3 oz             Pasture-Raised Cream Cheese, softened

½ cup          Pasture-Raised Heavy Cream

1 tsp            Pure Vanilla Extract

2 T               Cocoa Powder

1 pinch       Pink Himalayan Salt

¼ cup          Coconut or Maple Sugar, powdered* OR 20 drops of Chocolate

         Liquid Stevia Drops



In a large mixing bowl, beat the cream cheese until it is light and fluffy.

With the mixer on low speed, add the heavy cream and the vanilla extract.

Add sweetener, cocoa powder and salt and keep mixing until well combined. Turn the mixer to high speed and mix until the mousse is light and fluffy.

Serve immediately or store in the refrigerator.


*To “powder” the coconut or maple sugar, place the ¼ cup in a coffee grinder or a NutriBullet and grind until powdery. (These keeps the mousse from feeling “grainy” to the palate.)



½ cup          Pasture-Raised Butter or Ghee, softened

¼ cup          Coconut Sugar

1                  Pasture-Raised Egg, room temperature

1 T               Pure Vanilla Extract

2 cups         Blanched Almond Flour

½ tsp           Baking Soda

¼ cup          Coconut Sugar

1 pinch       Pink Himalayan Salt

½ cup          Enjoy Life Mini Chocolate Chips



Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Using a mixer, blend the soft butter until it is fluffy. Add the coconut sugar and continue to blend. Add the egg and the vanilla extract.

In another bowl, combine the almond flour, baking soda, and  pink salt.

Add the dry ingredients to the wet ones and mix well.

Lastly, add the mini chocolate chips.

Using an ice cream scooper or a spoon, place the dough on the cookie sheet with a couple of inches between each dough ball. Place a piece of parchment paper over the balls and gently flatten them just a little bit. Remove the parchment paper and bake in the oven for 10-12 minutes. The cookies are done when you touch the center and it is not mushy.



½ cup            Pasture-Raised Shredded Mozzarella Cheese

1/3 cup         Finely Ground Nut Flour of your choice

1/8 tsp          Garlic Powder

1/8 tsp          Pink Himalayan Salt

1 large          Pasture-Raised Egg Yolk



Preheat oven to 425 degrees and line a baking sheet with parchment paper.

In a saucepan over low heat, melt the mozzarella cheese. Remove from the burner and add the nut flour, garlic powder and salt. Once the mixture is cool enough to touch, you can mix these ingredients together better with your hands. Add the egg yolk and using your hands completely blend it into the dough.

Lay a piece of parchment paper on a flat surface and place dough on top. Place a second piece of parchment paper on top of dough. Press down on dough with your hands until you are ready for a rolling pin. Roll into a very thin rectangle with even sides. Gently poke holes in the dough using a fork to prevent it from bubbling while baking. Cut dough into 1-inch squares with a knife. Lay the squares on the prepared baking sheet, leaving a little space between them.

Bake for 5-6 minutes and take the sheet out just long enough to turn each cracker over. Place back into the oven for about 2 more minutes. Watch them closely so they do not burn!



1 cup              Pasture-Raised Shredded Cheese of your choice

Pinch of optional seasonings: salt, pepper, garlic powder, onion powder, etc.



Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

If you are adding any optional seasonings, place the cheese in a bowl, add those seasonings and gently toss together.

Place small heaps of the cheese onto the prepared baking sheet. It may take 2 baking sheets. You should have about 24 heaps.

Place the sheet(s) into the oven and bake for 7 minutes.

Cool the cheese crisps on the baking sheets for 10 minutes before removing them.  Store in an airtight container.



1                        Pasture-Raised Egg

2 cups                Creamy Almond Butte OR Nut Butter of choice

½ cup             Coconut Sugar

1 tsp               Vanilla Extract

1 tsp               Baking Soda

½ tsp              Pink Salt OR Sea Salt

1 cup              Enjoy Life Mini Chocolate Chips


1.        Preheat oven to 350 degrees and line a 9x13 glass dish with parchment paper.

2.        In a small bowl, combine the ground seeds and the water. Allow to thicken for about 5 minutes.

3.        In a larger bowl, add the almond butter, coconut sugar, vanilla, baking soda and the salt.  Mix together well.

4.        Add the chia or flax “eggs” to the almond butter mixture and combine well.

5.        Dump the batter into the prepared pan and press flat into the pan with your hands.

6.        Bake for about 20 minutes or until a toothpick comes out clean from the middle.

7.        Cool completely before cutting. Store in an airtight container.

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