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Paleo Chocolate Pudding

small bowl of paleo chocolate pudding with a spoon

This paleo chocolate pudding is an easy homemade dessert recipe to make when you are craving something delicious. This healthy version of chocolate pudding is easy to make from scratch. This recipe is made without cornstarch, gluten or dairy.

Some days just call for paleo chocolate pudding! This dark, creamy recipe is perfect for those days. It stores well for a couple of days in the fridge and works really well for homemade pudding cups.

I don't mind eating this chocolate pudding right out of the blender, but it's even better when it's chilled. It's easy to make ahead for a perfect dessert.

If you are looking for more healthy pudding recipes try my Gluten Free Chia Pudding Breakfast Parfait.

My favorite cocoa powder is from Thrive Market. Thrive Market has been a life saver when it comes to finding gluten free, dairy free and paleo options!

Is chocolate pudding dairy free?

Not all pudding is dairy free. If you are eating paleo or a dairy free diet you need to be careful of box mixes. Make sure you are reading the ingredient list and checking the label to see if there is a cross contamination in processing the mix.

Honestly, it's just as quick to put together this pudding recipe as it is to buy a box mix. If you put the pudding together from a recipe yourself you can be sure it is dairy free.

Can chocolate pudding be made with almond milk?

Yes! This recipe is made with almond milk. You could also use coconut milk if you don't want to use a nut milk. I replace dairy milk with almond milk in recipes and have not had a problem with how the recipes turn out.

How do I make chocolate pudding pie?

This recipe for paleo chocolate pudding can be poured into a prepared pie crust to make a very easy chocolate pudding pie. You can top the pie with coconut milk whipped cream and have a quick dessert ready in no time!

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Paleo Chocolate Pudding (GF, DF)

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Description

This recipe is fast and easy to make for a quick dessert.

Ingredients

Scale

1 Avocado, very ripe
1 large Banana, very ripe
½ cup Cocoa Powder
6 Tbsp. Honey
½ tsp. Vanilla Extract
¼ tsp. Sea Salt
2 Tbsp. Coconut Oil, melted
2 Tbsp. Almond Milk

Instructions

Peel and take the seed out of the avocado and banana. Place all ingredients into a blender and blend until a creamy pudding texture is achieved. 

Pour into a bowl or individual dishes. Refrigerate until you are ready to serve. This pudding will last in the fridge a couple of days.

  • Prep Time: 10 minutes
  • Category: Dessert
  • Method: Blender
  • Cuisine: Gluten Free

Gluten Free Apple Cinnamon Mini Muffins

I've cut back on sugar and flours lately. But sometimes I just need a little sweet treat. These apple cinnamon mini muffins are the perfect solution. They are sweetened with dates and apples so there isn't any refined sugar added.

These mini muffins are quick and easy to make in the blender or food processor. All the ingredients except the apple chunks get tossed in and blended up. Then the apple chunks are stirred in and they are ready for the muffin tin.

This recipe makes 24 mini muffins or about 6 regular sized muffins. I like the option for the mini muffins so I can eat one or two instead of a regular sized muffin.

If you don't have liners for your mini muffin trays I highly suggest getting them. They are inexpensive and make clean up so much easier. I order mine on Amazon.

If you like this recipe you might enjoy:

Gluten Free Apple Carrot Muffins
Gluten Free Cranberry Orange Muffins
Lemon Lime Homemade Gatorade
Gluten Free Blueberry Oat Muffins
Gluten Free Strawberry Rhubarb Muffins

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Apple Cinnamon Mini Muffins (GF, DF)

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  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 24 mini muffins 1x
  • Diet: Gluten Free
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Description

These mini muffins are made in the blender or food processor. They are quick and easy to make for a fast, delicious treat.

Ingredients

Scale

1 Banana, very ripe
⅓ cup Apple Sauce, unsweetened
2 Tbsp. Coconut Oil, solid
3 Medjool Dates, pitted
2 large Eggs
1 ½ cups Almond Flour
1 ½ tsp. Ground Cinnamon
¼ tsp. Ground Cloves
1 tsp. Baking Soda
1 tsp. Baking Powder
¼ tsp. Sea Salt
½ cup Apple, finely chopped (approximately ½ an apple)

Instructions

Preheat oven to 350 degrees.

In a blender or food processor (I like the food processor because it's easier to get the batter out of) blend the banana, applesauce, coconut oil, dates, eggs, almond flour, cinnamon, cloves, baking soda, baking powder and salt. Blend until all ingredients make a smooth batter.

Add the finely chopped apple to the batter and mix together.

Spoon about a tablespoon and a half into each greased or lined mini muffin cup. I always use liners so the clean up time in minimal.

I like to use the other half of the apple to put a couple of apple chunks on top. This is optional. If you are like my husband you've already eaten the other half of the apple.

Bake for 20 minutes or until golden brown.

Store covered or I like to divide them up into baggies for lunches and store them in the fridge.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Snacks
  • Method: Baking
  • Cuisine: Gluten Free

Sugar Free Broccoli Salad

I love this sugar free broccoli salad! I've found that I don't need the added sugar in the salad to make it delicious. The raisins are plenty of sugar to balance out the tanginess of the apple cider vinegar in the dressing.

a bowl of sugar free broccoli salad on a wooden platter with a silver serving spoon next to it

Designed to be more than just another veggie dish, this recipe transforms simple ingredients into a standout side salad that delivers on both taste and nutrition.

With its blend of crispy, wholesome elements and a creamy, homemade dressing, this salad hits all the marks for those seeking a lighter yet indulgent option.

Whether you're looking for a cold, make-ahead salad to serve at your next gathering or a healthy, veggie-packed recipe without the usual lettuce base, this version of broccoli salad proves that nutritious can also be incredibly flavorful and satisfying.

If you are looking for more delicious salad recipes try my Pineapple Coleslaw, my Easy Pea Salad, my Seven Layer Salad or my Chopped Wedge Layer Salad.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a bowl of sugar free broccoli salad on a wooden platter with a silver serving spoon next to it

This recipe for a sugar free broccoli salad is easy to put together (especially if you buy the precut broccoli florets). It stores well in the fridge for a few days. I think it gets tastier the second day after the dressing has had time to meld all the flavors.

It's also great to pack in a lunch or for a picnic. This recipe for broccoli salad will be in heavy rotation for us this summer. I can't wait to make it with fresh broccoli from our garden!

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Ingredients

Red Onion
Broccoli Florets
Sliced Almonds
Sunflower Seeds
Raisins
Bacon
Mayonnaise
Apple Cider Vinegar
Sea Salt
Coarse Ground Black Pepper

Instructions

Place onion, broccoli, almonds, sunflower seeds, raisins and bacon in a large bowl.

In a jar or small bowl place mayonnaise, apple cider vinegar, sea salt and pepper. Blend together with an immersion blender or by hand with a whisk. (The immersion blender will make the creamiest version of this dressing.)

Pour dressing over salad and stir until coated. Store in the refrigerator for at least two hours before serving. This salad is the tastiest when the dressing is given time to meld with the broccoli.

Supplies

Frequently Asked Questions

How long does this sugar free broccoli salad last?

After making this sugar free broccoli salad I like to store it in the refrigerator for a couple of hours at least before serving. Having some time for the dressing the cool and mix with the broccoli makes this dish really yummy.

You can store the salad in a sealed container in the refrigerator for 3-5 days after making it.

Is this salad gluten free?

Yes. The ingredients I used in this salad are gluten free. You will want to make sure the bacon you use is gluten free. I also like to use bacon that is nitrite and nitrate free. I've found that nitrites and nitrates cause a reaction similar to gluten for me.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Sugar Free Broccoli Salad

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  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This sugar free version of broccoli salad is easy to make and even better to eat the second day.

Ingredients

Scale

Instructions

Place onion, broccoli, almonds, sunflower seeds, raisins and bacon in a large bowl.

In a jar or small bowl place mayonnaise, apple cider vinegar, sea salt and pepper. Blend together with an immersion blender or by hand with a whisk. (The immersion blender will make the creamiest version of this dressing.)

Pour dressing over salad and stir until coated. Store in the refrigerator for at least two hours before serving. This salad is the tastiest when the dressing is given time to meld with the broccoli.

Notes

I used regular raisins in this recipe, but golden raisins would also be delicious.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Salads
  • Method: Tossed
  • Cuisine: Gluten Free, Sugar Free

Gluten Free Chocolate Chip Oatmeal Bars

These gluten free Chocolate Chip Oatmeal Bars are really easy to put together and work great to pack for lunch. They come together in one mixer bowl with little mess and clean up.

My favorite way to eat them is warm with a little coarse sea salt on top. They are rich and delicious! I used almond butter for this batch, but peanut butter or another nut or seed butter would work great.

GF Chocolate Chip Oatmeal Bars are great on the go when you need a snack. After they cool I put them in sandwich bags to have on hand to pack in lunches or to grab on the go.

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Gluten Free Chocolate Chip Oatmeal Bars

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  • Author: Elaine VanVleck
  • Total Time: 41 minutes
  • Yield: 15 bars 1x
  • Diet: Gluten Free
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Description

These chocolate chip oatmeal bars mix together quickly and are a delicious treat!

Ingredients

Scale

2 large Eggs
⅓ cup Granulated Sugar
1 cup Brown Sugar
¼ cup Almond Butter (or your nut butter of choice)
½ cup Unsalted Butter, softened
1 tsp. Vanilla Extract
1 ½ cups Gluten Free Flour
1 ½ cups Rolled Oats
1 tsp. Baking Powder
½ tsp. Sea Salt
1 ½ cups Semi-Sweet Chocolate Chips

Instructions

Preheat oven to 350 degrees.

Mix eggs, sugars, almond butter, butter and vanilla together in a mixing bowl until well combined into a creamy mixture. Add the flour, oats, baking powder and salt. Mix until just starting to combine. Add the chocolate chips and mix all ingredients together.

Grease a 9x13 inch pan with coconut oil or butter. Spread bar mixture into the pan evenly.

Bake at 350 degrees for 25-30 minutes or until the edges of the bars are browned.

Notes

Almond butter can be replaced with peanut butter or whatever nut or seed butter you prefer.

After the bars have cooled a little I like to sprinkle coarse sea salt over them.

  • Prep Time: 15
  • Cook Time: 26
  • Category: Desserts
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Lemon Bars

It's starting to warm up in the PNW and that means I start craving lighter foods. We've been replacing soups with salads and heavy brownies with these delicious gluten free Lemon Bars.

These gluten free Lemon Bars are easy to put together quickly and can be stored covered in the refrigerator for a couple of days. This makes them an easy dessert to make ahead and have ready to go.

We also have an abundance of eggs right now, so any recipe that uses more than two eggs is on heavy rotation here. I made these gluten free Lemon Bars with goose eggs, so they may be darker than yours if you are using chicken eggs or store bought eggs. I love the dark yellow color goose and duck eggs produce!

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Gluten Free Lemon Bars

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  • Author: Elaine VanVleck
  • Total Time: 47 minutes
  • Yield: 9 servings
  • Diet: Gluten Free
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Description

Gluten free Lemon Bars are delicious right out of the fridge for a quick dessert. You can make these a couple of days in advance and store them covered in the fridge.

Ingredients

Crust:
2 cups Almond Flour
¼ cup Coconut Flour
5 Tbsp. Granulated Sugar
3 Tbsp. Tapioca Flour
½ tsp. Sea Salt
½ cup Unsalted Butter, cold & diced

Filling:
4 large Eggs
½ cup Granulated Sugar
⅓ cup Lemon Juice
2 Tbsp. Tapioca Flour
⅛ tsp. Sea Salt
1 tsp. Beef Gelatin Powder

Instructions

Make the crust first. Grease an 8 x 8 pan with coconut oil. Place almond flour, coconut flour, sugar, tapioca flour and sea salt in a mixer bowl. Dice the cold butter into the bowl in little slivers. Beat ingredients together until crumbly. Press crumbly mixture into the greased 8x8 pan. Bake 10-12 minutes or until lightly golden.

While the crust is baking, mix together the filling.

Put eggs, sugar, lemon juice, lemon essential oil, tapioca flour, sea salt and gelatin into a mixing bowl. Beat at medium high until all ingredients are combined together. Leave in mixing bowl until ready to pour into crust. Prior to pouring into crust mix one more time to combine ingredients that may have settled.

Pour filling into baked crust and return to oven for 18-20 minutes or until firm in the center. Cool completely before sprinkling with powdered sugar and cutting. Refrigerate until you are ready to serve. 

Notes

I used lemon juice from a bottle. I didn't have lemons and living rural I can't always get good lemons locally.

  • Prep Time: 15
  • Cook Time: 32
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free