Raw Red, White and Blue Dessert Flag

This raw, vegan and gluten-free dessert is simply spectacular! Enjoy it with family and friends while celebrating the 4th of July, or later in the summer for Labor Day. Also, feel free to substitute your favorite fresh fruit and serve for any summertime gathering. 


  • 24 Chocolate Chip Cookie Dough Merry Bites™ (3 - 3.5 oz. bags)
  • 3 cups raw Vanilla Créme (recipe below)
  • 1 pint - Fresh strawberries cut into 1/4" pieces
  • 1 pint - Fresh blueberries


Let Merry Bites™ sit outside the refrigerator for about an hour and reach rom temperature (makes them softer and more pliable). Smash and press the bites into a 9" x 13" rectangular pan to make the crust. Pour the Vanilla Créme over the Merry Bite™ crust. Using the blueberries, create a square in the upper left corner of the dessert to make the "stars." Next, create the red "stripes" using the chopped strawberries. Put the pan into the refrigerator and chill until ready to serve. 

Raw Vanilla Créme

  • 1 cup raw cashews, soaked in water for 4 hours or more (water drained)
  • 1/2 cup filtered water
  • 3/4 cup organic maple syrup or organic agave 
  • 1/2 cup organic shredded coconut
  • 1/4 cup organic coconut oil
  • 1 tablespoon organic vanilla extract
  • Pinch of sea salt


In a Vita-Mix or high speed blender, blend organic shredded coconut with vanilla, maple syrup and salt. Blend until completely smooth. Add soaked cashews and water. Blend again until all ingredients are puréed and the créme has a smooth texture. Makes 3 cups.

Fourth of July Party Platter


Who doesn't love fresh fruit mixed with sweet lemon and coconut macaroons?  This delicious and gorgeous dessert platter is a great way to celebrate the holiday weekend with loved ones and friends. Extra points for carving a few Merry Bites™ into stars... Totally optional, of course!



Rinse strawberries and blueberries and let them dry. Cut strawberries into quarters.  Arrange blueberries first in top left quadrant of a rectangular platter.  Line up Lemon Macaroons in two stripes; one to the right of the blueberries and a second below the blueberries.  Fill in with the strawberries, making sure to situate them face down and red side up for best presentation.

Optional: Use one bag of Lemon Macaroon Merry Bites™ as stars!  With a small paring knife, carefully trim a small triangle out of the round macaroon. Repeat this 4 more times until you've gone around the circumference of the macaroon. Place the finished stars atop the blueberries. 

Serve and enjoy!


Fresh Fruit and Merry Bite Kebabs

Photo by Anya Shinall of Anya's Eats

Photo by Anya Shinall of Anya's Eats

Now that summer is in full swing, picnics and pool parties and backyard barbecues will be popping up left and right... Outdoor gatherings are what the warm-weather months are all about! 

These fresh fruit and Merry Bite kebabs are beautiful and couldn't be more perfect for a special occasion. Or, simply enjoy them as a delicious and healthier alternative to your everyday dessert or treat. The best part is about them is they're a cinch to put together and totally customizable. Feel free to use your favorite flavor of Merry Bites™ and any fruit (preferably in-season) you like! 

Here are three of our favorite combinations:

Red, White and Blueberry

Hail Merry Pure Vanilla Macaroon Merry Bites™ + Blueberries + Strawberries

Dark Chocolate Raspberry

Hail Merry Dark Chocolate Macaroon Merry Bites™ + Raspberries

Peaches & Cream

Hail Merry Vanilla Merry Bites™ + Peaches

To assemble: Alternate Merry Bites™ and fruit on wooden or metal skewers. Store in the refrigerator until you're ready to eat. Don't forget, the more creative the combination, the better!

Want to add a little more indulgence? Check out this recipe for Vegan Coconut Whipped Cream, and use as a dip!

Walking The Floor: Innovations from NRA Show 2016

Originally published by Nancy Kruse on LinkedIn: Walking the Floor: Innovations from NRA Show 2016

Several years ago the National Restaurant Association instituted the Food and Beverage (FABI) Awards, which have become an important part of the hoopla surrounding its massive NRA Show held annually in Chicago. Chosen by a panel of expert judges representing culinary education, the restaurant press and multiple segments of the foodservice industry, their purpose is to recognize innovations in food and beverage that can make a significant impact on the restaurant business. The FABIs are especially valuable because they constitute a leading indicator of emerging consumer dining trends.

  1. Next-gen healthful. From their inception, the FABIs have recognized creative gluten-free products, and there’s typically a batch of organic-food winners, too. Examples of both are among this year’s honorees, but there are also products that suggest the shape of things to come. Pepsico Foodservice’s Stubborn Soda, for example, delivers “an elevated soda experience” with unexpected flavor combinations like Wild Black Cherry with Tarragon. Equally important, the beverages use Fair Trade Certified Cane Sugar, prized by sweet-seeking Millennials who want a less guilt-inducing alternative to the conventional refined stuff. Grower Pete’s Organic Living Baby Butter Lettuce is a hydroponically grown, roots-attached lettuce that addresses the nascent demand for living foods, which advocates tout for their higher nutrient values versus cooked foods. Brio Ice Creams offer a veritable smorgasbord of benefits, running the gamut from what they include, like antioxidants and probiotics, to what they exclude, like GMOs and hormones. The cherry on top: They have half the fat and 20% fewer calories than traditional premium ice creams. It’s like a dietary brass ring for consumers who love to feel virtuous while they indulge.
  2. Snackification. Our growing propensity to eschew three squares in favor of multiple smaller bites throughout the day has led to a flurry of innovation in the snack-food categories, both sweet and savory. Boulart’s Ciabatta Bites come in various flavors like red pepper and onion for eating or dipping. Stonefire’s Naan Dippers are bite-sized, too. They’re also made with buttermilk and ghee and baked in a tandoor oven. Hail Merry, a multiple FABI winner in the past, scored again this year with Salted Brownie Merry Bites, plant-based, chewy chocolate treats made with organic virgin coconut oil, while Prince Waffles’ Sweet Filled Authentic Belgian Waffles are filled with real fruit, custard or Belgian chocolate. Diners can wash down these tasty treats with Natalie’s Orchid Island Juice Company’s Squeezed Fresh Tomato Juice, which boasts fresh tomatoes as its one and only ingredient--a terrific example of the trend toward simple foods that’s moving rapidly into foodservice from the retail-grocery sector.
  3. Foreign accents. American diners’ willingness to experiment with ethic foods and flavors constitutes one of the foundations of contemporary menu R&D, and the 2016 FABIs represent an especially broad sampling of the world’s pantry. Hailing from different parts of the globe, Atalanta’s Peruvian Sauces and Bulsara’s Original All Natural 15 Minute Easy Tandoori Wet Rub Marinade both deliver authentic flavors of less familiar cuisines. By contrast, Rustichella d’Abruzzo’s 90” Rapida Spaghetti promises a familiar favorite that cooks to a perfectly al dente texture in a mere 90 seconds. Australis Aquaculture’s Skin-On Barramundi is sustainably grown seafood from down under, while Sevillo Fine Foods offers Fire Roasted Artichoke Hearts and Slow Roasted Red Tomatoes straight from the Mediterranean kitchen.

Other standouts this year plugged into consumers’ predilection for smoked foods, as with Atalanta’s L’Estornell Smoked Oil, cold-smoked and made from Arbequina olives, and Wagshal’s USDA Prime Smoked Beef Brisket that boasts a 50+ day curing and smoking process.  Like the products described above, they exemplify what FABI winners have in common: a killer combination of labor savings to the operator and appealing taste to the diner.

Hail Merry, a multiple FABI winner in the past, scored again this year with Salted Brownie Merry Bites, plant-based, chewy chocolate treats made with organic virgin coconut oil...
— Nancy Kruse

Red Beet Sangria Recipe


GUEST CHEF: Matthew Kenney's Red Beet Sangria Recipe

We are oh-so-excited to feature a recipe from Matthew's book, Everyday Raw, in this special Guest Chef edition of our Hail Merry blog.  Matthew is the world's leading raw food chef, a visionary in plant-based fare, and one of Susan's inspirations while entering the raw-foods world.  We are his biggest fans and followers, and are happy to highlight him this month to congratulate him for his new restaurant opening in Venice, CA.  Plant Food and Wine opened in June 2015, and is as divine as it looks.  Thanks Matthew, for sharing this "Citrus Summer" Sangria recipe with us, and for inspiring us all with your plant-based creations!

Of course we all know Sangria from it's wine friendly roots, and this recipe is no exception.  It's excellent with red wine and serves as a delicious and healthful twist on the traditional.  It can also be enjoyed sans-wine for a refreshing summer juice.  Either way, why not get your veggies in while enjoying the summer sunshine!


  • 2 cups beet juice (approx 3 to 4 medium beets)
  • 1 cup orange juice
  • 1 cup apple or pear juice
  • 1 cinnamon stick
  • Pinch cayenne
  • 1/4 cup agave (optional)
  • 2 cups chopped fruit (apples, oranges, limes, or melon)

Instructions: Mix juices, spices, agave (if using), in a large pitcher.  Add chopped fruit and stir.  Allow to marinate, chilled for at least 30 minutes.


Matthew Kenney (b.1964) is the world’s leading raw food chef, the writer of several best-selling cookbooks, a culinary educator, and an entrepreneur specializing in the plant-based lifestyle.  For more information visit MatthewKenneyCuisine.com and follow @MatthewKenneyCulinary on Facebook and

Share a pic of your favorite summertime cocktail and post it on Instagram using the tag #HailMerry!

Chocolate Chip Cookie Dough Dessert Pizza

Photo by Courtney Swan of Realfoodology

Just because you want to enjoy a little something super indulgent doesn't mean you have to compromise your healthful eating habits. This gorgeous and extravagant dessert is so simple to assemble, but will absolutely satisfy your soul. Courtney Swan created this recipe using Chocolate Chip Cookie Dough Merry Bites for the crust, but feel free to use the flavor of your choosing! See all varieties of Merry Bites here.


8-10 Chocolate Chip Cookie Dough Merry Bites

1/2 cup unsweetened vanilla coconut yogurt

Organic Berries

Almond Butter (to drizzle) 


  1. Flatten your Merry Bites on a flat plate, and shape into a round pizza shape.
  2. Put the pizza “crust” in the freezer for about 15-20 mins to let it harden.
  3. Spread coconut yogurt over the crust
  4. Top with toppings of your choosing! I used organic berries & an almond butter drizzle.
  5. Slice & serve cold

Photo by Courtney Swan of Realfoodology

Have a fun dessert you've made using Merry Bites? Share it with us on Instagram by including the tag #HailMerry!

Vegan Coconut Ice Cream Pie with Dark Chocolate Macaroon Merry Bite Crust



Knock their socks off with this vegan ice cream pie recipe, a totally customizable, crazy delicious treat, prepared in just minutes! This one's truly a win/win.  We made our version with espresso, vegan chocolate ganache, and cashews, but you can make your own unique version of this vegan ice cream pie with any of your favorite fillings or toppings.  It's almost a crime how easy this recipe is, just shhhh, and serve with a smile!


  • 3 bags (3.5 oz) of Hail Merry Dark Chocolate Macaroon Merry Bites
  • 2 pints Organic Coconut Bliss Non Dairy Frozen dessert 


Soften Coconut Bliss non-Dairy frozen ice cream by leaving out at room temperature for about 10-15 minutes. Prepare the crust while you wait. Break up Hail Merry Dark Chocolate Macaroon Merry bites. In a deep dish, 10” pie pan, press Merry Bites to make a crust.

Mix softened Coconut Bliss ice cream with any fruit or cookie bits you’d like to add.  We love to add little pieces of raspberries and strawberries for a fruity fresh version, or get decadent by mixing a bit of espresso in your ice cream! Stir and blend your delicious concoction. Pour the mixture into the chocolate Merry Bite pie shell. Place in the freezer until served. Serve frozen.

Viola...  A coconutty vegan dessert that will impress anyone!

Dress Your Miracle Tarts!


Dress Your Miracle Tarts!  

We all enjoy looking fancy. 

Well, your Miracle Tarts® and Mini Miracles® are no exception!

Add some ease to your holiday dinner plan or delight a holiday party hostess with these easy to Dress Up Tarts!  We have you covered on the desserts.  Try the Limited Time only Mini Miracle Tarts while you can.  Click here to see where they are sold near you!


Simply crush some peppermints on top of your Miracle Tarts, plate them with fun, colorful candies, or with a sprig of mint!  Yep, it's that easy.  And you look like a pro-hostess, in no time!

Now sit back, relax, and enjoy your Merry Moment!

Vegan Coconut Whip Cream


A Vegan Coconut Whip Cream Recipe, Just in time for Thanksgiving and either your Pumpkin Pie, or our Pumpkin Spice Mini Miracle Tarts!  Easy, creamy, and delicious, this whip will knock your socks off!  This recipe couldn't be simpler, but do follow directions in order to get the best whip!  Take a look-see.


  • 1 15 oz can of coconut cream (not coconut milk or cream of coconut)
  • 2-3 tablespoons powdered sugar, pure can sugar, maple syrup, or Stevia to taste
  • 1/2-1 teaspoon pure organic vanilla extract or vanilla bean

Grab a can of full-fat can Coconut Cream.   Do Not get a can with guar gum listed as an ingredient as this will inhibit your whip!  Also, do not use a light coconut version, we will need the full fat here for full creamy texture.  Note: If you cannot find Coconut Cream, you can use Coconut Milk.  In this case, refrigerate the can, turn it upside down, open it from bottom and pour out the liquid, then use only the solid cream portion for the rest of the recipe.

Refrigerate Coconut Cream for 6-8 hours overnight. Open the can of Coconut Cream and place entire contents in a food processor, or if using an electric mixer, chill the beaters and mixing bowl in the freezer for 5 min before mixing at medium speed.  Whip until fluffy. Then add in sweetener and vanilla and whip again until stiff peaks form.  Taste and add sweetener or vanilla as needed.  Serve immediately or keep refrigerated for up to a week.  Re-whip to fluff before serving again.


This Vegan Coconut Whip is a definite on your own pies, or try on our new Pumpkin Spice Mini Miracle Tarts for Thanksgiving!  This decadent whip is also a home run on top of fruit, grawnola, pancakes, as a frosting, and with all other desserts.  We personally love it with Hail Merry Macaroons and fruit for a morning parfait!

Extra Credit Coconut Info: What is the difference between coconut milk, cream and cream of coconut?

Coconut milk: Coconut milk has the liquid consistency of cow's milk and is made from simmering one part shredded coconut in one part water. Coconut milk is the basis of most Thai curries.

Coconut cream: Coconut cream is much thicker and richer. It is made from simmering four parts shredded coconut in one part water. The cream that rises to the top of a can of coconut milk is also considered coconut cream.

Cream of coconut: Cream of coconut is a sweetened version of coconut cream, and is often used for desserts and mixed drinks. Because of the added sugar, it is usually not interchangeable with coconut cream.

Hail Merry Haunted Halloween Treats!


Hail Merry Haunted Halloween Treats! Create some Spooktacular Halloween themed treats this year with these DIY Tips and Recipes. Spiders and skulls and ghosts, O MY!  Using Hail Merry Macaroons and Miracle Tarts as your base lets you create easy, do-it-yourself, hauntingly delicious Halloween snacks for your family and friends, while staying away from SCARY amounts of refined sugar and CREEPY food additives in Franken-Foods!  Let's get started!

Topped or Dipped Macaroons:

Get the assortment of Hail Merry Macaroons you'd like to dip.  We like using Choco, Caramel Sea Salt, Chocolate Chip Cookie Dough, and Strawberry.  (We can leave the lemon at home for this one).  Now for the decadent dousing, we love using Justin's Chocolate Hazelnut Butter spread, but you can also make a Vegan Chocolate Ganache, or an alternative chocolate ganache or dipper of your choice.

You may want to start simple and place a macaroons in treat cups, topping with chocolate or nut butter, and adding candy corn or Wilton Skeleton Sprinkles if you like.

Or, take it to the next level with chocolate dipped coconut macaroons.  Slightly warm the Chocolate Nut Butter or Ganache, then dunk half of the macaroons and set aside to cool.  Finish off with a Halloween themed toothpick for easy snatching.

Still feeling creative?  Invent some creepy characters with Wilton's Candy Eyeballs and Decorating Sparkle Gel or Icing.

Monsterous Miracle Tarts

And don't forget to #DressYourTart with candy or cookie eyes, a touch of colored sanding sugar,  a bit of icing, candy corn, or your favorite Halloween Treat.

Now wasn't that fun?! HAPPY HALLOWEEN!!

From the Hail Merry Family!

Strawberry Smoothie with Choco Macaroon Crumbles


Strawberry Probiotic Smoothie with Choco Macaroon Crumbles Keep that gut happy and get your daily dose of probiotics with this delicious vegan, strawberry smoothie utilizing cultured coconut milk.  Top it off with our favorite treat, Hail Merry Choco Macaroon crumbles, and you've got a tasty coconut masterpiece!  This recipe is quick, simple, and oh-so-satisfying.  Who wouldn't want to wake up to this breakfast?

Recipe Ingredients: 1 cup organic frozen strawberries  (can sub fresh w/ 1 cup ice) 1 cup organic, vegan, unsweetened cultured coconut milk yogurt (can sub almond milk yogurt) 1 cup organic coconut milk, almond milk, or cashew milk  (can sub 1 cup kefir) 1 cup frozen banana chunks (sub 1 cup frozen blueberries or 1 cup ice) 1 tsp virgin raw bee panacea 1 or 2 Hail Merry choco macaroons, crumbled

Optional Additions: 1 tbsp raw cacao 1 tbsp maca powder 1 tbsp vegan protein powder

Instructions: Blend smoothie ingredients making sure to use frozen fruit and frozen banana chunks or ice to achieve desired consistency.  Add any and all of your favorite superfood powders or protein.  Crumble Hail Merry Choco Macaroons (or your current favorite flavor) over the top of the smoothie for an added fiber filled texture and treat.  Drink immediately or cap it up, take on the go, or store in the fridge for a mid-day snack.

We hope you enjoy!

And feel free to tell in the comments below, what else do you like to add to your smoothies?

~The Hail Merry Team

Guiltless PBJ Smoothie


  Start your day right!  Drink in your nutrients, antioxidants, and energy boosting Extra Virgin Coconut Oil in this delicious morning smoothie, all whilst enjoying the taste of a classic favorite, the PBJ- Peanut Butter & Jelly Sandwich!  You'll be set with a serving of veggies, protein, and EVCO's clean burning Good Fats to feed your brain and boost metabolism and energy.


Guiltless PBJ Smoothie

2 cups or one big handful of fresh organic spinach 1 heaping tablespoon of organic peanut butter (optional sub raw almond butter if you prefer- for natural protein and good fats) 1 cup almond milk 1 cup organic fresh squeezed orange juice (Trader Joe's is our fav) 1 cup frozen organic blueberries 1 to 2 tablespoons Extra Virgin Coconut Oil (depending on if you will have any other EVCO in your day- to boost energy and metabolism) 1 heaping scoop of plant based protein powder 5 drops grapefruit seed extract (natural immune booster)


Optional Additions: 1 cup frozen mango 1/2 cup aloe vera water 1 heaping tablespoon of your favorite superfood/greens mix 1 whole banana OR 4 frozen banana cubes


CHEF'S TIP: Banana Cubes are an AMAZING smoothie addition in any smoothie!  Cut whole banana in cubes, then freeze in plastic bag for future use.  This makes a wonderful smoothie consistency, and is a great use of those bananas that are about to go, rather than tossing them out.


Blend until smooth.  Yields enough to share (optional).  ;)  Enjoy!

Raw & Vegan Recipe: Raw Ranch Dressing

This raw, vegan and gluten-free Ranch Dressing is a perfect afternoon snack for children of all ages. Serve it with fresh cut up vegetables: carrots, celery, peppers, grape tomatoes, jicama, and sugar snap peas.  It also works as a zesty salad dressing! This recipe first ran in 2011 but deserves another go as a great example of how we all can eat more raw plant foods. Enjoy!

Every now and then, to spread the raw, vegan, gluten-free love, we like to toss out some of our favorite raw food recipes . . . today is quick easy, yet all sorts of tasty! You know it, you love it, it's RANCH! Raw style!

Raw Ranch Dressing

½ cup lemon juice 1 tablespoon Celtic Sea Salt 1 tablespoon dried chives 1 tablespoon dried rosemary 1 tablespoon dried oregano 1 tablespoon dried sage 1 cup whole, raw macadamia nuts 1/3 cup cold-pressed olive oil

Blend all of the ingredients until very smooth. Add water to achieve desired consistency.

Pour over chopped salad of choice:

Raw brocolli rabi Raw cauliflower Raw red pepper