Here is a list of 12 of my favorite healthy treat recipes that also happen to be vegan, gluten free and paleo friendly, and would make the perfect gift for friends and family (or even “just” your fine self) this Easter (or anytime really!).

1 – Dark Chocolate Almond Butter Filled Coconut Nests

2 – Dark Chocolate Coated, Double Stuffed Dates

3 – Healthy, Homemade Dark Chocolate Strawberry Coconut Butter Cups

4 – Pistachio Choc Fudge Bliss Bites

5 – Maple Vanilla Peanut Butter Cups

6 – Strawberry Dark Chocolate Cashew Cream Cups

7 – Healthy, No-Bake Lamington {Chocolate & Coconut) Bliss Bites

8 – Fun and Festive Easter Cupcakes

9 – Chocolate Hazelnut Bliss Bites

10 – Dark Chocolate Vanilla Cashew Cream Cups

11 – Deliciously Simple, Healthy, Homemade Dark Chocolate Coated Salted Caramels

12 – Healthy, Homemade, 3 Ingredient, Salted Dark Chocolate Hazelnut Almond Butter Cups

So much deliciousness which recipe will you make first?

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Please for the love of all that is good in this world when you do make your deliciously simple, secretly healthy, homemade Easter treats (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post 12 Deliciously Simple, Secretly Healthy, Homemade Treats to Make For Easter {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.

I did a terrible thing . . .

A deliciously wonderful, terrible thing

And by terrible I really just mean wonderful . . .

And you know what?!

I’m not sorry about it.

Not even a little bit.

I mean, if making deliciously simple, seriously indulgent, decadent and rich, salted dark chocolate cups stuffed with creamy, dreamy, healthy, homemade, chocolate hazelnut almond butter is wrong then, I don’t think I wanna be right?!

Whose with me?!

You guys . . . did you hear me?!

Healthy, Homemade, 3 Ingredient – Salted dark chocolate hazelnut almond butter cups!!!

3 ingredients – 10 minutes and all this could be yours!

And you guys,

These deliciously simple, healthy, homemade, 3 ingredient – salted dark chocolate hazelnut almond butter cups . . .

I have no words.

These babies are out of this world!

Cool crisp, decadent and rich dark chocolate cups encase a luscious and creamy, deliciously dreamy, chocolate hazelnut almond butter center that literally oozes with awesomeness when you bite on in.

Creamy

Dreamy

Simply divine!

I honestly don’t know what to tell you . . .

I can not handle the deliciousness.

I mean really . . .

would you just look at them?!

Like I said, oozing with awesomeness.

Just like you

Ah you guys I am so excited about this recipe and I can not wait for you to try them for yourself because I know they are going to rock your world!

They really are incredible!

They kind of remind me of those fancy Lindt – Lindor chocolate balls. You know the ones I mean?! Prefect little spheres of chocolate with that slightly soft, creamy, dreamy center?!

Well these are kind of like that.

But in cute little cups instead of spheres.

FYI – They also happen to be way better for you too – these babies are made with no refined flours or sugars with just 3 real food ingredients that I bet you have on hand already.

They also happen to be naturally gluten free and paleo friendly and could easily be made vegan depending on what kind of chocolate chips you use but, most importantly, they are taste like an absolute dream!

They are decadent, rich and deliciously indulgent without being overly sweet.

They really are a perfectly portioned, delicious little mouthful of pure perfection and you need them in your life, asap!

I’m thinking our delicious little chocolate hazelnut almond butter cups would make the perfect homemade gift to make for friends and family (or even just your fine self) this Easter (or any day for that matter because, chocolate!!)

Just quickly before you go, I used my healthy, homemade chocolate hazelnut almond butter to fill these babies and I strongly (STRONGLY) suggest you do the same but, that being said,  any kind will work here so feel free to sub in your favorite, just do yourself a favor and promise me you’ll make them!

And soon.

Serve them simply as they are with a sprinkling of flaky sea salt or if you’re feeling fancy top them with a couple of extra hazelnuts.

However you choose to do it, you really can’t go wrong because, again, chocolate!!!!!

All natural, quick and easy, deliciously simple, seriously indulgent, decadent and rich, cool crisp, salted dark chocolate cups, stuffed with creamy, dreamy, healthy, homemade, chocolate hazelnut almond butter.

3 ingredients

10 minutes.

Seriously, just do it already!

Make them. Eat them. Love, love, love them

 

Healthy, Homemade, 3 Ingredient – Salted Dark Chocolate Hazelnut Almond Butter Cups {Vegan, Gluten Free & Paleo Friendly}

Makes 12-14 Deliciously simple, seriously indulgent, decadent and rich, salted dark chocolate cups stuffed with creamy, dreamy, chocolate hazelnut almond butter

Ingredients –

1/3 cup of healthy, homemade, chocolate hazelnut almond butter

*  You could always use a pre-made/store bought chocolate hazelnut butter in place of the homemade if you prefer – I suggest Mayver’s – Justin’s or Buff Bake if you want to add a cheeky hit of protein

1/2 cup of good quality dark chocolate chips

1 Tablespoon of flaky sea salt

Method –

1 – Melt chocolate by your preferred method. I like to do mine broiler style by placing my chocolate in a small bowl  over a pot of simmering water.

2 – Use a teaspoon to drizzle some melted chocolate into a chocolate mold (or can use mini paper or silicone cupcake/muffin cases if you prefer) and spread to coat evenly. Don’t use all your chocolate, remember you want to save about 1/4 of it to spread on top once our chocolate cups are filled.

3 – Place your chocolate cups in the fridge or freezer to set.

4 – Once set, remove  your chocolate cups from the fridge or freezer, fill each chocolate cup with a spoonful of your chocolate hazelnut almond butter, then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.

5 – Once all your cups are filled with creamy, dreamy chocolate hazelnut almond butter, top with a little extra chocolate, smooth it all the way to the edges to the filling is completely covered then sprinkle with salt  and place them back into the fridge (or freezer) to set.

These delicious little cups will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!

Enjoy xo

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Question of the day –

What’s your favorite Easter treat?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your chocolate hazelnut almond butter cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Healthy, Homemade, 3 Ingredient – Salted Dark Chocolate Hazelnut Almond Butter Cups {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.

I shared this pic and the recipe details on the Facebook page as well as Instagram and figured that some of you may not be following along there and this was just so delicious and so fun I wanted to make sure you all got a chance to get in on it because Paleo, Gluten Free Easter cupcakes for the win!!!!!

Decadent and rich chocolate cupcakes with a creamy, dreamy whipped vanilla coconut cream frosting topped with crisp and crunchy dark chocolate coconut nests filled with a couple of your favorite fun, festive Easter eggs!

You guys need to make these asap!

Seriously delicious and oh so easy, I’m talking once you have your ingredients assembled you can have these babies ready to devour in well under an hour!
Here’s what you need –

These double chocolate cupcakes made into mini’s – bake for 6-8 mins

This whipped vanilla coconut cream frosting

These Dark chocolate coconut nests (filled with a little more frosting and mini speckled eggs)

Once your cupcakes are baked simply spread with frosting and, if you want to add the green sprinkled edge just pour some sprinkles onto a plate and roll the edges of your frosted cupcake in the sprinkles then top with a dark chocolate coconut nest, spoon in a little more coconut cream and pop in a couple of your fave mini eggs and you’re done!

So fun, so festive and did I mention delicious?!

All gluten free and paleo friendly – and could easily be 100% dairy free depending on the chocolate chips you use

So, so excited about these babies, loved be kids young and “old” – go make them already, you know you want to!

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Question of the day –

What’s fun and festive Easter treats are you making this weekend?

Feel free to share recipes or leave links to recipes in the comments below and please, for the love of all that is good in this world when you do make your brownies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Fun and Festive Easter Cupcakes {Gluten Free & Paleo Friendly} first appeared on Better with Cake.

Say hello to mama’s little helper aka – Lemon and coconut bliss bites.

You guys . . . I was sure I had one more week until Easter . . .

Like really, seriously, bet my life on it, sure . . .

But, um . . . turns out I was wrong!

Did you know?!

It’s Easter this weekend?!

Well it is and, I have nothing ready . . . wanna come help me?!

Ill pay you in lemon and coconut bliss bites?!

These babies are so good, you guys are going to love them!

I mean, I know how much you love, love, love your bliss bites and these lemon and coconut bliss bites are in a world all their own!

Buttery cashews are combined with sweet, chewy, magical medjool dates then infused with a hit of light, fresh, zesty lemon and encased in a subtly sweet, crisp and crunchy coconut coating.

So, so good!

I don’t know about you but, when it comes to Easter apart from the obvious choice of your traditional chocolates and carrot cake I always think of lemon . . .

I don’t know if it’s because of the pretty pastel coloring or the fact that the light, zingy, lemony freshness acts like a much needed palate cleanser between all those rich, chocolatey treats but, every year come Easter time I find myself with lemon on the brain   . . .

Just go with it I say

Anyway, let’s get on with it shall we;

As always our beloved bliss bites are all natural made with just a handful of ingredients that I bet you have on hand already.

They are naturally vegan, gluten free and paleo friendly and come together in a matter of minutes!

So much to love I tell you, here’s how we make them –

Simply throw your ingredients into your food processor or blender and you’re as good as done!

Once your light, fresh, buttery, sweet, zesty, chewy bliss bite dough has come together, all that’s left to do is roll them into deliciously, pop-able bite size pieces and finish them off with a crisp and crunchy coco-nutty coating – boomshakalocka, done!

Quick, easy, insanely delicious = winning on so many levels!

Side note – I feel like I should mention that when I make my bliss bites I tend to make them way smaller than the ones you see in stores or cafes. I prefer to make them on the smaller side because I like being able to just pop one in my mouth on the down low so I don’t have to share I can go about my business. I would say you would probably need 3 of my bliss bites to make up the size of one of those store bought/cafe size bites. Feel free make them whatever size that tickles your fancy, just wanted to put that out there

These lemon and coconut bliss bites would make the perfect addition to your Easter snack/brunch/afternoon tea table or something fun and different to make and share with the ones you love.

I’m also thinking they would be a great little homemade gift idea that you could get the kids involved in and then leave out for the good ol’ Easter bunny!

Crisp and crunchy, subtly sweet, coconut flakes on the outside, blissfully soft, deliciously chewy, light, fresh, zesty lemony goodness on the inside;

Make them. Eat them. Love, love, love them.

Lemon and Coconut Bliss Bites {Vegan, Gluten Free & Paleo Friendly}
Makes approx 24 all natural, quick and easy crisp and crunchy, coconut coated, sweet and chewy, zesty, lemony blissful bites of deliciousness.

Ingredients –

1 cup cashews (I used raw, unsalted)

6 large medjool dates, pits removed

1 teaspoon of vanilla extract

1 Tablespoon of lemon juice

Zest of 1 lemon

a generous pinch of salt flakes

1-2 scoops of Vital proteins unflavored collagen peptides – optional for an extra dose of protein and gut healing goodness

1/4 cup of finely shredded coconut for coating.

 

Method –

* Before you get started – If your dates are a little dry, I suggest you pop them into a small bowl or jug and pour over enough boiling water so they are completely submerged. Set aside for 5 minutes while you get your food processor out and gather up the rest of your ingredients and then when your ready simply pour out the water and proceed with the recipe as normal.

1 – Place cashews in your food processor/blender and pulse until it resembles a fine crumb, you want there to still be a few bigger chunks to give the bites some nice texture.

2 – Add dates, vanilla, lemon juice, zest and salt then process until the mixture starts to come together into a sticky “dough”.

3 –  Using your hands, roll approx 1 Tablespoon of dough into little bite size balls then set aside

4 – Place your coconut into a small plate or bowl (or even just a zip lock bag) then roll/toss your bliss bites through the coconut until they has a nice light, even coconut coating and set aside. Repeat until all bites are coated.

5 – Once your bites have their delicious little coconut coats on, transfer to your mouth an airtight container (or even just a ziplock bag) and store in the fridge

Enjoy xo

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Question of the day –

What’s your fave fun and festive Easter treat?

Feel free to share recipes or leave links to recipes in the comments below and please, for the love of all that is good in this world when you do make your brownies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Lemon and Coconut Bliss Bites {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.

I don’t know if it’s because I have been super busy channeling my inner Easter bunny these past few days but all of a sudden I got this intense, un-shakeable craving for carrot cake!

So, I figure no point trying to fight it right?! And so . . . here we are . . .

Today, sweet invisible internet friend of mine, we are going to make ourselves some insanely delicious carrot cake mini muffins with a deliciously light, creamy, dreamy cinnamon spiked, vanilla cashew cream cheese frosting.

It’s a bit of a mouthful I know but what a delicious little mouthful it is!

I really think you guys are going to love, love, love these little muffins.

Not only are they insanely delicious but, they also happen to be secretly healthy and not just because you get an extra, cheeky serve of veg in with your treat.

These delicious little muffins are all natural made with no refined flours or sugars and they also happen to be low carb, grain free and paleo friendly!

They also happen to be super quick and easy to prepare coming together in less than 20 mins – everybody got time for that yo!!

So, if you are looking for something fun, festive and a little bit different to leave out for the Easter bunny to snack on while making his (or her) all important delivery run this weekend or, if you are looking for a deliciously, simple, last minute addition to your Easter brunch or snack/dessert table (or even if you’re not )  then look no further my friend – I got you covered.

These muffins are incredibly light, subtly sweet and just down right delicious.

Sweetened naturally with a splash of vanilla, a drizzle of maple syrup and a pinch of heart warming cinnamon – all those classic carrot cake flavours we know and love just served in mini muffin form. And I think we all know that mini = more cuter right?

These tiny little carrot cakes are so light and tender they literally just melt in your mouth. The muffins alone are simply divine.

And then there’s the frosting . . . oh my word you guys, this frosting is the stuff dreams are made of and it could not be easier to make. The hardest part is waiting for the time to pass while you soak your cashews. Best thing to do is pop them in the fridge to soak over night, that way they are ready to rock when you roll out of bed in the morning. Then all you have to do is drain those babies and throw them, along with the rest of your frosting ingredients into the food processor or blender and voila’ – done

So light, so creamy – I mean would you just look at it?

Seriously, I want to dive head first into a giant pool of this deliciousness.

Would you look at those dreamy little flecks of vanilla  . . .

Seriously you guys, this stuff is sooooooooo good!

Like ridiculously good with a capital RIDICK!

The butteriness from those cashews combined with the subtle, sweet hint of vanilla and that gentle hum of cinnamon – it’s like a deliciously soft, smooth and creamy, light, fluffy, buttery sweet, cinnamon spiked edible cloud.

And it just goes so perfectly with these sweet little muffins of ours, I mean the muffins themselves are downright delicious but when you add the frosting . . .

Are you kidding me . . . I can’t even?!

And is it just me or is carrot cake not carrot cake without a little nutty crunch . . .

I’m thinking you should probably go ahead and sprinkle on some roughly chopped walnuts (or pecans or almonds would work here too)  . . .

and I’m not saying that you have to but . . . I guess I kinda, sorta am . . .

because we all know that chocolate makes everything better . . .

and in the spirit of Easter and all that . . .

You should probably go ahead and chop up some dark chocolate and sprinkle a little of that on too . . .

Yep . . . you know you want in on this . . .

All natural, secretly healthy, subtly sweet, melt in the mouth carrot cake mini muffins topped with light and fluffy, creamy, dreamy, cinnamon spiked, vanilla cashew cream cheese frosting . . .

Happy Easter Indeed!!!!

Make them, Eat them. Love, love, love them

Carrot Cake Mini Muffins with Cinnamon Spiked Vanilla Cashew Cream Cheese Frosting {Low carb, Grain Free & Paleo Friendly}
Makes approx 24  all natural, secretly healthy, light and tender, subtly sweet, melt in the mouth mini muffins generously frosted with our vegan, dairy free, creamy, dreamy cinnamon spiked vanilla cashew cream cheese frosting. 

Ingredients –

For the muffins –

3 eggs – vegan friends sub your fave egg replacer

1 Tablespoon of vanilla extract

1 Tablespoon maple syrup

1 Tablespoon of coconut butter or oil, melted and cooled

1 Tablespoon of warm water

1/4 cup coconut flour

1/4 teaspoon of ground cinnamon

1 teaspoon baking powder

1/2 teaspoon of baking soda

1/2 cup of finely grated carrot

1 scoop of Vital proteins unflavored collagen peptides – optional for an extra dose of protein and gut healing goodness

For the Frosting – Don’t forget you need to soak your cashews in boiling water for 10 mins before you get your frosting on. 

1 cup of raw cashews (or 1/2-3/4 cup store-bought cashew butter)

1 1/2 cups of water (for soaking your cashews)

1 Tablespoon of vanilla extract

A pinch of ground cinnamon (FYI – I used approx 1/2 of my 1/8th tsp measure)

A pinch of salt flakes

1 scoop of Vital proteins unflavored collagen peptides – optional for an extra dose of protein and gut healing goodness

Optional but recommended for serving – 

1 Tablespoon of walnuts – roughly chopped

1 Tablespoon of dark chocolate , roughly chopped

Method –

1 – Preheat oven to 175’C (350’F) – Line a mini muffin tray with paper cases and set aside.

2 – Place eggs, vanilla, maple syrup, coconut oil and water into your food processor or blender and process until well combined. Or you could just pop them in a bowl and whisk by hand if you prefer, Im just lazy

3 – Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.

4 – Add your grated carrots and stir to combine.

5 – Spoon the batter into your prepared muffing tray (I used approx 1 x heaping teaspoon for each muffin) and bake for 8-10 mins until cook through. The tops will be deliciously golden and should be firm yet spring back a little when lightly pressed and a tooth pick should come out clean or have just a few crumbs attached when inserted into the centre.

6 – Allow to cool for 5 mins in the muffin tray, then transfer to a wire rack to cool completely – That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note – this will be an extremely difficult task. You have been warned.

To make the frosting –

1 – In a small bowl or jug place cashews and 1 1/2 cups of water and soak for 2-3 hours

2 – Drain your cashews and place into your food processor/blender

3 – Add vanilla, cinnamon and salt flakes and process until smooth and creamy. You may need to stop and scrape down the sides of your processor occasionally. Feel free to add a Tablespoons or two of water to reach your preferred consistency (I didn’t add any extra water to mine) Taste and add a little extra vanilla or an extra pinch of cinnamon if you feel the need.

To serve –

Dollop a heaping spoonful of your cashew cream on to each muffin, sprinkle with some of your chopped walnuts and dark chocolate chips, if using, which I highly (HIGHLY) recommend that you do . . . you know in the spirit of the season and all that . . .

Store in the fridge until ready to serve – frosting should keep well refrigerated for up to 2 weeks (if it lasts that long) and the muffins will stay fresh, covered or in an air tight container for up to a week, leftovers can be frozen (unfrosted) for up to 3 months.

Enjoy xoxo

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Question of the day –

What will you be feasting on this Easter long weekend?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of al that is good in this world when you do make this smoothie (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to
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The post Carrot Cake Mini Muffins with Cinnamon Spiked Vanilla Cashew Cream Cheese Frosting {Low carb, Grain Free & Paleo Friendly} first appeared on Better with Cake.