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i'm stephanie

I'm a functional nutritional therapy practitioner, restorative wellness practitioner, certified holistic health coach, and educator. I inspire individuals to take back their health with real food so they can finally get to the root cause of dysfunction and restore wellness within themselves. I reside in Boise, Idaho where I enjoy spending time outdoors, drinking copious amounts of tea, cuddling with cats, and reading good books. 

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Raspberry Almond Butter Cups

Do you want a Halloween treat without all the junk that comes along with so many of them? I've got you covered with these delicious dark chocolate almond butter cups filled with homemade raspberry jelly. You won't even think about missing the Reese's with these ooey gooey treats.


  • 1 clamshell of fresh raspberries (or 10 oz. bag of frozen)

  • Juice of ½ a lemon

  • 1 tbsp honey

  • 1 tbsp tapioca starch

  • 1 cup almond butter

  • 1 cup melted chocolate (I like these)


  • Add the raspberries, lemon juice, and tapioca starch to a saucepan on medium heat and stir until warm and easily mashable.

  • Stir in the tapioca starch until well dissolved.

  • Remove from the stove top and let sit to cool and thicken.

  • Meanwhile, melt the chocolate in a double broiler.

  • Grab some silicone muffin cups and place a layer of chocolate on the bottom of each one.

  • Place the cups in the freezer to harden, about 30 minutes.

  • Remove from the freezer and place a tablespoon of almond butter and 1 ½ teaspoons of raspberry jelly in each one.

  • If the remainder of the melted chocolate has cooled, soften it up by reheating it a bit. Then add a layer to the top of each cup.

  • Place in the fridge or freezer, and enjoy once the chocolate has completely cooled.

You can make these with store bought jelly if you don't want to make your own. I personally like making my own raspberry filling, because then I can control how sweet or tart I want it. Plus, as you can see, I like it a little extra gooey. Feel free to experiment with extra tapioca starch if you want your jelly to be thicker.


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