Sweets and Such

Turkish Stuffed Dried Apricots


  • 8 oz dried Turkish apricots

  • 1/3 cup water

  • 2 tablespoons butter (or ghee)

  • 1 tablespoon raw honey

For the filling:

  • 1/2 cup crushed walnuts

  • 1/4 cup raw honey

  • 1/2 cup water for baking

  • Crushed pistachio nuts for garnish

      *Bonus addition if it suits you: Plain whole Greek yogurt to drizzle on top after baking.



  1. Preheat oven to 350 F

  2. Soak the dried apricots in warm water for 10 minutes, if they are hard. Drain the water. If already soft enough to split open, you can skip this.

  3. Combine the crushed walnuts and honey in a small bowl as the filling.

  4. Split open the apricots with a small knife, making sure one end is still intact.

  5. Stuff each apricot with a teaspoonful of crushed walnut and honey mixture and slightly close it up.

  6. Grease a baking tray with olive oil or butter and place the stuffed dried apricots on it.

  7. Pour the water over the tray.

  8. Place a tiny dab of butter on the top of the each stuffed apricot.

  9. Drizzle 2 tablespoons of honey over the apricots (if desired) and bake in the oven for 20 minutes.

  10. Place then on a serving dish and sprinkle the crushed pistachio nuts on top. EASY!!

Pumpkin Pie with Pumpkin Seed Crust

Prep Time

15 minutes


Cooking Time

60 minutes



8 people




  • 1 cup almond flour, plus more for rolling the dough

  • 1/3 cup hulled, raw, unsalted pumpkin seeds

  • 1 Tbsp. Sweetener of choice: either pure Maple Syrup, Raw Honey, Coconut Sugar, or Monk Fruit Sweetener

  • 1/4 tsp. sea salt

  • 4 Tbsp. cold unsalted butter, cut into bits

  • 1 tsp. apple cider vinegar

  • 2 tsp. - 1 Tbsp. cold water


  • 2 farm fresh eggs

  • 15 - 16 ounces fresh, baked or steamed pumpkin pureed until smooth

  • 1 cup farm fresh milk, or almond or rice milk

  • 1/2 cup sweetener of choice: either pure Maple Syrup, Raw Honey, Coconut Sugar, or Monk Fruit Sweetener

  • 1 1/2 tsp. ground cinnamon

  • 1 tsp. freshly grated nutmeg

  • 1/2 tsp. ground allspice

  • 1/2 tsp. salt

  • 1 tsp. vanilla extract

  • Optional: Serve with sweetened whipped cream or raw banana ice cream and sprinkle with pumpkin seeds for garnish.




  1. Put the flour, pumpkin seeds, and salt into food processor with fitted metal blade. Process until pumpkin seeds are finely ground.

  2. Add the butter and pulse until mixture resembles coarse meal.

  3. Add sweetener of choice, vinegar & cold water and pulse until mixture clumps.

  4. Roll into ball and flatten on parchment paper pressing into a large flat circle and chill until firm, about 30 minutes.

  5. Preheat oven to 400°.

  6. On lightly floured board, roll dough into a 12" circle and transfer to 10" pie plate pressing into bottom and up sides. Finish edges. Prick with fork in several places. Line with parchment paper or foil and weight with dried beans or rice. Place in oven for about 10 - 12 minutes. Remove from oven and let cool. Lift parchment or foil and weights and remove them from baked shell. Set aside.

  7. Reduce oven temperature to 350°.


  1. In mixing bowl, place egg, pumpkin, milk, sweetener of choice, cinnamon, nutmeg, allspice, salt, and vanilla.

  2. Whisk until smooth.

  3. Pour into baked pie shell.

  4. Bake until filling doesn't jiggle. About 35 - 45 minutes. Set pie on rack.

  5. Serve room temperature or chilled with whipped cream and whole pumpkin seeds if desired.



Variation for Crust: Use unsalted sunflower seeds or walnuts in place of the pumpkin seeds. 

Variation for Filling: Use canned pumpkin. 



Courtesy of Amie Guyette Hall

Nutty Chocolate Crispies

Prep Time

5 minutes

Prep Notes


Cooking Time

5 minutes



12 servings



  • 1 cup date syrup or brown rice syrup

  • 1/2 cup almond butter

  • 1/2 cup barley malt sweetened chocolate chips or chocolate chips of your choice

  • 3 cups brown rice crispies cereal



  1. Grease a baking dish with neutral flavored oil (or butter if preferred).

  2. Add the syrup and almond butter to a large skillet.

  3. Heat over low heat until creamy.

  4. Stir to combine well.

  5. Stir in the chocolate chips until they melt.

  6. Remove from heat and stir in rice crispies.

  7. Gently press into a baking dish and allow mixture to set until firm (about 30 minutes).

  8. Cut into squares and enjoy!



You can substitute other types of baking chips (like white chocolate or toffee) for a different flavor. Be aware that different baking chips may lead to slight variations in texture. 

Honey Sesame Treats

Prep Time

10 minutes


Prep Notes


Cooking Time

5 minutes


9 servings



  • 3/4 cup sesame seeds

  • 1 1/2 tbsps raw honey



  1. Grind 1/2 cup sesame seeds in a coffee grinder or mortar and pestle. Grind finely, but do not make nut butter. You can also use a food processor, but pulse carefully.

  2. Place in a bowl, add honey and combine with a fork until it becomes a unified paste. Roll into 1/2-inch balls.

  3. Toast the remaining 1/4 cups seeds in a sauté pan for 5 minutes, stirring constantly until they turn golden brown and transfer them to a bowl.

  4. Roll the balls in the toasted sesame seeds.

  5. Eat warm or refrigerate.

Fun and Easy Coconut Treat


  • 1/2 cup coconut oil

  • 1/4 cup raw honey (I usually use less, these are sweet and better to keep it on the lower end!)

  • 1/4 cup raw cocoa nibs

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon unrefined sea salt

  • 1/2 heaping cup pecans, almonds, walnuts, chopped medium-fine (or you can use sunflower or pumpkin seeds, I also use hemp seeds sometimes, which adds great protein, fiber and good Omega 3's)



  1. Mix all ingredients into a bowl with softened (but not heated) coconut oil (you don't want the cocoa to melt).

  2. Place bowl in refrigerator for about a 1/2 hour or so.

  3. Using a teaspoon or a melon scooper, mix ingredients to incorporate and scoop rounded dollops into mini muffin or candy cups.

  4. Freeze.

Date Balls


  • 1 c Medjool dates, pitted

  • 1 c Cashews (or nut of your choice)

  • 1 Tbsp Cacao Powder

  • 1 Tbsp Coconut Oil

  • 1 c Shredded Coconut

  • 1 Tbsp Almond butter or one of your choosing

  • 1 Tbsp Chia seeds or Sesame seeds or Hemp seeds



Soak the cashews and dates for 2-3 hours to soften. In a food processor, blend all of the ingredients until smooth. Roll into balls and keep in the fridge until ready to eat. Simple! 

Dairy Free Mint Chocolate Chip Ice Cream


  • 2 ounces coconut milk

  • 1 large handful baby spinach (about 1 cup or so)

  • 1/4 teaspoon or 3-4 drops of food grade peppermint oil or mint extract (I use DoTerra's peppermint). You can also add in fresh mint leaves if you have them

  • 1 frozen banana

  • 1/2 avocado

  • 3 tablespoons mini chocolate chips, I recommend either Enjoy Life, Lily Sweets baking chips OR my favorite--plain raw cacao nibs! Whatever you fancy (because I know you are fancy)



  1. Add ALL ingredients to the blender, putting the chips in at the VERY END. You may need to stir with a spoon as you blend a little bit at a time.

Coconut Date Cookies

Prep Time

40 minutes


Prep Notes


Cooking Time

15 - 20 minutes



24 small cookies



  • 6-7 dried pitted dates

  • 1 cup rolled oats

  • 2 cups almond flour

  • 1/2 cup shredded coconut

  • 1/2 tbsp cinnamon

  • 1/4 tbsp nutmeg

  • 1/2 cup olive oil

  • 1/2 cup maple syrup



  1. Soak dates in 1 cup of water for 30 minutes.

  2. Preheat oven to 375° F.

  3. Combine oats, almond flour, coconut, cinnamon, and nutmeg in a bowl.

  4. Roughly chop the dates.

  5. Add oil, syrup, and dates and mix until all ingredients are moist.

  6. Form little balls and place on a lightly greased cookie sheet (it may take some work to form the dough and get the balls to stick together).

  7. Press cookies lightly so they do not roll off cookie sheet.

  8. Bake for 10 minutes.

  9. Take out cookie sheet and flip cookies.

  10. Bake for an additional 5-10 minutes.



If you have a food processor, you can use it to mix the dough, which makes the cookies easier to shape. Do not over mix the dough or you’ll lose the texture of the cookies!

Chocolate Covered Pomegranate

Prep Time

10 minutes


Cooking Time

60 minutes



8 people



  • 2 pomegranates (seeds only)

  • 1 10 oz bag of high quality organic dark chocolate



  1. Melt chocolate on stove.

  2. Mix in pomegranate seeds until fully covered in chocolate.

  3. Spoon out in droppings onto a parchment lined baking sheet.

  4. Place in the refrigerator for at least 1 hour.



Courtesy of Kristi Cheek

Baked Apples: The Perfect Fall Treat


  • Apples

  • Coconut oil or butter

  • Cinnamon sticks

  • Ground cinnamon

  • Optional: Chopped walnuts, almonds, or pumpkin seeds

  • Optional: Whipped cream or yogurt



  1. Preheat the oven to 350°

  2. Cut off a thin slice from the bottom of each apple so it stands upright. Use an apple corer or just a good knife to make a wide well in the center of each apple, discarding the seeds. Set the apples in a baking dish with about a half inch of water on the bottom.

  3. Top each apple with a ½ tablespoon of coconut oil or butter. Add cinnamon sticks to the baking dish and sprinkle about half teaspoon of ground cinnamon to each apple and bake for 25 minutes.

  4. Baste the apples with the liquid from the baking dish occasionally, continue to bake until a knife easily cuts into an apple, 20 to 25 minutes longer if needed. Remove from the oven and cool 10 minutes before serving with the roasting juices. It's also great to sprinkle chopped walnuts, almonds or pumpkin seeds to add a nice crunch. (Some like a dollop of whipped cream or some yogurt). Delish!

Almond Flour Shortbread Cookies: A Delish Gluten Free Holiday Treat

Prep Notes

Be sure to have parchment paper!



23 cookies



  • 2 1/2 cups almond flour

  • 1/4 tsp sea salt (unrefined is best if you can)

  • 1 cup almonds, toasted and chopped

  • 5 tbs honey (*OR 3 tbs molasses +1tbs honey if you are adding 1/4 tsp of nutmeg, 1/4 tsp of clove and 1/4 tsp ground ginger!)

  • 1/2 cup unsalted butter, ( OR ghee or coconut oil), (organic from grass-fed cows if possible) Melted.

  • 1 tbs vanilla extract (one other variation is to make them chocolatey add 1/4 cup cocoa powder and 1/4 tsp or 1/2 tsp cinnamon)



  1. Preheat oven to 350 degrees F.

  2. In a large bowl, combine the almond flour, sea salt, and toasted, chopped almonds (add any other spice and/or cocoa if you opt for that).

  3. In a smaller bowl, mix together the honey, melted butter and vanilla.

  4. Combine the wet ingredients with the dry.

  5. Tear off a large piece of parchment paper. Set it on the counter and place the cookie dough in the center. Form the dough into a large log about 2 1/2 inches in diameter.

  6. Wrap the log with the parchment paper and place in the freezer for one hour, or until firm.

  7. Remove from the freezer and unwrap. Cut into 1/8 inch thick slices.

  8. Line a cookie sheet with another sheet of parchment paper (or use a Silpat). Place the cookie slices on the cookie sheet with space between them.

  9. Bake for 7 to 10 minutes in the oven or until lightly golden.

  10. Cool before enjoying. Store cookies in an airtight container.