Who doesn’t love a sweet treat? I’m pretty sure we all do. The problem is that 90% of us feel super guilty once we’ve treated ourselves – I certainly do. But thank goodness for the invention of guilt-free cheat eating. I’ve put together a few amazingly delicious recipes that will satisfy that sweet tooth without the inevitable “I shouldn’t have eaten that 4th brownie” feeling.

I hope you enjoy them as much as I do!



½ cup coconut butter
1 over-ripe banana (or 2/3 cup additional coconut butter)
Pinch of salt
2 tbsp pure maple syrup or honey – or pinch stevia
¼ cup cacao or cocoa powder
½ tsp cinnamon (optional)
½ tsp pure vanilla extract (optional)

Make sure your coconut butter is melted before use. Combine all ingredients in a food processor. Then smooth the fudge into a container or candy molds. (Plastic containers work well, because you can pop the fudge right out.) Place in the fridge for a few hours, or freeze for a few minutes. You can freeze it for longer periods of time; just be sure to thaw at least 15-20 minutes prior to eating.
*Courtesy of www.chocolatecoveredkatie.com


1 large egg
1 cup Xylitol
1 tsp baking powder
½ tsp vanilla
1 cup sugar-free peanut butter
1 tsp. water
¼ cup chopped peanuts (optional)

Preheat your oven to 180 degrees Celsius.
In a mixing bowl, beat together the egg, Xylitol, baking powder, and vanilla for about a minute. Add peanut butter and water and beat together.
The mixture will be pretty  dry; just make sure the peanut butter is blended in with the other ingredients. Measure out a heaping teaspoon of batter for each cookie, then using a fork, make indentations into each cookie.
Spray the fork with cooking spray so it doesn’t stick to the cookie.
Bake 15 until cookies feel firm and are slightly browned.
*Courtesy of  www.walkingonsunshinerecipes.com


225g bittersweet chocolate (60-65%), roughly chopped
8 tablespoons coconut oil
3 eggs, beaten
½ cup almond flour
1 cup coconut sugar
½ cup unsweetened cocoa powder
½ tsp salt
¼ tsp baking soda
1 tsp pure vanilla extract

Preheat the oven to the 180 degrees Celsius. Grease a 11 x 7 inch glass baking pan with coconut oil and then cut a length of parchment to line the bottom of the pan, with extra hanging over the sides. Melt the chocolate and coconut oil in a microwave safe cup or bowl for 30 second intervals. Stir after each interval. Set aside.
In a small bowl or measuring cup, beat eggs. In a large bowl, add all dry ingredients and whisk to combine. Make a well in the middle of the dry ingredients and add the eggs, chocolate mixture, and vanilla extract. Stir well until lumps have disappeared and the batter appears smooth and glossy.
Pour batter into prepared pan, sprinkle with sea salt if using, and bake for 26-29 minutes or until a toothpick comes out mostly clean. Allow brownies to cool completely in pan on a wire rack. For best results, chill brownies in the fridge after they have cooled for an hour, or overnight.
*Courtesy of www.saltedplains.com


⅔  cup raw cashews (preferably soaked and dehydrated first)
⅔  cup coconut butter
⅓  cup honey
1 tsp organic vanilla extract
2 tbsp cocoa powder
Pinch sea salt
2 cups finely shredded coconut

In your food processor grind the cashews and coconut butter until smooth. Place a medium sized sauce pan on medium heat on the stove
Add your cashew-coconut mixture, honey and vanilla to pot and stir well. Once your mix has been heating for a couple minutes add the cocoa powder and stir well until all the cocoa powder chunks have dissolved. Add the sea salt and stir well.
Remove your saucepan from the heat. Turn your oven on to 300F.
Add the shredded coconut to your pot and stir until ingredients are combined. Let the ingredients in your pot cool for 5-10 minutes (it is easier to form the balls if the mixture is cool). Line a cookie sheet with parchment paper. Create 1 inch balls with your dough and place on lined cookie sheet.
Cook the macaroons for 10-11 minutes.
*Courtesy of www.paleogrubs.com


1 cup almond flour
4 scoops vanilla protein powder
2 ½ cups unsweetened shredded coconut (separated into 1 1/2 cups and 1 cup)
The juice and zest of 1 lemon
3 tbsp coconut oil
3 tbsp honey
1 tsp vanilla
1 tsp sea salt

Put all the ingredients except 1 cup of coconut in a food processor and blend until well combined. Scoop out a heaped teaspoon of mixture and roll into a ball with your hands.
Finish off by rolling in the remaining coconut to cover the outside of the ball.
Set in fridge for 1 hour to chill and set.
*Courtesy of www.danettemay.com


Published by Jodi-Lee Melrose