December 20, 2017


  • Yield: 30 Truffles 1x


for the sweet + spiced mincemeat

      • 50g or ½ cup coconut sugar
      • 150mls or ¾ cup brandy
      • Zest of 1 orange
      • Zest of 1 lemon
      • 3 star anise
      • 3 cloves
      • 1 cinnamon quill
      • Pinch salt
      • 150mls or ¾ cup orange juice
      • 150g or 1 cup dried figs, stems removed and chopped
      • 150g or 1 cup dried dates, pitted and chopped
      • 75g or ½ cup raisins
      • 75g or ½ cup dried cherries

for the mincemeat truffles

      • 70g or ¼ cup cashew butter
      • 100g or ½ cup warm/hot water
      • 150g or 5 oz raw cacao paste or cooked baking chocolate
      • 100g or 1 cup coconut sugar
      • ½1 tsp tsp cinnamon
      • ½ tsp vanilla powder or extract
      • 100g or ⅓ cup mincemeat

to finish

    • 200g or 7 oz cacao paste or your favourite chocolate
    • 50g or ¼ cup cacao powder, optional


for the sweet + spiced mincemeat

  1. Wrap the whole spices up in a piece of cheesecloth and tie a knot in the top. This will save you fishing them out later when you want to use the mix.
  2. Combine first set of ingredients in a pot and bring to a boil for 1 minute, then reduce to a simmer.
  3. Simmer 5 minutes, remove from the heat and allow to come to room temp. The point of this is to cook out the alcohol and allow the spices to open up in the liquid.
  4. Add all other remaining ingredients to the brandy and stir to combine.
  5. Marinate the fruit for at least 24 hours in the fridge and up to 3 days. Remove the spice parcel before using in the recipe below

for the mincemeat truffles

  1. It’s important that the water is warm/hot and the chocolate is shaved before you start this recipe.
  2. The liquid being hot and the chocolate being shaved will mean that the mixture melts very quickly and can properly emulsify in the blender.
  3. Combine all ingredients in a high speed blender and process, starting on low-medium and then increase to full power until all ingredients are smooth and creamy.
  4. Once the chocolate is fully melted and the mix is silky smooth, add the mincemeat and pulse to combine. We want to keep some texture from the fruits.
  5. Pour the contents into a large bowl so the ganache can set quickly. If the bowl is tall and narrow, it will take longer for the mix to set. Create as much surface area as possible for faster setting.
  6. Leave the mix uncovered at room temp until it’s completely cooled. Wrap with plastic wrap and place in the fridge for a few hours to set completely.
  7. Once set, roll the mix into small balls. You can wear gloves to avoid them melting too much as you roll.
  8. Place them back in the fridge whilst you prepare the chocolate for enrobing.
  9. Check out the video above or here for step by step enrobing instructions.
  10. Once truffles are enrobed and set, you can roll them in the cacao powder.
  11. Store in an airtight container in the fridge for up to 1 week.


Believe it or not, this is my very first time making mincemeat. It’s not an American thing, at least not back when I lived there, but it’s a key ingredient in England around the holidays. If you’d have asked me a few years back if I liked mincemeat related desserts, my exact answer would have been, “Nah, it’s too fruity!”, but nowadays I’m digging it. I guess England corrupted my soul. There are worse things in life, am I right? (Yes, I am.) This truffle recipe can act as a base for any truffle you feel like making, it doesn’t need to have the mincemeat, but it’s so Christmas-ey with it! The mincemeat is dense and deep in flavour, but the chocolate mellows it out enough to bring balance on the palate in every bite. Check out more of Amy’s recipes here and learn more about raw chocolate here. Hungry for more? Check out more of Amy’s work here and check out her workshops!

September 11, 2016


  • Prep Time: 35 min
  • Cook Time: 10
  • Total Time: 45 minutes
  • Yield: 16-20 1x


Coconut Tartlet

  • ½ cup macadamia nuts, raw
  • 2 cups dried coconut, shredded
  • 2 tablespoons fresh lemon zest
  • ½ teaspoons sea salt
  • ¼ cup agave
  • Clementine Sorbet (recipe follows)
  • ¼ cup lavender syrup, for garnish (recipe follows)
  • Sprinkling of fresh lavender flowers for garnish

Clementine Sorbet

Serves: makes 3 cups sorbet
Prep time: 10 minutes
Cook time: freeze 6 hours to overnight
Shelf Life: will keep for months frozen

  • 1 cup coconut meat or ¾ cups soaked cashews
  • 1 cup clementine juice
  • 3 whole Clementines, peeled
  • ¼ c agave syrup
  • Pinch of sea salt
  • ½ t fresh nutmeg shavings

Lavender Syrup

  • ¼ cup dried lavender flowers
  • 3 cups water
  • 1/2 cup agave


For the Coconut Tartlet:

  1. In a food processor, process the macadamia nuts until finely ground to a meal, pour into mixing bowl and set aside.
  2. In separate batch, place the shredded coconut, lemon zest, and salt and begin to pulse while pouring in agave slowly until mixture forms a ball and begins to bind and is fully blended.
  3. Add coconut sweet mixture to the macadamia meal. Mix thoroughly, and be sure that you can form a ball. This is the consistency you are looking for, it also should not be too wet, if it is you may have blended it too much and may need to add more coconut, If it is too dry and you did not blend enough you may need to blend a bit more or add a touch more agave.
  4. Line a 3-inch tartlet shell with plastic wrap. Press 2+ tablespoons coconut crust mixture into each, press firmly around the sides and flutes if using fluted molds. Use palm to press firm.
  5. Pop out of mold, and place on tray. Chill in freezer for about 10 minutes to firm up before serving.
  6. To serve: Please 3 tart shells on each plate, using a 1 ounce scoop, scoop Clementine sorbet on each (see recipe below).
  7. Garnish on top of the sorbet with nice long strands of citrus zest. Finish the plate with lavender syrup (see recipe below) and sprinkled fresh lavender flowers and/or Clementine segments.

For the Clementine Sorbet:

  1. In high-speed blender, blend all ingredients until smooth.
  2. There are two ways to proceed to make the sorbet. Either chefy style, or quick and easy.
  3. For the chefy style, pour in your choice of sorbet maker, (Paco Jet being my personal favorite), and follow manufacturers instruction.
  4. Or make it quick and easy-style by lining a square container with plastic wrap, pour in blended mixture and continue to freeze overnight. Pop frozen block out the following day, slice in strips and put through a gear juicer using the solid plate for a delicious sorbet!

For the Lavender Syrup:

  1. Steep lavender flowers in 3 cups of water hot water, for about 15 minutes. Strain flowers and discard, adding the liquid to a pot you will be using to reduce.
  2. On medium heat, mix in the agave to the lavender tea and continue to simmer for about 15 minutes, or until it is reduced by half.
  3. Chill the broth before serving. If you would like more of a syrup, reduce until the mixture coats a spoon, about ¾ reduced, chill and drizzle.


August 14, 2016


  • Yield: 2 sandwiches 1x



  • 2 T plant-based butter, room temp
  • 4 pieces of whole-grain bread. We used Dave’s Killer Bread
  • 1/4 C peanut butter, smooth like soft jazz
  • 1/4 C Marion berry jam or your favorite, preferably homemade
  • 2 T Jem, Cinnamon Red Maca, fancy almond drizzle (Best nut butters on the planet)
  • 34 stalks or 68 leaves fresh mint: some for shredding in the sandwich, some for garnish


  • On one side of each slice of bread, spread a small amount of butter on the side that will be the outside crust of the sandwich.

  • To assemble the sandwiches, spread peanut butter on one slice. Spread fresh berry jam on the other slice, drizzle a little Jem Cinnamon Red mach onto each, add some shredded mint leaves and close ’em up by keeping the filling in the middle. Honestly it’s hard for me to write this recipe without laughing a little cause I’m writing this recipe.

  • Heat up a cast iron or skillet to medium heat. Add a small dollop of butter to the pan. When melted and beginning to bubble, place the sandwich, butter side down (each outside bread part should be lathered with butter). Let sit for 1 minute and press down lightly with a spatula. After about a minute flip and repeat on the other side. Repeat as often as needed until golden brown toasty results.

  • Remove from heat, let sit a minute before slicing. Best if served slightly warm. Garnish with fresh mint and berries.


Grilled Organic Peanut Butter, Strawberry Rhubarb Jam with Mint and Salt – yum!

July 6, 2016


  • Prep Time: 15
  • Total Time: 15
  • Yield: 2 sandwiches 1x


  • vegan butter, room temp
  • 1/4 C almond butter
  • 4 pieces of whole grain bread
  • 1/2 C fresh berries of your choice
  • A few mint leaves, torn to shreds
  • 2 T maple syrup or coconut nectar


  1. Spread a small amount of butter on one side of each slice of bread, make sure it is room temp and spreadable.
  2. Smear almond butter over the unbuttered side of two of the pieces of bread. Top with a generous amount of fresh berries in any artistic way you like, add a few mint leaves, don’t be shy about piling them on. Drizzle maple syrup on top of the berries and place other slice of bread, buttered side up, on top.
  3. On medium heat, heat up a cast iron or grill pan. Place the sandwich into the pan and press down lightly with a spatula. After a minute, flip and repeat on the other side, repeat as needed until golden brown.  Much like roasting marshmallows over an open fire, heat until your desired griddled color is achieved.
  4. Remove from heat, slice into fourths, garnish with fresh mint and serve warm.


Some childhood habits never die and we’re not ashamed of still enjoying some of the foods we liked as kids, like mini jars of whipped banana, fresh apple sauce and peanut butter and jelly sandwiches.  In Oregon, Colorado and Washington we heard there was a spike in certain PB&J food sales after they legalized a certain crop, of a certain type of plant for recreational use.  Coincidence?

By adding some TLC and some adult like techniques to the standard after school snack makes this a new go to even your kids will love.

Nut butter and berry-based preserves always go together, right? And berries and mint? Another perfect combo. So we’ve slapped them all together here, layering them between two slices of buttery grilled bread. This wicked quick combo is a favorite in our home and we think it will be in yours too once you give it a try!

Try this with all sorts of combos, different seasonal berries, fresh sliced strawberries etc.  Works great when your trying to cut down on processed sugar intake and sugary jams.

November 17, 2014


  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 2 1x


  • 1 cup Organic rolled oats (you can use steel cut- we did not for this one)
  • 2 cups Organic cold water (ha)
  • 1 cup of fresh or thawed frozen blueberries
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 cup Almonds, karate chopped
  • 1/4 cup Almond milk, unsweetened
  • 1 TBS maple syrup


  1. In small sauce pit bring water to slow boil
  2. Stir in rolled oats, cinnamon and vanilla / bring back to slow bowl / lower to med low eat / cook for about 5- 8 minutes stirring often
  3. Remove from heat and let sit for a couple minutes
  4. Split oatmeal evenly between two bowls / top with almonds and bluberries
  5. Drizzle almond milk and then maple syrup evenly onto both helpings
  6. Go the extra mile and garnish this bad boy.  You’re partner will love you all the more for it.