Watermelon Granita

It is summer again, and you know what that means!  Fresh, delicious fruits..nectarines, peaches and of course, watermelon!

Angela had forgotten about a watermelon she had picked up about a week ago, even though it was sitting in her fridge staring at her every time she opened those doors. Well, good thing she waited!  The overly ripe melon was perfect for a sweet and refreshing granita! Blended together with a little agave and lime juice, this makes the ultimate summertime dessert.  


Watermelon Granita {recipe}

Servings 6 | Serving size 1 cup



  • 8 cups diced seedless watermelon 
  • 2 TB fresh lime juice 
  • 1TB raw agave 



  1. Blend all ingredients until smooth. Pour into 9x13" dish and place in freezer. 
  2. Stir and break up with fork every 20-30 minutes for about 3 hours. 
  3. This will create an icy texture, like a slushy.


NOTE: If it freezes all the way through without being mixed, use a fork to scrape the top and create fluffy granita shavings.

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Crispy Almond Joy Fudge

Let’s face it. We both have a major sweet tooth (which we definitely got from our mother). We aren’t always proud of it, but the fact of the matter is that we LOVE CANDY!! Going vegan did not change simply changed what we allowed ourselves to indulge in. This tasty treat is reminiscent of one of our favorites: Almond Joy!

This is a lightened up fudge with the addition of brown crispy rice, which makes for a refreshing change. It almost is like an almond joy rice crispy treat!

The key to holding these babies together is to keep them cold. Store them in the refrigerator or better yet, the freezer, right before eating. The trick is the coconut oil, which holds them together as it remains solid when cold. The minute they hit your fingers they begin to melt, leaving you with coconut chocolate covered fingers.


Crispy Almond Joy Fudge {recipe}

Servings 16 | Serving size 1 piece



  • 1/4 c unrefined coconut oil
  • 1/4 c agave nectar
  • 1/2 c unsweetened cocoa powder
  • 2 1/2 c crispy brown rice
  • 1TB unsweetened coconut flakes
  • 16 whole unsalted almonds



  1. In a large bowl combine coconut oil, agave, and cocoa powder, mix until smooth.
  2. Then fold in crispy rice and stir until completely coated with chocolate mixture.
  3. Place into an 8" x 8" pan that has been lined with plastic wrap. Cover with more plastic wrap and pack down into dish.
  4. Sprinkle shredded coconut on top and place almonds on top evenly, pressing them in. This will be cut into 16 squares and one almond in the center of each.
  5. Place tray in freezer for 30 minutes, then remove and cut into 16 squares. Keep in fridge until ready to eat.


NOTE: Please do not substitute the unrefined coconut oil.  it is needed to hold the candies together.  It will also help impart the coconut flavor that is essential to an Almond Joy.


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