Friday, April 10, 2015


WHY HELLO AGAIN! More chocolate you say? YES, more chocolate and sweets. I have been taken over by a SERIOUS chocolate craving lately. You know what's amazing though? These little babies are so easy, delicious and of course V E G A N too. Yummy on the tummy is always important! A very easy and quick, healthy way to curb your sweet appetite.

I recently made these for a Women's dinner and they were a pretty big hit. One of the ladies daughters (who is 3 and very active!) gave me a brilliant idea. She wanted a cookie, but her mama didn't want crumbs going all over the floor where she travelled (makes sense!)- so she compacted them into little balls. GENIUS, thanks Gillian and Olivia!

Most of this recipe is mine- although I give credit to my mother, as I used her basic idea of her original no-bake recipe, so thanks mom!! They are so good you will want to eat them all before they hit the cookie sheet.....I guarantee it!








1/4 C. + 1/8 C. Organic, NON-GMO Coconut Oil (I use unrefined)
1/4 C.  Organic DARK (Grade B) Maple Syrup (I don't like my cookies too sweet- you can always add more if you like! NOTE: Agave Syrup works great too!)
1/2 C. Organic, NON-GMO Coconut Milk (or any other plant based milk
1/4 C. Carob Powder or Cocoa

8 TBS. Organic, NON-GMO Peanut Butter (or other nut butter)
3 C. Organic Gluten Free Oats (Regular Rolled work better)
1 Tsp. Organic Vanilla
1-2 TBS. Organic, NON-GMO Coconut Flakes, finely chopped

Mix first set of ingredients- coconut oil, maple syrup, coconut milk & cocoa in a small saucepot. Let this come to a boil, and let boil for at LEAST 30 sec but no more than 1 minute. Take off heat, add in peanut butter and vanilla, quickly swirl to combine. Dump in oats and stir to evenly mix. Use a cookie baller/ice-cream scoop or your hands to shape these little balls, then set on parchment lined cookie sheet. Simply add finely chopped coconut flakes on the top of each cookie. Let rest at least 30 minutes, and they set up quicker in the fridge. Then ENJOY!!!

Please let me know how these turn out! Please hastag me on Instagram (link on right of page). Have a lovely day- now go enjoy some chocolate!! 

Peace, Love, Joy


Photos: Courtney Hayes


Wednesday, April 1, 2015

HOORAY for CHOCOLATE CAKE!! Who's with me? Or does anyone stand a chance against me....especially while eating this cake? Probably not.......because it is THAT amazing.

This cake is

& Straight-up D E L I C I O U S!!!

I have been eating mainly vegan for awhile now (coming up on a year), and I wouldn't trade it for anything. I currently am enrolled in a NON-VEGAN culinary school, and it actually makes me want to be MORE VEGAN. Pretty awesome, eh?

 This cake uses flax "eggs" instead of actual eggs, and is FLOUR-LESS!!! WHAT? Amazing, I know......

 The only question I have for you is.......WHAT ARE YOU WAITING FOR? You know you want to make this cake!

So, just cave in....after all, think of all the joy it will bring!


2 cups cooked Organic Quinoa, loosely packed
1/3 cup NON-GMO PLANT based milk (I used Almond)
4 Flax "eggs" (1/4 C. Flaxseed Meal + 3/4 C. Warm Water, let sit 5-10 min)
1 teaspoon Organic Vanilla
3/4 cup Organic, NON-GMO Grapeseed Oil
1 1/2 cups Organic, NON-GMO Cane Sugar
1 cup unsweetened Organic, Fair-Trade Cocoa Powder
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Sea Salt

Preheat the oven to 350 degrees. Grease two round cake pans (or a 9x13 pan), or 3 small (like I did) and then line the bottoms of the pans with parchment. (Do not skip the parchment if you want to be able to flip the cake out of the pan!)

Combine the milk, flax "eggs" and vanilla in the blender/food processor and pulse to combine. Add both the quinoa & oil, and puree until completely smooth. Stop the machine as needed to scrape the sides and make sure everything is well mixed. This will be a thick and creamy consistency once pureed. SIFT together the dry ingredients in a mixing bowl, make a "well" in your bowl, and add the contents from the blender. Stir until well combined.

Divide the batter evenly between the two cake pans (or 3 like me :)) and bake on a center oven rack for 30 minutes, until a toothpick inserted comes out clean (may need more time if you have a DEEPER dish, less for a more SHALLOW). Remove the cakes from the oven and let cool 10 minutes before inverting them onto a wire cooling rack. Peel off the parchment and let the cakes cool completely before frosting/icing/decorating. TA DA!!!!

Please let me know how yours turned out, if you've questions, comments & the like!

Love, Peace, & Joy,


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