Homemade Nutella

Yield: 1-1/2 cups



2 cups hazelnuts, roasted

1 tsp vanilla extract

1/2 tsp salt

3 Tbsp cocoa powder

1/4 cup chocolate chips, melted



  1. Place all ingredients in a blender or food processor.
  2. Pulse for 1-2 minutes or until the mixture is smooth and creamy.
  3. Store in an airtight container in the refrigerator.

No-Bake Brownie Bites

Yield: 8-10 balls



1/3 cup almond butter (or other nut/seed butter)

1/4 cup maple syrup or honey

1 tsp almond extract

1/4 cup unsweetened cocoa powder

3/4 cup almond flour

1/4 cup walnuts, chopped

1/4 cup chocolate chips



  1. Mix all ingredients together until a dough forms.
  2. Scoop 2 Tbsp sized balls onto a baking sheet pan and freeze for 20-30 minutes or until firm.
  3. Keep refrigerated.


No-Bake Peanut Butter Chocolate Chip Cookie Dough Bites

Yield: 10-12 balls



1/2 cup peanut butter

1/4 cup maple syrup or honey

1 tsp vanilla extract

1/4 tsp salt

3/4-1 cup almond flour

1/2 cup chocolate chips



  1. Stir all ingredients together until a dough begins to form and mixed evenly.
  2. Scoop dough into 2 Tbsp sized balls and place on a baking sheet.
  3. Freeze for 20-30 minutes or until set and firm.
  4. Keep in freezer!

Shortcut Monkey Bread Muffins

Yield: 6-8 rolls



1 tube refrigerated biscuit dough

4 Tbsp butter, melted

1/4 cup sugar

1 Tbsp cinnamon



  1. Preheat oven to 350 degrees.
  2. Cut each biscuit into 4 pieces. Pour melted butter over the biscuit pieces. Sprinkle on sugar and cinnamon. Toss to coat each piece of biscuit dough evenly.
  3. Grease 6-8 muffin tins with non-stick spray. Place 3-4 pieces of biscuit dough into each muffin tin. Bake for 20-25 minutes or until golden brown and bubbly.


No Bake Chocolate Coconut Cookies

Yield: 8-10 cookies



1/3 cup nut butter (peanut butter, sunflower seed butter, almond butter, cashew butter)

2 Tbsp coconut oil

1/3 cup chocolate chips

1 cup oats

1/2 cup shredded coconut flakes



  1. In a small sauce pan, melt the nut butter, coconut oil and chocolate chips together over low heat, stirring constantly. Turn off the heat once melted.
  2. Stir in the oats and coconut flakes and stir until evenly coated.
  3. Using a spoon or cookie scoop, spoon 2 Tbsp sized mounds of the mixture onto a parchment lined baking sheet. Refrigerate or freeze for 15-20 minutes or until hardened.

SunButter Cups

These allergen-friendly cups are a great treat to have on hand and are easy to make ahead of time! Feel free to use any nut or seed butter and dairy free chocolate chips if needed.
Yield: 8-10 cups



1/3 cup sunflower seed butter

2 Tbsp honey or maple syrup

1 tsp vanilla extract

1 cup chocolate chips

1 tsp coconut oil



  1. In a small bowl mix together sunflower seed butter, honey and vanilla. Set aside.
  2. In a separate bowl, melt chocolate and coconut oil together. Scoop 1 tsp of melted chocolate into a mini muffin tin (should make about 8-10 cups). Freeze for 5-10 minutes or until chocolate has hardened.
  3. Place 1 tsp of sunflower seed mixture on top of each tin. Top each cup with the remaining melted chocolate and freeze once again for 10-20 minutes or until hardened.


Carrot Cake Oatmeal Bars

Yield: 9-12 bars




1/4 cup maple syrup or honey

1 egg (1 flax egg also works)

1/2 cup milk (dairy or non-dairy)

1/2 cup carrots, shredded

1 tsp vanilla extract


1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 cup raisins

1/4 cup walnuts

1/4 cup shredded coconut

1 1/4 cup oats

1/2 tsp baking powder



  1. Preheat oven to 350 degrees F. In a large bowl mix together all of the wet ingredients until well combined.
  2. Add in the dry ingredients and fold together. Mix until fully incorporated.
  3. Pour the mixture into a greased 8×8 pan or muffin tin and bake for 20-25 minutes or until the top is lightly browned.
  4. Cool then slice into squares. I like to serve mine with a drizzle of maple syrup and some berries!