Coconut cream

No-Bake Fudge “NOatmeal” Breakfast Bars {Paleo & Low-Carb option}

January 20, 2020

Breakfast. Snacktime. Dessert. These bars can honestly fit the criteria for any of those situations that you may find yourself in.

They’re delicious, satiating, and packed with fat to curb that hunger when it hits.

They’re easy to grab and go in the morning too! I know that can be a struggle for many of us busy folks – or just the ones that have a hard time planning and prioritizing our time. GUILTY!

They can be made gluten free with puffed rice or paleo with shredded coconut, and even made lower in carbs with the combo of shredded coconut, unsweetened chocolate, stevia sweetened chocolate, or your favorite keto chocolate.

This recipe can be switched up a few different ways to fit almost any lifestyle!

Print Recipe
 Fudge "NOatmeal" Breakfast Bars {Paleo, Low-Carb option}
Prep Time 5 minutes
Passive Time 20+ minutes of cooling
Servings
bars
Ingredients
Prep Time 5 minutes
Passive Time 20+ minutes of cooling
Servings
bars
Ingredients
Instructions
  1. In a food processor or blender, pulse the sunflower seeds and puffed rice (or quinoa/shredded coconut) until it is a bit smaller than oats would typically be. It's ok if a bit of it turns to a finer powder. Don't go crazy though - we still want some chunks in there!
  2. In a bowl, combine the sunflower seeds and rice mixture with chia seeds, coconut flour, salt, coconut oil, and maple syrup.
  3. In the microwave or a double boiler, melt the chocolate and the coconut cream until it's completely smooth. You can use less than the recipe calls for or more - Just depends on how fudgey of a center you'd like! If you want the dark chocolate sweeter, add the coconut sugar! If you're using a semi-sweet variety - taste it first. It may be sweet enough for you!
  4. In a 8x8 parchment paper lined dish, spread out half of the rice mixture and press it firmly into the bottom of the pan.
  5. Pour the chocolate mixture on top and spread it evenly on top of the bottom layer.
  6. To ensure the top layer doesn't fall too much into the chocolate layer, I like to put the bars in the freezer for 3-5 minutes - just to set up.This step isn't completely necessary though.
  7. Top the chocolate layer with the remaining rice mixture and spread out evenly.
  8. Drizzle with extra chocolate, if desired.
  9. Chill the bars for 20-30 minutes in the freezer or 1-2 hours in the fridge to set up before cutting into desired pieces.
  10. Store the bars in the fridge.
Recipe Notes

*for a sweet but low-carb option, try out a monk-fruit maple syrup here!

**feel free to substitute your favorite chocolate here - we use EnjoyLife dairy-free semi-sweet mini chips for just about everything. They are sweetened, so we usually don't have to add any other sweetener. Lily's brand of chocolate would be a great substitute for a more keto-friendly recipe! 

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No-Bake Lemon Tart with Lemon Poppyseed Rbar Crust | Dairy, Gluten, & Grain Free

March 11, 2019

March 14 is a favorite day for many… probably because it is Pi-Day! Any day that I can combine my love of food and math is a reason to celebrate!

If you follow along with me on Instagram and Facebook, you’ve probably seen my love for Rbar a time or two. You may have even been one of the lucky few to receive a free box of them!

Rbars are simple ingredient energy bars that are some of my favorite convenience snacks to keep on hand! Their bars are made with 7 ingredients or less. That’s right, ONLY SEVEN AT THE MOST!

What’s even better about these bars is that they can double for a quick crust for pies, tarts, or cheesecakes. Seriously, who doesn’t love eliminating an entire step of a recipe?!

When I first tasted Rbar’s Lemon Poppyseed flavor, I knew exactly what I wanted to do with a bunch of them. I’m not normally a big lemon fan, but these bars, and now this tart have changed my mind about all things lemon – it’s just so refreshing!

This No-Bake Lemon Tart is super easy to make and – BONUS, NO BAKING IS INVOLVED! For my tart, I frosted it with a dairy-free cool whip, but you could use regular cool whip or totally omit it. Your tart will still be creamy, tangy, and delicious!

Grab the recipe for this below and don’t forget to pin it to your Pinterest board if you want to save the recipe for later.

Print Recipe
 No-Bake Lemon Tart with Lemon Poppyseed Rbar Crust | Dairy, Gluten, & Grain Free
Prep Time 10 minutes
Passive Time 45 minutes of cooling
Servings
Ingredients
Prep Time 10 minutes
Passive Time 45 minutes of cooling
Servings
Ingredients
Instructions
  1. Between two sheets of parchment paper, lay out the Rbars in a honeycomb shape.**
  2. With a rolling pin, roll out the bars until about 1/4-1/3" inch thick.
  3. Transfer the crust into a pie or tart pan and press down into the pan and along the sides.
  4. In a food processor or high-powered blender, combine the remaining ingredients until completely smooth.
  5. Pour the lemon filling into the crust and spread out evenly.
  6. Top with cool whip.
  7. Freeze for 45 minutes or until firm. You could also refrigerate your tart overnight.
  8. Enjoy this Lemon Tart frozen or thawed. Both ways are delicious!
Recipe Notes

*Soaking the cashews softens them, therefore, making them blend up easier.

**You can skip steps 1-2 and just press the bars into a pan by hand. I just find that rolling them out, yields a more even crust. 

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Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}

November 19, 2018
Course

When fall rolls around, I’m definitely guilty of going all out on the pumpkin! However, I don’t usually stop when the season is over.

Anyone else?

These Pumpkin Cheesecake Bars have been requested by my husband ever since I first made them. I’ve found that I’m hesitant to make them too often, as he will most likely eat them all within two days and then yell at me for listening to his requests. haha! I take it as a compliment though – He’s my number one fan and almost always willing to be my taste tester.

Seriously though, these are delicious and no one would guess that they’re free of dairy, gluten, and grains and refined sugars. These bars are filled with ingredients that your body will know what to do with! They keep well in the fridge, so you could definitely make ahead of time for thanksgiving festivities later on during the week!

 

And THAT CRUST! It’s like a pecan shortbread, and it’s the perfect compliment to the pumpkin cheesecake flavor. If you’re not a fan of pecan, you could just substitute more almond flour or a unflavored protein powder of your liking!

You could use the “cheesecake” part and the crust are a base for another bar. Drizzle caramel or a fruit compote or jam on top – the possibilities are endless! Get creative!

If you make these or any of my recipes, be sure to tag @ButterAddictGonePaleo and #butteraddictgonepaleo on Instagram and Facebook! I love to see all of your guys’ remakes of recipes!


Print Recipe


Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}

Course Dessert

Cook Time 15 minutes
Passive Time 1-2 hours

Servings
bars


Ingredients
Pecan Crust

"Cheesecake" filling

Pumpkin swirl

Course Dessert

Cook Time 15 minutes
Passive Time 1-2 hours

Servings
bars


Ingredients
Pecan Crust

"Cheesecake" filling

Pumpkin swirl


Instructions
  1. Preheat oven to 350 degrees.

  2. In a small bowl, combine the ground flax and water, and set aside for 3-5 minutes. This creates an egg substitute.

  3. In a food processor, finely chop pecans.

  4. In a mixing bowl, combine pecans, almond flour, sugar, arrowroot, salt, and baking soda.

  5. To the flax egg, mix in oil, vinegar, and vanilla.

  6. Add wet ingredients to the dry ingredients and stir to combine.

  7. Pour batter into a 8X8 baking pan and bake for 13-15 minutes until the crust is cooked through.

  8. While the crust is baking, in a food processor or high-powder blender, combine the "cheesecake" filling ingredients until smooth. Set aside.

  9. In a small bowl, combine the pumpkin swirl ingredients.

  10. Once the crust has baked and cooled, pour "cheesecake" filling onto crust.

  11. Pour spoonfuls of pumpkin swirl onto the "cheesecake" filling and swirl as desired.

  12. Freeze for 1-2 hours or refrigerate overnight until set up.

  13. DEVOUR! 🙂

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Strawberry Cheesecake Bars {Vegan, Gluten/Grain Free}

August 23, 2018

Breakfast…dessert…snack…you name it, these bars are it. They’re so good, but so addicting! Beware – they’re probably going to disappear FAST!

These bars are packed with protein, healthy fats, and a sugar level that you can control completely! That’s the best part about making desserts and snacks at home, you CONTROL things like sugar. So often, foods (snacks, in particular) have an unnecessary added amount of sugar.

NO THANKS!

These bars are a snack or treat that you can feel good about eating or feeding your kiddos! You won’t miss any of those processed sugars, grains, or dairy – promise!

Print Recipe
 Strawberry Cheesecake Bars
Cook Time 15 minutes
Passive Time 1-2 hours of cooling
Servings
bars
Ingredients
Sugar Cookie Crust
Cheesecake filling
Strawberry filling
Cook Time 15 minutes
Passive Time 1-2 hours of cooling
Servings
bars
Ingredients
Sugar Cookie Crust
Cheesecake filling
Strawberry filling
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine all ingredients for sugar cookie crust.
  3. Press dough into a baking dish or bread pan. You can use whatever kind of pan you have on hand though! I like to use the loaf pan. This way, I have enough crust to press it up against the sides to create almost a "U" shape in the pan.
  4. Bake crust for 13-15 minutes until slightly golden on top.
  5. For the cheesecake filling, blend all of the ingredients in a high powdered blender or food processor until completely smooth.
  6. Once the crust has cooked and cooled, add the cheesecake filling to the middle section.
  7. Spread strawberry jam across the middle of the bars and swirl around the cheesecake filling, if desired.
  8. Chill for 1-2 hours until firm.
  9. Slice and devour!
Recipe Notes

*If you can't find canned coconut CREAM, you can use a can of coconut milk. Simply scrape the thick, white cream off the top of the opened can of coconut milk. Save the liquid for smoothies!

** recipe for 3-ingredient Strawberry Jam

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Cake Batter Cheesecake with Sugar Cookie Crust (Dairy, Gluten, and Grain free)

December 27, 2017
Course

Is there much to be said after I mentioned cheesecake? Personally, I’ve never met one that I don’t like. The cashews add a nutty flavor that only brings out the cake-battery-ness (yes, that’s a word – at least, in my dictionary) even more! This version of a cheesecake is completely diary-free (there’s a vegan option too!), so it tastes a bit different from your normal cream cheese based one, but it’s not lacking in the flavor department! If desired, you can omit the sprinkles – they just make it so dang purrrrtty. I couldn’t resist. Unless you can find sugar and grain free ones, the sprinkles are NOT paleo. Life’s all about balance!

This dessert would be perfect to make for a party or to introduce something paleo to your friends! It’s a sure hit with kiddos too – who can pass up sprinkles or something with cake batter in it’s name?!

You won’t miss the dairy at all with this creamy dessert! This cheesecake is one you won’t feel guilty about havings seconds…or thirds!

Print Recipe
 Cake Batter Cheesecake with Sugar Cookie Crust (Dairy, Gluten, and Grain free)
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 2 hours of chilling
Servings
Ingredients
Sugar Cookie Crust
Cake Batter cheesecake filling
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 2 hours of chilling
Servings
Ingredients
Sugar Cookie Crust
Cake Batter cheesecake filling
Instructions
For the cookie crust:
  1. Preheat oven to 350 degrees. Cream butter and sugar together.
  2. In a separate bowl, combine all of the dry crust ingredients.
  3. Beat the egg white separately until stiff peaks form.
  4. To the butter and sugar mixture, add the remaining wet ingredients for the crust, except the egg white.
  5. Once everything is combined, gently fold in the egg white.
  6. Form crust into a shallow pie or tart pan and bake for 15 min until golden brown.
  7. Set aside to cool.
For the filling:
  1. To a high powdered blender*: combine all of the filling ingredients. (start with 1/2 tsp of almond extract - you can always add more later!) The cashews should be very soft from soaking. This is key to a quick creamy consistency. *I use a Vitamix 5300.
  2. Blend everything for 3-5 minutes or until the mixture has become lighter in color and very creamy. You shouldn't feel any grit from the cashews. If you do, add a bit more coconut milk and blend for another minute or so.
  3. Once the desired consistency is reached*, pour mixture into your cooled sugar cookie crust. *if desired, you can add sprinkles to the mixture at this point.
  4. Freeze cheesecake for 2-3 hours or overnight before serving. Enjoy!
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