Treats

Ingredients:

• 2 cups pitted dates

• 1/3 cup organic pumpkin puree

• 1 tablespoon pumpkin pie spice

• 1/2 teaspoon pink salt

Directions:

Preheat your oven to 325 degrees.

In a blender or food processor combine all ingredients.

Spoon out and roll into equal balls, place them on a baking sheet in the oven for 12 -15 minutes. They do not bake completely, it simply helps take some of the moisture out because of the puree.

Store them in the fridge or freezer. These will last up to 7 days in the fridge and up to a month in the freezer.

Makes approximately 24 medium sized balls - depending on the size you make.

Note: You may need to start with a smaller amount of bee pollen and work your way up to the full teaspoon — there's some buzz to it for sure!

Ingredients:

• up to 1 teaspoon bee pollen

• 8 ounces coffee

Directions:

In a blender combine the coffee and pollen. Serve and enjoy the buzz!

Notes:

You will need silicon gummy/candy molds in any shape for this. Also, you can use more or less coffee/coconut milk depending on preference, as long as the ratio is 2 teaspoons gelatin per 1/2 cup liquid.

Ingredients:

• 1 cup coffee

• 1/2 cup coconut milk

• 6 teaspoons Great Lakes grass -fed gelatin

Directions:

Either brew very strong coffee, or, if you're using a Keurig-type coffee maker and can't control the strength much, add instant coffee to increase caffeine content and coffee flavor.

Combine milk and coffee in a bowl.Add the gelatin 1 teaspoon at a time to your mixture, using a hand mixer to mix it into the warm liquid.

Remove any bubbles that may have formed on top from the mixer before pouring into molds. You can either burst the bubbles with a toothpick or the tines of a fork, or stir SLOWLY to burst them. Place in refrigerator for 2 hours or more before removing from molds.

Note: I store these in the fridge but they hold up really well. They are a super fast treat and a great one to make and share (perhaps for a party at school???). This is a perfect spring and summer zesty, refreshing treat.

Ingredients:

• 2 cups pitted dates

• 1/4 teaspoon organic lavender

• 1 orange for juicing and a little bit of zest/rind

• pinch of pink salt

Directions:

Preheat your oven to 325 degrees.

In a blender or food processer combine all of the ingredients, squeezing the juice from half the orange and then adding in approximately 1/2 teaspoon of the zest. Blend until relatively smooth.

Spoon out the mixture and roll into equal balls, placing them on a baking sheet in the oven for 12 minutes.

Serve and enjoy!

Makes approximately 12 medium sized balls.

Note: I made these in honor of my ambassador Brooke Street in Springfield, MO. We whipped these up for her Live Event we hosted together.

I store these in the fridge for a week or in the freezer for a month, but they hold up really well. They are a super fast treat and a great one to make and share (perhaps for a party at school???).

Ingredients:

• 3 cups pitted dates

• 1/2 cup organic unsweetened coconut flakes

• 1/4 cup mulberries

• 1/3 cup raw cocoa nibs

Directions:

In a food processer or blender combine all ingredients. Blend until relatively smooth.

Spoon out the mixture and roll into equally sized balls, place them on a baking sheet in the fridge or freezer for at least 15 mintues.

Serve and enjoy! Makes approximately 30 medium sized balls.

Ingredients:

• 4 cups pitted dates

• 1/2 cup raw cocoa nibs

• 2 tablespoons blood orange juice (squeezed fresh from the orange)

• 2 tablespoons orange zest

• 2 teaspoons pink salt

• 1 teaspoon cinnamon

Directions:

In a food processor combine all ingredients. Process until it is all about even in consistency.

Remove the mixture and roll into equal sized balls.

Place them on a baking sheet in the oven at 325 degrees for 12-15 minutes.

Remove and let cool.

Store in fridge up to 7 days and in the freezer up to a month.

Makes approximately 18 pieces.

Note: This is a personal favorite of mine.

Ingredients:

• 1 16-ounce jar of coconut butter

• 1/2 cup pumpkin puree

• 1/2 cup maple syrup

• 1/4 teaspoon cinnamon

• pink salt to taste — approximately 1/4 tsp (I used a little more)

• 2-3 tablespoons cocoa nibs for decoration on top

Directions:

Warm the coconut butter in a large bowl of boiled water, or you could set it on a warm oven so it comes out of the jar easily.

Combine all ingredients, aside from the cocoa nibs, in a food processor (a blender may go too fast and 'whip it' or not get it all combined well).

Spoon the mixture into a 8x8 brownie pan or an 8x4 bread pan, spread it out evenly then sprinkle the cocoa nibs on top and gently press them down into the treat so they do not fall off.

Place in the fridge or freezer for 15-30 minutes to set.

Remove and let thaw for a few minutes before cutting to serve. Small pieces go a long way.

Store in the fridge or freezer. This treat will last about a week in the fridge and about a month in the freezer.

Ingredients:

• 4 cups pitted dates

• 1/2 cup raw cocoa nibs

• 2 tablespoon orange juice (squeezed fresh from an orange)

• 2 tablespoon of orange zest

• 2 teaspoon pink salt

Directions:

Combine all ingredients in a food processor. Process until it all is about even in consistency.

Remove the mixture and press it into an 8x8 brownie tin. The more you work the mixture with your hands, the stickier it gets and the better it will set.

Once it's even in the pan, place it in the freezer for 15-60 minutes.

Remove, let thaw 5-15 minutes, cut and serve.

Store it in fridge up to 7 days and in the freezer up to a month.

Cut small squares (about an 1x1 inch) they pack a powerful sweet punch.

Note: **This recipe contains dairy**

These treats are a great balance of treat and real food. They are a treat, packed with crazy sugar, but we minimized the impact with the organic ingredients and real toppings.

Ingredients:

For the cupcakes:

• Arrowhead Mills boxed organic chocolate cake mix (Yes, this is a cheater recipe! I buy mine at Whole Foods or order it on Amazon)

• eggs

• any alternative milk or organic milk your system tolerate. I am a fan of goat's milk

For the icing:

• 1/4 cup goat's milk or any other milk you can like, alternative or cow

• 1 pound organic powdered sugar

• 1 teaspoon vanilla extract (I use Neilsen Massey Madagascar Bourbon Vanilla. It is gluten free and safe for gluten sensitive bellies. I buy it on Amazon.)

• 1 stick organic salted butter - softened

For the decorations:

• fresh strawberries

• cherries

• chia seeds

• coconut flakes

Directions:

Follow the recipe on the cupcake box. Bake for approximately 25 minutes. Let cool.

Combine all of the icing ingredients in a large bowl and mix with an electric mixer for 2 minutes. If you want thicker icing, add a little powdered sugar, if you need it to be a bit thinner, add a little more milk.

In this particular batch I added India Tree natural food coloring (gluten free from Amazon). I added approximately 20 drops of red.

Then you can get creative with the decorations. I chose things my youngest son loves to snack on, so that is what he got on his cupcakes. No chemicals, nothing we could not pronounce and all real.

Note: **This recipe contains dairy**

Ingredients:

• 1 pound organic powdered sugar

• 1/4 cup goat's milk or any other milk you like, alternative or cow

• 1 teaspoon vanilla extract (I use Neilsen Massey Madagascar bourbon vanilla. It is gluten free and safe for gluten sensitive bellies. I buy it on Amazon.)

• 1 stick organic salted butter - softened

Directions:

Combine all ingredients in a large bowl and mix with an electric mixer for 2 minutes. If you want thicker icing, add a little powdered sugar, if you need it to be a bit thinner, add a little more milk.

In this particular batch I added India Tree natural food coloring (gluten free). I added approximately 20 drops of red.

Note: **This recipe does contain dairy**

This recipe is dear to my heart as my aunt made her first attempt at baking gluten free and organic for my boys with these. She went simple with a mix I recommended and adjusted her icing recipe to organic to accomodate us. The boys went CRAZY for them. They are delicious, safe for their bellies and filled with generations of love.

Ingredients:

For the cupcakes:

• Arrowhead Mills boxed organic chocolate cake mix (Yes, this is a cheater recipe! I buy mine at Whole Foods or order it on Amazon)

• eggs

• any alternative milk or organic milk your system tolerate. I am a fan of goat's milk

For the icing (all of these are organic ingredients):

• 1/2 cup of half and half

• 1/4 cup butter

• 1/4 teaspoon pink salt

• 6 tablespoons brown sugar

• 2 cups sifted powdered sugar

• 1 teaspoon vanilla extract (I use Neilsen Massey Madagascar bourbon vanilla. It is gluten free and safe for gluten sensitive bellies. I buy it on Amazon.)

Directions:

Follow the recipe on the cupcake box, bake approximately 25 minutes and let cool.

In a saucepan mix cream, butter, brown sugar and salt. Place on the stove over low heat. Stir continuously and do not let boil.

Remove from the heat. Stir in powdered sugar and vanilla. Stir until cool enough to put on cupcakes.

Ingredients:

• 4 cups pitted dates

• 3 cups sprouted pecans

• 2 cups fresh cherries

• 1/4 teaspoon cinnamon

• zest of 1 orange

• pink salt to taste (I took about 5 twists on the salt grinder)

Directions:

Combine all ingredients in a food processor (you can do it in the blender, it is just harder to scrape out) until relatively equally blended.

Either roll indiviual balls with your hands or use a melon scoop to make the balls, and place on a cookie sheet

Turn oven on to bake at 325 degrees. Place in oven to lightly dry them out for 12-18 minutes. Remove and store in the fridge.

These make great goody bag treats and will last a week in the fridge!

Note: You will need silicon candy molds. If you don't have silicon molds you can pour in a larger 8X8 brownie pan and cut into squares or use cupcake liners in a cupcake pan and pour then to 1/3 full.

Ingredients:

• 6 tablespoons Great Lakes gelatin - grass-fed and organic

• 1 cup boiling Water

• 1 fresh mango - skinned and cut into chunks or 2 cups fresh strawberries - hulled and cut

Directions:

In a pan over low to medium heat, add the fruit of your choice. Add water and stir until warmed.

Transfer mixture to blender, add gelatin powder.

Blend then pour into molds.

Place in fridge for 2-3 hours.

It's really that simple. You can add a teaspoon of raw honey, pure maple syrup or coconut syrup to sweeten them. You can also add 1/2 cup of kombucha or even coconut milk to give them a twist.

Ingredients:

• 1 cup cut mango

• 1 tablespoon raw cocoa nibs

• fresh mint leaves

Directions:

Divide the mango between two small bowls, sprinkle with cocoa nibs and mint! A great warm weather treat that transports easily while satisfying your sweet, chocolate and crunch tooth;)

Serves 2

Ingredients:

For the crust:

• 3 cups pitted dates, soaked in water for 5 minutes

• 1 cup melted coconut oil

• 1/3 cup coconut flour

• 1/3 cup unsweetened shredded coconut

• 1/8 teaspoon pink salt

For the filling:

• 1/2 cup raw honey - softened

• 1/2 cup coconut butter - softened

• 1/2 cup coconut oil - softened

• 2 cups frozen cherries

• 4 tablespoons tapioca starch

• 1/4 teaspoon pink salt

• coconut flakes for garnish

Directions:

For the crust:Preheat the oven to 325 degrees.

Place dates and coconut oil in a blender or food processor and blend into a paste. You may need to stop and scrape the sides down periodically. It may not be perfectly smooth and that's fine.

Add coconut flour, shredded coconut and salt.

Press the mixture into the bottom of an 8-inch springform pan or line a regular pan with wax paper (that's what I did).

Bake for 35 minutes. Set aside to cool while making the filling.

For the filling: Combine raw honey, coconut butter, coconut oil, frozen cherries in a sauce pan on the stove over low heat.

Stir until cherries are thawed and everything's melted, approximately 5 minutes.

Transfer to blender and add tapioca starch and salt. Blend.

Pour into pan on top of crust. Sprinkle shredded coconut on top.

Place in freezer for a minimum of 2 hours to harden.

Remove, let thaw for approximately 15 minutes before cutting and serving.

Note: Soooo I used a boxed mix for my kid's birthday. ... It was that kind of week and my kids' gluten sensitivities are not nearly what mine are so these are safe for them. I did however, modify the recipe on the box.

These were a huge hit at Milo's school. There are many kids in the classroom with food allergies and all of them could partake in this, plus they are wonderfully sweet without being killer sugary. I keep extras in the freezer in case there are parties for Milo's other classmates throughout the year so he can still join in on those days, I just pop one out of the freezer into his lunch box.

Ingredients:

• 1 box Arrowhead Mills gluten-free vanilla cake mix

• 1/2 bag Chatfield's carob chips

• 1 cup homemade hemp milk (that recipe is on the 'Treats' page of M&K Kitchen) but any alternative milk will do: coconut, almond, flax, rice, etc).

• 1/2 cup of coconut oil

• 4 eggs (you can swap out for xanthum gum or flax seed meal to get them to stick)

Directions:

Preheat the oven to 360 degrees.

In a mixing bowl, combine melted coconut oil (in a hurry you can do it in the microwave or over the stove, it doesn't take much heat to melt it), eggs and almond milk.

Add cake mix and whisk until smooth.

Add in half the bag of carob chips.

Pour the batter into cupcake liners in a cupcake pan.

Bake for 22-26 minutes.

Makes 12 cupcakes.

Ingredients:

• 2 15-ounce cans white beans or garbanzos, drained and rinsed

• 1 cup gluten-free oats (I used Bob's Red Mill)

• 1/4 cup unsweetened applesauce

• 2 teaspoon pure vanilla extract

• 1/2 teaspoon baking soda

• 2 teaspoon baking powder

• 1/2 teaspoon pink salt

• 9 ounces pure organic maple syrup

• 1 cup chocolate chips or carob chips

Directions:

Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips. Oil your pan with coconut oil. (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Pour the mixture into the pan.

Bake at 350 F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

Ingredients:

• 3 cups organic brown rice clour

• 1 1/2 cups tapioca flour

• 3/4 cup potato starch

• 1/2 teaspoon pink salt

• 1 tablespoon xanthan gum

Directions:

In a container mix your ingredients, store and keep on hand for a one-to-one flour swap out of any recipe.

Note: If you love lemon squares you're going to have a special place in your heart for this healthier version. My son and I both used to love the Lemon Larabars, but once their lines got contaminated by the chocolate chip bars, our gluten sensitive tummies can no longer eat them. So, I made these in honor of that and my ambassador Denise Huffman in Lake Stevens, WA who looooves lemon bars.

Ingredients:

• 2 cups pitted dates

• 1 cup organic, unsweetened coconut flakes

• 1 lemon for juicing and a little bit of zest/rind

• pinch of pink salt

Directions:

Preheat your oven to 325 degrees.

In a blender or food processer combine all ingredients.

Zest approximately 1/2 teaspoon of the lemon rind and then squeeze the juice from the entire lemon as well. Blend until relatively smooth.

Spoon out and roll into equal balls, place them on a baking sheet in the oven for 12 minutes.

Serve and enjoy! I store them in the fridge but these hold up really well. They are a super fast treat and a great one to make and share (perhaps for a party at school???).

Makes approximately 12 medium sized balls - depending on the size you make.

Note: These are the 'Mom Dirt Bars' with a kick! ;)

Ingredients:

• 3 cups of raw almonds

• 1 cup unsweetened coconut flakes

• 12 pitted dates (more if your dates aren't as sticky or fresh. I've added up to 24)

• 1 tablespoon cayenne pepper

Directions:

Throw everything in a blender or food processor, blend until all ingredients are about equal. Transfer to a baking dish and press with your hands to create heat that allows the dates to 'glue' everything together.

Pat and press down into whatever sized pan you have. A brownie pan works great.

Put them in the freezer or fridge for a few hours, take out, let warm for approx 5 min in order to cut into bars. They should be stored in the fridge to 'hold' together. If you are taking them in a lunch or as a snack try to keep them cool as they will crumble. When they do crumble I use them to sprinkle on salads, yogurts, kefir, or eat in a bowl with your favorite alternative milk and a spoon.

The cayenne adds a kick to your metabolism and can clear out your sinuses.

Happy eating!

Note: This is a super easy and sophisticated 'dessert.'

Ingredients:

• 8 organic Bosc pears

• cinnamon

• coconut oil

• organic pure maple syrup

• organic brown sugar

Directions:

Preheat oven to 350° F.

Rinse and cut all the pears in half, down the middle.

Take a small spoon (I used a 1/4 teaspoon) to scoop out the core and the seeds, making a little well or bowl at the bottom.

Place them face up in a baking dish. It's okay if they are super close to each other. Take the 1/4 teaspoon and scoop a tiny bit of coconut oil and place it in the hollowed out 'well' you made in each pear. Then free hand drizzle maple syrup over all the pears. Next, free hand sprinkle on cinnamon and brown sugar.

Cover with foil and bake for 35-50 minutes.

Serve as is or add a coconut 'ice cream' on top! Super sweet and lovely.

Ingredients:

• 2 1/4 cups gluten-free flour blend ** (I mix mine, the recipe is below)

• 1/4 teaspoon pink salt

• 2 teaspoons baking soda

• 2 teaspoons ground ginger

• 1/2 teaspoon ground cloves

• 1 cup granulated sugar

• 3/4 cup banana or apple sauce

• 1/2 cup unsulfured dark molasses

• 1 large egg

• 1 tablespoon sugar to sprinkle on cookies before baking, if you like

Directions:

Preheat oven to 350° F.

Line 2 large baking sheets with parchment paper so they don't stick.

Combine dry ingredients in a medium bowl and whisk to thoroughly combine.

Place sugar, shortening, egg and molasses in a large mixing bowl. Beat on high until fluffy and combined, about 2 minutes. Add dry ingredients and beat on medium speed to combine.

Let cool in fridge for about 15 minutes to set, the banana or applesauce makes the mix a little runny.

Using a spoon, scoop 2 tablespoons out of bowl to form a ball about the size of a walnut. Keep them small — they spread and are crunchy, but if you make them too big they all smoosh together. Place scoops or balls about 3-inches apart on baking sheets - about 9 cookies per baking sheet.

Sprinkle with a little extra sugar on top before baking if you like them sweeter.

Bake for appoximately 15 minutes. Makes approximately 18 cookies, depending on the size.

***Gluten-Free Flour Mixture

• 3 cups organic brown rice flour

• 1 1/2 cups tapioca flour

• 3/4 cup potato starch

• 1/2 teaspoon pink salt

• 1 tablespoon xanthum gum

Ingredients:

• 1/4 cup macadamia nuts

• 1 tablespoon flaxseeds

• 1/4 cup mulberries

• 1 tablespoon of Berry Bliss Superfood Mix (from www.thephilosophie.com)

• 1 1/3 cup gluten-free oats (they don't have to be gluten free if you don't need them to be)

Directions:

Blend all of the ingredients until all parts are relatively similar in size. Pour them into a 8x8 brownie pan and press with your hands to warm things up so they stick. The more you work through it with your hands the better they stick together. This is a super thin bar.

Cover and freeze for 1 hour or more, remove, cut and serve.

Tip:

If you are taking these for lunches or snacks they need to be refrigerated as long as possible, or they get warm and fall apart.

Note: This recipe can easily be vegan if you swap out the egg with egg replacer or xanthum gum!

Ingredients:

• 1 can of organic pumpkin pie mix

• 1 1/2 cups hemp milk

• 3 1/2 teaspoons vanilla extract

• 2 tablespoons olive oil (I used organic, unfilterd olive oil)

• 1 egg (or 1 tablespoon Ener-G egg replacer)

• 3/4 cup organic brown sugar

• 1/2 cup buckwheat flour

• 2 tablespoons tapioca flour/starch

• 2 teaspoons baking powder

• 1/4 teaspoon xanthum gum

• 1/2 teaspoon pink salt

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

Directions:

Preheat your oven to 350 degrees. Lightly grease a 9 inch pie plate (I used coconut oil).

Blend all of the ingredients until smooth and pour into the pie plate. Bake for about an hour, check the center of the pie with a toothpick, when it comes out clean it's ready!

Chill until served!

Ingredients:

• 1 can organic pumpkin puree

• 1 banana

• 3 cups coconut water

• 2 cups of frozen mango

• 1 teaspoon cinnamon

• 1 teaspoon nutmeg

Directions:

In a blender combine the ingredients. Pour into popsicle forms/trays, freeze and enjoy!

Ingredients for the crust:

• 1/4 cup raisins

• 2 cups raw macadamia nuts

• 1/2 cup organic, unsweetened coconut flakes

• 6 dates

Directions:

In a blender or food processor, combine the ingredients and mix until they are all about the same size. Pour into a pie plate and press with your bare hands to 'heat' and get it to stick together. If you have made any of my bars, this is the exact same process.

Pie Filling Ingredients:

• 1/2 can organic pumpkin puree

• 1 banana

• 1 cup soaked cashews

• 1/2 teaspoon cinnamon

• 1 vanilla bean

• 1/2 teaspoon nutmeg

Directions:

Combine the ingredients in a blender or food processor and then pour the mixture into the crust. Cover and freeze or refrigerate. If you freeze it, it takes approximately 20 minutes to set, if you refrigerate it, a couple of hours.

Before serving, set the pie out for 15 min to thaw.

Ingredients:

• 1 1/4 cup stone ground organic corn meal

• 3/4 cup gluten-free flour*

• 2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon pink salt

• 2 eggs

• 3/4 cup (one 6 ounce cup) goats milk yogurt

• 1/2 cup hemp milk

• 1/4 cup raw honey

• 1/4 cup melted coconut oil

Directions:

Preheat the oven to 400 degrees.

In a large bowl, whisk together the dry ingredients. Then, in a separate bowl, mix the wet ingredients. Add the wet to the dry mixture then pour into muffin molds 3/4 of the way full. Bake 12-18 minutes.

*Gluten Free Flour Mixture:

• 3 cups organic brown rice flour

• 1 1/2 cups tapioca flour

• 3/4 cup potato starch

• 1/2 teaspoon pink salt

• 1 tablesppon xantham gum

Muffin Ingredients:

• 1 3/4 cup gluten-free flour mix*

• 3/4 cup organic cane sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 3 large eggs

• 1/2 cup olive oil (I used an unfiltered olive oil)

• 1/3 cup pomegranate juice

• 1 cup pomegranate seeds

• 1/2 cup gluten-free oats - OPTIONAL (I did not use these in my version but you can add them in.)

Toppings:

• 2 tablespoons melted coconut oil

• 1/2 cup organic brown sugar

• 1/3 cup gluten free flour

• 1 teaspoon cinnamon

• 1/4 cup pomegranate seeds

• 1/4 cup gluten-free oats - OPTIONAL (Again, I did not use them in my version but you can add them to yours.)

Directions:

Preheat oven to 350 degrees.

In a large bowl mix all dry ingredients. Next, make a well in the center of the flour mixture and add eggs, olive oil and pomegranate juice. Stir together then add in pomegranate seeds, and oats, if using them.

Pour into muffin tin 3/4 of the way full.

Bake the muffin mixture for 11-13 minutes and remove from oven. Then add the toppings to the muffins, return them to the oven and finish baking another 11-13 minutes.

These muffins are SUPER sweet! A total treat, but if you'd like to make them less sweet cut the sugar down to 1/4 or 1/2 cup.

*Gluten Free Flour Mixture:

• 3 cups organic brown rice flour

• 1 1/2 cups tapioca flour

• 3/4 cup potato starch

• 1/2 teaspoon pink salt

• 1 Tablespoon xantham gum

Note: These bars were amazing. Thick, sweet and yummy. My boys (including my husband) all fought over them.

Ingredients:

• 1 cup soaked cashews (soak them in water overnight)

• 1/2 cup goji berries

• 1/4 cup almond meal (mine was the leftover from the almond milk I made)

• 1 cup pre-cooked quinoa (I made it the night before for dinner)

• pink salt to taste

• 1 tablespoon coconut oil

Directions: In a blender or food processor, combine the dry ingredients.

Blend until everything is about the same size and small. Then add your 'sticky' ingredient, the coconut oil.

Blend until thoroughly combined. Scoop out and press into a brownie pan or pie plate. I used an 8x8 square pan and only used 3/4 of the pan to make the bars thicker. Press into the pan with your hands, the heat from your hands will make them stick. Cover and place in freezer for a minimum of 15 minutes.

Ingredients:

• 1 cup gluten-free oats

• 1/4 cup chia seeds

• 2/3 cup unsweetened coconut flakes

• 1/4 cup cocoa nibs

• 1 tablespoon raw honey

• 2/3 cup dried cherries

• 4 pitted dates

Directions:

In a blender or food processor combine dry ingredients.

Blend until everything is about the same size, then add to the food processor the 'sticky' ingredients (honey, cherries, and dates).

Press into a 8x8 baking pan with your bare hands to generate heat to get everything to stick together. Then cover and put in the freezer for at least 15 minutes.I leave mine overnight. They'll last about a week in the fridge.

Ingredients:

• 1/3 cup chia seeds

• 1/3 cup raw pumpkin seeds

• 1/3 cup sunflower seeds

• 1/3 cup organic, unsweetened coconut flakes

• 1/3 cup dried cherries

• 7 pitted dates

Directions:

In a blender or food processor combine dry ingredients first — the seeds and coconut flakes. Blend until everything is about the same size, then add to the food processor the 'sticky' ingredients — the cherries and dates.

Press into a 8x8 baking pan with your bare hands to generate heat to get everything to stick together. Then cover and put in the freezer for at least 15 minutes. I tend to leave mine overnight. They'll last about a week in the fridge. Mine tend not to last past 2 days, cause they all get eaten;) These are my husband's favorite bars so far!

Note: My youngest son Sam loves dark chocolate, I've trained him well;) This was his birthday pie!

The only prep you'll need to do is soak 3 cups of raw cashews in water overnight.

Ingredients:

For the crust:

• 2 cups raw almonds

• 1/4 cup raw walnuts

• 1/2 cup of coconut flakes

• 7 dates.

For the filling:

• 3 cups soaked raw cashews

• the juice from 2 lemons

• 2/3 cup (or more if you like) of Cacao Magic from www.thephilosophie.com

• 5 drops of chocolate stevia

• 1 cup rice milk

• 2 teaspoon vanilla extract

Directions:

Soak 3 cups of raw cashews in water overnight.

Put the crust ingredients in the blender and blend until they similar sizes. Take that mixture and with your bare hands, press it into a pie plate to use as the crust. The dates heat up from your hands and make everything stick together.

In the same blender or food processor combine the filling ingredients.

Pour that mixture into your pie crust, cover and freeze for minimum 30 minutes! You can do the same pie with fruit as well, that recipe is in here too!

Note: This may be one of my all time favorites!

Ingredients:

• 3 cups of raw almonds

• 1 cup unsweetened coconut flakes

• 12 pitted dates

Directions:

Throw everything in a blender or food processor, blend until all ingredients are about equal size ... looks a bit like dirt. ;) Then transfer to a baking dish and press with your hands to create heat that allows the dates to 'glue' everything together. Put them in the freezer or fridge for a few hours, take out and cut into bars. My kids LOVE these. Small squares go a long way. They are dense, which is good;)

Ingredients:

• 1/2 pineapple

• 1 mango

• 3 lemons

• mint

• coconut milk

Directions:

In a juicer combine pineapple, mango, and lemons. Pour the juice into popsicle molds. I added coconut milk to a couple of them to give a creamy 'dreamsicle' taste to it and I added mint leaves to the bottom of a couple for myself. Absolutely refreshing and completely healthy. My kids LOVE them!

Ingredients:

• 2 cups raw almonds

• 1/2 cup of coconut flakes

• 7 dates

• 3 cups of raw, soaked cashews (leave them in water overnight to soak)

• 1 bag of frozen blueberries (or 2 cups of any fresh or frozen fruit)

• juice of 2 lemons

• 1 tablespoon acai juice

Directions:

In a food processor or blender combine the first three ingredients. Blend until similar sizes. Then transfer to a pie plate and press into a crust (it will start to stick together with the heat of your hands).

Then in the food processor add the last four ingredients. Blend them and then pour them into your pie crust.

Cover and put in freezer for a few hours to set. Take it out to thaw about 15 minutes before you want to serve.

My kids go nuts for this one. It's officially my 'go-to' dessert. Super easy, quick and you can use ANY fruit combo.

Ingredients:

• 1/2 bag of mixed frozen berries

• 1/2 a bag of frozen blueberries

• 1-2 cups coconut water

• 1/2 cup acai juice.

Directions:

In a food processor combine the ingredients. Blend, serve and bliss out on this sweet antioxidant treat.

Tip:

You can do it in a blender but then the consistency is more like a smoothie.

Ingredients:

• 1 bag of frozen organic mixed berries

• 2 cups coconut water

• goji berries

• 1 tablespoon Berry Bliss Superfood Mix (www.thephilosophie.com), if you have it

• a little ice if the consistency needs it

Directions:

In a food processor (you can do it in a blender but the consistancy comes out like a smoothie then) combine the ingredients.

Note: These make an amazing snack bar that is packed with goodness!

Ingredients:

• 1/3 cup goji berries

• 1/2 cup pumpkin seeds

• 1/4 cup cocoa nibs

• 1/2 cup whole oats

• 1/3 cup raw sunflower seeds

• 1 tablespoon coconut oil

• 3 tablespoons your choice of nut or seed butter. I used almond butter.

Directions:

In a food processor or blender, mix goji berries through sunflower seeds until all of the ingredients look relatively similar in size.

Add the 'sticky' ingredients (coconut oil and nut butter). Blend until combined. Transfer to a small pan (I use a little square brownie pan). Pat down to even height. Stick in fridge or freezer. They are ready in about an hour to cut and enjoy. They do crumble, so somteimes I use them as a 'granola' with almond milk for breakfast.

Tip: Store these in the fridge.

Ingredients:

• 4 ripe bananas

• any mix-ins you can think of and that your belly can tolerate

Directions:

Freeze your bananas prior to making this ice cream. Put the frozen bananas in blender or food processor and blend until smooth. VOILA! Feel free to add what ever other layers you wish, nuts, nut butter, cacao, mint etc. ... make your own flavor, the sky's the limit!