Chocolate Roasted Almonds (Refined Sugar-Free, Vegan)

chocolate, roasted, almonds

This tasty treat is perfect for a mid-afternoon snack or indulgence. This snack is a favorite with everyone in my family. I plan on making a batch of these almonds weekly as my kids can’t seem to get enough of them.

Pure cacao powder and almonds are loaded with antioxidants, fiber and a plethora of vitamins and minerals. I love making this recipe because it only contains 3 ingredients.


4 1/2 cups almonds

1 cup cacao powder

2/3 cup coconut nectar (raw honey will also work)

Place almonds in a large bowl filled with enough water to cover the almonds. Soak the nuts for 8 hours or overnight. Discard water from bowl after 8 hours.

Preheat oven to 300 degrees. Grease a 9 x 13 glass baking dish with coconut oil.

Place almonds, cacao powder and coconut nectar in a medium size bowl and mix all ingredients together with a wooden spoon or clean hands. Transfer mixture to baking dish and bake for 1 hour. Remove pan from stove and let cool for several hours.

Variations-Sprinkle cinnamon on top or a pinch of cayenne for a little kick.  This can be made a truly raw treat by dehydrating the nuts at 110 degrees for 12 hours.

This was shared on Healthy Vegan FridayFrugal Days, Sustainable WaysFresh Bites FridayFight Back FridayPennywise PlatterFull Plate ThursdayIt’s a Keeper ThursdayKeep It Real ThursdaysTastetastic ThursdayAllergy-Free WednesdaysTasteful Tuesday PartySlightly Indulgent TuesdayFat TuesdayRecipe of the WeekInspire Me MondayMade From Scratch Monday, My Meatless MondaysMelt in Your Mouth MondayMonday ManiaWellness Weekend and Whole Food Fridays.

Blueberry Bliss Smoothie! (Dairy Free, Refined Sugar Free & Vegan)

Are you a fan of blueberries? If so, you are going to love this smoothie! It tastes out of this world.

My family slurped this drink down in seconds yesterday and begged me to make it again today. And truth be told, I didn’t mind a bit! This smoothie is perfect for a quick breakfast, fast snack or dessert beverage.

There is spinach and chia seeds in this “treat” and I promise you cannot tell by drinking it. Acai powder and blueberries are chocked full of antioxidants, vitamins and trace minerals.

 Add to Vitamix or Blender:

2 cups almond milk (unsweetened vanilla or homemade)

2 cups water

2 cups spinach

2 cups frozen blueberries

2 spoonfuls acai berry powder

4 Tbsp. pure maple syrup (or raw honey)

1/3 cup chia seeds

1 tsp. pure vanilla extract

Blend on high for 1 minute. Pour into glasses and enjoy!

Makes 6 servings.

This recipe was shared on Whole Food FridaysGluten-Free WednesdaysMonday ManiaFit and Fabulous FridaysFreaky FridayFresh Bites FridayWellness WeekendTastetastic ThursdayFull Plate Thursday, Keep It Real ThursdaysPennywise PlatterFrugal Days, Sustainable WaysIt’s a Keeper ThursdayAllergy-Free WednesdaysSlightly Indulgent Tuesday and Fat Tuesday.

Strawberry Cherry Crisp (Dairy Free, Grain Free, Refined Sugar Free & Vegan)


My husband and I are celebrating another wedding anniversary today. I am making his favorite salmon dish and Yukon Gold mashed potatoes for dinner. For dessert…this crisp with homemade ice cream.

I have to admit my daughter and I ate some of the crisp a few minutes ago as it smelled and looked too good to resist. Can that just be our little secret?!

This crisp smells and tastes amazing. I love using in-season produce whenever I can. I am also a sucker for all types of berries and cherries. This dessert is jam packed with antioxidants, fiber and protein.



2 cups organic strawberries, sliced thinly

2 cups black cherries, halved and pitted

1 cup quinoa flakes

1 cup blanched almond flour or almond meal

3/4 cup coconut sugar

1 1/2 tsp. pure vanilla extract

1 tsp. lemon juice

1 tsp. cinnamon


Preheat the oven to 350 degrees. Place the strawberries, cherries and lemon juice into a medium size bowl and mix thorougly.  In another large bowl,  add in the quinoa flakes, almond flour, coconut sugar, vanilla and cinnamon.  Use a spoon to mix ingredients well.

Grease a 9 x 13 glass baking dish lightly with coconut oil.  Spread the layer of fruit on the bottom of the dish. Next spread the topping layer over the fruit evenly. Bake uncovered on the middle rack for 45 minutes. Let cool for 10 minutes. Serve hot.

Serves 6.

I recommend adding Vanilla Toffee Ice Cream (Dairy Free) to the top of the crisp.

This is linked to Monday ManiaIt’s a Keeper ThursdayWellness WeekendPennywise PlatterTastetastic ThursdayFrugal Days, Sustainable WaysFull Plate ThursdayAllergy-Free Wednesdays, Fat Tuesday and Slightly Indulgent Tuesday.

Raspberry Milkshake (Dairy Free, Refined Sugar Free & Vegan)

This past weekend my family and I went to Bear Lake. We love it there. It is so beautiful and always gives us a much needed break from busy city life.

Bear Lake and the surrounding area is famous for its abundance of raspberries. In August they have an entire festival centered around raspberries. Everyone talks about Bear Lake’s raspberry milkshakes. I’ve been going up to the lake for years and never tried a milkshake. I just couldn’t give in to drinking a milkshake that I knew was full of less than stellar ingredients. But this year I caved.

I saw people drinking the shakes by the lake and my daughter begged me for one. Oh my…it was pure bliss! But besides raspberries, I’m pretty sure there was nothing else healthy in that shake. So I vowed to make my own dairy-free version at home this week. And thank goodness I did! This “milkshake” is sweet and creamy and can be enjoyed to one’s heart content without a doubt of what fake ingredients might be lurking in it.

Add to Vitamix or Blender:

2 cans coconut milk

1 cup coconut sugar

12 ounces fresh raspberries

2 tsp. pure vanilla extract

1 tray ice cubes

Blend on high for 2 minutes. Pour into glasses and enjoy!

Makes 4 servings.

This was shared on Healthy Vegan FridaySimple Meals FridayWhole Food FridaysFit and Fabulous FridaysWellness WeekendPennywise PlatterTastetastic ThursdayFull Plate ThursdayIt’s a Keeper ThursdayFat Tuesday, Slightly Indulgent TuesdayFrugal Days, Sustainable Ways, Gluten-Free WednesdaysWhole Food WednesdaysReal Food Wednesday and Allergy-Free Wednesdays.

Raspberry Lemonade (Refined Sugar Free)

This bright, tasty low-sugar lemonade gets its beautiful red color from raspberries-pure and simple. The drink is so easy to make and bursting with antioxidant Vitamin C from lemons and raspberries. I hope this beverage helps give you a break from the heat!

Add to a large glass container:

10 cups cold water

10 ounces raspberries (washed)

2 large lemons (sliced)

1 tray of ice cubes

1 cup coconut nectar

1/4 tsp. liquid lemon drop stevia (optional)

Use a large spoon to stir ingredients together well. Let container sit overnight (or at least 8 hours). Pour lemonade into glasses over ice. Enjoy!

This was shared on Wellness WeekendPennywise PlatterFull Plate ThursdayAllergy-Free WednesdaysSlightly Indulgent Tuesday and Fat Tuesday.