Pumpkin Truffles

Pumpkin Truffles

It’s still 90º in Texas, but I’m already making all kinds of fall-themed, pumpkin snacks and treats. These whole food pumpkin truffles are perfect for fall and so easy to make. With added protein they’re a fantastic mid-day treat or post dinner dessert!


1/3 cup pumpkin

1/4 cup Georgia Grinders Maple Caramel Almond Butter**

3 Tbsp coconut flour

1/8 cup maple syrup

10 g vanilla protein (I used Quest brand & it was about 1/4 scoop)

1 tsp vanilla extract

2 tsp pumpkin pie spice

2 scoops Vital Proteins unflavored collagen peptides (optional)

chocolate chips

coconut oil

**could use regular almond butter if needed



Add everything except chocolate chips and coconut oil in a large bowl and mix until combined. Use a cookie dough scoop or your hands to make uniform balls and place on a tray with parchment paper. Refrigerate for an hour. Melt the chocolate chips with the coconut oil in the microwave, stopping to stir in 30 second increments (took 1:30 for mine). Coat each truffle in chocolate and top with sea salt. Store in the fridge or freezer.IMG_6466

Dark Chocolate Brownies with Tahini Drizzle

Dark Chocolate Brownies with Tahini Drizzle

Treat yourself! You’ve made it halfway to the weekend. Celebrating hump day with dark chocolate brownies with tahini drizzle.


1/2 cup cocoa

1/3 cup shredded coconut (blended in a food processor until super fine)

1/2 cup coconut sugar

2 sq melted dark chocolate

1/4 cup coconut oil

1/4 cup unsweetened almond milk

2 eggs

1 tbsp peanut butter

1 tsp Vanilla

Pinch of salt

Tahini drizzle:

3 tbsp tahini

2 tbsp honey

1/2 tsp vanilla

Add almond milk, eggs, coconut sugar, melted chocolate, vanilla, peanut butter, and coconut oil to a bowl and mix well. In another bowl mix together coconut, cocoa, and salt. Add the dry ingredients to the wet ingredients, stirring as you go. Transfer to a greased 8×8 brownie pan and bake at 350 for about 18-20 minutes or until a toothpick comes out clean!

Strawberry Almond Milk

Strawberry Almond Milk

Good morning and happy Tuesday! Coming atcha with a recipe for creamy strawberry almond milk from scratch that’s SO EASY! I have loved making the switch to dairy free milk and have been drinking only dairy free milk for about 6 years now. Dairy products often make me feel sick and bloated (I have a self-diagnosed lactose intolerance) but dairy free milks have allowed me to keep eating so many of my favorite foods and still feel great!

Strawberry almond milk:

1/2 cup almonds (soaked for at least 2 hours)

2 cups water

1/2 vanilla bean (seeds only)

3 large strawberries (can add more to make the strawberry flavor stronger)

Optional: Pinch of cinnamon & 1 packet of stevia

Blend for 2-3 minutes in a high speed blender and strain through a nut milk bag (I’ve linked the one I use below) or a cheese cloth. Store in the refrigerator for up to 3 days and shake well before drinking!

All-Natural Nut Milk Bag

Basic Vanilla Chia Seed Pudding

Basic Vanilla Chia Seed Pudding

Chia pudding is the perfect low sugar sweet treat for breakfast, a snack, or dessert! You can top it with fresh fruit like blueberries and mango then add other fun toppings like granola, yogurt, coconut whip, honey to make it your own.


1 cup unsweetened almond milk

1/2 cup chia seeds

2 tbsp maple syrup

1/2 vanilla bean or 1 tsp vanilla

Pinch of cinnamon


Put ingredients in container or bowl and mix together. Place covered in the refrigerator for at least two hours. and mix every 1-2 hours until set. Keep refrigerated. When ready to serve, remove from refrigerator and mix well.

Raw Vegan Chocolate-Coconut-Caramel Mini Cupcakes

Raw Vegan Chocolate-Coconut-Caramel Mini Cupcakes

Screen Shot 2016-07-26 at 6.48.43 PMI should probably shorten the name of this recipe, but Raw Vegan Chocolate-Coconut-Caramel Mini Cupcakes sounds pretty good to me.

For base:
12 laughing giraffe organics snackaroons in your favorite flavor

For vegan caramel:
25-30 pitted medjool dates (soaked in water for 20-30 min)
1/2 tsp vanilla
Pinch of sea salt

For vegan chocolate:
1/4 c cacao powder
1/4 c coconut oil
2-3 tbsp agave
1/2 tsp vanilla (*optional)

Press one snackaroon into the bottom of each cupcake tin then set aside in a fridge. Blend together dates, vanilla, & sea salt in a food processor then spoon into the cupcake tin on top of the base & place in the fridge again. Melt coconut oil in a pan on low heat & add cocoa powder, vanilla, & agave then stir until melted & well mixed. Remove from heat & pour over the caramel. Chill for another 10-15 minutes, then EAT.


Cinnamon Quinoa Granola

Cinnamon Quinoa Granola

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I’m kind of obsessed with granola. I ALWAYS have it in my kitchen it’s pretty much my favorite thing ever. I had bought quinoa granola before, but I’ve never made it myself until now & I’m so glad I did. It’s crunchy, crumbly, sweet, & has a cinnamon kick!

2 cups gluten free old fashioned oats
1/2 cup uncooked quinoa
1/4 cup agave
1/4 cup honey
1 tbsp coconut oil
2 tbsp coconut sugar
2 tbsp chia seeds
1 heaping tsp of cinnamon
Pinch of salt

Mix ingredients in a large bowl (I let them sit for about 10 minutes to let the liquid ingredients really soak in) & cook for 1 hour at 225° turning the granola every 20 minutes.


Crispy Oven-Roasted Chickpeas

Crispy Oven-Roasted Chickpeas

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This snack is so versatile you can eat them by themselves oruse them as a topping for a dish like stuffed sweet potato or salad! Crispy oven-roasted chickpeas are so yummy & can be made with tons of different flavor options!

1 tbsp sriracha
1/2 tbsp lime juice
1 tsp tajin seasoning

Smokey BBQ:
1 1/2 tbsp BBQ sauce
1/2 tsp liquid smoke
1/2 tsp garlic salt

Spicy blend:
1/2 tsp cayenne
1 tsp paprika
1 1/2 tsp chili powder
1/2 tsp garlic salt

Rinse one can of chickpeas & remove skins. Set out to dry on a paper towel for about 20 minutes then coat the chickpeas in a small amount of coconut oil & add your preferred spices. Cook at 375 for 40-60 minutes, turning them over halfway.