Blueberry Cream Cheese

Blueberry Cream Cheese

Vegan, Gluten Free

Happily serves 6


1 Cup Blueberries

4 oz Vegan Cream Cheese

1/4 Cup MTC oil (you can sub sunflower oil)

1 tsp Cinnamon 

1/2 tsp Sea Salt

1/4 Cup Monk Fruit

Optional: 1 TBSP Lemon juice for a little tart

Add oil and blueberry to the food processor, blend well (add lemon juice here if desire)

Add the rest of the ingredients to the food processor, blend until smooth. 

Pumpkin Apple Chia Coconut Yogurt

Vegan, Gluten Free

Happily Serves 6-8


20 oz Vanilla Coconut yogurt

1 Cup Pumpkin Purée

1/2 Cup Apricot Apple sauce

1 tsp Cinnamon 

3 TBSP Chia Seed

Mix and let sit overnight for the seeds to “Gel”.

Serve as a dip or as your first meal or snack in the morning.


Sprinkle with Edible flowers or 1 TBSP Sunflower seeds.

Sunflower Butterbean Seed Dip

Vegan, Gluten Free

Happily serves 4


2 Cups Butter beans

1 Cup Roasted White Carrots

1/2 Cup Coconut Milk

1/4 Cup Sunflower oil

1/4 Cup Sunflower Seeds

2 tsp Sea Salt

1/8 Cup Lemon Juice

Roast Carrots NO longer than 7, takes about 5 minutes in the air fryer.

Place carrots in the food processor with oil and milk. Blend well

Add beans, lemon juice and salt.  Blend well.

Add Sunflower seeds, blend until desired texture achieved.

Macadamia Nut Dip

Vegan, Gluten Free, Grain free

Happily serves 4


1 Cup Yellow and/or white carrots

1 Cup Macadamia nuts

1/2 Cup MTC oil

1 tsp Pumpkin pie spice

1 tsp Sea Salt


1 TBSP Monk Fruit

Blend Macadamia nuts in the flood processor. 

Chop and dice carrots, cook/steam for 7 minutes.

Add all the ingredients in with the nuts, pulse together. 

Blend to desired consistency. The more you blend, it will become “butter like”.

Chocolate Hemp Bites

Chocolate Hemp Bites

Vegan, Gluten free

Happily serves 12


1 Cup Dates 

1 Cup Sprouted Pumpkin seeds

3 TBSP Cacao powder 

3 TBSP Hemp seeds 

1/4 tsp Himalayan Sea salt

1.5 TBSP Sunflower butter (or sub any other nut butter)

1/2 TBSP Coconut oil


1 tsp Stevia or monk fruit 

Soak the dates in water, about 1-4 hours.  Remove the pits.

Store coconut oil at room temperature.

Mix dates in a food processor until a ball forms. Remove and set aside.

Add pumpkin seeds to the food processor, pulse into a fine meal. 

Add cacao, hemp seeds and sea salt. 

Pulse a few more times to combine. (Don’t overmix or it will turn into butter.)

Add the dates back in. 

Add the sunflower butter and melted coconut oil, mix/pulse to combine. 

It should be a dough-like mixture. 

If it’s too wet, add a little more cacao powder or hemp seeds.

Optional to refrigerate for 10 minutes, or spoon out and form into balls. 

Press into a mini muffin tin for easy portion control.

Chocolate Almond Butter Keto Cup

Chocolate Almond Butter Keto Fat Bomb

Vegan, Gluten Free

Happily serves 12

Almond butter almonds Food and drink



2 TBSP Coconut Oil

4 TBSP  Almond butter

4 TBSP Cacao Powder

1/4 tsp Vanilla

1/4 tsp Stevia

Chocolate layer

Combine all the ingredients

Stir until smooth.

Fill mini muffin cups halfway. 

Freeze for 10 minutes.


Almond Butter 

2 TBSP Coconut Oil

4 TBSP Almond butter

1/4 tsp Vanilla extract

1/4 tsp Stevia extract

Almond Butter Layer

Combine all ingredients from Almond butter layer. 

Stir until smooth.

Fill mini muffin cups the rest of the way.

Freeze until firm.

Dirt Cups… Avocado Cacao Mousse w/fresh mint

Dirt Cups (Avocado Mousse)

Vegan, Gluten free

Happily serves 2



1 Avocado

1/4 Cup Raw Cacao Powder

1/4 Cup Coconut milk (can sub almond or hemp milk)

1 tsp vanilla

1 TBSP Monk fruit


Top with crushed Cookie if you are going to a kids party (adults are ok with the fresh mint sp


Add fresh mint leaves and top with mint

Add ingredients to the food processor.

Add more milk if you want it thinner.

Chill and enjoy.  You can put it in the freezer for a frosty type treat

Peanut Butter Collagen Energy Bites

Gluten Free

Happily serves 18



16 oz jar Peanut Butter

1 Egg 

3/4 Cup Coconut Brown Sugar

1 Scoop Collagen Powder

Mix all ingredients together and roll into balls and place in mini muffin tin.

Bake 8 minutes at 350

(Can substitute an egg replacer and eat raw if desired)