Category: Treats

Banana Cake with Coconut Chocolate Frosting

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I feel like it’s been a while since I posted up a delicious recipe. Truth is, it HAS been a while and I’ve been one busy girl. I was super busy preparing and prepping for my newest online program, Healthy Hormones for Women and in all honesty, I got busy taking care of me. 

As you know, I’m on a mission to heal my hashimoto’s and a part of that healing journey is slowing down and not filling my plate up with so much stuff – which is much easier said than done. I’m sure you know what that’s like!

In fact, I have so many new and delicious recipes to share with you that I haven’t even had a moment to post them. But this amazing grain free, gluten free Banana cake couldn’t wait another minute!

I’m so excited to share this recipe with you for a few reasons:

  1. This cake is insanely delicious and light
  2. It’s grain free and gluten free – yay!
  3. It’s incredibly easy to make
  4. The coconut chocolate frosting is the best thing in life – like ever!

You know I am a baking enthusiast right?! Especially since being more conscious about grains, baking has taken on a whole new level of creativity. And truthfully, with the amazing selection of gluten free and grain free flours nowadays, it isn’t that difficult to bake something healthy, delicious, AIP friendly and low inflammatory.

With the holidays just around the corner (I mean honestly, can you believe christmas is almost here?!), I’m excited to get back into the kitchen and bake up something sweet to enjoy with my family over the holidays. This cake is definitely a winner and I’ll be sure to bring it to our family Christmas party. 

I hope you enjoy it as much as I do and if you’re looking for a delicious and healthy treat for your holiday parties, trust me, this cake is for the WIN! And the best part, no one will know it’s grain free and gluten free (unless you tell them of course!). Plus, topped with the Coconut Chocolate Frosting – you are sure to win over everyone’s heart. 

As a bonus, the frosting works great as a dip for fresh berries and fruits. #score

Banana Cake with Coconut Chocolate Frosting
Serves 10
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Dry Ingredients
  1. 1 cup coconut flour
  2. 3/4 cup arrowroot powder
  3. 1 teaspoon cinnamon
  4. 2 teaspoons baking powder
  5. 3/4 teaspoon baking soda
  6. 3/4 teaspoon sea salt
Wet Ingredients
  1. 4 ripe bananas
  2. 1 cup coconut oil, melted
  3. 1/3 cup lakanto or coconut sugar
  4. 10 large organic eggs
  5. 2 teaspoons vanilla extract
Coconut Chocolate Frosting
  1. 6 tablespoons coconut oil
  2. 4 ounces dark chocolate (I use enjoy life chocolate chips)
  3. 1/4 cup lakanto or coconut sugar
  4. 3 tablespoons arrowroot powder
  5. 1/3 cup coconut cream (place can of coconut milk in the fridge for a few hours then scoop out cream from the top)
Instructions
  1. CAKE: Preheat oven to 350F and grease a 9 x 12 baking dish (I used a round baking pan) with coconut oil.
  2. In a medium bowl, whisk together all the dry ingredients.
  3. In a food processor, add all wet ingredients and combine until thoroughly combined. Once blended, add in dry ingredients and blend again. Alternatively, you can whisk the wet into the dry ingredients, but blended all together in the food processor creates a silky smooth batter.
  4. Pour batter into baking dish and bake for 37-40 minutes, or until a toothpick inserted into the cake comes out clean.
  5. FROSTING: In a saucepan ove medium heat, combine coconut oil, chocolate and sugar. Whisk until smooth and melted. Add in arrowroot powder and coconut cream. Which until creamy.
  6. Pour frosting into blender and blend on high for 60 seconds to create an ultra smooth and creamy texture (optional).
  7. Pour warm frosting over cake or set in the fridge for an hour to thicken up, then spread onto cake/cupcakes/or use as a chocolate dip with fruit.
Holistic Wellness https://holisticwellness.ca/
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Maple Bacon Chocolate Chip Cookies

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Just last week Canada celebrated it’s 150th Birthday! And I must say, I am one lucky girl to be Canadian and live in this beautiful country. 

I grew up in Toronto and my Mother immigrated from Portugal to Canada when she was 14 years old. My dad also grew up in Toronto. He is as Canadian as they come!

Being Portugese, my mother was the first to introduce my father to fish and seafood – food he had never eaten before. They met at 19 and it was then that my dad first introduced my mom to a burger!

Growing up it was an interesting mix of food. My mother made everything from scratch and I was super lucky to have fresh, real, homemade food cooked all the time. My father on the other hand, did not cook. If dinner was left in his hands, we’d be eating kentucky fried chicken or kraft dinner. 

It’s funny because my mother literally cringed at pre-packaged food. She. Hated. It. 

But, you take the good with the bad and you roll with it.

In fact, it’s funny how things change. Growing up my mom didn’t take the easy way out – it was always about preparing fresh food at home. Nowadays, she still cooks, but she has definitely opted for more convenience then she used to. 

Myself on the other hand, I learned from my mother growing up. Prepare food from scratch. And I wouldn’t have it any other way! 

And so, these Maple Bacon Gluten Free Chocolate Chip cookies. Prepared from scratch. Using “Canadian” ingredients. I made them for my family and they were mom-approved 🙂

I personally love the sweet and salty combo. Hope you enjoy them!

 

Maple Bacon Chocolate Chip Cookies
Yields 24
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 5 slices bacon (nitrate free and organic is best)
  2. 3 tbsp maple syrup
  3. 3 cups almond flour
  4. 2 tbsp coconut flakes, unsweetened
  5. 1 tsp baking soda
  6. 1 tsp sea salt
  7. 2 eggs
  8. 1/3 cup maple syrup
  9. 1 tsp vanilla extract
  10. 1/2 cup coconut oil, melted
  11. 1 cup dark chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. On a cookie sheet lined with parchment paper, lay out bacon. Using a brush, brush on 3 tbsp of maple syrup evenly across slices.
  3. Bake at 350F for roughly 20-25 minutes, until desired crispness is reached. Once cooled, break into pieces. Increase oven temperature to 375F.
  4. In a food processor add in almond flour, baking soda and salt. Combine.
  5. Then add in eggs, maple syrup, vanilla extract and melted coconut oil. Combine until a dough is formed.
  6. Place dough into a bowl and add in chocolate chips and bacon pieces. Combine together.
  7. Place small balls of dough onto cookie sheet, about a tablespoon in size.
  8. Bake for 15 minutes. Cool and serve.
Holistic Wellness https://holisticwellness.ca/
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No-Bake Gluten Free Chocolate Chip Granola Bars

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Nothing beats a no-bake recipe! I mean, does it get any easier?

I was heading into a meeting the other day and well, of course, I just had to bring something for everyone to munch on. I have a really hard time showing up to things empty handed, and so these bars were the perfect meeting snack!

And I should probably mention that I hadn’t recipe tested them before bringing them to the meeting, so everyone essentially became my guinea pig. And they were totally fine with that! I mean, who doesn’t love free food?

You can get really creative with this recipe and add or take out whatever ingredients you like! Some delicious additions would be dried cherries or blueberries, or even goji berries. If you want them a little less sweet, leave out the chocolate chips. As for the binder, I used rainforest butter. 

If you haven’t tried this delicious nut butter yet, you are missing out. It’s a blend of cashew, brazil nut and coconut and it is deeeelish! Alternatively, you can use almond butter or even peanut butter. Regardless, any nut or seed butter would work well. 

As with most recipes, nothing beats making them at home. You can control the ingredients that go in and avoid certain things such as: non-gmos, added sugars and preservatives, none of which should belong in a granola bar, let alone any recipe! 

Hope you enjoy these no-bake bars as much as I did. They didn’t last long, as is the case with most of the recipes I bake 🙂 

No-Bake Gluten Free Granola Bars
Serves 10
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1 cup packed medjool dates, pitted
  2. 1/4 cup maple syrup
  3. 1/4 cup rainforest butter (or any nut butter you prefer)
  4. 3/4 cup raw nuts (such as pecans and almonds)
  5. 1 1/2 cups gluten free rolled oats
  6. 1/4 cup dairy free dark chocolate chips (Enjoy Life Brand)
Instructions
  1. Place dates in a food processor and blend until a small ball is formed and dates are well broken up.
  2. Transfer to a large mixing bowl and add oats, nuts, and chocolate chips. Stir with a wooden spoon, breaking down the dates so they disperse fairly evenly throughout the ingredients. Small chunks are OK.
  3. Warm maple syrup and nut butter in a small saucepan over low heat. Mix until both are melted and well incorporated.
  4. Pour over dry ingredients. Stir quickly to evenly coat. The chocolate chips will get a little melty, which is fine.
  5. Transfer to a shallow 8x8 brownie pan lined with parchment paper. Use your hands to press mixture into the pan, evenly spreading out across pan. You may need to use a spatula.
  6. Place them in the freezer to set for 15 minutes. Remove and cut into 10-12 bars. Store in an airtight container or ziplock bag in the fridge to keep fresh, or in the freezer for long term storage.
Notes
  1. *Feel free to add in additional nuts and/or seeds such as chia, flax or pumpkin seeds. Get creative and try out different ingredient pairings.
Holistic Wellness https://holisticwellness.ca/
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The Perfect Peanut Butter Cookie

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Having a child with several food sensitivities in the house can be challenging. Especially when trying to find ready made treats, or even, when preparing treats at home.

My little man loves cookies, his favorite being peanut butter. We have tried many different store bought and bakery bought options, in a quest to find a cookie that he can enjoy without compromising his health.

Unfortunately, we always end up finding overpriced garbage or just plain old mass-produced, conveyor-belt rollin’, cellophane wrappin’, sugar laden, un-edible garbage.

Needless to say, I have spent countless hours trying to perfect the tastiest and healthiest “egg-less, gluten, wheat and refined sugar free” peanut butter cookies. Proudly I can finally say I have…

…I introduce to you the THE PERFECT PB COOKIE. They’ll never know what ingredients are missing ?

With all the amazing gluten free flours available nowadays, plus with some handy little tricks (like swapping eggs for flax eggs), there are numerous ways to turn a un-healthy cookie into a healthy one!

And the best part… your kids will never even know it! I’ve baked up so many treats for my family and they’ve all happily gobbled them up. 

As for all you moms out there who are trying to get your kids to eat healthier, I’ve found it helpful getting my kids involved in the cooking and baking process. When they see you using whole food ingredients, it just becomes second nature to them to eat those foods versus unhealthy ones. 

What you eat as a family has a profound impact on how your child not only grows and develops, but it impacts the food choices they make as they get older and learn to make their own decisions. 

From one mother to another, I hope your kids love this peanut butter cookie recipe and if peanut butter is an allergen in your household, simply swap it out for another nut or seed butter. 

Enjoy!

The Perfect Peanut Butter Cookie
Yields 12
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
MIX TOGETHER
  1. ¼ cup of coconut oil
  2. ¼ cup of natural peanut butter – I have also used almond and cashew butter, peanut is our favourite
ADD
  1. 1 Flax egg - (Mix 1 tbsp. of flax seeds & 2 tbsps. of water, and let sit for about 10 mins)
  2. ½ cup coconut sugar
  3. 2 tsp. vanilla extract
ONCE ALL WET INGREDIENTS HAVE BEEN COMBINED ADD
  1. 1 cup of gluten free oat flour
  2. 1 cup of almond flour
  3. ½ tsp. of sea salt
  4. ½ tsp. of baking soda
  5. ½ tsp. of baking powder
FINALLY ADD IN
  1. ½ cup of enjoy life chocolate chips. (If you decide to use a different chocolate make sure they are mini chips. The big ones don’t stick to the cookie dough very well)
Instructions
  1. Preheat oven to 350F.
  2. Roll dough into balls and place onto a prepared cookie sheet lined with parchment paper. Depending on how big you make them, you can get anywhere from 12-18 cookies out of this batter.
  3. Bake for 11-15 minutes.
  4. Cool for 5 minutes before devouring them!
Holistic Wellness https://holisticwellness.ca/
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Chocolate Pumpkin Torte (Gluten Free & Sugar Free!)

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If you’ve got Holiday Parties of ANY kind coming up, I’d like to introduce you to my famous Chocolate Torte. You’d never know that the filling contains vitamin rich pumpkin. So for all you non-pumpkin lovers, trust me, you won’t taste the pumpkin!

The best part about this torte is the leftover filling. I had quite a lot leftover, which I used for dipping strawberries into, drizzling over coconut bliss ice cream or serving with a side of fresh fruit. Bottom line, you get to be creative with the leftover filling which can lead to more recipes creations and inspirations!

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And speaking of meal plan + recipe creations, have you checked out my Healthy Hormones Recipe Club Yet?!

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? Meet my monthly Recipe + Meal Plan Club.

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!
 
JOIN THE CLUB HERE

So let’s get back to drooling over this torte…

If you’re looking to bring a dessert to a holiday party with you, then trust me, this is it! I love it when my family takes a bite of my healthy creations not knowing what the heck is in it, or that it’s gluten free. I’ve learned over the years not to say ANYTHING about what’s in my recipes until someone asks!

Especially when it comes to my non-healthy-conscious family members! They always give me weird looks when I talk about certain ingredients and often times don’t want to try something because it’s gluten free, when they have no idea what gluten free even means! 

So, I’ve learned not to say anything anymore and it works out so much better. So in case you happen to be in the same situation, keep your mouth shut and just smile nicely 🙂

So before we get to this magical creation, I must point out one very important thing! This torte is SUGAR-FREE! Yes, sugar-free! I used Lakanto, a sweetener from monk fruit that has zero calories, is gluten free, vegan, contains no artificial ingredients and best part is, it has ZERO aftertaste (unlike stevia!). 

It also has ZERO impact on blood sugar and insulin which is HUGE considering I work with diabetics and women struggling with PCOS (insulin sensitivity is associated with both these conditions). 

If you CAN’T get your hands on lakanto, which you can find now at pretty much any health food store, you can use coconut sugar or cane sugar instead. 

Enjoy the deliciousness!

 

Sugar Free, Gluten Free Chocolate Pumpkin Torte
Serves 8
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Prep Time
20 min
Prep Time
20 min
Pecan Oat Crust
  1. 2 cups gluten-free rolled oats (I use Bobs Red Mill)
  2. 1/2 cup raw almonds
  3. 1/2 cup raw pecans
  4. 2 Tbsp Lakanto (or coconut sugar)
  5. 1 tsp ground cinnamon
  6. 1/2 tsp sea salt
  7. 1/2 cup coconut oil, not completely melted, but soft and at room temperature
Chocolate Pumpkin Filling
  1. 2 1/2 cups unsweetened coconut milk
  2. 1 cup pumpkin purée (not pumpkin pie filling)
  3. 1 cup Enjoy Life dark chocolate chips
  4. 4 Tbsp tapioca starch/flour
  5. 1/4 cup lakanto (or coconut sugar)
  6. 1/4 tsp ground cinnamon
  7. 1/4 tsp sea salt
  8. 1 Tbsp vanilla extract
  9. 1/4 cup pomegranate seeds, toasted coconut, dried or glazed pecans for topping (all optional0
Instructions
  1. FOR THE CRUST: preheat oven to 350 F. Place an 8 to 10 inch removable bottom tart tin on large baking sheet.
  2. In a food processor, blend together oats, almonds, pecans, lakanto cinnamon, and salt until a coarse meal forms.
  3. Pulse in coconut oil until fully combined and a loose dough is formed.
  4. Firmly press dough into tart tin. Be sure to press crust up the sides. This will help keep the filling from flowing over.
  5. Bake for 15 minutes. Cool completely and refrigerate until filling is ready.
  6. FOR THE FILLING: in a medium saucepan over medium-low heat, whisk together coconut milk, pumpkin puree, chocolate chips, tapioca, lakanto, cinnamon, vanilla and sea salt.
  7. Whisk constantly until chocolate is melted (about 5-6 minutes). Continue to whisk for 8 to 10 minutes, until mixture begins to thicken and large bubbles start to pop on top.
  8. Once thick and bubbling, continue to whisk for 1 to 2 minutes longer.
  9. Strain through a fine sieve into large bowl. You want the filling to be smooth and creamy without big lumps.
  10. Cover bowl with plastic wrap and leave filling to cool to room temperature. Once cooled, whisk filling until nice and smooth and pour into cooled crust. Smooth out top and refrigerate for at least 2 hours to set. You can make this the night before and leave overnight in the fridge if you prefer.
  11. Garnish with pomegranate, cherries, nuts, seeds or flaked coconut.
  12. Torte/filling comes to room temperature fairly quickly. Be sure to serve chilled for best texture.
Holistic Wellness https://holisticwellness.ca/
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Gluten Free Pumpkin Almond Butter Bars

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I am obsessed with all things pumpkin!

Not only is it so good for you, but it tastes amazing. So when I saw the first pumpkin display at Whole Foods last week, I knew my recipe game was on!

I wanted to create something easy to make and ridiculously good! The recipe for my Pumpkin Almond Butter Bars took about 10 minutes to prepare and about half that time to disappear. They were that delicious.

Pumpkin is so much more than just jack-o-lanterns and pie at Thanksgiving. It’s probably one of those things you eat and don’t even realize all of the good you are doing to your body.

With every bite you take, you are giving your body so much goodness including:

Zinc: you need this for a healthy immune system and this delicious member of the squash family packs a powerful zinc punch.   

Vitamin A:  pumpkin has a ton of Vitamin A! In, fact one cup has over 200% of your recommended daily intake. Vitamin A supports healthy eyes, amazing skin and a healthy heart.

Vitamin C: this antioxidant is important for a healthy immune system and healthy bones. Plus, vitamin C is needed in order to produce collagen, a protein that supports beautiful skin.

I hope you love these as much as we did. You should probably make 2 batches, trust me, they won’t last long!  

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!

And if you’re looking for more amazing pumpkin recipes, check out this delicious Paleo Spiced Pumpkin Loaf.

Gluten Free Pumpkin Almond Butter Bars
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
FOR THE BARS
  1. ½ cup creamy almond butter
  2. ½ cup organic pumpkin puree
  3. 1/3 cup maple syrup
  4. 2 large, organic eggs
  5. 2 tsp cinnamon
  6. ½ tsp ground ginger
  7. ¼ tsp ground nutmeg
  8. ½ tsp baking soda
  9. Pinch of sea salt
FOR THE CRUMBLE
  1. ¼ cup finely chopped pistachios
  2. ¼ cup finely chopped almonds
  3. 1/3 cup almond flour
  4. ½ tsp ground cinnamon
  5. Pinch of sea salt
  6. 1 tbsp maple syrup
  7. 1 tbsp coconut oil, melted for greasing pan
Instructions
  1. Preheat oven to 350°F. Grease an 8x8 inch dish with coconut oil.
  2. In a large bowl, whisk together the almond butter, pumpkin puree, maple syrup and eggs.
  3. Add the cinnamon, ginger, nutmeg, baking soda and sea salt. Whisk to combine and pour into the greased baking dish.
  4. In a medium bowl, combine all of the topping ingredients until moist and crumbly. Sprinkle the crumble over the top of the batter.
  5. Bake in oven for 25 minutes until golden brown and firm. Cool for 15-20 minutes before slicing.
  6. Cut into squares and enjoy!
Notes
  1. *For the crumble, feel free to use your favorite nuts. A good combo would be pecans and walnuts.
Holistic Wellness https://holisticwellness.ca/
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Raw Chocolate Coconut Brownies

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Mmm… brownies!

Who doesn’t love a chocolatey brownie treat? 

I’m all for a sweet treat, but as you know, I’m also pretty particular about what ingredients I use in my baked goods. In this case, un-baked goods!

Yes, these brownies are raw, meaning no baking is required. This also means less mess and less cleanup up for you beauty! 

I’m all about organic ingredients, low-glycemic sweeteners, non-dairy milks and gluten free flours when it comes to baking. 

If you’ve baked up my sweet treats in the past, I’m pretty confident that you’ve loved them! I always hear back from you guys about how much you loved my muffins or cookies or delicious granolas. 

In fact, the most popular dessert recipe off my site is my Paleo Vanilla Cupcakes with Chocolate Avocado Frosting. If you haven’t made these yet, click here to get the recipe now! They are super delicious, gluten free, full of protein (shocking for a cupcake) and loaded with healthy fats. 

But let’s move onto this super yummy raw brownies that take no time to make and are incredibly filling. 

If you’ve made raw treats in the past, you know they are loaded with lots of healthy nuts. These raw brownies contain a variety of nuts, which means they are high fat and super filling. One little square and I promise it will help satisfy that sweet tooth!

Healthy fats are essential for heart health, supporting hormonal balance and they even help to moisturize your skin from the inside out. 

And as a bonus, these raw brownies are the perfect PMS treat! Yup… dealing with those cravings, blood sugar swings and irritability? From magnesium, healthy omega 3’s and satiety from protein and fat, these little chocolatey gems are perfect to combat the PMS monster. 

So let’s get our un-bake on!

Raw Chocolate Coconut Brownies
Serves 8
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 cup cashews (soaked for 1 hour or up to 6 hours)
  2. 1 cup walnuts
  3. 3 tbsp shredded coconut
  4. 1 cup cacao powder (I use Navitas Naturals)
  5. 8 pitted dates (soak in warm water for 5 minutes to soften and help with removing pits)
  6. 1 tsp cinnamon
  7. 1 tsp ground vanilla bean
  8. 1 heaping tbsp coconut butter or oil
  9. 2-3 tbsp maple syrup (or you can use brown rice syrup)
Instructions
  1. Place all the ingredients in a food processor and blend until well combined and nuts are broken down.
  2. The batter will be slightly chunky and sticky. If you need more sticking-power, add a few extra tablespoons of maple syrup.
  3. Place the mixture into a brownie pan (8X8) prepared with parchment paper. Press mixture into pan using your hands or the back of the spoon. Try to get the batter even throughout the pan.
  4. Place in the fridge for 30 minutes up to an hour to slightly harden. Then remove from fridge and cut into 12 squares.
Holistic Wellness https://holisticwellness.ca/
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Sweet Potato Protein Brownies

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We regularly eat sweet potatoes in our house. 

From mashed, to roasted to steamed (with lots of grass fed butter) to baked, to spiralled noodles, I just absolutely love this mighty tasty root veggie. 

The good news is that sweet potatoes are low glycemic, meaning that they digest at a slower rate keeping your blood sugar more stable; they are high in fibre, which is amazing for supporting gut health, and they are loaded with Beta-Carotene (vitamin A), vitamin C and have lots an anti-inflammatory properties. 

Now you can see why I love them so much! OH! And they taste sweet! 

I decided to combine my baking skills with this tasty veggie and bake up some brownies. I really had no idea how they would turn out, which is what happens when it comes to recipe testing, but I was incredibly surprised by how delicious, easy and tasty these brownies were!

It’s important to note, the texture of these brownies are a lot softer (or moister, if that’s even a word!) than most brownies, given that it does contain mashed sweet potato. Leaving them at room temperature for a little over an hour will help them to slightly firm up. 

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I added in 2 scoops of my favourite protein powder to help further support blood sugar levels. This is optional, but I definitely encourage you to include some if  you have it on hand. 

I think next I’m going to try my hand at sweet potato cupcakes with a delicious vanilla frosting! Sounds good right? Ya, I might have to get on that. 

In the meantime, enjoy these amazing Sweet Potato Protein Brownies guilt free! They are perfect pre workout, for school snacks or just because! 

Sweet Potato Protein Brownies
Serves 6
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Ingredients
  1. 1 ½ cups sweet potato, cooked and mashed
  2. ½ cup coconut flour
  3. 2 scoops Progressive Organic Chocolate or Vanilla Whey protein powder (optional)
  4. ¼ cup Progressive Organic Coconut Oil, melted
  5. 1 tbsp coconut sugar
  6. 2 eggs, lightly beaten
  7. ½ tsp cinnamon
  8. ½ tsp ground vanilla bean or extract
  9. 1 tsp baking soda
  10. Pinch of sea salt
  11. 1/3-1/2 cup dark chocolate chips (I used Enjoy Life dairy free mini chocolate chips)
Instructions
  1. Preheat oven to 350F. Line an 8x8 or 9x9 brownie pan with parchment paper.
  2. In a large mixing bowl, add all ingredients except the chocolate chips. Stir until well combined. The dough will be slightly thick, but still smooth.
  3. Fold in the chocolate chips and gently stir to combine. Pour dough into brownie pan and smooth out. Bake until edges start to turn golden brown, roughly 25 minutes. Remove from oven and let cool for 10 minutes before slicing into squares.
  4. Store in an airtight container in the fridge for up to 5 days.
Holistic Wellness https://holisticwellness.ca/
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No Bake Peanut Butter Pie

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Ok seriously, this pie. It’s ahhhmazing!

I’m sure I’ve given you my rant before on peanut butter (it’s not something I eat often and tend to only enjoy it as a treat or when a serious craving hits), but you can’t make peanut butter pie without peanut butter. I mean, c’mon now! You’d be crazy to do something like that!

Well, truth is I am a little crazy because I actually mixed in sun butter with peanut butter and the deliciousness of this concoction is well…. ahhhmazing! 

Ok, but really, enough about the pie. Let’s talk about the pictures, because as you know, I love to take my own food photos but it ain’t easy. 

I just couldn’t get the right photo of this amazing pie and the lighting was off and the background wasn’t right, but I just had to share the recipe with you so I’m letting go of perfection and posting the pictures anyways. 

I took a few shots so you can see the amazing crust and and my fancy little chocolate drizzle on top. I really wanted to top this pie with some coconut whip but I just didn’t have any. I would highly suggest you serve this pie with a nice dollop of coconut whip (not the gross whip cream people!) and if you have a piping bag, you can even make it extra fancy and pipe some whip around the pie. 

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As a random note, this crust is so delicious on it’s own, I was eating it right out of the food processor. You could actually roll the crust into balls or roll and then flatten into raw cookies. I would add in some protein powder and go a little easier on the sugar if you do decide to make cookies or balls. 

I used gelatin powder in this recipe to add some thickness to the filling. There are many different types of gelatin on the market, but Great Lakes is my favourite. You can click here to see it. 

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Ok, so, let’s get to the baking, or more like the un-baking and whip up this amazing pie. As an FYI – you can use all sun butter and ditch the peanut butter altogether in case of allergies. 

Hope you enjoy this recipe as much as I did. Actually, my boyfriend loved it so much, he ate most of it, which he might not be willing to admit too! Shhh! Don’t tell him I said that. 

No Bake Peanut Butter Pie
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For the filling
  1. 2 (14-ounce) cans full-fat coconut milk, refrigerated overnight
  2. 1/2 cup sunflower seed butter
  3. 1/2 cup crunchy peanut butter
  4. 1⁄4 cup brown rice syrup
  5. 1 teaspoon vanilla extract or ground vanilla
  6. 1⁄4 teaspoon ground cinnamon
  7. 1 tablespoon powdered gelatin, divided
For the crust
  1. 1 cup raw cashews
  2. 1⁄2 cup raw almonds
  3. 1/4 cup chocolate chips
  4. 2⁄3 cup coconut sugar
  5. 1⁄4 cup cacao powder
  6. 1⁄2 stick grass fed butter, melted
  7. 1⁄2 teaspoon vanilla extract or ground vanilla
  8. pinch of fine sea salt
For the chocolate drizzle
  1. 1/2 tablespoon coconut oil
  2. 1⁄3 cup mini dark chocolate chips
Instructions
  1. Refrigerate both cans of coconut milk overnight to help the coconut cream separate from the water. When you’re ready to make the pie, open the cans. The coconut cream should have separated from the water and risen to the top. Scoop off the creamy layer.
  2. To make the crust: Pulse the cashews and almonds in a food processor until a nut meal begins to form. Then add the rest of the crust ingredients and pulse until combined. Press the crust mixture into the bottom of a 10-inch tart pan and up the sides as much as possible. Place the pan in the fridge to harden the crust.
  3. While the crust is chilling, make the filling: In a medium saucepan over medium heat, whisk together the peanut butter, sunflower seed butter, brown rice syrup, vanilla, cinnamon, and coconut cream until smooth and well combined. Once smooth and combined, reduce the heat to low and add the gelatin 1⁄2 teaspoon at a time, whisking continuously, until the gelatin has completely dissolved and the mixture has thickened.
  4. Pour the filling mixture over the crust and smooth it out with a spatula. Refrigerate for at least 2-3 hours, until firm.
  5. Once the pie is firm, make the chocolate drizzle: melt the chocolate and coconut oil in a double boiler. Using a spoon, scoop up the melted chocolate and pour it over the pie, moving the spoon back and forth to create a pretty pattern.
  6. Store the pie in the refrigerator, covered, for up to 1 week.
Adapted from from www.Paleomg.com
Adapted from from www.Paleomg.com
Holistic Wellness https://holisticwellness.ca/
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