I was inspired to write this blog because I am often looking for clean healthy snacks to take with me when I am on the go, at work and going about my day. These snacks I’ve created are great because you will be satiated and these will sustain you while working on your busy days. They are loaded with good fats and healthy functional sugars.


  • 3 Cups Coconut Strips – large ones
  • 2 Tbsp Cacao Powder
  • ¼ Cup Coconut Nectar *
  • 1 Tsp Pumpkin Spice – or Cinnamon 
  • Pinch sea salt


Preheat oven 175 F

Place coconut chips in a large bowl – add coconut nectar and mix well

Add cacao powder, pumpkin spice (or cinnamon) and pinch of sea salt – mix all together 

Place the mixture of coconut chips onto a parchment lined baking sheet and spread evenly. Make sure the coconut chips are spread even **

Lightly dust a bit of the cacao powder and coconut sugar over the chips before placing in the oven.

Bake for 30 minutes at 175F – check often as ovens may vary in temperature

Check for crispiness by lightly checking the chips – fluffing them up so to speak.

Turn oven off and let cool inside oven. They will become a nice crispiness at this point.

Remove and transfer into glass jars. ENJOY!

NOTES: * For the coconut nectar, you can purchase it at your local organic markets – it is a bit pricey. I make my own version:

  • 6 Tbsp of filtered water to a small fry pan – boil it
  • 4 Tbsp of coconut sugar to boiling water. I let this simmer for 3 minutes – until it looks like it is a bit syrupy – let sit to cool slightly – this should make ¼ cup of the syrup

** the baking sheet I use is a smaller one than the typical regular sized one and this gives the coconut chips a bit more layer in the baking sheet. If you use a larger baking sheet, the chips may be spread a bit thinner, this may change your oven baking time. Please check your coconut chips while baking as they may crisp up sooner.  😊



  • 1 Cup organic Pumpkin Seeds*
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Organic Olive Oil
  • 1 Tbsp Onion Powder
  • 1 Tbsp Paprika
  • 2 Tsp Cayenne Powder
  • 5 Tbsp Nutritional Yeast
  • Sea Salt


Preheat oven 215F

In large bowl add pumpkin seeds, olive oil and apple cider and mix well

Add in the spices + nutritional yeast – mix well

Layer onto a baking sheet lined with parchment paper – spread evenly. Bake in oven 25-30 minutes

*This can vary depending on oven temperatures. Keep checking the pumpkin seeds after 20 minutes to see how roasted they are. You may need to keep baking them until you feel they are roasted enough – 35-40 minutes.

Turn off oven and let it in the oven until cooled – this will allow the seeds to become crisper and more roasted.

Once cooled transfer the pumpkin seeds to your glass jars. ENJOY 😊

*This mixture can be used as a base for Sunflower seeds as well. You can use 2 cups of sunflower seeds and adjust the seasoning to your taste. I like mine spicy so I tend to use more seasoning and the liquids as well. Feel free to play around with these recipes.