Coconut oil

No-Bake Fudge “NOatmeal” Breakfast Bars {Paleo & Low-Carb option}

January 20, 2020

Breakfast. Snacktime. Dessert. These bars can honestly fit the criteria for any of those situations that you may find yourself in.

They’re delicious, satiating, and packed with fat to curb that hunger when it hits.

They’re easy to grab and go in the morning too! I know that can be a struggle for many of us busy folks – or just the ones that have a hard time planning and prioritizing our time. GUILTY!

They can be made gluten free with puffed rice or paleo with shredded coconut, and even made lower in carbs with the combo of shredded coconut, unsweetened chocolate, stevia sweetened chocolate, or your favorite keto chocolate.

This recipe can be switched up a few different ways to fit almost any lifestyle!

Print Recipe
 Fudge "NOatmeal" Breakfast Bars {Paleo, Low-Carb option}
Prep Time 5 minutes
Passive Time 20+ minutes of cooling
Servings
bars
Ingredients
Prep Time 5 minutes
Passive Time 20+ minutes of cooling
Servings
bars
Ingredients
Instructions
  1. In a food processor or blender, pulse the sunflower seeds and puffed rice (or quinoa/shredded coconut) until it is a bit smaller than oats would typically be. It's ok if a bit of it turns to a finer powder. Don't go crazy though - we still want some chunks in there!
  2. In a bowl, combine the sunflower seeds and rice mixture with chia seeds, coconut flour, salt, coconut oil, and maple syrup.
  3. In the microwave or a double boiler, melt the chocolate and the coconut cream until it's completely smooth. You can use less than the recipe calls for or more - Just depends on how fudgey of a center you'd like! If you want the dark chocolate sweeter, add the coconut sugar! If you're using a semi-sweet variety - taste it first. It may be sweet enough for you!
  4. In a 8x8 parchment paper lined dish, spread out half of the rice mixture and press it firmly into the bottom of the pan.
  5. Pour the chocolate mixture on top and spread it evenly on top of the bottom layer.
  6. To ensure the top layer doesn't fall too much into the chocolate layer, I like to put the bars in the freezer for 3-5 minutes - just to set up.This step isn't completely necessary though.
  7. Top the chocolate layer with the remaining rice mixture and spread out evenly.
  8. Drizzle with extra chocolate, if desired.
  9. Chill the bars for 20-30 minutes in the freezer or 1-2 hours in the fridge to set up before cutting into desired pieces.
  10. Store the bars in the fridge.
Recipe Notes

*for a sweet but low-carb option, try out a monk-fruit maple syrup here!

**feel free to substitute your favorite chocolate here - we use EnjoyLife dairy-free semi-sweet mini chips for just about everything. They are sweetened, so we usually don't have to add any other sweetener. Lily's brand of chocolate would be a great substitute for a more keto-friendly recipe! 

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Salted Fudge Crunch Cups

January 11, 2020

Sometimes, you just gotta have something sweet – at least I do. These fudge cups are super simple and require just a few ingredients. They’re super versatile too! Fill them with a little dollop of nut butter, throw in some chopped nuts, or keep it simple with just the chocolate!

Personally, the flaky sea salt and crispy puffed rice are my favorite. It’s about as close as you can get to a “healthy” Crunch bar. HA!

These are a great addition to your meal prep for the week. They make for a great snack or dessert!

Print Recipe
 Salted Fudge Crunch Cups
Prep Time 5 minutes
Passive Time 20 minutes cooling
Servings
cups
Ingredients
Prep Time 5 minutes
Passive Time 20 minutes cooling
Servings
cups
Ingredients
Instructions
  1. In a small bowl, melt chocolate chips and coconut oil. (You can do this in the microwave or a double boiler. If you do it in the microwave, stir every 15 seconds to make sure the chocolate doesn't burn.)
  2. In a lined cupcake tin, sprinkle 2 teaspoons of puffed rice into 9 liners.
  3. Distribute melted chocolate into each liner.
  4. Sprinkle with 1/4-1/2 teaspoon of coconut sugar for added sweetness, if desired.
  5. Sprinkle each cup with a couple pinches of flaked sea salt. This little touch of saltiness makes these cups SO delicious!
Recipe Notes

*My favorite choice of chocolate chips are EnjoyLife dairy-free semi-sweet chocolate chips. You could try out Lily's chocolate as well, for a lower sugar option! 

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No-Bake Lemon Tart with Lemon Poppyseed Rbar Crust | Dairy, Gluten, & Grain Free

March 11, 2019

March 14 is a favorite day for many… probably because it is Pi-Day! Any day that I can combine my love of food and math is a reason to celebrate!

If you follow along with me on Instagram and Facebook, you’ve probably seen my love for Rbar a time or two. You may have even been one of the lucky few to receive a free box of them!

Rbars are simple ingredient energy bars that are some of my favorite convenience snacks to keep on hand! Their bars are made with 7 ingredients or less. That’s right, ONLY SEVEN AT THE MOST!

What’s even better about these bars is that they can double for a quick crust for pies, tarts, or cheesecakes. Seriously, who doesn’t love eliminating an entire step of a recipe?!

When I first tasted Rbar’s Lemon Poppyseed flavor, I knew exactly what I wanted to do with a bunch of them. I’m not normally a big lemon fan, but these bars, and now this tart have changed my mind about all things lemon – it’s just so refreshing!

This No-Bake Lemon Tart is super easy to make and – BONUS, NO BAKING IS INVOLVED! For my tart, I frosted it with a dairy-free cool whip, but you could use regular cool whip or totally omit it. Your tart will still be creamy, tangy, and delicious!

Grab the recipe for this below and don’t forget to pin it to your Pinterest board if you want to save the recipe for later.

Print Recipe
 No-Bake Lemon Tart with Lemon Poppyseed Rbar Crust | Dairy, Gluten, & Grain Free
Prep Time 10 minutes
Passive Time 45 minutes of cooling
Servings
Ingredients
Prep Time 10 minutes
Passive Time 45 minutes of cooling
Servings
Ingredients
Instructions
  1. Between two sheets of parchment paper, lay out the Rbars in a honeycomb shape.**
  2. With a rolling pin, roll out the bars until about 1/4-1/3" inch thick.
  3. Transfer the crust into a pie or tart pan and press down into the pan and along the sides.
  4. In a food processor or high-powered blender, combine the remaining ingredients until completely smooth.
  5. Pour the lemon filling into the crust and spread out evenly.
  6. Top with cool whip.
  7. Freeze for 45 minutes or until firm. You could also refrigerate your tart overnight.
  8. Enjoy this Lemon Tart frozen or thawed. Both ways are delicious!
Recipe Notes

*Soaking the cashews softens them, therefore, making them blend up easier.

**You can skip steps 1-2 and just press the bars into a pan by hand. I just find that rolling them out, yields a more even crust. 

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Chocolate Chip Pancake Protein Balls |Dairy, Gluten, & Grain Free|

March 1, 2019

The other day I started grinding some pecans and almonds in my blender to make some nut butter when I realized we were almost out of protein balls. That occurrence is just NOT allowed to this house.

So, there I had a roasted, pecan-pie-like butter to use in the protein balls and I began adding ingredients. I started off adding vanilla, coconut oil, collagen peptides, and almond flour…as I do with most of my protein ball recipes. I always add sugar or honey last so I can adjust accordingly. Sometimes, they just don’t need very much, if any.

I kept adding ingredients and still couldn’t figure out exactly what flavor I was making. I started to get scared. In the past when I’ve been in similar situations, I’ve ended up with 5 dozen really weird protein balls that my husband HAD to eat because I hate waste. haha! I just kept adding ingredient after ingredient and all of a sudden I had a huge bowl of protein ball mess. I kept thinking…Jon is going to be none to pleased if I screw up a batch again.

Before I added any weird specifically flavored ingredient, I decided to just add some chocolate chips and call it a day. I figured this would just be a recipe I’d scratch and nothing that great would come out of it. Then I tasted it and it was delicious…but I had no clue what flavor it was. It was familiar, yet I HAD NO CLUE.

My husband came home from work the other day, tried one, and was like, “Mmm…chocolate chip pancakes.”

THAT WAS EXACTLY IT! Leave it to my husband, who can never describe flavors whatsoever, to come up with exactly what these reminded me of.

These Chocolate Chip Protein Balls may be free of lots of things, like dairy, gluten, grains, but they sure pack in some good, comforting flavor (and lots of healthy fats and protein!) when it’s snack time or you’re just looking for a quick breakfast as you run out the door.

Add these protein balls to your meal prep plans for next week. I promise, You won’t be disappointed!

Don’t forget to save the recipe to your Pinterest board for later! Tag @butteraddictgonepaleo on Instagram and Facebook if you make these! I’d love to see it!

Print Recipe
 Chocolate Chip Pancake Protein Balls |Dairy, Gluten, & Grain Free|
Prep Time 30 minutes
Servings
balls
Ingredients
Prep Time 30 minutes
Servings
balls
Ingredients
Instructions
  1. In a high-powered blender or food processor, blend the pecans, almonds, and coconut oil until smooth.
  2. In a large bowl, mix the nut mixture with the remaining ingredients until well combined.
  3. Onto a lined tray or baking sheet, scoop out heaping tablespoon sized balls. I use a melon baller scoop for this - it makes it SO quick and easy!
  4. Freeze the protein balls for 15-20 minutes or refrigerate overnight.
  5. Store in an airtight container in the fridge/freezer.
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Berry Cobbler Protein Balls {Paleo, Keto, & Whole30}

January 8, 2019

I wanted to try making a protein ball that was not only paleo & whole30, but also keto – meaning it’s low in carbs too! Typically, I sweeten protein balls with coconut sugar, honey, or maple syrup, but these Berry Cobbler Protein Balls are free of all of those – including any sweetener substitute. I definitely would not consider these to be my sweetest creation, but feel free to add a couple tablespoons of honey or your favorite sweetener, if desired!

I find that the acai powder gives it a tart sweetness, and not much else is needed. Try them without the honey and then add some – only if you feel that it is necessary! They’re a great snack to keep on hand when you’re trying to break a sugar habit or simply cut back and reduce your intake!

These Berry Cobbler Protein Balls are packed with healthy fats and protein to keep you held over longer until your next meal.

After all, isn’t that the point of a snack?

I mean, they ARE pretty tasty too.

Protein balls are a staple in our house. When there isn’t a bag in the fridge or freezer, my husband is at a loss. Next time you’re meal prepping, whip up a batch of these and you’ll be set for the week!

If you try these protein balls out, tag @butteraddictgonepaleo on Instagram!

Print Recipe
 Berry Cobbler Protein Balls {Paleo, Keto, & Whole30}
Prep Time 5 minutes
Passive Time 1-2 hours of cooling
Servings
balls
Ingredients
Prep Time 5 minutes
Passive Time 1-2 hours of cooling
Servings
balls
Ingredients
Instructions
  1. In a food processor or high powered blender, blend the nuts and melted coconut oil until fairly smooth. It's ok if it's still slightly chunky.
  2. In a mixing bowl, combine the nut/oil mixture (basically runny nut butter)and the remaining ingredients.
  3. Scoop out 1-2 tbsp sized balls onto a lined baking sheet/tray.
  4. Freeze for 20 minutes or refrigerator for 1-2 hours until firm.
  5. Store in an airtight container in the fridge or freezer.
Recipe Notes

*If you're not following a whole30 or don't want to use the pea protein powder, you can sub your favorite unflavored or vanilla protein powder

**If you don't use the honey, add in 2 extra tbsp of melted coconut oil. Taste it before adding either and see if you need the sweetness. If not, stick with just adding the extra coconut oil. 

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Sugar Cookie Protein Balls {Dairy, Gluten, Grain Free}

December 11, 2018

Convenient snacks are either expensive or not-so-healthy…or BOTH. That’s why I tend to make my own – like these Sugar Cookie Protein Balls. They’re full of healthy fats, carbs, protein, and fiber. That’s a pretty good balance when it comes to snacks in my opinion!

Protein balls are great to have on hand when you want a quick little snack, and they’re also great to pack in lunches! They’re a staple in my husband’s daily lunch. 

These Sugar Cookie Protein Balls are festive for the season, but are still a great flavor year round! There may be a bit of a weird ingredient in these SUGAR COOKIE protein balls (I’ll give you a hint: it rhymes with kinnamon – LOL) … but it seriously does just the trick for giving these that sugar cookie flavor. Don’t ask me how – IT JUST DOES! 

Grab the recipe below or pin this to your healthy snack board on Pinterest to save for later!

Print Recipe
 Sugar Cookie Protein Balls {Dairy, Gluten, Grain Free}
Prep Time 10 minutes
Passive Time 1-2 hours of cooling
Servings
balls
Ingredients
Prep Time 10 minutes
Passive Time 1-2 hours of cooling
Servings
balls
Ingredients
Instructions
  1. In a food processor or high powered blender, blend almonds and coconut oil until fairly smooth. It's ok if it's still a little chunky. You just want it to be like runny nut butter.
  2. In a mixing bowl, combine the almond/coconut oil mixture with remaining ingredients. Adjust the cinnamon (and salt, if you prefer things a little more salty - like my husband!) at this point.
  3. Onto a lined baking sheet/tray, scoop out individual balls. I like to use a melon baller scoop. It makes things super easy and QUICK!
  4. Freeze the protein balls for 20-30 minutes or refrigerate for 1-2 hours.
  5. I store these in the refrigerator or freezer and just pop 3-4 into a bag or container for lunches each day, as needed.
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Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}

November 19, 2018
Course

When fall rolls around, I’m definitely guilty of going all out on the pumpkin! However, I don’t usually stop when the season is over.

Anyone else?

These Pumpkin Cheesecake Bars have been requested by my husband ever since I first made them. I’ve found that I’m hesitant to make them too often, as he will most likely eat them all within two days and then yell at me for listening to his requests. haha! I take it as a compliment though – He’s my number one fan and almost always willing to be my taste tester.

Seriously though, these are delicious and no one would guess that they’re free of dairy, gluten, and grains and refined sugars. These bars are filled with ingredients that your body will know what to do with! They keep well in the fridge, so you could definitely make ahead of time for thanksgiving festivities later on during the week!

 

And THAT CRUST! It’s like a pecan shortbread, and it’s the perfect compliment to the pumpkin cheesecake flavor. If you’re not a fan of pecan, you could just substitute more almond flour or a unflavored protein powder of your liking!

You could use the “cheesecake” part and the crust are a base for another bar. Drizzle caramel or a fruit compote or jam on top – the possibilities are endless! Get creative!

If you make these or any of my recipes, be sure to tag @ButterAddictGonePaleo and #butteraddictgonepaleo on Instagram and Facebook! I love to see all of your guys’ remakes of recipes!


Print Recipe


Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}

Course Dessert

Cook Time 15 minutes
Passive Time 1-2 hours

Servings
bars


Ingredients
Pecan Crust

"Cheesecake" filling

Pumpkin swirl

Course Dessert

Cook Time 15 minutes
Passive Time 1-2 hours

Servings
bars


Ingredients
Pecan Crust

"Cheesecake" filling

Pumpkin swirl


Instructions
  1. Preheat oven to 350 degrees.

  2. In a small bowl, combine the ground flax and water, and set aside for 3-5 minutes. This creates an egg substitute.

  3. In a food processor, finely chop pecans.

  4. In a mixing bowl, combine pecans, almond flour, sugar, arrowroot, salt, and baking soda.

  5. To the flax egg, mix in oil, vinegar, and vanilla.

  6. Add wet ingredients to the dry ingredients and stir to combine.

  7. Pour batter into a 8X8 baking pan and bake for 13-15 minutes until the crust is cooked through.

  8. While the crust is baking, in a food processor or high-powder blender, combine the "cheesecake" filling ingredients until smooth. Set aside.

  9. In a small bowl, combine the pumpkin swirl ingredients.

  10. Once the crust has baked and cooled, pour "cheesecake" filling onto crust.

  11. Pour spoonfuls of pumpkin swirl onto the "cheesecake" filling and swirl as desired.

  12. Freeze for 1-2 hours or refrigerate overnight until set up.

  13. DEVOUR! 🙂

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Honey-Nut Protein Balls {Dairy, Gluten, Grain Free}

September 20, 2018

Protein balls are something that you can always find in my refrigerator. My husband wouldn’t say that he is much of a “snacker,” however, if there are not any protein balls stored in the fridge – he makes it known!

These Honey-Nut Protein Balls are a delicious, little snack to keep on hand. They’re packed with healthy fats, fiber, and protein to keep you feeling fuller for longer. That’s a big plus with snacks. If they don’t do you any good and give you some sustenance, why are you snacking on them?

Now, I will preface this recipe by saying peanuts are NOT paleo. They’re technically a legume and therefore, not paleo friendly. However, if you tolerate them, feel free to eat them now and then. You can also substitute cashew butter, or any other nut butter, for the peanut butter that is called for. You will still get that “honey-nut” flavor!



Balanced Health

 

Print Recipe
 Honey-Nut Protein Balls {Dairy, Gluten, Grain Free}
Prep Time 10 minutes
Passive Time 20 minutes of cooling
Servings
balls
Ingredients
Prep Time 10 minutes
Passive Time 20 minutes of cooling
Servings
balls
Ingredients
Instructions
  1. If using cashews and coconut oil (see recipe notes below), add the cashews and oil to a food processor or high powdered blender and blend until fairly smooth. It's ok if there are some little pieces of cashews remaining.
  2. In a mixing bowl, stir together cashew butter, honey, pea protein, peanut butter, and salt until well combined.
  3. Onto a lined tray, scoop out tablespoon sized balls. I use a melon baller scoop for this step. It makes it so quick and easy!
  4. Freeze for 20 minutes or more or place in the refrigerator for 1-2 hours.
  5. Enjoy! **Store in an airtight container in the refrigerator.
Recipe Notes

*Substitute 1 1/2 cups of creamy cashew butter in for the cashews and coconut oil.

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Strawberry Cheesecake Bars {Vegan, Gluten/Grain Free}

August 23, 2018

Breakfast…dessert…snack…you name it, these bars are it. They’re so good, but so addicting! Beware – they’re probably going to disappear FAST!

These bars are packed with protein, healthy fats, and a sugar level that you can control completely! That’s the best part about making desserts and snacks at home, you CONTROL things like sugar. So often, foods (snacks, in particular) have an unnecessary added amount of sugar.

NO THANKS!

These bars are a snack or treat that you can feel good about eating or feeding your kiddos! You won’t miss any of those processed sugars, grains, or dairy – promise!

Print Recipe
 Strawberry Cheesecake Bars
Cook Time 15 minutes
Passive Time 1-2 hours of cooling
Servings
bars
Ingredients
Sugar Cookie Crust
Cheesecake filling
Strawberry filling
Cook Time 15 minutes
Passive Time 1-2 hours of cooling
Servings
bars
Ingredients
Sugar Cookie Crust
Cheesecake filling
Strawberry filling
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine all ingredients for sugar cookie crust.
  3. Press dough into a baking dish or bread pan. You can use whatever kind of pan you have on hand though! I like to use the loaf pan. This way, I have enough crust to press it up against the sides to create almost a "U" shape in the pan.
  4. Bake crust for 13-15 minutes until slightly golden on top.
  5. For the cheesecake filling, blend all of the ingredients in a high powdered blender or food processor until completely smooth.
  6. Once the crust has cooked and cooled, add the cheesecake filling to the middle section.
  7. Spread strawberry jam across the middle of the bars and swirl around the cheesecake filling, if desired.
  8. Chill for 1-2 hours until firm.
  9. Slice and devour!
Recipe Notes

*If you can't find canned coconut CREAM, you can use a can of coconut milk. Simply scrape the thick, white cream off the top of the opened can of coconut milk. Save the liquid for smoothies!

** recipe for 3-ingredient Strawberry Jam

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Maple Bacon Protein Balls {Dairy, Gluten, & Grain Free}

July 25, 2018

When it comes to bacon, I just can’t help myself. I’m guilty of trying to find an excuse to use it in any recipe.

Protein balls are NO exception. I make a batch of protein balls every week for quick, convenient snacks, and these might have to be a regular occurrence. THEY ARE SO GOOD!

They taste like you just ate the last bite of pancakes and bacon off your plate. YES, PLEASE.

They’re crunchy from the crispy bacon and sweet from the maple syrup and maple sugar.

Protein balls are a great way to snack and get in some healthy fats and protein during the day. Snacks, like these, are the kind that keeps you feeling satisfied longer, along with being fairly guilt-free. Don’t go and eat the whole batch, though. I wouldn’t classify that as being a smart choice!

Not a fan of the salty and sweet combo? Check out a few of my other protein ball recipes below!

Cinnamon Roll Protein Balls

Strawberry Shortcake Protein Balls

Birthday Cake Protein Balls

Cherry Cobbler Protein Balls

Double Chocolate Brownie Balls


Print Recipe
 Maple Bacon Protein Balls {Dairy, Gluten, & Grain Free}
Prep Time 5 minutes
Passive Time 20+ minutes of cooling/freezing
Servings
balls
Ingredients
Prep Time 5 minutes
Passive Time 20+ minutes of cooling/freezing
Servings
balls
Ingredients
Instructions
  1. In a high-powdered blender or food processor, blend cashews and coconut oil until fairly smooth.
  2. Add in bacon slices to the blender and blend for 10-15 seconds until the bacon is broken up into very little pieces and equally dispersed throughout the cashew butter.
  3. In a mixing bowl, combine the cashew butter with the remaining ingredients.
  4. Scoop out tablespoon sized balls onto a tray until all of the mixture is used. Melon baller scoops work great for this step!
  5. Place in the freezer for 20 minutes or refrigerate for 1-2 hours.
  6. Store in an airtight container in the refrigerator.
Recipe Notes

*Maple sugar can be hard to find, but it adds extra maple flavor as the pure syrup can sometimes be lacking. If you cannot find maple sugar you can substitute coconut sugar.

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