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Blueberry Almond Bars

1/2 cup peanut butter
1/4 cup agave
1 cup dried blueberries
1 cup almond flour
1/4 tsp sea salt
1/2 cup dried coconut
1/2 cup walnuts (chopped)
1/2 cup pumpkin seeds
1/2 tsp baking soda
1/4 cup coconut oil, melted

Place almond flour, coconut, salt, and baking soda into a large bowl and mix. Add the rest of the ingredients and mix well. Oil an 8 x 8 pan with coconut oil and press the mixture firmly into the base.

Bake at 350 degrees for 18-20 minutes. Cool in the fridge for at least an hour before cutting to give them time to set.




No Bake Vegan Superfood Brownies

1 cup raw walnuts

1 cup pitted dates

½ cup raw dark cacao powder

1/3 cup organic cacao chips

pinch of salt


Place each ingredient in a food processor, one at a time starting with walnuts (grind into flour)

To that; add the dates, mix, then add salt and cacao powder… Mixture should be a sticky consistency… If mixture is crumbly add a few drops of water.

Place mixture in a 8x8 pan, sprinkle cacao chips over top and then pat down and cut into squares.


Place mixture in a bowl, then add cacao chips and form into balls.

The chips are optional, but they do add a crunch to these delicious treats. 



Anne’s Chocolate Cake…


1/2 cup sultanas soaked for 12hrs

1 ripe banana

3 eggs

1/2 cup coconut oil

2 teaspoons vanilla extract

1/2 cup almond flour

1/2 cup unsweetened carob powder

1 teaspoon baking soda

1/2 teaspoon fine celtic sea salt

1/2 Cup fresh orange juice + grated skin (rind) of 1 medium orange


Place the sultanas in a food processor and pulse until completely pureed

Add banana and continue to pulse until pureed and combined with the sultana

Add the fruit purée to the bowl of a stand mixer, add the eggs, vanilla, coconut oil and orange juice, grated skin and mix on low-medium speed until well combined

Combine the dry ingredients in a separate bowl

Slowly add the dry ingredients into the wet ingredients and mix on low-speed, scraping down the sides, until you have a smooth batter

Grease a 8×8 glass pan with coconut oil, pour in the batter and smooth it with the back of a spatula

Bake at 350 degrees for 30-35 minutes or until a toothpick stuck in the middle comes out clean 


Makes 9-12 servings


Best Cookie Recipe Ever (thanks Bunnie)
3 mashed ripe bananas
1/3 cup apple sauce (unsweetened)
2 cups oats
¼ cup of almond milk
½ cup raisins (or died cranberries)
1 tsp vanilla extract
1 tsp cinnamon
mix well, drop a tablespoon of batter on cookie sheet and then flatten out a bit, bake at
350 for 25 minutes. You may think that they are not cooked but they’s the
banana and applesauce keeping them moist, soft and chewy....


Olivia’s Chocolate Brownies…

½ cup coconut oil

½ cup organic raw cacao powder (or cocoa powder)

½ teaspoon ground cinnamon

½ cup coconut milk

1 tablespoon agave nectar

2 mashed ripe bananas

1 egg

1 cup almond meal


    Preheat a fan oven to 160° Celsius (325° Fahrenheit)

    Mix the coconut oil, cacao powder and cinnamon in a bowl and combine well

    Add the coconut milk, agave nectar and almond meal and mix until combined

    Mix in the egg Mash in banana

    Spoon the mixture into the greased tin and smooth the surface of the mix Place in the oven for 15 – 20 minutes.

    Insert a skewer to check – the stick should come out with a bit of the mix on it. This means extra fudginess once it has cooled! Remove and allow to cool to room temperature


1/2 cup coconut milk
2 tbsp coconut sugar
2 tbsp cacao powder



Chocolate Ginger Date Nut Truffles Recipe

By Jim Healthy Published: January 30, 2013

Prep: 15 mins  Cook: 2 hrs 0 min  Ready In: 2 hrs 15 mins


Dates and dark chocolate add natural sweetness to these rich and decadent truffles. They are a perfect bite size dessert that won’t leave you craving more. The ginger gives them a little spicy bite while the nuts add crunch. Refrigerate or freeze them for a no-fuss fix to your afternoon chocolate craving. For a variety platter of these try rolling some in coconut, citrus zest or even chili powder.




1 cup date(s) soaked in water overnight

2 tablespoon butter

1 cup dark chocolate chips

1/4 cup almond butter freshly ground

2-3 tablespoon fresh grated ginger or ginger paste

1/4 cup yogurt plain


Melt the butter and chocolate chips in a double boiler or in a glass bowl in the microwave, stirring often.
Remove the date pits, if present, and puree the dates in a blender with just enough of the water to make a smooth paste.
Remove the chocolate mix from the heat and stir in the date paste, almond butter, ginger and yogurt.
With 2 spoons or wet hands form into balls and place on a parchment-lined baking sheet. Roll in the crushed nuts and place back on the baking sheet.
Refrigerate or freeze for 1-2 hours.


Lemon Pudding


½ avocado

½ cucumber

1 lemon juiced

1 cup almond milk

stevia to taste



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