Paleo Pecan Pie Squares


Makes 16 Squares


  • 2 cups Pitted Dates (divided)
  • 1 1/2 cups Cashews (soaked for 1 hour and drained)
  • 1 cup Coconut Flakes, Unsweetened
  • 3/4 cup Water
  • 2 cups Pecans
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350.
  2. Create the crust by combining half of the dates and all of the cashews and coconut flakes together in a food processor. Process until a thick, evenly distributed mixture forms.
  3. Line a square brownie pan with parchment paper and press the crust mixture down evenly into the dish. Take some time to really pack it in there so the crust doesn't crumble.
  4. Take the remaining dates and finely chop them. Place chopped dates in a saucepan with the water and vanilla and place over medium-low heat, stirring continuously until a thick gooey mixture forms. Remove from heat and stir in about 3/4 of the pecans. Then transfer mix into the baking dish over top of the crust. Press the remaining pecans evenly into the top to make it pretty.
  5. Place in the oven and bake for 20 minutes.
  6. Remove from oven and let cool completely before lifting the parchment paper out of the dish and cutting into squares. Enjoy!


Make it Boozy: Add 1-2 tablespoons bourbon, or dark rum

Key Lime Mousse

This is a delicious and refreshing dessert and it's super quick and easy to make. Give it a try and let me know what you think.


  • 2 organic Avocado (peeled and pitted)
  • 2 organic Key Limes (zested and juiced)
  • 2 Tbsp organic Maple Syrup or liquid stevia to taste
  • 2 Tbsp Organic Coconut Milk, full fat from a BPA free can
  • 1 tsp Vanilla Extract


  1. In a food processor or blender, combine the avocados, lime juice, lime zest, maple syrup or stevia, canned coconut milk, and vanilla extract. Process until smooth, scraping down sides if necessary.
  2. Divide into small bowls or dessert cups and refrigerate overnight or until well chilled. Enjoy!


  • Toppings: Kiwi slices, hemp hearts, or shredded coconut.
  • No Coconut Milk - Use almond milk or cashew milk instead.

Chocolate Pot de Crème - Paleo Style

Yep, I am a self-proclaimed chocoholic, and since I've been on a strict no sugar diet for the last 7 weeks, I had to come up with a healthy option for a chocolate fix. This recipe was actually a happy accident - I made some hot chocolate and added the collagen just to give it some protein for a nutrient boost. It was so rich that I only had a few sips before putting the mug into the fridge so I could enjoy it later. When I took it out the next day I noticed that it was solid so naturally I grabbed a spoon and was beyond excited to find that my chilled hot chocolate had the velvety smooth texture of one of my favorite desserts, pot de crème! I hope you fellow chocoholics will bask in the glory of this simple but oh-so good treat! Please comment below and let me know what you think.


For the low sugar version:

2 tsp organic coconut palm sugar


  1. In a small saucepan, heat the coconut cream until barely simmering
  2. Whisk in the monkfruit sweetener, stevia or coconut palm sugar
  3. Add the collagen powder and whisk until it is smooth and there are no lumps
  4. Add the cacao powder and whisk until smooth
  5. Stir in the vanilla extract
  6. Remove from heat and pour into two 4 oz ramekins or teacups.
  7. Refrigerate overnight
  8. Enjoy slowly with a tiny spoon :-)


  • Add a slice or organic orange peel to the coconut cream before heating and remove it before pouring the mixture into the ramekins
  • Add organic extract of your choice (e.g. almond, coconut, etc.)
  • Top with organic berries of choice



Chocolate Chia Avocado Pudding

What?! Avocado in a dessert you say? Oh yes, my friend. It may sound strange but you'll be a believer after tasting this rich, creamy, guilt-free dessert.

February is American Heart Month and avocado is a superfood when it comes to heart health. The healthy fats in avocados can actually lower your bad and raise your good cholesterol, so enjoy!


1 cup unsweetened organic coconut milk

¼ cup chia seeds

2 organic avocados, peeled and pits removed

½ cup organic raw cacao powder

2-3 drops of organic liquid stevia (add more or less to taste)


Mix all ingredients in a bowl, blender, or food processor until well blended and creamy and refrigerate for 3-4 hours or overnight.

Optional: Top with shredded coconut or nuts and serve

Maple Bourbon Pecan Pie

Pecan pie is my favorite dessert of all time. I need to have it at least once a year or I feel like I might die a little inside. Since gluten and dairy are no longer part of my life and I wouldn't dream of using corn syrup like I did years ago, so I set out to create a cleaned-up version of this holiday favorite. I added the blackstrap molasses to increase the mineral content and give it a more sophisticated flavor and I really liked it.

Given, this is not a low sugar recipe, but since we're all eating such clean, low sugar food the rest of the year, a little treat won't hurt now and then, right? ;-) Give this pie a go and please share your thoughts. I hope you enjoy it as much as we did!


For the Pie Crust:

  • 2 cups almond meal/flour
  • 1/2 cup organic buckwheat flour (yes, buckwheat is gluten-free!)
  • 1/2 tsp Himalayan salt or sea salt
  • 1/2 tsp baking soda
  • 1/4 cup organic coconut oil or organic pasture butter, cubed
  • 2 Tbsp coconut palm sugar or date sugar
  • 1 large organic, pasture-raised chicken egg
  1. In a medium sized bowl, mix together all dry ingredients except the coconut palm sugar until well combined.
  2. In a mixing bowl or in the bowl of a stand mixer, combine the coconut oil or butter and coconut palm sugar or date sugar.
  3. Add in the dry ingredients and mix until well combined.
  4. Remove dough from mixing bowl, form it into a disc about 1/2 - 3/4 inches thick and refrigerate for 10-15 minutes or until you're ready to roll it out and line your pie tin/dish.

For the Pie Filling:

  • 1 cup coconut palm sugar
  • 4 tablespoons organic pasture butter or coconut oil, melted
  • 4 large whole organic, pasture-raised chicken eggs
  • 2 large egg yolks
  • 1 cup pure organic maple syrup
  • 1/2 cup raw honey
  • 2 Tbsp blackstrap molasses
  • 2 tablespoons bourbon, or dark rum
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups raw, organic pecan pieces
  • 1/2 cup (approx.) organic pecan halves to decorate the edge of the pie


  1. Take the eggs out of the refrigerator and allow them to warm to room temperature.
  2. On a lightly floured surface, roll dough to 1/8-1/4 inch thick. Transfer to a 9-inch pie tin or ceramic pie dish (like the one shown), leaving a 1/4 inch overhang. If your dough is too soft to roll out, you can simply press it into your pie shell, working to make it as even a thickness as possible. I use an espresso tamper to press it down.
  3. Heat oven to 350 degrees. In a medium bowl, whisk together coconut palm sugar, butter or coconut oil, 4 whole eggs, maple syrup, honey. molasses, bourbon, and vanilla. Fold in the pecan pieces. Pour filling into pie shell and transfer pie to the oven. 
  4. Bake 15 minutes, then remove pie from oven and arrange pecan halves around the edge of the pie. Carefully place the pie back in the oven and bake about 1 hour - 1 hour 15 minutes or until a knife tip comes out clean. If the pie starts to get too brown, cover it with foil and continue baking. Because of the buckwheat in the crust, it will turn out darker but you don't want to burn it.
  5. Serve warm or at room temperature with Coconut cream.