Dark Chocolate Almond Caramel Slice

Dark Chocolate Almond “Caramel” Slice  🔹Vegan🔹Paleo🔹Gluten Free 🔹Raw🔹



1/2 cup Raw Almonds
17-20 Dates (soft and pitted)
1 Cup Unsweetened Shredded Coconut
1 Tbsp Maple Syrup or Honey or Agave
1/4 Cup Water
Carmel layer:
13-15 Dates (soft and pitted)
1/4 cup Almond Butter
1/4 cup Maple Syrup or Honey or Agave
Chocolate layer:
1/4 cup Maple Syrup or Honey or Agave
1/4 Cup Coconut Oil (melted)
1/2 Cup Dark Cocoa Powder or Carob Powder
2 Tsp stevia (optional)
🔸🔸Line an 8×8 inch pan with parchment paper. Place all base ingredients in a food processor and pulse until you have small moldable bits. Evenly press the base layer into your pan. Same instructions for the caramel layer. For the chocolate layer, melt coconut oil in a microwave safe bowl. Once melted mix in syrup/agave/honey. Then add cocoa powder and stevia (if needed). Pour evenly over caramel layer and set in freezer for 30 minutes before cutting into slices and serving.

Chocolate Chip Protein Balls

Chocolate Chip Protein Balls! Using the main ingredient in a quest bar- VitaFiber.


  • 2 scoops Vanilla Whey Protein (82g)
  • 1/4 Cup Oat Flour
  • 1/4 Cup + 2 TBSP VitaFiber or Sugar Free Syrup
  • 3 TSP Stevia
  • 3 TBSP Sugar Free Chocolate Chips
  • 2 TSP Vanilla Extract
  • 4 TBSP Coconut Butter
  • 3 TBSP Coconut Oil
  • 2 TBSP Chopped Dark Chocolate Chips
  • 1 TSP Stevia

In a bowl whisk the protein powder, flour and 3 tsp stevia and set aside. In a sauce pan on low-medium heat, warm up the VitaFiber and vanilla for 2 minutes or until it bubbles. Slowly pour the syrup mixture into the bowl of dry ingredients and stir with a spoon until completely mixed. Might look crumbly at first but that’s okay, use your hands and keep mixing. Form into 7-9 balls and place on wax paper.

Warm up your coconut butter, oil and stevia (I used the microwave in 10 second intervals until melted). Pour a spoonful over each ball and repeat. I had enough for 2 coats. Optional: Garnish with dark chocolate shavings. Let sit in the fridge for 15-20 minutes before serving. Store at room temperature in an air tight container.

Healthiest Carrot Cake with Cream Cheese Frosting

My Birthday was on January 14th and I was determined to give myself a delicious but HEALTHY cake without all the butter, sugar and oils. I wanted it to be moist and decadent but not break my diet.


This Carrot Cake exceeded all of my expectations! I still can’t believe I came up with such perfection on the first try!

I get most of my ingredients from vitacost.com. You can get whole food ingredients on your doorstep THE NEXT DAY for much cheaper than any grocery store.







  • 1 Cup Grated Carrots (raw)
  • 1/2 Cup Almond Flour
  • 1/4 Cup Coconut Sugar
  • 4 Tbsp Flaxseed Flour
  • 3 Tbsp Protein Powder (I used Vanilla Whey)
  • 2 Whole Eggs 3 Eggs Whites
  • 2 Tsp Cinnamon
  • 1 Tsp Vanilla Extract
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 2 Packets Stevia


  • 3/4 Cup Greek Yogurt
  • 3 oz Low Fat or Fat Free Cream Cheese
  • 1 Scoop Vanilla Whey Protein Powder

TOPPING: Chocolate Curls. Use a peeler on a dark chocolate bar to create tiny chocolate curls.

Pre-heat oven to 325f. Mix all dry ingredients together and set aside. Mix all wet ingredients plus carrots in a mixer and then add the dry ingredients. Pour batter into a greased 8inch round pan and bake for 26-28 minutes. Once cooled, cut in half and use 1/4 of the frosting for the middle layer. Put the cake back together and frost entirely. Sprinkle with chocolate curls.

Pumpkin Gingerbread Cookie Dough Bars



  • 1/2 Cup Almond Flour
  • 1/2 Cup Coconut Flour
  • 2 tbsp Vanilla Protein Powder
  • 1 tbsp Molasses
  • 1 tbsp Coconut Oil
  • 1 packet Stevia
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 2-4 tsp Water


  • 1/2 Cup Pumpkin Purée
  • 1 Scoop Vanilla Protein Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg


  • 1/4 Cup Lilly’s Sugar Free Chocolate Chips  
  • 2 Tbsp Almond Milk
  • 2 Packets Stevia
  • ***You will need 1 cookie dough quest bar finely chopped to sprinkle after gingerbread layer***

Preheat Oven to 350F.

Mix all gingerbread ingredients together in a bowl. The mixture should be on the dryer side but able to mold. Press into a 8×8 inch pan lined with parchment paper.Bake for 10 minutes. Remove from oven and sprinkle quest bar evenly over gingerbread layer.

Mix pumpkin ingredients together and pour evenly over gingerbread layer.

Let cool in freezer while melting chocolate ingredients together. Pour evenly over pumpkin layer and let freeze for 1-2 hours. Enjoy!