5 Things You Should Know About Healthy Baking With Chocolate

5 Things You Should Know About Healthy Baking With Chocolate

Chocolate is one of those things that pops up every time there is a major holiday:

  • Valentine’s Day
  • Easter
  • Halloween
  • Christmas

There is a reason for that chocolate is a BIG DEAL – as of 2019 it was a $130.56 billion dollar industry 

However, chocolate is one of those things that can hide a great deal of sugars! It can be inethically made and still it’s something all humans love to consume. That might have something to do with the caffine content, but I won’t touch on that today…

Below read my 5 thoughts I have on making healtheir treats with chocolate:

1. Not all chocolate is created equally

Sometimes you’ll see a package that says: sugar free, nut free or labels the chocolate as healthy. This is often a LIE.

What you want to check for is what type of sugar is inside, how much and where is it on the ingredient list.

Always remember to check the ingredient list vs the nutritional label.

Not all chocolate is equal. Some will have 3 types of sugar while some only have one.


2. When in doubt go for dark chocolate

I am not going to lie, I’ve tired milk chocolate again since being dairy and sugar free…I am human!

I was at the M&M factory in times square and well they had some labeled ‘dark chocolate’ only for me to discover with a massive tummy ache later that they still contained milk…

Dark chocolate is going to be your best friend when baking healthier recipes. 

3. The truth about artificial sweeteners

Some may argue that if you’re trying to eat sugar free just use stevia or erythritol sweetened chocolates. 

Google the side effects of erythritol and tell me that’s something you want in your body…

Now I may be slightly dramatic because the side effects of sugar are just as bad. So this brings me to point #4. 


4. You have to pick the less of the evils

You have to do what works best for you! No matter what there is going to be some form of sugar in your chocolate.

Unless you only bake with Hu Chocolate, which if you do I am SUPER jealous. 

Ultimately you have to decide what is going to feel the best to you.

5. Lastly, don’t let them fool you! 

Yes chocolate can be good for you, BUT it’s not something we need to have everyday. 

Chocolate is one of those things that humans can become easily addicted to. 

This I know first hand. 

There was a time that I couldn’t leave the house without a piece of chocolate.

You may wonder, why?

Well you see…I’d read somewhere that chocolate makes us happier. So all of a sudden I found myself attaching a strong emotion to a food. 

This is never a good thing! 

What this meant is that I firmly believed if I didn’t have a piece of chocolate before I left the house, I wasn’t going to have a happy day.

That took YEARS to uncover and figure out and I can happily say that chocolate no longer has that hold on me. I no longer NEED it to survive. 

So make sure you listen to that inner voice in your head and don’t make up excuses to eat chocolate ‘just because’ – have it because you want it, not becasue you need it. 

Chocolate Examples

Let’s talk some chocolate examples. What I’ve used, tried, enjoyed and reccommend. 

Camino Natural Cocoa Powder

What I love:

  • Subtle flavour
  • Organic
  • Fair Trade

When you read the packaging it recommends to use this cocoa powder with recipes that use baking soda. 

I’ve only followed this a handful of times, really use it when you want less of a punchy chocolate flavour. 



Camino Dutch Processed Cocoa Powder

What I love:

  • Rich flavour
  • Organic
  • Fair Trade

This package recommends to use this cocoa powder with recipes that use baking powder. 

Same as above – simply use it when you want a more rich chocolate flavouring. 

HU Chocolate

What I love:

  • No refined sugars! 
  • Organic
  • Fair Trade

If you can make the investment this is 110% the only chocolate brand that I would trust and recommend fully. 

They make their chocolate with people in mind, not profit and it tastes amazing! 



What I love:

  • Limited ingredients

If I can’t find any chocolate chips that I trust or feel like consuming I often go with 80% or higher dark chocolate from Lindt. 

This I will simply chop up and use in replacement to chocolate chips. 

It’s by no means the best, but to me it can be better than the alternative. 


Lilys Chocolate Chips

What I love:

  • Fair Trade

This is one of those companies that says ‘no sugar added’ but uses Erythritol and Stevia in their chocolate – so yes there is sweetener inside! 

I have used these many times. They are not my favourite, but there are something you can find at the local grocery store. 

Now get to baking something that feels good for your body! 

Homemade Chocolate {Dairy Free}

Homemade Chocolate {Dairy Free}


Ready to create some homemade chocolate that you can customize anyway you want?!

First we will start by melting your coconut oil over low heat. 


If you’d like to use a double boiler you can! 

Next add in the cocoa powder. 


Note: This recipe is a 1:1 with coconut oil and chocolate, so you can make as much or as little as you’d like!

Here is where you get to customize your chocolate to suit your tastebuds! 


Start by adding the recommended amount of maple syrup (honey if you prefer)  and see if you need more after a taste test. 


Then flavouring! My ultimate favourite is sea salt dark chocolate but you could also add:

  • Peppermint
  • Nuts
  • Rum
  • Orange rind
  • Of anything else you’d like!

Next use a silicone tray for the chocolate molds.


Some options are:

Last step: Chill & ENJOY! 

Homemade Chocolate {Dairy & Sugar Free}

Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert


  • 3/4 cup Coconut Oil
  • 3/4 cup Cocoa Powder
  • 3 tbsp Maple Syrup


  • 1 tsp Sea Salt
  • 1/8 tsp Vanilla


  • Melt the coconut oil over low heat on the stove
  • Mix in the chocolate, maple syrup and flavouring of choice
  • Pour into silicone trays
  • Chill for 30-60 minutes before enjoying!


These chocolates will melt easily so make sure to eat them right out of the fridge and keep them chilled. 
Keyword Dairy Free, Paleo, Refined Sugar Free, WILDFIT
Brownies {Gluten & Dairy Free}

Brownies {Gluten & Dairy Free}

These are honestly one of the BEST snacks you will ever try! You can make them into mini bite sizes ones, muffin sized or bake them in a cake pan and cut to your own size.

When I say this one is simple I am not kidding!


Gather all your ingredients and place them all in a food processor. 


Blend until well combined and then a little extra for good measure.


Don’t have a good food processor?

This one has been my favourite for over 5 years now – it comes in a kit or separate.




Place them into your desired tray and bake at 350 degrees fahrenheit for approx. 15 minutes. Essentially until a toothpick comes out clean. 

Good luck letting them cool before you try one! 


Note: When you make these into mini muffins, they taste amazing frozen!

Brownies {Gluten & Dairy Free}

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert


  • Food Processor



  • 1/2 cup Pumpkin Puree
  • 1 Ripe Avocado
  • 2 Eggs
  • 1/4 cup Honey
  • 2 tbsp Coconut Oil
  • 3 tbsp Coconut Flour
  • 1/3 cup Raw Cocoa Powder
  • 1 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1/3 cup Chocolate Chips Dairy Free


  • Preheat oven to 350 degrees
  • Grease your pan or liners. 
    Use either a 9" square pan or make them in any size muffin tins
  • Combine all of the ingredients in a blender, mixer or food processor, except for the chocolate chips.
  • Mix until smooth.
  • Fold in the chocolate chips.
  • Top with some chocolate chips.
  • Bake for about 15 minutes or until a toothpick comes out clean.
  • Let cool and enjoy!
Keyword Dairy Free, Gluten Free, Paleo, Refined Sugar Free, WILDFIT
The BEST Healthy Baking Tools You Need

The BEST Healthy Baking Tools You Need

I LOVE to bake and I 100% believe in simplicity and not having a CRAZY amount of tools around. There are many ways that you can make baking not a crazy expensive endeavour (well minus some ingredients), but you really don’t need to have it all to make delicious treats! Below you’ll find a collection of some of my favourite tools and why I recommend them. 


Alright this is my favourite of them all, so it gets to be shared first! 

I’ve had this mixer for more than half my life and the story of how I got it is one of the best. 

I was 12 years old and I began to really dive into baking and our little hand mixer kept breaking on me, so finally I told my Mom that I want a Kitchen Aid mixer for Christmas. 

Her response, ” Those are wedding gifts.”

My response, ” Well in Barkerville you can get married at the age 12, I am sure one of my friends would support me so I could get a mixer!”

Barkerville is an old 1800’s gold rush town – super cute if you’ve never heard of it, but yes my plan was to go and get married so that I could do more baking. 

Well long story short, I found a Kitchen Aid mixer under the tree and I still use it to this day. 

You may think this is one MAJOR investment and yes it is! However, when you think about the fact that mine is over a decade old and still works – it’s one of the BEST purchases you can make.

My favourite: 

Up next is another one of my MUST HAVE tools in your kitchen and that is the Vitamix.


You can use this tool for:

  • Ice Cream
  • Soups
  • Smoothies
  • Anything you can really think of! 

It is one of the most powerful blenders you can buy on the market and again most last minimum a decade if you take good care of it. 


When you’re ready for this investment – click the link below!

My last big investment, minus stocking up your pantry, would be to have a food processor.


For over 5 years now I have used this specific food processor, which I bought in a kit with the blender. However, the blender didn’t last as long with how many smoothies I make – hence the Vitamix upgrade! 

There are two ways you can get a Ninja food processor – select the option below that’s best for you.


Quality Baking Sheets

Alright I have to be 100% honest with you here, it’s taken me years to finally begin using quality baking sheets that are ONLY used for baking! However, I am so happy that I do now. No more popping baking sheets and cookies sliding together. This is your sign to purchase some for yourself!

Mixing Bowls

For YEARS I used metal mixing bowls and since switching to glass I doubt I will ever go back! I love having the ability to heat them as well as to see what I am baking. 

Kylie Proof Spatulas

I say Kylie proof because the number of spatulas and whisks I have broken is a little terrifying! 

I only use silicone spatulas now that don’t have a specific handle, because the handles break off.

Below you will find a great set to have on hand. 

Silicone Baking Trays

I can’t remember the last time I made muffins or a cake and had troubles getting it out of the pan! Silicone trays are the trick and something I personally prefer using. 

Silicone Baking Mat

I know this image doesn’t actually show you what I mean, but you need a quality silicone baking mat instead of constantly going through parchment paper. 


Flour Alternatives

If you’re wanting to bake with healthier alternatives you need to ensure that you have the options available to you when you need them! Here are some of my favourites to stock up on:


Sugar Alternatives

Alright same as with your flours, if you don’t have the right sugars on hand you may be more tempted to use refined sugars. Below are the ones I personally use the most:



Want to learn more about what sugars you should use?

Read this blog post for some great insight!

Others to have on hand

These are some of the things you don’t think about, but are going to need!


If you made it this far, thank you for taking the time to read and take a look at all of my favourite products and pantry must haves! 

Thumbprint Cookies {Gluten, Dairy, Sugar Free}

Thumbprint Cookies {Gluten, Dairy, Sugar Free}

Thumbprint cookies are often hard to make completely sugar free as you have to find the right jam or make your own. 

However, when you find a jam that you are comfortable consuming make sure to bake these up as everyone will enjoy them! 

Gather all your ingredients. I am one of those types of bakers who doesn’t always seperate everything and just combines it all at once. 

But when you are mixing flours, I always reccommend making sure they are well combined before adding in the rest of the ingredients. 

With this Thumbprint Cookie recipe start by mixing all the dry ingredients together. Then add in everything else except the jam – save that for later! 

Now for the fun part! 

You have multiple options here:

  1. Use a cookie scoop – if you have one
  2. Use a tbsp scoop
  3. Use a tsp scoop

If you have a cookie scoop that’s amazing – I still have yet to invest in one. 

If you’d like to make 15 ish cookies then use a tablespoon size scoop. 

If you want to make a bunch of mini ones then you can use a teaspoon scoop.

When you place them on the cookie tray make sure they are well formed cookie balls, so when you place a hole in the centre they form correctly. 

They will crack a little bit, if this bothers you, just touch them up. Otherwise, the jam won’t fall out so don’t worry. 

Use your thumb, finger or spoon to place the correct size hole inside your cookie dough. 

It gets even better! Yes these cookies are a ton of fun to make, alright. 

Grab your jam:

  • Strawberry
  • Raspberry
  • Anything you’d like! 

Place the jam you chose into a bag and cut a hole in the corner so you can easily place it into the centre of the cookies. 

Place in the oven at 350 for 12-14 minutes. You’ll want them to just be very slightly browning. Let them cool for 5 minutes before you try one, then enjoy! 

Thumbprint Cookies (Paleo, WILDFIT, Gluten Free, Dairy Free, Sugar Free)

Prep Time 30 minutes
Total Time 44 minutes
Course Dessert
Servings 15 cookies


  • 1 1/2 cups Almond Flour
  • 1/2 cup Cassava Flour
  • 1/4 cup Coconut Oil Melted
  • 1/4 cup Maple Syrup
  • 1/4 tsp Salt
  • 1/4 tsp Baking Powder
  • 1 tsp Vanilla
  • 1 tsp Almond Extract
  • 1 tsp Apple Cider Vinegar
  • 1 Lemon Rind
  • 1/4 cup Jam of Choice


  • Preheat the oven to 350 degrees fahrenheit.
  • Combine all the dry ingredients, plus the grated lemon rind.
    1 1/2 cups Almond Flour, 1/2 cup Cassava Flour, 1/4 tsp Salt, 1/4 tsp Baking Powder, 1 Lemon Rind
  • Add in the remaining ingredients except the jam and stir until well combined.
    1/4 cup Coconut Oil, 1/4 cup Maple Syrup, 1 tsp Vanilla, 1 tsp Apple Cider Vinegar, 1 tsp Almond Extract
  • Using a cookie scoop or a tbsp/tsp measurer (depending on how many cookies you'd like to make) form the cookie dough into uniform cookie balls.
  • Press into the centre of each cookie with your thumb, finger or spoon.
  • Place the jam into a plastic bag and gently squeeze into the centre of each cookie.
    1/4 cup Jam of Choice
  • Once that is complete place them into the oven for 12-14 minutes.
  • If some of the jam evaporates you can add a little bit more after. Otherwise allow them to cool on a baking rack for at least 5 minutes before you try one!
Keyword Dairy Free, Gluten Free, Paleo, Refined Sugar Free, Whole 30, WILDFIT
Healthy Ice Cream Ideas {Dairy & Sugar Free}

Healthy Ice Cream Ideas {Dairy & Sugar Free}

There are SO many ways to make this delicious treat! 


I am going to share two with you today and give you the basics to create more options.


The first one is basic Banana Ice Cream

Note: This is 100% a soft serve version of ice cream. If you’d like a more traditional version, make sure to freeze it for a bit after. It makes one great snack! 

Simple Banana Ice Cream

Total Time 5 minutes
Course Breakfast, Dessert, Snack
Servings 2 people


  • 3 Frozen Bananas
  • 1/4 cup Coconut Cream
  • 1/4 tsp Vanilla alcohol free


  • 2 tbsp Maple Syrup


  • Peel and freeze your bananas the night before
  • Add all the ingredients into a powerful blender or food processor
  • Blend it all up!
    If you are having difficulties blending it, add a little bit more of the watery coconut milk
  • Serve!

Coconut Ice Cream

  • If you want to make more of a coconut banana ice cream, add a cup of coconut cream, blend and serve!
Keyword Dairy Free, Gluten Free, Sugar Free
Now you’ve got the base recipe down here is the first variation – CHOCOLATE!

This is super simple to do if you have cocoa hiding away in your cupboard.


Which I recommend you always do! 


Simply add your desired amount of flavour TBSP by TBSP.

One of my favourite toppings on this version of healthy ice cream is – coconut flakes.


Also try: hemp hearts or chia seeds


Chocolate Banana Ice Cream

Total Time 5 minutes
Course Breakfast, Dessert, Snack
Servings 2 people


  • 3 Frozen Bananas
  • 1/4 cup Coconut Cream
  • 1/4 tsp Vanilla alcohol free
  • 2-3 tbsp Cocoa Powder sugar free


  • 2 tbsp Maple Syrup


  • Add all the ingredients into a powerful blender or a food processor.
  • If you are having difficulty blending, add a little more of the coconut milk.
  • Add more or less cocoa powder depending on the taste you are wanting!
  • Serve and enjoy!
Keyword Dairy Free, Gluten Free, Sugar Free
Alright now here is the fun part! If you actually read through the whole blog you get the secret!

This recipe can really be done with ANY frozen fruit and another of my favourites is with frozen Stawberries.


Use 2 1/2 cups of frozen ice cream instead of 3 frozen bananas. 

Lastly, cherries are the BEST! 


Substitute 2 cups frozen cherries instead of 3 frozen bananas.


Make sure to share with us what you try! 


Sugar Cookies {Dairy, Sugar & Gluten Free}

Sugar Cookies {Dairy, Sugar & Gluten Free}

This is one of my favourite recipes I have used for years! 

The flour is expensive – I am not going to lie, but it makes it SUPER simple to bake with.

Note: If you double the recipe below you will use one whole bag.

Purchase the flour HERE

How to ice them:


  1.  Don’t! They taste so good without it and you don’t need the added sugar
  2. Dip in dark chocolate
  3. Ice with icing sugar – my homemade recipe is coming soon!


Now get to baking! 


Paleo Sugar Cookies

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins

Course Dessert

Servings 15 cookies



  • 1 3/4 Cup Paleo Flour Bob's Red Mills
  • 1 tbsp Melted Coconut Oil
  • 1 Egg
  • 5 tbsp Maple syrup
  • 1 tsp Almond Flavouring
  • 1/4 tsp Baking Soda
  • 1 pinch Sea Salt



  • Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
  • Mix all the ingredients together in a large bowl.
  • Roll out into shapes. The dough is super sticky, so use extra flour or you can chill it.
  • Place on cookie tray and bake for 12-14 minutes. Until the cookies are dry to touch. They do not spread like crazy and get more firm as they cool.

Keyword Dairy Free, Gluten Free, Paleo, Refined Sugar Free, WILDFIT

Paleo Pannenkoek {Sugar, Dairy, Gluten Free}

Paleo Pannenkoek {Sugar, Dairy, Gluten Free}

3 Ingredient Pannekoek, everyone will love!


In case you don’t know, breakfast is my favourite meal of the day! I truly believe that our day can be started off right by having the best breakfast ever.

I especially love pancakes. It comes from an old family tradition of having pancakes or waffles every Sunday morning. This recipe however, is closer to the dutch pannekoek. Which is larger than a pancake and slightly thicker than a crepe.

One thing I still miss about being gluten, dairy and sugar free is my European food. Trust me I’ve had it all before and I sure do know how good it is! Well these are a pretty tasty pannekoek substitute for being: gluten, dairy and sugar free

You’ll have to try them yourself to decide!

Personally, I think if you roll them up with berries and coconut whip cream inside you have a super delicious dessert, that everyone will love!

Simple Paleo Pannenkoek

3 Ingredient Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Dessert
Servings 2 people


  • Food Processor, Blender or Mixer


  • 1 Banana
  • 2 Eggs
  • 1 tsp Vanialla Optional
  • Cooking Oil Almond or Olive


  • Combine all the ingredients into a food processor, blender or with a stand mixer.
    1 Banana, 2 Eggs, 1 tsp Vanialla
  • Blend together until smooth.
  • Pre-heat a pan with almond oil. Make sure there is a significant amount inside, so they are easy to flip.
  • Pour enough into the pan for your desired size. I prefer to use a small frying pan and make one at a time, you can make multiple in one pan, if needed.
  • Flip when it is almost cooked through on the first side, you will begin to see the edges brown.
  • Cook the remaining side until brown.
  • Serve and enjoy!
Keyword Dairy Free, Gluten Free, Paleo, Sugar Free, WILDFIT

Blueberry Avocado Smoothie {Breakfast}

Blueberry Avocado Smoothie {Breakfast}

Tastes like a blueberry creamsicle!

I stumbled upon this recipe when I was making a berry smoothie and ran out of Strawberries! As I normally make a blueberry and strawberry smoothie in the mornings when I am eating fruit.

I wanted something creamy and was also out of bananas so I thought I would try adding avocado. I did and WOW!

It tastes amazing!!!

Blueberry & Avocado Smoothie

Total Time 2 minutes
Course Breakfast
Servings 1


  • Blueberries
  • Avocado
  • Almond Milk (No sugar added)


  • For a single serve smoothie cup, fill the cup half way with blueberries
  • Add either half an avocado or the whole thing depending on how creamy you'd like it to be!
    I find with a whole one, it's almost like ice cream!
  • Fill with almond milk
  • Blend & Enjoy!

Gluten Free Bread {Sugar, Dairy Free}

Gluten Free Bread {Sugar, Dairy Free}

The best gluten, dairy and sugar free bread!

Before I dropped gluten I was a major bread eater! I love it, who doesn’t?

However, I hadn’t found a replacement until I stumbled upon this recipe!

I swear if you added a couple tbsp of coconut sugar this would be an amazing cake, but I have yet to try that.

This recipe is super quick to make once you have done it. I also recommend buying egg whites instead of separating a whole bunch, saves you time and money!


Gluten, Dairy and Sugar Free Bread

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert
Servings 10 slices


  • 1 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 1/3 Cup Coconut Oil
  • 12 Egg Whites


  • Preheat the oven to 325 degrees. Line a loaf pan with parchment paper or some extra coconut oil.
  • Combine the almond flour, coconut flour, baking powder, and sea salt in a food processor. Pulse until combined.
  • Add the coconut oil. Pulse again, until crumbly. 
  • With a mixer beat the egg whites until stiff peaks form. Approx. 5 minutes.
  • Add half of the egg whites to the food processor and pulse until combined. Do not over mix!
  • Transfer the mix from the food processor to the remaining egg whites and fold together. Do not stir, just continue to fold until there are no remaining streaks. Try and keep it as fluffy as possible.
  • Transfer to the loaf pan and smooth the top.
  • Bake for 40 minutes, until the top is golden brown. Tent the top with aluminum foil and bake for another 30-45 minutes until the top is firm.
  • Remove from the oven, cool and enjoy!


Keyword Dairy Free, Gluten Free, Sugar Free