We decided to make these after school today and with my niece here it was an easy job for me as I pretty much just set her up and watched her roll them.
The original recipe is from a local holistic health coach (Michelle MacLean http://www.michelle-maclean.com). She posted it in her weekly newspaper write-up.
Makes 24 balls (ours are about an inch wide)
- 1/2 cup walnuts (we used pecans)
- 1/2 cup fresh dates with pits removed
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1/2 cup whole almonds
- 1/2 cup almond butter
- 20-24 whole almonds for stuffing
- shredded unsweetened coconut-for rolling
- Place walnuts (or pecans) in a food processor and process until coarsely ground. Add the dates, and pulse until well combined with the nuts. Add cocoa powder, maple syrup, vanilla extract and sea salt.
- Process until mixture is thick and smooth.
- Add almonds and pulse a few times until combined but left in coarse fine chunks.
- Add almond butter and mix well.
- Form mixture into golf-size (or smaller) balls with your hands placing one whole almond in the center of each ball.
- Roll each ball in the coconut.
- Place in a sealed container in the freezer until hardened.
- Enjoy them straight from the freezer!
We visited friends who made us these delightful brownies on the weekend. I came home the next day and made sure we had all the ingredients to make them. My oldest son David and I made them in minutes, placed them in the freezer for the recommended time and they were a hit. What I love most about the recipe is that it makes great use of superfood ingredients like coconut oil, cocoa, cocoa nibs and hemp seeds. Hope you enjoy!
Find the recipe here by visiting the wonderful blog Oh She Glows Raw Brownies.
When I left for errands yesterday, Jason and the 3 boys surprised me with their productivity. They juiced a lot and used the fiber from the juice to make this lovely carrot bread. It is delicious and relatively simple to make. As a family we almost ate the whole loaf in one sitting. Jason found the recipe at http://www.wellfedhomestead.com/coconut-flour-carrot-muffins-gaps-legal and modified it slightly.
- 6 eggs
- 1/2 cup coconut oil (melted)
- 1/4 cup maple syrup
- 5-6 drops of stevia drops
- 2 TBSP vanilla
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 cup coconut flour
- 2 cups carrots shredded (Jason used the pulp from the carrots he juiced)
- 1/2 c raisins or dried cranberries (optional)
- Preheat the oven to 350 degrees. Line 12 muffin cups with liners, or grease with coconut oil.
- Combine the eggs, coconut oil, honey and vanilla in a large bowl or in the bowl of an electric mixer.
- Add in the salt, baking soda and cinnamon. Sprinkle the coconut flour over the mixture and then whisk into the batter.
- Mix well so that there aren’t any clumps.
- Fold in the shredded carrots and raisins or cranberries.
- Use an ice cream scoop to divide the batter evenly among the prepared muffin cups.
- Bake for 20 minutes, or until a toothpick comes out clean.
Made these today for the boys and some neighbourhood kids playing outside. They were a hit and quite easy to make. What I love is that they also make a big batch (32 cookies). I had a few substitutions to make which worked out just fine. The original recipe comes from www.StaceyDeering.com She is a holistic nutritionist in Calgary and friends with a colleague of mine who also lives there. Enjoy!
These were my substitutions from her original recipe which can be found here http://www.staceydeering.com/everything-cookies/
- Instead of 1/2 cup of applesauce I chopped up an apple and left the peeling on and threw it in with the rest of the ingredients (it then turned in to applesauce)
- I didn’t chop the pumpkin seeds, I just put them in as they were and they too became chopped in the food processor
- I didn’t have any raisins so I sprinkled some xylitol (natural sugar substitute) over the mixture instead
- I used a regular egg instead of the chia egg
My sister made me this recipe as my birthday cake this year. It was just the perfect amount of sweet and chocolate taste I wanted. My kids loved it too. No one will every guess the magic ingredient. They are also nut free so can be brought to school as a treat for the kids in my sons’ classes…on my to do list:). Found the recipe at EatDrinkPaleo and have tweaked it ever so slightly so here it is:
- 1 medium raw sweet potato, peeled and grated (2 to 2 1/2 cups of shredded sweet potato)
- 2 whole eggs
- 2 tsp vanilla extract
- 1/2 cup of raw honey, melted if not soft enough
- generous 1/2 cup of melted coconut oil
- 1 heaped Tbsp of gluten free baking powder
- ½ Tbsp of baking soda
- 1 cup of unsweetened cocoa powder
- 2 Tbsp coconut flour
- Preheat oven to 365 degrees.
- Using a food processor with the attachment to grate the sweet potato or using a hand grater, grate one medium sweet potato.
- Combine the grated sweet potato, eggs, vanilla extract, raw honey, and coconut oil in the food processor or mixing bowl. Stir together until mixture is well blended.
- In another small bowl, stir together baking powder, baking soda (yes the amounts are correct, that’s a lot of baking soda and powder for a small recipe but it works), cocoa powder and coconut flour.
- Add the dry ingredients to the well blended wet ingredients and combine until mixture is consistent throughout.
- Pour the mixture into a pan that is greased with butter or lined with parchment paper. This is an important step as it will stick to the pan, I prefer parchment paper.
- Bake the brownie for about 25-30 minutes.
- Let cool for 5-10 minutes prior to serving.
- This is not a necessary step but you can add dark chocolate chips as a topping when it is warm so they can melt like frosting for added sweetness. I used 76% dark chocolate chips (bought them at The Superstore for all you Canadians), the darker the better.
This is a 3 minute caramel sauce my sister found on pinterest through the Betty Rawker website. It is quick and easy to make with the kids. Such a great treat this time of year with the abundance of delicious Nova Scotia apples around.
- 2 TBSP coconut oil
- 2 TBSP almond butter
- 2 TBSP maple syrup (adjust this amount to the sweetness you like. Start with 1 TBSP and work your way up!)
- 1/2 tsp vanilla
- pinch of sea salt
- Place all ingredients in a small bowl, one that can be placed over boiling water in a saucepan. Stir the mixture together until it has all melted and blended well.
- Use as a dipping sauce for apples and even as a syrup to put over pancakes.
These are a wonderful recipe from Elana’s Pantry that Jason discovered a while back. They are much easier to make than you probably think, at least much simpler than I thought. Go ahead and give this delightful treat a try and dip it in your favorite hot beverage.
We’ve made it both ways using her original recipe but we’ve also made it cutting back on the sweetness a little and they are still good. Just try cutting back on the syrup/honey or even maple syrup (whatever sweetener you use) by about half if you’d like.
This summer I searched for a creamy, healthier version of mint chocolate chip ice cream and found one with spinach. I was hesitant at first but have altered my recipe by actually doubling the amount in the original recipe. The kids love it and so do I since it is so easy to make for guests as you can get everything ready prior to their arrival in a matter of minutes. Watch how we do it at home with the 3 boys helping me. It’s not always perfect but the kids enjoy helping and that is key.
- 1 can of coconut milk (full fat and with least amount of ingredients)
- 1 teaspoon pure vanilla extract
- 1/2-1 teaspoon pure peppermint extract (1 teaspoon is the optimal mint flavor for me)
- 1 cup raw spinach (this makes the ice cream green!)
- 1/3 cup raw honey
- 1/2 cup dark chocolate chips (I like 70% or greater, more healthy!)
- Place all ingredients, except the chocolate chips, in a blender and puree until smooth.
- Chill in the refrigerator for at least 1 hour.
- Pour mixture into prepared ice cream maker and follow manufacturer’s instructions.
- During the last 5 minutes of processing, add the chocolate chips to the mixture.
Serves about 6 people
Jason made these today for the attendees of his “Wheat Belly” workshop. They have a sweet and salty taste. They are a great snack to have ready in the refrigerator and are a healthy protein packed treat. They do have coconut oil in them so will melt a little when left out at room temperature for a while. Enjoy!
- 2 cups of roasted nuts/seeds (either 1/2 cup of each almonds, pecans, walnuts, and pumpkin seeds or 1 cup almonds, 1/2 cup pecans, and 1/2 cup pumpkin seeds)
- 1/2 cup of nut butter (almond, sunbutter, or pumpkin)
- 1/2 cup coconut oil (melted)
- 1/2 cup shredded coconut
- 1 scoop protein powder (whey or vegetarian blend)
- 1/2 cup almond meal or ground sunflower seeds
- 1 TBSP vanilla extract
- 1/2 tsp nutmeg
- 1 heaping TBSP cinnamon
- 1 TBSP honey
- 6 drops stevia
- 3/4 tsp salt
- 1/2 cup currants
- 1/2 cup cranberries
- Preheat oven to 350. Spread parchment paper out on baking sheet. Add 2 cups of nuts and shredded coconut and roast until golden brown (around 10-15 minutes). You may need to shake up the tray at least once throughout the process to roast everything evenly.
- Once roasted, pour mixture into a food processor and pulse until nuts are chopped and the mixture becomes coarsely ground.
- In a saucepan, melt coconut oil and almond butter. Stir until smooth.
- Add vanilla extract, honey and stevia and mix thoroughly.
- In a separate bowl (I know it’s a lot of dishes but worth it in the end:)), combine almond meal or ground sunflower seeds with the nutmeg, cinnamon, protein powder, currants, and cranberries. Then add ground roasted nuts from the food processor and combine well to have all dry ingredients in one bowl.
- Add in the wet ingredients to the bowl and combine the wet and dry ingredients until well mixed.
- Spread the mixture into a Pyrex dish (we use 8×8) and place in the freezer for at least 1/2 an hour.
- Cut up the bars into desired sizes and place in an airtight container in the refrigerator.
Our friend Sydney went to NY and tasted this great energy bar, adapted the recipe and voila this is the delicious concoction she made. I got the recipe from her on Friday afternoon and made three batches since then. Today is only Monday. It was a busy weekend with lots of kids playing outside. This was a snack they thoroughly enjoyed. The great thing is that these bars can be made, refrigerated and cut up to eat whenever you need them. Thanks Sydney!
- 3 cups of nuts (I used walnuts, pecans and almonds)
- 20 dates (I put them in some boiling water for a few minutes to soften them first, then strained the water prior to adding them to mixture)
- 1/2 cup cocoa
- 1/2 cup hemp hearts
- 1/4 cup honey
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 teaspoons of chia seeds or flax seeds or coconut
- Add the nuts to the food processor and blend until they are in tiny pieces.
- Add in the remaining ingredients and blend until the mixture is well combined.
- Use parchment paper to cover a baking dish (mine was 8×8 square).
- Refrigerate or place in freezer for about half an hour or so.
- Remove and use big knife to cut up into desired size pieces.
- Store pieces in container in the refrigerator end enjoy whenever you want them!