Luscious Lime “Cream” Bars, (Raw & Vegan)

Lime, Cream, Bars, Raw, Vegan, gluten free, dairy free, gluten free pantry, grain free


It’s been crazy hot here. It was 95 yesterday and it’s only early June! I think we will be headed to the local outdoor swimming pool quite a bit in the coming days.

I got many wonderful comments on Facebook about my Raw Lemon “Cream” Bars. Since I equally love lemons and limes, I decided to try out that recipe with fresh pressed lime juice instead. The recipe took a little tweaking. For some reason I didn’t like the stevia mixed with lime juice so I increased the amount of coconut nectar I used. The results were sweet and yet slightly tart bars which were equally a hit with my family. Thank goodness both bars are a breeze to make because I love them both! (As a reminder the bars appear white as no added coloring has been used. Feel free to experiment with a little avocado to add in a touch of green if you would like!)

lime, cream, bars, raw, vegan, gluten free, dairy free, grain free, sugar free, gluten free pantry

Add to Vitamix or Blender:

4 cups cashews

1 1/2 cup coconut nectar

1 cup water

1/2 cup coconut oil

1 cup fresh squeezed lime juice (about 8 limes) or 20 drops Lime essential oil

Place 2 cups of cashews and the other ingredients into the Vitamix and blend on high for 1 minute. Add in the remaining 2 cups of cashews and blend for another minute. Use a spatula to scoop the mixture into a pie pan. Freeze for 2 hours. Use a large knife to cut into individual bars. Enjoy!

Makes 8 servings.

Chocolate Chip Pecan Cookies (Grain and Dairy Free, Vegan Option)


My daughter’s last day of Preschool was last week and she’s been begging to hangout in the kitchen with me since she’s been out. First on her list for baking? Cookies.

So we put on our aprons and had some fun! After making a batch of Strawberry Almond Milk together, we tackled cookies. And we were both delighted with the results. In fact, I am writing this post now just to take myself out of the kitchen where I just ate way too many of these bad boys. OK the good news is that they aren’t bad for you. They are actually quite nutritious. But they are very addicting!

These cookies will keep you satisfied as they are brimming with fiber and protein from almonds and pecans. They are also rich in magnesium, potassium, Vitamin E and zinc.



2 1/2 cups blanched almond flour

1/2 cup tapioca flour

2 eggs

1/3 cup coconut oil

1/3 cup vegetable shortening (I buy mine locally for about $5)

1 1/2 cup dairy-free chocolate chips

1 cup chopped pecans

1 cup coconut sugar

2 Tbsp. arrowroot

2 tsp. vanilla extract

1 tsp. baking soda

1/4 tsp. sea salt

Add all ingredients except chocolate chips and pecans to a large mixing bowl and beat with an electric mixer on medium speed for 2 minutes. Add in the chocolate chips and pecans and mix again for another minute. Place bowl in refrigerator for 1 hour.

Preheat oven to 350 degrees. Place unbleached parchment paper or a baking mat on two cookies sheets. Use a tablespoon to drop the batter on the paper or mat 2 inches apart. Bake for 12-15 minutes until golden brown. Remove from oven and let cool for 5 minutes.

Makes approximately 30 cookies.

Vegan Option: You can substitute the 2 eggs for 2 Tbsp. flaxseed meal soaked in 2 Tbsp. water for 5 minutes.

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Dark Chocolate Coconut Biscotti (Dairy & Grain Free)

I love biscotti (also called “biscuit” in Europe). It pairs so perfectly with a cup of coffee or tea. My daughter loves to dip biscotti in her large glass of homemade almond milk–a breakfast or snack I am more than happy for her to eat. It is so much healthier than almost any processed store bought cereal she could be eating.

Unfortunately, most biscotti sold at coffee shops and grocery stores is derived from refined flour, white sugar and processed oils. I always pass up on it, but secretly I miss eating it after spotting it when I am out and about. But no more-thanks to this grain-free version I now make at home.

Both almond and coconut flour are packed with protein and fiber. Cacao powder is rich in antioxidants, iron and magnesium. So whether you are a chocolate fan or a coconut lover, this treat is a must try.

1 cup coconut flour (sifted)
1/3 cup cacao powder
2 eggs
3/4 cup maple syrup
1/2 cup shredded coconut, unsweetened
1/2 cup almond milk (or milk of choice)
2 Tbsp. olive oil
1 Tbsp. vanilla
1 tsp. baking soda
1/4 tsp. sea salt

Preheat oven to 350 degrees. Grease a bread pan lightly with olive oil. Place all ingredients into a large bowl and beat with an electric mixer on medium speed for 5 minutes. Pour batter into bread pan.  Please note the batter is quite thick. I use a spatula to spoon it into the bread tin.

Sprinkle additional shredded coconut on top of batter (about 1 Tbsp). if desired. Bake for 45 minutes.
Remove from oven and let cool for 10 minutes. Using a bread knife, slice bread into long thin strips 1 inch thick. Bake again in the preheated oven for 15 minutes.

Makes 6 servings.
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No-Bake Key Lime Pie (Grain-Free & Vegan)

This scrumptious pie can made in under 10 minutes. It will have you dreaming about summer and warm, sunny days. It is made of pure, nourishing ingredients. After serving it to my family this past weekend for dessert, everyone came back for seconds!

You’ll get a healthy dose of Vitamin C from the limes in this dish. Pecans provide magnesium, protein and zinc while dates are a good source of B Vitamins, dietary fiber and potassium. The addition of avocado adds a boost of Vitamin K and folate to the dish.

The Crust:
2 cups pecans
1/2 cup dates, soaked in water for 20 minutes

The Filling:
1 1/4 cup coconut milk (use the cream on top)
1 avocado, pitted and peeled
2/3 cup coconut sugar
juice of 4 limes (or 20 drops Lime essential oil)
zest of half an organic lime
2 Tbsp. agar powder
1 Tbsp. vanilla
1/4 tsp. sea salt

Discard the water from the dates and remove the pits. Place dates and pecans in a food processor and pulse until completely chopped and mixed. Press the mixture into a pie dish. Next, combine all filling ingredients in to the food processor and mix together for several minutes. Slowly pour the filling on top of the crust. Decorate with shredded coconut and lime slices if desired. Place the pie in the refrigerator for 1 hour to chill prior to serving.

Cut into slices with a knife. Makes 6 servings.


Delicious 5 Minute Chocolate Pudding (Vegan)

This pudding is so easy to make. It is made of simple, wholesome ingredients without sacrificing flavor or taste.

I believe healthy fats are critically important in one’s diet. Although my four year old loves to eat, she never sits down for long–she’s always off to dance, do a puzzle, you name it! I try to make sure what she eats is packed with fiber, healthy fats and protein–even when she is eating dessert. I loved making this recipe with my daughter as she got so excited that she was going to make pudding with an avocado.

Avocados are loaded with Vitamin C, fiber, potassium and healthy fats. Coconut milk provides lauric acid, a superb immune booster that is often missing in the foods we eat today. Raw cacao powder provides iron, magnesium and protein. To top it off dates are rich in B Vitamins and fiber. So treat yourself today to this tasty pudding!

Add to Vitamix or Blender:

1 can coconut milk (this brand is BPA free)
1 large avocado
1/3 cup cacao powder
1/2 cup coconut sugar
4 dates (soaked in 1 cup of water for 30 minutes)
1 Tbsp. vanilla extract
1/4 tsp. sea salt

Remove pits from dates. Blend on high for 3 minutes. Scoop into serving dishes. Enjoy!
It is also good chilled after being stored in the refrigerator.

Makes 4 servings.