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Raw Energy Paleo Bites
Ingredients:
1 cup almond flour1/2 cup ground flax seed1/2 cup nut butter (almond, peanut, cashew, pecan, etc)1/2 cup chocolate chips (I used enjoy life dark chocolate chunks)1/4 cup honey (add more if the dough is crumbly)1 tsp vanilla1 pinch of salt1-2 TBSP of vanilla protein powder or collagen powder (optional)
Directions:
Mix all the ingredients in a bowl and form into 1-2” balls.
Arrange on a cookie sheet lined with parchment paper and freeze for at least an hour.
*These can be stored in the fridge or freezer. Makes about 12 bites*
1 cup almond flour1/2 cup ground flax seed1/2 cup nut butter (almond, peanut, cashew, pecan, etc)1/2 cup chocolate chips (I used enjoy life dark chocolate chunks)1/4 cup honey (add more if the dough is crumbly)1 tsp vanilla1 pinch of salt1-2 TBSP of vanilla protein powder or collagen powder (optional)
Directions:
Mix all the ingredients in a bowl and form into 1-2” balls.
Arrange on a cookie sheet lined with parchment paper and freeze for at least an hour.
*These can be stored in the fridge or freezer. Makes about 12 bites*
Raw Cinnamon Roll (Paleo)
Roll:* 1/2 cup blanched almond flour* 1/2 cup milled flaxseed* 1 cup nut butter (pecan is my favorite!)* 8 tsp psyllium husk + ⅓ cup water* ¼ cup organic maple syrup
Filling:* 1 cup organic Medjool dates (soaked in hot water for a few mins)* 3 tbsp organic maple syrup* 3 tsp organic cinnamon* 2 tbsp water* Pinch of salt
Directions:
1. Mix psyllium husk and water and let sit 5 minutes to thicken.
2. In a high speed blender or food processor, blend all crust ingredients until a dough forms.
3. Scoop out onto a piece of parchment paper and form into a large thin rectangle, about 10″x5″
4. Blend all the filling ingredients in a blender or food processor.
5. Spread the filling over the roll in a thick layer, leaving a half-inch of space on the shorter edges.
6. Using the parchment paper or your fingers, roll along the long edge to form a long skinny roll
7. Freeze several hours and then cut into 1/2” rolls.
*Store in an airtight container in the fridge*
Filling:* 1 cup organic Medjool dates (soaked in hot water for a few mins)* 3 tbsp organic maple syrup* 3 tsp organic cinnamon* 2 tbsp water* Pinch of salt
Directions:
1. Mix psyllium husk and water and let sit 5 minutes to thicken.
2. In a high speed blender or food processor, blend all crust ingredients until a dough forms.
3. Scoop out onto a piece of parchment paper and form into a large thin rectangle, about 10″x5″
4. Blend all the filling ingredients in a blender or food processor.
5. Spread the filling over the roll in a thick layer, leaving a half-inch of space on the shorter edges.
6. Using the parchment paper or your fingers, roll along the long edge to form a long skinny roll
7. Freeze several hours and then cut into 1/2” rolls.
*Store in an airtight container in the fridge*
Healthy Vegan Protein Cookies
Healthy Vegan Protein Cookies
Ingredients:
1 can chickpeas, rinsed and patted dry2 tsp vanilla extract½ cup pitted dates, soaked in hot water for at least 10 minutes, then drained1 cup nut butter (cashew, almond, and natural peanut butter work well) 1 tsp baking powderPinch of salt½ cup chocolate chips
Directions:
Preheat the oven to 350 and line a cookie sheet with parchment paper.
Combine all the ingredients except the chocolate chips in a food processor until a smooth, thick dough forms. Stir in the chocolate chips.
Form into 1.5-2 inch balls, flatten slightly, and place about 1-2 inches apart on the cookie sheet.
Bake for 12-15 minutes (depending on size of cookies). Start checking at the 10 minute mark. Let the cookies cool for for at least 15 minutes. Enjoy!
Ingredients:
1 can chickpeas, rinsed and patted dry2 tsp vanilla extract½ cup pitted dates, soaked in hot water for at least 10 minutes, then drained1 cup nut butter (cashew, almond, and natural peanut butter work well) 1 tsp baking powderPinch of salt½ cup chocolate chips
Directions:
Preheat the oven to 350 and line a cookie sheet with parchment paper.
Combine all the ingredients except the chocolate chips in a food processor until a smooth, thick dough forms. Stir in the chocolate chips.
Form into 1.5-2 inch balls, flatten slightly, and place about 1-2 inches apart on the cookie sheet.
Bake for 12-15 minutes (depending on size of cookies). Start checking at the 10 minute mark. Let the cookies cool for for at least 15 minutes. Enjoy!
Vegan Black Bean Brownies
Chocolate Chip Bread (Paleo)
Ingredients
1 cup raw cashews or almonds (you can also use Almond meal or Almond flour)½ teaspoon baking soda2 eggs½ cup mashed banana (about 1 large or 2 small/med size)1 tablespoon vanilla extract ¼ cup chocolate chips
Directions:
**Can also be used for pancakes or muffins**
1 cup raw cashews or almonds (you can also use Almond meal or Almond flour)½ teaspoon baking soda2 eggs½ cup mashed banana (about 1 large or 2 small/med size)1 tablespoon vanilla extract ¼ cup chocolate chips
Directions:
- Set oven to 325. Grease 8x8 or standard pie pan with coconut oil.
- Combine Almond flour, baking soda, eggs, banana and vanilla in a high-speed blender or food processor until smooth.
- Pulse in chocolate chips.
- Bake at 325 for approximately 15-20 minutes or until toothpick in center is clean.
**Can also be used for pancakes or muffins**
Fresh Berries (or Apple) Crumble (Gluten-Free)
Ingredients:
4 cups fresh berries (or 4-5 apples sliced)Juice of 1 lemon1 cup of almond meal (ground almonds) or ground rolled oats1/4 cup chopped walnuts1/4 cup softened coconut oil (or butter or ghee)3 TBSP maple syrup or honey1/2 tsp vanilla1/4 tsp cinnamon1 pinch of salt
Directions:
Preheat the oven to 375F.
Place the berries in a 8x8 or 9x9 greased baking dish and squeeze 1/2 the lemon over them. Lightly toss the berries with the juice.
In a mixing bowl, combine the almonds meal or ground oats, walnuts, coconut oil or butter, remaining lemon juice, maple syrup, cinnamon, and salt.
Spread the nut topping evenly over the berries in the baking dish and bake for about 25 minutes or until the topping is golden brown.
4 cups fresh berries (or 4-5 apples sliced)Juice of 1 lemon1 cup of almond meal (ground almonds) or ground rolled oats1/4 cup chopped walnuts1/4 cup softened coconut oil (or butter or ghee)3 TBSP maple syrup or honey1/2 tsp vanilla1/4 tsp cinnamon1 pinch of salt
Directions:
Preheat the oven to 375F.
Place the berries in a 8x8 or 9x9 greased baking dish and squeeze 1/2 the lemon over them. Lightly toss the berries with the juice.
In a mixing bowl, combine the almonds meal or ground oats, walnuts, coconut oil or butter, remaining lemon juice, maple syrup, cinnamon, and salt.
Spread the nut topping evenly over the berries in the baking dish and bake for about 25 minutes or until the topping is golden brown.
Banana Icecream
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