Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)

Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)

Greetings Friends! I’m baccck! Or back in the kitchen I should say. It’s been a very busy Autumn around here. We’ve had four guests come to visit us in our new home, house projects to work on and my “baby” boy turned three. Sniffle…but oh so proud of him and my six year old that amaze me on a daily basis!

I’m so happy to be back creating recipes and having a spare minute to actually write down my recipe ūüôā

A classic combination no doubt, but I can’t not share pumpkin and chocolate with you this time of year! We just love¬†anything pumpkin and chocolate and¬†these healthy Paleo muffins¬†are¬†delicious and¬†perfectly moist inside. These muffins could easily be turned into cupcakes with homemade vanilla frosting on top too.

This was shared on Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Tuesday, Traditional Tuesdays, Simple Meals Friday and Whole Foods Fridays.

 

5.0 from 1 reviews
Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Gluten Free, Grain Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2½ cups blanched almond flour
  • ¾ cup pumpkin puree
  • 2 eggs
  • ½ cup dairy-free chocolate chips
  • ¼ cup coconut sugar
  • 2 Tbsp. water
  • 2 tsp. pure vanilla extract
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
Instructions
  1. Preheat the oven to 350 degrees. Lightly grease the muffin tins in a muffin pan with olive or coconut oil. Place all ingredients into a large mixing bowl and beat on medium speed for several minutes, scraping down sides with a spatula as needed.
  2. Pour the batter into the muffins tins, filling them ⅔ full. Bake for 30 minutes (check at 25 minutes if you live at a low altitude).

 

 

 

 

Chocolate Peppermint Candy (Dairy Free, Refined Sugar Free & Vegan)

chocolate, peppermint, candy, gluten free, grain free, vegan, dairy free, paleo

You gotta love a healthy indulgence that can be ready in a few minutes. My 5 year old knows all too well what candy is as she just participated in her class Valentine’s Day Party last week and received a big bag of sweets.

I love creating recipes with my daughter as she learns that what we make at home can be not only healthier, but better tasting than sweets with ingredients I can’t even pronounce. Today we had a special moment in the kitchen: combining ingredients, listening to music and giggling. Ahh a priceless moment!

I hope these treats will curb any sweet tooth you may have. These candies can be stored in your freezer and pulled out and eaten anytime. I’ll be doing that tomorrow for my 2pm afternoon treat ūüôā

You can get the peppermint essential oil I use in this recipe and many other recipes here. I am never without peppermint essential oil!

4.5 from 2 reviews
Chocolate Peppermint Candy (Dairy Free, Refined Sugar Free & Vegan)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Grain Free, Paleo & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ⅔ cup melted coconut oil (melt in pan over low heat if oil is hard)
  • ¼ cup raw coconut nectar (raw honey will also work)
  • ½ cup cocoa powder
  • 1 tsp. pure vanilla extract
  • 2-3 drops Peppermint essential oil
Instructions
  1. Combine all ingredients into Vitamix or blender and blend on high for 1 minute. Pour batter into a baking dish and spread evenly with a spatula. Place dish in freezer for 15 minutes. Cut into pieces and enjoy!

Carob Pudding (Dairy Free, Refined Sugar Free & Vegan)

 

carob, pudding, dairy free, gluten free, sugar free, vegan

My dear friend Amber recently posted a carob recipe on her site which peaked my interest. Amber mentioned that she makes recipes for her kids with carob in place of chocolate frequently to minimize their caffeine consumption (among other reasons.) This got me thinking because well… I love chocolate, my kids love chocolate and my husband most of all. Simply put, I seriously dig chocolate. Have you seen my recipes lately?!

As I continue to find afternoon snacks that both me and my kids will love as well as desserts for after dinner, I decided to try my hand with carob. And oh man, did I hit the jackpot on this one. I did not miss the chocolate at all. And that says a lot coming from me! This treat is delicious, smooth and rocking with antioxidants, fiber and Omega 3’s.

carob, pudding, dairy free, refined sugar free, vegan

 Add to Vitamix or Blender:

2 1/2 cups almond milk (homemade or unsweetened)

1/3 cup carob powder

1/3 cup cashews

1/3 cup chia seeds

1/3 cup coconut sugar 

1 frozen banana

10 drops liquid vanilla stevia

Blend on high for 2 minutes. Pour into serving cups and chill in the refrigerator 1 hour, allowing the pudding to thicken.

Optional-Top with sliced bananas, berries-you name it! Also great with 1-2 drops of cassia or cinnamon essential oil!

Makes 4 servings.

Enjoy my friends!

Awesome Almond Macaroons (Dairy Free, Grain Free & Vegan)

 

almond coconut macaroons, gluten free, dairy free, vegan, grain free

Looking for a tasty treat that takes only a few minutes of preparation to make? Then these addictive morsels are for you! The cookies have a perfect texture and can be enjoyed hot or stored in a container for a loved one’s lunchbox or an afternoon snack.

My daughter, who speaks both English and French, said to me after I made these cookies today, Maman, plus les Cookies s’il vous pla√ģt !

almond coconut macaroons, gluten free, dairy free, vegan, grain free

Ingredients:

1 can coconut milk (this brand is BPA free)

2 1/4 cups shredded, unsweetened coconut flakes

2/3 cup coconut sugar (or sweetener of choice)

1/3 cup almond butter

3/4 cup dairy-free chocolate chips (optional)

1 tsp. pure vanilla extract

1 tsp. almond extract

almond coconut macaroons, gluten free, dairy free, vegan, grain free

 

Preheat oven to 325 degrees. Place all ingredients except for the chocolate chips into a large bowl and beat with an electric mixer on medium speed for 2 minutes. Place a mat on top of a cookie sheet (parchment paper will also work). Drop a tablespoon of batter per cookie onto the mat, spacing each cookie at least an inch apart. Bake for approximately 22 minutes. Repeat with another dozen cookies on an additional cookie sheet.

Optional-While cookies are baking, place chocolate chips into a small saucepan on the stove over low heat until the chocolate melts. Remove saucepan from burner. Take cookies out of the oven and let cool for 5 minutes. Drizzle over cookies if desired.

Makes 2 dozen cookies.

This was shared on Fit and Fabulous Fridays, Freaky Friday, Fresh Bites Friday, Pennywise Platter Thursday, Wellness Weekend, Whole Food Fridays, Full Plate Thursday, Keep It Real Thursday, Healthy 2 Day Wednesdays, Gluten-Free Wednesdays, Real Food Wednesday, Allergy-Free Wednesdays, Virtual Gluten-Free Support Group, Slightly Indulgent Tuesday, Fat Tuesday and Monday Mania.

Strawberry Cherry Crisp (Dairy Free, Grain Free, Refined Sugar Free & Vegan)

 

My husband and I are celebrating another wedding anniversary today. I am making his favorite salmon dish and Yukon Gold mashed potatoes for dinner. For dessert…this crisp with homemade ice cream.

I have to admit my daughter and I ate some of the crisp a few minutes ago as it smelled and looked too good to resist. Can that just be our little secret?!

This crisp smells and tastes amazing. I love using in-season produce whenever I can. I am also a sucker for all types of berries and cherries. This dessert is jam packed with antioxidants, fiber and protein.

 

Ingredients:

2 cups organic strawberries, sliced thinly

2 cups black cherries, halved and pitted

1 cup quinoa flakes

1 cup blanched almond flour or almond meal

3/4 cup coconut sugar

1 1/2 tsp. pure vanilla extract

1 tsp. lemon juice

1 tsp. cinnamon

 

Preheat the oven to 350 degrees. Place the strawberries, cherries and lemon juice into a medium size bowl and mix thorougly.  In another large bowl,  add in the quinoa flakes, almond flour, coconut sugar, vanilla and cinnamon.  Use a spoon to mix ingredients well.

Grease a 9 x 13 glass baking dish lightly with coconut oil.  Spread the layer of fruit on the bottom of the dish. Next spread the topping layer over the fruit evenly. Bake uncovered on the middle rack for 45 minutes. Let cool for 10 minutes. Serve hot.

Serves 6.

I recommend adding Vanilla Toffee Ice Cream (Dairy Free) to the top of the crisp.

This is linked to Monday Mania,¬†It’s a Keeper Thursday,¬†Wellness Weekend,¬†Pennywise Platter,¬†Tastetastic Thursday,¬†Frugal Days, Sustainable Ways,¬†Full Plate Thursday,¬†Allergy-Free Wednesdays, Fat Tuesday and Slightly Indulgent Tuesday.