Monk fruit sweetener (or any sweetener of your choice)
As usual, I didn't measure. But this one is pretty straightforward, so you should be just fine. This made about 3 dozen smallish cookies.
1. In a large mixing bowl, add 3 C cacao power, 2 C coconut flour, 2 C quinoa flakes, 2 heaping T flaxseed meal, and 1 tbsp baking soda or powder. Mix together.
2. Add about 3 C coconut milk (or any non-dairy milk of choice). Stir until sticky mixture. Add more milk if it's not sticky enough.
3. Add 2 T coconut oil, 1/8 C cacao butter, and 2 heaping T almond butter (or nut butter of your choice). Stir together.
4. Add monk fruit sweetener (or sweetener or choice) as you like it. I used about 2 tbsp. This isn't necessary if you don't want it to be super sweet.
5. I like to add seeds for more nutrition and texture, but if that's not your think, they don't add the hemp and chia. I probably used about 1/8 C of each.
6. Once it's all stirred into a sticky mixture, I made pretty small cookies because I'm pretty sensitive to the stimulating effects of cacao, but you do you. I topped some of the cookies with an extra dollop of almond butter, and all with a few sprinkles of cacao nibs.
7. Bake 180 C for about 20 minutes, then check. It depends on the size cookies you make for how long it takes.
Organic Medjool Dates
Nut butter (I used almond)
1. You can make your own granola following my simple recipe, or used store bought museli.
2. Cut open dates, and remove pit if they're not already pitted.
3. Stuff inside with a layer of granola.
4. Add a layer of nut butter on top of granola.
5. Sprinkle with cacao nibs and hemp seeds to your liking.
Organic overripe bananas
Organic pink dragonfruit
Organic mixed berries (black berries, raspberries, blue berries and strawberries)
Organic coconut milk
Organic cacao nibs
Organic hemp seeds
Organic fresh blueberries
1. In a mixing bowl, add frozen bananas, berries, and dragon fruit. Use quantities of each to your liking. I typically use 1 banana for every bowl I'm making, and then roughly equal amounts of berries and dragon fruit.
2. Splash with coconut milk (or any milk) to your liking. If you like it to have more of a creamy taste, use more. I usually just use a bit to help blend the frozen bits more easily.
3. Blend until creamy and smooth.
4. Add toppings of your choice. I used hemp seeds, cacao nibs, and fresh blueberries.
Nut butter (I used almond butter)
Non-dairy milk (I used coconut)
Organic GF rolled oats
Flax seed meal
Seeds of your choice (I used hemp and sunflower seeds)
Sweetener (stevia, monk fruit, etc)
Protein powder sub for coconut flour
1. Preheat the oven to 180 C.
2. In a large mixing bowl, mash up two regular size spotty, ripe bananas.
3. Add 2 heaping tsp of nut butter, 1 1/2 C coconut flour (option to sub some, or all for protein powder), 1 1/2 C non-dairy milk, and 1/2 C flaxseed meal. Stir together until sticky, but firm. If it's too liquid, add a bit more flour. If it's too dry, add a bit more milk.
4. Add cacao nibs and seeds to your liking (I used about 1 C of each), and 1 tsp of baking soda. Mix together.
5. Spice with cinnamon and pinch of sea salt, and roughly 1/2 C of maple syrup. If you know you like your cookies extra sweet, then add additional sweeter of your choice. . Mix together.
6. Once the mixture if firm, but sticky/wet, make medium/large cookies on baking sheet.
7. Put in oven for about 20 minutes (our oven ran super hot, so you might need more time than this), or until cooked all the way through.
Spotty, ripe bananas
Non-dairy milk (I used almond-coconut)
1. Preheat oven to 180 C.
2. In a large mixing bowl, mush up 3 large (spotty) bananas.
3. Add about 2 C coconut flour, 1 tbsp flaxseed meal, 2 tbsp coconut oil, 1 1/2 C non-dairy milk, 1 tsp baking soda.
4. Stir in 1/4 C hemp seeds, and cacao nibs to your liking.
5. Spice with cinnamon and nutmeg to your liking, and add a pinch of sea salt.
6. Add 1 C fresh blueberries at the end (try not to crush them up while stirring them in).
7. Once firm, but still quite moist- add to bread pan and bake for about 45 minutes. It might take longer to bake all the way through, so just check periodically.
8. Once baked through, let cool and ENJOY!
Juice pulp (I used carrot and a bit of ginger)
Non-dairy milk (I used almond/coconut)
Monk fruit sweetener (or any other natural sweetener like agave, stevia, maple, etc)
This recipe calls for juice pulp. If you don't have juice pulp, shredded carrots will do. Please just know this option will carry more moisture, so you might need to supplement with a bit more flour.
1. Preheat oven to 180 C.
2. In a large mixing bowl, combine about 3 - 4 C of juice pulp with 1 - 1 1/2 C coconut flour, and 1 heaping tbsp flaxseed meal.
3. Add 1 - 1 1/2 C non-dairy milk, and 2 tbsp coconut oil.
4. Add cacao nibs, hemp seeds, chopped walnuts, and chia seeds to your liking.
5. Spice with cinnamon and nutmeg to your liking.
6. If mixture is dry, option to add a bit of purified water or more milk.
7. Stir until sticky and dense.
8. Add to muffin tins, and bake for roughly 45 minutes.
I didn't measure this one at all. Sorry everyone! Have fun with the experiment :)
1. Heat raw cacao butter, pure cacao powder, monk fruit sweetener (or other natural sweetener) with a small amount of purified water on stove.
2. Cook on low heat, and stir continually.
3. Observing consistency, add more water accordingly.
4. If you like chocolate super sweet, add more sweetener. If you prefer a rich, dark taste- add more cacao powder.
5. Taste as you go, and adjust accordingly!
1. Once muffins are baked through, let cool.
2. Add cacao topping (you may need to heat it again if the consistency has changed), and sprinkle with coconut flakes.
Brown, spotty bananas
Coconut flour (or any GF flour of your choice)
Non-dairy milk (I used almond/coconut)
As usual, measurements are not exact. Sorry, but I don't have a measuring cup, and I prefer experimenting rather than being precise.
Preheat oven to 180 C.
1. Mash up 4 - 5 brown spotty bananas.
2. Add roughly 1 C of coconut flour, 1 tbsp coconut oil (this is optional, and can be subbed with water if you're on an SOS diet), 1/4 C non-dairy milk of your choice. Mix altogether until firm.
3. Stir in roughly 1 tbsp flaxseed meal, pumpkin seeds, cacao nibs, hemp seeds, chia seeds, blueberries, to your liking. All of these "toppings" are optional- they just add more nutrients and variety in the texture. Feel free to get creative, putting in anything extra you'd like.
4. Once stirred spice to your liking, and add biscuits to baking tray with parchment paper.
5. Bake for 35 - 45 minutes depending on the size of your biscuits.
6. Cool and enjoy when they're still warm!
1. In mixing bowl, add 1 1/2 C coconut flour to 1/2 C purified water, pinch of sea salt, and 1 tablespoon coconut oil (oil is optional). If you want a more moist base, add more coconut oil. Option to add natural sweetener if you know you like your treats super sweet.
2. Spread base onto bottom of glass tupperware or any glass pan. Pack down until compact.
3. Spread layer of nut butter on top of base. I added a super thin layer, but if you want more of a nutty taste- then add more. Put in freezer when done.
4. Melt 8 large pitted dates on stove with 1/2 - 3/4 C purified water. Stir until it creates a thick paste. Let paste cool.
5. Once paste is cool (or coolish), spread thick layer on top of nut butter layer.
6. Sprinkle cacao nibs and hemp seeds on top to your liking.
7. Put in fridge or freezer until firm (freezer is simply faster, but make sure not to FREEZE the slices).
8. Once firm, cut into squares, and ENJOY!
Juice Pulp of your choice (I used apple, pear, ginger and carrot)
Quinoa flakes (you can also use oats here if you're not bothered about making it gluten free)
Dried fruit of your choice (I used diced apricots)
Maple syrup (you can use honey or another sweetener here)
1. Preheat oven to 170 C
2. Add juice pulp, quinoa flakes, pumpkin seeds, sunflower seeds, slivered almonds, hemp heart, chia seeds, cacao nibs, and dried fruit to large mixing bowl (I didn't measure any of these, just added the ingredients to my liking with the juice pulp and quinoa flakes being the majority).
*Option to hold off on adding the dried fruit to the mixture until it's cooled if you don't want it baked in.
3. Add 1.5 - 2 tbsp of coconut oil, and maple syrup to your liking (I used about 1/4 C). The less oil you use, the less sticky the granola will be. The less maple syrup you use, the less sweet it will be. Stir together into a sticky mixture.
4. Spice with cinnamon and nutmeg to your liking (I used about 4 tsp of nutmeg and 5 tsp of cinnamon). Add a pinch of sea salt.
5. Line large baking sheet with parchment paper, and spread mixture onto it relatively thinly. Pat down so that it's one solid rectangle. The more firmly you pack it together, the more likely it will stick together into larger chunks once it's baked and cooled.
6. Bake for about 30 - 40 minutes or until golden on the top. I like to pull mine out after about 30 minutes, pat it down again to get it nice and compact, then pop it in for about another 10 minutes.
7. Once it's cooked to your liking, let it cool in the tray. It will stick together better if it cools in the tray, rather than getting broken apart right away.
8. After it's cooled, break apart to your liking and enjoy!
Apples (I used Pink Lady)
Nut butter (I used almond butter) without sugar or additives
Flax seed meal
YourSuperFoods Muscle Power and Chocolate Lover blends
Organic shredded coconut (no preservatives or additives)
It kind of goes without saying at this point that I didn't measure exactly.
These are estimated values, and made 15 medium/large cookies.
Also, as mentioned above- you can sub the apple and carrot with juice pulp from apples and carrot, as well.
Preheat oven to 190 degrees Celsius
1. Cut up 3 standard-sized apples of your choice. I used Pink Lady apples, and I kept the skin off- just removed the seeds/core. Blend until smooth like applesauce. Add to large mixing bowl.
2. Shred 2 large carrots with cheese grater, and add to mixing bowl.
3. Blend about 1 - 1 1/2 C of pitted dates. The more dates you use, the sweeter the cookies will be. So, if you want less sugar, use less dates. Add blended dates to mixing bowl.
4. Add 2 heaping tablespoons of nut butter to mixing bowl. I used almond butter, but any kind is good here. Just made sure there isn't any added sugar to your nut butter. Or, better yet- just blend up your own!
5. Include 1 - 1 1/2 C of cacao nibs (depending how chocolatey you want them), and 1 - 1 1/2 C of sunflower seeds (depending how nutty you want them).
6. Mix in almond meal as a flour substitute as needed. I used about 1 1/2 C total, but kept adding depending on the consistency of the mixture.
7. I put in YourSuperFoods Muscle Power and Chocolate Lover blends as extra nutritional boosts, but these are totally optional. I used a heaping tablespoon of each.
8. Add about 1/2 C of flax seed meal, or as much as you need to bind the mixture. It should start getting sticky as you stir in the flax.
9. Spice with cinnamon and nutmeg to your liking. I went heavy here, with a tablespoon of each. But it's totally up to you.
10. When oven is preheated, put cookies on parchment paper. When the cookies were formed, I added even more cinnamon on top along with a walnut and a few coconut flakes.
11. I baked mine for about 45 minutes, and they got super brown. Check them after 30, and bake them to your liking.
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