Nutty bars


This recipe is adapted from Elana’s Pantry, one of my absolute favorite food blogs for gluten-free goodies. I added hemp seeds for extra protein and omegas and used date paste to make them  lower-glycemic. They’re like extra nutty Larabars. They’re perfect for a quick snack or dessert. The healthy fats, protein, and fiber will keep you going and the nutrient-rich dates will satisfy your sweet tooth without making you crash. For a little extra sweetness, just add chocolate!

  • 2 cups almonds (raw)
  • ½ cup golden flaxmeal
  • 1/2 cup hemp seeds
  • ½ cup unsweetened shredded coconut
  • ½ cup creamy almond butter
  • ½ teaspoon sea salt
  • ½ cup coconut oil
  • 1 tablespoon date paste, agave nectar, or honey
  • 1 tablespoon vanilla extract
  • 1 cup chocolate chunks (optional)
Put almonds, flax meal, hemp seeds, shredded coconut, almond butter and salt in a food processor and pulse for about 10 seconds. Melt coconut oil over very low heat in a saucepan. Once melted, add to the mixture with the date paste and vanilla. Pulse until you have a thick paste.  Press mixture into an 8 x 8 inch baking dish. Refrigerate for 1 hour, until mixture hardens.
To make them chocolate covered, melt chocolate over very low heat in a saucepan, stirring continuously. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens.
Remove from refrigerator, cut into bars and serve.
Makes about 20 bars, depending on how big you cut them. Enjoy!

Raw Vegan Fudge Snowballs


This recipe was adapted from Averie Cooks. I tweaked it so they’re totally raw and have no processed sugar! Flavor was not sacrificed. These are so delicious and decadent! Perfect for when you have a serious craving for rich chocolate! The pictures look a bit messy but hey life is messy sometimes right? That doesn’t mean it can’t be delicious too.

  • 1.5 cups shredded coconut
  • 3/4 cup date paste
  • 3/4 cup raw cacao powder
  • splash of vanilla extract
  • 1/4 cup coconut oil

Mix all the ingredients together by hand. Roll into balls and freeze. Or you can just freeze the whole thing in a tupperware and scoop out servings like thick fudgy ice cream!


Nut Milk.. easier than you’d think


Homemade nut milk always sounded like an unattainable thing to me until I stumbled onto a recipe in Sweet Gratitude: A New World of Raw Desserts. It is really so easy as long as you have the necessary equipment! And the taste is unbelievably better than the store-bought kind.

Side note: I highly recommend this cookbook and/or getting dessert at Cafe Gratitude if you’re in LA. Their desserts will open your eyes to the amazing taste and texture possible using nutritious raw ingredients!

What you need:

  • Blender – it’s especially easy if you use a Vitamix but any will do
  • Nut milk bag – Basically just a fine mesh bag. You can buy one on Amazon for about $8
  • Pitcher


  • 1 cup almonds or hazelnuts 
  • 2 cups room temp water

Get to it:

  1. Soak almonds for 24-48 hours (if using hazelnuts, you can skip this step)
  2. Put in blender and blend until smooth (in a Vitamix just flip it to the smoothie setting)
  3. Let sit for 5-10minutes for a richer flavor
  4. Pour into nut milk bag secured in a pitcher or other container
  5. Squeeze out all the milky goodness (this is a messy process but should stay contained in the pitcher.. just be careful)

You end up with about 2 cups of delicious milk and 1 cup of nut pulp that you can use for crackers, cookies, etc in place of flour (see some of my other recipes for ideas). Add vanilla, cocao, or agave to your liking but it’s really yummy plain.

Happy milking!

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Peanut Butter Cups


Move over Reese’s.. These are the best peanut butter cups I’ve ever had. So delicious and easy and no high-fructose hydrogenated nastiness!

What you’ll need:

  • 2 cups crunchy peanut butter (no sugar added)
  • 1/2 cup almond flour/meal
  • 1 1/2 cups date paste (thick. explained below)
  • 1 teaspoon sea salt (or himalayan pink salt)
  • 1 bag of 70% cocoa chocolate chips (or semi-sweet)
  • cupcake papers
  • baking sheet

Date paste: Soak pitted medjool dates in room temp water for 10 minutes to an hour. Blend the dates with a little water and add water as needed until its smooth and about the consistency of jam.

1. Put the baking sheet in the fridge to chill.

2. To make the filling, combine the peanut butter, date paste, almond flour, and salt in a bowl. You can adjust the amounts a little to get your desired consistency and taste (ie sweeter, saltier, flakier)

3. Melt the chocolate. The best way to do this without overheating.. Get a pot and a heat-resistant glass bowl that will rest in the pot without falling in. Bring water to a low boil (not so much water that will overflow with the bowl is in).  Place the bowl in the pot and put the chocolate chips in the bowl. As the chips melt slowly, stir the chocolate a few times.

4. Remove the baking pan from the fridge and line up the cupcake papers on it. Pour about a tablespoon of chocolate in each and spread around so that the bottom of the cup is covered.

5. Put the baking pan and cups in the fridge for about 5 minutes to harden and little.

6. Scoop a heaping tablespoon of filling  into each cup and flatten out so that its close but not touching the sides.

7. Cover with chocolate until the filling is fully surrounded.

8. Put back in the fridge until hardened, about 30 minutes.

To make them look a little fancier, sprinkle each cup with a pinch of salt, sliced toasted almonds, or toasted coconut after the chocolate has cooled for a few minutes.

When I made these, I actually used muffin-sized cupcake papers so they were giant! The only problem with them was that I under-estimated how much filling to put in so there was a little too much chocolate compared to filling. But of course they were still amazing!

Enjoy and share the love!!