Monday, 2 May 2016


This recipe is 100% inspired by and adapted from The Coconut Goddess. I saw their raw vegan Twix bars on Pinterest or somewhere a few days ago and my heart was like: "Hey we need to make these today, mkay??" So I did, with my own tweaks. They are soooo decadent and delish. I have been eating them as energy snacks on bike rides and after the gym, etc. They are mainly made up of nuts and dates: first we've got a cookie layer followed by caramel, finally all coated in dark chocolate. YOU CAN'T GO WRONG. Make a bunch and keep 'em in the freezer for a quick, sweet snack whenever ya feel like it. Probably a great choice if you're trying to move your kids' treats in a healthier direction too. Or any human's treats.

I am all about pleasure and feeding my body stuff that tastes good. Eating whole foods doesn't have to mean going oil-free, salt-free, low-carb, low-fat, blah blah blah. If you're into that and it makes ya happy: TERRIFIC. But I like maximizing my sensory experiences so I prefer adding flavour-enhancers like Himalayan salt, maple syrup, and coconut or olive oil to my food. It makes it taste better. I really am gonna only live this one time, for 80-90 years if all goes well. I wanna make the most of it. So please eat as many of these bars as you like. Don't restrict food. I love eating rich meals and snacks that are good for me, and not giving a damn about the calorie count. Even if eating more rich, healthy foods makes you gain weight: so what? There is health at every size and it's time we got over the myth that skinny = healthy, and fat = unhealthy. It's not true. If you are living a life that makes you happy, and your body feels good, why does it matter how that body looks or how much you weigh? It doesn't. Or at least it shouldn't. Society, media and pop culture have screwed a lot up concerning how we think about out bodies and how we feel about them. But no longer! Revolt!! Love your body!!!

(And eat chocolate.)


Cookie layer:
1/2 cup coconut flour
1/2 cup almond flour
1/4 cup maple syrup
Pinch Himalayan salt

1-2 tablespoons melted coconut oil, if needed

Caramel layer:
3/4 cup pitted dates
1/4 cup cashew butter (or peanut butter)
3 tablespoons water, or more as needed
Pinch Himalayan salt

2 tablespoons coconut oil

Chocolate coating:
1/3 cup melted coconut oil
1/4 cup cacao powder
1/4 cup maple syrup
1 teaspoon vanilla extract

To make the cookie: stir together the ingredients until slightly crumbly and moist. It should hold its shape when pressed between two fingers. If it's still too crumbly, add some coco oil (or water). Press into the bottom of a lined bread loaf pan. Place in the freezer.

To make the caramel: soak the dates in warm water for 10 minutes (then keep this water for the recipe). Blend all ingredients until smooth, thick and caramel-y! It should taste amazing. Spread evenly onto the cookie layer and place back in the freezer until solid. It will take a couple hours to harden up. 

To make the chocolate: whisk the ingredients together until you have liquid chocolate. Yummm. Take your caramel-cookie concoction out of the freezer and slice with a sharp knife into bars. Drizzle the chocolate over the bars, or dip the bars in the chocolate. Up to you. I drizzled. Keep in the freezer and enjoy whenever!

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Wednesday, 27 April 2016


I hope everybody is doing well. My period is coming very soon so I figured I better be productive today while I still can, before the lower back pain and exhaustion set in. I went to the gym, finished my taxes (women- doin it for themselves!!), photographed this recipe, and now I am sharing it. What can I say about the recipe? It's delicious, good for ya, quick to make and cute to look at. Tip: it would be amazing frozen, like mini ice cream sandwiches. I should try doing that.

In other news: my exams are over! I studied like a Queen and am pretty sure I aced both classes. Not that grades or post-secondary education are paramount to a good life. There are all kinds of intelligence and each have equal value. There are all sorts of great lives that don't require university degrees. Having said that, I love school. I'm good at it and studying what I study - history, philosophy, gender studies, humanities, etc. - makes me a better, more informed person in this strange and complicated world. I have enrolled in one course for the summer but am contemplating dropping it so I can get away from the city and go live somewhere quiet, not filled with traffic or disturbing advertisements. We will see.

I will be featured on another podcast soon! I met up with the charming, intelligent Chloe from Chloe's Countertop in a GORGEOUS apartment off Main St and we had a great discussion about a lot of different topics... including menstruation (obviously). Then I went and got the pinkest smoothie ever from Radicle Juice. It's been such great weather lately so I have been spending my days walking around the city and trails, listening to podcasts, meeting new people, and overthinking everything as usual. Last but not least: I might be writing another cookbook? Stay tuned.


Chocolate cookies:
1/4 cup coconut flour
1/4 cup almond flour
1/4 cup cacao powder
2 tablespoons maple syrup
2 tablespoons melted coconut oil

Raspberry cream:
1 full fat can coconut milk 
1/2 cup frozen raspberries
3 tablespoons berry powder (optional) 
2 tablespoons maple syrup
1/2 teaspoon vanilla powder

To make the cookies: stir the ingredients together until you have a thick, sticky, slightly crumbly dough. Press into cookies and put in the freezer.

To make the raspberry cream: whisk the coconut milk into whipped coconut milk using this recipe, then add the other ingredients. Alternatively, blend the coconut fat with the other ingredients until smooth. Leave in the fridge to harden up, until it's like frosting, for a couple hours. Then scoop onto your cookies and enjoy! Not a surprise: they're extra good dipped in chocolate.

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Sunday, 17 April 2016


I wasn't planning on blogging this recipe but once I saw the colour I knew I had to. SO PINK. I'm not gonna say too much in this post because I am in the midst of studying for my two final exams this semester. I have written nearly 11,000 words of notes so far. #proud

Wednesday, 13 April 2016


I am callin these truffles, but loosely. They could also be called nut- and oat-based energy balls coated in chocolate but it's not as catchy or enticing. In my opinion. What you need to know is that they are delicious, quick to make, satisfying and good for ya bod. They're great on their own, on ice cream, as an energy pick-me-up, pre- or post-workout bite, whatever you like. I am going to be eating several today because a) I am in Study Mode for final exams so I cannot be bothered to make anything fancy to fill my tummy, b) I haven't had much of an appetite lately anyways (very strange for me), and c) They're effin YUMMY. 

Monday, 11 April 2016


First of all: I am hosting another vegan skincare giveaway! You can win an exfoliating facial mask and soap bar from Luminance! This giveaway is on Facebook so check it out here. Movin' on.

This is the third post in a self-care and body-care series I am doing in collaboration with Luminance Skin Care, an organic vegan skincare company that I love.

Here in the pacific northwest of Canada (where I live on the unceded territory of the Musqueam, Squamish and Tsleil-Waututh nations) summer is coming. If you didn't already know this about me: I prefer to wear as little clothing as possible when I can get away with it. Having said that I do love to layer up in the winter with a mug of hot chocolate. But I am a girl/woman of paradoxes. Back to summer. I will be wearing less and less clothing from here on out thanks to the weather warming up, so I'll be showing off more and more skin. I want my skin to not only BE healthy but also look healthy. Because if I am being honest I'm as vain as the next person and having glowing skin never hurt anybody.