Carrot Cake Pops: No bake, Gluten free & Vegan

I don’t know about you, but when it comes to desserts Carrot Cake is appreciated no matter when, but naturally with the budding of new blooms and a new excitement for fresh food Carrot cake is more then welcomed!

Recently my friend Natalie and I were trying to figure out how to spice up the traditional carrot cake recipe. Thankfully as we thought about it, my husband Daniel popped in with the ingenious idea of creating carrot cake pops!

If it’s as hot or busy it is here in Florida (hello spring break!) you’ll be happy to hear that this is a no-bake recipe! SO These perfectly delicious and healthy carrot cake pops are no-bake, Vegan, Gluten-free and FULL of flavor! Definitely a recipe to make the whole family happy! 

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Ingredients  

½ cup applesauce

1/3rd cup SunButter

½ cup shredded carrots

1/4th cup maple syrup

2/3rd cup coconut flour

1 tsp. cinnamon

½ tsp. ginger

½ tsp. nutmeg

1 tsp. vanilla extract

Pinch of salt

1/4th cup chopped walnuts

Glaze

3 tbsp. coconut oil

1 tbsp. SunButter

2 tbsp. maple syrup

1 tbsp. lemon juice

Shredded coconut for coating  

Directions

Combine all the wet ingredients and then add in the dry.

Roll into cake balls and let chill in the freezer for about 15 minutes while you make the glaze.  

For the glaze mix together all the ingredients, making sure that your coconut oil is melted beforehand.  

Take the cake balls out of the freezer and coat with glaze and then coconut!

Serve and Enjoy!

Quick and Healthy Zucchini Bread // Gluten Free & Dairy Free

I don’t know about you, but when It comes to Zucchini Bread I take things VERY seriously. Zucchini bread is one of those foods that is a win-win for both adult and child. Offering a sweet bread that kids and adults love while sneaking in some much appreciated green vegetables! Now even though it’s a winner, some of the more traditional recipes usually call for a good amount of gluten, dairy, sugar, etc. that usually put the zucchinis hard work down.

I was trying to figure out a way to make zucchini bread healthier without taking away all the good things it had to go for it. Things like a perfectly moist (don’t you just love that word?) and its sweet caramel taste!

Well, I have done it, folks, this Zucchini bread is Refines sugar-free, dairy free, gluten free, and can be made without oil if you substitute it for Applesauce! So here’s the recipe you and your taste buds have been missing out on!

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Ingredients

• 1 &1/4th cup Almond Flour

• 1/3rd cup Coconut Flour

• 1 & 1/2 Cup Shredded Zucchini

• 6 Soaked Dates

• 3 Eggs

• 1/4th Coconut Oil

• 1 tsp Vanilla

• 1 & ½ tsp Baking Powder

• 1 & ½ tsp Cinnamon

• 1 tsp Maca root powder (optional, but gives the recipe more caramel flavors)

• Pinch of salt

Instructions

Soak the dates in hot water for about 10-15 minutes and then drain

Put the Zucchini, Melted Coconut oil, Dates, Eggs, and Vanilla in a blender or food processor and blend until liquid.

Mix together the dry ingredients and then combine with the Liquid Mixture. Put in a bread tin or square pan and top with your favorite nuts or seeds. You can also mix things up and sprinkle cinnamon and coconut sugar or cacao nibs on top!

Bake in the oven at 350 F for 25 to 35 Minutes.

Let cool for about an hour and then enjoy!

Thanks for stopping by!

- Sonya Expert Zucchini Bread Baker.

Vegan & Gluten Free Grasshopper Cookie Cups

I don’t know about you, but when it comes down to cookies going gluten-free doesn’t really hold the best options. Thankfully this recipe makes up for all of the moment’s when you questioned a baked good that wasn’t made of flour.

This cookie cup tastes like a chocolate brownie filled with a creamy mint filling that perfectly mirrors the flavors of mint chocolate chip ice cream!

So, without further ado here’s the recipe!

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Ingredients

Cookie Cup

• ½ cup (125g) SunButter

• 1/3 cup (105g) maple syrup

• ½ cup (50g) cocoa powder

• ¼ cup (25g) almond flour

• 1/2tsp baking soda

• ½ tsp salt

Filling

• 1 cup coconut cream

• 1 tbsp. maple syrup (optional)

• 1 tsp mint extract

• 1/8tsp spirulina

• Mini chocolate chips for sprinkling

Directions

Preheat the oven to 350 F. Coat the bottom of a full sized cupcake tin makes about 6-8 cups and bake for 20-25 min to make 6-8. For mini cups the recipe makes 20-24 cup, baking them for 12-15 minutes.

Let cool and then fill with mint cream and top with chocolate chips!

Hope you enjoy!

-Sonya

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