Molten Chocolate Cake (gf)

Well, 2020, it has been quite the year am I right? This year for New Years like most people we stayed in and decided to make a nice dinner with comfort foods! I was definitely unsure of how this would turn out but I was surprised at how good it was! It was pretty easy to make too. This is a perfect dessert to make for date night or for when you just want something sweet and warm. When you cut in to the cake, the warm decadent chocolate center oozes out…. can you think of anything better than that? You get a bite of the cake with the creamy chocolatey center. You can also jazz this up and add a scoop of vanilla ice cream and berries on the side!

Serves: 4 Small Cakes


  • 4 Oz. Ramekins (This is what I had on hand, if you have 8 Oz. ones you can use them and it will make 2 cakes instead of 4)
  • 1/4 Cup All Purpose Gluten Free Flour (sifted)
  • 1/3 Cup Powdered Sugar (sifted)
  • 1/2 Cup Unsalted Butter (room temperature)
  • 3 Eggs (room temperature)
  • 2 Egg Yolks (room temperature)
  • 1/2 Teaspoon vanilla extract
  • 5 Oz Semi-sweet chocolate
  • Pinch of Salt
  • 1 Tablespoon softened butter to grease Ramekins
  • 1 Tablespoon cacao powder to dust Ramekins.
  • Vanilla Ice Cream (Optional)


  1. Preheat oven to 450 Degrees.
  2. Combine chocolate and butter in a double boiler over medium heat, about 5 minutes. *What the heck is a double boiler you ask? Put half a cup of water in a small pot, and turn the heat on medium so the water is simmering. Place chocolate and butter in a mixing bowl that’s heat-proof, and place the bowl in the pot so it rests on the side of the pot*
  3. Once it is melted and smooth, remove from heat and set aside.
  4. Sift flour and powdered sugar together in to a medium sized mixing bowl.*You can use a strainer to sift flour and sugar, just put it in the strainer than tap the sides so that the mixture falls in to the mixing bowl*
  5. Using a hand mixer, beat eggs and egg yolks in another bowl on medium speed.
  6. Add chocolate mixture, eggs, vanilla and salt to the flour mixture and whisk until it is smooth.
  7. Spread the softened butter on the inside of the ramekins, do not miss ANY spots. Then dust the inside of the ramekins with the cacao powder.
  8. Pour the chocolate batter into the ramekins, only fill to 1/2 inch from the top.
  9. Place them on a cookie sheet, and bake for about 8-9 minutes. The tops of the cakes should puff up and the sides should be nice and firm, but the centers should still be jiggly if you shake them.
  10. Remove the cakes from the oven and let cook for 3-4 minutes.
  11. Place a dessert plate on the top of each ramekin and carefully flip the plate so that the cake comes out of the ramekin on to the plate.
  12. Top with sifted powdered sugar, serve with vanilla ice cream if you wish, and enjoy watching that warm chocolate ooze out!

Choc Chip PB Cookies (gf)

I’ve made this recipe a few times and it’s always SOOOOO good! It was so good in fact, that my husband literally fell off the couch reaching for the cookies (I can’t make this sh*t up!) This recipe calls for NO flour so it is gluten free. Leave out the chocolate chips or use vegan chocolate chips to avoid dairy. I know chickpeas sound strange to be used in anything other than Hummus or Falafel, but I promise you, it makes the most deliciously soft cookie. Alright I will stop rambling. Now to the recipe….


  • 1 14.5 Oz Can of Chickpeas (make sure to drain and rinse)
  • 1.5 Cups Creamy Peanut Butter
  • 1/2 cup agave (honey or maple syrup also will work)
  • 1.5 Tablespoons coconut sugar (this is optional and just makes the cookies sweeter)
  • 1.5 Tablespoons baking soda
  • 1 Cup of Chocolate Chips


  1. Preheat oven to 350 degrees
  2. Line a cookie sheet with parchment paper.
  3. Drain and rinse chickpeas, place chickpeas into a blender.
  4. Add in the agave and blend until it becomes a creamy consistency.
  5. Place chickpea mixture into a large mixing bowl, add remaining ingredients mixing until well combined.
  6. Place spoonfuls of dough and form into a cookie shape.
  7. Bake for 10 minutes or until edges are slightly browned.
  8. Remove, let cool for a few minutes and enjoy!

Chocolate Peanut Butter Cake (gf)

I made this recipe for my sister-in-law’s birthday as she is gluten-free. Instead of buying a cake, I figured why not just try to make my own cake?! Honestly, I am not much of a baker, but to my surprise, this came out AMAZING. This is decadent, sweet, and filled with peanut butter frosting while the cake’s outer frosting is made with chocolate and coconut milk. You need this in your life. Seriously. Fine, I will stop babbling now and give the people what they want!

Ingredients for the Cake:

  • (3) 7-inch Springform Pans (I got mine from Amazon!)
  • 1/2 Cup Almond Flour
  • 1/2 Cup Cocoa Powder
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Coconut Sugar
  • 2 Large Eggs
  • 2 Tablespoons Flax meal
  • 1 Tablespoon Tapioca flour
  • 1 Teaspoon Vanilla
  • Chocolate Chips (optional)

Ingredients for the Peanut Butter Frosting:

  • 2 Sticks of Unsalted Butter (Room Temperature)
  • 3/4 Cup Creamy Peanut Butter
  • 2.5 Cups of Powdered Sugar
  • 1 Teaspoon Vanilla
  • Splash of milk (I used oat milk but you can use whatever milk you have on hand)

Ingredients for the Chocolate Frosting:

  • 1/2 Cup Coconut Milk
  • 1 Cup Chocolate Chips
  • Pinch of Sea Salt


  1. Preheat oven to 350F. Line the bottom of the springform pans with parchment paper (cut out to fit in them). Spray the sides of the pans with coconut oil.
  2. Combine the ingredients (except for choc chips) for the cake batter either by hand or in a food processor until smooth, then add in chocolate chips.
  3. Divide the batter between the pans. Bake for 18 minutes. Remove and cool on a wire rack until it is cooled down.
  4. Boil a large pot with 3 cups of water, place a bowl that fits above the pot without falling in the pot. Put ingredients for the chocolate frosting in the bowl and stir while it melts. Once it is melted, put in the refrigerator for 15 minutes.
  5. Now, put the ingredients for the peanut butter frosting in another bowl and mix it with an electric hand mixer until it is fluffy.
  6. Select a flat plate or serving dish to put the cake on. Cut parchment paper into big strips creating a border around the cake to catch the excess frosting. Spread peanut butter frosting in the 2 middle layers of the cake. Once done, pour the chocolate frosting on top of the cake and sides.
  7. Place in your refrigerator to chill for at least 2 hours. When ready to serve, remove the parchment paper from around the cake and enjoy!

PB Chocolate Cashew Bar (gf/df)

If you’re looking for a dessert that is gluten-free, guilt-free, dairy-free, and STILL tastes amazing, look no further. These PB Chocolate Cashew Bars are a great treat for after dinner! I also had it in a bowl with vegan vanilla ice cream and it was DIVINE. Coconut oil is used in the recipe so you also get a hint of sweet coconut. These are easy to make and you can keep them frozen to keep going back for more!


  • 1 1/2 Cups of Raw Cashews
  • 1 Cup Oats
  • 1/2 Cup Coconut Oil (Melted), Divided
  • 1/2 Cup Maple Syrup, Divided
  • 1/2 Cup Cocoa Powder
  • 2 Tablespoons Natural Peanut Butter
  • Sea Salt


  1. Line a loaf pan with parchment paper, spray/ spread with coconut oil
  2. Blend cashews in a food processor. Stop to scrape down the sides as you are blending it.
  3. Add to the food processor the Oats, half of the Coconut Oil, half of the Maple Syrup, and a pinch of sea salt and blend until a dough-like consistency forms.
  4. Put the cashew mixture in the loaf pan and make sure it is evenly spread out.
  5. Mix in a bowl remaining Coconut Oil, Maple Syrup, and Cocoa Powder with a pinch of sea salt until smooth.
  6. Pour chocolate topping on cashew base evenly, tilting the loaf pan so the topping evenly gets spread out to all edges.
  7. Put a tablespoon of peanut butter on each end, and with a knife, swirl it around. Sprinkle sea salt on top.
  8. Put in the freezer for at least 1 hour, and enjoy!

Lemon Blueberry Bread (gf/df)

I made a regular lemon blueberry bread for Sean’s birthday in June and it was so good! Of course, I wanted to make it again but gluten free this time around. This is the perfect healthy dessert and it tastes even better with a scoop of ice cream on the side. I also am OBSESSED with this coconut whipped cream from Trader Joe’s. It is vegan and gluten free and tastes so good on just about anything (and even by itself!).


  • 3/4 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 1/4 Cup Honey
  • 1 Tsp Baking Powder
  • Zest of 1 Lemon
  • 1/2 Lemon Squeezed
  • 1.5 Tbsp Melted Vegan Butter
  • 1/2 Cup Fresh Blueberries
  • 3 Eggs


  1. Preheat oven to 350F.
  2. Whisk the eggs in a large bowl.
  3. Add in flour, honey, lemon zest, baking powder, lemon juice and butter.
  4. Mix all ingredients together with a mixer until combined.
  5. Add in the blueberries and fold them in gently.
  6. Put parchment paper into a loaf pan and spray the parchment paper with coconut spray.
  7. Bake for about 45 minutes.
  8. Let cool and then cut in to slices to serve.

Optional: Add a scoop of vegan vanilla ice cream and coconut whipped cream to elevate it!