Rawmazing Donut Holes

• 2 cups Brazil Nuts

• 1/2 cup Oat Flour (made from organic rolled oats)

• 1 cup organic rolled oats

• 1/3 cup coconut sugar

• 1 1/2 tsp ceylon cinnamon

• 1/3 cup Coconut Oil

• 1/3 cup Maple Syrup 

Chop Brazil nuts in food processor until fine.

Combine dry ingredients in a bowl.

Combine wet ingredients, mix together and then add to the dry ingredients. Stir.

Squeeze & roll into balls.

If your dough is having a hard time staying together, place in fridge for 10-20 minutes and then roll.  

Twix

For the almond shortbread base...

• 1 1/2 cups packed fine blanched almond flour

• 3 TBS coconut oil 

• 2 TBS maple syrup

• 1 teaspoon vanilla extract

• Dash of himalayan or celtic salt

For the caramel peanut butter layer...

• 2/3 cup creamy peanut butter 

• 1/4 cup coconut oil

• 1/3 cup maple syrup

• 1 teaspoon vanilla extract

• Dash of himalayan or celtic salt

For the chocolate layer...

• 1 tablespoon coconut oil

• 3/4 cup sugar free chocolate chips (I use Bake Believe dairy free)

Servings: 16 / Serving Size: 1 bar

Instructions...

• First, preheat your oven to 350 degrees. Then line an 8x8 inch square pan with parchment paper. Make sure it’s 8x8; otherwise, it may be too big. (I put it straight into my pan & put a little coconut oil at the bottom and up the sides)

• Next, you make your shortbread base by mixing the almond flour with coconut oil, maple syrup, vanilla, and salt in a bowl. (I use my food processor to mix it all together… it works great) Mix it all together using a fork until it forms a nice crumb texture. Press this into an 8×8 inch square pan and bake at 350 degrees for 10 minutes.

• Towards the final few minutes, you want to start making the peanut butter caramel layer. Add the peanut butter, maple syrup, coconut oil, vanilla extract, and salt to a medium pot and place over medium-low heat for approximately 2 minutes. Make sure you frequently stir until the caramel starts to ever so slightly bubble. Once it’s ready, pour over your slightly cooled almond shortbread crust.

• Afterward, place the now shortbread topped with the caramel layer in the fridge for roughly 30 to 60 minutes (you want the peanut butter layer to be completely hardened). 

• Once the caramel topping is nearly hardened it is time to move on to making the sugar-free chocolate topping layer. You add the sugar-free chocolate chips and coconut oil to a glass bowl or a double broiler. Next, you get a saucepan or pot and fill it with a small layer of water. Add the glass bowl to the saucepan or pot on top of the water and turn the heat on to medium-high. You stir the chocolate frequently until it is perfectly melted! 

• Pour over the caramel layer and tilt your dish side-to-side to evenly distribute the melted sugar-free chocolate. Place in fridge for at least 20 minutes until chocolate is completely hardened and bars are cooled.

• Now, it’s the final step! Remove bars from the pan and cut the entire pan of bars in half, then cut each half into 8! This will give you roughly 16 healthy, Twix bars!!

• Lastly, enjoy your Twix bars!

Chocolate Chip Protein Cookie Bites

1 cup Raw Cashews

1/2 cup rolled oats

1/4 teaspoon Himalayan or Celtic Salt

1 tsp vanilla

4 Medjool Dates pitted (I used 8 Barhi Dates)

2 tablespoons Maple Syrup

2 tablespoons Plant based Vanilla Protein Powder or Lucuma Powder

1/4 cup dark chocolate chopped (I used Bake Believe Dark Chocolate stevia sweetened chocolate chips)

Instructions...

Combine Cashews, Vanilla, Oats and Sea Salt in a food processor. Pulse together until a coarse meal forms.  Add Dates and Maple Syrup to your Cashew mixture. Pulse again until the mixture comes together in a ball, similar in texture to cookie dough. If it is too try, add a few DROPS of water and pulse again. Different Protein Powders have different absorbency rate.  Remove the dough from the food processor and place it in a small bowl.  Fold chocolate in.  Using a teaspoon, portion out your cookie dough into twelve even portions. Roll each portion into a ball.  Place your rolled bites in a glass food container.  You can eat them right away, or store them in the refrigerator or freezer to chill, for a chewier texture. 

Chia Seed Pudding

Blend...

1 can organic coconut milk (I use Thai Kitchen) or milk of choice

2 cups fruit (I use frozen mixed berries from Costco)

Optional to up protein....1 scoop of Sunwarrior Berry Warrior Blend Protein Powder for berries or for tropical fruits add a scoop of  Sunwarrior Clean Greens Vanilla Protein Powder or Sunwarrior Vanilla Warrior Blend Protein Powder

After blending for 30-60 seconds, pour in a glass storage bowl and stir in 1/4 cup chia seeds.  Put in fridge for 5-6 hours before eating.  

Optional instead of plain coconut milk is to use coconut milk yogurt or your other unsweetened favorite yogurt.  To make coconut yogurt, mix coconut milk with two 30 billion probiotic capsules or one 50 billion probiotic capsule (without pre-biotics) in a quart jar, put lid on and put in a draft free place.  I put mine in a pantry.  Leave for 24 hours and then put in the fridge.  This is also a really good breakfast recipe.  (When I make yogurt, I make two cans at a time, which makes a full quart...to make a quart, I use two 50 Billion Probiotics, or three 30 billion)

I use RenewLife Ultimate Flora Extra Care 30 Billion or NOW probiotic-10 50 billion.

No Bake Berry High Protein Cheesecake

2 Cups Coconut Milk Yogurt (see recipe above) or your favorite no sugar yogurt

1 Cup Cashew Cream Cheese (see recipe below) or your favorite cream cheese

1-3 Scoops Sunwarrior Clean Green Vanilla Protein Powder or Sunwarrior Warrior Blend Vanilla Protein Powder or your favorite vanilla protein powder

Mix until smooth...

Fold in your choice of 1-2 TBS berry fruit spread or you can also just mash up fruit of your choice to fold in...

Cover bottom of your glass with granola of your choice, spoon in cheesecake mixture, and top with fruit to match your fruit spread choice.  Place in fridge for at least an hour before eating.  (Also a good breakfast recipe)

Cashew Cream Cheese

1/4 cup raw cashews (soak in water for 2-3 hours or for fast soak 10 minutes with hot water)

1/4 cup coconut or avocado oil

2 TBS tapioca flour

1 TBS fresh squeezed lemon juice

1/2 tsp. himalayan or celtic salt

1 tsp. nutritional yeast flakes

After soaking cashews, and just before blending, add 1 cup hot water and blend all ingredients until smooth 1-2 minutes on high.  After everything is smooth, add 1 1/4 tsp. cappa carrageenan or agar agar, and blend on high for 30-60 seconds.  Pour cream cheese into a glass bowl.  Let it cool on the counter, and place in refrigerator for at least 6 hours or overnight.  Stays good in fridge for 5 days or freezer up to 3 months.

Granola (makes 4 cups)

2 cups organic rolled oats

1/3 cup chopped pecans

1/4 cup pumpkin seeds (I use sprouted from Costco)

1/4 cup ground flax seeds

2/3 cup whole roasted almonds (I roast my own on 325* for 10-15 minutes tossed in coconut oil & sprinkled with some himalayan or celtic salt in my cast iron pan)

1 tsp chia seeds

1/4 cup walnuts

1 tsp ground ceylon cinnamon

1/4 tsp nutmeg

1 TBS coconut oil

1 TBS vanilla extract

1/3 cup maple syrup

2 TBS honey

1/4 tsp. himalayan salt or celtic salt

optional ad ins...

dried fruit (if using add in after cooking)

shredded or flaked organic coconut (add in halfway through if cooking in oven)

chocolate

Mix all ingredients & spread evenly on a parchment paper lined pan, bake at 300 degrees for 15 minutes, then stir & mix & bake another 15-20 minutes. Cook until golden brown.  Allow to cool before adding any dried fruits or chocolates. 

Or you can dehydrate at 115 degrees in a dehydrator for 16-18 hours, make sure to spread evenly on dehydrator trays. Ad optional add ins after dehydrating. 

Store in an airtight container for up to 2 weeks.  I use half gallon glass jars because I four times the recipe when I make it.

Fruit Sauce

2 cups fresh or frozen fruit, cut into quarters if its a bigger fruit like strawberries

2 TBS fresh lemon juice

1 TBS pure maple syrup

1 TBS raw honey

1/8 tsp vanilla extract 

pinch of himalayan or celtic salt

2 tsp tapioca starch or organic cornstarch

1 TBS water

Mix altogether & cook on medium/high heat to a boil & then reduce heat to simmer for 10 minutes. Serve right away or allow to cool & put in a glass storage container (I use a quart jar & double this) 

Granola Bars

1 1/2 Cups Oats

1/2 Cup Shredded Unsweetened

1/2 Cup 1 1/2 Cups Oats

1/2 Cup Shredded Unsweetened

1/2 Cup Chocolate Chips (or carob, butterscotch, white chocolate chips, etc.)

1/2 Cup Maple Syrup or Raw Honey

1/2 Cup Peanut Butter (or any nut butter, i.e. almond, pecan, cashew, etc.)

1/4 Cup Coconut Oil

1 1/2 tsp. Cinnamon

1 tsp. Vanilla Extract

The following ingredients are optional:

1-2 scoops of Vanilla Protein Powder (Sunwarrior and Green Smoothie Girl Protein are good brands)

2 TBS Flax Seeds

2 TBS Chia Seeds

1/4-1/2 Cup Goji Berries

3 TBS Green Smoothie Girl Tri-Omega

Mix altogether and press in an 8X10 pan.  Cut into bars, and put in the fridge to harden.  You can store them individually wrapped in the freezer or fridge or just keep them in the pan.  They will soften quickly at room temperature, and will stay good for a month or more in the freezer. 

Peanut Butter or Almond Butter “No Bake” Bars

Total Time: 5m

Yield: 6-9 bars

Ingredients

• 1 1/2 cups oats

• 1/16 tsp Himalayan salt

• 1/2 cup natural peanut butter (I get mine at Costco in a two pack) or almond butter

• 1/2 Cup raw honey 

• optional 2 tbsp melted coconut oil

• 1 tsp. Organic Ceylon Cinnamon Powder (Terrasoul is my favorite brand I've tried)

• Optional add in .....1/4 - Cup Chia Seeds (add at the end)

I mix this all together in my Bosch mixer and spread in a 7×5 pan (or double the recipe for an 8×8).  I store these in my fridge.  You can also roll them into balls if you want.  (I six times this when I make them.  So I use a whole jar of peanut butter).

I am really addicted to these....they are soooo good💓

Peach Cobbler 

4-6 sliced peaches

2 TBS coconut sugar

Coat the peaches with the coconut sugar

Topping

1/2 cup coconut oil 

1 cup spelt or kamut flour

3/4 cup coconut sugar

2 TBS unsweetened almond milk or milk of choice

1/2 tsp vanilla extract

1 1/2 tsp aluminum free baking powder

1/4 tsp himalayan or celtic salt

Mix all ingredients together to form dough.  Put peaches in a sprayed baking dish and spread dough on top and flatten all over top the best you can.  Bake at 350 degrees for 38-44 minutes or until top is golden brown and peach filling is bubbly.  Serves 6

Vanilla Ice cream

1 14 ounce can full fat coconut milk

1 14 ounce can coconut cream

3/4 cup maple syrup

1/2 tsp vanilla powder

2 tsp vanilla extract...add another 1/2 tsp if you don't have vanilla powder

Mix until combined & chill in the fridge for at least 2 hours or overnight.  Place in your ready ice cream maker and churn.  When ready, place in freezer container.

No Bake Cinnamon Roll Energy Bites...these are amazing!

In a food processor, process until combined & sticky dough has formed, but don't over mix....

6 large or 12-18 small dates (I use barhi)

1 cup raw cashews

1/4 cup almond butter

1/4 cup coconut oil

1 tsp ceylon cinnamon

1/2 tsp himalayan or celtic salt

1 1/2 tsp vanilla extract

Optional coating after rolling 16-20 into balls....

2 TBS coconut flour

1 1/2 TBS coconut sugar

1 tsp ceylon cinnamon

Mix well and roll each ball until coated.  Place in container of choice and refrigerate up to a week or freeze up to 2 months.  Or if you're like me, place in a container and whenever you want a sweet & salty treat, get a spoon and eat by the spoonful.