Vegan Cacao Oatmeal Raisin Cookies

In the mood for baking! Anyone else been baking more these days? The best thing about these yummy chocolate oatmeal cookies is that you can enjoy treats without guilt and feel amazing knowing you are putting superfoods in your body at the same time!

These cookies are extra soft + THICK! This recipe was inspired by another cookie recipe but revamped with our own Philosophie touch. These cookies are vegan, gluten-free, dairy-free, and high in antioxidants like reishi, which has healing properties and helps boost your immune system. Something we all need more of in this new world we’re living in! 

Enjoy these cookies with the family (or keep them all to yourself!) with a big cup of nut mylk or this grounding chai date latte!


Gather This:


1 ½ cup rolled oats

¾ cup all-purpose gluten-free baking flour (I like Bob's Red Mill)

1 tsp cornstarch

½ tsp baking soda

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

1 tbsp Cacao Magic Superfood + Protein Blend


1 flax egg (1 tbs ground flax + 3 tbs warm water)

¼ cup coconut oil (melted)

¾ cup sugar, agave or Cacao Bee Honey (or a few drops of stevia)

1 tbsp dairy-free milk (try this homemade cashew mylk!)

½ tsp vanilla extract

½ cup raisins

Do This: 

For the flax egg, combine ground flax and warm water in a small bowl. Set aside to thicken.

In a medium bowl, add the dry ingredients (rolled oats, flour, cornstarch, baking soda, cinnamon, nutmeg, salt and Cacao Magic) and stir to combine.

In a large bowl, whisk together the melted coconut oil and your sweetener of choice.

Add flax egg, dairy-free milk, and vanilla extract and continue to whisk.

Add dry ingredients to wet, and stir until fully combined then gradually fold in your raisins.

Chill dough for (at least) 30 minutes.

Preheat oven to 350 °F and scoop ½ tbsp of dough and place onto a parchment-lined baking sheet.

Flatten the cookies as they will not spread much during baking then bake for 10-12 minutes, or until edges begin to turn golden brown.

Let cool on pan for a couple of minutes, then transfer to a rack to continue cooling.


This recipe was inspired by Sweet Like Cocoa!

What are some of your favorite baking treats to make while staying home? Share yours with us by tagging us on Instagram using #PhilosophieSuperfoods!

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Cinnamon Apple Pumpkin Muffins

Weekends are made for slow mornings and yummy brunches! These vegan pumpkin muffins are full of the pumpkin flavor and fall spices and bakes with full of flavor. It’s naturally sweetened with dates, cinnamon and our Fall Vibes blend. It’s oil-free, using applesauce to keep the muffins perfectly moist and tender and full of the delicious pumpkin flavor!

The cinnamon date topping was pure perfection. No pumpkin muffin is complete without traditional warming spices which is why the Fall Vibes Superfood Blend is PERFECT for these treats that smell & taste just like fall. 

Thank you to Philosophie Babe, Danielle Bear (@cacaoforcoconuts_) for this amazing fall-inspired recipe!

Gather This:


½ cup of cinnamon buckwheat groats

½ cup oat flour

¼ cup almond flour

1 tsp Fall Vibes

1 tsp baking powder

½ tsp baking soda

2 flax eggs (2 tbsp ground flax, 5 tbsp water)

½ cup pumpkin purée

½ cup unsweetened applesauce 

1 cup (or more) pecans


4 Medjool dates (pitted and soaked) 

1 tbsp neutral nut butter (coconut or cashew would work) 


Do This:

Make your flax eggs, set aside. 

Pit and soak dates. 

Grind up buckwheat to a flour (or just slightly textured). 

In one bowl, combine all dry ingredients then in another bowl, combine wet ingredients. 

Roughly chop pecans and preheat to 350°F. 

Pour the dry ingredients into the wet ingredients. Mix well. Fold in pecans. 

Line a muffin tin with baking cups and bake for 15 minutes. (Silicon cups make it easy!) 

While the muffins bake/cool. Make the date topping. In a food processor, blend dates, cinnamon and nut butter. 

Once cooked, top with date mix and buckwheat groats. ENJOY!

Do you love all things pumpkin?! Share your favorite treat with us on Facebook!

Pumpkin Protein Freezer Fudge

Our Philosophie Babe, Danielle Bear (@cacaoforcoconuts_) whipped up this decadent superfood creation using our high vibrational seasonal blend, Fall Vibes. We can’t wait to dig into these tasty treats!

We truly believe in savoring the goodness of pumpkin but add in chocolate and you’ve made it even better! While it is autumn, LA is still full of lots of sunshine so we’re loving these delicious pumpkin freezer fudge bites made with pumpkin, Fall Vibes, almond flour, and chocolate chips! We’re adding our Berry Bliss to give them an extra boost of plant-based protein and vitamin C to help protect your body during cold & flu season. 

Make sure to bookmark this recipe for the holidays! It’s a great treat the whole family would LOVE. All vegan, organic and gluten-free! 

Gather This:

½ cup pumpkin

2 tbsp Berry Bliss Superfood + Protein Blend (you could also use Cacao Magic for more of a rich chocolate flavor)

1 tsp Fall Vibes

½ cup almond flour 

Chocolate chips (for melting)

Do This:

In a food processor, combine the pumpkin, Berry Bliss, almond flour and Fall Vibes.

Use a parchment-lined baking dish or silicone ice cube trays to form the fudge.

Freeze overnight.

Melt chocolate and drizzle on top.

Freeze to set!

Store in the fridge or freezer! ENJOY!


What fall-inspired treats are you making with your superfoods? Share it with us on Instagram using #PhilosophieSuperfoods!

Creamy Dream Butter Chocolate Cups

 Happy October! This month feels like the beginning of sweet season and celebrations. We are loving this superfood dessert recipe by Philosophie Babe, Abby (@abbywellbalanced), and had to share with all of you!

It only uses TWO ingredients and a pinch of sea salt! Y’all know how much we love a simple recipe plus who doesn’t love dessert with superfood magic?!

These chocolate cups are made with our macadamia nut, coconut DREAM BUTTER. The Dream Butter tastes awesome on its own but goes beautifully well with chocolate. Abby used Hu Chocolate (our fave!) because of its super clean ingredients. There is no dairy, soy or refined sugar in Hu chocolate. These three ingredients make convention chocolate inflammatory to the whole body including the gut.

Once you try homemade chocolate cups at home, you’ll never go back to store-bought ones again! 

Makes: 12

Gather This:

Dream Butter

One bag Hu Kitchen Chocolate Gems (about 9 oz.)

Pinch (or two) of sea salt

Do This:

In a saucepan, melt the chocolate gems on low heat until you have a smooth chocolate sauce.

Line a muffin tray with paper or silicone muffin liners.

Pour a tablespoon of melted chocolate into each muffin liner.

Place in the freezer for about 10 minutes.

Remove tray from the freezer, spoon 1-2 teaspoons of Dream Butter on top of the chocolate layer.

Place back in the freezer for 5 min, then sprinkle a touch of sea salt on top.

Continue to freeze cups for 30 min to an hour.

Peel out of the muffin liners and enjoy!


I would L O V E to see pics of your little peanut cups! Share them with us on Instagram + tag #myphilosophie!

Simple Pumpkin Spiced Latte With Fall Vibes

We’re celebrating the start of autumn and the re-launch of our seasonal superfood blend, Fall Vibes by making this delicious pumpkin spiced latte by Philosophie Babe, Danielle Bear (@cacaoforcoconuts_)!

Who says you can’t have clean + nourishing pumpkin spiced lattes? No us! We love our seasonal superfood blend because it’s loaded with high vibrational superfoods and adaptogens to support your body during this season of release and softness. Our Fall Vibes blend has been lovingly crafted by all of us and was specifically created with you in mind. Made from healing adaptogens, nutrient-dense superfoods, and traditional fall spices it’s the best way to celebrate fall without sacrificing your health with artificial sweeteners. 

Enjoy this creamy, cozy latte with a cacao cookie! It’s creamy, light and sweet and doesn’t leave you heavy or achy from artificial sweeteners. It’s entirely vegan and all organic. You know, only the good stuff. 


2 tbsp pumpkin puree

½ cup nut milk

1 tbsp maple syrup

1 heaping tsp Fall Vibes

½ cup coconut creamer (or sub more nut milk)


On the stove, in a small pot, stir the pumpkin, nut milk, maple syrup and Fall Vibes. Start with medium heat then reduce heat and let it thicken slightly. The thickness will depend on the milk you use and what’s in it. I used homemade almond milk so there wasn’t much to thicken.

If you have a frother, froth the coconut creamer or nut milk. If you don’t have one, add this directly to the pot (you can also combine all this into a blender to froth it up slightly).

Pour the pumpkin puree into a mug, top with frothed creamer and some pumpkin spice. ENJOY!


How are you celebrating the start of fall with superfoods? Share it with us on Instagram using #PhilosophieSuperfoods!

Energizing Cacao Date Bites

We are head-over-heels for these energizing cacao date bites created by our Philosophie Babe, Monette ( They’re packed with protein and nutrients that make you feel like a superhuman!

On top of tasting dreamy and delightful, these cacao bites are naturally energizing thanks to the Cacao Magic and dates (which also pack a variety of minerals like calcium, iron, phosphorus, potassium, magnesium, and zinc)! 

These are a great alternative to energy bars and so much better for you!

Gather This:

7 dates

1 cup walnuts

¼ cup Cacao Magic Superfood + Protein Blend

2 scoops collagen protein (optional)

1 dropper Blossom CBD (optional)

1 tsp Lions Mane (optional)

1 tbsp water

A pinch of salt

Do This:

Pit the dates and chop walnuts. Add all ingredients into a food processor or high-powered blender and blend until well-combined. Roll into 1-inch balls using the warmth of your hands to mold them together. To set, pop in the fridge or freezer for 15 minutes. Otherwise, eat as is! Will keep fresh in an air-tight bag or container for up to a week. Freeze for longer-term storage.

What are some of your favorite sweet and healthy superfood snacks? Share yours with us on Facebook by tagging #PhilosophieSuperfoods!

Homemade Mint Chip Nice Cream

This year somehow felt like summer went by way too fast but also seemed to last for months and months. I’m going to miss the sweet summer moments with my family but I’m making more of an effort to bring more joy and play into our everyday lives. 

So while the kiddos are back in zoom school I’ve decided to celebrate the end of summer with this homemade mint chip nice cream recipe! I love how creamy and vibrant this recipe is and the mint flavor is so satisfying. We’ve added lots of dark chocolate chips and topped it with Green Bee Honey for an extra boost of immunity. 

Full disclosure, I ate two huge bowls of this nice cream all two myself and felt ZERO guilt about it. It’s so clean! All vegan, gluten-free, paleo and made with whole, real ingredients. Dig in!!



Gather This:

4 cups frozen banana slices (~2large bananas)

⅛ tsp pure peppermint extract, or more as desired

Pinch of salt

½ cup coconut cream

1 tsp Green Dream Superfood + Protein Blend

1 tsp Green Bee Honey

2-3 tbsp chocolate chips (we love Lily’s Sweets)

TOPPING: Green Dream Superfood + Protein Blend & Green Bee Honey

Do This:

Place frozen banana slices, peppermint extract, salt, coconut cream, Green Dream, and Green Bee Honey into a high-speed food processor or blender.

Blend on high for 1 to 2 minutes stopping to scrape the sides every so often.

If your blender is having a hard time blending the bananas, add coconut cream or almond milk by the tablespoon. Add in the chocolate chips at the end and blend once.

Once pureed together, your mint chip nice cream should be like a super thick smoothie or soft serve. Option to eat immediately or to transfer to a parchment-lined bread pan to freeze for later.

Freeze nice cream for 1 to 2 hours so that it hardens enough to scoop like ice cream, but isn’t too hard where you can’t scoop it.


What superfood treats are you creating these final few days of summer? Share yours with us on Instagram using #PhilosophieLove or #PhilsophieSupefoods!