Fun Time Fudge

Ingredients:
1/2 cup coconut oil
¾ cup cacao powder
¾ cup creamy almond butter (or nut butter of choice)
⅓ cup maple syrup, honey, coconut nectar or monk fruit sweetener
1 teaspoon vanilla
⅛ teaspoon salt

Instructions:
1. Line a small baking pan with foil or parchment paper - I used a 9x5” loaf pan for a thick fudge. You can use an 8” square pan if you want thinner pieces.

2. Melt coconut oil in a saucepan over medium-low heat (or in the microwave for about 30 seconds to a minute). Whisk in the cacao powder, nut butter, sweetener (add more to desired sweetness), vanilla, and salt into the melted coconut oil until completely smooth.

3. Pour mixture into the prepared pan. Refrigerate until chilled and firm, about 2 hours.

4. Using a sharp knife, cut into squares. Sprinkle with flaky sea salt if desired or any other toppings—nuts, seeds, cacao nips. Store at cool room temperature or in the refrigerator.

Healthy Edible Cookie Dough Treats

Ingredients:

1/2 cup coconut flour

1 cup almond flour

½ tsp. pink sea salt

1 tsp. vanilla extract (I like to add a little extra)

1 Tbsp. melted coconut oil

4 Tbsp. coconut nectar (or monk fruit sweetener)

½ cup coconut milk

1/3 cup dark chocolate chips (I like Lily’s) or break up pieces of %70 or higher organic dark chocolate bar.

Optional: add in a dash of cinnamon

Directions:

Measure out the almond flour, coconut flour, salt, vanilla, melted coconut oil, coconut nectar, coconut milk, and dark chocolate chips. Roll into balls. Enjoy! You can keep them in the fridge or freezer for snacking.

Spicy Chocolate Smoothie

Ingredients

• 1 heaping teaspoon of raw cacao power (and cinnamon—also add ginger, pinch of turmeric, and fresh ground black pepper- yes do it)

• 1 cup vanilla unsweetened almond or coconut milk

• 1 and 1/2 Tbsp OR 1/4cup (gluten free) oats (can be soaked or not)

• 1/2 medium-sized banana, frozen or room temperature but not overly ripe (save those for banana bread)

• 1 tablespoon freshly ground flax

• 3 tablespoons hemp seeds

• 2 tbsp water

Instructions

Heat the almond/coconut milk. (Microwave or stove top) until the mixture is warm. Add to blender. (do NOT boil)
Add the oats, banana, hemp, flax, water and approx. a fifth of the almond milk to your blender. Add in an extra splash of cold water if you think the liquid is too warm or too thick. 
Blend on high for a minute until the oats and seeds have been completely incorporated.
While blending, further heat the rest of the almond/chocolate mix until hot, but not boiling.
Pour the blended oat mix into your cup, stir in the almond/chocolate mix and serve.

Delicious Matcha Fudge

Ingredients:

• 1/4 cup (55g) raw cacao butter

• 1/2 cup (120g) raw cashew butter

• 1 tbsp (28g) ghee

• 1 tbsp (28g) coconut oil

• 2 tbsp (56g) coconut butter

• 1/3 cup (80ml) full fat coconut milk

• 2 heaping tbsp matcha green tea powder

• 2 heaping tbsp maca powder

• 1 tbsp vanilla

• 4 tbsp monk sweetener (or more if need be --- taste as you go!)

• 2 tsp Ceylon cinnamon

• Optional: pumpkin seeds/sunflower seeds or cacao nibs for sprinkling on top

Instructions:

Melt cacao butter, coconut butter, and ghee with coconut oil in a Bain Marie (stove top), or in the microwave in 30 second intervals, stirring between each one; approximately 2-3 minutes in total.

Ensure coconut milk is at room temperature and shaken. Allow melted butters and oil to cool a little (just a couple of minutes!) before whisking with all other ingredients until smooth. 

I use silicon trays because the fudge comes out easily after refrigeration. There are many different sizes of the silicon trays that work well for these, OR you can pour it into a 1 lb. loaf tin lined with parchment paper, and then cut into smaller pieces. Sprinkle with chopped pistachios or any other seeds/nuts/cacao nibs! 

Allow to firm up in the fridge overnight or for at least 2 hours. Store in the fridge in a sealed container for up to one week or in the freezer for up to one month. 

Oatmeal Cookie Without Oats!

Ingredients:
•¼ cup unsalted grass fed butter OR ghee (or organic palm shortening)
•1 large egg at room temperature
•⅓ cup monk sweetener
•1 teaspoon vanilla
•4 teaspoons cinnamon
•¾ teaspoons nutmeg
•1 cup blanched almond flour
•2 tablespoons coconut flour OR tigernut flour
•½ teaspoon baking soda
•½ teaspoon sea salt
•2 teaspoons finely ground flax seeds*
•¾ cup finely shredded unsweetened coconut
•1/3 or 1/4 cup currents

May use 1/3 cup chocolate chips instead of currents.

Instructions:
Preheat the oven to 350°F. Place the butter/ghee or shortening and egg in the bowl of a stand mixer and cream for 1 minute on high. Alternatively, use an electric hand mixer. Add the monk sweetener and vanilla and mix for another minute, until creamy. Place the cinnamon, nutmeg, flours, baking soda, salt, and flax seeds in a small bowl and stir to combine. Slowly add the dry ingredients to the wet and mix for another minute, until combined. Scrape down the sides of the bowl, then mix again for 30 seconds. Add the coconut and currents or chocolate chips, then mix again for a minute. Using an ice cream scoop or a large spoon, drop balls of dough the size of a golf ball onto a cookie sheet lined with parchment paper. Place another piece of parchment paper over the balls, then use a spatula to gently press the balls down into circles about ¼ inch thick and 2 inches in diameter. Place in the oven and bake for 9 to 10 minutes, until the edges are lightly browned. Cool on a wire rack completely before eating. Store in an airtight container in the refrigerator for later use.

Healthy Tahini Cookie Recipe

Ingredients:

• 3 TBSP water

• 1 TBSP ground flax

• 1/2 cup tahini

• 1/2 cup Tigernut Flour

• 1/2 cup Monk Fruit sweetener

• 1 tsp baking powder

Chocolate chips or chunks. I often recommend you buy Lily’s (http://lilyssweets.com/baking-chips/) OR Enjoy Life chips. They sell them at Whole Foods. If you’d rather break up a dark chocolate bar then I always suggest a 70% (or higher)organic dark chocolate.

Instructions:

Preheat oven to 350. Blend water and flax then refrigerate it for 10 minutes. Mix it with the flour, tahini, sugar and powder. Once dough is formed, stir in chocolate. Bake on cookie sheet only 10-15 minutes until slightly brown on edge. Top with a pinch of pink salt and enjoy!

Easy and SO good for you!!

Credit @ Organic Gemini Tigernut Flour

Vegan, Gluten-Free Pecan Pie

Prep Time

20 minutes

Prep Notes

Cooking Time

10-15 minutes

Yields

6 servings

Ingredients

Filling Ingredients:
1/2 cup coconut water
1/2 cup raw pecans (plus additional pecans to use as a garnish)
1/2 cup raisins
1/2 cup unsweetened, tart dried cherries
2 tbsps maple syrup

Crust Ingredients:
3/4 cup raw almonds
1/2 cup oat flour
3 tbsps maple syrup
1 cup rolled oats
1/4 cup melted coconut oil
1/4 tsp sea salt

Directions

1. Preheat the oven to 350°F.

2. Make the crust by grinding the almonds in a food processor until fine (like sand).

3. Add the oat flour, maple syrup, coconut oil, and salt.

4. Blend until a dough forms.

5. Add the oats and pulse until they are finely chopped and the dough is sticky. (It’s okay if you can still see the oats and there’s some texture.)

6. Lightly grease a 9″ baking pan with coconut oil. Put the dough in the pan and press the mixture firmly into the pan starting with the middle then moving outward along the side of the pie dish. Press the crumbs into the dish to form a crust.

7. Poke fork holes in the bottom of the crust, then bake uncovered for 10-13 minutes until lightly golden.

8. Set aside and cool for 15 minutes while you make the filling.

9. In a high-speed blender, combine all of the filling ingredients and blend until smooth. Spoon the mixture into the pie crust.

10. Garnish with 1/2 cup raw pecans, whole or chopped.

11. Freeze or refrigerate the pie in order to set the filling. At least 45 minutes in a freezer.

Credit

Heather Neufeld, 2014

Turkish Stuffed Dried Apricots

Ingredients

• 8 oz dried Turkish apricots

• 1/3 cup water

• 2 tablespoons butter (or ghee)

• 1 tablespoon raw honey

For the filling:

• 1/2 cup crushed walnuts

• 1/4 cup raw honey

• 1/2 cup water for baking

• Crushed pistachio nuts for garnish

      *Bonus addition if it suits you: Plain whole Greek yogurt to drizzle on top after baking.

Directions

1. Preheat oven to 350 F

2. Soak the dried apricots in warm water for 10 minutes, if they are hard. Drain the water. If already soft enough to split open, you can skip this.

3. Combine the crushed walnuts and honey in a small bowl as the filling.

4. Split open the apricots with a small knife, making sure one end is still intact.

5. Stuff each apricot with a teaspoonful of crushed walnut and honey mixture and slightly close it up.

6. Grease a baking tray with olive oil or butter and place the stuffed dried apricots on it.

7. Pour the water over the tray.

8. Place a tiny dab of butter on the top of the each stuffed apricot.

9. Drizzle 2 tablespoons of honey over the apricots (if desired) and bake in the oven for 20 minutes.

10. Place then on a serving dish and sprinkle the crushed pistachio nuts on top. EASY!!

Rehydrating Raisins

Ingredients

• 1 c Golden Raisins

• 1 c Apple Cider Vinegar

• 1/2 c Water

• 1 T Honey

• 1 tsp Salt

Directions

Bring apple cider vinegar, water, honey and salt to a boil. In a heatproof container, place the raisin and the hot liquid. Let steep until plump. Can be stored in liquid in the fridge for up to 6 months. 

Pumpkin Pie with Pumpkin Seed Crust

Prep Time

15 minutes

Cooking Time

60 minutes

Yields

8 people

Ingredients

Crust

• 1 cup almond flour, plus more for rolling the dough

• 1/3 cup hulled, raw, unsalted pumpkin seeds

• 1 Tbsp. Sweetener of choice: either pure Maple Syrup, Raw Honey, Coconut Sugar, or Monk Fruit Sweetener

• 1/4 tsp. sea salt

• 4 Tbsp. cold unsalted butter, cut into bits

• 1 tsp. apple cider vinegar

• 2 tsp. - 1 Tbsp. cold water

Filling

• 2 farm fresh eggs

• 15 - 16 ounces fresh, baked or steamed pumpkin pureed until smooth

• 1 cup farm fresh milk, or almond or rice milk

• 1/2 cup sweetener of choice: either pure Maple Syrup, Raw Honey, Coconut Sugar, or Monk Fruit Sweetener

• 1 1/2 tsp. ground cinnamon

• 1 tsp. freshly grated nutmeg

• 1/2 tsp. ground allspice

• 1/2 tsp. salt

• 1 tsp. vanilla extract

• Optional: Serve with sweetened whipped cream or raw banana ice cream and sprinkle with pumpkin seeds for garnish.

Directions

Crust

1. Put the flour, pumpkin seeds, and salt into food processor with fitted metal blade. Process until pumpkin seeds are finely ground.

2. Add the butter and pulse until mixture resembles coarse meal.

3. Add sweetener of choice, vinegar & cold water and pulse until mixture clumps.

4. Roll into ball and flatten on parchment paper pressing into a large flat circle and chill until firm, about 30 minutes.

5. Preheat oven to 400°.

6. On lightly floured board, roll dough into a 12" circle and transfer to 10" pie plate pressing into bottom and up sides. Finish edges. Prick with fork in several places. Line with parchment paper or foil and weight with dried beans or rice. Place in oven for about 10 - 12 minutes. Remove from oven and let cool. Lift parchment or foil and weights and remove them from baked shell. Set aside.

7. Reduce oven temperature to 350°.

Filling

1. In mixing bowl, place egg, pumpkin, milk, sweetener of choice, cinnamon, nutmeg, allspice, salt, and vanilla.

2. Whisk until smooth.

3. Pour into baked pie shell.

4. Bake until filling doesn't jiggle. About 35 - 45 minutes. Set pie on rack.

5. Serve room temperature or chilled with whipped cream and whole pumpkin seeds if desired.

Notes

Variation for Crust: Use unsalted sunflower seeds or walnuts in place of the pumpkin seeds. 

Variation for Filling: Use canned pumpkin. 

Credit

Courtesy of Amie Guyette Hall

Nutty Chocolate Crispies

Prep Time

5 minutes

Prep Notes

Cooking Time

5 minutes

Yields

12 servings

Ingredients

• 1 cup date syrup or brown rice syrup

• 1/2 cup almond butter

• 1/2 cup barley malt sweetened chocolate chips or chocolate chips of your choice

• 3 cups brown rice crispies cereal

Directions

1. Grease a baking dish with neutral flavored oil (or butter if preferred).

2. Add the syrup and almond butter to a large skillet.

3. Heat over low heat until creamy.

4. Stir to combine well.

5. Stir in the chocolate chips until they melt.

6. Remove from heat and stir in rice crispies.

7. Gently press into a baking dish and allow mixture to set until firm (about 30 minutes).

8. Cut into squares and enjoy!

Notes

You can substitute other types of baking chips (like white chocolate or toffee) for a different flavor. Be aware that different baking chips may lead to slight variations in texture. 

Honey Sesame Treats

Prep Time

10 minutes

Prep Notes

Cooking Time

5 minutes

Yields

9 servings

Ingredients

• 3/4 cup sesame seeds

• 1 1/2 tbsps raw honey

Directions

1. Grind 1/2 cup sesame seeds in a coffee grinder or mortar and pestle. Grind finely, but do not make nut butter. You can also use a food processor, but pulse carefully.

2. Place in a bowl, add honey and combine with a fork until it becomes a unified paste. Roll into 1/2-inch balls.

3. Toast the remaining 1/4 cups seeds in a sauté pan for 5 minutes, stirring constantly until they turn golden brown and transfer them to a bowl.

4. Roll the balls in the toasted sesame seeds.

5. Eat warm or refrigerate.

Fun and Easy Coconut Treat

Ingredients

• 1/2 cup coconut oil

• 1/4 cup raw honey (I usually use less, these are sweet and better to keep it on the lower end!)

• 1/4 cup raw cocoa nibs

• 1 teaspoon vanilla extract

• 1/2 teaspoon unrefined sea salt

• 1/2 heaping cup pecans, almonds, walnuts, chopped medium-fine (or you can use sunflower or pumpkin seeds, I also use hemp seeds sometimes, which adds great protein, fiber and good Omega 3's)

Directions

1. Mix all ingredients into a bowl with softened (but not heated) coconut oil (you don't want the cocoa to melt).

2. Place bowl in refrigerator for about a 1/2 hour or so.

3. Using a teaspoon or a melon scooper, mix ingredients to incorporate and scoop rounded dollops into mini muffin or candy cups.

4. Freeze.

Date Balls

Ingredients

• 1 c Medjool dates, pitted

• 1 c Cashews (or nut of your choice)

• 1 Tbsp Cacao Powder

• 1 Tbsp Coconut Oil

• 1 c Shredded Coconut

• 1 Tbsp Almond butter or one of your choosing

• 1 Tbsp Chia seeds or Sesame seeds or Hemp seeds

Directions

Soak the cashews and dates for 2-3 hours to soften. In a food processor, blend all of the ingredients until smooth. Roll into balls and keep in the fridge until ready to eat. Simple! 

Dairy Free Mint Chocolate Chip Ice Cream

Ingredients

• 2 ounces coconut milk

• 1 large handful baby spinach (about 1 cup or so)

• 1/4 teaspoon or 3-4 drops of food grade peppermint oil or mint extract (I use DoTerra's peppermint). You can also add in fresh mint leaves if you have them

• 1 frozen banana

• 1/2 avocado

• 3 tablespoons mini chocolate chips, I recommend either Enjoy Life, Lily Sweets baking chips OR my favorite--plain raw cacao nibs! Whatever you fancy (because I know you are fancy)

Directions

1. Add ALL ingredients to the blender, putting the chips in at the VERY END. You may need to stir with a spoon as you blend a little bit at a time.

Coconut Date Cookies

Prep Time

40 minutes

Prep Notes

Cooking Time

15 - 20 minutes

Yields

24 small cookies

Ingredients

• 6-7 dried pitted dates

• 1 cup rolled oats

• 2 cups almond flour

• 1/2 cup shredded coconut

• 1/2 tbsp cinnamon

• 1/4 tbsp nutmeg

• 1/2 cup olive oil

• 1/2 cup maple syrup

Directions

1. Soak dates in 1 cup of water for 30 minutes.

2. Preheat oven to 375° F.

3. Combine oats, almond flour, coconut, cinnamon, and nutmeg in a bowl.

4. Roughly chop the dates.

5. Add oil, syrup, and dates and mix until all ingredients are moist.

6. Form little balls and place on a lightly greased cookie sheet (it may take some work to form the dough and get the balls to stick together).

7. Press cookies lightly so they do not roll off cookie sheet.

8. Bake for 10 minutes.

9. Take out cookie sheet and flip cookies.

10. Bake for an additional 5-10 minutes.

Notes

If you have a food processor, you can use it to mix the dough, which makes the cookies easier to shape. Do not over mix the dough or you’ll lose the texture of the cookies!

Chocolate Covered Pomegranate

Prep Time

10 minutes

Cooking Time

60 minutes

Yields

8 people

Ingredients

• 2 pomegranates (seeds only)

• 1 10 oz bag of high quality organic dark chocolate

Directions

1. Melt chocolate on stove.

2. Mix in pomegranate seeds until fully covered in chocolate.

3. Spoon out in droppings onto a parchment lined baking sheet.

4. Place in the refrigerator for at least 1 hour.

Credit

Courtesy of Kristi Cheek

Baked Apples: The Perfect Fall Treat

Ingredients

• Apples

• Coconut oil or butter

• Cinnamon sticks

• Ground cinnamon

• Optional: Chopped walnuts, almonds, or pumpkin seeds

• Optional: Whipped cream or yogurt

Directions

1. Preheat the oven to 350°

2. Cut off a thin slice from the bottom of each apple so it stands upright. Use an apple corer or just a good knife to make a wide well in the center of each apple, discarding the seeds. Set the apples in a baking dish with about a half inch of water on the bottom.

3. Top each apple with a ½ tablespoon of coconut oil or butter. Add cinnamon sticks to the baking dish and sprinkle about half teaspoon of ground cinnamon to each apple and bake for 25 minutes.

4. Baste the apples with the liquid from the baking dish occasionally, continue to bake until a knife easily cuts into an apple, 20 to 25 minutes longer if needed. Remove from the oven and cool 10 minutes before serving with the roasting juices. It's also great to sprinkle chopped walnuts, almonds or pumpkin seeds to add a nice crunch. (Some like a dollop of whipped cream or some yogurt). Delish!

Almond Flour Shortbread Cookies: A Delish Gluten Free Holiday Treat

Prep Notes

Be sure to have parchment paper!

Yields

23 cookies

Ingredients

• 2 1/2 cups almond flour

• 1/4 tsp sea salt (unrefined is best if you can)

• 1 cup almonds, toasted and chopped

• 5 tbs honey (*OR 3 tbs molasses +1tbs honey if you are adding 1/4 tsp of nutmeg, 1/4 tsp of clove and 1/4 tsp ground ginger!)

• 1/2 cup unsalted butter, ( OR ghee or coconut oil), (organic from grass-fed cows if possible) Melted.

• 1 tbs vanilla extract (one other variation is to make them chocolatey add 1/4 cup cocoa powder and 1/4 tsp or 1/2 tsp cinnamon)

Directions

1. Preheat oven to 350 degrees F.

2. In a large bowl, combine the almond flour, sea salt, and toasted, chopped almonds (add any other spice and/or cocoa if you opt for that).

3. In a smaller bowl, mix together the honey, melted butter and vanilla.

4. Combine the wet ingredients with the dry.

5. Tear off a large piece of parchment paper. Set it on the counter and place the cookie dough in the center. Form the dough into a large log about 2 1/2 inches in diameter.

6. Wrap the log with the parchment paper and place in the freezer for one hour, or until firm.

7. Remove from the freezer and unwrap. Cut into 1/8 inch thick slices.

8. Line a cookie sheet with another sheet of parchment paper (or use a Silpat). Place the cookie slices on the cookie sheet with space between them.

9. Bake for 7 to 10 minutes in the oven or until lightly golden.

10. Cool before enjoying. Store cookies in an airtight container.