Caramel Cacao Fig Truffles


I was Christmas shopping the other day in Pittsburgh and came across a pretty sweet present for myself. Figs! Dried figs actually, but hey I’ll take what I can get. Finding figs in my area is nearly an impossible task. I felt like it was Christmas morning right there in the grocery store.

I currently have 40 figs in the fridge. Fig party; you’re all invited!! But really, I don’t really know what I plan on doing with them all. (Don’t worry, I’ll figure it out) I think that fig truffles are a good place to start, right?


Let me prepare you for the experience that you’ll receive with these treats.

Okay, so lets get to this. You have your fig center. The heart and soul; a sweet and creamy, nutty center.
And then working our way outward you have the cacao nibs. The skin; holding together the precious insides. The cacao nibs have a strong bitter flavor and a distinct crunch as well; perfectly complimenting the mild, creamy center.
Finally the caramel topping. The special feature, the hair, makeup, whatever you’d like it to be; the melt in your mouth, sweet delectable topping. Optional of course, but extremely recommended.

Enough description, lets get to the recipe so you can get to the kitchen!


Caramel Cacao Fig Truffles

makes 16 truffles

Fig Center
1/2 cup almonds
16 dried figs
1 tablespoon maple syrup

Pulse almonds in food processor until coarsely ground. Add in figs and maple syrup. Blend together until dough forms. Roll into small/medium sized balls. I started using warm water on my hands while rolling the balls to prevent the dough from sticking to my hands.

Cacao & Caramel Toppings

1/4 – 1/2 cup cacao nibs

Roll fig balls into bowl of cacao nibs until covered. Then make your caramel.

1/2 cup dates
4 tablespoons water
1 teaspoon vanilla

In food processor blend together ingredients to make a caramel sauce. Place caramel in a piping bag and top truffles with as much caramel as you desire. You might have left over caramel, but I don’t think that’s much of a problem.

Serve, enjoy!


Store in refrigerator for up to 7 days. (I doubt they’ll last that long though.) 



Gluten Free Vegan Cinnamon Rolls with Vanilla Frosting


I had plans to leave the house today. Then it started snowing and Christmas shows came on tv. I kept telling myself just one more episode. But then it was too late to go anywhere and these happened. Totally worth procrastinating, staying in my pj’s, and not stepping outside? Absolutely.


I’ve been trying to create a cinnamon roll recipe for a few weeks now and I hit the nail on the head this afternoon. Christmas miracle!!

The rolls are very moist and compliment the creamy vanilla frosting so well. Warm these up in the microwave for a few seconds and hear your taste buds sing songs of pure bliss.


Cinnamon Rolls with Vanilla Frosting

makes 10 cinnamon rolls

3 cup all purpose gluten free flour
1 cup warm water
1/2 cup coconut sugar
1/4 cup melted coconut oil
2 flax eggs (2 tablespoons flax + 6 tablespoons water)
2 1/4 teaspoon dry active yeast

1 tablespoon melted coconut oil
1/2 cup coconut sugar
1 heaping teaspoon cinnamon

Preheat oven to 350 degrees. Combine 1 tablespoon of coconut sugar, water, and yeast together. Let sit while mixing together melted coconut oil and remaining coconut sugar. Add flax eggs and mix together. Then add the yeast mixture and flour. Mix together for 3-5 minutes. Place dough on floured surface and roll out approximately 9×13. Coat dough with coconut oil. Combine coconut sugar and cinnamon then sprinkle on top of dough. Carefully roll up the dough and cut into slices about an inch thick. Place rolls in a greased pan. Cover and let rise for 45 minutes. Then bake for 30-35 minutes. Remove from oven.

Vanilla Frosting

1 cup cashews, soaked and drained
1 tablespoon lemon juice
1 tablespoon maple syrup
1 tablespoon vanilla

In a food processor blend together ingredients until smooth. Spread on top of cinnamon rolls.

Heat up cinnamon rolls, serve, and enjoy!!


Peppermint Shake


Happy Saturday friends! It’s beginning to look a lot like Christmas around here. It’s currently snowing and blowing like crazy and I am not too excited about that. Mainly because I have to work today. If I didn’t have to leave the house (or get dressed) then I wouldn’t care if a blizzard was happening. That’s not the case though, so to get myself in the happy festive mood I decided to make peppermint shakes! These taste exactly like a candy cane without all of the corn syrup or artificial dyes.


I did photograph a few candy canes and crushed one to of my shakes just to create a festive feel. But you can ignore the candy canes and still get satisfaction of that cool peppermint flavor. Mmm, happy holidays to all peppermint lovers.


Peppermint Shake

serves 2

3 large bananas
1/2 cup almond milk
Big handful of spinach
1/2 teaspoon peppermint extract
Crushed candy canes (optional

Throw everything into your blender and blend blend blend. Top with candy canes if desired. Serve, enjoy!


Gingerbread Ice Cream Cookie Sandwiches


Guys, hi. Get excited, okay? This is a the ultimate cookie sandwich. I like to pair this sandwich with a big mug of tea (peppermint perhaps?) and watch Christmas movies while enjoying the holiday season. I can’t think of a better way to spend an evening.

Of course I didn’t get to actually do that yet, although I hope I do at some point! And I hope that you do too!
I made a batch of these earlier today and ate half of the ice cream before it was even frozen while decorating a cake for my dad’s birthday. Then I made another recipe (coming soon!) and ate half of that too. Constant snacking all day here. That’s what Sunday’s are for, right?

Anyways, one of these cookie sandwiches is enough to satisfy you for hours to come. Gooey gingerbread cookies paired with a rich cinnamon ice cream, mmmm. Enough talking though, let’s get to the actual recipe.


Gingerbread Ice Cream Cookie Sandwiches

makes 6 cookie sandwiches

Gingerbread Cookies

1 1/2 cup dates
1 cup oats
2 tablespoon maple syrup
2 teaspoon cinnamon
2 teaspoon nutmeg
2 teaspoon ginger
2 teaspoon vanilla
1 teaspoon cloves

In a food processor blend together all ingredients until fully mixed. Shape dough into 12 squares, balls, etc. and place on parchment paper in refrigerator until ice cream is completed.

Cinnamon Ice Cream

1 cup cashews, soaked for 1-2 hours
1/4 cup agave
1/4 cup water
1 teaspoon cinnamon

In a food processor or blender place ingredients and blend until as smooth as possible. Transfer to container and freeze for about 3 hours, stirring each hour until frozen.

Take two gingerbread cookies and place a big scoop of cinnamon ice cream between them.

Serve, enjoy!!

These must be frozen if not eaten directly. Last approximately a week in the freezer.


Raw Sushi with Lemon Ginger Tahini Sauce


A lot of people that I know love sushi. I’m not one of them. Every once in a while I crave it. For the most part it never crosses my mind. I don’t know why either. I’d rather take nori and throw it on top of a big salad or something. But I was in the grocery store today after work and felt the need to create some sushi goodness.


These are great to make in the evening and pack for your lunch the next day. (I have some waiting for tomorrow 🙂 )

This is simple, crunchy, and nutritious. Carrots, cucumber, spinach, and avocado paired with a creamy tahini sauce. Mmm. Go make these now.


Raw Sushi

Nori sheets
2 carrots
1 cucumber
1 avocado
Handful spinach

Cut the carrots, cucumber, and avocado into long strips. Place sliced veggies and spinach onto nori sheets. Roll up tightly (you can do it!), cut into “sushi sized” pieces, place on plate.

Now to make the sauce.

Lemon Ginger Tahini Sauce

1 tablespoon tahini
1 tablespoon water
1 1/2 teaspoon lemon juice
1/2 teaspoon ginger

Mix all ingredients together. It’s as easy as that!

Serve, enjoy!