Dr. Pam Popper is a naturopath, an internationally recognized expert on nutrition, medicine and health, and the Executive Director of Wellness Forum Health.  The company offers educational programs for consumer and healthcare providers that facilitate evidence-base, collaborative and informed decision making for health-related matters.


Dr. Popper serves on the Physician’s Steering Committee and the President’s Board for the Physicians’ Committee for Responsible Medicine in Washington D.C.  She served as part of Dr. T. Colin Campbell’s teaching team at eCornell, teaching part of a certification course on plant-based nutrition. She has been featured in many widely distributed documentaries, including Processed People and Making a Killing and appeared in the acclaimed documentary Forks Over Knives, which played in major theaters throughout North America in 2011.  She is one of the co-authors of the companion book which was on the New York Times bestseller list for 66 weeks. Her most recent book is Food Over Medicine: The Conversation That Can Save Your Life.


Dr. Popper is featured as one of the lead experts in Food Choices, which was released in September 2016, and is co-author of the companion book for this film. She will be appearing in The Yoyo Effect, to be released summer 2018 and is writing the companion book for this film as well.


Dr. Popper is also a lobbyist and public policy expert, and continually works toward changing laws that interfere with patients’ right to choose their health provider and method of care.  She has testified in front of legislative committees on numerous occasions, and has testified twice in front of the USDA’s Dietary Guidelines Advisory Committee.  


Raw Triple-Layer Banana, Chocolate, and Peanut Butter Mousse Cake with Ganache

* Before starting, soak 3 cups of cashews in water for 3 hours or more. You will end up with 4½ cups of soaked cashews for this recipe.



1 ½ cups raw almonds

1 ½ cups macadamia nuts

1 ½ cups dates

½ cup shredded coconut

pinch of salt, optional


Banana Filling:

1 ½  cups of soaked cashews,

2 bananas

¼ cup maple syrup

2 Tbs. coconut oil

1 teaspoons vanilla


Chocolate Filling:

1 ½ cups soaked cashews

Peanut Butter Filling:

1 ½  cups soaked cashews

1 cup peanut butter

1/4 cup Maple Syrup

3/4 cup coconut milk


Ganache Layer-

1 cup Raw Cocoa Powder

1 cup maple syrup

¼ cup coconut oil

1 teaspoon vanilla


Raspberry Garnish

½ pint organic raspberries

1-teaspoon vanilla

2 Tbs. of coconut oil

2 Tbs. water

½ cup Maple Syrup

½ coconut milk

1 ½ Cacao powder


To make Crust

In food processor, combine the ingredients.

Process until blended. Press mixture into pan and work it up the sides. Using opposite hand, make the edge of crust smooth and even.


For fillings:

Combine the ingredients for each layer separately in food processor. Pour filling into crust. Put in freezer for 30 minutes between each layer, adding chocolate ganache on top as the last layer.


Freeze again.

Remove from freezer, 30 minutes before serving.

Garnish with fresh raspberries.