Grain-Free Chocolate Doughnuts

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These doughnuts are delicious, healthy AND kid approved. I recently took them to a family gathering and had lots of little, sticky fingers coming back for seconds, thirds and (had I allowed) more! This recipe is created with minimal ingredients, it’s grain-free, dairy-free and packed with chocolatey goodness!  

My niece and I enjoyed them for breakfast without any guilt because they’re packed with healthy fats to nourish us and keep us full all morning. I’ve been working on a few different recipes but I especially love the chocolate one because, well,  chocolate is heavenly! 

If you don’t have a doughnut base, I highly recommend getting one. I’m sure this recipe could be made into muffins but there’s something special about eating goodies in the shape of a doughnut. Click here to find the doughnut tray that I use. 

Grain-Free Chocolate Doughnuts

Makes: 6

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ingredients:

Doughnuts
Topping
  • 1/4 cup chocolate chips (dairy free)
  • 1/2 teaspoon coconut oil

DIRECTIONS:

  1. Preheat the oven to 350°F.
  2. Grease the doughnut tray with a thin layer of coconut oil.
  3. Combine all the dry ingredients together in a large bowl and stir well.
  4. With a fork whip all the wet ingredients together till mixed.
  5. Add the wet mixture to the dry and fold together till everything is wet and combined. Don't over mix. 
  6. Place the mixture into the tray evenly and bake in the oven for 15 minutes. 
  7. Remove from the oven once they are cooked and remove them from the tray to cool.
  8. Once they are cool, melt the toppings together and dip the doughnut tops into the chocolatey mixture. 
  9. Again allow them to cool and enjoy! 

NOTES:

These doughnuts can be kept at room temperature. They also freeze well.

Delicious "Healthy" Chocolate Bar Recipe (vegan)

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Halloween just passed and I was so proud when I didn’t eat any of the mini chocolate bars and sweets. I made the choice weeks in advance that I couldn’t eat even one because if I eat one, I’ll eat 5 bags (I’m not exaggerating). So, to help satisfy my craving, I created a healthier version. These sweet treats have lots of healthy fats, chocolate and sweetened only with natural sweeteners. I’ve also made you all a video demonstrating how easy they are to create. I hope you take a look and give these sweet treats a try. Be sure to let me know if you do and if you like them.

Healthy Chocolate Bars (Vegan)

Makes: 20

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prep time: cook time: total time:

ingredients:

Nougat
Caramel Filling
Chocolate Goodness

DIRECTIONS:

  1. Combine the nougat ingredients together in a medium size bowl. Due to the natural oils in many nut butters the consistency can vary. You want the nougat to move but stay formed when stirred. Add more coconut flour if needed.
  2. Place this on a baking sheet lined with parchment paper. Spread out roughly 1/4-1/2 inch thick and 30 cm long. (see more in my YouTube video).
  3. Place this in the freezer while you work on the caramel filling.
  4. Add all the caramel filling ingredients in a blender and whip well till it's blending smooth.
  5. Then spread this mixture evenly over the nougat and place back in the freezer to set over night. 
  6. Cut them into 20 pieces when they are set and ready to be dipped into the chocolate. 
  7. Melt the chocolate and oil in a sauce pan on low. 
  8. Dip each piece into the chocolate and surround it with the chocolate. Leave it to set on the pan and place it back into the freezer to set. 
  9. If you'd like to enjoy them the same day, you can just drizzle the chocolate on top of the entire batch before you cut them. They will be a bit gooey inside but they're also still very yummy! 
  10. I store mine in the freezer although you could also keep them in the fridge.  With the natural oils, its best to keep cool so they stay together. 

calories

150

fat (grams)

8.1

carbs (grams)

17

protein (grams)

3.7

sugar (grams)

13.6
Created using The Recipes Generator

Energy Date Balls (Nut-Free)

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These amazing date balls are one of the easiest raw snacks to make yet they look like you've put a lot of effort into making. They're naturally sweet and so simple. The recipe is nut free and there are several different options to add to the recipe. I have kept it simple with including some healthy fats and a couple options to change up the flavours. 

These balls travel well which are great for a snack on the run or to include in the kid's lunches. The balls are filled with a lot of natural sugars, so you will want to be cautious of how many your eating so your not getting to much of a sugar kick. I enjoy taking mine with me on hikes and physical adventures where I can easily burn off the sugars and also enjoy the satisfying taste. This is also a fun recipe to let your little ones help make because they can get their hands right in there and it doesn't take long.  

Energy Date Balls (Nut-Free)

Makes: 12 balls

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Soak the dates in water for 10 minutes.  (Not much longer or they will soak up to much water).
  2. Drain the water and chop the dates into little pieces. Then using your hands squish the dates together.
  3. Add hemp seeds and continue to mix together.
  4. Roll into 12 balls.
  5. Roll the balls in the coconut till the outside is covered.  
  6. The balls will set well over night but they can be eaten as soon as they are made.  Enjoy! 

notes

* Nutritional value per 1 ball
* Try rolling the balls in cacao, matcha or your favourite protein powder to change up the recipe. 
* Option to add any dried fruit or nuts and seeds 
* I often make a double batch if I have others who will be enjoying them with me

calories

45

fat (grams)

1

carbs (grams)

9.4

protein (grams)

.6

sugar (grams)

7.8
Created using The Recipes Generator

Coconut Berry Bars

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These grain-free, nut-free, vegan squares were created for a little man who has many allergies and finds it hard to find tasty options that are both nut-free, egg/ dairy-free.  They're absolutely packed with berries and really, do I need to say much more?!  The berries give the bars a sweetness and the coconut is the perfect compliment.  

You'll likely notice in my recipes that I like to bake with coconut oil. This healthy fat is packed with nutrients, tastes great and has been known to decrease the affects of Alzheimer's.  Our brains need healthy fat to function.  It was previously believed that all fat is harmful, but that thought has been falsified - good fat (like coconut oil) is necessary for optimal body function and very, very important! 

The fun thing about coconut oil is that it is a liquid when the temperature is above 24°C and a solid when it's below 24°C. This is why I like to keep these squares in the fridge, it helps keep them firm on a hot day. 

Coconut Berry Bars

Makes: 16

*click on blue text to buy ingredients

ingredients:

BASE
MIDDLE

DIRECTIONS:

  1. Preheat the oven to 350°F. 
  2. Mix all the base ingredients together well and press into an 8x8 pan sprayed with coconut oil.
  3. Bake the base  for 10 minutes. 
  4. Mix the middle ingredients and place on top of the baked base. 
  5. Bake again for another 20 minutes.
  6. Cut the squares into 16 and let cool before digging in.   

notes

*Nutritional values are based on 1 square.

calories

113

fat (grams)

8.6

carbs (grams)

8.8

protein (grams)

1.2

sugar (grams)

4.1
Created using The Recipes Generator

Chocolate Chip Cookies

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Soft chocolate chip cookies are my favourite food group!  When I lived in Australia, I had a very difficult time finding soft cookies.  I swear, Australian grocery stores and bakeries shelve only hard, crunchy cookies!  The only place where I could find soft cookies were the ones from Subway - not the healthiest option. 

To satisfy my soft cookie cravings while living abroad, I created a delicious "healthy" - or at least, a more nutrient packed - almond flour soft chocolate chip cookie.  I am obsessed with this recipe and so proud of it!  I hope you all enjoy it as much as I do!  Happy eating! 

Chocolate Chip Cookies

Makes: 15 cookies

*click on blue text to buy ingredients

ingredients:

DIRECTIONS:

  1. Preheat oven to 350°F. 
  2. In a medium sized bowl, mix the first six dry ingredients. 
  3. In a small bowl, mix the following four ingredients well. 
  4. Combine the two mixtures and stir well. Fold in the chocolate chips. 
  5. Place in balls on a parchment paper lined baking sheet and press to flatten.  Bake for 9-11 minutes. 

notes

*Nutritional values are per 1 cookie.

calories

194

fat (grams)

13

carbs (grams)

13.8

protein (grams)

5.2

sugar (grams)

6.5
Created using The Recipes Generator

Peanut Butter Cups

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The combination of peanut butter and chocolate makes me feel oh-so-happy!  I have so many memories of this favourite treat.  My mom used to make the best ever peanut butter squares packed with icing sugar and graham crumbs; as a kid, what wasn't to love!  My version is revised, lacks the sugar high and allows for a more balanced digestion.  These cups are vegan as I use a dairy free dark chocolate chip and I'll often sub the peanut butter for almond or cashew butter.  I always try to use an organic nut butter because nuts are typically sprayed with a large amount of  insecticide.  In my opinion, avoiding conventional nut butter is a healthier option.

Take a closer look at how I make these scrumptious treats in my video below. Happy baking! 

Peanut Butter Cups

Makes: 24 small cups or 12 large cups

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prep time: cook time: total time:

ingredients:

MIDDLE
  • 1/2 cup smooth peanut butter
  • 1/3 cup almond flour
  • 1/2 teaspoon  liquid stevia (you can also use 1-2 tbsp of maple syrup if you don't have stevia on hand however, you may need to add a pinch more almond flour if the batter is too wet).

DIRECTIONS:

  1. Melt chocolate and peanut butter in a small sauce pan on low constantly stirring. When melted divide in half evenly. 
  2. Pour half into the bottoms of lined muffin tins and place in the freezer for a few minutes.
  3. Mix the remainder ingredients and make into 24 balls (12 if your making the large)
  4. Once the chocolate in the tins are hard, place the peanut balls on top and flatten  them out evenly.
  5. Pour the remainder of the chocolate on top of the middle peanut butter and place back into the freezer.
  6. Once chocolate has set, enjoy!!

notes

*I like to keep them in the freezer however, they can also be stored in the fridge.
*Nutritional Values are per 1 peanut butter cup

calories

129

fat (grams)

9.5

carbs (grams)

7

protein (grams)

3.6

sugar (grams)

4.1
Created using The Recipes Generator

 

 

Nutty Granola

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I have to admit, this nutty granola is dangerous.  I make enough for a few weeks and... it may last a couple days. It's great for breakfast on some coconut yogurt, as a topping on ice-cream or for a quick on-the-go snack.  Although I try to follow the amounts of the recipe each batch, changing it up with different nuts and seeds allows you to create your a unique flavour. Below is my favourite combination. 

Nutty Granola

Makes: roughly 4 1/4 cups

*click on blue text to buy ingredients

ingredients:

DIRECTIONS:

  1. Chop  all nuts, seeds, dates and raisons  to desired size and add to a large bowl. (I chop my nuts to 1/2 inch or smaller)
  2. Melt coconut oil and mix it together with cinnamon and maple syrup and salt. 
  3. Drizzle onto the nuts and seeds and mix evenly.
  4. Spread the mixture onto a baking sheet lined with parchment paper.
  5. Bake in the oven at 300°F for 35-40 minutes stirring every 10 minutes. 
  6. Let it cool and store in a sealed jar. 

notes

*Nutritional values are based on 2 tablespoon servings or 16 grams.

calories

87

fat (grams)

6.5

carbs (grams)

5.6

protein (grams)

2.4

sugar (grams)

2.4
Created using The Recipes Generator