Red Velvet Mini Whoopie Pies (Paleo, Vegan, AIP, Gluten Free)

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These red velvet whoopie pies are little bites of heaven! They’re naturally colored and are totally paleo, gluten free, dairy free, and AIP.

whoopie pies

I’ve been wanting to make whoopie pies for quite some time. Soft cookies and creamy filling? Yes, of course, I want that! What better time for cute little treats than Valentine’s Day? I don’t ever make a huge deal out of Valentine’s day, but baking a little something can be a fun treat to give family, friends, or to just make for yourself.

Red velvet is the next best thing after chocolate on valentines day, but I was put off by the unnaturally red color that’s often from food coloring. You can totally make red velvet without food coloring and while adding in some superfood ingredients… beets! No wait, don’t go! I promise these don’t taste like beets. These red velvet whoopie pies taste sweet, creamy, and don’t have any artificial colors or flavors in sight.

red velvet whoopie pies

One thing to note about these whoopie pies is that they’re little guys! These are mini’s, and I prefer to make them that way so they hold better, and there’s more to share. I haven’t tried these are larger whoopie pies, but I assume it should work okay.



The Ingredients You’ll Need for the Red Velvet Whoopie Pies


Coconut flour & arrowroot starch

This is the flour blend that I used for the cookies to keep them gluten and grain free. You should be able to use tapioca starch in place of arrowroot, but I cannot recommend a swap for the coconut flour.

A small beet

As I said, you can’t taste it! It really just colors the cookies. You’ll boil the beet to soften it and then puree it so the taste and texture disappear in the cookies.

Cocoa powder

This helps to mask some of the beet flavors. If you’re AIP, use carob powder.

Palm shortening

This makes the cookies nice and cakey and is the base of the cream filling.

Maple syrup/honey

Use maple syrup if you’re making these vegan, but honey will work too.

Red Velvet Whoopie Pies

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Red Velvet Whoopie Pies (Paleo, Vegan, AIP, Gluten Free)

  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 6
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


For the whoopie pies

For the cream filling

  • 1/3 cup palm shortening
  • 1 tbsp light colored honey/maple syrup for vegan (see notes)


  1. Add the beet to a medium-sized pot and cover with water. Bring to a low boil for 25-30 minutes or until the beet is soft. Drain the excess water and allow the beet to cool before using a blender to puree. Add 1 tbsp of water if needed. Scoop out 2 tbsp of the beet puree to use in the cookies. See notes for leftovers.
  2. Line a baking sheet with lightly greased parchment paper and preheat the oven to 350 F.
  3. Using a medium-sized bowl, mix the coconut flour, arrowroot, cocoa powder, and baking soda until well combined.
  4. Mix in the beet puree, palm shortening, and maple syrup. Stir until the dough is fully combined.
  5. Scoop 1 tbsp of the cookie dough onto the baking sheet and use the palm of your hand to flatten into a cookie. Repeat the process for the rest of the dough. You should have about 12 cookies.
  6. Bake in the preheated oven for 10 minutes. Carefully move to a cooling rack and allow to cool. These cookies will easily break if not cooled.
  7. Prepare the cream filling by whisking together the shortening and sweetener.
  8. Once the cookies have cooled, add a spoonful of cream filling to the bottom of a cookie and sandwich it with another cookie. Repeat for 6 whoopie pies total.
  9. Chill in the refrigerator to set the frosting before serving (preferred) or eat immediately for a smoother frosting.


If you have any leftover beet puree, save it to add to soups or smoothies. It’s incredibly nutrient dense!

For the cream filling, the honey yields a better color for the cream. However, you can also use maple syrup if you’re sharing with vegan friends.

Keywords: red velvet, whoopie pies

Red Velvet Whoopie Pies

Paleo No-Bake Cake Pops (AIP, Gluten Free)

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These no-bake cake balls are perfect for treats, birthdays, and valentines day! They’re gluten free, soy free, paleo, and AIP compliant,

No Bake Cake Pops

Remember when cake pops started to become all the rage? I was in college and I was so into the idea of making cake pops. They are so cute, and the perfect little serving to satiate a treat craving. I tried making some myself, and between baking an entire cake, allowing it to cool, rolling out cake balls, and coating and decorating them, it took forever. Then I started seeing cake ball makers, and I honestly couldn’t handle another gadget!

These no-bake cake pops cut out the bake time, and they’re paleo, gluten-free, and AIP compliant!

no bake cake pops

The Ingredients You’ll Need for the No-Bake Cake Pops

Coconut butter

Coconut butter is also known as coconut mana and gives these cake pops a great texture. The trick with coconut butter is to get it to the right consistency. You don’t want the coconut butter to be rock hard or you can’t stir it, but you don’t want it to be melted or it won’t actually hold. I’ve found that it’s best to place the coconut butter jar in a pot of hot water and get it to the point where you can just get a knife into it. However, if the coconut butter is over melted, you can simply just place it in the freezer for a bit to firm up.

Coconut oil and flour

These also help hold the cake pop together.

Arrowroot starch

You can also use tapioca starch.

Collagen peptides

This helps the structure of the cake pops and adds a little protein boost.

Vanilla bean powder

This really ups the cake-y flavor! If you don’t have any on hand, you can leave it out.

Dairy & soy free chocolate (or AIP swap)

I like to use Eating Evolved or Enjoy Life chocolate, but it’s up to you! If you’re AIP, I’ve listed a homemade carob recipe that you can swap it out for.

However, you can honestly forgo the chocolate coating altogether and just have vanilla cake balls!

The Supplies You’ll Need

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No-Bake Cake Pops (Paleo, AIP)

  • Author: Michelle
  • Prep Time: 60
  • Total Time: 60
  • Yield: 6 cake pops
  • Category: Dessert
  • Method: no bake
  • Cuisine: American


For the cake balls

For the chocolate coating

  • 1/2 cup dairy free & soy free chocolate (for AIP sub the base of this recipe, see notes)

For the pink drizzle (optional)


  1. ‘Using a large mixing bowl, combine the coconut flour, arrowroot starch, collagen, vanilla bean powder, and sea salt and mix well.
  2. Stir in the coconut butter, coconut oil, and honey. Mix well until the batter is fully incorporated. The batter should be easy to work with, but firm. If it’s too soft to roll into cake balls, place it in the freezer for 5 minutes to slightly harden.
  3. Prepare a plate lined with parchment paper and roll the batter into 6 cake balls. Set the cake balls onto the plate and place in the freezer for 15-20 minutes or until completely hardened.
  4. To melt the chocolate coating, prepare a double boiler by filling a medium-sized pot two-thirds of the way with water and bringing it to a low boil. Place a metal bowl over the pot and add the chocolate, stirring often to melt. Carefully set aside once the chocolate has melted.
  5. Remove the cake balls from the freezer and insert the lollipop sticks into the base of each cake ball.
  6. Dip the cake balls into the chocolate coating, rotating to evenly coat. Hold over the bowl to remove any excess chocolate before carefully placing the cake pop into a mug to harden. Repeat for all of the cake pops.
  7. Place the cake pops in the freezer for 15-20 minutes or until the chocolate has hardened.
  8. To serve, remove from the freezer and allow to sit at room temperature for 5 minutes before enjoying!

Optional pink drizzle

  1. After the chocolate coating hardens, combine the ingredients in a small bowl and use a small spoon to carefully drizzle over cake pops. Return to the freezer until hardened.


  1. For the coconut butter in the cake balls, you want it to be softened to where you can stir it, but not melted. The best way to do this is to place the coconut butter jar in a pot of hot water until the coconut butter softens just to where you can stir it.
  2. For AIP, simply use the base of this recipe by following steps 1-3 and using that melted carob mixture to dip your cake pops in.

no bake cake pops

10 Treats to Make For the Holidays (Paleo & AIP)

if there’s any time of year where we’re all really craving a few good treats, it’s the holidays for sure! For many of us, it’s a tradition to make and decorate sugar cookies or bake cookies to leave out for Santa, or we just want something sweet to share with family and friends. But when just running to the store and buying any cookie mix or premade cake off the shelf just isn’t an option, you can still make amazing holiday treats at home!

These 10 treats are perfect for making for Christmas, New Year’s Eve, and any other winter holidays you celebrate! They’re allergen friendly, grain free, gluten free, dairy free, paleo, and AIP. The perfect treats to share without anyone realizing that they’re better options 😉

10 Treats To Make for the Holidays

1. Cut- out Sugar Cookies (Paleo & AIP)

For me, it’s not Christmas without cut-out sugar cookies. These are coconut free, egg free, and really easy to make.

2. Peppermint Bark

All you need is a few simple ingredients to make this paleo peppermint bark!

3. Hot cocoa mix with peppermint marshmallows

This hot cocoa mix makes a great gift, or you can just make it for yourself!

4. Hannukah Gelt

Hannukah gelt is so much fun, and relatively simple to make.

5. Pumpkin pie donut holes

These pumpkin pie donut holes are probably one of my most favorite recipes from my blog ever. They really taste like the real thing!


6. Coconut puppy chow

Puppy chow is a crunchy and sweet snack, and this version is paleo!

7. Paleo apple pie bars

These apple pie bars are vegan too, and they come with a caramel sauce topping!


8. Grinch cookies

These adorable little grinch cookies are colored green with matcha!

9. Hot chocolate brownie bites

Can’t get enough hot cocoa? Hot chocolate brownie bites to the rescue!

10. Cranberry Bliss Bars

This Starbucks copycat for paleo & AIP cranberry bliss bars is a fun treat to serve to the Starbucks lover in your life!

Happy holidays, friends! I hope you have an incredibly Merry Christmas and a happy and healthy New Year <3

Paleo Coconut Puppy Chow (AIP option)

This post contains affiliate links.

This paleo puppy chow is grain free, and made with real food ingredients! It’s the perfect treat to enjoy over the holidays and share with guests.

So, what in the world is puppy chow? Am I really giving you a recipe for paleo dog food? Far from it! Growing up in New York, I never even heard of puppy chow until I moved to Texas. I’ve come to know it as a Southern/Mid Western kind of treat you’d eat over the holidays. Either way, it’s very American and is traditionally packed with sugar and boxed foods! So yes, it tastes very sweet and yummy. But can you make this junk food classic with real food? You can!

Using almond butter, good quality chocolate, toasted coconut, and coconut sugar, you can get all of the flavors of puppy chow without using way overly processed ingredients. You can even modify the variety of chocolate, nut butter, and sugar you use for this recipe to make it customizable for a variety of diets!

The Ingredient’s You’ll Need (and possible substitutions)


Toasted coconut

Puppy chow is made with Chex cereal, which is very far from paleo and grain free. To get the same crunch, this recipe uses toasted coconut. You can buy coconut already toasted, of you can lightly toast your own in the oven.

If you want to make this coconut free, you can try to use another crunchy snack like plantain chips!

Almond butter (or other nut butter/tigernut butter for AIP)

Personally, I’ve had a nut allergy to all nuts but almonds my entire life. And even though I absolutely love peanut butter, the feeling sadly isn’t mutual. This recipe uses almond butter, however, you can use other nut butters like cashew butter, or you can even use tigernut butter if you’re AIP! Tigernuts are not a nut, and this would make the recipe nut free.

Chocolate (or carob for AIP)

I use eating evolved chocolate because it’s sweetened with coconut sugar, and it’s my absolute favorite! You can use any soy/dairy free chocolate like enjoy life or another dark chocolate.

If you’re AIP, I have a recipe for AIP Hannukah Gelt that you can make in a rectangular mold and melt as you would any other chocolate as directed in the recipe.

Coconut oil & coconut sugar

Coconut oil is used in the coating where butter would traditionally be used, and coconut sugar is used as the powdered sugar substitute. Puppy chow is traditionally coated in powder sugar giving it a white coating, so this recipe loses that color from the lack of powdered sugar. But trust me… it tastes much better not being super sweet!


Coconut Puppy Chow

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 6-8 servings
  • Category: Dessert
  • Method: stove top
  • Cuisine: American


This paleo puppy chow is grain free, and made with real food ingredients! It’s the perfect treat to enjoy over the holidays and share with guests.



  1. Assemble a double boiler with a medium sized pot filled halfway with water. Bring the water to a simmer and place a metal mixing bowl over the pot.
  2. Pour the almond butter, chocolate, and coconut oil into the metal bowl and allow it to slowly melt, mixing often for 1-2 minutes. Once the mixture is melted and completely liquid use an oven mitt to remove the bowl from the heat.
  3. Allow the mixture to cool slightly before stirring in the coconut chips. Stir well to evenly coat, and carefully to not allow the chips to break.
  4. Using a sealable bag, add the coconut sugar and the coconut mixture. Shake the bag to evenly coat. Add more coconut sugar if desired.
  5. Serve in a bowl either fresh (be careful, it gets a bit messy) or chilled, and enjoy!

Coconut Puppy Chow


Christmas Cut out Sugar Cookies (Paleo, AIP, GF)

These cut out sugar cookies are perfect for Christmas! They’re paleo, AIP, gluten-free, and made without refined white sugar.

It’s not Christmas without sugar cookies. Seriously, I do not let my husband leave the house on Christmas Eve until we make Christmas cookies together and decorate them together. Not only is it a delicious dessert to eat a Christmas dinner, but it’s just so much fun! It’s easy to get pre-made cookie dough at the store, but making it at home without grains, eggs, sugar or dairy is a bit of a different story.

These cookies are totally paleo, gluten-free, AIP and super cute and customizable! These particular cookies are made to look like Christmas trees, but you can get creative and with the decorations and shapes.

The Ingredients You’ll Need

Tigernut flour & Tapioca starch

I haven’t tried any other flour mixtures for these specific cookies, but you can likely swap arrowroot starch for tapioca.

Gelatin powder

I use Vital Proteins gelatin (the green packaging) to help bind the cookies and help them rise a bit more. You don’t have to make a full-on gelatin egg for this recipe… just use the gelatin dry!

Palm shortening

Palm shortening is used in the base of the cookie and the frosting. It gives a really great cakey texture in the cookie!

Maple syrup

Rather than white sugar, this recipe uses maple syrup. You can also use honey.

Matcha & turmeric

You don’t have to color and frost your cookies, but if want to, matcha makes a great green frosting and turmeric makes a great yellow! I used the matcha for a green Christmas tree and the turmeric for a yellow star. You can also use something like beet powder to make red for ornaments or red mittens!

The Optional Tools

Cookie cutters

If you don’t want to mess with cutting the cookies, you can just make regular round cookies. However, these are cut out cookies, so cookie cutters can be used for sure! I used one Christmas tree cookie cutter, but you can easily get a variety pack of cookie cutters with shapes like snowflakes, mittens, etc.

Frosting piping bags and tips

For these cookies, I only used the piping bag and tip for the star on top of the tree.

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Christmas Cut out Sugar Cookies (Paleo, AIP, GF)

  • Author: Michelle


For the cookies

  • 3/4 cup tapioca starch
  • 1/2 cup tigernut flour
  • 1 tbsp vital proteins gelatin
  • 1/2 tsp baking soda
  • 1/4 cup maple syrup
  • 1/3 cup palm shortening
  • 1/2 tsp vanilla extract

For the green frosting

  • 1/3 cup palm shortening
  • 2 tbsp light-colored honey
  • 1 tbsp arrowroot starch
  • 1/2 tsp matcha powder

For the yellow frosting

  • 2-3 tbsp palm shortening
  • 1 tbsp light-colored honey
  • 2 tsp arrowroot starch
  • 1/4 tsp turmeric powder


For the cookies

  1. Preheat the oven to 350 F and line a baking sheet with parchment paper. Very grease with coconut oil or other. Set aside.
  2. Using a large mixing bowl, combine the dry ingredients.
  3. In a separate bowl, cream together the palm shortening and maple syrup. Add the mixture into the flour mixture and stir in the vanilla extract until the ingredients are combined and a dough is formed.
  4. Transfer the dough to a pastry board or parchment paper. Take about 1/2 cup of dough at a time and flatten to about 1/4 inch thick (you just don’t want them to be super thin!). Use a Christmas Tree (or other) cookie cutter to cut the dough into the desired shape, and pull away from the excess dough around the cookie cutter with your fingers. Transfer the formed cookie dough onto the baking sheet. Repeat the process with the remainder of the dough. You should have about 6-7 cookies.
  5. Evenly space the cookies on the baking sheet and bake in the oven for 12-15 minutes or until the cookies are lightly golden brown.
  6. Transfer to a cooling rack and allow to cool completely before decorating.

For the frosting & decorating

  1. Using separate bowls, combine the frosting ingredients. Add more or less matcha/ turmeric to reach your desired color. Add more honey to balance flavor if needed.
  2. To decorate the Christmas Tree cookies, layer the green icing onto the cookies and evenly spread. Use a piping bag and frosting tip to pipe on a yellow star with the yellow icing. Add more decor like shredded coconut if desired!



DIY Collagen Hot Cocoa Mix & Peppermint Marshmallow Gift Jars (Paleo & AIP)

Thank you Vital Proteins for sponsoring this post! All opinions are my own.

This DIY collagen hot cocoa mix with peppermint marshmallows is the perfect gift to give to friends and coworkers, or keep for yourself! It’s paleo, AIP, and simple to make at home.

It’s not the holidays without a big mug of hot cocoa, am I right? Hot cocoa just strikes a chord with everyone this time of year. It’s fun, comforting, warming, and just straight up delicious. Hot cocoa packs are perfect gifts to grab at a drug store and pass out to friends for easy holiday gifts, but what if you want something that’s a bit more personalized, and allergen-friendly?

This DIY collagen hot cocoa mix with peppermint marshmallows is the perfect gift for both your friends who are healthy food lovers and even those who aren’t as into healthy food and just love a yummy treat. It’s packed with superfoods but is fun and tasty enough for everyone to love.

What You’ll Need For the DIY Hot Cocoa Mix & Peppermint Marshmallows

Cocoa powder (or carob for AIP)

Use a high-quality cocoa powder of your choice, or use carob powder if you’re following AIP.

Coconut sugar

Since this is a dry mix that is stored in a jar, we’re using a dry sweetener rather than one like maple syrup or honey. You can also use maple sugar in place of coconut sugar.

Vital Proteins Collagen

This isn’t just any hot cocoa mix… it’s a collagen boosted hot cocoa with Vital Proteins Collagen! I’m never without this collagen, and I love how easily it dissolves in hot liquid, like this hot cocoa. It’s the perfect superfood to just slip into a hot cocoa mix 😉

I use Vital Proteins in recipes like hot drinks, warm soups, and even baked goods. It ups the protein content of any dish and it comes with the added benefit of supporting your hair, skin, nail, and gut health.

Honey, water, Vital Proteins Gelatin, and peppermint extract

These are the ingredients to make the marshmallows! Marshmallows are easily made with minimal ingredients, including Vital Proteins Gelatin (which is different than collagen) and honey. To make marshmallows, you need a full cup of honey. You can’t scale back the amount in the recipe, but you can moderate your sugar intake by choosing to use fewer marshmallows.

Though gelatin and collagen are made from the same source and have similar benefits, they cannot be swapped for each other. Collagen will dissolve in liquid, thus why it’s in the hot cocoa mix and gelatin will make recipes gelatinous like gummies and marshmallows! They each have a very unique result and both are needed.

Dairy-free chocolate chips (or AIP swap)

You can use dairy and soy free chocolate chips, or you can use my recipe for Hannukah Gelt and just use a different mold and chop it into carob chunks!

Glass jars

I used larger, 11 oz jars for this recipe, but you can easily use any sized jar you like and just adjust the amounts you add!

Ribbon and other decorations for the jars

You can make this as fancy or as simple as you’d like! I just went to a local craft store and bought some red ribbon and other decorations to make the jars look cute.


Video Tutorial



DIY Collagen Hot Cocoa & Peppermint Marshmallow Gift Jars (Paleo & AIP)

  • Author: Michelle


For the hot cocoa mix 

For the peppermint marshmallows

  • 1 cup water (divided)
  • 3 tbsp Vital Proteins Gelatin
  • 1 cup honey
  • 1/2 tsp peppermint extract
  • 2-3 tbsp arrowroot starch

For assembling the jars

  • 4-8 tbsp dairy free chocolate chips (sub this recipe and use a rectangular glass mold to chop into chunks for AIP)
  • 4 eleven oz glass jars (or 8 five-six oz jars)


For the hot cocoa mix

  1. Combine all of the ingredients in a large mixing bowl. Mix well until there are no clumps of coconut sugar or cocoa powder. Set aside.

For the peppermint marshmallows

  1. Prepare an 8×8″ (or slightly larger) baking pan by lining with parchment paper and coat with arrowroot starch.
  2. Pour 1/2 cup of water into a small bowl and sprinkle the gelatin over top. Stir gently to ensure the gelatin is combined. Set aside.
  3. Using a medium-sized pot slowly heat the honey combined with the other 1/2 cup of water. Slowly bring the temperature to 235-240 F degrees on low heat. Remove from heat immediately once the mixture comes to temperature.
  4. Slowly add in the honey mixture into gelatin mixture as you whisking with either with an electric hand mixer or in a stand mixer. Continue whisking for 10-12 minutes. Add the peppermint extract towards the very end. The marshmallow mixture should be lukewarm, thick, and marshmallow peaks should start to form.
  5. Pour the mixture into the prepared pan and place in the fridge to harden for at least 4 hours.
  6. After the marshmallow solidifies, carefully remove from the pan and place on a cutting board. Use a sharp knife to slice into small squares. Add more arrowroot starch as needed while slicing.
  7. Store the marshmallows in the fridge.

To assemble the jars

  1. Divide the hot cocoa mix among the jars and layer in the chocolate chips and marshmallows. Decorate as desired and store in the fridge before gifting.

To make the hot cocoa

  1. Combine 2 tbsp of the hot cocoa mix with 8 oz of non-dairy milk. Top with chocolate chips and marshmallows.