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Think snickers can’t be healthy?? Think again! I’ve pretty much made it my life’s work to take unhealthy treats and make them healthy. Like my healthy gluten-free mug cake, and my healthy cookie dough bars (another no-bake dessert in constant rotation around here!). These 4-ingredient healthy snickers fit seamlessly into my healthier treats lineup. My recent nighttime routine has included getting my baby to bed, popping 3 or 4 of these healthy snickers out of the freezer, and cozying up on the couch while I savor every last bite. My husband’s also obsessed, so I’ve been doubling this recipe to make sure there’s plenty to go around!

For this recipe, you’ll want to start with a silicone ice cube tray. I purchased these ones (they come in a 2-pack) and have loved them so far! They’re also great for making ice cubes too, as the silicone helps the cubes slide right out. From there, you’ll need just four simple ingredients – chocolate, coconut oil, dates, and peanut butter. All relatively healthy ingredients, but they come together to create a treat that tastes seriously indulgent, but won’t hurt your stomach… no matter how many you eat! *wink wink*

overhead image of a healthy snicker with flaky sea salt on top.

What You’ll Need To Make These Healthy Snickers

Chocolate Chips: Opt for dairy-free or dark chocolate chips for a healthier option. These provide the rich, chocolatey coating for your snickers bites.

Coconut Oil: Coconut oil helps melt the chocolate chips and creates a smooth, glossy texture for your healthy candy bars.

Medjool Dates: These naturally sweet and chewy dates serve as the caramel-like layer in your snickers, providing natural sweetness and a satisfying texture.

Crunchy Peanut Butter: Choose your favorite brand of crunchy peanut butter to add nutty flavor and crunch to your guilt-free treats!

overhead image of healthy snickers bars with flaky sea salt on top.

Tips and Tricks

  • If your dates are too firm, soak them in warm water for 10-15 minutes before using. This will help soften them and make them easier to work with.
  • Using a silicone ice cube tray makes it easier to remove the snickers bites once they’re frozen. If you don’t have one, you can line a regular ice cube tray with plastic wrap for easy removal.
  • To ensure even distribution of ingredients, use a layering technique when assembling your healthy snickers bites. Start with a layer of melted chocolate, followed by a date and a dollop of peanut butter, then top with another layer of melted chocolate.

4-Ingredient Healthy Snickers

5 from 1 vote
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

15

snickers
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

This healthy snickers recipe is the perfect healthier treat to satisfy your sweet tooth! Made with just 4 wholesome ingredients; chocolate chips, coconut oil, medjool dates, and crunchy peanut butter. They taste just like a snickers, but with a fraction of the sugar!

Ingredients

  • 1 cup chocolate chips

  • 1 tablespoon coconut oil

  • 8 medjool dates, pits removed and cut in half

  • 1/4 cup crunchy peanut butter

Directions

  • Melt the chocolate chips and coconut oil together in a small bowl in the microwave.
  • Take a silicone ice cube tray and fill 15 cavities of the tray with 1/2 tablespoon each of the melted chocolate.
  • Place one pitted date half into each cavity on top of the chocolate.
  • Then, add about ½ a tablespoon of crunchy peanut butter to each ice cube cavity, on top of each date.
  • Pour the remaining melted chocolate into each ice cube cavity, covering the dates and peanut butter completely.
  • Place the ice cube tray in the freezer for about 20 minutes, or until the chocolate has completely hardened. Remove the tray from the freezer and pop out the healthy snickers. Store snickers in the fridge or freezer for up to 3 months!

Recipe Video

Notes

  • Here’s a link to the silicone ice cube trays I used to make my healthy snickers! They worked wonders and were super easy to clean.

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We LOVE a healthy sweet treat around here, and this gluten free mug cake fits right in! If you know me, you know I’m a total dessert person. I eat dessert quite literally every single night. Lately, my go-to simple dessert recipes have been my healthy gluten free cookie dough, or if I have a few extra minutes I’ll bake these one-bowl gluten free almond flour chocolate chip cookies (SO GOOD!). But now, I’m super excited to add this 6-ingredient gluten free mug cake to the rotation!

This recipe is gluten-free, paleo, and dairy-free! But still perfectly sweet and totally indulgent. It’s also one of those recipes you can customize however you’d like. I love adding a small handful of chocolate chips to mine for a chocolate chip mug cake. Or, when I’m feeling festive, I’ll mix in a tablespoon of rainbow sprinkles! However you serve it, I guarantee you’ll love it.

overhead image of healthy gluten free mug cake with chocolate chips on top.
Here’s a link to the microwave-safe mugs I used for this recipe!

What You’ll Need To Make A Healthy Gluten Free Mug Cake

Almond Flour: Almond flour serves as the base for this mug cake, providing a nutty flavor and tender texture. It’s also a great gluten-free alternative to traditional flour. I buy my almond flour in bulk, so I always have some on-hand for this recipe!

Maple Syrup: Sweeten your mug cake naturally with maple syrup, adding a touch of sweetness without refined sugars.

Egg: A large egg helps bind the ingredients together and provides structure and extra fluffiness to the mug cake.

Coconut Oil: Melted coconut oil adds moisture to the cake, resulting in a soft and fluffy texture. Feel free to use any oil or melted butter of your choice if coconut oil isn’t available.

Vanilla Extract: Enhance the flavor of your mug cake with a splash of vanilla extract, adding depth and richness!

Baking Powder: Baking powder is a pantry stables, and it helps this gluten free mug cake rise and become light and airy.

healthy gluten free mug cake ingredients laid out on a table.

Tips and Tricks

  • Ensure all ingredients are well combined to prevent any pockets of unmixed flour or egg in your mug cake. Use a fork or small whisk to thoroughly whisk the batter until smooth.
  • Microwave cooking times may vary, so keep an eye on your mug cake as it cooks. If the cake looks like it’s about to overflow, pause the microwave and allow it to settle before continuing to cook.
  • After microwaving, resist the temptation to dive right into your mug cake. Let it cool for a few minutes to avoid burning your mouth! Trust me, learn from my mistakes.

How To Bake It In The Oven Instead

  1. Preheat the oven to 350° Fahrenheit.
  2. Whisk together all ingredients in an oven-safe mug or ramekin.
  3. Bake for 15 minutes, or until a toothpick inserted down the center of the mug cake comes out clean.
  4. Let it cool for a few minutes, then enjoy!

Make This Gluten-Free Mug Cake Vegan (No Egg)

For a vegan version of this recipe, simply replace the egg with 2 tablespoons of apple sauce or 2 tablespoons of non-dairy milk. The cake won’t rise quite as much, but it’ll taste just as delicious!

Healthy Gluten Free Mug Cake

5 from 2 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

1

serving
Prep time

3

minutes
Cooking time

2

minutes
Total time

5

minutes

This gluten free mug cake is the perfect quick and easy sweet treat! Perfectly sweet, moist, and totally delicious. Throw this healthier dessert together with just 6 ingredients in 5 minutes.

Ingredients

  • 1/4 cup almond flour

  • 2 tablespoons maple syrup

  • 1 large egg

  • 1 tablespoon melted coconut oil, or any vegetable oil

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon baking powder

Directions

  • Add all ingredients to a mug and whisk until a batter comes together.
  • Microwave the mug for 2 minutes, then carefully remove from the microwave (the mug will be hot!) and let it cool for a few minutes.
  • Top with whipped cream or a scoop of ice cream and enjoy!

Recipe Video

Notes

  • Check the bottom of your mug to make sure it’s microwave safe before using it in this recipe!

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Carrot cake is my all-time FAVORITE kind of cake! And a few weeks ago I realized – I’ve made healthy carrot cake cookies, gluten-free carrot cake muffins, and even carrot cake baked oats but I’ve never made an actual carrot CAKE before. I know, I was shocked too. So I found the time and started recipe testing!

I knew my carrot cake had to be a few things – gluten-free, dairy-free, and ideally refined sugar-free. I also really wanted to keep this cake recipe as healthy as possible, so I stuck to almond flour as the base, and coconut sugar and maple syrup to sweeten it. But don’t worry, I wasn’t willing to compromise on taste or texture, so after a few (failed) tests I finally did it! The BEST EVER gluten-free and dairy-free carrot cake, naturally sweetened and oh-SO delicious.

gluten free and dairy free carrot cake ingredients on a table.

What You’ll Need to Make Gluten-Free and Dairy-Free Carrot Cake

Eggs: Room temperature eggs blend more evenly into the batter, resulting in a uniform texture and improved rise during baking, creating a fluffy and tender cake.

Coconut Sugar: If you don’t have coconut sugar, brown sugar will work in its place! Both impart a delicious caramel flavor to this healthier cake recipe.

Maple Syrup: Maple syrup contributes a natural sweetness to the cake, enhancing its flavor profile without overwhelming the other ingredients, while also providing moisture for a soft and moist crumb.

Almond Flour: Almond flour serves as the star ingredient in our gluten-free cake, contributing a delicate nutty flavor and providing moisture for a moist and tender cake, making it an ideal choice for those following a gluten-free or grain-free diet!

Shredded Carrots: Wrapping shredded carrots in a paper towel helps to remove excess moisture, preventing the cake from becoming overly dense and ensuring a light and airy texture.

gluten free and dairy free carrot cake with cinnamon cream cheese frosting on a baking sheet.

Tips and Tricks

  • Bring your eggs to room temperature before baking to ensure they incorporate seamlessly into the batter, resulting in a lighter and fluffier cake.
  • Pat the shredded carrots dry with a paper towel to remove excess moisture, preventing the cake from becoming soggy and dense.
  • Start with a small amount of milk in the cream cheese frosting and gradually add more if needed to achieve the desired consistency, ensuring it’s spreadable yet holds its shape.
a slice of gluten free and dairy free carrot cake.

This Carrot Cake Recipe Is…

The BEST Gluten-Free and Dairy-Free Carrot Cake with Cinnamon Cream Cheese Frosting

5 from 2 votes
Recipe by Samantha Course: DessertDifficulty: Medium
Servings

10

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

This gluten-free and dairy-free carrot cake is simply heavenly – and made in just one bowl! It’s bursting with warm spices, shredded carrots, and topped with a luscious cinnamon cream cheese frosting. This cake is an incredible treat for any occasion!

Ingredients

  • 4 large eggs, at room temperature

  • 1/2 cup brown sugar, or coconut sugar

  • 1/3 cup maple syrup

  • 1/4 melted coconut oil

  • 1 teaspoon vanilla extract

  • 1 1/2 cups almond flour

  • 1 1/2 teaspoons cinnamon

  • 1 teaspoon baking powder

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon salt

  • 1 1/2 cups shredded carrots, wrapped and dried in a paper towel to release as much moisture from the carrots as possible

  • 3/4 cups walnuts, roughly chopped

  • 1/2 cup raisins

  • For the cinnamon cream cheese frosting:
  • 1/2 cup cream cheese, softened (I used non-dairy cream cheese)

  • 1/2 cup butter, softened (I used non-dairy butter)

  • 4 cups powdered sugar

  • 3-4 tablespoons milk (I used non-dairy milk)

  • 2 teaspoons cinnamon

  • 1/4 teaspoon vanilla extract

Directions

  • Preheat oven to 350° Fahrenheit and line two 6-inch round cake pans with parchment paper. Then, coat pans with a light layer of oil to prevent sticking.
  • In a large bowl, beat together the eggs and coconut sugar or brown sugar with either a hand or stand mixer on high speed until pale and thick, about 5 minutes.gluten-free-carrot-cake-step-1
  • Add in the maple syrup, melted coconut oil, and vanilla extract. Beat for a few seconds to combine.
  • Add in the almond flour, cinnamon, baking powder, nutmeg, and salt. Beat for one minute, or until the batter is fully combined. Then, add in the shredded carrots, chopped walnuts, and raisins, and use a spatula to fold those ingredients into the batter.gluten-free-carrot-cake-step-02
  • Transfer and divide the batter between the two prepared cake pans and bake 20-25 minutes, or until a toothpick inserted down the center of each cake comes out mostly clean.
  • Carefully remove the cakes from the pan by sliding a sharp knife around the outside edge of the cake, then flipping the pans over onto a wire cooling rack. Let the cakes cool completely on the wire rack before frosting.gluten-free-carrot-cake-step-03
  • Once cakes are cool, make the cream cheese frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until fully combined. Start by using just 3 tablespoons of milk in the frosting, then add an additional tablespoon of milk if the frosting is too thick.gluten-free-carrot-cake-step-04
  • Place one of the cooled cakes on a cake stand or serving plate, then spread 1/3 of the frosting on top. Then, place the other cooled caked on top of the frosting layer and cover both stacked cakes with remaining frosting.
  • Spread the frosting into an even layer over the top and around the outside of the cake. Then, for additional decoration, pressed chopped walnuts around the sides of the cake. Either serve cake immediately or cover and store in the fridge for up to 1 week.gluten-free-carrot-cake-step-05

Recipe Video

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My family and I are creatures of habit. When we find a meal we love, we stick to it. Our current favorites are my one-pan hunan chicken recipe and Instant Pot white chicken chili with gluten-free cornbread. We seriously eat those at least once a week!

However, as soon as this honey teriyaki salmon recipe came along, I instantly added it to our weekly rotation. My husband went crazy for this perfectly flaky and incredibly flavorful salmon! Served with rice and steamed veggies for a healthy, balanced, and satisfying meal.

honey teryaki salmon on a plate with rice, broccoli, green onion, and a lime.

What You’ll Need to Make Honey Teriyaki Salmon

Salmon: The star of our show – salmon brings a rich, flaky texture and a dose of omega-3 fatty acids to the dish. Opt for fresh, quality fillets for the best results.

Honey: A natural sweet touch – honey brings a luscious sweetness to the teriyaki sauce, balancing the savory elements.

Tamari or Soy Sauce: Tamari adds a gluten-free option for our sauce, while soy sauce brings that classic umami flavor. Choose based on your dietary preferences.

Fresh Ginger: Opt for fresh, not powdered ginger in this recipe! I like to buy my fresh ginger in bulk, then store it in the freezer until I need some. Then, I cut off a hunk of fresh ginger, peel off the skin, and grate it into the honey teriyaki sauce.

Tips and Tricks

  • Allow the salmon to marinate for at least 1 hour for optimal flavor infusion. For an extra boost, marinate it up to 8 hours for an even more succulent result.
  • While baking, spoon the sauce from the bottom of the dish over the salmon. This basting ensures that the fillets are coated in the delectable teriyaki goodness.
  • Use a meat thermometer to check the salmon’s internal temperature. Aim for 125°F for a perfectly cooked, moist fillet.
Honey teriyaki salmon flaked apart on a plate.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Opt for tamari instead of soy sauce to make this dish gluten-free while maintaining that savory teriyaki taste.

Make it Grain-Free: Serve the honey teriyaki salmon over cauliflower rice for a grain-free option, keeping it light and satisfying.

5-Ingredient Baked Honey Teriyaki Salmon Recipe

5 from 1 vote
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

1

hour 
Cooking time

10

minutes
Total time

1

hour 

10

minutes

This honey teriyaki salmon recipe is my new favorite quick and easy weeknight meal! It comes together with just 5 ingredients, is packed with flavor, and super healthy too. The salmon is marinated then baked until perfectly flaky and tender every time!

Ingredients

  • 4 6-8 ounce salmon fillets

  • salt, to taste

  • 1/4 cup tamari

  • 3 tablespoons honey

  • 2 garlic cloves, grated

  • 1-inch piece fresh ginger, peeled and grated

  • For serving:
  • 2 cups cooked rice

  • 1 crown broccoli, steamed

  • sliced green onion

  • sesame seeds

Directions

  • Place the salmon skin side down in a large baking dish. Pat salmon fillets dry with a paper towel and lightly season with salt.
  • In a small bowl, whisk together the tamari or soy sauce, honey, garlic, and ginger.
  • Pour the sauce over the salmon fillets, then cover the baking dish and refrigerate for at least 1 hour or up to 8 hours.
  • Preheat oven to 400° Fahrenheit and remove then uncover baking dish with salmon from the fridge.
  • Spoon the sauce from the bottom of the baking dish over the salmon, then bake for 10-12 minutes or until a thermometer inserted into the thickest part of the salmon reads 125° Fahrenheit.
  • Assemble four bowls with rice and steamed broccoli, then place one salmon fillet into each bowl. Pour they honey teriyaki sauce over top of each fillet, then finish off the bowls with sliced green onion and sesame seeds.

Recipe Video

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With valentine’s day right around the corner, I was craving something extra chocolate-y! I’ve been drinking my healthy hot chocolate pretty much daily and gathered the ingredients for my 3-ingredient oreo mug cake, but I wanted something new …something a little more special. After all, this is my baby’s first Valentine’s day, and I plan on going ALL out!

So what did I do? I took my almond flour brownies, threw in some freeze dried strawberries, and topped with a chocolate drizzle – and voilà, these chocolate covered strawberry almond flour brownies were born! They’re rich, fudgy, and extra indulgent but totally grain-free, dairy-free, and sweetened with coconut sugar. So whether you’re also craving something special this month, or looking to treat that someone special, you gotta give these chocolate covered strawberry almond flour brownies a try. It’s love at first bite!

bite shot of chocolate covered strawberry almond flour brownies.

What You’ll Need to Make Chocolate Covered Strawberry Almond Flour Brownies

Sugar: I used coconut sugar in my brownies, but cane sugar works great too! Use whatever you prefer, even granulated monk fruit sweetener will do the trick.

Almond Flour: Almond flour is the secret ingredient in these chocolate covered strawberry *almond flour* brownies, making them gluten-free and grain-free. Don’t mess with it though, the almond flavor can’t be subbed without compromising this recipe!

Olive Oil: This is the secret to extra fudgy brownies! Olive oil is the magic touch for that perfect consistency and rich flavor. Embrace it – your taste buds will thank you.

Freeze Dried Strawberries: I used the Natierra freeze-dried strawberries and they were delicious. But I know Trader Joe’s sells them too! No freeze-dried strawberries? No problem. Fresh chopped strawberries work just as well.

close-up overhead image of chocolate covered strawberry almond flour brownies with chocolate drizzle and freeze dried strawberries on top.

Can I use store bought brownie mix instead?

You sure can! To make these chocolate covered strawberry brownies with store bought brownie mix, start by preparing the mix according to the package instructions. Then, add in 1 cup of freeze dried strawberries to the batter and stir to combine. Transfer the batter to a lined and/or greased brownie pan and bake according to package instructions. Once brownies are baked, remove them from the oven and let them cool completely before topping with the chocolate drizzle. Just as delicious with half the effort!

Tips and Tricks

  • Whip the sugar and eggs until they’re super light and fluffy – a key step for that melt-in-your-mouth brownie texture.
  • When bringing together the dry ingredients, give them a gentle stir. Over-mixing can impact the texture of your brownies, so keep it light and just right.
  • For that pro finish, hold off on the chocolate drizzle until your brownies are entirely cooled. Patience pays off for that beautiful, glossy topping!

Chocolate Covered Strawberry Almond Flour Brownies

3 from 2 votes
Recipe by Samantha Course: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

0

minutes

These chocolate covered strawberry brownies are rich, fudgy, and totally delicious! They’re made with almond flour and coconut sugar for a healthier twist, but are still just as indulgent. These are the perfect Valentine’s Day recipe, or any day treat!

Ingredients

  • 1 cup sugar, I used coconut sugar

  • 3 large eggs

  • 1 1/2 cups almond flour

  • 3 tablespoons unsweetened cocoa powder

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1 1/2 cups chocolate chips, divided

  • 1/2 cup olive oil, or any vegetable oil

  • 1 cup freeze-dried strawberries, or 1 cup fresh chopped strawberries

  • For the chocolate drizzle:
  • 1/2 cup chocolate chips

  • 1 teaspoon coconut oil

Directions

  • Preheat oven to 350° Fahrenheit and line an 8×8-inch pan with parchment paper.
  • In a large bowl, beat together the sugar and eggs with either a hand or stand mixer, or a whisk (hello arm workout!). Continue beating for 3-5 minutes, until light and fluffy.
  • Add the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
  • In a separate small bowl, add the coconut oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
  • Pour melted chocolate chips and olive oil into the brownie batter, and stir to combine. Then, add in the remaining chocolate chip and freeze dried strawberries and fold to combine.
  • Pour brownie batter into prepared pan and bake for 30-35 minutes, or until the center is just barely set. Remove from oven and let cool completely.
  • Once brownies are cool, make the chocolate drizzle by melting the chocolate chips and coconut oil together in the microwave in 30 seconds increments. Stir the chocolate between each increment until completely smooth.
  • Cut the brownies into squares, then top the brownies with the melted chocolate drizzle and additional freeze dried strawberries if you’d like.

Recipe Video

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