Cinnamon Coconut bombs
1/3 cup coconut oil
/3 cup coconut butter--melt in double broiler
Cinnamon is my favorite--1 1/2 teaspoon cinnamon
2 tablespoons almond butter
1/2 teaspoon vanilla extract or acceptable substitute (you can add 4 to 6 drops Stevia).
Sometimes I add sliced almonds in the center of each--place 2 tablespoon of the ingredients in paper cupcake holder
Place in the freezer until set.
These must be kept in the refrigerator or freezer. Serving size--no more than two. They taste like cinnamon roll. Very good!!
ALMOND JOY KETO BARS (ANNE'S VERSION)
Ingredients:
1/3 cup coconut oil
1/3 cup coconut butter
1/2 cup coconut flakes
4 drops Better Stevia liquid sweetenener
Melt in double broiler
Place 11 to 12 paper cupcake liners on a cookie sheet
Put 2 tablespoon of the melted mixture in each cupcake liner
Place in the freezer for one hour
Once frozen go to step 2
3/4 cup of Stevia sweetened dark chocolate bits
1 tbsp coconut oil
Place in double broiler and melt
Place one tablespoon of the dark chocolate mixture in each cupcake on
top of the frozen coconut mixture above
Keep some of the chocolate to drizzle over almonds
Place 1/4 to 1/2 tsp of sliced almonds on the chocolate
Drizzle the rest of the chocolate over each cupcake and freeze
Keep refrigerated. Enjoy!
Layered peppermint patties recipe [paleo, keto]
INSTRUCTIONS
ALMOND BUTTER TRUFFLES
Once you’ve tasted these, you’ll always want to have them on hand. You can experiment by adding crushed nuts or cacao nibs. Cacao has fourtimes the antioxidants of regular dark chocolate and tons of other nutrients, making these guilt-free treats.
Makes 24 cookies. Prep time: 15 minutes, plus chilling time
3 soft Medjool dates, pitted
3 tablespoons unsalted grass-fed butter
1/2 cup smooth unsalted almond butter
3 tablespoons coconut oil
1/4 cup shredded coconut
2 tablespoons cacao powder
1/2 teaspoon alcohol free, gluten free pure vanilla extract
1/8 teaspoon sea salt
Place the dates in a food processor and pulse 8 to 10 times to coarsely chop. Add the butter, almond butter, and coconut oil, then process the mixture until it is smooth and creamy. Add the shredded coconut, cacao powder, vanilla, and salt and pulse until well combined.
Line a baking sheet with parchment paper.
Drop 1/2 tablespoon portions onto the baking sheet. Place the sheet in the refrigerator or freezer for 20 minutes so the truffles can Harden.
Store any remaining truffles in an airtight container in the fridge for 3-4 days or the freezer for up to 1 month.
Strawberry Coconut Balls (Glow 15--Naomi Whittel)
Strawberries are low in carbohydrates, high in fiber, and rich in blood sugar-stabilizing polyphenols. Paired with the slightly sweet flavor of coconut butter imparts, these treats make a luscious, melt-in-your mouth dessert or quick snack. Start out with one ball and if after 15 minutes you feel like eating another one would benefit you, go for it. The beauty fo these is that a little can go a long way, so play around with what your body needs for that particular day.
Unsweetened finely shredded coconut
1 cup of coconut butter
1 cup of coconut oil
1/2 cup frozen or fresh strawberries
1 tsp. monk fruit (optional)
1 teaspoon real vanilla powder (optional)
1. Place shredded coconut on a plate and set aside
2. Place coconut butter, coconut oil, strawberries, monk fruit, and vanilla powder in a food processor and blend
until creamy and smooth, about 3 minutes
3. Cool the mixture in the refrigerator for 30 minutes, or until the mixture thickens
4. Spoon out about 2 tablespoons at a tie and shape into balls
Roll in coconut to cover. Chill in the refrigerator in a glass container. Best enjoyed cold.
Macadamia Chocolate Bark (Glow 15--Naomi Whittel)
Chocolate bark is a delicious way to indulge. Macadamia nuts add a great creamy flavor and some healthy monounsaturated fats. To spice up your chocolate bark even more, try a dash of cayenne, or 1/2 teaspoon curry powder or ground ginger.
10 1/2 ounces dark chocolate (at least 80% cacao) chopped
1 cup finely chopped unsalted macadamia nuts
1. Line a 9 inch square baking pan with parchment paper, leaving a few inches overhanging on two sides as handles. Fill a small saucepan with
a couple of inches of water and bring to a simmer over medium heat.
2. Put the chocolate in a heatproof bowl that will comfortably sit on top of the saucepan without touching the water (or use a double broiler)
3. Turn off the heat, set the bowl of chocolate over the water, and stir until melted and smooth. Be careful not to scorch the chocolate.
4. Pour two-thirds of the melted chocolate into the lined baking pan and spread it evenly with a spatula. Sprinkle the macadamia nuts evenly
over the chocolate and then over with the remaining chocolate, carefully spreading it into an even layer.
5. Refrigerate for at least 2 hours, until firmly set.
6. Use the parchment paper to remove the bark from the pan, and cut it into 16 squares. Store in a airtight container at room temperature.
1/3 cup coconut oil
/3 cup coconut butter--melt in double broiler
Cinnamon is my favorite--1 1/2 teaspoon cinnamon
2 tablespoons almond butter
1/2 teaspoon vanilla extract or acceptable substitute (you can add 4 to 6 drops Stevia).
Sometimes I add sliced almonds in the center of each--place 2 tablespoon of the ingredients in paper cupcake holder
Place in the freezer until set.
These must be kept in the refrigerator or freezer. Serving size--no more than two. They taste like cinnamon roll. Very good!!
ALMOND JOY KETO BARS (ANNE'S VERSION)
Ingredients:
1/3 cup coconut oil
1/3 cup coconut butter
1/2 cup coconut flakes
4 drops Better Stevia liquid sweetenener
Melt in double broiler
Place 11 to 12 paper cupcake liners on a cookie sheet
Put 2 tablespoon of the melted mixture in each cupcake liner
Place in the freezer for one hour
Once frozen go to step 2
3/4 cup of Stevia sweetened dark chocolate bits
1 tbsp coconut oil
Place in double broiler and melt
Place one tablespoon of the dark chocolate mixture in each cupcake on
top of the frozen coconut mixture above
Keep some of the chocolate to drizzle over almonds
Place 1/4 to 1/2 tsp of sliced almonds on the chocolate
Drizzle the rest of the chocolate over each cupcake and freeze
Keep refrigerated. Enjoy!
Layered peppermint patties recipe [paleo, keto]
- Prep Time: 10 mins
- Yield: 24 servings
- Category: Dessert
- Cuisine: American
- 1/2 cup (120 ml) coconut butter
- 1/4 cup (20 g) unsweetened shredded coconut
- 2 Tablespoons (30 ml) coconut oil
- 1 teaspoon (5 ml) peppermint extract (add more to taste)
- Stevia to taste
- 4 oz (115 g) 100% dark chocolate
- 4 Tablespoons (60 ml) coconut oil
INSTRUCTIONS
- Soften the coconut butter and 2 tablespoons coconut oil and mix together with the unsweetened shredded coconut, stevia, and peppermint extract.
- Spoon 2 teaspoons into each mini muffin cup and set in fridge for 1 hour. Check this layer is solid before proceeding to the next step.
- Melt the 4 tablespoons of coconut oil and dark chocolate and mix together well. Spoon 1 teaspoon into each mini muffin cup so that it forms a layer. Set in fridge for 1 hour. Check this layer is solid before going to the next step.
- Repeat steps 2 and 3 for as many layers as you want.
ALMOND BUTTER TRUFFLES
Once you’ve tasted these, you’ll always want to have them on hand. You can experiment by adding crushed nuts or cacao nibs. Cacao has fourtimes the antioxidants of regular dark chocolate and tons of other nutrients, making these guilt-free treats.
Makes 24 cookies. Prep time: 15 minutes, plus chilling time
3 soft Medjool dates, pitted
3 tablespoons unsalted grass-fed butter
1/2 cup smooth unsalted almond butter
3 tablespoons coconut oil
1/4 cup shredded coconut
2 tablespoons cacao powder
1/2 teaspoon alcohol free, gluten free pure vanilla extract
1/8 teaspoon sea salt
Place the dates in a food processor and pulse 8 to 10 times to coarsely chop. Add the butter, almond butter, and coconut oil, then process the mixture until it is smooth and creamy. Add the shredded coconut, cacao powder, vanilla, and salt and pulse until well combined.
Line a baking sheet with parchment paper.
Drop 1/2 tablespoon portions onto the baking sheet. Place the sheet in the refrigerator or freezer for 20 minutes so the truffles can Harden.
Store any remaining truffles in an airtight container in the fridge for 3-4 days or the freezer for up to 1 month.
Strawberry Coconut Balls (Glow 15--Naomi Whittel)
Strawberries are low in carbohydrates, high in fiber, and rich in blood sugar-stabilizing polyphenols. Paired with the slightly sweet flavor of coconut butter imparts, these treats make a luscious, melt-in-your mouth dessert or quick snack. Start out with one ball and if after 15 minutes you feel like eating another one would benefit you, go for it. The beauty fo these is that a little can go a long way, so play around with what your body needs for that particular day.
Unsweetened finely shredded coconut
1 cup of coconut butter
1 cup of coconut oil
1/2 cup frozen or fresh strawberries
1 tsp. monk fruit (optional)
1 teaspoon real vanilla powder (optional)
1. Place shredded coconut on a plate and set aside
2. Place coconut butter, coconut oil, strawberries, monk fruit, and vanilla powder in a food processor and blend
until creamy and smooth, about 3 minutes
3. Cool the mixture in the refrigerator for 30 minutes, or until the mixture thickens
4. Spoon out about 2 tablespoons at a tie and shape into balls
Roll in coconut to cover. Chill in the refrigerator in a glass container. Best enjoyed cold.
Macadamia Chocolate Bark (Glow 15--Naomi Whittel)
Chocolate bark is a delicious way to indulge. Macadamia nuts add a great creamy flavor and some healthy monounsaturated fats. To spice up your chocolate bark even more, try a dash of cayenne, or 1/2 teaspoon curry powder or ground ginger.
10 1/2 ounces dark chocolate (at least 80% cacao) chopped
1 cup finely chopped unsalted macadamia nuts
1. Line a 9 inch square baking pan with parchment paper, leaving a few inches overhanging on two sides as handles. Fill a small saucepan with
a couple of inches of water and bring to a simmer over medium heat.
2. Put the chocolate in a heatproof bowl that will comfortably sit on top of the saucepan without touching the water (or use a double broiler)
3. Turn off the heat, set the bowl of chocolate over the water, and stir until melted and smooth. Be careful not to scorch the chocolate.
4. Pour two-thirds of the melted chocolate into the lined baking pan and spread it evenly with a spatula. Sprinkle the macadamia nuts evenly
over the chocolate and then over with the remaining chocolate, carefully spreading it into an even layer.
5. Refrigerate for at least 2 hours, until firmly set.
6. Use the parchment paper to remove the bark from the pan, and cut it into 16 squares. Store in a airtight container at room temperature.
Pumpkin Pie Chia Pudding
Ingredients
Pumpkin Pie Chia Pudding
You can also sub 2 teaspoons pumpkin pie spice instead of using all the spices listed here.
Blueberry Lime Cheesecake {Vegan/GF/Paleo}
Pretty purple cheesecake that is made from pretty REAL food!
Servings 12 slices
INGREDIENTS
Crust:
To make the crust:
Chocolate Peanut Butter Balls
Adapted from Oh She Glows
Ingredients:
1 cup 100% natural peanut butter,
almond butter or sunbutter
¼ cup pure maple syrup
1 tsp pure vanilla extract
2 tbsp coconut flour
¼ tsp sea salt
2 tbsp unsweetened, shredded coconut (optional)
100g dark chocolate, chopped (I used Cocoa Camino, gluten-free/dairy-free baking chocolate)
½ tbsp coconut oil
Directions for Peanut Butter Balls: 1. In a large bowl, combine the natural peanut butter with the maple syrup, vanilla and salt. 2. Stir vigorously until it thickens up, becomes fudgy and stops sticking to the spoon (about 1 minute). 3. Add in coconut flour and shredded coconut, if using. 4. Stir until well-combined and let sit for a few minutes to thicken up. 5. Roll into 2 tsp sized balls (I used a small ice cream scoop but you could use a melon baller). 6. Place in the refrigerator to chill while you make the chocolate coating. Directions for Dipping Chocolate:1. Over very low heat, melt the chocolate with the coconut oil. Set aside. Directions for Coating the Peanut Butter Balls:1. Line a sheet pan with parchment or waxed paper. Or, grab a clean plate (but they will stick a little if you don't use the paper). 2. Roll peanut butter balls in chocolate and place on the parchment. Freeze until firm (about 30 minutes). 3. Pack in a tin and store in the refrigerator or freezer.
Ingredients
- 1 cup milk of choice (I used homemade coconut cashew)
- 1/2 cup fresh or canned pureed pumpkin
- 4 Medjool dates, pitted and soaked in boiling water for 10 minutes, then drained
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- Pinch of sea salt
- 1/4 cup chia seeds
- 1 4-6 pound pumpkin
- 1 tsp neutral high heat oil, like coconut or avocado
- Sea salt
Pumpkin Pie Chia Pudding
- Blend together all ingredients except chia seeds until very smooth. Pulse in chia seeds so they're well distributed, then pour into jars or bowls, cover, and refrigerate for at least 1 hour or overnight. Serves 1, although you can double or triple the recipe and store it in the fridge as a grab and go breakfast throughout the week. Top with coconut whipped cream or yogurt and enjoy!
- Preheat the oven to 400 degrees. Cut off the stem of your pumpkin and split it down the middle. Using a metal spoon, scrape out the seeds and stringy fiber, then brush the flesh lightly with your favorite neutral oil and sprinkle with sea salt. Place cut side down on a parchment-lined baking sheet, then transfer to the oven and bake for 40 to 45 minutes, or until a butter knife easily slides in and out. Remove and let cool a bit, then scrape out the orange flesh and puree in a blender or food processor until smooth. This recipe makes 2 - 3 cups, enough for several batches of pudding. You can store your pumpkin puree in the fridge for up to 1 week, or in the freezer for up to 5 months.
You can also sub 2 teaspoons pumpkin pie spice instead of using all the spices listed here.
Blueberry Lime Cheesecake {Vegan/GF/Paleo}
Pretty purple cheesecake that is made from pretty REAL food!
Servings 12 slices
INGREDIENTS
Crust:
- 3/4 cup walnuts
- 1/2 cup almonds
- 1 cup medjool dates
- 1/2 tsp ground vanilla beans or extract
- Pinch of Himalayan pink salt
- Splash of water if needed to help blend
- 2 1/4 cup raw cashews soaked overnight
- 1/4 to 1/3 cup maple syrup or honey
- 2 tsp vanilla extract
- 1/4 cup lime juice
- 1/3 cup coconut oil melted
- 1 tsp lime zest + more for garnish
- 1 cup blueberries + more for garnish
To make the crust:
- Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help sticking. Press crust into a parchment lined 7" sprinform pan.
- The night before, soak cashews in a bowl of water. The next day, drain and rinse. Place cashews in food processor and blend for several minutes until smooth. Scrape down sides and add lime juice, 1/4 cup sweetener, zest, & vanilla & blend again. Stream in the melted coconut oil & blend until well combined. Taste and add more sweetener, if needed.
- Scoop out enough of the cheesecake filling to cover the crust with about 1/2 to 1 inch of the white layer. Then set in freezer for 30 minutes to firm up.
- Add 1 cup blueberries to the remaining cheesecake in your food processor and blend until smooth. If your blueberries are tart, you may need a couple more tsp sweetener.
- Spread the blueberry layer on top of lime layer and decorate with fresh blueberries and lime zest.
- Cover with foil and set in the freezer for about 3 hours to firm up and then transfer to the fridge for a couple more hours.
Chocolate Peanut Butter Balls
Adapted from Oh She Glows
Ingredients:
1 cup 100% natural peanut butter,
almond butter or sunbutter
¼ cup pure maple syrup
1 tsp pure vanilla extract
2 tbsp coconut flour
¼ tsp sea salt
2 tbsp unsweetened, shredded coconut (optional)
100g dark chocolate, chopped (I used Cocoa Camino, gluten-free/dairy-free baking chocolate)
½ tbsp coconut oil
Directions for Peanut Butter Balls: 1. In a large bowl, combine the natural peanut butter with the maple syrup, vanilla and salt. 2. Stir vigorously until it thickens up, becomes fudgy and stops sticking to the spoon (about 1 minute). 3. Add in coconut flour and shredded coconut, if using. 4. Stir until well-combined and let sit for a few minutes to thicken up. 5. Roll into 2 tsp sized balls (I used a small ice cream scoop but you could use a melon baller). 6. Place in the refrigerator to chill while you make the chocolate coating. Directions for Dipping Chocolate:1. Over very low heat, melt the chocolate with the coconut oil. Set aside. Directions for Coating the Peanut Butter Balls:1. Line a sheet pan with parchment or waxed paper. Or, grab a clean plate (but they will stick a little if you don't use the paper). 2. Roll peanut butter balls in chocolate and place on the parchment. Freeze until firm (about 30 minutes). 3. Pack in a tin and store in the refrigerator or freezer.
Sweet Potato Brownies
Ingredients
- 1 cup mashed sweet potato
- ½ cup smooth nut butter of choice (I recommend almond or cashew butter)
- 2 tbsp maple syrup
- ¼ cup cocoa powder
- Handful of carob chips (optional)
Preheat the oven to 350 and grease a small cake/loaf pan
- On the stove, melt nut butter with maple syrup
- In a large bowl add the mashed sweet potato, melted nut butter and maple syrup, and cocoa powder and mix well
- Fold in chocolate chips
- Pour mixture into greased pan and bake for 20 minutes or until cooked through
- Remove from the oven and allow to cool completely before slicing and refrigerating
Try this recipe and let us know how it goes!
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Happy Healthy Holistic Living!