Kate Belew is a Brooklyn-based Writer, Poet, Witch, and Storyteller from the Midwest.  Her work spans genres and spaces: poetry, nonprofits, immersive theatre, health & wellness, herbalism, witchcraft, and the psychedelic. She has an MFA from Sarah Lawrence College and is currently studying herbalism at Chestnut School of Herbal Medicine and is an apprentice to Green Witch Robin Rose Bennett. Follow Kate’s work here. LINK: https://www.instagram.com/k8belew/?hl=en

La Vie en Rose No Bake Cookies

I whipped up a little witchy version of no bake cookies today, because when the astrology gets tricky, it’s nice to lean on our herbal loves. The true star of this recipe is Wooden Spoon’s Rose Cocoa blend. 

The Rose Cocoa includes Rose, which can help us bloom, Shatavari, an herb known for its rejuvenating properties with roots in Ayurveda, and Vanilla Bean, which has historically been used as an aphrodisiac and a nervine (nervous system soothing) herb. 

Then, I added a little raw honey and Marshmallow Root Powder for a little sweetness and herbal digestive bliss, as Marshmallow Root is known for soothing tissues and as a folk remedy for digestive support. 

I’m no baker, but these cookies were absolutely divine. Enjoy! 


  • 2 cups sugar
  • 1/2-cup milk of your choice (I used Cashew)
  • 1 stick (8 tablespoons) unsalted butter (I used Kerry gold)
  • 1/4 cup Rose Cocoa
  • 3 cups rolled oats
  • 1-cup of your favorite nut butter (I chose organic peanut butter)
  • 1-tablespoon pure vanilla extract
  • Celtic Grey Salt (Or another salt of your choice)
  • Raw Wildflower Honey
  • Optional: Marshmallow Root Powder

The Process: 

First, get out a baking sheet and line it with foil, wax paper, or parchment.

Then, combine the sugar, milk, butter and cocoa in a saucepan and then bring to a boil stirring occasionally. 

Let the concoction boil for about one minute and then remove from heat. 

Add the oats, peanut butter, vanilla, salt, honey, and Marshmallow powder and stir to combine.

Drop spoonfuls of the mixture onto the lined baking sheet, and let sit at room temperature until the cookies are cooled and hardened (around 30 minutes or as long as you can wait!).

Refrigerate in an airtight container and enjoy in Rose Cocoa bliss. 

Watch the process here! 

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