Tag: dessert

Chocolate Hazelnut “Ferrero Rocher” Truffles {Gluten-Free}

Last weekend I went to a Christmas party with a group of friends and shared these tasty sweet treats for the first time. They went over REALLY well!

I actually made a version of this recipe two years ago but wanted to come up with a new and improved version that was more authentic and closer to the real thing.

If you’ve ever had one of those fancy, gold-wrapped hazelnut chocolates by the brand Ferrero Rocher, you’ll see where the inspiration for today’s treats comes from. I’ve always been unsure how to pronounce the brand, and apparently I’m not alone. Over 20,000 people have watched the YouTube video for how to pronounce “Ferrero Rocher.”

This recipe takes a few more steps than a typical recipe I make, but I can assure you it will be worth every minute! Try these at home, and bring them to an upcoming holiday party or event.

I hope you enjoy them as much as we did 🙂

Yield: 21-24 truffles


24 hazelnuts, lightly toasted
1 cup raw hazelnuts
1/4 cup raw cacao powder
1/4 tsp fine grain sea salt
1 cup Medjool dates, pits removed
1 tablespoon 100% pure maple syrup
1/2 tsp vanilla extract
3/4 cup brown rice crisps
3/4 cup Enjoy Life chocolate chips
1 tsp coconut oil


  1. Set the toasted hazelnuts aside in a bowl. Then, grind 1 cup hazelnuts, cacao powder and salt in a food processor until it reaches the texture of a fine meal.
  2. Add dates, maple syrup, and vanilla and process until a dough starts to form. Pour brown rice crisps into the food processor feed tube or hole while the processor is still running, just until crisps are incorporated (you still want pieces of the crisps to be visible).
  3. Turn off food processor, remove dough and shape it into a large ball. Remove 1-inch pieces of dough and shape into smaller balls. Wrap each ball around one of the toasted hazelnuts and press with your fingers to seal. Set balls aside on parchment-lined baking sheet or small cutting board.
  4. In a double boiler (glass pyrex bowl positioned over a small saucepan filled with 1-2 inches of water over medium heat), melt chocolate chips and coconut oil, stirring until smooth and silky. Turn off heat and allow steam to continue warming the chocolate. Roll balls, one at a time, in the chocolate and remove using a toothpick. Place chocolate-coated balls on parchment paper.
  5. Once all balls have been coated in chocolate, put them in the freezer to set, about 30 minutes. Store in your fridge or freezer.

Tropical Mango Lime Coconut Balls {Vegan, Paleo}

Of all the recipes I create, this kale salad, this sweet potato and egg casserole and these no-bake bites and balls are the most popular.

I love the no-bake bites because they’re packed with an energy-boosting combination of protein, fiber and healthy fats, and the possibilities for flavor combinations are endless! I’ve made about a dozen different versions of these little bites, but I wanted to try something different with this recipe.


Because of the warm weather, I’d been enjoying this Caribbean Island Breeze smoothie with frozen mango and was inspired to make a no-bake bite using some of the same ingredients.

I’ve taste-tested these little gems with over a dozen people, and they’ve been a hit each time! With sweet mango, tart lime, creamy coconut, and a zing of ginger, these bites are full of flavor and fun to eat.

You’re going to love them 🙂 


Tropical Mango Lime Coconut Balls

Yield: 32-36 balls


1 cup raw cashews
2 cups + 1/4 cup shredded coconut
1/3 cup hemp seeds
1/4 tsp + pinch fine grain sea salt
1/2 tsp grated ginger root
1/2 cup dried mango, softened slightly in warm water for about 10 minutes, patted dry with a paper towel, then coarsely chopped
1/2 cup Medjool dates, pitted and coarsely chopped
zest of 1 lime


  1. Put cashews, 2 cups shredded coconut, hemp seeds and sea salt in the food processor and process (about 30 seconds) until it reaches a coarse meal.
  2. Add remaining ingredients to food processor and process until evenly combined. You may need to scrape down the sides a few times.
  3. Roll into 1-inch balls and roll in shredded coconut. Freeze or refrigerate in a glass container.

Easy Apple Pie Bites

I’m SO happy to be back in my kitchen!

After spending two weeks in upstate New York and the Pacific Northwest for vacation, Bill and I were both looking forward to being home.

We hadn’t been home for 48 hours before I was busy experimenting with new recipes. This one turned out to be a big hit with my husband’s men’s softball team (and their fans!).


I’ve made about dozen different recipes for no-bake energy bites, so I was trying to come up with a flavor combo I hadn’t tried before.

Sooo, I tried apple pie in August…why not? 🙂

Our friend, Matt, said these were the best things I’ve ever made, so I knew I had to share the recipe with all of you…and the quick video for how to make it. My husband, Bill, has been a BIG help making techie things like this happen.



  • 1 1/2 cups gluten-free rolled oats
  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch nutmeg
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract or vanilla powder
  • 1/2 cup apple, peeled and chopped (Granny Smith works best)
  • 1/4 cup raisins
  • 3/4 cup Medjool dates, pitted (DON’T use deglet dates…they’re not as chewy!)
  • 1/4 cup shredded coconut (optional)


  1. Add oats, walnuts, almonds, spices, and salt to the food processor and process for about 20-25 seconds or until it reaches a coarse meal.
  2. Add the vanilla, apples, raisins, and dates, and process until it forms a ball. You may have to stop the processor, break apart the dough chunks and process again a few times to blend it all together.
  3. Roll dough into 1-inch balls and roll in shredded coconut. Store in fridge or freezer.

Pumpkin Cheesecake Squares {Paleo, Vegan}

As we’ve been gearing up for Thanksgiving and experimenting with different dishes, I’ve been trying some new desserts.

Inspired by the textures of Meghan Telpner’s Rawmazing Key Lime Pie, I thought I’d infuse the flavors of fall into a melt-in-your-mouth, coat-your-tongue, creamy, no-bake cheesecake.

And I wanted an excuse to use pumpkin.


Because I love pumpkin.

All things pumpkin.

Especially when it’s mixed with sweet maple syrup, creamy cashews, and warming cinnamon and ginger.

It’s my new go-to for a Thanksgiving dessert.

Cheesecake StackPSquare Closeup

Pumpkin Cheesecake Squares.

I’m going to keep it short and sweet here today because this recipe is that good, but all you need to know is it’s easy to make, doesn’t require baking, and is so addictive you’ll want to eat multiple squares at a time.

The creaminess comes from the raw cashews (don’t knock it ’til you’ve tried it), and the slight hint of tartness we’d usually get from cheese comes from a spoonful of lemon juice.

Happy Thanksgiving!

cheesecake banner



  • 1 cup raw pecans
  • 1/2 cup raw walnuts
  • 1 cup Medjool dates, pitted (make sure they’re soft)
  • 1 tablespoon coconut oil, melted
  • 1/4 teaspoon cinnamon
  • Pinch fine grain sea salt


  • 2 cups raw cashews, soaked in water 2-4 hours then drained and rinsed
  • 3/4 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 1/3 cup coconut oil, melted
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 1 1/2 teaspoons vanilla extract


  1. Put all the crust ingredients into a food processor, and process until the ingredients stick together. Stop and scrape down the sides as needed. Press the crust mixture into the bottom of a square baking dish.
  2. Put all filling ingredients in your blender or food processor (high-speed blenders like a Vitamix or Blendtec work best) and blend until smooth and creamy. You may have to stop to scrape down the sides. I had to use the tamper for my Vitamix to get it to be smooth and creamy.
  3. Pour the filling evenly over the base and smooth with a spatula. Cover the dish and place it in the freezer to set for 4-6 hours.
  4. Let the dish sit at room temperature for 10-15 minutes and then cut into squares. I sprinkled a thin layer of cinnamon on top before serving.

Mint Chocolate Chip Bliss Balls {Paleo, Vegan}

Whenever I think of my birthday, I remember the mint chocolate chip ice cream cake I had EVERY YEAR growing up. I looked forward to it as much as the presents.

From the creamy, minty ice cream that instantly coated and cooled my tongue to the chocolate crunchies layer in the middle of the ice cream bliss, that cake was the BEST.

Since removing dairy from my diet a few years ago once I learned how it was triggering health issues, I’ve had to find other ways to recreate a similar experience.

Hence these little mint chocolatey bliss balls 🙂

Mint Chocolate Chip Bliss BallsMint Choco Balls Aerial

They’re a serious upgrade to my Carvel cake and are full of superfoods like raw cacao powder, cacao nibs and hemp seeds. Check out just a few of the awesome benefits of these foods:

Raw Cacao Powder & Nibs: This is chocolate at its best…raw. When we hear people talk about chocolate being good for us, THIS is the stuff they’re talking about. In its raw form (cacao), chocolate is packed with anti-aging and disease-fighting antioxidants along with mood-boosting and anti-inflammatory compounds. It’s a food we can enjoy every day. Lots of my sweet treat recipes are made with raw cacao, so check them out!

Hemp Seeds: Don’t worry – in case it’s crossing your mind – these hemp seeds won’t give you the “high” you’re thinking of, but they DO have lots of other benefits. They’re a great source of plant-based protein, high in healthy fats that naturally balance hormones and promote heart health, and rich in soluble and insoluble fiber to keep us feeling full and satisfied. For more benefits of hemp seeds, click here.

So, not only are these ingredients really good for us, but these bliss balls taste aaaamazing!

You should have seen my husband Bill’s face the first time he bit into one of these. He was in heaven! 🙂

Mint Choco Chip Bday Balls

Yields: 16-18 balls


  • 2 cups raw walnuts
  • 1/4 teaspoon fine grain sea salt
  • 1/2 cup hemp seeds, divided
  • 1/2 cup raw cacao powder
  • 1 1/2 cups Medjool dates, pitted (about 15 dates)
  • 5 drops therapeutic grade peppermint essential oil (a little goes a long way!…or 1/2 tsp peppermint extract)
  • 1/2 teaspoon pure vanilla extract or vanilla powder
  • 2 tablespoons raw cacao nibs


  1. Combine walnuts, 1/4 cup hemp seeds, cacao powder and sea salt in a food processor and process until finely ground, about 15-20 seconds.
  2. Add dates, peppermint oil and vanilla and process until combined.
  3. Add raw cacao nibs and pulse a few more times until everything is incorporated. Then, remove dough from the food processor and roll it into one big dough ball.
  4. Pinch off one chunk at a time to make 1-inch fudge balls. Roll balls in hemp seeds and store in the fridge, so they can firm up. After that, you can leave them in the fridge or freezer.

Enjoy 🙂

mint balls

Chocolate-Covered Cherry Smoothie {Dairy-Free, Paleo, Vegan}


Seriously, it’s so good! It tastes like a decadent dessert, but you can have it for breakfast.

I couldn’t decide whether to call it a smoothie or a milkshake, so I opted for “smoothie shake.” 🙂

I was inspired to make this recipe after making a cherry chocolate pudding and thought I would try to make a drinkable version. It’s one of the tastiest things I’ve made and is now Bill’s “go to” smoothie in the morning.

What I like the most about smoothies (or, in this case, milkshakes!) is how easily you can pack lots of energy, immune and beauty-boosting nutrients into ONE glass.

This one is loaded with anti-inflammatory and beautifying foods like hemp seeds, cacao powder, avocado and spinach.

But cherries are the star. They’re a fruit that we’re all familiar with but don’t hear too much about healthwise. Check out all of the health-boosting benefits of cherries below.


Why I love cherries:

Check out this link from Dr. Mercola or this one from Dr. Joel Fuhrman to learn about even more of the health benefits of these power-packed fruits 🙂

Not only is this smoothie shake fueling and nourishing, it’s also rich, creamy, chocolatey and silky smooth. You have to try it!

choco cherry 1Cherrychocshake1


  • 2 cups baby spinach, loosely packed (this has the LEAST flavor of any greens)
  • 1 Medjool date, pit removed
  • 1/4 avocado
  • 2 tablespoons hemp seeds (my go to protein source for smoothies!)
  • 1 tablespoon raw cacao powder
  • 1/4 teaspoon almond extract (optional but amazing)
  • 3/4 cup frozen cherries (BJs Wholesale club now sells bags of organic frozen cherries)
  • 1 – 1 1/2 cups unsweetened almond milk (check out my video for how to make your own)
  • Pinch fine grain sea salt
  • Optional: sprinkle some cacao nibs on top for a chocolatey crunch!


Put all ingredients in a blender in the order listed above and blend for about a minute or until smooth and creamy.

**If you don’t have a high-speed blender like a Vitamix, Blendtec or Ninja, blend the liquid and spinach FIRST and then add the other ingredients 🙂

My Husband Faces His Fears…And Celebrates with This No-Bake Peanut Butter Cup Pie {Vegan, Gluten-Free}

Sometimes we experience moments in our lives that are so profound, so impactful that we can’t help but be affected by them.

I experienced one of those moments today.

Bill and me

My husband, Bill, faced some of his biggest fears today as he humbly yet commandingly held the attention of a room full of people, sharing his story of growth through community over the past 6 years.

When our pastor and friend, Ryan, called Bill 3 weeks ago to ask if he would share his story at church, he stepped up to the challenge, despite his fears and reservations.

Like many people, Bill has had a lifelong fear of public speaking. And like most men, he wasn’t exactly jumping at the opportunity to share his thoughts and feelings with a room of over 100 people. When Bill was first asked, he panicked and decided he needed some proper training, so he spent the following twenty minutes googling public speaking courses. He found some good ones, but they were all UK based (Here’s some great public speaking courses to attend in London if these are of interest to you!). However, I managed to calm him down and he came round to the idea of no training and just practicing with me instead.

Being emotionally vulnerable isn’t something our culture encourages men to do, and those who do put their fragile egos at risk.

Bill opened up by highlighting the irony of how he can easily speak in front of a room of elementary school students in his job as a phys ed teacher, where conversations typically consist of debates over who did what, who likes whom or who has to go to the bathroom.

Speaking in front of a group of peers is an entirely different ballgame.

He shared how he used to be terrified of speaking in public. He would intentionally sit on the outskirts of a room full of people in our small group, sometimes dozing off as a result of the heat in the room, hoping to go unnoticed and not be asked to contribute to the discussion.

He talked about how he grew in his understanding of what it really means to be a man in a guys’ group he was a part of through our church as he studied the book The Way of the Wild Heart.

He got choked up as he shared how he felt years of emotional burdens lifted as he and the guys in that group shared their stories and struggles with each other.

He opened up about the impact of a retreat we went on last September on our ability to communicate more effectively and lovingly as a couple.

In Rhinebeck, New York for the Getting the Love You Want couples retreat

In Rhinebeck, New York for the Getting the Love You Want couples retreat

Sometimes what we are so afraid to share with other people is the very thing that will connect us to them, the very thing they are so frightened to unveil themselves.

Sometimes it just takes one person with the courage to be vulnerable.

I’m so proud of my husband for being that person.

I’m proud of the man Bill has become and the leader he is in our relationship, in his job, and in our church.

I’m proud of the example he sets for what it means to be a humble, teachable, gracious, forgiving, kind, caring and loving man.

I’m proud to be his wife.

Sometimes I wonder how I got so lucky.

I wanted to celebrate him and what this milestone means, so we grabbed brunch at one of our favorite places – Atwater’s – and I gave him a card letting him know how proud of him I am.

When we got home, I served him this pie. Bill and I both love the combo of peanut butter and chocolate, so we had eyed up this recipe before. I thought today would be the perfect day to make it for him.

If you like peanut butter and chocolate, you need to know about this pie. Talk about an indulgence! It’s chocolately, peanut buttery (trust me, it’s a word), and decadent.

no bakepeanut butter pie IMG_7936

Tempted to try it? Click here for the recipe**! I used cacao powder (not cocoa powder) because it has more health benefits! Click here to learn more about why CACAO is better than COCOA.

**I added 1/2 teaspoon of vanilla extract to the filling. For the crust I ground up 1.5 cups of whole almonds in my food processor until it was a fine consistency because I didn’t have any almond meal. Then, I just added the other crust ingredients to the food processor to combine them before pressing it into the bottom of the pie plate.

Easy 5-Minute Chocolate Avocado Mousse








Those words pretty much sum up this dessert and it’s awesomeness. Seriously though, this stuff is AMAZING…and family and friend approved! I’ve served it at multiple cooking demonstrations, dinner parties, and events, and it is a hit every time.

Before trying something I’ve made, people who know me will often say, “Don’t tell me what’s in it.”

After seeing recipes for caulifredo sauce, zucchini pasta, no-cheese nacho cheese, and green smoothies, I guess I can see why they’d be hesitant 🙂

More often than not, though, they take the risk…try it…and LOVE it!

The next question follows just about every time:

“Okay…what’s IN this??”

The secret ingredient in today’s recipe for chocolate mousse?


Our friends couldn’t believe avocado was in this dish. They commented how rich and delicious it was, too. When I told them there was no dairy or refined white sugar in it either, the head scratching continued.

This mousse is super easy to make (takes 5-10 minutes), and a little goes a long way. You can print the recipe below, but here is a fun video that shows you how it’s done!

Use it as a dip for sliced fruit or berries, serve it as a pudding with berries or cacao nibs sprinkled on top, or add some almond milk to it (maybe a cup?) and then pour it into Popsicle molds for a frozen chocolate treat!

Or, if you’re like me, just take a few spoonfuls straight out of the blender and indulge right away 🙂 Your secret’s safe with me!

Chocolate Lover’s Chocolate Avocado Mousse (Dairy-Free)


Chocolate Avocado Mousse

You’ll never know there are avocados hidden in this decadent mousse. Top it off with some fresh berries and raw cacao nibs for additional texture, flavor and color!

  • 6 large Medjool dates (if they're not soft, soak them in water for 10-15 minutes first, then pour off the water)
  • 1 large avocado
  • 2 tablespoons almond butter
  • 1/3 cup raw cacao powder
  • 1/3 cup 100% pure maple syrup
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine grain sea salt
  1. Put all ingredients in the order listed in a food processor and process until it reaches a smooth, mousse-like consistency.  I run mine for about 3-5 minutes, scraping down the sides as needed.

Top with berries, chopped nuts or seeds, shredded coconut or cacao nibs for a bigger health boost!

Ooey Gooey Triple Berry Peach Crumble (GF, DF)


This is hands down one of the richest, most decadent desserts I’ve ever made. It was EASY, too.

I loved the Tripleberry Smoothie from Orange Julius when I was a kid, and this dessert is an even better version of that.

Berries are one of the healthiest foods you can eat. They are…

  • Anti-inflammatory (reduce inflammation, reduce disease and weight!)
  • Cancer fighters (one of the top GBOMBS foods!)
  • Fiber-filled and low in sugar
  • Loaded with anti-aging and beautifying antioxidants, vitamins and minerals


The juice from the peach berry filling bubbled up on the sides of the dish during baking and oozed out beneath the crispy, crumbly crust once it was plated. The dollop of velvety whipped cream to finish it off melted into the warm topping.

Oh my ooey gooey berry goodness. 

I tried to make this dessert last as long as possible because it was so good. I brought some into the office to share with my co-workers (who are so supportive of what I do!), and they enjoyed it as well.

Honestly, it got gooier (is that a word?) over time and tasted just as good the third day as it did the first.

You have to try it for yourself! 🙂

Triple Berry Peach Crumble (Gluten-Free, Dairy-Free)

This is one of the most delicious desserts I've ever made!

This is one of the most delicious desserts I’ve ever made. Topped with some yummy coconut whipped cream!

Inspired by the Wild Berry Crumble Recipe from the book Undiet.

Fruit Filling

  • 6-7 cups fruit of choice (chopped roughly the same size). I used the following combo:
  • 3 cups blueberries
  • 1.5 cup strawberries
  • 1 cup raspberries
  • 1 peach
  • Optional: 1/4 cup raw honey (use regular if you can’t find raw)
  • 1 tbsp arrowroot starch (It’s used as a thickening agent like cornstarch but won’t get all gelled up when it cools. You can sub in cornstarch if that’s what you have)


  • 3/4 cup brown rice flour
  • 3/4 cup gluten-free rolled oats (cheap at Trader Joe’s!)
  • 2/3 cup slivered almonds
  • 1/2 cup raw honey (use regular if you can’t find raw)
  • 1/4 cup coconut oil
  • 3/4 tsp cinnamon
  • 1/2 tsp allspice


  1. Preheat oven to 350.
  2. Mix together the fruit, arrowroot starch, and honey (if using) in a bowl and then place in a glass baking dish or pie plate. I used a 9 x 13 baking dish. There’s no need to coat the dish with anything before baking.
  3. Mix topping with your hands until slightly crumbly and sprinkle by hand over fruit mixture, spreading evenly.
  4. If the fruit doesn’t look completely covered, sprinkle on additional flour, nuts/seeds until the fruit is covered.
  5. Bake for 45 minutes or until the crust is golden brown.

I topped it with a silky, rich and creamy dairy-free whipped cream. Click here for the recipe and step-by-step tutorial for how to make your own healthy whipped cream!

You saw the pretty plate before...here's the plate after :)

You saw the pretty plate before…here’s the plate after 🙂 Crushed it!

Chocolate Peanut Butter Bliss Balls

I love peanut butter and chocolate…especially when they’re together.

It’s pretty tempting to take a spoon right to the jar, isn’t it? I’d be lying if I said I didn’t do that at least once a week 🙂

Have you ever had those crunchy chocolate-covered peanut butter balls made with Rice Krispies? The recipe usually calls for a cup of refined sugar, margarine and vegetable shortening. That combo is an inflammation nightmare for your body! I wanted to find a healthier alternative that still had a similar flavor and texture but without all the not-so-good-for-us ingredients.

I’ve shared some delicious recipes from the oh she glows blog before, and this one is no exception!

The combination of crunchy rice cereal, creamy peanut butter, sweet maple syrup and chocolate means these little bites won’t last long. Bring them to a party or just make them for your friends and family. They’re definitely a crowd pleaser!

Chocolate Peanut Butter Bliss Balls

Ingredients for these bites of peanut butter bliss!

Ingredients for these bites of pure peanut butter bliss!


  • 1 cup 100% natural peanut butter (smooth or crunchy)
  • 3.5-4 tablespoons pure maple syrup, to taste
  • 2 tablespoons coconut flour
  • 1/4 tsp fine grain sea salt, to taste
  • 6 tablespoons gluten-free brown rice crisp cereal (check out the gluten-free aisle in your store or shop online. We bought the Barbara’s brand)
  • 3/4 cup dark chocolate chips (I use Enjoy Life because they are dairy, gluten and soy free)
  • 1/2 tablespoon coconut oil

Check out oh she glows for the full recipe!

They taste as yummy as they look, folks :)

They taste as yummy as they look 🙂

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