Blackberry Coconut Nicecream

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what you'll need

1 large frozen banana
1/3 cup (plus a little more) frozen blackberries
1/3 cup almond milk
1 chunk of frozen avocado (adds creaminess)
1/4 cup (little less) shredded chunks of coconut 

directions

  • place all ingredients into nutri bullet or blender
  • blend until smooth
  • you may need an extra splash of almond milk + I had to take off cover (a few times) shake it up to get it to blend
 

Zucchini Bread

what you'll need

2 small zucchinis (1 cup)
1/2 cup almond flour
1/2 cup coconut flour
5 eggs
1/4 cup almond milk
1 tsp cinnamon
1 tsp vanilla
1/4 cup coconut oil
2 tbsp maple syrup (or more for added sweetness)
1 tbsp ground flax
1 tsp baking soda

directions

  • preheat oven to 350 degrees
  • peel, wash and grate zucchini into a dish towel - ring out excess water (I used a cheese grater)
  • in a bowl mix almond flour + coconut flour, eggs, coconut oil + almond milk- mix well
  • add in zucchini, cinnamon, ground flax, vanilla, baking soda + maple syrup- combine well
  • line a bread tin with parchment paper and pour batter into pan
  • bake for 45 min (check with toothpick to make sure done)
 

Almond Butter Cups

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what you'll need

1/2 cup melted coconut oil
1/4 cup carob powder (caffeine free) can sub other powder
1/4 cup almond butter
muffin tin with cups (makes 6)
* optional 1-2 tbsp maple syrup for added sweetness

directions

  • melt coconut oil over low heat + transfer to a bowl
  • add in carob powder - stir well
  • line muffin tin with cups (6)
  • pour mixture into cups about an inch -just enough to fill bottom of cup (save some mix for top of cups to cover almond butter)
  • place 1.5 tsp of almond butter in each cup
  • cover each with the rest of carob + coconut oil mixture
  • place in freezer for 2 hrs

 

 

No Bake Pecan Bites

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what you'll need

1/2 cup pecans
2 tbsp ground flax seed
1 tsp cinnamon
1/2 tbsp carob powder (cacao is fine)
2 tbsp sunflower butter (any nut butter is
fine)
1/2 tbsp almond milk
Nut butter to drizzle on top (I used peanut butter- any will do)
Extra sweetness 1/2 tbsp maple syrup (optional)

directions

  • Place pecans, flax and cinnamon in nutri bullet-blend well (30 sec -until pecans are ground)
  • Place mixture in a bowl- add carob, nut butter + almond milk
  • Mix well
  • Use spoon and hands to mix around (should be a fudge like consistency)
  • Roll into small balls (makes 6)
  • Place on parchment paper place in freezer for 20-30 min
  • Remove and drizzle with nut butter
 

Dark Chocolate Cacao Cups

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What you’ll need:

4 oz unsweetened chocolate 100% cacao
¼ cup of any nut butter of choice (you can use more if you would like thicker cups)
½ tsp pure maple syrup

Directions:

  • Line muffin tins with muffin cups
  • In a small sauce pan on low heat, melt chocolate bar – until completely smooth (stir occasionally)
  • Remove from heat and pour chocolate into cups (1/4 of the way)
  • Place tin in freezer for about 20 min
  • Remove and add nut butter
  • Cover with leftover chocolate and place back in freezer for additional 20 min
  • Remove and enjoy

 

Maple Cashew Grain-Free Donuts

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What you’ll need:

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1 large ripe banana
¼ mashed hannah sweet potato (white inside)
1/3 cup cashew butter
½ tsp baking soda
Dash of cinnamon (optional)
1-2 Tbsp maple syrup (glazing)

Directions:

  • Preheat oven to 350 degrees and grease donut pan
  • Mash banana in a bowl using a fork add in mashed sweet potato along with other ingredients (minus maple syrup)
  • Place batter in Ziploc bag and cut off corner
  • Squeeze into donut pan evenly (should make about 5 donuts)
  • Bake for 25-30 min (check with a toothpick)
  • Remove, cool and add maple syrup for a glaze 

 

Banana Coconut Cookies

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What you’ll need:

2 small bananas
¾ cup of unsweetened coconut
2 tbsp chocolate chips (optional)
peanut butter drizzle (optional)

Directions:

  • preheat oven to 350 degrees and line a baking sheet with parchment paper
  • mash bananas in a bowl using a fork
  • add in coconut + chocolate chips- combine well
  • roll into small balls or flatten out to make large cookies
  • bake for 25-30 mins. (until lightly browned)
  • remove let cool + drizzle peanut butter on top