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!


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!!

Unbelievable Gluten-free Chocolate Chip Cookies

I got this recipe from Elana’s Pantry, a great site for gluten-free/paleo recipes. I modified the recipe a bit and the results were unbelievably tasty!! These cookies are gluten-free, dairy-free, and have no processed sugar (if you get sugar-free chocolate chips). You can substitute the chocolate chips with sliced almonds or dried coconut chips or just put it all in! If you’re going to completely substitute the chocolate I recommend adding a little more date syrup to up the sweetness. I made some without chocolate chips so I only splurge on processed sugar for one day and they’re still really good but could use a little more sweetness 🙂

  • 2 ½ cups blanched almond flour/meal
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ cup olive oil
  • 1 tablespoon vanilla extract
  • ½ cup date syrup
  • ½ cup chunky peanut butter
  • 1 cup dark chocolate chips (or carob chips or sugar-free chocolate chips)
  1. Combine dry ingredients in a large bowl
  2. Stir together wet ingredients in a smaller bowl
  3. Mix wet ingredients into dry
  4. Fold in chocolate chips
  5. Form 1-inch balls and press onto a parchment paper lined baking sheet
  6. Bake at 350° for 9-10 minutes
  7. Cool and serve

Makes 24 cookies

Mocha Chip Macaroons


This recipe was adapted from ChoosingRaw.com’s Holiday macaroons. I highly recommend exploring her site for some great recipes and ideas!

Makes about 25-30

2 cups shredded, raw, unsweetened coconut
1/4 cup almond meal (or raw ground almonds)
2/3 cup raw cocoa powder (yes it’s more expensive than Hershey’s but tastes so much better.. and doesn’t have mold in it!)
1/2 cup cacao nibs
1 tbsp instant espresso (I used 1 packet of Starbucks Via. I recommend decaf if you don’t want to keep yourself up at night)
2/3 cup date paste (Should be syrupy consistency. Add water if too thick) or agave syrup
2 tbsp coconut oil
1 tsp vanilla extract
1/8 tsp sea salt

1) Place coconut, almond meal, cocoa powder, espresso, and nibs in a large mixing bowl. In another bowl, whisk together date paste, oil, vanilla, and salt.

2) Pour wet ingredients over dry, and mix thoroughly until dough is uniformly sticky and clumps together easily. If you need to, add a little more date paste.

3) Scoop in tablespoons onto a cookie sheet (lined with foil for easy clean up). Put in the oven at 325 degrees for twenty minutes or so, then allow to cool in a fridge thoroughly. To make these raw, scoop the dough onto a dehydrator tray lined with Teflex and dehydrate at 115 degrees for about 6-8 hours (6 is probably all you need).

These come out with a rich, bitter chocolate taste. If you don’t want them as bitter, you can make them without the cocoa nibs. I personally love the crunch they add though. And just think of all the antioxidants you’re getting from the raw cocoa and coffee! So good for you and your sweet tooth!