Soups, Stews, Chili


Sauces & Dressings

Easy Weeknight Dinners


Beverages (Smoothies, Juices, Teas, etc)



Pot of Beans 

1 cup of dried beans of your choice (see cooking chart below)
1.    Rinse.
2.    Soak for 6 hours or overnight.
3.    Drain and rinse the beans.
4.    Place the beans in a heavy pot and add 3 to 4 cups of water.
5.    Bring to a full boil and skim off the foam. (OR cook in an pressure cooker, see the directions that come with your pressure cooker for instructions)
6.    Add flavor! Bay leaves or garlic cloves taste great and also add digestibility.
7.    Cover, and let simmer.

Check beans 30 minutes before the minimum cooking time.

Add 1 teaspoon of unrefined sea salt 10 minutes before the end of cooking time.

Beans should be tender and soft to squeeze when finished.

Cooking times per 1 cup of dry beans  

Black 60-90 minutes
Lentils  30-45 minutes
Black-eyed peas 60 minutes
Lima beans 60-90 minutes
Cannellini  90-120 minutes
Navy  60-90 minutes
Chickpeas (garbanzos)  120-180 minutes
Pinto   90 minutes
Kidney 60-90 minutes
Split peas  45-60 minutes


Crockpot Three Bean Chili
1 onion, diced
2 cloves of garlic, minced
1  bell pepper, chopped
1 1/2 cups of cooked black beans (or one can)
1 1/2 cups cooked pinto beans (or one can)
1 28 oz can of tomatoes
1 cups of lentils (dry)
1 TBSP tomato paste
1 tbsp chili powder
1 tbsp cumin
1/4 tsp cayenne pepper (omit if you want mild)
1/4 tsp black pepper
1 tsp Celtic Sea Salt
1 tsp coconut oil
Optional add-ins: 2 chopped sweet potatoes, diced jalapeño

Sauce the onions in the coconut oil until softened. Add the bell pepper and garlic and cook for a minute. Then add the spices and stir for about one minute. Add all of the ingredients to your crockpot and cover with water (about 1″ above ingredients). Cook on low all day (7-8 hours).

Top with fresh cilantro and avocado and serve over brown rice.


Clean Out the Fridge Soup (Winter)
1 onion
2 cloves garlic
1 acorn squash, chopped (you don’t need to peel)
2 carrots sliced into coins
Extra Virgin Olive Oil – just enough to coat bottom of the pan – maybe about 1 TBSP
1 cup of beans – canned or already cooked*
1/2 Napa Cabbage – thinly shredded
1 cup chopped mushrooms**
1/2 cup tomato puree
1 tsp cumin
1 tsp sea salt
1/4 tsp smoked paprika
1” piece of kombu
1 bay leaf
Cayenne pepper to taste
Black pepper to taste
(throw in whatever else you have on hand… leftover grains, more veggies, etc)

Sauté the onion, garlic and carrots in the olive oil. Add the mushrooms, beans and spices. Saute for another few minutes.

Add enough filter water to cover by a few inches. Add the tomato puree, kombu & bay leaf.

Simmer until the veggies are tender – about 15-20 minutes. Stir in the Napa Cabbage and simmer for another 5 minutes.


Indian Lentil Cauliflower Soup

1 tbsp coconut oil
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
2 tsp ground coriander
1 tsp turmeric
1 quart vegetable stock
1 cup red lentils
1 cauliflower chopped into bite-size florets
1 sweet potato peeled and diced
4 swiss chard leaves, chopped (could also use kale or spinach)
1 tsp sea salt
1/4 tsp freshly ground black pepper
chopped fresh cilantro for serving (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and saute for 5 to 6 minutes, until translucent. Stir in spices and saute for 2 minutes more, until fragrant. Add the broth and red lentils and stir to combine.

Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more. Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20 to 25 minutes, until the cauliflower and sweet potato are tender.

Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted. Ladle the soup into bowls and top with cilantro if desired.
Adapted from the Happy Foodie recipe.


Roasted Winter Squash Soup

1 acorn squash
1 large sweet potato
2 carrots
3 cloves garlic
1 tsp coconut oil
1 tsp sea salt
black pepper to taste

4 kale leaves – cut into ribbons
4 shitake mushrooms – thinly sliced
1 tablespoon pumpkin seeds
1 tablespoon dried cranberries
1 tsp coconut oil

Preheat oven to 425 F. Get out 2 baking sheets and line with parchment paper.Cut the acorn squash in half & scoop out the seeds. Put the 2 halves cut side down on one of the baking sheets.

Peel and chop the sweet potato and carrots into large chunks. Spread on the other baking sheet with the garlic cloves.By now your oven is heated.

Roast the veggies until tender – about 40 minutes.

While the veggies are roasting, you can make the topping. Saute the mushrooms in the coconut oil for about 5 minutes. Add the kale ribbons and cook, stirring, until the kale has reduced and is tender. Stir in the pumpkin seeds and cranberries. Let this sit until the soup is done.

When the veggies are done roasting, put them into your blender – I use a Vitamix. The acorn squash can be scooped out of it’s peel. Add water to cover the veggies, salt & pepper, and coconut oil. Blend to whatever consistency you like – I did more of a thick puree. If the soup isn’t hot enough, run it in your Vitamix for a few minutes until heated.

Serve with topping… yum!


Vegetable Noodle Soup

1/2 large onion, diced
2 cloves of garlic, minced
3 large carrots, chopped
1 tbsp avocado oil (optional)
1-2 tbsp chopped parsely
1 sweet potato, chopped
1 1/2 cups black-eyed peas – cooked or canned (any bean works here really)
1/2 cup frozen corn
1 cup cooked rice pasta spirals
4 large kale leaves, chopped
1/2 lemon
Black pepper to taste
1 bay leaf

Saute the onion, garlic & carrots in avocado oil (or water) until the onion is translucent.

Add the sweet potato, black-eyed peas, parsley, black pepper, bay leaf and about 1/2 of the salt. Cover with filtered water by a few inches. Bring to a simmer and cook until the sweet potatoes are starting to get done (about 20 minutes).

Then add the corn, kale, pasta and the rest of the salt.

Cook for about another 10 minutes.

Squeeze the lemon juice directly into the soup. Enjoy!


Minestrone Soup

1 can crushed or pureed tomatoes
3 cloves of garlic, minced
1 onion, diced
2 carrots, chopped
1 sweet potato, peeled and chopped
5 fingerling potatoes, chopped (or one large regular tomato)
1/2-1 cup of red lentils
1 can of pinto beans or approx 1-2 cups of cooked cranberry beans like I used here
3 leaves of kale, chopped
1/2 cup of quinoa pasta shells
Salt, pepper, and Italian seasoning to taste

Sauté the onions in garlic in a bit of water or use EVOO.

When soft, add the potatoes, sweet pots, carrots, red lentils, beans. Cook for a few minutes, stirring and adding water if needed.

Then add the tomatoes and a good amount of water. Simmer for 45 minutes.

Then add the pasta and kale. Simmer for another 10-15 minutes (until pasta is done).

Season to taste with Italian seasoning blend, salt and pepper.

Black Bean Quinoa Salad 

2 cups cooked black beans
1/2 cup of quinoa
1/2 yellow bell pepper, finely chopped
1/2 jalapeno, diced
3 green onions, diced
1/4 cup of chopped cilantro

For the dressing:
2 tablespoons soy sauce
2 tablespoons sherry vinegar
3 tablespoons Extra Virgin Olive Oil
1 lime, juiced

Cook the quinoa in 1 cup of water – bring to a boil, put on low covered for 13 minutes.

Meanwhile, chop and mince all of the veggies & herbs, add to a big bowl with the beans. Mix the dressing.

Once the quinoa is done cooking, let cool. Then add to the bowl with the dressing.

Keeps in the fridge for 4-5 days.


Quinoa Edamame Salad 
1 cup quinoa 1/4 cup sesame seeds (I like to use the black ones)
1 cup shelled edamame, thawed or cooked if using frozen
1 bell pepper, diced
1/2 cup of arame (arame is a seaweed, you can buy it at your local health food store)
1 clove of garlic
1 half inch slice of ginger
1 tsp Bragg’s Liquid Aminos (or soy sauce)
1/2 tsp Apple Cider Vinegar
2 TBSP Sesame Oil (or olive oil)

1. First cook the quinoa. Combine quinoa and water in a saucepan. Cover and bring to a boil.Reduce heat to a simmer and continue to cook covered for 15 minutes or until all water has been absorbed. Remove from heat and let stand for 5 minutes covered; fluff with a fork.

2. If you are using arame, start soaking it in water to soften it.

3. While the quinoa is cooking & arame is soaking, chop your veggies.

4. Make the salad dressing by blending the garlic, ginger and liquids.

5. Strain the arame.

6. Mix everything together


Roasted Brussel Sprouts Salad

1 lb of Brussel sprouts
1 cup of quinoa
3 tablespoons cashews
2 tablespoons chopped parsley (optional)
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste

Preheat oven to 425.

Trim the sprouts and cut in half – if they are very small skip the cutting in half. Toss in some olive oil, put on a baking sheet, and roast for 30 minutes.

Stir a few times while roasting.

Make your quinoa. Bring to boil 1 cup quinoa and 2 cups of water, low heat to low, cook for 15 minutes.

While everything is cooking, get all of the other ingredients together in a large bowl.

Add the brussels and quinoa to the bowl and mix everything up.

 Chipotle Lemon Dressing

1 cup water (or more if needed)
1 tbsp ground flax seeds
1 tbsp almond butter
3 sun-dried tomatoes (not packed in oil)
1 clove of garlic
1 tbsp maple syrup (or 1 pitted date)
1 tsp miso paste
Juice from 1/2 lemon
1 tbsp apple cider vinegar
1/4-1/2 tsp chipotle powder
1/2 tsp cumin

Blend! Add more water if needed for whatever thickness you like.
Adapted from
Green Enchilada Sauce
2 tomatillos – chopped
3 cloves of garlic
3 poblano peppers – seeded
4 jalapeno peppers (seeded if you don’t want it spicy)
Salt to taste
1 tsp cumin
1 lime – juiced

Combine the tomatillos, garlic, poblanos and jalapenos on a baking sheet. Toss in olive oil. Bake at about 400 until everything is very tender. Put into your blender with the remaining ingredients. Blend! Done! (Even better, take it up a notch & slow roast on your charcoal grill until done)

Now, to make enchiladas, its pretty easy. Saute whatever you want to use for filling – I like black beans, onion and sweet potato until tender. Roll into tortillas (I like the Ezekial sprouted wheat or sprouted corn), then top with the green sauce and bake for about a half hour. Yum!


Tahini Lemon Dressing

1/2 tablespoons tahini
1/4 cup water
2 garlic cloves
3 tablespoons lemon juice
2 tablespoon tamari soy sauce
2 tablespoons tamari
2 tablespoons maple syrup
Pinch of cayenne

Blend! Save the rest in a jar or container for later. Will keep up to 5 days.

Easy Plant-based Mac & Cheez


Pasta (I like brown rice pasta) – one package
2 cloves garlic
1 cup of raw cashews soaked in water for at least one hour
1 1/2 tbsp of Bragg’s liquid aminos
1 tsp paprika
1/2 cup Nutritional Yeast

Make the pasta according to the package directions.

Drain the cashews.

Add the cashews and the rest of the remaining ingredients to the blender.

Start to add water to blend into a sauce. I start with about 1 cup of water. Add water, blend… if you want it thinner just keep adding small amounts of water. It will end up a creamy consistency.

Stir in the cashew cheez sauce into the cooked and drained pasta. I added some chopped parsley here.

Get creative – try adding miso, chipotle and other seasonings to the sauce. Throw your favorite veggies in with the pasta – I like kale, fresh tomatoes, cauliflower, broccoli and / or mushrooms.


Veggie Fried Rice

1 TBSP Sesame Seed Oil
2 c Cooked Brown Rice
4 c Chopped vegetables – clean out your fridge! Here I used daikon, daikon greens, bok choy, tomatoes & onion1 package of tempeh – chopped
2 cloves of garlic – minced
1” piece of ginger – minced
1 TBSP tamari sauce
Optional: Sricha or hot sauce, sesame seeds, wakame flakes

Heat of large shallow pan on medium high.Add veggies, garlic, ginger, tempeh & oil.

Saute, stirring often, until vegetables are cooked (you may want to add longer cooking first, then add in items that cook faster like tomatoes and greens).

Add rice, stir.

Add tamari and sricha sauce. Stir.

I also added sesame seeds and wakame flakes.Enjoy!

Yellow Turmeric Rice
1/2 cup chopped parsley
1/2 bell pepper
1/2 red onion
1 bunch of celery
Coconut oil
2 cups brown Basmati rice
Clove of garlic
1 tsp turmeric
Salt to taste

Finely dice/chop veggies in food processor.

Put coconut oil in large shallow pan on medium. Add rice & toast – stir often.

.Add veggies & continue to stir.

Cook for about 5-10 minutes until onion looks cooked.

Add 4 c water or broth, turmeric, pinch of salt, and grate clove of garlic over top. Cover & simmer until rice is cooked.

I like this served with some steamed kale on top.


Veggie Sauce with Pasta


Extra Virgin Olive Oil
Red Pepper Flakes – to taste
1 Red onion, diced
2 Cloves garlic, minced
1 cup mushrooms, thinly sliced
1/2 block of tempeh, crumbled
Celtic Sea Salt and Fresh Ground Pepper to taste
1 Eggplant, diced
1 Yellow summer squash, diced
1 carrot, diced
3-4 large ripe tomatoes, chopped
1/4 cup diced herbs – basil, oregano, thyme, chives, parsely – whatever you have on hand that is fresh
1 Package of rice or quinoa spaghetti – cook according to directions on package

Sauté the onion, garlic and red pepper flakes (if using) until onion is soft.

Add the mushrooms, tempeh, salt and pepper and cook, while stirring, for a few minutes. Then add the rest of the veggies & herbs.

Cook for about 10 minutes, until everything is tender. Serve over the quinoa pasta.


Baked Spaghetti Squash with Quick Tomato Sauce

1 large spaghetti squash
1 onion
2 cloves of garlic
1 tsp coconut oil
1 can of diced tomato
sea salt/black pepper to taste

Preheat your oven to 375, cover a baking sheet with parchment paper. Cut a spaghetti squash in half the long way and scrape out the seeds. Put the squash face down on the baking sheet, and bake for 30 minutes or until tender.

While the squash is in the oven, dice 1 onion and mince 2 cloves of garlic. Saute the onions in the coconut oil until soft. Add the garlic and stir for one minute. Add the tomatoes, stir and bring to a simmer. Season with salt, pepper and herbs of your choice (basil, oregano and/or thyme).

When the squash is done, flip over and let cool for 5 minutes. With a fork, start to scrape out the flesh, it will come out in spaghetti like strips. I find it helpful to hold the squash down with one fork, then use the other to scrape out the spaghetti. Serve the spaghetti squash topped with the tomato sauce. I like to serve this with some kind of green on the side like a small salad, steamed broccoli or sauteed kale.


Chickpea Flatbread Pizza

For the flatbread crust:
1 cup chickpea flour (aka, garbanzo bean or besan flour)
1 cup water
1 tsp sea salt
1/4 tsp black pepper

For the sauce:
1 12 oz jar or can of organic diced tomatoes (or approx 1.5 cups fresh diced tomato)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp garlic powder
Sea salt and black pepper to taste

2 large handfuls organic spinach
3 green onions, sliced
12 black olives, chopped
1/2 red bell pepper chopped.
*Use whatever you have on hand that would make a good pizza topping!

Also: coconut oil – to grease pans and use for sauteing.

Mix all of the ingredients for the crust, then let sit for at least one hour. It will be of a thick batter consistency.

While you’re waiting, prep your sauce and toppings. For the sauce, dump all the ingredients into a food processor and pulse a few times. You still want the tomatoes chunky. Season to taste with the sea salt and black pepper.

For the toppings, heat a saute pan over medium heat with about 1 tsp coconut oil. Saute the onion and bell pepper until the onion is translucent, about 5-10 minutes. Turn off the heat and stir in the spinach and black olives. You want the spinach to wilt

Preheat oven to 425.

Grease a small baking pan or cast iron pan with coconut oil, liberally. Pour the chickpea batter into the pan, and bake for about 8-10 minutes, until the edges are turning brown.

Remove the flatbread from the oven. Spoon on your tomato sauce (you will have leftovers) and add your topping. Put the flatbread back into the oven and bake for another 5 minutes. You are just heating up your toppings here.

Slice & enjoy!

Baked Banana Bread Oatmeal

2 cups oats
2 cups almond milk
1 banana pureed or thinly sliced
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp of vanilla powder
1 tsp baking powder
1/2 cup chopped walnuts
1/2 cup chopped pecans
Coconut Oil

Preheat oven to 375.

Grease a baking pan or cast iron pan with coconut oil.

The cast iron pan I used here is 9″ diameter.

Mix the oats, almond milk, banana, spices and baking powder.

Put into the cast iron pan.

Top with the walnuts and pecans and a sprinkle of cinnamon.

Bake for 30 minutes.


Chai Buckwheat Breakfast Bowl


1 cup soaked and rinsed raw buckwheat groats *
1/2 frozen banana
1 TBSP almond butter or 10 soaked almonds
1 TBSP chia seeds
1 cup water or almond milk
1/4 teaspoon Cinnamon (a “sprinkle”)
1/4 teaspoon Cardamon (2 “sprinkle”)
Pinch of Vanilla Powder

Put it in your blender and blend away! Top with fresh fruit, coconut, hemp seeds, or more banana.
*Put the buckwheat groats to soak in plenty of water the night before.


Pumpkin Oatmeal


1 cup of whole oats
2 cups water
1/2 cup pureed pumpkin*
1 tablespoon chia seeds
Cinnamon and vanilla powder to taste
1 banana, sliced
Hemp seeds
Flaked coconut
Cashew milk

In a small pan, bring the oats and water to a boil. Then simmer for about 3-4 minutes until it is a porridge consistency.

Stir in the pumpkin, and cook for another minute.

Turn off the heat and stir in the cinnamon, vanilla and chia seeds.

To serve, top the oatmeal with sliced bananas, coconut flakes, hemp seeds and more cinnamon. Drizzle cashew milk on top.

*You can use canned pureed pumpkin for this recipe. Or you can make your own. To do that cut a pumpkin in half and scrape out the pulp and seeds. Prep 2 baking sheets lined with parchment paper. Put one half of the pumpkin, cut side/interior side down onto each sheet. Bake at 375 for 30-40 minutes. It’s done when a knife can slide easily into the pumpkin. Then scrape out the pumpkin meat, and puree in a food processor. I freeze any pumpkin I won’t use in a few days for later.
Steel Cut Oatmeal 

1 cup steel cut oats*
Almond milk – about 1/2 cup
1 tsp cinnamon
1 tablespoon coconut oil
Pinch of sea salt
Toppings: blackberries, flaked coconut, hemp seeds

Bring 4 cups of water to a boil.

Slowly stir in the oats, cinnamon and a pinch of salt. Keep boiling until it starts to thicken.

Then, turn heat to low and simmer the oats for about 30 minutes – until its a thick porridge consistency.

Turn heat off, and stir in the almond milk and coconut oil.

Top with blackberries, flaked coconut and hemp seeds (or make up your own toppings).

*I prefer to soak the oats overnight, but you do not have to.

 Almond Milk

1 cup of raw almonds
4 cups of filtered water
1 nut milk bag

Put the almonds into a large bowl, then cover with water by at least 2 inches. Let soak overnight.

Drain the almonds, add to blender with 4 cups filtered water. Blend until milky.

Put a large bowl in your sink. Pour the milk until the nut bag to filter out the almond meal. Done!

Optional: Return the milk to the blender and add a pinch of vanilla powder and 2 pitted dates and blend. This makes a sweeter version of almond milk.

Blueberry Basil Smoothie
1/2” slice of ginger
1/2” slice of beet
1 cup frozen blueberries
1 frozen banana
2 tablespoons hemp seeds
2 handfuls of spinach (or 2 large kale leaves, stripped off stems)
8 basil leaves
1/2 lemon, peeled
2-3 cups water


This is inspired by a smoothie recipe in The PlantPower Way cookbook, which I highly recommend.


Cherry Cacao Smoothie

3 leaves of kale, stripped from stems
1 frozen banana
1 cup frozen cherries
2 tablespoons hemp seeds
1 tablespoon chia seeds
1 teaspoon cacao powder
1 tsp cacao nibs
5 Brazil nuts (or 10 almonds)
2 cups water

First, add the water and kale to your blender and blend. Then add the seeds, nuts and cacao, put the frozen fruit on top, and blend. Serve with some hemp seeds and cacao nibs sprinkled on top if you want it to look pretty. This makes one large smoothie.


Glow Green Smoothie
1/2 head Romaine lettuce
Large handful of spinach
1/2 avocado
1/2 cucumber (peeled if not organic)
1/2 lemon, juiced
1 Granny Smith Apple
10 almonds (best if soaked overnight)
1 tablespoon chia seeds
1 tablespoon hemp seeds
Optional add-ins: 1/2 frozen banana, 1 teaspoon spirulina, handful of parsley

Blend the lettuce and spinach with 2 cups of water. Add additional ingredients and blend! Expect comments on the beautiful green color of your smoothie:)


Ginger Pear Green Juice


2 pears (I peeled mine as they were not organic)
2 stalks celery
1/2 cup parsley
Lime wedge (peeled)
1″ piece of ginger
1 kale leaf
1/2 cucumber (peeled if not organic)

Juice & enjoy!


Cinnamon Grapefruit Tea
1/2 grapefruit
1 stick of cinnamon

Put the grapefruit and cinnamon in a tea pot (or a quart mason jar) and cover with boiling water. Let seep for 10 minutes, then enjoy! I love to drink this during the cold months.

Sweet Potato Hummus (oil free)

1 sweet potato, diced and roasted
1 1/2 cups of cooked chickpeas (or 1 can drained and rinsed)
1 tsp cumin
2 cloves garlic, minced
1/2 tsp smoked paprika
2 tbsp tahini
1 tbsp Sriracha sauce
Sea Salt to taste
Juice from 1 lemon

Put all ingredients into a food processor. Process until pureed/minced. Slowly add water until you have a paste-like consistency.

Serve with organic tortilla chips, vegetable sticks (celery, carrot, bell pepper) or sliced cucumber.


Cori’s Travel Trail Mix

3-4 cups walnuts
3 cups brasil nuts or whole almonds
1 cup goji berries
1 cup dried mulberries
Optional: 2-3 tablespoons cacao nibs

You dump this in a bowl. You mix it. Done!


Homemade Granola

6 cups whole gluten-free oats
1 cup nuts (almond, walnut, pecan)
1/2 cup seeds (sesame, sunflower, pumpkin)
1/2 cup dark chocolate chips
1/2 cup melted coconut oil
1/2 cup maple syrup
2 tablespoons cinnamon
1 tsp cardamom
3/4 cup dried fruit (dates, sour cherries, cranberries)

Oven @ 350F.

Mix everything together except for the dried fruit.

Spread onto 2 baking sheets lined with parchment paper.

Bake for 30 minutes – stirring a few times.

Let cool completely & stir in dried fruit.


Zucchini Chips

6 large zucchini (or however many you want to use)
2 tablespoons apple cider vinegar
Sea salt to taste (I used about 1 tsp)
1 tsp smoked paprika
Optional: 1/4 tsp cayenne

Slice the zucchini into rounds 1/4″ thick. In a large bowl, mix the zuke rounds, vinegar, salt and paprika.

Spread rounds out on a dehydrator try, and dry at 115 degrees for about 18 hours, or until dry.

If using an oven, spread out on a parchment paper lined baking tray, and bake at 200 degrees. I haven’t tried this method but would guess it would take around 2-3 hours for the chips to dry.

 Chocolate Avocado Mousse


1 ripe avocado
1-2 TBSP raw cacao powder
1 TBSP maple syrup
1 TBSP almond butter (optional)
Almond milk – about 1 TBSP – enough to get a mousse-like consistency
Pinch of sea salt
Pinch of vanilla powder

Put all of the ingredients in a food processor and blend. Add almond milk as needed to get a pudding-like consistency. Enjoy!


Chocolate Cream Pie (GF, Vegan)


2 cups raw pecans
1/4 cup coconut sugar (if you can’t find, use maple sugar or brown sugar)
2 tsp coconut oil
1/2 tsp sea salt

2 1/2 cups dark chocolate chips
2 packages of silken tofu (260 gr) – usually found in Asian section of your grocer
1 tsp vanilla extract

First, make the crust. Put the pecans, coconut sugar and sea salt in the food processor. Process until it is crumb-like, do not over process. Then slowly pour in the coconut oil. Press the mixture into a pie pan.

Preheat your oven to 350 degrees. Spread the chocolate chips out on a baking sheet, and bake for just a few minutes until melted. Then add into the food processor along with the tofu and vanilla. Process until creamy. Pour in the pie crust and refrigerate for at least one hour. Optional: top with cocoa powder and fresh raspberries.