Tonight was our Christmas cookie exchange with some girlfriends of mine. It was SO delicious and I’m not at all ashamed to admit I ate cookies for dinner. However, going into tonight, I was a bit unsure of what to bring knowing there are only so many ways to decorate a Christmas sugar cookie. Instead, I opted for a festive holiday chocolate bark that may or may not be making an appearance as a homemade gift for other friends and family this Christmas.

This recipe is so quick and easy, I just had to share it. I made two batches (one for myself of course) in about 30 minutes, so if you’re tight on time or just want a pretty dessert to display at your holiday party, this is the perfect treat.

After the first simple steps, you’ll come out with this beautiful creation, but it only gets better from here!

Meltdown your bittersweet chocolate in 30-second increments, but don’t be afraid to check it before then. Since you’re only heating a few ounces, it will be really easy to burn.

Give it a stir often to prevent scorching and keep at it until it runs smooth like this.

Now it’s time to drizzle! Dip the tines of a fork in the melted dark chocolate and give it a shake to avoid those globs. Then, just wave the fork in a sweeping motion over the pan in a single direction until you’ve covered the entire pan. Repeat, going the opposite direction so you get a sort of crisscrossed pattern.

This is also a fun recipe to try with kids or family because everyone can help out. No fuss, no mess, and it’s delicious. Happy holiday baking!


Cook Time- 15 min
Total Time- 15 min


  1. 1 package white chocolate bark or vanilla candy coating
  2. 1/2 cup to 1 cup dried cranberries
  3. 1/2 cup to 1 cup slivered almonds
  4. 4 oz Ghirardelli 60% cacao bittersweet chocolate


  • Break white chocolate almond bark into small squares and heat in microwave for 30 second increments until smooth, stirring between each increment.
  • Line rimmed cookie sheet with wax paper and pour melted white chocolate onto cookie sheet, using rubber spatula to spread into even layer
  • Sprinkle desired amount of dried cranberries and almonds, pressing into chocolate so that it sets evenly. (If avoiding nuts for allergies, you can substitute rice cereal).
  • Allow bark to set at room temperature for about 5-10 minutes until mostly set.
  • Meanwhile, heat 3-4oz of bittersweet chocolate squares in small bowl at 30 second increments, stirring often to prevent burning.
  • Using a fork, dip into hot melted chocolate and drizzle dark chocolate over bark.
  • Chill for 5 minutes or until dark chocolate is set.
  • Now comes the fun part! Pull slab of bark off wax paper, break into pieces and serve, or box up as gifts. These will keep at room temperature for about 1-2 weeks.
Posted On :


I sure have missed baking. I gave it up for a while when I was doing Whole30, but I never picked it back up when I went back to the paleo diet. Until today! When I pulled out my stand mixer today, it literally had dust on it. That’s how long it’s been!

Luckily, Danielle Walker’s book Against All Grain and the Meyer Lemons from my CSA came to the rescue, and I whipped up these this afternoon. I decided to put a fun spin on it and add some of my YoungLiving Lemon Essential Oil to the mix! Lemon is not only a great flavor but also a good support for allergies as well as cleansing toxins from the body.

Preheat the oven to 350 degrees, and grease your ramekins. Set them in a large baking dish or use two smaller dishes. Then fill the baking dish(es) about halfway with boiling water. This is what will give you that creamy custard with fluffy cake on top.

Start by combining the honey, lemon juice, zest, coconut milk, egg yolks, vanilla bean scrapings in a bowl, and Lemon Essential Oil. For a creamier coconut milk, stick the can in the refrigerator overnight, then shake before opening. Whisk ingredients until combined. It will look a little foamy, but that’s normal. Then mix in your coconut flour and salt and whisk until combined. Let sit for 10 minutes while you ready your egg whites.

Whip the three egg whites in a bowl of a stand mixer or with a hand mixer until soft peaks form. It should be very foamy but not dripping from the whisk attachment. Gently fold in the egg whites into the batter and keep folding until it’s mixed in. It might take a while but resist the urge to rush through it. You want it fluffy!

Evenly divide the batter among the ramekins which should be sitting the hot water. Side note: I’m so bad at evenly dividing batter so do a little at a time until each one is equally filled, then repeat until your out of batter.

Bake at 350 for 30 minutes. The batter should be set and the tops should be lightly golden brown. They are so creamy and delicious underneath the fluffy cake layer. Yummy!


Serves 6
Light, lemony cakes with a creamy lemon curd inside

Prep Time- 20 min
Cook Time- 30 min

Total Time- 50 min


  • 1/2 cup honey
  • 1/4 cup full fat coconut milk
  • 1/2 cup Meyer lemon juice (about 2-3 lemons)
  • Zest of 1 Meyer lemon
  • 3 eggs, separated
  • 5-7 drops Young Living Lemon Essential Oil
  • 1 vanilla bean, scraped
  • 1 1/2 Tbs coconut flour
  • 1/4 tsp salt
  • Coconut oil


  • Preheat oven to 350F. Grease 6 ramekins with coconut oil and place in large baking dish. Fill dish halfway with boiling water.
  • Combine honey, coconut milk, juice, zest, and 3 egg yolks, lemon oil, and vanilla bean in a mixing bowl and whisk until combined.
  • Add flour and salt and whisk. Let sit for 10 minutes.
  • Meanwhile, beat 3 egg whites until soft peaks form (about 2-3 minutes)
  • Gently fold egg whites into batter until combined, then divide evenly into 6 ramekins.
  • Bake at 350 for 30 minutes or until batter is set and tops are golden brown.
Posted On :