Categotry Archives: Grain Free


Protein Power Balls (GF, Nut Free, Paleo, DF)


Even thought I’m trying to stick with a primarily Paleo diet, I still want to eat treats and I need/want them to be healthy or at least healthier.  My mom (she’s the best) got me some of these Paleo Power Balls, they were ok, a little dry and pretty expensive, there are only TWO balls in each bag!!!  Wow!!  I said I think I could make them myself and I did.



Orange Cranberry Protein Power Balls
Orange Cranberry Protein Power Balls


My mom did a recipe detailer and she said that it comes out to about 77 calories per ball.


1 cup coconut butter/coconut manna
3/4 cup unsweetened, shredded coconut
4 Tablespoons Collagen Powder
1 teaspoon Beef Gelatin (it is flavorless)
3 Tablespoons Craisins (this keeps it from being AIP and probably not totally Paleo because of the added sugar)
Good pinch of sea salt

1 Tablespoon coconut oil
2 Tablespoons orange juice

Water or more OJ if needed


I measured the coconut and then I processed in my magic bullet because I wanted it to be fine.  I also processed the craisins, but be careful if you go too far they will start to make a paste, just pulse to desired size, I did mine maybe to rice size or a bit smaller.

Combine in a bowl the processed coconut, craisins, collagen, gelatin, orange zest and salt.  Stir to combine, you might need to kind of knead it a bit with your hand to get it all really combined.  Add in coconut butter, stir/mash around to get incorporated, then stir in the coconut oil and OJ.  Stir and mash around until it is all combined.  The consistency should be similar to cookie dough.

I used this scoop to make the balls and this recipe yielded about 25 power balls.

They will be a little soft but will firm up a bit as they sit.  I like them room temperature but you could put them in the fridge or freezer too, the colder they are the harder/firmer they will be due to the coconut in them.

I made these with bottled OJ and no zest because I didn’t have any oranges on hand and the zest really kicks it up.

If you have a similar or another paleo, nut free protein ball recipe leave a comment and share it!


Gluten Free No-Bake Coconut Chocolate Thumbprints (DF, EF, GF)


Coconut Chocolate ThumbprintsThis is a delicious no-bake, pretty easy to come-together treat.  Added bonus of it being gluten free, dairy free, grain free, egg free and refined sugar free….. I know what you’re thinking, “how could this be good??”.  But it IS!  The only downside, and I guess that’s debatable, is that it only makes about 11 cookies.  I doubled it the second time around.  My husband said they reminded him of a mounds bar.  So if you like mounds then you should love these.

This is slightly adapted from a recipe I found here.


1 cup unsweetened, shredded coconut
3 Tablespoons maple syrup
2 Tablespoons softened coconut oil1 teaspoon vanilla extract
pinch of salt
2 Tablespoons coconut flour


2 Tablespoons coconut oil
1 Tablespoon cocoa powder
1 Tablespoon maple syrup


Cookie sheet lined with waxed paper. You’re going to put this in the fridge so choose a size or container that will work for you to chill in fridge.  They will need to be in a single layer, initially.

In a food processor combine all the ingredients for the cookies EXCEPT the coconut flour.  Process until it is all combined and smooth.  (The second time I made these I processed the coconut first, because I wanted it to be a little finer.  It’s up to you.  My husband didn’t notice a difference, I don’t think.)  Once it comes together see if you need the coconut flour.  If so put it in and then process again until it’s mixed in.  Once combined, use a scoop to scoop them out onto the prepared container.  After you scoop out use your thumb to make an indent in each cookie.  Chill in fridge about 5 minutes.  While they chill you can make the ganache.

Use a blender, magic bullet or such to make the ganache.  You don’t have to but I did it in the magic bullet the first time and it was great, the second time I decided to blended it by hand in the baggie and it didn’t come together quite as well.  After, you make the ganache scoop into a baggie and clip a tiny hole in one corner so you can fill each thumbprint with the chocolate.  After filling put back in fridge to set up.  This won’t take too long maybe five minutes.  Once completely set up you can keep stored in fridge use wax paper between layers if you stack them.


Chocolate Coconut Cupcakes (Grain Free!)


I found this recipe and it sounded so yummy.  I changed it up a bit, so my version is not dairy free, but if you use the original recipe it will be grain free and dairy free!  You will not be able to eat just one.

1 cup semi sweet chocolate chips
1 cup unsweetened, shredded coconut

3 large eggs
1/4 cup maple syrup
pinch of salt

Preheat oven to 350°
Line muffin tins with paper liners. (I made 24 mini muffins. Original recipe said 8 regular sized) Spray the liners with oil, this will help keep the muffins from sticking to paper.  (I did not do this and remembered the trick after I baked them.)

Place the chocolate chips and coconut into a bowl of a food processor and pulse until finely ground – consistency of course sand.  Add eggs, maple syrup and salt.  Pulse until well combined.

I used a small cookie scoop, to scoop into liners.  I filled them three quarters full.  The batter is very thin.  So think you will think that there is no way these are going to bake up like cupcakes, but they will.

Bake for 10-15 minutes, until a toothpick inserted in center comes out clean.

Leave the cupcakes cooling in the tin for at least 1 hour, before icing with ganache, if desired.

1/2 cup semi-sweet chocolate chips
2 Tablespoons coconut milk (you could probably use regular milk, I had the coconut and used it)

Optional: Toasted coconut for topping, once frosted –  I didn’t do this, but I would, I was just too lazy to toast the coconut.

Place the coconut milk and chocolate into a small saucepan and melt over low heat, stirring often.  Once it’s melted you can spread it on the cooled cupcakes.  Mine was kind of thin, but then it firmed up on the cupcakes once cooled, but not like regular icing.  Top with toasted coconut immediately after icing, if desired.