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    Blog — Guiltless Seed Flour

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    Guiltless Chocolate Coconut Raspberry Bars

    Mother's Day is one of those occasions when I think of pretty, and often pink, colorful treats! Flowers, pretty centerpieces, nice dishes and linen napkins adorn our tables to celebrate the ladies who put so much effort into making our lives beautiful day in and day out with their love, kindness, compassion and bad mamma-jamma mom skills! Mother's Day is a great opportunity to make things pretty and girly and celebrate HER! 

    These delicious Chocolate Coconut Raspberry Bars are perfect for Mother's Day! Not only are they pink, they're light and delicious! And we all know most mommas are trying to look and feel good, without feeling deprived! Girls just wanna have fun! :) These are dainty and sweet, just like the lovely women in our lives, and they pack an unexpected punch, like all those mom bosses out there, too! Sweet dark chocolate chips and tart raspberries, make for the perfect balance! Hey, us girls can't be sweet ALL the time! ;) 

    Happy Mother's Day to all!

    We are so thankful for all of the wonder women in our lives! 

    Lindsey & Daniel

     

    Cake:

    1 1/2 cups Guiltless Superfood Seed Flour

    1 cup shredded unsweetened coconut 

    1/4 tsp sea salt

    1/4 cup unrefined coconut oil, melted

    1/4 cup almond milk (coconut milk or any other vegan milk)

    3 tbs real maple syrup 

     

    Topping:

    1 cup fresh raspberries

    1 tbs unrefined coconut oil

    1 tbs real maple syrup

    1/3 cup dark chocolate chips (we like Good Life brand, they are dairy, nut and soy-free)

    1/4 cup shredded unsweetened coconut

     

    Directions:

    1. Preheat oven to 375 degrees. Spray an 8x8 baking dish with non-stick cooking spray and set aside. 

    2. Start by making the cake layer. Add the Guiltless flour, shredded coconut, and salt to a mixing bowl. Whisk together.

    3. Add in the coconut oil, almond milk  and maple syrup. Mix with an electric hand mixer until thick and combined. 

    4. Transfer the cake mixture to the prepared baking dish, and press into place. 

    5. In a small sauce pan, add in raspberries, coconut oil and maple syrup. Mash berries with a fork and stir to combine. Berries will break down into a sauce/spread. Should only take 3-5 minutes.

    5. Pour raspberry spread over cake. Top with chocolate chips. Sprinkle with shredded coconut on top. 

    6. Bake for 22-23 minutes or until edges are slightly browned. 

    7. Let cool, then refrigerate for 8 hours to set. You can speed this process by freezing it for an hour first. Cut into bars and serve. 

    Store in the fridge and serve cold. Cold coconut oil is what keep these bars together. They might crumble if not enjoyed cold. 

    Makes 9 large bars or about 16 smaller bars. 

    *I always like to garnish my treats for that extra pretty! Garnish with fresh raspberries and extra dark chocolate chips, optional. 

    Recipe adapted from the wonderful Paleo blog The Spunky Coconut

     

     

    Recipe adapted from the wonderful Paleo blog The Spunky Coconut

    Guiltless Blueberry Brownies

    A new mom-friend celebrated her birthday last week, and since I knew I'd be seeing her at MOPS (Mothers of Preschoolers) on Thursday, I decided to whip her up a batch of Guiltless Brownies for her special day! I know she's a chocolatey chocolate girl, like me! The richer, the denser, the gooey-er, the better! It turned out that it rained like cats and dogs that Thursday morning keeping us both at home, and I didn't even get to see my friend that day. Super sad for her ;) but nice for my little family who enjoyed the delicious blueberry brownies all weekend long, and I have a new recipe to share with you!  Isn't life sweet like that, when you set out to do something nice for someone else, you always end up getting blessed in return, too!  (Don't worry, I'm going to make her another batch next time we get together!) :) 

    The day before MOPS, I was taking care of both boys and working from home, so didn't have time to run to the store. So I popped open my fridge, freezer and pantry to see what I had to work with. An abundance of blueberries!

    Unfortunately, I only had frozen blueberries on hand, but they still worked fine. I prefer baking with fresh blueberries and leaving the frozen ones for our smoothies. I find frozen blueberries lose their plumpness after they thaw, burst easily and also leave a lot of moisture in the baked goodies.

    I later made these brownies again with fresh blueberries, and we much preferred them that way! 

    The chocolate and fruit combination is so good, because the rich chocolate gets broken up by the fresh and light flavor of the fruit. // You can check out my Toasted Coconut & Chocolate Covered Strawberry Brownies here for another brownie with fruit recipe.  

    Ingredients:

    1/2 cup Coconut Oil (measured in solid state)

    8 oz (approx 1 1/2 cups) Dark Chocolate chopped or chips (your preferred %) 

    3/4 cup Coconut Sugar

    3 Large Organic Eggs

    1 tbsp Vanilla Extract

    1 cup Guiltless 7 Seed Flour

    1/4 tsp Sea Salt

    1 cup fresh blueberries 

    1 handful dark chocolate chips 

     

    Directions:

    1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. 

    2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

    3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

    4. Add eggs, one at a time, whisking well after each one. Whisk in vanilla. 

    5. Add Guiltless 7 Seed Flour and Sea Salt, and whisk until well combined. 

    6. Gently fold in blueberries. 

    6. Transfer brownie batter to prepared baking dish, and spread evenly. Sprinkle handful chocolate chips on top of batter. 

    8. Bake for 40 minutes, on center rack, or until toothpick inserted into middle of brownies comes out clean or with a few crumbs attached. 

    9. Cool completely (at least 10 minutes) on a wire rack.

    10. Slice into 9 large or 16 small brownies. Garnish with additional fresh blueberries, optional. 

     

    *Store in an airtight container in the fridge for up to 3-4 days