Tag: paleo dessert

Chocolate Coconut Protein Bark w/ Cashew Butter, Puffed Quinoa & Goji Berries

Chocolate Coconut Protein Bark w/ Cashew Butter, Puffed Quinoa & Goji Berries

Happy Friday Friends! Boyyy do I have an AWESOME recipe for ya using some of my favorite products from Carrington Farms. I’m headed on vaca tomorrow, but didn’t want to leave you hanging for a week, so I’m sharing this recipe early…just in time for a little Sunday meal prep?!

I don’t know about you, but I’m 100% a dessert kinda gal. I would necessarily say it’s a sweet-tooth craving, but I also like a little something extra after dinner. This vegan & paleo chocolate is the PERFECT, no-sugar snack to keep you satisfied & make your taste buds dance for joy!


I love Carrington Farms products because they offer organic, non-GMO seeds, grains, and oils ….which let’s be honest, makes up basically more than half of what I eat on a daily basis. Some of my staples from Carrington Farms? Ghee, Coconut Oil, and a plant-based protein on hand (i.e. their chocolate coconut protein powder).


Moving onto the chocolate. This recipe is SO simple. It’s completely SUGAR FREE (but totally optional to add a sweetener of your choice if you please). It’s VEGAN, PALEO, GLUTEN-FREE, KETO-FRIENDLY – all that jazz.  Here’s the down low…


Homemade Cashew Butter

½ cup raw cashews

3 tsp Carrington Farms Coconut Oil

⅛ tsp himalayan salt

Optional Sweetener: Vanilla Stevia, Coconut Sugar, Maple Syrup, or Honey

For the Chocolate

½ cup Carrington Farms Coconut Oil

¼ cup Coconut BUTTER (adds a natural sweetness to the chocolate)

⅓ cup Carrington Farms Organic Coconut Protein Chocolate Blend

⅔ cup raw cacao powder

¼ Carrington Farms Puffed Quinoa

¼ cup unsweetened shredded coconut

¼ tsp (or more if you like it saltier) himalayan salt

Optional Sweetener: Vanilla Stevia, Coconut Sugar, Maple Syrup, or Honey

Optional Toppings: Goji berries, additional puffed quinoa, pumpkin seeds, mixed nuts, dried fruit



Start by blending your cashews, coconut oil, & salt in a food processor. Blend until resembles cashew butter like consistency. Set aside.

Using a 8.5″ X 4.5″ X 2.75″ loaf pan, line that in parchment paper.

Next, over your stove top, melt your coconut oil & coconut butter on a saucepan at LOW heat. Once melted add in the chocolate coconut protein powder & the cacao powder. Mix well. Next add in the cashew butter and stir until well blended. Finally, add in your puffed quinoa, shredded coconut, optional sweetener, & salt. Mix well.

Once well blended, pour into loaf pan lined in parchment paper. Top with any additional toppings of your choice. Lightly sprinkle some more himalayan salt & a drizzle of honey. Store in freezer for about 30 minutes, then transfer to refrigerator for another hour or two, or until it is set and hardened. Once it has fully hardened, break into pieces and store in your fridge in an airtight container.



Thank you Carrington Farms for sponsoring this post. I love the opportunity to colloborate with brands I truly love and believe in!

Paleo & Gluten-Free Chocolate Cherry Loaf with Toasted Coconut

Paleo & Gluten-Free Chocolate Cherry Loaf with Toasted Coconut

Can you believe thanksgiving is ALREADY right around the corner?! I swear one week we were hitting low 70’s in October and the next thing I knew, I’m breaking out the parka jacket and cranking the heat in my car. Instead of complaining about the cold (which I’ve already done a fair share of LOL), I’m doing my best to embrace the “colder” days with open arms. How? BAKING. Now, if you know me, I’m not much of a baker. I hate following meausurements which typically gets me in trouble anytime I try to bake and “eyeball” how much flour or baking soda to add.

However, if you catch me in RARE form, I occasionally get the itch to bake, mostly because I’m craving something sweet, warm, and healthy to have on hand for dessert. Otherwise, I can promise you, I will not be baking just for FUN 🙂  In order to make baking more enjoyable for me, it’s super essential that I always have some staple baking ingredients on hand. Bobs Red Mill has ALWAYS been one of my go-to’s. Thanks to a recent delivery I got from them, I’m now ALL stocked up and ready to take the winter by storm (no pun intended)!

If you dread going outside in the dead of winter, I recommend having a few of the following staples on hand which you can always use interchangeably!

Flours/Powders all from Bob’s Red Mill:

Coconut flour, almond flour, buckwheat flour, ground flax meal, carob or cacao powder, shredded unsweetened coconut, gluten-free oats (blend in food processor to make oat flour)

Additional Baking Staples:

Refined sugar-free sweetener of choice (maple syrup, honey, date nectar, coconut nectar, organic vanilla bean); Coconut oil; Baking Powder; Eggs; Cinnamon; Himalayan Salt; and Almond Butter, Apple Sauce, or Mashed Banana as a thickener

Now to this recipe that I think will please EVERYONE at your thanksgiving gathering!


Dry Ingredients: 

  • 1 cup Bob’s Red Mill Buckwheat Flour
  • 1 cup Bob’s Red Mill Almond Flour
  • 1/4 cup Bob’s Red Mill Carob powder (or can substitute with cacao powder)
  • 1/4 cup Bob’s Red Mill ground Flax Seed Meal
  • 1 1/2 tsp baking soda
  • 1/4 tsp himalayan salt
  • 1/2 tsp cinnamon
  • 1/4 tsp Primal Palate Gingersnap seasoning

Wet Ingredients

  • 3 eggs
  • 1/4 cup creamy almond butter (Whole Foods no salt/sugar added)
  • 1/3 cup d’vash organics date nectar (honey or maple syrup work well too!)
  • 1 tsp vanilla
  • 1/3 cup organic apple sauce
  • ¼ cup melted coconut oil
  • ½ cup mashed banana (~ 1 medium banana)
  • 1 cup pitted cherries (I used frozen cherries and defrosted them in microwave / then drained extra liquid)

Additional/Optional Toppings:

  • Bob’s Red Mill Unsweetened Shredded Coconut (if you like the taste of toasted coconut, I totally recommend this!)
  • Dairy-Free Chocolate Chips
  • Crushed Walnuts or Pecans



Set oven to 350 degrees farenheit. Coat a tin loaf pan with either coconut oil or parchment paper. (I used a 10 1/2″ x 5 1/4″ x 3″ metal loaf pan).

In a large bowl, mix all of your dry ingredients will with a fork. Set this aside and grab a separate bowl to mix all of your wet ingredients (EXCEPT FOR THE CHERRIES) together. Blend very well. You can then combine your dry ingredients into your bowl of wet ingredients. Again, blend very well so that everything is evenly dispersed. Finally, fold the cherries (and optional chocolate chips or crushed nuts) into the batter. Mix well.

Pour batter evenly into loaf pan. Sprinkle with shredded coconut (and/or optional crushed nuts). Bake in oven for 45-50 minutes (or longer if necessary). Top should be a little hard when done and you should be able to stick a fork in the center without it coming back all gooey!

Let cool for 10-20 minutes before slicing and serving. Enjoy!!


This post is not paid for by Bob’s Red Mill. I received free product and that is it. I simply just love their products and would use them in baking regardless!

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