Ingredients

• ¼ cup rolled oats
• ¼ cup almond or cashew butter
• ¼ cup dates (about 6-7 small)
• 1 Tbs. cacao powder
• 1 Tbs. maple syrup
• 1 tsp. instant espresso powder
• 1/8 tsp. salt

Instructions

1. Add all ingredients to a food processor and pulse until dates are chopped and everything is incorporated.
2. Run the processor until the ingredients start to stick together in one or two large clumps.
3. Remove the mixture from the processor and form into a large ball. Divide ball in half then each of those into halves (to make 4 pieces).
4. Divide each quarter into three pieces, roll into balls, and place on a parchment paper lined plate. Refrigerate until firm and store in an airtight container.

Notes

Ingredients

For the crust:
• ½ heaping cup coconut flour (or oat flour)
• ½ heaping cup almond flour/ meal
• 1/3 cup melted coconut oil
• 1 Tbs. pure maple syrup or agave
For the filling:
• 2 cups coconut cream, solids only (from 1 can coconut cream or 2 cans full-fat coconut milk)
• 1 ½ Tbs. lemon zest
• ¼ cup fresh lemon juice
• 2 Tbs. pure maple syrup or agave
For the swirl & topping
• 2 cups fresh raspberries
• ¼ cup lemon juice
• 1 Tbs. lemon zest
• 2 Tbs. pure maple syrup or agave
• ½ cup fresh blueberries

Instructions

1. The night before making these, add coconut milk or cream cans to the fridge to allow the solids and liquids to separate.
   Make the crust:
2. Preheat oven to 350° F and line an 8x8 pan with parchment paper.
3. Mix all ingredients together until smooth. Add to pan and use fingers to press the dough into a smooth layer.
4. Prick dough with a fork all over to prevent air bubbles. Add to oven and bake 8-10 minutes until lightly browned around edges. Let cool.
   Make the filling:
5. Add all ingredients to stand mixer and whip for 5 minutes to incorporate air. You could do this in a food processor or by hand as well.
6. Once crust is cool, pour in filling and lightly smooth out the top.
   Make the raspberry swirl:
7. Add all ingredients to a small saucepan over medium-high heat and heat until all berries have burst.
8. Strain liquid over a fine mesh sieve to remove the seeds and return the liquid only to the saucepan.
9. Return the liquid to a boil and cook for 10 minutes until reduced and thickened.
10. Pour liquid into a glass bowl or measuring cup and chill in the fridge or freezer until completely cold.
    Assemble:
11. Once the raspberry sauce is completely cool, drizzle it over the coconut cream layer and swirl with a toothpick. You may not use all of the sauce.
12. Put the pan in the freezer and allow it to chill until firm, about an hour.
13. Remove from freezer, use the parchment to lift it out of the pan, and place on a cutting board. Cut into 16 bars and top with a few blueberries per piece.
14. Return the bars to the freezer if not eating immediately. To serve, allow them to soften slightly in the fridge for a few hours or on the counter for 30 minutes.

Ingredients

• 1 can low-sodium chick peas/ garbanzo beans
• 1 Tbs. roasted garlic or grated fresh garlic
• 2-3 Tbs. fresh squeezed lemon juice
• 3 Tbs. olive oil
• ½ tsp. salt
• ¼ tsp. fresh cracked pepper

Instructions

1. Preheat oven to 400 degrees and cover a baking sheet with foil and lightly spray with non-stick spray or oil.
2. Drain the chickpeas in a colander and rinse well. Lightly dry them off with a paper towel to remove the moisture and set aside.
3. In a quart-sized plastic bag, add the rest of the ingredients and squeeze/ shake to combine and break up the garlic. Add chickpeas and shake again to evenly distribute. If you want, you can marinate for a few minutes but it’s not necessary.
4. Spread chickpeas in a single layer on prepared baking sheet and bake in oven for 15 minutes. After 15 minutes, use an oven mitt to shake the pan to redistribute the beans. Cook for an additional 10 minutes. Shake the pan again and check for doneness (they will continue to crisp up out of the oven). Repeat this process, shaking/checking every 5 minutes until desired crispiness is achieved. I usually go about 25-30 minutes. Enjoy!