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.


Granola Chia Bars

I love theses bars, they are easy to make and they fill you up. Perfect when you don’t have much time in the morning before a yoga class or an afternoon snack!

Granola Chia Bars
Serves: 16
  • 1 cup water
  • 2 tablespoons chia seeds
  • ¾ cup maple syrup
  • ¼ cup coconut oil, melted
  • 1 tablespoon vanilla
  • 1 cup walnut, chopped
  • 3 cups of gluten free quick oats
  • ½ cup millet
  • ½ cup buckwheat flour (you can also use arrowroot flour)
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  1. Preheat the oven to 350 degrees F.
  2. Mix the chia seed and the water and set aside for 15 minutes.
  3. In the mean time, mix the oats, walnut, millet and buckwheat in a large bowl and set aside.
  4. Mix the chia seed mix, the maple syrup, coconut oil and vanilla in a small bowl once there's no more lumps add the wet mix to the dry ingredients. Mix well.
  5. Poor the mixture in a grease 8" square pyrex container.
  6. Cook for 25 minutes.
  7. Serve right away.


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.

Banana and Chocolate Chip Bars

Theses are the BEST bars ever, my husband who doesn’t even like bananas can eat the whole tray by himself.



Banana and Chocolate Chip Bars
Recipe type: paleo
  • 2 ripe bananas
  • ½ cup butter or coconut oil, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1.5 cups almond flour
  • ¼ cup arrowroot powder
  • ½ cup maple syrup
  • ½ cup of roasted pecans, chopped
  • ½ cup dark chocolate chips
  1. Preheat oven to 350 degrees F or 325 degrees F with convection
  2. Grease an 7x11 or 8x8 glass baking dish.
  3. Roast the pecans in the oven for 5 minutes. Let them cool down for 3-4 minutes then chopped them.
  4. Puree the bananas, egg, maple syrup and melted butter or coconut oil melted using a hand blender in a large bowl.
  5. Once you get it all pureed add the rest of the ingredients using spatula until well combined.
  6. Pour mixture into baking dish.
  7. Bake for 25 to 30 minutes or until a toothpick comes out clean.
  8. Let cool for 10 minutes before cutting and serving.


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.