Healthy Raw Chocolate Bark/Clusters with The Curious Fork

It’s the Christmas season, and the perfect time for creating some tasty treats with your family! This Healthy Raw Chocolate Bark can also be made as clusters and is a great gift to make for cookie exchanges, kids’ cookie making parties, and for family and friends during this festive time. 

Cacao contains anandamide which puts you in a blissful mood. It also boosts serotonin levels, so this chocolate bark can make you feel happier and filled with love! 

Cacao is also anti-inflammatory, gives you more energy, gets your blood pumping, and is good for your heart. It can make your hair shiny and nails strong & even help prevent sunburns. It’s so good for you in so many ways! And it tastes super yummy too!

Thank you to Chef Katherine Emmenegger from The Curious Fork in Solana Beach, California for showing us how to make this tasty treat! We had so much fun with you Katherine!

Hope you enjoy this yummy Raw Chocolate Bark & Clusters and we wish you and your family a very merry Christmas and a happy holiday season!

If you like these recipes please subscribe to our channel! Thank you!

Super Healthy Raw Chocolate Bark/Clusters
This Healthy Raw Chocolate Bark can also be made as clusters and is a great gift to make for cookie exchanges, kids’ cookie making parties, and for family and friends during this festive time.
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  1. 1/2 cup coconut oil melted
  2. 1/2 cup maple syrup, at room temperature
  3. 1 teaspoon vanilla
  4. 1/4 teaspoon fine sea salt
  5. 1/2 cup raw fair trade cacao powder
  6. 1/4 cup pecans or walnuts, roughly chopped
  7. 1/4 cup hemp seeds
  8. 1/4 cup golden berries, blueberries or chopped dates
  9. 1/4 cup goji berries
  10. 1 cup toasted coconut shreds
  1. 1 teaspoon spirulina powder
  2. 1 teaspoons maca powder
  3. 1 teaspoon of your favorite greens powder
  4. 1 Tablespoon cacao nibs
  1. In a bowl, combine the melted coconut oil with the remaining ingredients, adding them in the order they are listed.
  2. Spread the mixture over a shallow foil lined dish. Refrigerate for up to 2 hours or freeze for 20 minutes. Wearing food service gloves, break the bark into shards for serving.
  3. Or for clusters, spoon the mixture into paper cupcake cups.
Tia and Talia's Tasty Treats

10 Ways Kids Can Volunteer to Serve & Help Others

Happy holidays! Service is one of our favorite virtues! We love to try to help others all throughout the year, but during this season we really like to get into the holiday spirit by making some extra special time for giving and sharing. We’ve tried to find charities that we can volunteer at, but unfortunately we’ve found that many organizations want you to at least be in the double digits before participating. But we don’t want that to stop us from helping where we can! So, we’ve come up with a bunch of ways that kids can learn to serve by helping and volunteering.

Samaritan’s Purse International Relief is an organization that aids the world’s poor, sick and suffering by providing food, medicine and other assistance to hurting people who are victims of war, poverty, natural disasters, disease and famine. Operation Christmas Child is one of their programs where you make care packages for needy children around the world. First, you pack a shoebox full of gifts, like toys, hygiene items and school supplies. Then, you choose if you’d like it to go to a boy or a girl. Finally, you can include a family photo and a personal note to your new friend. You might even get a thank you note in return! We like to say a prayer over our boxes for the children they are going to as well!

We haven’t found a soup kitchen that young kids can work at yet, so we decided to make our own meals to help feed the homeless in our city. We filled brown paper bags with homemade PB&Js, fruit, veggies and treats and brought them downtown. There were streets filled with tents where people were living. It filled our hearts with compassion to visit them. They were overjoyed to see us and were grateful for the food and blankets we brought them (water bottles, socks, toothbrushes and wet wipes are great additions too!).  We only made 35 lunches and realized that next time we need to make a lot more! 

And here are some other ideas of how you can help out in the world:

Make candles and give as gifts to spread your love and light to others

Leave a basket of goodies out for all the delivery people

Deliver unwrapped toys 

Have a playdate with someone lonely or a friend in need

Bring cookies to neighbors

Do errands, cook or help (& pray for) someone with an illness or disabled 

Help at a local soup kitchen or food shelter

Double up the meal your making for dinner and surprise a single mom

Walk an elderly neighbor’s dog, collect mail, shovel snow (secretly!)

Clear closets and playrooms of outgrown clothes, toys, sports equipment and books to donate gently used items to those less fortunate

Send Christmas cards/letters to children in underprivileged countries or children of service members

Get your dog certified as a therapy dog and bring it to hospitals and schools

Hand deliver your old movie DVDs to children in the hospital or a family shelter

Volunteer at a Ronald McDonald House

Go room-to-room singing Christmas carols around a convalescent home

Volunteer at a local animal shelter, playing, brushing and cleaning up after the animals 

Practice your reading by reading to smaller children or the elderly

Paint nails at a nursing home

Buy an extra bag of groceries while at the store and donate to a family in need

And, if you have a mobile device, try out the Oceanhouse Media FREE app: act-Be the Change You Wish to See in the World. The app sends you daily acts of kindness that you can do to make a positive change in the world. The app may be free, but it gives so much value to others!

It feels so good to be of service. We don’t know who gets more out of all these different acts of kindness, those we are hoping to help…….or us!

Happy holidays everyone! May they be safe, full of joy, peace and love!


Flourless Chocolate “Santa Hat” Brownies with Christa Orecchio on Fox 5 San Diego

Christmas, Desserts, Holiday | December 15, 2016 | By

What a week it has been! We were so excited to be invited onto Christa Orecchio’s “Food As Medicine” show on Fox 5 San Diego this past week! Christa is a clinical and holistic nutritionist, best-selling author and TV host, and we’re also blessed to call her a friend. She asked us to make these Flourless Chocolate Santa Hat Brownies with her and we had so much fun!

We were a little nervous, because this was our first time on live TV, and a little distracted…..did you know you can watch yourself on lots of screens behind the cameraman WHILE you’re in front of the camera on TV?!? That’s pretty cool….and mesmerizing!

We had a blast! The anchors and crew were so nice to us and gave us a tour. Tia loves learning about the weather, so when they let us play in front of the green screen it felt like a Christmas dream came true!

We got to sit at the anchor desk and they even asked us to be with them during the closing of the show. It was such a fun day and an amazing experience. We are very grateful to both Christa and Fox 5 San Diego!

We hope that you enjoy making these delicious Santa Hat Brownies with your family over the holidays. The whole crew loved them and we hope that you will too. They are filled with protein (to help you grow strong) because we made them with black beans instead of flour. (Shhh…Christa likes to keep that a secret, so don’t tell!) And they are sure filled with a whole lot of love! Enjoy!

If you like recipes like these, please check out Christa’s Whole Journey website. Also, we’d love to have you join us weekly by subscribing to our channel! Thank you for all of your support. Hope you are enjoying this joyous season. Merry Everything!!! xo

Flourless Chocolate "Santa Hat" Brownies
Yields 16
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Total Time
45 min
Total Time
45 min
  1. 1 (15-ounce) can no-salt-added black beans, drained and rinsed
  2. 3 large organic eggs
  3. 1/3 cup melted organic butter (or ghee or melted coconut oil for vegan), more for the baking dish
  4. 1/4 cup raw cacao powder
  5. 1/8 teaspoon salt
  6. 2 teaspoons gluten-free vanilla extract
  7. 1/2 cup plus 2 tablespoons coconut sugar
  8. 1/2 cup stevia-sweetened chocolate chips
  9. 1/3 cup finely chopped walnuts
  10. Lots of Love
  1. Preheat oven to 350 degrees. Butter an 8-inch baking pan. Place the black beans, eggs, melted butter or ghee, cocoa powder, salt, vanilla extract, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes or until just set in the center. Cool before cutting into squares.
  2. Coat each square with SoDelicious Coconut “Cool Whip” (found in the frozen section at Whole Foods), top with an organic strawberry dipped in the cool whip and enjoy your Santa Hat!
Tia and Talia's Tasty Treats

Turkey Kyerito Gluten-free Sandwich Wrap with Kye’s Restaurant in Santa Monica, CA

Lunch, Snacks, Thanksgiving | November 26, 2016 | By

Happy Thanksgiving everyone! We hope that you had a great holiday yesterday! Thanksgiving is one of our favorite days to celebrate because it is all about gratitude and appreciation. We love counting our blessings, and this year we are especially grateful because we’ve been able to spend it with 8 of our 13 cousins, 8 of our aunts and uncles, and our grandparents! Our Grandma and Grandpa try to gather us all together each year to celebrate what we call “Merry Thankmas.” We celebrate Thanksgiving one day and Christmas the next, and create tons of fun memories together.

This year we traveled from all over the United States to meet up in Las Vegas, Nevada. Grandma rented a huge house so we could all stay under one roof. There is a game room, a pool and lots of outdoor play areas so there is plenty to do to keep us all busy. Plus, we love to cook and eat all our meals together. We all gather around a few big tables, say grace together and then laugh and tell stories while we eat. It’s some of our happiest times. Last night we had a huge feast and this morning we have tons of leftovers. We thought this would be the perfect time to share the show that we did with Chef Jeanne Cheng from Kye’s Restaurant in Santa Monica, CA. She taught us how to make Turkey Kyerito sandwich wraps. They are the perfect day-after-Thanksgiving meal to make to use up all your delicious leftovers. Plus they are gluten-free and paleo….and super yummy! Jeanne named her restaurant after her son, Kye. He loves to cook with her, just like we love to cook with our mom, and he inspired her to create the Kyerito.


Did you know that turkey is loaded with protein? It helps to build your muscles to make you stronger. Try to make sure your turkey is organic and raised without antibiotics. If the turkey eats medicine that means you’re eating that medicine too!

img_1516Have fun making these Kyeritos! They are great to make for your school lunchbox too!

Thank you so much for watching and subscribing! We are so grateful to get the opportunity to share these healthy, low-sugar, gluten and dairy-free snacks and desserts with you on YouTube and greatly appreciate your enthusiasm and support! Lots of love to you and hope you have a wonderful rest of your Thanksgiving weekend with your family and loved ones.


Deli Turkey Kyerito
A delicious, gluten-free sandwich wrap that's easy to make and perfect for lunch boxes.
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  1. 2 leaves of organic romaine lettuce
  2. 1/2 cup organic brown rice
  3. 1/3 cup organic sprouts
  4. 1/3 cup sliced organic snap peas
  5. Sunflower seeds
  6. 2 slices free-range, organic turkey
  7. Organic mayonnaise
  8. Lots of Love
  1. Take a piece of cellophane and stack two pieces of romaine lettuce on top.
  2. Wet your fingers to keep rice from sticking and dump the rice onto the middle of the lettuce and press down to flatten.
  3. Then layer on top the sprouts.
  4. Then the snap peas.
  5. Sprinkle sunflower seeds on top.
  6. Finally, top with the sliced turkey and mayonnaise.
  7. Then fold the turkey in half to hold in the mayonnaise and wrap up the lettuce.
  8. Tightly roll in the cellophane.
  9. Seal with scotch tape to hold it together in the middle and on the bottom.
  10. Peel back the cellophane to eat!
  11. Enjoy!
Tia and Talia's Tasty Treats

Gluten-free Coconut Pumpkin Muffins

Thanksgiving is our favorite holiday because it’s all about appreciating all our blessings! And we feel blessed to get to share these Coconut Pumpkin Muffins with you! Here’s a yummy treat you can make for your family to enjoy all throughout the autumn season. 

It’s even a fun project to do together during the school break for Thanksgiving.


They’re great to give away to others to let them know you care, or to add to the Thanksgiving dinner table feast.


Pumpkin is a great source of beta-carotene, a powerful antioxidant, and helps to keep you from getting sick.


We hope you and your family have a wonderful holiday. We are SO grateful to get to be a part of your lives and are thankful for your support! If you like these videos, please subscribe to our channel. Thanks for watching! Enjoy!



Gluten-free Pumpkin Muffins
These moist, gluten-free muffins are a perfect treat for the autumn and holiday season!
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  1. 4 large organic eggs
  2. 1/2 cup pureed pumpkin
  3. 1/2 cup coconut milk
  4. 1/2 cup melted coconut oil
  5. 1 1/2 tablespoons vanilla
  6. 1/4 cup maple syrup
  7. 1/2 cup coconut flour
  8. 1 cup almond flour
  9. 2 teaspoons baking powder
  10. 1 teaspoon baking soda
  11. 1 Tablespoon pumpkin pie spice
  12. 1 teaspoon cinnamon
  13. 1/4 teaspoon sea salt.
  14. Lots of love!
  1. In a large bowl, mix together the eggs, pureed pumpkin, coconut milk, melted coconut oil, vanilla, and maple syrup.
  2. In a different bowl mix together the coconut flour, almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and sea salt.
  3. Then pour the wet ingredients into the dry ingredients and mix the two together.
  4. Pour the batter into a greased and floured muffin pan and bake at 350 degrees for 15-20 minutes.
  5. Allow to cool before removing from the muffin pan.
  1. It's fun to use creative muffin pans. We used a pumpkin muffin pan, but you could also use a turkey muffin pan, a snowman muffin pan, or our favorite, a heart muffin pan! Of course, you could always use a regular round muffin pan and use festive cupcake liners to show some holiday spirit!
Tia and Talia's Tasty Treats



3 Kinds of Roasted Pumpkin Seeds – Spicy, Cheesy & Sweet

What do you do with all those pumpkins after Halloween is all over? Scoop out the seeds and roast them, of course! We had so many pumpkin seeds left over after carving our pumpkins and, since they are so good for you, we wanted to roast them and take them to school as a snack. Did you know that pumpkin seeds have lots of magnesium, zinc, omega-3 fats and tryptophan? They are great for your heart, bones and eyes, and help you to relax and sleep better too!

We hope you enjoy these this fall season. Thanks so much for watching! And if you like these videos, please subscribe to our channel!


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Roasted Pumpkin Seeds (Spicy, Vegan Cheesy & Sweet)
A tasty autumn snack done three different ways. Plus, it's a great way to use your leftover Halloween pumpkins!
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  1. Pumpkin seeds scooped out
  1. Drizzle of olive oil
  2. 1 Tablespoon sea salt
  3. 1 Tablespoon garam masala
  4. 1 teaspoon curry powder
  5. Optional: add a little chili powder if you like it really spicy
Vegan Cheesy
  1. Drizzle of olive oil
  2. Juice of 1/2 a lemon
  3. 1/4 cup ground sunflower seeds
  4. 1/4 cup ground hemp seeds
  5. 1 teaspoon sea salt
  6. 1/2 teaspoon paprika
  7. 1 teaspoon coriander
  8. 1/2 teaspoon garlic powder
  1. Drizzle of melted coconut oil
  2. 1/4 cup maple syrup
  3. 1 Tablespoon cinnamon
  4. 1 Tablespoon vanilla powder
  1. Cut open a pumpkin, scoop out all of the seeds and clear away the pieces of pumpkin.
  2. Spread them on an oiled baking sheet and roast for 30 minutes at 300 degrees to dry them out.
  3. After they are dry, split them into 3 bowls.
  4. In the first bowl, for a spicy Indian flavor, drizzle some olive oil on top of your seeds.
  5. Mix the sea salt, garam masala and curry powder together and sprinkle over the seeds. (Use your best judgement for how much spice to use, depending on the amount of pumpkin seeds you get out of your pumpkin.) You can even put a little chili powder in, if you like it really spicy.
  6. Mix well.
  7. In another bowl, for a cheesy taste, drizzle the seeds with olive oil and sprinkle with the juice of a half of a lemon.
  8. Then blend together the sea salt, paprika, coriander, onion, garlic, and ground sunflower and hemp seeds.
  9. Mix well.
  10. And finally, for a sweet taste, drizzle with melted coconut oil and maple syrup.
  11. Then mix the cinnamon and vanilla powder together and sprinkle on top.
  12. Mix well.
  13. And, of course, add a lot of love!
  14. Now put them all back on baking sheets and back in the oven for another 20 minutes until they are toasted.
  15. Enjoy!
  1. You can even do a bonus batch of pumpkin pie flavor….cinnamon, ginger, cloves and nutmeg. Yummy!
Tia and Talia's Tasty Treats

Moist & Delicious Pumpkin Cake

Happy Halloween! We’re all ready for trick-or-treating! We’re going to dress up as a family of spooky skeletons this year. What are you going to be?


We love this time of year. There are lots of harvest festivals and Halloween parties to go to, and this Pumpkin Cake is a great treat to bring along. Our friend, Ella, first introduced us to pumpkin cake. Her mom made it and it was super yummy. But, Talia couldn’t have it because there was gluten and dairy in it and she knew it would upset her belly. So we went home and made a gluten and dairy-free version that we think came out fantastic. It’s been a huge hit with our family and friends!




We just love pumpkin and look for any recipe we can find to use it…especially at this time of the year. Not only is pumpkin super-tasty, it’s also really healthy for you too! It is high in fiber and potassium, which means it helps your belly digest your food better. It also has a lot of iron, which helps to boost your immunity and keeps you from getting sick.


And isn’t this the cutest cake pan?! We hope that you enjoy this recipe as much as we do! If you like these recipes, please subscribe to our channel! Thanks so much for watching and have a happy Halloween!



Moist & Delicious Pumpkin Cake
A moist and delicious cake that is healthy enough to eat for breakfast. The perfect treat for the autumn season.
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  1. 1 cup almond meal
  2. 1/2 cup coconut flour
  3. 1 teaspoon baking soda
  4. 1 half tablespoon pumpkin pie spice
  5. A pinch of salt
  6. 2 cups of organic pureed pumpkin (fresh or canned)
  7. 3 eggs
  8. 1 cup coconut milk
  9. 1 teaspoon vanilla
  10. 1 quarter cup melted coconut oil
  11. 1/2 cup of honey or maple syrup
Crisp Topping
  1. 1 cup of whole, gluten-free oats
  2. 1/2 cup almond meal
  3. 1/2 cup chopped pecans
  4. 1/2 cup maple syrup
  5. 1 quarter cup melted coconut oil
  6. 1 teaspoon vanilla
  7. 1 teaspoon cinnamon
  8. A pinch of salt
For the cake
  1. Mix together the almond meal, coconut flour, baking soda, pumpkin pie spice, and a pinch of salt.
  2. Then add the organic pureed pumpkin, eggs, coconut milk, vanilla, melted coconut oil, and honey/ maple syrup.
  3. Blend together well and then pour it into a greased pan.
  4. In another bowl prepare the crisp topping.
  5. Mix together the oats, almond meal, pecans, maple syrup, melted coconut oil, vanilla, cinnamon and the pinch of salt.
  6. Sprinkle mixture on top of the cake.
  7. Bake at 325 degrees for 1 hour and 15 minutes.
  1. If you don't have pumpkin pie spice, you can substitute for 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, and 1/8 teaspoon ginger.
Tia and Talia's Tasty Treats

Pumpkin Fudge & Truffles with Chef Katherine from The Curious Fork

We recently discovered The Curious Fork cafe in Solana Beach, CA. It’s a little gem tucked away just north of the Del Mar Racetrack. They have a passion for making delicious, gluten-free breakfast and lunch items. They also host cooking classes and have a hands-on kitchen where Chef Katherine Emmenegger teaches gluten free baking. We were so excited to have her teach us how to make her super yummy Pumpkin Fudge and Pumpkin Truffles, just in time for Halloween!


We love to dress up and play spooky games with our friends at this time of the year. We also love to go trick or treating! We come home with huge bags of candy every year. We’ve learned that all that candy, sugar and chemicals aren’t good for our bodies, so we try to just have a little bit. The rest we like to donate to our dentist, who gives us a dollar for every pound we give so he can send care packages to our US Troops. We think it’s so much fun (and makes great business sense) to trick or treat, and then sell our bounty for a good cause! But once the candy is all gone, we still like to have something sweet to nibble on. We’ve found that Pumpkin Fudge hits the spot!


This has been a staple in our lunchbox every day this week. It’s the perfect autumn dessert. Plus, instead of all the processed sugar and chemicals that are found in candy, it’s really good for you! Pumpkin is full of vitamin A from beta-carotene, the compound that gives them their orange color. Vitamin A helps your eyes to see better….especially in the dark! The beta-carotene is also an antioxidant, which helps protect our skin and works hard to keep us healthy.


It was also a lot of fun making the truffles because we got to roll them into balls, like they were Play-Doh… and we love Play-Doh!


We found that these are a great idea to give as gifts. Now that the holidays are coming, we know what we’ll be making a lot of in the next few months!

We’d like to send a huge thank you out to Chef Katherine for making these with us! We hope that you like them as much as we do. Enjoy!

If you like these recipes, please remember to subscribe to our channel. Thank you!

Happy Halloween! 

Pumpkin Fudge & Truffles
A Halloween treat that tastes delicious and is healthy for your body too!
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  1. 1, 16 ounce jar raw coconut butter spread
  2. 1, 15 ounce can organic pumpkin puree
  3. ⅔ cup maple syrup
  4. 1 teaspoon pure vanilla extract
  5. 1 teaspoon ground cinnamon
  6. ½ teaspoon ground nutmeg
  7. ½ teaspoon fine sea salt
  1. In a saucepan filled with water, over medium heat, warm the jar of coconut spread to melt and liquefy.
  2. In a bowl, combine the remaining ingredients then add the melted spread and mix well.
  3. Pour the mixture into an 8x8 inch pan. Refrigerate for 2-3 hours or until well chilled and firmly set.
  4. Cut into squares and serve as fudge.
  5. As another option, the cooled fudge can be formed into balls and dusted with ground cinnamon for truffles. Place onto small confection papers for serving or gifting.
  6. Keep chilled for up to 2 weeks.
  1. Makes 24 fudge squares or 2 dozen truffles based on desired size.
Tia and Talia's Tasty Treats

Scary Spider Deviled Eggs

We’re getting ready for Halloween over here at our house! We’re gathering our costumes, and have decorated the house with pumpkins on the porch and spider webs hanging from the walls. We’re also having a lot of fun trying to spook each other……. Boo!


To celebrate this fun time of the year we decided not to trick you, but instead make a spooky treat for you! Talia is a lover of spiders (many a tear has been shed over the accidental death of a spider around our house). She knows the perfect way to catch a spider with a cup, slip a piece of paper under it and carry it outside to a better home without hurting it. She was our inspiration for these Scary Spider Deviled Eggs.


Both of us love eggs. They make for a quick and easy snack or breakfast. Eggs are a great source of protein and contain all eight essential amino acids. They help build our muscles to make us stronger and also contain many of the vitamins and minerals that our bodies need to give us more energy. We had so much fun making (and eating!) these Scary Spider Deviled Eggs, and hope you do too!


We are really into spooky things right now and have decided to be a whole family of skeletons for Halloween this year. What are you guys going to dress up as on October 31st? We hope you have a great holiday! If you go trick or treating have fun and stay safe. We’d love to hear about your Halloween adventures (and see your pictures!).


Scary Spider Deviled Eggs
A ghoulishly delicious and fun snack for the Halloween season.
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  1. 6 hard boiled eggs
  2. 1 avocado
  3. 1 teaspoon mustard powder
  4. 1/2 teaspoon cumin
  5. 1/2 teaspoon sea salt
  6. 1 teaspoon lemon juice
  7. 1 teaspoon apple cider vinegar
  8. 18 pitted whole black olives
  9. Lots of Love
  1. Cut the eggs in half, the long way. Scoop the yellow yolk into a mixing bowl and set the whites aside onto a plate.
  2. Add the rest of the ingredients (except for the olives) to the bowl and mash everything together.
  3. Scoop the mixture back into the egg whites.
  4. Slice all the olives in half, the long way.
  5. Take 12 olive halves and place one on top of each deviled egg for the spider body.
  6. Take the other 24 olive halves and thinly slice each half into 4 slivers to make the spider legs.
  7. Place 4 olive slivers on each side of the spider body to make the legs.
  1. Eat these as soon as possible because the avocado will start to oxidize and turn brown within a day. If you're looking to make these ahead of time and store in the refrigerator, you can substitute the avocado for mayonnaise.
  2. Enjoy! Happy Halloween!
Tia and Talia's Tasty Treats

Raw Donut Holes with Karma Chow’s Melissa Costello

Breakfast, Desserts, Snacks | September 30, 2016 | By

Fall is officially here! Although, you really wouldn’t know it with this heat wave we are having here in California. Even though it still feels like summer, we are excited to start making autumn-inspired recipes as the warm smells of spices start to fill our house.

Recently, we traveled up to Santa Barbara to (un)cook with our dear friend, and celebrity chef, Melissa Costello, owner of Karma Chow. Missy is a holistic nutritionist, vegan chef for stars like Tony Horton of P90X fame, and author of The Karma Chow Ultimate Cookbook and The Clean in 14 Detox. She’s an all-around superstar to us!

She welcomed us into her kitchen and taught us how to make her super-yummy, raw, vegan donut holes.


This recipe is perfect for the fall season because it uses warming spices like cinnamon and nutmeg. Spices like these make us feel like we want to go jump into a big pile of leaves, snuggle up to some football with our dad, and carve pumpkins with our mom. They bring to mind all the fun activities of autumn. Plus, these “donuts” are great treats to pack into our lunch, to snack on after school, or even for a quick running-out-the-door breakfast. 


These donuts are made with walnuts and cashews. Did you know that walnuts contain good fats called omega-3s, that support our brain’s health? They even look like a brain! How cool is that?! Make sure you eat the walnut skin too because it contains the most antioxidants to help keep you from getting sick. 


This is a really easy recipe to make and we had a lot of fun rolling them into balls. They were the perfect car snack for our road trip back home.

An extra bonus to cooking with Missy, is that we got to spend some time with Pumpkin, her adorable doggie! We love Pumpkin! Isn’t she cute?!! She even has her own Facebook page called Pumpkin Therapy.


We had such good time making these with Missy, and hope you have fun making them too! If you’re looking for more healthy, vegan recipes have your parents check out Missy’s books. They have lots of tasty treats that are fun and easy for kids (and adults!) to make and eat.

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Thanks so much for cooking with us Missy! We love you!!

We hope that you like our show. Please let us know if you have a favorite recipe that you’d like for us to make. And please subscribe to our channel! Thank you!

Raw Vegan Donut Holes
Donuts are an American favorite, but unfortunately they are loaded with sugar and fat. An evil combination when it comes to your health. These delicious donut holes are raw, vegan and delicious. Made with cashews and walnuts as a base, they are great for your brain, as well as providing sustained energy.
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  1. 1-1/2 cups cashews
  2. 1/2 cup walnuts
  3. 1/4 cup shredded coconut
  4. 1/2 teaspoon sea salt
  5. 5 dates, pitted
  6. 1/4 cup coconut nectar (or grade B maple syrup or brown rice syrup)
  7. 1 teaspoon cinnamon
  8. 1/4 teaspoon freshly grated nutmeg
  9. 1 teaspoon vanilla extract
  1. In a food processor cup fitted with the s-blade, grind the cashews, walnuts, coconut and sea salt to a crumbly consistency but leaving some chunks of nuts.
  2. Add in remaining ingredients and process until the mixture forms into a sticky dough. Remove lid and scrape out into a bowl. Roll into small truffle size balls.
  3. For extra deliciousness, you can also roll in cinnamon or shredded coconut.
  4. Store in refrigerator.
  1. Feel free to get creative with your flavors by trying different combinations of nuts.
Tia and Talia's Tasty Treats