Category Archives: Sweets

Cherry Jam Filled Paleo Chocolate Cups (Vegan)

These 6-ingredient Vegan and Paleo Chocolate Cups filled with yummy cherry jam are the perfect Valentine’s or Halloween treat. They are so easy to make and you don’t even need to turn on the oven!

Soooo ever since I made my Cherry Garcia Ice Cream over the summer, I’ve been obsessed with the combination of cherries and chocolate. I think I actually prefer it over strawberries and chocolate which is saying a lot.

Now that we are fully into Fall and cherries are not in season anymore, I’ve been purchasing frozen cherries and they are amazing. Not only do they taste delicious, they are pitted already making them so easy to use in recipes like these Cherry Jam Filled Paleo Chocolate Cups.

Cherry Jam Filled Paleo Chocolate Cups Recipe

These vegan and paleo chocolate cups filled with cherry jam are one of those easy peasy dessert recipes that do not require baking and actually look like it took a lot more effort than it really did. Both the chocolate and the jam component are super simple to make, and you only need 6 ingredients from start to finish!

Cherry Jam Filled Paleo Chocolate Cups Cherry Jam Filled Paleo Chocolate Cups

Perfect For All Occasions

Not only are these Cherry Jam Filled Paleo Chocolate Cups perfect for the holidays because of their bright red colored filling, but you can also make them for Halloween and call them “Bloody Chocolate Cups.”

They are even perfect for Valentine’s Day if you have a chocolate loving honey, and it’s so easy to whip up while looking fun and impressive.

If you aren’t a cherry fan, you can even try this recipe with raspberries or strawberries, or any other fruits great for making jam with. They are such a yummy treat with a burst of surprise in the center, the combination of textures and flavors is something that everyone will love.

Cherry Jam Filled Paleo Chocolate Cups Cherry Jam Filled Paleo Chocolate Cups

Cherry Jam Filled Paleo Chocolate Cups (Vegan)

Course: Dessert
Prep Time: 5 minutes
Cook Time: 20 minutes
Setting time: 1 hour 30 minutes
Total Time: 25 minutes
Servings: 12 chocolate cups
Calories: 138 kcal
Author: Jean Choi

These 6-ingredient Vegan and Paleo Chocolate Cups filled with yummy cherry jam are the perfect Valentine's or Halloween treat. They are so easy to make and you don't even need to turn on the oven!

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Ingredients

Equipments

  • Mini muffin tin
  • Mini muffin liners

Cherry Jam Filling

Chocolate Cup Layer

Instructions

  1. Line a mini muffin tin with 12 mini muffin liners.

  2. Place the cherries in a food processor and pulse a few times to get them chopped.

  3. In a small saucepan, combine cherries, maple syrup, and lemon juice.

  4. Heat over medium heat for 5 minutes until the cherries will break down and release its juices.

  5. Remove from heat and stir in chia seeds.

  6. Place in the refrigerator to cool and thicken for about 1 hour.

  7. Use a double boiler or a heat-safe bowl nestled on top of a pot of simmering water to let the chocolate chips and coconut oil heat up and melt. You can also microwave them for 30 seconds at a time while stirring in between until melted. Stir together until smooth.

  8. Use a teaspoon to scoop the chocolate into the bottom of each mini muffin liner, then tap the muffin tin gently on the countertop so the chocolate spreads and flattens out. 

  9. Use the spoon to spread the chocolate all the way up sides of each liner,

  10. Place the muffin tin in the refrigerator for 5 minutes to harden.

  11. Remove from the fridge then place a teaspoon of cherry jam in the center of the hardened chocolate. You won't be using all of the jam.

  12. Top the cherry jam filling with about 1 1/2 teaspoon of melted chocolate, tap again on the countertop to flatten out the top. (If the chocolate has thickened, heat it back up so melts and thins out.)

  13. If using, sprinkle the top of the chocolate layer with sea salt. 

  14. Transfer to the refrigerator for at least 30 minutes to let the chocolate cups to cool and harden completely. 

  15. Remove the chocolate cups from the muffin tin and peel off the liner.

  16. Enjoy immediately or store in the refrigerator in an airtight container.

Nutrition Facts
Cherry Jam Filled Paleo Chocolate Cups (Vegan)
Amount Per Serving (1 chocolate cup)
Calories 138 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Sodium 2mg 0%
Potassium 30mg 1%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 12g
Protein 1g 2%
Vitamin A 0.1%
Vitamin C 1.6%
Calcium 3.9%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Apple Blondies with Maple Coconut Glaze

These Paleo Apple Blondies are moist and decadent, and topped off with the most amazing maple coconut glaze. It’s a delicious treat for the Fall!

Paleo Apple Blondies

Are you more of a blondies or brownies fan? i go back and forth, but right now, blondies are a bit head after I made these Paleo Apple Blondies recently. I don’t usually crave sweet treats, so I don’t know what’s happening with me these days. It may be the weather cooling down that I’m just reaching for things that bring me comfort, but at least I’m making healthier choices while doing it.

Paleo Apple Blondies Recipe

Recently, all I see are apples when I go to the farmers market or the grocery store, so I was inspired to create an apple dessert. Apples are so delicious these days, and I love using them in recipes because they have that perfect flavor combo of being sweet and tart at the same time.

In this recipe, they are baked into decadent baked blondies, and I love that you can really taste the apples in every bite. The sweet, yummy glaze brings out the apple flavor even more so make sure you don’t skip out on it!

Paleo Apple Blondies

Maple Coconut Glaze

The Paleo Apple Blondies themselves are tasty on their own, but the maple coconut glaze really takes it to a whole new level. The coconut butter is naturally sweet already so you don’t even need to add that much maple syrup to reach that perfect sweetness!

When heating up the ingredients for the maple glaze, make sure that you don’t use high heat, as it can harden the glaze. It’s best to heat it up low and slow so it reaches that thin and spreadable consistency.

If you don’t want to use the stovetop, you can even use the microwave. Just heat it up for 10 seconds at a time, stirring in between, until it’s warm-hot and thinned out.

Paleo Apple BlondiesPaleo Apple Blondies

If you end up making these Paleo Apple Blondies, comment below and let me know how it goes! I stored mine in an airtight container the fridge, and I’ve been sneaking it after dinner every night and it’s such a yummy treat. I’ll always be a summer girl, but this dessert actually gets me me a little excited that Fall is here!

Paleo Apple Blondies

Paleo Apple Blondies with Maple Coconut Glaze

Course: Dessert
Prep Time: 5 minutes
Cook Time: 25 minutes
Cooling time: 1 hour
Total Time: 30 minutes
Servings: 16 blondies
Calories: 168 kcal
Author: Jean Choi

These Paleo Apple Blondies are moist and decadent, and topped off with the most amazing maple coconut glaze. It's a delicious treat for the Fall!

Print

Ingredients

  • 1 cup cassava flour
  • 1/2 tsp cinnamon plus more for garnish
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 2/3 cup maple syrup
  • 1/2 cup almond butter
  • 1/3 cup ghee or coconut oil, melted and cooled
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup finely chopped apples peeled

Coconut Maple Glaze

Instructions

  1. Preheat oven to 350 degrees F, and line a 8x8 baking dish with parchment paper, letting the ends go over the sides.

  2. In a large bowl, combine cassava flour, cinnamon, sea salt, and baking soda, and whisk together. 

  3. In a separate bowl, whisk together maple syrup, almond butter, ghee, vanilla extract, and an egg.

  4. Pour wet ingredients into dry ingredients and mix together. 

  5. Fold in chopped apples.

  6. Pour into the prepared baking dish and spread out the batter evenly with a spatula.

  7. Bake for 20-25 minutes, until the toothpick inserted at the center comes out clean.

  8. Remove from the oven let is cool for 20 minutes in the baking dish.

  9. While the blondies are cooling, add all ingredients for the coconut maple glaze in a small saucepan and heat over medium low heat until melted and combined.

  10. Pour over the blondies and spread out evenly with a spatula. Sprinkle with more cinnamon if desired.

  11. Let it cool for 30-40 minutes until the glaze hardens and the blondies are completely cool.

  12. Remove from the baking dish using the parchment paper to lift it out of the pan.

  13. Cut into squares and enjoy! Store in an airtight container in the refrigerator for up to a week.

Nutrition Facts
Paleo Apple Blondies with Maple Coconut Glaze
Amount Per Serving (1 blondie)
Calories 168 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 17mg 6%
Sodium 121mg 5%
Potassium 108mg 3%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 10g
Protein 2g 4%
Vitamin A 0.4%
Vitamin C 0.9%
Calcium 5.8%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Pumpkin Cornbread (With No Corn)

If you are a pumpkin lover, you are going to want to make this Paleo Pumpkin Cornbread made with coconut flour and honey and no grains! It’s amazing drizzled with honey and butter.Paleo Pumpkin Cornbread

My very first pumpkin recipe of this season is here, and it does not disappoint! If you avoid most grains like me and are missing some cornbread in your life, this Paleo Pumpkin Cornbread may just fulfill your cravings. I used to be OBSESSED with cornbread growing up and used to get cornbread muffins anytime I saw them, so I’m so excited that this recipe turned out so well.

Paleo Pumpkin Cornbread Recipe

These days, corn and gluten bother my stomach, so I have to make my own paleo and grain free version that I can enjoy. And with Fall just around the corner, I thought it would be super tasty to add one of my favorite ingredients this time of year: pumpkin!

The result is pretty darn fantastic, if I do say so myself. While there is no corn in this, the combination of coconut flour and honey really do impart that cornbread flavor well with the slight sweetness, and the added pumpkin creates another level of flavor that goes so well with the rest of the ingredients.

Paleo Pumpkin CornbreadPaleo Pumpkin Cornbread

Texture Difference from Regular Cornbread

Because this Paleo Pumpkin Cornbread is gluten- and grain-free and has pumpkin added in, the texture will be a bit different than regular cornbread that you are familiar with. Pumpkin has a ton of moisture so whenever you add it to a recipe, especially baked goods, you have to expect a moister and denser result.

If you don’t like how moist it turns out, I highly recommend you take individual cut squares and toast them in the oven or on a pan. This will dry it up a bit and firm it up a bit like a regular cornbread. Plus, the toasty crispiness you get from outer layer and edges just makes it even more delicious, which I’m a huge fan of!

This Paleo Pumpkin Cornbread is best served with some chili or soup, but you can eat it alone like I do after toasting it with a pat of butter and a drizzle of honey. I purposely didn’t make it too sweet so I can add a bit more honey to it afterwards, because it’s seriously so good that way!

I guest posted this Paleo Pumpkin Cornbread recipe on Lauren Geertsen’s blog, Empowered Sustenance, so go check it out there. I hope you enjoy it as much as I did:

CLICK HERE FOR THE RECIPE!