Sweet Potato Pie

Happily Serves 8-12

Gluten Free, Dairy Free

ALL ORGANIC INGREDIENTS 

Crust

1 Cup soaked dates 

2 Cups Paleo Nut Flour or 2 Cups Favorite Nut flour 

1/8 tsp Himalayan Sea Salt

To make the crust

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

Filling

4 Cups Fresh Sweet Potatoes (can sub Pumpkin)

1 Cup soaked dates

6 TBSP Coconut Cream (not coconut milk) Room Temp

1/3 Cup Maple syrup 

1/4 tsp Sea Salt

1-2 TBSP Pumpkin pie spice or cinnamon

To make the filling

Wash, peel, and dice/cube potatoes.  Cook Sweet potatoes

Add Sweet Potatoes to the food processor and blend until smooth. 

Add the other ingredients and process until smooth.  

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

You can top the pie with Dairy free Coconut Cool whip (SODelicious brand)

Black Bean Brownies

Vegan, Gluten Free 

Happily Serves 15 (2oz individual serving size)

ALL ORGANIC INGREDIENTS 

3 TBSP Ground Chia Seed + 6 TBSP Water (this equals 2 eggs)

2 Cups Black beans (If you are going to use canned, rinse and drain well)

3/4 Cup Cacao Powder

1/4 tsp Himalayan Sea salt

1/2 Cup Coconut Sugar or Monk Fruit 

1 tsp Vanilla Extract

1 1/2 tsp Baking powder

3 TBSP Coconut Oil

Optional:

1/4 Cup Dairy-free chocolate chips

Preheat oven to 350 degrees.

Lightly grease a mini muffin pan, or an 8×8 Bar pan.

Make Chia seed egg by combining ground chia seed and water in the food processor. You can make this in a separate small if you don’t have a food processor.  Pulse a few times and then let sit for a 2-3 minutes.

Add remaining ingredients (except chocolate chips) and puree about 3 minutes.  Scrape down sides to blend until smooth.

If the batter seems too thick, you can add a 1-2 TBSP of water, pulse again. It should not be runny, it should be slightly less thick than chocolate frosting.

Evenly fill the mini muffin tin and tap pan to remove air bubbles.

Optional: Sprinkle with chocolate chips. 

Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides. 

Remove from oven and let cool for 30 minutes before removing from pan.  Remove gently because the insides are meant to be fudgy.

Optional to have this be a NO BAKE BROWNIE.  Since there is no raw ingredients, you can individually separate portions and eat the batter plain or cook when you are ready for a hot brownie!

Roasted Pumpkin

Vegan, Gluten Free

Happily serves 2

ALL ORGANIC INGREDIENTS 

2 Cups Fresh Pumpkin

2TBSP Coconut oil

2 TBSP Sunflower Butter

1 tsp Cinnamon 

1/2 tsp Maple extract

2 tsp Sunflower seeds

1 tsp Himalayan Sea Salt

Stevia to taste

Cut pumpkin, remove seeds. 

Cube and bake 20 minutes or until soft. Remove skin.

Add coconut oil, sunflower butter and spices.

Top with Sunflower seeds.

Peppermint Black Brownie Bites

Vegan, Gluten Free

Happily Serves 12

ALL ORGANIC INGREDIENTS 

2 Cups Black Beans (rinsed and drained if you are using canned)

2 TBSP Gelatin 

3 TBSP Coconut oil

3/4 Cup Raw Cocoa powder

1 1/2  tsp Baking powder

1/2 tsp Sea salt

1 tsp Vanilla 

3/4 Cup Monk Fruit

1/4 tsp Peppermint extract or 3-4 drops Peppermint essential oil

2 TBSP Finely crushed candy canes

Optional: 1/4 Cup Dairy Free Chocolate chips 

Preheat oven to 350.

Spray coconut oil on the mini muffin bar pan.

Add remaining ingredients to a food processor except the candy canes, peppermint extract and chocolate chips, and blend about 3 minutes.

Batter should be pretty smooth.

If it appears too thick, add 1-2 TBSP almond milk and pulse again. 

It should be slightly less thick than chocolate frosting, not runny.

Add in crushed candy cane, quickly pulse.  

Add peppermint extract if you want a more intense peppermint flavor.

Stir in chocolate chips.

Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides.

Remove from oven, let cool about 30 minutes before removing from pan. 

They will be fudgy, so remove gently with a butter knife.

Sprinkle with crushed candy cane.

Optional:

Top with a spoon of coconut Cool Whip. (I used SO Delicious brand)

Carrot Cake with Vegan Cream frosting (raw-no bake)

Vegan, Gluten Free

Happily Serves 16

ALL ORGANIC INGREDIENTS 

VEGAN FROSTING 

1 1/4 Cup Cashews

1/2 Cup Coconut Cream 

2 Tbsp Lemon juice

3 Tbsp Maple syrup

1 tsp Vanilla extract

Soak the cashews in hot water for about an hour.  Drain and rinse.

In a food processor add cashews.

Add coconut cream, lemon juice, vanilla, maple syrup, and blend on high until creamy.  

Cover and refrigerate to chill.

CAKE

2 Cups finely shredded carrots

2 Cups Medjool dates 

1 Cup Walnuts

1/2 Cup Brazil nuts

1 Cup Sweetened Coconut flakes & Pumpkin Seeds

2 tsp Vanilla extract

1/8 tsp Nutmeg

¼ tsp Himalayan sea salt

1 1/4 tsp Cinnamon

1/4 tsp Ground Ginger

1/2 Cup Coconut Flour 


Soak Dates for 1-4 hours.  Remove pits.

Chop carrots and set aside.  You can cook the carrots for 7 minutes if you can’t handle as much raw food.

In a food processor, blend the dates until a ball forms. 

Remove and set aside. 

(Tip: a 7 cup processor works best.  Or cut the recipe in half when making as to not overflow the bowl.)

Blend the nut mixture, vanilla, salt, and spices until a semi-fine meal is achieved. 

Add the dates and shredded carrots back in, pulse until a loose dough forms and the carrots are just incorporated. Do not to over-blend, you are looking pliable dough not a purée.

Transfer mixture to a mixing bowl. 

Add coconut flour and stir to combine.  Make sure to do this step by hand to keep the mixture light.

Once well combined, set aside.

Use coconut oil spray to Prepare a 8×8-baking dish with high edges. 

Add the cake mixture, spread and press down evenly.  Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer. 

Add the frosting, tap out any air bubbles. 

Freeze for 3-4 hours. To serve, let it thaw on the counter for about 25 minutes. 

Tip:the frosting will begin to get soft if the cake sits out at room temperature more 2 hours.

Chocolate Sunflower bites

Vegan, Gluten Free

Happily serves 8

ALL ORGANIC INGREDIENTS 

1/2 Cup Soaked Dates

1 Cup Chocolate Sunflower butter

1/4 Cup Coconut Oil

1-2 TBSP Coconut Butter

1 TBSP Gelatin or Collagen 

Place dates in a bowl of distilled water and soak for 1-4 hours.  

Drain and remove seeds.

Add dates, coconut oil, and Chocolate Sunflower butter in food processor and blend well. 

Add Collagen/gelatin.  Add another tbsp if you feel it’s too wet.

Chop/pulse in coco butter.

Scoop into mini muffin tin or small 2oz containers.  

You can store them in the fridge.  They will get soft in the heat due to the coconut oil content

Pumpkin Chiffon Pie

(Adapted from the Hatch Family Recipe)

Gluten Free

Happily makes 12 square bars or 1 pie

I had a client tell me his mom makes the BEST Pumpkin pie EVER!  So naturally, I had to try it.  But of course…make it so I could eat it as well 🤣

So, I combined my crust with her filling and TaDa….it’s pretty Tasty!!!

ALL ORGANIC INGREDIENTS 

Prepare your favorite pie crust.  She uses a store bough version, I wanted a dairy free, gluten free crust, so…

MINE is:

Crust:

1/2 Cup Soaked Dates

2 TBSP Coconut oil, softened.

1 Cup Paleo Flour (Walnuts, Almonds, Coconut and Pecan) you can use 1 cup Almond meal if you want.

1/8 tsp Sea Salt.

Soak the dates for 1-4 hours.  Remove the pits.

Mix in the food processor until blended well.

Scoop into a pie plate or bar pan.  Press the mixture together until it is uniform on the bottom of the pan.  No baking required!!!

Filling:

1 large package Organic Instant Vanilla Pudding Mix. 

2/3 Cup Macadamia Nut Milk or you could use Coconut milk (if you want it creamier, try coconut cream).

2 tsp Pumpkin Pie Spice

Beat well together and let sit 2-3 minutes.

Stir in:

1 16oz Pumpkin Purée 

Fold in:

 8oz Coconut Cool Whip (SODelicious Brand)

Pour into your prepared crust.  Chill for an hour at least.

Chocolate Vegan Banana Bread

Portion control

Vegan, Gluten Free

Happily serves 10

ALL ORGANIC INGREDIENTS 

4 Ripe Bananas

3/4 Cup Coconut Brown sugar

1/4 cup Monk Fruit

1/2 Cup Coconut oil (room temp)

1 TBSP Apple cider vinegar

1/4 cup Applesauce

2 tsp Vanilla extract

1/4 Cup Almond milk 

1 1/2 Cups Gluten Free flour

1/2 Cup Cacao powder

1 tsp Baking powder

1 tsp Baking soda

1/4 tsp Sea alt 

1/2 Cup Vegan Chocolate Chips

Preheat oven to 375 degrees. 

Grease bread pan with spray coconut or avocado oil.

Peel bananas and mash well with a fork.  No large chunks should remain.

Add in the sugars, melted coconut oil, apple cider vinegar, applesauce, and vanilla, and nut milk. Whisk together.

Mix the flour, baking powder, baking soda, cocoa powder, and sea salt.
Fold until most the flour has been incorporated. 
Fold in chocolate chips or save and top w/chocolate chips.

Pour into greased bread pan, tap gently to ensure it’s evenly leveled. 

Bake for 45-55 minutes.  A toothpick should come out clean. 

Remove and let cool for 15 minutes in pan. 

Carefully remove and completely cool on a cooling rack.

Jenny’s Sangria

What do you do for your Dear friend who loves sangria AND it’s her birthday? You create her a new recipe with a twist and add her favorite Liquor, Malibu. Normally in sangria you would you would typically use a brandy, but Jenny is anything but typical and deserves her own special version! Delicious!!!

Happily serves: Depends on which friends you invite over!

Naturally gluten free and dairy free!

15oz Red Wine

3/4 Cup Malibu

1 can Trader Joe’s Strawberry Rhubarb soda

3 oz Swoon Simple Syrup

1/4 Cup Monk Fruit

1 bag frozen Red cherries.

Mix, chill and enjoy!

Pecan Butter

Vegan, Gluten Free

Happily Serves 24 (2 TBSP is a serving)

ALL ORGANIC INGREDIENTS 

3 Cups Pecans

1/2 Cup Coconut oil

1 tsp sea salt

1/2 tsp Cinnamon 

1/2-1 tsp Powdered Stevia

Soak the pecans in distilled water and 1 tbsp sea salt for 12 hours, put a lid on. Cover nuts with at least 2 inches of water.

Drain and rinse the nuts in a strainer.  Add to clean distilled water and repeat for 12 more hours.

Rinse and pat dry before placing on the dehydrator. 

I sprinkled with fine sea salt and dehydrated them for 11 hours on 118 degrees.

Add pecans to the food processor and blend well. 

Then add remaining ingredients and blend to desired consistency.  

You can add whole pecans and pulse in if you want a crunchy consistency.