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Coconut Rice Crispy Treats with Dark Chocolate Drizzle

Posted by Nikki Velez ·

Coconut Rice Crispy Treats with Dark Chocolate Drizzle

Coconut Rice Crispy Treats with Dark Chocolate Drizzle

There's something special about rice krispie treats. They're reminiscent of those days when we spent baking with mom in the kitchen and getting our hands sticky and gooey. Somehow, we didn't care and were more than happy to lick our fingers and spatula clean. 

Well, here's your chance to have fun and get messy again. These gluten free rice krispies are simply amazing and the chocolate drizzle just adds an extra layer of fun. Enjoy and don't forget to lick the spatula! 

Ingredients

  • ½ cup Pumpkin Spiced Donut Coconut Butter
  • ½ cup maple syrup
  • 1 Tbsp vanilla extract
  • 1 Tbsp ghee
  • ½ tsp sea salt
  • 4 cups gluten-free rice crisps cereal
For topping:
  • ½ cup dark chocolate chips, for the chocolate drizzle
  • Shredded coconut


Directions

  1. Line an 8x8 inch square pan with parchment paper. Combine the coconut butter, maple syrup, ghee and sea salt in a large pot over medium-low heat. Once melted, remove the pot from the heat. Stir in the cereal and vanilla extract with a wooden spoon or rubber spatula.
  2. Scoop the mixture into the prepared baking dish and spread it evenly to the corners of the dish - you may need to press it down with your fingers.
  3. Stick the dish in the freezer for about 10 minutes to allow it to firm up.
  4. Meanwhile, make the chocolate drizzle: melt the chocolate in a double boiler (a metal pan over a small saucepan filled ½ inch with water, on a low boil) OR in a microwave-safe dish. Set the microwave for 3-4 30 second intervals, stirring after each time.
  5. Once the chocolate is completely melted, take the treats out of the freezer, and drizzle chocolate all over them. Sprinkle with shredded coconut, for garnish.
  6. Store these in the refrigerator.

 

Recipe and Pictures by Real Food with Dana for Nikki’s Coconut Butter

Strawberry Vanilla Mug Cake

Posted by Nikki Velez ·

Strawberry Vanilla Mug Cake
The flavors that come out from the fresh strawberries cooked with lemon juice and the added sweetness of the vanilla cake batter coconut butter make this Strawberry Vanilla Mug Cake a real winner!

Read more

Chocolate Coconut Butter Stuffed Dates

Posted by Nikki Velez ·

Chocolate Coconut Butter Stuffed Dates

Chocolate Coconut Butter Stuffed Dates

We love making these dates for gatherings and over the holidays! With all the sweets and decadent foods served, it's nice to have a sweet treat that isn't filled with bad ingredients and will still please the not-so-healthy guests. Another aspect we love about this one is that you can easily make it ahead and store in the fridge- the dates hold up really well.
This recipe was created by our friend, Ashley of @fitmittenkitchen and she uses our  Cashew Cookie Butter, although the recipe works really well with our Vanilla Cake Batter too or Dark Chocolate Fudge for an extra chocolatey treat! 
Ingredients:
12 large medjool dates
Nikki's Cashew Cookie Coconut Butter (about 3-4 TBS total)

1/4 cup dairy-free chocolate chips + 1 tsp coconut oil, melted

Directions:
Using small sharp knife, carefully slice down center of dates (lengthwise) and remove pits. Place pitted dates on baking sheet and spoon a heaping 1/2 tsp of coconut butter into sliced dates. Transfer sheet to freezer for 5 minutes to harden the coconut butter. 
While the coconut butter is setting in the dates, use microwave to melt together chocolate chips and coconut oil in small bowl, about 15-20 second increments, stirring in between. Once coconut butter has set/hardened in the dates, dunk and drizzle stuffed dates in chocolate. Place dates back on baking sheet and transfer again to freezer, about 10 minutes, and allow chocolate to set. 
Quick, easy, and healthy, enjoy!

Notes: store these treats in airtight container in fridge, up to 2 weeks. Double recipe to bring as a healthy treat to a dinner party :-)

Single Serve Chocolate Chip Brookie {Blondie + Cookie}

Posted by Nikki Velez ·

Single Serve Chocolate Chip Brookie {Blondie + Cookie}

Single Serve Chocolate Chip Brookie {Blondie + Cookie}

Have you ever seen a recipe that just looks too good and then you scroll and look through the ingredients and realize you have everything you need to make it?! Okay, I know it doesn't happen too often, but this is one of those recipes! Genius, right? I can't take the credit for this one, my friend Denise is the brains behind this one and she's just too awesome! Now, she used a mini cast iron skillet, but you can use a loaf pan or mini pie dish and get the same effect. Also, have a generous scoop of ice cream ready because the combination is just too perfect to pass up!
Ingredients:
  • 6 Tbsp Almond Flour
  • 1/2 tsp baking soda
  • pinch sea salt
  • 1 large egg
  • 3 tbsp Honey Pecan Pie Coconut Butter, warmed
  • 1/2 tbsp raw honey, warmed
  • 3/4 tsp vanilla
  • 2 tbsp chocolate chips (we use dark chocolate chips or enjoy life) 
Preparation:
  1. Preheat the oven to 350F. Generously grease a mini cast iron skillet (I used a 6 inch square). In a bowl, whisk together the almond flour, baking soda, and salt. Set aside. In another bowl, whisk the warmed coconut butter and honey together until combined. Stir in the vanilla and then the egg until combined. 
  2. Add the dry ingredients to the wet ingredients and stir to combine. Fold in the chocolate chips. Add the batter to the greased skillet. Bake at 350F for 15-17 minutes. 
  3. Serve warm with a drizzle of Nikki's Dark Chocolate Fudge coconut butter or serve a la mode, with ice cream. 

Recipe + Photos courtesy of Denise over at @denimelon on IG and denimeloneats.blogspot.com Be sure to check out more of her genius work with Paleo and Gluten Free ingredients! 

Banana Pineapple Sherbert Bon Bons

Posted by Nikki Velez ·

Banana Pineapple Sherbert Bon Bons

Banana Pineapple Sherbert Bon Bons

Who doesn't love cake pops? These bon bons are like the healthy version of a cake pop, except they don't taste healthy, they taste like a real treat! The banana and pineapple flavors create and awesome fruity taste and the coconut butter combined with the short bread cookies and shredded coconut toppings make the best outer layer to form these treats! For best results, freeze the banana/pineapple mixture the night before. 
Ingredients:
  • 2 large ripe bananas, peeled and frozen
  • 1/4 cup fresh/frozen pineapple chunks
  • 1 heaping tablespoon full fat canned coconut milk
  • 1/2 tsp vanilla 
  • Vanilla Cake Batter Coconut Butter, melted
  • Dark Chocolate Fudge Coconut Butter, melted
  • Optional toppings: shredded coconut, crushed [gluten free] shortbread cookies, instant coffee, chopped nuts

Preparation:
  1. Note: Slice ripe bananas prior to freezing. In a food processor, blend together the frozen banana, pineapple chunks, coconut milk, and vanilla until smooth. Working quickly, scoop out equal portions of the banana pineapple mixture using a cookie scoop on to parchment paper. Freeze for at least 30 minutes (or overnight). 
  2. Remove the frozen banana pineapple bon bons from the freezer. Working one at a time, dip the bon bon in melted coconut butter, using a spoon, quickly transfer to the toppings and roll to cover the bon bon. You'll have to work pretty quick to get the toppings to stick to the coconut butter since it will harden fast. 

 

Recipe and photos by our friend, Denise at denimeloneats.blogspot.com and @denimelon on Instagram. Follow her for more yummy paleo and gluten free treats!