Tag Archives: raspberries

Raspberry Chocolate No Bake Superfood Cheesecake Bars with Rawmio Chocolate {gluten free + dairy free + paleo}

These Raspberry Chocolate No Bake Superfood Cheesecake Bars with Rawmio Chocolate are dairy free, gluten free, and refined sugar free! They’re also loaded up with superfoods, healthy fats and fresh fruit! Crave worthy and good for you, they’re perfect for anyone you wanna show some love on Valentine’s day, or any other day of the year! 

These Raspberry Chocolate No Bake Superfood Cheesecake Bars with Rawmio Chocolate are dairy free, gluten free, and refined sugar free! They're also loaded up with superfoods, healthy fats and fresh fruit! Crave worthy and good for you, they're perfect for anyone you wanna show some love on Valentine's day, or any other day of the year! 

Woah you guys. These raspberry chocolate no bake superfood cheesecake bars made with Rawmio chocolate are SO dang heavenly! I am beyond excited to share this recipe with you today.

They’re perfect for your clean eating self and anyone you want to share some guilt free love with on this Valentine’s day. I mean, is there really any better way to show TRUE love than with a treat that involves reaaaaally good chocolate + fresh raspberries + zero junky ingredients?! I’m pretty sure the correct answer to that question is nope. Not a chance.

These Raspberry Chocolate No Bake Superfood Cheesecake Bars with Rawmio Chocolate are dairy free, gluten free, and refined sugar free! They're also loaded up with superfoods, healthy fats and fresh fruit! Crave worthy and good for you, they're perfect for anyone you wanna show some love on Valentine's day, or any other day of the year! 

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grain free raspberry donuts with a vanilla coconut glaze {paleo friendly, gluten free}

Grain free raspberry donuts with a vanilla coconut glaze! Crumbly in all the right ways, slightly springy in texture, studded with fresh raspberries, dipped in a luscious vanilla coconut glaze and sprinkled with tart dried raspberries.

YOU GUYS! THESE DONUTS! Crumbly in all the right ways, slightly springy in texture, studded with fresh raspberries, dipped in a luscious vanilla coconut glaze and sprinkled with tart dried raspberries because donuts like to look pretty, too!

These maaay actually qualify as my new best friend. Is that too pathetic of a statement? How about: good enough to make a NEW best friend. There we go. That sounds a little more social-normal. I don’t know about you guys but I’ve neverrr chosen donuts over friends… *blink blink*

But anyhooo… (that wasn’t awkward at all now was it.. ) 

I’m super excited to be bringing you this scrumptious recipe in collaboration with Windy City Organics and Dastony, a company that makes raw and stone ground nut and seed butters with 100% organic ingredients. They make everything from out-of-this-world-good coconut butter, to pine nut butter, brazil nut butter, pumpkin seed butter and good old standby’s like almond butter. 

And this company is so rad that they’ve offered to do a giveaway for a jar of your very own coconut butter (my personal fave!). It’s happening RIGHT NOW over on my Instagram page until September 12th.  Head on over there now to snag an entry! 

Grain free raspberry donuts with a vanilla coconut glaze! Crumbly in all the right ways, slightly springy in texture, studded with fresh raspberries, dipped in a luscious vanilla coconut glaze and sprinkled with tart dried raspberries.

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Creamy vanilla bean and cherry raspberry smash chia seed pudding {paleo + vegan}

It is officially cherry season up here in the PNW, and I am in ripe, juicy, cherry heavennn. I apologize in advance if the next ten (maybe more?) recipes have cherries in them. I definitely foresee that as a legit possibility.

Starting out the cherry parade is this creamy vanilla bean and cherry raspberry smash chia seed pudding!

Creamy vanilla bean and cherry raspberry smash chia seed pudding is super easy to make, good for you and perfect for an on the go breakfast, snack or mindful indulgence!
 
And I can’t wait for you to try them.

It feels like cherry season came a little bit early this year. They usually hit the market the beginning of June, but tend to be a bit wishful in their state of ripeness and flavor until at least the end of the month, sometimes even the beginning of July.

Myself, being the ardent cherry lover that I am, bought up the first decent looking bag of cherries I found on the shelf about a week ago – half expecting them to be a little lackluster in their sweetness and bite, but not caring because – CHERRIES!


 
Surprisingly, I was charmed and delighted by their perfection! These cherries were the archetype of what a cherry should be. Juicy and sweet, with just the right amount mouthwatering of bite. Never mind the $15 price tag that accompanied them.

So worth it. (Don’t tell my husband).

After eating my fair share, sitting out in the sun on our deck (talk about spring perfection), I set about finding ways to savor them a little bit more – tucking them into various recipe ideas where I knew their scrumptiousness would shine!

This chia pudding was the first thing I landed on.

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