Some of these are good enough to serve to guests, and yet so easy! See what takes your fancy and have a go! These are our family staples.
Chocolate chip cake bar
From Megan Stevens, author of Eat Beautiful, 'Grain-free, sugar-free and Loving it', guest writer on Keeper of the home http://www.keeperofthehome.org/2015/07/grain-free-chocolate-chip-cake-bars.html we have this fantastic cake. If you can easily purchase 100% dark unsweetened chocolate then you can make this as is. If not, then you will need to omit the chocolate or tweak the recipe for GAPS, but this is easy...
I use this recipe more than any other and now we are doing GAPS and can't have the chocolate, I substitute dried fruit instead, or lemon zest. In fact raisin and lemon zest is one of my favourites. I also find that substituting one cup cashews for I cup courgette works out just as well and reduces our nut consumption. Son 2 wants a cocoa version but that's yet to come. My favourite variation is what I call:
Using the basic recipe for chocolate chip bars soak 1 cup cashews.
Put these into food processor once soaked and while still wet with:
1 cup courgette cut up
4 0z (100g) butter or other fat melted and cooled or very soft and squidgy
Salt if you aren't using salted butter
Mix together until a puree as per instructions.
Mix 10 dates with boiling water until soft. Add these to the mixture with a
Dash of cinnamon - to taste, some like less, some more.
Add 1/4 cup coconut flour sieved with
1/2 cup bicarbonate of soda
Follow the instructions for cooking.
This recipe is almost fool proof. The other day I was having a bad day and omitted the courgettes. I found my mixture was rather dry and couldn't think why, so I added some kefir until it made the right sort of cake consistence (like thick porridge) and it came out beautifully soft with a real cake texture.
Only two ingredients in these cookies from http://grokgrub.com/2014/08/05/2-ingredient-banana-coconut-cookies/. We have them as a mid-morning snack served with sour cream and they are wonderful - especially hot out of the oven (cooled a bit so as not to kill off the good bacteria in the cream!)
From http://www.honestbody.com/simple-primal-chocolate-custard/ we have these delightful desserts, although you will need to use something other than double (heavy) cream to make them GAPS legal. I used home-made yoghurt and having made them properly before GAPS and with yoghurt after, we could not tell the difference... after all, they had chocolate in so it didn't matter anyway!
From Lindsey Dietz, guest at Gnowfglins, these little tasty morsels. http://gnowfglins.com/2015/12/07/no-bake-chocolate-covered-raspberry-cookie-bites/
I tweak this a bit to make chocolate bites and again as I can't get 100% dark unsweetened chocolate I use my own carob chips recipe from Nourishing Traditions.
Home-made Lara Bars
Here in the UK I don't know what Lara Bars are, but in my terms they are just snack bars, full of goodness without any junk, and great for snacks.
There are many recipes on the web for you to choose from, but they are very simple to adapt to your own liking. Basically you need:
1 cup nuts - need to be dry, so either sprouted and dehydrated, or just as bought
1 cup dried fruit - dates need to be soaked in boiling water until soft
1 cup filling ingredients, e.g. desiccated coconut (optional)
flavourings (vanilla, cocoa etc.)
Smoosh it all together in the food processor and either form into bars, or roll into little balls. Store chilled.
For the above I used 1 cup cashew nuts, 1 cup softened dates, as much coconut as needed to make the mixture firm enough to form into balls and 2 tbs cocoa.
A great opportunity for you to start experimenting!