Chocolate Fat Bomb Truffles Recipe (Dr. Mercola's Recipe)

Cooking Time: 10 minutes

Serving Size: 12 truffles


  • 1 tablespoon of vanilla extract

  • 2 small ripe organic avocados

  • 1 cup raw cacao powder

  • 2 tablespoons raw cacao powder for dusting

  • 3 tablespoons of coconut oil, melted

  • 2 tablespoons of raw honey or 1 tablespoon monk fruit sweetener

  • 1-2 drops of stevia (optional)



  1. In a mixing bowl, combine the melted coconut oil, avocado, honey and the stevia if you are using it. Use a hand mixer on medium speed to mix the ingredients until they reach a smooth consistency.

  2. Gradually mix in 1 cup of raw cacao powder until it completely combines with the other ingredients. Place in the freezer for 10 minutes.

  3. Using a tablespoon, scoop out the mixture and roll it into balls. Dust with the reserved cacao powder.

  4. Store in the refrigerator, then serve once chilled.

For a video on how to make them click here:

Coconut Fat Bombs 
Prep time: 5 minutes
Passive time: 1 hr. 
Serving Size: 30
1 can of coconut milk 
3/4 cup of unrefined cold pressed coconut oil 
1 cup of unsweetened coconut flakes 
20 drops of liquid stevia 
1. Melt the coconut oil at low heat
2. Add the stevia drops and the warm coconut oil and mix
3. Add the coconut flakes and the coconut milk
4. Poor into fat bomb mold and place in freezer for 1 hr.
5. Enjoy!! 
Note: These fat bombs are best kept refrigerated. 
Vanilla Chia Pudding



1 1/2 cup unsweetened coconut milk

1/4 cup chia seeds

1 teaspoon vanilla extract

* Stevia can be added if you like your pudding sweeter



Put all ingredients in a mason jar, cover tightly and shake.

Refrigerate for 10 minutes and then shake again.

Return to refrigerator for 50 minutes or longer.

Serve with fresh berries and enjoy!


Homemade Lara Bars



¾ cup cashews (or nuts of choice)

¼ cup walnuts

5 pitted Medjool dates

Dash of cinnamon

Zest of 1 lemon

¼ teaspoon sea salt

½ teaspoon vanilla extract

Handful of goji berries, golden berries, or dried blueberries (optional)



Process the nuts in a food processor until you reach fine consistency. 

Add the remaining ingredients (except the berries).  Pulse until combined. 

Add the berries in for some color and extra nutritional punch! 

Mold into squares or balls, and place in the fridge for 1 to 2 hours.   You can also spread the mixture in a pan or roll out between two pieces of parchment, chill well, then cut into bars.



Savory and Sweet Crackers

SERVES: about 20 crackers



1 cup blanched almond flour

½ tablespoon olive oil

2 tablespoons cold water

½ teaspoon sea salt

2 tablespoons raisins

3 teaspoons raw sunflower seeds

1 sprig rosemary



Preheat your oven to 350 degrees Fahrenheit.

Place all of the ingredients, except for 1 teaspoon of sunflower seeds, in a food processor and grind until combined thoroughly.

Add the remaining 1 teaspoon of sunflower seeds, and pulse once until they are roughly chopped. You should have a fairly lumpy dough where you can see bits of raisins and sunflower seeds.

Remove the dough and form it into a ball with your hands.

Place the ball between two sheets of parchment paper, then roll the dough to a ⅛ inch thickness with a rolling pin.

Remove the top sheet of parchment. Use a pizza cutter to cut the dough into one large square, then into smaller squares. Save the scraps and re-roll it to get more crackers.

Carefully transfer the parchment piece to a cookie sheet.

Bake for 15 minutes, rotating the pan once, until golden.

Let cool on a wire rack for 15 minutes, then carefully break the crackers apart.

Alternatively, dehydrate on a low setting for 24 hours. Flip the crackers over half way through.

Store in an airtight container at room temperature for a couple of weeks. These probably won’t last that long in your house though!

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