Chocolate Fat Bomb Truffles

(Dr. Mercola’s Recipe)

Cooking Time: 10 minutes
Serving Size: 12 truffles


  • 1 tablespoon vanilla extract
  • 2 small ripe organic avocados
  • 1 cup raw cacao powder
  • 2 tablespoons raw cacao powder for dusting
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons raw honey or 1 tablespoon monk fruit sweetener
  • 1-2 drops of stevia (optional)


  1. In a mixing bowl, combine the melted coconut oil, avocado, honey and the stevia if you are using it. Use a hand mixer on medium speed to mix the ingredients until they reach a smooth consistency.
  2. Gradually mix in 1 cup of raw cacao powder until it completely combines with the other ingredients. Place in the freezer for 10 minutes.
  3. Using a tablespoon, scoop out the mixture and roll it into balls. Dust with the reserved cacao powder.
  4. Store in the refrigerator, then serve once chilled.

For a video on how to make them click here:

Coconut Fat Bombs

Prep time: 5 minutes
Passive time: 1 hr.
Serving Size: 30


  • 1 can of coconut milk
  • 3/4 cup unrefined cold pressed coconut oil
  • 1 cup unsweetened coconut flakes
  • 20 drops liquid stevia


  1. Melt the coconut oil at low heat
  2. Add the stevia drops to the warm coconut oil and mix
  3. Add the coconut flakes and the coconut milk
  4. Poor into fat bomb mold and place in freezer for 1 hr.
  5. Enjoy!!

Note: These fat bombs are best kept refrigerated.

Vanilla Chia Pudding


  • 1 1/2 cup unsweetened coconut milk
  • 1/4 cup chia seeds
  • 1 teaspoon vanilla extract
  • * Stevia can be added if you like your pudding sweeter


  1. Put all ingredients in a mason jar, cover tightly and shake.
  2. Refrigerate for 10 minutes and then shake again.
  3. Return to refrigerator for 50 minutes or longer.
  4. Serve with fresh berries and enjoy!

Homemade Lara Bars


  • ¾ cup cashews (or nuts of choice)
  • ¼ cup walnuts
  • 5 pitted Medjool dates
  • Dash of cinnamon
  • Zest of 1 lemon
  • ¼ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • Handful of goji berries, golden berries, or dried blueberries (optional)


  1. Process the nuts in a food processor until they reach fine consistency.
  2. Add the remaining ingredients (except the berries). Pulse until combined.
  3. Add the berries in for some color and extra nutritional punch!
  4. Mold into squares or balls, and place in the fridge for 1 to 2 hours. You can also spread the mixture in a pan or roll out between two pieces of parchment. Chill well and cut into bars.

Savory and Sweet Crackers

Makes about 20 crackers


  • 1 cup blanched almond flour
  • ½ tablespoon olive oil
  • 2 tablespoons cold water
  • ½ teaspoon sea salt
  • 2 tablespoons raisins
  • 3 teaspoons raw sunflower seeds
  • 1 sprig rosemary


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Place all of the ingredients, except for 1 teaspoon of sunflower seeds, in a food processor and grind until combined thoroughly.
  3. Add the remaining 1 teaspoon of sunflower seeds, and pulse once until they are roughly chopped. You should have a fairly lumpy dough where you can see bits of raisins and sunflower seeds.
  4. Remove the dough and form it into a ball with your hands.
  5. Place the ball between two sheets of parchment paper, then roll the dough to a ⅛ inch thickness with a rolling pin.
  6. Remove the top sheet of parchment. Use a pizza cutter to cut the dough into one large square, then into smaller squares. Save the scraps and re-roll it to get more crackers.
  7. Carefully transfer the parchment piece to a cookie sheet.
  8. Bake for 15 minutes, rotating the pan once, until golden.
  9. Let cool on a wire rack for 15 minutes, then carefully break the crackers apart.
  10. Alternatively, dehydrate on a low setting for 24 hours. Flip the crackers over half way through.
  11. Store in an airtight container at room temperature for a couple of weeks. These probably won’t last that long in your house though!

Cinnamon Apple Raisin Bread


  • 1 1/2 cups golden flaxseed meal
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup raisins
  • 1 tsp fresh lemon juice
  • 4 cups cored and chopped organic raising, not peeled
  • 1/4 cup egg whites


  1. Preheat oven to 350 degrees. Cover a 9″ x 13″ baking sheet with Pan Lining Paper, foil side down. Press the paper into the form of the baking sheet.
  2. In medium bowl combine flaxseed meal, raisins, cinnamon, baking soda and salt. Mix well and set aside.
  3. In blender combine lemon juice, chopped apples and egg whites. Blend well.
  4. Pour the apple mixture into the flaxseed mixture and mix quickly.
  5. Transfer the batter to the prepared baking sheet and push the mixture to the edges, then use a spatula to level the thickness.
  6. Bake 50-60 minutes.
  7. Place upside down on a cooling rack, remove pan and paper. Let cool.
  8. Cut into desired pieces and store in refrigerator.
  9. Great toasted with butter.

Recipe courtesy of “Bread Free Bread” by Nerissa Oden

Pea Pesto


  • 1 10 ounce package frozen peas, defrosted
  • 1 garlic clove
  • 1/2 cup grated parmesan cheese
  • 1 tsp Real salt
  • 1/4 tsp freshly ground pepper
  • 1/3 cup olive oil


Pulse all ingredients, except olive oil, in food processor fitted with a blade. With machine running, slowly add olive oil until well combined (1-2 minutes). Season with additional salt and pepper.

Serve with crackers or vegetables of your choice.

Recipe courtesy of Giada De Laurentiis