Chocolate Almond Butter Banana Muffins


2-3 large ripe bananas

3 organic eggs

3 tablespoons coconut oil, melted

1 teaspoon vanilla extract

⅓ cup natural creamy almond butter

⅓ cup coconut flour

⅓ cup cocoa powder

¾ teaspoon baking soda

¾ teaspoon baking powder

¼ teaspoon salt

1 cup dark chocolate chunks



  1. Preheat the oven to 350ºF. Line 12 muffin tins with paper liners or grease with coconut oil.
  2. In a large bowl, combine the mashed bananas, eggs, coconut oil, vanilla extract and almond butter until fully combined.
  3. Add the coconut flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and mix well. Gently add the chocolate chunks.
  4. Divide the batter between the prepared muffin tins.
  5. Bake in the preheated oven for about 16 minutes. A toothpick inserted into the center of a muffin should come out clean.
  6. Remove from oven and allow to cool on a wire rack for about 15 minutes.

Serves 12

Cranberry, Apple and Pomegranate Relish

Time: 30 minutes
Serves: 6

  • 1 12-oz bag of fresh cranberries
  • ½ cup apple juice
  • 1 Granny Smith apple, peeled and chopped
  • 2/3 cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • 1/3 cup pomegranate arils


  1. Place cranberries, apple juice, chopped apple, maple syrup, cinnamon, ginger and nutmeg in a medium saucepan.  Bring to a boil; turn down heat and simmer for 15 minutes.
  2. Let relish cool; mix in pomegranate arils.

Serving size: ¼ cup

Passover Macaroons

Time: 1 1/2 hours

Makes: 36 macaroons/18 servings


  • 2 1/2 cups dried unsweetened shredded coconut
  • 1 1/2 tablespoons matzo meal flour
  • 1/2 cup superfine sugar
  • 1/4  teaspoon salt
  • 4 large egg whites
  • 1 teaspoon vanilla


  1. In a mixing bowl, combine the first 4 ingredients and blend well.
  2. Mix the egg whites and vanilla in a separate bowl until frothy.
  3. Combine the two bowls to make a batter and let it rest for 30 minutes.
  4. Line a baking sheet with parchment paper or silpat and roll into tablespoon sized balls. Place on baking sheet.
  5. Bake for 20 minutes, until the bottoms are golden brown. Let the macaroons cool on the baking sheet before removing them.

Dark Chocolate Truffles

Time: 20 active minutes, 1 hour cooling
Makes: 20 truffles / 10 servings


10 oz 70% cacao dark chocolate (I like Hu)
1 large, ripe avocado
1/4 teaspoon fleur de sel
1/2 teaspoon high quality vanilla extract
Toppings: high quality cocoa powder (Navitas is great), dried coconut, cinnamon sugar, sprinkles


  1. Cut the avocado in half and scoop out the flesh. Mash it until it is creamy and no lumps are left.
  2. Break or chop the dark chocolate and melt it in a double boiler, over simmering water until smooth. (Alternately, you can use your microwave in 10 second intervals, stirring in between until smooth).
  3. Add the chocolate, salt, vanilla and avocado together and mix until combined completely. Refrigerate for an hour.
  4. Scoop out 1 teaspoon of the mixture and roll into a ball, using the palms of your hands and light pressure. Repeat until all of the truffles are formed. Roll the truffles in your favorite toppings and refrigerate again, if needed.

Banana Mash

2 bananas
1 tbsp natural nut butter
cinnamon to taste
dark chocolate chips, nuts or coconut

Slice and freeze 2 bananas. Puree in food processor. Add 1 tbsp natural nut butter and cinnamon to taste and pulse until mixed together. Can add dark chocolate chips, nuts or coconut. Get creative with your toppings or eat as is.

½ cup serving

Chocolate Avocado Pudding

1 ripe avocado
1/3 cup unsweetened almond milk
2 tablespoons cacao powder (such as Navita’s Naturals)
1 1/2 tablespoons agave
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon

Blend all ingredients in blender or food processor until smooth. Divide into 2 bowls and refrigerate for 2 hours. Garnish with 1/4 teaspoon unsweetened coconut flakes.

Makes 2 servings.

Energy Bites

A quick, healty snack – great at home or on the go!

Total Time: 30 minutes
Yield: 4 servings


1 cup old fashioned oats
1/2 cup unsweetened coconut
1/2 cup natural PB
1/3 cup chia
1/4 cup honey
1/4 cup dark chocolate chips
Sprinkle of cinnamon
1 tsp vanilla

Stir together and refrigerate about 1 hour. Roll into balls. Store in an air-tight container.