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Recipes — snacks

Spiced Honey Cake

Spiced Honey Cake

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 :

 

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

Chocolate Banana Ice Cream

Chocolate Banana Ice Cream

Chocolate Banana Ice Cream

An easy recipe for a quick summer treat! This one is very popular in our house. We make it with our Honey Pecan Pie and with our Cashew Cookie Butter as well, but there's something special about the banana chocolate combo that makes it perfect the way it's outlined below. I hope you love this one as much as we do! Pro tip- warm a tablespoon of our dark chocolate fudge to drizzle on top for a magic shell once it's made!

Ingredients :
2 ripe bananas
2 T Dark Chocolate Fudge Coconut Butter + 1 T for magic shell


Instructions :
1. Peel and cut ripe bananas into coins.
2.Put bananas in an airtight container
3. Freeze banana pieces for at least 2 hours
4. Blend frozen banana pieces with coconut butter in a small food processor, until
resembles creamy soft -serve ice cream
5. Eat immediately or transfer to an airtight container and freeze until solid
6. Melt 1 Tbsp of Dark Chocolate and drizzle over ice cream and enjoy!

 

Recipe and pics by Noelle of thepenandpiper.com 

Low Carb Samoas

Low Carb Samoas

Low Carb Samoas

These cookies are a must! Our friend, Abby, first suggested this recipe and I was a bit skeptical. It's not that I doubt her talent because she's a wonderful cook, but I have a very soft spot for these decadent treats. In fact, I'm glad they're only sold in January because it helps me get excited when they're around and then {almost} forget them when they're not around. You can try these low carb cookies as the recipe is laid out with erithrytol or substitute coconut sugar or maple syrup for a paleo version.
(yields approximately 26 cookies)


Ingredients:
Cookie:

  • 1 cup coconut oil
  • 1/2 cup erithrytol
  • 2 cups almond flour
  • 1 tsp vanilla
  • 2 1/2 tbsp coconut flour

“Caramel”:

  • 1/2 cup nikki’s cookie butter
  • 4 tbsp canned coconut cream
  • 1/2 cup cashew butter
  • 2 tbsp coconut oil
  • 1 cup shredded unsweetened coconut

Chocolate drizzle:

  • 1 cup nikki’s chocolate fudge
  • 3 tbsp cocoa powder 


Preparation:

  1. Preheat oven to 300 degrees
  2. Mix coconut oil, vanilla, and erithrytol until combined 
  3. Add in coconut flour and almond flour, stir until combined
  4. Cover counter top or baking sheet with parchment paper, then remove dough and roll/or flatten with hands until about 1 inch thick
  5. Use the top of a glass to cut circles in the dough then use a smaller circle (such as the lid of vanilla extract) to cut out the center
  6. Carefully use a spatula to pick up each cookie, remove center circle and place them on a separate baking sheet with parchment paper
  7. Place remaining dough back into the bowl and continue this process until dough is gone
  8. Bake cookies for about 12 minutes or until edges start to brown
  9. Once cooled, place in the freezer for at least 5 minutes to set
  10. For the caramel layer, make sure all ingredients are room temperature then combine
  11. Dip each cookie in the caramel layer on both sides, then repeat with the shredded coconut, then place back on the parchment paper
  12. Once all cookies are dipped, freeze again for at least 5 minutes
  13. Take 1 cup of Nikki’s chocolate fudge coconut butter microwave or heat on stovetop and mix in 3 tbsp of cocoa powder
  14. Dip bottom half of cookie in chocolate mixture
  15. Take the extra chocolate and drizzle on the top of the cookies
  16. Freeze for 10 more minutes to set

Recipe and pictures by Abby of @abbyskitchen on Instagram.

No-Bake Chocolate Cookies

No-Bake Chocolate Cookies

No-Bake Chocolate Cookies

yield 10-12 medium cookies

Ingredients:
  • 1/2 cup Dark Chocolate Fudge coconut butter
  • 1/4 cup brown rice syrup
  • 1/2 cup sunflower seeds
  • 1/4 cup almonds (I used blanched but raw or roasted works)
  • 1/4 cup pumpkin seeds
  • 1/4 cup hemp hearts
  • 1/4 cup dairy-free mini chocolate chips
  • optional extracts: vanilla, almond extract, or mint!

Directions:
  1. Line a baking tray with parchment paper and set aside.
  2. In a small blender or food processor, pulse together all nuts and seeds until broken down into a coarse meal. Be careful not to pulse too long, some seed and nuts can remain whole. Set aside.
  3. In a large sauce pan on low heat add dark chocolate coconut butter, brown rice syrup, and extract if using. Stir together for about 2 minutes until warm. Add in dairy-free chocolate chips and the nut & seed meal. Use a spatula to combine all ingredients well.
  4. Use a cookie scoop or rounded tablespoon to drop onto parchment paper. Use your hands to shape the dough into even cookie shape if desired. Place baking tray in freezer for 15 minutes, or in fridge for 30 and allow cookies to set. 
  5. Store cookies in fridge and enjoy cold! 


Note: cookies may also be stored in freezer, but you may want to allow to come to room temperature before eating.

 

Recipe created and photographed by Ashley of @fitmittenkitchen on IG.

Vanilla Bean Cashew Pudding

Vanilla Bean Cashew Pudding

Vanilla Bean Cashew Pudding

This pudding can be eaten as a healthy dessert on it's own, served with a topping of fruit, scooped over a cobbler, or as shown below - as a "whip cream" replacement for waffles!

 

Ingredients:

  • 1/4 t vanilla bean powder (plus extra for dusting the top)
  • 1 t vanilla
  • 1.5 c soaked cashews (1-2 hours)
  • 1/4 c water
  • 1 c almond milk (add 1/4 c more if you like it to be thinner)
  • 4 T vanilla cake batter coconut butter (gently melted)
  • 1 T maple syrup
  • 1/4 t pink sea salt

Preparation:
  1. Place the cashews and 1/4 cup water in a food processor or high-powered blender until they are finely milled (no large chunks).
  2. Add in all of the rest of the ingredients. The consistency should be smooth enough to pour into a glass container or jar.
  3. Optional : dust the top with some fresh vanilla beans! Vanilla beans give this dish the most lovely smell. Store in the fridge until it is hardened - usually 3-4 hours.

Recipe and photos by our friend, Rachel of @natureplusnurture on IG. Go check her out!