Snacks and Desserts

Cake Brownies: 
Gluten-Free, Paleo

Prep Time: 3 minutes
Cook Time: 20-25 minutes

  • 1/2 cup Cacao powder (cocoa powder is fine to use, but it's not Paleo)
  • 4 TBSP Pastured Butter (use same amount of Ghee for Paleo)
  • 3 Pastured Eggs
  • 1 TBSP brewed Coffee (doesn't have to be hot)
  • 1/2 cup Nut Butter (don't use peanut if trying to keep this recipe Paleo)
  • 1/4 tsp Baking Soda
  • 1/8 tsp Sea Salt
  • 3 TBSP Raw Honey
  • 1/2 tsp Vanilla
  • Coconut Oil
  1. Preheat oven to 325F.
  2. In a medium sized mixing bowl, add dry ingredients (cacao powder, baking soda, salt) and mix until thoroughly combined.
  3. Add the eggs, nut butter, butter or ghee, brewed coffee, vanilla, and honey to the mixing bowl. Stir until well combined. You may have to squish the nut butter with a spatula so it doesn't stay in lump form. 
  4. Grease an 8 x 8 pan with coconut oil.
  5. Add the brownie mixture to the baking dish and bake for 20 - 25 minutes. Check for doneness by inserting a knife into the middle. If the knife comes out clean, they're finished baking. Cool for 10 minutes before serving.
NOTE: I don't like super sweet desserts, so if you prefer things to be a little sweeter, increase the amount of honey to 1/2 cup, or use maple syrup instead.



 Cardamom and Clove Coconut 
"Ice Cream"

NOTE: This recipe uses an automatic ice cream/sorbet maker.

  • 2, 14oz cans of full fat coconut milk
  • 5 - 6 green cardamom pods, pod shells removed and seeds well crushed and pulverized with a mortar and pestle (ONLY USE THE SEEDS)
  • 1 tsp pure vanilla extract
  • 2 whole cloves, well crushed and pulverized
  • 1/2 to 1 TBSP raw honey

  1. Freeze the bowl of your ice cream/sorbet maker as per the instructions of your manual. This may take from a few hours to overnight. The bowl must be completely ready for use before trying to make the "ice cream" or it will not come to the right temperature and texture.*
  2. In a large mixing bowl (not the ice cream/sorbet maker bowl), add the coconut milk, cardamom, cloves, vanilla, and honey. 
  3. Mix gently until fully combined. You may need to adjust the spice amounts to your personal liking. We love cardamom and clove but don't like overly sweet ice creams. 
  4. Once everything is well mixed, remove the ice cream/sorbet maker's bowl from the freezer and pour the mixture inside. 
  5. As per your machine's instructions, begin using the machine to make your delicious dessert! Enjoy!
  6. Should you have any leftovers, store them in the freezer. When serving, allow the "ice cream" to warm on the counter for 5-10 minutes which will allow it to have a much creamier texture.

*Our ice cream/sorbet machine never tends to freeze our mixtures to our preferred texture and temperature, so we use two methods:

  1. Use the machine as directed.
  2. If it's still not firm enough, place the ice cream/sorbet maker bowl into the freezer and cover. Leave for 5 minutes. Remove the bowl and gently scrape the edges with a wooden spoon or rubber spatula (never metal). Mix the frozen bits you just scraped off with the still-liquid mixture then place it back in the freezer, covered, for another 5 minutes.
  3. Repeat this process until the mixture reaches your preferred texture. 
  4. When serving after being stored in the freezer, allow 5-10 minutes of warming time on your counter for a creamier texture.

Organic Kale Chips with Sea Salt


Prep Time: 20 mins
Cook Time: 25 mins

  • 1 to 2 bunches of Organic Kale (doesn't matter what variety), washed and torn from the stems and torn or chopped into 1 -2 inch pieces
  • Sea Salt
  • Cold Pressed, Extra Virgin Olive Oil

  1. Preheat the oven to 275F.
  2. Dry the Organic Kale off as much as possible. I use a salad spinner and do it in small batches. If the Kale is wet it tends not to crisp up as well as the dry pieces. 
  3. Place the Kale on a large cookie sheet or two and drizzle lightly with olive oil. Using clean hands, massage the kale: take small handfuls and gently squeeze/rub the leaves. This evenly coats the Kale with the olive oil and removes some of the bitterness. Be sure the Kale is spread evenly across the cookie sheets. 
  4. Once coated with Olive Oil and massaged, evenly sprinkle a small amount of sea salt over the Kale. It really doesn't need much, so don't over salt. Alternatively, you may add chili powder, garlic powder, curry powder, or anything else that sounds yummy!
  5. Place in the oven for 25 minutes being sure to turn them halfway through the cooking process. If you have a convection oven, your cook time will be closer to 10 minutes.
  6. Enjoy! I especially like them straight out of the oven while they're hot and crispy.

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