Kick off spring with this light and no-bake treat.

Serves 8-10

Sweetness 2/3
Difficulty 2/3


2 cups almond meal
2/3 cup dried, pitted dates
2 tablespoons coconut nectar or agave
1 teaspoon extra virgin coconut oil
pinch sea salt


2 cups raw unsalted cashews
1/2 cup fresh lemon juice
1/4 cup coconut nectar or agave
1teaspoon extra virgin coconut oil

Pre-soak the cashews in purified water for an hour or two and rinse well first. This makes them much healthier and easier to digest.

Add the almond meal, sea salt and dates to your food processor. Pulse until the dates are broken down. Add the coconut nectar or agave and mix again. Remove and put in a small baking dish or container. Use a rubber spatula to smooth it out evenly, making it approximately 3/4" thick.

Now add the cashews to the food processor and blend until a coarse powder. Add the lemon juice and blend until smooth and creamy. Use a rubber spatula to occasionally scrape down the sides of the food processor to make sure everything blends well. Add the coconut nectar and coconut oil and blend once more.

Use your spatula to spread the frosting on top of the base. Place in the freezer for 30 minutes or so, until the cake is set. Remove from freezer and cut into small squares. Garnish with a blueberry if desired. Best kept stored in the refrigerator before serving.


Just throw a few ingredients into melted chocolate and you get something decadent to please all. Modeled by Laura Hayden.

Sweetness 2/3
Difficulty 1/3

Serves 8-10

1 1/2 cups organic dark chocolate chips
1/3 cup raw, unsalted almonds
1/4 cup raisins, cut coarsely
unsweetened shredded coconut, to top

Add the almonds to a food processor and pulse once or twice to coarsely chop them. Do not overblend, you still want them to be in larger chunks.

In a saucepan over medium low heat, add the chocolate chips. Use a rubber spatula to make sure it doesn't stick to the bottom. Make sure water does not come in contact with it or it will ruin.

When melted, remove from heat and add the almonds and raisins. Stir to mix and pour mixture into a dish or container that is approximately 8"x8" (or use two smaller ones if you do not have). Use your spatula to smooth it out, and sprinkle shredded coconut on top.

Store in the freezer for 20 minutes, or until it is rock solid. Remove from the freezer and break or cut coarsely into squares. Store in the refrigerator.


Chocolate eggs can be dairy-free too! Enjoy this guilt-free indulgence this Easter.

Makes 15-20

Sweetness 2/3
Difficulty 2/3

1/2 cup natural peanut butter
1/2 cup almond meal
1/4 cup pure maple syrup
2 tablespoons melted virgin coconut oil
1 teaspoon pure vanilla extract
1 cup organic dark chocolate or chocolate chips

Mix all the ingredients except the chocolate in a large bowl and stir with a spatula or spoon. Put it in the freezer for 15 minutes to set.

Remove from the freezer and take 2" pieces of dough and roll them into small balls in the palm of your hand. Place on a plate covered in parchment paper and put back in the freezer for at least another 20 minutes to set.

Remove from the freezer once more, and use your fingertips to shape each ball into an egg shape. Gently roll into the palm of your hands after to smooth them out. Put back in the freezer when finished.

Melt the chocolate in a saucepan over medium low heat. Make sure water does not come in contact with it or it will ruin. Use a rubber spatula and stir constantly to make sure it does not burn.

Remove the chocolate from heat and pour into a small bowl and allow to cool for a minute. Remove the eggs from the freezer and gently place them one at a time into the chocolate. Use a spoon to cover them in chocolate and a fork to remove from the chocolate. Place back on the plate with the parchment paper.

After each egg is dipped in chocolate, place back in the freezer until the chocolate hardens. Keep in the refrigerator to store.


Double the chocolate, double the fun you will have eating them! Modeled by Nadja.

Makes approx. 8 large pancakes

Sweetness - 1/3
Difficulty - 1/3

1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
1/4 cup organic cacao
3 tablespoons organic cane sugar
1 3/4 cups vegan milk of choice plus extra
1 tablespoon grapeseed oil
1/2 cup organic dark chocolate chips
more oil, for frying

In a large mixing bowl, add the pancake mix, cacao, and sugar. Sift ingredients with a fork. Add the vegan milk, grapeseed oil, and vanilla and mix well. Add more milk for thinner pancakes, or more flour for thicker ones.

Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.

Drizzle with maple syrup, coconut oil, or your favourite nut butter.

Triangle bracelet by Shamaz


Dip it, top it, or eat it with a spoon.

Makes approximately 1 cup

Sweetness - 1/3
Difficulty - 1/3 

1 can full fat coconut milk (stored in the fridge overnight - do not shake)
2 tsp agave nectar
1/2 tsp pure vanilla extract

Remove the coconut milk from the fridge and gently open the can. Use a spoon to scoop up the top creamy part, being careful to leave the water in the can below.

Put into a large mixing bowl and add the agave and vanilla. Use a whisk attachment on an electric hand mixer to whisk the ingredients into a light fluff.

Store in the fridge until ready to serve. Use the leftover water for smoothies or other baking.