Fudge gluten-free brownies

1 can black beans, drained and rinsed
2/3 cup sweet potato
1/2 c quick gluten-free oats, ground
4 eggs
1 c butter or coconut oil, melted
3/4 c raw cacao powder
1 pinch of sea salt
1 t vanilla extract
1/2 c coconut sugar
½ c maple syrup
1 T cinnamon
1 tsp baking powder
½- cup gluten-free flour


Blend all ingredients in blender or vitamix until smooth. These are super rich and amazingly delicious!

Em’s vitamix icecream

1 handful ice
1/2 cup raw milk (or almond milk)
1/4 cup raw cream (or coconut cream/creamer)
1 T raw organic honey
1 T raw cacao powder
1 T coconut butter

Blend on high until smooth. Top with your favorite ice-cream toppings. I love raw caca nibs! 🙂

Thanksgiving Pecan Pie

Grain Free Crust: (you can also purchase a ready made gluten- free pie crust)
2 cups blanched almond flour
1/2 tsp pink salt
1 tablespoon coconut oil
1 tablespoon grass-fed butter
1 large egg
1 tsp vanilla
1 tsp maple syrup

Place almond flour and salt in food processor and pulse briefly
Add coconut oil, butter and egg and pulse until mixture forms a ball
Press dough into a 9-inch pie dish. Bake at 350° for 8-12 minutes

1 cup pecans
3 pastured eggs
1/3 cup grass fed butter
1/3 cup coconut sugar
1/3 cup brown rice syrup
1 tsp vanilla extract
1/2 tsp salt
1 tsp cinnamon
1/2 t nutmeg

Instructions: Blend all ingredients with the exception of the pecans. Pour into crust and swirl in pecans. Bake at 375 for 30 min.

YUM! This will make your house smell so good!


Chocolate “Nice” Cream

1 frozen banana
2 T raw cacao powder
1 T almond butter
1 t vanilla extract
almond milk

Blend and enjoy!

Chocolate Banana Muffins


3 very ripe bananas
2 Tablespoons coconut oil
1/3 cup honey or maple syrup
1-2 Tablespoons coconut sugar
2 eggs
1 teaspoon vanilla extract
1 cup almond meal
3/4 c oats
1/3 cup cacao powder
1 teaspoon baking soda
1 teaspoon baking powder
Optional: Gluten-free Chocolate Chips or cacao nibs

Preheat oven to 350 degrees F. Line a muffin tin with liners or spray muffin tin with coconut oil spray.
Place peeled bananas in the bowl of a mixer. Beat until well mashed.
Add coconut oil, honey, coconut sugar, egg, and vanilla, and continue to beat on medium until well combined. Add almond meal, oats, cacao, baking soda, and baking powder and beat on low until well combined. Stir in ¼ cup of chocolate chips. Scoop batter into the prepared muffin liners. Sprinkle with remaining chocolate chips.
Bake 18 minutes, or until a toothpick comes out clean.

Sweet Potato Brownies

2 cups sweet potato (about 1 large sweet potato, already baked)
1/2 cup coconut oil, melted
1/2 cup raw cocoa powder
2 pastured eggs
1/3 cup gluten-free flour
1/8 cup honey
1/4 cup coconut sugar
1/8 cup almond or coconut milk
1 tsp. cinnamon
1 tsp. vanilla
1/2. tsp. baking soda
1 cup chocolate chips (optional)


1. Preheat oven to 375 degrees. Spray 8×8 baking pan with coconut oil

2. Mix together sweet potato, coconut oil, honey, coconut sugar, almond milk, vanilla and the eggs. Beat until sweet potato is very smooth.

3. Slowly add in cocoa, gf flour, cinnamon, and baking soda. Make sure all ingredients are thoroughly mixed.

4. Pour brownie batter into baking pan. Bake for 25 to 30 minutes.


Poppy Seed Muffin

2 C almond flour (blanched works best)
1 t baking powder
¼ t salt
2 T melted coconut oil
3 eggs
½ C coconut sugar
½ C almond milk (unsweetened)
¼ t vanilla extract
¼ C poppy seeds (grind in coffee grinder for better flavor)

Heat oven to 350 F. Place all ingredients (except for poppy seeds) into a bowl and mix together until the batter is smooth. Gently fold poppy seeds into batter and scoop into muffin tins.
You can use liners or just pour into a greased muffin tin. Bake for 20 minutes or until a toothpick can come out clean.

Blender Peanut Butter Muffins

2 medium ripe bananas
2 large eggs
1 cup natural organic peanut butter or almond butter
6 tablespoons honey (coconut sugar or maple syrup may be substituted)
1 tablespoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional: 1/2 cup dark chocolate chips


Preheat oven to 400F. Prepare muffin tin by spraying with coconut oil. Add all ingredients to the blender (except chocolate chips) and blend until smooth and creamy.
Add chocolate chips and stir in by hand. Scoop into muffin tin until 3/4 full.
Bake for 8 to 9 minutes, or until the tops are golden brown. Lasts at room temp for about 4 days, or in the freezer for up to 4 months.

Peppermint Christmas Brownies

1 (15 ounce) can black beans, drained
2 large eggs
1/4 cup cocoa powder
1/3 cup honey
1/3 cup maple syrup (or coconut sugar)
1/3 cup coconut oil (or grass-fed butter)
½ teaspoon baking powder
Pinch of salt
4 drops Peppermint essential oil
1/2 cup dark chocolate chips (or use cacao nibs)

1. Preheat oven to 350 degrees.
2. Place all ingredients, except for chocolate chips, in a blender or food processor and blend until smooth.
3. Pour into greased 8×8-inch pan and top with chocolate chips.
Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
4. Let cool and cut into pieces.

Note: Because these are so delicious, I suggest making a double batch, and freezing half. 🙂


Raspberry Coconut Butter Delight
1/2-2/3 c frozen berries
2 T warmed coconut butter
1 T raw cacao nibs
1/2 t coconut sugar
Heat coconut butter in warm water. Drizzle over frozen berries. Top with cacao nibs and coconut sugar and enjoy.


Chia Chocolate Pudding
3/4 cup unsweetened almond milk
1/4 cup chia seeds
5-6 pitted dates (soaked for 30 minutes)
2-3 Tablespoons cocoa powder
1/2 teaspoon pure vanilla extract
½ teaspoon cinnamon
1 tablespoon raw honey
pinch pink Himalayan salt

Add all ingredients to a mixing bowl and whisk vigorously to combine. (You can also blend if you desire a smoother consistency.)
Let rest covered in the fridge overnight or at least 3-5 hours (or until it’s achieved a pudding-like consistency).
This keeps well covered in the fridge for 2-3 days, though best when fresh.
Serve chilled with desired toppings, such as fruit, granola or coconut.

Black Bean Brownies (gluten-free, guilt-free)
1 can black beans, drained and rinsed
1/2 c quick gluten-free oats, ground
3 eggs
1/3 c butter, melted
1/3 c raw cacao powder
1 pinch of sea salt
1 t vanilla extract
1/2 c coconut sugar
2 T maple syrup
1/2 c dark chocolate chips
1/2 c chopped pecans


Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Stir in the chips, then pour into a greased 8×8 pan. Cook 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

Brown Rice Crispies
3/4 cup brown rice syrup
2 T maple syrup
½ cup almond butter
1 4 oz 70% dark chocolate bar, melted
6 cups Barbara’s brown rice crispies cerealHeat brown rice syrup, maple syrup and almond butter in a large skillet, over low heat until creamy. Stir in the chocolate bar until they melt. Remove from the heat and stir in rice crispies. Gently press into a baking dish and allow mixture to set until firm, about 30 minutes. Cut into squares and enjoy.

Apple Crumble

½ c coconut sugar
1 c gluten-free quick oats
¼ c coconut flour
¼ c brown rice flour
1/4 c organic butter
3 cups apples (sliced)
3/4 cup water
¼ c raw organic honey
1 tsp Cinnamon

Preheat oven to 350.
Mix the first 4 ingredients together to make soft crumbs. Add half of the crumbs to the apples in a 2 qt. baking dish, mixing them together well.
Stir the water, honey and cinnamon together and pour over the apples. Top with the remaining crumbs.
Bake at 350 for 45 minutes or until the apples are done.
Eat warm from the oven

Rhubarb Crisp

For the filling:
1 lb organic strawberries, hulled and quartered
1 lb rhubarb stalks (about 5 or 6) cut into 1 inch pieces
1/2 orange, zested and juiced
1/8-1/2 cup raw organic honey

For the Topping:
1 cup gluten-free quick oats
1/2 cup coconut flour
1/2 cup coconut sugar
1/2 tsp cinnamon
1/4 cup organic butter, melted

Heat oven to 375 degrees. Combine strawberries and rhubarb in an oven safe dish. Add honey, orange juice and orange zest; toss until fruit is well coated. Mix remaining ingredients for the topping in a medium bowl then spread over fruit.
Bake until topping is golden brown and fruit is bubbling, about 40 minutes

Healthy mint chocolate chip ice cream

3 c coconut milk
1 Cup c cashew cream (1 of cashews soaked in water for 2 hours and blended until smooth)
3 c almond milk
1/2 c honey
1/4 c agave
1 egg
1 t peppermint extract
1/2 pkg dark chocolate chips
1 tsp corn starch

Mix ingredients in blender and add to ice cream maker.

Grandma’s Poppy Seed Cake

1/2 c ground poppy seeds (use coffee grinder)
1/2 c organic butter
1/2 c xylitol
1/2 t stevia powder (or liquid)
2 eggs
1 t vanilla
1 c brown rice flour
1/2 c tapioca flour
1 t guar guar
2 t baking soda
1/4 t salt
1 c almond milk

Cream butter and xylitol, add eggs and vanilla. Add the rest of ingredients and mix well. Pour into pan that has been greased with coconut oil. Bake at 350 for 25 30 minutes.

Hail Merry Chocolate Tarts

3/4 c gluten free almond flour
Large pinch of salt
3 Tbsp raw cacao powder
3 Tbsp coconut oil (warmed to a liquid)
3 tsp Coconut nectar

Mint Chocolate Filling:
1/2 Cup coconut oil (warmed to a liquid)
3 Tbsp canned coconut milk
6 Tbsp raw agave or maple syrup
1 Cup raw cacao powder
3/4 tsp mint extract

Peanut Butter Cup Filling:
3 Tbsp coconut oil (warmed to a liquid)
1 Tbsp canned coconut milk
2 Tbsp raw agave
1/3 Cup raw cacao powder
2 Tbsp organic peanut butter

For the crust, combine all ingredients in a medium bowl using a whisk. Stir until well mixed and slightly sticky.

Pour batter into a 3.5 to 4 tarte pan and press the crust down using your fingers or a spatula.

Choose one of the filling options above and combine all ingredients (except peanut butter) in a medium bowl using a whisk. The filling should turn out thick and smooth.
If making the mint chocolate tarte, pour all of the filling into the cooled tarte crust and spread filling evenly.
If making the peanut butter tarte, place the peanut butter onto the cooled tarte crust and spread evenly. Pour the rest of the chocolate filling on top and spread evenly. (You may have some leftover chocolate filling…make chocolates!)
Place tarte pans back in the fridge and let cool for at least 30 minutes.

Paleo Chocolate Truffles

1/2 c. cashews (ground)
4 dates, pitted and soaked
2 T raw honey
1/2 c. cacao butter, melted
1/4 c. organic maple syrup
3/4 c. raw cacao powder
1 t. vanilla extract
1/2 c. coconut, shredded and unsweetened (optional)

Combine all ingredients in a food processor. Let cool about 15 minutes. Roll into balls and place in fridge for about 1 hour or until firm. Optional to roll in shredded coconut for a very festive look!


Yogi Protein Bites

1 cup almond flour

1 scoop Raw Protein Powder (or raw protein powder of your choice)

1/4 cup sesame seeds

1/4 cup chia seeds

1/4 cup raw cacao powder

1/2 cup organic raw almond butter (or organic peanut butter for vegan)

2 tablespoons raw organic honey (or raw organic agave nectar for vegan)

2 tablespoons organic grade B maple syrup

pinch pink himalayan salt

Combine all ingredients into a food processor and process until well combined and in a crumbly, paste-type consistency.Scoop small spoonfuls and squeeze tightly in the palm of your hands then roll between the palms of your hands into a small ball shape.Serve plain, or roll in sesame seeds, cacao nibs, coconut flakes, sunflower seeds or chia seeds. Refrigerate.