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.

cashew choc

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


rock choc double hearts
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.

blackberry cakecake violets

Pancakes! Gluten-Free & Sugar-Free


Banana Nut Chocolate Chip Cookie Cakes (Baby Pancakes) 

These are highly requested in my home. I call them “cookie cakes” because of the size. Since my focus is low glycemic, we now skip drenching them in maple syrup. I often just rub them with butter and we eat them on the go with our hands like cookies. If you really want syrup, make sure you go with Grade B Pure Maple Syrup.

1 cup gluten free all purpose baking mix
1 large egg
i cup banana, chopped
1 tablespoon melted butter or coconut oil
3/4 cups almond milk (any milk will work)
1/4 cups almonds, chopped
1/4 cup sugar free raw chocolate bar, chopped
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
pancakes milk pour
Whisk all ingredients together until well blended.
Preheat griddle to medium (350 F)
Spoon out batter onto the hot, lightly greased griddle. Cook until the pancake’s edges are dry, bubbles form, and the top is no longer shiney. Flip with spatula to cook other side.
yield: dozen 2″ baby pancakes
pancakes stack

Smoky Eggplant Bacon

eggplant rollup



When I had my health food deli, this was the one recipe everyone begged for. We sold it on our sandwiches and in wraps but people wanted to buy BAGS of it to take home. Over the years, I have morphed it through many different versions. Today, I’m sharing the recipe and technique I love best.

I will also tell you that making perfect bacon-like strips for sandwiches and wraps is easy by using a simple handheld veggie mandoline, but I eventually started just slicing them in rounds like chips because that’s exactly how I eat them. In fact, be forewarned, I have been known to eat three eggplants worth of chips before I even took them out of the dehydrator.

This is exactly why I’m giving you a recipe that requires three eggplants as a base. They shrink up and they’re also addicting so if you make any less, you are only going to want more.

If you haven’t yet read my disclosure about dried out, dehydrated foods, please CLICK HERE. I certainly don’t market them as “health foods”, but dang, they sure are satisfying and sooo freakin’ delicious! Wrap it in a raw, juicy, chlorophyll-abundant collard leaf and you simply can’t go wrong!


  • 1/2 cup Bragg’s Aminos
  • 1/2 cup Apple Cider Vinegar or Kombucha
  • 1/4 cup Olive Oil
  • 1/4 cup Grade B Maple Syrup
  • Blend your favorite spices to taste: smoked paprika, cayenne, chilli spices
  • 3 medium eggplant (about 3 pounds)


eggplant mandolin

Remove the skin of the eggplants with a vegetable peeler. Cut off the ends of each one. These can be spiky so be careful.

I like to use a handheld mandoline for convenience. My personal preference is the middle setting because it isn’t too thin or too thick! Cutting them lengthwise will give bacon-like strips as where slicing the width of them makes convenient snack size “chips”.

eggplant marinade bags


Next, prepare your marinade by mixing all ingredients together in either a bowl with a secure fitting lid or a large gallon size zipper-resealable bag. *While I typically prefer a reusable glass bowl over plastic throw away bags, the bags are best in this recipe because it lets me get in there and massage the eggplant flesh with the marinade. It totally makes a difference as it offers so much more flavor and speeds up marinating time. If you choose to use a bowl, you’ll need to do this with your hands and then shake it often. The more vigorous you “agitate” it, the more flavor it will soak up. It will also lose a lot of those tiny seeds this way – which is a definite perk!

Allow to sit and soak at least a few hours.

eggplant on dehydrator trays


Set your dehydrator’s temp to 115 and get it going!

People say this can be done in an oven on low heat. I’ve never done this so I’m going to only give the dehydrating instructions. I’ve used the Excalibur 9 tray for well over ten years. It comes with mesh and Teflex liners. You’ll need both for this perfectly suited technique but doing your own thing works, too.

Start out with the teflex liner on top of the mesh liner. Lay out all of the eggplant pieces in one layer, some overlaps of edges are okay as they break apart easily but no big globs.

Dehydrate overnight and when you flip them in the morning, remove the teflex liner, transferring them only to the mesh liner this time. They should only require a few more hours of dehydrating. At this point it is all about personal preference of crunchiness. If you are going to crumble them over salads like bacon bits, you’ll want them extra crispy and brittle.

eggplant bacon


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Zucchini Rollatini by Chef Julie Sears

zucchini rollatini

Chef Julie Sears made these for one of our lunches at Honey Haven Retreats. She demonstrated how to make them, too! Super Easy! Super Fun! Annnnnddd… SUPER DELICIOUS!! I could feast on the cashew cheese alone. I love that she added the yellow bell pepper to it so it wasn’t all nuts. This simple addition lightened up the entire recipe!

Marinara Sauce
Yield:  1 cup

1 ½ cups tomato, seeded and chopped
½ cup sun dried tomatoes, soaked 2 hours and drained well
2 soft pitted dates
½ teaspoon  dried oregano
1 tablespoon olive oil

Blend until smooth, add salt if needed.

Zucchini Noodles
Yield:  approximately 20 slices

1 medium zucchini

Use a mandolin to slice Zucchini length wise into strips.

Cashew Ricotta
Yield:  1 cup

1 ½ cups soaked (2 hrs) and drained cashews
½ tablespoon lemon juice
1 tablespoon nutritional yeast
½ cup chopped yellow bell pepper
½ teaspoon dried Italian seasoning
1/4 teaspoon salt or more to taste

Process all ingredients together.  May add water to help blend, using as little as possible.

Fresh Basil

1 cup basil cut into ribbons

Spread a tablespoon of ricotta out lengthwise on each slice of zucchini.  For a bigger roll, use two slices and over lap them.  Then sprinkle with basil ribbons, small dollops of marinara and roll gently, as to not squeeze out ingredients.  Garnish

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