Maple syrup

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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Chocolate Almond Butter Cups {Dairy-free & Vegan}

June 26, 2018

Chocolate and almond butter…doesn’t get much better than that!

These cups have a brownie like crust with a little bit of coconut flair from the flour. If you’re fans of almond joys, you gotta make these!

You could even go wild and sprinkle some coconut on top!

These Chocolate Almond Butter Cups taste so indulgent, but have very few ingredients – none of which you will feel guilty about putting into your body. That’s my kind of food!

They’re filled with lots of healthy fats that your body will actually use as fuel – it’s a win-win!

The three layers take just a minute to stir up and then all you have to do is layer into whatever size tins you want! Super easy and super tasty!


Print Recipe
 Chocolate Almond Butter Cups {Dairy-free & Vegan}
Prep Time 10 minutes
Passive Time 20 minutes - cooling
Servings
mini cups
Ingredients
Crust:
Filling:
Ganache topping:
Prep Time 10 minutes
Passive Time 20 minutes - cooling
Servings
mini cups
Ingredients
Crust:
Filling:
Ganache topping:
Instructions
  1. In a bowl, combine the ingredients for the crust: the cacao powder, coconut flour, maple syrup, and 1/4 cup coconut oil.
  2. In a separate bowl, mix together almond butter and 2 tsp of coconut oil for the filling.
  3. In a microwaveable bowl (or double boiler), melt the chocolate chips and 2 tsp of coconut oil and stir until combined. I used the microwave and it took only 30-45 seconds. Keep an eye on it - chocolate can burn easily!
  4. In lined mini cupcake pans (you can use standard sized mold as well - you'll just have to add more of each layer), press 1 1/2 tsp of the crust firmly into each opening until you've used it all up.
  5. On top of the crust, add 1/2 tsp of the almond butter filling to each.
  6. Freeze for 2-3 minutes until the almond butter has firmed up. This will keep the chocolate ganache layer and the almond butter from combining.
  7. Once the almond butter has chilled, layer 1/2-1 tsp of ganache onto each cup.
  8. Freeze for another 10-20 minutes (or refrigerate for an hour or so) until the ganache has hardened.
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Paleo Sour Cream Coffee Cake Muffins {gluten & grain free with dairy-free option}

May 1, 2018

I’m always looking for new pre-mixed flours for gluten/grain free baking. So, when I came across Thrive Market’s Paleo Flour, I knew that I had to try it!

Let me tell ya, this flour did NOT DISAPPOINT!

 

I whipped these up by just throwing stuff together in a bowl, and I couldn’t believe when they turned out as fluffy as they did! Even my husband who isn’t a fan of muffins, unless they’re chocolate, liked them!

I used Green Valley Organics lactose-free sour cream, but you could substitute greek yogurt or your favorite dairy-free sour cream alternative!

Next time you’re looking to make a breakfast to-go for the week, whip up a batch of these! They will not disappoint!

Print Recipe
 Paleo Sour Cream Coffee Cake Muffins {gluten & grain free with dairy-free option}
Prep Time 5 minutes
Cook Time 18 minutes
Servings
muffins
Ingredients
Crumb Topping
Prep Time 5 minutes
Cook Time 18 minutes
Servings
muffins
Ingredients
Crumb Topping
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine egg, oil, vanilla, maple syrup, and sour cream.
  3. In a separate bowl, combine the 1 1/4 cups of flour, baking soda, and salt.
  4. Add the egg mixture to your dry ingredients and stir to combine. Don't over-mix.
  5. For the crumb topping, combine the ingredients in a food processor until a crumble mixture is formed. You can do this without a food processor and just use a fork. However, it will take a little bit longer and some patience!
  6. In a cupcake pan, fill each cup about 3/4 full.
  7. Top each muffin with 2-3 tsp of the crumb topping, pressing it down slightly into the muffin.
  8. Bake for 16-18 minutes or until the centers are completely done.
  9. Enjoy! (TIP: they get even better with a little bit of butter on top of a hot one, directly out of the oven!)
Recipe Notes

*The butter must be fairly cold - not soft or melted. This helps to give you a good crumb on top of the muffin.

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Salted Chewy Chocolate Chip Protein Bars {Dairy, Gluten, & Grain Free}

April 30, 2018

I’m always thinking up new protein bar flavors to play around with. This time, I wanted something to taste similar to those chewy oatmeal chocolate chip granola bars that so many of us had in our lunches growing up. I was craving one! I USED TO BE OBSESSED WITH THOSE THINGS!

These Salted Chewy Chocolate Chip Protein Bars come pretty dang close to that flavor. They’re free of grains and gluten all together – so no oatmeal. However, the chia and flax give it just the right crunch that make you think that you’re eating a chewy, slightly crunchy, oatmeal bar.

They’re filled with protein, healthy fats, and some chocolate – all the essentials of a good snack!

I opted to add a little pink salt on top for that addicting salty and sweet contrast, but that’s completely optional!

Try these out next time you’re looking for a healthy snack to keep around the house or to pack in lunches. Kids would love these!


Print Recipe
 Salted Chewy Chocolate Chip Protein Bars {Dairy, Gluten, & Grain Free}
Prep Time 5 minutes
Passive Time 20 minutes - cooling
Servings
bars
Ingredients
Chewy bars
Chocolate topping
Prep Time 5 minutes
Passive Time 20 minutes - cooling
Servings
bars
Ingredients
Chewy bars
Chocolate topping
Instructions
  1. In a large mixing bowl, combine all of the ingredients for the chewy bars.
  2. In a medium baking sheet lined with parchment paper, spread mixture out onto pan. You can use a deeper pan for thicker bars.
  3. Melt dark chocolate and oil.
  4. Stir in maple syrup, if desired. I used about a teaspoon.
  5. Spread chocolate on top of mixture.
  6. Freeze for 20 minutes or refrigerate for 3-4 hours.
  7. Cut bars into desired sizes.
  8. Store in the refrigerator.
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Banana Cream Pie Smoothie {Dairy-Free}

April 29, 2018

Who doesn’t love a guilt-free dessert? I know I don’t!

I love making smoothies at home because I can control the level of sweetness. Sometimes, I get one and it is just so syrupy and overly sweet. Especially in the morning, that much sugar just doesn’t do much good!

This Banana Cream Pie Smoothie is free of dairy and sweetened with whole foods! You can have it for breakfast, a snack, dessert, or any time! Plus, there’s a secret ingredient that ups the nutritional value – cauliflower! If you’ve never put some in your smoothies, you have got to try this trick! It’s a good way to cut back on the sugar level in your smoothies, but still end up with a thick consistency!

Print Recipe
 Banana Cream Pie Smoothie {Dairy-Free}
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a blender, add the ingredients, starting with the liquids. (Only use the maple syrup if you want it a bit sweeter.)
  2. Blend until smooth!
  3. ENJOY!
Recipe Notes

*I like to peel and quarter ripe bananas (and some unripe - for less sweet recipes) to store in the freezer so they're ready to go for smoothies. Cutting before freezing them is a must!

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Key Lime Pie Smoothie {Dairy-Free}

April 26, 2018

It’s finally feeling like springtime in the Midwest! It’s the end of April, so I’d say it’s about time for some sunshine and warmer weather!

However, despite all of the snow and cold weather we’ve had the past few months, this smoothie can still brighten my day! The key lime flavor has me dreaming of warm sunshine and beaches every time I make it!

You might notice that there is a vegetable listed in the ingredients. That is not a typo! Cauliflower is a great filler in smoothies, and a better option that more sugary fruit. It’s like hidden nutrients! Give it a try – it won’t disappoint!

I’m so ready for some summertime!

Print Recipe
 Key Lime Pie Smoothie {Dairy-Free}
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a blender, add all of the ingredients, beginning with the liquids.
  2. Blend until smooth!
Recipe Notes

* Depending on how juicy your lime is, you may need the entire lime. Pop it in the microwave for 5-10 seconds beforehand to make it juicier!

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Cherry Cobbler Protein Balls

April 7, 2018

I’m always brainstorming about making bite-sized snacks. I try to fill them with protein, healthy fats, and fiber, yet still keep them tasting like an indulgent little treat!

These Cherry Cobbler Protein Balls are just that! They’re packed with cashews, almonds, and collagen powder to up the protein factor, and they’ll keep you feeling full for longer with the healthy fats from the coconut oil, coconut butter, and grass fed butter. If you’re vegan, you can sub in your favorite mild-flavored protein powder for the collagen, and substitute more coconut oil for the butter!

Cherries were my choice of fruit for these, but any dried fruit would work! I’m thinking blueberries next!

Print Recipe
 Cherry Cobbler Protein Balls
Prep Time 5 minutes
Passive Time 20 minutes cooling
Servings
balls
Ingredients
Prep Time 5 minutes
Passive Time 20 minutes cooling
Servings
balls
Ingredients
Instructions
  1. In a blender or food processor, combine the cashews, almonds, coconut oil, coconut butter, maple syrup, and butter until a chunky butter has formed. This should only take a minute or so. You don't need it smooth.
  2. Transfer butter to a mixing bowl, add the remaining ingredients (except for the cherries), and combine.
  3. Mix in the chopped cherries last.
  4. With a spoon or a melon baller scoop, scoop out balls onto a baking sheet. I like to line mine with parchment paper - easy cleaning! (If the mixture is falling apart slightly, chill it in the fridge for 5 minutes or so - don't forget about it though!)
  5. Freeze balls for 20 minutes or refrigerate for 2-3 hours until firm.
  6. If you don't feel like making a bunch of individual bites, you can make bars by pressing the mixture into a shallow baking dish. Just chill the filled dish and cut them into bars after chilling! Super easy!
Recipe Notes

If you happen to have cashew butter and almond butter, you can substitute that for the raw nuts and some of the coconut oil. Start with 1/3 cup of each of the nut butters and 1/4 cup of coconut oil. Combine with the remaining ingredients. If the mixture is too dry, add another tbsp or two of coconut oil until it turns into a thick paste-like mixture that you can form into balls.

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Jalapeño Cornbread with Maple Butter

March 30, 2018

Cornbread was always a feel-good-food for me growing up. It was usually paired with Pinto Beans with Ham Hocks. We had it AT LEAST once a week. My family was frugal and it was a very affordable meal for the five of us. To say I got sick of it is an understatement. However, 10-15 years later, I find myself wanting a bite of that every now and then, especially with some cornbread to soak up the last bit of broth-like juice. Ugh, SO GOOD! I couldn’t tell you what it was like back then to eat all of that with the actual ham. My younger brothers and I never got the ham, at least on purpose! The ham pieces were reserved for dad. If we were lucky, one little chunk might sneak into our bowl by accident. Now, THAT was a good day! I need to go back to those days where a mood was uplifted by a single piece of ham.

As I stated above, I loved to use my cornbread to soak up the broth after I was finished with the beans. Cooking it in a skillet helps to give you those crispy edges that hold up the cornbread and prevent it from falling apart. It’s almost like it’s deep fried. My North Carolina born and raised father knows and loves his cornbread. Therefore, ours was always cooked in a skillet. If we didn’t, it just wasn’t right! The crispy edges ensure that it holds up while adding a completely addicting component.

I don’t think I have a favorite way of eating cornbread – with beans (FYI, beans are not paleo), with meatloaf and mashed potatoes, with pulled pork and cole slaw, or just straight out of the oven with a big ol’ slab of butter melting on top, it’s just so good!

Corn is a grain and therefore, it’s not paleo. However, this recipe IS paleo and actually has zero corn. You won’t miss it too much, I promise! If you’re a fan of that little white and blue box mix of sweet cornbread, stick around. You’re gonna like this!

If crispy, rich cornbread wasn’t enough, I add jalapeños to mine! My husband and I had Jalapeño Cornbread at a restaurant years ago and have been hooked ever since! I don’t think you’ll ever find plain cornbread in my kitchen again! If you’re not a fan of jalaps, go ahead and omit them! It will still turn out delicious! I also serve this with maple butter – TOTALLY optional, but highly recommended!

If you do not have a skillet, you can still make this! Just bake it in any oven safe dish and omit the cooking on the stovetop.

 

Print Recipe
 Jalapeño Cornbread
Cook Time 20 minutes
Servings
slices
Ingredients
Maple Butter - optional
Cook Time 20 minutes
Servings
slices
Ingredients
Maple Butter - optional
Instructions
  1. Preheat oven to 425 degrees.
  2. On the stovetop over medium high heat, add 1-2 tbsp of coconut oil to a cast iron skillet (enough to cover the bottom).
  3. In a bowl, combine the flour, baking soda, and salt.
  4. In a separate bowl, beat together the eggs, milk, vinegar, honey, and butter.
  5. Add the wet mixture and jalapeños to the dry ingredients and stir just to combine - don't over mix.
  6. Drop a drip of batter into the oil to test it. If it doesn't sizzle immediately, continue to heat.
  7. Once the oil is hot enough, add all of the batter to your skillet.
  8. Cook for 1-2 minutes until the edges start to brown.
  9. Transfer the skillet to oven and continue to cook for 12-15 minutes or until golden brown and done in the middle.
Maple Butter
  1. Stir together butter and maple syrup until combined.
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Cookie Butter (Dairy-free/Gluten-free)

March 5, 2018

Who else is obsessed with all things cookie butter? I’ve always been a huge lover of the speculoos cookies. They have the perfect crunch along with having a great balance of sweet and spicy. What’s not to love?! When I realized that there was a butter with all of those same flavors. I WAS DONE. GAME OVER. GIVE ME ALL OF THE JARS. The flavors and spices involved just scream comfort and holidays to me! There just isn’t anything better!

The cookie butter that I used to know and love was far from paleo. Therefore, I set out to make a healthier version of this creamy spread, and I’m pretty sure…I accomplished just that. This turned out ridiculously delicious. Thankfully, Simple Mills makes a Cinnamon Cookie that has just the right texture for this task! Stay tuned, if you can’t find these cookies. I’m going to try to come up with a recipe that doesn’t involve this particular brand, as some of you may not be able to get your hands on them. Sad day!


Print Recipe
 Cookie Butter (Dairy-free/Gluten-free)
Prep Time 2 minutes
Servings
cup
Ingredients
Prep Time 2 minutes
Servings
cup
Ingredients
Instructions
  1. In a blender or food processor, combine all ingredients and blend until smooth.
  2. Pour into a storage container and let sit for a few minutes to set up. The cookie butter will thicken as the coconut oil cools and solidifies again.
Recipe Notes

If you do not have cashews, you can sub 2 TBSP more of coconut oil

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Raw Double Chocolate Brownie Bites (Dairy Free)

February 9, 2018
Course

I’m always looking to make new treats in our house! Preferably something that I’ll feel good about eating! These chocolately, protein-packed, low carb bites are the perfect, guilt free treat! They come together in a pinch and there’s no need to turn the oven on! It’s a plus when I can pack something convenient AND yummy with protein and healthy fats! Those two things keep you feeling satisfied throughout the day, making these little bites a perfect snack! I must add, though, they’re addicting and VERY easy to devour! But hey, they’re filled with GOOD things, so don’t beat yourself up if you eat one too many! There’s tons of protein from the almond butter, and collagen peptides. BONUS! There’s COLLAGEN in these! That helps to promote healthy skin, hair, and nails…which is awesome in my book! However, it also aids in gut health, which is a department my husband is lacking!

Give these a whirl the next time you’re craving something sweet or just don’t feel like waiting for a batch of brownies to bake!

Print Recipe
 Raw Double Chocolate Brownie Bites (Dairy Free)
Course Snacks, Sweets
Prep Time 2 minutes
Passive Time 20 minutes to set
Servings
balls
Ingredients
Course Snacks, Sweets
Prep Time 2 minutes
Passive Time 20 minutes to set
Servings
balls
Ingredients
Instructions
  1. In a bowl, mix together all ingredients, except for the chocolate chips, until smooth. After everything is combined, stir in the chips.
  2. Divide dough into bite-sized balls. I like to use a melon baller/mini ice cream scoop. A tablespoon measuring spoon works just fine too!
  3. Lay balls onto a pan and place in freezer for at least 20 minutes to harden.
  4. Store in an airtight container in the refrigerator or freezer.
Recipe Notes

*Depending on how sweet you like things, use more or less maple syrup or honey. Obviously, the less you use the better! I find that you don't need more than 3 tbsp, especially with the sweetness added from the chocolate chips. That sweetness, alone, may be enough for some.

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