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Easy Vegan Paleo Chocolate Cupcakes

· Natalie 59 Comments

Moist, fluffy, simple, and arguably PERFECT vegan paleo chocolate cupcakes. Made with just 8 ingredients and topped with creamy chocolate coconut frosting!

Easy Vegan Paleo Chocolate Cupcakes

Alright this is gonna be a reach, but go with me okay…

Did you watch The Magic School Bus? Do you remember the haunted house episode? Do you remember the part where Carlos is trying to build an instrument and the more he adds the uglier the sound gets? And it’s not until he starts taking away that the music can be made?

If I’ve completely lost you, feel free to go catch up with us 90s kids here and come back. I’ll wait.

Easy Vegan Paleo Chocolate Cupcakes

Anyways. All that is to say, developing this cupcake recipe was a reminder that simplicity is the ultimate sophistication. And in this case, simplicity is the ultimate moist, fluffy, richly chocolatey Vegan Paleo Chocolate Cupcake.

I kept trying to make this recipe more complicated than it needed to be, but after three batches with fewer ingredients each time I landed upon such a simple but such a perfect combination.

Easy Vegan Paleo Chocolate Cupcakes

So here is hands down my new absolute FAVORITE cupcake recipe with a fluffy coconut frosting on top. Happy baking, hope you love!

Easy Vegan Paleo Chocolate Cupcakes
Easy Vegan Paleo Chocolate Cupcakes
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Easy Vegan Paleo Chocolate Cupcakes

★★★★★ 5 from 4 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 cupcakes 1x
  • Category: cupcakes
  • Method: baking
  • Cuisine: american
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Description

Moist, fluffy, simple, and arguably PERFECT vegan paleo chocolate cupcakes. Made with just 8 ingredients and topped with creamy chocolate coconut frosting!

Ingredients

Scale

Cupcakes

Chocolate Frosting

Instructions

  1. Preheat the oven to 350ºF.
  2. Melt the chocolate with the almond milk. Stir until smooth.
  3. Whisk in the coconut sugar and apple cider vinegar.
  4. Add the rest of the cupcake ingredients and mix.
  5. Spoon into a cupcake pan with paper liners, filling each ¾ of the way.
  6. Bake for 25 minutes at 350ºF.
  7. Cool completely before frosting.
  8. For the frosting, beat all the ingredients together with an electric mixer until smooth and creamy. Chill to thicken.
  9. Frost cooled cupcakes and eat.
  10. Keep leftovers sealed in an airtight container in the fridge for up to a week, or freeze unfrosted cupcakes for longer storage.

Notes

*Spelt or all purpose would work as well. For an oat flour option, try this recipe instead. Or for almond flour, try these.

**Just the solid part scooped our of a can of full fat coconut milk that has been chilled overnight.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 336
  • Sugar: 25g
  • Sodium: 282mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 3g

Keywords: gluten free, cassava, grain free, birthday, frosting, dairy free, egg free, baking, dessert

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Easy Vegan Paleo Chocolate Cupcakes

Matcha Cookie Dough Cups

· Natalie 13 Comments

Peanut butter cups like you’ve never seen! Creamy dairy-free matcha white chocolate filled with PB chocolate chip cookie dough. Vegan with paleo option!

Matcha Cookie Dough Cups (vegan)

Collaborating with one of my favorite ladies again, Gina from Healthy Little Vittles, to bring you a kind of easter-y, definitely outside the box, so very tasty sweet treat: Matcha Cookie Dough Cups!

We both adore matcha and the whole world deeply loves cookie dough from what I can tell, so why not combine the two?

Matcha Cookie Dough Cups (vegan)

Matcha white chocolate. The creamy green outside was mine to test, and if you follow me on Instagram you may have seen the many trials in my stories – some too brittle/chalky, some too melty/creamy. But by the fourth batch I finally figured out just the right ratio of ingredients to replicate a creamy white chocolate that doesn’t call for cacao butter, because as much as I love cacao butter its expensive and not the easiest thing to find.

The key is really just a lot of coconut in a lot of forms: coconut cream, coconut oil, and coconut milk powder. We tested a batch with coconut butter as well but it dulled the sweetness and matcha flavor too much. If you are not vegan feel free to use regular white chocolate and just add the matcha powder after melting.

I also tested it without the coconut milk powder since I know that is not the easiest ingredient to find either, and it did work although the texture is not as creamy. But not the end of the world, so don’t let that stop you from trying them if that’s all you’re missing.

Matcha Cookie Dough Cups (vegan)
Matcha Cookie Dough Cups (vegan)

Peanut butter cookie dough. The ultra addictive part of this collab is brought to us by Gina – peanut butter chocolate chip COOKIE DOUGH. This super simple center is better than any ol’ peanut butter cup if you ask me with that perfect un-baked cookie texture and plenty of mini chocolate chips.

We went PB to stick to the classic Reese’s model just a little bit, but you could easily sub in almond or cashew or sunflower seed butter to make them paleo. Whatever you love and have in the pantry.

And good news! There will be extra cookie dough leftover when you’re done sooooooo…you’re welcome.

Matcha Cookie Dough Cups (vegan)

I hope you enjoy these scrumptious, untraditional little peanut butter cups as much as we did!

Matcha Cookie Dough Cups (vegan)
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Matcha Cookie Dough Cups

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 1 hour (chilling)
  • Total Time: 1 hour 25 minutes
  • Yield: 12 cups 1x
  • Category: candy
  • Method: no bake
  • Cuisine: american
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Description

Peanut butter cups like you’ve never seen! Creamy dairy-free matcha white chocolate filled with PB chocolate chip cookie dough. Vegan with paleo option!

Ingredients

Scale

Matcha White Chocolate

 

Cookie Dough**

Instructions

  1. Start by melting all of the matcha white chocolate ingredients together in a glass measuring cup or bowl.
  2. Whisk until smooth (you may need to blend the white chocolate if your matcha powder isn’t completely dissolved).
  3. Line your mini muffin tin with liners, then place 1/2 tablespoon of the matcha white chocolate in the bottom of each mini muffin cup.
  4. Freeze until firm, about 20 minutes.
  5. While the bottom layer is setting up, make the cookie dough by stirring together all ingredients in a medium bowl until a dough forms.
  6. Using a teaspoon, scoop a small (not heaping) teaspoon full of cookie dough into each muffin cup leaving a small border around the edges so that the top layer of matcha white chocolate can surround the cookie dough (make sure your cookie dough is flattened enough to where it’s level with the top of the muffin tin)
  7. Pour the remaining matcha white chocolate over top of the cookie dough.
  8. Place back in the freezer for 45-60 minutes or until set.
  9. These are best stored in the freezer. Thaw for a couple of minutes before enjoying.

Notes

*The solid part scooped out from a can of full-fat coconut milk that has been chilled overnight.

**You will have leftover cookie dough, enjoy as a snack or add to a smoothie bowl!

Nutrition

  • Serving Size: 1 cup
  • Calories: 147
  • Sugar: 5g
  • Sodium: 59mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Carbohydrates: 7g
  • Protein: 2g

Keywords: easter, spring, green tea, paleo, healthy, coconut, dairy free, gluten free, grain free, peanut butter, candy

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Matcha Cookie Dough Cups (vegan)

Tahini Almond Butter Chocolate Eggs

· Natalie 23 Comments

Tahini Almond Butter Chocolate Eggs! Your favorite chocolate easter candy but homemade and healthier. Vegan, paleo, naturally sweetened, just 6 ingredients!

Tahini Almond Butter Chocolate Eggs
SPONSORED BY HU

The chocolate-covered easter classic. The only candy I still care about this time of year even as an adult. The plain-on-the-outside-perfect-on-the-inside oblong oval of nutty meets chocolate. The peanut butter egg.

It’s been remade about 1000 different ways – dark chocolate, white chocolate, crunchy, creamy, inside out, nut-free, etc. But I couldn’t go a springtime without trying some new variation of my own. I knew I wanted it to be vegan and paleo. I knew I wanted it to be simple. I knew I wanted to use my favorite chocolate from Hu for the coating because it melts fantastically.

And after a bunch of brainstorming, what I finally landed on was Tahini Almond Butter Chocolate Eggs.

Tahini Almond Butter Chocolate Eggs (vegan + paleo)

Why Tahini + Almond Butter

The paleo part meant peanut butter was instantly out. I considered using sunflower seed butter because the flavor is quite similar to PB in my opinion, but that’s been done before. So instead I combined tahini and almond butter to create a unique collaborative nut/seed flavor for these chocolate eggs.

Almond butter is quite sweet while tahini is earthy and bitter, so together they balance each other harmoniously. I did lightly sweeten the filling too with maple syrup, you can skip it if you prefer.

Tahini Almond Butter Chocolate Eggs (vegan + paleo)

The Perfect Chocolate Egg Coating

So the filling is made by mixing the nut/seed butters, maple syrup, coconut flour, and a pinch of salt to get that creamy but also kinda fluffy texture that is so key to a proper “peanut butter” egg. Shape into eggs freehand (or use a mold if you are really serious about it), and then freeze.

Next comes the deliciously decadent part of coating our eggs in dark chocolate. I melted down about a cup of my absolute favorite chocolate chunks, Hu Gems. If you haven’t tasted these…THE BEST (hard to stop snacking, buy two bags). But even beyond that, they melt to a consistency that is ideal for coating – smooth and rich and thin enough to drape luxuriously and create the perfect chocolate coating.

Personally I am loving these even more than peanut butter eggs, but I might be biased…or they might just be THAT GOOD. Try them, and let me know what you think!

Tahini Almond Butter Chocolate Eggs (vegan + paleo)
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Tahini Almond Butter Chocolate Eggs

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 2 hours (chilling time)
  • Total Time: 2 hours 30 minutes
  • Yield: 12 eggs 1x
  • Category: chocolate
  • Method: no bake
  • Cuisine: american
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Description

Tahini Almond Butter Chocolate Eggs! Your favorite chocolate easter candy but homemade and healthier. Vegan, paleo, naturally sweetened, just 6 ingredients!

Ingredients

Scale
  • 1/2 cup (125g) almond butter*
  • 1/2 cup (125g) tahini
  • 2 tbsp (40g) maple syrup
  • 1/4 cup + 2 tbsp (45g) coconut flour
  • 1/2 tsp salt**
  • 1 cup Hu Gems

Instructions

  1. Mix together the almond butter, tahini, maple syrup, coconut flour, and salt.
  2. Scoop into balls, and roll/shape into eggs (or use a silicone mold).
  3. Freeze for 1 hour.
  4. Melt the Hu Gems. 
  5. Dip the bottom of each egg, then arrange on a sheet of wax paper and re-freeze. After that is set, coat the tops and sides on a cooling rack, letting the excess drip off the sides.
  6. Chill until set. 
  7. Enjoy! Keep leftovers in the fridge.

Notes

*Use sunflower seed butter to make them nut-free.

**Omit if your almond butter is salted.

Nutrition

  • Serving Size: 1 egg
  • Calories: 267
  • Sugar: 8g
  • Sodium: 104mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Carbohydrates: 17g
  • Fiber: 4g
  • Protein: 6g

Keywords: easter, vegan, paleo, nut free, Reeses, easy, no bake, candy, dairy free, gluten free

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Tahini Almond Butter Chocolate Eggs (vegan + paleo)

Puffy Glazed Lemon Cookies

· Natalie 33 Comments

Wonderfully fluffy cloud-like cookies bursting with citrusy sweetness and topped with a tangy lemon glaze. Vegan and grain-free!

Puffy Glazed Lemon Cookies (vegan + grain-free)

Fluffy lemon cookies? Puffy lemon cookies? Lemon cloud cookies?

So many different names I considered for these citrusy little cookies, but the important thing is that you know how delightfully puffy they are. And the outside is just lightly golden and crisp, so doused in glaze they taste reminiscent of a lemon cake donut hole.

Reasons to Love These Lemon Cookies

  • full of citrusy springtime vibes
  • super tender and fluffy
  • made with cassava flour so they’re vegan and grain-free
  • bake in less than 10 minutes
  • extra sweet and yummy glazed
  • but also delicious warm without!

There isn’t a ton of lemon juice on the ingredient list, but trust me the lemon flavor comes through bright and strong. You could easily try them with lime or oranges too. Happy puffy cookie baking!

Puffy Glazed Lemon Cookies (vegan + grain-free)
Puffy Glazed Lemon Cookies (vegan + grain-free)
Puffy Glazed Lemon Cookies (vegan + grain-free)
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Puffy Glazed Lemon Cookies

★★★★ 4 from 6 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

Wonderfully fluffy cloud-like cookies bursting with citrusy sweetness and topped with a tangy lemon glaze. Vegan and grain-free!

Ingredients

Scale

Glaze

  • 1/2 cup (60g) powdered sugar
  • 1–2 tbsp lemon juice

Instructions

  1. Preheat the oven to 350ºF
  2. Melt the coconut butter and agave. 
  3. Whisk in the lemon juice until no lumps remain. 
  4. Add the cassava flour, baking soda, baking powder, lemon zest, and salt.
  5. Stir to combine. 
  6. Scoop about 2 tbsp of dough and roll into a ball. Arrange on a baking sheet, and press to just slightly flatten.
  7. Bake for 8-10 minutes at 350ºF until golden brown.
  8. Enjoy warm, or cool before glazing.
  9. Whisk together the powdered sugar and lemon juice to make a thick but drizzle-able glaze. 
  10. Glaze cooled cookies, refrigerate until set. Enjoy!

Nutrition

  • Serving Size: 1 cookie
  • Calories: 105
  • Sugar: 9g
  • Sodium: 247mg
  • Fat: 5g
  • Saturated Fat: 4g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 1g

Keywords: vegan, gluten-free, grain-free, coconut, sweet, glaze, frosting, fluffy, cassava flour, easy, spring

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SunButter Breakfast Shake

· Natalie 9 Comments

A deliciously creamy breakfast shake filled with good for you stuff like yogurt, oatmeal, chia seeds, SunButter, and a touch of chocolate!

SunButter Breakfast Shake
SPONSORED BY SUNBUTTER

Harnessing the power of all things not nutty but still deliciously creamy when blended, I have crafted a wholesome and healthy breakfast shake for you that tastes much more indulgent than it should be allowed to before 11am. Thick and rich like a milkshake, but made with good for you and your morning stuff like yogurt, oats, chia seeds, a hint of cacao, a little cinnamon, and SunButter!

SunButter Breakfast Shake

It’s The Perfect Time of Year for a SunButter Breakfast Shake

We are slooooooooowly creeping closer towards the return of smoothie season and I am ready for it. As much as I love oatmeal and savory warm breakfasts, almost-ice-cream blender treats loaded with toppings are hard to beat. This shake falls somewhere in between––still cold and creamy but not pure frosty fruit, and it contains heartier ingredients like oatmeal and chia.

The beautiful mashup of overnight oats meets milkshake. The summer but a little shy smoothie jar. The springtime of blender breakfasts. Okay, I’ll stop.

SunButter Breakfast Shake

What’s In This SunButter Breakfast Shake

Here’s what we’re blending:

  • Non-dairy yogurt. I used one with an almond milk base, but any type will work. Opt for coconut or oat based to keep it nut-free. Opt for greek if you want your shake extra thick.
  • Frozen banana. Just a half or one whole, depending on how sweet you want it. I tried a version with 1-2 pitted dates + ice too––yummy, but I preferred the banana.
  • SunButter! This is what makes it super creamy and delicious and deserving of the title SHAKE. I used the natural variety here, which is lightly sweetened (and heavily delicious, of course ♡)
  • Rolled oats. Gluten-free if necessary.
  • Chia seeds. Hemp would be yummy too (or in addition!)
  • Cacao powder. Or cocoa powder. Add more if you want it extra chocolatey, never wrong.
  • Cinnamon. Optional, but I like it.
  • Non-dairy milk to blend. More makes it thinner, less will make it thicker. I used almond milk, but use whatever you love. Opt for seed or oat milk to make it nut-free.
SunButter Breakfast Shake

If that all sounds like good stuff to you too, onwards to the blending!

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SunButter Breakfast Shake

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: breakfast
  • Method: blender
  • Cuisine: american
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Description

A deliciously creamy breakfast shake filled with good for you stuff like yogurt, oatmeal, chia seeds, SunButter, and a touch of chocolate!

Ingredients

Scale
  • 1/2 cup (120g) nondairy yogurt*
  • 1/2 frozen banana**
  • 2 tbsp (15g) rolled oats 
  • 1 tbsp (10g) chia seeds 
  • 2 tbsp (30g) SunButter (I used the natural variety, but any works!) 
  • 1 tsp cinnamon
  • 1 tbsp cacao powder
  • 1/2 cup (120g) non-dairy milk***

Instructions

  1. Blend everything in a high speed blender until smooth.
  2. Add more/less milk to desired consistency.
  3. Pour into a glass and enjoy!

Notes

*Use coconut yogurt to make it nut free.

**Or more to make it thicker and sweeter like ice cream.

***Use coconut milk or a seed milk to make it nut-free.

Nutrition

  • Serving Size: 1 serving
  • Calories: 459
  • Sugar: 12g
  • Sodium: 207mg
  • Fat: 28g
  • Saturated Fat: 3g
  • Carbohydrates: 45g
  • Fiber: 11g
  • Protein: 13g

Keywords: healthy, smoothie, blender, Vitamix, yogurt, nut free, oatmeal, chia, protein, dairy free, chocolate, banana

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