Spicy! Pink Pistachio Chocolate Fudge

Ok, so….this blog is about clean eating. And these aren’t exactly clean…. Ok they’re not at all. BUT. They are good!! And dannnngggggg… they are pretty.

When I started testing this recipe, I had in mind that I would make a  crunchy bark. Then I channeled my inner fat kid and said “YOLO, I’m going for it, this is now fudge”. Best. Decision. Ever.

Look please.


Prettiest dessert yet? Could be.

Do you like spice? Ok then we’re good here. Do you also like sweet? Covered here as well. Lastly, do you like PISTACHIOS? I feel like that’s not really even a question…


Let’s be clear here. These are an exception to what this blog is all about. These are not clean and they aren’t healthy. They should be considered a treat. The good thing is, they are so flavorful you really only need a couple of bites to be more than satisfied.

The photos speak for themselves here, so let’s just get down to it, shall we?



  • 12 ounces of dark chocolate
  • 2 teaspoons chipotle chile powder
  • 18 ounces white melting candies
    • Note: seperate out about 12 ounces of the 18 ounces of melted chocolate and mix with red food coloring to make pink chocoate!
  • 1/2 tablespoon of melted coconut oil
  • 1 cup of unshelled and crushed pistachios

How to:

  • Line an 8×8 pan with parchment paper
  • Melt dark chocolate in the microwave, microwaving for 15 seconds, stirring, and then returning to the microwave until completely melted
  • Once melted, mix in chipotle powder – you may want to do a taste test to see exactly how much spice feels right
  • Pour into the lined baking sheet and put in the fridge to set
  • In new and seperate bowls, melt white and pink chocolate the same way as the dark chocolate
  • Pour white chocolate over pink. Using a knife, swirl together the pink & white chocolate
  • Set back in the fridge to set for 2-3 hours
  • Sprinkle with pistachios before serving


I should warn you that a little spice goes a long way here. Also, I found that it’s kind of necessary to tell people these are spicy before they bite in, otherwise you’ll see their face go into complete shock when chewing. Or maybe watching that that can be part of the fun 🙂


Eat one and then HIDE these from yourself!!!

Chocolate Peppermint Frosted Cookies

Ok, eeeek. Don’t be mad. But I had to do another non-clean dessert.

These were just calling my name. Also, it seemed appropriate to use some candy canes now that we’re officially past Thanksgiving. Goodbye pumpkin…Hello candy canes! (Actually, let’s be real – I will use pumpkin all year long. I can’t not.)

Next recipe, I promise, will be clean! But look at those. Could you say no? peppermint4These were fun to make, especially becuase I made them as a thank you to my new sister-in-law and her adorable family for hosting us for lunch. I may have gone a little overboard with the frosting drizzle, but I dare you to make these and not go overboard with it. peppermint2Also, can we all acknowledge that my manicure matches these cookies perfectly? 🙂 peppermint3

Note: this recipe is adapted from Dinner at the Zoo’s amazing recipe for Peppermint Bark Cookies. So so good, I totally wish I could take credit for these!


  • One 12 ounce bag of mini chocolate chips
  • 4 tablespoons unsalted butter or coconut oil
  • 2/3 cup of whole wheat flour
  • 1/2 teaspoon of baking powder
  • One small dash of finely ground sea salt
  • 2 eggs
  • 3/4 cup of packed brown sugar
  • 1.5 teaspoons of vanilla
  • 8 ounces of white chocolate chips
  • 1.5 cups of crushed candy cane, any flavor!
  • 1/4 cup of white sprinkles of sugar pearls

How to:

  • Preheat oven to 350 degrees.
  • In a medium sized bowl, add butter and 2/4 of the total bag of mini chocolate chips. Melt in the microwave in 30 second increments, stirring in between.
  • In a seperate bowl, mix together flour, salt and baking soda.
  • In a third bowl, using a hand mixer to beat eggs, brown sugar and vanilla until it becomes lighter and fluffier.
  • Add the melted chocolate to the third bowl (with eggs and sugar) and mix together slowly.
  • Add in the remaining bag of mini chips.
  • Lastly, add in the flour mixture and mix until it’s well combined.
  • Drop about a tablespoon of mixture on to a pan lined with parchment paper or a prepared cookie sheet. Bake for roughly 12-14 cookies until they start to crack on top.
  • Allow the cookies to cool while you heat up white chocolate, following the same method as you did to melt the chocolate.
  • After the cookies cool, drizzle white chocolate over cookies and sprinkle crushed candy cane and sprinkles across the frosting.
  • Allow them to cook, then indulge!

I haven’t used peppermint much in other cookies or treats that I’ve made. Do you have any favorite cookies or treats that I should try next?