Recipes — snacks

Honey Pecan Cookies

Honey Pecan Cookies

Honey Pecan Cookies

These cookies are both Paleo and Gluten Free and they're so good, you'll even fool your non paleo pals! They're made with our Honey Pecan Pie coconut butter and so they've got toasted pecans and cinnamon making them extra special. They're a great indulgence because they taste great, but aren't overly sweet so you can stay on track with your low sugar lifestyle. And of course, a little dark chocolate drizzle can't hurt anyone, right?



½ cup honey pecan pie coconut butter, melted

¼ cup coconut sugar

2 eggs

1 teaspoon vanilla

½ cup + 1 tablespoon almond flour 

¼ cup arrowroot powder

1 teaspoon baking soda 

¼ teaspoon sea salt 

1.5 – 2 ounces dark chocolate, melted 



Preheat oven to 350 and line a baking sheet with parchment paper. 

Combine the melted coconut butter and coconut sugar in a bowl and mix thoroughly with a hand or stand mixer. Add the eggs and vanilla and mix until combined. 

Add the almond flour, arrowroot, baking soda and sea salt and mix until everything is combined and dough has thickened. 

Use an ice cream scoop to scoop out about a tablespoon of batter and place the dough on the cookie sheet. Repeat until dough is gone. 

Bake for 10-12 minutes and then use a large spatula to put the cookies on a cooling rack. 

Once cookies have cooled drizzle the melted chocolate over top and serve.

Recipe and pictures by our friend Jessi with jessiskitchen.com at @jessiskitchen on instagram.

Banana Pineapple Sherbert Bon Bons

Banana Pineapple Sherbert Bon Bons

Banana Pineapple Sherbert Bon Bons

Who doesn't love cake pops? These bon bons are like the healthy version of a cake pop, except they don't taste healthy, they taste like a real treat! The banana and pineapple flavors create and awesome fruity taste and the coconut butter combined with the short bread cookies and shredded coconut toppings make the best outer layer to form these treats! For best results, freeze the banana/pineapple mixture the night before. 
  • 2 large ripe bananas, peeled and frozen
  • 1/4 cup fresh/frozen pineapple chunks
  • 1 heaping tablespoon full fat canned coconut milk
  • 1/2 tsp vanilla 
  • Vanilla Cake Batter Coconut Butter, melted
  • Dark Chocolate Fudge Coconut Butter, melted
  • Optional toppings: shredded coconut, crushed [gluten free] shortbread cookies, instant coffee, chopped nuts

  1. Note: Slice ripe bananas prior to freezing. In a food processor, blend together the frozen banana, pineapple chunks, coconut milk, and vanilla until smooth. Working quickly, scoop out equal portions of the banana pineapple mixture using a cookie scoop on to parchment paper. Freeze for at least 30 minutes (or overnight). 
  2. Remove the frozen banana pineapple bon bons from the freezer. Working one at a time, dip the bon bon in melted coconut butter, using a spoon, quickly transfer to the toppings and roll to cover the bon bon. You'll have to work pretty quick to get the toppings to stick to the coconut butter since it will harden fast. 


Recipe and photos by our friend, Denise at denimeloneats.blogspot.com and @denimelon on Instagram. Follow her for more yummy paleo and gluten free treats!

Pumpkin Cookie Dough Balls

Pumpkin Cookie Dough Balls

Pumpkin Cookie Dough Balls

For Halloween every year we search through Pinterest for some crazy/scary treats that we can make to bring to parties. Most of the time, it involves lots of sugary stuff and our Paleo/Gluten free lifestyle goes out the window. This year we decided to keep it clean and create something fun that we could happily enjoy and not feel guilty afterwards. The great thing about these cookie dough bites is that they're very easy and quick to make and you can enjoy them as an after school snack or bring them as a sweet to parties or potlucks!



  • 1/2 Cup Pumpkin Spiced Donut coconut butter
  • 1/3 Cup Almond butter
  • Up to 1/4 Cup Almond flour
  • 1/4 Cup Maple Syrup
  • 1/2 Cup Dark Chocolate Chips or Cacao Nibs (or you can use a mix of both!) 



  1. In a medium sized bowl mix coconut butter and almond butter until well combined. 
  2. Add maple syrup and mix well. 
  3. As you mix slowly, add almond flour little by little until you have a 'play dough' texture. Depending on the consistency of the almond butter and coconut butter that could be a couple of tbs or it could be up to 1/4 Cup. 
  4. Fold in Chocolate chips.
  5. On a baking sheet with a parchment sheet place scoops of 'cookie dough'. If you have a small cookie scoop this step is really fast, but you can also roll them up into little balls and place them on the parchment sheet. 

Refrigerate for later or enjoy right away!

Double Chocolate Energy Bars

Double Chocolate Energy Bars

Double Chocolate Energy Bars 

 These bars were a huge hit in our household! At least we think so since they only lasted a day.. Our favorite part about these bars is the perfect chewy texture when stored in the fridge.

While we try to keep a low carb strict paleo diet at home most of the time, there are moments of weakness when we crave ice cream or some yummy dessert. That’s when these bars come to the rescue! They’re packed with a double chocolatey flavor so they definitely satisfy those cravings. We enjoy them mainly as dessert, but they are great for on-the-go snacking or for that little boost when you're feeling low on energy.

There are many variations to this like substituting the pecans for hazelnuts or macadamias and the chocolate chips for dried cranberries or blueberries. Try them out and let us know what you think!

Double Chocolate Energy Bars (makes 12 servings)


1 1/2 Cups Pitted Dates (about 12 dates)

1 Cup Almond Flour

1/2 Cup Pecans

1/2 Cup Dark Chocolate Fudge coconut butter

1/2 Cup Mini Dark Chocolate Chips



In a processor, blend dates and pecans.

Add almond flour and pulse.

In a medium size mixing bowl pour date mixture and add coconut butter. If coconut butter isn't creamy, heat either 30 seconds in microwave or place in oven or boiling water for a couple of minutes. Mix well.

Fold in dark chocolate chips. Mixture should be sticky and thick here. 

Transfer mixture onto a parchment lined baking dish. 8x8 works well for this. Flatten mixture and press down to get an even layer about 1/2" thick. 

Refrigerate for 30 minutes then cut into bars and enjoy. Hint: We used leftover parchment to separate bars so they don't get stuck together. This is great if you save them for snacking later!