With just a few pantry staples—dates, cashews, vanilla, and a sprinkle of sea salt—you’ve got that soft, chewy cookie dough vibe without turning on the oven. Stir in some mini chocolate chips, and suddenly you’re the snack hero of the house. I've been making these for years, and trust me... they disappear fast.

The best part? You can riff off them endlessly. Add nut butter. Swap in almonds. Toss in a dash of cinnamon. These bars are easily adaptable, naturally sweetened, and basically a little love note to the people around you. Or your future hungry self.

Have you ever worked with dates? For the longest time I thought I didn't like dates. I really dislike most store-bought energy bars, and I thought it was the dates that gave them that funky flavor. When I created my little Snack Ball/Energy Bites I didn't use dates, but I have since realized that dates are just fine. I don't like eating them alone, but I don't mind them in things like this.

I recently found pitted dates at my favorite wholesale warehouse store, but if you can only find the regular ones, they're easy to pit. I just rip them in half with my fingers and take the pits out. Then I put them in my food processor (which has since broken... RIP little buddy. I now use my Twister Jar that fits on my Blendtec. Works like a charm.).

I add the cashews back in (which I ground before the dates), and buzzed it up with a pinch of salt and a splash of vanilla.

At this point you might think the mixture is dry. Dump it into a bowl and knead it a few times. The dates will continue to coat and add moisture to the nuts. Add the chocolate chips and mix them in, too.

Go ahead and taste it. Larabar cookie dough is pretty fantastic. Those cashews and dates give it a great creamy dough flavor. You could also add a little peanut butter to this (or almond butter). But not too much or they'll be mushy. Maybe take out a few dates if you do that.

Oh, and don't forget a pinch of sea salt.

It's hard to tell from these photos, but I actually used a quarter sheet pan (not the half sheet pan that everyone has) to roll these out. It was the perfect width to get the thickness I wanted and nice, flat edges.

Well, on two sides. I also used a child-sized rolling pin because my pan was small. It was perfect for this! We have a couple of those baking kits for kids. We use those little rolling pins when we make sugar cookies, too. Or for play-doh days.

You don't have to do that, though. You can use whatever pan and pin you've got. And you can make them whatever shape you want. Little cookie cutters in different shapes would be so cute! Hearts! Stars! Unicorn-shaped! (OK, that one might be hard to kept in one piece. It would be hard for it to even look like a unicorn, actually. Maybe that's not a good idea.)

I cut them into 1 ½-inch squares. I like them that size because they're kid-friendly.

My girls kids adore these, and I feel good about giving them a snack with no added sugar made from real food. Honestly, it's hard to keep them on hand. I almost have to ration them like actual chocolate chip cookies because once they find out I have some, that's all they ask for. Hahaha.

How to store these Larabar Cookie Dough bars

I usually put them into a glass jar and keep them on the counter (maybe I need to use an opaque bowl...).

I made this particular batch for my husband's health lectures he does at the clinic. I just flattened mini cupcake liners and dropped them in! Sadly, we had no leftovers. Not surprising, though. These really do taste like cookie dough!

Homemade Larabar variations

Larabar copycat treats are super versatile. It's easy to make gluten free bars (that are also dairy free!). Just add different freeze dried fruits, nuts, and spices. Try these other homemade Larabar recipes on my site!

More Homemade Energy Bite Recipes

Homemade Blueberry Muffin Larabars - The secret to these is a drop of lemon essential oil. It gives them a tasty, mysterious flavor and you'll get asked what you put in them.

Paleo Brownie Protein Bites are extra protein packed and taste like brownie batter!

Peanut Butter Protein Bites are made with PB powder -- one of my favorite supplement proteins for fun flavor!

I also wrote a post over at The Pioneer Woman: Food & Friends all about making Homemade Fruit and Nut Energy Bites! Go check it out and get the recipes for FOUR more flavors.

Need more protein + fiber forward snacks? Click HERE to get my FREE Snacking Cheat Sheet and an exclusive recipe!

Homemade Chocolate Chip Cookie Dough Larabars

Yield: About 25 1 ½-inch squares

Prep Time: 15 minutes

Total Time: 15 minutes

I love this homemade version Chocolate Chip Cookie Dough Larabars even better than the store-bought!

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Ingredients

Toggle ingredient group

• 2 cups raw cashew pieces
• 12 pitted medjool dates
• ½ teaspoon vanilla extract
• pinch of salt
• ¼ cup mini dark chocolate chips

Instructions

1. Line a small rimmed baking sheet with plastic wrap. Set aside.
2. Grind the cashews in the food processor until it resembles coarse sand. Transfer cashews to a medium mixing bowl.
3. Tear the dates in half and add them to the food processor. Pulse until dates are mostly chopped. Add in the ground cashews and pulse until mostly combined.
4. Dump the mixture back into the bowl and add the vanilla and salt. Mix with your hands for about a minute until the mixture is well-combined and it clumps together when you pinch it.
5. Mix in the chocolate chips and spread the "dough" out on the prepared baking sheet. Use a rolling pin, a can, or a bottle to smooth out the top. Roll until you reach the desired thickness, then cut them up using a pizza or pastry cutter.
6. Break into squares and store in an airtight container at room temperature.

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You're going to wonder if all we eat around here is homemade Larabars.

Homemade Larabar-type snacks are pretty popular with the kids. Especially these strawberry ones. I may make them the week before Valentine's Day as a healthy alternative when the candy starts rolling in.

I wanted to make a strawberry "Larabar", but fresh fruit is too wet. Dried fruit is sometimes OK, but dried fruit usually has a lot of extra sugar.

That's why I used freeze-dried strawberries. You can use any type of freeze-dried fruit in these -- strawberry just happens to be our favorite. I found some at Trader Joe's, but I know that many emergency preparedness companies sell them to add to your long-term food storage.

I should really buy these in bulk. Having Larabars around when the zombies attack might be a good thing.

By the way, they don't really have cream. I find that when I use cashews in things like this it gives them a "creamy" flavor without adding dairy. I'm sneaky like that.

these are looking pretty good to you, you might like the Chocolate-Hazelnut bars I recently posted or the Chocolate Chip Cookie Dough Larabars! (Those are MY favorite.) I also have a Blueberry Muffin version headed your way!

Need more protein + fiber forward snacks? Click HERE to get my FREE Snacking Cheat Sheet and an exclusive recipe!

Homemade Strawberry Cream "Larabars"

Yield: about 24 bars

Prep Time: 15 minutes

Total Time: 15 minutes

Freeze-dried strawberries give these Larabar-type snacks an intense strawberry flavor without making them mushy!

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Ingredients

• 1 ½ cup cashews
• ½ cup almonds
• 1 cup freeze-dried strawberries, crushed
• ¼ teaspoon vanilla extract
• 12 medjool dates, pitted and ripped in half
• pinch of sea salt

Instructions

Line a small rimmed baking sheet with plastic wrap.

Place nuts in the work bowl of a food processor. Pulse until finely chopped. Add crushed berries, vanilla, dates, and salt. Pulse until everything is finely chopped and thoroughly incorporated.

Transfer mixture to prepared baking sheet and roll it out to about ¼-inch thickness. (Or whatever thickness you like.) Using a glass or a small rolling pin helps the tops to be smooth and uniform. Use a pizza cutter or pastry wheel to cut them into squares. Transfer squares to an airtight container and store at room temperature for at least a week.

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Aaaaand.... another homemade Larabar for you! This time blueberry muffin larabars.

These might be my favorite out of all of them. Do I say that every time?

Maybe not bars though, but bites. You probably don't care though, right?

I'm not sure if it was the walnuts or the blueberries, but they stuck together better when I rolled them into balls. And it was easier than rolling them out on a pan.

My almost-2-year-old can scarf at least four of these in one sitting. She asks for more, but seriously... eating a wad of nuts and dates isn't like putting a handful of popcorn in your mouth. These are substantial. And they stick with you. Although she keeps asking for more "kah-kees" (cookies) I don't want her to get a tummy ache.

She probably wouldn't though because she's a beast. Have I mentioned how she likes to climb on the bathroom counter and rummage through the medicine cabinet? Luckily we don't actually keep medicine in our cabinet, but she does have a lot of fun with toothpaste and chapstick. And the mirror.

Here are the other "kah-kee" recipes on my site!

Homemade Strawberry Cream Larabars

Homemade Chocolate-Hazelnut Larabars

Homemade Chocolate Chip Cookie Dough Larabars

Need more protein + fiber forward snacks? Click HERE to get my FREE Snacking Cheat Sheet and an exclusive recipe!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Homemade Blueberry Muffin Larabars

Yield: About 18-20 bites

Prep Time: 15 minutes

Total Time: 15 minutes

Making these blueberry muffin larabar knock-offs at home is much less expensive and tastier! You could also use freeze-dried blueberries in these, too!

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Ingredients

• 1 scant cup raw walnuts
• 1 cup raw cashews
• 1 drop lemon essential oil (or 1 teaspoon lemon zest or ¼ teaspoon lemon extract)
• ½ teaspoon vanilla extract
• 12 medjool dates, pitted and ripped in half
• ⅓ cup dried blueberries

Instructions

Pulse walnuts and cashews in the work bowl of a food processor until finely chopped. Add the lemon oil, vanilla extract, and dates. Pulse until dates are minced and mixture is thoroughly combined. Add blueberries and pulse a couple of times to blend.

Pour mixture into a bowl and roll into 1-inch balls. Alternately, you could press/roll mixture out in a plastic wrap-lined baking sheet to ½-inch thickness and slice into bars.

These will keep in an airtight container at room temperature for about a week. (Ours never last that long!)

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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You're going to love these.

Remember the Paleo Cookie Dough Bites I posted forever ago?

Well, I made a brownie bites version. And, dare I say, they're even better than the others?

They're super quick to whip up, too. You can use a food processor if you want. Doesn't that look like extra-thick brownie batter? Swoon.

If you happen to have a five-year-old around, they're usually more than happy to stick their hands in food and "help" -- mine sure is.

There's a little secret in these brownie bites.... Rootz Protein Powder.

What are your thoughts on protein powder and meal replacement shakes? I always liked the idea, but I had two problems with them...

1. They always hurt my stomach when I drank a recommended serving. Always. My husband is a supplement junkie so we've tried at least a half dozen brands of protein powder, and it was always the same for me -- stomach cramps. I'd usually put half the recommended amount in a smoothie to keep my stomach happy, and I liked that they kept me satisfied for a long time, but I was still leery because....
2. The ingredient lists are usually sketchy. Granted, some are far better than others, but most use whey protein as a base, and I can guarantee you it wasn't grass-fed whey or even organic. The vegan powders usually had pea protein and other grain-based proteins -- not ideal when you're trying to eat grain-free for inflammation issues. Some had loads of synthetic vitamins and less than desirable sweeteners.

Enter: Rootz Protein Powder. Rootz is the only paleo-friendly protein powder on the market. All of the ingredients are paleo-friendly, and the only sweetener is some stevia. AND IT DOESN'T MAKE MY STOMACH HURT. (That's my favorite part.)

Rootz Protein Powder only comes in "Chocolate Banana Nut" which is rather deceiving. As an avid banana hater, I was relieved that it doesn't taste like banana. Also, there aren't any nuts in the mixture -- just coconut. (Coconut is technically a tree nut, but not usually considered a nut.)

I love whipping up a quick smoothie with Rootz after my workouts.

It gave these brownie bites some added sweetness and some heartiness. If protein powder isn't your thing, just add more almond flour to replace the protein powder.

Need more protein + fiber forward snacks? Click HERE to get my FREE Snacking Cheat Sheet and an exclusive recipe!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Paleo Protein Brownie Bites

Yield: About 14 bites

A cute, portable protein-filled snack that tastes like brownie batter. Pretty perfect, right?

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Ingredients

Toggle ingredient group

• 1 ¼ cup blanched almond flour
• ½ cup chocolate protein powder
• ¼ cup unsweetened cocoa or cacao powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• ⅓ cup coconut oil, soft, but not melted
• 2 Tablespoons almond butter
• 1 Tablespoon honey
• 2 teaspoon pure vanilla extract
• ⅓ cup dark mini chocolate chips

Instructions

1. Combine the almond flour, protein powder, cocoa powder, baking soda, and salt in a medium bowl or the work bowl of a food processor. Blend well.
2. In another smaller bowl, blend the coconut oil, almond butter, honey, and vanilla extract until smooth. Add that mixture to the dry mixture and mix well. (Alternately, you could add these individually to the dry ingredients in the food processor and pulse until smooth and blended.)
3. Use your hands and blend in the chocolate chips. Roll the mixture into tight 1 ½ inch balls and store them at room temperature up to 7 days.

Notes

Nat's Notes:

2. If you don't want to use protein powder, just omit it and add ½ cup more almond flour.

2. You can substitute the honey for erythritol sweetener or more stevia to make these lower carb.

Nutrition Information

Yield 14 Serving Size 1 ball
Amount Per Serving Calories 164Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 1mgSodium 89mgCarbohydrates 8gFiber 2gSugar 4gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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Kale chips are soooo 2012. I tried making them in 2012 and thought they were bitter and weird. What was all the hype? Were kale chips just a weird hipster thing that everyone pretended to like but no one actually liked them?

Like quinoa?

JK. Quinoa's OK. Sometimes.

A few years ago I grilled kale for my Chimichurri Steak and Potato Salad with Grilled Kale, and mixed up with that cilantro dressing, those crispy greens were actually pretty tasty.

I didn't give kale chips another thought until a few weeks ago when a friend suggested I make ranch kale chips with my Paleo Dry Ranch Seasoning. I figured it was worth a try, I mean I love that ranch seasoning a lot. She also suggested putting nutritional yeast on them to give them a "cheesy" flavor.

Or was that my idea? (Do you remember, Kristi?) Anyhow, after our conversation I felt like tackling kale chips again.

I made a trip to the farmer's market and picked up a couple bunches of kale from my friend Elizabeth who runs a local farm. You can use lacinato/dinosaur kale like these or you can use the curly kind.

The seasoning that goes on this is really simple and only a few ingredients. To solve the bitterness problem, I remembered a technique I learned to help reduce bitterness in kale when making a salad -- you massage the kale with some acid and a little oil.

I massaged kale in these recipes, too: Massaged Kale Salad, Kale Salad with Roasted Butternut Squash and Apples, and Kale Caesar Salad with Garlic Shrimp & Prosciutto.

Have you tried any of those salads? They're all pretty amazing. I never thought I'd EVER eat raw kale, but rubbing lemon juice on those leaves calms that bitterness right down. It's magical.

Need more protein + fiber forward snacks? Click HERE to get my FREE Snacking Cheat Sheet and an exclusive recipe!

One thing.. I noticed that the curly kale crisps up better than the dino kale, but after the dino kale chips sat out for a while (*cough* overnight on the counter) the softer kale chips had crisped up, too.

What's nutritional yeast? It's deactivated, dried yeast. It has a "cheesy" kind of flavor, and it's great to use in paleo, vegan, or other dairy-free recipes where you need to add a little savory flavor and cheese is off limits. I actually used it quite a bit in my cookbook, The Big Book of Paleo Slow Cooking.

It sort of looks like fish food, but don't let that scare you off. I buy mine at a grocery store with a large bulk section, but you can also find it at health food stores, on Amazon, and even at Trader Joe's now!

If you like these kale chips, try my Kale Quinoa Salad!

Cheezy Ranch Kale Chips

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 14 minutes

Additional Time: 1 minute

Total Time: 30 minutes

If you've never liked kale chips, I urge you to try these. Massaging lemon juice into the kale takes away the bitterness, and the ranch seasoning + nutritional yeast is a delicious combination!

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Ingredients

Toggle ingredient group

• 1 large or 2 small bunches of kale, any kind
• Juice from ½ of a lemon, about 2 tablespoons
• 2 Tablespoons avocado oil
• 1 Tablespoon Paleo Dry Ranch Seasoning, or other clean Ranch-type dry seasoning
• 1 Tablespoon nutritional yeast
• ¼ teaspoon sea salt

Instructions

1. Preheat your oven to 375 degrees F.
2. Tear the kale leaves from the stems and chop or rip the leave into smaller, "chip-sized" pieces. Discard the stems. Spread the leaves out on a rimmed baking sheet.
3. Combine the rest of the ingredients in a small bowl, then drizzle it over the kale. Use your hands to spread and massage the seasoning mixture into the kale leaves, for about 1 minute.
4. Spread the kale out evenly on the pan again and bake for 12-14 minutes until the kale begins to turn golden brown and most of the chips are crispy. They'll continue to crisp as they cool and sit for a while.
5. Allow them to cool on the baking sheet instead of dumping them, hot, into a serving bowl. They'll crisp up better this way.
6. Serve!

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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I have a confession: I've been leery of fat bombs for a long time.

Don't know what fat bombs are? They're little sugar free, keto friendly treats that are mostly made of healthy fats, like coconut oil, and are super popular in the low carb high fat camp. Or those that follow a ketogenic diet. I'm trying to boost the number of keto recipes I have on my site, and these were perfect for my collection!

Also, fat bombs are the perfect thing to soothe a relentless sweet tooth -- which I happen to have.

I had a few hesitations before I made these -- mostly stemming from my experience with oil pulling. (My hippie-dippie is really showing now.)

What's oil pulling? Rolling coconut oil around in your mouth for several minutes at a time. It's supposed to be excellent for your teeth/gum health among other things. I read about it online and in The Coconut Oil Miracle. (Excellent book, by the way!)

I had a hard time with it. And I may have accidentally swallowed some of it on one occasion. *gag* Eating straight coconut oil isn't my cup of tea, and I wondered if fat bombs would be a similar experience for me.

Nope. Not even close. Eating a fat bomb is closer to eating candy than oil pulling, I'm happy to announce.

This recipe came from The Everyday Ketogenic Kitchen by Carolyn Ketchum who blogs all kinds of low-carb goodness over at All Day I Dream About Food. If you're wanting to explore a ketogenic (keto) diet, this book is a must-have.

I've been tinkering with keto the past few weeks, and I have some thoughts on it that I'll share later. Meanwhile....

Ingredients for Fat Bombs

This recipe is easy and simple -- only 4 ingredients. But... they might not be ingredients you have on hand all the time.

1. Coconut oil - You probably have this? I get the big tub at Costco.
2. Freeze-dried raspberries - I LOVE freeze-dried berries and get them at Target or Trader Joe's. I don't eat them straight, but I use them in recipes. Like, Strawberry Cream Nut Butter. (I like the strawberries, can you tell?) I also pulverize them and mix them with buttercream when I make macarons -- out of this world delicious. But we're talking about low-carb stuff, so forget I mentioned macarons. Or buttercream.
3. Cacao Butter - This was a new one for me. I've seen it used here and there and was curious about trying it. It's an incredibly nutritious superfood -- basically pure oil cold-pressed from cacao beans. It IS pricey, but you don't use much in this recipe. I got some cacao butter on Amazon, but I think you can find it at healthy grocery stores or hippie supplement shops. OR you can probably substitute more coconut oil instead. The fat bombs might not stay hard for long at room temperature or be as portable if you do that, though.
4. Sweetener - I admit, I was most curious about using erythritol and/or xylitol in sweets, so of course I headed to the dessert section of Carolyn's book. She recommended Swerve, so I ordered a package of confectioners Swerve on Amazon. (Can we have a moment of gratitude for Amazon? Amen.) I have mixed feelings about erythritol, but I felt like it was ok in this recipe. You could also use a monk fruit sweetener like Lakanto. As far as I know, Lakanto doesn't make a powdered sweetener. The granulated one would make these gritty, so I'd use their Liquid Monkfruit Sweetener Extract instead. You could also use liquid stevia, but I prefer the taste of one of the other options.

I did a little math (gasp) and estimated that a batch of these fat bombs costs roughly $6.50, and about 55-65 cents each, depending on how many you make. That's less than a Reese's pumpkin. And you'll feel a lot better after you eat one. Or even if you eat three. (Yep, did that. They're really that good.)

I'm just going to walk you through this real quickly. First, melt the cacao butter and coconut oil together. It goes more quickly if the cacao butter is chopped first.

Not like up there where I just threw the big nuggets in as is.

Then, pulverize the freeze-dried berries. You can use a food processor or a blender. I like to use a coffee grinder that I grind spices with, too. I don't actually use it for coffee.

If you grind coffee beans, it's recommended that you have a separate grinder for spices or your coffee will have some interesting added flavors.

I also like to strain out the raspberry seeds. Picking them out of my teeth is the worst. But I didn't do that this time either. Maybe someday I'll take my own advice. Heh.

Add the pulverized berries and sweetener to the pot and stir it around until the sweetener has mostly dissolved.

If you use granulated sweetener instead you run the risk of it not dissolving well enough -- especially since the liquid is mostly fat. Sugar doesn't dissolve well in fat. (Ever made homemade sugar scrub?) So use powdered or confectioners sweetener.

Divide it into silicone or paper-lined muffin tins.

You'll have to keep this well blended while you're dividing it into cups because the raspberry mixture (and any remaining sweetener) will sink to the bottom. You don't want all of the sweetener and raspberry flavor to just end up in the last few cups.

I made 12 fat bombs because I can't read directions.

And I like it when my muffin tin doesn't have any vacancies.

Need more protein + fiber forward snacks? Click HERE to get my FREE Snacking Cheat Sheet and an exclusive recipe!

After an hour or so in the fridge they'll look like this. The raspberry powder will sink to the bottom creating a layered effect. Pretty, right?

You can store these fat bombs in the fridge and, if you're feeling generous, let your kids have one. Mine went bonkers for these. My 2-year-old asked for them ALL DAY LONG. And I didn't mind giving him a few because I knew he was getting some good, healthy fats.

I can tell you I'm excited to have these when the kids come home with their trick or treat candy in a couple of weeks. Reese's are my biggest weakness, and I think these fat bombs might keep my face out of their trick or treat buckets. At least for a couple of days.

And if you have any friends with relentless sweet tooths (sweet teeth?) who follow a ketogenic diet, I promise they'll love you forever if you make them a batch of these.

Also, be sure to grab a copy of Carolyn's book, The Everyday Ketogenic Kitchen! I've tried several of her recipes, and we've loved every one of them. (Including the other fat bombs -- the Salted Macadamia Chocolate. A DE-lish dark chocolate version.)

Have you tried my other keto fat bomb recipe? Chocolate Tahini Fat Bombs -- They're like a fancy peanut butter cup sprinkled with sea salt. (Amazeballs.)

White Chocolate Raspberry Fat Bombs

Yield: 10-12 fat bombs

Prep Time: 5 minutes

Additional Time: 1 hour

Total Time: 1 hour 5 minutes

Freeze-dried raspberries give these fat bombs such a burst of berry flavor and sweetness! You'll love this creamy truffle-like combination.

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Ingredients

Toggle ingredient group

• ½ cup coconut oil
• 2 ounces cacao butter
• ½ cup freeze-dried raspberries
• ¼ cup powdered erythritol sweetener (like Swerve)

Instructions

1. Line a 12-cup muffin pan with paper liners. Or use a silicone muffin pan.
2. Heat the coconut oil and cacao butter in a small saucepan over low heat until completely melted. Remove the pan from the heat.
3. Grind the freeze-dried raspberries in a food processor, blender, or a coffee grinder.
4. Add the pulverized berries and sweetener to the saucepan. Stir until the sweetener is mostly dissolved.
5. Divide the mixture among the muffin cups. The raspberry powder will sink to the bottom -- no worries. Just keep the mixture stirred as you pour them into each mold so each one has some of the raspberry powder.
6. Chill for an hour or until firm. They'll keep in the refrigerator for several weeks. (My guess is that they won't last that long before they're all eaten.)

Notes

Nutrition Info for each cup:

Calories: 153, Fat: 16.6g, Protein: 0.2g, Net Carbs: 1.2g, Fiber: 0.4g, Erythritol: 6g

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Swerve Sweetener, Confectioners, 12 oz
• 
  Lakanto Liquid Monkfruit Extract Sweetener, Sugar-Free Keto Drops, 1.85 Fl Oz (Original - Pack of 1)
• 
  Healthworks Cacao Butter (16 Ounces 

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