Quickie: Macadamia and Mission Fig Oatmeal Cookies

I don’t have a ton to say this week—I’d prepared to do a full-photo post with these little guys but I guess I lost a lot of my photos when my hard drive crashed last summer.. boo! *BACK UP YOUR COMPUTER PEOPLES… TODAY!*
Anyways, these are a great snack to carry around, an energy- and mood-booster, full of lots of the good stuff to keep your belly happy and your cells smilin’. I brought these to the Toronto My New Roots Potluck picnic last year (as I posted about) and from what I could tell, they were pretty well-received :).
*Edit, 11:45 pm Korea time
These cookies feature a special, and especially sweet ingredient—Lucuma, an Andean superfood (coming from the same region as quinoa, cacao, maca, camu camu, sacha inchi, and yacon.. wow!). Lucuma, which I used here in powdered form, is a unique fruit known for it’s uniquely sweet and slightly caramel-like flavour. It’s low on the glycemic index and is loaded with Vitamin B3, a nutrient known for its positive effects on depression. The fruit is also chock-full of fibre, iron, and carotene—that beautiful orange stuff (think: carrots, sweet potatoes) that helps steer your cells clear of cancer.
You should be able to find it at your local health food store, or on iHerb (Nativas Naturals is a great brand).

the only remaining photo!

Macadamia and Mission Fig Oatmeal Cookies (Raw, Vegan, Soy-Free, Can be Gluten-Free)

2 cups rolled oats (I used certified gluten-free)

1 cup cashews

2 tbsp coconut oil

3 tbsp honey or agave syrup

3 tbsp lucuma

3 tbsp filtered water

1 tsp vanilla

1/2 tsp sea salt

1/2 cup macadamia nuts, chopped

1/2 cup organic mission figs, chopped


Process 1 cup of the rolled oats, the cashews, coconut oil, honey, agave, lucuma, filtered water as needed, vanilla, and sea salt until it starts to form a ball. Pulse in the rest of the oats and the nuts and figs. (You can easily substitute the nuts and figs to things of your liking—goji beries, slivered almonds, pecans, or medjool dates would all be lovely.). Remove mixture from food processor and use 1 tbsp to measure out and roll little balls. Store in the fridge, and if you plan to keep them longer than a week (though you probably shouldn’t!), store in the freezer as the oats can go rancid quickly.

A Blizzard Good (for you) Enough for Breakfast

Guuuuuh. Soooo. Good.

For the first time probably ever, I was able to hold off an ice cream craving long enough for it to pass last night.

Long enough, at least, for me to whip out the food processor and make my own.

My first experience a few years ago with Banana Soft-Serve was a flop, one I’d account to a crappy blender and a poor ratio of nut milk to frozen banana. This time, however—a grand success! Nothing easier than a frozen banana with a splash of almond milk (or coconut, for extra creaminess) and a splash of maple syrup, just process and serve. Soft-serve for softie chefs. Simple, and so seriously perfect.

Layers of silky chocolate sauce and chewy cookie dough don’t hurt either.

This Raw Cookie Dough Blizzard is actually about as healthy as most breakfasts I eat. Just a restructuring of the same ingredients. (Kinda like this, but good for you.) Thus, I deem this a worthy hot-weather-worthy brunch. Rolled oats (I used gluten-free!), nuts, coconut, raw cacao in various forms, banana, and a little maple syrup or honey—sounds like the perfect granola, but believe it or not, it’s just the rearranged ingredients for the above parfait.

Wish I could say this combo was my idea, but it seems to be a popular blogosphere idea. Rawified makes it super-simple (like five-minutes simple, hence why I used her recipe!), Angela‘s dished her own interpretation,  and VeganLisa demoed hers at last summers Toronto Vegetarian Festival.

Now you have my blessing. Go forth, be fruitful (bananas!), and multiply (make extra cookie dough, and save some for me!).

 And to those of you who have shared their recreations of my recipes and posts…. thank you!! It does truly make my day when someone has been inspired by, helped by, or even just enjoyed reading the blog. So please keep it up, feel free to comment, abuse my Facebook wall, Twitter handle, etc. It is all much appreciated 🙂

Rehab-Worthy Chocoholic Pie

I just had to make this after a friend posted a healthy chocolate mousse recipe on my wall the other day. I just kept dreaming of how perfect a pie it would make.

And then it suddenly struck that I had made an entire pie for no apparent reason.

Uh. Oh.

Good thing I have a larger-than-life boyfriend for a roommate. And a gym nearby.

In reality, though, this pie ain’t so bad for ya. The chocolate comes from raw cacao (in both powder and nib form), a certified superfood rich in antioxidants, and minerals like magnesium and iron (!). So for all those flexitarians worried about their iron consumption (myself included), a chocolate pie just may be included as a part of a balanced diet. (Take that, Hal Johnson and Joanne McLeod!) The fats in this recipe are from diversified and healthy sources—almonds, cashews, and the secret thickening ingredient, my beloved avocado (fun fact: I considered, for some time, naming this blog “Avocado Desperado.” In the end, it sounded too desperate.). And does it have refined sugar? Nope! Just got a few dates—kind of like my boyfriend’s favorite pick-up line. And no, I don’t have any raisins, either.

I realize now that I seem to have developed a penchant for posting snacks and desserts, particularly those involving chocolate. I swear, I do eat real food for most of the time. The cocoa-drenched aspects of my diet are just that much more interesting.

Like this.

No-Bake Chocolate Mousse Pie (raw, vegan, no refined/added sugar, gluten-free, soy-free)

For the crust… (nut/date/coconut template from CCK)


1/2 cup raw almonds, soaked and rinsed (enhances digestability)

1/2 cup pitted dates, soaked and rinsed (makes them softer)

1/2 cup shredded unsweetened coconut

pinch of salt


Process all ingredients in food processor—mixture should form clumps and stick together. Transfer into pie tin, press down with fingertips and refrigerate while you work on the delicious, chocolatey filling…

For the double chocolate filling (adapted from Dr. Oz)


12 dates, soaked and rinsed

1 avocado, pitted

1/2 cup cashews, soaked and rinsed

1/2 cup raw cacao powder

3-4 tbsp filtered water

1/3 cup cacao nibs + additional for topping


Process all ingredients up to cacao powder in food processor or high-speed blender and process until smooth, adding in water through the mouth as needed. Stir in cacao nibs. Pour mixture into pie crust and spread flat, sprinkling with cacao nibs if desired. Return to fridge to firm up for at least two hours.


Hope you enjoy this extreme chocolate recipe, and also that you have been liking the new blog overhaul so far! Please feel free to comment with any questions, suggestions or general comments—I do value each individual piece of feedback! I’ve got a few more goodies on the go—have a happy holiday weekend (you Canadians!), and see you soon after! xx