Beachside Kitchen

Gluten Free

The Brookie Cake

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THE BROOKIE CAKE. Do you ever have those recipes where after the first bite you say to yourself, “holy moly, I’m a genius!”. Well not to toot my own horn, but WOW this was one of those recipes.

One layer of tahini cookie cake, one layer of brownie, all folded up with vegan chocolate frosting to make this most delicious thing you’ve ever eaten. It’s actually pretty sneakily easy too, since I took some shortcuts that make your life a whole lot simpler: hello boxed brownie mix and vegan frosting in a can! We are so lucky to have so many great mixes and pre-made options that are actually made with real ingredients these days. But if you’re feeling ambitious, you can definitely make those from scratch.

OH! And the best part? Totally gluten free, grain free, dairy free, and paleo (depending on what frosting you use).

I made this for a friends birthday the other night and people were raving about it. This picture is legitimately the last slice left the morning after. You’re welcome for having the self control to snap a pic of the remnants before having this for breakfast. THAT IS TRUE LOVE.

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The Brookie Cake

Part tahini chocolate chip cookie cake, part brownie, all delicious
Prep Time20 minutes
Cook Time25 minutes
Servings: 16

Ingredients

  • 1 box Simple Mills Brownie mix (or brownies mix of choice)
  • 2 cans Simple Mills Chocolate Frosting (or frosting of choice)
  • 2 eggs
  • 3/4 cup tahini
  • 1/2 cup + 2 tbsp coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup almond milk
  • 2 tsp vanilla extract
  • 1 cup + 3 tbsp almond flour
  • 1/3 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chocolate chips or chopped dark chocolate

Instructions

Brownie Cake

  • Prepare brownie mix according to directions. Bake at 350 in a 9 inch cake tin lined w/ parchment paper for about 20-25 mins or until cooked through. Baking time may vary based on the mix you use.

Tahini Cookie Cake

  • Using a hand mixer, mix together wet ingredients until well incorporated.
  • Add dry ingredients, and mix until well incorporated. It will be pretty thick, but spreadable.
  • Fold in dark chocolate.
  • Spread batter in lined 9 inch round cake tin.
  • Bake at 350 for 20-25 mins or until just golden.

To Assemble

  • Let both cookie and brownie layers cool completely. 
  • Gently place cookie layer down first (if you put the bottom side up, it gives you a flat surface to frost).
  • Scoop about 3/4 of a tin of frosting (about 1 cup) and spread evenly across cookie. 
  • Then, gently place brownie layer on top (rounded side up).
  • Frost with another 3/4 of a tin of frosting.
  • Top with sprinkles or chocolate chips if you choose.

Paleo Magic Bars

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I love me some Magic Bars! They’re also affectionately known as 7 Layer Bars, and seriously one of the most delicious, decadent, treats I’ve ever had. The classic Magic Bar recipe calls for sweetened condensed milk, graham crackers, butter, butterscotch chips, milk chocolate, nuts and coconut. And while the original is incredibly tasty, it sends me into a sugar coma and does not leave me feeling great afterwards.

So I wanted to create a healthier version that still kept all the same flavors, but made with cleaner ingredients (caramel coconut milk, coconut, dark chocolate, and raw almonds). The result? A sticky, coconut-y, chocolate-y, crunchy dessert that is full of flavor and texture but made with clean AF ingredients.

Bonus: these bad boys are totally grain free, dairy free, vegan, and refined sugar free.

PRO TIP: make these a day ahead because they’re waaay better the 2nd day.

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Paleo Magic Bars

A paleo, gluten free, vegan, and refined sugar free version of this classic childhood treat
Prep Time30 minutes
Cook Time30 minutes
Servings: 16

Equipment

  • 8 inch square baking tin, parchment paper, small saucepan

Ingredients

  • 1/3 cup Honey
  • 1 can Full fat coconut milk (about 13 oz)
  • 1/3 cup Coconut oil, at room temp like soft butter
  • 3 tbs Honey
  • 3/4 cup Coconut flour
  • 1/2 tsp Salt
  • 1/2 cup Chopped almonds (or nut of choice)
  • 1/2 cup Unsweetened shredded coconut
  • 1/2 cup Chopped dark chocolate or chocolate chips

Instructions

  • Mix coconut milk and 1/3 cup honey or maple syrup in small pot. Bring to boil. Reduce to simmer and reduce until syrupy and golden, stirring often (took me about 25-30 mins).
  • Remove coconut milk from heat and let cool to room temp.
  • Meanwhile, cream coconut oil with remaining 3 tbs of honey with electric mixer. Add coconut flour, pinch of salt, and beat until it’s a sticky dough.
  • Press dough into a lined 8×8 pan and bake at 350 for 7-8 mins until golden.
  • Chop nuts and chocolate.
  • When the crust is hot out of the oven, press nuts into crust. Then sprinkle chocolate, coconut, and pour condensed coconut milk all over. Tilt pan around so it’s evenly distributed. Top with a few more nuts and chocolate.
  • Bake 27-30 mins or until bubbly and golden at center.
  • Let cool completely then place in fridge at least 12 hours before slicing and serving.

The Best Paleo Chocolate Chip Cookies Ever

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These are the Best Paleo Chocolate Chip Cookies. EVER.

Not. An. Exaggeration. At least not in my book. And I’ve made (and eaten) hundreds, if not thousands of chocolate chip cookies in my day. I grew up making those break n’ bake Nestle Tollhouse cookies every weekend with my brother, and I’m both proud and astounded to report we could finish a whole 24 cookie package between the two of us. I guess you could say I’ve got a sweet tooth. 

These days, I’m all about making sweet that nourish your body while giving your soul that warm fuzzy, I just devoured a fresh baked cookie happy dance inside. That means swapping out white flour for almond flour and coconut flour (packing more protein, fiber, vitamins, and minerals), adding nutrient dense nut butters, omitting refined white sugars 

These paleo chocolate chunk cookies have crispy edges, a gooey middle, and PUDDLES of dark chocolate. Sprinkled with a fancy flaked sea salt, these really feel like a special treat! 

Want to know the best part? These cookies are paleo, dairy free, gluten free, and refined sugar free!

Pro tip: I definitely suggest using a hand mixer or stand mixer, and recommend giving the batter 30 seconds to combine at each step. Ohhh and don’t you go over baking these – we like it GOOEY in da middle, amiright?! 
This recipe is adapted from Texanerin paleo cookie recipe.

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The Best Paleo Chocolate Chip Cookies

Ingredients

  • 6 tbs grass fed butter softened
  • 3/4 cup coconut sugar
  • 1 egg
  • 1/3 cup almond butter
  • 1 ½ tsp vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chopped dark chocolate

Instructions

  • In a large mixing bowl, cream together butter and coconut sugar with hand mixer until creamy, about 1 minute.
  • Add in egg and mix until combined and creamy.
  • Add almond butter and vanilla extract, and mix for 30 seconds
  • Add dry ingredients and mix until combined, about 30 seconds.
  • Fold in chocolate, and keep a couple chunks for topping the cookies.
  • Line baking sheet with parchment paper.
  • Scoop cookie dough batter into big balls, place on baking sheet 2 inches apart, and flatten just slightly. This made 14 big cookies for me.
  • Bake at 350 for 10-12 mins, until the edges are just golden.
  • Top with flakey sea
  • Let cool for 10 minutes, and then DEVOUR.

Chocolate Pudding Brownies

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Confession: I under-bake every batch of brownies. In my opinion, there’s nothing better than a gooey, rich, chocolate brownie that just about needs to be eaten with a spoon. Top it off with some vanilla ice cream, and I’ll be singing from the heavens in no time. 

These chocolate pudding brownies are seriously to die for. They taste like a mix between dark chocolate pudding and molten chocolate cake. And the best part is, they’re filled with nutritious ingredients including zucchini, fiber-rich flax seed, and protein packed collagen peptides. 

Totally paleo, dairy free, and refined sugar free!

If you don’t have collagen on hand, then skip that ingredient (no need to substitute). And if you don’t wanna add flax, then skip the flax + almond milk. I haven’t tested the recipe without either, but hey, you do you baby. LIVE DAT TRUTH!

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Chocolate Pudding Brownies

Ingredients

Brownies

  • 3 tbs ground flax + 3 tbs almond milk
  • 1/2 cup Seeds Of Collaboration Tahini
  • 1 1/4 cup shredded zucchini squeeze out moisture
  • 2 scoops Ancient Nutrition collagen peptides
  • 1 tbs coconut oil melted
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 1 egg
  • 1/2 cup + 2 tbs cocoa powder
  • 2 tbs coconut flour
  • 1/2 tsp baking soda
  • Pinch of salt
  • 3 oz chopped dark chocolate about 1/3 cup

Chocolate Drizzle (Optional)

  • 3 tbs chopped dark chocolate
  • 1 tsp coconut oil

Instructions

  • Heat oven to 350.
  • Whisk together flax and almond milk.
  • Add tahini, zucchini, egg, collagen peptides, coconut oil, vanilla, maple syrup, and coconut sugar.
  • Mix until well combined.
  • Add dry ingredients fold together.
  • Then add chocolate chips.
  • Bake for 25-30 minutes until toothpick comes out with wet crumbs. Let cool completely.
  • Meanwhile, melt chocolate and coconut oil, then drizzle all over brownies.
  • Slice, serve, and DEVOUR.

CBD Brownie Fudge Balls

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I have a serious sweet tooth. Any time of the day, any day of the year, I’m ready to nosh on some serious desserts. But I don’t want my blood sugar bouncing all over the place, and want to feed my body nutrient-dense foods that will keep me feeling strong and healthy for years to come. Solution: make healthy, homemade desserts that taste decadent while filling your body with good-for-you ingrdeints.

These CBD Brownie Fudge Balls fit the ticket. They’re chewy rich chocolatey heaven packed with protein, healthy fats, fiber, and crazy clean ingredients.

I snuck in some added benefits with collagen peptides for protein and gut health, as well as some CBD to help manage chronic pain, sleep better, and chill out. If CBD isn’t your thang, you can just use normal coconut oil instead. And if you don’t have collagen peptides, you can always sub for another tablespoon or two of almond flour.

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CBD Brownie Fudge Balls

Ingredients

  • 1 cup raw walnuts
  • 1 cup Bob's Red Mill almond flour
  • 10 Imperfect Produce dates soak in boiling water 10 mins
  • 3 tbs cacao powder
  • 1/4 cup Blueridge Hemp chocolate CBD coconut oil
  • 1/4 cup hemp seeds
  • 4 scoops Vital Proteins collagen peptides
  • Pinch of salt

Instructions

  • Blend all ingredients in a food processor until a sticky ball forms
  • If you want them firmer, add more nuts or almond flour
  • Roll into balls, sprinkle with flaked salt or roll in cocoa powder
  • DEVOUR

CBD Chocolate Chip Cookies

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Is it just me, or do chocolate chip cookies really bring you back to childhood? There’s something about the smell of fresh baked cookies wafting through the kitchen that makes me feel cozy, cared for, and real excited to get down with some sweet treats. 

Well I took this childhood favorite, and gave it a major adult upgrade: CBD. 

CBD is short for cannabidiol, a chemical compound from the cannabis plant. It’s a naturally occurring substance that’s used in products like oils and edibles to impart a feeling of relaxation and calm. Unlike its cousin tetrahydrocannabinol (THC), it’s not psychoactive, and federally legal in all 50 states. There have been numerous benefits attributed to CBD, including improved sleep, decreased stress, and improvement in pain and inflammation. 


While I can’t speak to everyone’s experience with CBD, personally I’ve really benefited from adding it to my routine. I’ve noticed SUCH an improvement in my sleep and managing my stress. I fall asleep faster, stay asleep longer, and wake up fewer times throughout the night. Additionally, it helps with my racing brain before bed, and generally mellows my internal stress levels. 

I will note that I haven’t seen much of an improvement in my chronic pain with CBD oils, but have found some help with CBD creams. I’m by no means advocating that it’s right for everyone, but I have personally had a very positive experience with trying it out. 

Back to the cookies! This recipe is vegan, paleo, and refined sugar free – but most importantly DELICIOUS. You could always omit the CBD oil.

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CBD Chocolate Chip Cookies

Ingredients

  • 2 flax eggs 2 tbs flax, 5 tbs water
  • 1 cup Wild Friends almond butter
  • 1 tsp vanilla extract
  • 3 full droppers Sunday Scaries CBD
  • 1/2 cup coconut sugar
  • 1/2 cup + 2tbs almond flour
  • 1/2 tsp baking soda
  • 1/4 cup Nativas Organics cacao nibs
  • 1/3 cup Enjoy Life Foods dark chocolate chips

Instructions

  • Heat oven to 350
  • In a big bowl, mix together flax and water to make flax egg. Let gel for 15 mins.
  • Add almond butter, vanilla extract and CBD oil and mix until combined.
  • Mix in coconut sugar.
  • Add almond flour and baking soda.
  • Fold in cacao nibs and chocolate chips.
  • Scoop into balls, and top with a few more chocolate chips.
  • Refrigerate for 30 minutes.
  • Bake for 10-12 minutes. Let cool completely. Sprinkle with flakey sea salt.
  • DEVOUR.

Peanut Butter Blondies

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I love me a blondie. It’s like a cookie and a brownie had a lovechild and then you could devour the gloriousness all day long. These peanut butter blondies are packed with nutritious ingredients. From healthy fats (in the peanut butter and almond flour), to protein (from the eggs, almond butter, and peanut butter), to a low glycemic sweetener (coconut sugar and deep dark chocolate). 

These are paleo, gluten free, refined sugar free squares of GOODNESS. 

I highly suggest slightly under-baking these, to keep this middle nice and gooey. But hey, that’s just me. Also wonderful served warm with some vanilla ice cream – it’s straight heaven. 

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Peanut Butter Blondies

Ingredients

  • 1/2 cup peanut butter
  • 2 eggs
  • 2/3 cup coconut sugar
  • 2 tbs maple syrup
  • 1 tbs coconut oil
  • 1 cup almond flour
  • 2 tbs coconut flour
  • 1 tsp baking soda
  • 3/4 cup chopped dark chocolate

Instructions

  • Heat oven to 350.
  • Cream together eggs and sugar.
  • Then add maple syrup, peanut butter, coconut oil and mix to combine.
  • Stir in dry ingredients.
  • Add in chocolate (keep a few chunks to place on top). Pour into lined 8×8 pan. Add extra chocolate to the top.
  • Baked at 350 for 17-20 minutes or until just golden at the edges, and still a tad gooey in the middle.
  • Top with flaky sea salt.
  • Slice and DEVOUR!

Paleo Chocolate Cupcakes

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Let’s talk about the CUPCAKES. They have a rich chocolate flavor with a texture that almost feels like a brownie, somewhere between dense and fudgy but still cakey. Pretty much heavenly! 

The best part: these have no grains, gluten, or dairy! You can use any frosting you like, or leave them unfrosted if that’s how you like to roll. I used Miss Jones Bakes vegan frosting – storebought but tastes homemade!

This recipe is from @paleoglutenfreeeats – one of my favorite blogs in the biz. She specializes in simple desserts that are 100% paleo, but taste just like the most decadent original. On her site it’s called the “blackout chocolate cake” and SHE NAILED IT 💯.

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Paleo Chocolate Cupcakes

Ingredients

  • 2 cups raw sweet potato minced
  • 2 organic free range eggs
  • 3/4 cup cocoa powder
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar
  • 1/4 cup coconut flour
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt

Instructions

  • Preheat oven to 350. Line cupcake tin with liners.
  • In a food processor mince sweet potato. Then in a blender combine all remaining ingredients for until smooth.
  • Scoop batter into cupcake tins. Fill all the way (they don’t rise too much). Bake on 350F for 20-25 minutes or until toothpick comes out with a few wet crumbs.
  • Let cool completely then top with frosting of choice.

Healthy Homemade Reese’s Bites

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Who else is a peanut butter + chocolate lover? I honestly don’t think there is a combo more and dear to my heart. I grew up devouring Reese’s cups like it was my goddamn job. So as i’ve gotten older and transitioned away from most processed foods, I was searching for a way to recreate this classic combo with real ingredients.

Enter these healthy homemade Reese’s bites, which taste just like the real thing. The only difference: they’re made with just five clean and simple ingredients, as well as being vegan, refined sugar free, and packed with plant-based protein. 

I used Aloha vegan protein – it has the cleanest ingredients I’ve found for protein, with no additives or artificial sweeteners, and now has MCT oil for natural energy and endurance.

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Healthy Homemade Reese’s Bites

Ingredients

  • 1/2 cup + 2 tbs creamy peanut butter I like this brand
  • 2 scoops Aloha vanilla protein
  • 2 tbs maple syrup
  • 1 bar dark chocolate melted (eating evolved)
  • 1 tbs coconut oil

Instructions

  • Mix together peanut butter, protein, and maple syrup until combined.
  • Form into small balls and flatten slightly.
  • Place in freezer for 15 minutes.
  • Meanwhile, melt chocolate and coconut oil in microwave in 15 second intervals.
  • Using a fork, dip peanut butter balls into melted chocolate, then place on lined baking sheet.
  • Sprinkle with flaked sea salt, and place in fridge to firm up.

Fluffy Paleo Banana Muffins

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I’m seriously addicted to these muffins. While a lot of paleo treats can get quite dense, which is amazing for brownies and decadent cookies and all that jazz, when I think of muffins I want something fluffy and a little on the lighter side. Thus, these fluffy paleo banana muffins were born! 

You can bake these as muffins or a bread, and just adjust for cooking time. I also love how customizable they are: use any nut butter that floats your boat, and get creative with mix-ins. I love chocolate chips (because chocolate will always have my heart!), but walnuts or pecans would be lovely, as well as fresh berries or dried fruit! 

Made with just two tablespoons of maple syrup, and packed with nutrient dense ingredients like almond butter and almond flour, these muffins make a perfect breakfast treat that won’t throw your blood sugar all over the place.

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Fluffy Paleo Banana Muffins

Ingredients

  • 3 bananas mashed
  • 1/2 cup almond butter
  • 3 eggs
  • 2 tbs maple syrup or honey
  • 1 tsp vanilla extract
  • 1/2 cup almond flour packed
  • 3 tbs coconut flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • Pinch of salt
  • Any mix-ins you want chocolate chips, blueberries, nuts, etc!

Instructions

  • Heat oven to 350. Using a hand mixer, mix wet ingredients until well combined. Add dry ingredients and mix until well combined.
  • Grease muffin tins with coconut oil.
  • Scoop into tins until 3/4 full.
  • I sprinkled some chocolate chips on top.
  • Bake 14-18 minutes or until a toothpick comes out with a few wet crumbs (start checking when you smell that banana baked goodness)
  • DEVOUR.

Notes

if you choose to make this as a banana bread, pour into a lined 8×4 tin, and bake at 350 for 40-55 minutes or until a toothpick comes out with a few wet crumbs.