CRANBERRY-DATE CRUST

2 cups raw cranberries

2 cups pitted dates

1 cup almond flour

½ cup coconut oil, melted

 

Combine the ingredients in a food processor until pureed. Press down firmly into the bottom of a pie pan to form a crust. Enjoy raw.

 

PUMPKIN PIE BITES

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1 can pumpkin purée

2 bananas

1/3 cup maple syrup

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

10 Health Warrior Apple Cinnamon Chia Bars

nonstick coconut oil cooking spray


Preheat the oven to 350 degrees. Prepare a mini (or regular) muffin tin by lightly coating each cup with nonstick cooking spray. In a food processor, pulse the Health Warrior Chia Bars until they are broken apart and crumbly. Press the crumbled Chia Bars firmly into the bottom of 12-15 mini muffin cups to form a crust. Set aside. Add the pumpkin purée, bananas, maple syrup, pumpkin pie spice, cinnamon and a dash of sea salt to the food processor and pulse until creamy. Scoop the pumpkin mixture into each muffin cup to top the Chia Bar crust. Bake for 20-25 minutes. Remove from the oven and allow the cups to cool for at least 10-15 minutes. Serves 4-5. Store in the refrigerator in an air-tight container.

 

DOUBLE CHOCOLATE LAYER CAKE 

Double Chocolate Layer Cake

1 cup chocolate chips

1 1/2 cups Justin’s Chocolate Hazelnut Butter

1 cup agave or honey, divided

6 eggs

1 cup unsweetened cocoa powder, divided

3 cups raw cashews

1 cup coconut water


To prepare the chocolate cashew cream frosting: soak the cashews in water in the refrigerator for at least 2 hours. Drain, then transfer the soaked cashews to a blender. Add in 1/3 cup agave, 1/2 cup unsweetened cocoa powder and coconut water. Blend to combine until thick and creamy. Set aside and store in the refrigerator.

To prepare the cake: Preheat the oven 375 degrees. Add the chocolate chips, 2/3 cup agave and chocolate hazelnut butter to a microwave safe bowl and melt for 1-2 minutes, stirring halfway through. Transfer to a large mixture bowl. Whisk in the eggs, one at a time. Stir in the unsweetened cocoa powder. Pour the batter into two round cake pans lightly greased with nonstick coconut oil spray. Bake for 25-30 minutes. Allow the cake to cool completely, then remove from the pans and transfer to parchment paper. Place one cake layer on a serving plate. Top with a thin layer of the chocolate cashew cream frosting. Place the second cake layer on top. Spread the top and sides with the remaining frosting. Slice and serve at room temperature or chilled.

 

PECAN PIE BITES

Pecan Pie Bites

4 cups pecans

2 cups pitted Medjool dates

1 tablespoon maple syrup

2 tablespoons backstrap molasses

4 eggs

nonstick coconut oil spray

 

Preheat the oven to 350 degrees. Purée the dates in the food processor, then press them firmly to the bottom of a square baking pan lightly greased with nonstick coconut oil spray. Add the pecans, maple syrup and molasses to the food processor and pulse to combine. Transfer to evenly cover the date crust. In a separate small bowl, whisk the 4 eggs then pour them over the pecan mixture, using a spatula to spread evenly. Bake for 18-20 minutes, or until a fork inserted into the center of the bars comes out clean. Allow the bars to cool for 10-20 minutes, then cut into 6x6 bars.

 

 

FLOURLESS CHOCOLATE CAKE

Flourless Chocolate Cake

2/3 cup chocolate chips

2/3 cup Justin’s Chocolate Hazelnut Butter

1/4 cup agave

3 eggs

1/4 cup unsweetened cocoa powder


Preheat the oven 375 degrees. Add the chocolate chips, agave and chocolate hazelnut butter to a microwave safe bowl and melt for 1-2 minutes, stirring halfway through. Transfer to a large mixture bowl. Whisk in the eggs, one at a time. Stir in the unsweetened cocoa powder. Pour the batter into a spring-form baking pan lightly greased with nonstick coconut oil spray. Bake for 25-30 minutes. Allow the cake to cool completely, then remove the springform sides. Slice and serve at room temperature.

 

SALTINE TOFFEE

Saltine Toffee

35 (approximately 1 sleeve) saltines, regular or gluten free

1/3 cup coconut oil

1/3 cup Truvia Baking Blend or honey/agave

1 teaspoon vanilla extract

1/2 cup Justin's Chocolate Hazelnut Butter

 

Preheat the oven to 350 degrees. Line a cookie tray with parchment paper, then top with a grid of 7x5 saltines. In a small saucepan, bring the coconut oil and the Truvia or honey/agave to a boil, stirring constantly. Turn the heat to low and allow the mixture to simmer 3-5 minutes, stirring frequently. Once the mixture thickens, stir in the vanilla extract then remove from the heat and pour evenly over the saltines. Place in the oven and bake for 5-7 minutes, until the toffee topping starts to bubble. Remove from the oven. In a small microwave safe bowl, microwave the hazelnut butter for 1-2 minutes until it is slightly melted and liquified. Pour evenly over the saltines. Use a spatula to spread the hazelnut butter so that it evenly coats each cracker. Set aside until the saltine toffee cools, then store in the refrigerator. Makes about 18 servings of 2 pieces. 

 

GINGERBREAD CHEESECAKE CUPS

Gingerbread Cheesecake Cups

2 cups plain Greek yogurt 

1/4 cup Truvia or maple syrup

2 tablespoons molasses

1 teaspoon organic minced ginger (we like the Ginger People brand)

2 teaspoons pumpkin pie spice

2 tablespoons cornstarch

2 eggs

 

Preheat oven to 350 degrees and prepare a muffin tin with liners, then coat the bottom with nonstick cooking spray. In a large bowl, mix the yogurt through cornstarch until creamy. Whisk in the eggs, one at a time. Pour evenly over into each muffin liner. Bake for 30-35 minutes then remove from the oven and let cool. Refrigerate for at least 3 hours before serving so that the cupcakes are chilled.

 

SWEET POTATO BLONDIES

Sweet Potato Blondies

1 can sweet potato purée

1 cup Justin's Maple Almond Butter

2 eggs

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon allspice

1 cup chocolate chips


Preheat the oven to 350 degrees. Combine the sweet potato purée with the almond butter. Whisk in the eggs. Mix in the baking powder, cinnamon, allspice and a dash of sea salt. Stir in the chocolate chips. Pour the batter into a square baking dish lightly greased with nonstick cooking spray. Bake for 25-30 minutes. Cool completely, then cut into bars.

 

PUMPKIN CHEESECAKE PIE

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12 Health Warrior Apple Cinnamon Chia Bars

2 cups plain Greek yogurt

1 can pumpkin purée

1/3 cup Truvia Baking Blend (regular or brown sugar)

1 1/2 tablespoons cornstarch

1 tablespoon pumpkin pie spice

1 egg

 

Preheat the oven to 350 degrees. To prepare the crust, blend the Chia Bars in a food processor until crumbly. Press down firmly onto the bottom of a pie dish lightly greased with nonstick cooking spray. In a mixing bowl, combine the Greek yogurt with the pumpkin purée. Stir in the sugar, cornstarch and pumpkin pie spice until smooth. Whisk in the egg. Pour the batter over the crust. Bake for 30-35 minutes. Allow the cheesecake to cool. Serve at room temperature or chilled.

 

AUTUMN SPICED SEED & NUT MIX

Autumn Spiced Seed & Nut Mix

1 cup pecans, chopped

2 cups pumpkin seeds

1/4 cup maple syrup

1 tablespoon coconut oil

1 tablespoon pumpkin pie spice

1 tablespoon cinnamon

2 pouches Dang coconut chips


Preheat the oven to 350 degrees. Heat the maple syrup and coconut oil in the microwave for about 1 minute. Remove and stir in the pumpkin pie spice and cinnamon. In a large bowl, toss the pecans and pumpkin seeds with the maple syrup mixture to coat. Spread the nuts and seeds flat on a foil-lined baking sheet lightly greased with nonstick cooking spray. Bake for 20-25 minutes, until the nuts and seeds are toasted and caramelized. Allow the mixture to cool completely, then toss in the coconut chips. Store in an air tight container.

 

APPLE PIE IN THE RAW

Apple-Pear Tart

1 1/2 cup pitted dates

2 cups raw almonds

8 Pink Lady or Fuji apples, thinly sliced

2 navel oranges, peeled

1 tablespoon pumpkin pie spice

1 teaspoon cinnamon

1/4 cup Truvia Baking Blend (regular or brown sugar)

 

In a food processor, mash dates until a paste consistency forms. Remove 1/2 cup and set aside in a large bowl. Add almonds and 1 teaspoon of sea salt to the food processor. Blend until thoroughly mixed. Press the almond-date paste firmly into the bottom and sides of a pie pan coated with non-stick cooking spray. Set aside. In the separate bowl containing the dates, add 1 cup water, 2 oranges, pumpkin pie spice, cinnamon and Truvia. Transfer the mixture to a blender or food processor and pulse to combine. Pour back into the bowl. Add the apples and toss to coat. Spoon the apple filling into the pie crust. Cover and refrigerate until ready to serve.

 

HONEY-OAT SUGAR COOKIES

Honey-Oat Sugar Cookies

2 cups oat flour

1/3 cup honey

1/2 teaspoon almond extract

1/4 teaspoon baking soda

Himalayan sea salt

1/2 cup coconut oil

ice cold water

 

Preheat the oven to 350 degrees. Combine the oat flour with the honey. Stir in the almond extract, baking soda and sea salt. Using two knives or a mixer, fold in the coconut oil. Continue to mix until the dough is crumbly, then gradually drip in the water to smooth out the dough. Shape the dough into a large ball and chill in the refrigerator for 15-20 minutes. On a hard surface, use a rolling pin to evenly flatten the dough. Cut the dough with a cookie cutter. Bake for 8-10 minutes until golden brown.

 

PUMPKIN CHIP COOKIES

Pumpkin Chip Cookies

2 cups oats

1 banana, mashed

1 cup pumpkin puree

1/2 cup Truvia Baking Blend

2 eggs

1 teaspoon baking soda

1 cup chocolate chips


Preheat oven to 350 degrees. Mix oats through baking soda. Stir in chocolate chips. Place dollops of dough onto ungreased cookie sheet. Bake for 15 minutes. Remove and let cool.

 

QUINOA PUDDING

Quinoa Pudding

1 cup quinoa

1 1/2 cups unsweetened almond milk

2 egg yolks

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

2 tablespoons cornstarch

1/2 cup Truvia Baking Blend


In a small saucepan, bring quinoa and 2 cups water to a boil. Turn the heat down to low and simmer for 12-15 minutes, stirring occasionally with a fork. While quinoa is simmering, whisk almond milk and egg yolks. Then add cinnamon, vanilla, cornstarch, and Truvia and whisk until combined. Once the water is absorbed by the quinoa, add the almond milk mixture to the saucepan and turn temperature up to medium-high heat. Cook for 6-8 minutes, stirring constantly with a spatula. Mixture should bubble and the consistency will be thick and creamy (like rice pudding). Remove from the stove and let cool, then refrigerate.

 

KEY LIME PIE

Key Lime Pie

1 1/2 cup pitted dates

2 cups raw almonds

2 cups key lime flavored Greek yogurt

2 eggs

1/3 cup Truvia Baking Blend

2 tablespoons cornstarch

1 tablespoon key lime juice

 

Preheat oven to 350 degrees and lightly coat the bottom of a pie pan with nonstick cooking spray. In a food processor, pulse the almonds until finely ground. Add the dates, and continue to pulse until the mixture is crumbly. Press the the date paste firmly into the bottom and sides of the pie pan to form a crust. Set aside. In a large bowl, mix the yogurt through lime juice until creamy. Pour evenly over the pie crust. Bake for 35-40 minutes then remove from the oven and allow the pie to cool. Refrigerate for at least 3 hours before serving so that the pie is chilled.

 

CUPCAKE APPLE CRISPS

Cupcake Apple Crisps

1/2 cup oats

1/2 cup flour (whole wheat or gluten free)

1 teaspoon cinnamon

1/3 cup + 2 tablespoons agave

2 tablespoons coconut oil

2 apples, cored and diced

cooking spray

 

Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, cinnamon and a pinch of salt. Stir in 1/3 cup agave. Add in butter chunks and mix until crumbly. Set aside. In a small saucepan add apples, 2 tablespoons agave, and 1/2 cup water. Cook over medium heat (and stir) for 5 minutes then remove. Coat a muffin pan with the non-stick cooking spray. Firmly press 1 teaspoon of the oat crumble into the bottom of each cup. Add a spoonful of the apple mixture and distribute evenly. Top each cup with remaining oats. Bake 10-15 minutes or until top is lightly browned. 

 

PUMPKIN PIE FOR 1

Pumpkin Pie for 1

1/2 cup pumpkin puree

1 egg

1 packet stevia

1 tablespoon maple syrup

1 teaspoon pumpkin pie spice


Combine ingredients and microwave for 2 minutes. If center is still runny, put back in microwave for 20-30 more seconds.

 

PEAR STRUDEL

Pear Strudel

3/4 cup oats

1/4 cup Truvia Brown Sugar baking blend

1 teaspoon cinnamon

2 tablespoons coconut oil

3 cups pears, cubed (approximately 2 pears)

1/4 cup honey or maple syrup

2 1/2 tablespoons cornstarch


Preheat oven to 350. Spray a square baking dish with non-stick spray, coating all sides. In a bowl, combine oats, brown sugar, cinnamon and coconut oil with a fork and knife until mixture is crumbly. In a separate bowl, combine pears, honey, and cornstarch and toss well to coat. Spoon mixture into greased baking dish and sprinkle oat topping over. Bake for 1 hour or until pear mixture is bubbly and oats are slightly browned.

 

NO BAKE CARROT CAKE

No Bake Carrot Cake

4 carrots, peeled

1 ½ cups oats, ground 

1 cup dates, pitted

1 cup dried pineapple

3/4 cup shredded coconut (unsweetened)

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract


Add ingredients to a food processor and pulse to combine. Scoop mixture into a 8x8 pan and spread evenly, pressing down with light pressure. Refrigerate at least 1 hour. Top with Lemon Cream Cheese Frosting or Vanilla Cashew Frosting (recipes below).

 

CHOCOLATE ALMOND THUMBPRINT COOKIES

Chocolate Almond Thumbprint Cookies

20 Medjool dates, pitted

3 tablespoons unsweetened cocoa powder

2 teaspoons vanilla extract

1/4 cup unsweetened coconut 

almonds


In a food processor, combine dates, cocoa powder, coconut and vanilla extract until fully mixed and texture is a sticky paste. Remove from food processor with a spatula and place in a mixing bowl. Shape date paste into bite sized balls and place on a flat surface. Using your thumb, press an almond into the center of each ball to slightly flatten. Store at room temperature in an air-tight container