Tuesday, October 18, 2016

Allergy free Gingerbread Loaf

This is not a sweet bread. When I think gingerbread I of course think cookies, but this bread was pleasantly not sweet, with an earthy strong ginger flavor. If you want a little more sweetness I suggest thinning the icing with more syrup instead of milk. 

2 flax eggs (2 TBSP ground flax seed + 6 TBSP warm water)
1 + 1/4 cup unsweetened applesauce
6 pitted Medjol dates + 1/4 cup non dairy milk or applesauce (blended together until smooth)
1/3 cup molasses
1 tsp vanilla
1 TBSP fresh grated ginger (do not sub with ground ginger) 

2 + 3/4 cup flour (i used half gluten free flour and half spelt flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves

Coconut icing:
full fat canned coconut milk (do not shake and place in the fridge overnight)
2 TBSP maple syrup
1/4 tsp vanilla

Preheat oven to 350 and grease a glass or non-stick loaf pan. 

In a medium bowl, whisk together wet ingredients. 

In a large bowl, whisk together dry ingredients, add wet ingredients and gently stir until combined. Do not overtax. Pour into prepared loaf pan and bake 40-50 minutes, checking with a toothpick in the center - bread is ready when it comes out clean. 
Remove from oven and let cool in pan on a wire rack 5-10 minutes. Remove from pan and let cool completely. 

For the icing: remove coconut milk from fridge and open (do not shake). Remove the top hard layer only to a bowl. Add syrup and vanilla. Thin with the liquid part of coconut milk until you reach desired consistency (mine was a little too thick for drizzling).  Drizzle over cooled loaf. 

Sunday, October 16, 2016

Cast Iron Roasted Chicken

1 whole chicken
softened butter
salt & pepper
*rubbed sage
*garlic cloves
*fresh sage, thyme, rosemary
*1 whole lemon - quartered

Veggies: potatoes, carrots, onion, celery, yams - cleaned, peeled, roughly chopped.


Preheat oven to 450 and place rack in the lower middle.

Rinse and dry your chicken and remove any giblets.
Rub the chicken down with softened butter - LOTS of softened butter. Then sprinkle GENEROUSLY with salt and pepper and I also used rubbed sage.

If desired, stuff the chicken with lemon wedges, garlic, fresh herbs - this adds subtle flavor to the meat.

Place your chopped veggies in the bottom of your cast iron and season with salt and pepper. Add a half cup water to the pan and then place the chicken on top.
Place the chicken in the oven and immediately lower the temp to 400. Set a timer for 50 minutes and let it roast undisturbed.

The chicken is done when the temp reaches 165 in the thickest part of the thigh and breast, when the wings and legs wiggle loosely and juices run clear. Continue roasting and checking the chicken every 10 minutes until it is done - tent with foil if it starts to dry out at all. Roasting time will be between 50 - 90 minutes usually, depending on the size of your chicken.

When it is done roasting, transfer the chicken to a cutting board and let rest for 15 minutes. Remove veggies to a serving platter and make a gravy out of the drippings in the pan!

Thursday, September 8, 2016

Garlic Roasted Zucchini & Tomato

1 large zucchini - thinly sliced
1 large yellow crookneck squash
2 large tomatoes - sliced
3 cloves garlic - minced
4 TBSP olive oil
salt and pepper to taste
1/3 cup shredded parmesan cheese

Line a baking sheet with foil or parchment paper and preheat oven to 400.

In a large bowl, combine the olive oil, garlic, salt and pepper. Toss sliced veggies to coat evenly and spread on prepared pan. Pour any remaining oil mixture over the top and then sprinkle with cheese. Bake at 400 for 20-30 minutes or to desired tenderness.

Thai Turkey Meatballs


2 lbs ground turkey
1 TBSP fish sauce
1/4 cup green onions - finely chopped
*1 cup zucchini - shredded & liquid squeezed out (optional)
2 TBSP fresh basil - finely chopped
2 tsp fresh ginger - grated
2 garlic cloves - minced
2 tsp red curry paste
2 TBSP canned coconut milk
pinch hot pepper chili flakes
1/2 cup breadcrumbs of choice
1 TBSP ground flax seed

the rest of the can of coconut milk
4 TBSP tomato paste
2 tsp red curry paste
2 tsp fish sauce
chili pepper flakes to taste 

In a bowl, combine the ingredients for the meatballs, mixing thoroughly with your hands. Make meat balls (about 25-28) by rolling 1 heaping TBSP between your hands (wetting your hands or using a little oil will help keep it from sticking). Lay aside on parchment or foil.

In a small bowl, mix together sauce ingredients. 

Heat a large skillet (12" or larger) over high heat. Add a little oil or cooking spray and add meatballs. Cook, turning to brown all sides about 5-7 minutes. No need to cook through, they will finish in the sauce. 
Add the sauce and reduce heat to medium-low. Simmer 15 minutes, uncovered. Serve over rice or noodles! 

Garnish with chopped green onions, cilantro or fresh basil. 


Kid Approved - Cottage Cheese Pancakes

Bear loves these and I can feel ok about him snacking on them because they are filled will healthy ingredients!

1 cup old fashioned oats
1 banana
1 cup cottage cheese
1 tsp baking powder
1/2 tsp cinnamon
2 eggs
1 tsp vanilla
2 TBSP milk or milk substitute

Place all ingredients in a blender and blend until smooth - batter will be a bit runny.
Cook in skillet over medium-high heat; you can use butter but I found I didn't need it in my nonstick pan. Make them mini for toddler finger foods! I also make a double batch and freeze half for later.

Thursday, June 23, 2016

Avocado Cilantro Lime Dressing

1 avocado
1 cloves garlic - peeled
1/4 cup roughly chopped cilantro
1/4 cup sour cream or plain greek yogurt
1 TBSP fresh lime juice
3 TBSP olive oil
salt & pepper to taste 

Place all ingredients in a food processor or blender. 

Process until smooth, scraping down the sides. Thin with water until it reaches desired consistency. 

Super Food Salad

lettuce of choice - I suggest romaine, kale, spinach
black beans - drained and well rinsed
flat leaf parsley and/or cilantro - chopped
mango - thinly sliced or chopped
quinoa cooked in low sodium chicken broth
chicken breast - pan cooked or baked with seasonings of choice (I did salt, pepper, onion/garlic powder)
*fresh jalapeño (optional) 

Assemble and enjoy with dressing of choice! Goes well with oil & vinegar or avocado cilantro

Tuesday, May 3, 2016

Pulled Pork Tacos with Vinegar Slaw

For the pork:
1 large pork shoulder roast
1 small can tomato paste
1 cup water
3 TBSP Worchestershire sauce
1 TBSP sugar or real maple syrup
salt, pepper, onion powder, chili powder, parsley, red pepper flakes, garlic powder, oregano

Place roast in a slow cooker, fatty side down and season heavily with salt, pepper 7& onion powder. Cook on high for 5-6 hours or until tender enough to shred with 2 forks. You dont need any liquid because the fat will render down and make it plenty moist. 

Whisk together the tomato paste, water, Worchestershire, syrup and seasonings. Add shredded pork and sauce to a pan, stir to combine and bring to a simmer. Remove from heat.

For the slaw:
1/2 head cabbage - very thinly sliced
1 large carrot - shredded
1/4 cup red wine vinegar
2 tsp sugar or real maple syrup
1  TBSP olive oil
salt & pepper

Combine in a bowl and refrigerate.

For the Aoli:
1 cup mayo
1 clove garlic - minced
1 tsp lime juice
1 1/2 tsp chipotle seasoning
1 tsp fresh chopped chives

Combine and refrigerate until ready to serve.

I assembled my pork and slaw tacos on butter fried gluten free tortillas with avocado and hot sauce.

Thursday, April 21, 2016

Chicken Tortilla Soup - 21 DF approved

6 - 1.5 cup servings
3-4 large boneless, skinless chicken breasts
10 oz can green chilies
1 can diced tomatoes (no salt added)
1 cup frozen or fresh corn
1 can black beans - drained and rinsed
1 medium onion - diced
1 jalapeno - diced
4 cups low sodium chicken broth
1 tsp cumin
2 tsp chili powder
1 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp oregano 

*Tortilla strips: 
corn tortillas
olive oil cooking spray
sea salt

Put all the ingredients in your crock pot, stir and cook on low for about 8 hours. 

Before serving, shred the chicken and stir to combine.

*If you want to make home made tortilla strips, preheat your oven to 350 and cut tortillas into strips. Spray with olive oil cooking spray and sprinkle with sea salt. Bake 10-15 minutes.

Other good toppings - corn chips, cheese, sour cream or greek yogurt, cilantro, avocado. 

Each serving (not including toppings) equals 1/2 red, 1/2 green, 1 yellow 

Friday, April 15, 2016

Turkey Lettuce Wraps - 21 DF approved

Makes 6 wraps

1.5 lbs ground turkey
1 tsp garlic powder
1 tsp cumin
1/2 tsp sea salt
1 tsp oregano 
1 tsp chili powder
1 tsp paprika
1 medium onion - sliced thin or chopped
1 bell pepper of choice - chopped
3/4 cup water
3/4 cup tomato sauce (no sugar added/low sodium)
1 medium tomato - chopped
*chopped avocado

Heat a large pan over medium heat. Add the turkey and cook, stirring and breaking it up until there is no pink remaining. 

Add the seasonings and mix well. Add the onion, bell pepper and cook until the onion is translucent. 

Add water and tomato sauce and bring to a boil. Reduce heat to low and simmer, covered, for 10-12 minutes. 

Top each lettuce leaf with meat mixture and fresh chopped tomato. 

Each wrap equals = 1 red, 1 green and 1 blue if you add avocado

Thursday, April 14, 2016

Vegan Mac & Cheese

This is my new favorite vegan mac and cheese recipe. As a lactose (and soy) intolerant im ALWAYS looking for something to satisfy my cheese cravings! I recommend doubling this recipe.

8 oz gluten free pasta of choice
2 TBSP chopped shallot
1 cup chopped yukon gold potatoes
1/4 cup chopped carrots
1/3 cup chopped onion
1/4 cup raw cashews - soaked in water overnight and then drained
1 cup water
2 tsp salt
5 TBSP butter
1/4 tsp garlic - minced
1/2 tsp dijon mustard
1 TBSP fresh lemon juice
1/2 tsp black pepper
*pinch cayenne (optional)

In a medium saucepan, add the shallots, potatoes, carrots, onion and water and bring to a boil. Lower to a simmer and cook covered for about 15 minutes or until the veggies and very soft. Do not drain!)

Cook the pasta in salted water, drain and return to the pot.

Place the cashews, salt, garlic, butter, mustard, lemon juice, pepper and cayenne in a blender or food processor along with the undrained softened vegetables. Process until very smooth. (obviously by the picture I did not do this nor did I soak my cashews long enough). Stir into pasta.

You can also do a baked macaroni by pouring the sauce over the pasta in a casserole dish and topping with homemade (or store bought) gluten free breadcrumbs! Bake at 350 degrees for 30 minutes or until sauce is bubbly and the top is slightly browned.

*To make homemade breadcrumbs:
Take a few slices of bread, torn into pieces, and add to a food processor with 1 TBSP of butter. Process until crumbly. You can also season with salt, pepper and paprika or italian seasoning.

Wednesday, April 6, 2016

Simple Pulled Pork - 21 DF approved

1-2 pork tenderloins (usually they come in a 2 pack and I threw both in there)
1/2 cup unsweetened apple sauce
1/2 cup water
1/3 cup tomato paste
1 small-med onion - sliced or chopped
1 cup sliced mushrooms
1 tsp cayenne
1 TBSP garlic powder
1 tsp pepper
1 tsp onion powder
salt to taste
1/4 cup apple cider vinegar
1/4 cup yellow mustard

Combine everything but the mustard and vinegar in a crockpot and cook on low for 7-8 hours. 

Shred pork and stir to combine along with the vinegar and mustard and any additional seasoning to suit your taste. 

Serve on a whole wheat bun, in a tortilla or top of a salad! 

1 measuring cup of meat mixture equals 1 red, 1/4 green. Add additional yellows if served on a bun 2, open face bun 1, 2 corn tortillas 1 or 1 whole wheat flour tortilla 1

Grilled Lemon Chicken - 21 DF approved

2 large chicken breasts - cut into long strips (3-4 per breast)
1/3 cup olive oil
zest of 1 lemon
3-4 garlic cloves 
small handful of,  flat leaf parsley
1 TBSP lemon juice
1 TBSP white balsamic vinegar
2 tsp sea salt
1 tsp pepper

Blend olive oil, lemon zest & juice, garlic, parsley, white balsamic vinegar and seasoning in a blender or food processor. Add to a large ziplock bag along with the chicken strips, close the bag and squish around to coat the chicken evenly. Refrigerate 2-8 hours.

If using wooden skewers, soak in water for at least 20 minutes before your ready to cook. 
Thread chicken onto skewers and grill 8-12 minutes - until chicken is cooked through. Serve immediately. I put mine over salad! 

This counts as a RED container (portion size depends on the size of your chicken breasts) and half a teaspoon as most of the marinade stays in the bag. 

Thursday, March 31, 2016

Crock Pot Seasoned Chicken and Veggies - 21 DF approved

Makes 6 servings

Boneless, skinless chicken breast (4 small or 2 large)
1 can black beans - drained and well rinsed
small can chopped green chilies
1 cup frozen corn
1 large onion - diced
3 bell peppers - chopped
1 can diced tomatoes (no salt added)
salt and pepper to taste
2 TBSP chili powder
1/2 TBSP onion powder
1/2 TBSP garlic powder
1 tsp paprika
1 tsp cumin
*1 tsp red chili flakes (optional)
3/4 cup plain greek yogurt or 1/2 cup sour cream
fresh cilantro, flat leaf parsley or chopped green onions

Add chicken breasts to slow cooker and top with the rest of the ingredients minus the yogurt and cilantro. Give it a quick stir and cook on low 8-10 hours-until chicken is tender. Remove chicken or bring to the top and shred. Stir to combine along with yogurt/sour cream.
Continue to cook on low 20-30 minutes.

Serve topped with fresh cilantro, with tortillas or over rice. Add a blue of cheese or avocado! 

Each serving equals 1 red, 1 green, 1/2 purple, 1 yellow. Count additional yellows for tortillas and rice. 

Philly Peppers - 21DF approved

3 bell peppers - cut in half, seeds and stems removed
olive oil
1 large sweet onion - thinly sliced
*1 cup sliced mushrooms (optional)
1 large skirt or flank steak or thin top round - *seasoned, broiled to preferred doneness (I did rare), sliced thin against the grain
1.5 cups shredded mozzarella cheese

Preheat oven to 400 and prepare a rectangular casserole with cooking spray. Lay bell pepper halves face down in the casserole and bake 15-20 minutes until tender but not mushy. Remove from oven but leave the oven at 400.

Heat olive oil in a large pan over medium-high heat. Add onions and sauté until almost tender - add mushrooms and finish sautéing until tender.
Remove from heat and add sliced meat to pan. Season with additional salt, pepper and a little cumin and onion powder.

Flip bell pepper halves over and sprinkle with .5 cup of the mozzarella. Fill each half evenly with meat/onion mixture. Top evenly with remaining cheese. Bake until cheese is melted and slightly browned.

onion powder
garlic powder
a little cayenne
chili powder

Each half equals 1.5 green, 1 blue, .5-1 red (depending on how big your steak is)

Tuesday, March 29, 2016

Avocado Salad with a Crunch

2 large ripe avocados - diced
2 large ripe tomatoes - diced 
1/2 cup olives - roughly chopped (I used greek olives - they were not pitted and a huge pain in the butt. Next time i will probably use green olives or you can omit)
1 cup canned chick peas (garbanzo beans) - drained and rinsed
2 TBSP flat leaf parsley - roughly chopped or torn
1/4 cup white balsamic vinegar
1/4 cup olive oil
1 tsp cumin
1/2 tsp paprika
salt and pepper to taste
blue corn tortilla chips

Gently toss everything but the chips in a bowl. Serve with chips crumbled on top! 

White Chicken Enchiladas - 21DF approved

-Makes 6 enchiladas

2 TBSP olive oil
2 cloves garlic -minced
1/2 yellow onion - diced
1 yellow pepper - diced
4 cups fresh spinach
2 cups cooked shredded chicken (about 2 breasts)
1 4 oz can green chilies - undrained
1 1/2 cups plain greek yogurt 
2 TBSP *southwest seasoning
1 tsp lime juice
1/2 cup water 
6 whole wheat flour tortillas or 12 corn tortillas
1 cup shredded cheese
1 large tomato - chopped
*3 green onions - chopped (optional) 

Preheat oven to 350 .

Heat oil in a large pan over medium heat. Saute garlic, onions and pepper until mostly tender. Add spinach and wilt 3-4 minutes. 

Remove from heat and mix in shredded chicken and green chilies. 

Meanwhile, in a bowl, mix together yogurt, Southwest Seasoning, lime juice and water.  Pour half the  sauce into the chicken mix.

Fill the whole wheat tortillas evenly (if using corn tortillas, slightly overlap 2 and then fill so they reach the edges of the pan), roll and place seam side down in a lightly greased casserole dish. 

Top with remaining sauce and sprinkle with cheese.

Bake for 15-20 minutes until the cheese is slightly browned. Top with chopped tomatoes and *green onions. 

*Southwest Seasoning:
1 TBSP chili powder
2 tsp cumin
1 tsp coriander
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder 
1/2 tsp oregano
1/2 tsp paprika

  • 21 Day Fix Container Count (1 enchilada) = 1 green1 red1 yellow,  1 blue, 1 tsp.

Friday, February 26, 2016

Chicken and Vegetable Curry

2 TBSP olive oil
3 TBSP red curry paste
1 yellow onion - sliced
2 chicken breasts - cubed or cut into small strips
salt and pepper
1 can sliced water chestnuts 
1 1/2 inches fresh ginger - minced
3 cups veggies of choice - i used green beans and sliced carrots - you can also use broccoli, cauliflower, bell peppers 
1 can coconut milk
1/4 cup chicken stock
one 14 oz can diced tomatoes (no salt added)
1 lime

Heat a large pan over medium heat with the olive oil, curry paste and onion - cook and let sizzle about 5 minutes. Season chicken with salt and pepper and add to pan. Add chicken to pan and cook until golden on all sides. Add veggies and ginger and cook, stirring often, until the vegetables are coated evenly. Add the coconut milk, tomatoes and chicken stock and bring to a simmer. Let simmer until the chicken is cooked through and vegetables are to desired tenderness - about 20 minutes. 
Squeeze fresh lime juice over the top before serving! 

Tuesday, February 2, 2016

Chicken Thighs with Pineapple Honey Mustard Sauce

2 lbs boneless chicken thighs (skin on if you want it crispy)
salt, garlic powder, onion powder, paprika to taste

For the sauce:
2 TBSP butter
1 1/2 cups pineapple chunks (mostly drained)
1/4 cup dijon mustard
2 TBSP whole grain mustard
2-3 rounded TBSP raw honey 

Preheat oven to 450. Season chicken thighs generously on all sides. Place a large cast iron pan over med-high heat. When the pan is very hot, add the chicken thighs (skin down if not using skinless). You can crowd the pan because they will shrink. Cook about 7-8 minutes, flip and cook 5 more minutes. Place in the pre-heated oven 15-20 minutes until cooked through.

Meanwhile, heat butter in a sauté pan over medium heat. Add pineapple chunks and cook until caramelized - about 5 minutes.

Place pineapple, mustards and honey in a blender or food processor and blend until smooth. 

Top chicken with sauce before serving. I served my chicken over cauliflower rice! 

Monday, January 25, 2016

PALEO: Breakfast Casserole

2 TBSP coconut oil or butter (ghee)
1 large yam - peeled and diced
1 tsp sea salt
1 1/2 lbs breakfast sausage
1/2 yellow onion - diced
2 cups fresh spinach - chopped
10 eggs - whisked
1 tsp sea salt, 1 tsp garlic powder, 1/2 tsp parsley, 1/2 tsp onion powder

Preheat oven to 400 degrees and grease a 9x12 baking dish. Mix 1 tsp salt and seasonings with eggs and set aside.

Coat diced yam in oil or butter and sprinkle with 1 tsp salt. Place on a baking sheet and bake 20-25 minutes until soft. 

While potatoes are cooking, heat a pan over medium heat and sauté sausage and onion until sausage is fully cooked. Place in baking dish along with cooked yam, spinach and whisked-seasoned eggs and stir to combine.

Cook in oven for 25-30 minutes, until eggs are set in the middle. 

Friday, January 22, 2016

PALEO: Creamy Spaghetti Squash Casserole

3-4 cups slightly under-cooked spaghetti squash (about 1 med-small squash)
1/2 large head cauliflower-cut into florets
2 med-large parsnips-peeled and chopped (about 2 rounded cups worth)
1/2-3/4 cup coconut milk
salt to taste
*2 Tsp seasoning mix (see below)
2 TBSP coconut or olive oil
2 shallots - minced
1 large or 2 small leeks - thinly sliced
**1 lb cooked ground sausage or cooked shredded chicken - optional

*garlic, basil, parsley, onion powder, thyme, marjoram, celery seed, rosemary - mixed equally 

Preheat oven to 350 and grease a casserole dish.

Steam cauliflower and parsnips until tender. Drain and puree in a blender or food processor with 1/2 cup coconut milk (add additional milk if mix is too thick-it should be about like thick pancake batter). Stir in seasoning.

Heat oil in a pan over medium heat. Saute shallots and leeks until soft and translucent - about 10 minutes.

Combine squash, cream sauce, leek mixture and *cooked meat. Season to taste with salt and additional seasoning mix. Transfer to prepared casserole dish and bake until hot and bubbly - about 30 minutes.

Thursday, January 7, 2016

PALEO: Turkey Jalapeno Chili

1 medium onion - diced
3 cloves garlic - minced
1 bell pepper - diced
2 jalapeños - seeded and diced
1 large sweet potato - chopped
2 lbs lean ground meat (chicken, venison or turkey)
2 tsp paprika
2 tsp chili powder
2 tsp oregano
2 tsp salt
2 tsp cumin
1/2-1 tsp red pepper flakes
1 can diced tomatoes - low sodium
1 cup low sodium chicken broth

Add all ingredients to a slow cooker and cook 8-10 hours on low.

Top with Avocado, scallions, fresh chopped jalapeño.

Tuesday, January 5, 2016

PALEO: Tomato, Bacon Quiche

2 small/medium zucchini - grated 
1 egg - beaten
1 1/2 TBSP coconut flour
1 tsp flax meal
1 TBSP butter or coconut oil - melted

5 eggs + 3 egg whites - beaten
3 TBSP coconut milk
5 slices bacon - cooked and chopped
2/3 cup cauliflower - ground into rice using a food processor or grater (its ok, you can't taste it!)
1/2 cup fresh chopped spinach
1/2 tsp ground mustard
1/2 tsp sea salt
1/2 tsp black pepper

sliced tomato
*grated cheese (optional)

Preheat oven to 400 and grease a pie dish.

Drain shredded zucchini of as much water as you can - by wrapping in paper towels or cheese cloth and squeezing. Place in a large bowl. Add the remaining crust ingredients to the drained zucchini and mix well. Place the mixture into the greased pie dish and using the back of a spoon, spread around until dish is covered (up the sides too).

Bake in preheated oven for about 10 minutes. Remove from oven (but leave oven on).

In a large bowl combine eggs, egg whites, milk and seasoning - mix well. Add cauliflower, spinach and cooked bacon, mix to combine. Top with tomato slices and *cheese. Pour into zucchini crust. 

Bake for 20 minutes - check to make sure edges aren't buying. If they are getting too brown, lovely cover with foil and continue baking until top is very lightly browned and center is set and firm. 

Monday, January 4, 2016

Raw Vegan Brownies

1 cup + 1/2 cup raw walnuts
1 cup raw almonds 
2 1/2 cups pitted dates - if dry, soak in warm water for 10 minutes, then drain
3/4 cup unsweetened cocoa powder
2 TBSP cocoa nibs 
1/4 tsp sea salt

Ganache Frosting
1/4 cup almond milk
1 cup dairy-free dark chocolate
2 TBSP coconut oil
1/4 tsp sea salt

Place 1 cup walnuts and almonds in a food processor and process until finely ground. Add the cocoa powder and salt - pulse to combine. Transfer to a bowl and set aside.

Add dates to food processor and process into small bits. Transfer to a bowl.

Add cocoa, nut mixture back into food processor and while processing, drop in small handfuls of date pieces. Process until you get a dough like consistency and mixture holds together when you squeeze it.

Transfer mixture to a parchment lined 8x8 dish and add remaining walnut pieces and cocoa nibs to top. Press topped mixture firmly into dish. 


Place all ganache ingredients in a double boiler. Heat and stir until chocolate and coconut oil are melted and well combined. Spread over nut/date mixture and place in fridge or freezer until firm. 

Keep covered in fridge.