Lavender, Maple, and Coconut Salted Chocolate Bark

Lavender, Maple, and Coconut Salted Chocolate Bark

Valentines Day has never really been my favourite ‘holiday’. Although it’s nice to have a specific day where we spoil our loved ones, I think we should be doing this EVERYDAY; ok fine… at least weekly. However, I’ll never pass up an opportunity to make a sweet treat or write a card to a loved one. One thing I have learned from my mom is that even if you don’t get a gift, ALWAYS write a card. I am so grateful I have passed that along to Zach because I have such amazing cards from all the different stages in our relationship and I’m sure our future kiddies will love to read them one day! If you’re looking for a last minute card, you HAVE to check out my future sis-in-law’s new letterpress Etsy shop.

If you want to give a handmade gift AND a card, this chocolate bark is the easiest last minute gift. It has all my personal favourite combinations with chocolate but free feel to add some chilli, chia or any of your other favourite superfoods/treats! As nice as it is to get a box of chocolate for valentines, it is even nicer to get something homemade.
Lavender, Maple, and Coconut Salted Chocolate Bark
Lavender, Maple, and Coconut Salted Chocolate Bark
Lavender, Maple, and Coconut Salted Chocolate Bark


• 3 cups 70% dairy free chocolate (20 ounces)
• 3/4 cup toasted coconut chips
• 1 tbsp lavender
• 1/2 cup maple flakes (can find them here)
• 1/2 cup toasted cashews
• 1 tsp coarse pink himalayan salt (optional)


1. Cover large baking sheet with parchment paper.

2. Melt your chocolate over a double boiler. (Lazy? You can melt it in your microwave in 30 second stints, mixing vigorously in between each.)

3. Pour chocolate onto your baking sheet, spreading the chocolate evenly on the parchment. For a thicker bark, do not spread it as far.

4.Sprinkle with toppings. This is a salty-sweet combination, so if you don’t like too much salt then only use a pinch or none at all.

5. Allow to cool in the fridge for at least 2 hours or until it has solidified. Break into pieces with your hands or hammer. Store in an airtight container in the fridge, freezer or room temp.

6. Eat with loved ones!

Happy Valentines Day to my awesome readers. I love and appreciate every single one of you!

Lavender, Maple, and Coconut Salted Chocolate Bark

Chocolate Bark

Gluten and Dairy Free Chocolate Fondue

Clean Fondue
It is amazing to see how many people are more in tune and mindful of their bodies and what goes in them. The challenge for any home cook is making changes to those weekly staples or finding recipes to accommodate guests who are following a new diet. Whether it is because of allergies, weight or simply a lifestyle change it can be almost impossible to create individual meals that suit everyone. My suggestion this holiday season is to have at least one appetizer, main dish and dessert that will cover most dietary restrictions. To start you off, this Clean Fondue works for vegans, non-dairy eaters, paleo followers, celiacs and the weight conscious. With healthy fats from coconut milk and antioxidants from organic dark chocolate it is a win-win for the entire table! Feel free to choose from a variety of fruits and nuts and remember to sprinkle with your favourite superfoods for added benefits. Happy and healthy holidays! I love you all!
Clean FondueClean FondueClean Fondue


•12 ounces or 1 ½ cups chopped 70% cocoa chocolate (I like Purelife dairy/gluten free chocolate)
•1 cup coconut cream (water removed from coconut milk; best to do this from a can)
•for a sweeter fondue add 1-2 tablespoons pure maple syrup
•Fruits and Nuts of your choice! (Berries, pears, oranges, apples, bananas, dates, figs, walnuts, almonds etc…)
•Chia seeds, maple flakes, coconut flakes, hemp seeds, goji berries (for sprinkling)


1.Wash and chop fruits. Set up toppings in individual small bowls with a serving spoon.
2.In a double boiler, melt chocolate over medium heat. Add your coconut cream and whisk until combined. Pour into fondue set or in a bowl.
3.Serve with fruit, nut and toppings. Use chopsticks fondue forks to dip. Enjoy!
Clean Fondue

Salted Chocolate Chip Chickpea Cookies

Salted Chocolate Chip Chickpea Cookies
One of my best friends was telling me how she loves to indulge in something she called chickpea cookie dough. From cauliflower pizza to zucchini noodles, nothing really surprises me anymore – but cookie dough and chickpeas…this really peaked my interest. With holidays approaching, I decided to do a quick google search and was amazed how much the recipes truly looked like cookie dough. I had to try it! I first tried Erin’s recipe which was delicious! Using that as a starting point, I created a gooey chocolate chip cookie that will fool just about anyone! No one would believe these are grain/oil free and packed with good for you ingredients. These cookies won’t do much rising but they taste like fudgy cookie dough.With added course salt on top, it is really hard to eat just one. Hope you love them!

Salted Chocolate Chip Chickpea CookiesSalted Chocolate Chip Chickpea CookiesSalted Chocolate Chip Chickpea CookiesSalted Chocolate Chip Chickpea Cookies


• 2 1/2 cups cooked chickpeas
• 1/4 tsp baking soda
• 1 egg (can sub for flax/chia egg)
• 1/4 cup all-natural peanut butter
• 1/4 cup almond butter (can also use more peanut butter if you don’t have almond butter)
• 2 tbsp non-alcoholic vanilla (I used this one)
• small pinch of fine salt
• 1/4 cup + 2 tbsp pure maple syrup (I use the darkest variety)
• 2 tbsp coconut flour
• 1 cup 70% dark chocolate chips
• 1 tbsp course salt


1. Preheat oven to 350 F. Line a large cookie sheet with parchment paper.Rinse chickpeas well and dry with towel.
2. In a food processor or high powered blender, blend chickpeas and baking soda until smooth. (about 1-2 minutes)
3. Add egg, peanut butter, almond butter, vanilla, small pinch of fine salt, maple syrup and coconut flour. Blend until completely smooth and combined. Transfer mixture to a bowl and fold in chocolate chips.
4. Using a cookie scoop, place dough onto baking sheet. Wet fingers and flatten until desired shape is achieved.  The cookies won’t change much in the oven.  Sprinkle each cookie with a pinch of course salt.
5. Bake for 12-15 minutes or until golden. Allow to cool and enjoy! Store in an airtight container for 1-2 weeks. I love them kept in the fridge!
Salted Chocolate Chip Chickpea Cookies