- 1 cup raw almonds
- 1 cup raw cashews
- 1/4 cup raw pepitas/pumpkin seeds
- 1/4 cup raw sunflower seeds (no shell)
- 1/2 cup unsweetened coconut flakes
- 1/4 cup coconut oil
- 1/4 cup raw honey
- 1 tsp. vanilla extract
- 1 tsp. sea salt
- 1 cup raisins (or your favorite dried fruit)

- Food processor or blender
- Medium sized mixing bowl
- Stirring spoon
- Parchment paper
- Baking sheet

1. Preheat oven to 275 F. Place the almonds, cashews and coconut flakes in a food processor or blender and pulse a few times to break into smaller chunks. 
2. Microwave the coconut oil, raw honey and vanilla extract together in a medium sized mixing bowl for about 30-45 seconds. Add the seeds, nuts and coconut flakes and stir to coat.
3. Spread the granola mixture evenly onto a baking sheet lined with parchment paper and cook for about 20-25 minutes or until lightly browned, stirring once or twice. Remove from heat and add the raisins and sprinkle with sea salt, pressing the mixture together to form a flat surface (see photo below).
4. Allow to cool for about 20 minutes or until hardened, and then break into chunks and enjoy. 


- 2 ½ cups blanched almond flour

- ½ teaspoon sea salt

- ½ teaspoon baking soda

- ½ cup of sunflower oil

- 6 Tablespoons of honey or half of honey and molasses

- 1 Tablespoon Ginger: raw finely minced or grated

- 1 teaspoon dry ginger

- 2 teaspoon cinnamon

- 1 teaspoon nutmeg

- 1 teaspoon lemon juice



1.Combine dry ingredients in a large bowl

2. Combine wet ingredients in a smaller bowl

3. Mix dry and wet ingredients together

4. Form 1/2 inch balls and press onto parchment paper that lines a baking sheet

5. Bake at 350 degress F for 8 - 10 minutes

6. Cool and serve. 


- 1 cup of cocoa butter

- 1 cup of cacao powder

- ½ cup raw honey

- 1 teaspoon of real vanilla extract

- Optional: sea salt to sprinkle on top, chopped almonds, orange or mint extract, etc.


1. Melt cocoa butter in a double boiler or a glass bowl on top of a small pan with about an inch of water (making sure the bowl is not touching the water) over medium heat.

2. When cocoa butter is completely melted, remove from heat and add cacao powder, honey, vanilla, and other flavor extracts.

3. Make sure all ingredients are mixed well and it has a smooth texture. Make sure water does not get into the mixture.

4. Pour chocolate into a mold or a pan lined with parchment paper till it hardens.

5. Let it harden for several hours at room temperature. You can stick it in the fridge to harden more quickly. Will store foe 1 week at room temperature or longer if kept in the fridge.

6. Enjoy!


- 1/2 cup raw cacao powder
- 1/3 cup honey
- 1 cup coconut butter and ¼ cup of coconut oil
- 1 teaspoon vanilla extract  (optional)
- Sea salt and lavender


1. Begin by placing coconut butter into a double boiler or a sauce pan on top of another pan filled with some water.

2. Turn the heat on medium/high to begin melting the butter. It can take about 15 minutes.

3. Once melted, add cacao powder, honey and coconut oil and blend together.

4. Pour the mixture into a 9×13 inch pan covered with parchment paper.  Spread it as evenly as you can. 

5. Sprinkle sea salt and lavender on top.

6. Place your pan into the refrigerator for 1-2 hours so that the chocolate can harden.  Remove it from the parchment paper and break it into chunks.  Store in refrigerator in an airtight container (unless you and your family eat them all first).








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