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Vegan Cheez Bits!

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A quarter cup of Earth Balance soy free ‘butter’, one cup of Daiya ‘cheese’ (any flavor will do), one cup of spelt flour, half a teaspoon of turmeric, half a teaspoon of sea salt and two tablespoons plus one teaspoon of cold water.

THIS is what you need to make our version of vegan cheez-bits.

I have to say that I have never tried the original, but these are pretty darn tasty and I bet they will disappear from the lunchbox.

Place the Earth Balance into your food processor with your Daiya cheese and process until combined.

Add in the dry ingredients and process again.

Add in the water and mix for another five seconds.

Put the mixture into a bowl and get your hands in there. Squish is all about and form into a disc. Place it in the fridge for thirty minutes and then you’re ready to roll…literally. Roll the dough out fairly thin and slice into strips and then squares with a pastry cutter. Bake on a parchment lined cookie sheet in a 350 degree oven for fifteen minutes. Turn the oven off and leave then in there to crisp up for another thirty minutes while the oven cools off.

Store in an air tight container (or in the freezer) and enjoy!


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Spider Cupcakes

spider cupcakes

We used a gluten free, vegan cupcake this time, but the icing can be used on your favorite muffin recipe…maybe one that you can sneak some carrots or zucchini into?


For the icing…use equal parts pumpkin puree and coconut cream and then drizzle in a bit of coconut nectar…or maple syrup.

For the coconut cream…place a can of full fat, organic coconut milk in the fridge for about an hour.

Give it a gentle shake…you don’t want there to be any swishing.

Open the can and scoop out the solid part…don’t throw out the liquid, it’s great in a smoothie (but don’t store it in the can)!

Give it all a good whisk and you’re ready to go!

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Cocomo Bars

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It’s no secret…we all love nanaimo bars.


Here’s a raw, vegan, gf, nutritious and delicious version we created…and we’re so glad we did!

We were fortunate enough to be offered a jar of the new Native Forest Raw – Cold Pressed coconut oil that Edward & Sons have just come out with.  And coconut oil is such a lovely ingredient for raw desserts.



It’s been a very long time, but I remember nanaimo bars being slightly complicated.

I’m happy to report that these are quite simple.

Before you get started, soak one cup of dates for at least four hours.

Line a loaf pan with parchment paper and you’re ready to go!

For the base…

  • 1c of soaked dates
  • 1/2c of cacao powder
  • 1/2c of unsweetened shredded coconut
  • 1/2c of almonds

Process the above in your food processor until it all comes together…about thirty to forty five seconds.

Press the mixture into your lined loaf pan, flatten the top and set aside.

For the middle layer…

  • 1c of unsweetened shredded coconut
  • 1/2c of coconut oil
  • 1/4c of coconut nectar (or agave)
  • a pinch of turmeric (optional)
  • 2tbsp of coconut flour

Process the first four ingredients in your food processor until smooth, remove the blade and stir in your coconut flour.  Now you’re thinking…turmeric?  Yep.  A little goes a long way and it will help you achieve the yellowy look, similar to a ‘traditional’ nanaimo bar.  And I personally think it levels out the sweetness a bit.  Yay!

The mixture will seem a bit moist, that’s only because the coconut oil has melted from the heat of the food processor.  Don’t worry, it all works out.  Pour the mixture over your base and smooth out the top.

Place it all in the freezer for about thirty minutes.

For the top chocolate layer…

  • 1/4c of cacao powder
  • 2tbsp of coconut oil
  • 1/4tsp of vanilla powder

Place the ingredients into a stainless steel bowl and rest the bowl over a pot of simmering water just long enough for the oil to melt.  Give it all a good stir and drizzle it over the top of the first two layers.  Because the first to layers have been in the freezer, you’ll want to spread the chocolate fairly quickly so that it doesn’t harden unevenly.

And that’s it folks!

Slice with a cool, dry knife and store the bars in the fridge.

I hope you enjoy this one as much as we do!

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August 13th, 2013 011


Strawberry Coconut Popsicles


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On our way outside with one of these in hand!


All you need…

  • 1c of homemade coconut milk (recipe posted yesterday)
  • 12-15 fresh organic strawberries
  • a pinch of vanilla powder

Process all of the above in a vitamix or blender and pour into tall shot glasses.

Place in the freezer for about half an hour and then carefully place your popsicle stick or cakepop stick in the center.

Leave them in the freezer for a couple of hours and voila!

Run a little bit of warm (not hot) water over the glass to remove the popsicle.

Great little treat for a sunny summer afternoon!

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Raw Chocolate Chunk Cookies

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We love creating little treats that require no baking and are good for our beautiful bodies!

What you’ll need…

  • 1/2c of almonds
  • 1/2c of coconut flour
  • 1/4c of coconut oil
  • 1tbsp of coconut nectar
  • 1/2tsp of vanilla powder (or pure extract, but the powder is awesome!)
  • 1 dark chocolate bar (any flavor)

Place the almonds into your food processor and process until crumb like.  Should take about thirty seconds.

Add in the remainder of the ingredients and process until combined.

Transfer the mixture to a mixing bowl and add in a good handful of chocolate many you add in is totally up to you.


Giddy Yoyo has fantastic raw chocolate bars in many different flavors…today we used dark chocolate with a hint of orange.

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Roll the dough into small balls and then flatten them with your hands…you should get twelve of them.

These decadent little treats are full of sweetness so you really don’t need too much.

They also have a protein, fiber and some good fats!

Place your cookies in the fridge or the freezer, just until they’ve firmed up…the fridge is where you’ll want to keep them.


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