Paleo Peanut Butter Protein Bites

Ingredients 1 cup all natural crunchy peanut butter 1/4 cup maple syrup 1 T vanilla extract 2 T water 2/3 cup almond flour 6 T unsweetened dark chocolate chips DirectionsMix all ingredients into balls. Keep in airtight container. Yields 20 balls.

Chocolate Zucchini Brownies

Ingredients: 2 cups shredded raw zucchini 1/2 cup coconut oil 1 large egg 1/2 cup agave 1 cup whole wheat flour 1.5 tsp baking powder 1/2 cup unsweetened cocoa 1 tsp vanilla sprinkle of salt Directions: Preheat oven to 350F Blend all ingredients and spread evenly into a baking dish Bake for 20 minutes or until cooked Let cool and cut into squares.

Homemade Chocolate Peanut Butter Cups

Ingredients: 16 ounces semisweet chocolate 1/2 cup confectioners sugar 1/2 cup peanut butter 2 Tbsp butter Directions: Fill cupcake tin with liners Melt 1/2 the chocolate, and pour into liners, spreading evenly Freeze for 15 minutes Mix peanut butter, sugar, and butter, and place spoonfuls into the liners, pressing down evenly Freeze for another 15 minutes Melt chocolate and evenly pour into liners Freeze for another 15 minutes, remove from freezer and enjoy!

Chocolate Coconut Matzo Bark

Ingredients: 6 sheets of matzo (whole wheat if possible) 1.5 sticks of unsalted butter 1 cup shredded coconut 2 cups dark chocolate morsels 1 cup brown sugar Directions: Heat oven to 350F. Line Baking sheet with foil, then parchment paper Place matzo over the parchment, break up pieces Boil butter and sugar till bubbling; pour over matzo Bake for 20 Sprinkle with chocolate chips; spread even with spatula Sprinkle coconut, crushed nuts, chia seeds (or whatever toppings you enjoy) Refrigerate for

Chocolate Coconut Popcorn

Directions:1. Pop kernels in coconut oil2. Melt dark chocolate and drizzle3. Sprinkle coconut immediately after chocolate (so that it sticks!)4. Place in refrigerator for at least 20 minutes

Dark Chocolate Coffee Cake

Drool, yet caffeinated brownies in partnership with Chameleon Cold Brew. Enjoy!Ingredients: 10 TBS unsalted butter 1 2/3 half sugar half stevia blend 3 large eggs are room temperature 1 tsp vanilla extract 1/2 tsp salt 1 1/2 unbleached all purpose flour 1/2 cup unsweetened natural dark cocoa powder 1 tsp baking soda 1 tsp baking powder 1 cup chameleon cold brew Directions: 1. Heat oven to 350. Coat a glass baking pan with non stick spray or butter. 2. Mix softened butter and sugar in a medium

Date & Cocoa Protein Balls

Ingredients: 1 cup oats 1 cup Medjool Dates 1/2 cup Flax Seeds or Chia Seeds 1/2 cup All natural Peanut butter (chunky) 2 tablespoons dark chocolate cocoa powder or 2 tablespoons cocoa nibs 1 tablespoon vanilla 1/2 cup Shredded CoconutDirections:Blend Dates and Flax seeds in a food processor. Add mixture in with the rest of the ingredients.Chill in refrigerator. Once chilled, roll into balls of whatever size you would like, I usually make 10-12 balls. Store in an airtight container and keep in

Baked Apples With Pear & Walnut Filling

Ingredients:4 Apples2 Pears1/4 cup Walnuts1 tablespoon Agave2 Tablespoons Truvia Brown SugarCinnamon Recipe:Peel and core apples and pears. Set apples aside. Chop pears, walnuts and mix in agave, brown sugar and cinnamon. Heat oven to 375. Fill apples with pear-nut mixture. Bake for 10 minutes or until soft.

Pumpkin Chocolate Chip Oatmeal Cookies

Ingredients:2 cups all purpose flour (can use whole wheat flour, I did not)1 tsp baking soda1 tbsp ground cinnamon1/2 tsp salt1.5 cup old fashioned rolled oats1 cup unsweetened applesauce (or 1 cup unsalted butter)3/4 cup Truvia brown sugar1 egg yolk3/4 cup organic pumpkin puree1 tsp vanilla1 cup total of dark chocolate chips, dried cranberries, pumpkin seeds, pecans (or your own combo here) Directions:Heat oven to 350 degrees. Line baking sheet with parchment paper. Mix wet ingredients, mix dry

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