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Recipes — desserts

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.

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.

Macadamia Chocolate Chip Cookies

Macadamia Chocolate Chip Cookies

Macadamia Chocolate Chip Cookies

This is the perfect small batch cookie recipe. If you're like me, then having cookies around on the counter is very dangerous. One here, one there, and before you know it, they're all gone! This recipe makes approx 6-8 deliciously buttery, subtly sweet, crispy, crunchy, incredibly moorish, perfectly portioned, melt in the mouth, chocolate chip studded, macadamia cookies. Our friend, Emma, is the genius behind this creation and the lens.


Ingredients:

  • 1 egg
  • 2 TbspVanilla Cake Batter coconut butter, melted and cooled
  • 2 Tbsp maple syrup (honey or coconut sugar can be used as well)
  • 3 Tbsp almond/cashew or hazelnut butter
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 Tbsp coconut flour
  • 1/4 tsp baking powder
  • A pinch of salt
  • 1-2 scoops collagen protein powder (optional)
  • 3 Tbsp macadamia nuts, roughly chopped
  • 2-3 Tbsp roughly chopped dark chocolate + extra for drizzling


Preparation:

  1. Pre-heat oven to 175’C/350’F
  2. Line a baking sheet with baking/parchment paper and set aside.
  3. In a medium sized bowl whisk together egg, vanilla, coconut butter, maple syrup and nut butter until smooth and well combined.
  4. Add almond and coconut flour along with baking powder, salt and collagen (if using) and stir to combine.
  5.  Add your macadamia nuts and chocolate chips and stir to combine.
  6. Place your dough in the fridge for 5 minutes to rest.
  7. Use a cookie scoop or spoon to place a small portion of cookie dough onto your prepare baking sheet. Then use your hands and form into your desired shape and size. *Note – If you want a thinner, crispier cookie then feel free to press them out nice and flat. Feel free to make them as big, small, thick or thin as you like just remember you may need to adjust the baking time slightly depending on the shape and size you choose.
  8. Repeat until all the mixture has been used.
  9. Once you have all your cookies shaped bake for 6-8 minutes until the tops are lightly golden and slightly crisp.
  10. Melt a little extra chocolate your by your preferred method, drizzle over the top and finish with a sprinkling of pink salt.


      Note – Cookies keep well when stored in an airtight container for up to 5 days – however they will lose some of the initial crispness and soften a little around day 2-3 (if they last that long) and can be frozen for up to 3 months.

      Recipe and photos by Emma @emsswanston on IG.

      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