Tag Archives: coconut butter

Paleo & Vegan Carrot Cake Pops (No-Bake)

There paleo & vegan Carrot Cake Pops are so fun and easy, and require no time in the oven! They are a yummy treat for Spring, but you can make them any time of the year.

Paleo & Vegan Carrot Cake Pops

Carrot cakes are one of my favorite Springtime desserts. They are so gorgeous, and I love that they are not too sweet most of the time compared to other desserts. While I don’t mind a slice or 2, my husband and I are not big on sweets so it’s always a waste when I make a full cake. We always end up throwing out leftovers or giving them away.

Enter: These Paleo & Vegan Carrot Cake Pops

Cake pops are just the best solution for people like us. Not only do you end up making small bite-sized versions of a full cake, they are so much for fun to eat for both adults and kids! There are also no leftovers because you end up making just 8 of them at a time with this version.

In this recipe, the cake balls are raw and not baked, making them extra easy to make. But, don’t worry, they’ll still taste just like carrot cake, with half the amount of work!

Paleo & Vegan Carrot Cake Pops
Paleo & Vegan Carrot Cake Pops

Optional Special Equipments

While these paleo and vegan carrot cake pops are so much more fun to eat on sticks like lollipops in my opinion, the sticks are definitely not necessary. You can just make into cake balls and eat them with your fingers like donut holes!

However, if you want make them into full cake pops and have them look pretty and display them nicely, these are just the 2 things you need:

  • Lollipop sticks: These are super cheap, made with paper, and you get a lot with one purchase. I used these for this recipe and they were sturdy and worked really well!
  • Cake pop stand or styrofoam block: Once you coat the cake pops with the coconut butter glaze, you can always lay them down gently on parchment paper, but that may leave a mark on the side that touches the paper. If you want the glaze to look smooth all around, cake pop stands are a great way to keep them standing while the glaze hardens. Plus, they are great for displaying when you are serving them. For a cost-friendly option. I save styrofoam blocks I receive in packages to stick the cake pops in them, and this works really well too!
Paleo & Vegan Carrot Cake Pops

How to Store These Paleo & Vegan Carrot Cake Pops

These carrot cake pops actually store really well, and you can keep them in the refrigerator for up to 5 days in an air tight container. If you need them to last longer, you can keep them in the freezer for up to 3 weeks! When you are ready to enjoy them, just take one out and let it sit on the counter for 30 minutes to defrost before you bite in.

If you need a quick and yummy dessert to serve your guests over Easter or get togethers, I highly recommend these paleo and vegan carrot cake pops because they are so quick and easy, and are always a crowd pleaser!

Paleo & Vegan Carrot Cake Pops
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Paleo & Vegan Carrot Cake Pops (No-Bake)

There paleo & vegan Carrot Cake Pops are so fun and easy, and require no time in the oven! They are a yummy treat for Spring, but you can make them any time of the year. 
Prep Time 5 minutes
Cook Time 5 minutes
Freezing time 20 minutes
Total Time 10 minutes
Servings 8 cake pops
Calories 137kcal

Ingredients

Carrot Cake Balls

  • 1/2 cup finely shredded carrots
  • 1/2 cup pitted medjool dates
  • 1/2 cup pecans*
  • 1/3 cup shredded coconut
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp sea salt

Coconut Butter Glaze

Instructions

  • Place all ingredients for the carrot cake balls in a food processor, and pulse until ground and a sticky dough forms. 
  • Grease your hands and roll the dough into 8 even balls.
  • Place in the freezer for at least 20 minutes so the carrots cake balls harden.
  • While they are freezing, combine coconut butter, coconut oil, maple syrup, and vanilla extract. Microwave for 15 seconds at a time until melted and liquified, OR use a a double boiler over medium low heat to melt the ingredients together.
  • Prepare a plate lined with parchment paper, or I sometimes save styrofoam blocks from packages to stick the cake pops in to.
  • Remove the carrot cake balls from freezer and stick a popsicle stick into each one.
  • Use the sticks as a handle, and roll each ball in the coconut butter glaze so all sides are covered. Tap a few times afterwards to get the excess glaze off.
  • If you’d like, sprinkle some chopped pecans and cinnamon immediately.
  • Place the cake pops on the parchment paper or stick into a styrofoam, and let them cool for 10-15 minutes until the glaze hardens.
  • Enjoy immediately or store in the refrigerator for up to 5 days.

Notes

*You can substitute with walnuts if that’s what you have on hand.

Nutrition

Serving: 1cake pop | Calories: 137kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Sodium: 54mg | Potassium: 127mg | Fiber: 2g | Sugar: 8g | Vitamin A: 27% | Vitamin C: 0.6% | Calcium: 1.6% | Iron: 2.6%
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 Lemon Poppy Seed Muffins

These Paleo Lemon Poppy Seed Muffins are so deliciously tart and they are a great on-the-go breakfast on busy mornings! Perfect with a cup of coffee.

Paleo Lemon Poppy Seed Muffins

My mood has been on an all time high recently now that the weather is finally warming up, the days are crazy long,  and it really feels like Spring. And along with that, I’m looking forward to all the lighter and more colorful dishes, along with some grill recipes and tart baked goods to celebrate this new season.

And when I say tart baked goods, I mean all things lemon and citrus based. I just love the sour and sweet combo and I find it so refreshing and delicious, which is why I was so excited to make these Paleo Lemon Poppy Seed Muffins. These are grain free and nut free, made with cassava flour, and they are so lemony and Spring-y. I’ve been enjoying one in the morning with a hot mug of coffee to wash it all down and it’s been just the thing I need to brighten up my breakfast dish.

Paleo Lemon Poppy Seed Muffins

Paleo Lemon Poppy Seed Muffins

While the muffins themselves are fluffy and delicious on their own, I highly recommend you make the coconut lemon glaze to drizzle on top of them. It adds an extra lemony flavor to make this recipe shine even more, and adds a bit more moisture which is always good news when it comes to muffins.

Also, don’t forget the poppy seeds. They add a nutty and slightly fruity flavor, which complements so well with the lemons and makes the muffins extra tasty and special!

I guest posted these Paleo Lemon Poppy Seed Muffins recipe on Lauren Geertsen’s blog, Empowered Sustenance, so go check it out there. I hope you love them as much as I do!:

CLICK HERE FOR THE RECIPE!

Paleo Lemon Poppy Seed Muffins

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

This paleo and vegan Chocolate Toasted Coconut Butter is your new go-to spread for all things sweet, and it takes only 3 ingredients to make! You’ll love its natural sweetness without any added sugar. 

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

There are times that I just want a small bite of something sweet and yummy, without consuming a ton of sugar (basically everyday…) especially after a meal. If you know what I’m talking about, I think you will love this Chocolate Toasted Coconut Butter recipe that’s super easy and only takes 3 ingredients to make (1 of them being salt… so does that even count?).

If you’ve ever had coconut butter before, you probably love it as much as I do. It’s full of healthy fats, so creamy, and has a naturally sweet taste to it that’s hard to beat. What makes it even better tasting is when you make coconut butter out of toasted coconut chips. The toasting process really brings out the sweetness even more, the color turns golden brown, and you’ll just want to eat it by the spoonfuls.

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP) Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

And when you add some chocolate goodness to that toasted coconut butter? It’s just magic. I recently started using carob powder in place of cacao or cocoa powder because it doesn’t contain any caffeine and still acts the same in recipes to give that chocolatey taste. It’s also AIP friendly, which means even those on an autoimmune protocol can enjoy this treat as well!

Ever since making this Chocolate Toasted Coconut Butter, I’ve been using it as a spread on gluten free toast, eating it plain with a spoon, and putting a dollop over 100% dark chocolate bars to give it a little bit of sweetness. It does harden once it’s cooled, but all you need to is heat it up in the microwave for 10 seconds, or run the jar under hot running water for a minute, and it’ll soften up quickly.

Whether you are paleo, AIP, keto, or vegan, this Chocolate Toasted Coconut Butter is a delicious and healthy treat you can enjoy anytime those sugar cravings hit!

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

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Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

This paleo and vegan Chocolate Toasted Coconut Butter is your new go-to spread for all things sweet, and it takes only 3 ingredients to make! You'll love its natural sweetness without any added sugar. 
Course Condiment, Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 36 servings
Calories 85kcal
Author Jean Choi

Ingredients

Instructions

  • Preheat oven to 350 degrees F. 
  • Spread the coconut chips or shredded coconut in a thin layers on a baking sheet. Use 2 baking sheets, if needed.  
  • Bake the coconut for 10-15 minutes, stirring every 3 minutes. Make sure to keep an eye on them and take them out when they are golden brown as they can burn quickly. Shredded coconut will toast much quicker than coconut flakes. 
  • Cool the coconut for 15 minutes. 
  • Add the coconut to a blender or a food processor and process until smooth and runny.
  • Add carob powder and sea salt and blend together until well mixed. The coconut butter should be extremely runny and thin. 
  • Pour into jar with an airtight lid. It will firm up as it cools. Store at room temperature.
  • The oil may separate and float to the top once it's fully cooled, while the coconut butter will harden. You can heat it up slightly (10 seconds in the microwave or run the jar under hot water) and stir together before using. 
  • It will keep for up to a year at room temperature, but highly unlikely that it'll last that long!

Nutrition

Serving: 1tbsp | Calories: 85kcal | Carbohydrates: 3g | Fat: 8g | Saturated Fat: 7g | Sodium: 21mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.2% | Calcium: 0.7% | Iron: 2.5%

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.