Healthy Peanut Butter Pie (vegan, gluten-free, grain-free, sugar-free, raw)

Crust:
  • 2 Tbs cocoa powder
  • 1/2 cup almonds (or walnuts, pecans, cashews, or macadamia nuts)
  • 1/2 cup unsweetened coconut (shredded or flaked)
  • 8 small dates (scant 1/2 cup)
  • 1 Tbs maple syrup
  • 1/8 tsp salt

Combine all ingredients in a food processor and blend. Press mixture evenly into a 8″x 8″ baking dish.

Filling:
  • 1 cup peanut butter
  • 3 medium ripe bananas
  • 2 tsp vanilla extract
  • 1/8 tsp  salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup

Combine all filling ingredient in a food processor and blend well. Pour over prepared crust and freeze until firm.

Topping:

  • 1/3 cup almond butter (I used this recipe)
  • 1/2 cup semi-sweet chocolate chips
  • 1 1/2 tsp coconut oil

Melt chocolate with coconut oil on low heat. Combine with almond butter. Spread evenly over frozen filling. Store in the freezer. Thaw for about 15 minutes before serving.

adapted from www.chocolatecoveredkatie.com

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Three-Bean Sloppy Joes

  • 1 onion, chopped
  • 2 stalks celery, finely chopped
  • 2 Tbs olive oil
  • 2 (15 oz) cans kidney beans, drained
  • 2 (15 oz) cans pinto beans, drained
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) tomato sauce
  • 1/4 cup soy sauce
  • 2 Tbs apple cider vinegar
  • 4 tsp chili powder
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper

Saute the chopped onion and celery in a skillet with oil until tender. Add remaining ingredients and cook over medium heat until warmed to serve. Serve over bread.

adapted from A Couple Cooks

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Crazy Ingredient Chocolate Cake

Crazy Ingredient Chocolate Cake

The secret ingredient in this cake is cauliflower, but you’d never guess it. It’s rich and moist like brownies and topped off with Reese Fudge Frosting. We love it!

Cake:

2 cups loosely-packed frozen cauliflower, thawed completely (not cooked)
2/3 cups sucanat (or brown sugar)
2/3 cups almond milk (I used vanilla)
1 Tbs vanilla extract
3/4 cup mini chocolate chips
3/4 cup whole wheat flour (or almond flour)
1/4 cup cocoa powder
2 Tbs ground flax seed (this will help the cake to rise)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a food processor combine the thawed cauliflower, sucanant, almond milk, vanilla, and chocolate chips and process until smooth with no lumps (this will take a few minutes). In a separete bowl, whisk the flour, cocoa, ground flaxseed, baking powder, baking soda, and salt. Stir the pureed chocolate mixture into the flour mixture just until combined (don’t over mix). Pour into a greesed 8″ x 8″ baking dish. Bake at 350 degrees for 30 minutes (it should still be soft to touch on top). Let cool; frost if desired. Store in the refrigerator.

Reese Fudge Frosting:

1/4 cup peanut butter
2 Tbs cocoa powder
8 tsp maple syrup (or 2 1/2 Tbs)
2 tsp almond milk (or more depending on how thick your peanut butter is)
3/4 tsp vanilla extract

Blend in a small food processor until smooth. Spread on cooled cake.

recipe adapted from Chocolate Covered Katie

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Best Ever Chocolate Oatmeal No-Bake Bars

Best Ever Chocolate Oatmeal No-Bake Bars

We absolutely love these, and they are soooo quick and easy to make!

1 cup creamy peanut butter
1/2 cup coconut oil
1 cup chocolate chips
2 cups rolled oats
1 cup flaked (or shredded) coconut
1/2 cup chopped walnuts (or raisins or other nuts)
1 tsp vanilla

Heat the peanut butter and coconut oil until slightly warmed and smooth. Remove from heat and stir in the chocolate chips until melted. Stir in the remaining ingredients. Line a 9″ by 13″ pan with parchment paper. Pour the mixture into the pan and place in the freezer till hardened. Cut into squares and store in the freezer. Enjoy! 🙂

Adapted from Money Saving Mom

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Healthy Hot Chocolate

Ingredients:

  • 2 cup unsweetened almond milk  (I use vanilla almond milk)
  • 2 Tbsp carob powder (or cocoa powder)
  • 1 Tbsp maple syrup (or to taste)
  • Splash of vanilla extract
  • Pinch of Sea Salt (optional)

Directions:

Whisk all ingredients together in a saucepan. Warm over medium-low heat until desired temperature. Be careful not to let it boil, or you will destroy the enzymes, and thus some of its nutrients.

This recipe was shared with us by a friend. Thanks, Ruth!

Makes about 2 servings

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Avocado Chocolate Pudding

  • 1 avocado, pealed
  • 2 frozen banana, cut into slices
  • 2 Tbs coco powder
  • 3 Tbs maple syrup
  • 1 tbs milk
  • pinch sea salt

Combine all ingredients in a processor and blend until smooth; serve.

Adapted from Millennial Kitchen

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Watermelon Smoothie

Watermelon Smoothie

  • ½ cup frozen cubed watermelon (see Note below)
  • ½ ripe banana
  • ½ cup unsweetened vanilla almond milk
  • 1 Tbs maple syrup (optional)
  • pinch of salt

Blend all ingredients together (I use a Nutri-Bullet, but a regular blender would work too). Enjoy!

Note: I like to chop the watermelon into small cubes and freeze it in plastic bags. Make sure to pick out the black seeds before freezing.

From Blog of Joy

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My Green Smoothie

Green Smoothie

Ingredients:

  • Handful fresh kale or spinach leaves (about ½ cup packed)
  • 1 ripe banana
  • 1 Tbs coconut oil
  • 1 scoop dietary fiber or protein powder (optional)
  • ¼ cup vanilla yogurt (optional but delicious)
  • ½ cup + 2 Tbs vanilla almond milk (It’s a odd amount because that’s what fits in my small Nutri-Bullet cup, but you can use as much has you’d like)
  • 2 ice cubes (to chill the smoothie a bit)

Place the ingredients in a blender (I use a Nutri-Bullet) and blend until smooth. Enjoy!

From Blog of Joy

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Mountain Fudge Sandwich Cookies

IMG_5750

Yield: about 24 small sandwich cookies

Cookies:

1 cup spelt flour (or whole wheat flour)
3/4 cup walnut meal (raw walnuts, processed until fine to chunky)
1 tsp salt
1/2 cup honey granules
2 tsp cinnamon
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp almond extract
1/4  almond milk
1/3 cup melted coconut oil

Combine all the cookie ingredients in a large mixing bowl. Fold until a wet ball forms. Place bowl in the fridge to chill for 15-20 minutes. Shape the dough into small balls and place them an inch or so apart on baking trays. Flatten the cookies with your palm or a spatula. Bake at 350 degrees for 8-10 minutes. Allow the cookies to cool on the tray.

Fudge Filling:

3/4 cup semi-sweet chocolate chips
2 Tbsp almond milk
1/4 cup coconut oil
pinch of salt

Melt the ingredients in a saucepan over medium low heat. Stir until smooth. Chill the fudge in the refrigerator until thickened. Slather the fudge filling on a cooled cookie (you can chill the cookies for easier assembly). Place another cookie on top. Continue until all the cookies are prepared. Store the cookies in the freezer.

Adapted from Healthy. Happy. Life.

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Easy Salsa Salad

IMG_5075

Ingredients:

  • 1 (15 oz) can black beans, drained and rinsed
  • 3/4 cup canned sweetcorn, drained (about half a 15 oz. can)
  • 1/2 avocado, diced
  • 1/2 cup chopped tomato
  • 1/2 cup salsa (I used Newman’s Own pineapple salsa)
  • 2 Tbs olive oil
  • 2 Tbs lemon juice
  • 1 tsp cajun seasoning
  • salt and pepper, to taste

Additional Toppings:

  • fresh parsley or cilantro
  • tortilla chips

Directions:

Stir together all the ingredients. Garnish with fresh parsley or cilantro and serve with tortilla chips.

From Blog of Joy

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