Category Archives: Dessert

Superfood Bars

Superfood Bars (1)

These raw superfood energy bars are amazing.  Enjoy them for breakfast, for dessert, or as a quick pick me up. When I saw them, I thought they’d be like a lot of the previous bars I’d had.  Many times bars like these don’t provide a cohesive bite, meaning they seem like a lot of good components put together that don’t quite come together.

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Helbeh (Fenugreek Sweet Cake)


Helbeh is one of those things I remember my mom making. It’s chock full of fenugreek, which gives it a distinctive flavor I happen to adore. Maybe my body needs fenugreek, because I’ve been craving Helbeh for a while. I dug up a few recipes, and they all came out different but tasty.

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Raw Lemon Berry Tart


I came across this recipe on the FoodMatters website and decided to give it a go.  Rather than doing individual tartlets I wound up going with a single large tart, mainly just for ease of assembly.  Instead of using individual berries, which had a tendency to roll around and misbehave, I also jellified some frozen berries by mixing them with maple syrup and chia seeds for the topping.   At this point, I feel I’m beginning to sound like a broken record, but this is a great and simple raw desert.   I think I’ve collected enough raw dessert recipes to never have to worry about “cooking” one again.  The oven has now been relegated to second-class citizenship status in my kitchen.  Take that, electric bill.  ;). 


Recipe adapted from: Foodmatters
Makes: One 9″ tart


  • 1 cup raw almonds
  • 1 cup medjool dates, pitted
  • 1/4 cup desiccated coconut
  • 2 tablespoons coconut oil
  • 1 1/4 cup raw cashew pieces
  • 1/4 cup maple syrup or raw honey
  • 4 tablespoons coconut oil
  • 4 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 4 tablespoons coconut cream

Berry Topping:

  • 2 cups organic frozen berries
  • 1/4 cup maple syrup
  • 2 tbsp chia seeds

How to:

  1. To make the crust, place the first 4 ingredients in a food processor, and process to a fine crumb that sticks to together when pressed with fingers. 
  2. Press crust mixture into the base of a 9″ removable bottom tart pan, compacting well.
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Yellow Cake with Chocolate Frosting


Today was the hubby’s birthday, so I wanted to show him I loved him with a healthified version of a yellow cake with chocolate frosting (his request). As you can see by the number of candles, he’s no spring chicken 😉 At the same time he’s more alive to me every year we spend together because our lives become more and more intertwined.

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