Dessert Recipes

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This gluten free chocolate zucchini bread, It’s the perfect treat for any time of day!

You’ll absolutely love this perfectly moist zucchini oat bread, here’s why:

1. Moist and Tender: With zucchini being naturally sweet and retains water, creating the most moist desserts.
2. Wholesome and Nutritious: Made with oats, this bread is packed with fiber and essential nutrients.
3. Gluten-Free Friendly: Just swap in gluten-free oats and almond flour to make it GF.
4. Easy to Make: With simple ingredients and quick prep time, this zucchini oat bread is perfect for busy bakers or those new to baking.
5. Customizable: Make this a savory zucchini bread or sweet by adding in nuts, chocolate chips or spices.

Gluten free recipe for zucchini bread

This zucchini bread oat flour adds some wholesome, slightly sweet, nutty flavor to this zucchini bread recipe and adds a tender crumb.

When using a combination of oat flour and other gluten free flours it helps maintain moisture and prevents the bread from falling apart.

Delicious savory dishes like my cheesy chicken poblano burritos or my cheddar cheese shell tacos pair perfectly with a savory zucchini bread recipe – just simply swap out the sugar for herbs like rosemary, thyme or cheese.

Using oat flour in savory recipes makes this nutty flavor that will be the best zucchini bread savory you’ve made!

Oh, hey there!

Welcome! I’m an aspiring foodie who loves sharing adventures, hikes, local finds, and all things delicious. Wife to an incredible chef and mama to two adorable sous chefs, I’m always creating, sharing and enjoying every bite along the way!

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Walnut oat bread ingredients:

• Gluten Free Oatmeal: Just like my gluten free pumpkin cream cheese muffins oats make the perfect gluten free option and also creates a crumbly crust.
• Almond Flour: Adds a rich, nutty taste and adds moisture to the oat flour.
• Baking Soda: Leavening agents provide lift and lightness.
• Salt: Balances and enhances all the flavors in the bread.
• Cinnamon: Adds warm flavor.
• Eggs: Acts as a binder, holding the ingredients together. Eggs also help the bread rise and add richness.
• Vanilla Extract: Enhances the flavor of earthiness and sweet in this recipe.
• Butter: Helps enhance richness and flavor and tenderness. Add the extra step of browning your butter for extra deliciousness!
• Walnuts: Texture and crunch, slight bitterness which pairs well with the sweetness of zucchini.
• Chocolate Chips: Provides rich bursts of sweetness and depth.
• Zucchini: Provides moisture and a tender texture to the bread, thanks to its high water content.

How to make zucchini bread

• Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, or line it with parchment paper.
• Prepare Zucchini: Grate the zucchini, then lightly squeeze it in a clean towel or paper towels to remove excess moisture. Set it aside.
• Mix Dry Ingredients: In a large bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt.
• Combine Wet Ingredients: In another bowl, whisk the eggs, then add the sugar, oil, and vanilla extract. Stir until well mixed.
• Add Zucchini: Fold the grated zucchini into the wet ingredients.
• Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. If using, fold in walnuts or chocolate chips.
• Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
• Cool: Allow the gluten free chocolate zucchini bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

This is truly an easy gluten free zucchini bread recipe because it’s simple to follow, requires minimal ingredients, and makes the most moist, flavorful gluten free chocolate zucchini bread.

When making this rich gluten free chocolate zucchini bread, the zucchini oat bread is simple to make, even beginners can whip up this delicious bread in no time!

Gluten Free Chocolate Zucchini Bread

Gluten free chocolate zucchini bread makes the perfect walnut oat bread, a great option for gluten free flour bread recipe that creates the best fall desserts.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Calories 220 kcal

Equipment

• 1 loaf pan
• 2 mixing bowls
• 1 grater/kitchen aid
• 1 tsp
• 1 Measuring Cup

Ingredients

  

• 1 ½ cups gluten free oats
• ½ cup almond flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 3 large eggs
• 1 stick butter
• ½ cup brown sugar
• 1 tsp vanilla extract
• 1 ½ cups zucchini grated cheese
• 1 cup chocolate chips or walnuts

Instructions

 

• Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, or line it with parchment paper.
• Prepare Zucchini: Grate the zucchini, then lightly squeeze it in a clean towel or paper towels to remove excess moisture. Set it aside.
• Mix Dry Ingredients: In a large bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt.
• Mix Dry Ingredients: In a large bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt.
• Combine Wet Ingredients: In another bowl, whisk the eggs, then add the sugar, oil, and vanilla extract. Stir until well mixed.
• Add Zucchini: Fold the grated zucchini into the wet ingredients.
• Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. If using, fold in walnuts or chocolate chips.
• Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
• Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Keyword gluten free chocolate zucchini bread, gluten-free zucchini bread, walnut oat bread, zucchini walnut

Does zucchini bread need to be refrigerated?

Zucchini bread doesn’t always need refrigeration, but it depends on how long you plan to store it and the temperature of your kitchen.

When to refrigerate this gluten free chocolate zucchini bread:

• Warm or Humid Environments: In warmer or more humid conditions, refrigeration helps prevent mold growth, especially since moisture-rich ingredients like zucchini are used in recipes like zucchini oat bread.
• Storing for Longer Than a Few Days: If you’re keeping the bread for more than 2-3 days, it’s a good idea to refrigerate it. This applies to all variations, including gluten free chocolate zucchini bread, to maintain freshness for a longer time.

By refrigerating, it helps retain the tenderness of this gluten free chocolate zucchini bread.

Can you freeze zucchini bread?

Of course, Wrap in plastic and foil: First, wrap the bread tightly in plastic wrap, then cover it with aluminum foil to avoid freezer burn, this seems to be the best way to freeze zucchini bread. Thaw at room temp and enjoy!

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Happy Fall Y’all! As pretty as this warm pumpkin spiced bundt cake with sweet maple glaze turned out, the recipe is truly on point!

The cake is incredibly moist, packed with rich pumpkin flavor and warm notes of cinnamon. This pumpkin cinnamon bundt cake is the perfect fall dessert.

And that maple glaze? It’s the finishing touch, adding a sweet, buttery layer that makes this maple glazed pumpkin spiced bundt cake delicious.

You will need this silicone mini pumpkin bundt cake mold.

This pumpkin mini bundt cake recipe is the perfect blend of warm spices, tender cake, and a buttery maple glaze, creating an irresistible fall treat you’ll love!

Butter your mold well, then pour the batter into the mold about 2/3 full, giving room for the rise while baking. Bake as directed and remove, let cool to help the cakes shape and preventing sticking the mold.

This recipe is the simply the best- it strikes the perfect balance between flavor, texture, and simplicity. The spiced bundt cake is moist and tender, with just the right amount of warmth from cinnamon, nutmeg, and cloves.

Topped with a rich, buttery maple glaze, it adds a sweet, silky finish that complements the spiced flavors beautifully. Plus, the recipe is straightforward, using simple ingredients to create a show-stopping dessert that is easy enough to whip up any time!

This pumpkin maple cake is so incredibly moist, with warm notes of cinnamon it gives the perfect Fall vibe. The maple glaze adds a smooth, sweet touch that complements the spices without being too rich.

HI THERE!

I’m Trisha.

Wife to a talented chef and mama to two little sous chefs, I’m passionate about food photography, exploring and sharing!

Finding inspiration in the beauty of the outdoors and the joy of a well-crafted dish, all while sharing moments together.

Learn more about me

Ingredients:

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Let’s get to making this amazing spiced bundt cake instructions:

• Preheat oven to 350℉
• Whisk together the flour, baking soda, baking powder, cinnamon.
• In a separate large bowl, beat together the pumpkin puree, granulated sugar, brown sugar and eggs. Add the melted butter, vanilla extract and then mix in the milk.
• Gradually add the dry ingredients to the wet, stirring until just combined Be careful not to overmix.
• Spoon matter evenly into bundt cakes.
• Bake for 20-25 minutes.
• Serve This pumpkin spiced bund cake goes perfectly with your favorite brew!

How long do you bake mini bundt cakes?

Timing varies but baking this spice bundt cake, usually a good 20-25 minutes at 350F is perfect for these little cakes. Check for doneness by poking the center with a toothpick.

Making this maple glazed pumpkin sauce is so simple but a must – the maple really brings out a amazing hint of bourbon maple glaze:

First whisk maple syrup and powdered sugar together, add 1 tbsp of milk until smooth. If glaze is too thick, add more milk.

Next stir in the vanilla extract.

Then drizzle the glaze over the maple pumpkin cake or dip them for a thicker yummy coating.

Pumpkin Spiced Bundt Cake with Maple Glaze

The sweet flavor of warm maple syrup and brown butter over these moist spiced bundt cakes are the most perfect Fall dessert to share at family get togethers, perfect option for a gluten-free Thanksgiving dessert

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Equipment

• 1 kitchen aid
• 1 mixing bowl
• 1 large mixing bowl
• 1 silicone mini bundt cake mold

Ingredients

  

For the pumpkin cake:

• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 ½ tsp cinnamon
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• ½ cup butter
• 1 tsp vanilla extract
• ½ cup milk

For the maple glaze

• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1-2 tbsp milk

Instructions

 

• Preheat oven to 350℉
• Whisk together the flour, baking soda, baking powder, cinnamon.
• In a separate large bowl, beat together the pumpkin puree, granulated sugar, brown sugar and eggs. Add the melted butter, vanilla extract and then mix in the milk.
• Gradually add the dry ingredients to the wet, stirring until just combined Be careful not to overmix.
• Spoon matter evenly into bundt cakes.
• Bake for 20-25 minutes.

For the maple glaze:

• Whisk together powered sugar, maple syrup and milk until smooth.

  Drizzle over cooled bundt cakes

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If you’re a fan of rich flavors, this samoas coconut cookie recipe will become your go-to.

There is nothing better than homemade samoas cookies, inspired by the beloved Girl Scout treat, pack a perfect amount of toasted coconut, rich caramel, and smooth chocolate, all atop a buttery shortbread base.

While you can certainly add more ingredients to your Samoas coconut cookie, the samoas recipe 3 ingredients that truly make this recipe shine are dates, oats, and chocolate.

These three ingredients are the heart and soul of a delicious Samoa-inspired treat.

These samoa caramel coconut cookies are the perfect combination with the buttery shortbread, rich caramel, toasted coconut and rich chocolate are a must try for anyone who appreciates the classic combination of flavors that make samoa cookies so irresistible.

The combination of these simple samoas ingredients creates a mouthwatering experience that is both chewy and crunchy, sweet and salty.

Rolled Oats: Hearty and chewy texture

Shredded Coconut: Provides sweetness

Pitted Dates: Adds caramel flavor

Almond Flour: Provides structure

Maple Syrup: Adds moisture and a rich sweetness

Hemp Seeds: Adds a nutty flavor

Vanilla Extract: Enhances the flavor

Salt: Balances the sweetness

If you’re reminiscing about your favorite girl scouts samosa cookies recipes or simply craving a caramelly rich crunchy cookie, these cookies like samoas will hit the spot every time.

The base is a buttery and crumbly shortbread with a gooey caramel mixed with toasted coconut flakes, adding a chewy and slightly nutty flavor.

The chocolate drizzle creates a rich balance to the sweet caramel and coconut

Samoa cookies with dates: A healthier twist on a classic

If you love the rich flavors of traditional samoas but want a healthier option, these samoa cookies with dates are the perfect creation.

Using dates, this recipe offers a naturally sweet and chewy treat that’s both rich and caramelly!

Are samoas gluten free?

Traditional samoa coconut cookies are not gluten-free because they are made with a shortbread base that typically contains wheat flour. By simply grinding up oatmeal, makes oat flour which is a perfect gluten free alternative.

This buttery richness of homemade caramel with a crunchy top of toasted coconut mixed with a gooey caramel center making every bite the best recipe for homemade samoas.

Samoas Coconut Cookies

These caramel coconut cookies will become a favorite with the caramel from the dates, smooth rich chocolate and nutty cookie, making them the best homemade samoas.

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Prep Time 30 minutes mins

Course Dessert

Cuisine American

Servings 12 cookies

Equipment

• 1 Baking Sheet
• 1 mixing bowl

Ingredients

  

• 1 cup rolled oats
• 1 cup shredded coconut
• 1 cup pitted dates
• ¼ cup almond flour
• ¼ cup maple syrup
• 1 tsp vanilla
• ¼ tsp salt

Instructions

 

• Prepare the cookie base:

  Pulse oats, maple syrup, dates, vanilla and salt.
• Pulse until mixture is doughy then roll into balls.
• Line baking sheet with parchment paper, scoop out and roll into balls.
• Place cookies into fridge to firm up while you melt the chocolate.
• Drizzle melted chocolate a top of mixture and fridge.
• Serve.

Keyword caramel coconut cookies, gluten free samoa, healthy samoa cookies, healthy samoas, no bake samoa cookies

HI THERE!

I’m Trisha, creator of Hike Cook Share.

Wife to a talented chef and mama to two little sous chefs, I’m passionate about food photography, exploring and sharing!

Finding inspiration in the beauty of the outdoors and the joy of a well-crafted dish, all while sharing moments together.

Learn more about me

How to make samoas coconut cookies:

Prepare the cookie base:
Pulse the rolled oats until they form flour.
Add dates, butter, maple syrup, vanilla extract and salt.
Pulse until mixture is a sticky dough.
Line a baking sheet with parchment paper, scoop out dough and roll into balls.
Place cookies in refrigerator to set while preparing the topping

Add the chocolate drizzle:
Melt chocolate chips in a sauce pan and drizzle over each cookie.

What’s the difference between samoa cookies vs caramel delites?

Samoas are known to be a lot more rich, chewier and have a stronger chocolate and coconut flavor

Are samoas vegan?

Traditional Samoa cookies are not vegan. Here’s why:

1. Shortbread Base: The base of Samoa cookies is made with butter, which is not suitable for a vegan diet.
2. Caramel Topping: The caramel topping typically contains dairy ingredients like milk or cream.
3. Chocolate Drizzle: The chocolate used for drizzling may also contain milk or other dairy products.

For a vegan version of this samoa cookies recipe, you would need to use substitutes such as coconut oil, date pasta and maple syrup for the caramel taste and of course, chocolate.

How to store samoas coconut cookies?

Store in an airtight container at room temperature for up to one week.

If you try this Samoa cookie recipe, I’d love to hear how it turned out for you!

Your feedback is incredibly valuable and helps others discover just how delicious these samoas coconut cookies truly are.

Don’t forget to rate this samoas coconut cookie recipe and leave a comment below—your review makes a difference.

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There’s nothing better than this spiced pumpkin bread with cream cheese frosting recipe, with warm notes of pumpkin, incredibly soft bread and rich cream cheese frosting.

The richness of the cream cheese frosting adds a layer of tangy sweetness, creates an irresistible flavor that makes each slice the best fall desserts, just like my yummy gluten free pumpkin cream cheese muffins, or my spooky monster energy balls these aren’t just a sweet treat but their easy and comforting for the coziest season!

This easy pumpkin bread with cream cheese frosting will be known as the best fall desserts you will make!

Why this cinnamon pumpkin bread is the best:

This pumpkin bread stands out as the best for several reasons. if you’re baking pumpkin bread mini loaves or a full-sized loaf, each one is bursting with the comforting flavors of pumpkin cinnamon bread.

• The bread itself is incredibly moist: The perfect blend of pumpkin and spices like cinnamon, making it a true pumpkin bread cream cheese frosting treat.
• Easy to bake, make and eat: This easy pumpkin bread with cream cheese frosting is quick and easy. The recipe comes together in two bowls, a bread loaf pan and a whisk!

The mouthwatering flavor of this recipe is all thanks to the cinnamon cream cheese frosting for pumpkin bread. This frosting, with its smooth texture and subtle cinnamon warmth, adds richness that pairs perfectly with the spiced bread.

For those following a plant-based diet, this recipe can easily be adapted into a vegan pumpkin dessert recipe by swapping out dairy ingredients for vegan alternatives, without compromising on flavor or texture.

Ingredients:

This moist pumpkin bread with cream cheese frosting requires a simple list of ingredients. Add pecans, chocolate chips, or roasted pumpkin seeds for some extra crunch.

For the pumpkin bread:

Pumpkin Purée: The star of the bread, pumpkin purée adds moisture, rich flavor, and a little sweet to balance the warm spices.

All-Purpose Flour: Providing the structure for the bread, creating a tender crumb while allowing the pumpkin to shine.

Sugar + Brown Sugar: Sweetens and helps with creating a tender texture and moisture.

Coconut Oil: Helps with moisture and tenderness.

Eggs: Binding the ingredients together and giving the bread structure.

Baking Powder: Helps with the rise.

Cinnamon: Brings warmth and adds a slightly sweet, nutty flavor.

Salt: Helps with balancing balances the flavors.

Vanilla Extract: Adds a sweetness and balances the nutty flavor.

If the pumpkin cinnamon bread batter is a little lumpy, that’s okay.

TIP: Use wax paper under bread to help lift the pumpkin cinnamon bread out when done baking.

Pumpkin bread mini loaf  TIP: Cut a slit in the top of the bread before baking to help control the rise and have an even top.

Pumpkin bread with cream cheese icing Ingredients:

Cream Cheese: Adds a tangy richness that perfectly balances the sweetness of the bread.

Butter: Adds richness and creaminess to the frosting.

Powdered Sugar: Helps sweetens the frosting while creating a airy texture.

Vanilla Extract: Adds flavor to the cream cheese and sweetness.

Cinnamon cream cheese frosting for pumpkin bread infuses the creamy, tangy frosting with a hint of warmth and spice, making the pumpkin’s natural sweetness really stand out.

This pumpkin bread recipe with cream cheese frosting is the perfect combination of spiced, moist bread and rich, creamy frosting, making it a go-to treat that’s sure to satisfy your autumn cravings.

Spiced Pumpkin Bread with Cream Cheese Frosting

Spiced pumpkin bread with cream cheese frosting is everything Fall inspired, warm and toasty with a tangy cream cheese frosting that creates the perfect balance for this pumpkin bread.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Equipment

• 1 bread pan 9x5x4
• 1 wax paper unbleached
• 1 kitchen aid or handheld mixer

Ingredients

  

• 1¾ cup pumpkin puree 1 14oz can
• ¼ cup butter melted
• ¼ cup coconut oil
• ⅓ cup milk
• 2 large eggs
• ¾ cup light brown sugar
• 1 tsp vanilla extract
• ¾ cup sugar
• 2 cups all purpose flour
• 1 tsp baking powder
• ¾ tsp salt
• 1 tsp cinnamon

For the icing:

• 2 oz cream cheese
• 4 tsp butter
• 1 tsp vanilla extract
• 1 tbsp milk
• 1 tbsp powdered sugar

Instructions

 

Pumpkin Bread

• Whisk together the dry ingredients and sugar in a large mixing bowl.
• In a medium bowl, combine the wet ingredients.
• Add dry and wet ingredients until just combined; it's okay if batter is lumpy.
• Place wax paper in bread pan and pour batter into pan.
• Bake pumpkin bread at 350℉ for 60 minutes.

For the icing:

• Combined softened butter, cream cheese, vanilla, sifted sugar and milk into the KitchenAid. Whip frosting until it is light and fluffy.

Notes

Frosting tip: Add more milk to the frosting if is too thick. Make sure butter is melted before adding to the icing mixture.

Keyword cinnamon cream cheese frosting for pumpkin bread, pumpkin bread with cream cheese frosting, pumpkin bread with icing

How to store pumpkin bread:

Wrap it tightly in plastic wrap or place it in an airtight container to keep it moist and fresh.

It can be stored at room temperature for a couple of days, refrigerated for up to a week, or even frozen for longer shelf life.

Enjoy every bite of this moist pumpkin bread with cream cheese frosting the perfect blend of warm spices, rich pumpkin flavor, and creamy sweetness.

I hope this pumpkin bread with cream cheese frosting recipe brings as much comfort to your home as it does to mine.

Be sure to comment and let me know how your pumpkin bread turned out—I’d love to hear how it was enjoyed!

Hi Friend!

I’m Trisha.

Wife to a talented chef and mama to two little sous chefs, I’m passionate about food photography, exploring and sharing!

Finding inspiration in the beauty of the outdoors and the joy of a well-crafted dish, all while sharing moments together.

Read More Here

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Spooky monster energy balls are more cute than scary, they’re fun, quick and easy to make. Kid friendly protein balls earn bonus points around here for being healthy and tasty!

These vibrant green protein balls are sure to make everyone happy!

My son has always had a love for medjool dates, so these date coconut energy balls were a top priority for us to make.

Date energy balls are naturally sweet with hints of honey and caramel, packed with fiber, and natural sugars to help get that quick boost of energy.

Coconut flakes are also a great source in boosting energy, while also providing all the good healthy fats.

This post is all about the spookiest yet tasty monster energy balls, perfect for any kids Halloween party food or if you’re just needing some healthy oatmeal bites to fuel your day, you will love this recipe.

It’s hard to believe that Fall is right around the corner.

Little monsters, spooky things and all things Fall are a favorite in our household.

Nothing pairs more perfectly with the cooler weather, a warm cup of coffee and my delicious gluten free pumpkin cream cheese muffins.

While I was making my no bake chocolate chip cheesecake balls, I came up with this super cute idea – creating these monster protein balls that would be a great gluten free kids snacks as well as a creative activity to do on a rainy day.

Spooky monster energy balls made of peanut butter, dates, coconut flakes and oats make the perfect Halloween balls, creepy and delicious.

Add faces, mouths, hair and candy eyeballs to create these spooky monster energy balls!

Those eyes are so cute, you can’t stop looking at them!

Ingredients You’ll Need:

All you need to make these monster energy balls are 5 simple ingredients.

Gluten-free rolled oats

Peanut butter

Coconut flakes

Dates

White Chocolate

Decorate by adding coconut flakes as hair, cut out paper mouths, add some food coloring to the white chocolate balls and some candy eyeballs to make them extra creepy.

These coconut date energy balls are delicious and vegan!

How To Make These Spooky Monster Energy Balls:

1. Mix: Pour hot water over the pitted dates, making them soft and easy to mix in with the oats, melt white chocolate in a double boiler on stove, add peanut butter and coconut flakes.
2. Shape the monsters: Use your hands to roll ingredients into balls. Cover the balls in the melted white chocolate.
3. Decorate: While the melted chocolate, press the candy eyeballs, mouths and some hair onto each ball.
4. Refrigerate: Place these spooky monster balls in the fridge for about 30 minutes.

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Peanut Butter Coconut Date Balls Tips:

• Soak your dates: in hot water, helps makes the date soft and easy to mix.
• If the mixture is too dry: add a small amount of coconut oil or nut butter. If it’s too sticky, add more nuts or seeds.
• Add in Flavors: Cocoa powder, cinnamon or chocolate chips.
• Add Superfoods: Hemp seeds, flaxseeds, matcha powder or chia seeds for some crunch to your healthy oatmeal bites recipe.
• Double the recipe: Make a larger batch and freeze the extras for a convenient snack.
• Get the kids involved: A pretty fun activity to get the little ones using their hands and they’ll enjoy eating it more since they made it!

Storage tips for date energy balls:

In an airtight container with a lid, in the fridge.

Spooky Monster Energy Balls

These spooky monster energy balls are not only delicious but packed with nutritious ingredients like dates, oats, and coconut flakes, and jazzed up with white chocolate and a vibrant green color, these monster balls are a wholesome snack disguised as a creepy creature.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

25 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 16 people

Calories 93 kcal

Equipment

• 1 mixing bowl

Ingredients

  

• ⅓ cup Oats
• 4 tbsp Peanut butter
• 3 Medjool dates
• ¾ cup Coconut flakes
• 1 cup White chocolate

Instructions

 

• Pour boiling water over dates to soften, mash with a fork.
• Add oats, peanut butter, coconut flakes and blend If mix is a bit, add a couple tablespoons of water or coconut oil.
• Use your hands and roll mixture into balls.
• Melt white chocolate and cover balls.
• Add candy eyeballs.
• Refrigerate for 30 minutes before serving.

Keyword date energy balls, gluten free oatmeal balls, kids halloween party food, monster energy balls, peanut butter coconut date balls

Be sure to leave a comment if you tried this recipe and let me know what you added to these date energy balls to make them special.

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Are you craving a sweet treat but don’t want to derail your keto diet, this homemade keto strawberry ice cream is hands down, the best homemade keto ice cream recipe!

This low carb ice cream recipe is perfect to satisfy your dessert cravings while staying on track with your health goals! Win-win!

Keto ice cream made with heavy whipping cream will become your store-bought ice cream replacement in no time. Who would’ve thought- yogurt into ice cream would be my new favorite – just in time for Summer. All natural, no extras!

With just a few simple ingredients you can whip up a delicious and creamy ice cream that is keto-friendly and oh-so-delicious!

Keto Strawberry Ice Cream

Carb intake and maintaining a keto-conscious diet not only helped manage my blood sugar levels but made improvements to my overall health with increased energy levels, better appetite control, heightened mental clarity and an overall sense of vitality.

Love for pasta can still linger…

I’ve come to recognize the impact that a low-carb, keto lifestyle has on my health and quality of life.

So, if you’re still craving treats like gooey brownies or tasty desserts, including this luscious strawberry dragon fruit ice cream, then look no further than my easy to make keto friendly desserts recipes here!

Back to this tasty keto strawberry ice cream recipe.

Healthy Homemade Strawberry Ice Cream Must Haves:

• Ice Cream Machine
• Organic Ice Cream Cones
• Heavy Whipping Cream

Yogurt Ice Cream Strawberry Ingredients:

Heavy Cream: Creates the rich and creamy texture to the ice cream.

Monk Fruit Sweetener: Adds sweetness.

Strawberry Greek Yogurt (Full Fat): Adds creaminess and tanginess, also provides protein.

Unsweetened Almond Milk: Creates the consistency and adds a nutty flavor.

Vanilla Extract: Enhances the flavor.

Dragon fruit: has a mild, subtly sweet flavor that’s often described as a cross between a kiwi and a pear.

Easy Homemade Ice Cream Instructions:

1. Mix the yogurt and dragon fruit.
2. Then mix yogurt, heavy cream, monk fruit sweetener and vanilla extract until well combined.
3. Chill mixture
4. Bring mixture out and churn with your ice cream machine.
5. Once consistency is soft, transfer to a freezer safe container for at least 4 hours.
6. Serve and enjoy.

Oh, hey there!

Welcome! I’m an aspiring foodie who loves sharing adventures, hikes, local finds, and all things delicious. Wife to an incredible chef and mama to two adorable sous chefs, I’m always creating, sharing and enjoying every bite along the way!

Read more and subscribe to get my most tried and loved recipes delivered straight to your inbox!

Learn more about me

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Deliciously Creamy Keto Strawberry Ice Cream

Love a good sweet treat? This keto strawberry ice cream is creamy, refreshing, and guilt-free! With my easy-to-follow keto strawberry ice cream recipe for an ice cream maker, you’ll have a low-carb dessert everyone will rave about.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Freeze Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Equipment

• 1 Ice cream maker

Ingredients

  

• 1 cup heavy cream
• ½ cup monk fruit sweetener
• 1 cup strawberry greek yogurt
• ½ cup almond milk
• 1 tsp vanilla extract
• ½ cup dragon fruit

Instructions

 

• Mix the yogurt and dragon fruit.
• Then mix yogurt, heavy cream, monk fruit sweetener and vanilla extract until well combined.
• Chill mixture.
• Bring mixture out and church with your ice cream machine.
• Once consistency is soft, transfer to a freezer safe container for at least 4 hours.
• Serve and enjoy this tasty keto friendly treat with a friend!

Keyword 3 ingredient keto strawberry ice cream, best low carb low sugar ice cream, homemade blender ice cream, homemade fruit ice cream, homemade ice cream with yogurt, making ice cream with heavy cream, zero carb ice cream

This recipe was all the easiest recipe for keto strawberry ice cream.