Today I launch a very special eBook with dessert recipes just in time for the holidays.

What’s Inside

Each recipe boasts wholesome ingredients and minimal sugar; you’ll find zucchini, beets, lemon, walnut, avocado, or chai as the star of the show. I’ll also highlight that it is what’s NOT in these recipes that makes them nourishing as well. You’ll find no artificial sweeteners, sugar alcohols, wheat, fillers, or processed oils. What makes these recipes special is the feeling of decadence without the repercussions of fake ingredients.

Store-bought desserts often contain extreme amounts of processed sugar, unhealthy fats, and pesticide-laden white flour that wreak havoc on the body. Fake sugars may cause blood sugar dysfunction and gastrointestinal distress by changing the composition of the gut microbiome [1]. Processed oils contribute to inflammation and thus aging [2]. Refined white flour from wheat is known to lead to leaky gut, autoimmune conditions, and promote a cascade of detrimental health effects [3]. Read my post on leaky gut to learn more.

I personally avoid the processed stuff and I always recommend my clients do as well. If you’re interested in your long term health – lifespan and health span, as well as the health of your future generations, then sticking with a real food, nutrient dense diet most of the time is the way to go. This is particularly true for desserts and treats. I hope this eBook makes it easier to make choices that support your whole body. Enjoy!

Click here to purchase your copy!

Nourishing Sweets Dessert eBook launches November 7

For those interested in reading the research:

*This article outlines the importance of consuming Omega 3 fatty acids over Omega 6. There are many studies including this one that describe the health risks of refined sugar in the diet. Read more about the link between wheat, leaky gut, and depression here.

Wholesome, Homemade Dessert

Now I have one more fun recipe for you. Although there are some great options out there for chocolate bars, I am a do-it-yourself type lady and I believe homemade is always better. You can easily substitute the cacao in this recipe for carob if you are sensitive to chocolate. Like every recipe in the eBook, this is an excellent one to make so you can still get your chocolate fix without getting all the additives from processed candy bars.

Search for silicone chocolate molds on Amazon or find the ones I use here.

Chocolate Bars

For each chocolate mold:

  • 2 tablespoons coconut oil
  • 1 tablespoon tahini, almond butter, or peanut butter
  • 1 tablespoon cacao or carob powder
  • pinch of pink Himalayan sea salt
  • [optional] 1 tablespoon Manuka honey or maple
  • [optional] 1-2 tablespoons toasted sesame seeds, shredded coconut flakes, freeze dried strawberries, slivered almonds, etc.

Use a double boiler to melt the coconut oil.* Add the remaining ingredients, stirring in the add-ins last, then combine to a smooth consistency. Carefully pour the melted chocolate mixture into the silicone chocolate mold and freeze overnight or at least 3 hours. I like to place the molds on a baking sheet so they lay flat and freeze with even thickness. Store in a reusable freezer bag like this one and enjoy!

*DIY a double boiler by using a glass measuring cup inside a small saucepan half filled with water. Keep on low heat to avoid burning the chocolate.

Reach Out

If you have questions on recipes, gut heath, or overall wellness please reach out to me by email at in**@ch***************.com. You can book a free 20 minute call with me here and find me on Instagram @chloejanewellness. Be sure to check out other real food, nutrient dense recipes on the blog!

In health,

Chloe Jane




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