Celebration Chocolates ~ Party Platters, Wedding Favors, Specialty Cakes & More




Our mission for your event – The. Wow. Factor.

wonder cake

Weddings, Baby Showers, Retreats, Conferences… we’d bee delighted to help make it extra special.

The finest artisan chocolates for your dearest, most treasured celebrations. Handcrafted by Kristen Taylor, Chocolatier Extraordinaire.

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Indulge. Pamper. Chocolate Artistry especially for you. We offer only the finest artisan chocolates for your dearest, most treasured celebrations. Every micro-batch is made by Kristen Taylor herself. She hand tempers the certified organic stone-ground Ecuadorian chocolate on a marble slab.

Truly Guilt Free! Each recipe is dairy free/gluten free and UNROASTED(!) — intentionally kept at low temperatures to preserve the nutritional integrity of these ahhh*mazing and potent superfoods! Our signature chocolate is free of refined sugars and is delightfully sweetened with all natural “BEEgan” ingredients — raw honey, bee pollen, lucuma or maple syrup.

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Personalize it. Ecofriendly and biodegradable packaging. We hand stamp our tags and pride ourselves in matching your event theme/colors.


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Contact us today to plan for your special event. We’ll even show up onsite to help with presentation and distribution. Gluten free, all natural cakes also available. View our photo album by CLICKING HERE.

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Pumpkin Spice Kale Chips with Chocolate!


pumpkin handsWe’re all about pumpkins over here, and while I tried to make a true pumpkin spice kale chip recipe, my daughter simple could not bare the thought of me hacking into, slaughtering, and eating any member of our pumpkin family. Yes, they all have names and roles! Many of them were covered in sequins and glitter anyway.

cinderella pumpkin

Cinderella’s Pumpkin Carriage


So I reached for what I thought would be the next best thing — BUTTERNUT squash! The result was better than pumpkin, bursting with so much more true fall flavor. No worries, you can still substitute pumpkin puree in a pinch.

And, of course, I had to slide chocolate in there somehow. Cacao butter is my secret ingredient! It makes everything Mo Betta ūüėČ


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These are so sweet that you’ll find yourself calling them CANDY KALE! A word of warning… kids TOTALLY love these so hide some for yourself.

Spiced Butternut Squash Kale Chips


3 or more bundles of kale, torn with stems/spines removed


Sauce ingredients 

1 cup butternut squash, insides scooped out, seeds removed and diced

1 apple, cored and sliced

1 cup sunflower seeds, soaked

1/4 cup melted cacao butter

2 TBSP cup Lakanta Sugar* (optional)

2 TBSP maple syrup*

2 TBSP lucuma powder* (optional)

1 tsp pumpkin spice

Pinch mineral salt


*To make these low glycemic, simply omit the maple syrup and use the Lakanto/Lucuma combination. Likewise, if you don’t have Lakanto or Lucuma, increase the maple syrup by a few tablespoons.


First, make the batter…

kale sauce


In a high speed blender, puree butternut squash and apple. Next, add in remaining sauce ingredients and buzz until well incorporated.

Consistency should be like a thick salad dressing. Add a little more water to thin out if needed.





kale marinate

Next, Get yo hands in it…

Use freshly picked kale! Wilted kale can be bitter. Also, young leaves are tender and they have a sweeter, milder flavor.

Massage the sauce into the kale. The thicker the sauce, the better it will stick. I put mine on very heavy so I get lots of “candy” in each bite!


Now, get that crunch goin’ on…

Dehydrate at 115 degrees overnight. Turning them over in the morning. Restrain yourself to not eat them all at this point! Dehydrate for another 6 hours or until crispy.

PERK: Since this recipe has cacao butter, you’ll find they have more of a crunch rather than a crispy flakey texture that disintegrates in your mouth.

Keep the moisture out…

Store in an airtight container with a moisture pack or paper towel.

carnival squash seeds

Don’t toss those Pumpkin seeds!

Check out this awesome recipe for PURRfectly roasted crunchy seeds!


Happiest Cakes in the World

star cake 4 rainbow

I totally get off on providing a “wow factor” cake that everyone can eat. Raw Vegan cakes are my all time favorites, but when traveling, I don’t always have the hard-to-find ingredients on hand. There’s something “homey” feeling about baking though and these cakes of mine always get a cheery “thumbs up” without all the guilt.

I needed to accommodate requests of Gluten Free, No Refined Sugars, and No Artificial Colors for this cake.

No problemo!

The cake above was inspired by a very happy drawing my 4 year old created. We pulled in all the aspects from the rainbow high in the sky (fruit kabobs) to the fluffy clouds (homemade meringue cookies) and even the bright sunshine (orange cake inside).

meringues whole hand 1


I was going to do a blue icing for the sky but she specifically wanted purple. It got me thinking, out of all the natural colorings I’ve made over the years, blue is the most fantastic. It takes some true kitchen chemistry and a lot of people have no idea how to get a true blue icing. Kids love to do this part!! Don’t be fooled into thinking blueberries. This will give you purple.



All other colors are fairly easy, right?

Red/Pink – Strawberries or raspberries, few drops of beet juice, beet powder, pomegranate juice

Orange – paprika, carrot juice or powder, orange zest

Yellow – Bee Pollen, turmeric juice or powder

Green – Spinach juice or powder, liquid chlorophyll, parsley juice

Blue РAny purple juice (red cabbage or blueberry) with baking soda added  YES, REALLY!

Purple – Blueberry juice, blackberries, violets, purple sweet potatoes, purple carrots

violet cake

You can also use jellies and jam to tint your icing! CLICK HERE to see how I made this blackberry violet icing that is to. die. for.

There you have it! My secret is out…




Small head of red cabbage – or half of regular size, chopped

Baking Soda – or any alkaline juice

Purified Water


Put the cabbage in a pot. Add just enough water to cover the cabbage. Simmer briefly until water is purple.


Gradually add in tiny bits of baking soda until you get the color change you desire. Go easy as you’ll be changing the flavor.



Other countries have either banned or issued health warnings on food labels that contain artificial colors. The FDA here in the United States, however, has remained rather quiet on this alarming issue.

Numerous studies have established a significant link between artificial food dyes and hyperactivity in children.

In fact, most of the world has banned the use of artificial additives containing the chemical benzene (found in Red 40 and Yellow 5 and 6) as it is linked to Leukemia. It remains high on the charts as a common ingredient in processed foods in the American food industry today.

Some of these foods are quite obvious, like macaroni and cheese, but others may come as a sneaky surprise. It can naturally occur in sodas that contain a combination of Vitamin C, also called ascorbic acid, and either of the two preservatives: sodium benzoate and potassium benzoate.

Also, Yellow 6 and Yellow 5 have been shown to act like estrogen in the body. High levels of estrogen can contribute to many undesirable effects like decreased male sex drive and may even contribute to breast cancer.

I felt called to share these tips with you today because it is so easy to create healthy alternatives that aren’t¬†petroleum-derived. Gag!

The bottom line here again is when we start eating outside of natural foods, we open ourselves up for all sorts of malfunctions. Think of it as putting the wrong gas in your car.

We’ll talk deeper on these topics in our upcoming program:

SPARKLING GRACE – A Life Reboot Program


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Another fun cake without artificial colors or flavors!

Click here  for Recipe & How To!

star cake raspberry lemon


Crunchy Munchy Chickpeas


Crunchy Munchy Chickpeas

If you’ve ever spent any time at all in the south, you know that HOT boiled peanut stands are a dime a dozen. Here’s a healthy alternative that’s much easier for road trips. You can season them any ‘ole way your sweet heart desires.

You can also toss them on salads for added protein. Kids love them in lunchboxes, too!


  • 1 tablespoon olive oil
  • 1 teaspoon paprika

chickpeas in pie pan


  1. Preheat oven to 400 degrees F
  2. Whisk the oil, cumin, garlic powder, chili powder, mineral salt, and paprika together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer – I like to use a greased pie pan because it is the perfect size.
  3. Roast in preheated oven, stirring occasionally, until slightly browned and crispy, about 35 minutes.





Begins September 9th.

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