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Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Paleo Ding Dongs! (Gluten/Grain/Dairy/Nut/ Refined Sugar Free)

Paleo Ding Dongs! (Gluten/Grain/Dairy/Nut/ Refined Sugar Free)

Get Hostess on the phone, I think we have their newest re-crafted creme filled delight! Can you remember eating those yummy tasty treats Hostess Ding Dongs when you were a kid.

I made these little darlings with Coconut Flour, and they also happen to be gluten, grain and dairy free!


·      5 Large Eggs

·      3/4 Cup Milk plus 2 TBSP Milk (dairy or nondairy)

·      1/4 Cup Oil or Melted Butter (dairy or nondairy)

·      1 Cup plus 2 TBSP Coconut Palm Sugar

·      1/2 Cup Coconut Flour

·      1/2 Cup Starch ( Tapioca, Potato, or Arrowroot)

·      1 Cup Cocoa Powder

·      1 TBSP Baking Powder

·      1 TBSP Vanilla Extract


1.    Preheat oven to 350 degrees.

2.    Place all ingredients in a bowl and mix.

3.    In a greased muffin pan, fill each 3/4 full.

4.    Cook 15-16 Minutes.

5.    Let cool completely; meanwhile make the frosting center!


Marshmallow Frosting


·      5 TBSP cold water

·      1 Packet Unflavored Gelatin

·      1/2 Cup Honey (or other liquid sweetener of choice)

·      Pinch of salt


1.    In a microwave safe bowl combine the cold water, and gelatin, make sure to mix together well; microwave for 30 seconds.

2.    In another bowl combine the gelatin mixture with honey (or other liquid sweetener of choice), and salt. Whip vigorously using a mixer 8-10 minutes until it becomes thick.


If the frosting sits, it may seperate; if this happens, you can re-beat with a spoon.

Chocolate Ganche (for tops)


·      1/2 Cup Chocolate chips (dairy or non dairy)

·      1/2 Cup Coconut Milk (make sure it's mostly cream, not water)


1.    In a microwave safe bowl pour in the chocolate and coconut milk.

2.    Heat for 30 seconds, stir, heat for another 30 secounds, and mix until chocolate is completely melted.

Step 1:  Make the Cupcakes- without liners- they look the most like ding dongs that way. However if you want to use a cupcake liner you can. If you don't be sure to grease the tin really well.

Step 2:  While the Cupcakes are baking you can  make the cream filling.  Set it aside- and let the cupcakes cool before you go any further.

Step 3: Once the cupcakes have cooled carefully slice out a top section. I used a little biscuit cutter and then gently used a spoon to lift off the tops. Your going to put them back in do this cautiously.  Many stores sell little "cupcake corer's" ( Click here to see one)  that can also be used to remove the center of cupcakes.

Step 4:  Fill a piping bag with the marshmallow frosting (or a sealed plastic bag with the corner snipped off)  Pipe a little into each cupcake. If you want to- you can spoon out a little bit extra cake if you want lots of filling!  After piping in some of the filling- place the tops back onto the cupcakes. Be careful not to let the extra frosting come out the top.. you want the top surface as smooth as possible.

Step 5: Make the Chocolate Ganache. Tip the cupcakes in- upside down.  Cover as much of the cupcakes as possible- I left the bottoms of my cupcakes ganache free just to keep things less messy :)  Place the cupcakes into the freezer or fridge for a bit to let the ganache harden.

Step 6:  Using the leftover marshmallow frosting..pipe the white squiggle pattern on top! Which is not essential.. but awfully  fun! :)


Paleo Fudge Rounds! (Gluten/Grain/Dairy/Egg Free)

Paleo Fudge Rounds! (Gluten/Grain/Dairy/Egg Free)

Paleo Oreos! (Gluten/Grain/Egg/Dairy/Coconut Free)

Paleo Oreos! (Gluten/Grain/Egg/Dairy/Coconut Free)