Blueberry Yogurt Popsicles

Summer is almost over here and we want to make the most of it! These blueberry popsicles are the perfect afternoon treat for your days outside. It's a fun treat to make with the kiddos and something you can make ahead of time. Enjoy!

Makes 6 popsicles

Ingredients :
• 1 1/2 cups honey greek yogurt
• 2 cups fresh blueberries
• 2 T Vanilla Cake Batter Coconut Butter
• 2 T maple syrup

Preparation:

1.  Blend all ingredients
2.  Pour into popsicle mold
3.  Let freeze for 5 hours or until set
4.  Enjoy!

Recipe and pictures by Noelle of @thepenandpiper on Instagram.

Protein-Powered Blueberry Muffins

I'll never forget the days we baked blueberry muffins when I was little. They were always so much fun to make and so delish to eat. These little muffins take me back to those days, except they're gluten free and protein powered, so you'll feel full and ready to take on the day! Don't forget to drizzle some extra coconut butter on top!

Ingredients:

• 3/4 c almond flour
• 3/4 c vegan protein powder
• 1 t baking powder
• 1/4 t cinnamon
• pinch of salt
• 1 T chia seeds
• 1 1/2 T coconut oil (gently melted)
• 1 T honey
• 1 T vanilla cake batter coconut butter (gently melted)
• 1/2 t almond extract or vanilla
• 1 egg
• 1/2 c almond milk
• 1/2 c fresh blueberries
• ICING DRIZZLE : 2 T vanilla cake batter coconut butter + 1/2 t honey

Preparation:

1. Set oven to 350.
2. Combine all the dry ingredients together in a bowl.
3. Beat the egg, melted oil, coconut butter, milk, and extract until well-mixed. Carefully stir in the blueberries.
4. Line or spray a mini muffin pan. Bake for 15-18 minutes (depending on desired texture - I like mine crispy on top so I go closer to 18 minutes!)
5. Once they are just barely warm, drizzle on the coconut butter icing. 
6. *To make this recipe vegan, sub egg for a flax egg and honey for maple syrup!

Recipe and pictures by our friend Rachel of @theheartfelttable on IG.

Peachy Pecan Mini Pies

Nothing says summer like peaches! I have fond memories of a trip I made to visit my mom while she worked in Colorado one summer. The mountains were gigantic, the views were stunning, and the peaches were juicy and oh so perfect! These fresh palisade peaches, that were sold on the side of the road by local farmers, were the best I've ever had. These amazing mini pies, by our friend Rachel, bring me back to those summer days and it's just the perfect treat! These individual tarts are wonderful to bring to a gathering or for a nice family dinner this summer. Try them out and let me know what you think!

Ingredients:

• 4 ripe peaches, skin on & sliced
• 1 T honey
• 1 t lemon juice
• 1/2 t cinnamon
• 2-4 T N​​​​​​ikki's Honey Pecan Pie coconut butter (depending how much "icing" you like).
• Crust :
• 1 c dates
• 3/4 c pecans
• 1 T coconut oil
• 2 T coconut flour
• 1 t honey
• 1/4 t nutmeg

Preparation:

1. Begin by processing the raw crust ingredients in a food processor.
2. Once they are all combined, line a silicone mold baking sheet (you can use a silicone muffin pan or line a muffin tin with parchment muffin cup liners) and press the crust into the bottom and sides to form a cup.
3. Set it in the fridge to harden for a bit.
4. While this is setting, you'll want to combine ALL of the filling ingredients except the coconut butter, which will be used for topping only. You can do this in a processor or blender. I like the peaches to be finely chopped, but not pureed -- it's prettier when you see peach slices in there! I leave the skins on for more color and fiber. Removing the silicone mold, you can add the peach mixture into each cup. 
5. Next, gently melt the coconut butter. You want it to be pourable, but still thick. You do not want so hot that it melts and sinks into the bottom of the cups.
6. Pour the coconut butter over each cup and place in the freezer until set. 

Recipe and pictures by our amazing and talented friend, Rachel of @theheartfelttable on instagram.

Macadamia Chocolate Chip Cookies

This is the perfect small batch cookie recipe. If you're like me, then having cookies around on the counter is very dangerous. One here, one there, and before you know it, they're all gone! This recipe makes approx 6-8 deliciously buttery, subtly sweet, crispy, crunchy, incredibly moorish, perfectly portioned, melt in the mouth, chocolate chip studded, macadamia cookies. Our friend, Emma, is the genius behind this creation and the lens.

Ingredients:

• 1 egg
• 2 TbspVanilla Cake Batter coconut butter, melted and cooled
• 2 Tbsp maple syrup (honey or coconut sugar can be used as well)
• 3 Tbsp almond/cashew or hazelnut butter
• 1 tsp vanilla extract
• 1 cup almond flour
• 1 Tbsp coconut flour
• 1/4 tsp baking powder
• A pinch of salt
• 1-2 scoops collagen protein powder (optional)
• 3 Tbsp macadamia nuts, roughly chopped
• 2-3 Tbsp roughly chopped dark chocolate + extra for drizzling

Preparation:

1. Pre-heat oven to 175’C/350’F
2. Line a baking sheet with baking/parchment paper and set aside.
3. In a medium sized bowl whisk together egg, vanilla, coconut butter, maple syrup and nut butter until smooth and well combined.
4. Add almond and coconut flour along with baking powder, salt and collagen (if using) and stir to combine.
5.  Add your macadamia nuts and chocolate chips and stir to combine.
6. Place your dough in the fridge for 5 minutes to rest.
7. Use a cookie scoop or spoon to place a small portion of cookie dough onto your prepare baking sheet. Then use your hands and form into your desired shape and size. *Note – If you want a thinner, crispier cookie then feel free to press them out nice and flat. Feel free to make them as big, small, thick or thin as you like just remember you may need to adjust the baking time slightly depending on the shape and size you choose.
8. Repeat until all the mixture has been used.
9. Once you have all your cookies shaped bake for 6-8 minutes until the tops are lightly golden and slightly crisp.
10. Melt a little extra chocolate your by your preferred method, drizzle over the top and finish with a sprinkling of pink salt.

Note – Cookies keep well when stored in an airtight container for up to 5 days – however they will lose some of the initial crispness and soften a little around day 2-3 (if they last that long) and can be frozen for up to 3 months.

Recipe and photos by Emma @emsswanston on IG.

Ginger Spiced Mango Smoothie 

This smoothie will make your heart happy. Our genius recipe creator, Emma, came up with this one and we just love her for it! It's the perfect combination of fresh summer flavors like mango and lime zest with a fun kick from the cayenne and ginger. It's seriously such a treat and a wonderful smoothie to keep you cool this summer by the pool. You can even add some collagen for added protein.

Ingredients –
1/4 cup coconut or Greek style Yogurt
3/4 cup coconut milk
1/2 cup diced, mango - I used frozen
1/2 cup of frozen cauliflower (I find pre-steamed then frozen works best)
1 Tablespoon of Vanilla Cake Batter coconut butter
1/2 teaspoon of freshly grated lime zest
1 teaspoon of vanilla (or 4-6 drops of vanilla cream stevia - I like to use Sweet Leaf Stevia )
1/2 teaspoon of ground turmeric
1/2 teaspoon of ground ginger
A pinch of cayenne pepper
Salt and Pepper
1 scoop of collagen (optional)
1/4-1/2 cup of ice - more or less to desired consistency

Optional toppings for serving - make it fun!
Coconut flakes
Chili
Lime zest

Preparation -
1. Place all smoothie ingredients into your and process until smooth, creamy and well combined.
2. Pour into a chilled glass or mason jar then top with coconut flakes, spices and lime if desired.

Recipe and pictures by Emma @emsswanston on IG.