Salted Almond Coconut Chocolate Candy/Bites

Salted Almond Coconut Chocolate Candy/Bites

Sometimes you just want to feel like a kid again and enjoy some sweets! But these days it's hard to find just about anything that isn't too sugary or has terrible ingredients on the label. That's why we've created that perfect combination of tasty sweet + healthy ingredients you can be proud of! These candy bites are so yummy and great to make with the kids or even for a party or gathering. Sweet treats don't have to be terrible for you! Here's a guilt free candy that I think you will love made with all Paleo and Gluten free ingredients. Enjoy! 
  • 1/2 cup raw almonds
  • 1 tbsp kosher salt + 1 cup boiling water
  • 2 cups shredded, unsweetened coconut
  • 1/4 cup Nikkis Vanilla Cake Batter, melted
  • 3 tbsp coconut cream
  • 2 tbsp honey, warmed
  • 1 tsp vanilla
  • 1/2 tsp kosher salt
  • 4 oz dark chocolate + 1/4 cup Nikkis Dark Chocolate Fudge
  1. Preheat oven to 300F. In a bowl, add the raw almonds and 1 tbsp kosher salt, add the boiling water and allow the almonds to brine for at least 15 minutes. After 15 minutes, drain the almonds and pat dry. Bake at 300F for 20 minutes. 
  2. Remove and allow almonds to cool slightly. In a food processor, combine the almonds, shredded coconut, Vanilla Cake Batter, coconut cream, honey, vanilla, and kosher salt. Pulse until mixture starts to form a ball/or comes together but not enough to turn into a smooth puree. 
  3. Using a small cookie scoop, or your hands, form the coconut mixture into uniform shapes. Set aside and melt together the dark chocolate and Nikkis Dark Chocolate Fudge. Dip each coconut ball into the chocolate. Allow to harden in the fridge before consuming. 

This recipe and pictures were contributed by our friend Denise at @denimelon on IG and denimeloneats.blogspot.com. She has some fabulous Paleo and Gluten Free recipes out there. Go check them out!

No Bake Chocolate Chip Cookie Bites

No Bake Chocolate Chip Cookie Bites


These Chocolate Chip Cookie Bites are heavenly! They are fun to make and they're made using simple ingredients, our favorite! These cookies are made using our Cashew Cookie Butter and slightly sweetened with maple syrup and chocolate chips. You can lower the sugar content in these with less maple syrup and/or raw cacao nibs in place of the chocolate chips if you prefer a low sugar treat. Either way, these no-bake cookies are a fun treat that you can easily make with the kiddos ahead of time and they'll be ready for your mid week snack time! Enjoy! (Yields 14-16 cookies)


1 cup Cashew Cookie Butter

¼ cup coconut oil 

3 tablespoons maple syrup

1 tablespoon ground flax

½ cup shredded coconut 

2.5 cups gluten free quick cooking oats

½ cup chocolate chips*


  • Heat a small sauce pan to medium heat and add the cashew cookie butter, coconut oil and maple and heat until everything is melted. 
  • In a large bowl combine the flax, coconut and oats and mix. 
  • Pour the melted cookie butter mixture over the oat mixture and stir to combine. 
  • Let the batter set and cool for about 15 minutes and then stir in the chocolate chips if desired. 
  • Scoop about 1-2 tablespoons of batter in to your hand and use your hands to pack the oats and roll them in to a ball. Place on a baking sheet and repeat until all the batter is gone. 
  • Place in the refrigerator for about one hour or until the cookies have set. Store in an airtight container in the refrigerator and let the cookies sit out at room temperature for about 5 minutes before eating. 


Recipe and photos provided by Jessi at @jessiskitchen on IG. Go check her page for some fun paleo and gluten free recipes to make!



Chocolate Swirl Pancakes

Chocolate Swirl Pancakes

Chocolate Swirl Pancakes

Who doesn't love pancakes? Is that even a thing? Can they be trusted? Like people who don't love dogs...there's just something fishy about that! Well we are huge huge fans of this breakfast treat and here's a fun spin on your traditional breakfast pancakes. We hope you love it as much as we do! Another awesome contribution by our friend Denise!
  • 2 eggs, separated whites and yolks
  • 1 tbsp maple/coconut sugar (or other granulated sugar)
  • 1 tsp vanilla
  • 1/2 cup almond/coconut milk
  • 1 cup almond flour
  • 2 tbsp arrowroot or tapioca flour
  • 1 tbsp coconut flour
  • 3/4 baking powder
  • 1/4 tsp salt
  • 2 Tbsp Dark Chocolate Fudge
  • 1 Tbsp cocoa powder

  1. In a small bowl, combine the Dark Chocolate Fudge and cocoa powder. Set aside. In two separate bowls, whisk the egg yolks with the coconut/maple sugar and vanilla until combined. In a separate bowl, using a hand mixer or stand mixer, whisk the egg whites until stiff peaks form, set aside.
  2. Sift the almond flour, arrowroot/tapioca, coconut flour, baking powder, and salt together in the bowl with the egg yolk mixture. Add the milk and mix the until there are no lumps.
  3. Whisk 1/2 of the whipped egg whites into the eggyolk batter until combined. You don't need to thoroughly mix, just enough to most of the egg whites are incorporated. Gently fold in the remaining egg whites into the batter until just combined.
  4. Heat a pan or griddle over medium heat. Add a little bit of coconut oil or butter to the pan. Swirl to coat it all around.
  5. Turn the heat down to  medium low and add 1/4 cup or 1 ice cream scoop full of batter. Cook on low for ~2 minutes. Use the chocolate sauce to make a swirl on top of each pancake. Carefully flip and cook for another minute on the other side. Repeat for remaining batter. Makes about six to eight pancakes.


This recipe was created for us by our friend Denise at @denimelon on IG and her blog: denimeloneats.blogspot.com. Go follow her for more fun recipes and paleo treats!

Coconut Cake Batter Protein Bites

Coconut Cake Batter Protein Bites

Coconut Cake Batter Protein Bites

These beautiful little balls are not only a great little snack on the go, but they're also made with protein so they'll keep you satisfied until the next big meal! I love to make these in bulk ahead of time and just have them ready to go for a busy day of errands and little time to eat or as a snack to have at work. This recipe was created and shared with us by Ashley of Fit Mitten Kitchen and she has some amazing creations on her site and shared on IG- go follow her! Ashley recommends using a pea protein and our friends at No Udder Protein have a really great one so be sure to check them out!

Yield: about 12-14 balls/bites

1/2 cup Nikki’s Coconut Butter Vanilla Cake Batter, partly melted
2 TBS raw honey, or brown rice syrup
1/3 cup (~40 grams) pea protein, or vegan blend*
1 TBS coconut flour
2 TBS milk*

2 TBS unsweetened shredded coconut
2 TBS dark chocolate chips + 1/2 tsp coconut oil, melted

In a medium bowl, stir together warmed coconut butter and raw honey. 
Add in protein powder and coconut flour and stir until just combined. 
Add in milk, one tablespoon at a time, until batter forms into thick dough, almost cookie-dough like consistency. Scoop rounded 1/2 tablespoon of dough, and roll into balls. 
Dip in melted chocolate and coconut if you wish, and enjoy!

Store protein bites in fridge up to two weeks, or wrapped tightly in freezer for longer keeping.

Notes: Feel free to use another vegan protein blend, but adjust liquid accordingly. Start with 1 TBS at a time, then stir in between adding more. You should be able to roll balls into dough without crumbling when the consistency is right. 

— I do NOT recommend whey protein for this recipe.

Recipe and photos by Ashley at www.fitmittenkitchen.com and @fitmittenkitchen on instagram.