35 (approximately 1 sleeve) saltines, regular or gluten free

1/3 cup coconut oil

1/3 cup Truvia Baking Blend or honey/agave

1 teaspoon vanilla extract

1/2 cup Justin's Chocolate Hazelnut Butter


Preheat the oven to 350 degrees. Line a cookie tray with parchment paper, then top with a grid of 7x5 saltines. In a small saucepan, bring the coconut oil and the Truvia or honey/agave to a boil, stirring constantly. Turn the heat to low and allow the mixture to simmer 3-5 minutes, stirring frequently. Once the mixture thickens, stir in the vanilla extract then remove from the heat and pour evenly over the saltines. Place in the oven and bake for 5-7 minutes, until the toffee topping starts to bubble. Remove from the oven. In a small microwave safe bowl, microwave the hazelnut butter for 1-2 minutes until it is slightly melted and liquified. Pour evenly over the saltines. Use a spatula to spread the hazelnut butter so that it evenly coats each cracker. Set aside until the saltine toffee cools, then store in the refrigerator. Makes about 18 servings of 2 pieces. 



2 cups flour (regular or gluten free)

2 teaspoons baking powder

2/3 cup Truvia Brown Blend

2 tablespoons coconut oil

2 teaspoons vanilla extract

3 eggs

1 cup chocolate chips


Preheat the oven to 350 degrees. In a small mixing bowl, combine the flour, baking powder and a dash of sea salt. Set aside. In a larger bowl, mix the Truvia brown sugar, coconut oil and vanilla extract until smooth. Mix in the eggs, one at a time. Gradually pour in the dry ingredients and stir to combine. Use a spatula or mixer to blend until the batter is thick and creamy. Stir in the chocolate chips. Pour the batter into a square baking pan lightly coated with nonstick cooking spray. Bake for 30-35 minutes, until the top is lightly brown. Allow the blondies to cool, then cut into 5x5 bars.


White Chocolate Apricot Bars

2 cups dried apricots

1 cup almonds

1/2 cup unsweetened coconut

1/2 cup oats

1/4 cup coconut oil

1/2 cup all-natural white chocolate chips, divided


Purée apricots, almonds, coconut and oats in a food processor. Transfer to a large mixing bowl. Microwave the coconut oil and 1/4 cup chocolate chips until melted, around 2 minutes. Pour into the mixing bowl and stir with a spatula to combine. Stir in the remaining chocolate chips. Transfer the mixture to a square baking dish and press down firmly. Refrigerate for at least 30 minutes until the mixture hardens, then cut into bars. 


Magic Bars

1 1/2 cup dried figs or dates

1/2 cup oats

3 tablespoons unsweetened cocoa powder

1/2 jar Smucker's Truvia-sweetened jam

1/4 cup chia seeds

1/4 cup mini chocolate chips

1 3.2-ounce bag Dang toasted coconut chips


Mix jam and chia seeds in a small bowl and set aside. Combine dried fruit, oats and unsweetened cocoa powder in a food processor until puréed. Remove and press down firmly onto the bottom of a square baking dish. Spread the jam-chia mixture evenly on top. Evenly sprinkle with the chocolate chips then the coconut chips. Press down firmly with the back of a spoon then chill in the refrigerator.


Blondies in the Raw

1 cup oats

20 Medjool dates, pitted

1/2 cup almond butter (we like Justin's Vanilla)

1 tablespoon coconut oil, melted

1 teaspoon vanilla extract

sea salt

1/2 cup mini chocolate chips


Place oats in a food processor and pulse to grind into a flour. Add the dates, almond butter, coconut oil, vanilla and dash of sea salt. Continue to puree until the "batter" is finely ground. Remove from the food processor and stir in chocolate chips using a spatula. Pour evenly into an 8x8 baking dish, then press down firmly with your palm to flatten. Refrigerate for at least an hour, then cut into squares. Serve chilled or store in the refrigerator.


Sweet & Salty Squares

1 cup cereal (we like Nature's Path Oaty Bites)

1 cup Snyder's pretzel sticks (gluten free), crushed

1 cup oats

12-15 pitted Medjool dates

2/3 cup almond butter

2 tablespoons coconut oil, melted

2 tablespoons agave


Put cereal and pretzel sticks in a large mixing bowl. In a food processor, add the oats, dates, almond butter, melted coconut oil and agave, and pulse to combine. Pour over the cereal and pretzels, stirring to combine. Scoop mixture into an 8x8 baking pan, pressing down evenly. Refrigerate at least one hour before cutting into squares. 


Confetti Cake Batter Bars

1 cup crispy rice cereal (we like Vanilla Chex)

1/2 cup oat flour (can grind up oats in a blender)

1 teaspoon vanilla

1/4 teaspoon salt

3 tablespoons nut butter (Justin's Vanilla or Better N' Peanut Butter)

5 tablespoons agave

1/4 cup rainbow sprinkles


In a small bowl, combine dry ingredients. In a separate bowl, mix vanilla, salt, nut butter, and agave until smooth. Pour dry ingredients into the bowl and mix. Stir in sprinkles. Pour dough in a wax paper-lined tupperware container, and press down firmly to flatten into bars. Stick in the fridge to harden, then cut into bars!