Dessert Kid-Friendly Recipe Snacks

Homemade Almond Butter Cups

Homemade Almond Butter Cups

If you love Reese’s Peanut Butter cups you will love this recipe. Made with homemade almond butter and dairy-free chocolate chips, healthier alternative to an all-time favorite treat!

Homemade Almond Butter

If you love Reese’s Peanut Butter Cups you’re going to love this recipe for Almond Butter Cups! It’s easy to make and better for you b/c it’s made with quality ingredients and none of the processed junk plus it’s delicious on its own or chopped and tossed into your favorite dairy-free ice cream. (see below for some of my favorite brands of dairy-free ice cream!) Carolina and I make Almond Butter Cups together all the time. You can use peanut butter but I prefer almonds over peanuts and you can read why that is here. It’s a fun activity to do with the kiddos and an opportunity to teach them the importance of clean, healthy eating. I hope you enjoy the recipe as much as we do! Happy Holidays!!

My Top 3 Dairy-Free Ice Cream Brands

  1. Larry and Luna Coconut Bliss
  2. NadaMoo
  3. VanLeeuwen

BTW – if you’re looking to make better-for-you cookies for Santa this year I highly recommend this 5-ingredient Almond Butter Cookies.

Almond Butter Cups


10 oz. (1 bag) Enjoy Life Dairy-Free Chocolate Chips 5 tbsp. coconut oil (divided) 1/2 tsp vanilla extract Almond Butter Layer 3 1/2 tbsp. homemade almond butter (store bought works too) 2 tsp Coconut oil 2 tsp coconut flour 1/8 tsp vanilla extract 1 pinch salt

Almond Butter Cups


  1. Line a muffin pan with parchment paper liners.
  2. For the bottom chocolate layer, heat 5oz (or ½ the bag) and half of the coconut oil (2 1/2 tbsp.) in a double boiler on the stove, stirring until melted. Stir in half of the vanilla (1/4 tsp).
  3. Fill the bottom of the parchment cups evenly with chocolate (about 1/8 cup in each). Freeze for 10 minutes.
  4. Meanwhile, for the almond butter layer, heat the almond butter and coconut oil in a double boiler (same method as step 2). Stir in the coconut flour, vanilla, and salt, until smooth.
  5. Spoon 2 teaspoons of the almond butter mixture onto the center of each cup over the chocolate layer. Freeze for another 10 minutes.
  6. Meanwhile, make the top chocolate layer. Heat the remaining chocolate (5 oz.) and remaining coconut oil (2 1/2 tbsp.) in a double boiler (same method as step 2). Stir in the remaining vanilla (1/4 tsp).
  7. Pour the chocolate into the cups, over the almond butter layer (about 1/8 cup) in each and place back in the freezer, 20-30 minutes, until completely firm.
  8. Serve and enjoy!

Related links: Black Bean Brownies , Tahini Cookies  


Before I take off I wanted to share a short clip from the TV show, Aqui Estamos, I did while in Puerto Rico for Thanksgiving. Not only did I share 2 simple recipes everyone on set loved, but I also explained the term holistic nutrition and what it means to eat “holistically”. Grateful for the opportunity to come on the show again and do what I love most, spread the word on health and wellness!  

Version En Español

¡Si te encantan los Reese Peanut Butter Cups, te encantará esta receta de Almond Butter Cups! Son fácil de hacer, y mas saludables porque están hechos con ingredientes de calidad y sin ingredientes procesados además son deliciosos asi solitos o en tu helado favorito. (¡vea a continuación algunas de mis marcas favoritas de helado sin lácteos!) Carolina y yo hacemos este postre juntas todo el tiempo. Puedes usar mantequilla de maní, pero prefiero las almendras a el maní y puedes leer por qué aquí. Es una actividad divertida para hacer con los niños y una oportunidad para enseñarles la importancia de una alimentación limpia y saludable. ¡Espero que disfrutes la receta tanto como nosotros! ¡¡Felices Fiestas!!

Lista de los mejores helados sin lácteos!

  1. Larry and Luna Coconut Bliss
  2. NadaMoo
  3. VanLeeuwen

Por cierto, si está buscando hacer galletas para Santa este año, le recomiendo estas galletas de mantequilla de almendras hechas con solo 5 ingredientes. Puedes enconrar la receta en mi pagina de Instagram.

Almond Butter Cups


10 onzas. (1 bolsa) Enjoy Life Chocolate Chips sin lácteos Life 5 cucharadas aceite de coco (dividido) 1/2 cucharadita de extracto de vainilla Capa de mantequilla de almendras 3 1/2 cucharadas mantequilla de almendras casera (o compradas en la tienda esta bien) 2 cucharaditas de aceite de coco 2 cucharaditas de harina de coco 1/8 cucharadita de extracto de vainilla 1 pizca de sal

Homemade Almond Butter Cups


  1. Forre un molde para muffins con bolsas de papel pergamino (parchment paper).
  2. Para la capa de chocolate de abajo, caliente 5 onzas (o ½ la bolsa) y la mitad del aceite de coco (2 1/2 cucharadas) en un caldero doble en la estufa (o baño de maria), revolviendo hasta que se derrita. Agregue la mitad de la vainilla (1/4 cucharadita).
  3. Llene el fondo de las tazas de pergamino de manera uniforme con chocolate (aproximadamente 1/8 de taza en cada una). Congelar por 10 minutos.
  4. Mientras tanto, para la capa de mantequilla de almendras, caliente la mantequilla de almendras y el aceite de coco en un caldero doble (el mismo método que el paso 2). Agregue la harina de coco, la vainilla y la sal, hasta que quede suave.
  5. Coloque 2 cucharaditas de la mezcla de mantequilla de almendras en el centro de cada taza sobre la capa de chocolate. Congelar por otros 10 minutos.
  6. Mientras tanto, prepara la capa superior de chocolate. Calienta lo que queda del chocolate (5 oz.) y el aceite de coco (2 1/2 cucharadas) en un caldero doble o baño de maria (el mismo método que el paso 2). Agregue la vainilla que quede (1/4 cucharadita).
  7. Heche el chocolate en las tazas, sobre la capa de mantequilla de almendras (aproximadamente 1/8 de taza) en cada una y vuelva a colocar en el congelador, 20-30 minutos, hasta que esté completamente firme.
  8. ¡Sirve y disfruta!


Antes de despedirme, quería compartir un clip del programa de televisión, Aqui Estamos, que grabe mientras estaba en Puerto Rico para Thanksgiving. No solo compartí 2 recetas simples que les encantaron, sino que también expliqué el término nutrición holística y lo que significa comer “holísticamente”. ¡Agradecida por la oportunidad de venir al programa y compartir consejos saludables con la gente de mi hermoso Puerto Rico! Vean el video clip arriba!

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife and FlipBox

Dessert Recipe Snacks Uncategorized

Black Bean Brownies

Black Bean Brownies! A healthy dessert recipe that is gluten-free and grain-free too. An alternative to traditional brownies that is just as delicious and as always, good for you too!

If you go on Pinterest for recipe inspiration (like I often do), I’m sure you’ve seen some version of a chocolate dessert that substitutes flour for black beans. Then, like I often do, thought to yourself “gross, this can’t be good”! Yup, I did too – more than once, actually!

Then one day I decided to give this healthy, protein packed flip a try. I used my go-to Brownie Recipe and substituted the flour for 1 (15 oz) can of black beans and it worked. The beans blend well into the mix without funky smells, texture or taste!

Bonus: I added all the ingredients into the food processor (in two batches) and processed all the ingredients until smooth. Less mess in the kitchen which leads to more time enjoying these healthy brownies with Joe and Carolina!

We hope you love them as much we do and when you bake them don’t forget to tag us on INSTRAGRAM with the hashtag #Ourflipsidelife

Before we move on to the recipe I wanted to share some fun news. Joe and I have partnered with Fresh Direct as Ambassadors. We are huge fans and loyal customers of the online grocer that delivers to residences and offices in NYC. The food comes straight from local farmers and skilled artisans and is delivered to our door within days.

The best part – we get to try a variety of seasonal products and share new with you. If you’re in NYC and looking for high quality grocers that guarantee freshness and convenience we invite you to try Fresh Direct.


1 (15oz) can black beans, rinsed and dried

½ cup maple syrup

2 eggs

½  tbsp ground coffee

3 tbsp olive oil

1 tsp vanilla extract

¾ cup cocoa powder

2/3 cup coconut palm sugar

2 tbsp arrow root powder

1 tsp baking powder

½ tsp salt

Peanut butter Swirl (optional)

3/4 cup smooth peanut butter

1 tbsp coconut palm sugar

1 tsp vanilla extract


1. Preheat oven to 350 degrees F. Grease a 9×9 baking pan and set aside.

2. Add the beans, maple syrup, eggs, coffee, olive oil and vanilla extract into a food processor and process until the ingredients are combined and the mixture is smooth, about 2-3 min.

3. In a large bowl combine the cocoa power, coconut palm sugar, arrowroot powder and salt. Add the dry ingredient mix into the food processor and process together with the black bean mixture, 5-10 seconds until all the ingredients are mixed together and a brownie batter is formed.

4. Add about an inch of water into a small saucepan and bring to a simmer. Set a glass bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Add the peanut butter and stir occasionally as it softens, 1-2 min. Once soft, remove from heat.

5. Add coconut palm sugar and vanilla extract to the melted peanut butter and mix well until the ingredients blend together. Then set aside.

6. Pour the brownie batter into the greased pan.

7. Drop big spoonfuls of peanut butter mix onto the brownie batter.

8. Using a butter knife, gently swirl the peanut butter mix into the brownie mix running the knife lengthwise and cross wise.

9. Bake 20-25min or until a toothpick inserted down the middle comes out mostly clean. Remove from oven and let cool.

10. Once cooled cut into squares, serve and enjoy.

Print Recipe

[ultimate-recipe id=”2046″ template=”95″]

Favorites Recipe Snacks

White Bean Dip (vegan, gf)

Happy Thursday! How are the kids adjusting to the new school schedule? More importantly, how are YOU adjusting? We are slowly getting back into the swing of things.

As you know, Caro is in school longer hours which means I now meal prep for her too. Fresh fruit cups, veggies slices, and single serving smoothie packs are some of our favorites.

Another quick meal prep idea is this White Bean Dip. Best part? It’s impossible to mess up, creamy
and so flavorful. Plus it’s packed with protein and healthy fat which helps keep us full longer.

Double the recipe to make a big batch and store it in the fridge for 3-4 days. Feel free to skip the cilantro and substitute for fresh parsley!

Let us know what you think by sharing your comments and pictures on social media @ourflipsidelife and tagging us #ourflipsidelife


1 (15oz) can cannellini beans, drained and rinsed

2 garlic cloves, minced

¼ cup onion, chopped

¼ cup olive oil

¼ cup fresh cilantro, chopped

Salt and pepper to taste


  1. Place the beans in a food processor and puree until smooth. Set aside.
  2. Heat a pan over medium heat. Once hot, add the olive oil, garlic, and onions and sauté until the garlic is golden brown and the onions are translucent
  3. Add the bean puree and chopped cilantro into the pan stirring frequently for 1-2min until all the ingredients are combined. Season with salt and pepper
  4. Remove from heat and transfer to a serving bowl
  5. Top with chopped veggies and more cilantro (optional)
  6. Serve hot (or at room temp) with crackers, assorted vegetables, tortilla chips, or toasted GF bread!


PS – those delicious crackers you see in the back are Jilz Gluten Free Tuscan Crackerz (Lemon and Herbs) and they are AH-Mazing!

Entrees Favorites Recipe Snacks

Swiss Chard and Sweet Potato Black Bean Soup

I left a nice pot of Black Bean Soup for Joe before leaving town this weekend. It comes together quickly thanks to canned beans and frozen sweet potatoes but the taste is fresh and delicious and works well as a light meal or side dish.

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 cans organic black beans, rinsed and drained
2 cups low-sodium vegetable broth
1 1/2  teaspoons ground cumin
1 teaspoon ground coriander
1 large bunch fresh Swiss chard, chopped
1 cup frozen Fire Roasted Sweet Potatoes, defrosted
Salt and red pepper flakes to taste
1. Heat the oil in a soup pot over medium heat. Add the onions and garlic and cook stirring occasionally until the onions become translucent.
2. Stir in the cumin and coriander and cook until fragrant, about 15-20 seconds. Pour in the beans and vegetable broth and bring to a simmer. Reduce the heat to a gentle simmer and cook until the broth is flavorful and beans are tender, about 20 minutes.
3. Carefully puree a 1/2 cup of the soup in a blender until smooth. Return the pureed soup to the pot and stir in the sweet potatoes and Swiss chard. Add salt and red pepper flakes to taste. Serve and enjoy!