Something sweet and filled with the good stuff. A snack that will satisfy your hungry teenager and the rest of your family. Whole food energy in every bite!

Ingredients:

1 cup raw almonds or cashews
1/4 cup pistachios
1 cup organic dates, Trader Joes
1/4 cup raw almond or cashew butter
3 tablespoons flax meal
3 tablespoons cacao powder
1 tablespoon coconut
1 tablespoon Virgin Raw Bee Honey
1 teaspoon alcohol free vanilla extract
dash of Himalayan salt

Directions:

1. Combine all the nuts and seeds in a food processor and pulse until broken down. I sometimes will blend it less resulting in bigger chunks.

2. Transfer the processed nuts to a mixing bowl.

3. In the food processor, combine dates until smooth.

4. Add the nut and seed mixture back into the food processor and blend.

5. Add  the rest of the ingredients. You may need to transfer the “batter” to a bowl to mix further.

6. Using a tablespoon or ice cream scoop measure the batter and roll into balls.

7. Enjoy!

melissa

Blondies are one of those bar cookies we should be baking more often because they remind us of our childhood favorite treats. They have that soft, chewy satisfaction of a brownie, with a tender inside. To boost- these are a healthier version of your childhood favorite.

Ingredients:
1 cup Almond Butter
1 tsp. Palm Shortening
3 Tbsp. Coconut Sugar
2 Tbsp. Maple Syrup
1 tsp. Vanilla
1 Tbsp. Coconut Milk
1/4 cup Almond Flour
2 Tbsp. Tapioca Starch
1 Large Egg
Pinch of Salt
3 Tbsp (or more) Dark Chocolate Chips

Date Drizzle:

1/4 cup Date Paste, softened
1/2 tsp. Vanilla
3-4 Tbsp. Coconut Milk, to thin

 

Directions:

In a bowl, mix together the almond butter, palm shortening, maple syrup, vanilla extract and coconut milk until smooth. Mix in the coconut sugar, almond flour, tapioca starch and salt. In a separate bowl, whisk the egg and then pour it into the blondie mixture until just combined. Fold in the chocolate chips and pour the batter into a small pyrex or baking pan (4×4” or 3×6”). Top with the reserved chocolate chips.

 

Bake the blondies at 350 degrees Fahrenheit for 25-30 minutes, or until they have just set at the top. Remove them from the oven and allow them to cool. For the best results and easiest slicing, allow the blondies to cool at room temperature and then transfer to the fridge to chill for an additional hour or so.

 

To make the optional but tasty date drizzle, combine the date paste, vanilla and coconut milk together until well combined. You may wish to add the coconut milk one tablespoon at a time so that the date paste reaches your desired consistency. You can drizzle the date paste over the blondies or use a spatula or knife to smooth out the date paste on top like a frosting.

melissa

 

pumpkin skillet cookie
pumpkin skillet cookie

Pumpkin Skillet Cookie

pumpkin skillet cookie

 

This pumpkin cookie skillet with maple caramel sauce is the perfect treat for your inner child. With Halloween around the corner reach for these pumpkin skillet cookies as your special treat without throwing your blood sugar balance off the charts. This is a treat that the whole family will love!

Ingredients:

Cookie:

1/2 cup Almond Butter
1/4 cup Salted Butter, softened (can also sub dairy-free butter or palm shortening)
1/2 cup Pumpkin Puree
2 Tbsp. Maple Syrup
5 Tbsp. Coconut Sugar
3/4 cup Almond Flour
1/4 cup Rolled Oats
3 Tbsp. Tapioca Flour
1/2 tsp. Baking Soda
Pinch of Salt
1 Large Egg
1/2 cup Chocolate Chips + more for topping cookie

Maple Caramel (Optional but easy and delicious!):

2 Tbsp. Coconut Milk
2 Tbsp. Maple Syrup
2 Tbsp. Coconut Sugar
1 Tbsp. Butter
1/2 tsp. Vanilla Extract

 

Directions:

Preheat the oven to 350 degrees. Blitz the rolled oats in a blender or food processor until it turns into a uniform flour.

In a bowl, combine the almond butter, softened butter, pumpkin puree, and maple syrup. Whisk in the egg. In another bowl, combine the coconut sugar, almond flour, ground oats, tapioca flour, baking soda and salt. Slowly add the dry ingredients to the wet ingredients, stirring together a little at a time until it is all combined. Fold in the chocolate chips.

Liberally grease a seasoned 10” cast iron pan with butter or butter substitute. Pour the dough into the cast iron pan and smooth it with a spatula so it is even. Top with extra chocolate chips or chunks if desired. Bake for 20-25 minutes or until the top of the cookie is firm and slightly golden. 

To make the caramel, heat the butter, coconut milk, maple syrup and coconut sugar in a small saucepan over medium heat. Allow the mixture to come to a boil and reduce to a simmer, stirring occasionally. Add in the vanilla extract and continue cooking until the mixture has thickened into a sauce of your desired consistency. 

Allow the cookie to cool slightly before drizzling with caramel. If the caramel begins to harden, gently reheat it and add a little extra coconut milk until it reaches your desired thickness.

melissa

peach brothicles

What is so nourishing about this recipe? There is a secret ingredient- bone broth! Who would guess that this brothicle could be a gutloving treat without the preservatives and additives. The whole family can enjoy these brothicles. Prepared without refined sugar and wholesome ingredients that are in season, rich in healthy fat and protein that is easily assimilated. So go crazy and add different fruits that are in season and purchased locally.

peach brothicles

Ingredients:

3 Peaches, sliced
1 cup Full-Fat Coconut Milk
½ cup Bone Broth
1-2 Tbsp. Honey

Directions:

Blend 2 of the peaches along with the remaining ingredients. Pour the mixture into popsicle molds until they are about ¾ of the way full. Carefully press the remaining peach slices into the molds and place the cover with the stick into the mold. Freeze the pops until fully set and enjoy!

 

Raise your hand if you hate blueberries! I didn’t think so.

These delicious little berries are currently in season, and boy am I psyched. They’re one of my favorite fruits to include in smoothies, brothicles, salads, baked goods, all things breakfast, even on top of a little ice cream.

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brothicles

I know you have heard about the healing benefits of bone broth. I have taken it to another level and turned it into a warm weather treat that your kids will love or the kid in you will love.

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golden goddess smoothie

Do you want to make a next level smoothie? A smoothie that will provide enough
protein, fiber, and antioxidants to get you through your morning?
You don’t want just any smoothie… You want one that tastes like the ones you buy at
Cocobeet or your favorite health food store. Often times, these smoothies are mostly
fruit, which will raise your blood sugar levels quickly – but that also comes with a
blood sugar crash.

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chocolate donut

Who knew something this delicious could be healthy? By using ingredients like almond flour
and natural sugars, as well as flax seed and protein powder, you can make a tasty sweet treat
without give your body the sugar-shock that other donuts bring with them. This recipe makes
enough to share! Read more

almond bread

Remarkably simple to make – and quick – this microwave mini almond bread recipe is an alternative to store bought bread, high in fiber, rich in protein, and has far less sugar than most of the things you find on the shelf.

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Moist, delicious, super simple Banana Cacao Muffins are here!These are perfect for on the go breakfast for the kiddos. No refined sugars and loaded with healthy fats that will satisfy you and your kids. They won’t even notice that they are not loaded with preservatives and other additives like the store bought ones.

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