I had the honor of hosting a REFIT® training event last weekend and I decided to provide some snacks that would keep everyone feeling energized throughout the day. I’ve never cooked for 75 people before, but it was a ton of fun to make and then get to hear how good everything tasted (breathes sigh of relief)!

Of course, I have to caveat this by saying that even snacks that aren’t processed and loaded in gluten and sugar cannot be indulged in too often or too much at a time. Even the healthiest desserts will create an unwanted gain, so the key is to enjoy a moderate amount occasionally, not daily. Ok, with that aside, let’s get to the good stuff! 


Maple Bacon Almond Butter Truffles

The only variation I made to this recipe is changing the nut butter to almond butter.  This was the biggest hit at the training event I hosted so worth giving a try at your next event or gathering!


  • 4 strips Nitrate free bacons
  • 2 tablespoons pure maple syrup, divided
  • ½ cup creamy, no-sugar added almond butter
  • ⅔ cup coconut palm sugar
  • 1 cup coconut cream
  • ½ cup coconut flour
  • ½ teaspoon sea salt
  • 1½ cups lily’s chocolate chips (stevia sweetened)
  • 1 tablespoon coconut oil
  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and place a metal cooling rack on it.
  2. Brush the bacon strips with 1 Tablespoon of maple syrup and arrange on the wire rack on the prepared pan. Bake for 8-12 minutes, until crispy and caramelized.
  3. Mince the bacon once it has cooled. Set aside a Tablespoon of the minced bacon to use as garnish.
  4. In a large mixing bowl, using an electric mixer, cream the almond butter and coconut palm sugar until light and fluffy. Add the coconut cream and beat until fully combined. Add the coconut flour and salt, mixing on low until combined. Stir in the bacon.
  5. Line a baking sheet with parchment paper. Scoop up 40 small round balls of the dough and place them on the prepared baking sheet. Place in the freezer as you prepare the chocolate.
  6. Melt the chocolate chips and coconut oil in a double boiler. Dip the almond butter balls in the chocolate one by one, removing excess chocolate before setting the truffles back down on the parchment paper. Immediately garnish each truffle with a pinch of minced candied bacon before moving on to dip the next truffle. Once all of the truffles are complete, chill for at least 10 minutes before serving. Keep in an airtight container in the fridge for a week or in the freezer for up to a month. Enjoy!

Recipe adapted by realhealthyrecipes



Chocolate Chip Cookies

This recipe has been adapted over the years so much so that I’m not even sure what the original looked like, but it remains a crowd favorite and sweet surprise to those who don’t think gluten free can taste good!


  • 2.5 cups blanched almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp almond extract
  • 10T butter (kerrygold is my fav)
  • 1/4 cup maple syrup or Xylitol (Xyla brand recommended)
  • 2 droppers SweetLeaf liquid stevia (or to taste)
  • 1/2 cup Lily’s chocolate chips


  1. Combine dry ingredients in a small bowl.
  2.  Blend room temperature butter and all other liquids together
  3.  Slowly blend dry ingredients into wet.
  4.  Add in chocolate chips.
  5. Mix together and drop by spoonful onto parchment lined cookie sheet. These cookies will not spread.
  6. Bake at 350 for 8-12 minutes depending on your oven or until they are light golden brown.



Chocolate Collagen Coffee Almond Bark

One word. Easy. You can whip these up in no time flat!


  • 1 bag Lily’s Chocilate Chips
  • 1T Collagen
  • 1T coffee grounds
  • Sprinkle of sea salt


  1. Spread chocolate chips on parchment paper. Cook at 250 for 3-4 minutes.
  2. Sprinkle with collagen and spread to 1/8″ thickness.
  3. Sprinkle with grounds and salt.
  4. Freeze for 30 minutes and break apart!



 Perfect Paleo Banana Bread

Everyone kept saying, “these taste just like the real thing!” Yes indeed, they really do live up to their name!


  • 3/4 teaspoon of baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon of kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup of almond flour
  • 1/4 cup of coconut flour
  • 2 tablespoons melted coconut oil
  • 2 large eggs
  • 2 very ripe medium to large bananas, mashed
  • 1/4 cup of maple syrup
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper. (I’m a big fan of the parchment paper for easy removal from pan and easy clean up.)
  2. In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
  3. Add wet ingredients to the dry and gently mix together until combined. Do not overmix.
  4. Pour batter in prepared pan and bake for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.

This recipe converts well to muffins. Divide batter between 12 muffin tins and reduce baking time to 18-22 minutes.

Recipe adapted by Peanutbutterrunner