Tag Archives: nut-free

Strawberry Coconut Bonbons (nut free)

I recently posted the Dark Chocolate Peppermint Bonbons and the Raspberry Coconut Bonbons. Both were big hits, but I wanted to make a nut-free variation of those super yummy bonbons. Because these don’t have the cashew nut as a base, and more water, they freeze harder. Simply remove from freezer a while before serving and let them soften a bit.

You can use strawberries, raspberries or another berry or fruit as desired. Adding a small chunk of cooked beet adds a great deeper pink color but does not taint the taste! I promise.. tried and tested and kid approved!

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  • 1 cup coconut cream (full fat, unsweetened, comes in cans)
  • 1 cup raspberries or other berry
  • 1-2 Tbsp agave syrup
  • 1 tsp vanilla


  • Blend everything on high for about a minute, or until really smooth.
  • Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
  • Remove patties from the molds and place into container and return to freezer.
  • They will keep in a covered container in the freezer for 2-3 weeks.


Paleo Chocolate Cupcakes with (not so paleo) Mocha Frosting

Need some sweet inspiration? We think a four day week is reason enough to celebrate!

Totally awesome paleo and nut-free cupcakes! Add some mocha frosting (not quite paleo) but so yummy!

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  • 1/2 cup coconut flour
  • 1/2 cup cacao powder
  • Dash of sea salt
  • 1/2 tsp baking soda
  • 8 eggs
  • 1/2 cup coconut oil
  • 1/2 cup agave syrup


  • Pulse together dry ingredients in a food processor
  • Pulse in wet ingredients
  • Line a muffin pan (12) with paper liners and scoop batter into each
  • Bake at 350° for 15-18 minutes
  • Cool and serve

Thanks Elana’s Pantry for the cupcake inspiration!

For the Frosting

  • 1/3 stick melted butter
  • 1/4 cup strong drip coffee
  • 1 Tbsp cocoa
  • 1 tsp vanilla
  • Powdered sugar (1-2 cups)


  • Mix melted butter, coffee, cocoa and vanilla
  • Start adding powdered sugar while stirring constantly
  • When desired consistency has been reached, frost the cooled cupcakes
  • Top with sprinkles or M&Ms immediately if desired