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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.

Blueberry Yogurt Popsicles

Blueberry Yogurt Popsicles

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

Protein Powered Blueberry Muffins

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.

Vanilla Matcha Latte

Vanilla Matcha Latte

Vanilla Matcha Latte

This Paleo Dairy Free Matcha Latte is extra special. Matcha has so many health benefits, like helping prevent cancer, weight loss and overall boosting your immune system. It contains some caffeine, so be cautious if you have caffeine sensitivities. This latte is wonderfully creamy, velvety smooth and oh so tasty. Our friend, Emma, created this one and paired it nicely with dark chocolate, which is always a great idea, if you ask me! I hope you love it!

Ingredients:

  • 1 scoop (1/4-1/2 teaspoon) Matcha Green Tea
  • 1 tsp Vanilla Extract
  • 1 Tbsp of Vanilla Cake Batter coconut butter 
  • 1/4 cup water
  • 2/3 cup almond milk
  • 1 scoop collagen protein

Optional:

  • 4-6 drops of vanilla cream stevia – I like to use Sweet Leaf Stevia – more or less to taste

Bonus:

  • A couple squares of dark chocolate – 1 grated for serving + a couple extra for you to enjoy along with your dreamy matcha latte


Preparation:

  1. Place all ingredients (except the chocolate) into small saucepan and whisk to combine.
  2. Place over medium heat and whisking frequently (so the milk doesn’t catch and burn), heat to preferred temperature.
  3. To serve, pour into your favorite mug and grate over a little dark chocolate if desired ← seriously, do it!

 

Recipe and Photos by Emma @emsswanston

Peachy Pecan Mini Pies

Peachy Pecan Mini Pies

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.