Even though I’m not dairy free or vegan I like to try healthier recipes from time to time. They’re loaded with protein, good fats and sweetened with dates instead of processed sugar – a great way to satisfy your sweet tooth without feeling the guilt. Danny and I may have made 2 batches when we went vegan for a month…and may have eaten them the same day we made them 😉 We couldn’t resist the yummy layers of sweet, nutty, caramel and chocolate goodness.

10X10” glass dish
Makes 8 slices


2 tbsp. rolled oats
1/2 cup roasted almonds (or almond meal)
3 soft medjool dates
1 tsp. coconut oil
1 tsp. coconut butter

Peanut Butter Nougat
1 1/2 cup cashews (soaked in water over night)
3 soft medjool dates
1 tbsp. almond milk
2 tsp. vanilla bean paste or extract
2 tbsp. smooth peanut butter

2 tbsp. tahini butter
2 tbsp. peanut butter
4 soft medjool dates 1
1 tsp. sea salt flakes
1 tbsp. coconut butter
1 tsp. vanilla bean paste or extract

Chocolate Topping
3 tbsp. raw cacao powder
1 tbsp. coconut oil
1 tbsp. coconut butter

Crust Base: Throw ingredients into a food processor. Pulse until combined. Line the dish with the crust and press evenly until covered. Set aside.

Peanut Butter Nougat LayerAdd all peanut butter nougat ingredients into your cleaned food processor (I used our Vitamix…so blender or food processor will work). Blend until very smooth. Add water if needed to reach a “thick pour” consistency. Pour over the crust and use a spatula to spread it evenly. Place in the freezer.

Caramel Layer: Place all ingredients in your cleaned food processor and blend until smooth. Add more salt or soft dates until desired taste is reached (some like it salty, some like it sweet). Take dish out of freezer and pour on the next layer. Place back in freezer while you prepare the chocolate layer.

Chocolate Layer: Place all chocolate topping ingredients in a heatproof bowl and place in the microwave for 30 seconds. Stir until “chocolate” is liquefied, smooth and the oil has mixed into the cacao. Pour evenly on top of the dish and place back into the freezer for 5 hours or until the raw snickers dish has completely hardened. When ready, pop it out of the dish by pulling on the plastic wrap. Peel off the plastic and cut the dessert with a large knife into desired size squares.

*Top with sea salt flakes

Blood Orange & Passion Fruit Panna Cotta

Blood Orange Passion Fruit Panna Cotta
Blood orange and passion fruit panna cotta with no refined sugars, a little less fat than the traditional method and more protein! Oh yeah! And it’s sexy enough to be the star of your Valentine’s Day dessert – guilt free! Happy almost Valentine’s Day friends. I hope you have some special plans with the one you love, whether is be a night out on the town or snuggled up at home watching your favorite shows…it’s all good.

Makes 6 4oz servings
1 1/2 tsp unflavored gelatin
2 tbsp cold water
1 cup non fat greek yogurt
1 cup half & half
2 tbsp honey
1 tsp vanilla bean paste or vanilla extract
2 tbsp freshly squeezed blood orange juice

In a small dish, mix gelatin powder and water together. Set aside

In a small saucepan, combine half & half with honey and simmer until bubbles begin to form around the edge of the pan. Remove from heat. Add gelatin and greek yogurt into the half & half – honey mixture. Whisk until smooth. Add vanilla and blood orange juice. Whisk again.

Pour into silicon molds or small jars. Refrigerate for 4 hours. Serve with passion fruit and blood oranges.
Blood Orange Passion Fruit Panna Cotta Blood Orange Passion Fruit Panna Cotta Blood Orange Passion Fruit Panna Cotta

Vanilla Bean Purple Sweet Potato Creamy Cashew Berry Cake

How about a slice of vanilla bean purple sweet potato creamy cashew berry cake? These cakes are vegan, gluten free, wheat free, refined (cane sugar) free, dairy free, soy free and yes they’re still delicious! Flavor packed little squares! Here is the easier-than-you-think recipe!


6 soft dates (pitted)
3 tbsp cocoa powder
2 tbsp shredded unsweetened coconut
2 tbsp coconut oil
3 tbsp almond meal
1/2 nuts (almonds, peanuts whatever you have)
1/2 cup rolled oats

Bottom Layer
1 cup cashews (soaked in water for 3 hours and drained)
1/2 purple sweet potato (peeled and steamed)
2 tbsp coconut BUTTER (melted)
1 tbsp maple syrup
1 tsp vanilla bean paste
1 tbsp rice flour
3 tbsp water

Top Layer
1 cup cashews (soaked in water for 3 hours and drained)
10 raspberries
1 tbsp fresh lemon juice
1 tbsp maqui powder
1 tbsp pomegranate powder
2 tbsp beet (finely shredded)
2 tbsp coconut BUTTER (melted)
1 tbsp maple syrup
1 tsp vanilla bean paste
1 tbsp rice flour
3 tbsp water

Make each layer separately in the food processor (wash the container between each layer). Starting with the crust – throw all ingredients into the processor and blend until a ball is formed. Crust should be pliable and easily to shape without falling apart. Line square glass dish with parchment paper and press the crust into the paper and the edges of the dish. Spread evenly.
Wash out the food processor and blend the first layer ingredients together until smooth and silk. Pour into the dish. Wash and repeat with the second layer.
Place the layered “cheezecake” in the freezer for 3 hours. Cut into squares and top with desired goodies (I used chocolate covered cacao nibs and blackberries). If you want to drizzle it with a magic chocolate sauce shell, mix 1 tbsp cocoa powder with 1 tsp of coconut oil and maple syrup. Serve when cakes are thawed, yet still cold. Like cheesecake.

Vanilla Bourbon Pumpkin Pie

Vanilla Bourbon Pumpkin Pie | A Bit of Bees KneesThe silkiest pumpkin pie you will ever eat. That bit of bourbon gives it a sultry edge – helping cut through the sweetness and highlight caramelly nutmeg flavors. This is not your Grandma’s pumpkin pie…

Store bought piecrust (or if you are feeling extra zealous –> pie crust recipe)
2  (15oz) cans of pumpkin puree
1 cup brown sugar + 1 tbsp extra for crust
¼ cup white sugar
½ tsp salt
4 tbsp unsalted butter (melted)
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup sour cream
3 eggs
2 egg yolks
2 tbsp Bourbon
1 tsp vanilla extract

-Oven 350 degrees F.
-Bake piecrust first. Make a few slits in the middle of the pie dish, so the crust doesn’t bubble when baking. Follow making instructions for store bought pie crust.
-Sprinkle the bottom of the pie crust with 1 tbsp of brown sugar. This will turn into a sweet nougaty layer when is bakes with the pumpkin filling.
-In a food prossecor, blend all ingredients together until smooth.
-Pour the bourbon pumpkin pie mixture into the cooled pie crust. Bake until edges are firm but center still jiggles slightly, about 45 minutes. Don’t overbake or the pie will start to crack on top.
-Let pie cool before serving

For added excitement top with…

Bourbon Whipped Cream
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract
* Beat with an electric mixer until soft peaks formVanilla Bourbon Pumpkin Pie | A Bit of Bees KneesVanilla Bourbon Pumpkin Pie | A Bit of Bees Knees

Double Chocolate Fudge Molasses Brownies with Espresso Drizzle

I’ve got to brag a bit, I do believe these are the best brownies I’ve EVER made. It’s like a dark chocolate fudge crossed with a decadent chewy brownie resulting in the yummiest of all fudgy brownies! This is not your traditional box brownie…no this is an entirely different level. And to push it over the edge, drizzle a bit of chocolatey espresso nutella sauce on top!

3/4 cup butter (melted)
3/4 cup sugar
1/2 cup blackstrap molasses
6oz bittersweet chocolate (melted)
2 eggs
1 tsp vanilla
1 1/4 cups flour
6 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
6oz bittersweet chocolate (chopped or chips)

-Preheat oven to 350F
-In a glass bowl, melt butter in the microwave. Add sugar and molasses and microwave again for 30 seconds. Stir.
-Remove from microwave and stir in 6oz of bittersweet chocolate and vanilla. Chocolate should melt while stirring. Add more time in microwave if needed.
-Allow mixture to slightly cool before whisking in eggs (as not to scramble them).
-In a large bowl, mix dry ingredients –> flour, cocoa powder, baking powder, cinnamon and salt
-Slowly pour wet ingredients into the dry ingredients. Mix slowly until combined.
-Pour batter into a 9X9 buttered baking pan (or pan of similar size). Bake at 350F for 45 minutes or until a toothpick comes out clean.

Chocolatey Espresso Nutella Sauce
1 shot hot espresso
1/4 cup chocolate chips
2 spoonfuls nutella
*Stir until chips have melted and drizzle on top