Raspberry Chocolate Fudge Tart

Two of my favorite things combined in this dessert: fruit and chocolate (and raw goodness). This tart will blow your mind with 1. how simple it is and 2. how good it tastes. I made this tart impromptu for a vegan potluck. So…that means, my measurements are not quite exact, but I can give a rough estimate..

raspberry chocolate fudge tart

Raspberry Chocolate Fudge Tart

(Yields 1- 9″ tart)


About 2 cups quick oats

3 medjool dates (cause thats all I had left)

1/4 – 1/2  C cacao powder

approx. 1/4 C maple syrup, grade B

pinch of sea salt

1 t vanilla extract


1. Process oats until it is flour-like.

2. Add everything else. Process until the mixture comes together. It should be able to stick together if you pick it up and squish it. If not, add more maple syrup until it does.

3. Line tart pan with plastic wrap or coconut oil to help release when its ready to serve, then just press the crust into the shell, like so:

raspberry chocolate fudge tart crust



1/2 C coconut oil, melted

2 t. vanilla extract

3/4 C maple syrup, grade b

1 C cacao powder

pinch of sea salt


1. Blend everything.

2. Pour into crust and then refrigerate until ready to eat.

raspberry chocolate fudge tart filling

To serve: 

Top with raspberries, remove from tart pan + enjoy!

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Banana Oat Bread

Banana Oat Bread

Banana Oat Bread

(adapted from here)

(Yields 1 loaf)


1 heaping cup mashed banana
1/3 cup honey (agave, coconut nectar)
1/3 cup unsweetened applesauce
1 teaspoon vanilla
1 Tablespoon flax meal + 3 Tablespoons warm water
3/4 cup unsweetened vanilla almond milk
1 1/2 cups oat flour
1 cup rolled oats
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon



1. Preheat oven to 350 degrees. Spray the loaf pan.

2. Mix the flax meal and water together and let it gel up (this will be the egg replacer).

3. Combine banana, honey, unsweetened applesauce, vanilla, and almond milk together.

4. In the mixing bowl mix all the dry ingredients together, then add the wet ingredients and flax combo. Mix until combined.

5. Pour in loaf pan and bake for about 60 minutes. The center should come out clean.

Let is cool and eat up!


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raw summer peach tart

#noms for sure!

Over the weekend I had the privilege to work with Sharon of Raw and Awesome to host a raw food meetup where we watched the documentary Simply Raw: Reversing Diabetes in 30 Days which took a group of 6 regular Americans from different ages and walks of life all suffering from diabetes (type 1 and 2) and sent them to a ranch for 30 days. During their time at the ranch the group was fed only raw food and encouraged to walk, take yoga, and be together. By the end of the 30 days 4 of them were off insulin completely, 1 went home early, and 1 was down to 1/6 of the insulin intake. The whole experience promoted the idea the of detoxing the whole body: mental, emotional, spiritual, and physical.

The idea of health is a whole body experience. When we chose to be healthy we need to remember that health is a state of mind. To be healthy in the spirit promotes health in the mind, which promotes health in the emotional and physical. It’s all connected!

And finally on to the food!!! Specifically this beauty below: Summer peach tart w/ cashew creme



Raw Summer Peach Tart w/ Cashew Creme

(makes 1 – 9″ tart)

(adapted from everyday raw desserts)


1 cup almonds
1/4 cashews
3 T honey
1 T coconut oil, melted
1/4 t salt
1/8 t vanilla bean paste

3 C cashews, soaked for 1 – 2 hours
1/2 C peeled and sliced peaches
1/4 C lemon juice, fresh
3/4 C honey
1 t vanilla bean paste
1 t cinnamon
1 t salt
3/4 C coconut oil, melted


Process almonds and cashews until it coarse. Add remaining ingredients and pulse until it comes together and then press into a tart pan with a removable bottom. (TIP: line the tart pan with plastic wrap or tin foil to guarantee that it will come out in one complete piece.) Store in fridge while you make the filling.


For the filling, blend all ingredients EXCEPT COCONUT OIL until smooth. Add the coconut oil and blend until completely combined, do not overblend. Pour filling into shell and refrigerate.

peach tart filling

Top with fresh peaches.


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Buckwheat Peanut Butter Cookies

buckwheat: it’s a fruit (similar to rhubarb + sorrel)  not a grain, so there is NO gluten; and it’s high in fiber.

I’ve been wanting to experiment with buckwheat so I took a stab at cookies (duh) and this is what we have: buckwheat peanut butter cookies.

buckwheat peanut butter cookies


(makes 9)

1 cup all-natural, no sugar added, no salt added, peanut butter
1/2 cup coconut crystals
3/4 cup buckwheat meal (made this by processing buckwheat groats until mealy)
2 large eggs
1 teaspoon vanilla bean paste
1/2 teaspoon baking powder
pinch salt (if using unsalted peanut butter)


1. Process buckwheat until mealy. Add coconut crystals and process again.

2. Add everything else EXCEPT the eggs and process again.

3. Add the eggs (you want to avoid over processing, so process until they come together into a dough)

4.  Bake at 350 for 11 minutes.


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Sunflower Seed Cookies

I have started the journey of a gluten-free diet. So far, it hasn’t been too difficult. However, probably the hardest thing to resist is…COOKIES. Cookies are one of my favorite things in the world. They are warm, chewy and gooey! And the good news is, a gluten-free diet does not mean giving up my favorite dessert (: This recipe was one of my first shots at a gluten-free cookie, and it was definitely a winner!

sunflower seed cookies



1 cup sunflower seed meal
1/8 teaspoon sea salt
1/8 teaspoon  baking powder
2 1/2 tablespoon coconut oil (melted)
2 tablespoon honey (or any other liquid sweetener)
1 teaspoon vanilla extract
a dash of cinnamon
1/4 cup of vegan chocolate chips (or cacao nibs)…(or both!)



Preheat oven 350 degrees.

In a food processor, process 1 heaping cup of raw sunflower seeds until desired texture (meal/flour like).

Combine dry ingredients in  a bowl.

Whisk wet ingredients in a separate bowl, then add to the dry and stir.

Add your chocolate chips or cacao nibs.

Spoon out 1 tablespoon at a time, roll into balls and place on a lined cookie sheet.

Bake for about 10 minutes, or until the bottoms of the cookies start to brown.



These cookies are gluten-free, vegan and do not contain refined sugar. But even if you do not have a restricted diet, anyone can enjoy this recipe! Double the measurements to feed a bigger crowd (: Thanks!


—Carly ❤

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Almond Matcha Cookies

the inspiration behind these cookies came from matcha powder that i found sitting on my shelf and i thought, “hmm…i want to use this, but how?” the answer came when there sitting next to the matcha was coconut, almonds, and cocoa nibs. how perfect, hence almond matcha cookies were born…oh yeah, they also have a little chocolate on the bottom (just how we like it).

Yes, these cookies are gluten-free, vegan, and raw so just eat them.

almond matcha cookies

Almond Matcha Cookies

(makes approx 2 dozen)


1 C Almond Meal

A little more than 1 C shredded coconut

1/2 t Maca Powder

2 T Matcha Powder

1/4 t Sea Salt

1/4 t Vanilla Bean Paste

3 T Coconut Oil

2.5 T Honey

1 T Coconut Crystals

1/4 t Ground Ginger

2 T Cocoa Nibs


1. Process almonds and coconut until you have a mealy like texture, then add the everything else EXCEPT the cocoa nibs.

2. Add cocoa nibs and pulse to keep a little crunch.

3. Optional, you can dip them in a little dark chocolate if you desire.

4. Let the cookies set up in the fridge for about 30 minutes. Store in fridge.


almond matcha cookies vegan raw

-> want more matcha goodness? try the dark chocolate matcha brownies (really you won’t be sorry).

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i love granola. period.


today i make granola. and it is good.


2 C Oats

2 C Nuts (I chose a mix of walnuts, pistachios, and almonds)

1/3 C Olive Oil

1/3 C Honey

1 T Cinnamon

Pinch Nutmeg

Ground Ginger, tt (I may like mine a little stronger than most people)

Pinch Salt

1 t Vanilla Bean Paste

1/4 C Goji Berries

1/4 C Shredded Coconut


1. Preheat oven to 350. Toast oats for 10 – 12 minutes, rotating halfway through. The nuts should only take about 8-9 minutes.

2. Chop the nuts into preferred size. (If using walnuts make sure to rub them first to get the bitter casings off)

3. Mix together the oil, honey, vanilla, salt, spices and add all the nuts and oats.

4. Turn back out onto the sheet pan, put back into the oven, and turn the oven off. Let the honey start to caramelize. You can just leave the granola in the oven and walk away. I left mine in the oven for about an hour to an hour and a half.

5. Add the goji berries and coconut and let cool.

6. Store in airtight container.


almond heart

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Chickpea Cookie Dough

I know what you’re thinking: can a chickpea cookie dough really be good? Well here is the answer: heck yes! especially if you’re a texture person, this is perfect. I like it because it is versatile and you can basically add anything to this mix. Also the chickpeas are an excellent source of fiber and protein. win win win.

garbanzo bean cookie dough


Chickpea Cookie Dough

(adapted from: here)

1 1/2 cups chickpeas (1 can, drained and rinsed very well)

1/8 tsp plus 1/16 tsp salt

tiny bit over 1/8 tsp baking soda

2 tsp pure vanilla extract

1/4 cup peanut butter (I used TJ unsalted crunchy)

up to 1/4 cup milk of choice (I used almond milk)

sweetener of choice (I used honey and sweetened until I liked the taste, about 3 T -could have been sweeter though, but the dark chocolate chips balanced out the sweetness nicely)

1/3 cup vegan dark chocolate chips

2 to 3 tbsp oats


1. Rinse the chickpeas and then add everything, minus the chocolate chips, in the food processor and process until smooth.

2. Add chocolate chips.



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Black bean brownies

These things are seriously addicting and so easy to eat at any time of the day! I was surprised at the flavor and texture of these healthy black bean brownies.

black bean brownies

Black Bean Brownies with Peanut Butter Swirl

(Adapted from here)

Makes 12-16 Brownies

Black Bean Brownie Ingredients:

1 Can Black Beans (540 mL)
1 Egg
1/4 Cup Eggwhites (or 3 Eggs in total)
1/3 Cup Unsweetened Applesauce
1/2 Cup Natural Cocoa Powder
1/4 Tsp Sea Salt
2 Tsp Vanilla Extract
1/4 Cup Agave, Honey or Maple Syrup
2 Tbsp Maple Syrup
1 1/2 Tsp Instant Espresso
1 Tsp Baking Powder
1/4 Cup Dark Chocolate Chips (didnt add these, but added walnuts instead, you could add both or none)

Peanut Butter Swirl Ingredients:

1/3 Cup Peanut Butter
1 Tbsp Agave (Maple Syrup, Stevia or Honey)
Pinch of Salt
Dash of Vanilla Extract


  1. Pre-heat oven to 350 F.
  2. Place all black bean brownie ingredients into your food processor and blend until smooth.
  3. Spray an 8×8 baking dish with a healthy, non-stick cooking spray.
  4. Evenly spread batter into baking dish.
  5. On your stove-top melt peanut butter swirl ingredients and mix.
  6. Dollop peanut butter swirl mixture with a spoon spaced out about an inch from each other onto the brownie batter.
  7. Pull a knife back and forth through the batter creating your swirls.
  8. Place in the oven and bake for 30-40 minutes.
  9. *Ovens vary so your discretion is needed. You will know your brownies are baked when the top becomes firm and the brownies pull away from the sides of the dish.
  10. Sticking a tooth pick in the middle and pulling it out clean will ensure your brownies are baked fully.
  11. Remove from oven when baked and let set in the baking dish for about 10 minutes.
  12. Gently cut brownies, serve and enjoy!

Your life will be changed after trying these brownies!!!

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Raw Recipe: Avocado Key Lime “Cheesecake”

Summer came early with this little treat. For St.Patty’s day I made an avocado key lime “cheesecake” with an almond crust. Its completely raw/vegan/gluten-free, but not taste free! This baby is tangy and creamy, crunchy and not-too-sweet.

avocado cheesecake pie

Avocado Key Lime “Cheesecake” w/ Almond Crust

(makes  1 -9″ pie)


2/3 cup raw almonds
1/4 cup shredded coconut
pinch salt
4 dates, pitted
2 teaspoon melted coconut oil
1-2 T agave nectar

1. Process almonds into crumb, add coconut and salt. process until a flour-like.

2. Add dates and coconut oil, then add agave nectar until crust starts to come together. You dont want it to completely come together in the processor or else it will be too sticky and too sweet.



2 medium/large avocados
6 tablespoons agave nectar
1/2 cup lime juice
1 teaspoon pure vanilla (I also added a splash of almond extract)
1/3 C melted coconut oil
lime zest, to taste

1. Blend everything together until creamy and smooth.

2. Pour over crust. Freeze for a few hours (if you can wait that long).

Top w/ lime zest.

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