What is the world coming to? Naturally sweetened Peanut Butter Caramel Pretzel Brownies contain what we love best – that salty and sweet flavor in a big chewy package. Nothing could be better!

Take a bite of this combo and you might never look back because everything you need is all here. Rich chocolate, creamy caramel and salty pretzels combine for something amazing. And have no fear, these rich bars are sugar and artificial ingredients free. There’s only real food packed into these beauties!

The downside to these bars is they aren’t the most photogenic dessert out there… but that could be because I didn’t have the patience to try all the angles. I had brownies to eat! Make them to see how decadent they are and know they are best served with milk and a night of some good reality T.V. :)

Peanut Butter Caramel Pretzel Brownies (dairy-free, gluten-free, soy-free)
Print Recipe

3 ounces unsweetened Chocolate, melted
1 cup Neutral Oil
2 1/4 cups Coconut Sugar
4 Large Eggs
1/2 teaspoon Natural Butter Extract
2 teaspoons Pure Vanilla Extract
3/4 teaspoon Sea or Pink Salt
1 teaspoon Cornstarch
1/3 cup plus 1 Tablespoon Cocoa
3 Tablespoons Almond Flour
12-15 Gluten-Free Pretzels
1 batch Homemade Peanut Butter Caramel Fudge Sauce or your fav Caramel,  divided

Preheat oven to 325 degrees. Line a 9×9 or 7×11 baking dish with parchment paper and lightly grease.

In a mixing bowl, combine the melted chocolate, oil, and coconut sugar. Mix to combine. Slowly add the eggs and mix. Add the extracts and salt and whisk to combine. Sift the cornstarch, cocoa and flour together and add to the mixture. Pour and spread the mixture in the prepared pan. Swirl in about 1/2 cup of the peanut butter caramel into the batter. Place 12 pretzels evenly over the batter. Bake for 32-38 minutes. When done, drizzle with another 1/4 cup of caramel sauce. Store brownies at room temperature for up to 3 days or freeze for up to 6 weeks. 

To be perfectly honest, I’ve had the idea to spike cinnamon rolls with chai flavors for a long time. I was super excited to make these cinnamon rolls but it turns out I wasn’t the first to think of such a beautiful thing. There are other recipes for “chimmanon rolls”, as my husband calls them, but definitely not healthy chai cinnamon rolls.

If you like beautiful sweet rolls and chai – be prepared to get excited about these spiced buns because they are full of yummy chai flavors and full of whole-grains, natural sweeteners and can be made dairy-free.

If that gets you, just wait until you smell the scent of these rolls! It’s also pretty amazing these buns are healthy. The extra spice in these rolls are highly beneficial. Spices such as cardamon, cinnamon and ginger help our immune systems stay active and strong. The healthy icing is made of greek yogurt (or vegan yogurt, if you’d like) which is high in protein and probiotics. The rolls, chai cinnamon filling and icing combine for something healthy but that is truly delicious.

But who really cares about the health benefits… let’s just get to them!

Chai-Spiced Cinnamon Rolls (sugar-free, soy-free, dairy-free option)
Print Recipe

Cinnamon Rolls:
1 Tablespoon Yeast in 1/2 cup Warm Water
1 Tablespoon Raw Honey
11/4 cup Almond Milk 
5 Tablespoons unsalted Butter or Earth Balance Butter
2 Large Organic Eggs, beaten
3 Tablespoons Coconut Sugar
1 teaspoon Liquid Vanilla Stevia 
1 teaspoon Pure Vanilla Extract
1 teaspoon Salt
1/4 teaspoon Cinnamon
1/4 teaspoon Cardamon
Dash of Cloves
5 cups Spelt Flour

Cinnamon Filling: 
1/3 cup Soft Butter or Earth Balance Butter
3/4 cup Coconut Sugar
2 Tablespoons maple syrup
1 Tablespoon Cinnamon
1/2 teaspoon Allspice
1/4 teaspoon Ginger
1/4 teaspoon Cardamom
1/8 teaspoon Cloves
1/4 teaspoon Pink Salt

Vanilla Glaze Icing: (for an original cream cheese frosting see this recipe)
1 cup Plain Greek Yogurt or Firm Vegan Yogurt
2 teaspoons Stevia Extract
1/3 cup Erythritol
2 teaspoons Pure Vanilla Extract
11/2 teaspoon Butter Extract
1 teaspoon Vanilla Almond Milk

Measure out yeast and put into 1/2 cup of warm water. Pour 1 honey over it, slightly mix and set aside.in a warm place.

There’s nothing more inviting than a plate full of freshly baked cookies… so when you add all your favorite flavors to one recipe, who can resist? These cookies are full of all the sweet, crunchy, chewy, chocolatey goodness your heart desires. And YES, they are healthy!!!

These cookies were made almost by accident, when we decided to add a bit of this and a little of that to an ordinary oatmeal cookie recipe. It turns out it’s hard to go wrong with a dash of spice, a heaping amount of chocolate chips and coconut. All these ingredients didn’t just make these cookie more hearty, but also more nutritious. You’ll most likely have all these sugar-free ingredients on hand and what’s more – with an electric mixer (or one bowl), this recipe is a breeze to whip up. These loaded cookies are by far one of the most delicious and most addicting cookie recipes we have posted. They really have it all – fully loaded with texture, spice, nutritious ingredients and all the flavor you could hope for. Enjoy!

Fully Loaded Oatmeal Cookies  (dairy-free option)
Print Recipe

1/3 cup Raw Honey
1/3 cup Organic Butter or Earth Balance Butter
1 teaspoon Pure Vanilla Extract
1 Large Egg
1/2 teaspoon Baking Soda
2 Tablespoon Ground Flax or Nutritional Yeast
1/2 teaspoon Cinnamon
1/3 cup Whole Wheat Flour
1 cup Oats
1/3 cup Shredded Coconut
1/4 cup Walnuts or Peanuts, Chopped
3 Dates, pitted and finely chopped
1/3 cup Sugar-Free Chocolate Chips

Preheat oven to 350 degrees. In a bowl of an electric stand mixer, combine the honey and butter and beat until nice and fluffy. It should look like a whipped honey butter. Add the vanilla, egg and baking soda. Mix in the flax or nutritional yeast, cinnamon and flour. Beat until combined. Add the rest of the ingredients and mix until all ingredients are incorporated. Using a small ice cream scoop or spoons, scoop out about 11/2 tablespoon size balls and place on a parchment lined baking sheet. Bake for 8-9 minutes. Allow to cool for 5 minutes before enjoying. Store cookies in an airtight container at room temperature for up to 3 days.

Yields 2 dozen cookies