This is for sure one of my favorites from the over 800 recipes I have created from scratch in the past two years :) I was on an intense recipe-creation manifesting when I was doing regular weekly meal plans of three meals a day for 7 days a week for months! I rarely repeated a recipe on those plans, and it was a free flowing river of delicious, vegan, high raw, gluten free wonderment! The meal plans were and still are, hugely popular.

Meal plans are SO MUCH MORE than just recipes. I love recipes but as a wellness educator and nutritionist I know how important it is to have overall balance of nutrients, vitamins, minerals, essential fatty acids, protein, carbs, cruciferous veggies and an overall alkaline eating style. There are zillions of recipes on the internet, and some incredibly beautiful cookbooks out there. But I have so many clients who have shelves of those books and yet still find it so challenging to get the right combo of what to eat and how often for themselves and their families. As a business owner, a homeschooling mom of two, and wife, I know how that goes.

We are so used to being on “diets” and calorie restricting, and conflicting rules, that limitless recipes don’t go very far in the way of helping your health if you don’t have a plan. So many of you have emailed and asked about new plans in addition to the 12 weeks that are currently for sale. For the time being, I stopped creating new meal plans. I have been incredibly busy with my Health Coach Certification Program students, as well as the LifePath group that we are in the midst of, in addition to the running of my RawganicVegan blog and growing FB page. We just recently launched the new website for the coaching program, and am about ready to make the launch public of the parent site. Coming within a week.

So for now, I will continue to share recipes as often as I can, continue to provide evidence and science based information for you all on health, wellness, detox, cleansing, and nutrition. I hope you try and love this recipe! It will be on our family menu this weekend for sure. Everyone enjoys it — even picky kids — and it’s made with simple and very easy to find ingredients.

Fall in love like I did with the combination of smooth fudgy pudding paired with the crispness of thin sliced apples, the crunch of the fig date crust and the salty caramel for a dreamy finish! Or just make the caramel and eat it by the spoonful. Not that I’ve done that or anything… 😉

I use my spiralizer to make the apple slices, using the wide thin blade. You can also use a mandolin, a super sharp knife, or even grate the apples. But the thinner the slices the better.

Serves 2



  • 1 Ripe Avocado
  • 3 medjool dates, pitted
  • 1 teaspoon vanilla extract
  • 2 Tbsp Maple Syrup
  • ½ tsp Himalayan Salt


  • 2 Tbsp Cashew Butter
  • 1 Tbsp Maple syrup
  • ½ tsp Himalayan salt (or slightly more, depending on taste)


TO MAKE PUDDING: Blend all pudding ingredients in blender or food processor until smooth. Set in refrigerator while you prepare the apples and caramel.

TO PREPARE APPLES: Thinly slice organic apple, leaving skins on, to make super thin rounds.

TO PREPARE SALTED CARAMEL: Mix all ingredients together with a fork until smooth. Add more maple syrup if needed.

TO ASSEMBLE: Place FIG PECAN round on plate and spoon chocolate pudding on top. Add layers of apple. Top with caramel sauce, and enjoy!