Chocolate Peanut Butter Freezer Fudge

  • 2 cups natural peanut butter
  • 1/2 cup Date Puree
  • 1/4 cup cocoa powder
  • 2 Tbsp. coconut oil
  • 1 tsp. vanilla
  • 1/2 tsp. sea salt

Combine all ingredients in a sauce pan. Stir over low heat until everything is well blended together. Line a 9×13-inch pan with parchment paper. Scoop fudge into pan, cover with a wax or parchment paper and press down evenly to flatten. Freeze until firm, about one hour. Remove from pan, peel off parchment paper and cut into squares. Transfer fudge to covered container and store in freezer.


Blackbottom Cupcakes


  • 8 oz. cream cheese
  • 1 egg
  • 1/3 cup Date Puree
  • 6 oz. sugar free chocolate chips

Let cream cheese sit out of fridge to soften. To speed this up it can be cut into cubes. Beat well with mixer. Add egg and date puree. Stir in chocolate chips and set aside.


Just out of oven
  • 1 1/2 cups flour
  • 1 cup Date Puree
  • 1/4 cup cocoa
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1 cup water
  • 1/3 cup oil
  • 1 Tbsp. vinegar

Mix together all dry ingredients. Add liquid ingredients and mix well. Fill lined cupcake tins approx. 1/2 full with batter, top with cream cheese topping. Makes 24 cupcakes. Bake at 350°F for 20 – 30 min. Check for doneness by inserting a tester in center. Cool and Enjoy.

Chocolate Peanut Oat Bars

squares scored after 30 min in fridge

This is a healthy alterative to chocolate peanut butter cups which are loaded with sugar. These are made with no sugar (of course) and taste amazing. I use an 8 x 8 pan lined with parchment so that I can lift out to score and cut. They can also be done in a 9 x 9 pan. This would make them a bit thinner.



cut and ready to enjoy
  • 3 cups of rolled oats ground into flour (this can be done in food processor) or just use oat bran
  • 1 1/2 cups natural peanut butter
  • 1/3 cup coconut oil
  • 1/2 cup date puree
  • 1 tsp. vanilla extract
  • 1 tsp. salt

If using rolled oats, process into a coarse flour. Melt coconut oil and mix with peanut butter, date puree, vanilla and salt. Using a food processor for this makes it easy but it is not necessary. Add oats and mix well to combine. The more you mix the smoother the base will be.

Chocolate Topping

this is the chocolate combo that I use
  • 4 oz. chocolate chips (sweetened with Stevia)
  • 2 oz. 95% Lindt chocolate
  • 2 Tbsp. coconut oil

Using a microwave safe glass container, melt all 3 ingredients together. Start with 30 seconds and stir. Then only 10 second intervals, stirring after each. Once completely melted pour over base tipping pan to spread. Refrigerate approx. 30 min. and remove to score chocolate before it gets too hard. Return to refrigerator.

Mint Chocolate Cheesecake

Chocolate Base  (makes 12 small mason jars)

Preheat oven to 350°F.  Place small mason jars on baking sheet.  Divide batter evenly. (approx. 2 1/2Tbsp. per. jar).  Bake for 15 – 17 min.

base just out of oven
  • 1/2 cup butter
  • 1/8 lb. (2 oz.)stevia sweetened chocolate chips
  • 1/8 lb. (2 oz.) Lindt 95% chocolate
  • 1/4 cup almond milk
  • 1/4 cup date puree
  • 2 eggs
  • 1 1/2 tsp. vanilla

Melt butter and add chocolate to melted butter.  Microwave in 10 second intervals until fully melted.  Meanwhile, in medium size bowl whisk together milk, date puree, eggs and vanilla.  Whisk in melted butter and chocolate.  Divide between jars. Once baked and cooled top with cream cheese mixture.

Cheesecake Topping
finished cheese cake
coconut cream
  • 8 oz. cream cheese
  • 1/3 cup date puree
  • 4 oz. melted chocolate. (this can be a combination of the same chocolate used in base or just the chips)
  • 1 tsp. peppermint extract
  • 1 can coconut cream (see photo insert)

Cream together cream cheese and date puree.  Add peppermint extract and continue mixing.  Fold in coconut cream and melted chocolate.  If mixture goes a bit lumpy because of chocolate firming up, just use a whisk and whisk till smooth. Place mixture in piping bag and top the cooled chocolate base.  Refrigerate for approx. 4 hrs. until firm.  Enjoy.

Chocolate Caramel Cheesecake

Preheat oven to 300°F. This recipe can be doubled to make a 9″ cheesecake, but the amounts here are for a 6″ pan.


Top right caramel spooned on top, bottom left after swirled in. Bottom right just out of oven.
  • 1/4 cup oat bran
  • 1/4 cup ground flax
  • 1/4 cup almond flour
  • 1 Tbsp. melted butter

Mix together and press into a 6 ” spring form pan.


  • 8 oz. cream cheese
  • 1/4 cup date puree
  • 1/2 cup sour cream
  • 2 oz. sugar free chocolate chips & 1/2 oz. 95% Lindt chocolate melted
  • 1 egg
  • 2 tsp. pure vanilla extract

In mixer mix cream cheese till soft, add date puree and continue to mix scraping down sides as needed. Add sour cream and continue to mix, add melted chocolate mix till well blended. Add egg and vanilla and only mix till incorporated. Pour/spoon mixture over crust.


ready to eat
  • 1 Tbsp. nut butter (natural and sugar free)
  • 3/4 cup date puree
  • 1/8 tsp. salt
  • 1 tsp. vanilla
  • 1 Tbsp. milk (any kind)

Place all ingredients in food processor and process till smooth. Spoon approx. 6 Tbsp. over top of cheesecake filling and swirl into filling. (See photo insert. It shows cheesecake at all stages.) The remaining caramel can be used when serving. Place cheesecake in oven and bake at 300°F for approx. 40 min.

No Bake Chocolate Oatmeal Cookies

aka haystacks, chocolate macaroons, cow patties

  • 1 cup natural peanut butter (smooth)
  • 1/2 cup date puree
  • 1/3 cup cocoa powder
  • 4 oz cacao butter drops*(see note)
  • 2 tsp vanilla
  • 2 cups oatmeal
  • 1/2 cup unsweetened coconut

Place first 4 ingredients in a medium size pot. Over low heat stir together and slowly heat until cocoa butter is melted and well incorporated. Remove from heat and stir in vanilla. Add oatmeal and coconut, mixing until everything is well blended. Scoop using a small ice cream scoop (approx. 1/8 cup size) on to lined pan, press down to desired thickness and refrigerate until firm. Store in an air tight container. Enjoy.

Note: these are the cacao butter drops that I used. They look a lot like white chocolate chips but do not taste like them. They are 100% pure. If you do not have these or do not want to buy them (they are quite expensive) replace the 4 oz with half butter and half chocolate chips sweetened with stevia.

Chocolate Cake with Chocolate Glaze

This is a very rich chocolate cake. Gluten Free. Sugar Free. Makes a 8″spring form pan. Line pan with foil, taking care not to puncture the foil. Spray with cooking spray. Preheat oven to 350°F.

  • 1/2 lb butter (melted)
  • 1/2 lb chocolate(1/4 lb chocolate chips sweetened with stevia & 1/4 lb Lindt 95%)
  • 1/2 cup almond or oat milk (can use blend)
  • 1/2 cup date puree
  • 4 eggs
  • 1 Tbsp. vanilla

Melt butter. Melt chocolate. Mix together. Whisk milk, date puree, eggs and vanilla in a bowl. Add melted butter/chocolate mix. Whisk together and pour into prepared pan. Bake for approx 35 min. When done the center will still be very loose but approx. 1″ of the outside edge will be set. Remove from oven and cool. Refrigerate over night or at least 8 hr before removing from pan to glaze.


  • 1/2 cup chocolate chips sweetened with stevia
  • 2 squares Lindt 95% chocolate
  • 1/2 Tbsp. butter
  • 2 Tbsp. milk (any kind)

Melt chocolates and butter, whisk in milk. Pour over cake and spread over top and sides. Return to fridge to set.

Chocolate Fruit and Nut Bars

  • 8 oz dates (if dates are on the dry side add 2 Tbsp. water and soften in microwave for approx 1 min.)
  • 2 oz almonds
  • 2 oz cashews
  • 2 oz coconut
  • 1 oz cocoa
  • 1 oz 95% Lindt chocolate
  • 1/2 tsp. vanilla

Place dates, vanilla and cocoa in food processor and puree. Remove to a bowl. Put all nuts, coconut and chocolate in food processor and chop into small pieces. Add to date mixture and mix until completely incorporated. At first the mixture will be very sticky but it will come together into a manageable ball. These can be formed any way you prefer. They can be pressed into a pan and cut into bars. OR Formed into balls or logs. Store in refrigerator.

Note: these are made with 50% dates. The other 50% can be made up from any kind of nuts or dried fruit (just make sure if using dried fruit that there is no added sugar).

Sugar Free Peanut Butter Cups

  • 1/2 cup sugar free chocolate chips (I use Krisda sweetened with stevia)
  • 4 squares 95% Lindt chocolate Melt in a microwave safe glass bowl either in microwave or over hot water. If using a microwave start at 30 seconds, stir then melt in 10 second intervals, stirring each time until melted.

Using small candy type cup papers (my favorite are the ones lined with foil). The ones I use are Reynolds brand. Pour or spoon a small amount of chocolate into each one. If you tilt and swirl, chocolate will cover bottom and up sides a bit (another way is to use a small kid’s paint brush). Place in fridge or freezer until set. Fill with approx. 2 tsp. of filling (this will depend on size of cups). Cover with more chocolate. Refrigerate and enjoy.

  • Peanut butter filling:
  • 1/2 cup natural peanut butter
  • 2 Tbsp. vanilla protein powder
  • 2 Tbsp. ground flax
  • 2 Tbsp. ground almonds
  • mix together and use to fill chocolate cups

This recipe will make approx. 20 cups.

Note: any nut butter can be used.