I served this incredibly simple and YET INCREDIBLY delicious dessert at a recent women’s retreat I offered…and they ALL went CRAZY for this chewy – caramel-chocolatey treat!
Thanks in advance for your patience as I am still finalizing exact amounts to be able to even call this a “recipe” BUT this will definitely offer you the guidelines you need to get started!
Trust me, this will be your new go to for healthy, raw desserts!
What you’ll need
A pack of organic Medjool dates
A jar of all natural peanut butter
~1/2 cup unsalted peanuts, crushed
For the homemade chocolate
1/2 cup raw cacao powder
1/2 cup extra virgin coconut oil
1-3 tbsp maple syrup, depending on how sweet you’d like the chocolate.
1/2 tsp cinnamon
1 tsp vanilla extract
a pinch or two of pink Himalayan salt
optional to add a pinch of cayenne
Begin by preparing your homemade chocolate.
Add 1 inch of tap water to a medium saucepan. On top of it, place a glass or stainless steel bowl.
Turn the burner onto medium.
Add coconut oil into the bowl, and it melt.
Once melted, add in the remaining ingredients.
Whisk together until well combined, ensuring the heat is not too high.
Taste. Add more maple syrup as desired but remember the dates are already super sweet!
The chocolate should be a perfect balance between not too thin and not too thick. Add more oil (to thin) or cacao powder (to thicken) as needed.
Allow to cool and set aside.
Prepare a large plate of flat baking pan with parchment paper.
Prepare the dates by gently opening them in half with your hands to remove the pit.
Be mindful not to break them completely apart!
Fill each dates with 1-2 tsp of natural peanut butter.
Stuff the dates with some crushed peanuts.
Fold the dates back together and do your best to press the peanuts and peanut butter inside.
Place them in the fridge for 10 minutes to harden up the peanut butter (not necessary but it makes it way less messy)
Using your hands (or a spoon if you really want to!), dip the filled dates into the chocolate bowl. Do your best to cover the entire date.
Place on the baking tray and go through this process with each date.
You may wish to sprinkle the snickers with additional peanuts and salt!
Place in the freezer for at least 10 minutes.
Feel free to use your homemade chocolate for any other desserts!
Photo supplied by http://www.eatingbirdfood.com as I am still waiting to get an epic one!
I am writing from a beautiful winter wonderland in Northern Ontario in Canada, where I am currently spending time at my parent’s home where we are all on a family healing journey.
In October 2018, we found out that my father was diagnosed with throat and tongue cancer, and so I felt called to be of service in the deepest way. Some travels plans were cancelled, and i left my job! I was on a mission to Educate and Inspire (the vision behind Holistic Lacey) a natural, non traditional, healing pathway without chemo or radiation (and to save my father’s life!). Long story short, fast forward 3 weeks, my dad said YES!
You can read more below about all the many ways we are healing cancer naturally and holistically with the help of a naturopathic doctor as well as all the steps we take at home. I share this with you as some of you may either have/ will have/had cancer, or know a friend or loved one who will walk this path. It is my deepest prayer that all Beings have the education and knowledge to make informed treatment choices and know that natural options are available and effective.
If you feel inspired to make a contribution to our GO Fund me campaign to cover the $20 000+ cost, we welcome this fully.
Treatments from the Naturopathic Doctor
High dose Vitamin C through IV; Ozone therapy; Colonics; Mistletoe therapy, and a superfood powder with milk thistle, green tea & turmeric.
Healing at Home:
* Daily shots of fresh turmeric root, ginger root and lemon juice
* High fruit (raw) diet to flush the lymphatic system with whole fruit, juices and smoothies
* Fresh Green Juices, Vegetable Juices & Green Superfood Drinks
* Raw and cooked vegan meals
* Homemade tea made of burdock root, marshmallow root, pau d’arco, juniper berries, comfrey, plantain leaves
Green Tea (capsules and as tea) + Chaga Tea
plus… Liquid Vitamin D; Vitamin B 12, black cumin seed oil
* Infrared Saunas & Detox Baths * * Daily Oil Pulling with coconut oil and clove essential oil
* Prayer and affirmations
Please feel free to contact me with any questions!
To be honest, I actually found a variation of this recipe on the Taste of Home website. At a first glance, I thought this is not the recipe for me with its bleached white flour, white sugar, canola oil, buttermilk, etc…reminding me of some of my grandmother’s recipes (which is beautiful and nostalgic, but not how I want to nourish my body temple.)
And in that moment, I remembered how much I love taking any recipe and transforming it into a healthier version by substituting the types of flours, oils, sugars and for this muffin, even using flax “eggs” for a vegan version. I feel so grateful to have this knowledge and am looking forward to sharing this recipe with you!
Here are 2 tips for you: #1 – you can use spelt flour the same way you’d using any other kind of flour in a recipe without any need to change the measurements. #2- You can use less oil in a baking recipe by substituting half the oil for apple sauce (and it even makes the recipes more moist!)
This muffin is really tasty! …and it is jumbo! If you’re not much of a breakfast person, this may feel a bit heavy for you first thing in the morning so enjoy it mid morning with a tea, or in the afternoon.
Makes 16 delicious, moist, abundant muffins (with the most perfect crunchy topping!)
4 Flax Eggs (4 Tbsp of organic ground flax mixed with 8 Tbsp warm water)
5 cups Organic Light Spelt Flour
1 Cup Organic Raw Sugar
1 Tbsp of Pumpkin Pie Spice (or mix mostly cinnamon with ground ginger and a pinch of all spice and nutmeg.)
1.5 tsp Baking Powder
1.5 tsp Baking Soda
1/2 tsp Sea Salt
1/2 Cup Local Maple Syrup
2 cups Organic Canned Pumpkin Puree
1/4 cup Organic Almond Milk, or any non-dairy substitute that you have on hand
1/4 cup Organic Coconut Oil, melted
1/4 cup Unsweetened Apple Sauce
2 tsp Vanilla Extract
1 cup Chopped Pecans
1/2 cup Organic Coconut Sugar
2/3 cup Pecans
1/4 cup Organic Rolled Oats
2 Tbsp Organic Virgin Coconut oil, cold or room temperature
- In a small bowl, combine ground flax and warm water, stir and set aside.
- In a large bowl, combine flour, raw sugar, spices, baking powder and soda and salt.
- In another bowl, combine maple syrup, pumpkin, almond milk, coconut oil, apple sauce, vanilla. Mix in flax eggs.
- Add the wet ingredients into the dry, stirring until almost mixed and then fold in the pecans.
- Preheat the oven to 375 degrees.
- In a food processor, add all the ingredients for the topping and pulse for 5 seconds. Otherwise, finely chop the pecans and mix in a bowl with remaining ingredients.
- Prepare muffins tins by greasing with additional coconut oil.
- Scoops muffin batter into the tins (I use the silicone ones!), filling half way, and top each one evenly with the crunchy-sweet oat topping. Warning… these do get a little messy 🙂
- Bake for 30 minutes.
- Let cool on a drying rack for 5 minutes before removing from muffin cups.
It’s our personal human nature to set goals and intentions, to want to be somebody, to get somewhere in this life we have been given.
Recently, I learned that the word intention (a word I use quite often) comes from the latin root, intendere. Tender/tensum means “to stretch toward” something, and it got me thinking, “why do we always want to be stretching toward something ?
When it comes to goal/intention setting in various areas of our life, we like to “move toward” a somewhat immediate result, perhaps in the time frame of a few months to a year. We talk about that advancement or raise at work; or a health goal like training for a 5km race, losing weight, meditating daily or quitting smoking.
As for the inside job, maybe we are trying to be more patient with loved ones, to speak more confidently during a business meeting, or to become a better listener with our partner.
Long term goals are definitely not alien to us either—think 5 or 10 year plans for buying a house, starting a family, paying off school debt, etc. Whether we reach the goal or not, we typically have a type of reward or finish line in mind.
When we set a goal that we want to meet, we put our full focus, will power and determination into it—at least in the beginning We may even become over obsessive or addicted to our goal and witness it as it becomes all we think or talk about (but not necessarily in the most mindful way).
Society has definitely conditioned us to be goal oriented “human doings,” but what about a non goal goal, like an intention for life?
I don’t mean accomplishing x,y,z by the time we are 90 years old, but rather taking time to contemplate how it is we want to “be” in our life, vs what we “do.”
For example, a personal “life” intention of mine is to live with grace and to serve the greatest Good; to live a holistic and harmonious life with this body, mind, spirit, nature and all Beings. I want to live for the joy of Being, not because that is a goal, but it’s who I am, it’s my natural state.
As I started to keep more focus on the Highest, most Supreme, Grand intentions, my life started to have more purpose. Of course there a mini intentions set within this, yet the main focus does not lie there.
By taking some time to journal and sit in stillness, we can allow ideas for this “life intention” to arise. From here, we can start to ask ourselves questions like “does my lifestyle support my highest goal?”, “Do the people I surround myself with align with my dharma (a term used in Buddhism to mean life purpose)?”, “Am I acting in every moment from this place of intention with every word I speak and action I take?”
Living a more purposeful life does have not to mean traveling the world, become famous or driving our dream car… but it definitely can also mean that!
The doing, the collecting of things and successful accomplishments will simply unfold with time (that is this life!). Me, there person, will be acting out my life plan, as mySelf bears witness.
What’s going to keep us grounded in truth, focussed on love and thriving with grace is the embodiment (walking our talk!) of this life intention in each and every moment.
It’s when we recognise our Highest Self and live from a place of pure naturalness and spontaneity, as the yogis call Sahaja, that we will feel fully free.
Holistic Lacey’s Pantry
When transitioning to a plant based diet, focus on adding as many organic, seasonal, local and fresh fruits and vegetable to your diet. I recommend adding salads or raw food to every meal (according to constitution), as well enjoying snacks such as fruit, veggies, superfoods & green smoothies. Some of my favourite nutrient powerhouses include sweet potatoes, kale, spinach, avocados, almonds, brazil nuts, berries, lemons, broccoli.
|Whole grains/ flours
Sprouted grain bread/ rye bread
|Nuts & seeds
Almonds (almond butter)
Sesame seeds (+tahini)
|Beans, legumes, & more veggie protein
Mung beans (sprouting)
Organic Free-Range Eggs
Organic un-sulphured apricots
|Oils & vinegars
Apple cider vinegar
|Spices & fresh herbs
All spices &herbs especially cinnamon, sea salt, turmeric, fresh ginger root, garlic, parsley, cilantro
|Condiments & more
Tamari (gluten free)
Chaga/ Reishi Mushroom tea
unsweetened Apple sauce
Almond milk (Earth’s own)
Organic plain yogurt
Fermented food (refrigerate) Kombucha
Loose Leaf Tea
Plant based enzymes by Organika
Aloe Verga Juice by Lily of the Dessert
Mint Chocolate Chip Ice Cream
4 tbsp or 1/4 cup fresh coconut milk or other milk substitute
1 tablespoon maple syrup (optional)
1 cup baby spinach or curly kale
3 to 5 drops of food grade peppermint oil or mint extract
4 bananas, frozen
3 tablespoons raw cacao nibs or mini chocolate chips.
handful Fresh mint leaves, optional
Add coconut milk and spinach to blender and blend until as smooth as possible. Add maple syrup, bananas, peppermint oil and leaves. Start on low and slowly turn blender up to high, using the damper stick of the vitamix. Use the damper to mix well in all four corners, for about 1 minute. Add cacao nibs or chocolate chips and pulse 3 times. Enjoy immediately or allow to set for one hour in the freezer.
Inspiration and photo by @anna_bananas__
These are my absolute favourite muffin recipe. They are moist, yet crunchy thanks to the millet. It really is an easy way to include millet into our diet… it’s not just for the birds! Millet is a traditional gluten free grain that is high in minerals, especially magnesium, copper and manganese. It is also the most alkalising grain, unlike most grains which have an acidic effect on the body.
I prepare the muffins with my go-to flour, spelt. Spelt is one of the oldest cultivated crops in human history! It is not gluten free, however it contains less gluten, making it easier to digest. Spelt is also higher in protein, compared to conventional wheat, and filled with B vitamins and minerals. I love how you can take any recipe, and replace the flour with the same amount of spelt, without needing to add any binding agents, and it turns out perfect every time!
You can make this recipe with any fruit. My favourites are raspberry, apple, blueberry, peach and my new addition, strawberry. Thank you to Jae Steele’s cookbook, Ripe from Around Here, for this amazing recipe.
Fruit & Millet Muffins
2 cups Spelt Flour
2/3 cup Millet
2 tsp Baking Powder
1 tsp Baking Soda
½ tsp Sea Salt
1 cup Non-Dairy Milk, such as almond or coconut
½ cup Apple Sauce, preferably homemade or unsweetened
½ cup maple syrup
1/3 cup extra virgin coconut oil
1 tsp Pure Vanilla Extract
1 ½ cups fruit, fresh or frozen (but not thawed) – strawberry, raspberry, blueberry, apple, peach
Preheat oven to 375 degrees. Prepare a 12 cup muffin tray with liners or a light coating of oil and set aside.
Whisk together the flour, millet, baking powder and soda, and salt in a large bowl. Add the milk, applesauce, sweetener, oil and vanilla. Mix together just until all the flour has been absorbed. Gently fold in the berries. Pour evenly into the prepared muffin cups. Bake for 20-25 minutes, until the tops are domed and a toothpick inserted in the center comes out clean.
Makes 12 muffins- keeps in an airtight container for 3 days or in the fridge for up to a week.
It is so important for me to know exactly what’s in my food. I have began to make as much as I can from scratch… including bread. Although I love my grandmas homemade bread recipe, I could see this being more of a staple in my kitchen. If you like to make home made bread, I suggest giving this one a try. It is made with gluten free whole grains , brown rice and rolled oats. It is not grain free, but if you like, check out my paleo bread recipe. I had never even heard about steaming bread before this recipe, but I must admit it was delicious and so moist. I’m sure you could play around with flavors adding either fresh herbs for a more savory taste, or seeds and dried fruit for a sweeter breakfast bread. I definitely recommend a bamboo basket steamer for this recipe!
Steamed Gluten Free Bread
I absolutely love this dip for so many reasons. It’s so easy since all you have to do is throw all the ingredients into a food processor. The dip is so creamy and makes you feel as though you are indulging in your favorite ranch and cream cheese dip..minus the dairy.
This dip is raw so it contains all the enzymes needed for digestion. It’s an easy way to include more raw food into the diet and to switch up the hummus dip typically served with veggies.
I love to eat this dip with flaxseed Foccacia, a recipe and new favorite I learned about from Healthful Pursuit’s “The Keto Beginning.”
Why was this dip included in the detox?
Raw sunflower seeds are a rich source of Vitamin E, an antioxidant that helps the body fight off oxidative stress and free radicals. They also contain tryptophan, an enzyme that produces serotonin and relieves tension and promotes relaxation.
It contains fresh lemon juice which is very important when it comes to detoxing and alkalizing the body, and so are fresh herbs (especially parsley!)
Garlic is an important anti-bacterial which helps to strengthen the immune system, fight off infection as well as delivers important minerals like selenium and manganese…among many other health benefits.
Creamy Sunflower Seed Dip
Makes 2 cups
1 1/2 C raw sunflower seeds (soaked for at least 3 hours)
1/2 lemon, juiced
3/4 C water
1 tbsp fresh dill
1/3 C fresh basil mint
1/3 C fresh parsley
1 green onion (for garnish)
1 garlic clove
1/2 tsp sea salt
1/4 tsp ground pepper
1/4 C cold pressed olive oil
INSTRUCTIONS : Put all ingredients except the olive oil in a vitamix or high powered blender.
Once the blender is running drizzle the olive oil through the opening in the lid and process until smooth. You may need to stop the blender to scrape down some of the sunflower seeds from the sides. Do that and then just run the blender for another few seconds. Refrigerate the dip for 1 to 2 hours before serving.
Post your comments below once you try it!