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Recipes — snacks

Apple Snickerdoodle Cookies

Apple Snickerdoodle Cookies

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.

Pumpkin Pie Donuts

Pumpkin Pie Donuts

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:

 

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

Pumpkin and Cranberry {Grain Free} Granola

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.

Chocolate Coconut Cashew Bars

Chocolate Coconut Cashew Bars

Chocolate Coconut Cashew Bars

I love cooking or baking with my toddler, when at all possible. I think it's very empowering for him and a fun way to connect. These chocolate coconut cashew bars are one of those treats that are perfect to make with the kiddos. With little cooking (besides melting the chocolate) and fun steps, these bars are not only fun, but they're great for back to school snacks. 

Ingredients :
• 1 1/2 c dried prunes (figs or dates work great here too)
• 2 c raw cashews
• 1 c coconut flakes (plus extra for topping)
• 2 T Cashew Coconut Butter
• 1 tsp vanilla
• dash of sea salt (1/4 tsp)
• 1/3 c dark chocolate


Preparation:

  1. Line a square baking pan with parchment paper. Set aside.
  2. Place cashew, coconut, salt, vanilla, and prunes in food processor.
  3. Blend until all is mixed well but not pureed
  4. Pour mixture into baking dish and press down well.
  5. Place dark chocolate in a microwave safe bowl, heat until melted about 60-90
  6. seconds mixing half way.
  7. Pour chocolate over the cashew coconut batter and spread it evenly in the dish
  8. to cover all.
  9. Sprinkle extra coconut and dash of sea salt on top of chocolate (evenly).
  10. Place in freezer for 20 minutes or fridge for a few hrs.
  11. Once they are hardened, remove from fridge.
  12. Slice and enjoy! Best kept in fridge for freshness.

Recipe and photos by Noelle of Pen and Piper.

Dark Chocolate Walnut Truffles

Dark Chocolate Walnut Truffles

 

Dark Chocolate Walnut Truffles

Makes approx 20 {bite size} all natural, quick and easy, subtly sweet, decadent, rich, deliciously indulgent, seriously chocolatey, healthy, wholesome, dark chocolate truffles!

These truffles are wonderful and so easy to make. You can opt out of roasting the nuts for a raw treat or roast the nuts for some added flavor. Besides this, they are no-bake and super easy to make. These are a great back-to-school kind of snack that you can prep and make once for the week and will keep those littles full of energy and nutrients.


Ingredients:

  • 1/2 cup raw almonds
  • 1/4 cup raw walnuts
  • 1/4 cup raw cashews
  • 3 Tablespoons of hemp seeds (or extra almonds/walnuts/cashews)
  • 3/4 cup pitted medjool dates*
  • 1 Tablespoon of cacao
  • 1 Tablespoon of Dark Chocolate Fudge coconut butter
  • 1/2 teaspoon of instant espresso (optional – you can’t actually taste the espresso I find it just really helps to enhance and intensify the flavor of the chocolate/cacao)
  • 1 teaspoon of vanilla (or 4-6 drops of vanilla cream stevia – I like to use Sweet Leaf Stevia )
  • A pinch of salt


Optional for serving:

  • Cacao
  • Finely shredded coconut flakes
  • Hemp seeds

*If you find your dates are a little dry you could try soaking them in some warm water for 10 mins before you begin, then drain and rinse and make as normal.


Preparation:

  1. Optional but highly (HIGHLY) recommended – Place your nuts on to a lined baking tray and roast at 350 degrees for 5-10 mins until lightly toasted, gloriously golden and deliciously fragrant.
  2. Once toasted, place your nuts into your food processor/blender and pulse until crumbly, you want there to still be a few bigger chunks to give the bites some nice texture.
  3. Add dates and process until the mixture starts to come together into a sticky, loose “dough”.
  4. Add vanilla, hemp seeds, salt, cacao and espresso (if using) then process again until combined.
  5. Using your hands, roll approx 1 small Tablespoons worth of dough into bite size balls then set aside
 – FYI – I like to make my bites on the smaller side. You would probably need 3 of mine to make up one of those golf ball size bites you buy at cafe’s or in stores.
  6. If you are going to coat your bliss bites in cacao, coconut or extra hemp seeds simply place your cacao, coconut and/or hemp seeds into a small bowl or zip lock bag and gentle press/shake until nicely coated. Store in the fridge until ready to serve.


Recipe created by our genius friend, Emma @emsswanston on IG.