Cooking Time: 10 minutes
Serving Size: 12 truffles
- 1 tablespoon vanilla extract
- 2 small ripe organic avocados
- 1 cup raw cacao powder
- 2 tablespoons raw cacao powder for dusting
- 3 tablespoons coconut oil, melted
- 2 tablespoons raw honey or 1 tablespoon monk fruit sweetener
- 1-2 drops of stevia (optional)
- In a mixing bowl, combine the melted coconut oil, avocado, honey and the stevia if you are using it. Use a hand mixer on medium speed to mix the ingredients until they reach a smooth consistency.
- Gradually mix in 1 cup of raw cacao powder until it completely combines with the other ingredients. Place in the freezer for 10 minutes.
- Using a tablespoon, scoop out the mixture and roll it into balls. Dust with the reserved cacao powder.
- Store in the refrigerator, then serve once chilled.
For a video on how to make them click here: https://youtu.be/HfqlKIlNkqk
Prep time: 5 minutes
Passive time: 1 hr.
Serving Size: 30
- 1 can of coconut milk
- 3/4 cup unrefined cold pressed coconut oil
- 1 cup unsweetened coconut flakes
- 20 drops liquid stevia
- Melt the coconut oil at low heat
- Add the stevia drops to the warm coconut oil and mix
- Add the coconut flakes and the coconut milk
- Poor into fat bomb mold and place in freezer for 1 hr.
Note: These fat bombs are best kept refrigerated.
- 1 1/2 cup unsweetened coconut milk
- 1/4 cup chia seeds
- 1 teaspoon vanilla extract
- * Stevia can be added if you like your pudding sweeter
- Put all ingredients in a mason jar, cover tightly and shake.
- Refrigerate for 10 minutes and then shake again.
- Return to refrigerator for 50 minutes or longer.
- Serve with fresh berries and enjoy!
- ¾ cup cashews (or nuts of choice)
- ¼ cup walnuts
- 5 pitted Medjool dates
- Dash of cinnamon
- Zest of 1 lemon
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- Handful of goji berries, golden berries, or dried blueberries (optional)
- Process the nuts in a food processor until they reach fine consistency.
- Add the remaining ingredients (except the berries). Pulse until combined.
- Add the berries in for some color and extra nutritional punch!
- Mold into squares or balls, and place in the fridge for 1 to 2 hours. You can also spread the mixture in a pan or roll out between two pieces of parchment. Chill well and cut into bars.
Makes about 20 crackers
- 1 cup blanched almond flour
- ½ tablespoon olive oil
- 2 tablespoons cold water
- ½ teaspoon sea salt
- 2 tablespoons raisins
- 3 teaspoons raw sunflower seeds
- 1 sprig rosemary
- Preheat your oven to 350 degrees Fahrenheit.
- Place all of the ingredients, except for 1 teaspoon of sunflower seeds, in a food processor and grind until combined thoroughly.
- Add the remaining 1 teaspoon of sunflower seeds, and pulse once until they are roughly chopped. You should have a fairly lumpy dough where you can see bits of raisins and sunflower seeds.
- Remove the dough and form it into a ball with your hands.
- Place the ball between two sheets of parchment paper, then roll the dough to a ⅛ inch thickness with a rolling pin.
- Remove the top sheet of parchment. Use a pizza cutter to cut the dough into one large square, then into smaller squares. Save the scraps and re-roll it to get more crackers.
- Carefully transfer the parchment piece to a cookie sheet.
- Bake for 15 minutes, rotating the pan once, until golden.
- Let cool on a wire rack for 15 minutes, then carefully break the crackers apart.
- Alternatively, dehydrate on a low setting for 24 hours. Flip the crackers over half way through.
- Store in an airtight container at room temperature for a couple of weeks. These probably won’t last that long in your house though!
- 1 1/2 cups golden flaxseed meal
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup raisins
- 1 tsp fresh lemon juice
- 4 cups cored and chopped organic raising, not peeled
- 1/4 cup egg whites
- Preheat oven to 350 degrees. Cover a 9″ x 13″ baking sheet with Pan Lining Paper, foil side down. Press the paper into the form of the baking sheet.
- In medium bowl combine flaxseed meal, raisins, cinnamon, baking soda and salt. Mix well and set aside.
- In blender combine lemon juice, chopped apples and egg whites. Blend well.
- Pour the apple mixture into the flaxseed mixture and mix quickly.
- Transfer the batter to the prepared baking sheet and push the mixture to the edges, then use a spatula to level the thickness.
- Bake 50-60 minutes.
- Place upside down on a cooling rack, remove pan and paper. Let cool.
- Cut into desired pieces and store in refrigerator.
- Great toasted with butter.
Recipe courtesy of “Bread Free Bread” by Nerissa Oden
- 1 10 ounce package frozen peas, defrosted
- 1 garlic clove
- 1/2 cup grated parmesan cheese
- 1 tsp Real salt
- 1/4 tsp freshly ground pepper
- 1/3 cup olive oil
Pulse all ingredients, except olive oil, in food processor fitted with a blade. With machine running, slowly add olive oil until well combined (1-2 minutes). Season with additional salt and pepper.
Serve with crackers or vegetables of your choice.
Recipe courtesy of Giada De Laurentiis