Coconut Flour Snickerdoodles



4 eggs

¾ cup honey ( only 2-3 tbs when made at NWC)

1 tsp vanilla extract

¼ tsp real salt

½ cup butter, softened

¾ cup coconut flour

2 tsp cinnamon



Preheat oven to 375 degrees.  Line a baking sheet with parchment paper and set aside.  Combine eggs, honey, vanilla, salt, and butter and mix well.  Sprinkle in the coconut flour and mix until combined.  Let the batter rest for about 5 minutes to thicken.  Scoop tablespoons of this batter onto the prepared baking sheet.  Sprinkle cinnamon over each blob of batter.  Bake for 10 – 15 minutes.

Coconut Butter Energy Bars


Coconut butter makes a delicious snack and/or treat! It is high in fiber and a good source of healthy fat. It is a great way to fight cravings!


How to use it:

  • Warm the coconut butter in its own jar by putting it in a saucepan on its side and pouring boiling water over it. Let it sit for 10-20 minutes and then pour it into a mixing bowl.

  • Stir in any of the following:


**For additional protein add ¼-½ cup of Vital Protein’s Collagen Peptides

**Chopped nuts      

**Chopped pumpkin seeds or sunflower seeds     

**Chia seeds

**Flax seeds

**Shredded/flaked coconut

**Sesame seeds or tahini   

**Cacao powder/nibs

**Carob powder     

**Almond or other nut butter     

**Real salt     

**Vanilla extract

**Peppermint or orange oil            

**Spices such as cinnamon, cardamom, clove, ginger


  • Taste as you go and figure out what you like! Mix it all thoroughly.

  • Line a cookie tray with parchment paper and pour mixture onto it, spreading evenly.

  • Place in the fridge or freezer until set. Once hardened separate it from the parchment paper and divide into pieces.

  • Store in the fridge or freezer and enjoy!


1 jar of coconut butter

½ cup almond butter

3 Tbsp cacao powder

¼ tsp of Real Salt

1 tsp peppermint extract

1 tsp vanilla

Chocolate Almond Butter Fat Bombs Recipe:


½ cup coconut oil

1 cup almond butter

¼ cup cocoa powder

1 tablespoon honey




Melt coconut oil then put in a food processor and add the other ingredients. Blend together until fully blended with an even consistency.


Line a baking sheet sheet with mini cupcake liners. Put the treats in the bottom of the cupcake liners fill to about ¾ full. (Makes 21 of them.)


Place in freezer for several hours, overnight is best.



All-Raw Cheesecake:



2 cups crispy almonds

1 cup pitted dates

4 cups homemade cream cheese softened

4 eggs, separated at room temperature

1 ¼ cups milk, preferably raw

2 tablespoons gelatin

½ cup raw honey

1 tbsp vanilla

Pinch of salt



  1. In a food processor, process dates and almonds until they form a sticky mass. Press into a buttered 9 inch by 13 inch pyrex pan to form a crust.

  2. Put egg yolks and milk in a saucepan, beat lightly, sprinkle with gelatin and warm slightly until gelatin is dissolved.

  3. In a food processor, combine cream cheese, honey and vanilla and process until smooth.

  4. Add yolk mixture and process until smooth.

  5. Transfer mixture to a bowl and place in fridge while beating eggs.

  6. Beat egg whites with a pinch of salt until stiff.

  7. Fold into chilled cream cheese mixture and pour into crust.

  8. Chill for several hours before serving.  


(recipe from Nourishing Traditions cookbook)

Pumpkin Chocolate Cheesecake Recipe:



⅓ cup raw almonds

⅓ cup chocolate chips

5 Medjool dates



2 cups raw cashews (soaked overnight)

1 ¼ cup pumpkin puree

½ cup maple syrup

⅓ cup coconut oil

1 tsp cinnamon

¼ tsp ginger

¼ tsp nutmeg

Pinch sea salt



½ cup chocolate chips

1 Tbs coconut oil



  1. Drain the cashews.

  2. In a food processor, combine all the crust ingredients. You may need to add a tiny amount of water to get the consistency right. The dough needs to come together loosely.

  3. Press the crust into the bottom of a greased 6 inch round spring form pan. Plan the pan in the fridge.

  4. In a food processor, combine all the cheesecake ingredients and blend until smooth. Pour the mixture into the pan and place it in the fridge to set up. It needs about 6 hours to set.

  5. Once it’s set, you can make the chocolate. Melt the chocolate and coconut oil using the double boiler method. Gently heat the chocolate and stir until it’s smooth.

  6. Drizzle the chocolate over the top of the cheesecake. Place back in the fridge for another 30 minutes.  



Chocolate Chunk Avocado Cookies Recipe:



3 cups very ripe avocados (not brown)

1 cup coconut sugar

4 eggs

1 cup cocoa

1 tsp baking soda

1 tsp vanilla

¾ cup dark chocolate chunks



  1. Preheat the oven to 375.

  2. Cream the avocados and coconut sugar until fluffy.

  3. Mix eggs, cocoa, baking soda and vanilla in a mixing bowl.

  4. Then mix in the dark chocolate chunks.

  5. Place on cookies on baking pan.

  6. Bake for 22 minutes, then remove and let cool before serving.



Pecan Pie Recipe:



2 cups cashews

2 tbsp butter  

1 whole egg

1 tbsp coconut flour



10-12 whole dates

½ cup water

3 whole eggs

½ cup honey

¼ cup butter

1 tsp vanilla

Pinch sea salt



2 cups pecan halves



  1. Preheat the oven to 350.

  2. For the crust: Blend the cashews in a high-powered blender until they bring to turn to powder.

  3. Add 2 tbsp butter, egg and a pinch of salt and continue blending until a dough forms.

  4. Scrape dough into a mixing bowl and add a tbsp of coconut flour. Let sit for 5 minutes while you begin to make the filling.

  5. For the filling: Remove pits from dates and put them in a high-powered blender or food processor with the water. Blend until a smooth paste forms.

  6. Scrape date paste into a mixing bowl and add the remaining filling ingredients. Combine well.

  7. Grease a 9” pie plate with butter and press the crust dough into the pie plate, making sure the thickness is even all around and pressing the dough up the sides.

  8. Pour the filling into the crust and smooth with a rubber spatula.

  9. Spread the pecan halves over the filling evenly.

  10. Bake for 25 minutes, then remove and let cool before cutting and serving.




Wellness For Life!!!

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