Paleo Cookie Dough Bites

TRUE FACT: I actually don't love cookies.

I know, who am I??? But seriously, I'd pick a bowl of soft serve ice cream or a gooey brownie over a cookie ANY day.

I've posted recipes for healthy, mostly raw "cookies" before. None of these taste like the traditional, baked variety, but personally I love that about them. This variation doesn't include any oats making it perfect for my paleo friends. I especially love the addition of roasted hazelnuts - it gives these cookies an interesting flavor... plus, almonds are SO 2017 ;).

  Cookie Dough Bites

Cookie Dough Bites

Cookie Dough Bites vegan / gluten free / paleo

Ingredients:

Instructions:

  1. Add all ingredients except cacao nibs to your food processor (or Vitamix) and pulse until "dough" starts to come together.
  2. Add cacao nibs and pulse a few times more to incorporate.
  3. Form into balls with your hands. You can also use a melon scooper for more uniform bites. Arrange on a cookie sheet and place in the freezer for 20-30 minutes, or until firm.
  4. Enjoy immediately, or store in the freezer to eat later.

If you make this recipe, I'd love it if you would snap a photo and post to social media - make sure to tag me @EmilyNachazel so I can see it.

 

 

Happy happy holidays friends!

Almond Butter Freezer Fudge

This recipe is DANGEROUSLY delicious. Seriously, I have to exercise ALL of my willpower not to eat the whole batch in one sitting [and when I do... I don't feel that bad because it's literally ONLY made of good for you ingredients!].

I created this recipe as a chocolate free alternative to my Superfood Chocolate. I know, that might sound silly (chocolate free chocolate?? huh???) so let me explain: I am super sensitive to caffeine so I wanted a treat that I could have at night that wouldn't keep me up.

Side note: Up until writing this blog post, I always thought that chocolate contained caffeine because when I ate it at night I would have trouble sleeping. My research showed that chocolate (or raw cacao powder) actually does not contain caffeine, but it does however contains theobromine which is a stimulant related to caffeine. Interesting!

Feel free to swap almond butter for any nut or seed butter. I've made this with sunflower seed butter, peanut butter and even a mixed nut butter and ALL were incredible.

Almond Butter Fudge // paleo, gluten free, vegan option, refined sugar free

Ingredients:

  • 1/3 cup coconut oil, melted
  • 1 cup smooth almond butter (room temperature)
  • 3-4 scoops collagen peptides or protein powder of choice**
  • 2 tsp vanilla extract
  • generous pinch of sea salt
  • generous dash cinnamon
  • optional toppings: coconut flakes, slivered almonds, chocolate chips or cacao nibs, etc!
  • optional sweetener: a few drops of liquid stevia or maple syrup

**Note: if you use a protein powder, you'll likely not need to add any additional sweetener since most protein powders have some sort of flavor or sweetener. If you use collagen, you can leave the fudge unsweetened (I like to increase the vanilla and cinnamon for natural sweetness) or add in sweetener to taste.

Instructions:

  1. In a blender or food processor, combine melted coconut oil and almond butter until smooth. Add in protein powder and process until well combined.
  2. Taste and add sea salt, cinnamon, vanilla and sweetener as desired.
  3. For thin bark, line baking sheet with parchment paper. Pour mixture on paper and spread evenly. For a thicker fudge, line loaf pan with parchment paper and pour in mixture. You can also get fancy and use silicon candy molds or ice cube tray like these: Silicon Candy Mold or Silicon Ice Cube Tray.
  4. Add toppings of choice - I like flaked coconut and slivered almonds, but get creative!
  5. Place in freezer to set (approximately 15 minutes). Remove from freezer to slice.
  6. Keep in freezer or fridge. Fudge will melt if left out for extended period of time.

Superfood Chocolate

You guys. Happy Valentine's day! Do yourself [or your someone special] a favor and make this super easy homemade chocolate fudge today! It's packed with good for you ingredients like coconut oil and raw cacao, so you can indulge totally guilt-free.

Superfood Chocolate // vegan, gluten free, refined sugar free

Ingredients:

*Note: Virgin (or Extra Virgin) Coconut Oil will have a slight coconut flavor/aroma while Refined Coconut Oil will not.

Instructions:

  1. Line an 8x8 baking dish with parchment paper OR grab some silicone candy molds (fancy!). Note: You can also use a plastic tupperware container, in which case you do not need to use parchment paper as the chocolate will pop out of the plastic easily.
  2. Add all ingredients (except toppings) to your high speed blender or food processor and blend until well combined.
  3. Pour chocolate into dish or molds, and sprinkle with toppings (if desired). Refrigerate for 15-20 minutes, or until chocolate mixture has set. If you don’t use molds, you’ll want to cut the chocolate at this point into bite-sized squares.
  4. Store in the freezer for optimal freshness. ENJOY!
 
Did you make this recipe? 
Tag me @EmilyNachazel so I can be sure to see it!! <3
 

Perfect Pumpkin Bread

Perfect Pumpkin Bread // gluten free, refined sugar free, vegan option

Wet ingredients:

  • 2 eggs or flax eggs
  • 1/4 cup maple syrup or local honey
  • 1/4 cup coconut oil, melted
  • 1 15oz can pumpkin
  • 1/2 cup almond butter
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Dry ingredients:

  • 3/4 cup almond meal
  • 1 1/4 cup gluten free flour (I use Bob's Red Mill or Namaste Foods)
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • generous dash sea salt
  • 2 tbsp pumpkin pie spice (I like to go heavy on the spice!)

For topping:

  • 2 tbsp almond butter
  • 1 tbsp maple syrup
  • slivered almonds or pumpkin seeds (optional)

Instructions:

  1. Preheat the oven to 350F.  Line or lightly grease a loaf pan.
  2. Combine the dry ingredients in a small bowl and mix until combined.
  3. Add the wet ingredients to a large bowl and whisk well (or use your food processor or mixer).  Add dry ingredients to the wet ingredients and mix until all ingredients are incorporated. Batter should be pretty thick - not pour-able but scoop-able.
  4. Fill loaf pan and evenly spread out the batter.
  5. Top it off! Mix almond butter and maple syrup and then drizzle over the top of your loaf. I also like to sprinkle with slivered almonds or pumpkin seeds.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Let cool in the pan for 15 minutes, then use a butter knife to loosen and remove. Let cool the rest of the way on a wire rack or plate. Enjoy slathered with more almond butter or (non-dairy) cream cheese!

No-Bake Almond Butter Cookies

Because it's that time of year when it's WAY to hot to turn on the oven (especially if you live in a studio apartment, like me!).

I made these easy "cookies" for my 4th of July BBQ and they were a huge hit! Naturally sweetened with coconut sugar and packed with nutrient dense foods like almonds, oats, and coconut oil, these are a treat you can feel good sharing. Not to say there is anything wrong with saving them all for yourself... ;)

No-Bake Almond Butter Cookies // vegan, gluten free, refined sugar free, no bake

inspired by this Minimalist Baker recipe

Ingredients:

    •    1/2 cup coconut sugar (I used Sweet Revenge coconut sugar)
    •    2 tbsp unsweetened almond milk (or other non-dairy milk)
    •    3 tbsp melted coconut oil
    •    1 tsp pure vanilla extract
    •    1/2 cup natural almond butter
    •    2 tbsp coconut flour
    •    1/4 cup slivered almonds
    •    1 cup gluten free rolled oats
    •    Pinch sea salt
    •    1/4 cup raw cacao nibs or chocolate chips (optional, but SO delicious)

Instructions:

  1. Mix together coconut sugar, almond milk, melted coconut oil, vanilla, almond butter, and coconut flour (you can use a food processor or blender, or mix by hand). The mixture will be VERY sticky, like caramel.
  2. Add in and mix by hand slivered almonds, oats, sea salt and cacao nibs.
  3. Scoop by tablespoon with cookie scoop onto baking sheet lined with parchment paper. Place in fridge or freezer to firm up (about 20 minutes). Enjoy!

 

Have you been baking, and cooking, less now that it's hot out? What have been your go-to meals, snacks, and treats these days? I'd love to hear in the comments below!