ALMOND BUTTER BROWNIE THINS

 
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Here is what goes into the Almond Butter Brownie Thins:
Serves 8-10

1/4 cup of natural, unsalted creamy almond butter

1/2 cup of almond flour

1/4 of melted coconut oil

1/4 cup + 2 tbsp of coconut sugar

3/4 cup of cacoa powder

1 tsp of pure vanilla extract

1/4 tsp of pink sea salt

2 eggs, whisked

1 2.5oz dark chocolate bar, crushed (we used a Hu Kitchen Salty Chocolate Bar)

Optional: sliced strawberries for topping

DIRECTIONS:

1)    Preheat oven to 325 degrees and line a 8-inch square baking pan with parchment paper.

2)    In a large bowl, whisk together almond butter, coconut sugar, and coconut oil until well combined.

3)    Add cacao powder in 1/4 cup increments, whisking until well mixed.

4)    Whisk in vanilla, pink salt and eggs until well combined. Using a rubber spatula, fold in the almond flour until a thick batter forms. Fold in chocolate. 

5)   Pour batter into the pan. Using the rubber spatula, smooth batter into an even layer. Layer the berries on top to taste (optional).

6) Bake for 26-28 minutes. Let cool for at least 30 minutes before slicing!

ENJOY!

 
 
 

SALTED CARMEL PROTEIN BALLS

 
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Here is what goes into the Salted Carmel Protein Balls:
Serves 12

1 cup of cashews

½ cup of raw unsalted pumpkin seeds

2 tbsp of tahini

12 pitted organic medjool dates

¼ cup of coconut flour

1 tbsp of cacao powder

1 scoop of Vital Proteins Collagen (or protein powder of preference)

¼ tsp of pink sea salt

1 tsp of cinnamon

1 tsp of vanilla extract

extra shredded unsweetened coconut and sesame seeds for rolling

DIRECTIONS:

1)    Add cashews, pumpkin seeds and dates to a food processor. Pulse until fine.

2)    Then add the tahini and vanilla. Mix until combined.

3)    Then add the coconut flour, protein powder, cacao, sea salt, and cinnamon to a food processor. Pulse for 3-4 minutes until mixture forms.

4)    Use a tablespoon (I use an ice cream scooper) and roll into balls. Once rolled, coat in sesame seeds and shredded unsweetened coconut.

5)    Place in the freezer for about an hour to set into shape. Store in fridge or freezer depending on desired texture.

NOTES: If the mixture is too dry to roll, add in one tablespoon of coconut oil and blend once more.

ENJOY!

 
 
 

CINNAMON WALNUT BANANA MUFFINS (GRAIN FREE/PALEO!!)

 
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Here is what goes into the Cinnamon Walnut Banana Muffins
Serves 10-12
Prep Time: 20 min, Total Time: 25 min

2 cups of almond flour

2 medium very ripe bananas, (plus an extra for decoration)

1 cup of medjool dates, pitted and chopped

2 eggs

1 tsp of baking soda

1 tsp of baking powder

¼ cup of liquid coconut oil

1½ tsp of vanilla extract

¾ cup of walnuts, chopped/crushed

2 tsp of cinnamon (and extra for dusting on top)

¼ tsp of pink sea salt

DIRECTIONS:

1)    Preheat oven to 350 and spray muffin tins with coconut oil.

2)    In a large bowl, combine flour, baking soda, baking powder, sea salt and cinnamon. Use a fork or whisk and stir until all combined.

3)    In a food processor or blender, combine dates and bananas. Pulse until combined.

4)    Then add eggs, vanilla extract and coconut oil. Pulse again until liquid mixture is combined.

5)    Add wet mixture to the dry mixture in a large bowl and use a wooden spoon to mix well.

6)    Carefully fold in the walnuts and continue to mix.

7)    Spoon the mixture into the sprayed muffin tins and top with slices of banana and dusts of cinnamon.

8)   Bake in the oven for 20 minutes (or until a toothpick comes out clean, but don’t poke through the banana!) and enjoy the yummy smell!

NOTES: You #BABES could add in some crushed up HU Kitchen Sea Salt Chocolate to make these chocolate chunk banana muffins! Yum!

ENJOY!

 
 
 

RAW CHOCOLATE & SALTED CARMEL FREEZER FUDGE

 
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Here is what goes into the Raw Chocolate & Salted Carmel Freezer Fudge
Serves 10-12
Prep Time: 15 min, Total Time: 20 min

FOR THE BOTTOM LAYER

½ cup of cashews

¾ cup of almonds

6 dates, pitted

1 tbsp of water

2 tbsp of vanilla bean powder

FOR THE CARMEL

½ cup of tahini

½ cup of date syrup (or maple syrup if you prefer)

¼ tsp of pink sea salt

FOR THE CHOCOLATE

¾ cup of coconut oil, melted

¼ cup of cacao

2 tbsp of date syrup (or maple syrup if you prefer)

splash of vanilla extract

2 scoops of Vital Proteins Collagen Peptides

OPTIONAL FOR TOPPING: Slices of strawberry. Really adds another dimension and actually tastes like a chocolate covered strawberry!

DIRECTIONS:

.1)    Line a small loaf pan with parchment paper and spray with coconut oil.

2)    Blend each layer separately in a food processor (or blender with work too) and layer on top of each other.

3)    **WHEN LAYERING THE CARMEL: Oil a spatula to get it out of the food processor. Then, oil the back of a tablespoon. It will help spread this layer since it is veryyyy sticky!! GO SLOW (practice patience hehe) and keep spraying the spoon to avoid the bottom layer from pulling up.

4)    Place in the freezer for 15-20 minutes

5)    Take out and enjoy!

ENJOY!

 
 
 

PALEO CHOCOLATE CHIP COOKIES

 
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Here is what goes into the Paleo Chocolate Chip Cookies:
Serves 7-8
Prep Time: 10 min, Total Time: 25 min

1 cup of blanched almond flour

¼ cup of coconut flour

¾ cup of liquid monk fruit

1 egg

1 tsp of baking soda

½ tsp of baking powder

1 cup of almond butter

4 tbsp of solid coconut oil

2 tbsp of vanilla

1 heaping tsp of cinnamon

1/3 tsp of pink sea salt 

1-2 dark chocolate bars, smashed into pieces
(I LOVE Hu Kitchen Chocolate)

DIRECTIONS:

1) Preheat the oven to 350 and line a baking sheet with parchment paper.

2) In a large mixing bowl, combine all the dry ingredients and whisk with a fork to combine.

3) In a mix master add the liquid monk fruit and coconut oil. Blend on low.

4) Add in the egg, almond butter vanilla. Mix until combined.

5) Slowly add in the dry ingredients and turn mix master to stir.

6) Fold in chocolate chips.

7) Place batter in the fridge for at least 15 minutes.

8) Take batter out and use an ice cream scooper to help form 8 medium sized cookies. Make sure they are not too close together because they will spread out!

9) Bake in the oven for 15 minutes and enjoy with a big glass of homemade nut milk!

ENJOY!

 
 
 

COCONUT CHIA SEED PUDDING

 
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Here is what goes into the Coconut Chia Seed Pudding:
Serves 1

1 cup of coconut milk

¼ cup of coconut water

½ cup of chia seeds

¼ cup of shredded coconut

1 scoop of Vital Proteins Vanilla Collagen 

1 tsp of hemp seeds

1 tsp of cinnamon

OPTIONAL TOPPINGS: Berries, shredded coconut, cinnamon, banana, my Grain Free Granola

DIRECTIONS:

1) Combine all ingredients into a glass container and stir until everything is combined and all chia seeds seem to be mixed in.

2) Seal the container with its lid, and put in the fridge for at least 3 hours (best when kept overnight). 

3) Take out, top with whatever pleases you!

ENJOY!