Zucchini Brownies


What?! Zucchini Brownies? It doesn’t sound appetizing but I can tell you that it is very good. It’s moist, rich, super dark, not too sweet, and yes, guilt-free (gluten-free, no refined sugar, no butter or oil, nut-free, and wheat-free). My 9-year old daughter loves them. My 4-year old son won’t try anything with the word “zucchini” it in no matter how chocolatey it is. If you’re lucky, it’s a great way to get veggies in your child or husband’s diet. 🙂 Perfect for dessert or a snack.

The recipe is from cookingalamel.com but I made my own changes because I want it EXTRA DARK!


  • 1 cup almond meal
  • 1/2 cup Peet’s unsweetened cocoa powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1/4 cup coconut sugar
  • 1/4 cup plain Fage Greek yogurt
  • 2 eggs
  • 1 T vanilla extract
  • 1/2 t liquid stevia (or 1/2 cup more coconut sugar, added to the dry ingredients)
  • 2-3 zucchini squash, shredded
  • One (1) 3.5 oz. of 85% or higher dark chocolate bar, roughly chopped
  • Optional: 3/4 cup chopped walnuts or pecans
  1. Preheat oven to 350˚F. Grease or line an 8″x 8″ pan with parchment paper.
  2. In a small bowl, stir together the almond meal, cocoa, salt, baking soda, and coconut sugar.
  3. In a large mixing bowl, beat the yogurt, eggs, vanilla, and liquid stevia together, until smooth.
  4. Slowly add the dry ingredients until fully incorporated.
  5. Fold in the shredded zucchini, chocolate pieces, and nuts.
  6. Pour into a greased 8×8 baking dish.
  7. Bake for 30-35 minutes until toothpick comes out clean. Let cool before cutting.

Brazilian Chocolate Truffles

braziliantruffles I saw this post on FastPaleo.com, and although I have no idea what Brazilian Chocolate Truffles are, I was already intrigued when I saw the words “Chocolate Truffles.” 🙂 What perfect timing since Valentine’s Day is almost here. Enjoy this gluten-free, refined sugar-free, lower-carb (and can be dairy-free) dessert with your Valentine!

The recipe seemed simple enough, just lengthy since you have to make your own guilt-free condensed milk (JACKPOT!) and that takes two hours. But don’t be discouraged. The end result is totally worth it! Even the condensed milk alone is a winner. I followed the method that was posted but it didn’t turn out right, so I had to improvise. No worries because the truffles came out perfectly! (I love it when that happens.)


  • 1 can coconut cream or milk
  • 3 tbsp agave nectar or coconut palm nectar
  • 4 tbs unsweetened cocoa powder
  • 1 tbs butter (or coconut oil for dairy-free option)
  • 1/2 tsp vanilla
  1. Mix the coconut cream/milk, vanilla and the nectar in a sauce pan.
  2. Stir under medium heat until simmering.
  3. Lower the heat as low as it goes and let it cook for 2 hours. Stir every few minutes and keep an eye on it that it doesn’t boil over. You’ll know it’s ready when it has the consistency of condensed milk (thick and syrupy).
  4. Add the butter/coconut oil and half of the cocoa powder under medium heat.
  5. Stir and add the remaining cocoa powder. Keep stirring until liquid separates from the chocolate mixture. Remove from heat.
  6. Drain and toss the liquid.
  7. Cool the chocolate (while in the pan) in the fridge for about 2 hours. It is important it is cool before you roll it. It should have a similar consistency as clay.
  8. Line your hands with coconut oil and start rolling the chocolate into balls. You might need to add more oil to your hands in between a few rolls.
  9. Cover each ball in cocoa powder (or cocoa powder and cinnamon), shredded coconut or chopped nuts. You can also hide a whole hazelnut or almond in the middle for a surprise crunch.

No Bake Cookies

In case you need more guilt-free cookies this Christmas, here’s another recipe for No Bake Cookies which I found on Gluten Free Fix which I altered a bit. This tastes like a candy bar! I like that you don’t have to bake it, and it’s really, really good when eat them right out of the freezer. Great as a snack or dessert.


  • 1/2 cup butter (or coconut oil for dairy-free option)
  • 1/2 cup agave nectar
  • 1/2 cup cocoa powder
  • 1/2 cup nut butter (I used almond butter.)
  • 2 cups unsweetened coconut flakes
  • 1 cup of nuts* (Your choice: pecans, almonds, peanuts, etc.)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  1. In a pot, combine butter/oil, agave nectar, and cocoa powder.  Bring to a boil, and boil for 1 minute, whisking constantly.  Remove from the heat.
  2. Stir in nut butter, salt and vanilla.
  3. Stir in coconut flakes and nuts.
  4. Scoop cookies onto a parchment lined sheet tray.
  5. Refrigerate to set.
  6. Store in an airtight container in the fridge up to 1 week and freezer up to 1 month. (Makes 3 dozen)

*You can make this guilt-free goodie nut-free by using 3 cups of coconut flakes instead. It turns out more like a chocolate macaroon.

Gooey Nut-Free Brownie

Here’s a guilt-free, gluten-free and NUT-FREE Gooey Brownie that is so decadent and rich that Brownie 2.0 has some competition. Another unbelievable dessert from glutenfreefix.com. It really IS gooey and tastes just like a real brownie, too! Best part is, it doesn’t use any nut flours! But if you like nuts in your brownies, you simply add 3/4 c. of walnuts or pecans into the batter before baking.


  • 1/2 cup butter
  • 2 oz unsweetened chocolate
  • 1/2 cup agave nectar
  • 1 egg (or 2 eggs for cake-like brownies)
  • 1 teaspoon vanilla
  • 2 tablespoons coconut flour, packed
  • dash of salt
  • 1/2 teaspoon baking soda
  • One (1) 3.5 oz. of 72% or higher dark chocolate bar, roughly chopped
  • Optional: 3/4 cup chopped walnuts or pecans
  1. Preheat oven to 350˚F.
  2. In a medium glass bowl, melt butter and chocolate together in the microwave.
  3. Add agave nectar to bring down temperature before adding the egg.
  4. Whisk in egg and vanilla.
  5. Add coconut flour, salt and baking soda. Combine.
  6. Fold in chocolate chips (and nuts if you are adding them).
  7. Pour into a greased 8×8 baking dish.
  8. Bake at 350 for 20-25 minutes. Do not overbake.