Frosting

Frosting

NONFAT CREAM CHEESE FROSTING

2 cups nonfat cottage cheese

2 cups nonfat vanilla Greek yogurt (such as Fruyo by Fage)

1 orange, squeezed

1 teaspoon vanilla

1/4 cup Truvia Brown Sugar Blend

5 packets Truvia

 

Combine ingredients in a food processor until thick and creamy. Store in the refrigerator. Use as a frosting or cream cheese dip.

 

VANILLA CASHEW FROSTING

1 cup raw whole cashews

1 tablespoon orange juice

1 tablespoon vanilla extract

1/3 cup agave

1/2 cup unsweetened almond milk

 

Soak cashews in water for at least 3 hours. Drain, then add to a blender with orange juice, vanilla, agave and almond milk. Pulse to combine until thick and smooth (add more almond milk depending on consistency).

 

CHOCOLATE "FROSTING"

1 avocado

1-2 tablespoons So Delicious Orginial coconut milk creamer

3 servings organic, vegan chocolate protein powder

2 tablespoons unsweetened cocoa powder

Himalayan pink sea salt

 

Combine ingredients in a food processor with a dash of sea salt and pulse until creamy. Makes 4 servings [Per serving: 200 calories, 11 g fat, 16g carb, 8g fiber, 1g sugar, 17g protein].

Pudding & Fudge

Pudding & Fudge

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.

 

CHOCOLATE PUDDING

1 squeeze pack (2 tablespoons) Justin's Chocolate Hazelnut Butter

1 avocado

1 banana

1/4 cup unsweetened cocoa powder

3-4 packets stevia (or sub 1/4 cup agave or honey)

 

Combine ingredients in a food processor until creamy. Refrigerate and enjoy the pudding chilled. Serves 4-6. 

Shakes

Shakes

COOKIE DOUGH MILKSHAKE

½ frozen banana

1 cup unsweetened almond milk

2 tablespoons Slender Seven Cookie Dough, divided

 

Preheat the oven to 350 degrees. Bake 1 tablespoon of the cookie dough for 12-15 minutes. While the cookie bakes, blend the frozen banana and almond milk in a blender until creamy. Add the remaining one tablespoon of raw cookie dough and pulse to combine. Pour the milkshake into a glass and top with the baked cookie, broken into pieces. Serves 1 [Per serving: 200 calories, 9g fat, 23g carbs, 5g protein, 13g sugar].

 

PEANUT BUTTER CUP SHAKE

1 frozen banana

1 cup unsweetened almond milk

1 packet stevia

1/4 teaspoon vanilla extract

1 Justin's Peanut Butter Cup

 

Combine the frozen banana, almond milk, stevia and vanilla extract in a blender until creamy. Add the peanut butter cup, and pulse for 5 seconds. Serves 1.

Ice Cream & Sundaes

Ice Cream & Sundaes

Berry Sundae

1 cup frozen berries

1 cup plain Greek yogurt

1 packet stevia

light whipped cream

sprinkles

 

In a food processor, pulse berries, yogurt, and stevia until creamy. Scoop into a bowl and top with whipped cream and sprinkles. 

 

PB Protein Froyo

1 frozen banana

1 scoop Garden of Life Real RAW Vanilla protein powder

2 tablespoons PB2

2 packets stevia

1/2 teaspoon vanilla extract

 

Food process the frozen banana and vanilla extract until creamy. Add in the protein powder, PB2 and stevia pulsing to create an ice cream-like consistency. Scoop into a bowl and enjoy. Serves 1: 225 calories, 17 grams of protein.

 

Chocolate Hard Shell Sundae

1 cup mixed berries (strawberries, blueberries, raspberries, blackberries)

1 cup 0% plain Greek yogurt

1 tablespoon organic extra virgin coconut oil

2 teaspoons agave

1 tablespoon unsweetened dark cocoa powder

 

Divide the berries equally into two serving bowls. Top each bowl with ½ cup plain Greek yogurt. In a small microwaveable bowl, melt the coconut oil for 1 minute. Stir in the agave and dark cocoa powder until smooth. Pour evenly over the two bowls. Place the bowls in the refrigerator until the chocolate “shell” hardens. Makes 2 servings [Per serving: 190 calories, 8g fat, 19g carbs, 5g fiber, 12 g sugar, 13g protein].

Cookie Dough

Cookie Dough

Cookie Dough Crunch Bites

1 tablespoon Slender Seven Cookie Dough

1 tablespoon Emmy’s Cacao Coconut Super Cereal

1 teaspoon Emmy’s Original Chocolate Sauce

 

In a small bowl, combine the cookie dough and cereal. Shape the mixture into a ball and place on a piece of parchment paper. Drizzle the chocolate sauce and place in the freezer for at least 30 minutes to harden. Makes 1 serving [Per serving: 125 calories, 12g carbs, 4g fat, 3g protein, 9g sugar].

 

SALTED COOKIE DOUGH BITES

6 pretzel snaps, regular or gluten free

1 tablespoon Slender Seven Cookie Dough

2 tablespoons chocolate chips

 

Microwave the chocolate chips for 2 minutes until melted, stirring halfway through. Divide the cookie dough evenly and place between two pretzels to make 3 bites. Dip each in the melted chocolate. Place on parchment paper and refrigerate for at least 20 minutes, until the melted chocolate hardens. Makes 1 serving [per serving: 155 calories, 7g fat, 21g carbs, 4g protein, 13g sugar].

 

COOKIE DOUGH SANDWICH

2 tablespoons Slender Seven Cookie Dough

1 frozen banana

1 tablespoon unsweetened almond milk

 

In a food processor, pulse the frozen banana and almond milk until creamy. Line a ramekin with parchment paper. Press one tablespoon of the cookie dough to the bottom. Top with the banana ice cream. Layer with the remaining one tablespoon of cookie dough. Place in the freezer for at least 1-2 hours. Once frozen, remove from the freezer, peel away the parchment paper and enjoy. Makes 1 cookie [Per serving: 220 calories, 7g fat, 37g carbs, 6g fiber, 19g sugar, 4g protein].

 

Cookie Dough Sundae

2 tablespoons Slender Seven Cookie Dough

1 tablespoon Justin's Chocolate Hazelnut Butter

1 tablespoon flaked coconut

 

Scoop the cookie dough into a serving bowl. Melt the hazelnut butter for 1 minute in the microwave, then drizzle over the dough. Top with the flaked coconut. Serves 1.

 

PUMPKIN SPICE COOKIE DOUGH

1 container Slender Seven Choco-Chick Cookie Dough

1 cup pumpkin puree

¼ cup maple syrup

1-2 teaspoons pumpkin spice

additional toppings: walnuts, cinnamon, cranberries

 

Combine ingredients. Enjoy raw or bake at 350 for 12-15 minutes.

Pies

Paleo Sweet Potato Pie

1 sweet potato

1 banana, sliced

2 tablespoons almond butter or PB2 (prepared)

1/2 teaspoon cinnamon

 

Pierce sweet potato with a fork that place on a plate. Microwave for 7-9 minutes until soft (maybe longer depending on size of potato). Cut the potato open through the center like a hot dog bun. Spread nut butter inside. Add banana slices. Sprinkle cinnamon and enjoy.

 

KEY LIME PIE

Key+Lime+Pie.jpg

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.

 

Inside Out Apple Pie

4 gala apples

1/2 cup oats

3 tablespoons Truvia Brown Sugar Baking Blend

4 dates, chopped

1 tablespoon coconut oil, melted

1 teaspoon cinnamon

2 tablespoons honey or maple syrup

 

Preheat oven to 350 degrees. Combine oats with 1/2 teaspoon cinnamon. Spread out on a baking in a thin layer and bake 5 minutes until toasted. Remove and set aside. Reduce oven temperature to 325 degrees. Wash apples and remove the core and seeds, making sure to leave the bottom in tact. In a bowl, combine oat mixture with brown sugar, dates, coconut oil, honey and remaining ½ teaspoon cinnamon. Spoon mixture into the hollow of each apple. Place apples in a square baking dish and bake for 30-40 minutes until tender.

 

Skyr Cheesecake

1 1/2 cup pitted dates

1 cup raw almonds

2 cups skyr

1 egg

1/3 cup Truvia Baking Blend

2 tablespoons cornstarch

2 cups fresh berries, chopped

 

Preheat oven to 350 degrees and prepare a pie pan with nonstick cooking spray. In a food processor, pulse almonds and dates until finely ground. Scoop the mixture into the pie pan and press down firmly to form a crust. In a large bowl, mix the skyr, egg, Truvia, cornstarch and a dash of salt until creamy. Pour evenly over the date crust. Bake for 35-40 minutes, or until the center of the pie has set. Remove the pie from the oven and let cool, then refrigerate for at least 2 hours to allow the cheesecake to chill. Top with berries and serve.

 

CRUSTLESS Key Lime PIE

1 avocado

½ cup (key) lime juice

1 tablespoon organic coconut sugar

2 scoops (1 serving) vanilla protein powder

1 banana

¼ teaspoon vanilla extract

 

Pulse the avocado, lime juice, coconut sugar, protein, banana and vanilla extract in a blender or food processor until smooth. Serve chilled. Makes 3 servings [Per serving: 210 calories, 8g fat, 31g carbs, 5g fiber, 15g sugar, 9g protein].

 

Apple-Pear Tart

1 1/2 cup pitted dates

2 cups raw almonds

5 Pink Lady or Fuji apples, thinly sliced

2 pears, thinly sliced

2 navel oranges, peeled

2 tablespoons pumpkin pie spice

1/4 cup Truvia Brown Baking Blend

 

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 salt to the food processor. Blend until thoroughly mixed. Press the almond-date paste onto the bottom and sides of a pie pan coated with non-stick cooking spray. Make sure crust is firmly pressed. Set aside. Take the large bowl containing 1/2 cup dates and add 1 cup water, 2 oranges, pumpkin pie spice, and Truvia. Pour into a blender or food processor and pulse until completely mixed. Pour back into the bowl. Add apples and pears and toss to coat. Spoon the apple-pear filling into the pie crust. Cover and refrigerate until ready to serve.

Brownies

Brownies

Date-Caramel Fudge Brownies  

1 cup cashews or peanuts

1 cup almonds

3 cups pitted dates, divided

2/3 cup unsweetened cocoa powder

1/4 cup almond butter

1/4 cup almond milk

To make the brownies: combine the nuts, 2 cups dates, cocoa powder and a pinch of sea salt in a food processor until the mixture is blended. Remove from the food processor and press down firmly to a square brownie pan. Freeze for 10-15 minutes to harden.

 

To make the caramel: Add remaining 1 cup dates and almond butter to the food processor and blend. Gradually add almond milk until the mixture is smooth and creamy (texture can vary). Drizzle over the brownies.

Makes ~16 brownies. [Per serving: Calories 140, Fat 11 g, Carbs 9 g, Protein 5 g]

Chia Crunch Bar

1 tablespoon coconut oil, melted

1 tablespoon chia seeds

1 tablespoon unsweetened cocoa powder

1 tablespoon chocolate PB2

1 packet stevia

 

Combine ingredients in small bowl until smooth. Pour into a muffin cup. Refrigerate until mixture solidifies.

 

Skinny Brownies

3/4 cup plain Greek yogurt

1/2 cup unsweetened applesauce

3/4 cup Truvia Baking Blend

1 egg

1/2 cup unsweetened cocoa powder

1 1/2 cup oat flour

1 teaspoon baking powder

 

Preheat the oven to 400 degrees. Combine yogurt, applesauce and Truvia with a mixer. Beat in the egg. Gradually add in cocoa powder, oat flour and baking powder. Pour into an 8x8 baking pan lightly coated with nonstick cooking spray. Bake for 15-20 minutes. Optional: top with melted chocolate chips.

 

Double Chocolate Brownies

1 tablespoon chia seeds

1/2 cup chocolate almond milk (can substitute vanilla)

3/4 cup vanilla greek yogurt

1/2 cup oat flour (or any all purpose baking flour, regular or gluten free)

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

3/4 cup chocolate chips

 

Preheat the oven to 400 degrees. Lightly grease the bottom of an 8x8 baking pan with nonstick spray. Mix the chia seeds with the almond milk and set aside for 10 minutes. Meanwhile, combine the greek yogurt, flour, cocoa powder, baking powder and a dash of salt with a food processor or mixer. Add the milk and chia mixture and pulse until smooth. Microwave the chocolate chips for 1-2 minutes until melted. Scoop the melted chocolate into the brownie batter and stir to combine. Pour into the baking pan and bake for 10-14 minutes. Remove and let the pan cool at least 20 minutes until cutting into 16 segments.   

 

pB CUP BROWNIE BITES

2 Justin's Peanut Butter Cups

18-20 Medjool dates

1 tablespoon unsweetened cocoa powder

 

Melt one of the peanut butter cups in the microwave for 1 minute. Combine the melted PB cup with the remaining ingredients in a food processor. Shape the mixture into 6-8 bite sized balls. Store in an air-tight container. Serves 3-4.

Blondies & Bars

Blondies & Bars

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. 

 

BLONDIES

2 cups flour (regular or gluten free)

2 teaspoons baking powder

2/3 cup Truvia Brown Blend

2 tablespoons coconut oil

2 teaspoons vanilla extract

3 eggs

1 cup chocolate chips

 

Preheat the oven to 350 degrees. In a small mixing bowl, combine the flour, baking powder and a dash of sea salt. Set aside. In a larger bowl, mix the Truvia brown sugar, coconut oil and vanilla extract until smooth. Mix in the eggs, one at a time. Gradually pour in the dry ingredients and stir to combine. Use a spatula or mixer to blend until the batter is thick and creamy. Stir in the chocolate chips. Pour the batter into a square baking pan lightly coated with nonstick cooking spray. Bake for 30-35 minutes, until the top is lightly brown. Allow the blondies to cool, then cut into 5x5 bars.

 

White Chocolate Apricot Bars

2 cups dried apricots

1 cup almonds

1/2 cup unsweetened coconut

1/2 cup oats

1/4 cup coconut oil

1/2 cup all-natural white chocolate chips, divided

 

Purée apricots, almonds, coconut and oats in a food processor. Transfer to a large mixing bowl. Microwave the coconut oil and 1/4 cup chocolate chips until melted, around 2 minutes. Pour into the mixing bowl and stir with a spatula to combine. Stir in the remaining chocolate chips. Transfer the mixture to a square baking dish and press down firmly. Refrigerate for at least 30 minutes until the mixture hardens, then cut into bars. 

 

Magic Bars

1 1/2 cup dried figs or dates

1/2 cup oats

3 tablespoons unsweetened cocoa powder

1/2 jar Smucker's Truvia-sweetened jam

1/4 cup chia seeds

1/4 cup mini chocolate chips

1 3.2-ounce bag Dang toasted coconut chips

 

Mix jam and chia seeds in a small bowl and set aside. Combine dried fruit, oats and unsweetened cocoa powder in a food processor until puréed. Remove and press down firmly onto the bottom of a square baking dish. Spread the jam-chia mixture evenly on top. Evenly sprinkle with the chocolate chips then the coconut chips. Press down firmly with the back of a spoon then chill in the refrigerator.

 

Blondies in the Raw

1 cup oats

20 Medjool dates, pitted

1/2 cup almond butter (we like Justin's Vanilla)

1 tablespoon coconut oil, melted

1 teaspoon vanilla extract

sea salt

1/2 cup mini chocolate chips

 

Place oats in a food processor and pulse to grind into a flour. Add the dates, almond butter, coconut oil, vanilla and dash of sea salt. Continue to puree until the "batter" is finely ground. Remove from the food processor and stir in chocolate chips using a spatula. Pour evenly into an 8x8 baking dish, then press down firmly with your palm to flatten. Refrigerate for at least an hour, then cut into squares. Serve chilled or store in the refrigerator.

 

Sweet & Salty Squares

1 cup cereal (we like Nature's Path Oaty Bites)

1 cup Snyder's pretzel sticks (gluten free), crushed

1 cup oats

12-15 pitted Medjool dates

2/3 cup almond butter

2 tablespoons coconut oil, melted

2 tablespoons agave

 

Put cereal and pretzel sticks in a large mixing bowl. In a food processor, add the oats, dates, almond butter, melted coconut oil and agave, and pulse to combine. Pour over the cereal and pretzels, stirring to combine. Scoop mixture into an 8x8 baking pan, pressing down evenly. Refrigerate at least one hour before cutting into squares. 

 

Confetti Cake Batter Bars

1 cup crispy rice cereal (we like Vanilla Chex)

1/2 cup oat flour (can grind up oats in a blender)

1 teaspoon vanilla

1/4 teaspoon salt

3 tablespoons nut butter (Justin's Vanilla or Better N' Peanut Butter)

5 tablespoons agave

1/4 cup rainbow sprinkles

 

In a small bowl, combine dry ingredients. In a separate bowl, mix vanilla, salt, nut butter, and agave until smooth. Pour dry ingredients into the bowl and mix. Stir in sprinkles. Pour dough in a wax paper-lined tupperware container, and press down firmly to flatten into bars. Stick in the fridge to harden, then cut into bars!

Cake

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.

 

Confetti Cupcakes

1 3/4 cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour

1 1/2 tablespoons baking powder

1 egg

2 tablespoons coconut oil, melted

3/4 cup Truvia Baking Blend

1 cup unsweetened vanilla almond milk

1/4 cup sprinkles

 

Preheat the oven to 350 degrees. In a small mixing bowl combine flour, baking powder and a dash of salt. In a separate bowl, mix melted coconut oil and Truvia with an electric mixer. Beat in the egg. Gradually add in the flour mixture and mix well. Stir in the almond milk and sprinkles until creamy. Pour or spoon the batter into a greased muffin tin. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool then top with a homemade frosting or nonfat whipped cream.

 

Vanilla Cake Batter Truffles

1 cup oats, ground

1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour

1/4 cup Truvia Baking Blend

1/4 cup coconut oil, melted

1/3 cup unsweetened almond milk

1/4 cup sprinkles

1 cup all-natural white chocolate chips

 

Combine ground oats, flour and Truvia in a mixing bowl. Stir in the melted coconut with a spatula. Pour in the almond milk and sprinkles and mix thoroughly, until a thick ball of dough forms. Break off pieces of the dough and roll the pieces into small balls. Place them on a sheet of wax paper and refrigerate for 15-20 minutes. Microwave the white chocolate chips for around 2 minutes until melted. Dip each ball into the melted chocolate to coat, then place back on the wax paper. Refrigerate for at least 20 minutes until the chocolate coating hardens. 

 

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).

 

PB CUP CUPCAKES

2 avocados

3 eggs

1 teaspoon vanilla extract

1 cup (gluten free) flour

1 teaspoon baking soda

3 tablespoons Truvia Brown Sugar baking blend

2 Justin’s Peanut Butter Cups, chopped (can substitute ½ cup mini chocolate chips)

 

Preheat the oven to 350 degrees. In a food processor or blender, combine the avocados, eggs and vanilla extract until smooth. Transfer to a mixing bowl. Gradually add in the flour, baking soda and brown sugar, mixing until smooth. Stir in the chopped peanut butter cups. Scoop the batter into 6 muffin tins, lightly greased with nonstick cooking spray. Bake for 18-22 minutes. Remove and allow the cupcakes to cool. Makes 6 cupcakes [Per serving: 190 calories, 11g fat, 4g protein, 21g carbs, 4g sugar].

Fruit

Fruit

Single Serve Blueberry Peach Crisp

For the Filling:

 2 Fresh Peaches, sliced

1 Cup Fresh Blueberries

2 Tablespoons Pure Maple Syrup (can substitute agave)

 ½ Teaspoon Cinnamon

 

For the Topping:

 ½ Cup Almond Flour

¼ Cup Shredded Coconut

½ Teaspoon Cinnamon

1 Teaspoon Vanilla Extract

 1 Tablespoon Maple Syrup (can substitute agave)

 1 Tablespoon Coconut Oil

Preheat oven to 350 degrees. Combine ingredients for the filling and toss. Divide between 4 ramekins evenly and set aside.  Then, in a separate bowl, combine the ingredients for the topping until their is no liquid and the mixture is crumbly.  Spread evenly over 4 ramekins.  Put in oven and bake for 25 minutes or until tops are golden brown.  Top with homemade banana ice cream! (See recipe on blog). Makes 4 servings.
[Per Serving: 90 calories, 8g carbs, 7g fat, 2g protein, 6g sugar]

 

Fruit Pizza

1 cup almond flour

1 cup coconut flour

⅔ cup coconut oil

2 cups 0% plain Greek yogurt

½ cup agave (optional!)

1 cup berries

ice cold water

 

Preheat the oven to 350 degrees. Combine the almond flour, coconut flour and coconut oil in the food processor. Gradually pour in the ice cold water until the dough cleans the sides of the bowl and forms a ball. Transfer the dough to a spring form pan (or pie dish) lightly greased with nonstick cooking spray. Gently press to the bottom of the pan. Bake for 20 minutes, then set aside to cool completely. Prepare the “frosting” by combining the Greek yogurt and agave until smooth. Refrigerate until ready to use. Make the pizza by pouring the yogurt frosting over the crust, then top with the fresh berries. Makes 16 slices [Per serving: 200 calories, 15g fat, 13g carbs, 3g fiber, 8g sugar, 6g protein].

 

Slender S'Mores

1 apple, sliced into discs

5 tablespoons mini marshmallows

5 tablespoons Justin's Chocolate Hazelnut butter

 

Set the oven to a broil. Lay sliced apple discs (around 10 slices) flat on a foil-lined baking sheet. Top half of the slices with 1 tablespoon of mini marshmallows. Place baking sheet in the oven and roast for 3-4 minutes, until the marshmallows are toasted and golden brown. Remove from the oven. Spread 1 tablespoon of hazelnut butter on each of the remaining slices. Make the s'more by putting one slice of the marshmallow-topped apple together with the hazelnut butter-topped apple. Makes 5 s'mores.

 

Strawberries & Creme

1/2 cup low-fat or skim ricotta cheese

1/2 cup plain Chobani yogurt

2 packets stevia

1 teaspoon agave 

1/2 teaspoon orange rind, grated

1/2 teaspoon vanilla extract

2 cups strawberries, quartered

 

Combine ricotta, yogurt, stevia, agave, orange rind, and vanilla with a blender or hand mixer. Put mixture in a bowl, then cover and chill for at least one hour. Once ready, serve with strawberries.

 

CHOCOLATE COVERED STRAWBERRIES

6 strawberries

2 tablespoons Justin's Chocolate Hazelnut Butter

Heat the hazelnut butter in the microwave for 1 minute until melted. Drizzle over the strawberries. Makes 2 servings [Per 3 strawberries: 100 calories, 7g fat, 9g carbs, 2g fiber, 6g sugar, 2g protein].

 

STRAWBERRY SHORTCAKE PARFAIT

½ cup low fat cottage cheese

1 packet Truvia

¼ teaspoon vanilla extract

2 tablespoons oats

4 strawberries, sliced

1 tablespoon walnuts, chopped

 

Blend cottage cheese, Truvia and vanilla in a food processor until creamy. Layer with the oats, strawberries and walnuts. Serves 1 [per serving: 192 calories, 5g fat, 16g carbs, 2g fiber, 7g sugar, 15g protein].

Cookies

Cookies

S'MORES Cookies

2 bananas, mashed

1 cup rolled oats

1 cup lightly sweetened cornflake cereal

½ cup mini chocolate chips

½ cup mini marshmallows 

 

Preheat the oven to 350 degrees. Combine the ingredients in a large mixing bowl. Spoon 10 dollops of the cookie dough onto a baking sheet lightly greased with nonstick cooking spray. Press down lightly to flatten. Bake for 12-15 minutes until the cornflakes are lightly toasted. Makes 10 cookies [Per serving: 140 calories, 4.5g fat, 28g carbs, 3g fiber, 13g sugar, 3g protein].

 

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.

 

Strawberry Shortcake Cookies

1 tablespoon chia seeds

1/4 cup unsweetened vanilla almond milk

1 teaspoon vanilla extract

1/2 cup part-skim or fat free ricotta cheese

20 fresh strawberries, chopped and divided

1/4 cup honey

2 cups oat flour*

 

Preheat the oven to 350 degrees. In a small bowl, add chia, almond milk and vanilla extract then stir to combine; set aside. In a blender or food processor, puree half of the strawberries with the honey. Add in the ricotta and pulse until creamy. Using a spatula, pour the strawberry creme into a larger mixing bowl. Add the chia mixture, oat flour, and remaining chopped strawberries and stir to combine. Spoon dollops of the batter onto a cookie sheet and bake for 15 minutes. Makes approximately 18-20 cookies.

*Make your own oat flour by grinding up oats in a food processor or immersion blender.

 

Cookie in a Cup

1/2 banana, mashed

1 tablespoon almond butter

1 tablespoon flour (regular or gluten free)

1 tablespoon unsweetened almond milk

½ teaspoon vanilla

½ teaspoon baking powder

1 tablespoon toppings (chocolate chips, sprinkles, raisins)

 

Combine ingredients in mixing bowl until smooth then pour into a microwave-safe mug. Microwave for 1 minute. 

 

HAYSTACK COOKIE

1 squeeze pack (2 tablespoons) Justin's Vanilla Almond Butter

2 teaspoons coconut oil

1 tablespoon honey or agave

2/3 cup cornflakes (we like Nature's Path)

1 tablespoon cranberries

1 tablespoon (white) chocolate chips

 

In a small microwave-safe bowl, combine the coconut oil and honey and microwave for 30 seconds. Remove, and stir in the almond butter. In a separate mixing bowl, add the cornflakes, cranberries and chocolate chips. Pour in the almond butter mixture and stir to combine, until the cornflakes are coated. Shape the mixture into two cookies and place in the refrigerator for at least 30 minutes, until the cookie hardens.