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Paleo Nanaimo Bars

Paleo Nanaimo Bars

As promised, Paleo Nanaimo Bars AKA crack bars are up on the blog today!💃🏼🙌Really channeling my Canadian roots with this holiday classic🎄🍁I mean..just look at that creamy custard filling🤤let’s break down these layers:


For the chocolate crumb base I ground up Simple Mills crunchy cinnamon cookies + cocoa + coconut flakes + almonds + Big Tree coconut nectar + Tin Star ghee 

For the creamy custard layer I mimicked custard powder with arrowroot starch + vanilla. Added Natures Charm heavy whipping cream + more ghee + my paleo powder sugar recipe.  

The chocolate buttery layer—practically speaks for itself 😉 I used my fav Eating Evolved Chocolate + Tin Stars BROWN butter ghee. 

Paleo Nanaimo Bars

Serves: 6-8 large bars

Prep Time: 25 minutes

Chilling Time: 2 hours

Total Time: 2 hours 25 minutes



For the chocolate crumb base: 

  • 1/2 cup ghee or coconut oil, (I used Tin Star

  • 1/4 cup coconut nectar, (I used Big Tree)

  • 5 tablespoons cocoa powder, unsweetened 

  • 1 egg, beaten 

  • 1 package of Simple Mill’s Crunchy Cinnamon Cookies, ground finely in the food processor

  • 1 1/2-3/4 cup flaked coconut 

  • 1/2 cup chopped almonds

For the custard layer:

  • 1/2 cup ghee or coconut oil, softened 

  • 1/4 cup coconut heavy whipping cream, (I used Nature’s Charm)

  • 2 tablespoons arrowroot starch

  • 2 tsp vanilla extract 

  • 2 cups paleo powder sugar* see recipe notes @ end  

For the top chocolate layer: 

  • 5 ounces of dark chocolate, (I used Eating Evolved

  • 2 tablespoons ghee, (I used Tin Star’s Brown Butter Ghee for a richer flavor here but any ghee will work) 


For the chocolate crumb base: 

  1. Use a double boiler, or create your own by filling a large pot with water and bringing it to a boil. Place a large mixing bowl over it so the bowl is sitting a few inches over the boiling water. 

  2. In the boiler, combine ghee or coconut oil, coconut nectar, and cocoa powder. Stir occasionally until fully melted and smooth. Using a whisk, beat in the egg until well combined, then continue to stir until thick, about 2 to 3 minutes. Remove from heat. 

  3. Add in the ground cookies, coconut flakes, and chopped onions. Stir until well combined. Press the mix into the bottom of an 8 by 8 inch pan (un-greased).  Place in the refrigerator. 

For the custard layer:

  1. Using a stand or hand held mixer, cream together the coconut oil or ghee, coconut whipping cream, arrowroot starch, and vanilla extract until light and fluffy. 

  2. Add in the paleo powdered sugar and mix for about 5 minutes to ensure that the powdered sugar is well incorporated. Spread over the  chocolate crumb base, and set in the refrigerator for 1 hour before adding the chocolate layer. 

For the top chocolate layer: 

  1. Melt the chocolate and ghee together either over the stove on low heat or in the microwave, stir and then spread the layer of chocolate over the tops of the chilled bars. Place in refrigerator and chill for another hour. (I like to let mine chill overnight so they really set, but usually they are pretty hard to resist for that long) 

Recipe Notes: 

For the powdered sugar, you could use monk fruit, evaporated cane juice, or coconut sugar. Coconut sugar’s dark coloring could throw off the coloring but it still tastes GREAT! Simply combine 1 tablespoon tapioca flour with 1 cup sugar and pulse in a coffee grinder or Vitamix until it turns into powder. Continue to do so until you have the right amount of sugar for you’re recipe. 

Enjoy XX! 

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