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Cranberry Peppermint Fudge


It’s that time of year again.


This just might be my new favorite!

Into your food processor….

  • 2c of unsweetened, shredded coconut
  • 1/4c of dried, unsweetened cranberries
  • 1/4c of melted cacao butter
  • 2tbsp of coconut oil
  • 1tbsp of honey or coconut nectar
  • a couple of drops of pure peppermint oil

Process all of the above until well combined and very creamy.

Pour the mixture into a parchment lined loaf pan and place it in the freezer for about thirty minutes.

Remove and slice into bite size squares.

Store in the fridge and enjoy!

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SO excited!

For the crust…

1c of pitted dates
1/4c of apricots
1c of unsweetened shredded coconut
1/2c of brazil nuts
the juice of half a lime

Soak your dates and apricots for about four hours.

Process all of the above in your food processor until well combined and press into the bottom of a round tart pan. Set aside.

For the filling…

1/2c of brazil nuts
1/2c of coconut oil
1/2c of unsweetened shredded coconut
1/2c of fresh squeezed lime juice (plus some rind)
2 peeled kiwis
1 or 2 kale leaves (stems removed)
2tbsp of coconut nectar

Process the brazil nuts first until they resemble crumbs.

Add in the coconut and then the rest of the ingredients and process until smooth.

Pour over the crust and place it into the freezer for an hour or two.

Store in the freezer… maybe the fridge.



Banana Blast!

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Here’s our raw version of a summer treat we’ve all had once or twice before.

There are no words to describe how delicious this one is…my six year old and I just devoured it!

For the ‘ice cream’…

2 bananas
1/4c (maybe a titch more) of homemade almond milk
a pinch of vanilla powder

Slice your bananas and place them in the freezer for at least four hours. Once they are frozen, place them into your processor. Start processing and add in your milk and vanilla. Process until smooth and creamy.

Now of course this ‘ice cream’ is absolutely fabulous all on its own, but his time we decided to fancy it up and added in some raw, dark, chocolate and our favorite peanut butter cups… all chopped up into bite size pieces of course.

You can find our recipe for peanut butter cups here…

Options are endless!

Stir it all together and enjoy!!!

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Raw Banana Cream Pie


For the crust…

  • 3/4c of shredded coconut
  • 1/2c of dates (soaked)
  • 1/2c of walnuts
  • 1/4c of buckwheat

Place all of the above into your food processor and process until well combined.

This time we made individual pies using silicon muffins cups, but you could also make one larger pie by using a tart pan.

Press a generous tablespoon of the mixture into the cups and set aside.

For the banana cream…

  • 2 smallish ripe bananas
  • 1/2c of brazil nuts
  • 1/2c of coconut oil
  • 2tbsp of coconut nectar
  • a pinch of vanilla

Process all of these ingredients in your food processor until smooth.

Scoop the filling onto the crust and place the pies into the freezer for at least an hour.


Store in the fridge or freezer.

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Carrot Cake!

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Healthy & SO delicious!  And almost raw…   :)

I made these today with one of my favorite, beautiful peeps and let me tell you… they were fabulous!

Not too sweet, but rich and creamy and full of goodness!

For the ‘cake’…

1c of quinoa flakes
1/2c of soaked prunes
4 or 5 grated carrots (squeeze all the liquid out!)
1/3c of unsweetened coconut
1/4c of brazil nuts
a pinch of vanilla powder
a pinch of cinnamon
2tbsp of fresh orange juice
1tbsp of orange zest
1tsp freshly grated ginger

Process all of the above in your food processor until well combined.

Press the mixture into six silicon cupcake cups and place them into the freezer for about an hour.

While they’re in the freezer…

Cashew cream…

1.5c of soaked raw cashews
1/3c of soaked prunes
2/3c of freshly squeezed orange juice

Process all of the above in your food processor until creamy.

Remove the cake from the freezer and place a generous dollop of cream on top!


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