Tag Archives: coconut

MORNING GLORY MUFFINS* [Paleo + Gluten-Free]

This is my ideal muffin: dense, sweet, and nutty. The sweet potato, carrot, and raw honey add a natural sweetness that combines perfectly with the cinnamon and hearty texture of the almond flour and chopped nuts. It’s wonderful that a muffin can be made from such clean ingredients AND taste so good. You won’t miss the regular flour or refined sugar one bit.

As a side note, I’ve found the world’s best “Miel de Montagne” (mountain honey) here in Gap, France. It’s sold by the cutest little French beekeeper at the bi-weekly farmers’ market. He goes on and on in French (even if he knows you only speak English), refuses to let you buy any of his products without trying a sample first, and won’t let you leave without a little honey candy – or two. It’s the greatest.

{ Lovin’ from the oven, Chelsea }

Makes 6 muffins

¾ cup almond flour

1 tsp baking powder

1 tsp cinnamon

½ cup sweet potato, mashed

1/8 cup carrot, shredded

½ cup walnuts, chopped

½ cup shredded coconut

½ cup raisins

2 eggs

¼ cup raw honey

1 tsp vanilla extract

Preheat oven to 350*F.

Combine all ingredients in a large mixing bowl and blend well with a wooden spoon.

Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.

Bake for 28-30 minutes or until muffins are cooked all the way through. Keep a close eye on the muffins towards the end of the cooking time and be careful not to over-bake them. (I prefer to take them out slightly under-baked, just as the tops are getting golden, to ensure that they’re not too dry.)

Allow to cool before serving.

*As seen on Carrots ‘N’ Cake



Earlier this fall, Katie and I were adamant about making donuts. We couldn’t get it out of our heads. So one long weekend when we were all home, Katie, Audrey (who you might remember from the 100 Chocolate Creme Pie Challenge), and I decided to make 3 dozen different types of donuts: Cinnamon Peach, Chocolate-Chocolate Chunk, and Carrot Cake. As you may have noticed, I have a thing for coconut and carrots, so these Carrot Cake Donuts trumped all as my favorite flavor. 

{ Lovin’ from the oven, Chelsea }

Makes about 12 mini donuts

¾ cup AP flour

¼ cup old-fashioned oats

½ tsp baking powder

1 tsp baking soda

1/8 tsp sea salt

1 tsp ground cinnamon

1/8 tsp ground nutmeg

¼ cup brown sugar

½ cup unsweetened applesauce

2 tbsp vanilla almond milk

1/2 tsp vanilla extract

¾ cups grated carrots (about 2 large carrots)

2 tbsp chopped walnuts

1 tbsp fresh squeezed lemon juice


2/3 cup sweetened shredded coconut

¼ cup coconut butter

1 tsp almond extract

1/3 cup powdered sugar

Preheat your oven to 350 degrees. Coat a donut tin with cooking spray. We used a mini donut tray for bite-sized deliciousness!

In a large bowl, whisk together the flour, oats, baking powder, baking soda, sea salt, cinnamon and nutmeg.

In a separate bowl, stir together the brown sugar, unsweetened applesauce, almond milk and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until fully combined. Fold in the carrots and walnuts. Stir in the lemon juice.

Pipe the batter into the greased donut tin and bake for 8-10 minutes, or until a toothpick can be inserted and removed cleanly.

While the donuts are baking, toast the coconut in a small toaster oven until slightly browned and crispy. If you don’t have a toaster oven, simply toast the coconut in the oven after the donuts are done. To do so, spread the shredded coconut on a cookie sheet. Bake for 7-8 minutes, stirring frequently and watching closely. When the coconut begins to brown, remove it from the oven and allow it to cool on the pan.

To make the frosting, mix together the coconut butter, almond extract, and powdered sugar until fully combined. Once the donuts have cooled completely, dunk the top of each donut into the frosting and then into the toasted coconut. Eat up!

* adapted from The Tolerant Vegan


Coconut – always the coconut. And chocolate. Definitely can’t go wrong with this classic combo. Plus, they’re bite size, so you can gobble up a few without any remorse. This recipe is so quick and easy, you’ll wonder why you didn’t think of it yourself. Well, neither did I, so don’t feel too bad.

{ Lovin’ from the oven, Chelsea }

Makes about 15-20 candy balls, depending on the size

1 cup sweetened coconut flakes, lightly packed

3 tbsp coconut oil

1 tsp vanilla extract

pinch of salt

15 (or more) whole almonds

~4 ounces 60% cocoa chocolate chips

1. Line a baking sheet or plate (or something that will fit in your freezer) with parchment paper.

2. In a food processor, process the coconut, coconut oil, vanilla extract, and salt until it becomes a thick paste, about 2-3 minutes. Form the coconut mixture into bite-size balls and drop onto the parchment-lined tray. If you want, press an almond on top of the coconut. Otherwise, save the almonds for later, to top off the chocolate. Freeze the coconut balls for 15-30 minutes, or until solid.

3. Melt the chocolate chips in the microwave in 15 second increments, stirring between each increment until the chocolate is smooth. Skewer each frozen candy bar onto a toothpick and dip into the melted chocolate, tapping off any excess chocolate. If you didn’t use your almonds before, add them to the top of the chocolate before it hardens. You can also sprinkle them with shredded coconut. Wait for the chocolate to dry before removing from the toothpick.

Serve immediately or store at room temperature for several days.

* adapted from Pastry Affair


Since I’m moving to France before my birthday, I celebrated with my family a little early. I refused everyone’s offers to make me a special dessert and decided to bake my own, non-traditional birthday cake instead. (I really hope that’s not bad luck.) Because I love dense and hearty treats, a carrot cake sounded like the perfect option. I cannot get enough coconut in my life, so, of course, I added it to the cake. Without any cane sugar (other than the frosting), this not-too-sweet cake was the perfect way to end my birthday dinner!

{ Lovin’ from the oven, Chelsea }

Makes one 9 inch cake. Double to make a layered cake!  

2 cups almond meal

2 tsp baking soda

2 tsp cinnamon

1 teaspoon salt

1/2 cup coconut oil (or for lower fat try 1/2 cup unsweetened applesauce)

½ tsp Stevia or 1 tablespoon honey

1 cup raisin sauce*

1 tsp. pure vanilla extract

3 cups carrots, grated or chopped

4 eggs

½ cup walnuts, chopped

~1 cup shredded coconut 

*Raisin Sauce: Place one cup of raisins in container with about one cup of water. Soak raisins overnight or longer in refrigerator. Puree the raisin and water mixture in blender.

1. Preheat the oven to 350 degrees. Grease and powder-sugar (tastes better than flour!) a 9 inch round cake pan.

2. In a large bowl, whisk together the almond flour, baking soda, cinnamon, and salt. Using a hand- or stand-mixer, mix in the coconut oil, Stevia, raisin sauce, and vanilla. Add the eggs, one at a time, beating well after each addition. Fold in the grated carrots, walnuts, and coconut. Pour into the cake pan. For extra crunch, add a layer of chopped walnuts to the top!

3. Bake for 35-40 minutes or until done. Allow to cool completely before frosting with Coconut Cream Cheese frosting (see recipe below).

4. Serve warm if not frosted, or at room temperature with Coconut Cream Cheese frosting. Refrigerate if not serving until next day, or leftover, but return to room temperature to serve.


Don’t forget to double (or even triple) the recipe if you’re making a layered cake.  

4 oz. cream cheese, softened

¼ cup butter, softened

½ cup powdered sugar

1 tsp. pure vanilla extract

1. Mix together all ingredients with a hand- or standing-mixer until smooth. Spread immediately on cooled cake.

2. Top with toasted coconut and toasted walnuts.

* adapted from Skinny GF Chef