Category: Desserts

Paleo Spiced Pumpkin Loaf

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We’re nearing the end of October and soon enough we will be in Christmas shopping mode. 

I love Christmas. I just love holidays in general (halloween is my favourite, although not a holiday per se, but it’s still a fun day of celebration!). Family, food, connection and my crazy, wild, fearless nieces. Gosh I love them!

I don’t have kids of my own but feel like my nieces are close enough to being my own. 

They are incredibly funny, creative and full of amazing possibility. Watching them develop into bright and beautiful young girls is incredibly rewarding. 

The other day, my one niece said to me, “Auntie Sammy, I want to eat healthy like you!”

Oh my! That was music to my ears! A 6 year old wanting to eat healthy like me? 

Let’s just say when I had her help me make spinach and almond patties and roll the gooey dough in her hands, she wasn’t so thrilled to try them. She did however help me make them and was thrilled to have her hands covered in green goop! 

That’s good enough for me. I know it can be difficult getting kids to eat well and try green looking foods. I often tell them the green foods are “shrek” foods and sometimes, that seems to work. 

Which brings me to my pumpkin loaf. And basically anything I’ve ever baked before. My nieces have eaten every last of my baking crumbs, never questioning what it is or how it’s made. It looks good, sweet and chocolatey, so they eat it!

As much as I don’t want them indulging in sugar regularly (which is not really my choice since I’m not their parent), letting them enjoy my gluten free and dairy free treats every so often is a-ok in my books. Plus, educating my brother and sister in law on healthy ingredients and teaching them how they can health-ify just about any treat is good enough for me! 

When we know better, we do better and every opportunity that comes my way to educate my friends, family and clients on nutrition, I’ll take it! 

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (click here to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

So, let’s get to this delicious Paleo Spiced Pumpkin Loaf. Why paleo? Because it’s free of processed flours, is gluten free, dairy free and full of pure goodness. 

It’s a great holiday treat to whip up and bring to an upcoming party or event, or just make for your family and enjoy with your kids (whom I know will enjoy!). 

 

Paleo Spiced Pumpkin Loaf
Serves 6
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Ingredients
  1. 1 cup fine-ground blanched almond flour
  2. 1/4 cup coconut flour
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon fine-grain sea salt
  6. 1/2 teaspoon pumpkin pie spice
  7. 1/4 teaspoon ground cinnamon
  8. 3/4 cup coconut sugar
  9. 1/2 cup canned pumpkin puree
  10. 1/3 cup melted coconut oil
  11. 3 tablespoons almond or coconut milk
  12. 1 teaspoon vanilla extract or ground vanilla bean
  13. 4 large eggs
  14. 1/3 cup mini chocolate chips (optional)
Instructions
  1. Adjust an oven rack to the middle position and pre-heat oven to 325 degrees. Line the bottom of a 9×5 inch loaf pan with parchment paper and set aside.
  2. Combine the flours, cinnamon, baking soda, salt, pumpkin pie spice, cinnamon, and coconut sugar in the bowl of a large food processor.
  3. Pulse 10 times or until mixed. Then, add the pumpkin puree, coconut oil, milk, vanilla, and eggs and process for 30 seconds or until combined. Scrape down the sides and process again if needed. Add in chocolate chips and pulse to incorporate into mixture.
  4. Use a rubber spatula to transfer the mixture to the lined loaf pan. Bake for 70-75 minutes or until a toothpick inserted into the center comes out clean.
  5. Let cool in the pan for 15 minutes. Use a knife to loosen the bread from the sides of the pan. Remove the loaf from the pan by lifting the parchment paper. Let cool completely before slicing and serving.
Holistic Wellness https://holisticwellness.ca/
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Creamy Milky Homemade Chocolate Ice Cream (minus the cream & milk!)

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OH. MY. WORD!

This is hands down one of the best desserts I have ever made!

It is just so friggin’ good and I’m sooooo excited to finally share the recipe with you. 

With all the banana ice cream recipes popping up on the internet, I gotta say, they don’t really excite me that much. 

I’ve made them a hand full of times, and even though they are satisfying and delicious, I really wanted something more creamy and rich and didn’t freeze into an awkward block in the freezer. If you’ve made banana ice cream before, you know what I mean!

But if you’re craving chocolate and want something more decadent, let’s dive into this recipe and breakdown the one secret ingredient that takes this treat to a whole other level. 

Sweet potato. 

Yes… this recipe contains creamy sweet potato and I PROMISE you, you would NEVER even know it. 

I was unsure when testing this recipe if it would even work and come together the way I had imagined in my head, but it worked like a charm. 

In fact, the texture of this ice cream resembles a creamy and milky soft serve ice cream, minus the cream and milk! 

Bottom line, you gotta try it for yourself and I want feedback. I love hearing from all of you about your recipe experiences. 

The true test will be when you have your family try it. Don’t even tell them what’s in it. Just watch their eyes light up with chocolatey joy and pleasure and ask for seconds!

The best part is, this recipe is chalk full of beta carotene, vitamin A, antioxidants, magnesium, healthy fats and B vitamins. Plus, it contain no dairy, gluten or added sugar.

Ladies, this is probably the ultimate PMS dessert to indulge in. It’s perfectly sweet and contains blood sugar stabilizing carbs. It’s  the perfect indulgence for those sugar cravings and you and I know how intense those can sometimes be! 

In fact, if you’re suffering with PMS cramps, the magnesium rich chocolate in this recipe will help with that too. Magnesium helps to soothe cramping and ease muscle tension. Bonus! 

Oh and the best part is, you don’t even need an ice cream maker. This can all be done simply with your blender 🙂 

Now go make this incredible treat for you and your family this weekend. 

You can thank me later!

Creamy Chocolate Ice Cream
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Ingredients
  1. ¾ cup roasted sweet potato, mashed
  2. 2 cups canned coconut milk (I used full fat. Shake cans really well before opening)
  3. 1½ cups mini chocolate chips, melted (I used Enjoy Life brand. They are dairy free)
  4. 1 scoop Organic Whey Chocolate Protein Powder (I used Progressive brand. This ingredient is optional)
  5. 1/2 teaspoon ground vanilla bean powder or extract
  6. ¼ teaspoon sea salt
Instructions
  1. Roast your sweet potato in the oven at 400F. This is the preferred method as roasting brings out more flavour. Simply wash and scrub your sweet potato, then poke a few holes in it, set it on a baking tray lined with parchment paper and pop it in the oven for roughly 45-60 minutes. The larger the potato, the more time it will need to roast. You literally do not need to do anything else. You don't even need to wrap it in foil. Just simple pop in the oven. You will know it's done when it's super soft and you can simply poke your fork into it.
  2. Alternatively, you can peel your sweet potato and boil it, which may take only 20 minutes, but roasting is best and more flavourful.
  3. Once your sweet potato is roasted, set aside and let it cool.
  4. Once cool, remove sweet potato from skin and mash it really well with a fork.
  5. Measure out 3/4 cup worth of sweet potato and add it to your blender with the coconut milk, protein powder, vanilla and salt. Don't blend yet.
  6. Over a double boiler, melt chocolate chips until nice and smooth.
  7. Add melted chocolate to your blender and blend ingredients on high until smooth and no chunks remain. I didn't add any sugar to this recipe as I found it to be perfectly sweet. Taste test it at this point and feel free to add in some maple syrup or coconut sugar if you'd like it sweeter.
  8. Pour into a container or bowl and store in the freezer for roughly 2 hours or overnight until completely frozen.
  9. To serve - remove from freezer and let the ice cream come to room temperature. It actually starts to melt quite quickly and becomes this super creamy soft serve texture. Don't let it melt too much!
  10. Scoop into ice cream bowls and ENJOY!!
Notes
  1. *I like to roast about 2-3 sweet potatoes throughout the week to have on hand for recipes and meals. This makes it easy to whip up this recipe or to enjoy along side chicken breast or even poached eggs.
  2. * Feel free to top you ice cream with fresh berries, shredded coconut or just enjoy as is.
Holistic Wellness https://holisticwellness.ca/

 

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Foodie Fridays – Raw Lemon Cheesecake

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I made this cheesecake for Easter weekend a few weeks ago and it was a serious hit!

I’m sometimes skeptical sharing a raw dessert with my family because well… they don’t normally eat raw cheesecake!

My family is used to “baked” desserts and still doesn’t really get the idea of raw or that a cake can be made from nuts and seeds and still be creamy and delicious. 

Well, I think this dessert convinced them! It was honestly so refreshing and is the perfect dessert to enjoy during the sunnier, warmer months. Ok… I think I’m holding back a little. Honestly, this cake is insanely good and I probably could’ve eaten the whole thing! We all went back for seconds and if you like lemon and coconut, well then you are going to looove this cake!

Last summer I whipped up a raw pecan pie and my family quite enjoyed that one too! You can get that recipe by clicking here. Seems like I’m winning them over one raw pie at a time!

Unlike most raw desserts, which tend to take a lot of time, this one was pretty easy. Aside from having to soak your nuts to help with the digestibility and let it sit in the freezer to set, actual prep time didn’t take long at all. 

Enjoy! 

Raw Lemon Cheesecake
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Crust
  1. 2 cups almonds, soaked for 4-8 hours
  2. 10 medjool dates, soaked in warm water for 2 minutes
  3. 1/2 tsp vanilla powder
  4. 1 tsp cinnamon
  5. 1/8 tsp sea salt
Filling
  1. 2 1/2 cups cashews, soaked for 4-8 hours
  2. 1 1/2 cup almond or coconut milk
  3. 1 1/4 cups fresh lemon juice
  4. 3/4 cup maple syrup
  5. 2 Tbsp lemon zest
  6. 1/8 tsp sea salt
  7. 3/4 cup coconut butter
  8. 3 Tbsp arrowroot starch
Strawberry Maple Fruit Sauce (optional)
  1. 3/4 cup fresh strawberries
  2. 2 Tbsp maple syrup
  3. 2 Tbsp fresh lemon juice
  4. Pinch of sea salt
Instructions
  1. For the crust - place almonds in the food processor and process until finely ground, like crumbs. Add the dates, vanilla, cinnamon and sea salt and combine.
  2. Press down into the bottom of a 10-inch spring form pan.
  3. For the filling - place all of the ingredients, except the coconut butter and arrowroot starch, into a food processor and process until mixture is smooth. Add coconut butter and arrowroot and blend again for 1 minute, until everything is combined. The final mixture should be smooth and creamy.
  4. Pour the filling onto the crust and spread out evenly with a spatula. Cover the cake and freeze it for about 4-6 hours, or overnight.
  5. For the strawberry sauce - add all ingredients into a blender and blend until smooth. Store in a mason jar in the fridge until cheesecake is ready to serve and pour over each slice.
Notes
  1. *The strawberry sauce is optional but makes a delicious and refreshing addition to the cake. Plus it looks pretty poured over top. Alternatively, you can garnish your cake with lemon slices and a sprinkling of shredded coconut.
Adapted from Rawlicious
Adapted from Rawlicious
Holistic Wellness https://holisticwellness.ca/
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Carrot Cake Easter Cupcakes With Coconut Frosting

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Happy Easter!

Are you indulging in chocolate this weekend? I hope so!

Chocolate isn’t all that bad for you, really. It all comes down to quality. I always opt for 70% or higher dark chocolate and source out companies that are using real cacao and natural sugars. If you’re eating the really good stuff, a little bit of chocolate can be a good thing!

It’s loaded with antioxidants and contains many anti-aging benefits! Plus, real cacao contains a ton of magnesium which is incredible for detoxification!

Milk chocolate doesn’t really cut it for me. With all the milk solids and added sugars, it’s not really the way to go. 

Chocolate companies I love are: GiddyYoyo, Chocosol and Sacred Chocolate (their twilight dark is incredible!). 

Enough about chocolate, how about cupcakes!! I love cupcakes and with everything else I make, I always aim to make high quality and DELICIOUS recipes that are sure to please even the pickiest of eaters. I’ve posted these Carrot Cupcakes before but because they were so popular and incredibly yummy, I’ve decided to turn them into a fun easter treat. 

Trust me, anything is delicious when it’s topped with coconut whip! I also share a cream cheese frosting recipe below if you’re down for something a little more indulgent and creamy and can handle having dairy.

Hope you have a fantastic weekend and enjoy baking these healthy and delicious cupcakes for Easter!

Carrot Cake Easter Cupcakes
Yields 12
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. ¾ cup almond meal
  2. ½ cup coconut flour
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. 2 tsp cinnamon
  6. 1 tsp pumpkin pie spice
  7. ¼ tsp sea salt
  8. 2 eggs
  9. ½ cup maple syrup
  10. 1 tsp ground vanilla bean
  11. ¼ cup coconut or almond milk
  12. 2 tbsp coconut oil, melted
  13. 1 mashed banana
  14. 1½ cups shredded carrots (about 4-5 large carrots, grated)
  15. Maple Coconut Whip
  16. 1-2 cups coconut cream
  17. 1 tbsp maple syrup
  18. Cream Cheese Frosting
  19. 4 oz organic cream cheese
  20. 1/2 cup organic plain greek yogurt
  21. 1/4 cup powdered sugar (or stevia powdered sugar)
  22. 1/2 tsp vanilla extract or powder
Instructions
  1. Preheat the oven to 350F degrees.
  2. Line a muffin pan with liners.
  3. Grate your carrots. This should equal approximately 1½ cups of packed shredded carrots. Put this amount in a small bowl and set it aside.
  4. In a bowl, combine almond flour, coconut flour, baking soda, baking powder, cinnamon, pumpkin pie spice, vanilla and sea salt with a fork. Set the bowl aside.
  5. In another bowl (large), mix the eggs, syrup, and milk with an electric mixer until well combined. Add the melted coconut oil and mashed banana to the bowl and mix with the electric mixer until well blended.
  6. Pour flour mixture into wet ingredients. Use mixer to combine ingredients together.
  7. Fold in the shredded carrots.
  8. Scope evenly into muffin pan.
  9. Bake for 30 minutes- switching the direction of the tray half way through baking to help evenly cook.
  10. To Make Maple Coconut Whip – place 1 can of coconut milk in the fridge overnight. In the morning, scoop out the hard cream from the top of the can. Place in a bowl. Add in maple syrup. Use a whisk to combine together. Allow cupcakes to cool before topping with whip.
  11. To Make Cream Cheese Frosting - add all ingredients into a bowl and using a hand mixer, combine until nicely whipped. Allow cupcakes to cool before topping with frosting.
Notes
  1. *I topped my cupcakes with shredded coconut flakes and mini chocolate eggs to decorate. Feel free to get creative with your toppings! Easter bunnies or grated chocolate would work well. Or get your kids to top them with their favourite easter toppings.
Holistic Wellness https://holisticwellness.ca/
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Almond Pulp Raw Brownies

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Fancy dinners, indulgent desserts and expensive wine tend to make up most Valentines Days.

Maybe the addition of chocolates, cinnamon hearts and lingerie get thrown in the mix too!

This year, my hunny and I are staying in. I’m getting treated to a delicious and healthy homemade meal (sweet!) and will get busy in the kitchen baking up something yummy!

That’s where these Almond Pulp Raw Brownies come in!

You heard right… I said Almond Pulp! Have you been busy making your own almond milk at home only to throw out the pulp? Well don’t! Save it for this delicious and raw brownie treat. 

This recipe only works if you have raw almond pulp on hand, so technically, this is a 2 phased recipe. First, make your own homemade almond milk by following this recipe HERE. 

Then, onto the un-baking. Since these delicious gems are raw, you don’t even need to turn on your oven!

Happy Valentines Day! xo

Almond Pulp Raw Brownies
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. 1/2 cup almond pulp (squeezed reeeally well to dry out. Pulp must be completely dry to use)
  2. 1/2 cup cashews
  3. 1 cup dates
  4. 5 tbsp cacao powder
  5. 4 tbsp dried unsweetened coconut
  6. 1 tbsp hemp seeds
  7. 2 tbsp raw honey
  8. 2 tsp cinnamon
  9. 1/2 tsp ground vanilla bean
  10. 1/4 tsp sea salt
Instructions
  1. Place cashews in your food processor and process until they become small and crumbly, like a cashew-flour.
  2. Add dates to the cashews and process again until the mixture sticks together and the dates are well processed and incorporated.
  3. Add the remaining ingredients and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery and creamy.
  4. Dump the mixture into a brownie dish or small cake pan and press down very firmly using clean hands.
  5. Place the brownies into the freezer for at least one hour.
  6. Slice before eating and eat right out of the freezer. They won't turn rock-hard. They will be nice and chewy, almost fudge-like.
  7. *Do not refrigerate or defrost. Keep brownies in freezer. They will last 7 days in freezer.
Notes
  1. Feel free to add in cacao nibs, goji berries, dried cherries or your other favourite superfood or dried fruits. Get creative and experiment!
Holistic Wellness https://holisticwellness.ca/
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Blueberry Chocolate Chip Almond Butter Bars

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You know I’m a fan of quality. 

Even when my schedule gets crazy busy, like it has these past 2 months, cooking real, whole, quality foods is important to me. I refuse to run out and grab fast food just because my schedule is busy. 

Now don’t get me wrong, grabbing a whole roasted chicken from whole foods or picking up something from their prepared food bar like some mashed ginger sweet potato or garlicky green beans does come in handy. That’s fast food to me, but the healthy kind, and I’m totally ok with it. What I mean is grabbing something unhealthy and low quality. It’s important that I carve out time in my day to prepare something fresh, delicious and healthy. 

It’s a good thing my boyfriend is a great cook too, as he can take over on the nights I just really don’t have time! 

It’s the same thing when it comes to baking. I love baking and experimenting with recipes that I can share with you! I actually start to go a little crazy if at the end of the week I haven’t cooked up or baked something new. Cooking and baking to me is down time. It’s my personal, relaxing, quiet time to just play in the kitchen. I need it in my life!

Enter these delicious bars! They made my week 🙂 They were easy, delicious, healthy and completely gluten and dairy free. 

IMG_1363

This time of year is fun to bake as I send my boyfriend off to work with many treats for him and his clients. They ALL get eaten… and fast! 

I adapted this recipe from the recent Paleo Mag. Their Thanksgiving and Holiday recipes were amazing! 

Enjoy

Blueberry Chocolate Chip Almond Butter Bars
Serves 8
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1/4 cup coconut oil, melted
  2. 1/3 cup raw almond butter
  3. 1/4 cup maple syrup
  4. 1 egg
  5. 1 tsp ground vanilla bean or extract
  6. 1 tsp ground cinnamon
  7. 1/2 tsp sea salt
  8. 2 cups almond flour
  9. 3 tbsp coconut flour
  10. 1/2 tsp baking soda
  11. 1 cup fresh or frozen blueberries
  12. 1/4 cup Enjoy Life mini chocolate chips (optional)
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl, add melted coconut oil. Whisk in almond butter, maple syrup, egg, vanilla, cinnamon and salt.
  3. Add in almond flour, coconut flour and baking soda. Mix together until well combined.
  4. Add the chocolate chips and mix again to incorporate.
  5. Pour the mixture into an 8x8 baking dish/brownie pan prepared with parchment paper. Smooth out the batter and gently press down into the pan.
  6. Scatter blueberries on top and gently press them into the batter with your hands so they are not rolling around.
  7. Bake in the oven for 25 minutes.
  8. Let cool in the refrigerator for at least 1-2 hours before serving.
Holistic Wellness https://holisticwellness.ca/
Happy Holiday Baking!

Samantha xo

 

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Flourless Chocolate Chip Pumpkin Mini Muffins

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The perfect bite sized treat, you will LOVE these muffins. 

They are so easy to make and free of grains and gluten. I whipped these up twice last week. Once because I was testing the recipe and two, because I had a girlfriend come over and not only cooked her up a fabulous meal, but I treated her to these mini muffins. In fact, I got her to whip all the ingredients together and I threw them in the oven. 

So if you ever come visit me at my house, you now know I’ll put you to work in the kitchen 😉

You’ve heard me say it before and I’ll say it again… I love pumpkin! Try my pumpkin pie smoothie recipe HERE. It’s delicious! Oh and my pumpkin waffles HERE. Yes, waffles! So yummy! 🙂 

My cat is a fan of pumpkin too. He’s really just a fan of food in general. It’s interesting some of the things I’ve seen him eat. And not because I gave it to him, but because he’s sneaky and managed to grab food off the counter and run with it under the bed. You can see him in the below photo trying to sneak some muffins!

Image 14

No onto the easiest muffins you’ll ever make. You’re kids will love them and you’ll feel like a super star for treating them to something good and without having to mess up the kitchen. Less mess is a huge bonus when it comes to baking.

Flourless Chocolate Chip Pumpkin Muffins
Yields 20
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 3/4 cup pumpkin puree
  2. 1 cup raw almond butter
  3. 1/3 cup maple syrup
  4. 1/4 cup walnuts, roughly chopped
  5. 1 egg
  6. 1 tsp cinnamon
  7. 1 tsp pumpkin pie spice
  8. 1 tsp ground vanilla
  9. 1 tsp baking soda
  10. 1/2 cup mini chocolate chips
Instructions
  1. Preheat oven to 325.
  2. Grease a mini muffin pan with coconut oil or use muffin cups.
  3. Combine all ingredients, except chocolate chips into a bowl. Mix until well combined, then fold in chocolate chips.
  4. Place evenly into muffin tray.
  5. Bake for 15 minutes.
Holistic Wellness https://holisticwellness.ca/
 Check out more delicious and gluten free recipes in My Qualitarian Cookbook. It’s full of healthified treats, like my quinoa chocolate chip bars! They are a customer favourite! 

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Rice Krispies Squares- All Grown Up!

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I loved rice krispie squares as a kid.  I remember pulling up a chair to the oven so I could see my melt the marshmallows and the butter and stir together the rice krispies. They were so easy to make, but sadly, full of processed ingredients and high in sugar. 

And even worse, you can now buy pre made rice krispies which contain even more junk and artificial ingredients. These are what most parents are sending their kids off to school with as treats! 

Enter, the all grown up rice krispies! They are insanely delicious and kid friendly approved (my nieces approve all my treats), but they are super satisfying and loaded with more ‘adult’ friendly (and waist friendly) ingredients!

With almond butter (healthy fats) and unprocessed natural sugar (maple syrup), plus a few simple and natural additions, like cinnamon, vanilla and coconut; these treats are waaaaaay better than what Kellogg’s is serving up!

Plus, they are gluten free. Huge bonus!

Image 7

I whipped these up last week in literally 5 minutes. They lasted 1 day and so I made a fresh batch to bring up north for the long weekend. Again…they didn’t last long!

Hope you enjoy them as much as I do! 🙂

All Grown Up Rice Krispie Squares
Yields 16
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1/2 cup almond butter (try sun butter for nut free version)
  2. 1/2 cup maple syrup (the real s**t, not aunt jemima's!)
  3. 2 tbsp shredded coconut
  4. 1 tsp cinnamon
  5. 1 tsp ground vanilla bean
  6. 3 1/2 cups Natures Path gluten free crispy rice cereal
  7. 1/4 cup chocolate chips, melted (optional, can use for drizzle)
Instructions
  1. In a medium saucepan over low heat, melt together the almond butter and maple syrup. Stir together until well combined.
  2. Once melted, add in coconut, cinnamon and vanilla. Stir well.
  3. Lastly, add in crispy rice cereal and mix until well combined and cereal is completely coated with almond butter mixture.
  4. Transfer to an 8x8 baking dish lined with parchment paper.
  5. Pour into dish, press down into pan and place into the freezer to set. *If you are drizzling chocolate on top, place in freezer. Otherwise, place in fridge to set.
  6. Leave in freezer for 5 minutes, then remove and drizzle with melted chocolate. Place back into freezer to harden chocolate, for approximately 10 minutes.
  7. Let sit for 5 minutes before cutting into desired squares.
Holistic Wellness https://holisticwellness.ca/

 

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Carrot Cake Muffins with Maple Coconut Whip

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I always think that when I bake muffins, I’m going to take a peak into the oven and see these overly fluffy, luscious looking muffins that actually rise!

Many times, this does not happen. But I’ve learned that as I continue to use more denser flours, such as coconut flour and/or almond flour, there isn’t always going to be that perfect rise in my muffins.

That’s what happened with these babies! I took a peak into the oven and well…not much was happening. I thought to myself, “epic fail!” BUT…the complete opposite happened. 

Once I took a bite into these golden gems, they were the fluffiest and lightest muffins ever! I was so happy, I ate 3!

You should eat 3 too. There’s a good chance you will, especially once you’ve had them with the coconut whip on top. Oh my! It takes things to a whole other level.

  Image 8 I hope you enjoy these carrot cake muffins as much as I did. I had 2 large bags of carrots in the fridge and had to find a way to use them up before they went bad.

On a random note… do you partake in a grocery delivery? I do! And that’s why I had 2 bags of carrots. My girlfriend started up her own organic produce delivery in my city and so I get a big box of delicious, organic and mostly local fruits and veggies dropped to my door every week. 

I love it! I highly encourage you to find a local and organic produce delivery in your area. With the array of fruits and veggies that I get every week, it’s encouraged me to come up with new and exciting recipes.  Happy Baking xoxo

Carrot Cake Muffins with Maple Coconut Whip
Yields 12
Paleo, gluten free and dairy free
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. ¾ cup almond meal
  2. ½ cup coconut flour
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. 2 tsp cinnamon
  6. 1 tsp pumpkin pie spice
  7. ¼ tsp sea salt
  8. 2 eggs
  9. ½ cup maple syrup
  10. 1 tsp ground vanilla bean
  11. ¼ cup coconut or almond milk
  12. 2 tbsp coconut oil, melted
  13. 1 mashed banana
  14. 1½ cups shredded carrots (about 4-5 large carrots, grated)
  15. Maple Coconut Whip
  16. 1-2 cups coconut cream
  17. 1 tbsp maple syrup
Instructions
  1. Preheat the oven to 350F degrees.
  2. Line a muffin pan with liners.
  3. Grate your carrots. This should equal approximately 1½ cups of packed shredded carrots. Put this amount in a small bowl and set it aside.
  4. In a bowl, combine almond flour, coconut flour, baking soda, baking powder, cinnamon, pumpkin pie spice, vanilla and sea salt with a fork. Set the bowl aside.
  5. In another bowl (large), mix the eggs, syrup, and milk with an electric mixer until well combined. Add the melted coconut oil and mashed banana to the bowl and mix with the electric mixer until well blended.
  6. Pour floue mixture into wet ingredients. Use mixer to combine ingredients together.
  7. Fold in the shredded carrots.
  8. Scope evenly into muffin pan.
  9. Bake for 30 minutes- switching the direction of the tray half way through baking to help evenly cook.
  10. To Make Maple Coconut Whip - place 1 can of coconut milk in the fridge overnight.
  11. In the morning, scoop out the hard cream from the top of the can. Place in a bowl.
  12. Add in maple syrup. Use a whisk to combine together.
  13. Serve on top of warmed carrot cake muffins 🙂
Notes
  1. The maple coconut whip is amazing to use as a frosting on cupcakes or cakes. It's so simple to make and will last 4-5 days in the fridge. I like to dip my fruit into the leftovers. Makes the perfect snack.
Holistic Wellness https://holisticwellness.ca/
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