1 cup + ½ cup raw walnuts;
divided + more for topping
½ cashews
½ pecans
2 ½ cups dates, pitted (if dry, soak in warm water for 10 minutes, then drain)
¾ cup chopped cacao
2 Tbsp cacao nibs + more for topping
¼ tsp sea salt


Add the dates to a food processor. Process until small bits remain. Put in bowl, set aside.

Place 1 cup walnuts, pecans, and cashews, in food processor. Finely chop.

Add the cacao, and sea salt; pulse to combine.

Add dates back into food processor in small spoonfuls.

Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand.

Add the brownie mixture to a wax paper lined, 8x8 dish. Before pressing, add remaining ½ cup roughly chopped walnuts, pecans, cashew, and cacao nibs, toss to combine. Press until it is flat, and firm. Use a piece of wax paper to press.

Transfer back to dish, and place in freezer for 10-15 minutes. Add ganache, slice afterward.


1/3 cup cashew milk
1 cup chopped cacao
2 Tbsp melted coconut oil
1 cup powdered sugar
¼ tsp sea salt

Heat cashew milk in a small saucepan until just simmering, then transfer to mixing bowl.
Immediately add cacao pieces to warm milk, cover. Letting it melt. Approximately 6-8 minutes.

Add salt, then add melted coconut oil, use a whisk. Store in fridge for 10 minutes, to thicken.

Remove from fridge, and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s too thin, add another few Tablespoons powdered sugar, and beat until fluffy.

Frost brownies.

Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least a month.

Adapted from:


Buffalo cauliflower

1 head cauliflower, chopped into bite-size pieces
¾ cup organic whole wheat pastry flour

¼ cup coconut flour
1 cup water
2 teaspoons creamy raw garlic (majestic garlic brand)
½ teaspoon salt
2 teaspoons of ghee, or melted butter

1 cup hot sauce

*Hot Sauce Recipe

1 anaheim chili

1 jalapeño

¼ teaspoon arrowroot starch


1 tablespoon honey

A pinch sea salt

raw onions

1 clove garlic

juice from half lemon cayenne


Blend in food processor.


Preheat oven to 400ºF. In a medium-sized bowl, combine flour, water, garlic, salt, and hot sauce. Whisk together.
Toss cauliflower into batter, making sure to coat each piece completely, then place battered cauliflower on a lightly greased, nonstick baking sheet. Bake for 20 minutes, toss, and bake for an additional 20-25 minutes until it becomes crispy. Allow cauliflower to cool before serving.

Avocado dill dip 1 avocado 1cup cashew butter 1 tablespoon dill ½ teaspoon apple cider vinegar Pinch of sea salt 1 teaspoon turmeric 1 tablespoon majestic raw garlic, or 1 clove garlic ¼ cup water Blend in food processor

@vasudeva13 and @helenaforhomes figuring out the #jackfruit #stepfordhippie #redheadquarters #sunday #dinner #prep #inthekitchen (at stepford hippie’s kitchen )