Healthy Valentine’s Day Cookies

I was looking for a Valentine’s treat that would taste amazing but not throw me too far off track on my healthy eating. I was so excited to find these delicious healthy sugar cookies!


  • 2 cup Blanched Almond Flour
  • 6 Tbsp Coconut Flour
  • 2 Tbsp Arrowroot Powder
  • 1/8 tsp Baking Soda
  • 1/8 tsp Sea Salt
  • 1/4 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
  • 1/2 cup Raw Honey
  • 1 whole Pastured Eggs
  • 1 tsp Pure Vanilla Extract
  • 2 Tbsp Raspberry Juice

Find the full recipe HERE.


Paleo Salted Caramel Cupcakes

These cupcakes are an amazingly delicious treat with a healthy twist!


    • ½ cup coconut flour
    • 2 tbsp arrowroot starch
    • ¼ tsp sea salt
    • ¼ tsp baking soda
    • 4 eggs
    • 1/3 cup coconut oil
    • 1/3 cup raw honey
    • 3 tbsp coconut milk
    • 1 tsp vanilla
Salted Caramel Sauce via Brittany Angell:
    • ¼ cup unsalted butter
    • 3 tbsp coconut milk
    • ½ cup coconut sugar
    • ½ tsp sea salt
Caramel Buttercream Frosting:
  • 6 tbsp butter, unsalted at room temp
  • 3 tbsp raw honey
  • 2 tbsp Salted Caramel Sauce (from above)
  • 2 tbsp arrowroot flour
  • 2 tbsp coconut milk
  • ¼ tsp vanilla
  • Pinch salt

See the full website for instructions here.

Paleo Salted Caramel Cupcakes

Paleo Whoopie Pies

I don’t know about you guys, but one of the things I miss now that I am flute and dairy free is whoopie pies. There are sooooo delicious and easy to make, I just had to share!
  • 1 cup smooth almond butter (I used raw unsalted)
  • 1/3 cup raw cacao powder
  • 1 extra large egg
  • 1/8 cup maple syrup
  • 1/8 cup coconut sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Cream filling:
  • 1 can full-fat coconut milk
  • 2 tablespoons powdered sugar
  • 2 tablespoons cacao powder
See the full website for instructions here

Healthy Sweet Potato Pie

Pies are one of my favorite indulgences, so I was really excited to find this healthy option for dessert. Paleo sweet potato pie is just the right balance of a sweet treat with a healthy twist. Yum!

What you will need (pie filling):

2 1/4 cups cooked sweet potatoes
3/4 cup maple syrup
1/4 cup ghee
Cream from one can of coconut milk
2 eggs and 3 egg whites
2 Tbsp. vanilla
1 tsp cinnamon
2 tsp. gelatin

What you will need (pie crust):

2 cups almond flour (sifted)
2 eggs
1/8 cup ghee


Pre-heat oven to 350 degrees.
Mix pie filling ingredients in a large bowl – mix well!
In a separate bowl mix the crust ingredients (hands work the best) until it looks like dough.
Grease a pie pan and place the dough in the middle, slowly spreading the dough out with the palm of your hand until it covers the entire pan.
Pour the filling into the pie pan and bake for 1 hour and 15 minutes at 350 degrees.
Let cool for 1 hour.

Paleo Sweet Potato Pie

Paleo Sweet Potato Brownies

I LOVE me some healthy dessert! This is a great option for a sweet treat that won’t leave you feeling guilty.


    • 1 ripe avocado
    • 1 cup (275g) cold sweet potato puree*
    • ½ cup unsweetened apple sauce
    • ¼ cup date paste
    • 1 tsp pure vanilla extract
    • 4 eggs
    • 1/4 cup coconut flour
    • 2 tbsp arrowroot flour
    • ½ cup cacao powder
    • 1 tsp ancho chile powder
    • ½ tsp Himalayan salt
    • 1 tsp baking soda
    • ½ cup raw pecans, coarsely chopped
  • ¼ cup date paste
  • ½ cup all natural halzelnut butter
  • ¼ cup cacao powder
  • 2 tbsp raw honey
  • ½ cup full fat coconut milk
  • Generous pinch Himalayan salt


  1. Preheat your oven to 375F. Grease a 9” square baking pan with coconut oil and line pan with parchment paper, leaving enough extra to extend over the sides.
  2. In the bowl of your food processor, combine avocado, sweet potato puree, unsweetened applesauce, date paste and vanilla and process until smooth and creamy. Add cacao powder and again, process until smooth.
  3. Add eggs, one at at time, processing until smooth between each addition.
  4. In a large mixing bowl, add coconut flour, arrowroot flour, salt, ancho chile, and baking soda and stir with a wisk until well combined then add to your food processor and, you guessed it, process until smooth.
  5. Add pecans and pulse a few times just to mix them in.
  6. Transfer to your prepared pan. Spread batter evenly and bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake comes out almost clean.
  7. Set brownies on a wire rack to cool for 15-20 minutes then transfer to fridge to cool completely, about an hour.
  8. Prepare the icing by adding all the ingredients to the bowl of your food processor and process until smooth and creamy.
  9. Pour over brownies and spread evenly with a spatula.
  10. Place the brownies in the fridge and chill completely, at least 8 hours, preferably overnight. Sprinkle with a handful of coarsely chopped pecans, if desired. Cut into squares.
  11. These brownies seem to get even better and richer tasting after sitting in the fridge for a few days…

Paleo “Knock-You-Right-Off-Your-Feet” Sweet Potato Brownies

Molten Chocolate Lava Cakes

Paleo Molten Chocolate Lava Cakes

4 oz. dark chocolate
3 tbsp coconut oil
2 eggs
2 tbsp honey
1/2 tsp vanilla extract
Pinch of salt
1 tbsp almond flour
1 tbsp cocoa powder

Preheat the oven to 375 degrees F. Prepare four ramekins with coconut oil spray. Dust with cocoa powder.
Melt the chocolate and coconut oil in a large bowl in the microwave. Stir to combine and set aside.
In a separate bowl, combine the eggs, honey, vanilla, and salt. Mix with a hand blender for 4-5 minutes, until frothy. Gently stir in the melted chocolate. Sift the almond flour and cocoa powder over the top and fold all of the ingredients together.

Divide the batter equally among the four ramekins. Place on a baking sheet and put into the oven. Bake for 10-12 minutes until set. Serve warm.

Servings: 4
Difficulty: Medium
By Rebecca Bohl (

Paleo Molten Chocolate Lava Cakes


Serves: 6

An easy and delicious alternative to pie, this peach crisp is a perfect summer dessert.

2 lbs fresh (or thawed from frozen) peaches, roughly chopped
¼ cup pure maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Crumb topping:
1½ cups walnut halves
½ cup shredded unsweetened coconut
2 tablespoons pure maple syrup
1 tablespoon melted coconut oil
¼ teaspoon salt
¼ teaspoon almond extract

Preheat the oven to 350F. In a large sauce pot over medium heat, combine the peaches, maple syrup, vanilla, and ground cinnamon. Stir well until the syrup comes to a boil, then allow to simmer until the syrup has thickened a bit and the peaches are fork-tender. Turn off the heat and allow the pot to sit while you make the crumble.

To make the crumble, place the walnuts and shredded coconut in the bowl of a large food processor fitted with an S blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, salt, and almond extract. Process again, until a sticky and crumbly mixture is formed.

Pour the peach filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly. Bake at 350 for 15 minutes, or until the top is lightly golden, then serve warm.
Store covered leftovers in the fridge for up to 3 days.

Food Babe’s Blueberry “Cheesecake” Bars

This week’s healthy dessert…

Food Babe’s Blueberry “Cheesecake” Bars – YUM!

Prep time
10 mins
Cook time
3 hours
Total time
3 hours 10 mins

Serves: 9
2 cups raw cashews, soaked overnight
⅓ cup raw honey or maple syrup
¼ cup coconut oil, melted
¼ teaspoon ground cinnamon
2 tablespoons lemon juice
1 cup blueberries

2 cups walnuts
10-12 medjool dates
2 tablespoons coconut oil
Pinch sea salt

To make the filling, place the cashews, honey, coconut oil, cinnamon, lemon juice and blueberries in a blender and blend until smooth.
To make the crust, place the walnuts in a food processor and pulse until finely chopped. Add the dates and salt and pulse until well combined. Add coconut oil and pulse once more.
To assemble, line a 8×8 baking pan with parchment paper. Firmly press the crust into the pan to create an even layer. Add the filling and spread evenly over the crust. Place in the freezer for at least 3 hours or overnight.

To serve, cut the “cheesecake” into squares and serve with fresh berries, if desired. Enjoy!

Healthy S’mores!

Healthy desserts continue….what do we think of a paleo version of S’mores from

Ingredients for the Graham Cracker:
2 cups of almond flour
½ cup of tapioca flour
6 tbsp of coconut oil softened
½ tsp of baking soda
¼ cup of honey
1 tsp of ground cinnamon


Preheat oven to 325 degrees Fahrenheit.
In a medium bowl, combine all the ingredients.
Using your hands, knead and massage the dough until uniform.
Roll the dough into a ball and place between two pieces of parchment paper.
Using a rolling-pin or the palms of your hands flatten the dough into a thin cracker width layer.
Bake for 10 to 12 minutes or until golden. Keep an eye on them because they burn fast.
Immediately after taking out from the oven cut into desired shape, using a sharp knife.
Allow them to cool for 3 to 4 minutes and transfer to a cooling rack until crispy.

Ingredients for the Marshmallows:

I cup of honey
4 tbsp of unflavored gelatin
1 cup of water, divided in half
1 tsp of vanilla or 2-3 tbsp of unsweetened cocoa powder


In a small saucepan bring ½ cup of water plus the honey to a gentle boil.
In a separate mixing bowl using a stand up mixer on medium high-speed, mix the remaining ½ cup of water and the gelatin.
Start pouring the hot honey into the gelatin mixture VERY slowly while the mixer is running. Pour the honey into the side bowl and not directly into the gelatin to avoid curdling. This process should take about 3 minutes.
Leave the mixer on for about 15 minutes or until the mixture has the consistency of a foamy shaving cream.
While the mixer is still running, mix in the vanilla, cocoa powder or flavor of choice.
Immediately transfer to a greased or plastic lined baking dish or mold.
Refrigerate for at least 3 hours or until set.
Cut into desired shape.

Ingredients for the chocolate:

4 ounces of tempered cacao paste or unsweetened soy-free chocolate, chopped into small pieces
1 tbsp of cacao butter or coconut oil
2 tbsp of raw honey
¼ tsp of vanilla extract


Fill a saucepan with a couple of inches of water and bring to a gentle boil.
Place the ingredients into a heat-resistant bowl and set over the simmering water until the chocolate is melted.
Remove from heat.
Allow the chocolate to cool down while until it reaches about 85 degrees (If you pour the chocolate while it is still too hot the honey will separate from the rest of the ingredients).
Pour into molds or spread over a parchment paper and place in the freezer until set.
Store in the refrigerator.
To assemble the S’mores melt the marshmallow over the fire and sandwich between two cookies and a piece of chocolate.

Paleo S’mores

4th of July – Healthy & Decadent Dessert!

The perfect patriotic dessert without the guilt – 4th of July Paleo Lemon Tart from


For the crust
1 cup almond butter
1 cup unsweetened shredded coconut
⅔ cup walnuts
1 heaping tablespoon Coconut Cream Concentrate or homemade coconut butter
1 heaping tablespoon raw honey
pinch of salt

For the topping
5 eggs, whisked
⅓ cup honey
⅓ cup Coconut Oil
juice of 4 lemons
1 cup blueberries
½ cup raspberries
Place all crust ingredients in food processor and mix until completely broken down.
Add crust ingredients to an 8×8 glass baking dish and press down to form an even crust. Put in fridge for about 20 minutes.
While the crust is hardening, make your lemon topping.
Place a small saucepan over medium heat.
Add your eggs, honey, coconut oil, and lemon juice to the saucepan and whisk together.
Continue stirring together until mixture begins to thicken.
Once lemon mixture has thickened, remove from heat, and place in bowl to cool in the fridge for about 20 minutes.
When your lemon topping has cooled, spread it over your crust then place your raspberries and blueberries however you’d like! Make it look like a flag or a star. Do yo’ thang.

4th of July Lemon Fruit Tart