top 3 favorite holiday desserts

With one last holiday quickly approaching, why not compile our family's favorite treats? These little treasures are all so yummy and right along the lines of Primal/Paleo so they are basically good for you… well, I'll keep telling myself that, HA.

Anyways, I hope you enjoy these as much as we do! I'm sure each one will be requested and made this holiday season. 


Photo and recipe by: Deliciously Organic

Sooooo these are something my husband asks for and sometimes, we make them almost weekly. They are a total hit in this house. Do yourself a favor and make some for yourself and all your friends. 


  • 6 tablespoons unsalted butter or 5 tablespoons ghee
  • 8 ounces bittersweet chocolate (Enjoy Life Chocolate Chips)
  • 2/3 cup coconut sugar
  • 1/2 teaspoon coarse celtic sea salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup tapioca flour 
  • 2 teaspoons coconut flour


Preheat oven to 350 degrees and adjust rack to middle position

  1. Butter an 8 inch glass square pan
  2. Place butter and chocolate in a bowl and use the double boiler method to melt
  3. Remove chocolate from heat and whisk in coconut sugar, sea salt and vanilla
  4. Whisk in eggs one at a time
  5. Whisk in tapioca flour and coconut flour
  6. Let batter sit for 5 minutes (this allows the coconut flour to absorb some of the moisture)
  7. Pour into dish
  8. Cook for 25-30 minutes and until the sides are pulling away from the middle
  9. Let cool


Photo and recipe by: Deliciously Organic

This is super yummy when paired with fruit like strawberries or even better when placed on top of the cooled fudgy brownies… that's pure heaven.


  • 1 1/4 cups maple syrup
  • 1/8 teaspoon celtic sea salt
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 2 teaspoons vanilla extract


Place the maple syrup and the salt in a medium sauce pan and bring to a boil over high heat. Continue boiling until the mixture reaches 240°F on a candy thermometer. While maple syrup is boiling, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Whip the egg whites to soft peaks on medium speed. (You should have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)

When the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. Slowly pour in the rest of the syrup (it should take about 1 1/2 minutes to add all of the syrup). Increase the speed to medium-high and whip for 7 minutes, until the marshmallow crème is stiff and glossy. Add the vanilla and whip an additional 2 minutes.



Photo and recipe by: Clean Eating with a Dirty Mind

This is super, super, super yummy. We've been making them every holiday season and filling them with anything and everything, but mostly chocolate. Plus it's dairy free, which makes it great for ALL! 


  • 1 bag Enjoy Life Mini Chocolate Chips (10 oz. or 283g)
  • 1 cup coconut cream/milk, full fat, refrigerated overnight (about 2 cans)
  • 1/4 cup unsweetened cocoa powder
  • 2 heaping tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • pinch of sea salt 


  1. Melt the bag of Enjoy Life Mini Chocolate Chips using the double boiler method. While you are waiting for the chocolate to melt line a cupcake pan with silicone liners.
  2. After your chocolate has melted use a spoon to coat the inside of the silicone liners. Put a dollop of chocolate in the bottom and spin the cup while pushing the chocolate up with the bottom of the spoon until the insides of the silicone cups are lined evenly. I found the thicker the sides were the better, they were less prone to cracking when trying to remove from the silicone liner.
  3. Place the cupcake pan in the freezer or refrigerator to harden while you prepare the chocolate mousse.
  4. In a tall cup or bowl put the hardened layer of coconut cream/milk from the refrigerated cans, equaling about a cup, along with the rest of the ingredients. Use an immersion blender or hand mixer to combine and whip the ingredients together. Put in the refrigerator to thicken for about 15 minutes.
  5. Remove the cupcake pan and peel the silicone liners off the chocolate. Fill the chocolate cups with mousse however you would like. I got fancy and used a 1M star tip, but you could use a spoon or an ice cream scoop as well. Garnish and enjoy! Keep cups refrigerated between eating.