2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao (+2-3 Tbsp to coat)
¼ tsp. Himalayan pink salt 

2 tsp. cinnamon
1 vanilla pod, scraped (or 1 tsp. ground vanilla) 

Optional for coating: Cacao powder, shredded coconut, and crushed raw almonds


Blend walnuts in food processor, until finely ground. Add the cacao and salt, pulse to combine. Add the dates one at a time while the processor is running. If the mixture doesn't easily stick together, add a few more dates. Place the date mix in the fridge for a couple of hours to cool. Use a spoon and your palms to make round truffles and lightly coat them in cacao powder or other options. You can store in the fridge for up to 2 weeks.


It's been a while since my last recipe post, but I've been wanting to share one of my favorite desserts. So good.



Vegetable Lasagna thinly sliced zucchini, pesto, cashew cheese, marinated portobello mushrooms. Topped with coconut cream. Pesto Wrap collard leaf wrap, stuffed pumpkin seed basil pesto, red onion, cashew cheese, cucumbers, avocado, sprouts, mixed greens and vegan sour cream. Cru Pizza walnut pumpkin sausage, marinated shittake mushrooms, truffle mascarpone and salsa on raw dehydrated flax and sunflower seed crust.

One of my favorite places to eat in Silverlake, Cru. It's 100% vegan, raw and gluten free. I would absolutely recommend it to anyone.