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Strawberry Chia Jam Oat Bars

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Say good morning to your new favourite breakfast bar – Strawberry Chia Jam Oat Bars! These jammy filled bars pack a nutritional punch with ingredients like oats, quinoa, coconut, honey, peanut butter, strawberries and chia! Perfect for an on-the-go breakfast, snack or even dessert!

Strawberry Chia Jam Oat Bars in a pan and cut into squares, on a white wooden surface.

Truth time. The real reason I’m looking forward to spring isn’t because of the warm weather. It’s because I’m obsessed with summer fruits and berries! Seriously. I enjoy the sun and warmth, but it’s not always predictable around here. But a big bowl of fresh, plump berries? That’s predictably delicious, at least during the spring and summer months! 😉

And strawberries are most definitely my favourite. They always add a sweet taste and pop of colour and make the perfect addition to desserts, granola bowls and salads.

These beauties pictured below were used for recipe testing, snacking and smoothies. Needless to say, they lasted all of two seconds in our house……

Overhead view of strawberries in a black bowl on a white wooden surface.

There’s a reason I love strawberries so much.

One, hubby will eat them! Yes, strawberries are one of the few fruits he will eat. Of course, this doesn’t include all the fruit I hide in his smoothies. 😉

And two, strawberries are naturally sweet, so you can get your fix of sweets without actually adding refined sugar to your diet. They’re also a good source of vitamin C and contribute to your daily fibre intake. So when combined with the oats, chia and quinoa in these Strawberry Chia Jam Oat Bars, you’ve got yourself a filling and clean eating breakfast bar.

Up-close view of strawberry chia jam in a white bowl on a white wooden surface.

Up-close view of strawberry chia jam spread out on the bottom layer of oat bars.

If, for some reason, you’re not interested in the wholesome and clean eating qualities of these bars, then all you need to know is that they are super delicious! I mean, how can you resist that thick layer of strawberry jam sandwiched between a crumbly oat mixture with hints of peanut butter, salt and honey!?

And after 30 minutes of baking, just let these golden brown bars cool on the counter while you enjoy the sweet strawberry smell floating through your kitchen!

Up-close view of Strawberry Chia Jam Oat Bars in a square pan.

Tips for making these Strawberry Chia Jam Oat Bars:

  • These bars include steel-cut oats, rolled oats and quinoa flakes, which adds a lot of fibre and creates the crumbly texture. If you don’t have steel-cut oats or quinoa flakes, just substitute more rolled oats. But try to have at least two of the three ingredients. The different textures create a nice consistency.
  • I used fresh strawberries to make the chia jam filling, but if strawberries are still not in season where you are, you can use frozen strawberries. You can also try using other berries such as blueberries, raspberries or a mix of berries!
  • This recipe calls for salted natural peanut butter and a pinch of salt in the oat mix, just because I like the sweet and salty combo. If you’re trying to cut back on sodium, you can use unsalted peanut butter and/or leave out the pinch of salt.
  • Before cutting these bars, I like to pop them in the fridge for a bit to firm them up, so they cut neatly into bars.
  • You could also eat these right out the pan….warm….with coconut cream or strawberry nice cream. I’m just sayin’. It’s worth considering for a summer dessert! 😉

Up-close front view of a stack of Strawberry Chia Jam Oat Bars.

If you make these Strawberry Chia Jam Oat Bars, I would love to hear about it in the comments below.

And if you like these bars, you might also like these Oat and Quinoa Date Squares or these Chocolate Chai Spice Crumble Bars. Both recipes inspired these strawberry bars.

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Strawberry Chia Jam Oat Bars

Up-close front view of a stack of Strawberry Chia Jam Oat Bars.

★★★★★

5 from 4 reviews

Say good morning to Strawberry Chia Jam Oat Bars! These jam filled bars pack a nutritional punch with oats, quinoa, coconut, honey, peanut butter, strawberries and chia, and make a perfect on-the-go breakfast, snack or dessert!

  • Author: Leanne
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 bars 1x
  • Category: Breakfast; Snack; Dessert
Scale

Ingredients

For the jam filling:

  • 3 cups chopped strawberries, fresh or frozen
  • 1 tbsp maple syrup
  • 6 tbsp chia seeds

For the oat mixture:

  • 1 cup rolled oats
  • 1 cup steel-cut oats
  • 1/2 cup quinoa flakes
  • 1/2 cup unsweetened coconut, flaked or shredded
  • 1/4 cup coconut sugar
  • 1/4 tsp kosher salt
  • 1/2 cup natural peanut butter, smooth and salted
  • 1/2 cup honey

Instructions

  1. Prepare the jam filling: In a small sauce pan, add the strawberries and maple syrup. Bring to a low boil and let simmer until the strawberries have softened. Mash with a fork or potato masher. Remove from heat and stir in the chia seeds. Cover and let sit for 20 minutes to allow the chia seeds to plump.
  2. Prepare the oat mixture: Preheat the oven to 350 degrees and grease a 9″ square pan. In a large bowl, combine the oats, quinoa flakes, coconut, coconut sugar and salt. Set aside. In a small microwaveable dish, stir together the peanut butter and honey. Microwave for 30 seconds to soften the mixture. Pour over oat mixture and stir until well combined.
  3. Assemble the bars: Add just over half of the oat mixture to the prepared pan, and press down to form a firm bottom layer. Spread the strawberry jam evenly over the top of this layer. Add the remaining crumble mixture over the jam and press down lightly. Bake for 30 minutes. Let cool and cut into bars. Store in an airtight container in the fridge and enjoy within 3-4 days, or freeze for later enjoyment.

Notes

Before cutting these bars, I like to pop them in the fridge for a bit to firm them up, so they cut neatly into bars.

Pinterest image - Up-close front view of a stack of Strawberry Chia Jam Oat Bars with the recipe name across the top.

If you’re craving more strawberry recipes, check out the other contributors to the Strawberry Party by visiting their websites below or following #STRAWBERRIESARETHEJAM  on Instagram!

Square Meal Round Table’s Roasted Balsamic Strawberry Pavlova

The Cooking of Joy’s Strawberry Matcha Cream Cheese Tart

This Healthy Table’s Strawberry Tahini Shortcake

Flours in Your Hair’s Strawberry Milk Donuts

The Wood and Spoon’s Strawberry Icebox Pie

Smart in the Kitchen’s Rustic Strawberry Galette

The Herb and Spoon’s Strawberry-Jam Filled Brioche Donuts

Better with Biscuit’s Strawberry Cobbler

My Kitchen Love’s Strawberry Rhubarb Tart

Sift and Simmer’s Rose Strawberry Hibiscus Mille Crepe Cake

What Great Grandma Ate’s No Bake Strawberry Cheesecake Bars (Paleo, Vegan)

A Modest Feast’s Greek Yogurt With Crispy Quinoa and Roasted Strawberries

Hola Jalapeno’s Strawberry Pink Peppercorn Margarita

Worthy Pause’s Strawberry-Basil Shrub Cocktail

Hot Dishing It Out’s Panna Cotta with Strawberry Jelly

Figs & Flour’s Shrimp Tacos with Strawberry Apricot Salsa

Pie Girl Bakes’ Strawberry Ginger Pie

The Gourmandise School’s Strawberry Pistachio Salad

Tiny Kitchen Caper’s Strawberries and Cream Pound Cake

Cook Til Delicious’ Mini Chocolate Cake with Strawberry Ganache

Something New For Dinner’s Watermelon, Tomato and Strawberry Salad with Burrata

A Spicy Perspective’s Fresh Strawberry Yogurt Cake

Easy and Delish’s Strawberry Brigadeiros

Plays Well with Butter’s Strawberry Salad with Goat Cheese, Grilled Chicken, & Maple Balsamic Vinaigrette

Katherine in Brooklyn’s Roasted Strawberry Balsamic Ice Cream

Sugar Salt Magic’s Strawberry Mousse Tart

The Healthy Sins’ Coconut Flour Crepes Topped with Fresh Strawberries and Coconut Yogurt

Lemon Thyme and Ginger’s Strawberry Basil No Churn Ice Cream

Jessie Sheehan Bakes’ Strawberry Basil Turnovers

Bavette Meat & Provisions’ Pickled Green Strawberries

Rezel Kealoha’s Apple Cider Rose Poached Strawberries with Thyme Flowers

Made from Scratch’s Roasted Strawberry and Basil Ice Cream

Eat Cho Food’s Strawberry Basil Glazed Donuts

What’s Karen Cooking’s Strawberry Eton Mess

More Icing Than Cake’s Strawberry, Balsamic & Black Pepper Babka

Well Seasoned Studio’s Classic Vanilla Layer Cake with Mascarpone Buttercream and Fresh Strawberries

Farm & Coast Cookery’s Strawberry & Thyme Shortcake

Marianne Cooks’ Strawberry Madeleines

Clean Plate Club’s Mini Strawberry Bundt Cakes with Lemon Glaze

My Berkeley Kitchen’s Strawberry Kale Salad with Balsamic Vinaigrette

The Cinnaman’s Rose Hibiscus Strawberry Icebox Pie

Prickly Fresh’s Strawberry Burrata Kale Salad with Pistachio & Lemon Vinaigrette

Maren Ellingboe’s Angel Food Cake with Whipped Cream & Strawberries

Baking the Goods’ Mini Strawberry Lemon Cupcakes

Fufu’s Kitchen’s Vegan Strawberry Ice Cream Sandwiches

What Annie’s Eating’s Vegan Strawberry + Basil Ice Cream

Katie Bird Bakes’ Strawberry Crumble Bars

Cosette’s Kitchen’s Strawberry Shortcake

Blossom to Stem’s Strawberry Pavlova with Mezcal and Lime

Babby Girl Yum’s Strawberry Spinach Almond Salad

It’s a Veg World After All’s Butter Lettuce Strawberry Salad with Poppyseed Dressing

Le Petite Eats’ Strawberry Orange Blossom Tartlets

Cooking with Cocktail Ring’s Basil Balsamic Strawberry Shortcake

Ful-Filled’s Lilac Sugar Strawberry Shortcakes with Greek Yogurt Whipped Cream

The College Housewife: Mixed Berry Whiskey Crisp

Frosting and Fettuccine’s Strawberry Basil Layer Cake with Strawberry Simple Syrup

Zestful Kitchen’s Strawberry & Pine Nut Brittle Salad

 

Chocolate Peanut Butter Chia Pudding

By 48 Comments

Chocolate Peanut Butter Chia Pudding is the ultimate healthy treat! It’s a great source of fibre, calcium and healthy fats, and when it’s topped with chia jam, caramelized bananas and granola, it’s sure to satisfy your sweet tooth!

Chocolate Peanut Butter Chia Pudding in a white dish on a wooden surface next to a jar of chia jam.

It’s finally April and spring is in the air. Okay, it might be a bit premature to say that since it snowed last night. But we’ve been having some sunny days and warmer temperatures, so I’m declaring it spring!

So with that declaration, you’d think I’d be sharing recipes for green salads, asparagus and lemon dishes, all the things that conjure up images of spring. Those recipes are definitely coming, but since the other day was National Peanut Butter and Jelly Day (I know, there is truly a day for everything!), I was inspired to share this recipe for Chocolate Peanut Butter Chia Pudding.

I started eating chia pudding a few years ago when I was looking for something a little different to eat in the mornings that would fill me up but wasn’t the usual toast, smoothie or oatmeal bowl. And chia happens to be a superfood that’s filling and works well in so many recipes.

Overhead view of the ingredients to make Chocolate Peanut Butter Chia Pudding.

Why is chia so good for you?

Chia seeds are dense with nutrients, which means a little goes a long way. They’re a great source of vitamins and minerals, like calcium and iron, and they’re also high in fibre, protein and omega-3 fatty acids. For instance, a 30 gram serving (3 tbsp) has 11 grams of fibre and 6 grams of omega-3 fatty acids. So these little seeds pack a nutritional punch!

With all these benefits, it’s no surprise that chia seeds have gained in popularity in recent years. They’re often an ingredient in smoothies and smoothie bowls, but they can also be sprinkled on cereals and yogurts or baked into pancakes, muffins and granola bars. They absorb water and plump up, so they also work really well in puddings and jams, which happens to be my favourite way to use them. 😉

Overhead view of the ingredients for Chocolate Peanut Butter Chia Pudding whisked together in a bowl.

How do you make chia pudding?

A general rule of thumb is that for every 1 cup of liquid, you add about 1/4 – 1/3 cup of chia seeds. I like my chia pudding thick, so I usually go with 1/3 cup. I normally use almond milk, but you can also use cow’s milk, coconut milk or cashew milk. For taste, I like to add maple syrup or honey, or you can even add some puréed fruit. For this Chocolate Peanut Butter Chia Pudding, I added maple syrup, cocoa and peanut butter.

Once, you’ve settled on your ingredients, just whisk it all together and refrigerate for a few hours until the chia seeds have plumped and absorbed the liquid. If you don’t like the texture of the chia seeds, you can blend all the ingredients in your blender, which grinds up the chia seeds a bit. The result will be a pudding with a finer texture.

Up close view of caramelized banana slices in a cast iron frying pan.

Assembling this Chocolate Peanut Butter Chia Pudding

This Chocolate Peanut Butter Chia Pudding is best enjoyed with many, many toppings!

  • Triple Berry Chia Jam is a must! Any kind of jam that is refined sugar-free will work. I just always have a jar of this triple berry goodness stored in the fridge. The tart taste of the berries pairs well with the cocoa and peanut buttery pudding.
  • Since I’m also a huge fan of banana with peanut butter, I usually add a few banana slices to this pudding. And, if I have time, I caramelize the bananas with a bit of coconut sugar. So good!
  • Shredded coconut is also a great topping, and if it’s toasted coconut, all the better.
  • I love to sprinkle on a bit of granola. I usually have some Dark Chocolate Peanut Butter Granola on hand, but any kind will work. We’re just looking for that crunch factor here, so even if you wanted to add some chopped nuts or seeds, that would work too.
  • Lastly, and this is totally optional, but if I’m feeling decadent, I usually melt a bit of peanut butter to drizzle on top. Honey would be awesome too!

And that’s it. This delicious little pudding parfait is all yours to devour! 😉

Up close overhead view of Chocolate Peanut Butter Chia Pudding in a white dish on a wooden surface.

Hope you get a chance to make this loaded Chocolate Peanut Butter Chia Pudding. If you do, I would love to hear about it in the comments below, or see some pics on Instagram! Just tag @crumbtopbaking if you want to share your creation. And if you love chia pudding, you might also want to check out this recipe for Cherry Chamomile Chia Pudding, because cherry season is just around the corner! 😉

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Chocolate Peanut Butter Chia Pudding

Up close overhead view of Chocolate Peanut Butter Chia Pudding in a white dish on a wooden surface.

★★★★★

5 from 7 reviews

Chocolate Peanut Butter Chia Pudding is the ultimate healthy treat! It’s a great source of fibre, calcium and healthy fats, and when it’s topped with chia jam, caramelized bananas and granola, it’s sure to satisfy your sweet tooth!

  • Author: Leanne
  • Prep Time: 5 minutes
  • Total Time: 4 hours (includes time for pudding to thicken)
  • Yield: 2 servings 1x
  • Category: Snacks; Breakfast; Desserts
Scale

Ingredients

For the pudding:

  • 1 cup unsweetened almond milk
  • 1/3 cup chia seeds
  • 2 tbsp natural peanut butter (smooth and salted)
  • 1 tbsp unsweetened cocoa
  • 1 tbsp maple syrup

Optional toppings:

  • Any kind of refined sugar free chia jam (suggested recipe in notes)
  • Caramelized banana slices (instructions in notes)
  • Granola, nuts and/or seeds
  • Unsweetened toasted coconut
  • Melted peanut butter
  • Honey

Instructions

  1. Making the pudding: Add all the ingredients to a bowl and whisk until combined. Cover and refrigerate for 3-4 hours, or overnight, until the chia seeds have plumped and the pudding has thickened. The pudding will keep in the fridge for 2-3 days.
  2. Assembling the pudding: Divide the pudding into 2 dishes, and top with desired toppings. Enjoy!

 

Notes

  1. Using 1/3 cup of chia seeds will create a thick pudding. If you don’t like your pudding thick, just reduce the amount of chia seeds.
  2. If you don’t have salted peanut butter, you can use smooth natural peanut butter and add a pinch of salt to the pudding.
  3. To make the triple berry chia jam, add 1 cup each of blueberries, strawberries, and blackberries (fresh or frozen) and 1 tbsp. of maple syrup to a small sauce pan. Cover and bring to a low boil. Simmer until the fruit has softened. Mash the berries and stir in 4-6 tbsp. chia seeds (depending on desired thickness of jam). Remove from heat and let sit for 20 minutes covered. Store in the fridge and enjoy within 2 weeks.
  4. To caramelize the banana, slice one medium-sized banana and spread the slices out on a pre-heated, greased frying pan. Sprinkle on 1/2 tsp coconut sugar. Sauté the banana slices for 3-4 minutes, turning over at the mid-way point. The banana slices are done when they are slightly softened and the coconut sugar has melted. I avoid using a banana that is overly ripe as it will be too sweet and mushy when caramelized.

Pinterest image of Chocolate Peanut Butter Chia Pudding in a white dish on a wooden surface next to a jar of chia jam.

 

 

Coconut Carrot Cake Protein Donuts

By 41 Comments

We’re starting off the Easter weekend in clean eating style with Coconut Carrot Cake Protein Donuts. Gluten-free, loaded with protein and fibre, and possibly the most delicious healthy donuts you will ever make!

Up close view of Coconut Carrot Cake Protein Donuts on a wire cooling rack.

Where are all my carrot cake lovers?

If you’ve been following for a while, you know I love all things carrot cake. So it should be no surprise that I would share a carrot cake recipe just before Easter, which is really the unofficial start of the carrot cake season, right?!

And if you’re not into carrot cake, that’s okay! These are actually donuts! 😉

So you just really need to be into little golden, cakey donuts, packed with cinnamon, white chocolate and toasted coconut!

And if you’re the type to screw up your nose at veggies in dessert (yes, I’m looking at you hubby!), I just want to say that you really can’t taste the carrot in these donuts. The grated carrot adds texture and moisture but the real flavour is in the excessive amount of cinnamon and coconut. And, yes, the white chocolate is a definite flavour treat, but totally optional if you’re trying to keep these donuts completely clean. 😉

Up close view of chopped walnuts in a donut pan.

Up close view of Coconut Carrot Cake Protein Donuts cooling on a wire rack.

These Coconut Carrot Cake Protein Donuts are actually a spin on an earlier recipe I posted on the blog for Coconut Carrot Bundt Cake. The addition of coconut to carrot cake was a big hit, so I decided the flavour combo had to be replicated in donut form. And for that form, I borrowed from my recipe for Pumpkin Pecan Protein Donuts, which uses a combination of oat flour and vanilla protein powder as the donut base.

Overhead view of Coconut Carrot Cake Protein Donuts cooling on a wire rack.

If you haven’t tried protein donuts, they’re one of my favourite clean eating snacks. In this recipe, you get your protein from the powder, eggs and walnuts, as well as a punch of fibre from the oat flour. And the best part? They’re not only gluten-free, but if you forgo the white chocolate drizzle, they’re refined sugar-free too!

Coconut Carrot Cake Protein Donuts on a wire cooling rack with a bowl of white melted chocolate and toasted coconut in the background.

If you’re still on the hunt for an Easter dessert, these Coconut Carrot Cake Protein Donuts should be a definite contender. I’ll be whipping up another batch for this weekend’s brunch festivities, and I’ll be tucking a few away for my work lunches next week! 😉

As usual, if you make this recipe, I would love to hear about it in the comments below!

Have a great long Easter weekend!

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Coconut Carrot Cake Protein Donuts

Up close view of Coconut Carrot Cake Protein Donuts on a cooling rack.

★★★★★

5 from 2 reviews

Coconut Carrot Cake Protein Donuts are a clean eating, gluten-free treat with a touch of decadence! They’re made with oat flour and protein powder, packed with coconut and cinnamon, and topped with a white chocolate drizzle.

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Desserts; Snacks
Scale

Ingredients

  • 1/2 cup chopped raw walnuts
  • 1–1/4 cup gluten-free oat flour
  • 1/4 cup vanilla plant-based protein powder
  • 4 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup unsweetened almond milk
  • 1/4 cup extra virgin olive oil
  • 1/4 cup egg whites
  • 1/4 cup unsweetened apple sauce
  • 2 tbsp honey
  • 1/2 cup grated carrot
  • 1/2 cup unsweetened flaked coconut
  • Optional topping:
    • 1/4 cup white chocolate chips
    • 1/2 tbsp virgin, cold-pressed coconut oil
    • 1/4 cup toasted unsweetened coconut

Instructions

  1. Pre-heat oven to 350 degrees and grease a 12-cavity donut pan. Sprinkle the walnuts into each cavity.
  2. In a large bowl, stir together the oat flour, protein powder, cinnamon, baking soda and salt.
  3. In a medium-sized bowl, whisk together the almond milk, oil, egg whites, apple sauce and honey.
  4. Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Stir until well combined but don’t over mix. The batter will be thick. Stir in the grated carrot and 1/2 cup of coconut.
  5. Spoon the batter into the donut cavities, spreading evenly but being careful not to disturb the walnuts on the bottom.
  6. Bake for 15-17 minutes, or until a tooth pick inserted in a donut comes out clean.
  7. Remove from oven and let cool in pan for 10 minutes. Turn out donuts onto a wire rack and let cool completely.
  8. For the optional topping, melt the white chocolate chips and coconut oil in the microwave for two 30 second intervals, stirring in between intervals. Drizzle the white chocolate over the donuts, and top with toasted coconut. Place in the fridge to set up.
  9. Donuts can be stored in an airtight container in the fridge or on the counter and enjoyed within 2-3 days.

Notes

  1. For gluten-free donuts, ensure your oat flour and protein powder are gluten-free.
  2. The white chocolate drizzle is completely optional.

Keywords: carrot cake, donuts, gluten-free, protein donuts

Pinterest image for Coconut Carrot Cake Protein Donuts.

Flourless Ricotta Cupcakes with Chocolate Coconut Cream

By 34 Comments

Welcoming all things spring today with these Flourless Ricotta Cupcakes! These mini cupcakes are super light, moist and chocolatey, and topped with the most delicious chocolate coconut cream. The perfect addition to your spring time celebration!

Overhead view of Flourless Ricotta Cupcakes on a white wooden surface.

We are just a few days away from Easter, and I’m currently thinking all things spring, pastels and chocolate! So naturally, I’m baking up mini gluten-free chocolate cupcakes and dreaming of carrot cake! That’s totally appropriate, right?!

What are your plans for this upcoming Easter weekend?

Overhead view of the Flourless Ricotta Cupcake batter in pink baking cups.

In addition to planning my weekend baking and celebrating spring, today, I’m celebrating my one-year blogiversary! The first post I ever shared on Crumb Top Baking was this recipe for Triple Berry Chia Jam, and I hit publish on March 27, 2017!

In some ways that seems like so long ago, and in other ways it seems like yesterday! I’ve learned so much over the past year, and met so many lovely folks and fellow food bloggers along the way. And, of course, I couldn’t do any of this without my super supportive husband, family and friends! They were my first blog readers and continue to be my daring taste testers!

I’m totally excited for the year ahead, and I continue to be grateful for all of you (talking to you reader and virtual friend!), who take the time to visit my little ol’ blog every week! Thank you so much!

Side view of Flourless Ricotta Cupcake batter in pink baking cups in a shallow baking pan.

So what better way to celebrate my year of blogging than to revisit one of my early recipes. These Flourless Ricotta Cupcakes with Chocolate Coconut Cream were originally published in April 2017. But since that time, I’ve made some adjustments to the recipe, and updated the photos. So I thought the timing was perfect to share this revised recipe with you!

Up-close view of baked Flourless Ricotta Cupcakes cooling on a wire rack.

You can make these Flourless Ricotta Cupcakes year round, but I think they work really well for spring brunches and afternoon tea parties (and yes, I totally want to host a tea party!). These cupcakes are chocolatey and taste a bit decadent, but they’re also bite-sized with a light texture, so perfect for occasions that call for just a little something sweet.

I also love that these are gluten-free. The recipe calls for ground almonds, ricotta, cocoa, maple syrup, eggs, vanilla, baking powder and salt. Pretty simple ingredients. I don’t often eat a lot of dairy, but ricotta seems to work for me, and I love the texture it creates in these cupcakes.

Overhead view of Flourless Ricotta Cupcakes with Chocolate Coconut Cream and sprinkles on a white wooden surface.

If you’re a long-time follower, you know I have a slight obsession with whipped coconut milk. It’s such an awesome dairy-free dessert topping and it goes perfectly with these Flourless Ricotta Cupcakes. Some other recipes I enjoy with coconut cream include this strawberry shortcake and this carrot cake.

Whipped coconut milk has a light taste and texture, and the consistency is perfect for piping onto cupcakes. And you don’t have to worry if you’re piping technique isn’t great (mine sure isn’t)! That’s what sprinkles are for. They disguise all sorts of imperfections in your piping abilities! 😉

Up-close side view of Flourless Ricotta Cupcakes topped with Chocolate Coconut Cream and sprinkles on a white wooden surface.

As usual, if you make these cupcakes, I would love to hear about it in the comments below. You can also follow Crumb Top Baking on Instagram, Facebook, Pinterest and Twitter and comment on my recipes there!

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Flourless Ricotta Cupcakes with Chocolate Coconut Cream

Overhead view of Flourless Ricotta Cupcakes topped with Chocolate Coconut Cream and sprinkles on a white wooden surface.

★★★★★

5 from 3 reviews

These Flourless Ricotta Cupcakes are super light, moist and chocolatey, and topped with the most delicious chocolate coconut cream! The perfect bite-sized, gluten-free dessert!

  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

For the cupcakes:

  • 3/4 cup full fat ricotta cheese
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup ground almonds
  • 1/3 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt

For the chocolate coconut cream:

  • 2 cans full fat coconut milk (refrigerated – see note)
  • 3 tbsp. maple syrup
  • 1/8 cup cocoa
  • Sprinkles or coconut for topping (optional)

Instructions

For the cupcakes:

  1. Pre-heat oven to 350 degrees and place 9 small baking cups (not mini muffin liners) on a baking sheet or in a shallow baking pan.
  2. In a medium-sized bowl, stir together the ricotta cheese, maple syrup and vanilla. Next, whisk in one egg at a time.
  3. In a separate bowl, sift together the ground almonds, cocoa, baking powder and salt.
  4. Add the dry mixture to the wet mixture and stir until combined. Do not over mix. The mixture will look a little gritty, but this is just the texture of the ricotta cheese.
  5. Add the batter to the baking cups, filling a little over half way. Do not overfill as the cupcakes will rise as they bake.
  6. Bake for 30-32 minutes, or until a tooth pick inserted in the middle comes out clean.
  7. Let the cupcakes cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely.

For the chocolate coconut cream:

  1. Open the refrigerated coconut milk and scoop out the solidified coconut cream and add to a deep mixing bowl.
  2. Using an electric mixer, beat the coconut cream on high for one minute. Scrape down the sides and add the maple syrup and cocoa. (To minimize the cocoa dust, just add the cocoa a little bit at a time, mixing for 30 seconds after each addition).
  3. Continue beating the coconut cream mixture on high until all ingredients are well combined and the cream is fully whipped. This could take a few minutes, so be patient!
  4. Add the coconut cream to a piping bag and pipe onto cupcakes, or spread on with a knife. Top with sprinkles or coconut.
  5. Store in an airtight container in the fridge and enjoy within 2-3 days.

Notes

  1. In order for the coconut milk to solidify and separate from the coconut water, the cans of milk must be refrigerated for 24 hours, or at least overnight.
  2. For a gluten-free recipe, ensure your sprinkles are gluten-free.
  3. This recipe was originally published in April 2017 but was updated and republished in March 2018.

Keywords: cupcakes, ricotta, flourless, gluten-free, dessert

Pinterest image for Flourless Ricotta Cupcakes with Chocolate Coconut Cream.

 

Dark Chocolate Irish Whiskey Tart

By 44 Comments

St. Patrick’s Day is just a few days away, so I made us this Dark Chocolate Irish Whiskey Tart to celebrate! It’s vegan, grain-free and a little boozy!

Up-close view of a slice of Dark Chocolate Irish Whiskey Tart on a white plate with chocolate shavings.

Can you believe it’s the middle of March already, and spring and Easter are just right around the corner? I hate to wish my time away, but I’m pretty happy winter is almost over. I say almost, because an April snowstorm in Newfoundland is not out of the question!

Bowl of chocolate avocado filling on a wood surface surrounded by a blue napkin, the tart crust, whiskey and a bowl of coconut cream.

So about Paddy’s Day….do you celebrate, and if so, what do you usually do?

Paddy’s Day is actually pretty big in Newfoundland, so we usually have a get together of some sort to celebrate. Nothing too rowdy! Just an excuse to enjoy some good eats and a few beverages.

This year, I’m hosting our get together, so I’ll be whipping up a few Irish themed recipes, including this Dark Chocolate Irish Whiskey Tart for dessert. I may also try my hand at an Irish stew, and if I do, I’m definitely pairing it with this Rosemary Cheddar Irish Soda Bread by Nourish and Fete. Love the addition of fresh rosemary in this bread!

Bowl of chocolate avocado filling next to the tart crust and blue napkin.

I’m also planning some green-themed appetizers and snacks, since I have quite a few on my blog from my clean and green January! This Spicy Sweet Green Pea Soup is definitely on the menu, and I’m also making this Cilantro Jalapeño Edamame Hummus, because we eat this stuff like it’s going out of style! 😉

Overhead view of a slice of Dark Chocolate Irish Whiskey Tart on a white plate surrounded by chocolate shavings on a wood surface.

So before I get too hungry telling you about the menu for St. Patrick’s Day, let me tell you a bit more about this Dark Chocolate Irish Whiskey Tart:

  • It’s grain-free! The base is just a mix of ground almonds, cocoa, coconut sugar and coconut oil.
  • It’s vegan! Yup, no dairy or eggs. The creamy chocolate filling is a combination of avocados, maple syrup, cocoa and, of course, whiskey. And it’s just topped with a super creamy whipped coconut milk.
  • While it’s rich and decadent, it’s made with clean ingredients, so less guilt if you have that extra piece! 😉
  • It’s a boozy dessert, so perfect for Paddy’s Day, or any celebration, really!

Side view of a slice of Dark Chocolate Irish Whiskey Tart on a white plate with the full tart and cup of coffee in background.

If you decide to celebrate with this Dark Chocolate Irish Whiskey Tart on the weekend, be sure to let me know what you think in the comments below!

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Dark Chocolate Irish Whiskey Tart

Slice of Dark Chocolate Irish Whiskey Tart on a white plate with chocolate shavings.

★★★★★

5 from 5 reviews

Dark Chocolate Irish Whiskey Tart is vegan, grain-free, and the perfect chocolate treat for St. Patrick’s Day! It has a ground almond crust, an avocado filling loaded with cocoa and whiskey, and a topping made with whipped coconut milk!

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8-10 slices 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 1 cup + 2 tbsp (100 g package) ground almonds
  • 3 tbsp cocoa
  • 3 tbsp coconut sugar
  • 1/4 cup virgin, cold pressed coconut oil, melted

For the chocolate filling:

  • 2 ripe avocados
  • 1/2 cup cocoa
  • 6 tbsp of maple syrup
  • 4 tbsp Irish whiskey

For the cream topping:

  • 2 – 400 ml cans of full fat coconut milk, refrigerated
  • 1 tsp almond extract

Instructions

For the crust:

  • Pre-heat oven to 350 degrees and grease a 14″x4″ rectangular tart pan.
  • In a small bowl, sift together the ground almonds, cocoa and coconut sugar. Add the melted coconut oil and stir until well combined.
  • Press the mixture into the bottom of the tart pan and bake for 8-10 minutes.
  • Remove from the oven and let cool on a wire rack.

For the chocolate filling:

  • In a large mixing bowl, add the avocados, cocoa, maple syrup and whiskey and beat with an electric mixer on low speed until the cocoa is combined and then increase to high speed until the avocado is well blended. (I like to use my handheld mixer to do this). This will take about 3-5 minutes. To minimize the cocoa dust, you can add the cocoa in small portions and beat after each addition.
  • Spread the chocolate filling on the cooled crust and set aside.

For the cream topping:

  1. In a large mixing bowl, scoop out the solidified coconut milk from the two refrigerated cans and reserve the remaining coconut water for another use (like this smoothie bowl). Add the almond extract.
  2. Using an electric mixer, beat on high until the milk is whipped and creamy. This will take about 2-3 minutes.
  3. Spread the whipped topping over the chocolate filling. Top with shaved chocolate or toasted coconut and place in the fridge for an hour or two to set up before serving.

Notes

  1. Store any leftovers in an airtight container in the fridge. While this dessert will last 2-3 days in the fridge, it is best enjoyed the day it is made. If you like to prep ahead, you can always make the crust and chocolate filling the day before, and then whip up the cream and assemble the tart a few hours before serving.

Keywords: chocolate, Irish whiskey, vegan, grain-free, St. Patrick's Day

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Dark Chocolate Cherry Energy Bites

By 40 Comments

Snacking my way into the weekend with these Dark Chocolate Cherry Energy Bites. Nut-free, with sunflower seeds and quinoa flakes, these bites are super chocolatey and incredibly easy to make!

Overhead view of Dark Chocolate Cherry Energy Bites in a white bowl.

We are finally out of January and heading towards spring! Okay, it’s only early February, so I know I’m getting ahead of myself. But we can start saying that spring is next month and that’s definitely something to smile about! 😉

And perhaps what’s more exciting is that February brings with it lots of food-related celebrations like the Super Bowl and Valentine’s Day. The month of savoury snacks and sweet treats is here!

Dried cherries in a white dish.

So what are your plans for this Sunday’s Super Bowl? Are you a die-hard football fan, or are you in it for the snacks, commercials and half-time show? Or do you even know the Super Bowl is this Sunday? 😉

To be honest, if it wasn’t for my husband, I probably wouldn’t know it was this Sunday. I “watch” the Super Bowl every year with him, but I’m in it for the food and the show. Sadly, I continue to know next to nothing about football!

Ingredients to make Dark Chocolate Cherry Energy Bites arranged individual dishes.

But snacks? I know my snacks! For certain, I’ll be whipping up this hummus for Sunday’s festivities, and maybe even this vegetarian chili (which will double as my lunch for the week!). And for a healthier treat, I’ll have a batch of these Dark Chocolate Cherry Energy Bites ready to go.

Side view of Dark Chocolate Cherry Energy Bites in a white bowl.

If you’ve been following along for a while, you may have noticed I have a slight obsession with energy bites. While I have a few different recipes on the blog, chocolate hazelnut bites are probably my favourite, followed closely by these baked pineapple coconut bites.

But all of my energy bites contain nuts and nut butters, and with so many people experiencing nut allergies these days, I felt inspired to create a recipe that was nut-free. And that’s how these Dark Chocolate Cherry Energy Bites came to be!

All you need is a food processor and some key ingredients like medjool dates, dried tart cherries, sunflower seeds, sunflower seed butter, quinoa flakes and cocoa.

Up-close view of a pile of Dark Chocolate Cherry Energy Bites in a white bowl.

These bites aren’t overly sweet, but the hint of cocoa and the tart cherries totally remind me of a black forest cake. And they include lots of clean eating ingredients, so they make a great mid-day snack or post-supper treat.

If you make these Dark Chocolate Cherry Energy Bites be sure to leave a comment below and let me know what you think! Or take a photo and post it to Instagram. Just be sure to tag @crumbtopbaking so I see it!

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Dark Chocolate Cherry Energy Bites

Dark Chocolate Cherry Energy Bites

★★★★★

5 from 2 reviews

Made with sunflower seeds, quinoa flakes, seed butter, dates and cocoa, these Dark Chocolate Cherry Energy Bites are nut-free, chocolatey and super easy to make!

  • Author: Leanne
  • Prep Time: 10 minutes (plus time for dates to soak)
  • Total Time: 40 minutes
  • Yield: 12-14 1x
  • Category: Snack; Dessert
Scale

Ingredients

  • 1/2 cup medjool dates, pitted and chopped
  • 3 tbsp hot water
  • 1 tsp vanilla extract
  • 1/2 cup raw sunflower seeds
  • 1/2 cup quinoa flakes
  • 1/4 cup dried tart cherries (unsweetened or sweetened)
  • 1/4 cup sunflower seed butter (or pumpkin seed butter)
  • 2 tbsp maple syrup
  • 1 tbsp unsweetened cocoa
  • 1 tbsp mini dark chocolate chips

Instructions

  1. In a small dish, combine the chopped dates with the hot water and vanilla and let soak for 20-30 minutes.
  2. Add the date mixture (including the liquid) to a food processor, along with all the other ingredients, except the chocolate chips. Process on high until well combined but with some chunks of seeds and cherries remaining. This should only take a minute or two. You may need to stop the processor a few times to scrape down the sides or break apart the mixture. Add the chocolate chips and pulse for a few seconds. Roll the mixture into 12-14 balls. You can eat them right away or place them in the fridge to firm up a bit!
  3. Store in an airtight container in the fridge or freeze for later enjoyment.

Notes

  1. The dates soften up in the hot water, which makes them easier to process in the food processor.
  2. The energy bite mixture will be sticky, so you may need to rinse your hands with warm water a few times while rolling them.

Keywords: chocolate, cherry, energy bites, healthy snack

 

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Chocolate Chai Spice Crumble Bars

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Finishing off this holiday baking season with Chocolate Chai Spice Crumble Bars!

Up-close, side view of a stack of Chocolate Chai Spice Crumble Bars on a Christmas plate.

It’s only 4 days until Christmas Day and this is probably my last cookie recipe for 2017! I still have a few Christmas cookie recipes to share, but December just flew by, so I guess I’ll just put those in my back pocket for next year. In the meantime, this is not my last post for the year. I have one more to share before Christmas that’s not cookie related, but perfect for Christmas Day or Boxing Day, depending on what type of meal you’re planning. So keep an eye for this recipe over the next day or two.

Up-close view of chocolate ganache being spread on Chocolate Chai Spice Crumble Bars.

But for now, I should probably tell you all about these Chocolate Chai Spice Crumble Bars. These cookies may not be your typical festive cookie, especially compared to peppermint mocha fudge brownies or gingerbread cookie cups. But these bars are super delicious, and I think they might be my new favourite cookie this holiday season. They are easy, clean eating and super chocolatey! And the chai spice adds a subtle taste of Christmas without being overwhelming. So perfect for year-round enjoyment!

Up-close and overhead view of Chocolate Chai Spice Crumble Bars in a pan, ready to be baked. Up-close view of Chocolate Chai Spice Crumble Bars in a pan with chocolate drizzled on top.

If you’ve never used chai spice, no worries, it’s new for me too! But the good news is that you can make your own chai spice using some simple spices you have in your pantry. It’s just a mix of cardamom, allspice, ginger, cinnamon and cloves. I use a recipe from Fit Foodie Finds. It’s a nice balance of spices, and makes enough for a few batches of these Chocolate Chai Spice Crumble Bars. 😉

Aside from the easy spice mix, my favourite part about these bars is definitely the dark chocolate/almond butter ganache in the middle. It’s so good sandwiched between the oatmeal crumble!

Overhead view of a stack of Chocolate Chai Spice Crumble Bars on a Christmas plate with pan of bars in background.

Up-close and overhead view of Chocolate Chai Spice Crumble Bars cut into squares in a pan.

While these Chocolate Chai Spice Crumble Bars are categorized as dessert, they could just as easily be for breakfast. With all the oats, coconut, almond butter and honey, it’s kinda hard not to think of these as breakfast! I know they have lots of chocolate, but it’s the holiday season after all, so chocolate for breakfast is not only appropriate but required!

Overhead view of a stack of Chocolate Chai Spice Crumble Bars on a Christmas plate.

I have two batches of these made and ready to go in the freezer. So I’m totally prepared for impromptu gatherings or a lazy holiday morning with a large cup of coffee!

If you give these a whirl over the holidays, be sure to let me know how it goes in the comments below. Or take a pic and post it to Instagram. Just tag @crumbtopbaking so I’ll see it!

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Chocolate Chai Spice Crumble Bars

Chocolate Chai Spice Crumble Bars

★★★★★

5 from 2 reviews

Chocolate Chai Spice Crumble Bars are loaded with oats, coconut, almond butter, honey and chai spice, and have a delicious dark chocolate ganache filling! So good, you won’t be able to resist eating dessert for breakfast!

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
Scale

Ingredients

  • 1 cup steel-cut oats
  • 1 cup rolled oats
  • 1 cup coconut, shredded and unsweetened
  • 1/4 cup coconut sugar
  • 2 tsp chai spice (see note)
  • 1/2 tsp kosher salt
  • 1/2 cup almond butter
  • 1/2 cup honey
  • 1–1/2 cups mini dark chocolate chips
  • 3 tbsp almond butter

Instructions

  1. Pre-heat oven to 350 degrees and grease a 9-inch square pan.
  2. In a medium-sized bowl, combine the oats, coconut, sugar, chai spice and salt and stir until combined.
  3. In a microwave safe bowl, stir together the almond butter and honey until smooth. (If your almond butter is thick, you may need to microwave the almond butter/honey mixture for 30 seconds).
  4. Add the almond butter/honey mixture to the dry ingredients and stir until well combined. You may need to get your hands in there to ensure the dry ingredients are well incorporated.
  5. Add just over half of the oatmeal crumble mixture to the prepared pan, and press down to form a firm bottom layer.
  6. In a small microwave safe bowl, add the chocolate chips and almond butter and microwave in 20 second intervals until the chocolate is melted and smooth. Stir the chocolate in between intervals. This may take 3-4 intervals.
  7. Pour the chocolate over the oatmeal crumble layer and spread until evenly distributed. Sprinkle the remaining crumble mixture over the chocolate and press down lightly. Don’t worry if the crumble doesn’t completely cover the top.
  8. Bake for 20-22 minutes.
  9. Remove from the oven and let cool in the pan. You may wish to drizzle some additional melted dark chocolate over the bars. This is totally optional, but I think it adds a nice finishing touch. Once fully cooled, cut into bars and store in an airtight container in the refrigerator. You can also freeze for later enjoyment.

Notes

  1. The chai spice recipe is from Fit Foodie Finds.

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Cranberry Pistachio Cocoa Cookies

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Santa’s plate of cookies is going to get a little fuller with these Cranberry Pistachio Cocoa Cookies!

Up-close view of Cranberry Pistachio Cocoa Cookies on a baking sheet.

With only 10 days until Christmas Day, I need to get serious about the cookie situation in my house! While I’ve been baking throughout November and December, I’ve been sharing most of my baked treats with family, friends and recipe testers. So I don’t have my usual stash in my freezer! How could I let this happen!?!?

I love having a variety of cookies stored in my freezer this time of year. A tray of cookies is always a great last-minute dessert or hostess gift (or late night snack for you and your husband 😉 ). So my task for this weekend is to hunker down in the kitchen, go through my baking list and churn out lots of cookies!! I make this sound like a chore, but for me, it’s really the best way to spend a Saturday! 😉 And I hear there might be snow, so it will feel extra Christmassy!

Cranberries and pistachios in individual white cups on a wooden surface.

While there are a few of my own recipes on the baking list, like these peanut butter balls and date squares, I’m really eager to try a few recipes from some fantastic food bloggers that I follow. If you’re interested in what I’m making, I’ll be sharing my kitchen creations on Instagram stories this weekend!

Batter for Cranberry Pistachio Cocoa Cookies arranged on a baking sheet.

In the meantime, I should probably tell you a little bit about these Cranberry Pistachio Cocoa Cookies. They’re a new recipe for me this year, and quickly becoming a favourite. (I’ve made them 5 times already!) These cookies are on the healthier side, filled with clean ingredients like whole wheat flour, oats, olive oil, cocoa, honey and almond butter. But they’re sweetened up a little bit with dark chocolate almond milk, which, by the way, I’m loving these days. This almond milk is sweetened, so it’s higher in calories than unsweetened almond milk, but it’s a great alternative to dairy milk and adds a little extra sweetness to recipes.

Up-close view of Cranberry Pistachio Cocoa Cookies on a baking sheet.

These Cranberry Pistachio Cocoa Cookies have a cake-like texture, but aren’t overly sweet, which really lets the taste of the cocoa shine through. The cranberries and pistachios add some tart flavour and crunch (not to mention festive colors). And they are dipped in dark chocolate, so there’s an added decadent touch!

I love these cookies because they are big, chunky and a little bit messy, just like eating a piece of crumbly chocolate cake! These have very little refined sugar and you get your fix of fibre with the oats and pistachios. So I’m betting Santa is going to love finding these on his plate Christmas Eve!

Overhead view of Cranberry Pistachio Cocoa Cookies on a baking sheet.

As we get into the single digit countdown to Christmas, I hope you find time this weekend to relax and get through your to-do list. And I hope you’re to-do list includes making a batch of these cookies! 😉

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Cranberry Pistachio Cocoa Cookies

Cranberry Pistachio Cocoa Cookies

★★★★★

5 from 2 reviews

Cranberry Pistachio Cocoa Cookies taste like little cocoa cakes, but are made with clean ingredients like whole wheat flour, oats, cocoa, olive oil, honey and almond butter, and packed with cranberries and pistachios.

  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes (plus time for cookies to cool and set)
  • Yield: 20 cookies 1x
  • Category: Dessert
Scale

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1 egg
  • 2 tbsp almond butter
  • 2 tbsp honey
  • 1/3 cup dark chocolate almond milk
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/4 cup unsweetened cocoa
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup dried cranberries
  • 1/2 cup shelled pistachios
  • 3/4 cup mini dark chocolate chips
  • 1–1/2 tbsp coconut oil, virgin and cold-pressed
  • Crushed pistachios for topping

Instructions

  1. Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the oil and egg until it thickens. (This should only take 15-20 seconds). Add in the almond butter and honey and whisk until well combined. Stir in the almond milk and vanilla.
  3. In a large bowl, stir together the flour, oats, cocoa, baking soda and salt until well combined. Add in the wet mixture and stir until the dry ingredients are incorporated. Don’t over-mix. Stir in the cranberries and pistachios.
  4. Use a 1-tablespoon cookie scoop to scoop heaping amounts of batter onto the prepared baking sheet. This should yield 20 cookies. Flatten the cookies slightly with your hand or a spoon. Bake for 9-11 minutes.
  5. Remove from the oven and let cool on the pan for a few minutes before transferring to a cooling rack to cool completely.
  6. Line a baking sheet with wax paper. Melt the chocolate and coconut oil over low heat, stirring often until the chocolate is smooth. Take one cookie and dip half of it in the chocolate. Let the excess chocolate drip off before placing the cookie on the prepared baking sheet. Sprinkle the chocolate side with crushed pistachios before the chocolate dries. Repeat with each cookie.
  7. Place the cookies in the fridge for 30 minutes, or until the chocolate has set. Store on the counter in an airtight container and eat within 2-3 days, or freeze for later enjoyment!

Notes

  1. If you don’t have dark chocolate almond milk you can use sweetened or unsweetened original almond milk. Just note that the cookies may lose a bit of sweetness.

Keywords: cookies, cocoa, cranberries, pistachios, Christmas

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Spiced Pear Gingerbread Cookie Cups

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It’s finally December, so let’s bring on the gingerbread! Or even better, let’s bring on these Spiced Pear Gingerbread Cookie Cups!

Side view of Spiced Pear Gingerbread Cookie Cups on a wooden surface.

How is it only 24 days until Christmas? Wasn’t it just Halloween? I don’t know about you, but this fall is just flying by! Don’t get me wrong, I’m not upset about it. I’m actually excited about the start of December and all the Christmas festivities we have planned! And this year, I’m determined to savour every moment!

While we have some new things planned this year, we also have our traditions that we love doing every year. For instance, my husband and I usually watch every Christmas movie we own (we are talking over 20 plus movies!) and drive around our childhood neighborhoods to look at Christmas lights.

What types of festive activities and traditions do you have planned for the season?

Overhead view of Spiced Pear Gingerbread Cookie Cups being assembled.

Another one of my favourite Christmas traditions is excessive baking! I bet you never would have guessed that!?! 😉 And these Spiced Pear Gingerbread Cookie Cups are definitely going to be a part of my baking traditions going forward! They’re a new fave of mine for two reasons: I love all things gingerbread; and they’re so easy to make! And, as a bonus, they look a little fancy! A perfect little dessert for Christmas day perhaps?!

The recipe for the cookie cups is actually a twist on the crust I use in this almond butter strawberry shortcake tart. Except I added some ground cinnamon, ginger and cloves, and substituted molasses for honey. These cups are crispy and chewy with a nice hint of ginger. I could eat them all on their own without any filling!

But the filling of spiced pears and molasses coconut cream is actually quite delicious, so don’t pass it up!

To make the filling, I just chopped up some Bosc pears and tossed them with some lemon juice, coconut sugar and spices, and cooked them over a low heat. Then, I just whipped up some coconut milk with molasses and spices, assembled the cookie cups and voila! Fancy dessert all good to go!

While I added pears and coconut cream to these gingerbread cookie cups, you could add any number of fillings. I bet baked apple slices and vanilla ice cream would be awesome! Not as clean as the filling in this recipe, but delicious all the same! 😉

Coconut whip for the Spiced Pear Gingerbread Cookie Cups

These are definitely on my list to make for one of my holiday gatherings this year! Hopefully it ends up on your list too! If you make them, be sure to let me know how they turn out! Or share a photo on Instagram by tagging @crumbtopbaking!

And don’t forget about the Sweetest Season Cookie Exchange going on this week! Check out all the festive recipes by my fellow food bloggers! And check out our fundraising page for ways you can contribute!

Enjoy the first weekend of December!

Side view of Spiced Pear Gingerbread Cookie Cups on a wooden surface.

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Spiced Pear Gingerbread Cookie Cups

★★★★★

5 from 1 reviews

With a gingerbread cookie base, topped with spiced pears and molasses coconut cream, these Spiced Pear Gingerbread Cookie Cups make the perfect Christmas dessert!

  • Author: Leanne
  • Prep Time: 25
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12 cookie cups 1x
  • Category: Desserts
Scale

Ingredients

For the gingerbread cookie cups:

  • 1/4 cup natural almond butter
  • 1/4 cup coconut oil, virgin and cold-pressed
  • 2 tbsp molasses
  • 1/4 cup coconut sugar
  • 1 egg
  • 3/4 cup whole wheat flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp kosher salt

For the spiced pears:

  • 2 Bosc pears, peeled and chopped into bite-sized pieces
  • 1 tsp lemon juice
  • 1 tsp coconut sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves

For the coconut molasses cream:

  • 1 can (400 ml) of full fat coconut milk, refrigerated
  • 1 tbsp molasses
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • toasted coconut for topping (optional)

Instructions

Preparing the gingerbread cups:

  1. Pre-heat the oven to 375F and grease a regular-sized 12-cup muffin pan.
  2. In a large bowl, add the almond butter and coconut oil and beat with an electric mixer on high-speed until well combined (approximately 3-5 minutes). On a medium speed, add the molasses and beat for about 30 seconds. Then, add the sugar and beat for another 30 seconds. Finally, add the egg and beat until the mixture is well combined and creamy. You may need to scrape down the sides of the mixing bowl as you go.
  3. In a separate bowl, sift together the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt.
  4. With the mixer on a low-speed, gradually add the dry mixture to the wet mixture and beat until a dough forms.
  5. Roll the dough into 12 balls and press into the prepared muffin cups. Using your fingers, shape the dough around the sides of the muffin cups to form little cups.
  6. Bake in the pre-heated oven for 5 minutes. The cups will puff up a bit. Remove from the oven and carefully press down the cups with a teaspoon in order to maintain the cup shape. Place back in the oven and bake for another 3 – 5 minutes, or until the edges of the cups are slightly browned. (Do not over-bake as the cups will continue to firm up once removed from the oven).
  7. Remove from the oven, and let the cookie cups sit for 15 minutes before transferring to a cooling rack to cool completely.

Preparing the filling and assembling the cookie cups:

  1. Add the chopped pears to a greased frying pan, and toss with the lemon juice, coconut sugar and spices. Cover and cook on low heat for 15-20 minutes, or until the pears are tender. (Stir occasionally to ensure the pears do not burn on the pan). Remove from heat and let cool.
  2. To prepare the coconut molasses cream, refrigerate the can of coconut milk overnight. Scoop the solidified coconut milk off the top and add to a bowl along with the molasses and spices. Beat on high with an electric mixer for 3-5 minutes, or until the coconut milk is creamy.
  3. Add spoonfuls of the pear mixture to the cookie cups and top with a dollop of coconut cream and a sprinkle of toasted coconut. Store any leftovers in the refrigerator and enjoy within a day.

Notes

  1. If you’re planning to make these Spiced Pear Gingerbread Cookie Cups for an event, they are best made the day of. Once assembled and refrigerated, the cookie cups lose some of their crispy texture. You can also make these a day in advance and assemble when ready to eat. Just store the pears and coconut cream separately in the refrigerator and the cookie cups in an airtight container on the counter.

Keywords: gingerbread, cookies, pears

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Peppermint Mocha Fudge Avocado Brownies

By 22 Comments

Christmas baking is about to get serious with these Peppermint Mocha Fudge Avocado Brownies!

Up-close view of Peppermint Mocha Fudge Avocado Brownies on a white Christmas plate.

It’s less than a month until Christmas and I’m in complete holiday mode! Christmas shopping is in full swing, festive tunes are playing, and the house is fully decorated. Yup! We finished decorating over the weekend, so we’re good to go! Just waiting for Santa!

Okay, that’s not true at all! I’m definitely not good to go. There is still a tonne of shopping, baking and wrapping that needs to get done between now and December 24th. But we got this! Four weeks is plenty of time! Right?!?!

How are you doing with your holiday prep? Are you stressed or cool as a cucumber?!?

Batter for Peppermint Mocha Fudge Avocado Brownies in a pan and ready for baking.

If you’re planning to start your holiday baking soon, may I suggest you start with these Peppermint Mocha Fudge Avocado Brownies? They are chocolatey and fudgy, just like a brownie, but packed with clean eating ingredients like avocado, dates, maple syrup and whole wheat flour.

You may disagree, but when a brownie is clean eating (and fudgy…did I mention fudgy?!?), it’s perfectly acceptable to eat more than one! Of course, sharing is also acceptable. One for you, and two for me 😉 .

Speaking of sharing, these brownies would be perfect for a Christmas cookie exchange. A fudgy, healthier brownie that has a hint of peppermint, a decadent frosting and festive toppings! Now that’s a crowd pleaser, for sure!

Overhead view of Peppermint Mocha Fudge Avocado Brownies being frosted.

Can we talk about this frosting for a minute? These Peppermint Mocha Fudge Avocado Brownies are not topped with a buttery, icing sugar frosting (although that would be pretty delicious too)! These are topped with an avocado frosting. It’s the same frosting I make for this dark chocolate zucchini cake, except I add some peppermint extract instead of chocolate almond milk. This frosting tastes so rich and decadent, you would never think it was made from avocado, cocoa and maple syrup!

Overhead view of Peppermint Mocha Fudge Avocado Brownies.

And, of course, I couldn’t leave these brownies hanging without a sprinkle of something! It’s the festive season, so I decided to top them with some unsweetened coconut and pomegranate arils. But you can add whatever toppings you have on hand. Mint chocolate chips, chopped nuts, or even red and green M&Ms would be delicious!

As a side note, I wouldn’t top these Peppermint Mocha Fudge Avocado Brownies with crushed candy canes or peppermint candy. While it seemed like a festive idea, when I did that, the crushed candy dissolved into the avocado frosting. It really amped up the peppermint flavour, but it didn’t look that appealing. So avoid the crushed candy canes, or maybe serve the brownies with candy cane sprinkles on the side! Now that’s fancy 😉 !

Overhead view of Peppermint Mocha Fudge Avocado Brownies on a white Christmas plate.

And if you’re looking for more Christmas cookie inspiration, check out the Sweetest Season Cookie Exchange. It’s a week-long virtual cookie exchange running until December 2 and it involves a number of food bloggers, including me! We’re sharing brand new cookie recipes for the festive season. And it’s all in support of Cookies for Kids’ Cancer, which is an American based charity that is dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer. If you’d like to join us in making a donation, you can visit the Sweetest Season Cookie Exchange fundraising page!

Thanks! Happy baking and cookie exchanging!

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Peppermint Mocha Fudge Avocado Brownies

Peppermint Mocha Fudge Avocado Brownies on a Christmas plate.

★★★★★

5 from 1 reviews

Christmas cookies are totally clean eating with these Peppermint Mocha Fudge Avocado Brownies. They are chocolatey and fudgy, just like a brownie, but made with clean ingredients like avocado, dates, maple syrup, coconut sugar, eggs, whole wheat flour and cocoa. And they’re topped with a decadent chocolate peppermint avocado frosting! So bring on the Christmas cookies!

  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 16 brownies 1x
  • Category: Desserts
Scale

Ingredients

For the brownies:

  • 1/2 cup pitted dates
  • 1/4 cup maple syrup
  • 1 medium-sized ripe avocado
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1/4 cup brewed coffee, cooled
  • 1 tbsp peppermint extract
  • 1/2 cup whole wheat flour
  • 1/2 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt

For the frosting:

  • 1 medium-sized ripe avocado
  • 1/3 cup unsweetened cocoa
  • 1/4 cup maple syrup
  • 2 tsp peppermint extract
  • Toppings of your choice (I used pomegranate arils and coconut)

Instructions

For the brownies:

  1. Pre-heat oven to 350 degrees and grease an 8″ tart pan with cooking spray. (You can also line an 8″ square pan with parchment paper).
  2. In a blender, add the dates and maple syrup and blend on high until the dates are chopped (about 30 seconds). Add the avocado and sugar, and blend until well combined (about 1 minute). Don’t worry if there are still chunks of dates in the mixture. Add in the eggs, coffee and peppermint extract, and blend on high for another 30 seconds.
  3. Next, add the flour, cocoa, baking powder and salt to the blender, and blend on high until the dry and wet ingredients are well combined. You may need to stop the blender a few times to scrape down the sides.
  4. Pour the brownie batter into the prepared pan and smooth out the top with a spatula. (There may still be a few chunks of dates in the mixture, but that’s okay!)
  5. Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out almost clean. (If it’s totally clean, the brownies may not be as fudgy).
  6. Let the brownies cool completely on a wire rack before frosting.

For the frosting:

  1. Add the avocado, maple syrup and peppermint extract to a medium-sized bowl and beat with a handheld electric mixer on medium speed until the avocado is well blended (about a minute).
  2. On a low speed, gradually add in the cocoa, beating well after each addition. This will minimize the cocoa dust and ensure it’s well incorporated. After all the cocoa is added, beat on high until the frosting is creamy. This may take 1-2 minutes.
  3. Spread the icing on the cooled brownies and sprinkle with desired toppings.
  4. Serve immediately or keep refrigerated until ready to serve. The brownies will keep in an airtight container in the fridge for 2-3 days.

Notes

  1. The first time I made these brownies, I added crushed candy canes to the top of the avocado frosting, which just seemed to dissolve into the frosting. So I would avoid adding crushed candy canes or peppermint candy as a topping.
  2. I’ve made these brownies using my Ninja blender and my food processor. While they both turned out well, I preferred the texture of the brownies made in the blender. It was also easier and quicker than using my food processor.
  3. You can make these brownies ahead of time and freeze them, but I would do this without the avocado frosting. When you’re ready to serve, just thaw and top with the frosting and other toppings. I’ve frozen these brownies with the frosting, and they seemed to freeze well. But it was only for a few days, so I’m not sure how long the avocado frosting would last in the freezer.

Keywords: brownies, avocado, peppermint, mocha, fudge, cookies, Christmas

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Cranberry White Chocolate Breakfast Buns

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It’s decadent recipe day at Crumb Top Baking, so say hello to these Cranberry White Chocolate Breakfast Buns! Your Friday morning breakfast treat is waiting for you!

Cranberry White Chocolate Breakfast Buns

I know, another cranberry recipe! The second one this week. I almost have as many cranberry recipes on the blog as I do pumpkin recipes! What can I say? Cranberries are delicious, and so perfect for sweet or savory recipes! Plus, they are super festive. Just look at these buns! They remind me of a cozy, snowy Christmas morning!

Cranberry White Chocolate Breakfast BunsCranberry White Chocolate Breakfast Buns

Cranberries aside, today’s recipe is truly something different for me to share with you guys.

You may have noticed that the tag line for Crumb Top Baking is clean eats and decadent treats. And while I tend to incorporate a decadent touch to a lot of my clean eating dessert and cookie recipes, I’ve yet to share a full on decadent treat.

Well, today is that day my friends! These Cranberry White Chocolate Breakfast Buns are loaded with white flour, butter, sugar, and lots of white chocolate. Sorry my clean eating visitors, but this recipe is just too good not to share. And life is all about balance, right? So believe me when I say these breakfast buns will bring your life into balance! (But if you really just want a clean eating cranberry sweet treat, you can always whip up a batch of these muffins. They’re healthy and yummy!)

Cranberry White Chocolate Breakfast Buns

This recipe for Cranberry White Chocolate Breakfast Buns is actually a variation of my mother’s recipe for raisin tea buns. I’m pretty sure ‘tea bun’ is a Newfoundland thing. Am I right? Does anyone else call them tea buns? You probably know them more as tea biscuits?

Cranberry White Chocolate Breakfast Buns

In any case, I made a few tweaks to my mother’s recipe, including the addition of cranberries and white chocolate. (We’ll just save the raisins for another recipe ;). And, instead of cutting the dough into round biscuits, I rolled out the dough and sprinkled on the cranberries and white chocolate chips. Then rolled the dough into a log and cut it into 12 pieces. So the buns looked more like cinnamon rolls.

They fit perfectly in my 10 inch cast iron skillet and baked up perfectly. I’ve also made these buns in muffin pans, but I just love how nicely they bake together in the skillet. It makes a lovely presentation for a holiday brunch! Just sayin’! 😉

And to finish them off, I melted some more white chocolate and drizzled it over the top. Totally decadent! But totally appropriate for the holidays, don’t ya think?!

Cranberry White Chocolate Breakfast Buns

If you want to make these Cranberry White Chocolate Breakfast Buns for your holiday brunch but need to save a little time the morning of, you can always make them ahead of time. And you can do this in two different ways!

  1. You can bake these buns the night before and leave them in the skillet overnight (covered, of course). Then, in the morning, melt the white chocolate and drizzle over the buns. So the buns will have the ooey, gooey, warm factor!
  2. If you want hot, out-of-the-oven buns, you can make the dough the night before and even arrange the buns in the skillet. Just cover and refrigerate overnight and bake in the morning.

While I’ve made the dough the night before and baked in the morning, I prefer to make and bake right away. The dough doesn’t rise and expand quite as much if it is refrigerated overnight.

Cranberry White Chocolate Breakfast Buns

I hope you add these Cranberry White Chocolate Breakfast Buns to your Christmas baking list! Let me know if you give them a try! I would love to hear about it or see some pics. Just tag @crumbtopbaking on Instagram so I’ll see your photos!

Happy weekend folks! Hope it’s filled with Christmas decorating and baking!

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Cranberry White Chocolate Breakfast Buns

Cranberry White Chocolate Breakfast Buns

Cranberries, white chocolate and coconut come together in these Cranberry White Chocolate Breakfast Buns to make the perfect decadent treat for your holiday gathering or brunch. They can also be made the night before, so you can save time and have fresh buns in the morning!

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 buns 1x
  • Category: Breakfast; Dessert
Scale

Ingredients

  • 2 cups + 1/2 cup white flour (divided) plus more for your work surface
  • 2 tbsp sugar
  • 4 heaping tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup butter, room temperature and cubed
  • 1/4 cup sweetened coconut
  • 1 cup milk (I used 2% cow’s milk)
  • 1 cup fresh cranberries
  • 1/2 cup + 1/3 cup white chocolate chips (divided)
  • 2 tsp coconut oil, virgin and cold-pressed

Instructions

  1. Pre-heat the oven to 425 degrees and grease a 10″ cast iron skillet. (Or you can line the skillet with parchment paper).
  2. In a large mixing bowl, combine the 2 cups of flour, sugar, baking powder and salt. Using an electric mixer on medium speed, gradually add in the cubes of butter and mix until the flour/butter mixture is fine and crumbly. This could take about 4-5 minutes. Add the coconut and mix until just combined. Do not over mix.
  3. Keeping the mixer on a low speed, slowly pour the milk into the flour/butter mixture. Just as a sticky dough starts to form, fold out the dough onto a well-floured surface and add the remaining 1/2 cup of flour. Knead the dough until the flour is incorporated and the dough becomes a bit firmer and a little less sticky.
  4. Using a rolling pin, roll out the dough into a large rectangle (about 15″ long, 10″ wide and 1/4″ thick). As you’re doing this, you may need to use additional flour for the work surface and the rolling pin.
  5. Once rolled out, add the cranberries and the 1/2 cup of white chocolate chips to the top of the dough, making sure they are evenly distributed. From the long edge, roll the dough into a log, folding the ends once it’s rolled to ensure the filling does not come out. Cut into 12 even pieces and arrange in a single layer in the prepared skillet.
  6. Bake for approximately 20 minutes, or until the buns have risen and expanded, and start to brown slightly on top. Do not over-bake as they will burn on the bottom. Remove the buns from the oven and let them cool for a few minutes.
  7. In a small microwavable bowl, add the remaining 1/3 cup of white chocolate chips and the coconut oil. Microwave for 15 second intervals until the chocolate is melted. This should take about 4 intervals (or 60 seconds). Be sure to stir in between intervals to prevent the chocolate from burning.
  8. Drizzle the white chocolate over the buns. Serve warm, or let cool in the skillet and transfer to an airtight container. Store on the counter and enjoy within 3-4 days. You can also freeze these buns for later enjoyment.

Notes

  1. I like using an electric mixer to crumble the butter into the flour, but you can also do this by using a handheld pastry cutter and massaging the butter into the flour mixture using your hands.
  2. These buns can also be prepared in advance. You can make and bake these the night before and leave them in the skillet overnight (covered and on the counter). Then, in the morning, melt the white chocolate and drizzle over the buns.
  3. If you want hot, out-of-the-oven buns, you can make the dough the night before, roll into a log, cut into pieces and arrange in the skillet. Just cover and refrigerate overnight and bake in the morning.
  4. While I’ve made the dough the night before and baked in the morning, I prefer to make and bake right away. The dough doesn’t rise and expand quite as much if it is refrigerated overnight.

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Dark Chocolate Peanut Butter Mounds

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Sharing another Christmas recipe today with these healthier Dark Chocolate Peanut Butter Mounds!

Dark Chocolate Peanut Butter Mounds

So a few weeks ago, when I shared my recipe for apricot raisin coconut balls, I told you guys I had lots of cookie recipes to share. And then I got side tracked with dinner recipes and holiday breakfast ideas. Well, today I’m bringing it back to Christmas cookies with a twist on one of my faves – peanut butter balls. Except these Dark Chocolate Peanut Butter Mounds aren’t your typical peanut butter ball. They are made a littler healthier by substituting in a few clean eating ingredients. Yay!

Dark Chocolate Peanut Butter Mounds

So growing up, my mother always made ‘mice’ cookies around the holidays. I’m not sure if this is a common cookie recipe or just a Newfoundland thing, but they are essentially peanut butter balls shaped like ovals.

Being a huge fan of chocolate peanut butter anything, when I started my own Christmas cookie traditions, I knew this recipe had to be in the mix. But I didn’t have the patience to neatly shape them into ‘mice’, and I wasn’t too keen on the name of the cookie anyway. So I just opted to make peanut butter balls. It’s the same concept really, just in a different shape.

Dark Chocolate Peanut Butter Mounds

Fast forward a few years, and now that I’m clean eating, I wanted to turn these yummy treats into a cookie with fewer processed ingredients. Enter these Dark Chocolate Peanut Butter Mounds.

These cookies are simple and easy, and use just a few basic ingredients – peanut butter, maple syrup, nuts, crispy cereal, coconut and chocolate. Best combo ever! Am I right? I even used brown rice krispies to make them a littler healthier!

And the best part? They are a great freezer cookie. You can actually eat them right out of the freezer. So totally awesome for making ahead for Christmas!

Dark Chocolate Peanut Butter Mounds

As a side note, you might be wondering why I’m calling these cookies mounds and not balls. Well, that’s more in honour of my grandmother who also used to make ‘mice’ cookies, except she didn’t shape hers as neatly as my mother did. And being a child (or perhaps just plain saucy), I called my grandmother’s cookies rats! I’m hoping this was cute coming from a child, but as an adult, I’m slightly mortified that I would say this about my grandmother’s baking!

My point is, having tried to shape these cookies into balls, I now realize how sticky and messy that can be. So I opted not to try and shape mine at all, and instead, I used a cookie scoop 😉 . So they look more like mounds than balls. (I thought of calling them rats, but figured that definitely wouldn’t be appealing to those searching for recipes)!

Dark Chocolate Peanut Butter Mounds

So that’s the story behind these Dark Chocolate Peanut Butter Mounds. What’s the story behind some of your favourite Christmas cookies? Maybe this one will become one of your favourites too 😉 !?!

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Dark Chocolate Peanut Butter Mounds

Dark Chocolate Peanut Butter Mounds

★★★★★

5 from 1 reviews

These Dark Chocolate Peanut Butter Mounds are a healthier take on traditional peanut butter balls. They are still quick and easy to make, but use cleaner, simple ingredients like raw nuts, natural peanut butter, maple syrup, unsweetened coconut, dark chocolate and brown rice krispies.

  • Author: Leanne
  • Prep Time: 15 minutes
  • Total Time: 1 hour and 15 minutes (includes freezer time)
  • Yield: 12-14 cookies 1x
  • Category: Dessert
Scale

Ingredients

  • 1/2 cup natural creamy peanut butter (see note)
  • 1/4 cup maple syrup
  • 1/2 cup brown rice krispies
  • 1/4 cup raw walnuts, chopped
  • 1/4 cup raw peanuts, chopped
  • 1/4 cup unsweetened coconut, shredded
  • 2/3 cup mini dark chocolate chips
  • 4 tsp coconut oil, virgin and cold-pressed
  • Additional chopped peanuts for topping

Instructions

  1. Line a baking sheet with wax paper and set aside.
  2. In a medium-sized bowl, add the peanut butter and maple syrup and stir until well combined.
  3. Add the rice krispies, nuts and coconut to the peanut butter/maple syrup mixture and stir until well coated.
  4. Use a 1-tablespoon cookie scoop to scoop the peanut butter mixture onto the prepared baking sheet. This will yield about 12-14 cookies.
  5. Place cookies in the freezer for 30 minutes, or until they have firmed up.
  6. In a small microwavable bowl, add the chocolate chips and coconut oil and microwave for 15 second intervals until the chocolate is melted and smooth. Be sure to stir the chocolate in between intervals. (This could take 3-5 intervals).
  7. Remove the peanut butter mounds from the freezer and dip into the chocolate with a fork, letting any excess chocolate drip off before placing back on the baking sheet. Sprinkle chopped peanuts on each one as you go. (This will ensure they stick to the chocolate).
  8. Return to the freezer for 30 minutes, or until the chocolate has set. Store in an airtight container in the fridge or freezer.

Notes

  1. I use salted peanut butter in this recipe. If you don’t have salted, you may want to add a pinch of salt to the cookie mixture.

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No-Bake Apricot Raisin Coconut Balls

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Hello November! I’m starting off the Christmas cookie season with these No-Bake Apricot Raisin Coconut Balls!

No-Bake Apricot Raisin Coconut Balls

Okay, it’s officially the month before Christmas, so I think it’s totally appropriate to start this post with a Christmas countdown. So here I go…..there are only 52 sleeps until Christmas! What?! I know. So many cookies to bake, so little time 😉 . And yes, I’m that annoying person that starts counting down to Christmas the moment Halloween is over. (Ok ok, even before Halloween is over!)

In all seriousness, I have a lot of cookie recipes lined up for the next 7 weeks or so. Some are clean eating, but others are on the decadent side. I like having a variety of cookies on hand for quick desserts when guests drop by, or to give as hostess gifts or gifts to friends and neighbours. I mean, who doesn’t like receiving homemade Christmas cookies as a gift?

No-Bake Apricot Raisin Coconut Balls

These No-Bake Apricot Raisin Coconut Balls are definitely on the clean eating side. I’ve had these in the works for a while, making my first batch in August, around the same time I first made these Apple Cinnamon Energy Balls. They both went over so well with my taste testers, I knew I had to share both recipes with you guys.

So since I shared the recipe for the apple cinnamon balls in September, I thought now was a great time to share the recipe for these apricot raisin balls. They just totally remind me of Christmas. I’m not sure why, but I think it’s the apricots, raisins and almond flavour. The combination reminds me of the apricot cream cheese cake my mother makes ever year.

Speaking of my mom, my love for Christmas baking definitely comes from her. Don’t get me wrong, my father is a great baker too. But my childhood Christmas memories are of my mom, busy in the kitchen, baking a 100 different types of cookies. That might be a bit of an exaggeration, but there was a serious variety of cookies in our house during the holidays!

No-Bake Apricot Raisin Coconut Balls

While I haven’t come close to that kind of cookie variety in my house yet, I’m guessing this year will be a little different. After all, I test recipes at least 2-3 times before posting, and I can only feed family and co-workers so many cookies in the run of a week! So there will be a stock pile of cookies in my freezer! Merry Christmas to my friends reading this. You are getting cookies for Christmas 😉 . And these No-Bake Apricot Raisin Coconut Balls will probably be in the mix.

No-Bake Apricot Raisin Coconut Balls

These cookies are actually more like an energy bite than a cookie. They have cashews, almonds, flax, unsweetened coconut, honey, almond butter, rolled oats and almond extract. The extract really adds a nice flavour and, of course, the apricots and raisins add a sweet taste and chewy texture. What makes them a bit more like a cookie is the yogurt chips I added to the mix. Every clean eating cookie needs a decadent (yet optional) touch! Am I right?!

No-Bake Apricot Raisin Coconut Balls

Just whip these up in your food processor, roll into balls and place in the freezer. That’s 15 minutes and you’ve got your Christmas baking started. And it’s a healthier treat with lots of fibre. Bonus!

My favourite way to enjoy these No-Bake Apricot Raisin Coconut Balls is right out of the freezer. I love the super chewy texture! But I also have a history of eating cookies right from the freezer. Like, really, who has time for treats to defrost?

No-Bake Apricot Raisin Coconut Balls

Have you started your Christmas baking yet? Or am I just way too eager?! If you have, let me know what you’ve baked up in the comments below. And if you like this recipe, feel free to share on Facebook or Pinterest.

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No-Bake Apricot Raisin Coconut Balls

No-Bake Apricot Raisin Coconut Balls

No-Bake Apricot Raisin Coconut Balls are sweetened with dried apricots, raisins and honey, and loaded with clean ingredients like almonds, cashews, almond butter, oats, flax and coconut! They only take 15 minutes, and make a great dessert or fibre-filled snack!

  • Author: Leanne
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 12-14 1x
  • Category: Dessert; Snack
Scale

Ingredients

  • 1/2 cup dried apricots (see note)
  • 1/4 cup raisins
  • 1 tsp almond extract
  • 1/4 cup raw almonds
  • 1/4 cup raw cashews
  • 1/4 cup natural smooth almond butter
  • 2 tbsp honey
  • 2 tbsp unsweetened coconut (medium desiccated)
  • 1 tbsp ground flax seed
  • 1 tbsp yogurt chips (optional)
  • 1/4 gluten-free rolled oats (I use Bob’s Red Mill)

Instructions

  1. Using your food processor, add the apricots, raisins and almond extract, and process on high for 1-2 minutes, or until the fruit is finely chopped.
  2. Add the almonds and cashews and process on high for another 1-2 minutes. Then add the almond butter, honey, coconut and flax, and process for another 2-3 minutes on high until the ingredients have formed a crumbly, sticky mixture. (Don’t worry if there are still a few chunks in the mixture). You may also need to stop a few times to scrape down the sides.
  3. Add the yogurt chips and process for another 30-60 seconds.
  4. Lastly, add the oats and process for another 30-60 seconds.
  5. Roll the mixture into balls (you should get around 12-14) and store in an airtight container in the fridge or freezer. Just let them sit at room temperature for a few minutes before serving (or enjoy them frozen!)

Notes

  1. I used sun-dried, unsulfured, no sugar added apricots in this recipe. They have a darker color than apricots treated with sulphur dioxide but they seemed a little softer and less firm than treated apricots. I found this processed a little easier in the food processor.
  2. I like to use smooth almond butter (not crunchy) in my cookie and energy bite recipes as I find this helps the ingredients process a little easier.
  3. In order for the ingredients in these cookies to reach a crumbly texture, I gradually add the ingredients to the food processor. So I process the dried fruit first, then the nuts, and so on as outlined in the instructions. I wouldn’t add all ingredients to the food processor at once as this may clog the appliance. (I’ve done this!)
  4. I have a 9-cup food processor that’s pretty powerful. If your food processor is smaller or less powerful, you could cut the recipe in half.

 

 

 

Coconut Chocolate Chunk Pumpkin Loaf

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I have a clean eating Halloween treat for you today – Coconut Chocolate Chunk Pumpkin Loaf! Okay, so it’s not a chocolate covered candy treat, but it’s cake and it has chocolate in it. So in my books, it’s a treat!

Coconut Chocolate Chunk Pumpkin Loaf

Happy Halloween everyone! What are your plans for today? For this evening? While I plan on making a few Halloween treats today (because I took the day off work – yay!), I’ll be spending most of my day working on a few Christmas recipes to kick off November. I know! Can you believe we are talking Christmas cookies already?!

I’m actually really excited about Christmas baking this year! I usually get started in early November every year. But this year I’ve started a bit earlier, just because I have so many recipes I want to share with you guys. Lots of cookie recipes, of course, but a few brunch and savoury dinner recipes too!

Coconut Chocolate Chunk Pumpkin Loaf

So, to sum up…..Christmas baking is well under way in my house, and I may have even started listening to Christmas music! I know…..it’s early. You can judge all you want, but Christmas music just puts me in a good mood!

Now that I’ve gone down that Christmas rabbit trail, let me introduce you to today’s recipe for Coconut Chocolate Chunk Pumpkin Loaf. It’s pumpkin-y and coconut-y with lots of spice and dark chocolate chunks. Yup, chunks! I’m just by-passing the chips altogether and going right for the chunks today!

Coconut Chocolate Chunk Pumpkin Loaf

This Coconut Chocolate Chunk Pumpkin Loaf is actually similar to my Coconut Carrot Bundt Cake. It’s egg-less, with whole wheat flour, extra virgin olive oil and coconut! Don’t you just love the taste and texture that coconut adds to muffins and cakes? I also tend to sprinkle it on chocolate covered cookies and desserts….and, of course, smoothie bowls and pancakes! Needless to say, I go through a lot of coconut during the height of Christmas baking season!

Coconut Chocolate Chunk Pumpkin Loaf

The magic ingredient in this Coconut Chocolate Chunk Pumpkin Loaf (aside from the coconut and dark chocolate chunks) is the pumpkin purée. It adds more fibre to the loaf, but more importantly, it keeps it super moist. I haven’t been able to stop snacking on this cake since the first loaf I made last week! It’s great as a dessert, but I’ve actually been enjoying it as a mid-morning snack 🙂 .

Coconut Chocolate Chunk Pumpkin Loaf

And with that, I’m going to keep this post short and sweet, and go grab myself a cup of pumpkin pecan coffee, a slice of this loaf and savour the morning. Hope you have a great day and a Happy Halloween!

By the way, Crumb Top Baking is now on Facebook and Pinterest, so if you like this recipe, please feel free to share!

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Coconut Chocolate Chunk Pumpkin Loaf

Coconut Chocolate Chunk Pumpkin Loaf

Coconut Chocolate Chunk Pumpkin Loaf is deliciously moist and super easy to make with this clean eating recipe. All you need are ingredients like whole wheat flour, coconut, pumpkin, extra virgin olive oil and cashew milk. Set aside 10 minutes to prepare and 50 minutes to bake, and you have yourself a wholesome little dessert or snack!

  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8-10 slices 1x
  • Category: Dessert; Snack
Scale

Ingredients

  • 1–1/2 cups whole wheat flour
  • 1/2 cup coconut sugar
  • 1/4 cup unsweetened coconut (medium desiccated)
  • 3 tsp pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup unsweetened cashew or almond milk
  • 1/2 cup pumpkin purée
  • 1/4 cup extra virgin olive oil
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chunks (divided)

Instructions

  1. Pre-heat oven to 350 degrees and grease a 9″ x 5″ loaf pan.
  2. In a large bowl, add the flour, sugar, coconut, pumpkin spice, baking soda and salt. Stir until combined.
  3. In a small bowl, add the milk, pumpkin purée, oil and vanilla. Whisk until well combined.
  4. Make a well in the middle of the dry ingredients and add the wet ingredients. Stir until all the dry ingredients are well incorporated. Do not over-mix. Stir in 1/4 cup of chocolate chunks.
  5. Pour batter into prepared loaf pan. Press the remaining chocolate chunks into the top of the loaf.
  6. Bake for 50 minutes, or until a tooth pick inserted in the middle comes out clean.
  7. Cool in the pan for 20-30 minutes before turning out onto a cooling rack. Allow the loaf to cool fully before slicing.
  8. Store in an airtight container on the counter and consume within 3-4 days, or freeze for later enjoyment.

Notes

  1. I only add 1/4 cup of the chocolate chunks to the pumpkin loaf batter. It’s difficult to get them to evenly disperse, so I like to use the other 1/4 cup to cover the top, ensuring that every bite has some chocolate. Be sure to press the chocolate chunks into the batter, so they don’t fall off when the loaf rises!
  2. You can also make muffins out of this recipe. Just follow the instructions above, but use a 12-muffin pan. Bake on 400 degrees for 5 minutes, and then reduce the heat to 350 degrees and bake for another 15 minutes, or until a tooth pick inserted in the middle of a muffin comes out clean.

Pinterest image for Coconut Chocolate Chunk Pumpkin Loaf.

Healthier Pumpkin Spice Coconut Macaroons

By 8 Comments

Healthier Pumpkin Spice Coconut Macaroons! This week’s good-for-you treat!

Healthier Pumpkin Spice Coconut Macaroons

So a week from today is Halloween! I can’t believe October went by so quickly! But I’m totally looking forward to Halloween. It’s a “holiday” my husband and I enjoy celebrating! And the enjoyment is totally about the food. Our tradition is to order pizza, hand out/eat treats and watch a movie. (We’re not into scary movies though. I can’t handle those. Ghostbusters is definitely more my style!) What are your Halloween traditions? Does it involve a lot of food and scary movies?

While I’m not sharing a Halloween-themed treat recipe today, these Healthier Pumpkin Spice Coconut Macaroons are pretty close. By close, I mean they’re Fall-ish with lots of pumpkin ingredients – pumpkin purée, pumpkin spice and pumpkin seeds.

But don’t get me wrong….the coconut is still the star of these macaroons!

Healthier Pumpkin Spice Coconut Macaroons

I’m a huge fan of coconut, so it was only a matter of time before I posted a macaroon recipe to the blog. I’ve always loved homemade macaroons, especially at Christmastime. And they are one of the easiest cookies to make. The recipe I use just involves combining coconut, sweetened condensed milk and vanilla, scooping spoonfuls onto a baking sheet, topping with a cherry and baking for 10-15 minutes. Done!

While these Healthier Pumpkin Spice Coconut Macaroons are pretty much the same concept (i.e. super easy), they are a healthier version. Yay! They break down like this:

  • I eliminated the condensed milk, and added honey and almond butter. This is the glue that keeps the macaroons together.
  • I used unsweetened coconut, because sweetened is overrated, and at the end of the day, us coconut lovers just want plain old coconut.
  • For taste, I threw in some vanilla, pumpkin spice and salt. You might not think the little bit of salt is necessary, but it totally adds to the taste of these macaroons!
  • Also for taste, I added 2 tablespoons of pumpkin purée. I know what you’re thinking. Is it really worth opening a can of pumpkin for just 2 tablespoons? It totally is! Besides, you can use the leftovers to make these pumpkin pecan protein donuts 😉 !
  • And, of course, I added dark chocolate drizzle to the top, along with a sprinkle of raw pumpkins seeds, because that’s just how I roll.

Healthier Pumpkin Spice Coconut Macaroons

The dark chocolate is a bit of a decadent touch. But if you know my recipes, you know I tend to add dark chocolate to a lot of my desserts. It adds a rich taste without being overly sweet and it’s usually optional in many of my recipes. So if you like your clean eating treats with a bit of decadence, make these Healthier Pumpkin Spice Coconut Macaroons with the chocolate drizzle. If not, go ahead and enjoy them without the chocolate. They will still taste delicious.

But if you forego the chocolate drizzle, it might be difficult for the pumpkin seeds to stick to the top of the macaroons. And the pumpkins seeds are a must! They add a little crunchiness, which is a nice contrast to the soft and chewy texture of the macaroons! So maybe you shouldn’t skip the chocolate! Just sayin’ 😉 .

Healthier Pumpkin Spice Coconut Macaroons

You should definitely store these macaroons in the fridge, which helps them keep their crunchy/chewy factor. I actually enjoy eating them right out of the freezer! (But I’m like that with a lot of cookies!)

I’m planning to bring these macaroons along to my Halloween gathering this weekend. But they’re also on my Christmas baking list. They’re quick, easy and crowd pleasing. You just can’t beat that!

Healthier Pumpkin Spice Coconut Macaroons

If you make these Healthier Pumpkin Spice Coconut Macaroons, share a photo on Instagram by tagging @crumbtopbaking, or let me know your thoughts below!  Happy baking!

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Healthier Pumpkin Spice Coconut Macaroons

Healthier Pumpkin Spice Coconut Macaroons

These Healthier Pumpkin Spice Coconut Macaroons use simple ingredients like coconut, honey, pumpkin purée, almond butter, pumpkin spice, vanilla and salt. Ready in 20 minutes, these macaroons are quick, easy and clean eating!

  • Author: Leanne
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 10 1x
  • Category: Dessert
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Ingredients

  • 1 cup unsweetened coconut (medium desiccated)
  • 1 tsp pumpkin spice
  • 1/4 tsp kosher salt
  • 3 tbsp honey
  • 2 tbsp pumpkin purée
  • 1 tbsp natural almond butter
  • 1/2 tsp vanilla
  • 2 tbsp dark chocolate, chunks or chips
  • 1/2 tsp virgin, cold-pressed coconut oil
  • 1/4 cup raw pumpkin seeds

Instructions

  1. Pre-heat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a medium-sized bowl, stir together the coconut, pumpkin spice and salt.
  3. In a small bowl, add the honey, pumpkin purée, almond butter and vanilla. Stir until well combined.
  4. Add the wet mixture to the dry mixture, and stir until the coconut mixture is well coated.
  5. Use a 1-tablespoon cookie scoop to scoop the macaroon mixture onto the prepared baking sheet. The macaroons will not spread, so you only need to leave an inch of space around each one. You should get about 10 macaroons.
  6. Bake for 12-14 minutes, or until the macaroons are browned on the edges.
  7. Remove the macaroons from the oven. They will still be a bit soft, but they will firm up as they cool. I usually let them cool completely on the pan.
  8. Once cooled, add the dark chocolate and coconut oil to a small bowl and microwave for 30 seconds. Stir and microwave for another 15 seconds. Stir until smooth. Drizzle the chocolate over the macaroons and sprinkle on the pumpkin seeds. Place in the freezer for 15 minutes, or until the chocolate has set.
  9. Store the macaroons in an airtight container in the fridge and enjoy within 4-5 days. Or freeze for later enjoyment!

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Loaded Dark Chocolate Autumn Bark

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Happy Tuesday! If you’re heading back to work today after the long weekend, you probably need this Loaded Dark Chocolate Autumn Bark to get you through the week! It’s packed with nuts, seeds, coconut, quinoa, dried cranberries and, of course, dark chocolate. So you get clean eating ingredients with a little bit of indulgence. Win-win!

Loaded Dark Chocolate Autumn Bark

If you celebrated the Canadian Thanksgiving this past weekend, you probably had your fill of turkey, cranberry sauce, sweet potatoes and apple pie. We had two big meals and leftovers, so I’m ready for a bit of a change. On deck this week are some apple and cranberry chicken tacos and roasted red pepper and butternut squash soup. (Recipes coming to the blog soon!)

In the meantime, I thought we could all use a little simple today, so I’m changing things up and sharing this recipe for Loaded Dark Chocolate Autumn Bark.

Loaded Dark Chocolate Autumn Bark

I always like to have chocolate bark on hand because it’s one of those quick, almost clean eating desserts that my husband will eat. And this isn’t your typical chocolate bark. While it still includes lots of chocolate, I made sure the clean ingredients far outweighed the chocolate. So I “loaded” this bark with lots of raw almonds, raw pumpkin seeds, coconut chips, dried cranberries, uncooked quinoa, dried orange peel and maple flakes. Like I said, it’s loaded!

Loaded Dark Chocolate Autumn Bark

Instead of mixing all the ingredients into the chocolate, I left the cranberries and pumpkin seeds for last, and sprinkled them on top. I did this for two reasons: it looks pretty and it makes it easier for my husband to pick off the cranberries! (He doesn’t like them but I couldn’t resist adding them to this autumn bark).

Perhaps the best part about this bark is the 1/2 tsp sea salt sprinkled on top. It might sound like a lot of salt, but it totally complements the richness of the dark chocolate and the tartness of the cranberries.

Loaded Dark Chocolate Autumn Bark

Dark chocolate bark has turned into an accidental staple in our house. What I mean to say is that it’s never a planned recipe, but something I randomly assemble when I’ve melted too much chocolate for another recipe. I just can’t let chocolate go to waste! So when I have too much melted chocolate, I usually add whatever seeds and nuts I have on hand and quickly whip together a chocolate bark. It’s an easy peasy dessert if you ask me!

I know this bark isn’t strictly clean eating, but as I’ve said many times before, I try to eat by the 80/20 rule. So 80% of the time I eat clean and the other 20% I usually eat what I crave. This Loaded Dark Chocolate Autumn Bark is a bit of both – clean eating ingredients covered in chocolate and totally crave worthy!

And besides, some would say that a little bit of dark chocolate is actually good for you, so you might consider this bark totally healthy 😉 !!

Loaded Dark Chocolate Autumn Bark

So that’s my simple recipe for Loaded Dark Chocolate Autumn Bark. It seriously takes just 5 minutes to assemble and a little bit of patience as it sets up in the freezer. The easiest dessert/snack you will ever make and the perfect way to adjust after a long, indulgent weekend!

If you make this recipe, please let me know what you think in the comments below, or tag a picture with @crumbtopbaking and post it to Instagram!

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Loaded Dark Chocolate Autumn Bark

Loaded Dark Chocolate Autumn Bark

★★★★★

5 from 1 reviews

This Loaded Dark Chocolate Autumn Bark takes just 5 minutes to make and is “loaded” with lots of clean eating ingredients like almonds, pumpkins seeds, coconut chips, quinoa and dried cranberries. Add the dark chocolate and sea salt, and this bark is irresistible!

  • Author: Leanne
  • Prep Time: 5
  • Total Time: 35 (includes 30 minutes to set up)
  • Yield: 12 - 15 pieces 1x
  • Category: Dessert; Snack
Scale

Ingredients

  • 6 oz dark chocolate, chopped (at least 70% cacao)
  • 1 tbsp virgin, cold pressed coconut oil
  • 1 cup raw almonds
  • 1/2 cup coconut chips
  • 2 tbsp uncooked quinoa
  • 1 tbsp dried orange peel
  • 1 tbsp maple flakes
  • 1/2 tsp sea salt
  • 1/3 cup raw pumpkin seeds
  • 1/4 cup dried cranberries

Instructions

  1. Add the chocolate and coconut oil to a small sauce pan and melt over low heat until smooth. (See notes below on melting chocolate).
  2. Remove from heat and stir in the almonds, coconut chips, quinoa, orange peel and maple flakes. Once combined, spread out on a baking sheet lined with wax paper. Sprinkle the sea salt, pumpkin seeds and cranberries on top and lightly press into the mixture with the back of a spoon.
  3. Place the bark in the freezer for half an hour, or until set up. Break into pieces and store in an airtight container in the fridge or freezer.

Notes

  1. When it comes to melting chocolate, many sources suggest a double boiler or the microwave. Depending on the recipe, sometimes I melt the chocolate in the microwave in 20-30 second intervals, stirring in between, until the chocolate is melted and smooth. I find this usually works best with chocolate chips. Shamefully, I never break out my double boiler to melt chocolate. If it’s chocolate chips, chunks or squares, I normally just melt it in a sauce pan over direct heat. This does risk burning the chocolate, but I find if I use the lowest heat possible and stir the chocolate constantly, it never burns. While this is my method, feel free to use a double boiler or microwave to melt the chocolate for this recipe.
  2. For this recipe, I’ve used both Baker’s Dark Chocolate (70% cacao) and Laura Secord mini chocolate chips (70% cacao). Both worked well, although the Laura Secord chips did have a darker, richer chocolate taste.
  3. I found both the dried orange peel and maple flakes at Bulk Barn.

Apple, Cranberry and Pomegranate Oatmeal Crisp

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Happy October! Since the Canadian Thanksgiving is this weekend (how did that get here so fast?), I thought I would take a break from pumpkin this week and go all in with some other fall inspired recipes, starting with this Apple, Cranberry and Pomegranate Oatmeal Crisp. It’s a little bit sweet and a little bit tart, and perfect to feed a crowd at your Thanksgiving gathering!

Overhead view of Apple, Cranberry and Pomegranate Oatmeal Crisp with coconut whip in a black cast iron pan.

I know I’m not alone when I say October is the best month of the year. I love the colors, the smells and the cooler temperatures. The leaves are changing color and slowly piling up in our background. The days are shorter and the air is a little crisper, making for cool mornings and brisk evening walks. It’s time for big sweaters, wool socks and cozy blankets. Have I convinced you yet that October is awesome 😉 ?

Red and green apples arranged on a wooden surface.

While I love the weather and the beautiful fall foliage, I also enjoy cozy evenings by the fire with a hot cup of tea. And lately, my hot cup of tea has been accompanied by this Apple, Cranberry and Pomegranate Oatmeal Crisp. Truth be told, my morning coffee has also been accompanied by this crisp. Believe it or not, it’s really that good (and good for you), and I’ve made multiple batches, so I really have that much to eat!

Overhead view of sliced apples, cranberries and pomegranate arils in a white bowl.

So before you judge me for eating dessert for breakfast, let me take a moment to convince you that this Apple, Cranberry and Pomegranate Oatmeal Crisp is just like an oatmeal bake and, therefore, totally appropriate for breakfast!

The fruit base is a combination of apples, cranberries and pomegranates with some coconut sugar, maple syrup and cinnamon. It’s not overly sweet, and the tartness of the cranberries balances out the sweetness from the coconut sugar and maple syrup.

Apple, Cranberry and Pomegranate Oatmeal Crisp in a black cast iron pan.

The oatmeal crisp topping is just like a big pile of granola (for more on my granola obsession see here and here!). It’s made mostly with rolled oats, pecans and coconut, and packed together with some almond butter, maple syrup, coconut sugar, cinnamon and salt. The topping gets crispy without any butter or oil, which I totally love. And with all the oats, pecans, apples, cranberries and pomegranates, you definitely get your fibre fix! This crisp is super delicious on its own or with a dollop of coconut cream, a drizzle of maple syrup or even yogurt. I may have tried all of the above!

I make this crisp in my cast iron pan, which I like because the crisp bakes evenly and doesn’t burn on the edges (I can’t always say this about my casserole dish). Best of all, this crisp takes just 30 minutes to bake. Add 15 minutes of prep work, and you have your Thanksgiving dessert (or maybe even breakfast) in just 45 minutes!

Apple, Cranberry and Pomegranate Oatmeal Crisp with coconut whip in a cast iron pan.

If you decide to make this for Thanksgiving (which I highly suggest!), let me know what you think in the comments below.

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Apple, Cranberry and Pomegranate Oatmeal Crisp

Overhead view of Apple, Cranberry and Pomegranate Oatmeal Crisp with coconut whip in a black cast iron pan.

Apple, Cranberry and Pomegranate Oatmeal Crisp is sweet and tart, and the perfect clean eating dessert to feed your Thanksgiving crowd! With lots of fresh fruit, oats and pecans, this crisp is full of fibre, so you could even get away with eating it for breakfast!

  • Author: Leanne
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x
  • Category: Dessert; Breakfast
Scale

Ingredients

Fruit bottom:

  • 3 apples, cored and sliced (see note)
  • 2 cups fresh cranberries
  • 1/2 cup pomegranate arils (divided – reserve 1/4 cup for topping the crisp)
  • 1/4 cup maple syrup
  • 2 tablespoons coconut sugar
  • 2 teaspoons cinnamon

Crisp topping:

  • 2 cups gluten-free rolled oats (I used Bob’s Red Mill)
  • 1 cup raw pecans (chopped or pieces)
  • 1/2 cup unsweetened coconut
  • 2 tablespoons coconut sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup almond butter
  • 1/4 cup maple syrup

Instructions

  1. Pre-heat the oven to 350F and grease a cast iron pan with olive oil. (I used a 10″ round pan).
  2. Prepare the fruit: In a large bowl, add the sliced apples, cranberries, 1/4 cup of pomegranate arils, maple syrup, coconut sugar and cinnamon. Stir until combined and add to the bottom of the cast iron pan.
  3. Prepare the crisp topping: In a large bowl, stir together the oats, pecans, coconut, coconut sugar, cinnamon and salt. In a small bowl, stir together the almond butter and maple syrup. Add to the dry oat mixture and stir until well combined. Add to the top of the fruit mixture and press down with a spoon.
  4. Bake for 30 minutes, or until the top is crispy and slightly browned. Do not over bake as the fruit bottom will get mushy.
  5. Remove from the oven and let sit for a few minutes. Before serving, sprinkle the remaining 1/4 cup of pomegranate arils on top and add some coconut cream. Store any leftovers in an airtight container in the fridge and enjoy within 3-4 days.

Notes

  1. I used two Granny Smith apples and one Red Delicious apple for this recipe. I like the mixture of apples for color and taste. You can peel the apples if you like, but to save time, I leave the skin on. You also get more fibre by leaving the skin on.

Keywords: oatmeal, dessert, apples, cranberries, gluten-free, vegan

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Pumpkin Pecan Protein Donuts

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Pumpkin Pecan Protein Donuts

I’m finally getting around to sharing a donut recipe with you, and trust me, I think this one was worth the wait. These Pumpkin Pecan Protein Donuts are perfectly spiced for fall, with a pecan topping and chocolate drizzle. But as decadent as they sound, they are totally clean eating and loaded with fibre and protein!

Pumpkin Pecan Protein Donuts

As a child, I loved a good donut. Nothing fancy, just a plain old-fashioned donut with chocolate frosting. Our local grocery store sold them from their bakery and actually supplied our elementary school with donuts every Tuesday for “donut day”. I’m not sure why I remember that, but I guess it stuck with me. These days, a school would probably never do that. But we are talking 30 years ago. Oh gosh, did I just write that? 30 years!?! Yikes, that hurt a little!

Pumpkin Pecan Protein Donuts

Anyways, we would place our orders with the teacher in the morning (one hand for one donut and two hands for two donuts) and donuts would magically appear at recess time.

I would say it was a nice treat, but it’s not like we didn’t have treats every day of the week. Aside from donut day, we had the option to order ice cream for recess. In fact, I don’t remember any other options. Seriously! There was no such thing as ordering a yogurt or a piece of fruit.

Pumpkin Pecan Protein Donuts

Nowadays, I’m happy to report that my mid-morning snacks (AKA recess) are much healthier. And my donut days usually involve some sort of flourless or protein donut….. like these Pumpkin Pecan Protein Donuts.

These donuts are made with gluten-free oat flour (so not quite flourless but wheat free!), protein powder, pumpkin puree, dark chocolate almond milk, egg whites, olive oil and honey. And, of course, pumpkin spice!

Pumpkin Pecan Protein Donuts

Over the past few months, I have been experimenting with countless flourless protein donut recipes. But for one reason or another, they never turned out the way I wanted them to. These Pumpkin Pecan Protein Donuts, however, turned out just right. They have the perfect donut texture with the right amount of sweetness from the vanilla protein powder, chocolate almond milk and honey. And the pumpkin spice is noticeable without being overpowering.

Pumpkin Pecan Protein Donuts

By now you must know that I like my sweet treats to have some sort of topping or drizzle. Cases in point include these energy balls, this zucchini cake and these granola topped muffins. There is something about a topping that just adds a nice taste and texture, and let’s face it, toppings make for a pretty photo too 😉 .

So no surprise that my favourite part about these Pumpkin Pecan Protein Donuts is the topping – the pecans and the dark chocolate drizzle. Because what’s a donut without toppings? And these toppings won’t fall off since the pecans are baked right into the top!

If you prefer, you can totally forego the chocolate drizzle and you can even make these donuts without the pecans and just call them pumpkin spice protein donuts. Either way, they are still super delicious!

Pumpkin Pecan Protein Donuts

And if you’re looking for more pumpkin recipes ideas, here are a few more you might like:

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Pumpkin Pecan Protein Donuts

Pumpkin Pecan Protein Donuts

These Pumpkin Pecan Protein Donuts are perfectly spiced for fall, with pecans baked into the top and a dark chocolate drizzle. But as decadent as they sound, they are totally clean eating and loaded with fibre and protein!

  • Author: Leanne
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Dessert; Snack
Scale

Ingredients

  • 1/2 cup chopped raw pecans
  • 1 cup gluten-free oat flour
  • 1/4 cup vanilla plant-based protein powder
  • 3 tsp pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1/2 cup pure pumpkin (such as E.D. Smith)
  • 1/2 cup dark chocolate almond milk (see note)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup egg whites
  • 2 tbsp honey
  • 3 tbsp mini dark chocolate chips
  • 1/2 tbsp virgin, cold-pressed coconut oil

Instructions

  1. Pre-heat oven to 350 degrees and grease a 12-cavity mini donut pan. Sprinkle the chopped pecans into each cavity. (Once the donuts are turned out onto the cooling rack the pecans will be baked into the top).
  2. In a large bowl, add the oat flour, protein powder, pumpkin spice, baking soda, salt and cinnamon. Stir until combined.
  3. In a medium-sized bowl, add the pumpkin, almond milk, oil, egg whites and honey, and whisk until well combined.
  4. Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Stir until well combined but don’t over mix. The batter will be thick.
  5. Spoon the batter into the donut cavities, spreading evenly but being careful not to disturb the pecans on the bottom. I did this by spooning little bits of the batter into the cavities and smoothing it out with the spoon.
  6. Bake for 13-15 minutes, or until a tooth pick inserted in a donut comes out clean. Do not over bake as the tops of the donuts (including the pecans) may burn.
  7. Remove the donuts from the oven and let cool in the pan for a few minutes before turning out onto a cooling rack to cool further.
  8. Meanwhile, in a small microwavable bowl, add the chocolate chips and the coconut oil and heat for approximately 30-40 seconds. Remove from the microwave and stir until the chocolate chips are fully melted. Drizzle the chocolate over the donuts.
  9. Store in an airtight container on the counter and enjoy within 2-3 days.

Notes

  1. If you don’t have dark chocolate almond milk, you can use vanilla, original or unsweetened almond milk. Just note that this will change the taste of the donuts. They will be less chocolatey and not as sweet.
  2. The chocolate drizzle is completely optional, and the donuts taste great without it. You could even bake these donuts without the pecans and just have pumpkin spice protein donuts.
  3. If you decide to go with the melted chocolate, you can drizzle it on with a spoon or you can pour it into a ziploc bag and “pipe” it on. To do this, just let the melted chocolate cool before pouring it into the ziploc bag. Once in the bag, cut a very small hole in one corner and use it as a piping bag to drizzle the chocolate on the donuts.

Keywords: donuts, pumpkin, dessert, gluten-free

 

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