Recipes — desserts

Paleo-men {Gingerbread Cookies}

Paleo-men {Gingerbread Cookies}

Bake Temp: 350 degrees

Bake Time: 8-10 minutes

Yields : Baker's Dozen (13 cookies)



2 3/4 c. almond flour

1/2 tsp. baking soda

1/4 tsp. sea salt

2 tsp. unsalted butter, softened

2 heaping tbsp. Nikki's Coconut Butter- Pumpkin Spiced Donut, warmed

1/2 tsp. of vanilla extract

2 eggs

3 tsp. of gingerbread spice blend

1/3 c. mini chocolate chips for melting, set aside extra for gingerbread men "eyes" and "buttons"

coconut flour, for dusting

Vanilla Icing

7 tbsp. Nikki's Coconut Butter-Vanilla Cake Batter, warmed

4 tsp coconut oil

**Alter coconut butter/coconut oil ratio to desired consistency



-Combine almond flour, baking soda, sea salt, butter, coconut butter, vanilla extract, eggs, and gingerbread spice blend. Use stand mixer or hand mixer to blend together until dough forms. 

-Place dough in plastic wrap and chill for 20-30 minutes 

-Preheat oven to 350 degrees

-Line baking sheet with parchment paper

-Lightly coat the cookie cutter(s), working surface, rolling pin, and your hands with coconut flour (or other desired flour) to prevent dough from sticking. 

-Roll dough out to 1/4 inch thickness, use gingerbread cookie cutter to form shape. Repeat. 

-Bake for 8-10 minutes

-Place on wire baking rack and let cool before decorating

Vanilla Icing

-Microwave coconut butter for 15 seconds to slightly soften

-Add coconut oil and mix together

-Spread onto cooled cookies

Optional Toppings

-Use mini chocolate chips for "eyes" and "buttons" AND/OR melt mini chocolate chips for 15-20 seconds, place in piping bag, and use to decorate.

-Be creative and have fun! 









Macadamia Nut Chocolate Chip Cookies from The Paleo Kitchen

Macadamia Nut Chocolate Chip Cookies from The Paleo Kitchen

Macadamia Nut Chocolate Chip Cookies from The Paleo Kitchen

We recently received George Bryant's of Civilized Caveman Cooking Creations and Juli Bauer's of PaleOMG new cook book "The Paleo Kitchen" and couldn't wait to dive into making some of their awesome new recipes! Of course, being that we have such a sweet tooth, we flipped straight to the desserts. When we came across this cookie recipe we couldn't resist making it with our very own Macadamia Nut Cookie flavor. 


Yields: 20 cookies

Prep Time: 15 minutes

Cook Time: 13-15 minutes







1. Preheat over to 350 degrees. Line two baking sheets with parchment paper.

2. Combine the Macadamia Nut Cookie coconut butter, honey, coconut oil, vanilla, and egg in a large bowl and mix well.

3. Refrigerate the batter until cold, about 10 to 12 minutes.

4. Use a medium-sized cookie scoop to drop balls of cookie dough on prepared baking sheet, 10 cookies per baking sheet. Bake for 13 to 15 minutes, or until cookies are slightly browned.

5. Remove from the oven and transfer to a rack immediately to cool. 


** Please note that Nikki's Coconut Butter does contain some coconut sugar and coconut oil already in it. Although we did not personally make any adjustments, the recipe may need to be adjusted to your own personal taste and preference. 

Chocolate Coconut Butter Bon Bons

Chocolate Coconut Butter Bon Bons

Chocolate Coconut Butter Bon Bons

This Valentine's Day we wanted to create a twist on the traditional box of chocolates. We wanted to make some fun chocolate treats that were easy to make and a thoughtful gift for a special valentine! 



1 Cup Nikki's Coconut Butter Dark Chocolate Fudge

3/4 Cup Almond Butter

1/4 Cup Maple Syrup*

1/3 Cup Dark Chocolate Chips plus 1 Cup Dark Chocolate Chips for coating 

1/2 tsp Vanilla


2 Tbs Coconut Oil

2 Tbs Shredded Coconut and Cacao Powder for topping



1. Mix coconut butter, almond butter, maple syrup, chocolate chips, vanilla and salt. *If you're watching your sugar intake, feel free to cut the maple syrup in half and taste for sweetness

2. Refrigerate about 20 minutes or until dough becomes solid enough to roll into 1 inch balls and place on parchment. 

3. Freeze balls for about 20 minutes and begin working on chocolate coating.

4. In a double boiler or saucepan on low heat melt coconut oil and dark chocolate chips stirring frequently.

5. Dip frozen balls and place back on parchment sheet. While the Chocolate is still warm sprinkle shredded coconut or cacao powder on top!

6. Refrigerate 10 minutes and enjoy!



Trick-Or-Treat Reese's (With a Dark Chocolate Filling)

Trick-Or-Treat Reese's (With a Dark Chocolate Filling)

 Trick-Or-Treat Reese's (With a Dark Chocolate Filling)

    This recipe was inspired by one of our instagram followers who posted an inside-out coconut butter reeses! We thought, what a cool idea! But then, we went on Pinterest and got inspired by all the awesome Halloween treats that people pinned so we decided to make our own version with chocolate spider designs (Or we tried at least). 





  1.  Microwave Coconut Butter for 30 seconds and stir.
  2.  In a mini muffin pan with liners, add a dollop of coconut butter and flatten to fit the liner.
  3.  Place tray in the freezer while you melt the dark chocolate.  
  4. In a small saucepan on low heat, melt the chocolate chips and stir often. Keep an eye on it, so the chocolate doesn't burn! You can also use a double broiler to keep the chocolate melted, but not burnt.  
  5. Then, with a small spoon, scoop out about a 1/2 tsp of melted chocolate into liners. It's better to start out with a little and let is spread than pouring out too much at once. 
  6. Again, place tray in the freezer, not more than 5 minutes so the chocolate creates a flat hard flat surface. 
  7. Add the top layer of coconut butter and place the tray in the freezer one last time for about 15 minutes.  
  8. Enjoy with friends or give them out as halloween treats! They're healthier than 99% of the candy the trick-or-treaters collect, and taste way better than candy corns!