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Mar 2016


Posted by / in BLOG, Tastes /

Caramel drizzle on a peanut butter mousse pie (yes please)! I love that this recipe doesn’t involve baking.  A simple but healthy dessert recipe my WHOLE family will love is on the menu tonight. You could change out the peanut butter if have another sugar free nut butter in your fridge. This dessert is rich on taste and will melt in your mouth with each bite!



1 cup dried unsweetened shredded coconut

1/2 cup packed pitted dates

1/2 cup walnuts

1/2 cup unsalted almonds

5 tbsp unsweetened cacao powder

1 tsp vanilla extract


2 cups coconut cream (about 2 cans)

(refrigerate cans and scoop out the thick

white cream)

1 cup creamy all-natural peanut butter

2 tbsp maple syrup

1/2 tsp vanilla extract

1/8 tsp sea salt


1 can coconut milk

1/2 cup coconut sugar

1 tsp vanilla extract

1 tbsp coconut oil


Prepare crust in a food processor, combine all crust ingredients and process for 3 minutes, until mixture sticks together and forms a large single mass. Line a 9-inch round pie pan with parchment paper on the bottom and up the sides. Press crust mixture into pan; use your fingers to press it firmly, pushing up the edges of the pan to form the crust’s edge. Transfer to your freezer to set.

Next, prepare mousse using an electric hand mixer, beat coconut cream on high for about 1 min. Add peanut butter, maple syrup, vanilla and salt. Mix on high for 1 minute more. Remove your crust from freezer and spread peanut butter mousse evenly inside crust. Then return to freezer for about 4 hours.

Now in a medium saucepan on medium-high, mix together coconut milk and coconut sugar. Bring just to a boil, stirring consistently, then reduce heat to medium or gentle simmer. Cook for 30 minutes, stirring occasionally until it’s reduced by about half.  Remove from heat and add vanilla and coconut oil. Refrigerate for at least 1 hour before serving.

Its time to serve your pie! Let pie sit at room temperature for about 10 mins. Drizzle caramel sauce.  Pie can stay in freezer for 1 month and the caramel sauce will last for about 4-5 days in the fridge.

(Recipe is from Clean Eating magazine April 2016)



Certified Health Coach +

Clean Eating Expert



Dec 2015

Blueberry Apricot Breakfast Bars

Posted by / in BLOG, Tastes /

Homemade breakfast bars allow you personalize their ingredients! I enjoy the balance of sweet blueberries and apricots with tart cranberries, but feel free to experiment with your own favorite fruits. These bars fit the bill for a simple and easy snack for those busy mornings (or afternoons)! These bars will also curb any sugar cravings you might have without sending you on sugar roller coaster.


Coconut Oil (heat tolerant oil)

4 cups old-fashioned rolled oats

1 cup whole-wheat flour

1 tsp ground cinnamon

1 egg plus 3 egg whites

1 cup unsweetened applesauce

3 tbsp raw honey

1 tsp pure vanilla extract

1/3 cup chopped dried apricots

1/3 cup dried blueberries

1/4 cup dried cranberries

1/4 cup raw unsalted silvered almonds

1/4 cup of sesame seeds


  1. Preheat oven to 350°F. Spread coconut oil on 11×8 inch glass baking dish.
  2. In a large bowl, whisk oats, flour and cinnamon.
  3. In a medium bowl, whisk egg and egg whites. Add in applesauce, honey, and vanilla until smooth. Using a rubber spatula, add flour mixture in until no whites streaks remain. Then add in apricots, blueberries and cranberries.
  4. Empty bowl into the glass baking dish and spread evenly. Sprinkle top with almonds and sesame seeds. Bake for 25 to 30 minutes.
  5. Let bars cool completely in the dish. Once cooled you can cut into squares.


Certified Health Coach +

Clean Eating Expert

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