Paleo “Snickers”

Paleo Snickers

To be honest these are nothing like snickers, although that was the original plan. These yummy treats leave you feeling energized without the crash like the processed-packaged-goodies.

I’ve made these a few times now (each time a little different) and anyone who tries them can’t get enough and wants the recipe NOW! The problem is, there was such a process in making these that it was hard to make a recipe, but I did it!

This recipe might seem overwhelming, but it’s really simple as long as you have all the ingredients measured out and ready to go for each step prior to the assemble. Another thing is that this recipe is time consuming, but well worth it, especially since they last about a week in the fridge (that is IF they will last from being eaten!!)

The 1st layer here is going to be a base for a cheese cake I will attempt in the future. It is definitely has nice soft-chewy pie crust texture!


1st Layer:

  • 6 oz dark chocolate bar, broken in small pieces
  • 4 Tbs. natural sweetener; honey, maple syrup, coconut sugar, etc… (I use coconut palm sugar disks)
  • 2 Tbs. coconut oil or ghee


  1. Line a small, shallow dish with parchment paper.
  2. Melt the sweetener and coconut oil (or ghee) on low, when your natural sweetener has dissolved, add the chocolate bar pieces and fully melt.
  3. Then pour on the melted chocolate over the parchment paper. This is your first layer.
  4. Place your dish in the freezer until the chocolate semi-hardens (about 15 minutes).

2nd Layer:

  • ½ C coconut butter
  • ¼ C almond or other nut butter
  • 4 Tbs. liquid sweetener; honey, maple syrup, homemade simple sugar syrup (from coconut sugar), etc…
  • ½ vanilla extract
  • ¼ tsp. almond extract (optional)
  • Pinch unrefined salt


  1. Mix all together and spread evenly over the first layer of hardened chocolate. This is the second layer.
  2. Put back in the freezer for about 30 minutes or until it becomes semi-solid enough to spread the top layer.

3rd Layer:

  • ½ C sweet-pitted dates
  • 2 tsp. water
  • 2 Tbs. almond or other nut butter
  • 1 tsp. vanilla extract
  • ½ C crispy almonds (or other nut)


  1. Place all ingredients in a food processor except the crispy almonds; blend until a paste forms.
  2. Evenly spread the mixture over the semi-hardened 2nd
  3. Then sprinkle the crispy nuts over the top and place in the fridge for about 2 hours or until hardened.
  4. When ready, cut and enjoy!

Shared with Fat Tuesdays, Tell Em Tuedays, Tickle My Tastebuds Tuesday

Paleo Chicken Coconut Curry

 coconut paleo curry

There are so many curry recipes out there, and I think the world could never have enough 🙂  Here is one that I really enjoyed making (and eating). It was quick to throw together about 20 minutes total since I had just made chicken broth). This recipe also makes a great AIP (autoimmune protocol) dish with any necessary adjustments.


Chicken Coconut Curry makes about 8 servings


  • 4 Tbs. coconut oil or ghee
  • 1 inch fresh ginger, peeled and chopped or grated (if not using processor)
  • 2 inches fresh turmeric peeled and chopped (if not using processor) – If no fresh is available, use 2 tsp. and add it with the cumin powder.
  • 6 cloves garlic, peeled or minced (if not using processor)
  • 1 small onion, peeled and quartered or minced (if not using processor)
  • Optional for spicy – 1 Serrano pepper; seeds removed and discarded



  • 5 medium carrots, peeled and cut in coins or cubes (however you prefer)
  • 4 C cauliflower flowerets in bite-sized pieces
  • ½ head of small purple (or green) cabbage, cut in chunks
  • 3 C of squash (I use zucchini but any kind of winter/summer will do)
  • 1 Tbs. cumin powder
  • 1 tsp. unrefined salt (Celtic or Himalayan)




  1. In a food processor, place the ginger, turmeric, garlic, onion and optional pepper and pulse until finely chopped. If there is no food processor available, mince those ingredients and use a cheese grater for the ginger and turmeric.
  2. In a large pot, melt the coconut oil and add the ingredients you processed or finely chopped.
  3. Sauté for just 1 minute until the aromas are released.
  4. Then add all of the cut vegetables and coat them well with the oil.
  5. Sprinkle the cumin powder and salt and mix again.
  6. Add the coconut milk and chicken broth. Add more broth if needed at any time.
  7. Add the cooked chicken.
  8. Bring the liquids to a boil, then reduce heat and simmer for about 10 minutes or until the vegetables are tender or to your liking.


  • The flavors are best when allowed to sit in the pot with a lid for a couple hours, but it can be eaten immediately.
  • Top individual servings with fresh chopped cilantro.
  • You can serve over basmati or jasmine rice, or eat as is.
  • Another option is to add a dash of cayenne and cumin to individual bowls.

Paleo Holiday Treats!! – Also Vegan!

Paleo Holiday Treats

These Paleo/Vegan treats are a perfect holiday treat to take to any gathering. I have a similar recipe that uses apples and another one that is made with cocoa and nuts for those who don’t want to use cranberries or they are out of season. This recipe calls for coconut butter which is simple to make at home, instructions included at the end of this page.

These multiply very well while simply double, triple or quadruple 🙂 Make approx. 20


  • 2 C coconut shreds, unsweetened
  • 3 Tbs. coconut oil, divided
  • 2 Cups cranberries
  • 4 Tbs. maple syrup or raw honey



  1. In a food processor, place the coconut shreds and turn on a medium speed until it becomes smooth and creamy (like creamy peanut butter), about 7 minutes. This is your coconut butter. (see below pics)
  2. While the coconut shreds are blending, put 1 Tbs. of the coconut oil in a saucepan with the cranberries and sauté for about 3-5 minutes, just enough to soften them a little and still allowing them to be plump. Remove pan from heat when done.
  3. When the coconut butter is complete, you will make a cream by transferring to a medium sized mixing bowl and add the remaining 2 Tbs. of coconut oil and sweetener; maple syrup or raw honey and blend well using a spatula.
  4. When the cream is all blended, fold in the cranberries along with any oil from the pan.
  5. Scoop 1 Tbs. of the mixture into small cupcake paper, then into a mini muffin pan (or on a plate) and place in the fridge until hard. (You could also use a cookie sheet lined with parchment paper and drop 1 Tbs. of the mixture then place in the fridge until hard.)

Store in an airtight container in the fridge for about a week.


Coconut Butter

To make coconut butter, you simply put 2 Cups of shredded coconut (unsweetened) in a food processor and blend until it looks creamy like peanut butter. This makes about 1/2 Cup of coconut butter. You can double the batch measuring out 4 Cups of shreds and will end up with around 1 Cup. (I haven’t tried more than that.)



Homemade Coconut butter, shreds Homemade Coconut butter

Get Ready For Fall…AMAZING Coconut, Apple-Cinnamon Treat!!


This recipe has become a family favorite around here. My little one called it coco-lishious when he took his first bite, so I took it a step further and called it coco-luscious! The name can be deceiving…This recipe does not have cocoa in it, it’s rather short for coco-nut…I felt compelled to share that for some reason 🙂

When I found this amazing recipe on PaleOMG, it was an instant favorite, I loved it, but I had to add a little sweetener and vanilla to my complete liking (if I must be honest). It really tastes like a fall treat and a wonderful snack when your craving something sweet, minus the guilt.

This recipe has opened my appetite to the flavors of possibilities 🙂


1 Tbs coconut oil for sautéing
2 green apples, cored, peeled and diced

1/2 C coconut butter (click here for homemade) softened
3 Tbs coconut oil, melted

1-2 Tbs maple syrup or local raw honey
1 tsp cinnamon
Pinch of unrefined sea salt


1. Sauté apples in 1 Tbs coconut oil for about 5 minutes or until soft, don’t let brown.
2. If coconut butter and/or oil is hard, place in a stainless steel mixing bowl and place over a pan of boiling water to soften/melt.
3. If your coconut butter and oil are already soft/ melted, place in a mixing bowl and add the ingredients in order – sweetener, cinnamon, salt, cooked apples – mixing with a fork each ingredient one by one well before adding the next.
4. When the ingredients at all blended, place in a greased muffin tin or cup cake paper and place in fridge for 20 minutes or until hard before eating.

These need to be kept cool or else they might melt.


3 Choices for Flour-Less Cake Frosting

Banana Cake_ Paleo_Gluten free_Flour less


The other day I posted a flour-less banana bread and thought I’d play around with it to see if it would make a good birthday cake for my almost 3 year old’s birthday.

Let me tell you, it is a HIT for everyone! I was thinking of other fruits, but then I think a sweetener would have to be added because this is a banana cake, it sweetens itself.

We played with different frosting’s, and cream cheese was the favorite. We will soon try a flour-less carrot cake since the cream cheese frosting will go well with it.

Here are 3 different recipes, we tried the first 2 and the last one is the original recipe. Please share your favorite frosting with us 🙂

#1 – Classic Vanilla Frosting, from Nourishing Origins 


  • 3 c Spectrum Organic Palm Shortening
  • 2/3 c Nutiva Coconut Manna, gently heated to melting point (can use coconut butter as well)
  • 1 tbsp Vanilla Extract
  • 1 dropper Alcohol Free Vanilla Stevia

optional: 1 vanilla bean, scraped


  1. In a stand-up mixer or hand-held one with a whisk attachment, whip the shortening on high until light and fluffy. You may need to stop it once to wipe the sides down and then re-whip.
  2. Turn the mixer to medium and add the coconut manna. Once it is all added, turn mixer to high and whip until thoroughly combined.
  3. Add vanilla extract and stevia and whip until combined. Add the vanilla bean paste at this point if desired.
  4. Taste the frosting to see if it sweet enough for you- everyone differs so this amount of stevia is really a starting place. But please be careful- only add a drop or two at a time because stevia can quickly go from just right to slightly bitter quickly.


This frosting is going to be light and airy right after mixing but will harden in the fridge so please take out any treats at least 30min to 1 hour before you enjoy them. Also, if you want a slightly stiffer frosting to pipe for cupcakes, simply put the mixing bowl in the freexer for 5 min then re-whip on high before putting in the piping bag.

#2 – Cream Cheese Frosting


  • 1/2 cup maple syrup
  • 16 oz full fat cream cheese at room temp, preferably organic
  • 1/2 Cup grass-fed butter at room temp.
  • 2 tsp vanilla extract
  • 1 tsp. ground ginger (optional- great with carrot cake)


Blend all ingredients together with a mixer until a smooth frosting forms.

#3 – Origional Cream Cheese Frosting

  • 16 oz full fat cream cheese at room temp, preferably organic
  • 1/2 Cup grass-fed butter at room temp.
  • 2 tsp vanilla extract
  • 2 cups sifted confectioners’ sugar


Blend all ingredients together with a mixer until a smooth frosting forms.