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Vanilla bean cookie dough robins nest eggs (grain free, vegan option)

Carrot Mango ice cream (vegan)

Single serve carrot cake cupcake

Ice cream stuffed cookie dough balls (grain free, vegan)

cinnamon roll mug cake

Iced chocolate oatmeal cookies (grain free & vegan)

Inside out Reese’s Peanut butter cups!

Mini banana fritters (Grain & dairy free)

Peanut butter snickerdoodles

Small batch oatmeal fudge bars (grain free & vegan)

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Ive seen these done with cocoa powder but….. V

Ive seen these done with cocoa powder but…..

Vanilla bean paste adds the best flavor and adds subtle speckles for these eggs! 🪺 these cookie dough eggs are gluten free, and can be made vegan if you use white chocolate.

Comment 🪺 for the link or grab the recipe below:

(Yields 20–22 eggs):

Cookie Dough
• 1.5 cups almond flour
• 1/3 cup tapioca starch
• Dash of salt
• 2 tsp vanilla extract or vanilla bean paste
• 1/4 cup softened refined coconut oil, butter, or non-hydrogenated palm oil shortening (measured solid)
• 3 tbsp full-fat coconut milk or yogurt
• 1/4 cup maple syrup (or any sticky sweetener)
• 1/2 cup raw cane or granulated sweetener (pulse in blender to reduce graininess)

Topping
• 1/2–2/3 cup white chocolate chips
• 2 tbsp coconut oil or non-hydrogenated palm oil shortening
• 1 tsp vanilla bean paste
• Pinch of spirulina and matcha for natural blue coloring

Directions:
1. Line a baking sheet with parchment paper.
2. In a large bowl, mix sugar, maple syrup, coconut milk, vanilla, and coconut oil until smooth. Slowly add dry ingredients and stir to form a soft dough.
3. Roll into 20–22 1.5-tbsp balls, shape each into an egg, and place on the prepared baking sheet. Freeze for 5–10 minutes to firm.
4. In a small bowl, melt white chocolate and coconut oil over simmering water (avoid direct heat). Stir in vanilla bean paste and natural food coloring until the mixture turns a soft robin’s egg blue.
5. Dip each chilled egg into the chocolate coating using a fork. Coat both sides thoroughly, (unlike I did in the video 🫠) then return to parchment-lined tray and freeze for 20 minutes to set.
6. Store in an airtight container in the fridge or freezer.

Optional Nest Presentation:
Crush grain-free graham crackers, cookies, or toast unsweetened coconut and use as a nest base when serving!

This Frozen PB&J Bark is what snack dreams are mad

This Frozen PB&J Bark is what snack dreams are made of.

Creamy white chocolate meets peanut butter and juicy raspberries — layered, swirled, and frozen into a bark that’s nostalgic and totally crave-worthy.

No bake. Just blend, pour, and freeze. Bonus points for crushed peanuts on top.

Here’s how to make it:
• Flatten fresh raspberries onto parchment
• Pour over melted white chocolate + peanut butter
• Swirl it all together
• Sprinkle with crushed peanuts (if you’re into it)
• Freeze until set, then break into bark-style pieces

Sweet, salty, fruity, and SO easy.

Comment “raspberry” and I’ll send you the full recipe!
Or head to the blog — link in bio.

#pbjbark #healthysnackideas #glutenfreebakes #nobakedessert #raspberrybark #stelleandcobakes

Carrot Mango Ice Cream — no ice cream maker, no

Carrot Mango Ice Cream — no ice cream maker, no steaming, just frozen magic.
This combo? A total game-changer.

Blend together:
• 2 cups frozen mango
• 1 cup raw baby carrots
• 2/3 cup canned coconut milk
• 4-5 tbsp maple syrup
• optional but reccomended: pinch of cinnamon

Serve soft-serve style or freeze for scoops!

Drop a 🥕 and I’ll send you the full recipe!
Or find it now on the blog — link in bio.

#carrotmangoicecream #dairyfreeicecream #healthydessert #eastertreats #stelleandcobakes

Brownies could never. These blondie bites are soft

Brownies could never. These blondie bites are soft, golden, chewy in the center, and way too easy to love. Gluten-free, dairy-free, and made with simple ingredients you probably already have. One bowl, no chill time, and gone in a flash.

Follow me @stelleandcobakes and comment Blondie for the link, or grab below:

Blondie Base:
1/4 cup cashew butter
1 cup almond flour
1/4 C Tapioca starch
3/4 cup coconut sugar
1/4 cup refined coconut oil, melted
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
A pinch of salt
Chocolate Ganache Filling:
1/3 cup coconut cream or coconut milk , (canned)
1 cup dairy-free dark chocolate chips
1 tsp flaked sea salt , (for topping)
INSTRUCTIONS

Preheat and Prep:
Preheat your oven to 350°F (175°C).
Grease a mini muffin pan or line it with mini cupcake liners.
Mix the Blondie Base:
In a large mixing bowl, combine the cashew butter, melted coconut oil, coconut sugar, and vanilla extract. Stir until smooth.
Beat in the egg until the mixture is well combined.
Gently fold in the almond flour, baking powder, and a pinch of salt, being careful not to overmix.
Bake the Bites:
Spoon the batter into the prepared mini muffin pan, filling each well about three-quarters full.
Bake for 10-12 minutes, or until the edges are golden and a toothpick comes out clean.
Prepare the Chocolate Ganache:
While the blondies bake: In a small saucepan, heat the coconut cream or coconut milk over medium heat until it begins to simmer.
Remove from heat and add the dark chocolate chips. Let sit for a couple of minutes, then stir until the chocolate is completely melted and the mixture is smooth.
Fill the Blondie bites
Allow the bites to cool in the pan for a few minutes. Use the back of a spoon to form a well in each bite. Fill each with ganache. Sprinkle salt on top .
Chill and serve
Place the filled blondie bites in the refrigerator for about 30 minutes to allow the ganache to set. Serve chilled for a delicious, rich treat.

Nutrient-dense, gluten-free treats that actually taste good.

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