Chocolate Cashew Caramel Bars

chocolate cashew caramel bars

chocolate cashew caramel bars

Who loves caramel??? I do! I do!! These chocolate cashew caramel bars have a soft, chewy bar crust. Topped with easy homemade caramel and dairy-free chocolate, these are like a little piece of heaven!

Recipe: Chocolate Cashew Caramel Bars 

1/2 cup butter or coconut oil

1/2 cup pure maple syrup

1/2 cup full-fat, unsweetened coconut milk

dash of salt

3 cups cashews (I buy them from Costco, and they are salted)

1-2 TBSP coconut oil, melted

3/4 cup dairy-free, soy-free chocolate chips (optional, but highly recommended!)

In a small saucepan, heat the butter (or coconut oil), syrup, coconut milk and salt over medium heat. Place a candy thermometer in and heat until about 230 degrees. Note: If you don’t have a candy thermometer, you can just boil until the mixture has thickened and looks like caramel: 

 

 

While that is boiling (it’ll take a good 15-20 minutes), place the cashews into a food processor and process until it resembles flour:

Add one tablespoon of the melted coconut oil and process for about 20 seconds. The mixture should be kind of stuck together, with the ability to be pressed down and still hold together. If not, add the other tablespoon of coconut oil and process again. Pour into an 8×8 pan and press down with a spatula until firm. Spread the caramel over the cashews and place in fridge for about 20 minutes. Melt the chocolate chips, and a teaspoon of coconut oil and stir. Pour over the cashew/caramel mixture and spread evenly. Place back in fridge for another 30-40 minutes, or until chocolate hardens. Cut into small squares and enjoy!

Chocolate Peanut Butter Cupcakes (With Optional Cream Cheese Filling)

chocolate peanut butter cupcakes

chocolate peanut butter cupcakes

 

Chocolate Peanut Butter Cupcakes (with optional cream cheese filling)
Yields 10
Chocolate + Peanut Butter is always amazing. Add in a cream cheese filling, and these go over the top! Even if you want to keep the filling out, these are SO delicious!
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1 cup blanched almond flour
  2. 1 cup unsweetened cocoa powder
  3. 1 tsp baking soda
  4. 1/2 tsp salt
  5. 1 cup unsweetened peanut butter or other nut butter
  6. 1/2 cup coconut oil , melted
  7. 3 eggs
  8. 1 tsp pure vanilla extract
  9. 3/4 cup pure maple syrup
Optional cream cheese filling
  1. 1 (8 oz) package cream cheese
  2. 1/4 cup pure maple syrup
Instructions
  1. Preheat oven to 350 degrees and line a muffin tin with muffin liners.
  2. Combine dry ingredients in a large bowl.
  3. Beat together the wet ingredients and then stir into dry ingredients.
  4. Rinse off beaters, then beat together the cream cheese and maple syrup (if desired).
  5. Spoon a heaping spoonful of batter into one of the muffin liners, spreading out a bit and leaving a bit of a hole in the center.
  6. Add a spoonful of the cream cheese filling.
  7. Top with another spoonful of the batter, spreading it out to cover the filling as much as possible.
  8. Bake in oven for 20-25 minutes, until done.
  9. Let cool for about 5-10 minutes before eating.
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chocolate peanut butter cupcakes with cream cheese frosting

Baked Apple Pockets

baked apple pockets

baked apple pockets

Recipe: Baked Apple Pockets (Makes 4 pockets)

Outer Crust:

2 cups almond flour

1/4 cup tapioca flour or arrowroot

1/4 tsp salt

1/4 tsp baking soda

1/4 cup honey or pure maple syrup

1 tsp vanilla

1/4 cup coconut oil, melted

2 eggs

Combine dry ingredients in a large bowl. In a separate bowl, whisk together remaining ingredients, then add to dry and stir to combine. Place in fridge for about 45 minutes to an hour. While that is chilling, do the filling:

Filling:

2 Granny Smith apples, peeled and grated (I grated mine in the food processor)

3 TBSP arrowroot or tapioca starch

1.5 tsp cinnamon

3 TBSP pure maple syrup or honey + a bit extra to baste

Stir all filling ingredients together. Once the dough is chilled, divide into 1/4s. Place 1/4 onto a sheet of parchment paper. Cover with another sheet of parchment and roll out to about 1/4″ thick. Remove top piece of parchment, and using a fork so you don’t get a lot of liquid with the apples, add the filling to one half of the rolled-out dough:

Gently fold the parchment paper over so the empty half covers the filling. Gently press down to help seal the edges (you can use a fork if the dough is still pretty chilled). Pull back the parchment paper from the top of the pocket and lay flat. Cut around the apple pocket so there’s not a lot of excess parchment:

Baste lightly with a bit of pure maple syrup or honey and place onto a baking sheet and bake for 25-30 minutes at 350 degrees, until outside is golden brown. Let cool about 10 minutes before serving.

 

Paleo Pumpkin Bundt Cake with Coconut Cream Glaze

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Recipe: Paleo Pumpkin Bundt Cake with Coconut Cream Glaze

This recipe is basically the same as my Grain-Free Pumpkin Spice Cake, with a few minor changes. A key to success with this is to make sure the cake is completely done before you take it out of the oven, and allow it to cool for a full 30 minutes before removing from pan. I know this is yummy because, well, I loved it and every one of my kids had seconds!

 

For the cake:

4 cups almond flour

1/2 tsp salt

1 tsp baking soda

1 TBSP cinnamon

3/4 tsp allspice

1/2 tsp ground ginger

3 eggs

3/4 cup unsweetened, full-fat coconut milk

1 (15 oz) can pureed pumpkin

1 cup pure maple syrup

1 tsp vanilla

Preheat oven to 340 degrees and grease a bundt pan with coconut oil (very important!) In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, coconut milk, pumpkin, maple syrup and vanilla, then stir into dry ingredients. Pour into greased pan and bake in oven for 40-50 minutes, or until toothpick inserted comes out clean. Let cool for 30 minutes on a wire rack before turning upside-down onto a serving platter. While it cools for another 15-20 minutes, prepare the glaze:

For the glaze:

1/2 cup coconut cream concentrate, melted

1 TBSP full-fat, unsweetened coconut milk

3 TBSP pure maple syrup

1/2 tsp pure vanilla extract

water

Combine the coconut cream, coconut milk, syrup and vanilla in a bowl. It will thicken, so add water slowly until it gets to a “glaze” consistency. After cake has cooled, drizzle glaze over it and store in fridge for best results.

 

Crock Pot Cinnamon Apple Bread Pudding

crock pot cinnamon apple bread pudding

Recipe: Crock Pot Cinnamon Apple Bread Pudding

3 apples, peeled, cored and cut into cubes (I used Fuji)

2 cups almond flour

1 TBSP cinnamon

2 tsp aluminum-free, gluten-free baking powder

1/2 tsp baking soda

2 eggs

1 tsp pure vanilla extract

1/4 cup pure maple syrup or honey

coconut oil to grease crockpot

Grease crockpot with coconut oil. Stir flour, cinnamon baking powder and baking soda together in a bowl, then pour over apples and stir to coat. In a separate bowl, whisk together the eggs, vanilla and syrup or honey. Stir into apple mixture (it will be lumpy and the dough will be kind of crumbly), then pour into crockpot and cook on low for 4-6 hours. Scoop out and enjoy some warm fall goodness!

Grain-Free Pumpkin Bread

grain free pumpkin bread

This recipe is based on my Grain-Free Bread, and was inspired by a reader! This would be great to give away during the holidays!

Recipe: Grain-Free Pumpkin Bread

3 cups almond flour

1 cup tapioca flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

2 eggs

1/2 cup pumpkin

1/4 cup honey

1/4 cup coconut oil, melted + a teaspoon or so for greasing

1/2 cup water

Preheat oven to 350 degrees and grease 2 mini loaf pans with coconut oil. In a large bowl, combine all the dry ingredients. In a separate bowl, whisk together the eggs, pumpkin, water, honey and oil. Pour into dry ingredients and stir until combined (it will be the consistency of cookie dough). Press evenly into the loaf pan and bake for 25-30 minutes, or until golden brown and a knife comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely before slicing.

Can you tell a kid took this pic?? =)

Chocolate Almond Chortles

chocolate almond chortles

Sorry about all the sweet stuff I’ve posted this week–it has just been a week of treats around here! These are amazing…soft on the inside, a bit crunchy on the outside. Heavenly!

Recipe: Chocolate Almond Chortles

1 cup unsweetened almond butter

3 TBSP pure maple syrup

5 TBSP coconut oil + 3 TBSP (separated)

2 cups soy-free, dairy-free chocolate chips

In a small bowl, combine the almond butter, maple syrup and 5 TBSP coconut oil. Stir until well combined. Cover an 8×8 pan with a piece of parchment paper and spread the almond butter mixture on top, not spreading too thin. Place in freezer for about 20 minutes. Meanwhile, melt chocolate chips in a double boiler. Stir in 3 TBSP coconut oil and remove from heat to cool. Once the chocolate is about room temperature, remove almond butter mixture from freezer, place onto a cutting board and cut into squares. Dip each one in the cooled chocolate and set back on to parchment paper. Place in refrigerator for at least a 1/2 hour, until chocolate hardens. Store in refrigerator, as they will soften if left out at room temperature.

 

Toasted Coconut Pecan Snackies

toasted coconut pecan snackies

This is so easy it’s almost embarrassing. You could, of course, add more ingredients if you desire. You could throw in raisins, different nuts, dried fruit, or pretty much anything! I just wanted something quick and simple for the kids, and these ingredients are what I had on hand. It was the perfect balance of a bit of chewy and a bit of crunch, and was a HUGE hit with all the kids!

Recipe: Toasted Coconut Pecan Snackies

1 cup unsweetened coconut flakes

1/3 cup honey

1/2 cup chopped pecans

Preheat oven to 325 degrees and line a baking sheet with parchment paper. Stir all ingredients together in a bowl until coconut is coated with honey. Pour onto baking sheet (it will still be pretty flaky). Bake in oven for about 6-10 minutes, watching carefully–they burn quickly!  Remove and cool for 10 minutes. Break into pieces and enjoy!

Homemade Nutella Almond Butter Fudge

nutella almond butter fudge

I based this recipe off my my Almond Butter Fudge recipe, but wanted to try using my Homemade Nutella in it. Enjoy!!

Homemade Nutella Almond Butter Fudge

1 cup Homemade Nutella

1 cup unsweetened almond butter

1/4 cup pure maple syrup

1/4 cup coconut cream concentrate

Beat all ingredients together in a bowl and spread into an 8×8 or 9×9 pan. Place in refrigerator to harden a bit, then enjoy! Store in refrigerator and eat within a few days (if it lasts!)

Strawberry Granita

strawberry granita

I didn’t know what a granita was until not long ago. But once I found out, I knew I needed to come up with a dairy-free version! This recipe is so delicious and refreshing!

Recipe: Strawberry Granita

1 cup water

1/4 cup honey + 1 TBSP (separated) Note: You can change this amount depending on how sweet your strawberries are

1/2 cup chopped fresh mint leaves

2 cups chopped strawberries (plus more for garnishing, if desired)

1/2 cup chilled coconut milk (take a can of coconut milk, pour it into a container, shake it very well, and refrigerate until cold)

3 TBSP lemon juice

pinch salt

In a small saucepan, combine water, 1/4 cup honey and mint leaves. Simmer on low while you prepare the strawberry mixture. Pour the strawberries into a food processor, and add the 1 TBSP honey (if needed–you may not need it if your strawberries are sweet) and puree. Add the coconut milk, lemon juice and salt and process again until well-combined. Strain the mint leaves out of the water mixture and pour the water mixture into the strawberries (discard the mint leaves). Process again, then pour into a glass dish, 8×8 or 9×9 and place in freezer for 3-4 hours, until frozen. To serve, scrape with a fork and scoop out. This will help ensure a “fluffy” texture.

Chocolate Almond Butter Sandwich Cookies

Recipe: Chocolate Almond Butter Sandwich Cookies (makes 12-14 sandwiches)

Cookies:

1/2 cup butter or coconut oil

1/4 cup pure maple syrup

1 tsp pure vanilla extract

1 egg

2 cups almond flour

1/3 cup unsweetened cocoa powder

1/2 tsp salt

1 tsp baking soda

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Beat together the butter (or coconut oil), syrup, vanilla and egg. In a separate bowl, combine the dry ingredients. Pour into the wet ingredients and beat until well incorporated. Scoop onto baking sheet, gently flatten with fingers, and bake for 9-10 minutes. Let cool on a wire rack. In the meantime, make the filling:

Filling:

1 cup unsweetened almond butter

1/4 cup pure maple syrup

1/4 cup coconut cream concentrate

Beat together the ingredients until smooth.

Scoop about a TBSP of the filling onto a cookie, top with another cookie, and gently press to flatten. Repeat with the rest of the cookies.