35 Gluten-Free Recipes for Easter

Easter Recipe Roundup

Vegetarian Three Bean Chili

Hey guys, here are a bunch of easy, healthier, gluten-free recipes that you can make on Easter weekend. Enjoy the time that you get to spend with your family, good food, and the reason for Easter. Let’s celebrate Him.


Breakfast + Brunch
Asparagus and Goat Cheese Frittata
Sauteed Chard with Quinoa + Eggs
Caramelized Apple, Onion and Sweet Potato Hash
Coconut Cacao Granola
Grain-Free Blueberry Orange Scones
{Healthier} Gluten-Free Cinnamon Rolls
Quinoa Sausage Balls
Kale and Sweet Potato Hash with Pepitas

Sweet Treats
Red Velvet Cupcakes with Cream Cheese Frosting
Grain-Free Baked Glazed Donuts {2-ways}
Flourless Rocky Road Cookies
{3-Ingredient} Vegan Banana Nutella Cookies
Raw Coconut Cacao Almond Cookies
Grain-Free Almond Butter Chocolate Chunk Cookies
Raw peach Tart

Baked Goods
Grain-Free Cinnamon Banana Bread
Paleo Herb Dinner Rolls
Rosemary Corn Muffins

Gluten-Free Flatbread and Homemade Hummus
Cauliflower Mashed ‘Potatoes’
Herb Roasted Carrots
Maple Pecan Sweet Potato Casserole
Vegan Mac ‘n Cheese
Sauteed Asparagus + Mushrooms with Ginger Soy Dressing
Roasted Cauliflower + Chickpeas with Dijon Vinaigrette

Main Dishes
Crispy Baked Chicken Wings
Crock Pot Turkey Chili Verde
Classic Spaghetti and Meat Sauce
Kale, White Bean and Sausage Stew
Quinoa Stuffed Acorn Squash
Warm Zucchini and Corn Salad
Black Rice Salad with Butternut Squash
Roasted Acorn Squash + Quinoa Salad
Lentil Stew with Tomatoes and Kale
Stuffed Acorn Squash with Wild Rice and Kale

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{Healthier} Gluten-Free Cinnamon Rolls

Healthier cinnamon rolls, where you can eat more than one, in one sitting, and not feel that bad about it? Oh yes I did.

healthier gluten free cinnamon rolls

Normally, I like to keep my recipes simple and quick. Well, this is not one of those recipes. Let me rephrase, it is definitely simple, just not quick. These beautiful little cinnamon roll babies are a labor of love. But SO SO SO worth it. Oh my Heavens, you just wait.

Really, the actual working time of this recipe is maybe about 30 minutes. The majority of the time is spent waiting on the dough to rise. And you can pass that time by washing dishes, dancing in your living room, or watching YouTube videos. Go learn how to dougie, grrrl.

Like I said, it’s really not hard, and will rock your taste buds’ world. Let me walk you through it…

Mix the dough, let it rise, then roll it out and paint it with butter.


Sprinkle with sugar. {The coconut sugar is ah-mazing in these.}


Keep sprinkling.   {On a side note, I couldn’t roll the dough into a square to save my life. But I think you get it. Please don’t call the cinnamon roll police.}


Then shake, rattle and ROLL…


Then cut your butter and sugar filled roll into cute little bite sized cinnamon rolls.


Then stuff those little rolls into a baking dish. It helps if you’re good at Tetris.


Bake until they are a pretty brown color. {I know, brown is not pretty. Just go with it.}


Then, slather that beautiful icing that makes me want to do a happy dance to this song allllllll over those babies.


Oh my gosh, are you dancing yet? I am.



Please please please make cinnamon rolls for your family this Easter. They will love you forever and ever. Not that they wouldn’t already. You know what I mean.


{Healthier} Gluten-Free Cinnamon Rolls

Yield: Makes 18-20 rolls

Adapted from Hello Gluten Free


  • 3 1/2 cups gluten-free all-purpose flour (plus more for rolling.) I used this one.
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/2 cup warm water
  • 3/4 cup coconut milk (or other dairy or non-dairy milk of your choice)
  • 1/3 cup coconut sugar (You could also use muscavado or brown sugar)
  • 1/3 cup butter, coconut oil, shortening or non-dairy butter substitute, softened
  • 1 tsp salt
  • 3 teaspoons ground flaxseeds
  • 1 large egg
  • Filling
  • 1/4 cup butter, coconut oil or non-dairy butter substitute(I used vegan EarthBalance), softened
  • 1/4 cup + 1 tbsp coconut sugar
  • 1 tbsp cinnamon
  • Icing
  • 1 cup powdered stevia (or powdered sugar)
  • 2 tablespoons coconut oil, slightly softened or shortening
  • 1 teaspoon vanilla
  • 2 1/2 tablespoons unsweetened almond milk (or any non-dairy or dairy milk)


  1. In a large bowl, dissolve the yeast in the warm water. Allow it to rest for about 5-10 minutes. Stir in the milk, sugar, butter, salt, flaxseed, egg and 2 cups of the flour. Beat until flour is incorporated and smooth and then add the rest of the flour. It will be stickier than a standard gluten containing dough. Don’t worry about it feeling different.
  2. Once the dough is fully incorporated, divide it in half and place each half in a greased bowl, lightly oil the top of the dough. Cover with a towel and let it rise in a warm place, for about 1 1/2 hours.
  3. After the dough has raised and it is nearly double in size, take one dough ball at a time and lay it on a piece of lightly floured parchment paper. Lightly flour your rolling pin and roll the dough into a large rectangle, about 1/4-1/2 inch thick.
  4. Spread the surface of your dough with half of the softened butter (or coconut oil), mix together the cinnamon and sugar and sprinkle half of it over the dough, covering all the way to the edges.
  5. Roll it up tightly, from the longer side. Pinch the edge of the dough to seal it. Very lightly wet your hands and smooth out any tiny tears or holes, then gently stretch the roll to make it even. Cut into 9 or 10 even slices.
  6. Place the rolls in a lightly greased glass baking pan. I used a round one.
  7. Repeat with the second ball of dough. Put the rolls very close to each other, tucking the ends of the rolls towards the middle, so they don’t unwind while baking.
  8. Let them rise for a second time in a warm place, about 30 minutes.
  9. Preheat oven to 375 degrees. Bake until golden brown, 15 to 20 minutes.
  10. Spread with the icing while they are still slightly warm. You can either spread it with a butter knife, or put the icing in a plastic bag, cut off a corner, and pipe it on.


*It would be ideal to use a stand mixer for this, but I don't have one so I used a hand mixer. If you are using a hand mixer, be sure to stop beating the dough a little bit before you normally would with a stand mixer, and finish kneading the dough with your hands.

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Grain-Free Baked Glazed Vanilla Donuts {2-Ways}

You guys, I have to apologize. I told you that I was going to post this donut recipe yesterday, but I didn’t. I promise I have a good excuse though. I went out to lunch with friends, and it happened.  That evil gluten got me. It punched me in the face, poisoned me, and took my guts captive for a while.

Okay fine, I’ll spare you the details, let’s just say I was sick and felt too crappy to write up a post. But I’m coherent enough now to at least sit up in bed with my laptop for long enough to type a few things. Let’s get to it…

grain free baked glazed vanilla donuts

I can’t even remember the last time I had a donut, that’s just sad. But not to fear, I recently got a donut pan, and I think I may be obsessed. There is a good chance that we are going to have a never ending supply of donuts in our kitchen, not that Kenny would complain about that.




Dessert has always been one of my favorite things, and dessert for breakfast is even better. When Kenny was a kid, during his elementary school days, he and his grandma would go to Shipley’s Donuts almost every day. He would get four chocolate iced donuts(yes, FOUR!), a dozen donut holes and chocolate milk. At nine years old. He was a machine. An unhealthy, chubby little machine. Okay, so he wasn’t chubby, but jeez that’s a lot of donuts. Now that he’s older and wiser (read: I have drilled healthy eating into his poor little head), he won’t touch a donut like that.



Until today, enter Candace. A.K.A. donut healthify-er.

I think we may have created a beast.


Two of my favorite flours to bake with are almond and coconut flour, so of course I had to use a combination of those to make these sweet treats. These donuts are moist and fluffy. Sweet but not too sweet. Grain, dairy and refined sugar-free. And the best part, you can whip them up in about 20 minutes. And and and, we’re going with a bit of variety today with two different glazes. Heck to the yes. It’s time to get a donut pan, my friends.



p.s. Please ignore my dry alligator hands, homegirl needs some hand lotion.



Grain-Free Baked Glazed Vanilla Donuts {2-Ways}

Yield: Makes 9 donuts


  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1/3 cup unrefined coconut sugar
  • 4 eggs
  • 3 tbsp coconut oil (melted)
  • 2 tsp vanilla extract
  • 3/4 cup unsweetened vanilla almond milk
  • Chocolate Glaze
  • 1/2-3/4 cup Enjoy Life
  • Sweet Vanilla Glaze
  • 3/4 cup powdered stevia (or powdered sugar)
  • 1 tsp vanilla extract
  • 2 tbsp almond milk, more as needed


  1. Preheat the oven to 350 degrees.
  2. Combine all of the donut ingredients in a large mixing bowl, and whisk until evenly combined.
  3. Spray your donut pan with non-stick cooking spray, and pour batter into the pan. This batter may be a bit thick, so you might have to spread the batter into the pan with your fingers or a spoon.
  4. Bake for 11-13 minutes, until lightly golden. Remove from the oven and flip the pan over to drop the donuts onto a metal cooling rack.
  5. Let cool for 10 minutes before glazing.
  6. In a small bowl, melt the chocolate chips over a double boiler or in the microwave.
  7. In a second small bowl, whisk together all of the vanilla glaze ingredients until smooth. If you need more liquid, add milk a teaspoon at a time until you have your desired consistency.
  8. Once donuts have cooled slightly, one at a time, carefully dip a donut into the chocolate glaze and lightly swirl it around to coat the top. Repeat for the rest of the donuts. Half for the chocolate, and half for the sweet vanilla.


*I used a standard donut pan, but you could also use a mini donut pan, just reduce the bake time to 7-8 minutes.

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Creamy Peanut Butter Cup Chia Pudding

I made you some pudding. Not real pudding though. I mean, sort of real pudding. But not.

You know what I mean.

Creamy Peanut Butter Cup Chia Pudding

So, I don’t like chia pudding. You know, the regular kind of chia pudding where you let the chia seeds sit in the milk and form a gel, and then you eat it just like that. No thank you. I can’t handle the slimy, seedy texture. It kind of freaks me out. But I have been determined to figure out a way to eat this stuff because I know how amazing chia seeds are for our health (high protein, antioxidants, omega-3s, etc.). So, after some perusing through Pinterest (aka, my happy place), I saw that people have started to put their slimy chia pudding into the blender. GENIUS! How did I not think of this!? These super clever people have officially made my day.


I was sitting here trying to figure out what flavor I wanted to make my pudding, and of course, the chocolate/PB combo came to mind, my favorite combo in the world. I mean, I don’t think I can be any more predictable. But I’m okay with that. Everyone loves chocolate and peanut butter, right? I though so.

Let’s eat our peanut butter cups from a cup. Or a jar, or a bowl. Whatever floats your boat.


I’ve been putting chia seeds in things like smoothies, granola and muffins for a while now, and now I’m jumping on the chia pudding bandwagon. It’s fine, I like bandwagons that are tasty.

You can eat this protein packed pudding (say that 5 times fast) for breakfast, dessert, or a nice little afternoon snack. It hits the spot, and keeps you full and satisfied. You can get creative and throw whatever toppings you’d like on top. I like to slice up a banana to go along with mine, but chocolate chips, extra peanut butter, or even coconut would be good.

Get crazy with the toppings and treat yo self.


Creamy Peanut Butter Cup Chia Pudding

Yield: Serves 2


  • 1/4 cup chia seeds
  • 1 cup unsweetened vanilla almond milk
  • 2 tbsp cacao powder
  • 2 tbsp peanut butter
  • 2 tbsp real maple syrup
  • optional toppings: sliced banana, choco chips, coconut, peanut butter, granola, etc.


  1. In a jar, combine the chia seeds and milk and stir well to combine. Let it sit in the fridge for at least 2 hours, or overnight.
  2. Pour the thickened chia mixture into a blender and add the cacao powder, peanut butter, and maple syrup. Blend for about 30 seconds, until smooth and creamy. (You may need to scrape down the sides with a spatula if it sticks)
  3. Divide the pudding between two glasses and top with your favorite toppings.
  4. Serve and enjoy!
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Raw Coconut Cacao Almond Cookies

It’s almost the weekend, and that calls for cookies, right?

Yes, I thought so.

Raw Coconut Cacao Almond Cookies

I’ve been on a major kick lately when it comes to the chocolate/coconut combo. I just can’t get enough. I love it almost as much as my favorite chocolate/PB combo. Almost.

Raw Coconut Cacao Almond Cookies

The other day, I had a major chocolate craving, but I have been doing so well when it comes to controlling my sweet tooth lately, I didn’t want to ruin it by baking up something that was full of sugar. I found a few ingredients that I always have on hand, and just started playing around. I was basically rummaging through my pantry and fridge, trying to figure out how I was going to pull off something chocolatey and healthy.

Enter, dates and cacao powder. Two of my best buds.



The dates offer up yummy sweetness, almonds give us the healthy fats, cacao powder gives us tons of antioxidants and that wonderful chocolatey flavor, and then there is of course the coconut. Because like I said, chocolate and coconut are a match made in heaven.

What I love about raw desserts is the fact that they take almost no time to make. This recipes only requires the bowl of your food processor, 4 ingredients, and about 10 minutes. Boom shaka laka. My kind of cookies.




If I wouldn’t have forced my husband to ration them, there is a real chance that he would have eaten ALL of them in one sitting. Totally husband approved, they are that good.


Raw Coconut Cacao Almond Cookies

Yield: Makes 18 cookies


  • 2 1/4 cups raw almonds
  • 12 medjool dates (pitted)
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup cacao powder


  1. Put all of the ingredients into a food processor and pulse until the mixture starts to come together. It will start to look a little bit like dough, and should stick together when pinched between fingers.
  2. Take 2 tbsp of the mixture and roll it into a tight ball, then flatten it out with your hands. Repeat with the rest of the mixture.
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Strawberry Filled Chocolate Cups

Hey friends! I have a super cute recipe for you juuuuust in the nick of time for Valentine’s Day! These adorable little chocolate cups are so easy to put together, and I bet you even have the ingredients on hand already.


They look indulgent, but these little guys are surprisingly healthy. All you need is some dark chocolate chips (I used dairy-free), some strawberries, and a little bit of a sweetener of your choice. Oh, and maybe some little coconut flakes to make them extra pretty Winking smile



All you really have to do is melt the chocolate over a double boiler or in the microwave, spoon the melted chocolate into mini cupcake liners and stick it in the fridge to harden. Then you just make the strawberry sauce by putting the strawberries and some sugar into a saucepan until the strawberries start to break down.


It really is that easy. And the best part is, you get to act like it some kind of sophisticated dessert that took you forever to make and totally impress your Valentine. It’s a win win.




Strawberries + chocolate = the perfect match for V-day. These are sweet, chocolatey, and have a crunch from the shell that goes nicely with the sweet sauce. There is a chance that I may eat these before Kenny even has a chance. Ugh, I’m such a bad valentine.

IMG_1679 I hope everyone has a fun-filled Valentine’s Day Smile


Strawberry Filled Chocolate Cups

Yield: Makes 12 mini cups


  • 1/2 cup dark chocolate chips (I used Enjoy Life)
  • 1 1/2 cups frozen strawberries (you could also use fresh)
  • 3 tsp stevia powder (you could use regular or coconut sugar also)
  • 1/2 tsp vanilla extract


  1. In a small saucepan, add the strawberries, vanilla and stevia. Put the heat on medium and let it come to a light simmer. Stir occasionally.
  2. In the meantime, melt the chocolate chips over a double boiler, or in the microwave. Make sure you watch it because the chocolate will burn. Stir frequently to prevent burning.
  3. Once you have the chocolate melted, line a mini muffin pan with muffin liners.
  4. Lightly spray cupcake liners with organic spray before spooning melted chocolate inside. Gently drizzle the chocolate mixture inside the liner with a spoon. The layer of chocolate should be thin, but thick enough to hold up, about 1/4 inch. Make sure you are using the spoon to push the chocolate up onto the sides.
  5. Place the muffin pan into the fridge to harden. This will only take about 10 minutes.
  6. Once the sauce is done, let it cool completely. I used an immersion blender to puree it, but if you want a chunky sauce then do not blend.
  7. Once the sauce is cooled and the cups have hardened, spoon the sauce into the cups and top with chocolate chips and coconut (optional).


**You don't have to make a sauce out of the strawberries, these would be equally delicious if you just sliced up some fresh strawberries and filled the cups with that.

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{3-Ingredient} Vegan Banana Nutella Cookies

Oh man. I have the easiest, healthiest, most delicious cookie recipe for you today. I’ve been eating them for breakfast, lunch, dinner and snacks. Don’t judge.


I was inspired to make a minimal ingredient cookie by Dana, over at Minimalist Baker. She posted this version last week, and I haven’t stopped thinking about them since. Hers had 5 ingredients and included chocolate (swoon), so I knew I wanted to do something with chocolate also, but put my own spin on it. Enter, my homemade nutella. OH. YES.

3 Ingredient Banana Nutella Cookies

These cookies only have THREE ingredients. Whaaaaa?!?!

Gluten free oats, very ripe bananas, and dairy-free homemade nutella. I mean, 3 of my favorite things in one cookie.



The batter could not be any easier to throw together. Just mash everything together, spoon it onto a baking sheet, bake and boom. You have delicious banana-y/chocolate-y goodness to shove into your face.

NUTELLA COOKIES. I’m way too excited about these.


These little gems are firm, yet soft and chewy. They have a strong banana taste, but at the same time a prominent nutella flavor. And the best part? They are totally healthy, with no added sugars, oil, butter or flour. We’re getting’ cray up in here.

Thank you, Dana, for the inspiration for these sweet little nuggets of wonderful.


*On a side note: if you use the regular store bought Nutella, these will not technically be vegan cookies because the pre-made kind uses dairy milk.

Happy snacking, my friends!


{3-Ingredient} Vegan Banana Nutella Cookies

Yield: Makes 15 cookies



  1. Preheat the oven to 350 degrees.
  2. In a bowl, peel and mash the bananas with a fork.
  3. Add the oats and nutella and mix until evenly incorporated.
  4. Using a tbsp measure, scoop mixture onto a lined baking sheet. They don't really spread, so you may way to flatten them a bit with your fingers.
  5. Bake for 13-15 minutes, until slightly brown.
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{Dairy-free} Homemade Nutella

It’s Friday, and we need chocolate. Naturally.


I have to admit, Nutella is definitely one of my favorite things. I mean, isn’t it everyone’s favorite?! But, there are a couple of reasons why I don’t eat it anymore.

1. Because I have a tummy that is sensitive to SO many things, including dairy. So you can imagine that the processed form of Nutella doesn’t sit well with me.
2. I don’t really love the fact that it has a couple of weird ingredients, and that we don’t know exactly what they are.

The solution? Make your own. Oh heck yes.



It is surprisingly simple to make your own homemade chocolate hazelnut spread. All you have to do is toast the hazelnuts, and put everything into the food processor and let it go to work. Pretty much the same as making any other nut or seed butter.


You are seriously going to love this stuff. It has only a few ingredients, of which are all wholesome and nutritious. I used raw cacao powder to give it an extra superfood punch, as well as pure maple syrup for some natural sweetness as well as antioxidants and minerals. It is thick, smooth, sweet and creamy. Just the way Nutella should be.

My husband actually used the word ‘incredible’ to describe it. He couldn’t stop dipping his sticky little fingers into the jar.



Drizzle this chocolat-ey goodness on top of some fruit, spread it on GF toast, or just eat it with your finger a spoon.



{Dairy-free} Homemade Nutella

Yield: Makes about 2 cups


  • 2 cups raw hazelnuts
  • 1/4 cup cacao powder
  • 1/4 cup real maple syrup
  • 1/4 cup unsweetened vanilla almond milk
  • 2 tbsp coconut oil
  • pinch of salt


  1. Preheat oven to 350 degrees. Put the hazelnuts on a baking sheet and roast them for 10-12 minutes. Keep an eye on them to make sure that they don't burn, they only need to be slightly toasted.
  2. After the nuts are roasted, put them inside of a kitchen towel and rub vigorously to remove the skins.
  3. Once the skins are removed, put them into a food processor and process until they are almost at a nut butter consistency. It will take about 3-4 minutes.
  4. Add the rest of the ingredients and process until you have a creamy, smooth consistency.
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Super Bowl Recipe Roundup

Who’s excited about the super bowl this Sunday?!?! I am! I love football, and I’m so sad that it is going to be over after this weekend. The seven months our of the year without football are sad months. But, let’s make the most out of this weekend with a little recipe roundup, shall we?

Superbowl recipes


I pulled together a list of recipes that would be perfect for Super Bowl Sunday. You have everything from chili, to cookies, to nachos and cheese dip. This entire list is gluten free, and most importantly, delicious. This list includes a few of my recipes, as well as some of my favorite bloggers. Seriously, check all of these ladies’ blogs out, they are all amazing and I read their blogs religiously. I promise I’m not a stalker. Well, maybe a little.

Chocolate Banana Protein Muffins
Chocolate Chip Blondies
Almond Butter & Dark Chocolate Crispy Rice Treats
Red Velvet Cupcakes with Cream Cheese Frosting
Cinnamon Peanut Butter Popcorn
Flourless Rocky Road Cookies

Tomato Avocado Tarts
Sweet Potato Chili Fries
Homemade Salsa
Baked Black Bean Taquitos
Quinoa Onion Rings with Horseradish Dip
Loaded Sweet Potato Rounds
Corn and Cotija Cheese Dip
Quinoa Sausage Balls
Avocado Goat Cheese Spread

Main Dish
Loaded Nachos with Vegan Cheese Sauce
Steak & Veggie Kabobs with Creamy Avocado Dipping Sauce
Vegan Mac ‘n Cheese with Poblano
Black Bean, Sweet Potato & Quinoa Chili with Smoked Chipotle
Crispy Baked Chicken Wings {2-ways}
Garlic Brown Sugar Flank Steak with Chimichurri
Crock Pot Turkey & Bean Chili

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{Healthy} Chocolate Peppermint Bark

Merry Christmas Eve!! I hope everyone is starting off their Christmas holiday with lots of fun, family and great food. I wanted to bring you guys one last quick recipe before Christmas. Chocolate peppermint bark, such a holiday staple! This is definitely one of the easiest recipes on this blog. It takes no time at all to mix together, and doesn’t require any cooking time! This is definitely something that you could throw together today and have to share with family and friends on Christmas.


I love seasonal sweet treats (note all of the pumpkin foods I’ve posted this fall). But because of the fact that we always seem to extend the holiday season for so long with all of these said treats, it can really wreak havoc on your healthy and balanced diet. So, I like to experiment and come up with healthier versions of my favorite treats. Sometimes they fail terribly, and sometimes they turn out great. Today we have the latter, and I’m so excited about it.



This chocolate bark is vegan, gluten-free (duh) and very low in sugar. Coconut butter and cacao powder are the main ingredients, so you are getting a good dose of healthy fats and antioxidants. You won’t regret it if you make this decadent dessert for Christmas Smile


I may not be posting recipes for a couple of days because we will be traveling to San Diego for Tech’s bowl game, so I hope everyone has a wonderful and blessed Christmas!


{Healthy} Chocolate Peppermint Bark

Yield: Makes 1 8x8 dish


  • 3/4 cup coconut butter (I made my own in the food processor)
  • 1/3 cup cacao powder
  • 10 drops liquid stevia (or 3 packets)
  • 1/2 tsp peppermint extract
  • 1/4 tsp sea salt
  • 2 organic candy canes (crushed)


  1. Line an 8x8 baking dish with aluminum foil or parchment paper.
  2. In a mixing bowl, combine all of the ingredients except for the candy canes. Whisk together until completely smooth.
  3. Pour the chocolate mixture into the baking dish, using a spoon to smooth it out if you need to.
  4. Sprinkle the crushed up candy canes all over the top of the chocolate.
  5. Put the dish in the freezer for at least 15 minutes to let it harden.
  6. When ready to serve, lift the bark out of the pan by grabbing the foil. Use a sharp knife to cut in to pieces.


**If you made your own coconut butter fresh, it should be soft and creamy, if you have store bought, warm it in the microwave for 15 seconds to soften it. - You need to store the bark in the fridge or freezer, as it will get too soft if left at room temperature.

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