From The Ashes


This used to be a chocolate tart, now it’s my From the Ashes Chocolate Cookie Crumble Pudding…ish. I made the tart and it collapsed and fell apart so I put the rubble (cue the trumpet) in a bowl and ate it while I lamented my bad fortune. It was no joke delicious. Improvisation. Flexibility. Lemonade out of lemons. Life lessons learned in the kitchen.

Rosemary Pecan Bark


“Rosemary is the smell of deja vu and the after breath of nostalgia. Her gift is the faint scent that teases and vanishes, leaving you longing for something you can’t quite name, and with memories that crest and crash, pulling you gasping into their undertow.” Maia Toll from The Illustrated Herbiary

I love the combination of rosemary and chocolate, and this bark is the perfect vehicle for both. Just a few ingredients- cacao, coconut oil, fresh rosemary, vanilla bean powder, Himalayan salt, doTERRA rosemary oil and pecans. Melt the coconut oil, add the cacao powder until it is just the right consistency , add remaining ingredients to taste and preference. If you have doTERRA rosemary oil, add a drop or two to the mixture. Spread on a parchment lined cookie sheet and then refrigerate until solid. Break into pieces and you are there.

The Best Nut Butter Balls


I threw these nut butter balls together in a matter of minutes. I did not use a recipe and I did not measure anything either…because sometimes I go rogue like that. I mixed some cashew butter and almond butter together, and I added some honey…I set that aside. Next, I melted some coconut oil with some cacao powder and honey. Roll the nut butter into a ball and dip it into the chocolate. Let cool. Done.

Coco Rose Cake


I just love this cake. It’s chocolatey, spongey and nostalgic. Don’t forget a glass of ice cold nut milk to go along with it.


  • 3 cups  almond flour

  • ¼ cup coconut flour

  • ¾ cup raw cacao powder

  • ½ cup raw coconut palm sugar

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • ½ cup coconut oil, melted

  • 1 cup coconut milk, full fat

  • 3 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 2 tablespoons raw honey

  • Cacao for dusting on top

  • Edible rose petals

preheat oven at 350°F

  • grease the bottom and sides of a 7-inch springform pan with coconut oil and line the bottom with parchment paper

  • in a large bowl mix together the almond flour, coconut flour, raw cacao powder, raw coconut palm sugar, baking soda and salt

  • in a separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla and honey

  • using a rubber spatula, gently mix dry ingredients into wet ingredients to form a batter

  • pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 45-50 minutes. If you feel you need to cook it longer, cover cake with aluminum foil to prevent burning the top and lower the heat to 325°F. Cook until toothpick comes out clean.

Dust with cacao powder and sprinkle with rose petals….if you like.

Make it with love & eat it with love, Ava