Treat yourself! You’ve made it halfway to the weekend. Celebrating hump day with dark chocolate brownies with tahini drizzle.
1/2 cup cocoa
1/3 cup shredded coconut (blended in a food processor until super fine)
1/2 cup coconut sugar
2 sq melted dark chocolate
1/4 cup coconut oil
1/4 cup unsweetened almond milk
1 tbsp peanut butter
1 tsp Vanilla
Pinch of salt
3 tbsp tahini
2 tbsp honey
1/2 tsp vanilla
Add almond milk, eggs, coconut sugar, melted chocolate, vanilla, peanut butter, and coconut oil to a bowl and mix well. In another bowl mix together coconut, cocoa, and salt. Add the dry ingredients to the wet ingredients, stirring as you go. Transfer to a greased 8×8 brownie pan and bake at 350 for about 18-20 minutes or until a toothpick comes out clean!
Chia pudding is the perfect low sugar sweet treat for breakfast, a snack, or dessert! You can top it with fresh fruit like blueberries and mango then add other fun toppings like granola, yogurt, coconut whip, honey to make it your own.
1 cup unsweetened almond milk
1/2 cup chia seeds
2 tbsp maple syrup
1/2 vanilla bean or 1 tsp vanilla
Pinch of cinnamon
Put ingredients in container or bowl and mix together. Place covered in the refrigerator for at least two hours. and mix every 1-2 hours until set. Keep refrigerated. When ready to serve, remove from refrigerator and mix well.
I Last fall my roommate and I consistently made and ate a whole loaf of pumpkin bread a week for 6 weeks. No, I’m not kidding. I stocked up on wayyyyyyy too many boxes of Trader Joes pumpkin bread mix and made one after the other. Although the TJ’s pumpkin bread IS the bomb.com I wanted to switch it out for something with super clean ingredients. This recipe is one of my favorites and gives you soft, moist pumpkin muffins that make your kitchen smell like a pumpkin spice latte.
For the muffins:
1 c almond flour
3/4 c coconut sugar
1/2 c canned pumpkin
1/4 c coconut oil
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp ginger
1-2 tbsp water (if needed)
1/4 c pecans optional
For the coconut icing:
2 cans of full-fat coconut milk (chilled overnight)
2 tbsp honey
1 1/2 tsp cinnamon
Preheat the oven to 350 degrees. Mix all dry ingredients in a large bowl & all wet ingredients in a separate bowl, excluding the water. Slowly add wet ingredients to dry ingredients mixing as you go. If the batter is still too dry add 1-2 tbsp of water. Spoon into a lined muffin pan pan & bake 15-20 min.
While the muffins are baking, open the canned coconut milk and spoon the coconut cream solids into a cold mixing bowl. Add honey and cinnamon and beat with an electric mixer for about 7-10 minutes or until desired consistency (I did about 5 minutes to achieve more of a glaze).
Once the muffins have baked and cooled, spoon on coconut icing and top with cinnamon and pecans!
When you buy granola from the grocery store it’s usually filled with way too much sugar and although it might be labeled as a “healthy” snack its actually a bunch of rubbish. Making your own granola is fun, super easy, it’s lower in sugar, and you can totally customize it with your own mix-ins and spices. The other day I made a cinnamon granola filled with nuts, chia seeds and oats and it turned out so lovely and made my kitchen smell incredible. The best part about this recipe is that there are really no meaurements and you can change out any of the nuts you would like. You could also add in coconut flakes or dried fruit after the granola has cooked (don’t add it before because they will burn in the oven.
Preheat the oven to 350ºF. Then in a bowl combine your oats, nuts and seeds then drizzle over just enough melted coconut oil to lightly coat them. Add in honey to sweeten to your taste then mix until everything is well combined. Spread over a baking sheet lined with parchment paper and sprinkle with a tiny bit of salt and as much cinnamon as you prefer. Cook for 20-25 min or until nuts and oats have started to brown and crisp up. Remove from oven, cool completely and store in a glass jar.
*Note: if your granola does not cool completely before you put it in the jar it will not stay crunchy!*
Dark chocolate is just about the greatest thing on this planet… or maybe it’s avocado. Either way dark chocolate is really freakin’ good and you should definitely eat it with almond butter, crushed pretzels, nuts, and coconut because those things make freakin’ good, freakin’ amazing.
1 package dairy free chocolate chips
1 tbsp coconut oil
1/3 c almond butter
1/8 c chopped nuts (can use any you please)
1/4 c broken pretzel pieces (I used _____)
small handful of unsweetened finely shaved coconut
1 tsp himalayan pink salt
Melt chocolate chips with coconut oil in a double broiler or in a microwave (heating in 30 second increments). Spread the melted chocolate in a thin layer over parchment paper. Spoon almond butter onto the still melted chocolate and swirl using a toothpick. sprinkle over salt, chopped nuts, pretzel pieces, and coconut shavings. Freeze for 30 minutes then break apart into smaller pieces. Store in the freezer.