Paleo Crunch


1/2 cup ground flax seeds
1 cup raw pumpkin seeds (pepitas)
1 cup raw sunflower seeds
1 1/2 cups almond meal
3 cups shredded unsweetened coconut
4 cups raw slivered almonds
1 tsp cinnamon
1 tsp sea salt
1/2 tsp baking soda

1 cup liquified coconut oil
1/2 cup raw organic honey
3 tsp pure vanilla extract

1/2 cup unsweetened dried fruit

Preheat oven to 250 degrees.
Combine all dry ingredients in a large bowl. Mix well to ensure ingredients are evenly distributed.
In a medium bowl, add wet ingredients and whisk together until well combined.
Mix the wet ingredients thoroughly into the dry ingredients.
Divide the mixture in a thin layer onto two rimmed baking sheets. It will fill about 1 and 1/2 jelly roll pans.
Press mixture down with your hands or the back of a large spoon.
Bake until lightly toasted, approximately 1 hour. Remove pans from oven and gently stir the mixture with a large spoon. Carefully return warm pans to the oven and continue to cook for another 15 minutes.
Remove from oven and stir in optional ingredients, if desired. Let the mixture cool completely in the pans.
To store, place a folded paper towel (to absorb any excess coconut oil) in the bottom of a lidded storage container. Add paleo crunch to container and cover. Enjoy plain or with coconut or almond milk.

taken from:


Vegan Chocolate Frosting

I actually didn’t put in the agave nectar and it was sweet enough for me

1 cup dark chocolate chips
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt

  1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
  2. Stir in agave, vanilla and salt
  3. Place frosting in freezer for 15 minutes to chill and thicken
  4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
  5. Frost over cake, chocolate or vanilla cupcakes or between cookies

Chocolate Cupcakes

Made these for my birthday last week.  I ate one right out of the oven, hmmm….not so good. Then, i put the vegan buttercream frosting on,, hell to the yes!

¼ cup coconut flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
3 eggs
¼ cup grapeseed oil
½ cup agave nectar or brown rice syrup–not so paleo

  1. In a medium bowl, combine coconut flour, cacao powder, salt and baking soda
  2. In a large bowl, blend together eggs, oil and agave
  3. Blend dry ingredients into wet thoroughly
  4. Line a cupcake tin with paper liners and scoop a scant ¼ cup into each
  5. Bake at 375° for 20-22 minutes
  6. Cool and cover with vegan “buttercream” chocolate frosting
  7. Serve
Makes 10 cupcakes