I love food and like to try different things so I decided to dive into raw food. I wasn’t really sure what to expect and my husband thought I was off my rocker.

I made these cookie dough bites last week and they ended up being a big hit, even with my 4 year-old picky eater, and put a few in her lunch the next day.

My husband didn’t want to admit that he liked them but he did send our daughter into the kitchen, twice, to get a few more of these bites for him. I couldn’t believe this was made from only a few ingredients. I like to eat a few of these dough bites before or after a work out. They also make for a nice little treat at night when my sweet tooth comes out.

What you’ll need:

1 cup raw cashews or unsalted

¾ cup dates

1 tsp. vanilla extract

a pinch of salt

1/4 cup chocolate chips (I use Enjoy Life brand)


Put the above ingredients,  except for the chocolate chips, in a small food processor blender, and blend until it reaches a dough-like consistency. Place the cookie dough in a medium sized bowl. Add the chocolate chips and stir it in. Using damp hands, take about half a tablespoon of dough in your palm and roll (or squish) around until it forms a small ball.

Put the dough bites in the freezer for about 15-30 minutes to set. Enjoy! If there are any bites left, place in the refrigerator for up to 2 days.

Did you say chocolate? Great, just what you’ve been craving!

Hot chocolate is good in any season. We know we can never get enough!


*makes 10 servings

1 cup hot cocoa powder
3 Tablespoons sugar
3 cups milk
6 cups ice

Whipped topping
Chocolate syrup
Chocolate shavings


Add all ingredients to a blender and blend until smooth.  Pour into glasses and top with whipped topping, a drizzle of chocolate syrup and chocolate shavings.

Be careful, this recipe could be deadly. Deadly delicious! The combo of chocolate and alcohol is the perfect getaway dessert (for that time you’re craving everything). Why not all together?



1 box Betty Crocker® SuperMoist® devil’s food cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup bourbon whiskey
3 eggs
1 teaspoon vanilla


3/4 cup whipping cream
6 oz semisweet baking chocolate, finely chopped
1/3 cup butter, softened
3 tablespoons coffee liqueur


1 jar (7 oz) marshmallow creme (1 3/4 cups)
1 cup butter, softened
2 tablespoons vanilla-flavored vodka
3 cups powdered sugar


1/4 cup coffee liqueur


Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).

Bake 20 o 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 3o minutes.

Meanwhile for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.

For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in additional powdered sugar until pipping consistency.

To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tools. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

Here’s a dairy-free dessert you can make in 5 minutes. This is for the moments when you want to look like you spent time in the kitchen, but actually took a nap. No judging.

1/3 cup chopped dark chocolate (approx 50 grams)
1/4 cup coconut milk
1 Tbsp Coconut Oil
1 Tbsp strong coffee
1/2 tsp vanilla
dash of cinnamon

Add coconut milk, coffee, vanilla, cinnamon, and coconut oil to saucepan over medium heat and whisk until bubbling then add chocolate and whisk to combine. Once melted, spoon into ramekins and refrigerate until hardened.

Check below for the recipe!
1 cup margarine (2 sticks)
2 cups sugar
1/3 cup cocoa
4 eggs
1 1/2 cup flour
1 tsp salt
2 tsp vanilla
1 (10 oz) package of miniature marshmallows
Soften margarine and blend in sugar and cocoa.  Beat together and add 4 eggs, one at a time, mixing after each one.  Add flour, salt and vanilla and mix well.
Spread on large (10x15x1 inch) greased cookie sheet.  Bake 22-25 minutes at 350.  Remove from oven and cover entire top with 1 package of miniature marshmallows.  Return to oven for 3 minutes, until marshmallows are soft and puffy.  Cool and frost with chocolate frosting.
Mom’s Chocolate Frosting
1 stick margarine (1/2 cup), softened
1/4 cup milk
1-2 tsp vanilla (depending on your taste)
3 tablespoons of cocoa
2-3 cups of powdered sugar


Mix all ingredients with a hand mixer until smooth.  Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.


I’ve been eating low carb for a while and have been feeling better health-wise. Meaning…I’m getting old and too many carbs makes me want to nap for five hours. Sure, I’ll indulge and put myself into a carb coma, but I’ve found I seem to have more energy now than even 5 years ago. The added energy is helpful seeing as I have a 4-year-old who’s like a hummingbird on crack. This recipe is perfect for when you’re trying to cut carbs and are craving chocolate. Enjoy!

3/4 cup peanut butter
4 tbsp coconut oil (divided)
4 tbsp honey
1/2 cup unsweetened cocoa powder
Sea salt to taste

Heat peanut butter and 2 tbsp coconut oil over low-medium heat. Once melted, remove from heat and add 2 tbsp honey. Stir until well combined. Pour into a small baking dish (8×8 or similar) that’s been greased with cooking spray and smooth out in one uniform layer. Place in the freezer for at least 15 minutes.

Heat 2 tbsp coconut oil over low heat and add cocoa powder. Remove from heat and add remaining 2 tbsp honey. Spread chocolate mixture over frozen peanut butter mixture. Sprinkle with sea salt. Place in the freezer for at least 30 minutes.
Remove the dish from the freezer and let the bark warm slightly. To speed up the process, run the bottom of the pan under warm water for 15-second intervals, making sure not to melt it. Cut into squares and store in the refrigerator.

Do you have a favorite low carb recipe? Link in the comments!