Category Archives: Dessert

Almond Butter Fudge

  • 1 cup natural, creamy almond butter
  • ¼ cup organic coconut oil, melted
  • ¼ tsp natural vanilla extract
  • pinch sea salt
  1. Combine all ingredients in mixing bowl until smooth
  2. Line a square cake pan with parchment paper
  3. Spread mixture evenly in pan and freeze for several hours (until almost solid)
  4. Remove from pan and cut into squares
  5. Transfer squares to plastic bag or airtight container
  6. Store in freezer

Chocolate Banana Pudding

  • 1 large avocado, pitted and flesh scooped
  • 1 medium ripe banana
  • 2 tbsp almond milk
  • 1/3 cup raw cocoa or cacao powder, unsweetened
  • 3 tbsp almond butter
  • 3 tbsp honey (or more if you prefer sweeter)
For topping (optional)
  • chopped toasted hazelnuts, frozen berries, sliced almonds, cocoa nibs
  1. Add the almond milk, avocado, banana, almond butter and honey in a blender or food processor and blend until smooth.
  2. Add the cocoa or cacao powder and blend until combined.
  3. Divide the pudding between 4 small glasses, cover with plastic wrap and chill for a few hours, or overnight.
  4. Serve topped with chopped hazelnuts or any other topping of your choice if using.

Bacon-Wrapped Apple Pie Bites

8 pieces Raw Bacon, (pieces=slices)
24 pieces Granny Smith Apple, dehydrated/dried (not freeze-dried)
1/2 tsp ground Cinnamon
1 pinch ground Nutmeg
1 pinch ground Allspice

Place apple slices in a bowl. Add cinnamon, nutmeg and allspice and toss to evenly coat apples.

Cut each slice of bacon into three even pieces, width-wise, and wrap each piece around the middle of one apple slice. My uncooked bacon is 9 inches long, and cutting it into thirds gives me a perfect length for each apple slice. If your bacon is considerably shorter or your apple slices are really thick, cut the bacon in half instead of thirds.

Place seam-side down on a baking sheet (with a rack, if you have one) and bake at 350 degrees F for 23-25 minutes, watching them closely. Bacon should be crisp, but you don\’t want it to turn dark. I tested these at several different temperatures, and this produced the best result.

Place on a towel or drip rack and serve when cooled enough to handle.

When these are baked with the bacon seam-side down, they are self-sealing, and I have found toothpicks unnecessary. If you are serving them at a gathering and feel toothpicks would be more convenient for your guests, simply insert them right before serving.

The Best Brownies

1 cup almond butter
1/3 cup maple syrup
1 egg
2 tbsp ghee
1 tsp vanilla
1/3 cup cocoa powder
1/2 tsp baking soda

Preheat the oven to 325 degrees F. In a large bowl, whisk together the almond butter, syrup, egg, ghee, and vanilla. Stir in the cocoa powder and baking soda.

Pour the batter into a 9-inch baking pan. Bake for 20-23 minutes, until the brownie is done, but still soft in the middle.

Molten Chocolate Lava Cakes

4 oz. dark chocolate
3 tbsp coconut oil
2 eggs
2 tbsp honey
1/2 tsp vanilla extract
Pinch of salt
1 tbsp almond flour
1 tbsp cocoa powder

Preheat the oven to 375 degrees F. Prepare four ramekins with coconut oil spray. Dust with cocoa powder.

Melt the chocolate and coconut oil in a large bowl in the microwave. Stir to combine and set aside.

In a separate bowl, combine the eggs, honey, vanilla, and salt. Mix with a hand blender for 4-5 minutes, until frothy. Gently stir in the melted chocolate. Sift the almond flour and cocoa powder over the top and fold all of the ingredients together.

Divide the batter equally among the four ramekins. Place on a baking sheet and put into the oven. Bake for 10-12 minutes until set. Serve warm.

No Bake Strawberry “Cheesecake”

For the crust

1 cup pecans
1 cup almonds
6 pitted Medjool dates
2 tbsp unsweetened coconut flakes
Pinch of salt

For the filling

3 cups cashews, soaked
1/3 cup coconut oil, melted
1/4 cup lemon juice
1/4 cup honey
1 tsp vanilla extract
1/4 tsp salt
1 cup strawberries


5 cups fresh strawberries, sliced
1/3 cup maple syrup
Dash of vanilla

Place the dates in a bowl of water and soak for 10 minutes. Rinse and set aside.

To make the crust, prepare a 9-inch springform pan with coconut oil spray. Place the pecans and almonds into a food processor and pulse until finely ground. Add the dates, coconut flakes, and salt and blend until combined. Press the mixture into an even layer in the bottom of the pan, slightly going up the sides. Transfer to the freezer to chill.

To make the filling, drain and rinse the soaked cashews. Place the cashews, coconut oil, lemon juice, honey, vanilla, and salt into a blender or food processor and blend until it reaches a smooth, batter-like consistency. Add the cup of strawberries and blend until smooth.

Pour the strawberry filling on top of the chilled crust. Place in the freezer for at least two hours to harden before serving.

If desired, arrange four cups of the sliced strawberries on top of the chilled cheesecake to cover it. Place the remaining cup of strawberries in a small saucepan with the maple syrup, vanilla, and 1/3 cup of water. Bring to a simmer and cook until the berries have released their juices. Strain the berries from the juice to separate into a sauce. Let the sauce cool slightly. Drizzle the sauce over the top of the cheesecake to serve. Serve cold.

Raw Brownie Bites

1 1/2 cups walnuts
Pinch of salt
1 cup pitted dates
1 tsp vanilla
1/3 cup unsweetened cocoa powder

Add walnuts and salt to a blender or food processor. Mix until the walnuts are finely ground.

Add the dates, vanilla, and cocoa powder to the blender. Mix well until everything is combined. With the blender still running, add a couple drops of water at a time to make the mixture stick together.

Using a spatula, transfer the mixture into a bowl. Using your hands, form small round balls, rolling in your palm. Store in an airtight container in the refrigerator for up to a week.

Whipped Coconut Cream

1 14-oz. can full-fat coconut milk, refrigerated overnight
2 tsp honey
1/2 tsp vanilla extract

Place a metal bowl in the freezer for 5 minutes. Scoop the thickened cream from the top of the chilled can of coconut milk. Place into the bowl.

Use a hand blender to whip the chilled coconut cream, vanilla, and honey together for about one minute or until smooth. Serve immediately or refrigerate until ready to serve.

Grilled Peaches with Coconut Cream

3 medium ripe peaches, cut in half with pit removed
1 tsp vanilla
1 can coconut milk, refrigerated
1/4 cup chopped walnuts
Cinnamon (to taste)

Place peaches on the grill with the cut side down first. Grill on medium-low heat until soft, about 3-5 minutes on each side.

Scoop cream off the top of the can of chilled coconut milk. Whip together coconut cream and vanilla with handheld mixer. Drizzle over each peach. Top with cinnamon and chopped walnuts to garnish.

No-Bake Pumpkin Bars

10 pitted Medjool dates
1 cup almonds
1 1/2 tbsp dark unsweetened cocoa powder
2 tsp cinnamon, divided
5 oz. unsweetened coconut flakes, plus more for garnish
1 tbsp coconut oil, melted
1/2 tsp vanilla extract
Pinch of salt
1/3 cup pumpkin puree
1/2 banana
2 tbsp honey

Place the dates in a shallow bowl and cover with water. Let soak for 20-30 minutes.

Line a 9×5-inch bread loaf pan with wax paper. Place the almonds in a food processor and pulse to finely chop. Add the soaked dates, cocoa powder, and 1 teaspoon cinnamon. Blend until a rough dough starts to form. Transfer the dough to the loaf pan and use a spatula to evenly flatten.

Place the coconut flakes, coconut oil, salt, and vanilla into the food processor and blend for at least one minute, until a paste starts to form. Add to the loaf pan, spreading out evenly over the almond base.

Add the pumpkin puree, banana, honey and one teaspoon of cinnamon to the food processor and blend until smooth. Spread evenly on top of the coconut mixture in the pan. Sprinkle with coconut flakes if desired and place in the freezer for one hour. Cut into squares to serve.