Meet Allie.

Allie Mason Hoffberg is the founder of The Health Mason®, LLC., a
website aimed at empowering women to live healthier, more nutritious, and well-balanced lives. Allie is a certified Integrative Nutrition Health Coach, blogger, and recipe developer, who believes that eating "clean" doesn't need to be difficult or depriving. It is all about balance. Her passion for health and wellness fuels her drive to find simple solutions to eating well, and live a life based on holistic foundations.

Pumpkin "Cheesecake" Squares

Pumpkin "Cheesecake" Squares

I feel like pumpkin-spice season hit early this year. With Starbucks unveiling its infamous Pumpkin Spice Latte earlier than ever (August 28th!), I feel it is socially acceptable to start amping up the pumpkin in our homes! I wanted to get this recipe out for you early in the season, so you can make it up until it’s time for gingerbread! I hope you love!


For the Crust:

  • 1-Cup oats (mine are gluten-free from Trader Joe's)

  • ½ cup Raw Pecans

  • 1/4 cup almond flour 

  • 2.5 Tablespoons coconut oil (melted)

  • 1-Teaspoon cinnamon

  • 2 Tablespoons Maple Syrup

  • Pinch of salt

For the Pumpkin-Cashew Filling:

  • 1.5 Cups Soaked Cashews (soak overnight)

  • ½ Cup Organic Pumpkin Puree

  • 2-3 Tablespoon Maple Syrup (more or less depending on how sweet you like your treats!)

  • 2 Tablespoons Coconut Oil

  • 1-Tablespoon Pumpkin Pie Spice

  • 1-Teaspoon Cinnamon

  • 1-Teaspoon Lemon Juice

  • 1-Teaspoon Vanilla Extract

  • 1/2-Teaspoon Salt


For The Crust:

  1. Preheat your oven to 350F. 

  2. In a food processor combine oats, pecans, almond flour, melted coconut oil, cinnamon, coconut sugar and salt and pulse until clumps start to form. This mixture won't be sticky, but should be able to hold together somewhat when you gather pieces with your hands.

  3. In a parchment-lined baking dish, add your crust mixture and flatten with the back of a spoon or spatula. Spread the mixture as evenly as possible. Pack the mix down flat with the spatula. 

  4. Bake the crust at 350F for 15-20 minutes. It will develop a slight golden color, but shouldn't change color too much. Set aside and allow to cool fully.

For the Filling:

  1. I recommend making the filling in your food processor. It seems to blend quickly and easily! Just remember to scrape down the sides!

  2. Add cashews, pumpkin puree, vanilla, maple syrup, spices, coconut oil, lemon juice, vanilla and salt to your food processor.

  3. Blend until a smooth consistency has formed. The mixture should not be chunky, if it looks this way, continue processing. It should blend smooth after a few minutes.

  4. Add the pumpkin cashew mixture to your baking dish and spread evenly across the oat crust. 

  5. Store in the fridge for a softer texture, or in the freezer for a firm bite. I prefer mine frozen and pull them out a few minutes before eating!

Zucchini Fritters

Zucchini Fritters

Salmon with Sweet Mustard Glaze and Autumn Veggies

Salmon with Sweet Mustard Glaze and Autumn Veggies