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Sugar Free Almond Butter Chocolate Brownies

Ready for the fluffiest brownies ever? These sugar free almond butter chocolate brownies are to die for. 

And guess what? They contain ZERO dairy, gluten AND sugar! Yup, that’s right. No sugar here. Only healthy fats and protein – which is my kind of treat. 

I absolutely love spending time on the weekends testing out recipes. Truth is, I have so many new ones to share with you but I just haven’t had the time to post them on the blog!

But ready for the best part about these brownies? They contain fat burning MCT Oil. I added the MCT on a whim – as I was too impatient to melt coconut oil, so instead, I opted for MCT oil.

#fatburningbrownies

If you’re unfamiliar with MCT oil – which stands for medium chain triglycerides; this healthy oil comes from coconuts and your body actually uses it as a preferred energy source instead of storing it. So just to be clear – FAT does not make you fat. Sugar does.

Now with that said, if you’re eating fried foods and lots of inflammatory vegetable oils – then those types of fats will cause you to gain weight, while healthy fats from coconut, grass fed butter, pasture raised meats, ghee, avocado, olive oil and fish, actually fuel your body, your brain and your hormones – leading to less sugar cravings and more weight loss! Amazing right?

I’d love to see your fat burning brownie creations on social media, so be sure to tag me #holisticwellness and
#fatburning brownies so I can check out your posts and connect with you!

Now onto these delicious gems. Enjoy and happy baking. 

Sugar Free Almond Butter Chocolate Brownies
Yields 16
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 cup creamy almond butter
  2. ½ cup coconut milk
  3. 3 eggs
  4. 2 tbsp MCT oil (or melted coconut oil)
  5. 1/3 cup lakanto sweetener (monk fruit)
  6. 1 tsp vanilla
  7. 1/2 tsp cinnamon
  8. ½ cup unsweetened cacao powder
  9. 2 tsp baking soda
  10. Pinch of sea salt
  11. 2 tbsp creamy almond butter for drizzle
Instructions
  1. Preheat oven to 375° and line a brownie pan with parchment paper.
  2. In a large bowl, combine almond butter, eggs, milk, mct oil, lakanto, and vanilla; use a whisk to mix together.
  3. Add cacao, cinnamon, baking soda, salt and mix together well with whisk. Pour into prepared brownie pan.
  4. Over medium heat, melt 2 tbsp almond butter and drizzle overtop of chocolate brownie batter.
  5. Place pan in oven and bake for approximately 15 minutes or until brownies are cooked through.
  6. Remove from oven and allow to cool for 10 minutes.
  7. Cut, serve and enjoy!
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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Raw Chocolate Coconut Brownies

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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Coco-NO-Oat-Nut Granola

When it comes to breakfast, Granola isn’t something that’s at the top of my list.

I’m more of an eggs girl. I even eat chicken or leftover salmon for breakfast. My body really wants protein in the morning.

However, I do love granola. The crunchiness, the sweetness, the variety and blends of different nuts and seeds and superfoods together.

But let’s face it; most grocery store granola is loaded with sugar, and many contain artificial junk!

But since I’m all about hacking recipes, granola was something I just had to hack so I could enjoy it guilt free and minus the way-too-much-sugar. 

Enter my Coco-NO-Oat-Nut granola. I wanted a granola recipe minus the oats. As much as I love oats, sometimes I want something a little less carb-heavy. That’s where this granola comes in. In replace of oats, I used coconut flakes and mixed in a variety of heart healthy nuts and seeds. 

Serve this delicious granola over your next Acai Bowl or top it on Buffalo Yogurt (my favourite!), which is rich, creamy and loaded with protein and healthy fat. 

Or simply enjoy it as is. And if you got little kiddos, they’ll love it too. You can even have them take it to school for a snack, just replace any nuts with seeds to avoid allergies. 

This recipe is straight out of my Healthy Desserts eBook and it quickly become a customer favourite! If you haven’t gotten a copy yet, my eBook is currently on sale and you’ll love all the incredible gluten free, dairy free and refined sugar free recipes!

Click here to check it out! 

In the meantime, whip this delicious granola recipe up this weekend and let me know what you think in the comments below. 

Enjoy!

Coco-NO-Oat-Nut Granola
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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. 3 cups coconut flakes, unsweetened
  2. 1 cup pecans, roughly chopped
  3. ½ cup pumpkin seeds
  4. ½ cup almonds, roughly chopped
  5. 2 tablespoons chia seeds
  6. 2 teaspoons cinnamon
  7. 5-6 tablespoons butter or coconut oil, melted
  8. 3 tablespoons maple syrup or brown rice syrup
Instructions
  1. Preheat oven to 250F and line a baking sheet with parchment paper.
  2. Combine all ingredients in a large bowl, then spread evenly on a tray. (You could use 2 trays. I used one large one).
  3. Bake for 20-30 minutes, until golden and desired crispness is reached. Be sure to remove from the oven half way and gently stir.
Notes
  1. *I like my granola on the crispier side. I left my granola in the oven for a good 30 minutes and about 5-7 minutes before removing, turned the temperature up to 275F to help speed up the cooking time. Just be sure to keep your eye on it if you turn the heat up, as the coconut can burn rather quickly.
Holistic Wellness https://holisticwellness.ca/
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Foodie Fridays – Raw Lemon Cheesecake

I made this cheesecake for Easter weekend a few weeks ago and it was a serious hit!

I’m sometimes skeptical sharing a raw dessert with my family because well… they don’t normally eat raw cheesecake!

My family is used to “baked” desserts and still doesn’t really get the idea of raw or that a cake can be made from nuts and seeds and still be creamy and delicious. 

Well, I think this dessert convinced them! It was honestly so refreshing and is the perfect dessert to enjoy during the sunnier, warmer months. Ok… I think I’m holding back a little. Honestly, this cake is insanely good and I probably could’ve eaten the whole thing! We all went back for seconds and if you like lemon and coconut, well then you are going to looove this cake!

Last summer I whipped up a raw pecan pie and my family quite enjoyed that one too! You can get that recipe by clicking here. Seems like I’m winning them over one raw pie at a time!

Unlike most raw desserts, which tend to take a lot of time, this one was pretty easy. Aside from having to soak your nuts to help with the digestibility and let it sit in the freezer to set, actual prep time didn’t take long at all. 

Enjoy! 

Raw Lemon Cheesecake
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Crust
  1. 2 cups almonds, soaked for 4-8 hours
  2. 10 medjool dates, soaked in warm water for 2 minutes
  3. 1/2 tsp vanilla powder
  4. 1 tsp cinnamon
  5. 1/8 tsp sea salt
Filling
  1. 2 1/2 cups cashews, soaked for 4-8 hours
  2. 1 1/2 cup almond or coconut milk
  3. 1 1/4 cups fresh lemon juice
  4. 3/4 cup maple syrup
  5. 2 Tbsp lemon zest
  6. 1/8 tsp sea salt
  7. 3/4 cup coconut butter
  8. 3 Tbsp arrowroot starch
Strawberry Maple Fruit Sauce (optional)
  1. 3/4 cup fresh strawberries
  2. 2 Tbsp maple syrup
  3. 2 Tbsp fresh lemon juice
  4. Pinch of sea salt
Instructions
  1. For the crust - place almonds in the food processor and process until finely ground, like crumbs. Add the dates, vanilla, cinnamon and sea salt and combine.
  2. Press down into the bottom of a 10-inch spring form pan.
  3. For the filling - place all of the ingredients, except the coconut butter and arrowroot starch, into a food processor and process until mixture is smooth. Add coconut butter and arrowroot and blend again for 1 minute, until everything is combined. The final mixture should be smooth and creamy.
  4. Pour the filling onto the crust and spread out evenly with a spatula. Cover the cake and freeze it for about 4-6 hours, or overnight.
  5. For the strawberry sauce - add all ingredients into a blender and blend until smooth. Store in a mason jar in the fridge until cheesecake is ready to serve and pour over each slice.
Notes
  1. *The strawberry sauce is optional but makes a delicious and refreshing addition to the cake. Plus it looks pretty poured over top. Alternatively, you can garnish your cake with lemon slices and a sprinkling of shredded coconut.
Adapted from Rawlicious
Adapted from Rawlicious
Holistic Wellness https://holisticwellness.ca/
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Chocolatey Valentines Treats

Look no further than these delicious and healthy chocolatey treats to enjoy this Valentines Day. 

You know I love getting busy baking in the kitchen and using high quality ingredients. Plus, I love a good chocolatey treat! I mean, who doesn’t?

Check out some of these delicious and healthified treats you can whip up this weekend for Valentines Day. 

Hope you enjoy them as much as I do 😉 

valentines treats

RAW CACAO ENERGY BALLSclick here for recipe

ALMOND PULP RAW BROWNIESclick here for recipe

ALMOND BUTTER CUPSclick here for recipe

RASPBERRY CACAO HEMP HEARTSclick here for recipe

Happy Valentines Day! 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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Carrot Cake Muffins with Maple Coconut Whip

I always think that when I bake muffins, I’m going to take a peak into the oven and see these overly fluffy, luscious looking muffins that actually rise!

Many times, this does not happen. But I’ve learned that as I continue to use more denser flours, such as coconut flour and/or almond flour, there isn’t always going to be that perfect rise in my muffins.

That’s what happened with these babies! I took a peak into the oven and well…not much was happening. I thought to myself, “epic fail!” BUT…the complete opposite happened. 

Once I took a bite into these golden gems, they were the fluffiest and lightest muffins ever! I was so happy, I ate 3!

You should eat 3 too. There’s a good chance you will, especially once you’ve had them with the coconut whip on top. Oh my! It takes things to a whole other level.

  Image 8 I hope you enjoy these carrot cake muffins as much as I did. I had 2 large bags of carrots in the fridge and had to find a way to use them up before they went bad.

On a random note… do you partake in a grocery delivery? I do! And that’s why I had 2 bags of carrots. My girlfriend started up her own organic produce delivery in my city and so I get a big box of delicious, organic and mostly local fruits and veggies dropped to my door every week. 

I love it! I highly encourage you to find a local and organic produce delivery in your area. With the array of fruits and veggies that I get every week, it’s encouraged me to come up with new and exciting recipes.  Happy Baking xoxo

Carrot Cake Muffins with Maple Coconut Whip
Yields 12
Paleo, gluten free and dairy free
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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. ¾ cup almond meal
  2. ½ cup coconut flour
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. 2 tsp cinnamon
  6. 1 tsp pumpkin pie spice
  7. ¼ tsp sea salt
  8. 2 eggs
  9. ½ cup maple syrup
  10. 1 tsp ground vanilla bean
  11. ¼ cup coconut or almond milk
  12. 2 tbsp coconut oil, melted
  13. 1 mashed banana
  14. 1½ cups shredded carrots (about 4-5 large carrots, grated)
  15. Maple Coconut Whip
  16. 1-2 cups coconut cream
  17. 1 tbsp maple syrup
Instructions
  1. Preheat the oven to 350F degrees.
  2. Line a muffin pan with liners.
  3. Grate your carrots. This should equal approximately 1½ cups of packed shredded carrots. Put this amount in a small bowl and set it aside.
  4. In a bowl, combine almond flour, coconut flour, baking soda, baking powder, cinnamon, pumpkin pie spice, vanilla and sea salt with a fork. Set the bowl aside.
  5. In another bowl (large), mix the eggs, syrup, and milk with an electric mixer until well combined. Add the melted coconut oil and mashed banana to the bowl and mix with the electric mixer until well blended.
  6. Pour floue mixture into wet ingredients. Use mixer to combine ingredients together.
  7. Fold in the shredded carrots.
  8. Scope evenly into muffin pan.
  9. Bake for 30 minutes- switching the direction of the tray half way through baking to help evenly cook.
  10. To Make Maple Coconut Whip - place 1 can of coconut milk in the fridge overnight.
  11. In the morning, scoop out the hard cream from the top of the can. Place in a bowl.
  12. Add in maple syrup. Use a whisk to combine together.
  13. Serve on top of warmed carrot cake muffins 🙂
Notes
  1. The maple coconut whip is amazing to use as a frosting on cupcakes or cakes. It's so simple to make and will last 4-5 days in the fridge. I like to dip my fruit into the leftovers. Makes the perfect snack.
Holistic Wellness https://holisticwellness.ca/
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Vanilla Maple Chia Pudding

I’m sure you’ve made chia pudding before. Its quick, simple, and delicious, plus it’s easy to get creative with ingredients.

Everyone needs a basic chia pudding recipe. Something they can whip up in no time, that’s no fuss and can be left in the fridge overnight. That’s the best part really; waking up to a ready-made healthy breakfast! 

So I don’t want to hear those “I don’t have time” excuses anymore. With this recipe under your belt, you’ll be nourished, fed, healthy, happy and out the door in no time. 

Although I like leaving this recipe in the fridge overnight, you can however give it a few stirs and let it sit for about 10 minutes to thicken up and become pudding-like.

This recipe is not only gluten and dairy free (paleo and vegan friendly too!), the best part is that it contains a healthy dose of plant based omega 3’s that help fight inflammation, plus it contains a ton of dietary fiber to help keep those bowels healthy! Nothing like cleaning the pikes first thing in the a.m. 😉 

Vanilla Maple Chia Pudding
Serves 4
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 3/4 cup chia seeds
  2. 4 cups almond or coconut milk
  3. 1/2 tsp ground vanilla bean
  4. 1 tsp cinnamon
  5. 2 tsp maple syrup
  6. pinch of himalayan sea salt
Instructions
  1. In a large mason jar, add all your ingredients.
  2. Secure jar with lid and give it a good shake. Alternatively, you can add everything to a blender and blend together for a few seconds, then pour into your mason jar.
  3. Leave in fridge overnight.
  4. In the morning, shake again really well, then pour out desired serving into a bowl.
  5. Top with your favourite superfood ingredients!
Notes
  1. I topped mine with fresh picked organic raspberries, chopped walnuts and shredded coconut.
  2. This also makes a great healthy dessert! Add a tablespoon of raw cacao powder to the mix for a chocolatey boost!
  3. Enjoy!
Holistic Wellness https://holisticwellness.ca/
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