1 cup chocolate chips

1 1/2 cups Justin’s Chocolate Hazelnut Butter

1 cup agave or honey, divided

6 eggs

1 cup unsweetened cocoa powder, divided

3 cups raw cashews

1 cup coconut water


To prepare the chocolate cashew cream frosting: soak the cashews in water in the refrigerator for at least 2 hours. Drain, then transfer the soaked cashews to a blender. Add in 1/3 cup agave, 1/2 cup unsweetened cocoa powder and coconut water. Blend to combine until thick and creamy. Set aside and store in the refrigerator.

To prepare the cake: Preheat the oven 375 degrees. Add the chocolate chips, 2/3 cup agave and chocolate hazelnut butter to a microwave safe bowl and melt for 1-2 minutes, stirring halfway through. Transfer to a large mixture bowl. Whisk in the eggs, one at a time. Stir in the unsweetened cocoa powder. Pour the batter into two round cake pans lightly greased with nonstick coconut oil spray. Bake for 25-30 minutes. Allow the cake to cool completely, then remove from the pans and transfer to parchment paper. Place one cake layer on a serving plate. Top with a thin layer of the chocolate cashew cream frosting. Place the second cake layer on top. Spread the top and sides with the remaining frosting. Slice and serve at room temperature or chilled.


Confetti Cupcakes

1 3/4 cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour

1 1/2 tablespoons baking powder

1 egg

2 tablespoons coconut oil, melted

3/4 cup Truvia Baking Blend

1 cup unsweetened vanilla almond milk

1/4 cup sprinkles


Preheat the oven to 350 degrees. In a small mixing bowl combine flour, baking powder and a dash of salt. In a separate bowl, mix melted coconut oil and Truvia with an electric mixer. Beat in the egg. Gradually add in the flour mixture and mix well. Stir in the almond milk and sprinkles until creamy. Pour or spoon the batter into a greased muffin tin. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool then top with a homemade frosting or nonfat whipped cream.


Vanilla Cake Batter Truffles

1 cup oats, ground

1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour

1/4 cup Truvia Baking Blend

1/4 cup coconut oil, melted

1/3 cup unsweetened almond milk

1/4 cup sprinkles

1 cup all-natural white chocolate chips


Combine ground oats, flour and Truvia in a mixing bowl. Stir in the melted coconut with a spatula. Pour in the almond milk and sprinkles and mix thoroughly, until a thick ball of dough forms. Break off pieces of the dough and roll the pieces into small balls. Place them on a sheet of wax paper and refrigerate for 15-20 minutes. Microwave the white chocolate chips for around 2 minutes until melted. Dip each ball into the melted chocolate to coat, then place back on the wax paper. Refrigerate for at least 20 minutes until the chocolate coating hardens. 


No Bake Carrot Cake

4 carrots, peeled

1 ½ cups oats, ground 

1 cup dates, pitted

1 cup dried pineapple

3/4 cup shredded coconut (unsweetened)

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract


Add ingredients to a food processor and pulse to combine. Scoop mixture into a 8x8 pan and spread evenly, pressing down with light pressure. Refrigerate at least 1 hour. Top with Lemon Cream Cheese Frosting or Vanilla Cashew Frosting (recipes below).



2 avocados

3 eggs

1 teaspoon vanilla extract

1 cup (gluten free) flour

1 teaspoon baking soda

3 tablespoons Truvia Brown Sugar baking blend

2 Justin’s Peanut Butter Cups, chopped (can substitute ½ cup mini chocolate chips)


Preheat the oven to 350 degrees. In a food processor or blender, combine the avocados, eggs and vanilla extract until smooth. Transfer to a mixing bowl. Gradually add in the flour, baking soda and brown sugar, mixing until smooth. Stir in the chopped peanut butter cups. Scoop the batter into 6 muffin tins, lightly greased with nonstick cooking spray. Bake for 18-22 minutes. Remove and allow the cupcakes to cool. Makes 6 cupcakes [Per serving: 190 calories, 11g fat, 4g protein, 21g carbs, 4g sugar].