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.

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!

Paleo Overnight No-oats!

An oat-free spin on the classic overnight oats! Funny enough, I didn't mean for this recipe to be paleo or grain-free: I wanted to make some easy grab-n-go breakfasts this week, but I ran out of rolled oats. I looked in my pantry and saw flaked coconut and slivered almonds, and thought "Hmmm, these two things are about the same size and shape as oats. Let's try it!" And thus, these paleo overnight no-oats were born!

Paleo OverNight No-oats

Paleo OverNight No-oats

Paleo Overnight No-oats

Ingredients:

  • 1/4 cup unsweetened flaked coconut

  • 1/4 cup slivered almonds

  • 1 cup non-dairy milk (almond, coconut, cashew, etc!)

  • 1 TBSP chia seeds

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon (or more, if you are a cin-a-holic like me!)

  • dash sea salt

  • 1/2 banana, sliced

  • other optional add-ins: frozen or fresh berries, goji berries (my fave!), cacao nibs, walnuts, drizzle of maple syrup or local honey, bee pollen

Instructions:

  1. Mix all ingredients together in a jar or small container, stir in your choice of add-ins and let sit in the fridge overnight.  Make a few jars at the beginning of the week and have breakfast ready when you are - it's so, so easy!

 

If you liked this recipe, I think you’d love my 35-page paleo + GUT FRIENDLY recipe e-book!

Click here to download your FREE RECIPE E-BOOK!

Almond Butter Granola

As I've mentioned before, I LOVE granola, probably because it reminds me of the sugary cereal which I ADORED as a kid (Cinnamon Toast Crunch anyone??). Unfortunately, most of the stuff on the market (both granola and cereal) is not so great for you, so I try to make my own whenever possible. 

This is an easy recipe which is low in sugar (sweetened with fruit + a wee bit of local honey) and completely grain-free! It's also totally adaptable - you can use whatever nuts, seeds and dried fruit you have on hand. 

Almond Butter Granola / gluten free, paleo, vegan option, low sugar

Inspired by this recipe + Hu Kitchen's almond butter granola. 

Ingredients:

- 1/4 cup refined coconut oil

- 1/2 cup natural almond butter (or peanut butter!)

- 3 tablespoons honey or maple syrup

- 1 1/2 cup applesauce, or three medium extra ripe banana mashed (if you use banana, it will have a slight banana flavor).

- 1 tablespoon pure vanilla extract

- 1/2 teaspoon sea salt

- 1 tsp cinnamon

- 3 cups mixed raw nuts and seeds (I used equal parts hemp seeds, sunflower seeds, and walnuts, but throw in whatever you got!)

- 1/2 cup raw almonds

- 2 cups shredded unsweetened coconut

- 1/4 cup cacao nibs, chopped chocolate, or chocolate chips (optional)

Instructions: 

1. Preheat your oven to 375 degrees and line a baking pan with parchment paper (or grease with coconut oil). 

2. Wet ingredients: Add coconut oil through cinnamon in your food processor or blender and blend for about 30 seconds. Taste it - if you like your granola on the sweeter side, you may add another 1-2 tablespoons of sweetener. You may also want to add more cinnamon (I'm a cinnamon-a-holic so I always do!). 

3. Dry ingredients: Add nuts, seeds, coconut, and cacao nibs to a large bowl and stir.  

4. Mix it up! Add your wet mixture to the dry and mix until well combined. Spread onto the prepared baking sheet.

5. Bake. Bake for approximately 30 minutes, stirring occasionally to ensure it browns evenly. Note: You may need to let it cook for a little longer. You want the granola to have crunchy edges, but still slightly soft (it will harden more as it cools). 

 

Enjoy with almond milk, atop a green smoothie, or by itself as a crunchy snack!

Did you like this recipe? Then I think you'll love my Banana Bread Granola. 

Almond Butter and Jam (AB+J) Muffins

These muffins are a game-changer.  Gluten-free and naturally sweetened (with a vegan option!), they sound too good to be true.  Oh, but they are true and easy to make too!

So run, don't walk, to your nearest grocery store, scoop up the ingredients, and make yourself these muffins ASAP!

Almond Butter and Jam Muffins / gluten free, vegan, refined sugar free

Wet ingredients:

- 2 eggs or flax eggs

- 1/4 cup maple syrup or local honey

- 1/4 cup coconut oil, melted

- 3/4 cup unsweetened applesauce

- 1/2 cup almond butter, plus more for topping

- 1/4 cup unsweetened almond milk

- 1 tsp apple cider vinegar

- Jam of choice for topping (I used the Fruit-Juice Sweetened Raspberry Jam from Trader Joe's)

Dry ingredients:

- 3/4 cup almond meal

- 1 1/4 cup gluten free flour (I used Bob's Red Mill)

- 1 1/2 tsp baking soda

- 1/2 tsp baking powder

- dash sea salt

Instructions:

1. Preheat the oven to 350F.  Line or lightly grease a 12-muffin tin. 

2. Combine the dry ingredients in a small bowl and mix until combined.

3. Add the wet ingredients (except the jam) to a large bowl and whisk well.  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 muffin tins 3/4 full with batter.  Add 3/4 tsp jam and 1/4 tsp almond butter on top each muffin.  Use a toothpick to swirl the AB + J into the batter. 

5. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Let cool in the muffin tin for 15 minutes, then use a butter knife to loosen the muffins to remove them.  Let them cool the rest of the way on a wire rack or plate. Enjoy slathered with more almond butter and jam!

 

Alright, I'm going to go make my third batch in a week. Yes, they are that good!!

PS.  Thanks to Minimalist Baker for the inspiration and to my cousin Kayla for helping me develop my own twist on the recipe!