Chocolate Macaroons

Y’all…I’m back.

Sorry for the hiatus. I am starting back at school this Tuesday and I had a looooong, relaxing, winter break.

For reallllz.

It’s great to relax every once in a while.

Plus, I cooked and baked a ton, but this time I didn’t do it for the blog.

Instead, I thought I would brainstorm and come back with some new content.

It’s great to start this near year off with the my first 2016 Secret Recipe Club  post.

This month I was privileged to get to know Anne, the lovely blogger and Holistic Health Coach behind her bolg, Simple and Savory. I looooove that Ann wants to share wholesome, fresh, and tasty recipes with all of us.

After perusing her site, I came across her gluten-free recipe index and decided I just had to try her Chocolate Macaroon Bites.

Oh, Laaaaaawd.


These babies are all coconut with a hint of cocoa powder for a chocolate kick.


Crispy edges, chewy centers…


you know the drill.


My parents and I went on a little detox for two weeks so I used stevia instead of maple syrup like Anne did. But for those of you crazies who aren’t on a sugar detox, feel free to look at Anne’s original recipe.


Good lord…these things are addicting.


But only in the perfect way. 😉

4.0 from 1 reviews
Chocolate Macaroons
Recipe type: Macaroons, Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Crispy, chewy, macaroons with a cocoa twist. Gluten-free, paleo.
  • 3 c. unsweetened, shredded coconut
  • ½ c. granulated stevia
  • 1.5 T. unsweetened cocoa powder
  • 2 large eggs
  • ½ c. coconut butter, melted
  • 1 t. pure vanilla extract
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine all ingredients in a large mixing bowl until a cookie dough like mixture forms.
  3. Drop the macaroon mixture by rounded tablespoons onto the prepared baking sheet.
  4. Bake for 12-15 minutes or until macaroons are lightly golden.
  5. Let cool slightly and devour!




Chocolate Cashew Butter Sandwich Cookies

Happy Monday!

Anyone ready for summer?

Raises hand.

I’m loving the heat.

I’m sure I’ll be sick of it by June and want to think of nothing but Christmas trees and hot chocolate.

That’s what happens when you live in Texas.

It’s Secret Recipe Club time.

This months recipe comes from Jane, the fabulous, avid cook/baker, and passionate foodie behind The Heritage Cook.

Jane has a ton of delicious recipes, many of them gluten-free!

Oh, oh…and a ton of them are chocolate recipes. So naturally, I just had to pick a recipe with chocolate.

Jane’s  Gluten-Free Chocolate Peanut Butter Sandwich Cookies spoke to me.

I love that Jane uses gluten-free flour but I wanted to challenge myself and make these paleo friendly.

So, I shut one eye and used coconut flour.

I also substituted coconut sugar for brown sugar.


This was one of those times where things comes out perfect on the first try.


The cookies are super chewy with a whole lot of cocoa flavor.


I replaced the butter in the recipe with my homemade cashew butter and oh mah…


the angels sang.

Oh and that up there is a paleo substitute for peanut butter.

You know I love my peanut butter, but I’m trying to branch out.

Enter a cashew butter date spread.

If you have time to make date puree just to get one tablespoon for the spread, be my guest.

Otherwise, it works just fine with maple syrup 🙂


This is sandwich cookie heaven.


It’s a little bit salty,


a little bit sweet,


and a whole lot of goodness!


Thanks Jane! Can’t wait to try more recipes from your site 🙂

5.0 from 2 reviews
Chocolate Cashew Butter Sandwich Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Soft, chewy, cocoa cookies sandwiched together with a creamy cashew butter filling. Paleo, gluten-free.
  • For the cookies:
  • ¼ c. cashew butter (or nut/seed butter of your choice)
  • ¾ c. coconut sugar
  • 1 t. pure vanilla extract
  • 1 large egg
  • 2 T. coconut flour
  • ⅓ c. unsweetened, cocoa powder
  • ½ t. baking soda
  • ¼ t. salt
  • For the filling:
  • ½ c. cashew butter
  • 1 t. vanilla extract
  • 2 T. pure maple syrup
  1. For the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In a large mixing bowl, combine the cashew butter, sugar, vanilla and egg until smooth.
  3. Stir in the coconut flour, cocoa powder, baking soda, and salt.
  4. Drop the batter by rounded tablespoons onto the cookie sheet and slightly flatten the cookie dough.
  5. Bake for 8-10 minutes or until firm and slightly browned.
  6. For the filling, combine all of the filling ingredients until smooth.
  7. When the cookies are cooled, place a bit of filling on the underside of one cookie and sandwich with another cookie.
  8. Enjoy!


Peanut Butter Cup Brownies for Two

You know I try to be all Paleo-ish round’ here, but truth is.

I’m a peanut butter type of gal.

Don’t try to come between us.

You will be unsuccessful.

Another truth.

Because we are always upfront and honest.

I’m not a chocolate fan…

unless it’s paired with peanut butter.


Thank goodness for Justin’s Peanut Butter Cups.


Let’s just say that they are the “no crap” version of Reese’s.


It’s genius…I know.


Let’s put it on top of a vegan brownie.


Basically, magic happens.


That’s all ya need to know.




Peanut Butter Cup Brownies for Two
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
A thick, fudge-like, brownie muffin topped w/ a peanut butter cup. Gluten-free, vegan-ish, grain-free.
  • 2 T. date puree (you could also use unsweetened applesauce or mashed banana)
  • 2 packets of granulated Truvia sweetener
  • 2 T. all-natural crunchy peanut butter (smooth is also fine)
  • 2 T. unsweetened, coconut milk
  • ½ t. pure vanilla extract
  • 2 T. unsweetened, cocoa powder
  • 2 T. coconut flour
  • ¼ t. baking powder
  • pinch of salt
  • 2 Justin's Peanut Butter Cups
  1. Preheat the oven to 350 degrees F. Grease 2 small ramekins with cooking spray.
  2. In a small mixing bowl, combine the date puree, truvia, peanut butter, coconut milk, and vanilla until smooth.
  3. Stir in the cocoa powder, coconut flour, baking soda, and salt.
  4. Divide the batter evenly into the ramekins.
  5. Top each brownie w/ 1 peanut butter cup, lightly pressing the cup into the brownie.
  6. Bake for 12-15 minutes, or until the batter is slightly darkened and the peanut butter cup is slightly melted.


American Things.

Y’all…Happy Memorial Day!

Thank you to all of those who have fought for our great U.S.A. and are still fighting for us.

It’s an honor to know that you serve our country so faithfully.

I’m about to get real Merica’ on y’all.


I’ve been on a pancake kick lately.

I’m always on a breakfast kick, so ya know I just love to rotate omelets, pancakes, waffles, fruit, etc.

We are making fluffy banana pancakes w/ cooa powder + protein powder.


Mhhhhhhhm…chocolate for breakfast…essentially.


Oh, and don’t even think you will have that protein powder after-taste in these babies.


It’s totally in disguise.


Won’t even taste it.


Plus, I practically smeared a 1/4 c. of sunflower seed butter on these babies.


Because these are pancakes and


we go all out.


Amen to breakfast.



5.0 from 1 reviews
Chocolate Protein Pancakes
Recipe type: Breakfast, Pancakes
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Fluffy, banana cocoa pancakes topped w/ creamy sunflower seed butter and packed with protein. Gluten-free, paleo.
  • 1 large, ripe banana, mashed
  • 2 large eggs or ⅓ c. liquid egg whites
  • 2 scoops vanilla flavored protein powder (I used Tera's Vanilla Goat Whey)
  • 2 T. unsweetened, cocoa powder
  • 1 packet of Truvia, optional
  • sunflower seed butter, for topping
  1. Spray a small non-stick skillet with cooking spray and heat over medium to low heat.
  2. In a small bowl, whisk all of the ingredients together (except the sunflower seed butter), until smooth.
  3. Drop the batter by two tablespoons into the skillet and cook for 1-2 minutes, flip, and cook for an additional 1-2 minutes.
  4. Plate and serve with sunflower seed butter on top!


26 and Counting.

 Yesterday was totally my 26th birthday.

For the first time in 26 years I just chilled out for my birthday.

No fancy parties, no pinata hitting, not even a birthday cake.

BUUUUUT…there was totally mexican food, family, and birthday fro-yo involved.

I did just what I wanted…took it easy.

My dad looked at me the other day and said, “You’ve matured beyond your years in only the past week, Chels.”

That felt great.

I love compliments.

Feel free to compliment me anytime, k?

I just love the extra love you get on your birthday.

My best friend almost made me cry in a birthday text yesterday.

I say almost because I refuse to cry on my bday.

But seriously…it’s those type of messages that know you have a GREAT friend.

Outstanding even.

I’m not sure how I’m supposed to feel about 26.

I can tell you something, though.

I feel older, wiser, and as though I am in my prime.

For sure.

I want to do everything and anything…go crazy, just get it all out 🙂


Birthdays are a free pass to eat anything and everything you want.

I had a huge fajita/tres leche food baby on Saturday night.

So, my lunch was a little on the lighter side for my birthday.

26 is also my year to eat more muffins.

26 muffins, even.


I found a quinoa flour blend at my local health foods store that is AMAZING!


It’s all chocolate-fied w/ some walnuts up in it.


Yea, that.


These are like the muffins you find at those little neighborhood cafe that are what you have been wanting for years, but could never find.


Now you are probably looking at me like…Chels, you are the only person who thinks that.


I’m probably just a little crazy when it comes to food.




a teensy, tiny, bit.




Cocoa Quinoa Muffins
Recipe type: Muffins, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
Fluffy cocoa quinoa muffins studded w/ crunchy walnuts and made w/ banana for the perfect sweetness. Gluten-free, vegan, refined sugar-free.
  • 3 very ripe bananas, mashed
  • ⅓ c. unsweetened, coconut milk
  • 3 T. melted coconut oil
  • 1 t. pure vanilla extract
  • ¾ c. coconut sugar
  • ¾ c. quinoa flour blend (you could also use gf all-purpose flour or almond flour)
  • ¼ c. unsweetened cocoa powder
  • ½ t. baking soda
  • 1 t. baking powder
  • ½ c. chopped walnuts
  1. Preheat the oven to 350 degrees F. Line a muffin tin w/ baking cups.
  2. In a large bowl, combine the bananas, coconut milk, coconut oil, vanilla and sugar.
  3. Stir in the flour, cocoa powder,baking soda, and baking powder until combined.
  4. Fold in the walnuts.
  5. Pour the batter evenly into each muffin cup, about ¾ of the way full for each cup.
  6. Bake for 15 to 20 minutes, or until a toothpick inserted into each muffin comes out clean.