Sweets

mars bars

(Gluten + Dairy Free)

*inspired by @rachelsgoodeats

Ingredients

Base

• 1/2 cup almonds
• 1/2 cup cashews
• 3 tbsp hemp seeds (optional-- but so nutritious! 10g of plant protein per 3 tbsp. Feel free to add ground flaxseed in place)
• 1 tbsp maple syrup
• 2 tbsp filtered water
• 1/4 tsp cinnamon
• Pinch sea salt

Filling

• 3/4 cup almond butter
• 1/2 cup melted coconut oil
• 2 1/2 tbsp maple syrup
• 1/4 cup filtered water
• 1 tsp Sun Potion (completely optional! I used their Macuna Pruriens dopamine bean. Feel free to exclude or use an alternative adaptogenic powder/nutrient-dense powder for added benefits. Original ingredient list calls for lucuma)

Chocolate Covering

• 3/4 chocolate bar, melted (I used Eating Evolved Dark Chocolate bar)
• 1 tsp melted coconut oil
• Pinch sea salt

Instructions

1. In a food processor, pulse together base ingredients until it reaches a dough-like consistency.
2. Press into base of parchment paper covered loaf tin and freeze for 10 minutes while you make filling.
3. In same food processor, pulse together filling ingredients. Pour over the top of the chilled base and freeze once more for about 1-2 hours, or until firm.
4. Using a knife, cut into rectangles. Melt chocolate bar + coconut oil in a medium bowl, then dip frozen bars until fully covered. Place on parchment paper and back into the freezer to harden. 
5. Sprinkle sea salt over the top & ENJOY! Makes a loaf tin’s worth, about 8-10 bars. Store in freezer.

CBD dark chocolate fudge

(Diary Free)

Ingredients

• 1/2 cup creamy nut butter (i.e. cashew butter, peanut butter, or almond butter)
• 1/4 cup melted cocoa butter
• Heaping 1/3 cup cacao powder or unsweetened cocoa powder
• 1/4 cup maple syrup
• 10 drops -1/2 dropper of CBD oil (I love the TenneCBD brand! This has zero THC and will not get you high!)
• Pinch sea salt
• 1 tsp pure vanilla extract
• 2-3 fresh pitted dates, chopped (medjool is best, or sub more maple syrup)
• optional: 3 Tbsp cacao nibs for topping

Instructions

1. Add coconut to a food processor and mix until a creamy "butter" or liquidy paste is formed - about 4 minutes - scraping down sides as needed.
2. Next, add nut butter, melted cocoa butter, cacao powder, maple syrup, sea salt, and vanilla. Mix until thoroughly combined. 
3. Lastly, add chopped (pitted) dates and mix once more to combine. Taste and adjust flavor as needed, adding more vanilla for vanilla flavor, cacao powder for chocolate flavor, maple syrup for sweetness, or nut butter for nuttiness.
4. If the mixture appears too thick, simply thin with a bit more maple syrup or melted cocoa butter! 
5. Transfer the mixture to the parchment-lined loaf pan and spread into an even layer. Then top with cacao nibs (optional). Freeze until firm to the touch - about 15-20 minutes.
6. Remove from freezer and enjoy immediately. Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. Best enjoyed at room temperature

thumbprint cookies

(gluten + diary free)

Ingredients

• 1 1/4 cup oat flour
• 1/4 cup cashew butter
• 1/3 cup maple syrup
• 1 tsp baking powder
• Optional: pinch of sea salt
• 1/2 dark chocolate bar

Instructions

1. Preheat the oven to 350F.
2. Combine everything except the chocolate in a mixing bowl. Mix to form a ball of dough.
3. Roll into small balls, flatten slightly, then use your thumb or finger to create a small well in the center of each cookie. 
4. Break the chocolate bar (or you can use dark chocolate chips) into peices and add to each cookie in the thumbprint indention. 
5. Bake for approximately 12 minutes at 350F or until the edges are just starting to brown.
6. Remove from the oven. Cool briefly. Enjoy!

walnut + coconut tahini maple squares

(Gluten Free + Dairy free)

Ingredients

• 3 cups raw walnuts
• 10 soft Medjool dates, pitted and chopped
• 1/2 shredded coconut flakes
• 1 tbsp cacao nibs
• 1/4 cup coconut oil, melted
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 c tahini (or nut butter of choice)

Instructions

1. Line an 8 x 8 baking dish with parchment paper or plastic wrap. In a food processor fitted with an “S” blade, pulse the walnuts until they are finely ground into a meal. Add in the chopped dates, coconut oil, vanilla, cacao nibs, coconut flakes, salt, and process again until sticky dough is formed. Transfer the dough to the lined baking dish, using your hands to press it evenly into the bottom of the pan.
2. Spread tahini or nut butter on top like icing.
3. Place in the fridge for at least 2 hours to set.
4. Serve chilled for best texture, and store any leftovers in a sealed container in the fridge for up to a week.

dark chocolate mini pumpkin muffins

(Gluten + Dairy Free)

*inspired by @minimalistbaker

ingredients

• 1 flax egg (or pasture raised egg)
• 1/2 cup pumpkin puree
• 1 cup almond milk + 1 Tbsp lemon juice 
• 1/2 cup brown sugar
• 2 Tbsp coocnut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda (aluminum free)
• 1/4 tsp salt
• 1 tsp cinnamon
• 3/4 cup almond flour
• 3/4 cup coconut flour
• 1/3 cup semisweet chocolate chips (non-dairy for vegan) or vegan chocolate frosting (I used Simple Mills)

instructions

1. Preheat oven to 375 degrees and line muffin tin with paper liners or use a silicone mold (piciture).
2. Prepare flax egg by mixing flax meal and water in a large bowl - let rest for 5 minutes.
3. Add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract and stir. Then add salt, baking soda and powder, and cinnamon and whisk.
4. Carefully place flours into a sifter and sift over wet ingredients and stir.
5. Add chocolate chips and stir again lightly until just incorporated. If the batter appears too thick, add a splash of almond milk or orange juice. Otherwise, you're ready to bake!
6. Spoon into paper-lined muffin tins (should be 11-12) until each liner is filled almost completely full 
7. Bake for 22-28 minutes or until fluffy, golden brown and a toothpick inserted into the center comes out clean.
8. Let rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Top with vegan icing or chocolate chips
10. Store in an air-tight container or bag. Freeze for long-term storage.

PumPkin + Chocolate oat brownies

(gluten + Dairy free)

*inspired by @restoringradiance

ingredients

• 2 cup oats
• 1 cup pure pumpkin 
• 1/2 cup pumpkin spice peanut butter (I used Wild Friends)
• 1/2 cup maple syrup
• 2 scoops Vital Protiens collagen peptides
• 1 tbsp vanilla extract
• 1 tsp cinnamon
• 1 tsp baking soda (aluminum free)
• 1/2 cup chocolate chips (dairy free Enjoy Life are my fave!)
• 1 tsp coconut oil (for pan lining)

instructions

1. Mix ingredients in a mixing bowl
2. Line an 8x8 dish with coconut oil
3. Pour mixture in dish
4. Bake at 35 degrees F for 30-35 minutes
5. Cool for 5 minutes and enjoy! Best enjoyed warm
6. Refridgerate or freeze remaining 

Raw berry tart

(gluten + dairy free)

*insired by @minimalistbaker

Ingredients

Crust

• 7-12 medjool dates, pitted (if not sticky and moist, soak in warm water for 10 minutes then thoroughly drain)
• 2 cups raw walnuts 
• optional: 1/4 tsp sea salt

Filling

• 12 ounces firm silken tofu patted dry and gently pressed in a clean towel for at least 15 minutes, up to 1 hour
• 1/2 tsp vanilla extract
• ~1/4 cup maple syrup
• 1 tbsp lemon juice 
• 1 1/2 cups mixed fresh fruit, divided (I used strawberries + blackberries + coconut but you can use whatever fresh fruit you prefer - see second photo)
• optional: 2 tbsp hemp seeds for added protein 

Instructions

1. Press/drain tofu while preparing crust.
2. Add walnuts to a food processor and pulse until a semi-fine meal is achieved.
3. Then, with the processor running, drop in dates one at a time through the spout until the mixture resembles a dough. It should hold form when squeezed between two fingers. This will take anywhere from 7-12 dates, depending on their size.
4. Line a standard pie or tart pan with parchment paper. Press crust using your hands to form a uniform crust. Set in freezer to chill.
5. Add drained tofu, lemon juice, vanilla, and sweetener of choice to blender and blend until creamy and smooth. 
6. Remove crust from freezer and top with lemon filling. Chill to set - at least 2-4 hours - and then top with fruit just before serving.
7. Store leftovers in the fridge for up to a few days. Transfer to freezer for longer-term storgage.

cinnamon + coconut butter fat bombs

(Gluten + Dairy Free)

*inspired by @rachelsgoodeats

• 3 tbsp melted coconut manna (coconut butter)
• 3 tbsp MCT oil
• 2 tbsp ghee (I used Fourth & Heart's Madagascar Vanilla Bean)
• 2 scoops collagen peptides
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 2 tbsp coconut flour
• 2/3 cup almond flour

Topping

• 1/2 tsp cinnamon
• 1/2 tsp coconut sugar (optional)

Instructions

1. Melt coconut manna and ghee then pour in medium sized bowl with MCT oil and vanilla. 

2. Mix thoroughly, then stir in cinnamon, collagen, coconut flour and almond flour.

3. Place in freezer for about 5 minutes, or until dough slightly hardens.

4. Using a cookie scoop, scoop the hardened dough onto a flat surface and sprinkle with coconut sugar (optional) and more cinnamon. Store in airtight container in the freezer.

Raw Almond butter Snicker's Bars

(Gluten + Dairy free)

Ingredients

• 3/4 cup pitted dates
• 1/4 tsp pure vanilla extract
• Pinch of salt
• 2 tbsp cocoa powder
• 2 tbsp almond butter (runny kind!)

Instructions

1. Add all the ingredients in a food processor and blend completely. Be sure to add the cocoa powder first so that when you start the food processor, the cocoa powder does not blow out everywhere!!

2. Remove the "fudge" and roll into round balls or press into a baking tray and cut into bars.

3. (optional) Drizzle almond butter over bars

4. Refrigerate extras in a sealed container.