almond meal chocolate chip cookies.


Im always looking for something gluten free to make for friends who avoid gluten, but i don’t always have the ingredients on hand. But I always have almonds, and for these cookies, you just have to blend some almonds in the vitamix, and you are well on your way. I used coconut palm sugar in replacement of the brown sugar, and halved the amount and these were sweet enough for me. I also used grain-sweetened chocolate chips, to keep the sugar down as much as I can. These will make a good little snack when I get a sweet craving in my day – and overall they are pretty healthy for you, and gluten free, and contain no refined sugars!

you can find the recipe and instructions here. 

  • 1 1/4 cups almond meal (ground from raw almonds)
  • 1/4 cup vegan chocolate chips ( I used grain sweetened, linked above)
  • 1/2 cup finely shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup brown sugar (I used half this amount and used coconut palm sugar)
  • 1/4 cup aquafaba (the brine/liquid in a can of chickpeas); if not vegan, use one egg
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract

superfood trail mix.


I’m finding a hard time finding a trail mix I can eat that doesnt have any refined sugars added. It seems the chocolate or the dried fruit always have added sugar. Here’s a great trail mix you can make on your own – feel free to customized it with your own favorite ingredients, but this is what I came up with on hand!

1 cup raw almonds
1/2 cup raw cashews
1/2 cup sunflower seeds
1/2 cup coconut chips
1/4 cup goji berries
1/4 cup cocao nibs

Store in a mason jar.

no bake granola bars.

I’m always looking for something healthy and satisfying to eat as my mid morning snack. This recipe for these granola bars looked healthy and fairly easy, so I gave them a try. They came together in no time and were delicious! Just what I needed!

  • 1 cup packed dates, pitted (deglet nour or medjool)
  • ¼ cup honey (or sub maple syrup or agave)
  • ¼ cup creamy salted natural peanut butter
  • 1 cup roasted unsalted almonds, loosely chopped
  • 1½ cups rolled oats
  • optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency.
  2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I just prefer the toasted flavor.
  3. Place oats, almonds and dates in a bowl – set aside.
  4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
  6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
  7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.


279. pumpkin pie almonds.


Can’t stop. Won’t stop.

These are so easy to make…and so addictive.

2 cups raw almonds
3 tspn cinnamon
2 1/2 tspn pumpkin pie spice
4 T agave
sea salt

mix it all together and spread on a lined baking sheet and bake at 325 degrees for 20 minutes. Let cool and enjoy!

117. almond-tella.

My laptop and my sewing machine are both broke. I feel totally helpless and uninspired because of it….BUT my vitamix still works!
So I whipped up a batch of this almond-tella from Hearty Vegan Meals for Monster Appetites. I accidentally bought a big bag of almonds the last time I went to trader joes, and when I got home I realized I already had a bag. So I have been looking for things to make with lots of almonds, so this was perfect.

Anyway, this recipe was easier than I thought it would be. You can use your vitamix to make nut butters, but you need to buy a seperate blade for it. So I wasn’t sure how this recipe was going to go. It said you can make it in a food processor, so I figured it would work in a vitamix.

1/2 cup powdered sugar
1/2 cup vegan chocolate chips
1/2 cup non dairy milk
3/4 cup almonds (dry roasted – i used raw, and it tastes fine)

Put the almonds in the vitamix or food processer and chop until it starts to form a paste. Mine never really formed a paste, but it ground up as fine as it possibly could I think. Melt the powdered sugar, chocolate chips and milk in the microwave for one minute. Slowly drizzle it into the almond paste mixture and continue to blend until very smooth.

Store in an airtight container in the fridge for up to two weeks.

Now I need to find one of those recipes that use nutella and make something! I bet you can use any kind of nuts when you make this and make all kinds of yummy chocolate nut butters!

56. bear claws.

I like donuts. Alot.

Bear claws aren’t exactly donuts, but they are kind of a donut-like breakfast-y treat. When I saw this post, I didn’t waste much time and made them the first chance I got.

I don’t know if I even know what a real bear claw tastes like, but these were pretty good. They aren’t overly sweet but they are doughy and flakey. Kind of like if a donut/coffee cake were to make a baby….I think they would be good with some mini chocolate chips on top and inside….but then again, what wouldnt?

Also, mine look more like a giraffe paw, than a bear claw? I wasn’t really sure how to get them to be shaped like that….but this was my first pastry experience.

Original recipe here.
2 cups flour
3/4 cup shortening
1 package dry active yeast
1/4 cup warm water
1/4 cup soy creamer or almond milk
2 tablespoons sugar
1/4 teaspoon of salt
4 teaspoons egg replacer mixed with 1/4 cup warm water

1/2 cup plain breadcrumbs
1/2 cup almond meal
1/2 cup almond milk
1-2 teaspoon cinnamon
2 tablespoon brown sugar
2 tablespoons butter

1/2 cup powdered sugar
1 tablespoon of almond milk
1 teaspoon of vanilla extract
slivered almonds for topping

Start with the pastry…Mix yeast and warm water and set aside for about 5 minutes or until foamy. Wisk cream, salt, sugar, and egg replacer mix. In another bowl cut shortening into flour until crumbly and pea sized. Add the liquid & yeast mixture to dry mixture and stir until just mixed. Cover and chill in fridge for atleast 4 hours, or overnight.

Dust work surface with flour and bring out the dough. Shape into about an 8 inch square. Fold into thirds (it will look like a business envelope) Flip the dough and fold into thirds again until you have another square. Repeat 3 times until you end up with a 8 inch square. Refrigerate for 30 mins. Meanwhile mix all ingredients for filling and all ingredients for frosting.

Remove dough from fridge and roll out into a rectangle that is about 1/4 inch thick. Sprinkle the filling mixture across the center, and then fold both sides in covering the filling. You will have a long rectangle.

Cut into 6-8 squares and pinch down ends to keep in the topping. To make it look more like a bear claw cut toes into one side and then you can bend the pastry back to spread the toes slightly.

Set them on parchment paper and let them rest about 30-60 minutes. They won’t double, but will look a bit puffy.

Bake at 350F for 15-20 minutes until golden brown. Let cool slightly and drizzle topping and sprinkle with almonds.