- 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).


- 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.








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