If you’re trying to eat healthier, but still want candy, then you’ve got to make these walnut-date cups! These are super easy to make and perfect for Halloween! Save yourself, and the kids, the sugar rush with this more balanced treat.
These chocolate and coconut butter cups are completely gluten free and vegan. They are filled with walnuts for that crunch and dates for natural sweetness. We mix the filling with some cinnamon to bring it all together. I prefer to use dark chocolate for the chocolate cups to keep it dairy free and low sugar, plus that’s the best chocolate. The coconut butter cups use pure coconut butter, no added sugars! Balance the sweetness with some flaky salt on top.
Lower sugar and healthier candy is possible! Switch up the Reese’s for these brain boosting walnut and date cups. Keep them low sugar with dark chocolate or sugar free by using naturally sweet coconut butter
1cupchocolate chipsEnjoy Life is my preferred, allergy friendly brand
1tbspcoconut oil
3/4cupmelted coconut butter
1/2cupchopped walnutsYou can substitute the walnuts for your favorite nut or seed!
1/2cupchopped dates
1tspcinnamon
Flaky salt
Instructions
Line a muffin tin with silicone or paper liners.
Melt the chocolate chips and coconut oil together in the microwave at 30 second intervals or over the stove.
Pour 1 heaping teaspoon of melted chocolate in the bottom of 6 cups. Enough to cover the bottom of the cup.
Pour 1 heaping teaspoon of coconut butter in the bottom of the other 6 cups.
Pop the muffin tin in the freezer for 10 minutes, until the butter and chocolate has hardened.
Combine the walnuts, dates, and cinnamon together in a bowl.
When the cups are ready, place about 1-2 teaspoons of the filling in each cup. Spread it evenly over the cup so you have an even layer.
Top each chocolate cup with ~2 teaspoons of melted chocolate (if the chocolate began to harden, zap it in the microwave for 10 seconds until smooth and melted again). You want enough chocolate to cover the filling. Sprinkle some flaky salt on top if desired (I highly suggest doing so!).
Repeat this process with the coconut butter cups. I don’t suggest salt for the coconut butter cups, it compliments the chocolate cups better.
Place back in the freezer until cups are solid (at least 20 minutes), then transfer to a glass container and store in the fridge for up to a week. You can keep any leftovers in the freezer.
Remember the viral baked feta pasta? Well, we are making it fall themed with this creamy feta and butternut squash version! This is an easy dish to make and perfect for a family dinner or meal with friends.
This delicious and cozy meal is perfect as the weather cools off. I keep this dish completely dairy free by using a plant-based feta option, but you can use regular feta, as well. You can keep the dish completely gluten free or even paleo based on the pasta you decide to use.
This super simple meal basically just involves roasting everything, blending it together, and tossing with your pasta of choice! I love adding in chicken-apple sausage, as well as some other veggies. If you’re not a huge veg person, this is a great way to get your veggies in and perfect for hiding veggies in dishes for picky eaters.
This is a fall take on the viral feta pasta. A creamy, cheesy butternut squash sauce brings all the fall flavors into this savory dish.
Course Main Course
Cuisine American
Keyword Easy, fall, Fall flavors, Simple
Servings 4
Author Victoria
Ingredients
4cupschopped butternut squashabout a 1.5 lbs butternut
1cupcherry/baby tomatoes
2tbspfresh thyme, de-stemmed and chopped
1tspsage powder
1tspsalt
2-4tbspolive oilI like to use 1 tbs. of garlic infused olive oil (If you are not using garlic infused, add a few cloves of garlic to the dish)
1blockfeta4 servings of crumbled feta (I use a vegan version)
1 1/2cupsmilk of choice
4servingspasta of choice*cooked
Optional: protein, veggiesI like to use chicken-apple sausage, extra veggies like sautéed kale, peas, or bell pepper
Instructions
Preheat oven to 425F
Add chopped butternut squash, tomatoes, herbs, and salt to a baking dish. Toss with olive oil to coat. If you are not using a garlic infused olive oil, add a few garlic cloves to the dish.
Add your block of feta in the middle of the dish or sprinkle feta on top.
Bake for about 40 minutes, until squash is fork tender.
Let the squash cool down for 10 minutes before adding to a high speed blender or food processor with the milk. Blend until smooth.
Taste and add more salt or herbs as desired.
Toss your cooked pasta, protein, and veggies (if using) with the butternut squash sauce. I like to sprinkle some nutritional yeast on top. Enjoy!
Japanese sweet potatoes are the superior sweet potato. They are so sweet and delicious! They pair well with almost anything and take on flavors in a lovely way. I eat them all the time, but wanted to find a new way to cook them. This crispy smashed version is fantastic.
After steaming the sweet potatoes, we’ll smash and broil them to get a crispy top. Of course, lots of oil and butter to keep them moist and delicious, plus some herbs for a little pop of flavor. This is a delicious, allergy friendly side dish that will please everyone!
This side dish is sure to please with it’s sweet and salty, soft and crunchy combo. We’re using my favorite sweet potatoes combined with aromatic herbs for a delicious potato dish!
Servings 0
Ingredients
2-3Japanese sweet potatoes
2-3tbspolive oilI prefer the garlic infused kind
1tbspdried thyme
1tbspdried rosemary
1tbspflakey sea salt
Butter of choiceI used a vegan variety
Instructions
Chop your sweet potatoes into large chunks and steam until fork tender.
Preheat oven to broil as you prep the potatoes.
Spread steamed potatoes on a parchment baking sheet and use the bottom of a glass to smash them down slightly. They may stick, just smash and scrape off the bottom of the glass. This doesn’t have to look any type of way.
Once smashed, make sure the sweet potatoes are evenly spread out.
Drizzle with olive oil, enough to cover them generously. Then sprinkle the thyme, rosemary, and salt evenly over top.
Broil for 8-15 minutes. The time will depend on your oven. You want a light crisp on the top without burning them.
Mini desserts are the cutest and that includes these mini apple pies. Plus, you get to eat a whole pie yourself! Um, win-win! Apple pie is my favorite pie and I thought it would be so fun to make mini ones.
gluten free mini apple pies
This recipe is completely gluten free with a paleo option. I will be honest, using the Beth Blends does result in a drier crust, but if you are going for full Paleo then it’s a great option (use code LNL for 10% off) . There is also no dairy or nuts in this recipe and I provide a few ways to make the crust depending on your desired sugar intake.
These mini apple pies are an adorable way to enjoy one of the best desserts ever. Each person can get their own pie, topped with a scoop of ice cream, of course! Enjoy these completely gluten free and dairy free mini pies
Whisk the dry ingredients for your crust together.
Cut in the oil/butter then add in the maple syrup (if using) and egg and use a fork to combine. You'll eventually want to switch to your hands to bring the dough together. If the dough seems dry or isn't holding together well, add 1 tbs. of cold water as needed.
Form the dough into a ball and wrap in plastic wrap. Place in the fridge while you make the apple filling.
Filling
For the filling, mix your chopped apples with the remaining filling ingredients
Preheat oven to 350F.
It’s best to line a muffin tin with silicone muffin liners. That is the easiest way to get the pies out. If you don’t have these, spray your muffin tin generously with oil.
Roll the dough out between two sheets of parchment paper until it is about 1/4 inch thick or slightly thinner than that. Use a glass or round cookie cutter that is about 3inches in diameter to cut out 8 circles.
Lift a circle with a spatula and carefully line a muffin hole. It’s okay if the crust breaks, just press it back together and form it into the muffin hole. Repeat with remaining circles.
Fill each pie base with apple filling.
Re-roll out the remaining dough and use a slightly smaller circle to cut 8 crust tops out. Place a circle over the top of a mini pie and gently shape it to fit, pressing the edge into the base as possible. Use the tip of a fork to press the edges together and crimp the dough. Poke a couple holes in the top of the crust with the fork. Repeat for all pies. You will need to work gently with this dough, but it’s easy to fix any breaks.
If you have leftover dough, you can make another pie!
Brush the top of each pie with olive oil or egg.
Bake for about 20 minutes, until the tops are golden and firm to the touch.
Let cool completely and enjoy!
Notes
*Alternatively, you can use Beth Blends for a paleo option (use code LNL for 10% off)**If you don’t want to add the maple syrup, you can use 1/3 cup of coconut oil or butter
I’m kicking off the fall recipes with these Apple Pie Cheesecake Cookies. Yes, they are gluten and dairy free! We’ve got warming cinnamon and delicious apples to bring out all the fall vibes.
gluten free apple pie cheesecake cookies
Although these cookies have a few steps, they’re pretty simple to make. Just be sure to give yourself enough time to prep the components and bake. I promise it’s worth it!
What Makes Up Apple Pie Cheesecake Cookies?
A gluten free cookie base is stuffed with a dairy free cream cheese filling and topping with an apple pie topping. These cookies are completely gluten free and can be made dairy free and refined sugar free.
The gluten free cookie base for these apple cookies is the perfect chewy texture and cinnamon flavor, reminiscent of pie crust.
The dairy free cheesecake filling is basic and easy to make. Use coconut sugar powdered sugar to keep these cookies refined sugar free.
The apple pie topping is just a mix of apples and spices, bringing cheesecake and apple pie together into one amazing cookie.
gluten free and dairy free apple pie cheesecake cookies
Can These Apple Pie Cookies be Made Vegan?
Although these cookies can be made dairy free by using vegan cream cheese and vegan butter, they are not a vegan cookie as they do contain eggs. I have not tested a vegan version.
You won’t believe these cookies are gluten and dairy free! We are bringing all the fall flavors into one cookies. A soft cookie base with a creamy cheesecake filling, all topped with cinnamon apples!
1/4cupbutter of choicesoftened/room temp (I used vegan)
1/4cupapplesauceroom temp
1/4cupbrown or coconut sugar
1/4cupwhite sugar
1eggroom temp
1egg yolkroom temp
1Tbspmilk of choice
1tspvanilla extract
Instructions
Make the cheesecake filling first by beating all ingredients together in a bowl. Place in the fridge while you prep everything else.
Mix your apples, lemon juice, cinnamon and sugar in a pan on medium heat. While apples cook, mix the starch and water together in a small bowl and set aside. Once apples have softened and released some of their juices, turn temp to low and add the starch slurry. Keep stirring until the mixture thickens. Remove from heat and let cool as you make the cookies.
Whisk the flours, baking powder, cinnamon, and salt together for the cookies.
Beat the butter, applesauce, and sugars together on medium for a couple of minutes until more fluffy. If using vegan butter, it may separate some, that’s okay. Add the eggs, milk, and vanilla and beat to combine.
Add dry ingredients to wet and mix on low until just combined.
Let the batter sit in the fridge while you preheat the oven to 350 F.
Once oven is ready, divide dough into ~12 balls (10-14 depending on the size you make them) and flatten slightly on a parchment lined baking sheet. Spray the back of the tablespoon measuring spoon with oil then press into each dough ball to create a crater in the middle.
Fill each crater with a heaping teaspoon of cheesecake filling then scoop some apples on top (as many as you can fit!).
Bake for 16-18 minutes, until edges are golden and set.
Let cool for a few minutes before transferring to a wire rack to finish cooling. Once donee cooling, store in an airtight container in the fridge for up to a week. These cookies taste best the next day once all the flavors have had time to sit.
Peach season is the best season of the year! So I combined one of my favorite fruits with my favorite spice- ginger- and made this delicious gluten free, dairy free, and paleo Ginger Peach Galette. There is also an AIP option, so it’s very allergy friendly.
Summer fruits are my absolute favorite, so I’m trying to take advantage by baking lots of delicious fruit-based recipes. I have a few more ideas to test out with peaches before the season comes to an end!
Galette’s are basically easier versions of pie so you don’t have to fussy and worry as much about the crust. This delicious Ginger-Peach Galette is completely allergy friendly and the perfect summer dinner party dessert!
Toss sliced peaches with the remaining filling ingredients and set aside.
Whisk dry ingredients for crust together then add whisked egg and remaining wet ingredients. Use a fork to cut the wet ingredients into the dry for a couple of minutes, then switch to your hands to combine everything fully and get a ball of dough.
Roll out the crust between 2 pieces of parchment paper. You can make whatever shape you want, but it should be about 12inch in diameter if it’s a circle.
Line your peach slices over the crust, leaving about 1/2-1inch of space around the border. Use the parchment paper to fold the crust over the edges of the peaches. If it cracks, that’s okay, just wet your finger and gently work the dough back together.
Brush the edges of the crust with the olive oil, then mix the sugar and ginger for the topping together and sprinkle around the edges. Use any extra to sprinkle over the top of the galette.
Bake for 40-50 min, until the crust is golden. Remove and let cool. Slice and enjoy with some fresh ice cream or whipped cream!
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
