Fueling your day wih the best of nature!

S'more's Freezer Desert


3 cups of Granola Box S'mores Granola

3 Tablespoons butter, melted

Reserve 1 cup for layers

3 cups whipped topping

1 16 oz.  container marshmallow fluff

1 8 oz. block cream cheese, softened

1 cup thick hot fudge sauce

Place the 3 cups of S'mores granola into food processor place in a pulse until fine crumbs form. Add melted butter and sugar, pulse to combine. Pour half of the crumb mixture into the bottom of an 8x8-inch baking dish. Press flat.

In a stand mixer fitted with a beater attachment, mix together whipped topping, marshmallow fluff, and softened cream cheese until light and whippy. Spoon half of this mixture on top of the crumb crust in the baking dish. Spread hot fudge sauce on top of this layer, then layer with remaining marshmallow fluff and top with remaining crumb crust.

featuring seasonal fruit and a crunchy crust made with this seed-filled granola:

Blueberry Ginger Hemp Cheesecakes

Makes 12 mini cheesecakes


1/2 cup fresh or frozen blueberries

1 inch fresh ginger, peeled and sliced

2 T + ¼ c. sugar

2 T water

2 c. quinoa cinnamon ginger granola

1 ½ T. coconut oil, melted

¼ t. + ½ t. sea salt

8 oz. cream cheese, room temperature

8 oz. goat cheese, room temperature

2 large eggs, room temperature

1 t. vanilla extract

1 t. ground ginger

2 T. finely chopped crystallized ginger


-Preheat oven to 375 and line a 12-cup muffin pan with cupcake liners

-In a small saucepan, cook the blueberries, fresh ginger, 2 T sugar and water on high until boiling, reduce heat to low and simmer for 10 minutes

-Remove from heat, strain syrup through a mesh colander and set aside; discard the solids

-In a food processor, pulse the granola, 1/4 t. salt, and coconut oil until evenly moist

-Press 2 T. of the granola mixture into the bottom of each cupcake liner, forming a nice thick crust

-Bake for 8 minutes, or until just golden brown, and remove to cool; lower oven temperature to 350

-In a stand mixer, beat the cream cheese on high until fluffy. Add the goat cheese, ¼ c. sugar and vanilla. On low, add the eggs, one at a time, remaining salt, ground ginger and crystallized ginger

-Pour half of the filling into a small mixing bowl and stir in the blueberry syrup

-In each cup, layer approximately 1 ½ T blueberry filling and 1 ½ T regular filling

-Add a dollop of the remaining blueberry filling to the top of each and swirl with butter knife

-Bake at 350 for 20 minutes

-Allow to cool and then refrigerate until firm and ready to serve (at least 2 hours)

Shopping Cart
Your Cart is Empty