Macadamia Coconut Balls (RAW)

Dairy Free, Gluten Free, Keto Friendly

Happily Serves 9

2 Cups Macadamia Nuts

ALL ORGANIC INGREDIENTS 

1 Cups Shredded Unsweetened Coconut chips

3 TBSP Maple syrup

1 tsp Himalayan Sea salt

1/2 tsp Vanilla/chocolate extract

2TBSP Gelatin

Place Macadamia nuts in the food processor, blend.

Add coconut flakes, blend until the coconut starts clumping together. 

Add maple syrup, salt, and vanilla and mix for 20 seconds.  

Add gelatin and pulse several times to combine until a sticky dough has formed.

Scoop into a mini muffin tin for portion control.

Gingerbread Snap Cookies

Dairy Free, Gluten Free

Happily serves 8

ALL ORGANIC INGREDIENTS 

1/2 Cup Almond meal

1/2 Cup Quinoa Flour

2 TBSP Monk fruit

2 TBSP Almond butter

1 TBSP Gelatin 

1 TBSP Coconut Oil

1 TBSP Molasses

1/2 tsp Vanilla

1/2 tsp Baking powder (use half if at high altitude)

1/4 tsp baking soda (use half if at high altitude)

1/2 tsp Himalayan sea salt

1 TBSP Macadamia nut milk

1 tsp ground Ginger

1/2 tsp Cinnamon

Preheat oven to 350 degrees. Use parchment paper or a baking stone

Whisk almond butter, coconut oil, Monk Fruit, vanilla, macadamia nut milk and molasses together.

In a separate bowl: Whisk flour, spices, gelatin, sea salt, baking soda, and baking powder and stir well. 

Mix the dry ingredients with the wet ingredients. Spatula works best.

Roll dough into dough balls and place on the prepared stoneware.

Flatten with the back of a spoon and bake for approximately 10 minutes.

Snickerdoodle Cookies

Vegan, Gluten Free

Happily serves 24

ALL ORGANIC INGREDIENTS 

1 Cup Butter or Ghee

1/2 Cup Monk Fruit

3/4 Cup Coconut Brown Sugar

2 tsp Vanilla

2 Cups Quinoa flour (or Gluten Free Flour)

1/2 tsp Himalayan Sea salt

1 tsp Cinnamon

1 tsp Cream of Tartar

CINNAMON SUGAR DIRECTIONS

In a small bowl, combine 1/4 Cup monk fruit and cinnamon and mix well. Set aside.

Combine room temp butter, monk fruit, coconut brown sugar, and vanilla, stir until smooth.

Add in the quinoa flour, salt, cinnamon, and cream of tartar. 

Mix until dough forms.

Roll into balls and then roll in cinnamon sugar mixture.

Raw Vegan Pumpkin Pie

Vegan, Gluten Free

Happily serves 8

ALL ORGANIC INGREDIENTS 

1/2 Cup Dates 

Crust

2 TBSP Coconut Oil, can sub coconut butter (softened)

1 Cup Ground Almond Meal 

1/8 tsp Himalayan Sea Salt

To make the crust

Add the ingredients to the food processor and blend well.

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

Filling

4 Cups Fresh Pumpkin

1 Cup soaked dates

4 TBSP Softened Coconut cream 

1/3 cup Coconut nectar

2 TBSP Pumpkin Pie spice 

To make the filling

Add pumpkin to the food processor until smooth. 

Add the other ingredients and process until smooth.  

Blend on high setting until It is smooth like a cooked version of pumpkin pie.

Transfer the filling to your pie crust and refrigerate for a few hours. 

Sweet Potato Bowls

Gluten Free, Dairy Free

Happily serves 4

ALL ORGANIC INGREDIENTS 

1 Sweet Potato

4 TBSP Butter or Vegan Butter

1/2 Cup Walnuts or Pecans

Dash Cinnamon

Dash Sea Salt

Monk fruit to sprinkle on top

Wash and cut sweet potato long ways.  

Spray potato with coconut oil and bake until soft, about 30-45 minutes depending on size. You can also air fry

Cut/Smash, leaving the skin intact. Sprinkle sea salt, sugar (monk fruit) and cinnamon.

Add Butter and tops with nuts 

Pumpkin Pie Cups (No Bake)

Happily Serves 2

Vegan, Gluten free

ALL ORGANIC INGREDIENTS 

1 Cup Vanilla Coconut Yogurt (SODelicious brand)

1 Cup Pumpkin (canned)

1/4 Cup Pumpkin Seeds (GoRaw Brand)

1/2 Cup Coconut CoolWhip (GSODelicious brand)

Dash Cinnamon

Mix 1/2 cup pumpkin and 1 cup yogurt together. Place in the bottom of cup.

Mix 1/2 cup pumpkin and 1/2 Cup Cool Whip, layer in cup.

Sprinkle with cinnamon or mix it in.

Top with 1/8 Cup Pumpkin seeds, or you can put seeds on the bottom. Top with additional coco whip if desired.

Tip: Picture above shows options for coconut yogurt you can use. Notice the facts seem similar but the portions are different. Make sure you read the size if you are watching your sugar intake.

Unsweetened facts: 1 cup, 160 calories, 25g carbs, 4 grams fiber, 16g sugars, 7g fat

Vanilla facts: 5.3oz, 150 calories, 5g fat, 25g carbs, 2g fiber, 17g sugar

Pumpkin Cheesecake

Gluten Free, Vegan

Happily serves 8

ALL ORGANIC INGREDIENTS 

Crust

1/2 Cup Dates 

2 TBSP Coconut Oil

1 Cup Ground Nut Flour

1/8 tsp Himalayan Sea Salt

Crust

Soak Dates 1-4 hours.  Remove seeds, discard water.

Add the nut flour, dates, coconut oil and sea salt to the food processor.

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

Filling

2 Cups Fresh Pumpkin (or 1 Can Pumpkin purée)

8 oz Vegan Cream Cheese

1/3 cup Maple syrup (can sub coconut nectar) OR 1/4 tsp maple extract & 1/4 tsp stevia or Monk fruit 

2 TBSP Pumpkin pie spice 

To make the filling

Add pumpkin and other ingredients and process until smooth.  

Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.

Transfer the filling to your pie crust and let refrigerate for a few hours.

Triple Chocolate Cheesecake

Gluten Free, Vegan

Happily Serves 8

ALL ORGANIC INGREDIENTS 

CRUST

1 Cup Pecans (or mixture of pecans and walnuts)

3 Dates

1 TBSP Maple syrup or Coconut nectar 

1/2 Cup Raw Cacao powder

FILLING
8oz Vegan Cream cheese
1/2 Cup Raw cocoa butter
1/2 Cup Maple syrup or Coconut nectar
1/2 Cup Water
1/2 Cup Raw cacao powder
2 tsp Vanilla extract

CHOCOLATE GANACHE TOPPING
1/4 Cup Coconut oil
1/4 Cup Raw Cocoa butter
3 TBSP Maple syrup or Coconut nectar
5 tsp Raw Cacao 
1 tsp Vanilla 

Soak Dates 1-4 hours in distilled water.  Drain the water and remove the pits.

Mix all the crust ingredients together in a food processor until crumbly and just starting to stick together. 

Press the mixture into the bottom of an 8 inch dish. 

Keep in the fridge while you make the filling.


Blend cream cheese w/the melted cocoa butter, water and maple syrup until smooth and creamy. 

Add in the cacao and vanilla, blend well. 

Spoon the mixture in the crust and smooth evenly. 

Put in the freezer while you make the ganache topping. 

If the crust isn’t cold it will be hard to spread. 


Stir maple syrup, cacao and vanilla into the melted oils until well combined and glossy. 

Let cool slightly but not so much that it starts to harden. 

Pour over the cheesecake, place in the fridge to set. 

Best if refrigerated for 4 hours or overnight before serving