No Bake GF/Vegan Chocolate Chip Cookie Dough Bites (No Food Processor!)

Cookie Dough Bites
Happy Holidays everyone!
This will be my last recipe post for 2017, and it will certainly end off the year on a sweet note! This recipe was a personal request from you via Instagram poll, and I worked hard to get it right. I really wanted a ‘ball’ or ‘bite’ recipe that required no food processor. I find there are so many moments when I want something quick and sweet but don’t feel like busting out all the machinery. These come together in less than 5 minutes in 1 bowl and require only 7 ingredients with no bake time. This recipe will be added to my ‘go-to’ list, and the best part is they are vegan, gluten free, and refined sugar free. Wishing you and yours a happy and healthy holiday and I can’t wait to see share another year with you all. Thank you for your continued support!

Cookie Dough Bites
Makes 10-12 balls


• 3 tbsp coconut butter, melted * can be subbed with coconut oil
• 1 tbsp vanilla
• 1/4 cup pure maple syrup (I like a darker variety!)
• 1.5 cups almond meal/flour
• 1/4 tsp salt
• 1 tbsp coconut flour
• 3 tbsp 70% chocolate chips (or more!)


1. In a large bowl, melt coconut butter (over stove top, or microwave), and whisk until smooth.
2. To the same bowl, add vanilla and maple syrup, then whisk until combined.
3. To the bowl add almond meal, salt, and coconut flour. Mix until smooth. The batter should resemble a real cookie dough. If you find it too wet to roll into balls, add 1/2 tbsp of coconut flour at a time, until desired consistency is achieved.
4. Fold in chocolate chips.
5. Using a small cookie scoop or tbsp measure, scoop mixture and form into balls.
6. Store in an airtight container in the refrigerator for one week or in the freezer for one month!
Cookie Dough Bites

Gluten and Dairy Free Chocolate Fondue

Clean Fondue
It is amazing to see how many people are more in tune and mindful of their bodies and what goes in them. The challenge for any home cook is making changes to those weekly staples or finding recipes to accommodate guests who are following a new diet. Whether it is because of allergies, weight or simply a lifestyle change it can be almost impossible to create individual meals that suit everyone. My suggestion this holiday season is to have at least one appetizer, main dish and dessert that will cover most dietary restrictions. To start you off, this Clean Fondue works for vegans, non-dairy eaters, paleo followers, celiacs and the weight conscious. With healthy fats from coconut milk and antioxidants from organic dark chocolate it is a win-win for the entire table! Feel free to choose from a variety of fruits and nuts and remember to sprinkle with your favourite superfoods for added benefits. Happy and healthy holidays! I love you all!
Clean FondueClean FondueClean Fondue


•12 ounces or 1 ½ cups chopped 70% cocoa chocolate (I like Purelife dairy/gluten free chocolate)
•1 cup coconut cream (water removed from coconut milk; best to do this from a can)
•for a sweeter fondue add 1-2 tablespoons pure maple syrup
•Fruits and Nuts of your choice! (Berries, pears, oranges, apples, bananas, dates, figs, walnuts, almonds etc…)
•Chia seeds, maple flakes, coconut flakes, hemp seeds, goji berries (for sprinkling)


1.Wash and chop fruits. Set up toppings in individual small bowls with a serving spoon.
2.In a double boiler, melt chocolate over medium heat. Add your coconut cream and whisk until combined. Pour into fondue set or in a bowl.
3.Serve with fruit, nut and toppings. Use chopsticks fondue forks to dip. Enjoy!
Clean Fondue

Buckwheat Mushroom Risotto with Squash and Toasted Hazelnuts

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I’ve gotten a lot of requests for some recipes that are both comforting and healthy at the same time. Without added cream, butter or gluten for that matter, it can feel like a daunting task to make a dish comforting. But, as we now know, my goal is for no one to have to miss out on anything because of food allergies or dietary choices. So keep checking in for lots of delicious, warm your soul kind of meals/desserts to keep you toasty right through winter.

Risotto in particular is a meal you associate with butter and/or cream. It is so delicious but can be entirely too rich and heavy for me. The risotto I have created is equally as satisfying without the heaviness and stomachache you would get from the restaurant variety. That being said, this makes a great side for any protein source be it meat, beans or tofu. How about turkey? The combination of earthy mushrooms and sweet butternut squash with crunchy hazelnuts just screams holiday! Don’t you think? This can be a perfect stuffing substitute for your gluten/dairy – free guests!

Besides for its delicious flavour, this meal packs a big nutritional punch. I used a combination of porcini, oyster and portobello mushrooms which deliver cancer fighting properties and can lower cholesterol. Many people don’t know that Buckwheat isn’t actually a grain but comes from a plant (despite its grainy appearance). It ranks low on the glycemic scale which keeps your blood sugars levelled – which helps prevent weight gain and obesity. Most importantly, this recipe is DELICIOUS and gluten, dairy and refined sugar free. Happy holidays and bon appetit!
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• 2 tbsp extra virgin olive oil (divided)
• 1 butternut squash (cubed)
• 2 french shallots (finely chopped)
• 3 garlic cloves (finely chopped)
• 3 tbsp toasted hazelnuts (chopped)
• 2 cups mushrooms chopped (I used a mix of oyster and portobello… choose your favourite!)
• 1/2 cup dried porcini mushrooms
• 1 cup buckwheat groats
• 1 cup boiling water
• 2 cups vegetable broth
• 1/2 tsp dried oregano
• 1/2 tsp fresh or dried thyme
• 3 tsp apple cider vinegar
• 2 tbsp fresh parsley (chopped)
• salt and pepper to taste

1. Preheat oven to 350. On a large baking sheet, coat chopped butternut squash in 1 tbsp olive oil and salt and pepper. Bake for 45-60 min. Allow to cool.
2. In a bowl, place dried porcini mushrooms with boiling water and allow to reconstitute for 10 minutes.Place vegetable broth in a stock pot over medium heat and have a ladle on hand.
3. In a large skillet, heat remaining olive oil on medium heat. Add your shallots and cook until translucent and soft. Add garlic and mushrooms and cook for about 10 minutes or until mushrooms have reduced down. Add 1/2 tsp salt.
4. Add 1 cup of buckwheat into skillet along with oregano and thyme. Sautée for 2 minutes and then add 1 ladle broth. Stir until buckwheat absorbs all the liquid, then add another ladle of broth. Continue to do this until all the broth is absorbed, then add 1/2 of the porcini liquid and stir until absorbed. Add remaining porcini liquid. Chop the reconstituted porcini mushrooms and add to buckwheat mixture. Add apple cider vinegar. Taste and adjust seasonings to your liking.
5. Toast hazelnuts in a dry pan for about 5 minutes or until oils are released.
6. Carefully toss cooked butternut squash into the buckwheat mixture. Top with fresh chopped parsley and toasted hazelnuts.

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