Beet Hummus

Beet hummus with lemon & garlic.

Beet hummus with lemon & garlic.

Pretty in pink! There is no doubt about it, we ALL eat with our eyes first. Luckily this dish tastes as good as or maybe even better than it looks. This beet hummus that my foodie partner in crime (@sippinonsunshine) and I created is absolutely bursting with complex layers of flavor and it’s the perfect party piece to impress any dinner guest especially when paired with a rainbow of fresh veggies.

This is another dish that we served for our Triad Wellness Center, dinner event recently. It set the perfect tone for the evening and paired well with wine and kombucha while people mingled and got to know one another.

I make a lot of hummus in our house but this was my first time making it with beets and it truly added such wonderful depth of flavor. I have a feeling this will now be the only way I make hummus going forward. While it is slightly more labor intensive to make than regular hummus it is well worth the effort.

Let’s get to it the recipe kids!


(serves 8-12)

  • 2 medium sized beets (cleaned, peeled, boiled and then cooled)

  • 2 -16oz can of garbanzo beans (rinsed and drained) you could also buy dried and soak your own which is undeniably a longer process

  • 4 tbsp tahini

  • 2 cloves of garlic finely minced

  • Juice of 2 lemons

  • Zest of 2 lemons (save some zest for garnish)

  • 1/4 tsp paprika

  • 1/4 cup good olive oil

  • salt & pepper to taste


First, clean, peel and largely dice your beets. Then boil the beets oh high for approx 15 mins, they should be fork tender. Then drain and set them aside and let them slightly cool for 5-10 mins. Also drain and rinse your garbanzo beans and set aside.

This next step is as easy as can be! Throw everything into a food processor (keep 1/2 lemon zest off to the side) and blend until smooth. If the mixture isn’t as smooth as you would like, then just add some water or some more olive oil and keep blending. Make sure you check your seasoning as you blend, you will likely want to tweak the salt & pepper amount during this step so start with less and add more if needed. Remember you can always add but you can’t take away.

Once desired consistency is reached, transfer it to a bowl and top it with a generous drizzle of olive oil and the remaining lemon zest. Either serve immediately or refrigerate and remove from fridge about 15 mins prior to serving.


Vegan and GF Tahini Chocolate Chip Cookie Sandwiches

Tahini Ice Cream Sandwich pictured here rolled in raw cacao nibs for added texture.

Tahini Ice Cream Sandwich pictured here rolled in raw cacao nibs for added texture.

You can pick up your jaw up off the floor now. These ice-cream sandwiches are SO good and insanely easy to make with very minimal ingredients. A great feature of this recipe is that you can either make the full ice cream sandwich or you can make the cookies or ice cream separately to have on their own. I made these recently for a summer dinner event that my business partners and I hosted and they were a hit! I even sat down to have “a few bites” of one and ended up demolishing the whole thing. My husband, the Chef who doesn’t typically eat vegan or dairy free also agreed these were one of the best desserts he’s ever had, now that is some high praise!

Summertime always has me craving more cooling foods which, let’s be honest, also includes ice cream. With my unfortunate dairy intolerance, trips to the best local ice cream shop have become a thing of the past so I now resort to store bought dairy-free options or homemade. Homemade is the best way to go because there are no fillers or difficult to pronounce ingredients. You can tweak and add anything you like to it to make it taste or look exactly how you want it to.

Now let’s get to the recipe shall we?


  1. For the Tahini Chocolate Chip Cookies (version of @Kalejunkies recipe)

    • 1 cup tahini

    • 1/2 cup pure maple syrup

    • 1 cup almond flour

    • 1 cup dairy free dark chocolate chips

    • 1 flax egg (1 tbsp flax seed meal or ground flax seeds, to 3 tbsp water)

    • 1 tbsp baking powder

    • flaky sea salt (to sprinkle on top of the cookies as soon as they come out of the oven)

  2. For the Spirulina Ice Cream

    • at least 2 frozen bananas (just double or triple the recipe if you are making more than 3-4 ice cream sandwiches)

    • 2-3 tbsp unsweet almond or coconut milk

    • 1/2 tsp spirulina powder (optional for the color)

    • 1 tsp pure vanilla extract

    • a high speed blender like a vitamix or a good food processor (I use a vitamix or a cuisineart food processor)

The spirulina “ice cream” is an iteration of the Banana Ice Cream posted to my blog a few pages back. I’ll link it here for ease: I just made a few tweaks to it which i’ll list out here:

  • I subbed 1/2 tsp of Spirulina Powder for the cacao powder to give it that gorgeous green color and added health benefits.(you could also add Matcha powder, or fresh vanilla bean or any other flavor you prefer)

  • I also took the finished batch of “ice cream” and placed it back into the freezer for at least 30 minutes so that it could harden before adding it to the sandwich. This step is essential!

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STEP 1: Make the cookie dough

  • Combine the maple syrup, almond flour, tahini and chocolate chips in a bowl and mix thoroughly. Place in the refrigerator for 30 mins - essential step!

  • While the dough is cooling, preheat your oven to 350 degrees and line a baking sheet with parchment paper. You can begin making the ice cream while you wait for the dough to cool.

STEP 2: Make the Ice Cream while the cookie dough cools

  • In a high speed blender or food processor, blend all ingredients until you get a thick soft serve like consistency.

  • Immediately transfer it to a bowl and place it in the freezer, covered, for a minimum of 30 mins or up to 1 hour to harden.

STEP 3: Finish the cookie dough and bake the cookies

  • After 30 mins take the dough out of the fridge and add the baking powder and flax egg to the mixture. Mix thoroughly and then use a small ice cream scoop or a large spoon to make the cookies. Space them out at least 1 inch apart from one another. This recipe will yield about 15 cookies depending on how large you make them. Bake them at 350 for 11-13 mins just so that the edges start to brown.

  • Take them out of the oven and sprinkle immediately while still hot with flaky sea salt and then place them on a cooling rack and let them completely cool off (this is another essential step). If you begin building the sandwiches while the cookies are still warm then the ice cream will immediately melt and you will have a mushy mess, albeit a delicious one.

STEP 4: Assembling the Ice Cream Sandwiches

  • Once the cookies have cooled completely and the ice cream has at least had 30 mins to harden and freeze grab the cookies, ice cream and an ice cream scoop or a large spoon.

  • Take 2 cookies roughly of equal size and place one face down. Then take the ice cream scoop and scoop out 1 scoop of ice cream and place it on the center of the cookie.

  • Grab the other cookie and place it overtop the center of the ice cream and using at least 3 fingers (not fingertips) press firmly down on the top cookie so that it smushes together and the ice cream starts to spread to the edges.

  • Then use a knife or the back of a small spoon to even and smooth out the ice cream.

  • Option to roll the sandwich in raw cacao nibs, nuts or any other crunchy additional topping of your choosing.

  • Lastly, quickly wrap the sandwiches individually in parchment paper or plastic wrap and place them back into the freezer. Make them one by one so that they don’t melt. Let them sit for at least 30 mins to 1 hour. When you want to enjoy them just pull them out one by one and let them sit for 8-10 mins so that they are easier to bite into.

Recipe for the cookies courtesy of @kalejunkie

Recipe for the cookies courtesy of @kalejunkie

Anti-Inflammatory & Immune Boosting Quinoa Pilaf!


This healthy plant-based dish has it ALL: protein, greens, immune boosting mushrooms, anti-inflammatory spices and flavor! When I was younger I used to love buying those packets of quick cooking couscous that came with little flavor packets (you know what I’m talking about). It’s something I’ve been wanting to try to recreate for a while but with a healthy spin.

It’s no secret that mushrooms are incredibly good for our immune systems, you’ll find them now in everything from coffee, to supplements to protein powders. Shitake and maitake mushrooms have been scientifically shown to have the highest immune boosting properties but sometimes they can be hard to find. For this recipe any mushroom will do - just depends on your palate and preference. I used them in two different forms in this dish - both sauteed with shallots in the quinoa mixture and also on top crisped up in the oven for added texture.

Another amazing ingredient in this dish is the spice, turmeric which is an incredibly powerful anti-inflammatory. Curcumin is an active compound found in turmeric which has been shown to be helpful for reducing systemic inflammation. Turmeric has long been used in traditional Chinese and Indian (Ayurvedic) medicine to help treat and keep symptoms for various type of inflammatory diseases at bay. I love to sneak in spices like Turmeric or Cinnamon to my meals which both enhance the flavor of a dish but also have added cellular benefits. Small additions like cooking your quinoa with turmeric or poaching your egg in turmeric are such an easy ways to give your dinner guests, your kids, your family or your self something healthful without a lot extra time, thought or money spent on fancy supplements. Make small, easy changes one step at a time.

Okay let’s get to making this thing…


  • 1 cup quinoa (I used white here so that the turmeric color would shine through)

  • 1 lb mushrooms - I used baby bellas here

  • 5 large kale leaves or 3 Cups of Kale (with the stalks cut out)

  • 1 shallot

  • 2-3 tablespoons avocado oil

  • 1 tablespoon good olive oil to dress it

  • 1 tablespoon of ground turmeric (you could also shave fresh turmeric root in if you have it)

  • salt & pepper to taste


Cook quinoa per package instructions, typically 1 : 2 ratio of quinoa to liquid. Here I cooked 1 cup quinoa in 2 cups of water and to the water I added the tablespoon of turmeric. Bring to a boil for 1 min then let simmer on low for approx 15 mins covered.

While the quinoa is cooking finely dice your shallot and thinly slice all of your mushrooms. Next take a handful (approx 1/2 cup) mushrooms, toss them lightly in avocado oil and season them with salt and pepper and then spread them onto a baking sheet and bake them on 400 degrees for approx 5-10 mins until they are brown and crispy. Keep checking in on them so that they don’t burn.

While the quinoa finishes cooking and your mushrooms are in the oven begin to sautee your shallots over medium heat in a little bit of avocado oil for 1-2 mins and then add the rest of your mushrooms into the pan and let those cook down together. While the mushrooms and shallot are cooking, cut the hard stalks out of your kale so that you are just using the leafy parts. Then finely chop your kale or chiffonade it and add it to the mushroom and shallot mixture. Cook mushrooms and kale together for approx 2 mins, until the kale just begins to wilt but not too long because you want it to retain some texture.

Once everything is cooked, fluff your quinoa with a fork and add it to a bowl - to the bowl begin folding in the mushroom, shallot and kale mixture and add a tablespoon of good olive oil and season as needed with extra salt and pepper. Lastly, top the bowl with the crispy mushrooms from the oven and voila! You could also add some more color and flavor to the dish by topping it with an herb garnish like chopped chives or parsley. Great creative!

Pumpkin Bread w/ Choc Chips - Gluten Free/Paleo


Nothing quite says fall like Pumpkin everything - am I right? I realize this may qualify me as “basic” but I really don’t care! I like to think of myself more as a child at heart and someone who is easily excitable, festive and loves to embrace the changing of the seasons. There is also something really comforting and cozy about baking and while I don’t do it often I find it very therapeutic when I do. In the spirit of fall something new that we are trying this year is painting pumpkins instead of the ever popular carving which we typically do. I am looking forward to less clean up and a different way of getting creative with our pumpkins - plus they will last longer in this Florida heat.

What are some of your favorite fall traditions and meals?

I adapted this Pumpkin Break recipe from Rachlmansfield and made it a little bit my own by switching up a few of the ingredients. The consistency came out great and slightly denser than other gluten-free or paleo baking recipes i’ve tried in the past which I really loved since sometimes they tend to be too mushy and fall apart.

What you need:

1/4 cup coconut oil melted (you could also sub avocado oil)

1/4 cup pure maple syrup

1 cup organic pumpkin puree

1 tsp vanilla extract

3 pasture raised eggs

1 and 3/4 cups of gluten free flour (I used a Bob’s Red Mill blend)

1/4 cup coconut sugar

1 tsp baking powder

1/2 tsp cinnamon

1 1/2 tsp pumpkin pie spice

1/2 cup dark chocolate chips

How to make:

Preheat oven to 350 degrees and grease your bread pan with oil, ghee or butter of your choosing. - I used avocado oil to lightly coat.

Mix all of the wet ingredients together in a bowl and combine them evenly. Then add in the rest of the dry ingredients (minus the chocolate chips) and mix until everything is smooth and there are no lumps.

Lastly fold in the chocolate chips and transfer to your baking tin. I added a few extra dark chocolate chips to the top for a visually prettier loaf.

Bake for 40 minutes and voila you’re done!


As always please share and tag me on instagram if you try any of the recipes.

Veggie Breakfast Bowls

Veggie breakfast bowls w/ Japanese Sweet Potato

Veggie breakfast bowls w/ Japanese Sweet Potato

The newest obsession in our household these days is Japanese Sweet Potato and if you try this bowl be prepared for it to be your new favorite root vegetable too. Now that it’s “fall” in Florida i’ve been craving more roasted vegetables and root vegetables. It’s always beneficial for our bodies and our digestion to eat what’s in season. Eating seasonally and locally ensures the freshness of your vegetables/fruits while also supporting local agriculture. Obviously as the name suggests the Japanese Sweet Potato isn’t locally grown but you can always substitute with your favorite local root veggie. This is a great website to reference what’s in season in your area:

More on the Japanese Sweet Potato: it’s white in color with a purple skin, is a little less sweet than a regular sweet potato and a little firmer in texture. They bring that satisfaction that bread typically gives but without the refined carbohydrates and they are loaded with potassium, vitamin A and vitamin C. We’ve been eating them for breakfast, lunch and dinner but my favorite lately has been adding them to my breakfasts.

Pictured above is our new favorite homemade weekend brunch dish - a big ole bowl of veggies topped with eggs. We always incorporate Japanese Sweet Potatoes and then just use any and every other veggie we happen to have on hand that day. Pictured here our bowls were comprised of JSP (Japanese Sweet Potato), zucchini, onion, red pepper, baby kale and broccoli. Any combination of vegetables would be delicious in this bowl. We also tend to utilize any veggies we have that are close to going bad so that we don’t have a lot of waste.

We recently watched the documentary “Minimalism” (highly recommended) and are make a conscious effort to reduce our waste and carbon footprint where we can - even small things like not wasting food and being mindful of our waste and consumption helps. So feel free to experiment with different veggie combinations and try to incorporate those veggies from the week that you didn’t get around to eating. Anyway, I digress…back to the recipe below.

What you need:

1 large - Japanese Sweet Potato diced largely

1 head of broccoli chopped into bite sized pieces

1/2 red pepper sliced

1/4 onion sliced

1 large zucchini diced

2 tbsp - Avocado Oil or other high heat cooking oil

Pasture Raised Organic Eggs


Salt & Pepper to taste

Hot Sauce/Sriracha *optional

How to make:

Put the JSP and Broccoli into an oven safe dish with avocado oil and toss them so they are very lightly coated and so that they don’t stick to the bottom of the dish, season with salt and pepper and bake in oven on 375 for about 30 mins or until potatoes start to get slightly golden in color.

While those are baking…sautee the onion, red pepper and zucchini over medium heat with avocado oil until the veggies start to caramelize but still have some “bite” to them.

Once all veggies are done cooking combine them in a bowl, top with a fried or scrambled pasture raised egg and a side of avocado. Season as you see fit and I recommend finishing it off with a few dashes of your favorite hot sauce or salsa for some acidity.

Tag me on instagram if you try this recipe and let me know how your rendition turns out!

Chocolate Chip Paleo Banana Bread

Hello seems crazy to me that the last two posts I've done have been sweet recipes and not savory posts. I'm typically more of a savory food lover - but I've really been having fun experimenting with more baking. This recipe was inspired by the lovely - I just added and changed up a few things to make it my own. When it comes to baking for me though I NEED to follow a recipe otherwise it usually turns out to be a disaster - so thank you Cait for the guidance here. 

I don't know about you, but I absolutely love banana bread. Depending on where you buy it or how you make it, it can be pretty sugar laden so be careful.  Luckily this recipe is so clean and has very little added sugar so you can eat it guilt free (in moderation of course). It's also incredibly moist (I know a lot of people hate that word, but i'm sorry it's just too fitting in this case). Also just to note I added a little extra dark chocolate chips to my loaf because I love me some dark chocolate. 


3 very ripe bananas

2 pasture raised organic eggs

1 tsp vanilla

1 cup almond flour

2 tbsp coconut flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 cup coconut sugar

1 scoop vital proteins collagen peptides (optional - okay to omit if you don't have)

1/2 cup dark chocolate chips

1/3 cup walnuts

1/2 tsp sea salt

1/2 tsp ground cinnamon

coconut oil or avocado oil to oil your baking pan


Start by preheating your oven to 350 degrees and oiling your pan with coconut oil liberally so that the bread won't stick.

In a mixing bowl, mash your bananas very thoroughly then add your eggs and vanilla and whisk until everything is evenly combined. Next place all of the dry ingredients in a separate bow. Then slowly add the dry ingredients into the wet ingredient bowl - making sure to combine it all well so that there are no chunks. 

Lastly fold in your chocolate chips and walnuts. I love adding the walnuts for a little extra crunch but you can always use any other nut you prefer or omit the nuts if it's not your thing. Then place it in the center rack of the oven and bake for 40 minutes. Check the loaf around 35 minutes by placing a toothpick in the center to see if it comes out clean - my oven takes a bit longer so it usually takes 40-45 minutes. Each oven is a little bit different so just watch and make your best judgement here.

Pictured below I LOVE to slather my slice of bread with some almond butter. Makes it feel rich, creamy and tastes more filling. 



2 Ingredient Paleo Pancakes!

2 ingredients, that's it?! I almost sounds too good to be true. I admit I was a bit skeptical when I heard that this was actually a thing. However after testing the recipe out and then adding in my own twist I was shocked at how great these came out. Drum roll please: banana and egg. Yep, that's it!

I personally like to jazz things up a bit, so in this version I've added a few more easy quick ingredients that most of you should already have in your pantry. That being said you can absolutely just do this with just the banana and egg and it will still come out perfectly.

Okay here goes...

What you need:

1 ripe banana

2 pasture raised eggs (I use Vital Farms or Handsomebrook Farms)

1/4 teaspoon vanilla

pinch of cinnamon

pinch of sea salt


How to make:

Mash the banana up in a bowl until almost no chunks are left at all. Then add your two eggs and whisk it all together until it starts to look like pancake batter. Then add your vanilla, cinnamon and salt. This whole process takes about 2 minutes total.

Next, heat up some avocado or coconut oil in a pan on medium/high heat and ladle in your batter. This recipe should make about 4 pancakes. It's incredible how pancake like they look and if we are talking about taste I would say they are a  somewhere between a crepe and a pancake. DELICIOUS!

I drizzled mine with almond butter and a little bit of pure maple syrup and it was incredible! I highly recommend that combination. I am someone who usually prefers savory for breakfast over sweet but these have been hitting the spot lately. All clean ingredients, no flours, no added sugars and just pure goodness. Give them a try and let me know how yours turn out in the comments below!


Butternut Squash Soup

Fall is here! What is better than Butternut Squash Soup on a crisp fall day? It's creamy, nourishing, delicious and really easy to make. I recently had all 4 of my wisdom teeth removed (yes I waited WAY too long to do this). In preparation and knowing that I wouldn't be able to eat solid foods for a few days I prepped a large batch of this soup and a few other things like cauliflower mash to have on hand. This was perfect because it was so creamy and filling so it really hit the spot.

What you need:

  • 1 butternut squash
  • 2-3 cups of veggie broth or any other broth you prefer (add more if you prefer the soup thinner)
  • 1/2 cup almond or coconut milk for added creaminess
  • 1 shallot diced
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • pinch of allspice & nutmeg
  • S&P to taste
  • Stick blender

How to make:

First preheat your oven to 400 degrees. While your oven is preheating -cut your butternut squash in half and drizzle with olive oil and s&p skin side down. Bake the squash for 50min to 1 hour until the flesh is fork tender.

With about 15 minutes remaining for the roasting. In a pot over medium heat add your olive oil and cook your shallots for 2-3 minutes then add in your garlic and continue cooking another few minutes making sure not to let the garlic burn or else it becomes very bitter.

Next remove the squash from the oven and let cool for a few mins. Very carefully (since the flesh will still be hot) scoop out the squash leaving the skins behind and add it to the pot with the shallot and garlic. Cook this mixture together for a few minutes then add your liquids and bring to a boil for a about 5 minutes. After 5 minutes reduce your heat back down to medium and add in your spices.

Finally remove the pot from the heat and very carefully using a stick blender, blend the soup until creamy making sure not to splash hot soup on yourself. Using a deep pot that's not too wide will help in this process. Once you have reached your desired consistency place it in a large bowl and enjoy. I love to serve this with a piece of avocado toast. (pictured below)

Finished plated product!





Chicken Lettuce Wraps

Hey guys! I know it's been a while since i've posted and that i've been a bit radio silent lately. We just moved back to our hometown and are very happy to be here but as a result i've been in a bit of a transitional phase and recipes have unfortunately taken a back seat. My hope is that now that things are settling down I plan to re-focus and share more recipes with you all. Thanks for being patient and sticking with me. I hope you still find inspiration in these recipes that I truly share and create with love.

Today I have a delicious recipe - inspired by my husband (no surprise here, he's the better cook in our house). He made these incredibly flavorful organic chicken lettuce wraps a few weeks ago and I've been dreaming of having them again ever since. So...I decided to make them again and also received a few requests via Instagram to share the recipe, so if you ask, I will do my best to deliver. I hope you enjoy this delicious recipe as much as I do. It's also incredibly easy to make since it's a one pan dish. I would also highly recommend serving this dish as an appetizer for a dinner party. 

I plan to include more photos of the prep and cooking phases of my recipes going forward. Please let me know what else you'd like to see in the comments.

And now without further adieu on to the lettuce wraps...

What you need:

1 lb ground organic chicken

1 small can waterchestnuts drained

1 large portabella mushroom cap

2 cloves garlic minced

2 large scallions chopped


1 tbsp toasted sesame seeds - toast for 5 mins on medium heat w/ no oil

3 tbsp tamari or soy sauce

2 tbsp organic ketchup

2 tbsp honey

1 tsp sesame oil

salt & pepper to taste

*Whisk all ingredients together until combined.

How to Make:

Start by whisking all ingredients of the sauce together and set it aside. Chop your mushrooms & waterchesnuts into bite sized pieces, finely chop the scallion and mince your garlic and set aside. 

Season the ground chicken with salt & pepper and then brown it on medium high heat for a approx 6-8 minutes. Once the chicken is 85% cooked through add in your mushrooms, waterchestnuts, garlic and half of the chopped scallions. Cook for another 3-4 minutes until the mushrooms start to soften and the chicken is fully cooked through.  (cont. below)

This is how the mixture will look just before the sauce is added.

This is how the mixture will look just before the sauce is added.

Turn the heat to low and add the sauce. Make sure you thoroughly coat the chicken and veggies with the sauce and cook for another 2 minutes allowing for the sauce to thicken and coat everything evenly.

Rinse and take leaves of iceberg lettuce and add the mixture to the center like you would a taco. Top with extra fresh scallion and enjoy!






Dark Chocolate Truffles

Are you salivating yet? I know I am. Brace yourselves for these delicious little nuggets of dark chocolate heaven with only 4 easy and healthy ingredients.

I started to realize that there was a pretty large void in the dessert department on my page. This is for several reasons: 1. I try not to eat a lot of sugar 2. I don't have a huge sweet tooth and 3. I'm terrible at baking.  I love to cook savory dishes but admittedly baking is not my forte and I just honestly don't have the patience for it - so I tend to shy away from the sweet stuff. This recipe however requires no baking at all and is incredibly easy even for the most novice of bakers like myself.

Another great thing about this recipe is that it has very little sugar - it only has the naturally occurring sugars in the chocolate and if you use 85% dark chocolate like I do then you are still keeping your sugar intake very low. If you have a bit more of a sweet tooth than I would recommend using a dark chocolate somewhere around 70% or above - 85% is pretty dark and bitter so if your taste buds haven't adjusted yet so feel free to play around with differing levels of sweetness in your chocolate. For a first timer I would say something around 70-75% dark is the way to go.


What you need: *not pictured - vanilla extract & pinch of salt

  • 9 oz of dark chocolate (between 70-85% dark) I used Theo's organic chocolate fair trade here but Trader Joe's also has a great one
  • 7 Tbsp of Coconut Milk organic
  • 1 tsp of Vanilla extract
  • 1 pinch of sea salt
  • Toppings of your choosing: raw cacao nibs, raw cacao powder, coconut flakes, chopped nuts

How to make:

First very finely chop all of your dark chocolate. The finer you can get it the better because it will help melt more easily later on in the process. Once all chocolate has been chopped place it in a mixing bowl.

In a separate mixing bowl take your portioned out coconut milk and use a double boiler to heat the milk up just until so it begins to simmer. Once it's simmering remove it from the heat and pour the milk over the chocolate and cover the bowl for approx 5-7 minutes. This will allow the coconut milk to gently start to melt the chocolate on it's own. After 5-7 minutes being to stir the mixture gently adding in both the vanilla and pinch of sea salt. 

At this point place the mixture back over the double boiler to finish slowly melting the chocolate until all ingredients are combined into a smooth paste. Do not overheat or the chocolate will burn and become very bitter. Once all chunks have melted and your mixture is smooth remove from the heat and place it in the refrigerator for 2+ hours. 

Allow enough time for the chocolate to solidify so that when you take it out you can use a small scoop or large TBSP size spoon to create your truffle balls. If the mixture is still too soft just place back in the fridge until it has solidified enough for you to form the balls.

Now for the fun's time to get your hands dirty! Using your scoop or spoon begin making your truffle balls - After you have formed the balls (this recipe makes approx 14-16 balls depending on how large you make them) begin rolling them in whatever toppings you prefer. Here I used three different toppings: unsweetened coconut flakes, raw cacao nibs and raw cacao powder. I would also highly recommend using finely chopped walnuts, hazelnuts (for a nutella like flavor) or extra sea salt for more of that ever popular sweet/salty combination. 

After all balls are formed, rolled and sufficiently topped place them back in the refrigerator in an air tight container for storage. Take the balls out about 5-10 minutes prior to eating for optimal texture. I really hope you all enjoy these. Please sound off in the comments and as always thank you for being a part of this space!

Another picture of the finished product because I just couldn't help myself - they are just so yummy and pretty to look at....