Croquis Bar

I used to make this when I was a kid, I would even bring to school for my friends and it was always very popular. I recently made it for the kids but I had to change some of the ingredients since I was using high fructose corn syrup back then, gross! We called it croquis-bar, makes more sense in French but if you can find a new name in English let me know!!img_2766

Croquis Bar
Serves: 16 squares
  • Bottom
  • ¾ cup of coconut nectar
  • 1 cup of peanut butter or almond butter
  • 1 cup of dry shredded coconut
  • 3 cups of Special K / Love Grown Power O's
  • Chocolate Sauce
  • ¾ cup of chocolate chip
  • 2 tablespoon of coconut oil
  1. Bottom
  2. In a big saucepan, over medium heat, melt the coconut nectar add the peanut butter.
  3. Remove from the heat and add the dry shredded coconut and the cereal.
  4. Press down in a grease 9" X 9" mold and refrigerate.
  5. Chocolate Sauce
  6. In a small sauce pan, over low heat, melt the chocolate and the coconut oil.
  7. Cover the cereal mixture with it and refrigerate.


Paleo Cheeze Sauce

If you are allergic or avoiding dairy THIS IS the recipe for you! I have tried many nut cheese that I made when I was experiencing with raw food and this is the best one I have come up with. There’s only a little bit of cashews but the rest is mainly vegetables.

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Paleo Cheeze Sauce
Serves: 4 cups
  • 2 yukon gold potatoes, peeled and cubed
  • 2 carrots, peeled and cubed
  • 1 tablespoon of butter or ghee or coconut oil
  • 1 cup onion, chopped
  • 2 garlic cloves, chopped finley
  • ½ cup cashews, soaked, rained and rinse
  • 1½ cup chicken stock (use vegetable stock to make it vegan)
  • Juice of one lime
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  1. Boil the potatoes and the carrots until fully cook when you can easily pass a butter knife through it. Drain and set aside.
  2. In a small pan, melt the fat and add the chopped onion and saute for 3-4 minutes over low to medium heat, then add the garlic for another 3-4 minutes.
  3. Transfer all the ingredients to a vita mix (or any other high speed blender like blendtec) and blend until it becomes a very creamy thick sauce. You might have to use a spatula to help mix it in. If it's too thick that it's not even moving just add a little bit of chicken or vegetable stock.
  4. Adjust the salt and pepper to taste and transfer to a glass container. It will keep for 10 days in the refrigerator.
  5. It's great with tortilla chips, on top of eggs or just to use has a dip with crudités.


Cauliflower Rice

This recipe is a basic one but I have heard many people telling me they tried to make cauliflower rice and it tasted terrible. So I’m sharing my recipe, it’s great to have in your fridge ready to eat. It’s also the base of a pizza crust if you don’t mind a little bit of cheese. I’ll share the recipe for that soon. On the picture below you can see the before and after.

Cauliflower Rice
  • 1 head of cauliflower
  • 1 to 2 tablespoons fat of choice (prefer grass fed butter or coconut oil)
  • Salt and ground pepper to taste
  1. Cut the cauliflower head in chunks.
  2. With the cuisinart - food processor using the grating blade for the cheese, pass all the florets through it (if you don't have a cuisinart you can use a cheese grater but it makes a mess).
  3. In a large pan over medium heat, melt the butter or coconut oil and add the cauliflower rice.
  4. Stir and let it cook until no longer chalky- it will be slightly translucent,
  5. If you use a pan that's too small it will make the rice soggy, by using a large pan and/or cooking in batches it will help the water evaporate.
  6. When the rice is almost ready turn the heat up and saute for 2-3 minutes, it will give it a little crunch.
  7. Season with salt and pepper.
  8. You can also add before serving ½ lemon juice and chopped cilantro depending on what you are serving it with.

Raw Paleo “Pumpkin” Cheezecake

I used to own a food company called Zaza Raw. I made raw-vegan-paleo desserts that I sold at Whole Foods, Natural Grocers, Safeway and other grocery stores across the country. I folded the company in  the summer of 2015 for various reasons. If you are curious about the story/journey, I’d be happy to share it with you over a glass of wine (or two or three!). I still have people talking to me about the treats I used to sell so I’m sharing a recipe today!

If you look at the ingredients you’ll notice that there’s no pumpkin. You might ask why is there no pumpkin? Well, raw pumpkin is gross and really hard to work with plus you can’t find it year around. When you bring a seasonal item to be on shelf in the fall you’ll need to produce during the summer so the distributor has it in August in their warehouses so I wasn’t able to buy fresh pumpkin in June.

I eventually learned that the FDA has rules and you are not allowed to use the word pumpkin in the name if there’s no pumpkin in the ingredients, which makes sense- I just wish I would have known before printing a few thousand labels! So I ended up using organic pumpkin from a can, technically it’s not raw but it was the only way I could use the name pumpkin, and I would use the tiniest amount possible. So if you want to add pumpkin to this recipe go ahead but be advised and start with the smallest amount.

This recipe needs to be made ahead of time, first the cashews need to soak for at least 1 hour but longer is better. Then you need to freeze the cake in order to set. It will require at least 5 to 6 hours minimum in the freezer. So keep that in mind when you make this cheezecake (you are also not allowed to use the word cheese if there’s no cheese). The nice thing is that if you make this for Thanksgiving or a party you can  make it ahead of time and leave it in the freezer until an hour before you need it.



Raw Paleo "Pumpkin" Cheezecake
Recipe type: Dessert
  • Crust
  • 1 cup of raw almonds
  • 2 to 3 dates
  • 1 Tablespoon of coconut oil
  • Filling
  • 1¼ cup of raw cashews
  • ½ cup of frozen butternut squash, thawed
  • ½ cup of frozen sweet potato, thawed
  • 3 tablespoon of lemon juice room temperature
  • ⅓ cup of water room temperature
  • ⅓ cup of coconut nectar room temperature
  • ⅓ cup of coconut oil room temperature
  • 1 teaspoon of vanilla
  • ½ teaspoon of cinnamon
  • Pinch of celtic sea salt
  • Note: I use frozen organic sweet potato and butternut squash, it's just easier with this recipe since they will already be soft once thawed. Stahlbush Island Farms is great but there's also other brands.
  1. To make the Filling
  2. First, soak the cashews and set aside. The cashews need to soak for at least an hour, two is better. Once the cashews are soak drain and rinse. Discard of the water. While the cashews are soaking you can make the crust (see below).
  3. Make sure all the ingredients are at room temperature.
  4. Place the cashews, water, coconut oil, coconut nectar, sweet potato, butternut squash, vanilla, cinnamon, salt and lemon juice in a vita mix (or high speed blender) blend until it's creamy and there's no more lump. Taste to make sure it's sweet enough, it will become more sweet when you cool it down so be careful
  5. Transfer to the spring form pan over the crust cover with saran wrap and place in the freezer.
  6. To make the Crust
  7. Place the almonds and the dates in the robot coupe, pulse a few times until it's broken down in small pieces.
  8. Then add the oil and pulse a few more times, make sure to scrap the side of the bowl.
  9. Add ½ a teaspoon of coconut oil in a spring form pan and spread around
  10. Dump the crust in and press it at the bottom. Set aside



Raspberry Crumbs



Raspberry Crumbs
Recipe type: Raw Paleo
  • 2 C of Raspberries
  • 12 soft Dates, stone removed (separated in 2 x 6)
  • ½ C of Shredded Dry Coconut (unsweetened)
  • 1 C of Walnut
  • 1 C of Pecans
  • 1 – 2 T of Maple Syrup
  • ¼ t Celtic Sea Salt
  1. First make the Raspberry Jam.
  2. In a food processor mix 6 dates and the Raspberries. Once it has the consistency of a jam and there’s no more lumps of dates, transfer the content to a bowl and then place it in the fridge to make it thicker.
  3. For the Base
  4. In a food processor, mix the walnut, pecans and dates until it’s broken down in small pieces. Add the coconut and mix well but not too much (stop before the nuts release their oils and it starts building up at the bottom). Taste and add one tablespoon of syrup at a time (you might just need one or none at all).
  5. Put ¾ of the crust mix into an 8inch glass-baking dish or a normal plate and distribute evenly.
  6. To make individual servings you can use a plain round cutter that’s between 2” and 3”. My kids love to make their own and it looks really nice.
  7. Spread the raspberry jam evenly over the crust and sprinkle the remaining mix on top of the jam. You can eat right away but it might fall apart or chill for 2 hours.


Raw Chocolate Balls



Raw Chocolate Balls
I love snacking, it's probably my favorite thing. Here's what I have been munching on lately.
Recipe type: Paleo Raw Vegan
  • 1 Cup of Almonds
  • 1 Cup of Walnuts
  • ¾ Cup of Dates, pitted (as fresh as possible)
  • ½ Cup of Cacao Powder
  • ¼ Cup of Cacao Nibs
  • ¼ Cup of Maple Syrup
  • 1 Tbsp of Vanilla
  • Pinch of Celtic Sea Salt
  1. In a food processor mix the almonds, walnuts and dates until it becomes a coarse meal. Add the Cacao Powder, Nibs, Maple Syrup, Vanilla and Salt.
  2. Process until the mixture forms a rough dough that can easily hold together when pinched between your fingers.
  3. Roll into small (1- 1½ inch) balls. Roll the balls into dry shredded coconut or cacao powder. Store in an airtight container in the fridge for up to a week.
  4. You can also add cinnamon, chili peppers, dry coconut, chia seeds, pumpkin seeds... this is just a base.