Chocolate icebox cookies are dark, tender slice-and-bake rounds with a rich double-chocolate hit from cacao powder and melted cacao nibs. The dough chills in logs overnight, ready to slice and bake whenever the craving strikes. Forty-eight crisp-edged, fudgy-centred...
Pine nut-raisin icebox cookies are slice-and-bake rounds loaded with buttery pine nuts and plump raisins. The logs chill until firm, then slice into neat coins that bake golden at the edges and tender in the middle. Forty-eight cookies from one batch — the cookie tin...
Lunchbox brownies are sturdy, nut-topped squares built to survive the commute — rich chocolate batter with toasted pecans or walnuts scattered over the top. Almond flour keeps them tender while a full cup of palm sugar gives that classic crackly crust. Sixteen...
Fudgy brownies are dense, dark, and properly gooey in the middle — made with coconut flour, cacao, and melted cacao nibs for deep chocolate flavour. No grain, no dairy, and no compromise on the crackly top or the fudgy centre. Sixteen squares of the brownie...
Whoopie pies are soft chocolate cake sandwiches filled with creamy vanilla pudding — the lunchbox classic, reimagined grain-free. Deep cacao cakes bake up tender and cakey, then sandwich a spoon of glossy vanilla filling between pairs. Eight generous whoopie pies that...
Vanilla pudding bars are silky coconut milk custard poured over a golden almond crust and chilled into cool, creamy squares. Tapioca flour sets the pudding into a glossy layer that slices cleanly, topped with fresh strawberry slices. Sixteen bars of proper...
Pecan bars are the paleo answer to pecan pie — a crunchy almond-pecan crust under a gooey honey-bourbon pecan filling that sets into clean squares. Toasted pecans pile into a caramel-rich layer that bakes up golden and glossy. Sixteen bars of serious dessert that...
Raspberry streusel bars layer a pecan-studded crust with bright raspberry jam filling under a craggy almond-cinnamon topping. Fresh raspberries mashed into the jam keep the filling lively and tart against the buttery crumble. Sixteen bars of proper coffee-shop baking,...
Lemon squares are the classic traybake, paleo-style — a tender coconut flour crust under a bright, gooey lemon filling that sets into perfect slices. Fresh lemon zest and a full half cup of juice give them their unmistakable pucker. Nine generous squares, dusted with...
Key lime bars are silky, sharp-sweet squares of lime curd set over a buttery almond crust. Fresh lime zest and juice give them their signature pucker while coconut milk makes the filling impossibly smooth. Sixteen bars, chilled until firm, that taste like a Florida...
Blondies are golden, honey-sweet bars with a fudgy middle, studded with cacao nibs and dairy-free white chocolate chips. Coconut flour keeps them tender and grain-free while honey gives a toffee-like depth no plain sugar can match. Twenty-four bars that bake in...
Almond fudge bars are a three-layer treat — a toasty almond crust, a deep chocolate-espresso filling, and a crumbly almond topping. Melted cacao nibs and marshmallows make the filling fudgy while instant espresso sharpens the chocolate. Sixteen bars that sit somewhere...