Carrot (Cake) Blondie Bar Vegan & GF


  • 1/8 pineapple chopped well in food processor
  • 3/4 cup date paste
  • 2 flax eggs (2 Tablespoons ground flax with 6 Tablespoons on preferred non dairy mylk)
  • 1/2 cup coconut oil (I like Dr. Bronner’s)
  • 2 Tablespoons of vanilla extract
  • 3/4 cup fine almond flour
  • 1/3 cup tiger nut or oat flour
  • 1 tsp. baking powder
  • 1/2 tsp. Himalayan Pink Salt
  • 1/2 tsp. all spice
  • 1/4 tsp. nutmeg
  • 1 Tablespoon Ceylon Cinnamon
  • 1 1/2 cup shredded carrots
  • 1 1/2 cup walnuts and/or pecans
  • 1/4 cup raisins (golden ones might be fun!)
  • 1 cup soaked Indonesian cashews
  • 1 cup warmed/soften coconut manna
  • 1/2 of coconut mylk cream (1/2 of the thickened cream from chilled coconut mylk in full-fat can)
  • 6 drops of Lakanto or oth.monkfruit (liquid stevia if you don’t have)
  • 1 Tablespoon vanilla extract
Mixture is now ready to put in baking pan!


  1. Mix wet ingredients : pineapple, date paste, flax eggs, coconut oil, vanilla extract
  2. Add flours, baking powder, salt, all spice, nutmeg, cinnamon and mix in mixer stand
  3. Toss in carrots, then nuts, and raisins and mix a bit more.
  4. Prepare 9×9 pan and fill with thick, moist mixture
  5. Bake 40 minutes at 350 degrees
  6. Let cool
  7. After blondie bar is cooled, put the frosting ingredients in a food processor until smooth…and smooth on top of blondie.
  8. Cool in fridge and cut into bars… these have dense, chewy, but textured consistency like a brownie, but it’s a carrot blondie for those times when I get a craving for Carrot Cake– this is a vegan, whole-food option to enjoy.
close up of cross section when cutting up into bars


Looks like cookies and cream and kinda tastes like it, too, but the recently rediscovered secret ingredient actually has overtures of chocolate and coffee without the caffeine!!! So, this is an offering to those who miss a touch a sweet, want the resistant softness of fudge, yet want to feel like a grown up kid having coffee tinged oreo-like treats. This is a unique one for sure!

  • INGREDIENTS: (recipe still being tweaked by jane, but still good!)
  • 2/3 cup raw cacao butter
  • 1 cup coconut milk
  • 1/4 cup coconut oil
  • 2/3 cup coconut manna
  • 2 teaspoon vanilla extract (no alcohol)
  • 2 Tablespoons Ramon seed powder (stir in last.)
  • 2 Tablespoons MCT powder
  • 15 drops of monkfruit liquid sweetener
  • 3 Tablespoons of granulated monkfruit
  • 1/8 teaspoon salt
  • 1/2 teaspoon of cinnamon


  1. In a double boiler, gently melt cacao butter and coconut manna.
  2. Add coconut milk and oil… and stir until fully incorporated.
  3. Take off heat.
  4. Add monkfruit drops and granules, MCT, vanilla extract, salt, cinnamon.
  5. Prepare your brownie pan (10×10 for thin fudge and 8×8 for thicker) by lining it was parchment paper.
  6. Add in Ramon seeds and stir until just combined.
  7. Pour into pan and top with raw coconut flakes/
  8. Chill overnight.
  9. Slice up and serve. Leave in refrigerator for longer keeping, but can leave out a room temperature without worries of melting 🙂
Stacking up those ketones with the MCT infusion here!

Any time is right for LEMON-y LOVE with Jane’s Paleo lemon loaf!







NO JOKE… THIS WAS A HIT ON ONE OF MY FILM SETS THIS YEAR AS I LIKE TO BAKE FOR MY FELLOW CAST AND CREW FAMILY. I believe every set should have healthy options for everyone that taste super!!!

And this recipe can be made into beautiful little cakes, too!

wp-1474488710335.jpgSee end of this post for the fancy cake version 🙂


1 Âľ cup cashew flour

ÂĽ cup arrowroot powder

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

½ teaspoon sea salt

3 large organic eggs

1/3 cup melted coconut oil

ÂĽ cup honey (or 1/2 cup Monkfruit powder)

½ cup freshly pressed lemon juice (this is essential that is freshly squeezed!)

zest of 4 lemons—don’t skimp on this!

1/3 cup nondairy milk of choice. I use almond


Magic drizzle

1 tablespoon honey

1 tablespoon almond mylk

½ teaspoon vanilla bean extract

2 tablespoons coconut butter

½ heaping tablespoon of coconut oil

ÂĽ cup of unsweetened shredded coconut (can opt for lighter in fat version)

What to do:

-Set oven to 370 to warm up as you prep rest

-Grease up the inside of your loaf pan, preferably silicon one recycled cardboard

-Combine all the dry ingredients (flours, baking powder & soda, salt)

-Whisk up eggs, coconut oil, honey, lemon juice, zest, and almond mylk

-Combine wet with dry ingredients

-Pour in pan and bake about 45 minutes until edges welcome you by browning

-Check to see if the inside is set by poking with a chopstick or similar

-If it’s not ready and set enough in the middle, cover with foil and leave another 5 minutes

-Take out of oven and let set in pan until cooled.

Drizzle and drool timewpid-20150816_125353.jpg

-Combine all warmed and softened ingredients in small bowl

-wait until thick enough to drizzle and spread on top of bread that is cooled

-press in the coconut shreds to fully set the frosting onto the bread…

-leave in fridge until ready to eat.

Slice up and devour… but share, too!. .. It’s okay to drool… this is a decadently fresh bit of baking goodness!

For more delightfully delicious, sustainable, and good for you delights, follow my other passion project … and find the community on social media @EATScommunity !  Thank you 🙂



Put your batter into a mold you choose (silicone molds are easy to work with!)

After baking, cooling, and popping them out of the molds, be ready to add the yummy decorative frosting!  To make it more solid than the version for the loaf, add more coconut manna than the other ingredients.

1/3 cup Coconut manna

1/8 cup coconut oil

1/4 cup honey

1 Tablespoon lemon zest

drizzle of lemon extractwp-1474488710978.jpg

Melt all in a double boiler and mix together… let cool slightly to frost decoratively. Should be thick substantive when mixed but soft enough to be moldable.

Mash up fresh berries with drizzle of lemon juice and monkfruit granules if you want it sweeter.



Top the cake with scoop of favorite frozen dessert.  I love coconut mylk icecream!

Enjoy 🙂






HEALTHY MAKES ME HAPPY – My Superfood Amazeballs (GF/V)!

I love making this for folks who already enjoy healthy treats as well as for those who are skeptical that healthy can be yummy.

I made the original version quite delicious, but that was earlier in my strive-to-be-healthier days.. and now I altered a few things to make them even better.  NOTHING BUT WHOLE FRUIT WITH FIBERS TO SWEETEN (except in the choc. chips), LOTS OF HEALTHY FATS, AND PLENTY OF SUSTAINING FIBER…



New and Improved and Better for you~~

New and Improved and Better for you~~

6 bananas, ripe, mashed (moist base)
1 heaping cup each of old-fashioned oats, shredded coconut, & cooked quinoa (sprouted overnight then cooked for 15-20 minutes until done and not dry)
1 cup pecans (or any nut you prefer.. or replace with seeds if nuts are not your preference)
1.5 cup chopped farmers market fresh dates…caramel-ly..mmm
2 cups of chocolate chips (used barley sweetened one) or 1 cup of raw cacao nibs
1/8 cup of raw mesquite powder
1 Tablespoon each of  white chia seeds and hemp seeds
few pinches of himalayan pink salt
dollop of vanilla bean paste
dashes of cinnamon
Mix up and put in fridge or 20 min or so and preheat oven to 380.
Scoop into little dough balls and bake at 2:50 for about 30 minutes… until lightly browned.
note: (you can substitute fresh apple sauce if you would like, but then I would add a flax egg to bind the ingredients more or just press each doughball into the scooper more firmly.)
Eat and share, share, share…and eat, again!
I shared this on my  most recent film set and felt great about it, especially when both the gals and guys enjoyed the treats when we wrapped! (…along with another awesome LMEON-y DREAAMMMMY Paleo treat… recipe for that coming soon!)

more and more amazeballs to eat and share!

more and more amazeballs to eat and share!

Creating from cravings with my FAVS! hellloooo COCOCADO LIME PIE!

What’s a fresh coconut lovin’, daily avocado eatin’, and tart, yet sweet craving gal to do with so many raw ingredients and a strong desire to clean out the pantry in the new year!?  Save a bunch of money by NOT buying my go-to raw foodie persian lime or lemon tarts and MAKE MY OWN… MY WAY!

What I had : flesh of 3 young coconuts after sucking the water out of them in no time flat, a couple verrrry ripe stewart avocados from the farmers market, a couple limes…and various soaked, and dehydrated bulk goods like buckwheat groats, pecans, as well as some coconut shreds, date pieces, cashews…and a half eaten bag of RAW coconut lime-infused flakes.  What does this all add up to… an overdue homemade RAW COCOCADO LIME PIE!

first piece of cococado lime pie

first piece of cococado lime pie

1 cup various organic dates. I like the harder chewier ones like Halawi & Honey dates/(soak a bit if needed).
1 cup soaked and dehydrated pecans
1 cup shredded, dried unsweetened coconut
2/3 cup sprouted, dehydrated buckwheat
dashes of Himalayan salt
Dashes of Korintje cinnamon or Ceylon

Filling Center:
1 1/2 cups avocado (I ate the dark skin of the Stewart avos — bit bitter, but thin and very edible)
1 1/2 cups young coconut meat (this is about 2-3 young coconuts worth)
1/4 cup lime juice
2 Tblspn organic lime zest. More is better…
1/8 cup stevia – the granulated kind and spritz or two of agave syrup
Several freshly ground salt of choice—sea or Himalayan
2 tsp pure vanilla paste. Try Nielsen Massey Organic Madagascar Bourbon Vanilla Paste…)
1/4 cup raw, gently warmed , organic coconut oil. I used Nutiva

Creamy frosting top:
1 Tblspn of vanilla bean paste
1 cup cup raw cashew pieces (soaked overnight)
1/4 cup fresh or bottled raw coconut water
3/4-1 cup young coconut meat
healthy drizzle of agave
1 packet Luo Han fruit powder (had some by Nectresse)
several dashes of salt of choice
1/4 cup warmed, organic coconut oil
CRUST: process the nuts, coconut, and buckwheat in a food processor until crumbs. Add the sea salt and dates and process until the mixture gets clumpy. Press into the bottom and up the sides of a 6 inch springform pan. Line bottom with parchment paper in case you want to lift it off the base. in the freezer while you prepare the filling.

FILL-ME-CENTER: Process avocado, coconut meat, lime juice and zest, sweeteners, sea salt, and vanilla in a food processor and process until smooth. While slowly running, add the coconut oil and process for a minute, and then put up full blast and keep processing until smooth as possible or per your patience level! Fill the crust, and place in the freezer to firm for an hour.

I realized that I could have put more avocados of meat in or used a smaller springform pan because my pie/tart was too slender for my hefty craving, so I made this frosting to make it more appealing. Process soaked cashews, coconut water, sea salt, agave, Luo Han powder, and vanilla paste until smoothly blended. As before, slowly drizzle warm coconut oil with processor running . Place the topping in the fridge or cool place until it firms up enough to frost the top as you want. If you have a pastry bag with fancy nibs, great…. Go super decorative.. I just used my Vita-mix spatula to cover it up and sprinkled crushed RAW coconut chips infused with lime around the edges for more lime kick.
Truly, honestly… I should have used key limes for the tartness I wanted, but this regular lime version satisfies my craving and my budget… and now I get to share my goodies with one of my raw food loving besties in the O.C.! I already ate 2 whole pieces…”M”–I hope you like your two pieces!! The slices needs to thaw out in fridge for a few hours or at room temp so it softens enough to enjoy fully. I ate the first piece while still frozen hard, but it was still good. Thawed and softened is sooo much much much more satisfying!