Peppermint Black Brownie Bites

Vegan, Gluten Free

Happily Serves 12


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.


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



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.


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.

Pumpkin Almond Spice Bites

Vegan, Gluten Free

Happily Serves 15


2 Scoops Plant based protein powder (about 1/4 cup)

1/2 Cup Almond butter or Pumpkin Spice Almond butter

1/4 Cup Hemp Seeds

1/2 Cup Shredded Coconut 

1 Cup Gluten Free Oats or can sub Quinoa (that’s my preference)

1/3 Cup Raw Honey

1/2 tsp Ginger

1/2 tsp Cinnamon 

2-3 TBSP water

Mix Almond butter and honey together.  If your honey is not soft, heat on the stove top until blended. (Not the microwave please)

Add everything but Oats.  Mix well them stir in the oats or quinoa.

Roll into balls.

If it’s too dry, add a little water at a time.

You can store in the fridge or freezer.

If you want a higher Protein snack, use quinoa instead of oats. If you have thyroid problems or trouble with digestion, oats is a grain that the body has a hard time digesting and converting into energy.

Chocolate Vegan Banana Bread

Portion control

Vegan, Gluten Free

Happily serves 10


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.

Pecan Butter

Vegan, Gluten Free

Happily Serves 24 (2 TBSP is a serving)


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.  

Chocolate Avocado Coconut Cream Mousse

Vegan, Gluten Free

Happily serves 2


One Avocado 

1/4 Cup Coconut Cream

1/4 Cup Coconut Milk

1/4 Cup Raw Cacao Powder

1/8 Cup Monk Fruit

1/8 tsp Sea Salt

Optional: Mint leaves or stevia 1/8 cup chocolate chips 

Add ingredients to food processor and blend until smooth. 

Add mint leaves if you desire.  

Add the seed to the container if you have leftovers to help with freshness. 

Cherry Cobbler

Gluten Free

Happily Serves 8



4 Cup Cherries

1/2 cup Coconut Sugar or Monk Fruit

2 tsp Cinnamon

1/3 Cup Quinoa flour

1 TBSP Cornstarch


1 Cup Monk Fruit

1 1/2 TBSP Cinnamon

1 tsp Pumpkin pie spice

3/4 Cup Paleo Flour (walnut, pecan, almond & coconut mix)

2/3 Cup Quinoa

2/3 Cup Hemp seeds

1 Cup Walnuts or Pecans

3/4 Cup Butter 

Preheat oven to 375F

Spray a 9×13 pan with coconut oil.

Mix filling ingredients and place into baking dish.

In another bowl, mix together crumble ingredients except the butter.

Add the butter and mix with a fork, pressing the butter in to the dry mixture.

The mixture will begin to come together but still crumbly.

Add Crumble mix on top of filling mixture.

Bake about 45 minutes. 

Top will be golden, fruit will be bubbling.

Side note: I tired this recipe not cooking it as well, and it was just as yummy! Go Raw if you don’t have time, it’s still delicious and digestible!

Peanut Butter Hemp Seed cookies

Hemp Seed Cookies

Gluten Free, Dairy free

Happily serves 15


16oz Sunflower or Peanut Butter

1 Egg

3/4 Cup Monk Fruit

1/4 Cup Hemp Seed


1/4 Cup Quinoa 

Mix egg and sugar (monk fruit) together.

Add the nut butter and mix well.

Add hemp seed and  optional quinoa, mix well.  I use a fork.

Roll into balls, smash with a fork and bake on 350 for 8 minutes.

Vegan Carrot Cake

Vegan, Gluten Free

Happily serves 12


1 Cup Grated Carrots

3/4 Cup Coconut Brown sugar

1/3 Cup Monk Fruit 

1/2 Cup Sunflower Oil 

1/2 Cup Coconut Milk 

2 tsp Apple Cider Vinegar

1 tsp Vanilla Extract

2 tsp Lemon Juice 

1 Cup All-purpose Gluten Free Flour

1/2 Cup Almond Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1 1/2 tsp Ground cinnamon

1/2 tsp Ground Ginger

1/4 tsp ground Nutmeg

1/4 tsp Sea Salt

Preheat oven 350.  Grease and flour a loaf pan.

Whisk together the coconut brown sugar, sugar, oil, coconut milk, apple cider vinegar, vanilla and lemon juice in a large bowl.

In a separate bowl, sift together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and sea salt.

Add the dry ingredients slowly into the wet ingredients and whisk gently until no lumps of flour remain. 

Be careful not to over-beat the batter, that can make the cake tough.

Fold in grated carrots until well combined.

Pour the batter into the prepared tin, spread it level and bake for about an hour until a skewer inserted into the centre comes out clean.

Let the cake cool in the tin for about 20 minutes.

Cool completely before frosting.

Cream Cheese Frosting 

1 Tub Coconut cool whip

8 oz Vegan Cream Cheese

1 TBSP Lemon Juice

2 TBSP Monk fruit or Swerve

1/2 tsp Cinnamon 

Add all ingredients to food processor and blend well.  

Spread over Cooled cake.

Mini Churros

Gluten Free

Happily serves 15


1/3 Cup Coconut sugar

1/3 Cup Butter or Ghee

1 tsp Cinnamon powder

1 Cup Coconut Milk

1 tsp Baking powder

1 Cup Gluten-free baking flour 

Melt Butter, transfer to a bowl.

Then add in the sugar, coconut milk and cinnamon powder and stir.

Add in the flour and the baking powder and stir it well.

Spray the Mini Muffin pan with coconut or avocado oil.

Fill about 3/4 full.

Bake on 375 for about 12 minutes.

Cool 5 minutes or so before coating.


1/4 Cup Butter, melted

1 /2 Cup Monk Fruit

1 tsp Ground cinnamon

Coating the Churros:

Melt butter, transfer to separate bowl.

In a separate bowl, mix together sugar with the cinnamon. 

Remove the churro bites from the pan.  Dip each bite in the melted butter, and roll in the sugar-cinnamon mixture.