4 ingredient Chocolate Chips

 Prep Time 8 minutes

 Cook Time 2 minutes

 Chilling Time 60 minutes

Ingredients

• 1/3 cup coconut oil + additional 1 teaspoon
• 2/3 cup honey, maple syrup or coconut sugar. (I like to do equal parts coconut sugar and maple syrup- honey makes a more taffy like consistency of chips)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract or mint extract (optional)
• 1 cup cocoa powder sifted

Instructions 

1. Grease a mold — such as a mini loaf pan or silicone shaped molds — with coconut oil. OR if you prefer traditional “chips”, prep a piping bag and tip (no need to grease the piping bag)
2. Melt coconut oil in a saucepan over low heat.
3. Once melted, add sweetener and vanilla.
4. Bring to a boil, stirring constantly.
5. Let boil for 2 minutes, while stirring constantly. Remove from heat promptly.
6. Stir in cocoa powder until smooth.

Immediately Transfer to mold or piping bag.  

*If using a mold, press down the chocolate mixture, using clean fingers or the back of a spoon. Smooth top.

*if using a piping bag, wrap the bag in a dish towel or paper towel to avoid tangerine the heat from the mixture to your hand.  IT WILL BE HOT!

Let cool in refrigerator.

*If you use a loaf pan, you’ll need to cut into chunks or shave 

*Enjoy in cookies, ice cream, yogurt, granola brownies, cakes, etc. Or eat as-is!

Recipe Notes

*This recipe yields 2 cups of the naturally sweetened soft fudgy chocolate chips. 

*You could substitute ¼ cup of Date powder for your sweetener and your chips will be crunchy

*DO NOT use alternative sweeteners for this recipe like stevia or monk fruit etc. 

4 Ingredient Toffee

Ingredients

• 1/2 cup coconut oil + additional 1 teaspoon
• 2/3 cup honey, maple syrup or coconut sugar. (I like to do equal parts coconut sugar and maple syrup- honey makes a more taffy like consistency of chips)
• 1-2 Tbsp Almond Butter
• 1/2 teaspoon almond extract

Instructions 

1. Grease a mold — such as a mini loaf pan or silicone shaped molds — with coconut oil. OR if you prefer traditional “chips”, prep a piping bag and tip (no need to grease the piping bag)
2. Melt coconut oil in a saucepan over low heat.
3. Once melted, add sweetener and almond extract.
4. Bring to a boil, stirring constantly with a whisk.
5. Let boil for 3 minutes, while stirring constantly. Add almond butter and continue simmering for 2 more minutes, stirring constantly with whisk
6. Remove from heat promptly.
7. Immediately Transfer to mold or piping bag.  
8. *If using a mold, press down the toffee mixture, using clean fingers or the back of a spoon. Smooth top.
9. *if using a piping bag, wrap the bag in a dish towel or paper towel to avoid transferring the heat from the mixture to your hand.  IT WILL BE HOT!

Let cool in refrigerator.

*If you use a loaf pan, you’ll need to cut into chunks after about an hour of cooling

*Enjoy in cookies, ice cream, yogurt, granola brownies, cakes, etc. Or eat as-is!

Recipe Notes

*This recipe yields 2 cups of the naturally sweetened soft toffee chips. 

*You could substitute ¼ cup of Date powder for your sweetener and your chips will be crunchy

*DO NOT use alternative sweeteners for this recipe like stevia or monk fruit etc. 

Basic Cashew Cream

Ingredients

• 1 cup raw, unsalted cashews
• ¾ to 1 cup filtered water, plus extra for soaking
• Pinch of salt 

Instructions

1. Soak the cashews: Place the cashews in a bowl and cover them with cool water. For the best results, soak them for at least two hours or overnight. For a quicker method, cover the cashews with boiling water and let them soak for 15–20 minutes.
2. Drain and rinse: Drain the water from the cashews and rinse them under cold water.
3. Blend: Add the drained cashews to a high-speed blender with ¾ cup of fresh, filtered water and a pinch of salt. Blend on high until the mixture is completely smooth and creamy, which can take up to several minutes.
4. Adjust consistency: If the cream is too thick, add more water, 1 tablespoon at a time, and blend again until you reach your desired consistency.

Store: Transfer the cashew cream to an airtight container. It can be stored in the refrigerator for up to one week. 

Flavor variations:

Savory cashew cream

Turn your basic cashew cream into a tangy, flavorful sauce for pasta, tacos, or bowls. Add these ingredients to basic recipe  before blending in a high power blender: 

• 1–2 tablespoons fresh lemon juice
• 1 tablespoon nutritional yeast
• 1 peeled garlic clove
• ½ teaspoon onion powder
• ¼ teaspoon salt 

Sweet cashew cream

Perfect for drizzling over pancakes, fruit, or dessert. Add these ingredients before blending: 

• 2 pitted Medjool dates, or 2–3 tablespoons of maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon (optional) 

Tips for success

• Use raw cashews: Roasted cashews have a toasted flavor and don’t thicken as well.
• Don’t skip soaking: Soaking is crucial for softening the cashews, especially if you don’t have a high-powered blender. This prevents a grainy texture.
• Thickening: Cashew cream will thicken slightly as it cools in the refrigerator. To use it as a substitute for heavy cream in cooking, be aware that it will thicken further when heated.
• Freezing: You can freeze leftover cashew cream in ice cube trays for later use. Once frozen, transfer the cubes to a freezer-safe bag. 

Chakra Cookies-Base Cookie Dough Recipe (The add ins for each Chakra is listed below the base recipe)

Ingredients

• 3.5 Cups All Purpose Gluten Free Flour (I like krusteez brand for the price or, even better, a blend of equal parts Bobs red mill garbanzo bean flour and Pamela’s rice flour blend)
• 1 tsp baking soda
• 1/2 tsp salt

Mix together in a bowl and set aside

• 1 cup cashew cream (blended raw cashews and water, see recipe above)
• 1/2 cup coconut oil (melted)
• OR just use 1 1/2 cups of melted coconut oil if you don’t have cashew cream, but recipe will be higher in saturated fat. 
• 1/2 cup maple syrup
• 1/2 cup coconut sugar(granulated)

Cream those wet ingredients together.

• 2 eggs (or make equivalent 2 flax eggs for vegan option)
• 2 tsp vanilla extract

Instructions

1. Mix all together for about 30 seconds,  well mixed. 
2. Refrigerate for about an hour.  
3. Scoop small scoops onto a cookie sheet. 
4.  Bake at 350 for 9-11 minutes or at higher altitude, 325 for 13-15 minutes. 
5. Cool on a wire rack completely before packing in a storage container. .  

These cookies will be soft, almost a cake like texture. 3-5 day shelf life on the counter, up to 10 days refrigerated or up to 3 months in the freezer (warmed for 2 minutes in an oven when ready to eat). 

Full recipe yields about 4 dozen 2 inch cookies.  I usually only make ½ the recipe at a time.  

Root Chakra Add Ins/Substitutions (Red)-Cocoa Chocolate Cherry

With Dry Ingredients…

Replace 1 cup of flour with 1 cup of organic cocoa powder

With Wet Ingredients, Add..

Add 4 tbsp unsweetened alternative milk (I use Almond Milk)

After combining wet and dry base ingredients, mix in

 ½ cup up to 1 cup of chocolate chips (See my 4 ingredient recipe above)

 ¼ up to ½ cup of dried cherries (Dry Fresh, halved and pitted cherries (tart varieties are best for lower sugar) in a dehydrater or in oven at 175 degrees for 3-4 hours)

 ¼ cup of hemp heart seeds

Sacral Chakra Add Ins/ Substitutions (Orange)-Toffee Hazelnut

With Dry Ingredients Add..

1 tsp Ground Nutmeg

With Wet Ingredients, Add..

2 Tbsp Unsweetened Alternative Milk (Like Almond Milk)

After Combining wet and dry ingredients, mix in

½ cup up to 1 cup of toffee chips (See recipe above)

½ cup of crushed roasted Hazelnut Butter

½ cup roasted pecans

1 tbsp candied Turmeric (See recipe above)

Solar Plexus Chakra Add Ins/Substitutions (Yellow)- Lemon Ginger Poppy Seed

With dry Ingredients, Add..

1 tsp Ground Ginger

1 tsp Ground Allspice

With Wet Ingredients, Add..

⅛ cup fresh squeezed lemon juice

After Combining wet and dry ingredients, mix in

3 Tbsp fresh lemon zest

3 Tbsp chopped candied ginger (See Recipe Above)

2 Tbsp Poppy Seeds

Heart Chakra Add Ins/Substitutions (Green)- Kiwi Lime Coconut

With Wet Ingredients…

Replace ½ Cup of Cashew Cream with ½ cup (about 2 whole) pureed ripe kiwi fruits (Remove skin and core)

Add 3 tbsp fresh squeezed lime juice

After Combining wet and dry ingredients, mix in

3 Tbsp Fresh Lime zest

3 Tbsp Unsweetened Shredded (Dried) Coconut

Throat Chakra Add Ins/Substitutions (Blue)- Blueberry Lavender Honey

With Wet Ingredients..

Replace 1 cup Maple Syrup with 1 cup Honey

Replace ½ cup of Cashew Cream with ½ cup pureed ripe pear (Remove skin and Core)

After Combining wet and dry ingredients, mix in

1 cup dried Blueberries (Dry Blueberries in dehydrator or oven set at 175 degrees for 6-8 hours)

¼ cup dried lavender flowers

Third Eye Chakra Add Ins/Substitutions (Indigo)-Grape Blackberry, Cacao, Almond

With Wet Ingredients

Replace ½ cup Cashew Cream with blend of Pureed seedless dark purple grapes and blackberries

After Combining wet and dry ingredients, mix in

½ up to 1 cup cacao nibs or chocolate chips

½ cup crushed roasted almonds

Crown Chakra Add Ins/Substitutions (Violet/White)- Dragonfruit (or Apple Slices), Granola, Golden Raisin

With Wet Ingredients

Replace ½ cup Cashew Cream with Pureed Dragon fruit (Or applesauce if Dragonfruit is out of season or unavailable)- (Remove Peel)

After Combining wet and dry ingredients, mix in

2 tsp pumpkin spice blend (or combination of ½ tsp cinnamon, ½ tsp ginger, ½ tsp allspice, ½ tsp nutmeg, ⅛ tsp cloves)

½ cup oats or basic oat granola (See Recipe Below)

½ cup golden raisins

½ cup dehydrated Dragonfruit (or apples) 

½ cup white chocolate (optional)

Chocolate Chip Chickpea Cookie Squares

Ingredients:  

•  1 can (15 oz) chickpeas, drained and rinsed  
•  1/2 cup almond butter (or peanut butter)  
•  1/3 cup maple syrup  
•  1 tsp vanilla extract  
•  1/2 tsp baking powder  
•  1/4 tsp baking soda  
•  1/4 tsp salt  
• 1/2 cup dairy-free chocolate chips  

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.  
2. In a food processor, combine the chickpeas, almond butter, maple syrup, vanilla extract, baking powder, baking soda, and salt. Blend until smooth and creamy.  
3. Gently fold in the dairy-free chocolate chips—this is where the magic happens!  
4. Pour the batter into your prepared pan, spreading it evenly and smoothing the top.  
5. Bake in the oven for 20-25 minutes until the edges are golden brown and the center is set.  
6. Allow them to cool completely before slicing into delicious bars.

No-Bake Vegan Twix: Date Caramel and Chocolate Covered Perfection!

Ingredients:

For the Cookie Base:

– 1 cup almond flour (120g)

– 1/2 cup rolled oats (40g), gluten-free if needed

– 1/4 cup coconut oil, melted (60ml)

– 2 tablespoons maple syrup or agave (30ml)

– 1/4 teaspoon salt

For the Date Caramel Layer:

– 1 cup pitted dates, Medjool preferred (170g)

– 1/4 cup peanut butter or almond butter (60g)

– 1/4 cup plant-based milk (60ml) (almond, soy, or oat)

– 1 teaspoon vanilla extract (5ml)

– 1/4 teaspoon salt

For the Chocolate Coating:

– 1 cup vegan chocolate chips (170g)

– 1 tablespoon coconut oil

Instructions::

1. Prepare the Cookie Base: In a medium bowl, combine almond flour, rolled oats, melted coconut oil, maple syrup (or agave), and salt. Mix well until a crumbly dough forms.
2. Press the cookie base evenly into the bottom of an 8×8 inch pan lined with parchment paper. Set aside in the freezer to firm up.
3. Make the Date Caramel Layer: In a food processor, combine the caramel layer ingredients (dates, peanut butter, plant-based milk, vanilla extract, salt). Blend until completely smooth and creamy.
4. Spread the date caramel evenly over the cookie base in the pan. Return to the freezer for at least 2 hours to firm up completely.
5. Prepare the Chocolate Coating: In a double boiler or microwave-safe bowl, melt the vegan chocolate chips and coconut oil together until smooth. Stir until glossy.
6. Remove the pan from the freezer and lift the bars out using the parchment paper overhang. Cut into Twix-sized bars.
7. Dip each bar into the melted chocolate, ensuring it’s fully coated. Place back on the parchment paper.
8. Drizzle any remaining chocolate over the top of the bars for decoration, if desired.
9. Refrigerate or freeze the bars until the chocolate is set and firm. For a quicker set, freeze for about 30 minutes.
10. Store vegan date caramel Twix bars in an airtight container in the refrigerator for up to 2 weeks or in the freezer for longer storage.

Recipe Information:

Preparation Time: 40 minutes | Freeze Time: 2 hours 30 minutes | Total Time: 3 hours 10 minutes (including freeze time) | Calories per Serving: 200-300 (per bar, varies based on size) | Number of Servings: 16-20 bars

Flaxseed Chocolate Avocado Cake

Ingredients:

For Cake 

• 1 large ripe avocado
• 1/2 cup unsweetened cocoa powder  
• 1/2 cup ground flaxseed  
• 1 cup Almond Flour or GF Flour
• 1/2 cup honey or maple syrup 
• 1/2 cup unsweetened almond milk
• 2 large eggs or flax eggs for a vegan option
• 1 teaspoon baking soda

For Frosting

• 1 ripe avocado
• ¼ cup (25g) cocoa powder
• 3 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

Prep & Preheat

1. Preheat oven to 350°F (175°C). Grease an 8-inch round pan.
2. Make the Batter

Blend avocado, sugar, eggs, sweetener and vanilla until smooth.

Whisk in flaxseed meal, cocoa powder, baking soda, and salt.

Stir in almond milk until combined.

1. Bake

Pour batter into pan. Bake 25-30 mins until a toothpick comes out clean.

Cool completely before frosting.

1. Frost (Optional)

Blend all frosting ingredients until creamy. Spread over cooled cake.

Gluten-free Chocolate Cake

Ingredients

• 2 cups granulated coconut sugar or 1 cup honey
• 1 3/4 cups 1 to 1 Gluten-free Baking Flour 
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs 
• 1 cup milk of choice
• 1/2 cup oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Instructions

1.Preheat the oven to 350 °F (175 °C). Line two round 8″ cake pans (2″ tall) with parchment paper on the bottom and grease the sides of the pans.

In a large bowl, stir together the dry ingredients.

1. Add the eggs, milk, oil and vanilla.
2. Mix until combined, and then stir in the boiling water. The batter will be almost as thin as water
3. Divide the batter between the two prepared pans.
4. Bake for 25 minutes or until a toothpick comes out with some moist crumbs, but not raw liquid.
5. Let cool for 5 minutes in the pans, and then turn out onto a rack to cool. Let cool completely before frosting.

*Unfrosted cake layers can be wrapped in plastic wrap and stored at room temperature for 2 days or refrigerated for 3. They can also be frozen for up to 3 months.

Avocado Chocolate Frosting

Ingredients

• 1 avocado 
• 1/2 cup + 2 tablespoons cocoa powder
• 1/2 cup + 2 tablespoons maple syrup divided
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unrefined coconut oil

This recipe yields 2 cups + 1 tablespoon, so feel free to give it a taste before frosting your cake!

Instructions

1. Put all the ingredients (using 1/2 cup maple syrup) in a high-speed blender (or a small food processor) and blend until smooth. Taste and add up to another 2 tablespoons of maple syrup.
2. The frosting yields 2 cups + 1 tablespoon. That’s enough for a two-layer 8″ cake if you use about 3/4 cup to 1 cup for the middle and the other remaining cup on top.
3. The frosting will harden in the fridge but you can still cut it once it’s on the cake. It will be too firm to spread once cold, so just gently reheat it if you need to spread it after it’s been chilled.
4. It’s best used on the day of making but can also be stored for up to 2 days in the fridge.

Classic Chocolate Meringue Pie Recipe

Ingredients:

For the Pie:

• 1 pre-baked 9-inch pie crust
• 1 cup granulated coconut sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 egg yolks (save whites for meringue)
• 2 cups oat milk
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract

For the Meringue:

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated coconut sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Chocolate Filling:

In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.

Add egg yolks and milk, whisking until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens (about 7-10 minutes).

Remove from heat and stir in coconut oil and vanilla extract.

Pour the filling into the pre-baked pie crust.

2. Make the Meringue:

In a clean mixing bowl, beat egg whites and cream of tartar on high speed until soft peaks form.

Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.

Mix in vanilla extract.

3. Assemble and Bake:

Spread meringue over the warm chocolate filling, sealing to the edges of the crust.

Bake at 350°F (175°C) for 12-15 minutes, until the meringue is golden brown.

Let cool before serving.

No-Bake Plant Based Vegan Blueberry Chia Seed Pie

Ingredients

For the crust:

• 1 1/2 cups almond blend and crushed
• 1/4 cup dates
• 2 tablespoons honey or maple syrup

For the blueberry chia filling:

• 1 1/2 cups blueberries (fresh or frozen)
• 1 cup coconut milk (or any plant-based milk)
• 1/4 cup chia seeds
• 1/4 cup maple syrup or honey (adjust to taste)
• 1 teaspoon vanilla powder
• 1 tablespoon lemon juice
• Pinch of salt

Instructions

1. Make the crust: In a medium bowl, combine crush almond and dates. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the refrigerator to set while you prepare the filling.
2. Prepare the chia pudding layer: In a blender or food processor, blend the blueberries, coconut milk, maple syrup, vanilla powder , lemon juice, and salt until smooth.
3. Pour the mixture into a bowl and stir in the chia seeds until evenly combined. Let the mixture sit for 5-10 minutes, stirring occasionally, to allow the chia seeds to absorb the liquid and thicken.
4. Once the chia pudding mixture has thickened, pour it over the chilled crust in the springform pan. Smooth the top with a spatula.
5. Place the pie in the refrigerator to chill for at least 4 hours or overnight, until the filling is set.
6. Serve: Garnish the pie with fresh blueberries, blackberries, and edible flowers for a beautiful presentation. Slice and enjoy!

Tips. Use agar agar powder for firmer results and switch to cashew instead of coconut milk

Lemon Poppy Seed Pie

Ingredients:  

•  1 cup rolled oats  
• ½ cup crushed walnuts
• ¼ cup soaked figs or dates
• ¼ cup GF flour of your choice
• 2 tbsp melted coconut oil
• 2 tbsp poppy seeds  
• ¼ cup chia seeds  
• Zest of 1 lemon  
• 2 tbsp lemon juice  
• ¼ cup + 1 tbsp honey or maple syrup  
• ¼ cup almond butter or cashew butter  
• ½ tsp vanilla extract  

Instructions

1. Prepare the Dry Ingredients

In a blender. Grind up the walnuts first.  Then add the rolled oats, almond flour, poppy seeds, 1 Tbsp maple syrup, coconut oil and figs. Mix until crumbly. Pour out into a 9 inch pie pan and press the mixture into the bottom and about ½ inch up the sides.  Bake in a 350° over for about 10 minutes.  

1. Mix the Wet Ingredients in a bowl. 

Add the chia seeds, lemon zest, lemon juice, honey or maple syrup, almond butter, and vanilla extract to the bowl. Wish until all the ingredients are well combined. Let this stand for 15-20 minutes while the crust cools and the chia seeds begin to gel.  This will create a pudding like consistency. 

1. Pour and Set

Once the crust has cooled, pour the mixture into the pan.  

1. Chill and Cut

Refrigerate the mixture for at least 4 hours or overnight. Once set, to with fresh raspberries, strawberries, shredded coconut and slice and serve. 

1. Store the pie in an airtight container in the refrigerator for up to a week or , if for some strange reason it isn’t gobbled right up, freeze pieces for longer storage. 

Peppermint Patties

Ingredients

• 1 1⁄2 cups shredded unsweetened coconut (“Let’s do Organic” brand tastes best for these)
• 2 Tbsp unsweetened coconut milk
• 2 Tbsp unrefined coconut oil
• 1⁄4 cup raw honey (buy local!), or pure maple syrup
• 1⁄2 tsp peppermint extract, or to taste
• 1 cup of dark chocolate, melted

Instructions

1. In a blender or food processor, pulse the shredded coconut, coconut milk, coconut oil, honey, and peppermint extract.
2. Process just until a smooth paste has formed.
3. Shape this paste into round discs and coat/drizzle with a light coat of your melted chocolate.
4. Place your patties on wax paper, then set in the freezer for about 20 minutes.

Nut Butter Chocolate Protein Bites  

A no-bake protein bite packed with Almond butter and chocolate

Serving Size 10 bites  

Prep Time 10 minutes  

Chill Time 30 minutes  

Total Time 40 minutes  

Ingredients  

•  1/2 cup blended cottage cheese  
•  1/2 cup almond flour  
•  1 scoop chocolate protein powder  
•  3 tablespoons cocoa powder  
•  2 tablespoons maple syrup  
•  2 tablespoons almond or cashew butter  
•  1/2 teaspoon vanilla extract  
•  2 tablespoons chocolate chips  
•  1/4 cup melted dark chocolate optional for drizzling  

Instructions  

1. In a bowl, mix the blended cottage cheese, almond flour, chocolate protein powder, cocoa powder, maple syrup, almond butter, and vanilla extract until a dough forms.  
2. Stir in the chocolate chips.  
3. Roll the mixture into small bite-sized balls.  
4. If desired, drizzle with melted dark chocolate.  
5. Refrigerate for at least 30 minutes before serving.   

A fudgy, protein-packed treat with the perfect balance of peanut butter and chocolate flavors. Perfect for a quick snack or post-workout boost.