Desserts Archives » Kay's Clean Eats

Monster Rice Krispies Treats

Monster Rice Krispies Treats are much nicer than the ones hiding under your bed! Frightfully fun and perfect to bring as school treats or to a Halloween party.

These are so fun to make and your kids will have a blast helping you. The Rice Krispies Treats recipe is simple, I choose to make my own but you can also use store-bought ones. Once you have your Rice Krispies, dip it in your favorite candy coating and add candy eyes! 

I can’t really say that I have always been festive over the top celebrator of any holiday. That is until I had my own kids, and now I may just be out of control! Seeing the joy in their eyes is everything! The Holliday season kicks off in October, well if your Starbucks September, but for me, it’s October and it truly is the most wonderful time of the year! Making Halloween themed food with the kids is a blast! We love our FrakenFine Guacamole, Mummy Dogs, and Monster Rice Krispies Treats!

I used my family recipe for these Rice Krispies Treats. Every time I make them it takes me right back to fond childhood memories. I love being able to pass it along to my kids! The Rice Krispies Treats have 4 ingredients butter, marshmallows, vanilla extract, and salt. Makes for the thickest, chewy and delicious Rice Krispies Treats. Everyone will love these with or without a monster on it!

To make the monster come alive on your treats you will need colorful candy coatings such as Wiltons Candy Melts, and candy eyeballs. Both can be found at most craft stores, I found them at Michaels Craft Store. 

Monster Rice Krispie Treats

Monster Rice Krispies Treats much nicer than the ones hiding under your bed! Frightfully fun and perfect to bring as school treats or to a Halloween party.
Prep Time15 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Keyword: halloween, halloween treats, rice krispie treats, themed food
Servings: 12 Monster Rice Crispy Treats

Ingredients

Rice Krispie Treats

  • 20 oz marshmallows, I used 2, 10-ounce bags of Trader Joes brand.
  • 1 stick of butter, 8 tbsp
  • 1 tsp vanilla extract
  • dash of salt
  • 7 cups Rice Krispie cereal

Monster

  • 125-140 candy melts; can sub dark chocolate or white chocolate
  • candy eyes
  • parchment paper

Instructions

Rice Krispie Treats

  • Line an 8-inch square baking pan with parchment paper.
  • In a large saucepan over medium heat melt the butter. Once melted add in the marshmallows and stir constantly until marshmallows are completely melted.
  • Turn off heat and add in vanilla extract, salt, and cereal. Combine till mixed.
  • Pour into your baking dish and gently press down. Let set in the fridge for 5-10 mins before you cut.

Monster:

  • Melt candy melts as directed on package. Dip tops of treats in melted candy and place on parchment paper. Immediately place candy eyes on treats before candy coating sets.
  • You can place them in the fridge to set quicker.
    Enjoy!

 

Paleo Chocolate Chip Cookie Bars

Paleo Chocolate Chip Cookie Bars are soft, chewy, and loaded with gooey chocolate and pieces of walnut.   This recipe is gluten-free + refined sugar-free and ready in 30 minutes!

Hand’s down my new favorite cookie bar and its just a bonus that it is paleo! The texture is soft with crisp edges the way a cookie bar should be. Taste is naturally sweet from coconut sugar which can equally be subbed for brown sugar. I added walnuts because chocolate chip cookies with walnuts happen to be my favorite! So I figured why not add them to these amazing bars!

Lately at night once the day is officially over for me, kids asleep 😴, and the kitchen is clean I like to unwind. Recently its been me, the couch, a cup of peppermint tea and a baked good, damn that sweet tooth! I try to keep my late-night treats as healthy as I can but still satisfying. As I was sipping my tea all I wanted was a chocolate chip cookie last night so I got up and these glorious Paleo Chocolate Chip Cookie Bars were born!! So much for unwinding haha! 😆 I tore up my small kitchen up at 9 pm but it was so worth it and so much better than eating my husband’s stash of double stuffed Oreos!

Make sure you use blanched almond flour because the almond meal is gritty! You can use grass-fed butter or ghee personally I like the flavor of grass-fed butter better.  All your going to need is an electric hand mixer, a mixing bowl, and a tin baking dish!

So are you ready for some of the best Paleo Chocolate Chip Cookie bars?

ENJOY!

If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats. 

Paleo Chocolate Chip Cookie Bars

Paleo Chocolate Chip Cookie Bars are irresistibly soft, chewy, and loaded with gooey chocolate and crunchy walnuts. This recipe is gluten-free + refined sugar-free and ready in 30 minutes!
Prep Time7 mins
Cook Time23 mins
Course: Dessert
Cuisine: American, paleo
Keyword: blondies, chocolate chip cookie bars, cookie bars, paleo
Servings: 12 cookie bars
Calories: 222kcal
Author: Kay

Equipment

  • Electric Hand Mixer, Square tin 8 x 8 baking pan, and a mixing bowl.

Ingredients

  • 1/2 cup grass-fed butter at room temperature
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup coconut flour
  • 1 1/2 cups almond flour blanched
  • pinch of pink salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 cup chocolate chips
  • 1/4 cup walnut pieces

Instructions

  • Preheat the oven to 350 degrees F. Line your 8 x 8 baking dish with parchment paper and set aside.
  • Using a hand mixer (can use stand mixer too) mix together your butter and coconut sugar until well combined. Add is your eggs and vanilla extract keep mixing till just combined.
  • Add in your, coconut flour, almond flour, salt, baking soda, and baking powder. Beat until combined.
  • Fold in your chocolate chips and walnuts.
  • Transfer your cookie dough to prepared pan and smooth out into an even layer.
  • Bake on the center rack of your oven for 22-27 minutes, until edges are golden and your content with the gooeyness of your cookie bars!
  • Allow bars to completely cool before serving. Paleo flours crumble easy so it is important to let cool unless you are going to eat it hot with a scoop of ice cream! In that case, scoop out your cookie with a spoon.

 

One Bowl Peach Crisp

Light and healthy with the perfect blend of oat and pecan crisp topping. This is the ultimate summer comfort food that is vegan, gluten free and refined sugar free.

The end of sweet summer fruit is upon us here. Peach season its been real and I am not ready for you to go! I urge you to make this absolutely delicious peach crisp before the peaches disappear from our markets.

Serve it with your favorite ice cream or a dollop of greek yogurt! You can’t go wrong with this crisp!

Print Recipe
5 from 1 vote

One Bowl Peach Crisp

The most peachy perfect summer treat!
Prep Time15 mins
Cook Time40 mins
Course: Dessert
Keyword: crisp, peach, peach crisp
Servings: 5
Author: Kay

Ingredients

Peaches

  • 4 1/2 cups peaches, peeled (optional), cored and cut into 1/4 inch slices
  • 1/3 cup maple syrup
  • 1 tbsp almond flour
  • pinch of salt

Crisp

  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1 cup raw pecans chopped
  • 1 tsp cinnamon
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil softned

Instructions

  • Preheat the oven to 350°F and greese a 8x8 baking dish.

Peaches

  • In a medium bowl combine the peaches, maple syrup, almond flour and salt. Mix well and coat the peaches evenly.
  • Transfer peaches to you baking dish and bake for 20 minutes.

Crisp

  • While the peaches are baking prepare your crisp. In the same bowl mix your oats, almond flour, chopped raw pecans, cinnamon, coconut sugar, and coconut oil. Mix with a spoon until mixture is crumbly. You can also use your hands for this part.
  • Once peaches have baked 20 minutes sprinkle the crisp mixture evenly over the top. Bake the crisp for 20 more minutes until the crisp golden brown and the peaches are bubbling. Let cool 15 minutes before serving. Enjoy with your favorite ice cream or a dollop of greek yogurt.

Pumpkin Chocolate Chip Bars

Pumpkin spice and all things nice! One bowl, refined sugar and gluten free. These are super soft, cake like, moist and loaded with chocolate chips.

Pumpkin bars fully packed with all beautiful Fall flavor.  All the warm spices that make pumpkin treats so amazing. The combination of pumpkin + chocolate is a match made in heaven totally right up there with chocolate + peanut butter, in my opinion.

I hope you try these!! I can not put into words how delicious they are! Perfect for Fall however they are great anytime of the year. I love having mine with coffee or tea. Something special about next day baked goods that taste so dang delicious so if you can hold off on not eating them all after baking you in for a real treat day 2 and 3!

Pumpkin Chocolate Chip Bars

Perfect Fall treat! Refined, dairy and gluten free!
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Keyword: bars, blondies, brownies, chocolate, pumpkin
Servings: 6
Author: Kay

Ingredients

  • 2 eggs
  • 1/3 cup pumpkin puree
  • 1/2 cup coconut sugar
  • 1 tbsp coconut oil
  • 1/3 cup almond milk
  • 1 tsp pumpkin spice
  • 2 1/2 cups almond flour
  • 1 tsp baking powder
  • 1/2 cup chocolate chips

Instructions

  • Pre-heat your oven to 350°F. Grease a 8-inch square baking dish with nonstick spray and line with parchment paper that hangs over for easy removal.
  • In a large bowl whisk together the eggs, pumpkin puree, coconut sugar, coconut oil, and almond milk. Whisk till well combined.
  • Add in the almond flour, pumkin spice and baking powder. Stir in the dry ingredients till combined.
  • You can fold in your cholate chips or place them on top like I did.
  • Transfer the batter to the prepared pan and smooth out the top. If you did not fold in the choclate chips go ahead and press them into the top.
  • Bake for 35 minutes or until toothpick comes out clean. Let cool before slicing. Enjoy!

The BEST Vegan Rocky Road Cookies

This one bowl cookie recipe is gluten, dairy and refined sugar free!! It comes together in minuets and is sure to please everyone. It completely taste like the real deal and  you would have no idea its not junk food.

 Texture is beyond perfect! Every bite has a little bit almond and marshmellow. Nothing pleases my household more than an ooeyy gooey warm cookie. Whoever you make it for these are sure to please.

The best Vegan Rocky Road Cookies

Rich and Delicous!
Prep Time10 mins
Cook Time12 mins
Course: Dessert
Keyword: cookies, vegan brownies

Ingredients

  • 1 tsp chia seeds
  • 1/4 cup almond milk
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil (use refined for no coconut flavor)
  • 1/3 cup cacao powder
  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 cup vegan marshmallows
  • 1/2 cup chocolate chips
  • 1/3 cup raw almonds roughly chopped

Instructions

  • Preheat your oven to 350°F and prepare your cookie sheet.
  • In a large bowl whisk together chia seeds, almond milk, coconut sugar, vanilla extract, and melted coconut oil. 
  • Add in the cacao powder, almond flour and baking powder, folding the mixture until it forms a smooth dough. 
  • Fold in the marshmallows, chocolate chips, and almonds till evenly combined. 
  • Using a cookie dough scoop, scoop them 1 inch apart on your cookie sheet. Press down on them with your spoon or hand to flatten them.
  • Bake for 12 minutes, the serve!! 

 

Fudgy Gluten Free Brownies

The most perfect Gluten, Refined Sugar & Dairy free Brownies! They are so fudgy, rich, and chocolatey with a crispy exterior. This is a one bowl mix!

I have fallen in love with Almond Flour! Its become my favorite flour to bake with. It is no surprise that I have a sweet tooth. Baking a brownie that taste like a brownie but is so much healthier than your average brownie brings me pure joy! I don’t like feeling icky after eating junk, so here you have my healthified brownie babes!

Brownies have always been my favorite chocolate fix. I love the simplicity of them! The fudgier the better in my opinion! You won’t even notice they are gluten, refined sugar or dairy free! Store them in the fridge, they won’t last long!

Print Recipe
5 from 2 votes

Fudgy Chocolate Brownies

Rich, supremely dense, crinkly outside thick and fudgy inside! Refined sugar, Gluten, and Dairy FREE!
Prep Time10 mins
Cook Time45 mins
Course: Dessert
Cuisine: American
Keyword: brownies, chocolate
Servings: 8

Ingredients

  • 1/4 cup apple sauce
  • 1/4 cup refined coconut oil, melted
  • 2 eggs
  • 1 tsp vanilla
  • dash of salt
  • 1 cup coconut sugar
  • 1/3 cup cocoa powder
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 cup chocolate chips + more for topping

Instructions

  • Preheat the oven to 350ºF. Grease and line a 8-inch square pan.
  • In a medium bowl combine apple sauce, coconut oil, eggs, vanilla, salt, coconut sugar. Mix till alll ingredients are well combined.
  • Mix in the cocoa powder and almond flour and baking powder.
  • Fold in chocolate chips. Pour into baking dish.
  • Bake in preheated oven for 45 minutes.

Apple Pie Filling

Homemade Appe Pie Filling taste so much better then canned filling~ This recipie is refined sugar free and vegan friendly! This pie filling will hit the spot and its so easy to whip up!

This is one pie that will put a smile on everyones face! My hubs and kids both love it. We are all collectively chocolate ice cream lovers, so the combo between rocky road ice cream and apple pie is a match made in heaven for us!

I sweetened this pie with coconut sugar and agave, we are all hooked on this APPLE PIE! This easy recipe is cooked on the stove top and is perfect to eat immediately or save for later! It is made with wholesome ingredient that won’t make you feel icky about eating. You will never need to buy another can of pie filling again.

Apple Pie Filling

DELICOUS AND REFINED SUGAR FREE!! APPLES, COCONUT SUGAR, AND CINNAMON ARE A DREAM. THIS PIE IS REFINED SUAGR FREE ANS ALSO VEGAN FRIENDLY!
Prep Time35 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: pie
Servings: 6

Ingredients

  • 1 9" pie crust
  • 6 apples peeled, cored and sliced
  • 1 tbsp lemon juice
  • 2 tbsp butter, regular or vegan
  • 1/2 cup coconut cream
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup water
  • 1/4 cup agave
  • 2 tbsp corn starch can sub arrowroot

Instructions

  • Preheat oven to 350°F.
  • In a large bowl combine apple slices and lemon, mix well.
  • Place butter, coconut cream, coconut suagr, vanilla, cinnamon, water agave and corn starch in a medium saucepan. Stir and combine over medium heat, stir frequently. Once mixture boils, cook for 2 more minutes stirring often. Add Apples and turn to a simmer and cover. Cook and stir often for the next 6-8 minutes.
  • Pour into your pie crust and bake for 35 minutes. Let pie cool completly before serving, as it cools the mixture will thicken.
  • You can also store filling in a sealed jar for 1 week, keep in the fridge.

 

EASTER BUNNY BAIT

Sweet, Salt and highly addictive snack mix. The perfect snack to bring in springtime!! It is filled with pretzels, cereal, m&m’s, Jordan almonds, and bunny grams, all coated in creamy white chocolate… no cooking required for this one!

This recipe is so much fun to make. I got the idea from my sweet girl Fiori, which I’m sure she heard about at preschool. However her intent is to actually catch the Easter Bunny so we can keep him, ha! Shortly after a discussion of why we probably should not catch the bunny, we started to create our Bunny Bait.

There is so many variations you can use, we mixed in what I had handy in the pantry. You can sub items you don’t like for items you do. This can easily be made for any Holliday, just change up the festive m&m’s, and throw in a few festive color sprinkles!

So I must warn you, should be called Bunny Crack, its addictive!!

To make the bunny bait, combine the ingredients in a large bowl. Melt your white chocolate, be carful you don’t burn it. White chocolate has a tendency to burn quickly. Best to stir every 25-30 seconds. As soon as chocolate melts pour over mix, white chocolate hardens quick.

Easter Bunny Bait

Sweet & Salty 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Author: Kay

Ingredients

  • 1 cup pretzel sticks
  • 2 cups multigrain squares or rice chex
  • 2 cups cheerios
  • 2 cups bunny grams (I used Annie's Organic)
  • 1 cup chocolate drops or m&m's
  • 1 cup Jordan Almonds
  • 1 12 oz bag quality white chocolate chips
  • 1 tbsp coconut oil

Instructions

  • Line a large sheet pan with parchment paper then set aside.
  • In a large bowl add in the pretzel sticks, multigrain squares, cheerios, bunny grams, m&m's, and Jordan almonds. Try to evenly distribute everything.
  • In a medium bowl add the coconut oil and white chocolate chips. You can do this buy microwaving for 25 seconds, stir, then microwave for 20 seconds, stir again till smooth. If it needs longer, microwave in 10 send bursts. This can also be don by placing the bowl over hot water and stirring. 
  • Pour the smooth white chocolate over the snack mix. Stir and combine so everything gets coated.
  • Transfer the mix to your prepared baking sheet. Spread it on one even layer.
  • Let it harden at room temperature. If you want it to harden quicker place in the fridge for 10-15 minutes. Store in a air tight container.  

Pitaya Cream Cheese Frosting

My favorite frosting to date! Naturally colored and ohhh soo sweet! It taste amazing on any flavor cake. Not a fan of pink… leave out the pitaya and you will have a rich white color!

Birthday season around here hits in December and ends March 17th with my birthday! During that time you will find me on Pintrest looking for some cake inspiration. This particular cake I made was for my sweet little Fiori. For the cake, I used Annies Organics Funfeti cake, happens to be her favorite. I can pretty much convince her to eat anything pink or purple. Currently she has a flower obsession, so I knew I needed to make the cake pink and add florals or some sort. Which then lead me on a Youtube tutorial hunt to make these BEAUTIFUL frosting roses. The technique is surprisingly very easy, just need the frosting to behave.. don’t do this on a hot day, I find it was easiest to cool the frosting in the fridge before beginning the floral piping. 

Now the real fun, the FROSTING!! I just want to note that frosting flies everywhere… somehow I had pieces on the sealing. Hands down messier than feeding my kids rice! Don’t be scared this frosting is totally worth it, plus you can lick the extra straight out of the bowl! Your going to want to make sure your ingredients are at room temperature, you don’t want to work with a stiff frosting. So lets get to it, I cannot wait to see how you guys like this one!!

Print Recipe
5 from 2 votes

Cream Cheese Frosting with Pitaya

The best frosting around! Rich, creamy and oh so sweet. 
Prep Time15 mins
Course: Dessert
Keyword: cake
Servings: 1 2 layer cake
Author: Kay Carrera

Ingredients

  • 8 oz package of cream cheese room temp
  • 1/2 cup unsalted butter (1 stick) room temp
  • 1 tsp vanilla extract
  • 16 oz powder sugar
  • 1/4 packet frozen pitaya plus (defrosted)

Instructions

  • 1. Combine cream cheese, butter, vanilla, sugar and pitaya. Beat on medium speed until smooth and fluffy. Spread over cake or cupcakes. Store in refrigerator.  

Notes

  1. If your frosting is to thick, try adding in a splash milk. If your frosting is to thin add in more powder sugar. 
  2. I highly recommend using a pure vanilla extract. 
  3. Make sure butter and cream cheese are at room temperature. 

No Bake Lemon Raspberry Bars (vegan, raw, GF)

These lemon bars have a bright and tart flavor. They are incredibly creamy and smooth. These gluten-free, raw & vegan bars come together easily with a blender and food processor. 

There is somthing about lemon bars that just makes my tastebuds sing! The are the perfect mixture of tart and sweet. I have never tried baking lemon bars, in fact I often just use my oven as a storage drawer, ha! I may have to give it a go one of these days!!

So lets talk about these bars. The crust is so naturally sweet, thanks to the dates. If your dates are not soft, you will want to soak them in hot water for at least 5 minuets. The cheesecake filling is batter licking good. Soaking your cashews will help soften them up, and in turn give you the creamiest filling. If you do not use agave feel free to sub for any liquid sweetener of your choice (maple syrup, brown rice syrup..). These bars are a healthy spin from your baked lemon bar. Different textures but in my opinion 100x more delicious, and not to mention a ton healthier! The raspberry swirl is so extra.. I know! It really gives these bars such great flavor. If you decide to leave it out don’t worry, the bars are delicious with or without! I hope you give these bars a try!

Print Recipe
5 from 1 vote

No Bake Lemon Raspberry Bars

Cashew based, indulgent, creamy and delicious!! 
Course: Dessert
Servings: 8
Author: Kay Carrera

Ingredients

Ingredients

    Crust

    • 1 cup raw pecans
    • 1 cup pitted gooey medjool dates 8-10
    • 1/4 cup coconut shreds
    • 1 tbsp coconut oil
    • dash of pink salt

    Cheesecake

    • 1 cup cashews soaked for 4+ hours, preferable overnight, rinsed and drain before use.
    • 1 cup coconut cream
    • 1/4 cup coconut butter
    • 1 tbsp vanilla extract
    • 1/4 cup fresh squeezed lemon juice
    • zest from 1 lemon
    • 1/4 cup agave

    Raspberry swirl

    • 1 cup raspberries + 1 tbsp water

    Instructions

    Instructions

    • Line a 8" square dish with parchment paper for hassle free removal. Grease it with coconut oil, set aside. 
    • In a food processor, add in all crust ingredients. Process till sticky and doughy. If your dates are dry and mixture is not sticky add water slowly. Press the dough evenly into the bottom of the prepared pan.
    • In a high-powered blender (I use vitamix) combine all of the cheesecake ingredients and blend for about 2-3 minutes, or until the mixture is smooth and creamy.
    • Taste your batter, if needed adjust sweetness/tartness to your desired taste. Pour batter over your prepared crust and smooth the top. Hit against the counter a few times to rid any air bubbles. 

    Raspberry Swirl

    • In your blender place raspberries and water, blend till smooth. 
    • With a spoon place blots of raspberry all over the top. Using a knife or tooth pick, create swirls going back and forth or in circles, whatever your feeling!
    • Place in the freezer to set for at least 3 hours before serving.
    • They can be served frozen, but are best thawed 10-15 minutes before serving. They will store in the freezer sealed for 3 months.