​Many nut butters on the market are full of hidden sugar and hydrogenated oils. It turns out it is pretty simple to make your own! 
 
INGREDIENTS
• 4 cups raw cashews
• 2 teaspoons extra virgin coconut oil 
• 1/4 teaspoon sea salt (to taste)
• 2 drops of Madagascar vanilla
 
 
INSTRUCTIONS:
• Preheat oven to 325 F.
• In a large bowl mix the raw cashews with coconut oil,
 and salt.
• Spread evenly onto a baking sheet and toast for 10-15 minutes, or until lightly golden. Let cashews cool completely before blending.
• In a food processor or high powered blender add the toasted  
cashews and essential oil.
• Process for 5-10 minutes depending on your machine.
• Scrape down the side of the bowl every few minutes for a smooth

creamy consistency.
• Transfer cashew butter into glass jar. Do not place lid on until the  
butter has completely cooled (may be warm from processing). 
• Store in the fridge or in the cupboard for up to 1 month.

Living by the pool all summer? Whip up this tasty and refreshing fruit dip!

You can even add in 1/4 cup cream cheese to this recipe for a more extravagant and thicker fruit dip.
Mix all the ingredients together and chill for 30 minutes. Cut up your favorite fruit, dip, and enjoy!
​
Pro Tip → I also like stirring this over my fruit salad for a creamy consistency with extra protein.

​These easy to make all natural energy bites are the perfect snack before you hit the gym, go on a hike, or head to the beach. Have them on hand and for any activity that requires a lot of energy. You’ll love this sweet, healthy treat!

A healthy treat for some restrictive diets.
Accepted on the GAPS Diet.

1/2 cup Coconut Oil at room temperature
1/2 cup Raw Honey
1 drop doTERRA Essential Oil of choice
(Try Ginger, Cinnamon, OnGuard, Peppermint/Spearmint, or a Citrus oil)

Mix together well and place drops on a plate or small sheet pan in freezer for 30 minutes. You can also use ice cube trays.