2 cups almond butter
3/4 cup agave nectar
1/2 cup melted coconut oil
1/8 cup raw cacao powder
1/8 cup raw carob powder
1 cup almonds
1/2 cup walnuts
1 tbsp coconut oil
- First to make the base.
- In a food processor put in the almonds and walnuts and process until it’s a crumbly mixture.
- About 30 seconds, 7 pulses.
- Add the dates and coconut oil, a few more pulses until it comes together.
- Press into a square glass baking dish.
- Place in freezer for a few minutes, while you make the filling.
- In the same food processor, add the almond butter, agave, coconut oil and powders.
- Mix quickly until blended, about 1 minute.
- Pour onto base and freeze for two hours.
- Serve from frozen. Begins melting if it sits too long on the counter.
Makes a perfect snack or even a quick “grab: and “run” breakfast.
My daughter described it as a granola chocolate banana muffin when she tasted it. Another fun family recipe. You will hear a lot of “mm’s , smells so good, I want to lick the bowl” while putting these cups together.
You will need a mini muffin tray and makes about 24 mouth watering almond granola choco cups.
11/2 cups almond meal (you can grind almonds)
1/2 cup combination of steel cut oats and rolled oats, ground to a powder.
1 dash sea salt
4 tbsp. raw organic nut butter (I don’t recommend peanut butter)
3 tbsp. organic virgin coconut oil (melted)
4 tbsp. coconut nectar or 100% pure maple syrup
1/2 tsp. vanilla extract
Chocolate sauce topping:
3 tbsp. coconut nectar or 100% maple syrup
6 tbsp coconut oil (melted)
2 tbsp raw cacao powder
2 tbsp carob powder
1/4 tsp vanilla extract
dash of Himalayan salt.
- Blend the oats and almonds in a high speed blender. Breaking up clumps and pour it in a bowl.
- Add all the other ingredients and mix well.
- Line a muffin tray or use a silicon muffin tray and add a tbsp of base mixture and gently press it down.
- Combine all the ingredients in a blender and blend it till silky smooth and spoon it over each almond granola cup in the muffin tray.
- Cover and lay the muffin tray flat in a freezer for 3 to 4 hours.
- Pop them out and store them in the freezer in a container.
- Take them out 1/2 hour before having them for a sweet treat.
Banana kissed cookies
1 banana ripened
1 cup rolled oats
handful of raisins
- Heat the oven to 350 degrees
- Mash the banana, add the oats and raisins.
- Mix well until it forms into a dough.
- Line a cookie sheet with parchment paper.
- Place small mounds of the dough on the tray (makes about 12-15)
- Place it in the heated oven and bake for 15-20 minutes.
1/2 cup raw cashews soaked, for 4 hours
1/4 cup of pecans
1/2 cup water
1/2 cup of almond milk
1 tbsp flaxseed
1 tbsp pure maple syrup
- Put the cashews and water and pecans in a high powered blender.
- Whiz it up for a few minutes, until all the nuts have been incorporated into the water and it is a nice smooth texture.
- Add the almond milk and banana.
- Whiz for another minute.
- Pour in a glass and enjoy
Blue berry orange bread
1/2 cup brown rice flour
1/4 cup quinoa flour
1/4 cup sorghum flour
1/2 cup flax seed ground
1/2 cup rolled oats
1/4 cup sesame seeds
1 tsp baking powder
1/2 teaspoon baking soda
1/4 tsp sea salt
2 tbsp coconut oil
1/4 cup water
1/8 cup agave
1/2 cup applesauce
3 tbsp chia seeds, mixed with 6 tbsp water in a bowl
1 orange, peeled and halved
1 big strip of orange peel
1 cup fresh or frozen blueberries
1/2 cup dark chocolate chips (optional)
- Preheat oven to 325degrees F. Line a loaf pan with ghee or coconut oil.
- Combine the first 9 ingredients in a large mixing bowl.
- Put the coconut oil, water, agave, applesauce, chia, orange, and orange peel in your highspeed blender.
- Whiz it up for a minute.
- Pour the liquid mix into the dry mix. Fold in blueberries and chocolate chips if you are using.
- Pour into prepared pan.
- Bake for 60 minutes or until knife inserted comes out clean.
1 cup dessicated coconut, unsweetened
1 cup of almond milk
2 tbsp of 100% pure maple syrup or your choice low-glycemic sweetener
2 tbsp sunflower seeds
5 brazil nuts-chopped
1/4 cup dried cranberries
1 tsp of cinnamon
1/2 cup roasted rolled oats
- Put all the ingredients together in a bowl, except for the cinnamon.
- Dust and sprinkle with cinnamon over the entire bowl.
- Let it sit for an hour or overnight, and the flavours intermingle and the coconut gets really soft and pudding-like, like a tiramisu!
Enjoy for breakfast.