My made from scratch Nut-free PB&J (Paleo) 20 min or less! Bread and all.

Nut-free PB&J

I have been seriously craving a PB&J lately.  I’m not sure why, but I have just needed this simple sandwich!

Finally, I gave in!

So of course, I headed to my kitchen to make me one.  But as I stared into the fridge I realized…

1. I could not have nuts (especially peanuts!)

2. I had no Paleo Bread made

3.  I had no jam or jelly.

You would think that at that point I would walk away and call it a day.  Nope.  I was determined to make me a PB&J with what I could find in my kitchen and in less than 20 minutes (because of course I was running behind that morning.)


Mission accomplished! So here we are friends – my super quick and easy Nut-free and Sugar-free PB&J.

Nut-free PB&J (Paleo)

My made from scratch Nut-free PB&J (Paleo) 20 min or less! Bread and all.rom scratch Nut-free PB&J (Paleo) 20 min or less! Bread and all.

Step 1: The Bread

I chose to use my English Muffin recipe to make two normal sized muffins.  Of course, I could have made an English muffin, but using parchment paper muffin cups seemed like the easiest clean-up :) So feel free to choose either form – cooking time is about the same.

Step 2: The PB

Nut-free peanut butter – I recommend Toasted Coconut Butter (TCB) or for those that can have seeds – Sunflower Seed Butter.  I chose TCB.  I actually made this while my muffins were cooking.  On one large or two small baking sheet(s) at 350 degrees I simply toasted around 3/4 pound to 1 pound of coconut chips until the coconut was fragrant and beginning to brown on the edges (about 8-10 min.) I then added it to my high powered blender.  I slowly increased the speed to High, and once at High I used the Tamper to press down the coconut and allow it to break down until it became a thick liquid (about 1 to 2 min.)  Be careful it can get hot! I then poured it into a Mason Jar for storing. Tip: Once cooled, the TCB will harden a bit – oil may rise to the top.  Warm the jar slightly and you should be able to reincorporate the oil into the butter by stirring with a knife.

Step 3: The J

I always have frozen berries in my freezer.  For this quick fruit spread recipe I grabbed some frozen raspberries.   All you need is 1 tsp coconut oil and around 1/4 cup to 1/3 cup frozen or fresh berries. Allow the oil to melt in a small saucepan over medium heat, once melted add the berries. Let them warm, and break down by mashing them with a spoon.  Once mashed and warmed through remove from heat.

Step 4: Assemble and Devour

No explanation necessary :) Enjoy!!!

Nut-free PB&J (Paleo) - Quick and easy! Perfect for a craving.


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Dark Chocolate Pecan (Mini) Muffins

Guess what my dearest friends?! It is officially October.  Autumn is now in full swing and the leaves are falling.

I just love this season.  The cool air, the orange and red leaves, the delicious food! I especially love how this season inspires me to get in the kitchen and bake. Recently I decided to make use of one of my favorite Fall ingredients- pecans. As I thought about how to use them I just kept thinking about those cute little breakfast brownie bites. Of course, those bites in their grain-filled and refined sugar-free form would not be an option for me, or for most of you I’m sure!

Dark Chocolate Pecan Muffins (Paleo) Coconut Contentment So I decided to make a Paleo version :)

Dark Chocolate Pecan Brownies (Paleo) Coconut Contentment

These little Paleo Dark Chocolate Mini Muffins are just so cute, and they have a wonderful muffin texture.  I suggest serving them with coffee – a Bulletproof coffee would be perfect with them. Enjoy! :)

Rich Dark Chocolate Pecan Muffins (Paleo) Coconut Contentment

Dark Chocolate Pecan Muffins (Grain-free)

Prep: 10-15 min      Cook: 10-17 min depending on size        Yields: 24 mini or 12 regular muffins


  • 3 eggs (room temp for mixing bowl method)
  • 1/2 cup palm shortening or grass-fed butter (room temp for mixing bowl method)
  • 1/3 cup almond milk or lite coconut milk
  • 2 tsp vanilla
  • 1 cup coconut sugar
  • 1/3 cup arrowroot powder
  • 1/2 cup cacao powder (cocoa powder works too)
  • 1 tbsp coconut flour
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 3/4 cup to 1 cup chopped pecans, walnuts, coconut, or any other nut (optional)
  • 1/4 cup Enjoy Life Chocolate Chips (optional)



1. Preheat oven to 350 degrees. Prep the muffin tin by adding the muffin cups.

2. Two options:

Mixing bowl method: In a large mixing bowl with a hand mixer or by hand cream together all the wet ingredients and coconut sugar. Once smooth add the dry ingredients (except for the nuts/chocolate chips/coconut) and mix well. Then, fold the pecans in or other mix-in you chose.

Food processor method:  Add everything to the food processor except for the nuts/coconut/chocolate chips. Process until smooth, wiping down the sides as needed.  Once smooth, add your pecans or other mix-in to the batter, and then pulse a few times until mixed in.

3. Divide the batter evenly between the muffin cups – they will be close to full.

4. For mini muffins bake 10 to 12 minutes.  For regular muffins bake 15 to 17 minutes.  When inserted a toothpick should come out clean – and the tops should be nice and bouncy.

5. Let cool 5 min or so and then enjoy! :)

Rich Dark Chocolate Mini Muffins (Paleo) Coconut Contentment ** Store in an airtight container on the counter.

Dark Chocolate Pecan Mini Muffins (Paleo, Can be made Nut-free) Coconut Contentment


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