To Make Dessert


       Happy Sunday! I've got a delicious recipe for you to make for the week ahead today! They are delicious raspberry/dark cocoa/cashew bars, and they are vegan + raw. I'm not vegan, and I don't eat exclusively raw/clean, but every now and then, I like to make big dishes to keep in the freezer and fridge, so that I have at least one clean thing to eat all week. You store these in the freezer, and just thaw when you're ready to eat one. Let's get to the recipe! There three layers, so I will list the ingredients for each layer, and how to make it, separately. Check it out below!

Ingredients: Base Layer

- 1/2 cup of dates, soaked

- 1 cup of cashews

- 1/3 cup of cocoa

- 3 tbs. of coconut oil, melted


- Combine cocoa and cashews in a food processor, then process in dates and coconut oil. Press this into the bottom of any size of pan and place in the freezer to chill while you make the next layer.

Ingredients: Middle Layer

- 2/3 cup of cashews

- 2 cups of raspberries

- 1/3 cup of maple syrup

- 1 tbs. of chia seeds


- Combine all in a food processor, and spread on top of chilled base layer. Keep in freezer for one hour to set.

Ingredients: Top Layer

- 1/2 cup of cocoa

- 1/2 cup of coconut oil

- 1/4 maple syrup


- Melt coconut oil in a pot on low heat, then whisk in cocoa and maple syrup. Pour on top of middle layer and keep in the freezer for 2-3 hours to chill. 

- Once frozen, slice and enjoy or store in the freezer. Let defrost for 15 minutes when ready to serve. Enjoy!

To Make Pumpkin Spice Hot Cocoa

     Raise your hand if one of the reasons you look forward to fall is the pumpkin spice everything that hits the shelves by mid-September! Well, I’m raising my hand over here and let me tell you, I take great advantage of the influx of pumpkin flavored treats the second I see it, no shame. The flavor of pumpkin spice always warms me up, even if said flavored item is skyr (Icelandic yogurt, amazing). I can’t resist most things that remind me of pie. Because, pie. The only drawback to this addiction is that most things that are pumpkin spice flavored are just that, flavored. Other than actual pumpkin pie, it can be rare to find much that has real pumpkin in it. I of course am aware of Starbucks re-doing their signature latte to include real pumpkin and I applaud them. However, there are still quite a few artificial ingredients still included in the drink. This is why I sought out ways to make warm pumpkin drinks that are simple, and don’t leave me feeling so guilty.

                        Now, in full disclosure, this hot cocoa recipe only adds pumpkin spice to give the delicious quality to the drink. I’m not entirely sure how one would even incorporate pureed pumpkin into hot cocoa. However, using this recipe, you only use four ingredients and it does this trick! Anytime I need my warm hot cocoa, I can whip it up in less than two minutes. Again, it’s an addiction. I’m sure you won’t believe me, but in my humble opinion, it tastes better than the Starbucks version. I think I will leave it up to you to try it out and decide!


Recipe: yields 1 cup


-          ¾ cup of warm milk

-          ½ tsp. unsweetened dark cocoa

-          1 tsp. maple syrup or honey

-          ¼ tsp. pumpkin pie spice


First: Warm the milk in the microwave (two minutes) or on the stove (about 8 minutes).

Second: Add the cocoa, honey, and pumpkin pie spice, stir and enjoy!