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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
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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/
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Chocolate Coconut Cherry Fat Bombs (High Fat, Low Carb)

Chocolate, coconut and cherry is pretty much a magical match made in heaven. 

These delicious fat bombs are so-damn-good and perfect to whip up for your special Valentine. 

I just absolutely love cherries! I buy tart frozen cherries and always keep a stash in the freezer. They are perfectly sweet and in fact, are great for combating inflammation and helping with sleep as they contain melatonin. 

Melatonin is a hormone secreted at night by the pineal gland in the center of your brain to help to regulate your circadian rhythm. In order to produce adequate amounts of melatonin, it’s important that you head outside for at least 30 minutes – 2 hours a day (regardless of the weather), as natural light exposure helps support your natural circadian rhythm.

But melatonin is not only produced in the pineal gland—it is also naturally present in certain foods, cherries being one of them. Their was a study done on participants who drank tart cherry juice post workout to help with their recovery and they found that not only did the cherry juice help combat inflammation, but it also increased melatonin levels. 

Now, if you eat these delicious gems during the day, trust me, you’re not going to all of a sudden do a face plant on the floor and fall asleep. It’s not that strong! But they might help encourage better sleep – bonus!

As we age, we produce less melatonin, which is often the reason why so many elderly men and women struggle with insomnia. And if you throw in autoimmunity or other health complications and conditions, lacking sleep means your body is not healing. 

As I work on healing my Hashimoto’s, sleep has become my number one priority. And guess what? I’m feeling like a million bucks because I’ve been sleeping so well. 

Last year I had so many issues with sleep, getting to sleep, staying asleep and because of it, my healing process was taking a long time. I felt exhausted (obviously) and this started to affect my workouts and my day-to-day. 

Now, I’m working out 4 days a week and sleep through the night. I do take a cocktail of supplements before bed and I’ve been using the true dark glasses at night if I’m watching netflix. These glasses have been a GAME changer for blocking out blue light. I recommend getting both the yellow (for the computer) and the red glasses (the stronger ones for tv and sleep). 

Anyhow, enough talking. Let’s get to these delicious Chocolate Coconut Cherry Fat Bombs. Oh! and Happy Valentines Day xoxo

P.S. Here is the silicon molds I used for this recipe. I ordered it off of amazon here. These molds are a game-changer for baking. Easy clean up and nothing sticks to them!

P.P.S. If you’re loving the high fat, low carb way of eating, then click here to learn more about my metabolic reset weight loss program. This 12 week program is amazing for helping you burn fat and balance your hormones.

Chocolate Coconut Cherry Fat Bombs
Yields 30
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Ingredients
  1. CHERRY FILLING
  2. 1 cup full fat coconut cream (from top of canned coconut milk)
  3. 3/4 cup frozen tart cherries, pitted
  4. 1 tbsp lakanto or swerve (optional)
  5. 1 tsp vanilla extract
  6. CHOCOLATE COATING
  7. 1/3 cup dark chocolate chips
  8. 2 tbsp shredded cacao butter (optional)
  9. 1 tbsp coconut oil
Instructions
  1. CHERRY FILLING: place all cherry filling ingredients into a food processor and combine until creamy. Spoon mixture into mini silicon molds. (you can use any size, I personally like the mini ones. My silicon mold holds 30). Spoon mixture about 3/4 of the way, leaving space to pour in chocolate.
  2. Place in the freezer for 20-30 minutes to harden.
  3. CHOCOLATE COATING: over a double boiler, melt together chocolate chips, cacao butter and coconut oil. Once melted and smooth, remove fat bombs from freezer and pour in chocolate over each mold.
  4. Place back in the freezer for 1-2 hours to set and harden. When ready to serve, remove from freezer and pop out fat bombs from the molds. The silicon is great as the fat bombs don't stick and pop right out! These fat bombs melt fairly quickly, so eat right away once out of the freezer.
  5. Can keep stored in the freezer for up to 2 months.
Holistic Wellness https://holisticwellness.ca/
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Banana Cake with Coconut Chocolate Frosting

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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Chocolate Pumpkin Torte (Gluten Free & Sugar Free!)

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!

IMG_9725

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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Blueberry Chocolate Chip Almond Butter Bars

You know I’m a fan of quality. 

Even when my schedule gets crazy busy, like it has these past 2 months, cooking real, whole, quality foods is important to me. I refuse to run out and grab fast food just because my schedule is busy. 

Now don’t get me wrong, grabbing a whole roasted chicken from whole foods or picking up something from their prepared food bar like some mashed ginger sweet potato or garlicky green beans does come in handy. That’s fast food to me, but the healthy kind, and I’m totally ok with it. What I mean is grabbing something unhealthy and low quality. It’s important that I carve out time in my day to prepare something fresh, delicious and healthy. 

It’s a good thing my boyfriend is a great cook too, as he can take over on the nights I just really don’t have time! 

It’s the same thing when it comes to baking. I love baking and experimenting with recipes that I can share with you! I actually start to go a little crazy if at the end of the week I haven’t cooked up or baked something new. Cooking and baking to me is down time. It’s my personal, relaxing, quiet time to just play in the kitchen. I need it in my life!

Enter these delicious bars! They made my week 🙂 They were easy, delicious, healthy and completely gluten and dairy free. 

IMG_1363

This time of year is fun to bake as I send my boyfriend off to work with many treats for him and his clients. They ALL get eaten… and fast! 

I adapted this recipe from the recent Paleo Mag. Their Thanksgiving and Holiday recipes were amazing! 

Enjoy

Blueberry Chocolate Chip Almond Butter Bars
Serves 8
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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
Ingredients
  1. 1/4 cup coconut oil, melted
  2. 1/3 cup raw almond butter
  3. 1/4 cup maple syrup
  4. 1 egg
  5. 1 tsp ground vanilla bean or extract
  6. 1 tsp ground cinnamon
  7. 1/2 tsp sea salt
  8. 2 cups almond flour
  9. 3 tbsp coconut flour
  10. 1/2 tsp baking soda
  11. 1 cup fresh or frozen blueberries
  12. 1/4 cup Enjoy Life mini chocolate chips (optional)
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl, add melted coconut oil. Whisk in almond butter, maple syrup, egg, vanilla, cinnamon and salt.
  3. Add in almond flour, coconut flour and baking soda. Mix together until well combined.
  4. Add the chocolate chips and mix again to incorporate.
  5. Pour the mixture into an 8x8 baking dish/brownie pan prepared with parchment paper. Smooth out the batter and gently press down into the pan.
  6. Scatter blueberries on top and gently press them into the batter with your hands so they are not rolling around.
  7. Bake in the oven for 25 minutes.
  8. Let cool in the refrigerator for at least 1-2 hours before serving.
Holistic Wellness https://holisticwellness.ca/
Happy Holiday Baking!

Samantha xo

 

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Raw Cacao Energy Bites

Nothing like a little bit of energy to perk you up during your day! Add some chocolate in the mix and you’re good to go!

If you follow me on social media and have cooked or baked up some of my recipes, then there’s a good chance you’re aware of the fact that I love cacao!

This unprocessed, raw and mineral rich superfood is a staple in my house. 

Best part is, cacao is one of the richest sources of Magnesium; a mineral we just don’t get enough of. 

Magnesium is involved in over 300 detoxification processes in our body, plus it helps to ease menstrual cramps and gives you a feeling of calm. I recommend taking magnesium before bed as it can help ease you into sleep. How great is that! A little cacao before bed never hurt anyone 😉

I made these tasty energy bites this afternoon after my workout. They have the perfect amount of natural sugars, plant based protein and healthy fats to refuel my body after a sweat session. 

Post workout, mid afternoon, or perhaps a sweet treat in the evening, these delicious bites can be enjoyed many times throughout your day 🙂 Plus, they are perfect for kids! If you’re looking for a nut-free version, you can swap the walnuts for pumpkin seeds, or use a mixture of pumpkin and sunflower seeds. 

Get creative with this recipe. Add in your other favourite super foods, or up the ante on the sweetness with some dried cranberries or goji berries. 

Let’s get un-baking! These bites are raw and take little time to make.

Raw Cacao Energy Bites
Yields 10
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 cup walnuts
  2. 1/4 cup sunflower seeds
  3. 2 tbsp hemp seeds
  4. 1/4 cup raw cacao powder (I used giddy yoyo)
  5. 12 pitted medjool dates, (soaked in water for 5 minutes to soften)
  6. 1 tsp vanilla powder (I used giddy yoyo)
  7. 1/4 tsp sea salt
Instructions
  1. Add all ingredients, except dates, into a food processor and pulse to break up the nuts and seeds. Then add in dates and blend until mixture sticks together.
  2. Using your hands, roll into balls and place onto a parchment lined dish.
  3. Place in the fridge for 15 minutes to slightly harden.
  4. These will last about 1 week in the fridge.
Notes
  1. You can roll these into flaked coconut or cacao nibs for an extra boost!
Holistic Wellness https://holisticwellness.ca/

 

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Rice Krispies Squares- All Grown Up!

I loved rice krispie squares as a kid.  I remember pulling up a chair to the oven so I could see my melt the marshmallows and the butter and stir together the rice krispies. They were so easy to make, but sadly, full of processed ingredients and high in sugar. 

And even worse, you can now buy pre made rice krispies which contain even more junk and artificial ingredients. These are what most parents are sending their kids off to school with as treats! 

Enter, the all grown up rice krispies! They are insanely delicious and kid friendly approved (my nieces approve all my treats), but they are super satisfying and loaded with more ‘adult’ friendly (and waist friendly) ingredients!

With almond butter (healthy fats) and unprocessed natural sugar (maple syrup), plus a few simple and natural additions, like cinnamon, vanilla and coconut; these treats are waaaaaay better than what Kellogg’s is serving up!

Plus, they are gluten free. Huge bonus!

Image 7

I whipped these up last week in literally 5 minutes. They lasted 1 day and so I made a fresh batch to bring up north for the long weekend. Again…they didn’t last long!

Hope you enjoy them as much as I do! 🙂

All Grown Up Rice Krispie Squares
Yields 16
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1/2 cup almond butter (try sun butter for nut free version)
  2. 1/2 cup maple syrup (the real s**t, not aunt jemima's!)
  3. 2 tbsp shredded coconut
  4. 1 tsp cinnamon
  5. 1 tsp ground vanilla bean
  6. 3 1/2 cups Natures Path gluten free crispy rice cereal
  7. 1/4 cup chocolate chips, melted (optional, can use for drizzle)
Instructions
  1. In a medium saucepan over low heat, melt together the almond butter and maple syrup. Stir together until well combined.
  2. Once melted, add in coconut, cinnamon and vanilla. Stir well.
  3. Lastly, add in crispy rice cereal and mix until well combined and cereal is completely coated with almond butter mixture.
  4. Transfer to an 8x8 baking dish lined with parchment paper.
  5. Pour into dish, press down into pan and place into the freezer to set. *If you are drizzling chocolate on top, place in freezer. Otherwise, place in fridge to set.
  6. Leave in freezer for 5 minutes, then remove and drizzle with melted chocolate. Place back into freezer to harden chocolate, for approximately 10 minutes.
  7. Let sit for 5 minutes before cutting into desired squares.
Holistic Wellness https://holisticwellness.ca/

 

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Cacao Walnut Superfood Cookies

Boo-ya!! These cookies freakin’ rock!

I don’t know about you but my cupboards are always stocked with cacao. I use it a lot! From smoothies, to cookies, cakes, bars, and all kinds of desserts, cacao is my go-to chocolate saver. 

Did you know that cacao is one of the richest sources of Magnesium? Yup! It’s true!

Magnesium serves many, many functions in the body. From detoxification, to relaxation and sleep, this mineral is uber-importante!

Personally, I recommend supplementing with magnesium (magnesium bisglycinate is my preference). I take 400mg before bed to help with sleep and relaxation and to help relieve muscle soreness. Nothing like waking up in the middle of the night with a calve muscle cramp. You know what I’m talking’ about! It ain’t pretty. In fact, it really sucks. 

And ladies, if you’re dealing with PMS cramps, be sure to take magnesium a week prior to your period. Not only will it help with cramps, but breast tenderness too. 

OK… now onto the baking! 🙂 

These cookies, which freakin’ rock, (did I say that already?), are super soft and chewy and loaded with some incredible superfood goodness. They lasted ONE day in my house! They are also amazing crumbled and served on to of my Vanilla Maple Chia Pudding. They are Paleo approved and could be vegan if you substitute the egg for a ‘flax’ egg. 

Enjoy!

Cacao Walnut Superfood Cookies
Yields 15
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 1/4 cups almond flour/meal
  2. 1 teaspoon baking powder
  3. 1/4 cup Cacao Powder
  4. 1/4 cup Cacao Nibs
  5. 1/4 cup walnuts, chopped
  6. 1 cup Shredded Coconut
  7. 1/2 tsp Vanilla Powder
  8. 1 tsp cinnamon
  9. Pinch of Himalayan sea salt
  10. 1/2 cup maple syrup
  11. 3 tablespoons melted Coconut Oil
  12. 1 egg or vegan egg substitute
Instructions
  1. Preheat your oven to 375F and line a baking sheet with parchment paper.
  2. In a large bowl, mix almond flour, baking powder, raw cacao, vanilla and cinnamon.
  3. Stir in cacao nibs, walnuts and shredded coconut.
  4. Whisk remaining wet ingredients, maple syrup, egg and coconut oil in a bowl and add to dry mixture. Use a large spoon to combine.
  5. Scoop out tablespoon sized mounds onto your baking sheet and gently press down.
  6. Bake for 10-12 minutes, less time for more chewy cookies, more if you prefer a crunchier texture. Let cool for 10 minutes before serving.
Notes
  1. *To make flax egg - One egg equals = 1 tablespoon flax meal plus 3 tablespoons water. In a small bowl, add flax meal followed by water, stirring as you go. Place mixture in refrigerator for at least 15 minutes to allow mixture to bind. Once mixture is set, replace with egg in recipe.
Holistic Wellness https://holisticwellness.ca/
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