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Shared by

Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"

Chocolate Chip Coconut Butter Bars

Chocolate Coconut Butter Bars

If you have ever tasted Coconut Butter you know it is an amazing taste sensation. Having said that, I also expect that not everyone is open nor agreeable to new taste sensations. I wouldn’t make this recipe for just anyone but for those already high up on the whole food living system, this recipe is truly loved and appreciated.

You can make your own Coconut Butter but I prefer to buy it because even with my high powered Vita Mix blender it seems to be a little bit smoother from the store.

Anyway, I love these bars because they are full of healthy MCT oils while just slightly sweet.

It’s hard to overeat these because they are so satisfying which is why I didn’t put it on the YIELD list. Your body will give you a natural signal letting you quickly know you are ever so happy and satisfied. They are full of fiber and oil from the coconut meat and not real sweet unless you add more than the recipe calls for. You can always add less or zero sweetener if you are way above everyone else on the Wholetarian chain. Reducing the honey and chocolate chips would make these into Keto-Wholetarian bars if you wanted.

This recipe can be made two different ways with the same ingredients. One way is to add the chocolate chips when the mixture is still slightly warm and spreading the top with the back of a spoon melting the chocolate into the top half of the bars. This is my favorite way and is shown in the photo above. The second is to add the chocolate chips after the mixture is completely cool as in the photo below.

Chocolate Chip Coconut Butter bars

Coconut Butter Bar Blondies

Healthy coconut butter bars

Using a zip lock baggie to line uncooked bars creates less waste as the baggie is completely reusable. Just wipe off any remaining oil.

Chocolate Chip Coconut Butter Bars
Yield: 12
Prep time:
Total time:
I usually double this recipe because it stores so well in the freezer. Then I use a 9"x13" glass dish instead of the 8"x8".
  • 1 cup coconut butter
  • 3 Tbsp coconut oil
  • 2 Tbsp raw honey (add more or less as desired)
  • 1 Tbsp maple syrup
  • 3-4 drops of liquid stevia (optional for added sweetness)
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • ⅛ cup mini dark chocolate chips (gluten-free and Vegan if needed)
  • ⅛ cup mini dark chocolate chips to sprinkle on top (gluten-free and Vegan if needed)
  • ¼ cup pecans, chopped
  • ¼ cup slivered almonds
  • ⅛ cup slivered almonds to sprinkle on top
  1. If you are making this in the winter time and your coconut butter is too stiff to scoop out of the jar, place the jar in a pan of hot water on low heat on the stove. The water should be below the lid enough that you can remove the jar with oven mitts.
  2. When it becomes liquid enough, stir and measure the1 cup coconut butter.
  3. I like to use a double boiler pan for recipes like this. It will keep you from accidently getting the mixture too hot. But you can use a heavy small pot to do this step if you prefer.
  4. When using the double boiler: Put 2-3 inches of water in the bottom pan and heat to med-high, where it is just a med-low boil.
  5. Place the 1 cup coconut butter in the top pan.
  6. This step is necessary to liquefy the ingredients together.
  7. Add the 2 Tbsp raw honey, 1 Tbsp maple syrup, optional 3-4 drops of stevia, 1 tsp vanilla, and 1 pinch of sea salt.
  8. Mix all ingredients together with a spoon or fork. The mixture might curdle a bit but its okay. You’re not cooking this, just warming it up enough to mix everything together well. Remove from the heat as soon as it is mixed together.
  9. If you want it chocolate flavored, add the ¼ cup dark chocolate chips while it is slightly warm so the chips will melt. Otherwise wait to add the chocolate chips in at the end when it is completely cool.
  10. Line an 8”x8” pan with a gallon size plastic zip-lock baggie because it is re-usable. Otherwise use parchment paper..
  11. Pour the mixture into the lined pan. And spread evenly around.
  12. Sprinkle the remaining nuts and or chocolate chips on top and lightly pat down so that they will stick to the bars.
  13. Freeze for at least 30 minutes to solidify the bars.
  14. Remove from the freezer and remove the bars by grabbing on to the baggie or parchment paper and lifting the slab out.
  15. Place on a cutting board and break them into pieces or let it rest a bit until it is soft enough to cut into squares.. Store in the refrigerator or freezer in an air-tight container.

Photos by: Karly Blair

“Love Ya Back” Candy

Coconut Cream Date Nut Candy Recipe

When you feel in need of a little extra love, you can treat yourself to this candy without feeling any guilt.
This candy will treat you right by providing lots of sweetness, creaminess and nuttiness. But even better it will make you feel satisfied on a small amount.

Keep them handy. They will keep well refrigerated or frozen.

"Love Ya Back" Candy
Yield: 28 candies
  • 16 oz package of date rolls with almonds (or make your own with just almonds and dates blended together in a food processor)
  • 1 cup of dark chocolate chips or bar (60%+ cocao)
  • 28 Pecans or nuts and seeds of choice
  • 1 cup Coconut Creamy Filling (see recipe)
Ingredients for Coconut Creamy Filling (optional)
  • ¼ cup coconut butter (liquefied-see notes)
  • ⅔ cup coconut cream (see notes)
  • 2-4 tsp raw white honey-anymore than that will make it runny.
  • 5 drops liquid stevia depending on taste preference
Coconut Creamy Filling
  1. Liquefy the coconut butter first. If you don't, the ingredients will be too thick to mix well together.Place the jar of coconut butter in a pot of very hot water for 5 to 10 minutes. Once it has softened, stir it well.
  2. Use a small bullet type blender and add the coconut butter, coconut cream, and raw white honey. Blend until smooth.
  3. Add liquid stevia to taste (use as little as you can).
  4. The mixture will be quite runny at this point. To thicken it up, keep the mixture in the bullet blender or transfer to another container and place it in the freezer for 15 minutes and then transfer to the refrigerator for maybe 30 to 45 minutes until it thickens to the right consistency.
  5. If after 45 minutes it hasn't thickened up, add a small amount of coconut butter and blend it in the mixture. The coconut butter will thicken it up while honey and coconut cream will thin it - just so you know.
Method For Assembling the Candy
  1. While the Coconut Creamy Filling mixture is in the refrigerator thickening up, get the chocolate chips starting to melt by either using a double boiler over low heat or using a special chocolate melting pot.
  2. Line a cookie sheet with parchment paper.
  3. Take the date logs and cut them in half. Set the cut side down and press with the bottom of a glass or palm of your hand to flatten in a coin shape. It might stick to your cutting board or glass, just use a paring knife to remove it. Then place on the lined cookie sheet.
  4. When the chocolate is melted, spoon the chocolate onto the date layer. Add a pecan or other nuts or seeds of choice.
  5. When the Coconut Creamy Filling mixture is the right thickness, scoop some into a frosting bag with desired tip. If you don't have a frosting bag, you can fill a baggie with cream, zip it shut and snip off part of the corner to squeeze the cream out of the bag.
  6. Place a dollop of filling on top of the candy.
  7. Drizzle chocolate over the top with a spoon or for better results fill a baggie and snip off a corner and drizzle the chocolate on or use a frosting bag.
  8. Next place them in the refrigerator until ready to serve.

How to melt coconut butter

Melting the coconut butter

Healthy Date Candy Recipe

Cutting the date logs purchased from the store and pressing them with a cup to flatten

how to make healthy date candy

Topping the candies before chilling


Date Candy recipe
You don’t have to put the dollop of Coconut Creamy Filling on but it sure makes it extra fancy and adds so much yumminess to it!

Cream Filled Strawberries Recipe

I also use this Coconut Creamy Filling in my recipe for Cream Filled Chocolate Dipped Strawberries.


Chocolate melts at around 97 degrees (about body temperature) but Coconut butter and Coconut cream will get soft at even lower temperatures at about 76 degrees, so keep them cool!


healthy vanilla coconut frosting recipe

The creme filling in this recipe was used as frosting for these cupcakes and I sprinkled the tops with black sesame seeds. The chocolate cup cakes were make with Simone Shifnadel’s “No Joke Dark Chocolate Cake recipe found at Zenbelley. It is Gluten-free, Paleo and we love it.


First 5 Photos and last one is by: Karly Blair
Strawberry Dipped Chocolates Photo by: Sam of Photographicsam


Whole Rice Crispy Treats

Healthy Rice Crispy Treats without marshmallows

No marshmallows or butter found in this recipe. Only whole grain brown rice cereal and other whole ingredients.

Barbara’s brand of brown rice crisps and Trader Joe’s Chocolate Sunflower Seed Drops along with other whole ingredients make these Rice Crispy Treats colorful and oh so good!

Rice Crispy Easter Eggs

Whole Rice Crispy Treats
  • ½ cup almond butter, creamy, no salt (or use peanut or any nut butter)
  • ½ cup honey or coconut nectar (I like to use raw white creamy Canadian honey)
  • ¼ cup coconut butter (It's easy to make your own here)
  • 1 Tbsp vanilla extract
  • ¼ tsp sea salt (omit if your nut butter is salted)
  • 3 cups brown rice crisps cereal (I like Barbara's brand)
  • 1 cup of dark chocolate chips (optional)
  • 1 cup Chocolate Sunflower Drops (optional, I like Trader Joe's brand made with natural food colors)
  1. Add the almond butter, liquid sweetener of choice and coconut butter to a large pot and slowly melt and stir the ingredients together over low heat. The purpose is to get it just warm enough to melt the ingredients together.
  2. Step 2
  3. Remove from heat and add the vanilla and sea salt (only add salt if using salt free almond butter).
  4. Step 3
  5. Stir in the brown rice crisp cereal.
  6. If shaping into Easter Eggs or another mold see Variations below.
  7. If making these into traditional bars continue here:
  8. Step 4
  9. Prepare an 9" x 13" pan by spreading a thin layer of coconut oil on the bottom and up the sides. A glass or ceramic baking dish work well.
  10. Step 5
  11. Spread the mixture into the pan. You could sprinkle chocolate chips or chocolate covered sunflower drops on top and lightly press on top with your fingers if you desire. Otherwise just flatten mixture with a spatula.
  12. Step 6
  13. Then place in the refrigerator for 15-20 minutes (to stiffen up) or until ready to serve. They do keep well at normal room temperature though once hardened due to the coconut butter.
For Chocolate Drizzling:
  1. Melt dark chocolate chips in a double boiler or chocolate melting pan. Transfer chocolate to a food grade squeeze bottle or frosting bag with a small round tip.
  2. Drizzle chocolate over the top of the rice crispy bars.
  3. You can drizzle chocolate over the top before cutting them into bars and place back in the fridge to set the chocolate or cut the bars first and then drizzle the chocolate on like I did here.

Healthy Rice Crispy Treats


I got these ingredients at my local stores for quite a bit less than what Amazon charges.


For 3D Easter Eggs

Additional items needed:

  • 1 plastic Easter egg– any size you like (use a standard egg size if you are going to serve them in an egg carton like I did in the top photo)
  • Coconut oil to lightly line the plastic Easter egg
  • 1 cup Chocolate Sunflower Seed Drops by Trader Joe’s made with natural food colors (optional)
  • 2 empty egg cartons
  1. Prepare the rice crispy mixture from the recipe above. The mixture can be a little too sticky to handle at first. Placing it in the fridge for a few minutes will stiffen it up enough to work with but watch out because it can get too stiff when it gets too cold. You need it sticky enough so that the sunflower seed drops will stick to it.
  2. Line the plastic Easter egg with coconut oil to start. I found that I didn’t have to do it each time I used the mold.

Without the Sunflower Seed Drops:

  1. It’s easiest to forgo the sunflower seed drops and just pack some of the mixture into the egg mold and squeeze the top and bottoms together until the egg closes.
  2. Remove the mold and place in an empty egg carton.

Using the Sunflower Seed Drops:

You can stir the sunflower seed drops in first with the mixture but they tend to crack and not enough of the seeds end up showing on the outsides.

To get the seeds to show on the outsides:

  1. Pour the sunflower seed drops in a small bowl.
  2. Grab a small glob of the rice crispy mixture and dip it into the sunflower drops. If the mixture is sticky enough the drops will stick.
  3. Place the mixture in one end of the mold and then do this again in the other end of the mold. Hand place drops on the sides of the molds to fill up the spaces.
  4. It’s a little challenging to get just the right amount in to squeeze the egg mold together without cracking the chocolate drops but I managed to do it and I think they turned out pretty cute. They really taste good too.

Another option for the sunflower drops is to omit the sunflower drops in the mixture, mold the eggs, let them set to harden, dip the tops of the eggs into dipping chocolate and sprinkle the tops with the sunflower drops. This is a lot easier to do and a lot more fun for kids.

Rice Crispy Treats for EasterHere is another idea for shaping Rice Crispy Treats for Easter.
Fill the nest with whipped cream or coconut cream topped with coconut sprinkles and small blueberries.

You can shape these Rice Crispy Treats into anything you want for any Holiday or celebration.

Shaping Rice Crispy Treats

Photos by: Sam of Photographicsam except for the last one by Karly Blair

Peanut Butter Crispy Bon Bons

Peanut Butter Bon BonsThese scrumptious Bon Bons are made with whole ingredients and you would never know it. A very special treat perfect for the holidays or any party.

This recipe works well using date sugar which is a preferred whole sugar that doesn’t work in all recipes.
I’m also impressed with Barbara’s brand of brown rice crisps. Here is the ingredient list. Organic Whole Grain Brown Rice, Organic Fruit Juice Concentrate (Pear or Apple), Sea Salt. That’s it.

Peanut Butter Crispy Bon Bons
Yield: Makes 7½ cups
  • 2 cup creamy peanut butter or nut butter of choice
  • ½ cup coconut butter (make your own here) or butter if you must
  • 1 cup raw honey (It should be rather thick- I like white Canadian honey because it tastes closest to white sugar) Vegans can use maple syrup or coconut nectar
  • 1 cup date sugar or other dry unrefined wSugar
  • 3 c brown rice crisps cereal (I like Barbara's Brand) Raw and Paleo can use cripsy dehydrated sunflower seeds or nuts
  • 2 cups (1-12-oz) bag semisweet or 60% chocolate chips
  • 1 tsp of coconut oil
  1. Melt peanut butter and coconut butter in a saucepan on low heat, just warm enough to melt the coconut butter and mix them together well.
  2. Remove from heat and add mixture to a large mixing bowl.
  3. Add the raw honey and date sugar and mix together with a spoon.
  4. Add the brown rice crisp cereal and mix together.
  5. Chill the mixture for an hour or so in the refrigerator to stiffen up before forming into balls. If you need to chill it over-night, wrap in plastic or in an air tight container. It will be too hard to form into balls so leave it out on the counter until it is the right consistency to form into balls.
  6. Once formed into balls, they need to chill in the refrigerator or freezer until firm and ready to dip. Having them cold when dipping will help the chocolate dipping process work better.
  7. Slowly melt chocolate chips and coconut oil in a double boiler or chocolate melting pot or use the raw dipping chocolate recipe.
  8. Prepare a cookie sheet lined with parchment paper.
  9. Dip ball into chocolate, and spoon chocolate over it, lift out with a fork or dipping utensil and tap the side of the pan to release excess chocolate and place on parchment paper to set. Dipping utensils keep less chocolate from pooling at the bottom of the Bon Bon.
  10. I put some chocolate into a frosting bag with a small round tip to make the swirl on top. It is easier to use a food grade squeeze bottle though.
  11. Refrigerate until firm. They may also be stored frozen.
  12. Be sure to keep them away from warm temperatures.

 healthy Peanut butter bon bon recipe

Peanut Butter Crispy Bon Bons
These Bon Bons are great for any Holiday party.


Be sure to keep them away from warm temperatures.

Top Photo by: Sam of Photographicsam
Bottom Photos by: Karly Blair

Brilliant Fudge

Wholetarian Fudge recipe

It’s the healthy coconut oils well known for brain health that earns this recipe the title of Brilliant Fudge. Who knew a non-dairy fudge could taste so close to the full dairy version? Again, It’s Brilliant!


 Special Occasion healthy recipeClearly a “Yield-Special Occasion, AA” recipe but when you need it, it’s here for you and you won’t be disappointed!

Brilliant Fudge
Yield: 8" x 8" pan
  • ¼ cup coconut oil
  • ½ cup coconut butter (purchase or make it here)
  • ¼ cup raw almond butter
  • ¼ cup raw peanut butter or cashew or more almond
  • ¾ cup raw honey, creamy white Canadian or coconut nectar for Vegan (Fudge will taste different depending on what type of honey you use so use a good one)
  • ¼ cup maple syrup
  • ½ cup cacao, cocoa (be sure its minimally processed) or carob powder
  • 1 Tbsp vanilla
  • If using unsalted nut butter add a pinch or so up to ⅛ tsp sea salt.
  • ½ cup or more walnuts, chopped (or any preferred nut) (optional)
  1. Use a small 4-6 cup size pot over the stove to melt the coconut butter and coconut oil together. Keep the temp really low and do not let the mixture get hot, just warm enough to mix together until it becomes a smooth liquid.
  2. Remove from heat.
  3. Put all of the rest of the ingredients except the nuts in the pan and mix together with a spoon.
  4. If it taste too much like honey add a pinch more salt to get it just right.
  5. Stir in the chopped nuts.
  6. Line an 8" x 8" glass or ceramic dish/pan with parchment paper for easy removal and cutting. (optional)
  7. Pour mixture into the dish/pan.
  8. Let it set up in the refrigerator for about 4 hours. Or for faster set up, put it in the freezer.
  9. Cut into 2" x 2" pieces and serve or store in an air tight container in the refrigerator or freezer.

Frosting Variation

This recipe can also be used as a frosting. If you don’t chill it, it will spread nicely at room temperature. To make sure it spreads nicely consider replacing the thick and creamy white Canadian honey with maple syrup or coconut nectar.


This fudge becomes soft while out of the refrigerator especially if the temperature is warm. For best results keep the fudge cold before serving.

Photos by: Sam of Photographicsam

“It’s a Date” Treat

Healthy Date Nut Roll Recipe

If you haven’t had a date lately, try this recipe, ha ha. You may just fall in love. With just a few great quality ingredients, it’s really quite simple and so delish. I hope you enjoy your date!

Date rolls or logs have been around forever, at least the three ingredients for it have been. This is one of the most natural candy treats around.

An even simpler treat is just taking a date and replacing the pit with a pecan or almond. But I find that a little too sweet for me and would rather take a few minutes and make this recipe which is very versatile. Be sure to read over the variations below and do what ever inspires you.

A food processor with the blade tool works best for this recipe.

"It's a Date" Treat
Yield: 28 1-inch balls
  • 1 cup almonds, whole with skins or a variety of nuts of your choice
  • 20 dates
  • ½ cup mini dark chocolate chips (optional)
  • ½ cup coconut, dry shredded & unsweetened or use finely chopped nuts (optional)
  1. Make sure all the pits are removed from the dates.
  2. Add the almonds and the dates into the food processor.
  3. Turn it on and let it chop and blend the ingredients together until you can make a ball out of it without it being too sticky.
  4. Add more almonds or dates to make it the right stickiness. This will all depend on how moist or dry your dates are.
  5. You can roll it into logs and then roll it in shredded coconut.
  6. Can be stored in a tightly sealed container or plastic wrap in the fridge for 2-3 weeks.

Healthy Date Balls recipe

I used my Colorful Coconut Sprinkles that I had on hand to roll the date balls and rolls in.



Chocolate Covered Date balls and rolls

  • You can dip them in chocolate.
  • You can roll them in a variety of seeds or nuts and or mini chocolate chips
  • You can shape them into balls or just about any shape you want like a cube or candy bar.
  • Consider using it in my “Love Ya Back” Candy recipe.
  • You can use this recipe as a pie crust or a layer for a variety of dessert recipes such as fudge.

Homemade Lara Bar Recipe

Check out my similar recipe for my “It’s A Sweet Life” Bar.

Photos by: Karly Blair

Quick and Sweet Bites

healthy dessert balls recipe

These whole food bites are a sweet and satisfying “AA” treat.

Quick and Sweet Bites
Yield: 20 - 1” balls or 10 - 1½" balls
  • ½ cup peanut butter, creamy (or Sunbutter– sunflower seed spread for those with nut allergies) or any other nut butter of choice
  • ½ cup almond butter, creamy
  • Dash of Himalayan salt to taste if peanut and almond butter are unsalted
  • ½ cup rolled oatmeal, old fashioned dry (Paleos use almond flour or flax meal)
  • ½ cup raw honey (Vegans use date puree- see notes)
  • ¼ cup coconut, dried & shredded
  • 2 Tbsp pecans, diced into tiny pieces or sesame seeds are good
  • 2 Tbsp flax meal, almond flour or oat flour (possibly more or none at all depending on how runny or thick the honey you used is. Wait and see.
  • 2 Tbsp or more 60% + dark chocolate chips (optional)
To roll the balls in:
  • Cocao or carob powder
  • Coconut, dried and shredded
  • Pecans or nuts of choice, diced in tiny pieces
  1. In a medium large mixing bowl combine the almond and peanut butter, oatmeal and raw honey. Stir together well.
  2. Add the coconut and diced pecans or sesame seeds and mix together.
  3. If the thickness is right for forming into balls add the chocolate chips and you're ready to go.
  4. If it is too sticky add the flax meal, almond flour or oat flour a Tbsp at a time until the mixture is just right. Then add in the chocolate chips if using.
  5. Roll into 1 or 1½" balls and then roll the balls in either coconut, carob or cacao powder, or diced pecans or just make it easy and keep em' plain.
  6. They are now ready to serve. Keep them cool in the refrigerator if the weather is warm.

Using Flours to thicken if needed:

You can easily grind flax seeds in a small coffee grinder (not used for coffee) or a bullet blender as well as almonds and oat groats or rolled oats to quickly blend into a flour. The extra small blenders work better than the larger Vita Mix or Blentec blenders for blending small amounts.

For the Sweetener:

Vegans can use dates or raisins, soaked for 30 plus minutes, drained and pureed in a very small blender adding 1 Tbsp water at a time as needed to resemble thick honey.
Maple syrup can also be used but it will definitely take flax meal, almond or oat flour to thicken it up sufficiently.


Photo by: Karly Blair

Almond Joy Candy Bar

Healthy Almond Joy Bar RecipeThese homemade Almond Joy Candy Bars are super yummy. You won’t even miss the corn syrup, sugar, partially hydrogenated vegetable oil (cottonseed and soybean oil), salt, artificial flavor, hydrolyzed milk protein, soy lecithin, caramel color, sodium metabisulfite, and sulfur dioxide.

Really you won’t!

Making Homemade Almond joy BarsMade with very simple Whole Ingredients

Almond Joy Candy Bar
Healthy Almond Joy Bars – Simply Whole – Simply Delicious
  • 1 cup of thick white creamy raw honey (less if substituting a thinner honey or raw coconut nectar)
  • 1 cup of shredded raw coconut (unsweetened)
  • Whole almonds
  • Raw Dipping chocolate
  1. Mix honey or coocnut nectar and shredded coconut together in a mixing bowl until it holds its shape. Add more honey/coconut sugar or coconut if needed to get the right consistency.
  2. Roll out flat and cut into rectangles or simply shape by hand.
  3. Place two almonds on top of each bar. Place the bars on a wire rack with a cookie sheet underneath to catch the dripping chocolate.
  4. Prepare the dipping chocolate.
  5. Prepare a cookie sheet with parchment paper on top to place the finished bars on after dipping.
  6. With a spoon, drizzle the chocolate over the bars and along side the sides.
  7. Use a pastry brush and brush the chocolate over the bottoms of the bars from underneath the wire rack.
  8. Transfer the coated bars to the prepared parchment paper on the cookie sheet.
  9. Let cool and harden. If you have room in the refrigerator, put them in there and they will harden up quicker because it's sheer torture to wait.

Making Healthy Almond Joy BarsWhole Food Almond Joy Bar Recipe

 You certainly don’t have to feel left out or deprived on Halloween, Christmas or any other Holiday – not with this recipe anyway. Get the kids involved in making these. They are amazing.

Photos by: Karly Blair

Wholetarian Holiday Candy

Here’s a fabulous recipe to replace garbage Holiday Easter Candy or the sudden need for a sweet quick fix.

No need to fret over how to handle Holiday Easter candy expectations and still stay whole. This recipe comes in handy on any occasion when you might need a quick sweet fix.
With very few ingredients it whips up fast and easy with no baking time required. Kids especially love the simple ingredients. This candy is sweet but not wickedly sweet.

It is full of healthy fats and fiber that satisfy quickly, keeping you from over-indulging. Your body actually recognizes these ingredients as real food and will be nourished by it.

Whole Food Butter Pecan Candy

Mold it to any shape you like. If you leave out the nut pieces and/or chocolate chips which I didn’t, it will be smoother and a bit prettier.

Special Occasion healthy recipe

This is a “Yield-Special Occasion, AA” recipe

Wholetarian Holiday Candy
  • 2 cups (16 oz jar) peanut butter, almond butter or nut butter of choice (Sunbutter sunflower seed spread works beautifully for those with nut allergies)
  • 1 cup raw honey, white thick & creamy is Karly's favorite. Discover your favorite honey as it will make all the difference to you (vegans can use dates or raisins, soaked, drained and pureed).
  • ¼ cup pecans, finely chopped (eliminate if you have nut allergies or use dried coconut).
  • ⅛ cup 60% + dark chocolate chips, chopped into small pieces if chips are large or from a dark chocolate bar (optional). (Raw's use raw chocolate chips or cacao nibs)
  • 2 Tbsp of carob or cacao powder (optional) (kids prefer the chocolate chips instead).
  1. In a mixing bowl, mix everything together except the chopped nuts and or chocolate chips. Stir together with a sturdy spoon.
  2. Adjust amounts for taste and consistency (see how below) to shape into balls or silicone molds.
  3. If using silicone molds:
  4. Fill molds and place in the freezer to harden. Then pop out of molds.
If using dates and/or raisins as the sweetener:
In a small bowl, cover the dates with pure water and soak for at least 30 minutes. Drain off the liquid and save it. Put the dates into the food processor or high powered blender and puree. Add a tiny amount of the poured off liquid only if needed to blend into a paste.
For Consistency:
If your honey is too runny it will not shape into balls well. You can thicken it up by adding a little nut flour. Use packaged almond flour or coconut flour a little at a time to get it just right or simply blend some nuts or dried coconut in a small blender until it is a flour.

Healthy Butter Pecan Candy

Photos by: Karly Blair


Manna Candy

Whole Food Manna Candy

If you haven’t gone on a sugar detox yet to rid yourself of the sugar demon, here is a rich and satisfying solution to squelch intense cravings for sweets. Make a deal with your addiction. You’ll give it sweets as long as they are not highly processed and still contain their nutrients. You can start with this one.

What do Wholetarians do when…

You’ve been really good at eating more and more whole foods. You just get back home from a party with ridiculously tempting non-whole food desserts and although you made it through the party unscathed, you are now alone and your “craving brat” inside is screaming uncontrollably for its addiction (it gets much better, I promise, but for now you’re seriously dealing with junk food withdrawals and it’s not pretty).

You drank as much water as you cared to and are full from the fruit and veggie platters, but you need your fix and you need it fast and that’s all there is to it.
What do you do? You don’t have any junk food items in the home (thankfully). But you do have your basic Wholetarian staples of coconut butter (or dried coconut to make coconut butter), raw honey and a very dark chocolate emergency bar. This is so rich and satisfying that you won’t likely over-eat it. Just enjoy it.

Ingredients for Manna Candy Recipe

I put the delicious Dark Chocolate Pomegranate Seeds on top. I bought them along with the 72% dark chocolate bar at Trader Joe’s

Manna Candy
Serves 1
  • 1 Tbsp coconut butter or coconut manna or make your own
  • 1½ tsp raw white honey or coconut palm nectar
  • 1 square 72% dark chocolate bar
  1. In a small bowl with spoon, mix the coconut butter together with the raw honey.
  2. Spread mixture on top of a square of dark chocolate.
  3. That's it. Eat it slowly and mindfully.

How to Eat Mindfully

Let the flavors mingle in the mouth for as long as possible.
Think about the texture and how it feels in your mouth.
Concentrate on the details of the flavors.
Feel grateful for its rich and satisfying taste.
Think of the nutritional benefits in all the ingredients.
Acknowledge that you are safe and secure and that you love being whole.
Be assured that your intense sugar cravings will subside in time.
Tell yourself that you love feeding your body healing nutritious foods.
Feel no guilt or shame.
You are on the road to addiction recovery and you have a plan.
Your life just gets better and better.


You can add peppermint extract/oil to the mixture but even a drop is too much for this small amount. You would have to make a bigger batch and store the “Manna Candy” mixture in a glass jar until needed.


Honey and Coconut Butter will also make a great frosting for cupcakes.

Photos by: Karly Blair

wReese’s Peanut Butter Bars

Wholetarian Reese's Peanut Butter Cups

These taste so much like the real thing it is ridiculous! The amount of honey in this recipe makes it very sweet but this is perfectly off-set by the dark chocolate.
If however you no longer tolerate such sweet treats, first of all congratulates! And then of course, you could easily put in less honey and adjust the flours for thickness.
If you have the time and desire you can get candy molds to make these into look-a-like peanut butter cups.


wReese's Peanut Butter Bars
  • 2 cups (16 oz jar) peanut butter or Sunbutter-sunflower seed spread for those with nut allergies
  • 1 cup raw Canadian white honey, (It is thick & creamy and tastes closest to sugar and is the best thickness. (Vegans can use coconut nectar or try dates or raisins, soaked, drained and pureed)
  • 1-2 Tbsp coconut butter, liquefied (optional but is amazing)
  • 1 Tbsp coconut flour or 2 Tbsp oat flour (slightly more if your sweetener of choice is more liquid)
  • 1½ -2 cups dark chocolate chips
  1. In a large mixing bowl, add the peanut butter and white honey.
  2. Liquefy the coconut butter by putting the coconut butter in a small jar and place in hot water and then stir.
  3. Add the coconut butter to the mixture and with a spoon, stir together well.
  4. Next add in coconut flour or oat flour a little at a time as needed so that it is thick enough to roll into a soft ball. (Note that coconut flour is much more absorbent than oat flour)
  5. Set the peanut butter filling aside while you melt the chocolate.
  6. Place the chocolate in a double boiler over medium heat and melt the chocolate and stir until smooth.
  7. Place parchment paper into a 9”x13” pan with the parchment paper sticking out enough to grab and lift the slab of candy out later.
  8. Spread half of the chocolate on top of the parchment paper and spread evenly..
  9. Place the pan in the refrigerator for 15-20 min or until its hard enough to spread the peanut butter filling over it.
  10. Once you layer the filling on top, spread the rest of the melted chocolate on top.
  11. Place the pan once again in the refrigerator to harden.
  12. When its firm and ready, Grab the parchment paper and remove the three layer slab of candy from the pan and on to a cutting board.
  13. Cut the candy into desired size and serve. Store refrigerated in an air tight container or wrap individually. They can also be frozen.
These taste so much like the real thing it is ridiculous! The amount of honey in this recipe makes it very sweet but this is perfectly off-set by the dark chocolate.
If however you no longer tolerate such sweet treats, first of all congratulates! And then of course, you could easily put in less honey and adjust the flours for thickness.
If you have the time and desire you can get candy molds to make these into look-a-like peanut butter cups.

The best healthy Resese's peanut butter cups candy recipe

Photos by Karly Blair

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