- 1 cup finely chopped almonds, pecans or walnuts
- 1 1/2 cups semisweet or dark chocolate chips: cacao chips
- 1/2 cup almond butter (I used self-grind)
- 1/3 cup olive oil
- 1/3 cup honey
- 2 teaspoons ground cinnamon
- 1 cup shredded unsweetened coconut flakes


1. Line a cookie sheet with parchment paper

2. Process nuts in a food processor until very finely chopped (almost ground). Set aside

3. Combine chocolate, almond butter, olive oil and honey over low heat in a medium saucepan for 2-3 minutes or until it has a smooth consistency and chocolate is melted. Remove from heat and stir in cinnamon, coconut and nuts.

4. Drop a tablespoon full of the mixture onto parchment-lined baking sheets. Refrigerate at least 30 minutes or until they harden. Store in an airtight container in the refrigerator.


Chocolate Crust:

- ¾ cup ground almond meal

- 2 Tablespoons cacao powder

- 1 Tablespoon honey or maple syrup

- 3 Tablespoons melted coconut oil

- Pinch of sea salt

Peanut Butter Filling:

- ½ cup creamy organic peanut butter

- 2 Tablespoons honey or maple syrup

- 2 Tablespoons melted coconut oil

- Pinch of salt

Chocolate Topping:

- ¼ cup cacao powder

- ¼ cup melted coconut oil

- 3 Tablespoons maple syrup or honey


1. Line a standard bread loaf with parchment paper and set aside. In a medium bowl, stir all of the chocolate crust ingredients until dough is formed and moist. Press the dough evenly into the bottom of the lined loaf pan, and place it in the freezer to set.

2. In the same bowl, stir together the ingredients for the peanut butter filling. Once mixed, remove the crust from the freezer and spread the peanut butter filling evenly on top of the crust. Return pan to freezer to set.

3. Rinse the mixing bowl, use it for the final layer. Combine chocolate topping ingredients. If you use honey instead of maple syrup, note that it does separate more easily during the freezing process, creating a small layer of honey below the chocolate layer. Whisk well to break up any clumps. Once it is smooth, pour it over the peanut butter layer. Return the pan to the freezer to set for 1-2 hrs.

4. Once the bars are firm, grab the parchment paper edges and lift the bars from the pan. Use a sharp knife to slice into your desired size bites. Store in the fridge in a covered container for up to 2 weeks, or in the freezer for up to 1 month.


- 2 12 oz boxes of organic Cranberries

- 2 organic Oranges (including skin)

- ½ inch section of Ginger

- Honey or other sugar to taste



1. Blended all together in food processor till chunky but not smooth. Store in fridge.


- 1/2 cup sunflower oil or coconut oil
- 6 Tbs raw honey
- 2 1/2 cups almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
 - 1 cup chopped nuts (pecans, macadamia, walnuts)
- 1/2 cup raw cacao nibs
- Optional: 1 cup unsweetened shredded coconut


1. Preheat over to 350 F

2. In a bowl combine oil and honey

3. In a large bowl combine dry ingredients

4. Add wet ingredients to dry ingredients and mix thoroughly

5. Drop about a tablespoon of the dough onto parchment lined cookie sheet and slightly flatten

6. Bake 8-10 minutes or until golden brown around the edges. Let cool and serve








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