chocolatechipSMALL1These Chocolate Chip Bars taste like chocolate chip cookie dough. Gluten Free, almost dairy free, grain free and almost sugar free. The chocolate chips we use have erythritol, a sugar alcohol, and stevia. The bars themselves are sweetened with stevia. The butter is the only source of dairy. Use ghee, or clarified butter to take out the dairy component of the butter. The vanilla and almond extracts are what give these bars that chocolate chip cookie flavor sensation. They’re frozen, not baked.

Lily’s Dark Chocolate Chips are what we use instead sugar sweetened ones. In Minneapolis we found them at Lakewinds Co-op on Lyndale Ave S. Lily’s also makes a variety of dark chocolate bars sweetened with stevia.

For people living without gluten and grains, I’m betting you’re feeling better in both your belly and your brain. The two are intimately connected. It’s not only the gluten, but also the new, non-gluten proteins that cause problems for people. These are proteins introduced recently (as recently as 1980) during genetic modification of the wheat. No one realized how many problems these new proteins could cause for humans.

These novel proteins have been causing gut inflammation… and when the gut (or intestinal lining) is inflamed, the brain follows suit. The blood brain barrier can become leaky, just like the small intestine becomes leaky from this irritation and inflammation.

Even though the popular term is “gluten free”, it’s really about the wheat itself….. and more than just the gluten part of the wheat. That’s why so many people have been feeling better after eliminating wheat from their diets. people notice:

  • Sharper thinking and better focus
  • Loss of excess body fat
  • Increased energy
  • Better mood
  • Decreased or elimination of joint pain
  • Improvement of Hashimoto’s thyroiditis
  • Improved digestion
  • Less or no gas, bloating
  • Elimination of or improvement of Chrohn’s disease, IBS and Ulcerative Colitis
  • Improvement of diabetes type II

This blog is dedicated to providing you with easy to make recipes to support you in your quest for better health. We strive to have all our recipes gluten and grain free, dairy free or close to it, and sugar free (no refined sugar, “natural” sugar or artificial sweeteners). Due to the problems people have with eggs, we offer many recipes also without eggs. This leaves good fats such as coconut oil and milk, olive oil, sesame oil, pasture butter, coconut flour, nut flours, raw nuts and seeds including chia seeds, pastured meats and bones, some fruits, and organic vegetables of all types.


Chocolate Chip Bars

UnknownBottom Layer

1 c Vanilla Warrior Protein Powder

1 c almond or hazelnut flour

3/4 c coconut oil

4 Tbsp pasture butter (use ghee or coconut oil for dairy free)

2 Tbsp vanilla extract

1 tsp almond extract

1 tsp Nu Naturals Liquid Stevia

1 c chopped walnuts or pecans

1/2 bag Lily’s Dark Chocolate Chips

gluten free recipesDirections

Mix the protein powder and almond (or hazelnut) flour until combined. Melt the butter and coconut oil on the stove on LOW heat. Stir the butter and oil into the dry ingredients. Add the extracts and stevia to the mixture and stir until combined. Fold in the chopped nuts. Spread the mixture out onto a flexible cutting board or lightly greased pan with low or no edges. Do not freeze. Set aside and allow it to cool before you add the chocolate chips and while you make the topping. 

Press the chocolate chips into the bottom layer with your hands. (Make sure the dough has cooled for a few minutes already).


1/3 c pasture butter plus 1 Tbsp organic coconut oil (melted)

1 tsp vanilla extract

1 tsp stevia

6 Tbsp coconut flour

1/2 cup shredded unsweetened coconut flakes


Mix the rest of the ingredients and spread out on top of the bottom layer: The consistency will be like dough. Crumble it as best as you can to spread over the bottom layer. Gently press it in. Top with more shredded coconut and press it in. Freeze. Cut into squares and store in a glass container in the freezer. 

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