No Bake Chocolate Peanut Butter Macaroons

* Quick. Simple. Better-for-you ingredients!

On my quest to safely multi-task (that means not turning on the oven), I present to you yet another no-bake, easy-to-make holiday treat.

3 cups shredded unsweetened coconut
3 tablespoons natural, unsweetened peanut butter (Or nut butter of your choice)
* Only as I started typing out this recipe did it occur to me that using hazelnut butter would have been amazing. Ah well, next time!
1/2 teaspoon vanilla extract
1 tablespoon ground flax seed
1/4 cup maple syrup
1/2 tablespoon melted coconut oil
1 cup chocolate chips (I used these dairy-free ones by Enjoy Life)
Pinch of sea salt

* Makes approximately 50 macaroons.

1. Melt chocolate in a double boiler, or in the microwave.
2. Measure out the peanut butter, coconut oil and maple syrup and stir into the melted chocolate, combining well.
3. In a separate mixing bowl, combine shredded coconut, flax seeds and salt.
4. Add the melted chocolate/peanut butter to the coconut mixture, coating well.
5. Roll mixture into bite-sized balls and place onto a parchment paper lined baking sheet.
6. Place in the refrigerator to set for at least 10 minutes before serving.

Chocolate Peanut Butter Macaroon

Chocolate Almond Butter Hemp Heart Truffles

Is everyone ready for the holidays?!
Oh boy, life is busy! I didn’t have time to do a ton of baking this year, but I did manage to come up with a couple of good recipes, most of which contain some combination of chocolate and peanut butter or chocolate/almond butter (my latest vice).

Here’s the first of 3 recipes I’ll be sharing today. Out of necessity, I had to keep it simple this year, except for my fruitcake recipe. That one is not so simple, but I’ll tell ya, if you like fruitcake but looking for a healthier option, it’s worth the little bit of time you’ll spend making it! I’ll get to that one later on today. My last fruitcake is still in the oven and I haven’t snapped a picture of it yet! For now, relax and enjoy a chocolatey almond butter truffle!

Chocolate Almond Butter Hemp Heart Truffles

1.5 cups hemp hearts
3 tablespoons almond butter (Or nut butter of your choice. I made a version with peanut butter earlier this week – delish!)
1/4 cup maple syrup
2 tablespoons melted coconut oil
1 cup dried cranberries
1.5 cups chocolate chips (I used these dairy-free ones by Enjoy Life)
Pinch of sea salt

1. Melt chocolate in a double boiler, or in the microwave.
2. Measure out the almond butter, coconut oil and maple syrup and stir into the melted chocolate, combining well.
3. In a separate mixing bowl, combine the hemp seeds, dried cranberries and sea salt.
4. Pour the melted chocolate/almond butter mixture in with the hemp seeds, coating well.
5. Roll mixture into bite-sized balls and place onto a parchment paper lined baking sheet.
6. Place in the refrigerator to set for at least 10 minutes before serving.

* If the mixture gets a bit dry (hemp seeds absorb a lot of moisture), add a bit more coconut oil.

hemp heart truffles

No Bake Carrot Cake Bites

Carrot Cake

Ahh in hindsight…
In the spirit of the season, it would have been fun to try and make these with fresh grated pumpkin, but I had some carrots sitting around that I wanted to use up. There’s always next year!
Simple and sweet, better-for-you treats! I love finding ways to sneak veggies into snacks.

No Bake Carrot Cake Bites

* Gluten-Free * Dairy-Free * Egg-Free * No White Sugar! *

• 1/2 cup carrots, chopped/grated (roughly 2 medium carrots)
• 3/4 cup shredded coconut (unsweetened)
• 4 Medjool dates, pitted
• 1.5 cups, almonds
• 1/4 cup almond butter
• 1/4 cup honey
• 1/4 cup hemp seeds
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon Himalayan pink salt

1. Place almonds in a food processor and pulse until they reach the consistency of almond meal. I like to add the spices at this point and pulse for a few more seconds to get them nicely blended into the almond meal. Remove from food processor and set aside.
2. Rinse out the food processor and add the chopped carrots. Pulse until shredded. Do not over process the carrots or they will end up too mushy and watery. If you do not have a food processor, you can shred the carrots using a hand grater, and blend the rest of the ingredients in a blender.
3. Add the almond meal, almond butter, honey and dates into the food processor with the carrots and process until fully combined.
4. Transfer to a bowl and mix in the coconut flakes and hemp seeds.
5. Form mixture into 1-inch (2.5 cm) balls and enjoy!
Store in an air-tight container in the refrigerator for up to 2 weeks.

* If the consistency ends up being too moist, you can add more coconut or hemp seeds to soak up the liquid. Over blending the carrots will result in moisture being released into the mixture. This can be avoided by grating the carrots by hands and adding them at the end, or pulsing them slowly in the food processor and paying attention to the consistency as you go.

Mini Muffin Tin Pumpkin Pies

* Gluten-Free * Dairy-Free * Egg-Free * No White Sugar! *

mini pumpkin pies

I just realized how often I use muffin tins for making many of my recipes! From frozen smoothie treats, dairy-free ice cream bars, tiny egg-free quiche, and now mini pumpkin pies! I hope this isn’t becoming a fixation, like my obsession with polka dot clothing a few years back!

It’s a beautiful autumn holiday weekend here in Canada, and the perfect opportunity to indulge in another one of my forever obsessions – pumpkin spice! I’ll be in cinnamon, clove and ginger heaven all weekend, as I bake up a storm for a little dinner party I’m having tomorrow. Not only are they wonderfully fragrant, these delectable spices are also extremely anti-inflammatory. Just the smell alone is enough to send me to my happy place.

I made these adorable bite-sized pumpkin pies just yesterday, using my 24 cup mini muffin tin, similar to this one >> here. The recipe below will make 48 mini muffin tin pumpkin pies, or you can cut the recipe in half and simply bake 24. The full recipe below will also make one regular sized pie!

Mini Muffin Tin Pumpkin Pies with Maple Pecan Crust

Crust Ingredients:
4 cups raw pecans
2 cups rolled oats, processed into flour
1/2 cup maple syrup
1/4 cup coconut sugar
1/3 cup ground flax meal
2 tsp. ground cinnamon
1 tsp. vanilla extract
1/4 tsp. ground cloves
1 tsp. Himalayan pink salt
2 Tbsp. coconut oil

1. Preheat oven to 350° F.
2. Grind the oats into a fine powder using a food processor, then transfer to a bowl.
3. Add the pecans to the food processor and grind until finely chopped. If the mixture becomes too dry, scrape down the sides of the food processor, add a bit of coconut oil and continue.
4. Combine all ingredients together in a bowl and mix well.
5. To form the individual crusts,  grease a muffin pan with coconut oil and press the pecan oat crumble firmly into bottom. For this recipe, I was using a very tiny muffin tin so I only added the crust to the bottom (not the sides, as I have done in the past when using a regular sized muffin tin).
7. Bake for 10 minutes and allow to cool before continuing.

2 ¼ cups pumpkin puree
1/2 cup coconut sugar
1/4 cup pure maple syrup
1/4 cup full-fat coconut milk
1 Tbsp. coconut oil
3 Tbsp. cornstarch
2 tsp. vanilla extract
2 tsp. cinnamon
1/4 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. Himalayan pink salt

1. In a small bowl, whisk together the maple syrup and cornstarch, set aside.
2. Using a separate bowl, mix together all other ingredients, then combine with the maple syrup and cornstarch. Blend well using a hand mixer.
3. Pour the filling into the individual pie crusts.
4. Bake for 20 minutes, then remove from oven and place on cooling rack for one hour.
* For a full sized pie, bake for 30-40 minutes.

For the icing, I went away from my usual coconut whipped cream because I needed to something a little faster to prepare, while still keeping it room temperature stable. This recipe uses Daiya dairy-free cream cheese and is sweetened with monk fruit, but of course, you can use any sweetener of your choice.

227g (1 container), Daiya cream cheese
Monk Fruit Sweetener, to taste. Monk fruit is 200 times sweeter than sugar so it’s best to start with ½ tsp. and adjust to taste.
1 tbsp. cornstarch
Add all ingredients to a bowl, and whip until fluffy using a hand mixer.

No Bake Cookie Dough Energy Balls

chickpea energy balls

School Safe * Peanut-Free * Grain-Free * Gluten-Free * Vegan

With kids now back to school, I’ve been getting a lot of requests for healthy, allergy-friendly school safe snacks. These chickpea energy balls are a delicious little treat that are high in both protein and fiber and uses just a touch of maple syrup for sweetness.  Surprisingly, these really do remind me of raw cookie dough!  This is a much healthier version that requires no baking.

This recipe uses chickpeas as a base and sunbutter to bind them together, which is made from blended sunflower seeds. Of course, you can use any nut or seed butter of your choice, however, sunbutter is peanut and tree nut free and permitted in schools. I’ve also made this recipe using almond butter, which is my personal preference, but sunbutter is just as tasty.

The best part – no baking required! Just roll the dough into balls and place in the refrigerator to set. I literally whipped these up in less than 10 minutes!

1 1/2 cups chickpeas (garbanzo beans), cooked
1/2  cup sunbutter (sunflower seed spread)
1/3  cup maple syrup
1/4  tsp. cinnamon
1 tsp. pure vanilla extract
Pinch of Himalayan pink salt
1 cup oat flour (I make my own oat flour by grinding oats in a food processor first)
1/3 cup mini chocolate chips (Enjoy Life dairy-free chocolate chips)

1. Place chickpeas, sunbutter and maple syrup in a food processor and blend until the mixture is smooth.
2. Add the cinnamon, vanilla, salt and oat flour.  Pulse until well combined. At this point, it should resemble cookie dough. If it seems a bit too dry, you can add more sunbutter or maple syrup (depending on how sweet you want them to be). If the consistency is too wet, add more flour.
3. Transfer to a bowl and mix in the chocolate chips.
4. Scoop a heaping tablespoon of dough and roll between your palms to form a ball. Store in an air-tight container in the refrigerator for up to 5 days.


3 Ingredient Muffin Tin Smoothie Pops

* Gluten-Free * Dairy-Free * No Added Refined Sugars!


• 2 cups non-dairy yogurt (Yoso Coconut Yogurt is my personal preference)
• 1.5 cups fresh blueberries
• 1 banana

1. Add all ingredients to a blender and process until smooth.
2. Pour mixture into mini muffin tins, or small plastic cups.
3. Place in the freezer until semi-solid (roughly 1 hour).
4. Remove from freezer and place wooden popsicle stick in the middle and continue to freeze for an additional 4-6 hours.
5. When frozen, run tin under warm water to release the
popsicles from the molds and enjoy!

Grain-Free Granola Bars


Gluten-Free • Grain-Free • Dairy-Free • No Refined Sugars

After coming up with a delicious grain-free granola recipe last week, I decided to play around with different ways to use it and came up with a few delicious recipe ideas. The first one I’ll share with you are these grain-free granola bars. Of course, you can use any granola of your choice, but if you’re looking for an anti-inflammatory option (because you know that’s what I’m all about about!), the grain-free granola I posted yesterday is a tasty choice. Because it already has the cinnamon and cloves, you don’t have to add any other spices.

Once you decide on the granola you’re going to use, whether it’s store bought or our homemade one, all you need are a few additional ingredients, a food processor and voila! It’s really that simple.

1 cup *grain free granola
8 pitted Medjool dates
2 tablespoons unsweetened almond butter
1/2 cup unsweetened coconut (optional)
1/4 cup hemp seeds (optional)

1. Add dates to a food processor, and pulse until coarsely chopped.
2. Next, add the almond butter and granola and process until the mixture begins to form a ball.
3. Transfer to a bowl and add the coconut and hemp seeds, mixing well.
4. Line a baking sheet with parchment paper and press the mixture firmly into the pan with the back of a spoon. Make the bars at least ½ an inch thick. Cut into bars with a sharp knife before placing in the refrigerator to set. (if you cut it after it sets, the edges tend to crumble). You can also make these into balls if you prefer.
5. Refrigerate for at least 20 minutes before serving .
* Store in an air-tight container for up to 2 weeks.