Summer Reset 2019



Strawberry Cream Sandwiches



·       1 pint fresh strawberries, hulled (save two for garnish)

·       ¼ cup orange juice

·       2 dates, pitted

·       1 can coconut cream (full fat cream, not milk)

·       dash of kosher or sea salt

·       1/2 teaspoon pure vanilla extract

·       4 graham crackers broken in half into squares


  1. Refrigerate coconut cream overnight.
  2. In a blender or food processor, puree strawberries and dates with orange juice.
  3. Whip by hand or use a stand mixer to combine the cold coconut cream, salt and vanilla extract until the cream stiffens a little.
  4. Spread ¼ cream onto a graham cracker square.
  5. Spoon a generous layer of blended strawberry mix over cream and top with other square to make a sandwich. Enjoy!


Easy chocolate truffles



·       8 ounces dairy free dark chocolate, broken into pieces (78% cacao or higher)

·       1/3 cup light coconut milk, canned

·       optional: 1/2 teaspoon pure vanilla extract

·       optional: 1/4 cup your choice of nuts (almonds, walnuts, pecans, hazelnuts)


  1. In a small stockpot (1-2 quart), add coconut milk bring to a simmer.
  2. Add in chocolate pieces and stir until melted.
  3. Remove from heat and if desired, add vanilla.
  4. Refrigerate for at least one hour.
  5. Meanwhile, finely chop your choice of nuts and lay out on a piece of parchment paper.
  6. Use a 1 Tablespoon measuring spoon to scoop out truffles once they have cooled down and set.
  7. If using, roll in nuts to coat. Enjoy!
  8. Store in fridge.




Peach Cobbler


For crust

·       ½ cup coconut flour

·       ½ cup cashews (ground)

·       ½ cup rolled oats

·       ½ teaspoon ground cinnamon

·       ¼ teaspoon ground nutmeg (optional)

·       ¼ teaspoon kosher salt

·       2 Tablespoons unsalted butter or ghee

·       optional: 1 Tablespoon maple syrup

For filling

·       6 peaches, peeled, pitted and sliced

·       1 teaspoon cinnamon

·       1 Tablespoon corn starch

·       1 lemon, juiced to yield 2 Tablespoons

·       1 teaspoon vanilla extract

·       ¼ teaspoon kosher or sea salt

·       1 Tablespoon butter or ghee (clarified butter without the milk fat)



1.     Preheat oven to 350 degrees.

2.     Mix crust ingredients until smooth and slightly glossy.

3.     Combine cornstarch & cinnamon then toss with peaches.

4.     Stir in lemon juice, vanilla and ghee.

5.     Pour peach mixture into a 8 x 8 baking dish.

6.     Spoon crust over peaches in little mounds.

7.     Bake for 30 minutes until peaches are bubbling and crust is browned.



Watermelon Slushies’

·       4 cups chopped, seedless watermelon

·       3 cups fresh strawberries, hulled

·       2 dates, pitted

·       dash of kosher or sea sat

·       1 teaspoon lemon juice

·       8 mint leaves

·       2 cups ice


1.     In batches, blend all ingredients (except ice) until smooth.

2.     Add ice a cup at a time until desired consistency. (May also be serve over ice instead)

3.     If desired, pour leftovers into an ice tray for a quick sweet snack during the week.

Apple Pie Bites (Makes 16 small squares)


For crust

·       1 cup almond or coconut flour

·       ½ cup cashews (ground)

·       1 Tablespoon coconut oil

·       2 eggs slightly beaten

·       ¼ teaspoon kosher salt

For filling

·       2 apples peeled and diced

·       1 teaspoon cinnamon

·       ½ cup water

·       1 teaspoon vanilla extract



8.     Preheat oven to 350 degrees.

9.     Mix crust ingredients until smooth and slightly glossy.

10.  Toss apples with cinnamon and vanilla.

11.  Add to medium skillet over medium-high heat.

12.  Pour in water and simmer apples until water has evaporated (about 5 minutes).

13.  In a greased 8x8 pan, spread and press down crust dough into a thin, even layer.

14.  Top evenly with sautéed apples and bake for 10-12 minutes.

15.  Remove from oven and allow to slightly cool.

16.  Cut into 2x2 square (16 pieces)

17.  Serve warm.





Peanut butter chocolate delights (Makes 6)



·       10 pitted dates (Medjool preferred)

·       1 Tablespoon coconut oil

·       1-1/2 Tablespoons cacao

·       2 Tablespoons peanut butter

·       1/2 teaspoon pure vanilla extract



1.     In a food processor, pulverize dates until smooth.

2.     Transfer to medium bowl and mix in remaining ingredients.

3.     Place bowl in refrigerator to set for at least an hour.

4.     With a measuring Tablespoon, scoop out a ball and place on plate or parchment paper lined tray.

5.     Dust with cacao powder.



Banana Daiquiri Pops




·       4 ripe bananas

·       2 – 15 ounce cans of coconut milk

·       1 teaspoon lime juice

·       1 teaspoon pure vanilla extract

·       ½ teaspoon kosher salt




1.     Blend ingredients until smooth.

2.     Pour into popsicle molds and freeze overnight.