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Chocolate Chip Pancake Protein Balls |Dairy, Gluten, & Grain Free|

March 1, 2019

The other day I started grinding some pecans and almonds in my blender to make some nut butter when I realized we were almost out of protein balls. That occurrence is just NOT allowed to this house.

So, there I had a roasted, pecan-pie-like butter to use in the protein balls and I began adding ingredients. I started off adding vanilla, coconut oil, collagen peptides, and almond flour…as I do with most of my protein ball recipes. I always add sugar or honey last so I can adjust accordingly. Sometimes, they just don’t need very much, if any.

I kept adding ingredients and still couldn’t figure out exactly what flavor I was making. I started to get scared. In the past when I’ve been in similar situations, I’ve ended up with 5 dozen really weird protein balls that my husband HAD to eat because I hate waste. haha! I just kept adding ingredient after ingredient and all of a sudden I had a huge bowl of protein ball mess. I kept thinking…Jon is going to be none to pleased if I screw up a batch again.

Before I added any weird specifically flavored ingredient, I decided to just add some chocolate chips and call it a day. I figured this would just be a recipe I’d scratch and nothing that great would come out of it. Then I tasted it and it was delicious…but I had no clue what flavor it was. It was familiar, yet I HAD NO CLUE.

My husband came home from work the other day, tried one, and was like, “Mmm…chocolate chip pancakes.”

THAT WAS EXACTLY IT! Leave it to my husband, who can never describe flavors whatsoever, to come up with exactly what these reminded me of.

These Chocolate Chip Protein Balls may be free of lots of things, like dairy, gluten, grains, but they sure pack in some good, comforting flavor (and lots of healthy fats and protein!) when it’s snack time or you’re just looking for a quick breakfast as you run out the door.

Add these protein balls to your meal prep plans for next week. I promise, You won’t be disappointed!

Don’t forget to save the recipe to your Pinterest board for later! Tag @butteraddictgonepaleo on Instagram and Facebook if you make these! I’d love to see it!

Print Recipe
 Chocolate Chip Pancake Protein Balls |Dairy, Gluten, & Grain Free|
Prep Time 30 minutes
Servings
balls
Ingredients
Prep Time 30 minutes
Servings
balls
Ingredients
Instructions
  1. In a high-powered blender or food processor, blend the pecans, almonds, and coconut oil until smooth.
  2. In a large bowl, mix the nut mixture with the remaining ingredients until well combined.
  3. Onto a lined tray or baking sheet, scoop out heaping tablespoon sized balls. I use a melon baller scoop for this - it makes it SO quick and easy!
  4. Freeze the protein balls for 15-20 minutes or refrigerate overnight.
  5. Store in an airtight container in the fridge/freezer.
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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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Pumpkin Gelato {Dairy-Free}

September 17, 2018
Course

It’s almost FALLLLLL!!!

 

Enter in: ALL THINGS PUMPKIN!!!

I’m definitely every bit of that stereotypical fall-lover. Give me all of that cinnamon, nutmeg, ginger, caramel, and pumpkin goodness and I am one happy girl!

Honestly, I don’t even need a specific time of year to put me in the mood for those things, but I’ll take the opportunity now to give you one of my favorite recipes – Pumpkin Gelato! It’s extra creamy and rich like a gelato should be, but so easy to make!

This treat is not only free of any type of dairy, but it’s also made with only honey and coconut sugar to sweeten it. Feel free to adjust the sweetness to your liking. It won’t hurt the recipe a bit!

Another plus to this recipe is the fact that you only need a blender to make it – that mean’s no ice cream machine! I don’t know about you, but personally, when I think homemade ice cream, I’m never thinking of a mixture you mix, cook, and add to a machine to churn. That’s just not my thing. I want to simply mix up some stuff, pour it in a pan, freeze it, and scoop my little heart out. Now, THAT is my thing!

This recipe couldn’t be simpler, and it’s one that you won’t feel guilty about indulging in this season.

Balanced Health

 

Print Recipe
 Pumpkin Gelato {Dairy-Free}
Course Dessert
Prep Time 5 minutes
Passive Time 2-3 hours of freezing
Servings
servings
Ingredients
Course Dessert
Prep Time 5 minutes
Passive Time 2-3 hours of freezing
Servings
servings
Ingredients
Instructions
  1. In a high powdered blender or food processor, combine all ingredients until smooth.
  2. Pour gelato mixture into a lined loaf pan.
  3. Freeze for 2-3 hours or until firm.*
  4. If you freeze this overnight, remove from the freezer 15-20 minutes before serving to soften.
Recipe Notes

* If you're too impatient, don't freeze it, and eat it like a smoothie! However, freezing it helps to balance out the sweetness. (Anyone else feel like melted ice creams taste sweeter than their frozen counterparts, or is that just me?)

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Cinnamon Roll Protein Balls {Dairy, Gluten, & Grain Free}

July 13, 2018

These creamy little bits have become a new favorite of mine.

Not only are they delicious, they’re filled with healthy fats and protein, but anti-inflammatory properties, as well!

Cinnamon is one of my favorite flavors and it helps to make things more “dessert-like” when I’m trying to keep the sugar in a recipe low.

These balls are sweetened with only FOUR medjool dates, yet you’ll feel like you’re biting into a creamy, sugary cinnamon roll bite! Except this little bite will be good for you!

Make a batch of these Cinnamon Roll Protein Balls to keep on hand for those sugar cravings that are always bound to hit you throughout the week! They’re delicious and so satisfying!


Print Recipe
 Cinnamon Roll Protein Balls {Dairy, Gluten, & Grain Free}
Prep Time 10 minutes
Passive Time 20+ minutes - cooling
Servings
balls
Ingredients
Prep Time 10 minutes
Passive Time 20+ minutes - cooling
Servings
balls
Ingredients
Instructions
  1. In a food processor, blend cashews, coconut butter, and dates until fairly smooth. You can leave it a little chunky, depending on preference.
  2. In a large mixing bowl, add cashew mixture and remaining ingredients. Stir to combine.
  3. If the mixture is too wet, you can add a couple teaspoons of almond flour, as needed. If it's too dry, you can add another teaspoon of melted coconut butter.
  4. Onto a lined baking sheet or plate, scoop out tablespoon sized balls. I use a melon baller scoop for this step - it makes it so easy and fast!
  5. Freeze for 20 minutes or refrigerate for 1-2 hours.
  6. Store in an airtight container in the refrigerator/freezer.
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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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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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Banana Mocha Chip Breakfast Protein Cookies {GF/DF/V}

April 3, 2018

Cookies, for breakfast? YES, you read that right. There’s protein, fruit, and fat in these cookies. That’s a complete breakfast! So, no judgments here!

They’re a totally acceptable choice for breakfast, ESPECIALLY compared to some of those breakfast cookies out there that are packed with things that your body has no clue what to do with. These cookies come together in a snap and are packed with an addicting espresso-like flavor with bits of chocolate. What’s not to love in the morning?

You’ll definitely feel like you’re indulging with each bite of these.

Print Recipe
 Banana Mocha Chip Breakfast Protein Cookies {GF/DF/V}
Prep Time 5 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the ground chia seeds and water. Set aside.
  3. In a mixing bowl, combine almond flour, tapioca flour, coconut flour, collagen peptides, baking soda, and salt.
  4. In a separate mixing bowl, mash up the banana.
  5. Add the oil, honey, vinegar, vanilla, liquid coffee, and chia mixture ("chia egg") to the banana. Stir to combine.
  6. Add the banana mixture to your dry mix and stir just to combine the ingredients.
  7. Mix in your coffee grounds and chocolate chips.
  8. Onto a greased baking sheet (or one lined with parchment paper - easy clean up!), drop 2-3 tablespoon sized portions onto the tray. Be sure to leave them each a couple inches to expand.
  9. Bake for 13-15 minutes or until they have started to brown around the edges and are done in the center.
Recipe Notes

*The ground chia seeds and water are used to create a "chia egg" which replaces an actual egg in this recipe. If you are not vegan, feel free to omit Step 2 and substitute any egg for the chia seeds and water.

**The ground coffee is optional. It just adds a great espresso-like flavor to these breakfast cookies! If you omit the grounds, replace with a tbsp of almond flour.

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Chocolate Chip Cookie Dough Shake (Dairy free/Gluten Free)

March 14, 2018
Course

Ok, Ok…let me start off by saying, this shake is NOT going to taste just like that cookie dough milkshake you had from ColdStone, Dairy Queen, Culvers (insert your favorite ice cream shop here) last week! It just isn’t. If you want to splurge and have that, by all means, you go and get that milkshake – AND ENJOY IT! However, there are people and circumstances that are not allowed to consume that for numerous reasons. This recipe is here to aid in that situation or when you want a guilt free indulgence!

Personally, I’m a huge cookie dough lover. HUGGGEEE. That was always my go-to choice of ice cream. This shake has turned into a favorite because of that. It reminds me of that addicting flavor, but it isn’t packed with a bunch of unhealthy junk! BONUS: there’s fruit AND veggies in it! SHUT THE FRONT DOOR. VEGGIES IN A MILKSHAKE?! Yes, you read that right, and please don’t let it scare you.

Take a chance and make this the next time you feel that craving come on! It’ll surprise you!

Print Recipe
 Chocolate Chip Cookie Dough Shake (Dairy free/Gluten Free)
Course Dessert
Servings
shake
Ingredients
Course Dessert
Servings
shake
Ingredients
Instructions
  1. In a blender, combine all ingredients (except chocolate chips) until smooth.
  2. Add the chocolate chips last, and blend for 20-30 seconds until they have broken up slightly.
  3. INDULGE!
Recipe Notes

*Feel free to use the whole banana! It will just make the shake thicker and have a bit more of a banana taste. If you don't want it thicker, just add a bit more nut milk!

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Mock-PB & Chocolate Chip Protein Balls

March 12, 2018
Course

I’m always looking for new snacks for my husband. Particularly, one’s that will stop him from buying a pack of peanut M&M’s every day during his break time at work. haha!

Typically, we stay away from peanuts, and other legumes, in general. We consume plenty of the other nuts out there. Some following the paleo diet, still eat them – to each his own! There is tons of information out there about the toxins in peanuts and the things they do to certain people’s digestive system. I’ll omit the rest of the explanation from this specific post, and leave you to the research, if you feel inclined…because, let’s be honest, you’re here for the recipe!

These little bites are a great snack and easy to whip up! NO BAKING REQUIRED! They’re packed with healthy fats and proteins – you can’t go wrong!


Print Recipe
 Mock-PB & Chocolate Chip Protein Balls
Course Snacks, Sweets
Prep Time 10 minutes
Passive Time 20 minutes-cooling
Servings
balls
Ingredients
Course Snacks, Sweets
Prep Time 10 minutes
Passive Time 20 minutes-cooling
Servings
balls
Ingredients
Instructions
  1. In a bowl, mix together flour, collagen peptides, coconut, coconut sugar, protein powder, salt, and maca powder until combined.
  2. Add sunflower seed butter, coconut oil, and vanilla to the dry mixture and stir to combine.
  3. Finally, stir in chocolate chips.
  4. Scoop out tablespoon-sized balls (I used a melon baller scoop) onto a baking sheet, or whatever mobile, flat surface that you have handy). Place tray in freezer to set for 20 minutes or in the refrigerator for a couple hours or until firm.
  5. Store balls in an airtight container in the fridge.
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