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Chocolate Supreme Smoothie by Chef Jenny Ross


  • 4 oz milk (we use walnut milk at 118°F)
  • 1 banana
  • 2 tsp raw cacao
  • 1 large dash cinnamon
  • 1 tsp coconut nectar
  • 1 tsp ashwagandha
  • 1 tsp super greens
  • 1 Tbsp hemp seeds
  • 1 cup ice


  1. Add all ingredients into your blending container.
  2. Blend ingredients for 1 minute and garnish with swirled chocolate sauce.
  3. Enjoy and serve!


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Chocolate Cheesecake


For the crust

4 cups raw pecan or walnut pieces
1 cup raw agave nectar
2 Tbsp cinnamon
2 tsp sea salt

For the filling

8 cups of avocado
11/2 cup raw agave nectar
1 cup raw cacao powder
2 Tbsp cinnamon
2 tsp nutmeg
2 tsp sea salt
3 cups water

1. In a food processor process the nut crust until a dough ball forms.

2. Press the crust into the bottom of a 10-inch cheese cake pan evenly.

3. In a high-speed blender combine all the filling ingredients and blend until rich and cream.

4. Pour the filling into the pan evenly over the crust.

5. Freeze the pie for 8 hours.

6.Remove from the freezer and let thaw for 7minutes.

7. Cut into slices and serve.

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Nut Butter Bites

chocolate healthy dessert May 20, 2021


1 1/2 cups raw almond butter (roughly 1 jar)
1/2 cup raw honey or agave
1 tsp cinnamon
1/2 tsp sea salt
Coconut to coat


1. Process all ingredients, save coconut, in a food processor with the blade attachment in place/ alternatively process by hand mixing in a bowl.
2. Section into 1 tbsp bites and roll in coconut.
3. Refrigerate and enjoy!

 This recipe is a favorite of our Group Coaching Program at RISE from Chef Jenny, our nutritionist.  

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Chocolate Cranberry Bites

chocolate healthy dessert May 06, 2021


  • 4 ounces good quality 70% bittersweet chocolate
  • ¼ cup chopped walnuts
  • ¼ cup dried cranberries
  • 2 tablespoons finely chopped unsweetened coconut

Special Tools

  • 8 2” mini paper baking cups


  • Chop the chocolate into small pieces. Use a serrated knife, bread knife or a large heavy chefs knife. Melt chocolate in either the microwave or a double boiler on the stove.
  • To melt chocolate in the microwave, place chocolate in a microwave-safe bowl. Microwave using 50% power for 1 minute. Remove and stir. Continue in 30 second increments until chocolate is mostly melted. It’s ready when there are still a few lumps. They will smooth out as you stir. Do not overheat or chocolate could burn.
  • To melt chocolate in a double boiler, place a small pan with a few inches of water over medium heat and bring to a simmer. Turn heat to low and place a small bowl with the chocolate over the hot...
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Dairy Free Chocolate Pudding

Serves 4


  • 6 ounces good quality bittersweet chocolate coarsely chopped
  • use liquid stevia drops to taste
  • 2 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pinch sea salt
  • 1 cup canned coconut milk
  • 2 teaspoons  instant espresso optional
  • 1/2 teaspoon Chinese Five Spice optional, or try plain cinnamon


  • 4 2-ounce ramekins, cups or demitasse cups


  • In the bowl of a food processor, combine the chocolate and  stevia and pulse until the chocolate is finely ground. Add the egg, vanilla and salt and pulse to a paste.
  • In a small saucepan, bring the coconut milk, espresso powder and spice to almost a boil over high heat, whisking to incorporate. Be careful and watch as it comes to a boil. It can boil over in the blink of an eye, and its a terrible mess to clean up.
  • With the food processor running, add the hot coconut...
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Cacao-Avocado Pudding

Avocado and chocolate? Yes! This is a nut-free preparation that yields a delicious pudding every time. This recipe is rich and creamy, with a nice soft chocolate flavor, and may be adapted by adding more cacao or nut milk to suit your own needs.


4 Haas avocados

1 cup coconut water

1/2 cup raw honey

1 cup raw cacao

1 teaspoon cinnamon

1 teaspoon sea salt


1. Begin by slicing the avocados length-wise and removing pit. Then scoop out flesh from skins.

2. Combine all ingredients in a blender, loading the liquids first, and blend on high for 30-45 seconds. Scrape out pudding and refrigerate. This recipe keeps for up to 4 days in the refrigerator and is best served chilled.

Makes 3-4 cups, depending on avocado size.


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