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Thursday, September 26, 2019

Paleo and Keto Cookie Dough Truffles

Hey guys! It's been a little while. Things have been pretty crazy on this end, as it always is when I have any signifcant gap in blog posts. We spent the greater part of this year saving up to buy a home and we are finally here! We have been busy trying to make our house a home. I am enjoying it so much that I even considered putting up a home renovation page on the blog for fun. Please let me know if that is something you'd be interested in!

Last weekend I was dying for cookie dough. At 7 months pregnant, cravings are becoming quite the norm. I haven't been eating the best, so I opted to make something that would be good for the both of us.

These truffles are super yummy and super easy to make. I am by far a chocolatier.. so my chocolate work is not the prettiest, but man.. these are so good, it really doesn't matter what they look like.

If you decide to try these, please share your photos and thoughts below. I can't wait to see your creations!

**This post contains affilate links. I may receive a small commission of what you order through these links**

Paleo and Keto Cookie Dough Truffles
(paleo, gluten-free, keto, vegan)
Serves 12-18


  • 1 1/2 cups nut butter (I like cashew butter, but you can use almond, peanut, macadamia, etc)
  • 2-3 tablespoons cococnut flour
  • 2 tablespoons choczero sugar-free vanilla syrup or maple syrup for paleo
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt (if nut butter is unsalted)
  • 1/4 cup choczero baking chips or dark chocolate chips for paleo


1. In a food processor, combine nut butter, 2 tablespoons of coconut flour, syrup, vanilla, and salt.
2. Pulse until combined. The mixture should start to form into a ball. If it's not at this stage yet, add another tablespoon of coconut flour.
3. Taste mixture, and adjust sweetener if necessary.
4. Remove from food processor and stir in chocolate chips.
5. Roll out small balls of cookie dough and place on a parchment-lined baking sheet.
6. Freeze the cookie dough balls for 30 minutes.
7. In the meantime, prepare the melted chocolate by setting up a double boiler or a glass bowl on top of a pot of simmering water.
8. Slowly melt chocolate until shiny. Drop each cooke dough ball in the chocolate, coat, and then remove with 2 forks. Transfer back to the parchment-lined baking sheet and let cool in the fridge.
9. Store in an airtight container and enjoy for 7-10 days (if they last this long).

Wednesday, March 6, 2019

Whole-30 and Paleo Sweet Potato Gnocchi

Spring is finally approaching and I could not be more ready. New England winters drag. As much as I am grateful to have the four seasons, winter is by far the longest as the snow seems to come before AND after winter. But March is an exciting month for me because its means Spring is right around the corner, and my birthday is approaching. 

We had a snowstorm over the weekend so I decided to tackle something I have been wanting to make for a while, Sweet Potato Gnocchi. I'm not sure why the thought of making my own gnocchi was so intimidating to me, because this was super easy. It was so easy, I could make them with 30 minutes and 2 wild children running around cooped up in the house. 

If you decide to make these, be SURE to use Otto's Cassava flour. Some of the other Cassava flours that I have used smell and taste stale and come out gritty in recipes. 

After they're done, top with any sauce your heart desires. I made a simple lemon-garlic-butter sauce and put them on top of some sauteed spinach and kale for mine.

Sweet Potato Gnocchi
(Whole-30, Paleo, Grain/Gluten-Free)
Serves 2

Prep Time: 25 Minutes
Cook Time: 5 Minutes
Total Time: 30 Minutes

  • 1 large sweet potato (steamed, mashed, and drained)
  • 1/2 cup plus 1 tablespoon Otto's Cassava Flour
  • 2 tablespoons olive oil 
  • 1 teaspoon sea salt

1. In a large bowl, mix mashed sweet potato, cassava flour, and sea salt until mixture forms a dough ball.
2. Divide mixture into 3 balls.
3. Sprinkle working surface with more cassava flour and roll into logs until each log is about 3/4" thick.
4. Slice logs into 1" pieces and move to a plate.
5. Boil gnocchi until they rise to the surface of the water.
6. Remove gnocchi and drain. Drizzle them with olive oil.
7. In a well-seasoned cast iron or non-stick pan, saute the gnocchi over medium heat until both sides are golden brown.
8. Serve with your favorite sauce.

Friday, February 22, 2019

Paleo and Keto Mini Lemon-Blueberry Cheesecakes

Happy Friday, guys!

It's been a really nice week. Tristan, my five-year-old was on school vacation. We went to Disney on Ice, took trips to the library, and went to an open gymnastics hour today.  He even helped me bake a lot of treats, including these little cheesecakes. He is the cutest little helper, he loves to feel important. I realized that I need to start taking more photos of him helping me, he really does a wonderful job! :)

Even though I eat primarily grain-free, I was still consuming organic dairy frequently. I don't have any digestive issues with dairy, but it's always good to include less dairy from your diet. After all, cow milk is for baby cows, not humans. However, I cannot deny it is delicious.

I needed something to satisfy my cheesecake craving and these guys did just the trick. They are super easy to throw together for a last-minute dinner party or just as a treat for yourself. The kids loved these, and they were the perfect dessert for Tristan to help me with because you totally cannot mess these up. They require zero baking or heating.

I have a refurbished Vitamix that I absolutley LOVE. Vitamix has an amazing warantee. I have never had any issues with mine and it is such a quality product. I use it almost every day. You can find Certified-Refurbished Vitamixes here!

Paleo and Keto Mini Lemon-Blueberry Cheesecakes
(paleo, keto option, vegan)
Serves 12-16

Crust Ingredients:
  • 1 cup almond flour
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon vanilla extract
Crust Process:

1. Line a muffin tin (you may have enough to do more) with silicone or regular muffin liners. I use silicone. You can find the ones that I use here.
2. Stir the crust ingedients together into a large bowl until mixture forms a dough ball.
3. Press a small amount of crust into each mufifn liner. Refrigerate the muffin pan until your filling is done!

Filling Ingredients:

  • 3 cups raw cashews (soaked for at least 2 hours) and drained
  • 1/4 cup coconut cream
  • 1/4 cup coconut oil
  • 2/3 cup ChocZero vanilla syrup (you can order it here) Alternatively, you can use honey or pure maple syrup)
  • 1/3 cup lemon juice

Filling Process:

1. In a Vitamix or Food Processor, blend all filling ingredients until smooth.
2. Carefully pour cheesecake filling into each muffin liner until they are 75-80% full.
3. Freeze cheesecakes for 30 minutes.
4. Before serving, remove cheesecakes from the freezer for 20-30 minutes. Add fresh blueberries or homemade blueberry syrup, some lemon zest to garnish, and enjoy!