To Make / Chocolate Coffee Nice Cream


    Hi there! This is my last #whole30 friendly recipe for the time being! I loved this treat for when I had a sweet craving, and it's guilt-free, which makes it even sweeter! Get the how-to below!


- 1 ripe banana

- 1/2 cup of almond butter

- 1/2 cup of almond milk

- 2 softened dates

- 1/2 cup of coffee

- 1/4 cup of cocoa powder

- berries for topping (I used fresh blackberries because the taste really works with this strong chocolate flavor!)


1. Add all ingredients into a blender and blend until smooth.

2. Freeze for at least 6 hours.

3. Scoop out and enjoy!

To Make / Truffles


     Happy Valentines Day! Today, I'm sharing this yummy and healthy truffle recipe, as everyone needs some chocolate on this day. Get the recipe below!


- 2 cups of soft dates

- 2 tbs. of cocoa powder

- 1 tbs. of liquid coconut oil

- 1 tbs. of almond butter

- 1 tsp. of vanilla

- 2 squares of dark chocolate, melted

- sea salt for topping


1. Blend together dates and cocoa powder in a food processor.

2. Add remaining ingredients (except sea salt) and blend until smooth.


3. Scoop out the dough, and roll it into balls. Then, coat with cocoa powder and top with sea salt.

4. Store in an airtight container in the fridge, and enjoy!

To Bake / Vegan Eggnogg French Toast


      Good morning! I'm a big fan of french toast, and have been wanting to do a french toast bake for awhile now; so a couple of weeks ago, I found a vegan eggnog version, and tried it out immediately! I'm not vegan, but I enjoy using vegan ingredients in place of meat and dairy when I think those components aren't necessary. I will definitely always pick a real burger over a veggie one, but when it comes to replacing regular milk with plant or nut based milk, or switching out eggs for banana to achieve a chewy texture, I have no problem doing that. This recipe uses coconut milk and banana in place of regular milk and eggs, and it turned out the same as any other french toast! Get the yummy recipe below!


- four slices of any fluffy bread

- a can of coconut milk

- 1/3 cup of almond milk

- a banana

- a tbs. of nutmeg

- a tbs. of vanilla


1. Preheat oven to 375, and blend all ingredients (except bread) in a blender until smooth.

2. Half your slices of bread, and arrange them in a sprayed baking dish. Pour batter evenly over bread, and bake for about 45 minutes to an hour.

3. Let cool and grab your maple syrup.


4. Serve and enjoy!

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 Pudding


     Hi guys! I first tried Avocado Pudding at Brett's parents house. Kristen (Brett's sister) found an awesome recipe, and included it in her cookbook Myriad. At first, I was pretty skeptical to try it, for pretty obvious reasons. I mean, avocado with chocolate? What? I tasted it though, and was basically blown away. It tasted like dark chocolate icing. It makes no sense, that something so good and healthy can taste like that. So wrong, but also so right. It was the solution to all of our chocolate-loving dessert problems.

     A couple of weeks ago, I uncovered a recipe over on A Beautiful Mess for a very similar Avocado Pudding (link to recipe below). This one was slightly more whipped and mousse like, due to the addition of almond milk. I decided to give it a whirl, and was still equally blown away that it could taste that good. Here today, we have the second recipe, and all of it's awesomeness. Check it out below!

Ingredients (recipe adapted from A Beautiful Mess): yields one serving

- 1 ripe avocado

- 1/2 cup of almond milk

- 1 tbs. of honey

- 1/2 cup of unsweetened cocoa powder

- 1/4 tsp. of vanilla

My usual hand model was opting to go for it and just stick her face in the pudding.

My usual hand model was opting to go for it and just stick her face in the pudding.


Step one - Pit and remove avocado from it's skin. Place all ingredients in a food processor and blend until smooth. If using a blender, make sure to mash your avocado first, my blender in the past has not agreed with avocados. Serve chilled, in cute little bowls, and enjoy!