No Bake Granola Bars


1 cup raw almonds

1⁄2 cup raw sunflower seeds

1⁄2 cup raw pumpkin seeds

1⁄4 cup chia seeds

1⁄2 cup unsweetened coconut flakes

1⁄4 cup raw honey or maple syrup

1⁄4 tsp vanilla

2⁄3 cup raw almond butter

1⁄2 tsp celtic sea salt

1 Tbsp coconut oil

1 cup dark chocolate

1⁄4 cup nut milk


Preheat oven to 325

Grease a large glass dish with coconut oil and set aside

On a parchment lined cookie sheet, spread out your seeds (except for chia), almonds, and coconut flakes

Toast them in the oven at 325 for 7 minutes

Remove and transfer to a food processor

Add salt and pulse until just broken up

Transfer to a large glass bowl and add in chia seeds

In a medium saucepan, pour in your honey/maple syrup, vanilla, and almond butter.

Stir over medium heat until mixture melts together

Immediately pour into your bowl of dry ingredients and mix well

Transfer mixture to your large greased dish and press down firmly with a spatula to make compact and even

Now it's time to make the chocolate covering

Melt 1 cup of chocolate with 1/4 cup of nut milk in the same pan you melted your liquids in

Stir constantly until it all melts together

Pour over your bar mixture and place in the fridge for at least 20 minutes before cutting and serving


Pumpkin Chia Pudding


1.5 cups nut milk

1/2 cup pumpkin puree

2 Tbsp nut butter

1 Tbsp raw honey or maple syrup

1 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground ginger

1/8 tsp ground cloves

pinch of celtic sea salt

1/4 cup chia seeds


Blend all ingredients, except chia seeds, until smooth.

Place the blended mixture into a resealable large jar then add chia seeds. Stir to combine evenly. 

Place in refrigerator overnight or for at least 4 hours. Stir jar once in between to make sure mixture doesn't become too gelatinous.

Pour some extra nut milk on top and enjoy.


Plantain Chips


Coconut oil - enough to just lightly coat the bottom of a large frying pan

2 plantains, peeled and sliced into 1/4-1/2 inch rounds (the thinner the better and closer to a crispy potato chip)

Celtic sea salt or himalayan salt, to taste

Optional - dash of allspice


Heat pan over medium low and add oil.

Place plantains flat in one even layer in the pan, and cook until golden brown before flipping to other side.

Flip and cook another 3 minutes until golden brown.

Transfer to a plate and serve warm.

Veggies and Cashew Dip


2 cups raw cashews soaked at least 30 minutes to soften them

4 Tbsp fresh squeezed lemon juice

1 1⁄4 tsp sea salt

2 Tbsp extra virgin olive oil or avocado oil

1/2 cup water (add more as needed to reach desired consistency)


Strain out the soak water from the cashews, then add the softened cashews to a high speed blender (you REALLY need a high speed blender like a Vitamix for this) or food processor.

Add all other ingredients to the blender except for the olive oil.

Blend on high, adding additional water as needed to ensure that it’s not too thick. Note: It should be pourable, but not too runny. Better to have too little water than too much.

While it’s blending (or temporarily stop the blending if you don’t have a safety plug on your lid to open and add ingredients) slowly add the oil and blend for 15 more seconds.

Pour into a jar or glass container. Chill if desired and store additional dip in the refrigerator.

Serve with fresh chopped veggie sticks

Lemon Blueberry Gummies


3⁄4 cup fresh lemon juice

1 cup frozen blueberries

3 Tbsp raw honey

1⁄4 cup great lakes gelatin


Place lemon juice and blueberries in a blender and blend on high until completely mixed.

Pour into a saucepan.

Add the honey and gelatin and whisk together. You will have a thick paste.

Turn the heat on low, and continue to whisk the mixture for 5-10 minutes, until it becomes thin and everything is incorporated.

Take off the heat.

Pour into silicone molds or a small baking dish. Set in the refrigerator for at least 1 hour to firm.

If you used a small baking dish as a receptacle, cut into bite-size squares. Otherwise, remove gummies from their molds and enjoy!

Coconut Apple Bites


1 green apple, cored and diced

1⁄2 cup coconut cream or coconut butter

3 Tbsp coconut oil

2 tsp cinnamon

pinch of celtic sea salt

2 Tbsp coconut oil for cooking


Place a medium skillet over medium heat.

Add 2 tablespoons of coconut oil to the pan.

Once hot, add diced apples and begin to cook down, making sure they don't burn.

Once apples are soft, add the cinnamon and a dash of salt.

Add the remaining coconut oil and coconut butter and stir to combine.

Add a bit more cinnamon if needed.

Now use a spoon to scoop out 1-2 tablespoons of your chunky mixture into a silicone liner in a muffin tin. Repeat until mixture is gone.

Place in fridge for at least 20 minutes before eating.

Store in the fridge.

Makes about 9 discs.