Pyure Sweet

Ingredients:Recipe yields 14 bars1 cup chunky peanut butter 1/4 cup @pyuresweet maple syrup1/2 cup coconut flour or almond flourChocolate top: 1 cup chocolate chips 1/2 cup creamy peanut butter . Directions:Line 8″ baking square pan w parchment paper or spray w non stick.In a bowl, add peanut butter + @pyuresweet maple syrup w flour. Mix well. Pour into pan.Prepare chocolate top. Melt chocolate in a double boiler or microwave chocolate. Add in peanut butter. Pour over prepared bars.Freeze for 60

Paleo Peanut Butter Cups

Ingredients1 cup dark chocolate morsels 2 tbsp coconut oil ¼ cup peanut butter ½-1 tsp coconut sugar Caramel Layer 5 tbsp coconut oil 5 tbsp coconut sugar ½ cup full fat coconut milk 2 tbsp peanut butter 1 tsp vanilla extract Directions Melt chocolate & coconut oil in small saucepan on medium heat. Remove and add in sugar and peanut butter. Pour into mini cups 50% of the way. Place in freezer for at least 20 minutes. Next make the caramel by heating oil, sugar & milk on medium heat in small

Sesame Chocolate Tahini Cookies

Ingredients1 flax egg (1 T flax seed in 3 T warm water) 1/2 cup Tahini @1/2 cup maple syrup 3/4 cup almond flour 1/2 cup unsweetened cocoa 1/4 cup coconut sugar 1/2 t baking soda 1/2 t baking powder 1/2 t salt 1 t vanilla1 cup chocolate morsels sesame seeds – black & white Directions Prepare flax egg, set aside for a few minutes. Preheat oven to 350 and prep baking sheet with parchment paper. Mix wet ingredients including flax egg, fold in dry. Scoop T of dough, form into balls and roll in

Blueberry Lemon Bread

Ingredients1/3 cup melted butter1/2 cup almond milk 1 cup sugar squeezed lemon and 2 T grated lemon zest 1.5 all purpose flour 2 eggs 1 t salt 1 t baking soda 1 cup frozen berries Glaze:1/2 cup confectioners sugar 2 t lemon juice lemon zest2 T almond milk DirectionsPreheat oven to 365. Grease bread pan. Mix wet ingredients. Fold in dry. Then add about a tablespoon of flour to berries and fold in. Bake for 60 minutes.

Chocolate Peanut Butter Cups (GF, dairy-free)

Ingredients3/4 cup peanut butter 1 egg 1/2 cup coconut sugar1 tsp vanilladash of salt 1/2 tsp baking soda1 cup almond or coconut flour Filing: 1/2 cup dark chocolate 1/4 cup @naturallymore peanut butter 1 tsp vanilla DirectionsHeat oven to 350. Prepare 24 mini cupcake pan with liners. Mix ingredients. Press into cupcake liners, press down with tablespoon to make indent. Bake for 10 minutes. While baking, melt chocolate, add in peanut butter and vanilla. Fill each cup once cooled. Refrigerate for

Paleo Nutella Peanut Butter Fudge (GF, dairy-free)

Ingredients1/4 coconut oil, melted 3/4 cup Rigoni di Asiago hazelnut spread 1/4 cup peanut butter Directions Line 12 mini cupcake holders. Melt coconut oil, mix in the rest. Place in cupcake holders and freeze for 10 minutes. Top with Himalayan sea salt

Molasses Cookies

Ingredients2 cups almond flour 1/4 cup arrowroot flour 6 T coconut flour 1 T baking soda 1 T ground ginger 1/2 T salt 1 large egg 6 T ghee 1/3 cup raw honey 1/3 cup unsulphured molasses Coarse sanding sugar powdered sugar Directions Preheat oven to 375. Place wax paper on baking sheet. Whisk all dry ingredients together. Add in egg, butter, honey & molasses. Let sit for 5 min. Make dough balls. Roll in coarse sugar or powdered and drop on cookie sheet. Bake for 12 minutes. Press down to make.

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