Recipes — snacks

Salted Almond Coconut Chocolate Candy/Bites

Salted Almond Coconut Chocolate Candy/Bites

Sometimes you just want to feel like a kid again and enjoy some sweets! But these days it's hard to find just about anything that isn't too sugary or has terrible ingredients on the label. That's why we've created that perfect combination of tasty sweet + healthy ingredients you can be proud of! These candy bites are so yummy and great to make with the kids or even for a party or gathering. Sweet treats don't have to be terrible for you! Here's a guilt free candy that I think you will love made with all Paleo and Gluten free ingredients. Enjoy! 
  • 1/2 cup raw almonds
  • 1 tbsp kosher salt + 1 cup boiling water
  • 2 cups shredded, unsweetened coconut
  • 1/4 cup Nikkis Vanilla Cake Batter, melted
  • 3 tbsp coconut cream
  • 2 tbsp honey, warmed
  • 1 tsp vanilla
  • 1/2 tsp kosher salt
  • 4 oz dark chocolate + 1/4 cup Nikkis Dark Chocolate Fudge
  1. Preheat oven to 300F. In a bowl, add the raw almonds and 1 tbsp kosher salt, add the boiling water and allow the almonds to brine for at least 15 minutes. After 15 minutes, drain the almonds and pat dry. Bake at 300F for 20 minutes. 
  2. Remove and allow almonds to cool slightly. In a food processor, combine the almonds, shredded coconut, Vanilla Cake Batter, coconut cream, honey, vanilla, and kosher salt. Pulse until mixture starts to form a ball/or comes together but not enough to turn into a smooth puree. 
  3. Using a small cookie scoop, or your hands, form the coconut mixture into uniform shapes. Set aside and melt together the dark chocolate and Nikkis Dark Chocolate Fudge. Dip each coconut ball into the chocolate. Allow to harden in the fridge before consuming. 

This recipe and pictures were contributed by our friend Denise at @denimelon on IG and denimeloneats.blogspot.com. She has some fabulous Paleo and Gluten Free recipes out there. Go check them out!

No Bake Chocolate Chip Cookie Bites

No Bake Chocolate Chip Cookie Bites


These Chocolate Chip Cookie Bites are heavenly! They are fun to make and they're made using simple ingredients, our favorite! These cookies are made using our Cashew Cookie Butter and slightly sweetened with maple syrup and chocolate chips. You can lower the sugar content in these with less maple syrup and/or raw cacao nibs in place of the chocolate chips if you prefer a low sugar treat. Either way, these no-bake cookies are a fun treat that you can easily make with the kiddos ahead of time and they'll be ready for your mid week snack time! Enjoy! (Yields 14-16 cookies)


1 cup Cashew Cookie Butter

¼ cup coconut oil 

3 tablespoons maple syrup

1 tablespoon ground flax

½ cup shredded coconut 

2.5 cups gluten free quick cooking oats

½ cup chocolate chips*


  • Heat a small sauce pan to medium heat and add the cashew cookie butter, coconut oil and maple and heat until everything is melted. 
  • In a large bowl combine the flax, coconut and oats and mix. 
  • Pour the melted cookie butter mixture over the oat mixture and stir to combine. 
  • Let the batter set and cool for about 15 minutes and then stir in the chocolate chips if desired. 
  • Scoop about 1-2 tablespoons of batter in to your hand and use your hands to pack the oats and roll them in to a ball. Place on a baking sheet and repeat until all the batter is gone. 
  • Place in the refrigerator for about one hour or until the cookies have set. Store in an airtight container in the refrigerator and let the cookies sit out at room temperature for about 5 minutes before eating. 


Recipe and photos provided by Jessi at @jessiskitchen on IG. Go check her page for some fun paleo and gluten free recipes to make!



Coconut Cake Batter Protein Bites

Coconut Cake Batter Protein Bites

Coconut Cake Batter Protein Bites

These beautiful little balls are not only a great little snack on the go, but they're also made with protein so they'll keep you satisfied until the next big meal! I love to make these in bulk ahead of time and just have them ready to go for a busy day of errands and little time to eat or as a snack to have at work. This recipe was created and shared with us by Ashley of Fit Mitten Kitchen and she has some amazing creations on her site and shared on IG- go follow her! Ashley recommends using a pea protein and our friends at No Udder Protein have a really great one so be sure to check them out!

Yield: about 12-14 balls/bites

1/2 cup Nikki’s Coconut Butter Vanilla Cake Batter, partly melted
2 TBS raw honey, or brown rice syrup
1/3 cup (~40 grams) pea protein, or vegan blend*
1 TBS coconut flour
2 TBS milk*

2 TBS unsweetened shredded coconut
2 TBS dark chocolate chips + 1/2 tsp coconut oil, melted

In a medium bowl, stir together warmed coconut butter and raw honey. 
Add in protein powder and coconut flour and stir until just combined. 
Add in milk, one tablespoon at a time, until batter forms into thick dough, almost cookie-dough like consistency. Scoop rounded 1/2 tablespoon of dough, and roll into balls. 
Dip in melted chocolate and coconut if you wish, and enjoy!

Store protein bites in fridge up to two weeks, or wrapped tightly in freezer for longer keeping.

Notes: Feel free to use another vegan protein blend, but adjust liquid accordingly. Start with 1 TBS at a time, then stir in between adding more. You should be able to roll balls into dough without crumbling when the consistency is right. 

— I do NOT recommend whey protein for this recipe.

Recipe and photos by Ashley at www.fitmittenkitchen.com and @fitmittenkitchen on instagram. 

Lemon Poppy Seed Bread with Blueberry Glaze

Lemon Poppy Seed Bread with Blueberry Glaze

Lemon Poppy Seed Bread with Blueberry Glaze

How amazing does this lemon poppy seed bread look?? Well, try a bite and you will see, it tastes even better. The lemon and cashew flour mix is just wonderful and drizzled with the blueberry glaze, it makes a pretty perfect treat. One of the things I love most about this recipe is how versatile it is. Make a nice loaf of bread, muffins or donuts, you can do it all with this one! Make it ahead of time for breakfast for the kids and they will love you for it and won't even realize just how healthy these are! This recipe was created by our friend Denise {@denimelon on Instagram} Go check her stuff out for more Paleo and Gluten Free treats!
  • 1 cup raw cashews* or 1 cup + 2 tbsp cashew/almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp salt
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • 1/4 cup Nikkis Cashew Cookie Butter, melted and cooled slightly
  • 1/2 cup non-dairy milk**
  • 3 tbsp honey, melted and cooled slightly
  • 5 tbsp lemon juice (from ~ 2 small lemons) 
  • zest of 2 lemons
  • 1 tsp vanilla
  • 1 tbsp poppy seeds
  • 3/4 cup fresh/frozen berries, cherries (optional)
  • For the glaze (optional): 1/4 cup cashews, 4 tbsp Nikkis Cashew Cookie Butter, 1 tbsp honey/maple syrup, 1/2 cup berries, 1 tsp lemon juice, 1/2 tsp vanilla, water (to thin out)

  1. Preheat oven to 365F. In a food processor, pulse the raw cashews until it becomes a fine meal. Be careful not to over process or it will become nut butter. Pulse a few seconds at a time. Combine the cashew meal, coconut flour, salt, baking power and baking soda in a bowl. 
  2. In a separate bowl, whisk together the eggs, Coconut Butter, honey, lemon juice, lemon zest, vanilla, and milk until combined. Add the wet ingredients to the dry. Add the poppyseeds and whisk until combined. 
  3. If using frozen berries, toss in 2 tsp of coconut flour to coat. Fold the fruit into batter. Pour batter into a greased or parchment paper lined loaf pan. Bake at 365F for 45 minutes. If the top is browning too fast, cover with foil and continue to bake. This recipe may be used to make muffins or mini loaves (bake for 25 minutes) or donuts (bake for 18-20 minutes). 
  4. To make the glaze, blend together all the glaze ingredients except for the water in a high powdered blender. Adding one tablespoon of water at a time, thin out the glaze. The glaze should be thinned out enough to fall off a spatula in "ribbons."   
* The cashew meal does not have to be a super fine powder, but small and mostly uniform granules would be okay. Alternatively, some grocery stores carry pre-ground cashew meal. Or use almond flour, but the flavor would be slightly different. 
** I used 1 tbsp coconut cream, which is the thicken cream that forms from a cooled can of full fat coconut milk, plus enough water to make 1/2 cup. I chose to thin out the cream with water (to equal 1/2 cup) instead of just using a shaken can of coconut milk since it has the consistency more closely resembling milk. Alternatively, another non-dairy (or dairy, if you tolerate) milk (i.e almond, soy) may be used in place of the thinned out coconut cream. But don't add any water to thin that out.
Recipe + Photos by Denise @denimelon denimeloneats.blogspot.com 

Lemon Cookie Sandwiches

Lemon Cookie Sandwiches

Lemon Cookie Sandwiches

My friend Jessi over at Jessiskitchen.com offered to help us out with her creative ideas for some awesome recipes and this is one I'm so excited to share with you guys. We use the Vanilla Cake Batter in the frosting combined with some palm shortening and lemon zest for a light and airy whipped frosting. These lemon cookie sandwiches are great for a Spring afternoon snack or to make for a brunch or party! They're just such a great tasty treat! 


Yields: 8

Lemon Cookies: 

3/4 cup palm shortening 

3/4 cup coconut sugar

1 egg

1 egg yolk

2 tsp vanilla

1 tablespoon lemon juice

1 tablespoon lemon zest

2 cups almond flour

1 teaspoon baking soda

¼ teaspoon salt


Lemon Cake Batter Frosting

1 cup palm shortening

1/3 cup powdered coconut sugar

¾ cup vanilla cake batter coconut butter, softened but not melted

2 teaspoons vanilla extract

3 tablespoons of lemon zest 



  1. Preheat oven to 350.
  2. Place the shortening and sugar in a mixing bowl and beat thoroughly with a stand or hand mixer. The mixture should be creamed and fluffy.
  3. Add the egg, egg yolk, and vanilla and mix until combined and then mix in the lemon juice and zest.
  4. Add the baking soda, salt, almond flour and mix. 
  5. Use a scoop to get a heaping tablespoon of batter. Press the scoop against the side of the bowl to flatten the dough and then place it on the baking sheet and then flatten to top some.
  6. Bake the cookies for 10-12 minutes or until they are starting to brown on the edges. Let the cookies cool for about a minute and then remove to a cooling rack. 
  7. Use the whisk attachment on a hand or stand mixer and place the palm shortening and powdered coconut sugar in to the bowl and whip the mixture. Add the coconut butter, vanilla and lemon zest and beat until you have a smooth and fluffy mixture. 
  8. Let the frosting set in the refrigerator for about 15 minutes while you finish preparing the cookies. 
  9. Once the cookies have cooled, scoop about 1-2 tablespoons of lemon filling on to the middle of the cookies. Spread the mixture with a knife and then place the other cookie on top. Repeat with the rest of the cookies. 
  10. Store in an airtight container in the refrigerator. 



Make sure that the palm shortening is not too soft or melted. If necessary, place the shortening in the refrigerator for about 30 minutes to help it solidify some. 

To make powdered coconut sugar just the place the mixture in a spice/coffee grinder or blender and pulse until you get a fine powder. 


This recipe was brought to you by Jessi over at Jessiskitchen.com and @jessiskitchen on IG.