Roasted Chickpea + Mushroom Veggie Bowls w/ Wild Rice

The days are fluctuating between late summer and early fall, never quite settling into either position. I like the variance, but really I am just craving those crisp fall days where I get to wear jean jackets and scarves. The leaves are beginning to turn, and I am once again awed by the golden fierceness of the trees as they begin to change. 

This is my last semester of school - of my undergraduate degree. It is funny, because as I've probably told you I'm studying photography in school and my degree will ultimately be a BFA. In this very last semester however, two out of three of my classes are science related. I am so excited! 

In the past year or so, my interests have shifted. It's not that I don't want to continue to create and study art, because it is still such a huge part of who I am. My education in fine arts and english literature has been amazing in so many ways, and I wouldn't trade it if I could go back. The thing is, I allowed myself to open up and think hard about what I really wanted to be learning. I know that somewhere in the back of my mind I've always been interested in biology and bodies, nutrition, anatomy etc. but I never took it seriously in school because I had some rigid idea/mantra that I was an english student, not a science student. Where does that even come from? 

Now though, I am finally following what I want to do. I am taking an introductory biology class and a fundamental nutrition course. I know that everything I am learning is very basic, but I really feel like I've found the thing that I am excited about! It's been a long time since I actually looked forward to reading a textbook - sorry, I mean I've NEVER looked forward to reading a textbook. Until now. 

I just can't get over how cool it all is! Seriously, when you start getting down to a microscopic level and looking at atoms and molecules and the structures of cells, the world changes. Of course I knew about all these things before this class (AHEM high school science...) but studying it now is making me look at everything in a new light. 

It is still really the beginning, only the third week of classes, but I am looking forward to sharing my progress in these new classes with all of youuuu :) Is there something you've always wanted to study, but haven't? Or are there some of you that began pursuing other passions later on in school/ life? I want to hear about it all <3 

Just a quick side note, but I really wanted to share this post that Renee of Will Frolic For Food wrote about her #realdietstory and being in the #exvegansclub. I don't know if I have all the words to respond to it in a full and meaningful way, but I think she is such an amazing lady and I am so inspired by her honesty. Food is such a controversial topic, and to be able to express everything she did is really amazing. Go check it out, and lots of hugs to anyone who relates <3 <3 <3 

Alsoooo just generally check out her blog because it is awesome and I am obsessed! 

This recipe! I hope you're not bored of my rambles yet... Heh. 

I've been making this roasted chickpea/mushroom dish a lot lately, and I thought it was time to share its deliciousness. It was kind of a mistake the first time I made it/ me just being really lazy. I didn't want to fry up the mushrooms separately and risk having another dish to wash (!!!) so I just threw them in with the chickpeas and popped the whole thing in the oven. Voila! Pure magic.

The earthy taste of the mushrooms totally envelops the chickpeas so that when you take a bite it is a warm, creamy, spiced to perfection little explosion. The chickpeas really take on a mushroomy taste, in the best possible way. I could honestly just eat the chickpeas and mushrooms on their own and be happy, but I decided I'd better make a real meal out of it for you folks :)

The asparagus was a last minute addition because it looked so perfect at the store, I knew I had to add it in. I love the way the balsamic caramelizes the asparagus, so that it is crispy and a little sweet when it comes out of the oven. The cherry tomatoes add a juicy splash of freshness, and the spinach and rice a grounding base. 

This is so simple, and everything can be made while the rice is cooking. Let me know if you give it a try! <3 

roasted chickpea + mushroom veggie bowls w/ wild rice

Serves Two

I decided to go with a simpler sauce for this recipe because of the amazing flavour brought out by roasting the vegetables. If you want something more complex than drizzled tahini, I recommend the sauce from this recipe!

I love wild rice in this recipe because it has a deep, nutty flavour. However, if you already have cooked grains in the fridge or prefer to use a different type of rice, feel free to use what you have on hand. 



Roasted Veggies + Chickpeas

  • 1/2 bunch thin stemmed asparagus, trimmed (olive oil, balsamic, salt + pepper to season)
  • 1 can (540 ml) chickpeas, drained and rinsed
  • 4 - 5 large cremini mushrooms, thinly sliced
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1 tbsp olive oil
  • salt + pepper 

To Serve

  • 1/2 cup wild rice, throuroughly rinsed
  • handful of spinach per bowl
  • 10 heirloom cherry tomatoes, sliced lengthwise 
  • drizzled tahini 



Preheat the oven to 400. Combine 1/2 cup wild rice and 1 1/2 cups water in a small saucepan. Bring to a boil and then reduce to a simmer, cooking covered for 40 minutes, or until tender and done. Remove from heat when done and fluff with a fork, then let sit covered for another 10 minutes.  

Toss the asparagus with apprx. 1 tbsp olive oil and balsamic, salt + pepper to taste. Lay it out on a baking tray so that each piece is flat on the tray. Toss the chickpeas and mushrooms together with cumin, chili powder, olive oil, salt + pepper. Place on a baking tray or other non-stick pan (I used an 8x8 baking dish because I only have one tray). Roast the asparagus in the oven for 10 minutes, and the chickpeas/mushrooms for 25, tossing halfway through to make sure they don't stick. 

To serve place the rice, spinach, cherry tomatoes, roasted asparagus, and chickpeas and mushrooms into each bowl. Drizzle desired amount of tahini over each bowl (I like to add more when I am halfway through the bowl). Serve immediately! 

Pumpkin Spiced Whiskey Hot Chocolate // And A Party!

pumpkin & peanut butter's virtual bridal shower! <3 

We are celebrating Liz's bridal shower! Every recipe (or virtual party snack as I like to call them) features either pumpkin or peanut butter, two of Liz's favourite foods. Over the past year, I've followed along with Liz's blog and all of her beautiful creations - seriously, if you've never been to her blog you have to check it out, I find so much inspiration from her recipes and photography! I love reading her anecdotes about being a teacher, the awesome food adventures she has, her PUPPY, anddddd her upcoming wedding! I feel so lucky to call Liz a friend, and love that we all get to celebrate with her in this online space. The amazing ladies Alexa of Fooduzzi and Lucia of The Food Wright put this whole thing together, and I couldn't be more excited to join in the party!

Community and food have always gone hand in hand for me. I have such fond memories of the times I've spent with family and friends in the kitchen - chatting over glasses of wine, sneaking spoonfuls of soup from the pot on the stove, laughing about life, and sharing stories. In a way, this food blogging community can feel like the biggest and most eclectic potluck/ kitchen party I've been to, with people sharing every dish imaginable and telling the kind of stories that make you feel close to someone you've never met. This virtual party is such a good example of the friendships that are made, even through the computer screen. It is pretty cool that we come together as a community to support our friends from such distances. I feel so lucky to be a part of it all.

So, lets all raise a glass (or really a mug of this pumpkin spiced whiskey hot chocolate) to Liz! Congratulations to you and Nate, I can't wait to follow along on the adventures <3 


virtual bridal shower // virtual snacks!

Fooduzzi - Homemade Pumpkin Spice Peanut Butter

The Food Wright - Pumpkin Spice Quinoa Granola 

Fork in the Kitchen - Pumpkin Spice Baked Brie 

Nourished The Blog - Gluten-Free Baked Pumpkin Donuts

Nommable - Honey Apple Peanut Butter Tart

Joy Food Sunshine - Mini Vegan Pumpkin Pies (No-Bake) 

While trying to brainstorm ideas for Liz's shower, I knew that I wanted to focus on the cozy aspect of the coming months. I think there are some people who try to hold on to the tail end of summer - stretch out those gleaming days as long as possible before submitting themselves to the bundled layers and crisp autumn air. 

I fully embrace it. Fall is one of my favourite times in the year. It is the perfect balance between bright golden sunshine and the crisp, cool breeze on skin. There is something about feeling warm in cold places that just can't be compared. I love to leave the windows open at night and cuddle deep into my blankets while I breathe in the cold, fresh air. A feeling I readily await all summer long to experience. 

Following along with the cozy indulgence of fall, I thought I would make some kind of pumpkin peanut butter truffle. Maybe balls of honey sweetened peanut butter, rolled in spiced pumpkin, and dipped into a smooth velvety dark chocolate? Or possibly some kind of maple roasted pumpkin with sage leaves, caramelized onions, and toasted walnuts. Mmmmm. See? I think autumn is going to be pretty great. 

Finally though, I settled on a drink because what is more comforting than a warm, frothy, spiced (and spiked) mug of hot chocolate? The whiskey was a last minute addition, but let me tell you, it totally makes the drink! Of course, if you are making this for children, or if you prefer not to consume alcohol, the pumpkin spiced hot chocolate on its own is still amazing. Butttt, for that extra little high vibey goodness, I'd definitely recommend boozing it up ;) 

Big cyber hugs out to everyone who made this happen, and lots of love over to Liz! Congrats, girl <3 

pumpkin spiced whiskey hot chocolate

Make one mug full - can easily be doubled <3



  • 1 cup unsweetened coconut milk (or other plant milk)
  • 1/2 cup water (or more plant milk)
  • 2 tbsp cocoa powder
  • 2 tbsp pure pumpkin purée
  • 2 tbsp whiskey 
  • 1/2 - 1 tbsp honey (maple syrup or agave if vegan)
  • 1 tsp coconut oil
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • pinch of salt



Heat the coconut milk and water in a small saucepan over medium heat. Let it come to a simmer but not boil, then remove from heat and pour into an upright blender. Add all of the ingredients to the blender and blend on high for about 30 seconds, or until smooth and combined. Serve hot! 

Roasted Broccoli + Apple Toast w/ Tahini Honey Drizzle

I am writing to you from my apartment in Montreal! Sebastian and I moved back on Sunday, and it feels good. It is a strange feeling to move from somewhere familiar back to somewhere else familiar - each comforting in their own separate ways.

This space holds a lot of meaning for me. It is simple, small, and entirely ours. Filled with our books (stacked up all over desks and bookshelves alike), music, art, and just things, I think it holds parts of us that I was missing this summer. I will miss living with my family though, because they are truly some of my favourite people to be around, and this summer was brimming with good food, laughs, adventures, and so much love. 

I feel truly lucky to have this and that. 

Here we are, though! School has already started (although I don't have my first class until today) and being back in this city is exciting. I spent a few hours yesterday looking for fairy lights, and even though I didn't find them (very hard to find this season apparently) I meandered through and past my neighbourhood, getting re-acquainted with the streets and feels of this city. It is truly beautiful, especially on these warm summer nights. 

Sometime in the next week or so, Sebastian and I are going to pickle! Last year this time, we water bath canned 12 jars of pickles. I am so excited for this year, and knowing the process a bit better will hopefully give us a head start. My mom gave me this beautiful book for my birthday, and I can't wait to try out some of the recipes/ ferment and preserve everything in sight! 

I promised to share photos from my trip to Vancouver... And I will, as soon as I figure out how to get them onto my computer (AHEM, some technical difficulties)! 

In the meantime, loving all the small things and looking forward to endless kitchen adventures <3 <3 <3 

This toast is so easy and absolutely delicious! I know a recipe for toast might seem like a bit of a copout, but really when it is stacked high with tamari roasted broccoli, layered with sweet apple slices, drizzled with tahini and honey, and topped off with some toasted slivered almonds, all you can do is take a huge bite! 

I find that when I am working at home for long periods, I don't always want to make a meal for lunch but I need to eat something substantial to prevent the inevitable snacking/procrastination habit. A full slice of toasty goodness is just the perfect answer. 

Each bite is a myriad of flavour - umami from the tamari roasted broccoli, crispness from the sliced apple, creamy dreamy tahini that holds it all together, a slight sweet surprise from the drizzled honey, and that perfect crunch to top it all off. 

If you work from home or are just looking for a quick snack mid-day, this is your answer friends! I hope you love it as much as I do. Talk soooon! XO

roasted broccoli + apple toast w/ tahini honey drizzle

Makes two slices of toast - can easily be doubled (or even tripled)! 



Roasted Broccoli

  • 1 stock broccoli, cut into florets 
  • 1 tbsp sesame oil
  • 1 tbsp tamari (or soy sauce)
  • 1 clove galric, minced
  • 1 tsp black sesame seeds
  • pinch of salt

Toast + Toppings

  • 2 slices whole grain bread, toasted
  • half an apple, thinly sliced
  • 1/4 cup (or small handful) toasted slivered almonds
  • tahini + honey for drizzling (maple syrup or agave if vegan)



Preheat the oven to 400. 

Toss the broccoli florets with the sesame oil, tamari, garlic, sesame seeds, and salt. Lay out on a baking tray and bake for 10 minutes (or until golden brown), tossing halfway through. 

Assemble the toast by spreading a thin layer of tahini first. Next, layer the apple slices and top with a generous handful of roasted broccoli. Top with toasted slivered almonds and drizzle with tahini and honey. Serve immediately! 

Summer Roasted Corn and Bountiful Veggie Salad

The sky is all kinds of pale pastel; mostly blues fading into pink, with a shimmer of orange light creeping its way over the tops of distant buildings and shining straight through the house to catch a door knob, or the side of a wall. There is a pale magic to this early morning light, something more subdued than the intensity of golden hour or the deep rays of an evening summer sunset. 

I don't think that there is truly a time when I can say that I am the most myself, but my thoughts feel clear and my creative energies the most intact during this quiet morning time. 

This is a very exciting week, full of transitions and changes. Today (Wednesday) is my last day of work for the summer. On Friday, I am flying out to Vancouver with my mum! We are staying for a little less than a week but I am sure that it will be filled with friends, family, amazing food, and the most beautiful hikes and swims imaginable. The day after we get back from Vancouver, Sebastian and I are moving back to Montreal for the school year. This is my last semester of undergrad, which comes with a slew of different feelings from crazy excited to completely unsure. But, for now, I am just happy to be going home :)

I was reading this post the other day - because it is one of the more popular on the blog - and it made me so excited for my apartment and my morning rituals. There is something so amazingly comforting about returning to an old routine, or at least an old space that holds so much new potential. 

I am going to take lots of photos in Vancouver, and hopefully put together a post of my trip and some foods so I can share with all of youuuuu! 

This recipe is probably one of my favourites I have ever made! Just looooook at all those colours! 

Summer roasted corn is just something that is endlessly amazing to me. I roasted it with a mixture of lime, cumin, olive oil, and salt which is my absolute favourite marinade. It just really makes the sweet freshness of the corn come out, while still adding a tangy savoury flavour to the mix. 

The saddest thing about this recipe is that Sebastian couldn't eat any of it! He is allergic to corn, and I felt so bad wafting this pretty bowl of summer goodness in front of him when he couldn't eat a bite (well, he maybe did have just ONE bite). But don't worry, I had other testers who confirmed what I already knew: this salad is a keeper. 

It is a little more complex/ingredient heavy than my usual recipes, but I promise it is so worth the BBQ process and doesn't even take that long if you use the time well. 

Try this out, and savour that late summer bounty before fall creeps up and we are bundled into coats and scarves. Have an amazing last week of August, babes xo 

summer roasted corn and bountiful veggie salad

Serves 4

I made this salad with quinoa because it was what was in the cupboard, but I am sure it would be delicious with spelt berries, barley, or any of your favourite grains (although rice might be weird). 

This recipe looks more complicated than usual, but really it only takes about 35 minutes and is SO worth it, I promise. 



Corn Marinade

  • Juice of 1 lime
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp salt
  • pepper to taste


  • 1/2 cup black quinoa + 1 1/2 cups water
  • 3 ears of corn, husked
  • 2 red bell peppers
  • 2 nectarines, sliced into small cubes
  • 16 heirloom cherry tomatoes, sliced lengthwise 
  • 1/2 cucumber, sliced into small cubes
  • handful of fresh basil, roughly chopped or ripped


  • Juice of 2 limes
  • 2 tbsp olive oil
  • 1/2 tsp dijon mustard
  • 1/2 tsp maple syrup
  • 1/2 tsp salt
  • 1/8 tsp cumin
  • pepper to taste



Preheat the barbecue. I turned mine up to the second highest heat and kept it around 550 - 600. 

While the barbecue is heating, shuck the corn and whisk together the marinade in a small bowl. Liberally coat each ear of corn with marinade using a pastry brush or baster. Place both the corn and the red bell peppers on the barbecue and cook for 20 minutes, turning every 5 minutes. You will know they are done when the corn is a golden brown in some places and a deep bright yellow, and the peppers are blackened on the outside.

While the corn and peppers are cooking, put the quinoa on and prepare the veggies. Combine 1/2 cup quinoa with 1 1/2 cups water in a small pot. Bring to a boil and then reduce to a simmer and cook covered for 20 minutes. Slice the nectarines, cherry tomatoes, and cucumber, and place in a large salad or mixing bowl. 

When the corn and red peppers are done, remove them from the barbecue (and turn it off). Place the red peppers in a brown paper bag or cover with a kitchen towel for 10 minutes (this is called sweating the pepper and it makes the skin easier to peel off). Let the corn cool until it can be safely handled. 

While the corn and peppers are cooling, make the dressing. Place all ingredients in a small jar and shake vigorously to combine. 

Remove the peppers from the bag and slice open so you can lay them flat on a cutting board. Remove the seeds and peel the charred skin from the backs of the peppers. Slice into thin strips and add into the salad bowl. Slice the kernels off the corn by holding in upright and and slicing from the top down. Add to the bowl. 

Add the cooked quinoa and basil to the bowl of veggies, toss with dressing, and serve! This will last in the fridge for about 3 - 4 days. Enjoy! 

Creamy Coconut and Tomato French Lentils

The last few days have been stormy. The clouds boiled over the city and let go with a vigour that has been so anticipated amidst this crazy heat wave we've experienced most of August. It was glorious. Nothing beats the after storm magic of fresh greenness and the quick drying of a watery, yet hot sun over the drenched city. 

I lay in the park the other night with a dear friend and we talked about love, friendship, life, our adventuring dreams, and the excitement of change. I love summertime nights. Sitting on the grass, nearby but just out of earshot of so many other groups and couples of people, it feels communal in the sort of way that we all share this city and the easy green places we are drawn to together. 

I had this thought, sitting there and watching everyone around us, that it is just really amazing to have so many completely different lives in the same place at the same time. Everyone's conversation holds something unique, and yet so often we are concerned about the same core things. To not know is sometimes a beautiful thing. To hear glimmers of thought drift over from the humans at the picnic table to the far left, or to catch the trail end of a passionate speech from just down the grassy hill is to be let in, for a second, to someone else's world. 

Summer is drawing to a close, but I am ready to hold on to every moment of those magical nights before it turns fall. I am sure fall will bring its own magic, and I am excited for each new adventure to come!

I've been craving coziness during these stormy days. This recipe wasn't actually intended to be a recipe for the blog. I made it for dinner the other night because I wanted something warm and hearty, but I loved it so much that I knew I had to share it here.

The combination of the coconut milk and tomatoes really steals the show here. It is creamy and rich, with an amazing depth of flavour brought on by those heirloom tomatoes and the smoked paprika. I love this bowl because of its simplicity. You can make it in one pot, and then eat it from one bowl with just a piece of bread and a spoon. I am sure that this will be a perfect fall and winter recipe to have in my back pocket, but sometimes summer needs a good dose of those cozy feelings too. 

Make this on a rainy day, and share it with a friend alongside some rainy day tunes (I just watched this and it is so beautiful) <3 

creamy coconut and tomato french lentils

Serves 4

I think that this recipe is perfect when served with a whole wheat sourdough (pictured above), but your favourite bread type thing would work, or even just a bowl and a spoon! 



  • 1 cup dried french lentils, rinsed
  • 1 (14 oz) can coconut milk
  • 4 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 large vidalia onion, julienned 
  • 2 red bell peppers, thinly sliced
  • 16 heirloom cherry tomatoes, sliced in half lengthwise 
  • 6 stalks kale, leaves washed and ripped 
  • 1 tsp smoked paprika 
  • 1 tsp cumin
  • 1/2 - 1 tsp crushed red pepper flakes (depending on desired spice)
  • 1 tsp salt 



In a medium sized pot, combine 1 cup of lentils with 3 cups of water. Bring to a boil and then reduce to a simmer and cook covered for 20 minutes, or until just tender. Drain any remaining liquid once cooked. 

While the lentils are cooking, prepare all of your other ingredients - mince the ginger and garlic, julienne the onions, slice the red peppers and tomatoes, and wash and rip the kale. 

Place a large pot on the stove over medium-low heat and add a generous glug of olive oil (a couple of tablespoons maybe). Once the oil is hot (you can tell by adding one slice of onion, if it sizzles the oil is hot enough) add in all of the onions and red pepper. Cook these, stirring often, until the onions turn translucent and the peppers look soft. Add the garlic, ginger, smoked paprika, cumin, red pepper flakes, and salt. Stir until combined and a slight pasty texture forms. Add in the lentils, cherry tomatoes, and coconut milk. Bring the mixture to a rapid simmer (almost boil) and then reduce heat and cook covered for 10 minutes. Add the kale and stir for another couple of minutes until it is deep green and soft. 

Serve hot with plenty of bread and a good dose of coziness. I would guess that this would last in the fridge for about five days, but I couldn't tell you because we ate it all in two days! It re-heats well, but might need some added liquid as the lentils absorb some in the fridge. 

Vegan Coconut Cream Berry Parfaits

I turned 22 last Friday! In the absence of writing a post here, I visited my grandma, saw my lovely family who were in town from LA, went rock climbing with Sebastian, shared beautiful meals with people I love, was treated to one too many tequila shots with dear friends (HEH), and ended my first day at 22 with a late night cycle down to the beach to watch the waves and the velvety darkness of the night sky.

I wanted to take a moment here to thank everyone in my life who constantly loves and supports me. As I tried to articulate to Sebastian, I feel like birthdays are an opportunity to thank people as well as to celebrate another year of life. Without these beautiful humans around me I wouldn't be this person, or be in this place, or feel the intense love that I do. So I guess what I am trying to say is simply thank you for being here, I love you all to the moon and back! 

Before my birthday, I kept making lists. What do I want to accomplish while I am 22? Who do I want to be and what goals should I meet? They were done jokingly and with a slight sense of irony, but really I am starting to wonder what the purpose of setting these goals is.

I could say a million things like I want to exercise more, and I want to be more stylish, and learn how to do makeup, and read the pile of ten thousand books sitting on my bedside table, and I want to go on adventures, do well in school, write more poetry, post more frequently in this space, be the most independent yet loving version of myself that I know how to be.

Really though, I want to be happy and love what I am doing and I think that all of those goals are things that will happen naturally because I feel the urge to do them, not because I wrote them on a list. I want to be by the ocean and know the smell of and feel of fresh salt on my skin. I want to spend more time gazing at the sky. I want to write down all the silly and beautiful things that come up day to day. And of course, listen to this song on repeat while I dance in the living room with Sebastian and cuddle our cat! 

Coming back to a grounded place of self care and love is always important to me - enter this dessert. I've been trying to clear up my skin for the last while now (UGH) and cutting out sugar is a big part of that. To be honest, I am definitely a savoury over sweet person, but that doesn't mean I don't like to indulge in something chocolatey on the semi reg.

I am being super diligent though, and really making an effort to cut out things that will inflame my skin, so I needed to find the perfect birthday treat to satisfy both needs.

These parfaits are like dreamy clouds studded with fresh berries, cacao nibs, and crunchy little buckwheat groats! Each bite melts in your mouth, and it all kind of feels like summer captured in a jar. I love the lightness of it all, and the bursts of natural sweetness and crunch through the creamy coconut goodness. 

Really though, I kind of surprised myself with how delicious these are considering it is hardly even a recipe. It reminds me of my childhood when we used to eat berries and sweet whipped cream as a summer treat in the evenings.

This is a slightly more sophisticated version, mostly healthy, and entirely decadent.

Enjoy these babes, you deserve it <3 

vegan coconut cream berry parfaits

Serves 3 - 4

In the photos there are only two parfaits, but I realized that it would have worked better to put them in four glasses. Two is really too much in each glass to serve. These are very versatile and can definitely be adjusted to your preferences and size needs! 



Coconut Whipped Cream

  • 2 cans full fat coconut milk, refrigerated overnight 
  • Optional: 1 tsp your preferred sweetener (I didn't sweeten mine) 

To assemble per glass

  • 4 raspberries per layer
  • small handful of blueberries per layer
  • sprinkle of cacao nibs per payer
  • sprinkle of raw buckwheat groats per layer



To make the coconut whipped cream scoop out the solid cream that has risen to the top of the can and whip it with electric beaters until creamy and fluffy (adding sweetener if desired). 

To make the parfaits layer apprx. 2 tbsp of coconut cream in the bottom of each glass or dish. Top with raspberries, blueberries, cacao nibs, and buckwheat groats. Continue this layering process until the glass is full. Enjoy! These are best when fresh, but will last about one day in the fridge.