chocolate peanut butter cups

I love chocolate with filling. A big fan of peppermint patties and peanut butter cups, I too often ate these sugar laden morsels. Looking at them now with their fake and cheap ingredients, it makes my stomach turn. But not to say they were not a great idea....just needed a little re-inventing.

This version is better in every way. Dark raw chocolate with natural peanut butter. Still a treat, but one to feel good about eating. I love both versions, peanut butter and peppermint. They look impressive but they're easy to make. 

Yield: makes 15-18

100 grams cocoa butter
1⁄4 cup extra virgin coconut oil
1⁄3 cup raw cacao powder
1/8 tsp liquid stevia
pinch of slat

1⁄4 cup unsweetened peanut butter
1 tbsp brown rice syrup
1/8 tsp pink salt (my peanut butter does not contain salt-if your does you may not need to add)

  1. Gently heat the cocoa butter and coconut oil over low heat in a double boiler (I use a metal bowl placed on a saucepan with a couple inches of water in it).
  2. When fully melted, add cocoa powder and stir until fully incorporated. Add liquid stevia.
  3. Pour chocolate into silicone moulds (I bought mine at PC) or parchment paper lined muffin tins. Use a spoon to add a small amount to just to cover the bottom. Keep the layer thin.
  4. Put in the freezer for 10 minutes. 
  5. Once bottom layer is sufficiently hardened, put filling on. The filling is thick enough that you can roll it into a soft ball and flatten. You don't want the filling to all the way to go to the outer edges. Leave enough of a space so that the top layer of chocolate will be be able to get down the sides.
  6. Once the filling in in place, spoon more chocolate over them so that the top is smooth (and the filling is only just covered). 
  7. Refrigerate or freeze until firm. Takes about 15 minutes in the freezer. Store them in the fridge. as they melt fairly easy.  

For a peppermint filling, mix 2 tbsp coconut butter with 1 tsp xylitol and 6 drops peppermint oil. These on the left are a little larger than the others -made using silicone muffin liners. The amount of that much peppermint filling makes 4-5 filled cups in the 'muffin' size.

This recipe shared on Allergy-Free Lunchbox Love.

fresh mint lemonade

I added the little glowy stars. Fitting for this refreshing & uplifting drink. Perfect for summer. Plus no sugar! Yay for stevia 

Yield: 2 large servings

perrier water or other sparkling water (500ml per serving)
juice of 2-3 lemons (enough to make a full shot of lemon juice per person)
liquid stevia to taste (I use 1 1/2 droppers full per glass)
handful of fresh mint leaves

Juice the lemons. Add mint leaves to the empty glasses and muddle them a little. Add rest of the ingredients to the 2 glasses.

I love mint and have 3 varieties growing this year. Not sure what I'll be using it all for but no-sugar mojitos are on the way for sure!

chewy chocoolate chip & oatmeal cookies

My brother was visiting from Edmonton & so with 2 men in the house, I made a batch of my 'man friendly' cookies (aka no modified ingredient substitutions). All things in moderation, there is a time and place for a good' ol regular cookie (some would say normal, I wouldn't). 

Made with much less sugar than most and lots of whole grains, it's one you can still feel good about baking. 

Yield: 30 cookies

3/4 cup butter
3/4 cup sugar (White or brown, either or combo of both. I've been experimenting with taking a few teaspoons full out, so I usually use less than 3/4 cup but more than 1/2 cup)
2 free range eggs

1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 1/4 cups unbleached white flour
2 3/4 cups oats (large flake or quick both work-I used quick in the photo)
1 cup dark chocolate chips (or whatever you have on hand...I chopped a dark chocolate & almond bar from Presidents Choice into chunks)
chop each square into 2 pieces and make enough to fill 1-cup


  1. Preheat oven to 375 degrees
  2. In a large bowl cream butter, sugar and eggs until well mixed
  3. In another bowl, mix dry ingredients together (everything except oats and chips)
  4. Add dry to wet ingredients and mix until just well incorporated
  5. Add oats and chocolate chips & mix
  6. Spoon onto a parchment lined cookie sheet (by heaping tablespoon)
  7. Bake 8-10 mins*

*Very important!!! Don't overbake! They should look underdone when you take them out of the oven. Let them set-up & cool for about 15 mins on the cookie sheet and they'll be perfect. Let them bake a little longer if you prefer a cakey cookie. But who prefers those??

Ahhhhh, sitting by the window, computing and cookies. 

GF coconut applesauce muffins

I'm proud of these muffins! Created when I was looking for a GF option for breakfast or snacking. Super, super delicious (plus low sugar, high fibre and protein).

  • Fluffy, moist and light
  • No added sugar, just applesauce
  • Easy to make
  • Don't taste like your typical 'cupcake' muffin (though not a con, in my opinion)

Yield: 12 muffins


1 cup applesauce **I used homemade applesauce but would probably work fine with store bought.
4 eggs
1/2 cup extra virgin olive oil

1 tsp cinnamon
1/4 tsp salt
1/2 cup coconut flour
1 tsp baking powder
1/2 tsp baking soda
1 scoop protein powder  (optional-I use unflavoured whey from Natural Factors)


1. Mix wet ingredients in a large bowl
2. Mix dry ingredients in a small bowl
3. Add dry ingredients to wet ingredients
4. Mix until well incorporated
5. Spoon into lined muffin tin
6. Bake in preheated 350 degree oven for 15-20 minutes until tops are slightly browned

I bought silicone muffin liners a few weeks ago! (they only had one 6-pack left)
Do you bake with coconut flour?

healthy fudgey pops

I'm so ready for summer, I've started making popsicles. My favourite growing up was, for sure, the fudgesicle. I'd eat one after another with their yummy sugary sweetness.

In my quest for 'enjoyment of treats with a healthy focus' (it's a curse), I came up with this creamy, chocolaty pop. I couldn't help myself and tucked in a little bit of greens. Seriously, you can't taste it and no one will know unless you tell them! (don't though because as soon as I told Craig, his pop enjoyment decreased). Psychologically people don't want spinach in their fudge pops. 

For moulds, I used small plastic cups with wooden craft sticks found at the dollar store. Super cheap and the cups will be reusable several times.

Yield: 6 servings


2 ripe bananas
1/2 small ripe avocado
3 tbsp chia seeds
1/4 cup cocoa powder
1/2 - 1 tsp liquid stevia
1 1/4 cup coconut water (I haven't tried but you could probably use almond milk or another milk)
a couple leaves of raw chard or spinach or 1 tsp spirulina powder (optional)


1. Place all ingredients in a powerful blender or food processor.
2. Pour into moulds. Put sticks in place-they will stand upright themselves.
3. Freeze 4 hours before eating.

Yay! Popsicles
What were your favourite popsicles growing up?
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