Energy Pucks (Power Cookie Copycat)

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Energy Pucks (Power Cookie Copycat)
Prep Time 5 min
Cook Time 25 min
Passive Time 5 min
Servings
cookies
Ingredients
Prep Time 5 min
Cook Time 25 min
Passive Time 5 min
Servings
cookies
Ingredients
Instructions
  1. Preheat oven 350 and line baking tray with baking sheet.
  2. Mash up those ripe bananas in a large bowl and mix well with molasses, nut milk and melted coconut oil.
  3. Add in the rest of the ingredients and mix, mix mix!
  4. Spoon heaping tablespoonfuls of cookie mix onto prepared baking sheet. Press down with fork to desired thickness, I like ~1/2 in.
  5. Bake for 24-28 min, or till when the bottoms are toasty brown! Let cook for 5 minutes before chowing down (if you can 😉 )
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Chocolate Hazelnut Spread

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Chocolate-Hazelnut Spread
Did you know more than 50% of Nutella consist of sugar and palm oil, and there’s actually less than 13% of hazelnuts? That's nuts! It takes next to nothing to make your own: 5 ingredients + 4 steps
Cook Time 20 min
Servings
tbsp
Ingredients
Cook Time 20 min
Servings
tbsp
Ingredients
Instructions
  1. Preheat oven to 350°, prep the nuts in a pan. We're gonna toast those nuts!
  2. After 10 minutes, give the pan a shake and let toast for another 10-15.
  3. Remove the nuts from pan into a tea towel. Once cool enough to handle, rub them till all the skin's removed.
  4. Add into high speed blender/processor (I used a vitamix) along with the rest of the ingredients. Scrape off the sides and blend until smooth. Store in the refrigerator for several weeks.
Recipe Notes

If you are using a high speed blender (like Vitamix), blending on high in intervals will prevent burning your nuts! 'Cause burnt nuts just gets no love 🙂

 

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Pumpkin Carrot Muffins

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Pumpkin Carrot Muffins
Prep Time 10 minutes
Cook Time 40 minutes
Servings
muffins
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
muffins
Ingredients
Instructions
  1. Grease muffin tins generously with coconut oil or use muffin liners/silicone muffin tin. Preheat oven to 350°
  2. Grate dem carrots and squeeze the juice out with cheesecloth, paper towel or a nut milk bag. Enjoy juice and set grated carrots aside.
  3. Sift together flour, baking soda, salt, pumpkin spice + cinnamon. Set aside.
  4. In a separate bowl, beat melted coconut oil with eggs, almond butter, coconut cream + agave. Add pumpkin puree and mix.
  5. Combine wet with dry, fold in the grated carrots until it's just mixed. Spoon into prepared muffin tin and bake for 30-35.
  6. Let rest 5-10 minutes in pan, pop the muffins out to cool completely before storing in airtight container.
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