Almond Butter Freezer Fudge

This recipe is DANGEROUSLY delicious. Seriously, I have to exercise ALL of my willpower not to eat the whole batch in one sitting [and when I do... I don't feel that bad because it's literally ONLY made of good for you ingredients!].

I created this recipe as a chocolate free alternative to my Superfood Chocolate. I know, that might sound silly (chocolate free chocolate?? huh???) so let me explain: I am super sensitive to caffeine so I wanted a treat that I could have at night that wouldn't keep me up.

Side note: Up until writing this blog post, I always thought that chocolate contained caffeine because when I ate it at night I would have trouble sleeping. My research showed that chocolate (or raw cacao powder) actually does not contain caffeine, but it does however contains theobromine which is a stimulant related to caffeine. Interesting!

Feel free to swap almond butter for any nut or seed butter. I've made this with sunflower seed butter, peanut butter and even a mixed nut butter and ALL were incredible.

Almond Butter Fudge // paleo, gluten free, vegan option, refined sugar free


  • 1/3 cup coconut oil, melted
  • 1 cup smooth almond butter (room temperature)
  • 3-4 scoops collagen peptides or protein powder of choice**
  • 2 tsp vanilla extract
  • generous pinch of sea salt
  • generous dash cinnamon
  • optional toppings: coconut flakes, slivered almonds, chocolate chips or cacao nibs, etc!
  • optional sweetener: a few drops of liquid stevia or maple syrup

**Note: if you use a protein powder, you'll likely not need to add any additional sweetener since most protein powders have some sort of flavor or sweetener. If you use collagen, you can leave the fudge unsweetened (I like to increase the vanilla and cinnamon for natural sweetness) or add in sweetener to taste.


  1. In a blender or food processor, combine melted coconut oil and almond butter until smooth. Add in protein powder and process until well combined.
  2. Taste and add sea salt, cinnamon, vanilla and sweetener as desired.
  3. For thin bark, line baking sheet with parchment paper. Pour mixture on paper and spread evenly. For a thicker fudge, line loaf pan with parchment paper and pour in mixture. You can also get fancy and use silicon candy molds or ice cube tray like these: Silicon Candy Mold or Silicon Ice Cube Tray.
  4. Add toppings of choice - I like flaked coconut and slivered almonds, but get creative!
  5. Place in freezer to set (approximately 15 minutes). Remove from freezer to slice.
  6. Keep in freezer or fridge. Fudge will melt if left out for extended period of time.

No-Bake Almond Butter Cookies

Because it's that time of year when it's WAY to hot to turn on the oven (especially if you live in a studio apartment, like me!).

I made these easy "cookies" for my 4th of July BBQ and they were a huge hit! Naturally sweetened with coconut sugar and packed with nutrient dense foods like almonds, oats, and coconut oil, these are a treat you can feel good sharing. Not to say there is anything wrong with saving them all for yourself... ;)

No-Bake Almond Butter Cookies // vegan, gluten free, refined sugar free, no bake

inspired by this Minimalist Baker recipe


    •    1/2 cup coconut sugar (I used Sweet Revenge coconut sugar)
    •    2 tbsp unsweetened almond milk (or other non-dairy milk)
    •    3 tbsp melted coconut oil
    •    1 tsp pure vanilla extract
    •    1/2 cup natural almond butter
    •    2 tbsp coconut flour
    •    1/4 cup slivered almonds
    •    1 cup gluten free rolled oats
    •    Pinch sea salt
    •    1/4 cup raw cacao nibs or chocolate chips (optional, but SO delicious)


  1. Mix together coconut sugar, almond milk, melted coconut oil, vanilla, almond butter, and coconut flour (you can use a food processor or blender, or mix by hand). The mixture will be VERY sticky, like caramel.
  2. Add in and mix by hand slivered almonds, oats, sea salt and cacao nibs.
  3. Scoop by tablespoon with cookie scoop onto baking sheet lined with parchment paper. Place in fridge or freezer to firm up (about 20 minutes). Enjoy!


Have you been baking, and cooking, less now that it's hot out? What have been your go-to meals, snacks, and treats these days? I'd love to hear in the comments below!

Veggie Nori Rolls with Cauliflower Rice

Hello and happy #meatlessmonday!  I've got a great meal for you today - I hesitate to call it a recipe because its so simple - Veggie Nori Rolls with Cauliflower Rice.  

Rice made out of cauliflower - are you skeptical? I was too!  But these rolls were so delicious I'm already dreaming about making them tomorrow, and all the other wonderful things I can do with this "rice."

Why swap cauliflower for rice?  While I love whole grains, I find myself craving lighter foods in the warm weather.  These rolls are my way to satisfy my sushi craving without feeling weighed down.  Also, no oven or stove needed to make these- a big WIN during summer. 

Like most of my recipes, these are totally adaptable.  You can mix up the vegetable fillings for your personal favorites, or what you have on hand.  If you want to boost the protein content of these rolls, add in some sliced tofu (I bet leftover grilled fish or hardboiled egg slices would taste great too). 

Veggie Nori Rolls with Cauliflower Rice // vegan, gluten free, paleo, raw

Makes 3 rolls


- 1/2 head raw cauliflower florets (about 3-4 cups)

- 2 tsp rice wine vinegar

- 1 tsp coconut nectar or coconut sugar (optional)

- 1/2 avocado, sliced

- Raw veggies, sliced or shredded: carrots, beets, cucumbers (or whatever you want!)

- Nori sheets

For serving (if desired): soy sauce/tamari and wasabi or horseradish.  Note: "wasabi" in the US is simply horseradish with coloring added.  So I buy horseradish with no sugar instead and it tastes the same, minus sketchy ingredients! 


1. Make the cauliflower rice: Add cauliflower to your food processor fitted with an S-blade and pulse until all large pieces are gone. I found this works best if you do it in multiple batches (don't overfill the bowl of the food processor).  If you don't have a food processor, you can grate your cauliflower with a box grater for the same effect.  Add the rice wine vinegar and coconut nectar to your rice and mix well. 

 2. Prep the veggies: slice, shred, etc.  Thin shreds/slices work best for rolls.

3. Assemble the rolls: Place a nori sheet on a flat surface (or bamboo rolling mat, if you have one).  Add about one cup of cauliflower rice to one half the nori sheet and press down firmly.  Layer your avocado, veggies, and optional protein on top of the rice (see photos below).  Wet your fingers with water and then roll your nori sheet up!  You can be fancy and slice your roll with a super sharp knife, or you can simply roll it up and eat it like a burrito (that's what I did).   If desired, dip roll into soy sauce/tamari (I mixed some horseradish into my small bowl of tamari for extra kick).  YUM!

Note:  This recipe makes 3 small rolls, which was a perfect meal for me.  

I can't wait to try out more recipes with this cauliflower rice.  Stir fry? Un-fried rice? Tell me what you want to see in the comments below!

I'll be back later this week with an announcement on upcoming events AND a dessert so healthy you can eat it for breakfast (but I promise, it doesn't taste like it!).  Until then, be well!

Overnight Oats (VIDEO)

Hi everyone and HAPPY MAY!  Today I have for you my FIRST cooking video - a super quick, no cook recipe for Overnight Oats.   This is one of my favorite, make-ahead breakfasts and I'm so excited to share it with you in video form.

I plan to do more videos like this to show you all some of my go-to easy recipes - let me know what you think of this first one, and what else you'd like to see in future videos in the comments below!

Overnight Oats (vegan, gluten free, refined sugar free, soy free)

- 1/2 cup old fashioned oats
- 1 cup liquid of choice (almond milk, coconut milk, cashew milk, etc)
- 1 TBSP chia seeds

Mix together in a jar or small container, stir in your choice of add-ins and let sit in the fridge overnight.  

By letting the oats soak overnight in the fridge, they become soft and fluffy, as if you had cooked them.  You can make a few jars on Sunday night and have breakfast ready for the whole week!

Optional add-ins:
- 1/2 cup fruit (fresh or frozen)
- dried fruit (I love goji berries!)
- nuts or seeds
- cinnamon, vanilla, or cacao powder
- squeeze of lemon or lime


Superfood Trail Mix

The perfect snack to keep stashed in your purse, backpack, or briefcase.  Packed with good for you fats and satisfying protein, this salty/sweet mix will power you through a long afternoon or late night (it's also a easy breakfast on the go). 

A quick spotlight on one of the superfood ingredients in this mix: MULBERRIES.

Remember that nursery rhyme "Here We Go Round the Mulberry Bush"?  Yup, these little guys are one and the same as the plant referenced in that song.  Dried white mulberries taste similar to dried figs - mildly sweet and chewy.  They are an excellent source of calcium and iron (two nutrients that many people think are lacking in vegetarian & vegan diets), as well as vitamin C, protein, and fiber. 

As with most of my recipes, this one is very adaptable.  Allergic to nuts? Try a mix of raw seeds!  Can't find goji berries?  Unsweetened cranberries or cherries would also taste great.  Play around with it and find a combination that YOU love best (because as we know, we all have slightly different tastes).

Superfood Trail Mix (vegan, gluten free, refined sugar free, raw)

- 1 cup raw nuts (I use equal parts almonds, cashews, and walnuts)

- 1/4 cup raw pumpkin seeds 

- 1/4 cup dried goji berries

- 1/4 cup dried mulberries

- scant 1/4 cup raw cacao nibs

Add all ingredients to a bowl, mix, and then store in an airtight container.  Sometimes I put the whole batch in a Ziploc to keep in my backpack; sometimes I like to portion it out into single serving bags.  ENJOY!