Nutty Chocolate Bars


There have been a lot of takes on the peanut butter bar with chocolate.  I am all about ease and therefore, “peanut butter” cups seems a little too much work…although if I’m honest, probably no more work than these little bars of goodness.  There is just something nice about pouring it all into a pan and pulling it out on parchment paper!  These bars are rich.  The texture is slightly dense, crunchy, fudgy.  They melt in your mouth, and this is one recipe that is addicting but not in the “I could eat 100” kinda way because of the richness. My palate tends to be sensitive to how sugary something is, so if you are like me, you could easily decrease the amount of sugar in this recipe and get the same satisfaction! This is also one that can stand a TON of interpretation without issue.  Use the nuts, nut butters, and chocolate you have on hand.

Nutty Chocolate Bars


  • 1 stick grassfed butter
  • 1/2 cup pecans
  • 1/2 cup sunflower seeds
  • 3/4 cup coconut sugar
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 cup nut butter (I used my own homemade almond/sunbutter)
  • 1 cup dark chocolate chips
  • 1 Tbsp of butter


Start melting the butter over low heat in a sauce pan.  While that is melting, put the nuts and the coconut sugar in a food processor and pulse until grainy.  Once the butter is melted, pour the nuts and sugar mixture into the butter, and add the salt, vanilla, and nut butter.  Stir until thoroughly incorporated. Place parchment paper in an 8×8 dish and pour the mixture into the pan.  Let it sit in the freezer for an hour or so until solidly set.  Once set, melt the chocolate chips and add a TBSP of butter.  Pour the chocolate over the set nutty bars and tilt the pan until the chocolate is all across the top.  Put in the fridge to set for 15 minutes or so.  Cut into squares and serve!

Paleo Truffles: 1 batch, 3 flavors


I made one batch of truffles this year but decided to split the chocolate into three different kinds because it makes a lot!  I decided on these 3 flavors: lemon pepper, espresso, and almond.  I know what you’re thinking, lemon pepper?  Ang, you’ve gone off the deep end!  But let me tell you.  I saw a dark chocolate bar at Walgreens one day that was lemon pepper and thought to myself how interesting that it.  So, I bought one and I was INSTANTLY addicted!  The problem?  It had some ingredients that I would like to avoid.  That’s where the truffle idea came in!  Everyone that I have forced to taste it has said “Hmm, that’s REALLY good!”  Give it a chance. ;)

Basic truffle: (basic from Primal Blueprint Cookbook, flavor ideas were my own)


  • 1 can full fat coconut milk
  • 2 tbsp coconut oil
  • 5 Lindt 70% chocolate bars broken into pieces (it’s 500g, each bar is 100g but you can have the same measurement with a different bar as long as it equals 500g)


Place coconut milk and coconut oil in a saucepan over medium-low heat, stirring until coconut oil is melted and mixture comes to a boil. Do not let it go to a rolling boil.  Remove from heat.

Off heat, add chocolate pieces to the milk mixture and stir until it is completely melted.  Continue stirring until the chocolate thickens and cools a bit.

In three different bowls, put 1/3 of the chocolate each.

Lemon pepper: 1/8tsp lemon extract, zest of one lemon, 1/8 tsp pepper

Espresso: 1-2 Tbsp espresso powder, 1/8 tsp vanilla

Almond: 1/8 tsp almond extract

Stir the flavoring in. Transfer to a shallow dish for faster cooling, then to the refrigerator. Let mixture thicken at least 2 hours, stirring 3 to 4 times as it cools and thickens. Place whatever outer mixture you would like in a shallow dish. (I have used cocoa powder, chopped nuts, shredded coconut, etc)  Remove the chocolate from the fridge when it is in a clay consistency.  Form into balls and roll in the covering!  Put in the fridge and consume within a week or freeze up to a month!

Peppermint Mocha Mousse Pie (Paleo, gluten-free, grain-free, dairy free)

FullSizeRender (1)

Every year, my mom runs out to by this amazing little pie called a “candy cane pie.”  It is just what you’d imagine, mint mousse-y goodness atop a chocolate crust that reminds me of oreo cookies.  This year, I thought that I needed to take a shot at recreating all those delicious flavors and textures in a way that won’t have me concerned for everyone’s health!  There won’t be a worry in my mind as my family (whom I want to be around for a very long time!) gobbles this up!  It’s full of healthy fats, non-toxic sugars, and minerals.  You heard me.  It actually contains things your body can use for  repair and energy and not just empty calories that will add to your waistline and death sentence!  Eat up.  Be thankful.  ;)

Peppermint Mocha Mousse Pie



  • 24 dates
  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 2 Tbsp finely ground dark roasted coffee beans
  • pinch of salt


  • 2 sticks of grassfed butter (at room temp)
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 3.5 oz 90% dark chocolate (1 full 90% Lindt bar is what I used) (*it HAS to be dark bc the chemistry needs the fat)
  • 4 free range eggs (at room temp)


Pulse your coconut sugar through the food processor to make sure there are no chunks and it is fine. Put aside.  Then put all your crust ingredients in the food processor and pulse until it’s sticky and will adhere together when you push it into the bottom of a pie pan.

Then in a kitchen aid mixer with the paddle attachment on level 6, whip the butter and sugar for 1 1/2 minutes.  While that is whipping, melt the dark chocolate.  Once it’s melted, pour into the butter and sugar mixture as it’s still mixing.  Add the vanilla and peppermint. Then take off the paddle attachment and replace with the whisk attachment.  Scrape down the sides if necessary.  Start whisking on level 7 or 8.  Add one egg.  Let whisk for 5 minutes.  Add another egg.  Whisk for 5 minutes.  Add another egg.  Whisk another 5 minutes. Add the last egg and let whisk for another 5 minutes.  Done.  Pour filling onto pie crust and set in the fridge for a few hours to set completely.  Serve.


Chocolate Mousse Pie (No Bake)


Let me start with the fact that I have been holding onto publishing this recipe for months now! I only like to post things that A. I think taste amazing, and B. I know other people will be able to recreate with the same success. I have made this pie multiple times now to make sure I posted everything “just right” and that is why I haven’t posted a perfected cinnamon roll recipe (yet!). I can only keep up with so many sweets, you guys!

I love this pie for several reasons.
1. It’s no bake. This means no oven heat in the summer.
2. It’s got lots of butter…aka healthy fat.
3. It’s easy, easy, easy. (if you have a kitchen aid mixer)
4. Because of the timing of instructions, it gives me time to do dishes so there’s no clean up after!
5. It freezes well and tastes like ice cream cake if you want to eat it frozen.
6. You could really change it up (especially the crust) to whatever is in your cupboard.

Get out your 4 eggs and 2 sticks of butter well in advance so everything is the same temperature.

No Bake Chocolate Silk Pie (Paleo)

Crust ingredients:

  • 24 dates
  • 1/2 cup walnuts
  • 1/2 cup pecans

Pie ingredients:

  • 4 eggs, room temp
  • 2 sticks butter, room temp
  • 3/4 cup coconut sugar
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 Lindt 90% dark chocolate bar (or 3.5-4oz dark chocolate), melted


Run your sugar through the food processor just to make sure it’s fairly fine and not chunky. Place the butter and sugar in the mixer on high with the whisk attachment for 1 1/2 minutes until fluffy and incorporated. While that is fluffing, melt your chocolate. Add the melted chocolate into the mixer. Follow with adding the vanilla. Turn the mixer to 6-7 speed and add an egg. Wait 5 minutes before adding the next egg.

While the egg is whisking for 5 minutes, put all your dates and nuts in the food processor and process until you get a mealy texture that you can press into the bottom of a pie pan. Put the larabar-esque crust into the pie pan and press down until the bottom is covered. Place in the fridge.
Now add the 2nd egg, and wait another 5 minutes.
During those 5 minutes, start your dishes clean up.
Now add the 3rd egg, and wait another 5 minutes.
Keep doing dishes.
Now add your 4th egg, and let it whisk for another 5 minutes.
Fold laundry.
Once the last egg is done whisking, Pour the mousse filling over the pie crust and put in the fridge for a few hours before serving. Done!

Notes: I have tried making this with twice the amount of sugar, and if you are “paleo,” don’t do it. It was so sweet and I could barely stand it! Although, that will make it a huge success with people that are not used to eating super healthy. I have done it with organic white sugar and coconut sugar. Coconut sugar gives the sweetness more depth, white is more sweet heavy.

I tried a different flavor (which I won’t reveal until I perfect it), and wasn’t sure if the texture was different because I didn’t have my butter and eggs at room temp equally. So, don’t try to make it without both being room temp.

I have made different crusts every time. You could bake a paleo pie crust if you wanted, but I like the no bake option. Use dates and whatever nuts you have. Feel free to add spices. In one of the crusts I used some coconut oil to give it a different flavor. All have been good. You can’t go wrong.