Cherry Pie Bars (Paleo, AIP, Vegan, No Sugar Added)


cherry pie bars paleo


These Paleo, AIP, Grain-Free Cherry Pie Bars are low sugar but so satisfying! The crust is made with sweet potato for an extra dose of veggies making them kid-friendly in taste and nutrition!


These Cherry Pie Bars have become a classic summertime treat in our household. Perfect for the Fourth of July or any other summer holiday weekend.

The crust is made of sweet potatoes and coconut flour and has a buttery shortbread taste. The filling has that classic gooey, sticky fruitiness from cherries, dates and a bit of tartness from lemon. I also love how simple the ingredients are in this recipe!

I love how the crust is made from vegetables and the filling from fruit. These are a great option if you’re limiting your sugar intake but still want a little sweet treat to celebrate. I’ll be doing a blog post on a recent liver detox I did that eliminated sweeteners. It really reset my palate so fruit has become a dessert for me now (and one I enjoy every single day).

I have a lot of other sweetener-free desserts like my Caramel Vanilla Bean Ice Cream, Skillet Apple Crumble, Paleo Baby Birthday Cake, Banana Ice Cream and Frosted Carrot Cupcakes too!


Want to make this using another summer-y fruit?

Try an equal amount of blueberries, strawberries or blackberries! In fact, ripe mulberries would be awesome here too! We were just in Nebraska this past weekend and I was picking fresh ripe mulberries off the trees on my runs. A little dine and dash, if you will.



  • Fresh cherries

  • Medjool dates

  • White sweet potatoes

  • Coconut flour

  • Coconut oil

  • Lemon Juice

  • Cinnamon

Grain-free crust made from sweet potato AND tastes like shortbread with a sugar-free cherry pie filling… sign me up, sign me up, sign me UP!



Find the recipe for free HERE!



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The Healing Kitchen


paleo cherry pie bars




Chocolate Cherry Gummy Bears (Paleo/AIP-Adaptable)

Gah, how cute are these kid and adult friendly gummy bears? I bought THESE gummy molds recently, since I’m already starting to scheme fun ways to get gut-healing gelatin and collagen into Grace when she’s old enough to eat these.
These gummy bears are about half the size of a typical store-bought gummy bear, so if you do want to make them for your smaller kiddos, they are much less likely to present a choking hazard. Nothing like opening up a blog post with a choking hazard warning, but I always think it’s best to be safe than sorry when feeding our littles’ and their less than sophisticated chewing skills.
Kiddos past the age of 3 would probably do best with this recipe! If you don’t have cutie pie molds and just want to make this into a gummy jiggler, you can do that too. They’re like super healthy chocolate fudge jiggles!

Chocolate Cherry Gummy Bears are a fun way for kids AND adults to get more gut-healing gelatin in their diet!

1 review

Chocolate Cherry Gummy Bears

Prep Time 00:15 Cook Time 00:05


  • 1 cup frozen pitted sweet cherries
  • 1 cup tart cherry juice
  • 2 tablespoons honey
  • 1/3 cup cocoa powder
  • 1/3 cup gelatin powder
  • pinch sea salt


  1. Place your gummy molds on a flat transportable surface like a cutting board. Clear out a flat space in your freezer that you can place the molds without them tipping over.
  2. Heat cherries over medium heat in a small saucepan until they burst, about 5 minutes. Transfer to a blender or food processor and puree. Return to saucepan.
  3. Add cherry and honey to saucepan and whisk to combine with the cherry puree. Bring mixture to a low boil and immediately whisk in cocoa powder until combined.
  4. Remove saucepan from heat and let sit for 1 minute.
  5. Slowly, slowly, slowly (I repeat, slowly) sprinkle in a small amount of gelatin at a time (1 to 2 teaspoons) and whisk until no clumps remain. If you add too much at the same time, you risk getting clumps. Stir in the sea salt.
  6. If using these gummy bear molds, use the dropper to distribute gummy liquid into each individual mold. If you have leftover liquid, pour into a parchment lined glass container (the smaller the container, the thicker the gummy bites will be).
  7. Place molds and glass container (if it was needed) in the freezer to set the gummies. Bears should be set in about 20 minutes and the bars will likely take a bit longer.


Pan-Roasted Cauliflower with Cherry Balsamic Sauce (Paleo, AIP, Whole30, Vegan)



When I posted this photo on Instagram over the weekend, someone said they’ve never heard of such a combination of ingredients! Well, that is EXACTLY why I love getting creative in the kitchen. I don’t want to bring you guys a bunch of has-been’s you’ve found on other Paleo or real food blogs. Never boring.


I just really love finding new ways to eat vegetables, especially one of my favorite vegetables cauliflower. You know how people will say they don’t trust those who don’t like dogs? I don’t trust people who don’t like cauliflower. If you are one of those people and are interested in earning my trust, try one of my other 3 cauliflower recipes that are the sheeeeez!

Salt n’ Vinegar Cauliflower Bites

Mediterranean Cauliflower Cous Cous Salad

Roasted Cauliflower & Garlic Bisque

I will describe this dish for you if you can’t imagine how it tastes. The cauliflower is salty savory thanks to a nice dose of sea salt and takes on the deep broth-y flavor. The cherry balsamic sauce is actually much more meaty than fruity! I use a fig balsamic vinegar that is fig paste mixed with balsamic, but you could use any fruit flavored balsamic or just plain balsamic. It ends up being a much more savory than sweet side dish, even if it looks fruity. 


Make sure to use a nicely seasoned cast iron skillet. If you do not own a cast iron skillet yet, what are you waiting for? I recommend this one from Lodge that you can get on Amazon for an awesome price! Don’t be intimidated by working with a cast iron – they aren’t nearly as much upkeep as they seem! Once you have a good seasoning on yours (I’m still working on mine), it’s a matter of simply wiping down with a clean coat of olive oil after each use. I do sometimes use a non-lathering oil based soap on mine when I really make a mess, but often I can just wipe mine out with a paper towel. 


1 review

Pan-Roasted Cauliflower with Cherry Balsamic

Prep Time 00:10 Cook Time 00:20 Serves 4


  • 1 large head cauliflower, cut into bite size florets (no more than 1-inch in diameter)
  • 3 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon sea salt, divided
  • 1/3 cup homemade broth
  • 1 cup frozen pitted cherries
  • 1/3 cup diced shallots
  • 2 tablespoons fig balsamic vinegar or plain balsamic vinegar
  • 1 bay leaf


  1. Toss cauliflower florets with olive oil, thyme, and ¾ teaspoon sea salt in a large bowl until well coated.

  2. Heat a large cast iron skillet over medium heat until a drop of water sprinkled on it sizzles.

  3. Add cauliflower to the skillet and cook for 10 minutes, tossing every couple minutes, until cauliflower is golden brown.

  4. Add broth to the skillet and cover it with a lid immediately. Steam cook the cauliflower for 3 to 5 minutes until just tender being sure not to overcook.  The cauliflower should be golden brown and tender enough to bite through easily. Remove from heat and sprinkle with remaining ¼ teaspoon sea salt.

  5. While cauliflower is cooking, add cherries, shallots, vinegar and bay leaf to a small covered saucepan and bring to a boil over medium-high heat. Continue to cook until the cherries burst open and the mixture is thickened, about 5 to 7 minutes.

  6. Remove the bay leaf and transfer the cherry mixture to a food processor and pulse into a chunky sauce. Serve cherry sauce over the pan roasted cauliflower and serve warm. This would go exceptionally well with seared pork chops. 


Cherry Ginger Lime Smoothie (Paleo/AIP)

cherry ginger lime smoothie



Since my husband and I are both home with the baby these days, we often split meals to keep things quick and easy. I’ve actually been cooking MORE since her birth (barring the first few weeks where I don’t even recall eating) to keep us thriving on less than stellar sleep.


Mid-morning we like to split a collagen smoothie to keep us satisfied until 1 or 2 pm lunch. I play with a lot of different fruit and flavor combinations but one I always come back to is cherry-lime. It’s so refreshing and is such a beautiful color, it can’t help but lift your mood!


Organic cherries also have amazing health benefits including inflammation reduction, antioxidant protection, and cancer prevention. Ginger is one of my favorite potent AIP flavors, and I often blend it into fruit-based beverages like Watermelon-Lime-Ginger Agua Frescas (a similar recipe is in The Healing Kitchen and I just add a piece of ginger to it!)


I’m going to experiment with a cherry-ginger fermented beverage soon (it’s on my drinkable to-do). Anyways, my husband is a very stubborn man and he “likes what he likes”. Namely peanut butter and banana smoothies. A palate of a 5-year-old I have said in the past. He is getting more adventurous now, but he is still very picky on his fruit! Well, he gave this delicious smoothie glowing reviews, so I knew I had to share it with you guys.


I’ve made it with coconut and almond milk in the past. They are both delicious but the coconut milk will of course add a more tropical flavor while the almond milk is much more neutral. A way around this for AIP is using coconut water instead of coconut milk! It will be slightly thinner so you can use less if you’d like, and you’ll be getting extra electrolytes making this a great sweaty summer beverage!


As always, this smoothie features my #1 supplement choice Vital Proteins. It is the only supplement I have ever stuck to, remember to take daily, and notice benefit from besides magnesium and vitamin D. It is pretty wonderful, and I’m known to order 60 ounces of the stuff at a time because it makes me feel high on collagen when the package arrives (it’s called the Amazon Prime High). Good stuff, guys!



Cherry Ginger Lime Smoothie
serves 1 to 2 | ready in 5 minutes
2 cups frozen organic cherries
1 ¼ cup almond milk or coconut milk (coconut for AIP)*
Juice of 1 lime
1 ½ to 2 teaspoons grated ginger root (depending on “spicy” preference)
pinch sea salt
*Coconut water may also be used but will result in a thinner smoothie.
Blend all ingredients until smooth. Taste and add more lime juice or ginger depending on your preference. If adding more ginger, proceed in 1/4 teaspoon increments since it is a strong flavor.