Frozen Chocolate Crunch Bites


As a little girl, one of my favorite snacks was my mom’s rice krispie treats.  Of course, knowing my mother, she made them without the marshmallows and instead used peanut butter to hold them together.  For a grain-free alternative, the shredded coconut in these rich and creamy treats provides a bit of crunch!

These sweet little bites are packed with protein, quality, and taste!  Quick to make, they are perfect for an afternoon snack on a hot summer day.  Because coconut oil melts at 76 degrees, they will melt quickly in your hands so be sure to keep them cool until ready to enjoy!

Cacao and maca powders are wonderful ancient super foods containing anti-oxidants, minerals, & vitamins and have been shown to enhance moods and focus.  Maca is a root that grows high in the mountains of Peru and as an adaptogen it nourishes the endocrine system and boosts adrenal function.  The combination of cacao and maca will stimulate your energy, boost your stamina, and put a smile on your face.

Enjoy these sweet bites of rich, chocolatey goodness—a perfect grain-free snack for all ages!


*For a sweeter affair, stir in chopped dark chocolate pieces.


  • Line a baking sheet with parchment/waxed paper.
  • Combine all ingredients and mix together.
  • Using cookie/ice cream scoop, drop chocolate balls onto lined baking sheet.
  • Immediately place in the freezer for 30 minutes before serving.
  • Enjoy and store remaining chocolate bites in the refrigerator (if there are any left!).



chocolate cake with vanilla buttercream & a sister’s wedding toast


Spring is in the air and with that lots of love and joy.  The beautiful spring blooms colored this past weekend celebrating my sister’s wedding to her new husband Craig.  The weekend was filled with joy and I had the pleasure of making their wedding cakes!  I crafted my coconut flour, lemon cake with lemon curd—same as the cake for my wedding celebration— and a new chocolate cake recipe!  Since I flew in at the last moment from Hawaii, my amazing father actually baked the cakes…oh and yes he was very proud of his accomplishments.  Enjoy this delicious chocolate cake and a toast for my beautiful sister.  Thank you Hannah, The Art in Life, for the splendid photography.

Chocolate Cake with Buttercream Frosting

Cake Batter

  • 1 cup coconut flour
  • 1/2 cup cacao powder
  • 8 eggs
  • 3/4 cup whole milk Greek yogurt
  • 8 tbsp butter, melted
  • 1 tbsp vanilla extract
  • 1/4 cup + 1 tbsp strongly brewed coffee, room temperature
  • 1/4 cup raw honey
  • 1/4 cup maple syrup
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Buttercream Frosting

  • 12 oz butter
  • 8 oz cream cheese
  • 1/2 cup raw honey
  • 1 tbsp vanilla extract

Blackberries or other fresh berries to decorate



  • Preheat the oven to 350 degrees.
  • Grease a springform pan with coconut oil (using a paper towel to spread evenly).
  • Combine all ingredients except for butter in a mixing bowl.
  • Mix with a hand blender on medium.
  • After blending, use a spatula to scrape edges so that all ingredients are mixed.
  • Melt butter in a small sauce pan.
  • Add butter to the cake batter and mix thoroughly for at least 2 minutes.
  • *it is important to mix for a while as this will make the cake fluffy.
  • Spread batter evenly in the springform pan
  • Bake for 25-30 minutes testing with a toothpick.
  • Cool completely.


  • Combine all frosting ingredients in a mixing bowl and bring to room temperature, at least 30 minutes.  Whip on low until the frosting is mixed and has a fluffy consistency.
  • Carefully remove the cake from the springform pan and slice in half.
  • Place the bottom half on serving dish.
  • Spread slightly less than half of frosting onto first layer of cake.
  • Place other half of cake gently on top.
  • Continue frosting the top and sides of cake with remaining frosting.
  • Decorate the top of cake with blackberries or other fresh berries.
  • Place in refrigerator until ready to serve as buttercream frosting will melt easily.
  • Remove cake 15 minutes before serving.
  • Enjoy!


A wedding toast for my beautiful sister….

Christmas 1997.  I was 7 and Christine was 10. We were gathered around the breakfast table, eating my Dad’s famous cinnamon rolls and watching my mother open her Christmas present.  My Mom opened the small white box only to reveal a gold charm bracket from my Dad, me, and Christine.

As mom my ooed and awed, she only had one question.  She asked, “How did you know how to make the bracelet so small?”

Christine quickly piped in saying, “Oh well I measured it on my hand!”

And yes, the glamour for Christine started at an early age! Whether it was picking out my outfits when she was only 4 years old or wearing our great grandmothers pearls, Christine has always had an eye for beauty….from the sparkling water of the Italian riviera to dancing with children in Uganda, from a dress from Neiman Marcus to simple spring blooms on her kitchen table, and lastly a sparkly diamond ring, Christine loves beautiful things. When we woke up this morning at 4:45 and I struggled to open my eyes, Christine said, “Oh, the sweet birds are singing to us!” Yes, Christine always finds beauty in every situation!

Just like the facets of the diamond you wear on your finger, true beauty comes from the inside. Christine your beauty comes from your Heavenly Father and reveals itself in your smile and the joy you give to others.

Like a diamond’s unique facets combine to reveal a deep lasting inner beauty.  Christine your Godly heart, fierce loyalty, feminine spirit and love for others are the qualities or facets of your diamond’s inner beauty.

When I fist met my husband he asked me what my sister was like, I responded as I always describe my sister to others, “well, she is way nicer than I am!” You desire to serve others and your sweet spirit is infectious. Craig it is now your job to treasure her gracious and giving heart. Allow her to fly and let her beautiful heart flourish in her career, as your wife, a future mother to your children, and most importantly as the love of your life.

Marriage is simply beautiful and oh so much fun! As you allow each other to grow closer to God, appreciate the other’s weaknesses, treasure their strengths, laugh at eachother’s quirks: you fall more in love every day!  Christine now that you are a Kreinbihl and lots of new adventures await, some things will never change—

You will always be my big sister.

You will always make me cry laughing at the fact that you loose your metro card in your own hand.

You will somehow manage to use the phrase “oh so precious” more than I though was possible in a day.

You will always be the best coffee buddy.

You will always find the good in everyone and the positive in a tough situation.

And you will always be a friend and a loyal sister.

Stephen and I wish you the best and love you both!

Meet Libby Potter and a yummy ice cold treat!

My husband recently got a puppy for our family! Liberty, or Libby, has been a blessing and bundle of energy and joy for us!  As Stephen is deploying soon, little Libby will keep me company and be a constant reminder of the liberty many Americans fight for each day so that we can enjoy our freedom.

Libby loves shoes, my basil plant on the patio, getting her tummy scratched and of course always keeping us on our feet.  She follows me around all day, wherever I go, and sleeps at my feet in the kitchen.  Libby does not quite understand the purpose of a walk yet, but is more interested in chasing leaves and eating peanut butter treats.  She flops down the stairs and runs into her reflection in the window trying to get outside.  I must say she is the cutest dog and receiving lots of love and attention!

There is no need for an alarm clock anymore as Libby wakes up bright and early with the sun at 5:30 in the morning! Needless to say I have been very sleepy recently and in need of a little extra energy.  Enjoy our new puppy and this sugar-free iced mocha :)


Iced Coffee with Sugar Free Chocolate Syrup 

Chocolate Syrup


  • Slowly melt all ingredients together on low heat.
  • Stir for about 2 minutes until the chocolate mixture becomes a syrup.
  • Serve a tablespoon or desired amount over ice and add coffee and cream.
  • I usually use left over coffee and store it in a glass container in the refrigerator.
  • Store the remaining chocolate syrup in the refrigerator and enjoy as wanted!
  • **I use coconut milk to make the syrup as it will last better in the refrigerator.