Dairy-free Chocolate chips

Chocolate Almond Butter Cups {Dairy-free & Vegan}

June 26, 2018

Chocolate and almond butter…doesn’t get much better than that!

These cups have a brownie like crust with a little bit of coconut flair from the flour. If you’re fans of almond joys, you gotta make these!

You could even go wild and sprinkle some coconut on top!

These Chocolate Almond Butter Cups taste so indulgent, but have very few ingredients – none of which you will feel guilty about putting into your body. That’s my kind of food!

They’re filled with lots of healthy fats that your body will actually use as fuel – it’s a win-win!

The three layers take just a minute to stir up and then all you have to do is layer into whatever size tins you want! Super easy and super tasty!


Print Recipe
 Chocolate Almond Butter Cups {Dairy-free & Vegan}
Prep Time 10 minutes
Passive Time 20 minutes - cooling
Servings
mini cups
Ingredients
Crust:
Filling:
Ganache topping:
Prep Time 10 minutes
Passive Time 20 minutes - cooling
Servings
mini cups
Ingredients
Crust:
Filling:
Ganache topping:
Instructions
  1. In a bowl, combine the ingredients for the crust: the cacao powder, coconut flour, maple syrup, and 1/4 cup coconut oil.
  2. In a separate bowl, mix together almond butter and 2 tsp of coconut oil for the filling.
  3. In a microwaveable bowl (or double boiler), melt the chocolate chips and 2 tsp of coconut oil and stir until combined. I used the microwave and it took only 30-45 seconds. Keep an eye on it - chocolate can burn easily!
  4. In lined mini cupcake pans (you can use standard sized mold as well - you'll just have to add more of each layer), press 1 1/2 tsp of the crust firmly into each opening until you've used it all up.
  5. On top of the crust, add 1/2 tsp of the almond butter filling to each.
  6. Freeze for 2-3 minutes until the almond butter has firmed up. This will keep the chocolate ganache layer and the almond butter from combining.
  7. Once the almond butter has chilled, layer 1/2-1 tsp of ganache onto each cup.
  8. Freeze for another 10-20 minutes (or refrigerate for an hour or so) until the ganache has hardened.
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Chocolate Chip Cookie Dough Shake (Dairy free/Gluten Free)

March 14, 2018
Course

Ok, Ok…let me start off by saying, this shake is NOT going to taste just like that cookie dough milkshake you had from ColdStone, Dairy Queen, Culvers (insert your favorite ice cream shop here) last week! It just isn’t. If you want to splurge and have that, by all means, you go and get that milkshake – AND ENJOY IT! However, there are people and circumstances that are not allowed to consume that for numerous reasons. This recipe is here to aid in that situation or when you want a guilt free indulgence!

Personally, I’m a huge cookie dough lover. HUGGGEEE. That was always my go-to choice of ice cream. This shake has turned into a favorite because of that. It reminds me of that addicting flavor, but it isn’t packed with a bunch of unhealthy junk! BONUS: there’s fruit AND veggies in it! SHUT THE FRONT DOOR. VEGGIES IN A MILKSHAKE?! Yes, you read that right, and please don’t let it scare you.

Take a chance and make this the next time you feel that craving come on! It’ll surprise you!

Print Recipe
 Chocolate Chip Cookie Dough Shake (Dairy free/Gluten Free)
Course Dessert
Servings
shake
Ingredients
Course Dessert
Servings
shake
Ingredients
Instructions
  1. In a blender, combine all ingredients (except chocolate chips) until smooth.
  2. Add the chocolate chips last, and blend for 20-30 seconds until they have broken up slightly.
  3. INDULGE!
Recipe Notes

*Feel free to use the whole banana! It will just make the shake thicker and have a bit more of a banana taste. If you don't want it thicker, just add a bit more nut milk!

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Mock-PB & Chocolate Chip Protein Balls

March 12, 2018
Course

I’m always looking for new snacks for my husband. Particularly, one’s that will stop him from buying a pack of peanut M&M’s every day during his break time at work. haha!

Typically, we stay away from peanuts, and other legumes, in general. We consume plenty of the other nuts out there. Some following the paleo diet, still eat them – to each his own! There is tons of information out there about the toxins in peanuts and the things they do to certain people’s digestive system. I’ll omit the rest of the explanation from this specific post, and leave you to the research, if you feel inclined…because, let’s be honest, you’re here for the recipe!

These little bites are a great snack and easy to whip up! NO BAKING REQUIRED! They’re packed with healthy fats and proteins – you can’t go wrong!


Print Recipe
 Mock-PB & Chocolate Chip Protein Balls
Course Snacks, Sweets
Prep Time 10 minutes
Passive Time 20 minutes-cooling
Servings
balls
Ingredients
Course Snacks, Sweets
Prep Time 10 minutes
Passive Time 20 minutes-cooling
Servings
balls
Ingredients
Instructions
  1. In a bowl, mix together flour, collagen peptides, coconut, coconut sugar, protein powder, salt, and maca powder until combined.
  2. Add sunflower seed butter, coconut oil, and vanilla to the dry mixture and stir to combine.
  3. Finally, stir in chocolate chips.
  4. Scoop out tablespoon-sized balls (I used a melon baller scoop) onto a baking sheet, or whatever mobile, flat surface that you have handy). Place tray in freezer to set for 20 minutes or in the refrigerator for a couple hours or until firm.
  5. Store balls in an airtight container in the fridge.
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Double Chocolate Blender Muffins

January 30, 2018
Course

Beware. These Double Chocolate Blender Muffins are addicting! Partly, because they couldn’t be easier to make! They’re basically a brownie in a little muffin form and come together so quickly! You don’t even need a blender if you’ve got some muscles handy! They’re filled with good-for-you ingredients, have no refined sugars, dairy, or gluten! They’re treat you can feel good about eating! …As long as you don’t eat the whole batch in one day! 😉 They’re pretty tasty though…so I wouldn’t blame you!

These are made with plantains. They look like a large banana. Unripe plantains are green. They’re very firm and starchy. Cooking with them is a lot like cooking with potatoes. They can be a pain to peel, so if you aren’t familiar. Youtube it! There are a bunch of videos that easily explain how to do it! That’s how I learned!

When a plantain is ripe, it becomes a bit sweeter and less starchy. These are the ones used for this recipe. However, they are not as soft as a ripe banana. Therefore, blending them up makes things easier. If you don’t have a blender handy, just mash them up until there are no clumps left. They’ll still turn out delicious!

Print Recipe
 Double Chocolate Blender Muffins
Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 15-18 minutes
Servings
muffins
Ingredients
Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 15-18 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. To a blender, add all of the ingredients, except for the chocolate chips.
  3. Blend until smooth.
  4. Add in chocolate chips and pulse - just to combine.
  5. To a cupcake pan, add about 1/4-1/3 cup of batter (depending on choice/size of pan) to each opening.
  6. Bake for 15-18 minutes or until the center of the muffins are done. Test the inside with a toothpick - if it comes out clean after inserting in the center, it's done!
Recipe Notes

*I tried this without the baking soda and my husband still loved them! They're more dense, moist, and brownie-like. Either way, you can't go wrong!

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