Almond Butter Cookies


2 ripe, mashed bananas

1 1/2 cup oats 

1/4 cup (natural) almond butter or peanut butter 

1 large egg

1/2-1 tbsp pure maple syrup (depending on how sweet you want them) 

2 tbsp pumpkin spice 

1 tsp cinnamon 

a handful of chocolate chips (optional)  


Mix/blend all ingredients together, shape into small balls and place on cookie sheet or pan. Flatten the top of the cookies with a fork. Bake at 350 for 20 minutes. 

Date & Walnut Truffles



Preheat oven to 350. Place raw walnuts onto a roasting pan. Cook 10-12 minutes or until lightly brown and toasted. Pulse walnuts in a food processor until finely minced.  Chop the dates into small pieces. In a mixing bowl combine walnuts, dates and add vanilla flavoring.  Form into small balls and roll in shredded coconut.  Chill until ready to eat.

Raw Coconut Cacao Truffle Balls


  • 1 cup cacao powder and 1 extra tsp of cacao powder for dusting
  • 1 cup coconut oil
  • 1 cup coconut butter
  • 1 cup almond butter
  • 12 dates, pitted
  • ¼ tsp of ground cinnamon
  • 3 tbls of finely shredded coconut


Heat coconut oil and coconut butter in a saucepan, until melted.

Blend the dates with a teaspoon of water, until they are a smooth paste.

Combine oils, date paste, and all remaining ingredients, except for shredded coconut, in a mixing bowl. Mix well.

Pour the shredded coconut and cacao powder on a plate.

Shape the mixture into bite-size balls, by rolling them between your hands.

Roll the balls in coconut & cacao powder.

Place truffles on a tray and store in the fridge.