The musings and life of a girly and uncoordinated want-to-be kickboxer.



Paleo Cookie Butter

That’s right people I cracked the code on day one of the 21 Day Sugar Detox.

Let me preface this by saying, because I am gluten intolerant, I have actually never had Trader Joe’s infamous Cookie Butter. I have only witnessed my husband consume an entire jar within 24 hours. Since he also does that with Nutella, I assume it is equally as awesome. After I made this, I said to the hubby that I thought this was what cookie butter tasted like. He laughed at me until I finally got him to try it. I believe that this will be our savior during the 21 Day Sugar Detox.

Cookie Butter

I hope you are ready because this recipe is crazy easy.

Paleo Cookie Butter

  • 12 oz Coconut Flakes (Organic is ideal but, since I am broke, I used Bob’s Red Mill)
  • 2/3 cup Sliced Almonds (Again, organic is ideal but I had some left overs)
  • 1 Vanilla Pod
  • 1 tsp Cinnamon

1) Preheat your oven to 450.

2) Mix your coconut and almonds and arrange them on a baking tray. Any cookie type tray will do. The bigger the more you will cut down on time spent toasting the coconut and almonds but don’t worry if you have a small one.

3) Toast your coconuts and almonds in the oven. Be sure to check on them and stir as needed until they reach a nice even brown color. I did two batches because my pan was small and from start to finish it took about 15-20 mins. I stirred my coconuts and almonds every 1-2 mins as well to ensure even color.

4) Be sure to stir in pieces on the corners and sides during toasting. Any burnt bits should be tossed out as they will make your cookie butter bitter and ain’t nobody got time for bitter cookie butter.

5) Let the coconuts and almonds cool for a couple minutes before putting them into your food processor.

6) Slice your vanilla pod lengthwise and scrap the seeds out into the food processor (if you have no idea how to do this, watch this video, Add the cinnamon and blend ingredients until smooth. It took me about 1-2 mins.

7) Your Cookie Butter will be runny at first but as it cools down it will firm up. If you would like to speed up that process stick it in the fridge for a bit.

I really like it on a chia seed pudding or with my green apple slices… or you know, by the spoonful…

Sunday Cherry Chocolate Chia Seed Pudding

So I have been on a bit of a roll with my cooking this weekend. I am on a constant quest to sort out an awesome paleo chocolate layer cake. Once that is up to snuff I will upload it. One of my favorite things to quickly whip up is a solid chia seed pudding. They are tasty, will cure a sweet tooth and are packed with goodness. Our grocery store has had these awesome organic frozen cherries on sale so I have been using them in any and every way possible.

I hope you enjoy this treat. This recipe only takes a few minutes to whip up and makes about 2-3 servings. I one hundred percent support the doubling of this recipe 😉

Cherry Chocolate Chia Seed Pudding
Cherry Chocolate Chia Seed Pudding

Cherry Chocolate Chia Seed Pudding

  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 cup full fat coconut milk
  • 1.5 tablespoon of cashew or macadamia nut butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1.5 tablespoon unsweetened cocoa powder
  • 1/4 cup chia seeds
  • 1/2 cup roughly chopped cherries

1) Whisk together the almond milk, coconut milk, nut butter, vanilla extract, honey and cocoa powder in a medium bowl.

2) Mix in the chia seeds and the chopped cherries and refrigerate for four hours.

3) Mix up the pudding before serving as the cherries may have sunken while chilling.

4) Enjoy!

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