Apple Snickerdoodle Cookies

I love everything FALL from pumpkin spiced lattes to apple pie and sweater weather (or at least pretend sweater weather here in FL!) These Snickerdoodle Cookies by my friend Rachel remind me of why I love this season. Cinnamon and apples go so well together and I love the idea of combining them into cookies. These treats are great for a Fall snack or cookie platter to share with friends at work or at your next gathering. Enjoy!

Ingredients:

• 1/2 cup almond flour
• 1 T arrowroot starch
• 1/2 c vegan vanilla protein powder
• 1/4 tsp. baking powder
• 1 tsp. cinnamon (Ceylon preferred for its sweetness)
• 1/4 tsp. salt
• 1/4 cup maple syrup
• 1/4 cup unsweetened apple sauce
• 1/4 c coconut water + 2 slices of apple (use blender *see note below)
• 1 egg
• 1/4 cup pulp-free apple juice
• 1 T vanilla extract
• 1 T melted vanilla cake batter coconut butter

Topping for dusting :

• 4 T coconut sugar
• 1 t cinnamon

Preparation:

1. Set oven to 350 degrees.
2. Combine the apple sauce, apple juice, maple syrup, vanilla, and egg in a bowl.
3. Blend the 1/4 c coconut water + apple slices in a blender until the apple pieces are very small and diced.
4. Add into the wet mixture along with the melted coconut butter and stir to combine. 
5. In a separate bowl, combine the protein powder, arrowroot, baking soda, salt, and cinnamon.
6. Slowly add the dry ingredients into the bowl of wet ingredients, stirring in a bit at a time. 
7. In a small bowl, mix the coconut sugar and cinnamon.
8. Roll the batter into balls, and dip each one into the small bowl, coating all sides with the coconut sugar and cinnamon. Lay cookies on a parchment-lined cookie sheet and gently flatten until the cookies are about 1.5 inches wide.
9. Bake for 17 min!

Recipe and photos by Rachel of @theheartfelttable on IG.

No Bake Cake Pops

You guys- these cake pops are the perfect birthday treat and special bite for anyone! Paleo, vegan, keto, you name it! Anyone who loves a good sweet treat will LOVE these! My friend, Rachel, came up with these sweet bites on a pop and I love that she did. They are just so special. 

 

Ingredients:

• 1/2 c + 2T coconut flour 
• 1 c cashews
• 2.5 T honey
• 4 dates
• 1/4 c sunflower seed butter
• 1/4 c coconut milk
• 1 T Cashew Cookie Coconut Butter, melted

Chocolate coating :

• 4 oz dark chocolate
• 2 T Dark Chocolate Nikki’s Coconut Butter

Preparation

1. In a food processor or blender, chop up the cup of cashews and the dates until they are in small pieces but not too finely milled (think meal rather than flour). Add in the rest of the ingredients and pulse until combined and a bit sticky. Roll into 1.5 inch balls. Store in the fridge while you are preparing your chocolate dipping mixture.
2. For the icing shell, you will gently melt chocolate with coconut butter. I use a double broiler for this to make sure the chocolate doesn't burn, but if you do a microwave, just be sure to turn the power to a lower heat. The chocolate should be melted enough to combine, but NOT piping hot. If it runs out of the bowl, it's too hot and you'll need to wait for it to cool down. It should be warm to touch only and about the consistency of a caramel sauce...that's when you know your cake pops are ready for dipping!
3. Remove the cake pops from the fridge and press a paper straw through them, almost reaching the top of the pop, but not going all the way through. Dip into the chocolate mixture and allow the excess to drain off, using fingers to smooth out any clumps if necessary. Add on your sprinkles or topping of choice.
4. Now the important part! If you lay these flat, they'll have an indention in them since the chocolate is still not set. The best way to do them is to stick them in a mason jar upright where they can dry without having any pressure on them. This keeps the cake pop formed into a beautiful ball! Store them in the fridge to set (this goes quick!). Then you can remove and store them or gift them when they're at room temperature.

These are so yummy but do not cause the sugar-hangover effect of typical cake! And they are a blast to make with the helping hands of kids! Recipe and pics by Rachel of @theheartfelttable. Go check her IG profile for more healthy creations!

These amazing donuts were created by our friend Denise, and I have a confession to make. This recipe has been sitting in my computer files for two whole years! Somehow, I totally forgot to post and share it, but here's the thing: Every time I would come across the recipe, it was outside of Pumpkin Season and it just didn't feel right to share a pumpkin recipe in the middle of April. So here we go. I made these recently and love the texture and spice combination. They're so perfect this time of the year, or any time really. I hope you love these as much as I did!

 

Ingredients:

• 3 large eggs, room temperature
• 2 tsp vanilla
• 1/2 cup canned pumpkin
• 1 tbsp almond flour
• 1 tsp tapioca
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp + 2 tsp FlavorGod Pumpkin Pie (sub 1 tbsp Pumpkin Pie spice + 1 tbsp maple sugar or other granulated sugar)
• 1 cup Nikki's Pumpkin Spice Donut coconut butter, melted
• 1 tbsp ghee or unsalted butter, melted

For the glaze:

• 2 tbsp raw cashews
• 2 tbsp Nikkis Cashew Cookie Butter (melted)
• 6 tbsp maple syrup
• 2 tbsp melted ghee
• pinch of salt
• 1 tbsp water

 

Preparation:

1. Preheat oven to 350F. In a stand mixer, whisk together the eggs and vanilla until slightly frothy. Add the canned pumpkin and whisk to combine. 
2. Add the almond flour, tapioca, baking soda, baking powder, and pumpkin pie spice. Whisk until just incorporated. 
3. With the mixer on, slowly pour in the coconut butter. Whisk until combined. Batter will be slightly thick and "flows like lava"
4. Grease a donut pan (or use a bread loaf pan to make one loaf). Divide the batter between the wells, fill to about 3/4 full.
5. Bake at 350F for 18-20 minutes. Let the donuts cool completely before removing. 
6. To make glaze, soak raw cashews in water while donuts are baking. When donuts are cooling, drain the cashews and add to a blender with the remaining glaze ingredients. Blend until smooth. 
7. Dip each donut in the glaze and place on a cooling rack to set.

 

Recipe and photos by our friend Denise, @denimelon on IG.

Pumpkin and Cranberry {Grain Free} Granola

This recipe was created by our friend, Emma, who is wildly creative and loves playing with healthy ingredients in the kitchen. When I made this, I immediately thought she was a genius for putting this one together. The flavor combinations here are bright and fun and the texture is great for adding to parfaits, smoothie bowls or just snacking on its own. This recipe makes approximately 3 cups of all natural, quick and easy, crisp and crunchy, subtly sweet, perfectly spiced, delicious, nutritious, healthy, homemade pumpkin and cranberry, grain free granola.

Ingredients:

• 3/4 cup raw almonds, roughly chopped
• 1/2 cup raw cashews, roughly chopped
• 1/4 cup pistachios, roughly chopped
• 1/4 cup Sunflower seeds
• 1/4 cup pepitas/pumpkin seeds
• 1 Tablespoon of chia seeds
• 1 Tablespoon of Pumpkin Puree’
• 2 Tablespoon of pumpkin spiced coconut butter, melted and cooled
• 1 Tablespoon maple syrup
• 1 Tablespoon vanilla
• 1 teaspoon cinnamon
• a pinch of salt
• 1/2 cup dried cranberries

Preparation:

Preheat your oven to 150’C (300’F) – Line a rimmed baking sheet with baking/parchment paper and set aside.
Roughly chop your almonds, cashews and pistachios – Go easy though, you want there to be some larger pieces, even a few nuts left intact for some nice contrast in texture.
Place your crushed/chopped nuts into a medium size bowl.
Add sunflower seeds, pepitas, chia seeds and cinnamon and stir to combine.
In a small bowl or jug whisk together maple syrup, coconut butter, pumpkin and vanilla then pour over your nut/seed mix. Stir to combine.
Pour your maple-vanilla-pumpkin coated nut mix into one even layer onto your prepared baking sheet and bake for 15-20 mins stirring occasionally. Keep an eye on it as like any granola recipe, these nuts can catch and burn quickly if left unattended especially when it comes to the final 5 mins.
Once your granola is deliciously golden and no longer “sticky” remove from the oven and allow to cool on the baking sheet for 5 mins.
Add your cranberries and stir to combine then allow to cool completely on the baking sheet before transferring to an airtight container (or ziplock bag) and store in the pantry or enjoy right away!

Recipe and photos by @emsswanston on IG.

Spiced Honey Cake

I have a confession to make. When our friend, Rachel, from @Theheartfelttable on IG sent us this recipe, I was in the middle of a Whole30 challenge and oh so tempted to cheat with this cake! I ended up eating a boatload of fruit and nuts just to overcome this craving. Big thanks to Melissa Hartwig, cofounder of the whole30, who made it very clear that once you cheat, you have to start all over! She does not mess around!

When the challenge ended, I wasn't as excited to get back to wine and pizza as I was to try this cake and it did not disappoint! The flavors coming from the spice tea are wonderful and the coconut butter topping is pretty perfect. The combination is extra special and a wonderful treat to make for family and friends. I'll be bringing this one to our next gathering! 

Ingredients:

• 3 eggs
• 2.5 c almond flour
• 1 c cassava flour
• 1/2 c coconut flour
• 3/4 c raw honey
• 1/2 c coconut sugar
• 1 c @celestialtea bengal spice tea {1 bag, cooled}
• 1 t baking powder
• 1/4 c full fat coconut milk
• 2 t vanilla
• 1 t ceylon cinnamon
• 1 t pumpkin pie spice
• 1/2 t salt 

Topping :

• 4 T Nikki's Vanilla Cake Batter
• 1 T maple syrup 
• 1/2 t cinnamon

 

Preparation:

1. Set oven to 350 degrees. 
2. Mix together all of the dry ingredients and set aside. 
3. Combine coconut sugar, honey, vanilla, eggs, and cooled tea until it is blended.
4. Slowly pour the wet ingredients into the dry, stirring to combine each time. 
5. Spray a glass bundt pan and poor in the batter. 
6. Bake for 50-55 minutes. 
7. Allow to cool completely before transferring out of the bundt pan. 

Topping:

1. While the cake is cooling, gently melt the coconut butter and once it is just barely runny, mix in the maple syrup + cinnamon. 
2. Stir to combine.
3. Once the cake has cooled and been transferred out of the bundt pan, drizzle on the melted coconut butter icing and enjoy!

This cake also freezes amazingly. I slice it into 1 inch slices, individually wrap them, and then freeze them in a freezer safe bag.

Recipe and photos by Rachel at @theheartfelttable