Raw Macadamia Cookie Dough Bites

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I’m always up for anything with macadamia nuts in it! This recipe is a twist on cookie dough, but a healthy twist that is.  I love the consistency of cookie dough and these have that thick chewy texture that I like. If you just want a little bit of sweetness I would only add 1/4 cup of maple syrup or even omit the syrup all together. When it comes to the toppings my favorite was definitely the cocoa powder. I could very possibly eat the whole batch in one sitting.

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Raw Macadamia Cookie Dough Bites

Ingredients:

  • 12 medjool dates, pitted and soaked in water for 15 minutes.
  • 1 cup raw macadamia nuts
  • 1/2 cup coconut oil
  • 1/4 cup pure maple syrup, you could add up to 1/2 of syrup if you want more sweetness.
  • 2 teaspoons pure vanilla extract
  • 1/2 cup shredded coconut
  • 1/2 cocoa powder

Instructions:

  1. Add all of the ingredients (except for shredded coconut and cocoa powder) to a food processor.
  2. Mix all of the ingredients together until it forms into a smooth paste.
  3. Place the mixture in the freezer for 30 minutes.
  4. Take the mixture out of the freezer.
  5. Scoop up small amounts and roll into balls.
  6. Roll the balls in either the coconut or cocoa powder mixture until it is fully covered.
  7. Store in the freezer.
  8. ENJOY!

Pumpkin Ice Cream

It’s that time if year again when pumpkin are everywhere!  Adding pumpkins to some of your recipes is a great way to incorporate the nutrients you can get from pumpkins into your diet.

Pumpkins are low in calories and packed full of nutrients. They have the antioxidant beta-carotene, which may play a role in cancer prevention, according to the National Cancer Institute. The same free-radical-neutralizing powers of the carotenoids in pumpkin have also been shown to help keep your skin wrinkle free. A cup of cooked pumpkin has more of the refueling nutrient potassium than a banana. Pumpkins have 564 milligrams to a banana’s 422.  A little extra potassium helps restore the body’s balance of electrolytes after a heavy workout and keeps muscles functioning at their best.DSC_0008

Pumpkin Ice Cream

Ingredients:

  • 2 cups of pure pumpkin
  • 1 cup pure full fat coconut milk
  • 2 large frozen bananas
  • 4 tablespoons of pure maple syrup
  • 1 tablespoon pure vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Instructions:

  1. Place all of the ingredients into a blender or food processor.
  2. Blend until everything is completely mixed together.
  3. Pour mixture in an ice cream maker and mix until you get your desired consistency. *If you do not have an ice cream maker you can also add the mixture to a tupperwear bowl, cover, and put in the freezer until the ice cream has hardened.
  4. ENJOY!

Cookie Dough Coconut Butter

DSC_0030Oh my, these are amazing! Beware you might just be tempted to eat more than one. I LOVE cookie dough and for me these came out pretty darn close to the taste of a sugar cookie dough, but they are definitely a healthier option instead of eating a couple scoops of cookie dough.

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Cookie Dough Coconut Butter

Ingredients:

  • 1 cup raw macadamia nuts
  • 1 cup coconut butter (you can either buy or make coconut butter, make sure if you are buying it you buy the coconut butter, not oil. See below for a recipe.)
  • 1/4 cup honey
  • 2 teaspoon pure vanilla
  • 1/4 teaspoon sea salt

Instructions:

  1. In a food processor, mix the macadamia nuts for a couple minutes until it becomes smooth and buttery.
  2. Then add in the remaining ingredients and process until smooth.
  3. Scoop the mixture into a bowl and place in the fridge for about 5-10 minutes. You do not want the dough to completely harden or you will not be able to roll into balls. If it does harden too much, you can place it in a bowl of warm water to soften the dough.
  4. Scoop out the dough and roll into small mounts. Each mound should be about 1 tablespoon.
  5. Store in an airtight container in the fridge or freezer.
  6. ENJOY!!!

Coconut Butter

Ingredients:

  • 2 1/2 cups of unsweetened natural coconut shreds

Instructions:

  1. Place the coconut shreds into a food process.
  2. Blend for 5-10 minutes while scrapping the side of the bowl.
  3. Remove butter from food processor and store in  an airtight container.

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Flourless Pumpkin Cookies

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October time = pumpkin time! I LOVE pumpkin and trying to find fun way to add it into recipes. This cookie make a great snack or treat. It’s chewy, moist and bursting with pumpkin flavor! 

FLOURLESS PUMPKIN COOKIES

Ingredients

  • 1 cup cashew butter
  • 1 cup pumpkin
  • 1/4 cup pure maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp sea salt
  • 2 T carob chips or chocolate chips

 Instructions

  • Preheat oven to 350 degrees
  • In a food processor, mix all the ingredients except the chocolate chips.
  • Once everything looks well combined, add the chips and pulse a few times to mix them in.
  • Place the container to the food processor in the fridge for 20 minutes so the mixture can firm up enough to scoop.
  • Once the mixture is firm enough, drop cookies on a lined baking sheet
  • Bake for 15 minutes.
  • Wait until the cookies are completely cooled before removing and storing in an airtight container.
  • ENJOY!!!

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Raw Walnut Chocolate Pie

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Yumm, yumm, yumm, YUMMY!!! These were the words that my mind was yelling as I ate this yummy treat. I made it for Father’s Day weekend and I believe it was gone in less that 10 minutes. I try to limit sugar as much as possible, but we all need a treat every once and awhile. This delicious goodness definitely has a good amount of sugar, but with very minimal ingredients and “healthier” sugar options like dates and pure maple sugar, and for all you Gluten Free fan, yes this is free of gluten too!

Ingredients

For the crust:

  • 1 1/2 cups pitted dates
  • 1  cups walnuts
  • 1/2 sesame seeds

For the filling:

  • 1/2 cup cocoa powder
  • 1/4 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1/2 unsweetened shredded coconut
  • 1 tsp. sea salt

Instructions

  1. To make the crust, pulse the dates and pecans in a food processor until it forms a dough ball. 
  2. Grease a 9-inch pan lightly with coconut oil. Press the dough into the pan and spread it out evenly into a pie crust shape, raising it at the side. Make sure there are no holes in the bottom.
  3. To make the filling, blend the melted coconut oil, cocoa powder, maple syrup, shredded coconut and salt in a food processor until it’s completely mixed.
  4. Garnish the top with walnuts and sea salt if desired.
  5. Refrigerate your pie until the filling sets.
  6. Remove it from the refrigerator about 10-15 minutes before serving. 
  7. ENJOY!!!

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