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2 cups almond meal/flour
1/4 cup  coconut oil, softened (non-vegans can use butter)
3 Tablespoons pure maple syrup
1/4 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup dark chocolate chips  (OR chop up the 3 ingredient chocolate)


Preheat oven to 350˚

In a medium bowl, whisk together the almond meal, salt, and baking soda, then add the coconut oil/butter, maple syrup and vanilla extract and mix well. Fold in the chocolate chips (for best results, chill dough for 10-20 minutes) then drop batter by rounded tablespoons onto a baking sheet lined with parchment paper.

Bake at 350F for 8-9 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature.




3/4 cup coconut flour, sifted

6 tablespoons coconut oil or ghee, room temperature

1⁄4 cup maple syrup

1 teaspoon pure vanilla extract

Pinch sea salt


Preheat oven to 200F, Line a baking sheet with parchment paper/ silicon baking mat. Place all ingredients in the bowl of a standing mixer and blend on medium-high for 1 minute (a hand mixer will work, too).

Pat the dough into a square and cut it into 16 even pieces. Pat each piece into a bar shape with your fingers and place on the baking sheet. Poke lightly with a fork in whatever design you like. Place the baking sheet in the freezer for at least 30 minutes.

When the dough has chilled, transfer the baking sheet to the preheated oven. Bake for 45-50 minutes, or until just lightly golden.

Remove baking sheet from the oven and allow the cookies to cool on the baking sheet for 10 minutes. Transfer cookies to a cooling rack to cool completely. Shortbread can be stored in the fridge for up to 5 days or freezer for up to 1 month (if they last that long). Eat at room temperature.



* for a Christmas twist we added peppermint oil to our 3-ingredient chocolate (see recipe below) and dipped the sortbread in!



Healthy THUMBPRINT COOKIES                                                                                                               1

2 cups blanched almond flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/4 cup melted coconut oil

1/4 cup honey or agave

1 tablespoon vanilla extract

1 tablespoon unsweetened almond milk

2 tablespoons of blanched almond flour for finishing

2 tablespoons of your favorite jam


Preheat your oven to 375 degrees, and line a baking sheet with parchment paper. Combine the first three dry ingredients into a mixing bowl. With a whisk mix it together well. Then add in the coconut oil, honey, vanilla and milk. With a spoon stir the batter until it forms a dough. Divide it into 18 equal parts. Roll each part into a small ball and dip just one half of the ball into almond flour.   Place the ball on the cookie sheet with the bare side down (almond flour dipped side should be facing up). Press the ball down leaving a small indentation in the center of the cookie. Fill the indentation with your favorite jam. Bake for 8 - 10 minutes.


When the cookie come out of the oven their texture will still be quite soft, transfer them to a cooling rack and allow them to cool completely. During the cooling process the cookies will become a little more firm, but still soft and chewy. Finish with a little sprinkle of almond flour.


Note: To prevent burning the bottoms I strongly recommend that you double up your baking sheets!




Five-Ingredient Paleo Fudge Recipe

1/2 cup coconut oil
1/2 cup high quality cocoa powder
1/2 cup smooth almond or peanut butter
1/4 cup raw honey or maple syrup
1/2 teaspoon vanilla

Melt coconut oil, then blend all ingredients together in a food processor or blender until smooth. Pour into paper-lined mini muffin tin cups or silicon muffin cups and fill half-inch full. Chill for 30 minutes or freeze for 10 minutes. When firm, remove. Store in a sealed container in the refrigerator or freezer and enjoy!


* May top with walnut or pecan half before chilling.



Almond Flour Frosted Sugar Cookies


2 cups almond flour

 ¼ cup coconut oil, softened (or use butter instead)

¼ cup raw honey

½ teaspoon almond extract

 ¼ teaspoon fine sea salt


2 tablespoons coconut oil, softened

2 tablespoons raw honey

 ½ teaspoon almond extract

pinch of fine sea salt


oven 350F. In a medium bowl, mix together cookie ingredients until a thick, creamy batter is formed. Drop batter by rounded tablespoons onto a baking sheet, lined with a Silpat or parchment paper. Press and shape the dough with your fingers to desired shape­­ (note: To make cut­out cookies, it helps to chill the batter in the fridge for 30 minutes first!) Bake about 8 minutes, or until the edges turn golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frosting: cream together the coconut oil, honey, almond extract and salt, until well combined. (If the coconut oil starts to melt, briefly place the mixture in the fridge to help it set.)  Frost cooled cookies, and let them set in the fridge for a more solid ­frosting.

Notes: store cookies in the fridge, to prevent the frosting from getting too soft and sticky



Pumpkin Pie Chia Pudding (Healthy ‘Tapioca’)

1 3/4 Cup unsweetened almond milk

1/4 Cup heavy cream OR whole milk OR coconut milk

1/2 Cup pumpkin puree

3/4 teaspoon cinnamon

Dash each: ginger, nutmeg, cloves

Stevia to sweeten (to taste*)

1/2 cup chia seeds


Blend all ingredients (except stevia and chia seeds) together in a bowl, whisking until smooth. Add stevia for desired sweetness. Whisk in chia seeds. Cover and refrigerate for a couple hours.


Approximately four 1/2 cup servings.


Note: *stevia brands vary, but just under 1/2 teaspoon works.





Frozen fruit* of choice, cubed (go organic/ go local)

Ice as needed

Splash of water as needed

Stevia to taste


Blend ingredients in food processor or strong blender*.  Enjoy immediately or refreeze and scrape off portions.


*You can blend fruit raw and then freeze.


Try: Watermelon, pear, mango, strawberry (berries are good, but can make it seed-y—you could strain), peach, squeezed lemon... Experiment!



Coconut Crack Bars



1 cup unsweetened shredded coconut (80g)

1/4 cup agave or pure maple syrup (or 1/4 cup water and 2-3 nunaturals stevia packs)

2 tbsp virgin coconut oil (For all substitutions in this recipe, see nutrition link below)

1/2 tsp pure vanilla extract

1/8 tsp salt



Combine all ingredients in a food processor. (Perhaps you can mix by hand if you don’t have a food processor, but I haven’t tried.) Squish into any small container (I used a 7×5) and fridge for an hour before trying to cut. (Or freeze for 15 minutes.) Can be stored in the fridge or freezer for at least a few weeks.



Grilled Peaches with Honey and Yogurt

4 medium, ripe peaches, cut in half with pits removed (go organic!)

1/2 cup organic unsweetened yogurt (can be sweetened with stevia or honey)

4 Tablespoons honey (go local! go raw!)

Cinnamon to taste


Place peaches cut side down on grill. Grill on low or indirect heat until soft, about 2-4 minutes on each side.


Combine yogurt and cinnamon. Put 1 Tablespoon on each half. Drizzle with honey and serve.



No- Bake Cookies


1 cup raw honey

1/2 cup Raw Cocoa Powder

1 teaspoon cinnamon

3/4 cup gluten free oats


Mix all ingredients together, dollop on wax papered cookie sheet, and refrigerate or freeze.



Polish Chocolate Cake


1 cup coconut sugar

1/2 cup honey

2 cups einkorn flour

1 cup cocoa

1/2 cup melted butter or coconut oil

2 tsp baking soda

2 tsp vanilla

2 beaten eggs

1 3/4 cups hot water


Combine all ingredients, adding hot water last.  Mix until most chunks are out.  Pour into greased and floured 9x13 pan and cook at 350 for 20-25 min. *(If you soak flour first the decrease amount of hot water used- I used about 1cup of  yogurt to soak, then a little less than 1 cup water) 



Strawberry Rhubarb Crisp


2 cups organic strawberries, sliced

2 stalks rhubarb, sliced thin

1/2 cup water

1/4 cup real maple syrup

Juice from 1/2 lemon

1/2 teaspoon lemon zest

1/4 teaspoon sea salt

2 Tablespoons chia seeds


1 1/2 cup rolled oats (OR ground almonds)

2 Tablespoons coconut oil

2 Tablespoons real maple syrup

1/2 teaspoon almond extract

1/2 teaspoon cinnamon


Preheat oven to 350˚F. In medium saucepan, add strawberries, rhubarb, water, 1/4 cup maple syrup, lemon juice and zest, and sea salt. Bring to a boil, then simmer, stirring occasionally, until rhubarb is softened, about 10 minutes. Add chia sees and stir well. Set aside for 15-20 min.

I n a food processor, combine all topping ingredients and pulse a few times. Place fruit mixture in a greased 8x8 baking dish. Sprinkle topping mixture on top. Bake 15-20 minutes, until golden brown. Store in refrigerator.



Raw Almond Butter Cups                                                                                                             1


for the base-

3/4 cup raw almonds, ground into a meal

1/4 cup rolled oats, ground into a flour

2 tablespoons raw almond butter (or nut butter of choice)

1 1/2 tablespoons coconut oil, warmed if necessary

1 1/2  tablespoons pure maple syrup (or agave nectar)

1/4 teaspoon cinnamon

1/4 teaspoon pure vanilla extract

pinch of fine grain sea salt, to taste

for the topping-

3 tablespoons coconut oil

3 tablespoons pure maple syrup (or 2 tbsp agavenectar)

1/4 teaspoon cinnamon

1/4 teaspoon pure vanilla extract

pinch of fine grain sea salt, to taste 


-Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers. Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.

-Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.

-To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.

-Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy! Store leftovers in the freezer.





The what:

1 cup of raw almonds (you can use roasted as well if you’d prefer OR almond flour)

1/2 cup of peanut butter (I used creamy, unsalted)

1 cup pitted medjool dates (may try maple syrup, about 3 Tablespoons)

1 1/4 teaspoons of vanilla extract

maldon sea salt to garnish


The how:

– combine almonds, peanut butter, dates and vanilla in a food processor and blend until a dough-like texture is achieved (a couple of minutes).  Add more peanut butter if necessary to make the dough stickier *

– form into small balls and use a fork to press down and create a crisscross pattern

– sprinkle liberally with maldon sea salt

– store in refrigerator (in my opinion they were better the next day!)


*I was concerned about the motor in our food processor being overworked so I used the dry container in our vitamix to break down the almonds into a pasty flour before I added everything to the food processor.  



Strawberry Creme Truffles



For the filling:

1 cup coconut butter

1 cup sliced strawberries

2 Tablespoons maple syrup

For the chocolate:

1 cup dark chocolate chips or  3 ingredient chocolate recipe (below)

3 Tablespoons almond milk or milk of choice



In a food processor, mix the filling ingredients together very well. Using a cookie scoop or a spoon, drop small balls of the filling onto a lined baking sheet. If the filling seems too soft, stick it in the fridge for 15 minutes. Stick the baking sheet, with all the formed balls in the freezer to firm up.

While the balls are firming up, melt the chocolate. Using a double boiler method, melt the chocolate chips and the milk. Stir constantly until all the chips are melted and the mixture is smooth (or use our awesome 3 ingredient choc. Recipe).             

Working quickly, using two forks, roll the balls into the chocolate and place them back onto the lined baking sheet. Stick the finished balls back in the freezer to firm up. It should take about 30 to 60 minutes.



PALEO GINGERSNAPS                                                                                                                                         


1/4 Cup Coconut oil, melted (I LOVE Nutiva)

1 Cup Coconut sugar, lightly packed + more for rolling

1 Egg white

1 1/2 Cups + 1 Tbsp Almond flour (5.4 oz) *

1/4 Cup + 1 tsp Coconut flour (1.2 oz) *

1 3/4 tsp Baking soda

1/2 tsp Salt

2 Tsp Ginger powder

2 tsp Cinnamon

2 Tbsp + 2 tsp Molasses


Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

In a large bowl, beat together the melted coconut oil, coconut sugar and egg white until well mixed. Set aside.

In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour. dough forms.

Stir the flour mixture, along with the molasses into the oil mixtures and stir until a slightly sticky a slightly sticky dough forms. Place the dough into the refrigerator for 10 minutes, just to allow to coconut flour to absorb some of the moisture.

Once the dough has chilled, Roll 1 Tbsp sized balls and roll the balls around in coconut sugar. Place onto the prepared baking sheet and slightly flatten down.

Bake until the edges begin to go darker brown and top is nice and crackly, about 19-20 mins.


** The cookies will feel VERY soft, but they will crisp up A LOT once cooled.

Let cool completely on the pan and then DEVOUR.


NOTES* I know the measurements are very exact, which is why I HIGHLY recommend using a scale to weigh your flour. Due to varying sizes of measuring cups, you may get a different amount, causing your cookies to not be as perfect.
**Parchment paper is VERY important here. If you don't use parchment paper, your cookies will NOT come off the pan.
*** I baked my cookies on a light colored baking sheet. I also tested them on a dark baking sheet, and they only took about 10-11 minutes. So watch closely for the edges to begin to darken.



Copycat Reese’s Peanut Butter Eggs

Adapted from:



1 cup nut butter

1/4 cup coconut flour

3 Tablespoons pure maple syrup


Chocolate coating:

1/2 cup dark chocolate chips*

1 1/2 Tablespoon Almond milk

*OR use our awesome 3- ingredient chocolate recipe!


In a food processor, combine the filling ingredients.

Shape mixture into eggs, place on parchment paper lined baking sheet. Put in freezer while you make the chocolate coating.

In a double boiler, melt chocolate and milk together.

Using two forks, roll each egg in chocolate and place back on parchment paper. Let set in freezer 1-2 hours. Store in Freezer.



Erin's Favorite Swiss Roll

Adapted from Southern Living



4 ounces semisweet chocolate (I used Enjoy Life Chocolate Chips), melted

5 large eggs, separated

3/4 cup coconut sugar

3 tablespoons unsweetened cacao powder

1 cup heavy cream (for a dairy-free option, whip coconut cream)

1 tablespoon raw honey or maple syrup



1.Preheat oven to 325°F and adjust rack to middle position. Using a pastry brush, oil a 15" x 10" jelly-roll pan. Place a piece of unbleached parchment paper on top and then oil again. (This will ensure the cake doesn't stick to the pan.)

2.Place egg yolks and 3/4 cup sugar in a mixing bowl and beat at high speed with an electric or standing mixer for 3 minutes, or until the mixture is thick and pale yellow. Whisk the egg mixture into the chocolate.

3. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. 

4. Pour batter onto prepared baking sheet and spread evenly using an off-set spatula. Bake at 325° for 15 to 18 minutes or until puffed. Remove the cake from the oven and place a damp kitchen towel over cake in pan. Cool completely on a wire rack, about 30 minutes.

5. Remove the damp towel. Place a 20- x 15-inch piece of parchment paper on work surface. Dust cake with cocoa, and invert onto parchment paper. Carefully peel parchment paper from top of cake.

6. Pour the cream and honey into a mixing bowl and whisk until stiff peaks form. Spread cream mixture over top of cake, leaving a 1-inch border on all sides. Lift and tilt parchment paper at 1 short side, and carefully roll up cake, jelly-roll fashion, using parchment paper to lift and roll cake. Wrap rolled cake in parchment paper, and place on a serving platter. Chill 2 to 8 hours. Remove and discard parchment paper. Serve cold.



*3 Ingredient Homemade Chocolate Bars*




1/4 cup coconut oil (measure after melting)

1/4 cup cocoa powder or cacao powder

2-3 tbsp. real maple syrup or honey



In a small bowl, whisk all ingredients well. Make sure there are no lumps. It should only take a minute.

Pour the mixture into molds. If you use chocolate bar molds, it should take about an hour for everything to firm up. If you use something larger, it may take a bit longer.



Amazing Black Bean Brownies (by Cheryl Spitzer, Nutritional Therapy Practitioner)



4 ounces unsweetened chocolate (85% dark is wonderful)

2 cups soft-cooked black beans, drained well

1 tbsp. vanilla

4 large eggs

1/2 cup hazelnut flour or coconut flour

1/2 teaspoon baking soda


1.  Preheat oven to 325 F.  Grease a 9 inch cake pan or 9x13 inch pan.

2.  Melt chocolate and butter together, stirring frequently.  Put beans and butter/chocolate mixture in a food processor and blend.

3.  Add the rest of the ingredients and beat until well blended.  

4.  Bake for 40 minutes, until brownies are set.  Let cool in the pan completely before cutting.  Preferably, refrigerate over night.



Maple, Honey Pumpkin Pie with Coconut Milk (adapted from



1 14oz can of organic coconut milk

2 teaspoons cinnamon

1/4 teaspoon cloves

1/4 teaspoon cardamon

1/2 cup maple syrup


*Dr. Jenn suggests to modify it by decreasing the sugars in half and adding a small amount stevia 2 dropperfuls(non-alcohol formula.) 



1.  Prepare pie crust.  (Buy gluten free pie crust or make your own)

2.  Preheat the oven to 375 degrees.(adjust temperature to 350 if using nut crust recipe)  

3.  Mix pumpkin puree and spices together in a sauce pan simmer on low for 5 minutes to infuse flavors.  

4.  Mix in eggs and coconut milk with pumpkin. Set aside.  

5.  Combine the honey and maple syrup in a small pot.  Bring to a gentle simmer.  Make sure it doesn't boil over.  Let it simmer until the mixture reaches the soft ball stage (the temperature should be between 234-242 degrees). Should be the soft ball stage.  When it is done, allow it to cool for about 5 minutes and then add to the rest of the ingredients.  Mix thoroughly, and pour into the pie crust. 6.  Place in the middle of the oven and bake until the center is set (it will still seem quivery, like gelatin, when you nudge the pan). 45 minutes to 1 hour is the usual time. Let cool completely and then refrigerate. Enjoy!



5-Minute Grain Free Nut Crust


  • 2 cups nuts (my favorite combo is 1.5 cups pecans and .5 cups almonds)

  • 3 tablespoons coconut oil, ghee or butter

  • a good pinch of salt


  • Preheat the oven to 350.

  • Place nuts in the food processor and process until very crumbly (but before start becoming nut butter!)

  • Add the salt and the coconut oil, ghee or butter and process until evenly incorporated.

  • Spoon into a pie pan and spread out evenly. Bake for 10 minutes.

  • If your filling is “no bake” let the crust cool, then fill.

  • If your filling needs to be baked go ahead and pour it in and bake as usual, watching the edges to make sure exposed crust doesn’t burn.



"MOUNDS bar" alternative

We modified a recipe for 'Coconut Snowballs' from:

I'm sure that there are other recipes out there-- but we feel totally cool about our accidental discovery!


1 cup coconut butter (also called coconut manna - we made our own)

1 cup shredded coconut (unsweetened)

3 tbsp maple syrup (or liquid sweetener of choice)

2 tsp pure vanilla extract (or a pinch of raw ground vanilla beans)

½ cup more shredded coconut for rolling


Place all ingredients (except the ½ cup shredded coconut reserved for rolling) into a food processor and process until everything is combined and the mixture begins to form a ball. Spread the coconut reserved for rolling onto a plate and set aside. [Form bite sized balls out of the dough by shaping and rolling them with your hands, and then give them a roll on the shredded coconut plate to coat them]. Instead, we flattened the mixture onto  parchment paper on a cookie sheet, and refrigerate or freeze.

Smother the top (or cut into squares and coat the whole piece!) with our awesome chocolate (see recipe below).

Serve/eat right away or refrigerate for a little bit to make them firmer. They can be made ahead too and store well in the fridge or can be frozen.

Two recipes for the price of one! Enjoy!



Buckeye Balls


1/2 cup Creamy Natural Peanut Butter

1/2 cup Coconut Sugar

1 teaspoon Pure Vanilla Extract

2-4 Tablespoons Vanilla Protein Powder

1/3 cup Sugar Free Chocolate, melted

Combine all ingredients, except for the chocolate, in a small bowl. Depending on how oily or firm your peanut butter is, the amount of protien powder you need may vary.

Mix the ingredients well and if it is still too sticky, add a bit more protein powder. Chill the mixture for 10 minutes. Remove from the fridge, roll into balls and place on a parchment lined dish.

Melt chocolate and spoon or dip onto the peanut butter balls (dip in chocolate, spoon around edges, and lift out with fork). Return to the fridge for another 5 minutes, or until chocolate has hardened and then devour!



Jenn's Nutbutter Brownies

from Real Fast Food by Trina Holden

Blend until smooth:

1 cup almond/cashew/peanut butter

1 egg (can substitute chia seeds, soaked and slime saved)

1/2 cup honey or maple syrup

1 Tablespoon vanilla

Combine and add to wet ingredients:

1/4 teaspoon grey sea salt

1/2 teaspoon baking soda

1/2 cup cocoa powder

1/2 cup chopped nuts (optional)

Place in greased (butter/coconut oil) 8x8 pan and bake at 350˚ for 20-30 minutes or until desired consistency is reached.



Pumpkin Cinnamon Rolls


Paleo Dough:

2 ¾ cup almond flour

½ cup coconut flour

½ cup (~2 scoops) cinnamon or vanilla protein powder 

¼ cup coconut sugar

2 tsp baking powder

2 tsp pumpkin pie spice

2 ½ Tbsp psyllium husk powder (or substitute flax meal)

2 Tbsp flax meal

½ tsp sea salt

2 Tbsp (melted) coconut oil

¼ cup unsweetened almond milk

⅔ cup pumpkin

3 eggs



½ cup coconut sugar

½ tsp cinnamon

⅓ cup chopped walnuts (if desired)

¼  cup raisins or dried currants (if desired)

1 ½ Tbsp coconut oil (melted)

1 tbsp agave (or honey)

Preheat oven to 340 degrees. Mix the first 5 dry ingredients together, set aside Warm up the almond milk and pumpkin over low heat, then add the melted coconut oil (if you mix it into a cold pumpkin & milk mixture, it will immediately harden!). Add the pumpkin pie spice, psyllium husk, flax, & salt. mix until combined. Next, add the eggs using a hand blender and blend until smooth. Slowly add your dry flour mixture and blend until smooth again.

Place dough on parchment paper sprayed with oil and spray hands before flattening it into a large 9x13 rectangle. (You can spray the top of the dough too!).  Once flat, put another piece of parchment paper on top and use a rolling pin to roll out smooth, then remove top layer of parchment.

Mix together filling and evenly spread out over the dough. Starting with the narrowest end of the rectangle, begin to tightly roll your dough away from you until you have formed a round log (it is a good idea to use a spatula to help with this part!). Next, use dental floss to gently cut through the dough into 1 ½ inch thick rolls.  Line a small glass baking dish (or try muffin tins!) with parchment paper and carefully place the rolls into the dish side by side so they are all touching each other. Put any extra filling on top, or sprinkle a tablespoon of coconut sugar on top if desired. Place in oven for 25 min. When done, the filling should start to bubble out of the top of the rolls. DO NOT LEAVE IN TOO LONG!



Peanutbutter Frosting


1 cup butter (raw is best!)

1 cup peanut butter (organic, unsweetened)

4 Tbsp maple syrup (or to taste)

1/2 cup heavy cream (raw is best!)


1. Using a mixer on high speed, combine butter and peanutbutter until completely blended and fluffy.

2. On low speed, slowly drizzle in maple syrup.

3. On high speed, slowly pour in heavy cream and continue whipping until mixture is firm.



Peanut Butter Frosting #2


1 1/2 cups butter

2 cups peanut butter

Maple sugar to taste (I used maple syrup)


Whip butter and peanut butter until light and fluffy.  Add maple sugar to taste (I used maple syrup).














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