Raw Chocolate Truffles

Prep time:  20 minutes

Makes 25 truffles (unless you’re like me and tasting as you go…)


  • 1 cup (100 g) raw cacao powder (cocoa powder will work also)
  • 1 cup (150 g) cashews
  • ½ cup (118 ml) maple syrup
  • Water (to mix)
  • Roll-in ingredients: shredded coconut, chopped nuts, chocolate nibs, raw sugar, cacao powder, ginger, or something else you love.




  • Mix nuts in a food processor until a powder, adding enough water to create a thick paste. (I often use nut butter and haven’t needed the water.)
  • Add maple syrup to nuts and pulse to process.
  • Add cacao powder. Pulse to process.
  • Refrigerate for four hours or overnight for best results.
  • Form teaspoon-sized balls of dough and coat with your chosen roll-in ingredients.
  • EAT!

Healthy Banana Fudge Cookies

Modified from A Clean Bake. True confession - what I love most about these is the batter. I can (and do) eat it with a spoon. No guilt. 


  • 2 large or 4 small very ripe bananas, mashed or pureed until smooth (about 1 1/2 cups or 355 ml puree)
  • 1/2 cup (135 g) natural nut butter. (I used almond. Peanut would be delicious.) 
  • 1/2 cup (50 g) good quality cocoa powder
  • 1 teaspoon raw honey (optional)
  • 1/2 teaspoon vanilla
  • coarse sea salt, for garnish
  1. Preheat the oven to 350F (180 C).
  2. In a large mixing bowl, use a fork to thoroughly combine all ingredients, except the sea salt, until the batter is smooth.
  3. Place heaping tablespoons of dough onto a greased or lined cookie sheet (I use a silpat mat), about 1 inch apart. Sprinkle the tops of the cookies with a pinch of sea salt.
  4. Bake for 10-15 minutes until cookies lose their sheen. Allow to cool and set on the cookie sheets for 3-5 minutes before transferring to a wire rack to cool completely.

NOTE: baking time will vary based on moisture content of the bananas and nut butter.

Kale Chips


  • Lacinato kale, washed, dried and torn into bite-sized pieces
  • Olive Oil
  • Sea salt


Preheat oven to 275° F (135° C). Toss kale gently with olive oil and place on baking sheets.  Sprinkle with sea salt and bake for 10 minutes. Turn the leave and continue baking until crisp, 7-10 minutes more.  

Also delicious spiced with garlic, turmeric or other spice of your choice.

Energy Bites - No Bake (GF and Nut-free options)


Energy bites crop.jpg
  • 1 cup uncooked oats (Gluten-free optional)
  • 2/3 cup unsweetened shredded coconut 
  • 1/2 cup peanut or almond butter (I prefer natural) Or use sunflower butter for nut-free
  • 1/2 cup ground flaxseed 
  • 1/3 cup dark chocolate chips
  • 1/3 cup honey
  • 1 Tbsp. sunflower seeds and or pumpkin seeds (optional)
  • 1 tsp. vanilla extract



Stir all ingredients together in a medium bowl until thoroughly mixed.  Chill in the refrigerator for about 30 minutes then roll into 1" balls. Store in an airtight container and keep refrigerated for up to 1 week. Makes about 20-25 balls.  

This recipe can be changed up in so many ways!   Add nuts, dried fruit, use almond or another nut or seed butter.  Experiment and have fun with it.