Paleo Pecan Pie Squares


Makes 16 Squares


  • 2 cups Pitted Dates (divided)
  • 1 1/2 cups Cashews (soaked for 1 hour and drained)
  • 1 cup Coconut Flakes, Unsweetened
  • 3/4 cup Water
  • 2 cups Pecans
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350.
  2. Create the crust by combining half of the dates and all of the cashews and coconut flakes together in a food processor. Process until a thick, evenly distributed mixture forms.
  3. Line a square brownie pan with parchment paper and press the crust mixture down evenly into the dish. Take some time to really pack it in there so the crust doesn't crumble.
  4. Take the remaining dates and finely chop them. Place chopped dates in a saucepan with the water and vanilla and place over medium-low heat, stirring continuously until a thick gooey mixture forms. Remove from heat and stir in about 3/4 of the pecans. Then transfer mix into the baking dish over top of the crust. Press the remaining pecans evenly into the top to make it pretty.
  5. Place in the oven and bake for 20 minutes.
  6. Remove from oven and let cool completely before lifting the parchment paper out of the dish and cutting into squares. Enjoy!


Make it Boozy: Add 1-2 tablespoons bourbon, or dark rum

Creamy Energy Boosting Shake

Serves 1


  • ½ cup unsweetened almond, hemp or coconut milk
  • 1 scoop vegan protein powder (I like Vegan Proteins+ by Genuine Health)
  • 1 tablespoon almond butter
  • ½ avocado
  • ¼ cup organic raw cacao powder
  • 2 teaspoons organic maca powder (optional)
  • 2-3 drops of organic vanilla stevia
  • ½ cup ice

Blend and Enjoy!

Frozen Banana "Ice Cream"

This recipe is ridiculously easy and is sure to satisfy your sweet tooth.


  • 2 – 8 Ripe organic bananas (depending on number of servings), peeled, cut into chunks and frozen overnight (6-8 hours)

Optional Toppings:

  • Top with *Cacao Chocolate Sauce
  • Top with crunchy organic cacao nibs
  • Top with fresh goji berries
  • Top with ½ cup of roasted organic walnuts (heat in oven on cookie sheet for about 5 - 10 minutes. Watch them so they don’t burn!)
  • Sprinkle cinnamon
  • Drizzle ½ tsp maple syrup or raw honey
  • Drizzle organic vanilla extract
  • Add frozen organic blueberries/strawberries/raspberries/blackberries or any kind of frozen fruit you like

Cacao Chocolate sauce:

  • 4 heaping tablespoons of organic raw cacao powder
  • 3 tablespoons of raw honey
  • 1 teaspoon of organic, virgin coconut oil


  1. Remove bananas from the freezer and thaw 5-10 minutes.
  2. Put bananas in a food processor or blender and puree until you achieve a thick, soft-serve ice-cream consistency.
  3. For the chocolate sauce: Mix ingredients together until it forms your desired consistency.

That’s it! Serve immediately and enjoy.

Coco Loco Amazeballs


The recipe for these little darlings was adapted from a Metabolic Effect truffle recipe that I put my own spin on. They are ridiculously easy to make and are insanely delicious & satisfying. They're also vegan, gluten free, low carb and low glycemic. Yippee!





1/2 Cup Almond Butter (other nut butters work too - use crunchy for more texture, smooth for a more truffle-y style)

1/4 Cup Organic, Virgin Coconut Oil

1/2 Cup Shredded Coconut, Unsweetened plus additional 2 Tablespoons to coat truffles.

2 Tablespoons Raw, Organic Cocoa Powder, unsweetened

3 Tablespoons Coconut Palm Sugar

12 Drops Liquid Stevia (I used Sweet Leaf brand Vanilla Creme flavor)

1 Teaspoon Coconut extract


In a small saucepan heat nut butter and coconut oil until oil has completely melted and nut butter becomes easy to stir. Do not overheat! Mix well and add remaining ingredients, stirring until well mixed. Chill mixture in freezer for about 30 minutes. Use a tablespoon or ice cream scoop and roll into 1-inch diameter balls. Roll truffles in shredded coconut and chill in refrigerator for about 15 minutes. Store in fridge or freezer. Makes about 16 Amazeballs.

Nutrition Info: 

Serving size: 2 Amazeballs 

Calories 187, Fat 15.5g, Protein 4g, Fiber 3.4g, Carbohydrate 9.4g, Sugars 3g