Chocolate Almond Truffle Squares

Chocolate Almond Truffle Squares
Recipe type: Dessert
Serves: 16 squares
  • For the Base Layer
  • 1 cup chopped almond sliver (could be roasted)
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
  • 3 tbsp cacao powder
  • For the Fudgy Chocolate Truffle Layer
  • ½ cup almond nut butter (I used Justin’s maple almond butter)
  • ½ cup cacao powder
  • ¼ cup coconut oil
  • ¼ to ½ cup maple syrup
  • ¼ cup coconut fat
  • 1 tsp vanilla extract
  • For the Crunchy top
  • 1 tbsp of cacao nibbles
  1. To make the base layer, place all the ingredients in a bowl and mix with a spoon until it’s combined. Transfer to a saran-wrap-lined pyrex loaf dish glass. Place in the fridge/freezer while you make the filling.
  2. To make the filling, place all the ingredients in a bowl and warm it up in the microwave for a few seconds, then stir well when everything’s melted to form a smooth, dark mixture. Taste and add more maple syrup if necessary. Remove the base layer from the fridge, then pour the filling over the base and smooth over with a spatula.
  3. To create the crunchy layer, sprinkle cacao nibbles. Finally, transfer the container to the fridge and let firm up for at least 1 hour.
  4. Using the scram-wrap, remove from the container. With a sharp knife, cut into sixteen small squares. Serve immediately or place in an airtight container and store in the fridge until you’re ready to eat them – they melt fast! Enjoy!


GF Pumpkin Cupcakes with Cream Cheese Frosting

GF Pumpkin Cupcakes with Cream Cheese Frosting
Prep time
Cook time
Total time
Serves: 10
  • For the Cupcakes
  • 1⅓ cups gf flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup canned pumpkin
  • 1 cup coconut sugar
  • ½ cup butter
  • 2 eggs
  • For the Cream Cheese Frosting
  • 1 cup butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2½ teaspoons vanilla extract
  • 4 cups powdered sugar
  1. Make the Cupcakes
  2. Preheat oven to 350 degrees F.
  3. Line a 12-cup muffin pan with paper liners; set aside (it will make about 10)
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
  5. With an electric mixer on medium-high speed, beat the butter until fluffy then add the sugar, then the pumpkin, then the eggs one at a time.
  6. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.
  7. Divide the batter between the baking cups, filling each about two-thirds full.
  8. Bake 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.
  9. Make the Frosting
  10. With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. Add the cream cheese, vanilla and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed.
  11. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined, scraping down sides of bowl as needed. Increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.
  12. Frost the tops of the cupcakes however you like.


S’mores in a Cup

Love Grown Power O’s are so amazing to use as a gluten free replacement for graham crackers crumbs! Super easy last minute dessert that your kids will love…

S'mores in a Cup
Serves: 4 servings
  • "GF Graham Cracker"
  • 2 cups Love Grown Power O's
  • 2 tablespoons melted butter/coconut oil
  • 1 tablespoon coconut sugar
  • Chocolate Sauce
  • 2 cups Enjoy Life chocolate chips
  • 1 can full fat coconut milk (fat part only)
  • Marshmallow
  • 3 to 4 cups marshmallow
  1. "GF Graham Cracker"
  2. In a food processor combine all ingredients and pulse until it looks like crumbs. Set aside.
  3. Chocolate Sauce
  4. Combine the chocolate and the coconut fat in a bowl and place it in the microwave for a 30 seconds and stir, then add another 30 seconds stir and continue until it's melted. Set aside.
  5. Marshmallow
  6. Place the marshmallow in a bowl, the marshmallow will expend so make sure the bowl is big enough. Place the bowl in the microwave for a few seconds, it melts very fast so remove as soon as it starts melting.
  7. To Assemble
  8. Place 4 small clear glasses next to each other and fill them layer by layer starting with the crumbs, add about 2 tablespoons, then 2 tablespoons of the chocolate sauce, then 2 tablespoons of the melted marshmallow and start again. Eat right away!


Paleo Carrot & Apple Muffin

Paleo Carrot & Apple Muffin
Serves: 24 muffins
  • 1 apple, cored and cut in big chunks
  • 12 Dates Medjool, pitted
  • ⅓ cup maple syrup
  • 10 eggs
  • 1 tablespoon pure vanilla extract
  • ½ cup coconut flour, sifted
  • ½ cup almond flour
  • ¼ cup arrowroot powder
  • 1 tablespoon ground Cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 5 whole raw carrot, peeled and shredded
  • 1 cup organic coconut oil, melted
  • 1 cup of walnut chopped
  1. Preheat oven to 325°F or 300F convection.
  2. In a large bowl, add the carrots, the coconut oil and the walnuts set aside.
  3. In a small mixing bowl, add sifted coconut flour, almond flour, arrowroot, cinnamon, salt, and baking soda set aside.
  4. In a food processor, add the dates and the apple process until you have small pieces, add the maple syrup and the vanilla and process until it becomes well blended like a thick paste. Add the eggs and the dry ingredients and mix well but quickly.
  5. Poor over the carrot mixture and mix with a spatula
  6. Grease two muffin pans. Pour batter into pans.
  7. Bake for 27 minutes, test center with a tooth pick.


Chocolate Pudding

Chocolate Pudding
Serves: 2 servings
  • 1 avocado
  • 1 banana
  • 3 tablespoons raw cacao powder
  • 3 tablespoons (or to taste) maple syrup
  1. In a food processor mix the avocado and the banana until the texture is creamy and they are no pieces left.
  2. Add the cacao powder and the maple syrup and pulse a few times, make sure to scrape the bowl in between.
  3. You can serve right away or it will keep in the refrigerator for 2-3 days. You can also put the left overs in an ice cube container and freeze it. It makes great frozen treats.
  4. I have been making this recipe since my kids were little. It’s super easy and it tastes great.


Chocolate Mousse

Chocolate Mousse
Serves: 4 servings
  • 2 cups coconut meat
  • ¾ cup maple syrup
  • 2 tablespoons vanilla
  • 3-4 tablespoons raw cacao powder
  • ¾ cup refined coconut oil, melted
  1. Place everything in the vita mix (or a high speed blender) except for the coconut oil and blend until smooth (make sure there’s no more little pieces of coconut meat).
  2. Add the coconut oil while the blender is still running.
  3. Transfer to serving bowls.
  4. You can eat it right away or refrigerate for 2 hours before serving.


Apple Bars

Theses bars are made with the same base as the Banana and Chocolate Chip Bars. I figured it would be nice to try an apple version and my daughter Coco thought it would be great with some toppings like I make with the apple crisp.


Apple Bars
Serves: 12 bars
  • Bars
  • 1 cup of apple sauce
  • ½ cup butter or ghee or coconut oil, melted + extra for greasing dish
  • 1 egg
  • ¾ cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1.5 cups almond flour
  • ½ cup tapioca flour
  • 1 teaspoon of cinnamon
  • Topping
  • 2 apples, shredded
  • 1 tablespoon of melted butter
  • ½ cup of roasted pecans, chopped
  • 2 tablespoon of coconut sugar
  • ½ teaspoon of cinnamon
  1. Preheat oven to 375 degrees F or 350 degrees F with convection
  2. Grease an 7"x11" or 8"x8" glass baking dish.
  3. Puree the apple sauce with the egg, sugar and melted butter (or coconut oil or ghee) using a hand blender in a large bowl.
  4. Once you get it all pureed add the rest of the ingredients using spatula until well combined.
  5. Pour mixture into baking dish.
  6. Topping
  7. Put all the ingredients in a medium size bowl, mix well and poor over the bar mixture.
  8. Bake for 40 to 50 minutes or until a toothpick comes out clean.
  9. Let cool for 10 minutes before cutting and serving.


Meringue Cookies

My mom used to make this recipe all the time when we were kids. She called them meringue surprise, since there was chocolate and nuts inside. My kids think the surprise is not that exciting so they just called them meringue! To make them more fun I added some toppings to it. It’s so good and super easy to make and the kids super excited when I make them.

Meringue Cookies
Serves: 30 cookies
  • 2 egg whites
  • Pinch of salt
  • 1 teaspoon vanilla
  • ⅛ teaspoon creme of tarte
  • ½ cup mini chocolate chips
  • ¼ cup walnut, chopped
  • ⅔ cup sugar
  • Topping 1
  • Whipped cream (1 cup 35% cream, 1 tablespoon powdered sugar, 1 teaspoon vanilla)
  • Blackberries
  • Powdered sugar
  • Topping 2
  • 1 cup 35% cream
  • 8 oz of chocolate
  1. Preheat the oven at 300 degrees F.
  2. Beat the egg white with salt and the creme of taste.
  3. Once it forms soft peaks, add the sugar slowly, then the vanilla and with a spatula the walnuts and the chocolate chips
  4. On a baking sheet with aluminium foil, drop 2 teaspoon of mixture
  5. Cook for 25 minutes, let it cool down
  6. For the first topping add a little bit of whipped cream on top of each meringue, then add some berries and finish with powdered sugar. I use a small sieve to do this, I put about a tablespoon and tap it over the meringue and the berries.
  7. For the second topping you need to make the chocolate cream:
  8. Warm up the cream in a pan on the stove top over medium heat, remove from the stove add the chocolate let it stand for a minute and whisk it until it's well stir.
  9. Refrigerate for at least an hour.
  10. Place a spoon full between two meringues.


Zaza Coconut Squares

The Coconut Squares are one of my favorite dessert. I used to make them -just like the Pumpkin Cheezecake – when I had my food company Zaza Raw. At the time, I would open so many young coconuts that my hands would be all bleeding after – ok I might be exaggerating a little but not by much! They were a pain to make but when you are only opening one or two it’s easy and the kids think it’s the coolest thing. The coconut meat is also available frozen in some stores like Whole Foods. And to make it even easier I tried it with the fat of a coconut milk can and it works well.

Zaza Coconut Squares
Serves: 16 squares
  • Base
  • 1½ cups walnut
  • 1½ cups pecans
  • ¾ cup black raisins
  • ½ cup dry shredded coconut
  • ½ cup raw cacao powder
  • ⅓ cup maple syrup
  • 1 tablespoon vanilla
  • Vanilla Coconut Topping
  • Coconut fat from one can of coconut milk (I prefer the brand 365 from Whole Foods) - you can also used the coconut meat from 2 young coconuts
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  • ½ cup dry shredded coconut
  1. Base
  2. In a food processor combine the nuts, pulse until the nuts are ground and very small.
  3. Add the rest of the ingredients and pulse until well combined.
  4. Transfer the mixture to a parchment lined pyrex pan 13" x 9" and spread into an even layer.
  5. Place in the refrigerator to chill and set.
  6. Vanilla Coconut Topping
  7. In a small bowl mix all the ingredients.
  8. Spread it in an even layer onto the chilled fudge base.
  9. Sprinkle a few tablespoon of dry shredded coconut.
  10. Put the pan back in the fridge.