Made with Love: Recipes for Valentine's Day

1) Decadent Fig Macadamia Torte Recipe



2 cups Macadamia Nuts

1 tsp Celtic Sea Salt (or Pink Himalayan)

1 tsp Vanilla Powder

1 tbsp Honey (or 2-3 Dates)



1 whole Banana

2-3 Figs (sliced)

3-4 cups Figs 

1 tsp Vanilla Powder

1 tbsp Chia Seeds

1 tbsp Honey (or Coconut Sugar, Dates or Maple Syrup)

¼ cup Coconut Water (or pure water)

Optional: Use strawberries instead of figs. Add 1-2 drops Geranium essential oil (CPTG only)

Toffee Drizzle:

8 Dates (pitted and soaked)

1/4 cup Water

1 tsp Coconut Butter (or Cashew or Tahini)

1 tsp Vanilla Powder

Pinch Celtic Sea Salt (or Pink Himalayan)



1. Combine crust ingredients in a food processor and pulse until the mixture binds like dough. 

2. With clean hands, gather the dough and press into your pie pan evenly. 

3. Then as a base, lay out sliced figs so that they are covering the breadth of the pan.  

4. Next, blend the filling ingredients in a VitaMix or high-powered blender, using more or less coconut water to reach desired consistency.  

5. Pour filling over the layer of figs and then decorate with a few more sliced figs. 

6. Blend toffee ingredients and drizzle on top. Voila!


2) Chocolate Maca Balls


2 cups Walnuts

2 cups Dates (pitted)

2 tbsp Cacao Powder

2 tbsp Maca Powder

1 tsp Vanilla Powder

1/2 tsp Celtic Sea Salt (or Pink Himalayan)

1 tbsp Coconut Oil (unrefined, extra virgin)

Optional: 1-2 drops of Cassia, Peppermint or Wild Orange essential oil (CPTG only)



1. Combine ingredients in a food processor and mix until everything binds together like dough. 

2. Empty contents into a bowl and with clean hands roll about a tbsp sized amount of dough into a ball and set on a large plate or serving tray.

3. Place Chocolate Maca Balls in the fridge or freezer to firm depending on your preference (though 1/2 the enzymes die in the freezer).


Always a hit for everyone and such a rich, nutritious way to satisfy your sweet tooth!


 Photo Credit:

Photo Credit:

3) Pear + Spinach Salad with Raspberry Vinaigrette



7 cups Fresh Baby Spinach Leaves

2 Pears (sliced)

1 cup Optional goat or nut cheese 

1/2 cup Pomegranate Seeds

Raspberry Vinaigrette:

1/2 cup Raspberries

1/2 cup Olive Oil (cold pressed extra virgin)

1/4 cup Coconut Cider Vinegar (or AppleCV)

1/4 cup Coconut Water (or Pure Water)

Handful of Basil Leaves

2 tbsp Coconut Sugar (or Honey or 2-3 Dates)

1 tsp Celtic Sea Salt (or Pink Himalayan)


1. In a large bowl, toss together the spinach, cheese and pomegranate seeds, and arrange pear slices on the bed of salad.

2. Blend together vinaigrette ingredients and drizzle on top. Enjoy!

4) Beloved Chocolate Shake


2 to 3 cups raw almond or coconut milk (or pure water)

½ banana (optional)

1 egg white (optional)

1 ripe avocado

1 tablespoon raw honey

2 to 3 tablespoons cacao powder

1 teaspoon cinnamon

1 teaspoon vanilla extract (or powdered Madagascar vanilla)

Pinch of Celtic sea salt



Combine all ingredients and blend until creamy smooth.

 Photo Credit:

Photo Credit:

5) Sea of Love Linguini



1 package Kelp Noodles preferred 

-or- 4 Zucchini (spiralized)

 Or 1 package gluten free brown rice spaghetti

Alfredo Sauce:

2 cups Cashews or macadamia nuts (preferably soaked)

1 cup Pure Water

1/8 cup Olive Oil (cold pressed extra virgin)

1/2 Lemon (juiced)

2 cloves Garlic

1 tsp Celtic Sea Salt (or Pink Himalayan)

1 tsp Thyme (dried spice)

1/2 tsp Peppercorn (ground)

1 tbsp Brewers yeast 


1. Blend together Alfredo sauce ingredients in a VitaMix or high-speed blender until smooth.

2. Empty kelp noodles into a bowl and liberally pour Alfredo sauce while tossing noodles until the sauce is evenly distributed.

3. Optional: Garnish with a few sprigs of fresh thyme and serve. Bon Appetit!