logically, and emotionally possible to dislike chocolate? I cannot wrap my head around this one. How does one despise the taste of the most glorious food in the world? Think about it; if you dislike chocolate, you miss out on a dessert world of opportunity. Could you imagine turning your nose up at to a ginourmous slice or a decadent 7 layer chocolate cake? Or gagging at the site of a right-out-of-the-oven gooey brownie? Or turning down a glorious chocolatey piece of fudge?

“This post is sponsored by Farmer’s Direct Co-op. As always, all opinions are my own.”

Believe it or not, my cousin is one of those people. I always asks her how she gets her sweet fix, but she always explains to me that there are plenty non-chocolate desserts that she enjoys. Sometimes I forget that there is a world outside of chocolate desserts. You know apple pie, cheesecake, blondies, vanilla cupcakes, white chocolate……the list could go on. It saddens me though, that these chocolate haters will never know the delicious taste of fudge. That is until I made a non-chocolate version to feed their souls.

Oatmeal Raisin Cookie Fudge. How does that sound? When the idea first came into my mind, it tickled my heart. A simple chocolate-less, sinless, crowd-pleasing dessert that is perfect for any holiday get-together. Who say’s you need chocolate to make fudge? Call me a rebel, but I say nay.

My friends at Farmer’s Direct Co-op hooked me up with some fabulous products, and I included their organic rolled oats in this recipe. You know what I love about this company? 100% of their products are farmer owned and are certified organic and fair trade. I choose to partner with their company because I believe that farmers and their land should be treated fairly. To learn more about this evolution click here.

Ok, now back to the recipe! Here is what you need:

Farmer’s Direct Co-op Organic rolled oats

raisins

cashew butter

maple syrup

coconut oil

vanilla

cinnamon

sliced almonds

Andddd thats a wrap up! Now go on and make this delicious guilt-free fudge! It will please chocolate lovers and chocolate-haters alike!

Oatmeal Raisin Cookie Freezer Fudge

Cashew butter fudge and oatmeal raisin cookies collide in this irresistible, guilt-free dessert! It’s super simple to make and will please everyone’s taste buds! Also vegan and gluten-free friendly!

Oatmeal Raisin Cookie Freezer Fudge {Vegan + Gluten-free}

Print Recipe

Prep Time 15

Cook Time 15

Total Time 3 30

Servings 16 pieces

Ingredients

Oatmeal Raisin Cookie Mixture:
1 cup Farmer Direct Co-op regular rolled oats
1 cup raisins
2 Tbsp. pure maple syrup
1 Tbsp. coconut oil melted
1/4 tsp. cinnamon
1 cup cashew butter
1/4 cup coconut oil melted
2 Tbsp. pure maple syrup
1/4 tsp. vanilla extract

Instructions

Preheat oven to 350 degrees.
Combine all ingredients for oatmeal raisin cookie mix in a bowl. Spread onto a cooking sheet lined with parchment paper.
Bake for 15 minutes, or until toasted. Let cool.
Combine remaining ingredients in a large bowl. Mix together, then fold in oatmeal raisin cookie mixture.
Spray cooking spray into a loaf pan and spoon in fudge mixture. Freeze mixture for 2-3 hours.
Slice into about 16 pieces.
Enjoy!
*Store leftovers in an airtight container in freezer.

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