fbpx

Banana Donuts

It doesn’t get any easier than that!

The simplest donut recipe, done in 12 minutes 🍩

It’s technically 5 ingredients, but does cinnamon or baking powder count?! 🤔

A few things I recommend for this recipe are: a donut pan + a ziplock bag (or use a fancy icing bag, which I have somewhere around the house, but never seem to use!). You can watch me making these on video over on my instagram here . You’ll see how easy they are to make!

In fact, they happen to be the most viewed reel I created. Hope you enjoy these donuts as much as I do. They are the perfect treat and waaaay healthier than your typical bakery style donuts. Get creative and frost them however you like. My go-to’s are melted chocolate (or white chocolate), peanut or almond butter. 

 

Banana Donuts

Print Rate
Author: Samantha Gladish

Ingredients

  • 4 large bananas
  • 2 cups gluten free oats
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 tbsp baking powder
  • chocolate optional

Instructions

  • Preheat your oven to 350F.
  • Grease a donut pan with coconut oil or butter, then using a piping bag, add donut filling to pan.
  • Bake for 12 minutes, let cool, then drizzle with some melted chocolate.

If you make these, I’d love to know what you think!! Comment below 👇

Don’t forget to follow me on Instagram @iamsamanthagladish

 

SHARE THIS!
Share on Pinterest

Chocolate Chia Pudding

My favorite go-to chocolate chia pudding with 24 grams of protein per serving 😋

For this recipe I used my fav chocolate bone broth protein from @paleovalley.

Use THIS LINK to save 15% off this protein and all PaleoValley products.

If you are wanting to up your protein game grab my Protein Power meal plan HERE

If you make these, i’d love to know what you think!! comment below  

Don’t forget to follow me on Instagram @iamsamanthagladish

Chocolate Chia Pudding

Print Pin Rate
Author: Samantha Gladish

Ingredients

  • 2 tbsp chia seeds
  • 1/2 cup your fav milk I used 2% organic milk
  • 1 scoop protein powder  chocolate
  • 1 tbsp peanut butter(optional) I used PBFIT

Instructions

  • Add to mini mason jar, shake well and place in the fridge overnight.
    Top with your favorite fruit, nut butter or both

 

SHARE THIS!
Share on Pinterest

The Best Damn Oatmeal Chocolate Chip Cookies (Gluten Free)

For years I tested oatmeal cookies and couldn’t find a recipe that I loved. Until now!!!

You know a recipe is good when Gaetan doesn’t want to share them with anyone. He also ate 3 right out of the oven. So, it’s safe to say these are legit delicious!

A few recipe notes/extras: feel free to add raisins or shredded coconut. I tested this recipe with gluten-free all purpose flour and found it a bit too dry, so not my go to. For sweetness, I love Lakanto Golden Monkfruit (which I order from Natura Market). The golden lends the best flavour, in my opinion. Here’s the recipe for you! Enjoy and let me know how you like it.

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (CLICK HERE to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

Onto the cookie recipe!

THE BEST DAMN OATMEAL CHOCOLATE CHIP COOKIES (GLUTEN FREE)

Print Rate
Servings: 12
Author: Samantha Gladish

Ingredients

  • 1 cup almond flour
  • 1 cup gluten free rolled oats
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg optional, but recommended
  • 1/3 tsp sea salt
  • 1/2 cup coconut oil melted
  • 1/3 cup golden monkfruit
  • 1 egg
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup chocolate chips

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together all the dry ingredients.
  • In a large bowl, whisk together all the wet ingredients. Whisk until well-combined.
  • Add the dry mixture to the wet mixture, along with chocolate chips. Combine well, until the flour is fully incorporated.
  • Using your hands, scoop out roughly 1-2 tbsp of dough, roll into a ball, then gently flatten. Place onto the prepared cookie sheet, evenly spaced apart. Optional - add some chocolate chips on top.
  • Bake for 13-15 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (if you can!). I often get 12-13 cookies out of this dough.
SHARE THIS!
Share on Pinterest

Healthy Homemade Turtles (Gluten Free + Grain Free)

You like chocolate, right?

Who doesn’t?

If you’re a woman who’s suffering with PMS, then you might even like chocolate more so than the average person! Don’t worry, this is normal and common. 

There’s a good chance your cravings for chocolate are indicating a few things – 

1. you need some magnesium (which helps to relieve cramps, bonus!) 
2. you need to balance your blood sugar more effectively

I know you’ve heard me say it before and I’m going to say it again, “chocolate contains a boat-load of magnesium, and magnesium is needed for detoxification and is great for relieving cramps, tension and stress.” It’s true. I hate to repeat this over and over and over again, but if you’re not taking magnesium already, well get some! I love the magnesium bisglycinate powder by CanPrev.

Especially if you’re suffering with PMS symptoms, dealing with a lot of stressors, have issues with sleep, and just can’t seem to calm down, magnesium will be your saviour! Trust me on this. 

In fact, during the second half of your cycle (the luteal phase), magnesium stores tend to be depleted due to fluctuating hormone levels, which tends to lead to more bloating and migraines. Oh! It can also help to balance out those nasty PMS monster mood swings you might be suffering with too! 

It’s really our “hormones” that are causing us to crave for chocolate. 

So what’s a girl to do then? Well, just eat chocolate!

Now I don’t mean just any chocolate! I mean high quality unprocessed chocolate. And I also don’t want you to go overboard. I just want you to give yourself a quick little healthy chocolate fix and then be on your merry way. Plus, supplement with some magnesium and you’ll minimize those cravings and won’t feel the need to overdo it with the chocolate. Make sense?

Aside from the cravings and magnesium deficiency, it’s important that you balance your blood sugar levels too. 

A few important things to note when it comes to blood sugar management:

1. Are you eating enough protein with your meals?
2. Are you eating enough healthy fats?
3. Are you getting in enough greens and veggies?
4. Are you getting in enough fiber (from veggies, flax, chia?)
5. Are you drinking enough water? roughly 2-3L a day?

These above 5 things are incredibly important for blood sugar management, so be sure to follow them!

There are ZERO processed ingredients in this recipe (because obviously I would never do that to you and your hormones). 

These turtles contain a hit of magnesium from the quality chocolate, plus fiber from dates, and healthy blood sugar stabilizing fats from the almond butter. You just can’t go wrong with this deliciousness!

Now onto the recipe!

Healthy Homemade Turtles

Print Pin Rate
Servings: 12 Turtles
Author: Samantha Gladish

Ingredients

  • 8 medjool dates
  • 2 tbsp almond butter
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 36 pecans
  • 1/3 cup mini chocolate chips
  • 1 tbsp coconut oil

Instructions

  • In a food processor combine 8 medjool dates + 2 tbsps almond butter + 1 tsp cinnamon + 1/4 tsp sea salt.
  • Blend until well combined. Roll date mix into mini balls, roughly 12-13 balls.
  • Place on a parchment lined baking sheet and press 3 pecan halves into each ball, gently flattening out the ball.
  • Place on a parchment lined baking sheet and press 3 pecan halves into each ball, gently flattening out the ball.
  • Over a double boiler, melt 1/3 cup mini chocolate chips with 1 tbsp coconut oil.
  • Once melted, pour over pecan-date mix and pop into the freezer to set - roughly 30 mins. 

Notes

Enjoy and happy baking😋🍫

 

 

 

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (CLICK HERE to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

SHARE THIS!
Share on Pinterest

Pumpkin Peanut Butter Pie with a Vanilla Honey Graham Gluten Free Crust

It’s Thanksgiving long weekend here in Canada and I’m about to get my bake on! And of course, get cooking too! Truth is, I don’t truly need a reason to bake something special. Baking is a creative outlet for me, and if you’ve been following me over on Instagram @holisticwellnessfoodie – then I’m sure you’ve seen many of my baking creations. 

The thing is, pumpkin pie is not really a favourite of mine. I love baking with pumpkin and you can find many pumpkin dessert recipes on my site, like these Pumpkin Chocolate Chip Muffins, or my Spice Pumpkin Loaf.

But, pumpkin pie – not my thing. So this year, I had the intention of making a pumpkin pie because well, everyone else in my family loves it, but I wasn’t too excited about it. And then I was going to make a peanut butter pie and thought to myself… “why not just combine the two together? Brilliant!”

And so, my Pumpkin Peanut Butter Pie recipe was born. It’s also damn easy to make and no-bake too.

A few other recipes I’ll be cooking up this weekend include:

My Brussel Sprout Walnut Salad with Bacon (this recipe is in my NEW book, which I will release details about VERY soon!)

Keto Stuffing (I’m using Thornbury Keto bread – and this will be a first. So we’ll see how it turns out)

Pumpkin Marshmallow Almond Butter Rice Krispie Squares (this is also a first and not something I would typically make. I came across pumpkin marshmallows at Natures Emporium and had the urge to try them)

We’re also making my Roasted Turkey Thighs with Fresh Sage and Melted Butter – another recipe you’ll find in my book. This is G’s favourite and to be quite honest, it’s much easier to cook than a turkey.

It’s potluck style, so friends and family are filling in the gaps elsewhere. 

Whatever you get up to this weekend, Thanksgiving or not (for my US friends), I do hope you’ll find the time to do the things you love most, eat some delicious food and bake up my deeelicious Pumpkin Peanut Butter Pie. Be sure to tag me over on Instagram @holisticwellnessfoodie and let me know how you like it!

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (click here to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise! 

*As a note – I do suggest you add parchment paper to your pie dish. I didn’t, so I couldn’t remove the pie from the dish and had to snap photos of it with the dish. Or, use a springform pan. 

Peanut Butter Pumpkin Pie
Write a review
Print
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Ingredients
  1. VANILLA GRAHAM COOKIE CRUST
  2. 2 boxes Enjoy Life Vanilla Honey Graham Cookies (you'll need roughly 25 cookies)
  3. 1/4 cup melted butter or coconut oil
  4. PEANUT BUTTER PUMPKIN FILLING
  5. 3/4 - 1 cup creamy peanut butter (if you prefer more of a peanut butter taste, go with 1 cup)
  6. 3/4 - 1 cup organic pumpkin puree (again, your preference here on how much you'd like to use)
  7. 1/2 cup full fat coconut cream (from the can)
  8. 2 tablespoons monk fruit (or coconut sugar)
  9. 1 teaspoon pumpkin pie spice
  10. 1 teaspoon cinnamon
  11. 1 teaspoon vanilla extract
Instructions
  1. In a food processor, pulse the cookies until they are ground into a flour like consistency.
  2. With food processor running, slowly pour in melted butter.
  3. Pulse a few times until all is combined, then pour crust into a parchment lined pie dish (roughly 9-inch in size). Using your fingers, press the crust into the dish and slightly up the sides.
  4. *Keep some of the crust in the food processor. This will combine with the filing and add a nice crunch. Also, keep some aside to sprinkle on top of pie or use any leftover cookies and crumble over pie.
  5. Place crust in the freezer to set and begin making the filling.
  6. Add all filling ingredients to the food processor and blend until smooth and well combined.
  7. Pour on top of crust, sprinkle with shredded coconut and cookie crumbs and place in the freezer to set for 2 hours.
  8. To serve, leave pie out on counter for 30 minutes to come to room temp. Garnish with a dollop of coconut whip and serve!
Notes
  1. Leftovers can be stored in the fridge for up to a week or covered, in the freezer for up to 2 months
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

Tahini Mocha Cookie Bars (Grain Free, Gluten Free, Dairy Free, Paleo)

?TAHINI MOCHA COOKIE BARS?are redic!! And tahini is life – anyone agree?‍I basically got my fingerprints on every bar trying to snap a photo before they melted.

I’ve always loved tahini but I more recently became obsessed with it after baking up my Tahini Collagen Chocolate Chip cookies, which is a recipe in my upcoming book! So… unfortunately you’ll have to wait until December before you can get your hands on that deliciousness. 

People are often confused about what tahini actually is. So let me clarify – it’s ground sesame seed. That’s all. And sesame seeds are loaded with calcium, so it you’re looking for a plant based source of good ol’ calcium to support your bones, add in sesame seeds and/or tahini. 

These no bake bars won’t last long. In fact, our Holistic Wellness Coach Valerie gave them a try the other day and she said, “these are basically the best tasting things I’ve ever put in my mouth!” – well if that isn’t the best food compliment, I don’t know what is?

Speaking of coach Valerie, she’s an amazing baker herself and whipped up these amazing Paleo Brownies with cassava flour.

We love baking over here because as coaches, we want to 1. enjoy delicious food and 2. want YOU to enjoy delicious food. With all the women we help in losing weight and balancing their hormones, if there is one thing they always report back, it’s how delicious their meal plans are. Hearing that is music to my ears. 

Deprivation does not need to be the driving force behind you getting your weight loss results. You CAN enjoy your food and STILL get incredible results – just like the women inside our Metabolic Reset program do. I mean, check out Karen’s awesome testimonial from the other day–>

Ok, so enough chatting. Lets get to these delicious Tahini Mocha Cookie Bars. Be sure to tag me over on instagram @holisticwellnessfoodie and show me your cookie bar creations. 

Tahini Mocha Cookie Bars
Yields 16
Write a review
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
COOKIE BAR
  1. 1/2 cup tahini
  2. 1 cup almond flour
  3. 2 scoops @vitalproteins Collagen creamer in mocha (totally optional, plain will work or sub for protein powder)
  4. 1/4 cup maple syrup
  5. 1 tbsp coconut oil
  6. 1/2 cup chocolate chips
  7. 1 tsp sea salt
TOPPING
  1. 1 cup chocolate chips or chunks
  2. 1/2 tbsp coconut oil
  3. Flaked sea salt (optional)
Instructions
  1. In a large bowl, mix together ingredients for cookie bar. Then press into a parchment lined brownie pan.
  2. Next up - melt together chocolate chips with coconut oil over a double boiler.
  3. Once melted, pour over cookie bar, sprinkle with large sea salt flakes (optional) and place in the freezer for 40 mins to harden. Then cut into bars and enjoy
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

Raspberry Coconut Cream Parfait – Low Carb, Paleo, Grain Free, Gluten Free, Dairy Free

Valentine’s day is fast approaching and I don’t know about you but what’s more romantic than a home cooked meal?

These days, our lives are so fast paced that we seldom have the opportunity to slow down for dinner. I mean really slow down: light some candles (non-toxic, of course :P), set the table, break out the organic wine, really connect and make it a special event.

I mean, of course it’s nice to get out of the house and have someone cater to you and even nicer to have someone do the dishes (right?!). So I get dining out. But I honestly think it’s far more romantic to make something yourself. It’s the thought, the effort and the gesture behind it. Maybe just get your partner to do the dishes since you did all of the cooking 😛

After a delicious Valentine’s day meal you HAVE to have dessert! Here’s where we have you covered! This Raspberry Coconut Cream Parfait is a fantastic option if you’re looking for a simple, healthy and low-sugar recipe. It’s also whimsical, light and in Valentine’s Day appropriate colours. It may not be chocolate covered strawberries but it does have whipped coconut cream, which is totally sexy in our opinion 😛

And don’t worry, this dessert is NOT time consuming. Just remember to refrigerate your can of coconut milk the night before. I actually like to keep 1-2 cans on hand, in the fridge for when I spontaneously feel like whipping up something like this 😛 Because isn’t it such a bummer when you’re in the mood to bake and you pull out a recipe and something needs to be soaked or refrigerated for 24 hours? UGH! Preparation is key!

This dessert is perfect because it looks sooooo sinful and yet it’s low in sugar, paleo & keto friendly, gluten, dairy and grain-free. Happy Valentine’s Day!

Raspberry Coconut Cream Parfait

Print Rate
Keyword: cleaneating, gluten free, grain free, high fat, highfatlowcarb, holisticwellness, low carb, low sugar, paleo, paleodesserts, raspberry coconut cream parfait, refined sugar free, treats
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2

Ingredients

CRUMBLE

  • 1/2 cup almond flour
  • 1/2 cup shredded unsweetened coconut flakes
  • 1/2 cup raw pecans chopped
  • 1/2 cup raw almonds chopped
  • 1/3 cup Lakanto sweetener or coconut sugar
  • 4 Tbsp coconut oil gently melted over the stovetop pinch of sea salt

RASPBERRY LAYER

  • 1 cup frozen raspberries thawed
  • 2 tsp Lakanto sweetener or coconut sugar
  • 1 tsp vanilla extract

COCONUT CREAM WHIP

  • 1 can full fat coconut milk chilled in the refrigerator overnight
  • 1 tsp vanilla extract
  • 2 tsp Lakanto sweetener or coconut sugar
  • 70 % dark chocolate shaved or grated (garnish)

Instructions

  • Preheat oven to 375F.
  • Mix all of the crumble ingredients: almond flour, shredded coconut, chopped pecans & almonds, Lakanto sweetener, melted coconut oil & sea salt. Spread out onto a baking sheet & bake for 20-25 minutes, stirring halfway through.
  • While the crumble bakes, prepare your raspberry layer by mixing together raspberries,Lakanto & vanilla and set aside for now. (I like mine to have a bit of texture, but if you want it to be more of a jam-like consistency then place it in your food processor for a smoother texture).
  • Remove coconut milk from refrigerator and flip upside down. Scoop out the cream only (refrigeration helps separate the cream from the liquid) and using a hand mixer blend the coconut cream, vanilla & Lakanto together until it looks smooth, creamy and whipped.
  • To assemble, portion a bit of the crumble into individual serving bowls and layer with raspberry jam, then a generous amount of coconut cream whip & if you have some good quality dark chocolate, shave or grate some overtop for garnish.

 

SHARE THIS!
Share on Pinterest

Chocolate Collagen Avocado Pudding (Paleo, Keto, Dairy-Free, Grain-Free + Loaded with Healthy Fat)

Chocolate lovers unite! This chocolate avocado pudding will have you giddy with joy because it’s a dessert that’s ridiculously healthy for you.

And for anyone already shaking their head ‘no’ at the thought of avocado in a dessert – TRUST! Even some of my fussiest clients who can’t stand the taste of avocados, absolutely love this dessert. It’s a great way to sneak it in if you’re not a fan of the texture or taste but still want to benefit from the nutrition.

Speaking of nutrition, have you ever wondered why all nutritionists love avocado? It’s for good reason. Avocados are a fantastic source of fibre, healthy fats and even some B vitamins.

Chocolate avocado pudding was one of the first desserts that I was introduced to when I started eating healthier. I was completely skeptical. I mean, avocado in dessert?? WTF, right? Well, I learned very quickly and very early on that a lot of goodness can be hidden behind a blended concoction of sorts.

Avocados in pudding…kale and cauliflower in smoothies…it was a whole new world to me back then. Now, it’s second nature to me. I’m surprised when I see smoothie recipes without any vegetables in it! It takes time and it’s definitely a process. So if you’re new to all of this, don’t be so hard on yourself and be prepared to be daring and try new things.

A few things to note about this recipe:

1. If you don’t have stevia, I suggest using 1-2 Tbsp of real maple syrup. {Truth be told, I prefer the taste of maple syrup, but will resort to stevia when I’m on a cleanse}.

2. The toppings are optional, although I highly recommend the addition of the frozen raspberries.

3. If you do opt for the toppings, you’ll want to prepare the coconut milk by refrigerating a can the night before making this.

4. I have enjoyed this dessert as a breakfast on more than one occasion!  No judgement if you do the same.

I like adding a scoop of collagen powder to mine for a bit of added protein to help stabilize those blood sugar levels and support my hormones as well as for gut support but it’s entirely optional here and you don’t need it especially if you don’t have any on hand.

You can 100% have dessert that’s clean and healthy and DELICIOUS.

Chocolate Avocado Pudding
Write a review
Print
Ingredients
  1. 1 ripe avocado 1 can full fat coconut milk
  2. 2 Tbsp raw cacao powder
  3. 1 tsp vanilla extract 12-15 drops stevia
  4. 1 scoop collagen powder (optional)
Toppings
  1. (optional) coconut whip (see below for directions)
  2. mint leaves 70% chocolate shavings
  3. Frozen raspberries
Instructions
  1. Add all of the above ingredients (minus the toppings) into food processor and blender until smooth and creamy.
  2. Refrigerate mixture for at least 2 hours or overnight.
  3. To make the coconut whip, refrigerate a can of full fat coconut milk overnight.
  4. Next day, turn it upside down and scoop out the cream only.
  5. Add it to a bowl with 1 tsp vanilla & a few drops of stevia.
  6. Using a hand held or stand mixer, whip until it resembles whip cream.
  7. Use immediately or refrigerate until ready to use.
  8. To serve, portion out chocolate avocado pudding into individual ceramic dessert bowls or mason jars, top with a generous serving of coconut whip, a few frozen raspberries, shave 70% dark chocolate over top and garnish with mint leaves.
  9. Enjoy!!!
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

No-Bake Almond Butter Trail Mix Bars (Gluten Free, Vegan, Paleo, Dairy Free, Refined Sugar Free)

It’s almost the holiday season! Which means I’m going to be getting my baking on REAL soon. I LOVE cooking and baking for friends and family and these trail mix bars are going to be a hit. 

They took only minutes to whip up and the best part, they are no-bake! I love me some no-bake recipes. It means I can dirty less pots and pans in the process. 

Meet my Almond Butter Trail Mix Bars.

Back in the day when I didn’t care about ingredients and sugar, I ate trail mix and granola bars like they were no ones business. Food companies do a great job marketing their products, leading you on to believe that their bars are healthy. 

And well, I got sold. Over and over again. And so did my parents.

Of course now it’s a different story. I read labels and look out for gluten, gmo ingredients, high sugar content and so on. In fact, it’s not often that I buy packaged foods, unless I know they are from trusted paleo and keto companies. 

Now let’s get real for a minute though. These trail mix bars aren’t meant to be something you chow down on and eat like 10 (although, it’s easy to do that!). They are dipped in chocolate and even though I choose the best organic ingredients and dairy free chocolate, they are a treat. Mind you, a MUCH healthier treat and bar than something you’d pick up at the grocery store. 

They are loaded with healthy fats and omega 3’s, gluten free, dairy free and refined sugar free. Get creative with this recipe and use your favourite trail mix ingredients. I used up what I had on hand and for a little sweetness, added in some dried cherries. Cherries and chocolate together are one of my favourite combos! Try my Chocolate Chip Cherry Muffins here. 

Onto the baking! Hope you enjoy these delicious gems as much as we did 🙂

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (CLICK HERE to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

 

No-Bake Almond Butter Trail Mix Bars

A no-bake delicious low sugar trail mix bar that is free from gluten, diary and refined sugar. 
Print Rate
Course: Dessert, Treats
Keyword: baking, dairy free, gluten free, healthy fats, holisticwellness, low sugar, paleo, paleodesserts, paleotreats, refined sugar free, treats
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Author: Samantha Gladish

Ingredients

  • 2 tbsp maple syrup
  • 3/4 cup almond butter
  • 1 tbsp coconut oil
  • 1 cup crispy rice cereal I used GoGo Quinoa Chocolate Puffed Cereal
  • 1/2 tsp sea salt
  • 1/4 cup dried cherries or other dried fruit
  • 3/4 - 1 cup mixed seeds I used pumpkin seeds and sunflower seeds

CHOCOLATE COATING:

  • 3/4 cup dark chocolate chips
  • 1 tbsp coconut oil

Instructions

  • Line a baking try with parchment paper. Melt together, over medium-low heat, maple syrup, almond butter and coconut oil. Be sure not to boil the mixture, otherwise, the almond butter will start to burn the bottom of your pot.
  • Once mixture is melted, add in crispy cereal, sea salt, dried fruit, seeds (leaving out the chocolate chips and coconut oil for coating).
  • Combine the mixture well in your pot. Once well mixed, scoop out onto parchment paper and using a spatula, spread it out evenly, making sure to press down firmly. It won't take up the entire baking tray. Just spread it out into a square or rectangular shape. Then place it in the freezer to set.
  • Meanwhile, over a double boiler, melt together chocolate chips and coconut oil.
  • Remove bars from the freezer and using a sharp knife, cut them into 12 individual bars.
  • Dip one side of the bars into the melted chocolate and place chocolate side up, back onto the parchment paper. Once all bars have been dipped (feel free to cover the entire bar in chocolate), place it back into the freezer for 20 minutes to set.
  • Remove from the freezer and enjoy! Store bars in a sealed container in the fridge for up to 2 weeks or keep in the freezer.

Notes

Links to Products used in this Recipe:
Amazon:
Go Go Quinoa Cereal
Eden Organic Dried Cherries
PureFeast: (use code HOLISTICWELLNESS to save 10% on orders over $75)
Raw Almond Butter
SHARE THIS!
Share on Pinterest