Peanut Butter Cup Cookies

Party favours anyone? I had some friends over for a small Christmas get together so they each left with a bag of these Peanut butter cup thumbprint cookies. I have made these before but with processed sugars so this time I swapped out white sugar for Xylitol and brown sugar for coconut sugar and they turned out just as amazing! If you don’t have access to Xylitol any granulated sugar should work in its place.

The key step is to press a mini peanut butter cup into the cookies as soon as they are removed from the oven.

Let cool slightly and pop the cookie out with a knife. I only have one 24 cup mini muffin tin so I had to put two batches in the oven, so I popped them out while still warm but very carefully.

Here is the recipe 👇🏽

Peanut Butter Cup Cookies


•1-3/4 cups all-purpose unbleached flour (Bob’s Red Mill)
•1/2 teaspoon Pink Himalayan salt
•1 teaspoon baking soda
•1/2 cup butter, softened
•1/2 cup granulated Xylitol
•1/2 cup natural peanut butter
•1/2 cup coconut sugar
•2 egg whites or 1 egg
•1 teaspoon pure vanilla extract
•2 tablespoons almond milk or choice
•32-40 miniature chocolate covered peanut butter cups


Preheat oven to 350°F. Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and coconut sugar. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 32-40 balls and place each into an ungreased mini muffin pan.

Bake at 350°F for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each cookie. Cool and carefully remove from pan.

Yield 32-40 cookies

Let cook completely before distributing into bags. Stores for up to a week at room temperature or two weeks in fridge.

Chocolate Mint Protein Truffles

And another protein truffle recipe for you because it’s Christmas week aka truffle week 😂 Today’s truffles are chocolate mint! Because chocolate and mint are bomb .com ✌

Chocolate Mint Protein Truffles

•1/2 cup sunbutter or nut/seed butter of choice
•1/3 cup LeanFit Protein Chocolate whey
•1/3 cup ground flax seed
•3 Medjool dates
•1Tbsp VitaFiber IMO syrup or maple syrup/honey
•2 Tbsp cocoa powder
•1/2 tsp pure mint extract

Process all ingredients in food processor. Form balls with hands. Drizzle with chocolate if desired. Yield 12.

Christmas Tree Brownies

So I was assigned a Christmas treats mission from GastroPost Vancouver using products that Walmart Canada had sent me. I was ready for the challenge!

I received a box of brownie mix and wine gums.


Hmm what to make …. Thinking cap activated! That’s it Christmas tree brownies with icing and wine gums as “ornaments” 😃🎄


These are the items I used for the icing. Extra virgin coconut oil, organic icing sugar, organic pure vanilla extract and some Almond Breeze, the silver balls were for later 😊


Made my icing which I added to much almond milk so was not as thick as I wanted it but still taste OK. Chopped the wine gums into little bits, snapped the candy canes in half and removed the tops. Time to frost!


I wish my icing was thicker but I couldn’t correct it because I ran out of icing sugar. They taste amazing that’s all that really matters right!



Here is the recipe!

Christmas Tree Brownies 🎄


1 Box of Great Value brownie mix from WalMart Canada – follow box instructions (I used melted coconut oil in place of vegetable oil and used a 9×13” pan). Let cool completely before slicing. Slice into triangle shapes one cooled (you will have excess on the ends). I used a pizza cutter.


•¼ Cup extra virgin coconut oil (or use butter if desired)
•2 Cups packed organic icing sugar
•1 tsp pure vanilla extract
•2-4 Tbsp almond milk


Cream coconut oil until smooth and no clumps this is very important you don’t want clumps. Add icing sugar slowly ¼ cup at a time, add vanilla and start with 2 Tbsp milk, add more until you get desired consistency. Place in fridge while you prepare your toppings.


•Wine gums, cut into little pieces
•Green sprinkles
•Gold and silver baking balls
•Candy canes for stems (tops removed, cut in half)


Using a piping bag or cut corner of a Ziploc bag pipe icing onto triangle shaped brownies starting with the bottom and working towards the top. Arrange toppings as desired. Place candy canes in bottoms as stems. Serves 16.


Happy Holidays! 🎄🎅

Dark Chocolate Panaforte

This week’s challenge for a contest I participate on instagram … Creating a yummy healthified Italian dessert.


I did a little research on different Italian desserts and I stumbled upon Panaforte! An Italian dessert containing fruits, nuts and a whole lotta sugar … I had to healthify it. Back in 1205 this dessert was actually paid to monks and nuns of a local monastery as a tax or tithe which was due on the 7th of February of that year (source-wiki). This dessert is very decadent, spiced nicely and very sticky!


The final product … keep scrolling for recipe at bottom…


Popping it out of the pan can be tricky but with a knife around the sides and under bottom it came out not too bad.


Cut that baby in half! Success!


Slice it up.


Use parchment or wax paper to keep separated after sliced.



Yield: Makes 1 – 4″ round mini cake (cut into 16 pieces)


•1/2 cup chopped dates
•1/3 cup whole almonds
•1/3 cup shelled pistachios
•1/4 cup spelt flour (or flour of choice)
•2 tsp cacao powder
•30g dark chocolate (I used Lindt 70% cacao – about 4 squares)
•1/4 cup raw honey (use maple syrup or agave for vegan)
•1/4 cup coconut palm sugar
•1 tsp water
•Pinch each cloves, cinnamon, ginger, allspice, nutmeg (all ground)


1. Preheat oven to 325°. Grease mini 4″ springform pan with coconut oil, set aside. If you don’t have mini springform pan you can use small pie dish just make sure to line with parchment paper or grease well.

2. Chop dates and add to medium bowl with nuts, flour and cacao, mix well.

3. Melt chocolate over double boiler or microwave until just melted. Set aside and start honey mixture right away.

4. Mix honey, coconut sugar, water and spices in saucepan over medium high heat. Bring to boil, remove from heat immediately and stir in melted chocolate, mix until well combined. Pour over flour/nut mixture and combine well, things will get sticky. I used metal spoon to incorporate well.

5. Press mixture into prepared dish and press down (may need some parchment) with spoon.

6. Bake in preheated oven for 15 minutes. Remove from oven and cool on wire rack. Once chilled place in fridge overnight or for at least 6-8 hours.

7. Remove from pan, using knife down sides and under bottom to get out. Slice immediately (I sliced into 16 pieces). Store in fridge. Use wax or parchment paper to separate as they will stick together.



Quest Chocolate Peanut Butter Cheesecake

I just love experimenting with cheesecakes, this past week I created a Quest inspired cheesecake using chocolate peanut butter quest bars. The crust turned out perfect I used Annie’s chocolate bunny grahams and coconut oil.  Here is the recipe.

Crust Ingredients:

•2 Cups Annie’s chocolate bunny grahams, measured then finely ground
•1/2 tsp cinnamon
•1/4 Cup virgin coconut oil, melted

Crust Directions:

Preheat oven to 325ºF. Prepare springform pan (grease sides or use parchment paper around sides-bottom doesn’t need to be greased). Finely grind bunny grahams in a food processor. Pour into small bowl, stir in cinnamon and then add coconut oil mashing together with a fork until well combined.  Press into prepared springform pan. Bake for 5-7min. Remove from oven and cool. Prepare filling.

Cheesecake Filling Ingredients:

•1 pkg. lite cream cheese
•1 pkg. chocolate cream cheese
•1-1/2 Cups 0% Plain greek yogurt
•1 Egg
•1/3 cup egg whites
•2 scoops (60g) whey protein powder
•1/4 Cup unsweetened almond milk
•1/3 Cup Xylitol
•2 Tbsp fresh squeezed lemon juice
•2 tsp pure vanilla extract
•Pinch pink Himalayan salt

Second Layer:

•1/2 Cup peanut butter
•2 Tbsp. cacao powder
•2 Chocolate peanut  butter quest bars (1 melted for 20 seconds in microwave with 2Tbsp almond milk / 1 Chopped).

Filling Directions:

In food processor combine cream cheese and greek yogurt until smooth, add egg and egg whites slowly while processing, add protein powder, milk, xylitol, lemon juice, vanilla and salt and process until no clumps are visible and smooth texture.  Pour 2/3 of filling onto cooled crust. With remaining filling add peanut butter, cacao powder and 1 melted quest bar (melt quest bar in microwave for 20 seconds with 2 Tbsp almond milk and mash it until pliable) and process in food processor until well incorporated.  Take the other quest bar and chop it into little chunks, sprinkle this over the 1st layer filling.  Pour second layer over first layer evenly.  Bake in oven for approximately 40 minutes, turn oven off, prop oven door open and let rest for 45 more minutes. If you want to do a hot water bath for the cheesecake to ensure no cracking, feel free to do that way, follow this link and go to the bottom of page for instructions on how to do so. Refrigerate cheesecake for at least 4 hours before slicing.


•1/3 Cup dark chocolate, chopped
•1 tsp virgin coconut oil

Melt chocolate in candy bag or double boiler method, drizzle chocolate down sides of cheesecake and all over top.  I drizzled over sliced cheesecake as well.

Yield 8-16 slices ( I did 16 slices)

Macros per slice (16)

Calories: 271 | Fat 16g | Carbs 21g | Protein 13g

Gingerbread Truffles

It’s getting closer to Christmas every day, my Christmas baking has begun! Well these truffles are no bake so I should say my Christmas food creating has begun!
If you are looking for a gingerbread treat … these truffles are for you!

Step by step instructions below⬇



• ¼ cup coconut oil, room temperature
• ¼ cup unsulphered blackstrap molasses
• ½ cup natural organic brown sugar, lightly packed
• ½ teaspoon pure vanilla extract
• ½ teaspoon ground allspice
• ½  teaspoon ground cinnamon
• 1¼ teaspoons ground ginger
• ¼ teaspoon Himalayan pink salt
• 1¼ cups Oat flour

• 7 ounces (appx heaping 1 cup full) organic white chocolate drops
• 2 tsp Virgin coconut oil
• 2 TruJoy Organic candy canes, crushed


In large bowl beat coconut oil, molasses and sugar with hand mixer for about 2 minutes until well combined and no clumps left from coconut oil. Beat in vanilla extract and spices.  Mix in oat flour ¼ cup at a time until well incorporated, the dough may be crumbly but you can use your hands to form dough – if too dry add milk 1tsp at time to get firm dough). Place in fridge for about 30 minutes to firm up.


Line baking sheet with parchment paper. Form tablespoon size balls rolling in between your palms, place on prepared sheet. Flash freeze for 10 minutes while you prepare your chocolate coating.


Crush your candy canes. Melt chocolate over double boiler, stir in coconut oil at end. Using fork and spoon coat truffles in chocolate (tap the fork on the side of the bowl to get excess chocolate off) and sprinkle crushed candy canes over immediately after coating them.  Place back on parchment lined sheet, repeat until all truffles coated.  I had extra chocolate and candy canes so made a white chocolate bark with candy cane topping. Place truffles in freezer for about 10 minutes to harden shell. Eat one, take a picture and store in fridge. 


Yield: 22 Truffles


**Updated – Gingerbread Cake pops made for Christmas dinner … swap the white chocolate for dark and put on a stick!