Monthly Archives: February 2018

Dairy Free Fudge


-1/2 cup of natural creamy peanut butter (+1 tbsp. of peanut butter to swirl on top)

-1/2 cup of dairy free semi-sweet mini chocolate chips

-1/4 cup of dairy free dark chocolate chips

-3 tbsp. of coconut cooking oil

-10 drops of Sweet Leaf Vanilla Creme Stevia

-Chopped walnuts (optional)


-Put chocolate chips, peanut butter, coconut oil, and stevia into a saucepan and melt everything together. Make sure you keep your heat low so the chocolate doesn’t burn!

-Add your chopped walnuts once everything is melted. Line a small freezer safe pan with wax paper for easy removal. Pour everything into your pan. Swirl your additional peanut butter on top.

-Put it in your freezer for 2 hours. Eat is as soon as it comes out of the freezer (or very soon thereafter because it will start to get messy!)

-Store in an airtight container in the freezer for up to 7 days. (If you don’t eat it all before then.)

Double Chocolate Banana Muffins


•1 cup of unbleached all-purpose flour

•1/2 cup of unsweetened cocoa powder

•1 tsp. of baking soda

•2 to 3 ripe bananas

•1/4 cup of coconut cooking oil

•3/4 cup of packed light brown sugar

•1 large egg (at room temperature)

•1 tsp. of pure vanilla extract

•1 cup of dairy-free mini chocolate chips


•Preheat oven to 350 degrees. Line your muffin pan with muffin liners.

•In a medium bowl, whisk together flour, cocoa powder, and baking soda. Set aside.

•In a large bowl, mash the bananas.

•Add the coconut oil and stir until combined.

•Stir in the brown sugar, egg, and vanilla extract. Mix until smooth.

•Add the dry ingredients to the wet ingredients. Stir in 3/4 cup of mini chocolate chips.

•Pour the batter into your muffin tin and top with the remaining 1/4 cup of mini chocolate chips.

•Cook for 18 minutes.