Almond Bars

A woman sitting in the lotus position with her legs crossed.


2 cups almond butter

3/4 cup agave nectar

1/2 cup melted coconut oil

1/8 cup raw cacao powder

1/8 cup raw carob powder

Base Ingredients:

1 cup almonds

1/2 cup walnuts

4 dates

1 tbsp coconut oil


  1. First to make the base.
  2. In a food processor put in the almonds and walnuts and process until it’s a crumbly mixture.
  3. About 30 seconds, 7 pulses.
  4. Add the dates and coconut oil, a few more pulses until it comes together.
  5. Press into a square glass baking dish.
  6. Place in freezer for a few minutes, while you make the filling.
  7. In the same food processor, add the almond butter, agave, coconut oil and powders.
  8. Mix quickly until blended, about 1 minute.
  9. Pour onto base and freeze for two hours.
  10. Serve from frozen. Begins melting if it sits too long on the counter.


Makes a perfect snack or even a quick “grab: and “run” breakfast.

My daughter described it as a granola chocolate banana muffin when she tasted it. Another fun family recipe. You will hear a lot of  “mm’s , smells so good, I want to lick the bowl” while putting these cups together.

You will need a mini muffin tray and makes about 24 mouth watering almond granola choco cups.

Almond Granola



11/2 cups almond meal (you can grind almonds)

1/2 cup combination of steel cut oats and rolled oats, ground to a powder.

1 dash sea salt

4 tbsp. raw organic nut butter (I don’t recommend peanut butter)

3 tbsp. organic virgin coconut oil (melted)

4 tbsp. coconut nectar or 100% pure maple syrup

1/2 tsp. vanilla extract

Chocolate sauce topping:

3 tbsp. coconut nectar or 100% maple syrup

2 bananas

6 tbsp. coconut oil (melted)

2 tbsp. raw cacao powder

2 tbsp. carob powder

1/4 tsp vanilla extract

dash of Himalayan salt.


  1. Blend the oats and almonds in a high speed blender. Breaking up clumps and pour it in a bowl.
  2. Add all the other ingredients and mix well.
  3. Line a muffin tray or use a silicon muffin tray and add a tbsp of base mixture and gently press it down.
  4. Combine all the ingredients in a blender and blend it till silky smooth and spoon it over each almond granola cup in the muffin tray.
  5. Cover and lay the muffin tray flat in a freezer for 3 to 4 hours.
  6. Pop them out and store them in the freezer in a container.
  7. Take them out 1/2 hour before having them for a sweet treat.

Banana kissed cookies


1 banana ripened

1 cup rolled oats

handful of raisins


  1. Heat the oven to 350 degrees
  2. Mash the banana, add the oats and raisins.
  3. Mix well until it forms into a dough.
  4. Line a cookie sheet with parchment paper.
  5. Place small mounds of the dough on the tray (makes about 12-15)
  6. Place it in the heated oven and bake for 15-20 minutes.

Banana Shake

1/2 cup raw cashews soaked, for 4 hours

1/4 cup of pecans

1 banana

1/2 cup water

1/2 cup of almond milk

1 tbsp flaxseed

1 tbsp pure maple syrup


  1. Put the cashews and water and pecans in a high powered blender.
  2. Whiz it up for a few minutes, until all the nuts have been incorporated into the water and it is a nice smooth texture.
  3. Add the almond milk and banana.
  4. Whiz for another minute.
  5. Pour in a glass and enjoy

Blue berry orange bread


1/2 cup brown rice flour

1/4 cup quinoa flour

1/4 cup sorghum flour

1/2 cup flax seed ground

1/2 cup rolled oats

1/4 cup sesame seeds

1 tsp baking powder

1/2 teaspoon baking soda

1/4 tsp sea salt

2 tbsp coconut oil

1/4 cup water

1/8 cup agave

1/2 cup applesauce

3 tbsp chia seeds, mixed with 6 tbsp water in a bowl

1 orange, peeled and halved

1 big strip of orange peel

1 cup fresh or frozen blueberries

1/2 cup dark chocolate chips (optional)


  1. Preheat oven to 325 degrees F. Line a loaf pan with ghee or coconut oil.
  2. Combine the first 9 ingredients in a large mixing bowl.
  3. Put the coconut oil, water, agave, applesauce, chia, orange, and orange peel in your high-speed blender.
  4. Whiz it up for a minute.
  5. Pour the liquid mix into the dry mix. Fold in blueberries and chocolate chips if you are using
  6. Pour into the prepared pan.
  7. Bake for 60 minutes, or until the knife inserted comes out clean.



1 cup dessicated coconut, unsweetened

1 cup of almond milk

2 tbsp of  100% pure maple syrup or your choice low-glycemic sweetener

2 tbsp sunflower seeds

5 brazil nuts-chopped

1/4 cup dried cranberries


1 tsp of cinnamon

1/2 cup roasted rolled oats


  1. Put all the ingredients together in a bowl, except for the cinnamon.
  2. Dust and sprinkle with cinnamon over the entire bowl.
  3. Let it sit for an hour or overnight, and the flavours intermingle and the coconut gets really soft and pudding-like, like a tiramisu!

Enjoy for breakfast.