Gluten and Dairy-free Banana Bread Baked Oats

Serves 1

Loving the baked oats food trend right now! They are a great way to mix up your usual breakfast or lunch routine. So delicious, high in fiber, filling, and tastes like you’re eating dessert!

Ingredients:

•  1/2 cup rolled oats

• 1/2 cup almond milk

• 1/2 mashed banana

• 1/4 cup Enjoy Life dark chocolate chips

• 1 tbsp. almond or peanut butter (or any nut butter of your choice)

• 1 tbsp. chia seeds

• 1 tsp. baking soda

• 1 tsp. maple syrup

• 1 tsp. ground cinnamon

 Preparation:

• Preheat oven to 400 degrees.

• Mix all ingredients in a bowl, transfer to a ramekin and bake for 20-25 min.

• Top with more nut butter. 

• Enjoy!

Baked Oatmeal Cups

Baked Oatmeal Cups

Makes about 14-16 cups

The same healthy ingredients you’d put into a bowl of oatmeal, baked into a yummy muffin are a healthy and delicious on-the-go breakfast, snack, or after-dinner treat that you’ll love.  These are also perfect for meal prepping as you can make a batch to keep in the refrigerator or freezer and they are pre-portioned so you can just grab them and go. I made half with blueberries and the rest with mini dark chocolate chips but you can tailor the recipe to any variety that you want!

Ingredients:

• 1 ½ cups rolled oats (I used gluten-free)

• 1 ¼ cup oat flour (I blended oats into flour but you can also keep them whole for a chewier texture)

• 4 tsp. ground flaxseed

• 1 tsp. cinnamon

• 1 tsp. baking soda

• ½ tsp baking powder

• ¼ tsp. sea salt

• 1 mashed banana

• 2 eggs

• ¼ cup maple syrup

• ¼ cup honey

• ¼ cup melted coconut oil

• 1 cup nut milk of choice (I used almond milk)

• 1 tsp. vanilla extract

• ½ cup wild blueberries, dark chocolate chips, unsweetened coconut flakes, or any other topping of choice.

Preparation:

• Preheat oven to 350 degrees and grease a muffin pan with coconut oil or use silicone baking cups.

• In a large bowl, mix together all of the dry ingredients.

• In a separate bowl, mix together all the wet ingredients. 

• Pour the wet ingredients into the dry and combine.

• Finally, stir in the toppings.

• Spoon the batter into the muffin pan or baking cups, filling each around ¾ of the way full.

• Bake for about 25 minutes or until golden brown. 

• Enjoy!

• Store baked oatmeal cups in a sealed, air-tight container in the fridge for up to 7 days or freezer for up to 3 months.

• Reheat in the toaster on low or microwave. You can also thaw frozen cups by transferring them from the freezer to the refrigerator overnight.

Valentine's Day Bark

Healthy Dark Chocolate Bark

Makes about 4 servings

All you need are 10 minutes and a few simple ingredients to make this dark chocolate bark with freeze-dried raspberries, strawberries, chopped almonds, and flaky sea salt! The most delicious and antioxidant-packed treat to satisfy any sweet tooth!

Ingredients:

• 4 ounces dark chocolate, roughly chopped (I used Hu)

• 1-2 tsp. coconut oil

• ¼ cup freeze-dried strawberries

• ¼ cup freeze-dried raspberries

• ¼ cup chopped almonds

• 1 tsp. flaky sea salt

Preparation:

• Line a baking sheet with parchment paper.

• Melt the chocolate in a microwave-safe bowl 30 seconds at a time or in a double-boiler. Stir chocolate constantly to avoid it from burning.  Continue until chocolate is completely melted and smooth.  If when melted the chocolate is too thick to pour then stir in a little bit of coconut oil to thin it out until it reaches a smoother consistency.

• Immediately pour the melted chocolate onto the prepared baking sheet and spread it into a thin layer with a spatula.

• Sprinkle the berries, almonds, and sea salt on top and then let the chocolate cool and harden. Feel free to put it in the refrigerator to cool it faster.  Once it’s completely cool, break into smaller pieces.

• ENJOY!

• Bark can be stored in an airtight container for around 2 weeks, longer in the refrigerator or in the freezer for months.

Gluten and Dairy-free Pumpkin Bread

Serves 4

Delicious gluten and dairy-free pumpkin bread that my kids love during this time of year and perfect to make for Thanksgiving!  Soft, fluffy, naturally sweetened, full of flavor and so easy to make!

Ingredients:

•  1/4 cup melted coconut oil

• 1/2 cup maple syrup

• 1 cup almond flour

• ¼ cup coconut flour

• 3 eggs

• ¾ cup pumpkin puree

• 1 tsp. pumpkin pie spice

• 1 tsp. cinnamon

• ½ tsp. sea salt

• ½ tsp. baking soda

Preparation:

• Grease a 9x5 inch loaf pan with coconut oil and preheat oven to 325 degrees.

• In a large bowl, combine the eggs, maple syrup, pumpkin and melted coconut oil. Mix well.

• Add the rest of the ingredients and stir until well-combined.

• Pour the batter into loaf pan and bake for 45-60 minutes, until the top is lightly browned and a toothpick inserted into the center comes out clean.  Let the bread cool for 10-15 minutes before slicing.  

• Enjoy!

• Store in a closed container for about a week in the refrigerator.

• Feel free to add walnuts, pecans and/or chocolate chips in the batter or as a topping if desired.

Edible Chocolate Chip Cookie Dough

Makes about 8 servings

 This plant-based, refined sugar-free recipe makes eating raw cookie dough not only delicious but entirely safe! My favorite way to enjoy it is to stir it into non-dairy ice cream or yogurt but feel free to use whatever base you like for the ultimate treat.  Such an easy and fun recipe to make with kids!

Ingredients:

• 2 cups almond flour

• 1/3 cup almond butter

• ½ cup maple syrup

• 1/3 cup honey

• 2 heaping tbsp. coconut sugar

• 2 teaspoons vanilla extract

• ¼ teaspoon salt

• 1 cup miniature dark chocolate chips (I used Enjoy Life)

 Preparation:

• In a large bowl, add the almond flour, coconut sugar, and salt.  Mix well.

• In another small bowl whisk together the almond butter, maple syrup, honey, and vanilla.

• Pour the wet ingredients into the dry ingredients.  Mix everything together until its evenly combined and fold in the chocolate chips.

• Cover and refrigerate for at least an hour.

• Enjoy!

• Store leftover dough in the refrigerator for up to 1 week or in the freezer for several months.

Nut Butter Honey Truffles

Makes 12-16 servings

These delicious homemade truffles are packed with healthy ingredients and are perfect for breakfast, a post-workout snack, or an anytime treat! You can also substitute with any combination of nut or seed butter that you prefer.  I made these with homemade CBD hemp honey from Franny’s Farmacy which recently opened in downtown Westport. Be sure to check out their website or visit their store to explore the many health benefits of all of their hemp and CBD products.  Check out my quick video and see how easy these are to make!  You and your family will love them!

Ingredients:

·      1/4 cup gluten-free old-fashioned oats

·      1/2 cup combined organic peanut butter and almond butter (feel free to use any nut butter of your choice)

·      1 tbsp freshly ground flaxseed

·      1/4 cup honey (I used Franny’s Farmacy Hemp Honey)

·      tbsp. ground flaxseed

·      1/2 tsp. vanilla extract

·      3-4 tbsp. dried shredded coconut

Preparation:

·      Pulse oats in a blender for about 30-45 seconds until they become a powdery flour.

·      In a bowl, mix oat flour, nut butters, honey, flaxseed, and vanilla.

·      Roll the mixture into 1-inch balls.

·      Pour coconut onto a plate and roll each ball in coconut to coat.

·      Place truffles in the refrigerator and let chill for at least 30 minutes.

·      Enjoy!

·      Store truffles in a mason jar or airtight container in the refrigerator for up to 1 week or in the freezer for several months.

Yogurt Chia Parfait

Serves 2

Easy, healthy, no-cook, make-ahead, naturally sweetened, gluten-free and so delicious!   This parfait is a nutrient-dense, high-protein breakfast or anytime snack that will keep you full and satisfied for hours, so you'll be less tempted by unhealthy junk foods! Can be stored in the refrigerator for a few days which makes it an ideal breakfast meal prep to make on Sunday night for the week!

Ingredients:

Base:

1/2 cup chia seeds

2 tbsp. honey or maple syrup

1/2 tsp. vanilla extract

1cup unsweetened almond milk (or other milk of choice)

1 cup unsweetened coconut, almond or another yogurt of choice (I used Kite Hill plain almond milk yogurt)

1/2 cup berries

2 tbsp. chopped/sliced almonds

 Preparation:

-       In a bowl, whisk together chia seeds, almond milk, honey, and vanilla.  Mix until well combined.  Let sit for at least 30 minutes to thicken.

-       In 2 mason jars or glass containers, evenly layer the chia mixture into each.  Then layer the yogurt and finally add the berries and almonds on top.

Enjoy!

Chocolate Pumpkin Seeds

Serves 2

Pumpkin seeds + Cacao = a high protein, fiber-filled, incredibly delicious, heart-healthy, anti-oxidant packed, immune-boosting, superfood snack that will satisfy both your savory and sweet tooth that you can feel good about eating every day!  You can also add a pinch of cayenne if you like a little spice. Enjoy in your favorite trail mix, over oatmeal, or just by the handful!

Ingredients:

• 1 cup raw pumpkin seeds

• 1-2 tbsp. unsweetened cacao powder (I used Navitas Organics)

• 1 tbsp coconut sugar or raw honey

• ¼-1/2 tsp. cinnamon

• 1-2 tsp. extra virgin olive oil or melted coconut oil

• 1 tsp. sea salt 

 Preparation:

-       Preheat oven to 200 degrees.

-       In a small bowl, add all ingredients and mix well.

-       Spread seeds out on a parchment-lined baking sheet and bake for about 5-7 minutes.

-       Remove from oven and let cool or place in refrigerator or freezer to cool faster.

-       Put seeds in a bowl and enjoy! 

No-Bake Granola Bars

Makes 12-16 bars

These no-bake granola bars are packed with healthy ingredients, taste delicious, and are beyond easy to make! You can also substitute with any combination of nut or seed butter that you may prefer. They are perfect for breakfast, a post-workout snack, or a yummy anytime treat. These bars are definitely kid-approved so unwind with your kids in the kitchen during this stressful time and make a batch of these homemade bars together!

Ingredients:

• 1 cup almonds, toasted and chopped

• 1 ¾ cups old-fashioned rolled oats

• 1 cup unsweetened toasted coconut flakes

• ¼ cup ground flaxseed

• ½ cup almond butter

• ½ cup peanut butter

• ½ cup honey

• 1 ½ teaspoons vanilla

• ½ teaspoon ground cinnamon

• ½ teaspoon salt

 Preparation:

-       Line a 9 x 13-inch baking dish with parchment paper.

-       Put the almonds in a medium skillet over low-medium heat, stirring frequently until they are fragrant and starting to turn golden brown, about 4-5 min.  Remove and roughly chop into large pieces.

-       In a large bowl, add the oats, coconut flakes, cinnamon, and salt.  Mix well.

-       In another small bowl whisk the almond butter, peanut butter (or any combo of nut butter you choose), honey and vanilla well.

-       Pour the wet ingredients into the dry ingredients.  Mix everything together until it’s evenly combined and no dry oats remain.  The mixture should be fairly dry so if it seems too wet add a few extra oats.

-       Transfer the mixture to the prepared baking dish.  Using the back of a spoon, spread the mixture out by pressing down, making it as even as possible.

-       Cover the baking dish and refrigerate for at least a couple of hours or up to 24 hours.  The longer the better as it gives the oats time to absorb the moisture so the bars can set and firm up.

-       When you’re ready to slice, lift the bars out of the baking dish using the parchment paper as handles. Slice using a sharp knife. 

-       Enjoy!

-       Store bars in an airtight container in the refrigerator for up to 1 week or in the freezer for several months.

Coconut Flour Pumpkin Cranberry Muffins

Makes 12 muffins

Homemade muffins are always a hit and you can never go wrong when they involve pumpkin. These coconut flour pumpkin cranberry muffins are the perfect sweet-tart flavor combination!  Not only are they delicious but they're packed with phytonutrients that help reduce the risk of certain cancers, and help to protect the brain, heart, liver and immune system.   They're great to have on hand for breakfast or a snack, require just 1 bowl and freeze well too, so make a double batch! 

Ingredients:

·      6 pasture-raised eggs

·      ¼ cup pumpkin puree

·      ½ cup melted coconut oil

·      1 teaspoon vanilla extract

·      ¼ cup maple syrup

·      ½ cup coconut flour

·      ½ teaspoon salt

·      ¼ teaspoon baking soda

·      1 tablespoon pumpkin pie spice

·      ½ cup fresh cranberries

Preparation:

·      Preheat oven to 350 degrees.

·      Whisk together the eggs, pumpkin, oil, vanilla and maple syrup. 

·      Add in the coconut flour, sea salt, baking soda and pumpkin pie spice. 

·      Stir until everything is well combined. Gently fold in cranberries. 

·      Divide batter into a 12 muffin cups (I use silicone muffin cups).

·      Pop in the oven and bake for 35 minutes.

·      Let cool and enjoy!

Frozen Yogurt Bites

Serves many

These adorable little yogurt bites are so yummy and perfect to even have your kids make!  They are great to munch on straight out of the freezer as a healthy snack or dessert or throw in a bowl on top of granola and let melt for a few minutes for a healthy breakfast! Kids (or you) can even pack them for lunch in a sealed container and eat them with a spoon when melted.  Too easy and delicious not to try…

Ingredients:

• Wallaby Organic Greek Whole Milk Yogurt (I used plain)

• Raspberries

• Blueberries

• Honey

• Silicon muffin cups

• Baking sheet

Preparation:

• Pour yogurt into a large bowl. Adding 1-2 tablespoons of honey at a time, mix, taste and continue until you reach your desired level of sweetness.

• Lay out muffin cups on the baking sheet. Using a spoon, dollop some yogurt into each cup.

• Put fruit on yogurt and place tray into the freezer for a couple of hours until set. Once frozen, remove from cups and serve, or put in a bag and freeze to eat later. Enjoy!

Coconut Lemon Macaroons

Makes about 12-15 cookies

Passover is just around the corner and these macaroons are not only melt-in-your-mouth delicious but they’re super healthy too!  The combo of healthy fat from the coconut with lemon is very healing for your liver’s immune system.  These are perfect to share with family, friends, include in lunchboxes or an anytime treat.  Gluten-free, dairy-free and KID APPROVED! 

Ingredients:

• 1 ½ cup shredded unsweetened coconut

• ¼ cup almond flour

• 2 tbsp. coconut oil

• ¼ cup maple syrup

• 1 tbsp. fresh lemon juice

• Zest from 1 lemon

• 1 tsp. vanilla extract

• Pinch sea salt
  

Preparation:

• Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a silpat baking mat.

• Add all the ingredients to a food processor and pulse until the mixture is combined well – about 30 seconds.  Coconut shreds are much smaller but can still be noticeable.

• Using a cookie scoop or spoon, scoop out firmly packed balls of mixture and place on the baking sheet.  

• Bake for about 12-15 minutes and until golden brown on the bottom.  Let cool for at least 10 minutes on baking sheets before transferring to wire rack or plate to cool completely.

• Enjoy!

• Cookies can be stored in an airtight container at room temperature for about 4 days, in the refrigerator for up to a week, and freezer for 6 months.

No Bake Energy Bites

12-14 bites

SO healthy, SO easy and SO yummy! These little guys pack a lot of protein and nutrition, minus any processed sugars or questionable ingredients.   Perfect for breakfast, an afternoon snack or a treat after dinner. Kids love them as much as adults!  Gluten-free and dairy-free.

Ingredients:

• 1 cup gluten-free old fashioned oats

• 2/3 cup unsweetened coconut flakes (I used toasted but regular is fine)

• 2/3 cup organic peanut butter (or any nut butter of your choice)

• ½ cup freshly ground flaxseed

• 1/3 cup honey

• 1 tbsp. chia seeds

• 1 tsp. vanilla extract

• ½ - 2/3 cup dark mini chocolate chips 
  

Preparation:

• Mix all ingredients together in a bowl and let mixture set in the refrigerator for at least 30 min.

• Roll mixture into about 1 inch sized balls and store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.

• Enjoy!!

Chocolate Raspberry Valentines Day Cookies

Makes about 20-24 cookies

Healthier cookies that are perfect for an on-the-go breakfast, snack or after dinner treat that you’ll love! My daughter wanted to make a “valentine cookie” during a snow day so these are a slightly adapted version of a recipe I found on www.thebakermama.com. Made with such simple ingredients and they came out so good! Chewy, rich, sweet and all around delicious! My kids and their friends gobbled them up in no time! Gluten-free, dairy-free and KID APPROVED! You can view the original recipe here.

Ingredients:

• 1 cup almond butter

• ½ cup honey

• 1 tsp. vanilla extract

• 3 cups old fashioned oats

• 1/3 cup ground flaxseed

• 2 tsp. baking soda

• ½ tsp. salt

• 1 cup dark chocolate chips

• 1 cup fresh raspberries

Preparation:

• Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a silpat baking mats.

• In a large bowl, stir together the almond butter, honey and vanilla until smooth. Then add in the oatmeal, flaxseed, baking soda, and salt. Stir mixture very well. Finally stir in the chocolate chips and the raspberries until well distributed throughout. The mixture will moisten a little from the raspberries.

• Form 2 tbsp. (approximately) of dough into balls and place a few inches apart on the baking sheet. Slightly flatten each cookie with the palm of your hand.

• Bake for about 15 minutes or until golden brown. Let cool for at least 15 minutes on baking sheets before transferring to wire rack or plate to cool completely.

• Enjoy!

• Cookies can be stored in an airtight container at room temperature for about 4 days or in the refrigerator for up to a week.

Overnight Chocolate Chia Seed Pudding

Makes 4 servings

Easy to make chocolate chia seed pudding packed with protein, fiber and essential fatty acids and is super hydrating.  Delicious and nutritious, perfect for breakfast, snack or a dessert that the whole family will love!

Ingredients:

• 1 ½ cup almond milk

• 1/3 cup chia seeds

• 2 heaping tbsp. unsweetened cacao powder (I used Nativas Organics)

• 3-4 tbsp. maple syrup

• 1 pinch sea salt

• ½ tsp. vanilla extract

• ½ tsp. ground cinnamon (optional)

• Toppings of your choice – I used raspberries, granola and shredded unsweetened coconut)

Preparation:

• Add all ingredients except maple syrup and toppings to a mixing bowl and whisk vigorously to combine well.

• Add maple syrup and taste until desired sweetness.

• Pour mixture into mason jars, cover and refrigerate overnight or at least 4 hours.

• Remove cover, add desired toppings and enjoy!

• Leftovers keep covered in the refrigerator for 5 days.

Homemade Mini Oat Bites

12-14 bites

I made these delicious little snacks to help get my kids and me through the final stretch of the school year.  With all the end of the year parties, they wind up eating a lot of junk, so these little guys pack a lot of protein and nutrition, minus any of the processed sugars or other questionable ingredients.  Gluten and dairy-free and made with sunflower seed butter, they are the perfect snack for a nut-free school and taste like a chocolate chip cookie that just came out of the oven - crisp on the outside, soft and gooey in the middle.  Made with only a few ingredients, they are super easy to make!

Ingredients:

• 1/3 cup maple syrup
• ¼ cup sunbutter (or your favorite nut of seed butter)
• ¼ cup freshly ground flaxseed
• 1 cup gluten-free old fashioned oats
• 1/8 tsp. salt
• ½ tsp. cinnamon
• ½ cup dark mini chocolate chips (optional)

Preparation:

• Preheat oven to 350 degrees. 
• In a medium bowl, whisk together the maple syrup, sunbutter, and ground flaxseed.
• In a separate bowl, stir together the oats, salt and cinnamon.
• Add the sunbutter mixture to the oat mixture and stir well to combine.
• Using your hands, press the oat mixture firmly into each cup of a mini muffin pan.  I used a silicone one so they were easy to remove.  You can use a regular mini muffin pan but be sure to use coconut oil to coat the pan generously so they don’t stick.
• Bake for 15 minutes and then allow the pan to cool for about 10 minutes before removing the oat bites from the pan to cool on a wire rack.
• Store in an airtight container in the refrigerator for up to 1 week or freezer for up to 6 months.
• Enjoy!!

Summer Fruit Tart

Serves 8-10

This incredibly delicious, gluten and dairy-free pie is another winner from my new Sweet Laurel cookbook.  It’s the perfect pie that highlights any peak-season fruit.  Sweetened with maple syrup, adding just the right amount of sweetness, while healthy fats in the almond flour and coconut oil keep the crust tender.  A wonderful low-maintenance dessert to make and enjoy on long summer nights! 

Ingredients:

• 2 13.5 ounce cans full-fat coconut milk, stored at least overnight in the refrigerator

• 4 tbsp. maple syrup

• 1 tbsp. vanilla extract

• 2 tbsp. coconut oil, plus more for greasing the pan

• 2 cups plus 2 tbsp. almond flour

• 1/4 tsp. Himalayan pink salt (or sub sea salt)

• 1 large egg

• ½ cup mini dark chocolate chips (optional if not dairy-free)

• Strawberries, blueberries, raspberries

Preparation:

• Preheat oven to 350 degrees.  Generously grease a 9-inch tart pan with coconut oil.

• In a food processor, pulse the flour and salt until combined.  Add the coconut oil, 1 tbsp. of maple syrup and egg and blend until the mixture forms a ball.  Lightly press the dough into the tart pan and bake for 10-12 minutes, until light golden brown.

• While crust is baking, open cans of cold coconut milk; the solid cream will have risen to the top.  Spoon it into a glass or metal bowl and beat with mixer on high until thickens.  Add 1-2 teaspoons of the liquid and continue to beat until peaks form.  Slowly fold in 3 tablespoons of maple syrup and the vanilla extract.  Cover and refrigerate until ready to use.

• Remove crust from oven and allow to cool completely.  Fill the crust with the coconut whipped cream and top with strawberries, raspberries, blueberries.

• Sprinkle chocolate chips if desired.  

• Slice, serve enjoy!

• Leftovers can be stored in the refrigerator for up to a week.

Chocolate Coconut No-bake Cookies

Makes about 12 -14 cookies

Amazing, naturally sweetened no bake cookies to satisfy your sweet tooth in a healthy way!  They are decadent, delicious and so easy to make.  Give this simple recipe a try; your family and friends will devour them in no time!

Ingredients:

• 1/2 cup coconut sugar
• 2 tbsp. almond milk (or any other milk you prefer)
• 3 tbsp. coconut oil
• 2 tbsp. unsweetened cocoa or cacao powder
• 1/3 cup salted peanut butter, crunchy or creamy (can sub any other nut butter of your choice)
• 1 cup rolled oats (I used gluten-free)
• ½ cup unsweetened shredded coconut
• ½ tsp. vanilla extract
• Pinch sea salt
• Crushed nuts or more shredded coconut for topping (optional)

Preparation:

• Line a baking sheet with parchment or wax paper.
• In a medium saucepan combine coconut sugar, cocoa or cacao powder, almond milk and coconut oil.  Bring to low boil over medium heat, stirring constantly until bubbling for 1 minute.
• Remove from heat and add peanut butter, shredded coconut, oats, vanilla and salt.  Stir to fully incorporate all ingredients.
• Using a small ice cream scooper or rounded spoon, drop heaping tablespoon amounts of the batter onto the prepared baking sheet.  Sprinkle with additional coconut or chopped nuts (optional).
• Let sit at room temperature until cooled and firm – about 30 minutes and ENJOY!
• Store leftovers in the refrigerator for up to 3 days.

Healthy Dark Chocolate Mousse

Makes about 4 servings

Thick, rich, creamy, whipped, chocolatey goodness…so decadent, you’d never believe it’s healthy and beyond easy to throw together!  All you need are 10 minutes and a few simple ingredients to make this dairy-free, antioxidant packed mousse that’s the perfect treat to satisfy any sweet tooth!

Ingredients:

• 4 ounces dark chocolate, roughly chopped
• Extra squares of dark chocolate, shaved, for garnish
• 2 cans full-fat coconut milk, refrigerated overnight or placed in the freezer an hour before making
• ¼ cup cocoa powder (unsweetened)
• ¼ cup raw honey
• Seeds from one fresh vanilla pod (or 1 tsp. vanilla extract)

Preparation:

• Bring about an inch of water to a simmer in a small saucepan.  Place the chocolate in a heatproof bowl over the saucepan making sure the water doesn’t touch the bottom of the bowl.  Stir chocolate until melted, remove bowl from heat and set aside to cool slightly.
• Scoop the solid thick cream on top out of the can of coconut milk, trying not to get any of the water and place in a medium bowl.  You can throw away cans with the water in them as you won’t need them anymore.  
• Add honey.  Using a mixer beat on high until thick and creamy, about 2 minutes.  Reserve about 4-5 tablespoons of the whipped cream to use as a topping for the mousse.  Set aside.
• Pour the melted chocolate, scraped vanilla seeds or vanilla extract and cocoa powder into the bowl.  Beat on low until smooth and thick.
• Divide mousse between 4 glasses or bowls.  Top with whipped cream, shaved chocolate and berries. 
• ENJOY!

The Best Healthy Chocolate Chip Cookies

Makes about 12-15 cookies

I’m completely obsessed with these healthy and addictive chocolate chip cookies! They’re soft and chewy and perfect as an afterschool snack or to satisfy your sweet tooth anytime!  Gluten, dairy, and egg-free. 

Ingredients:

• 1 & ¼ cups Almond Flour
• ¼ tsp. baking soda
• ¼ tsp. sea salt
• 1 ½ tbsp. Chia Seeds
• 1 ½ tbsp. Hemp Seeds
• 1 tbsp. Flax Seeds
• ¼ cup Coconut Oil, softened (not melted)
• ¼ cup honey
• 1 tsp. vanilla extract
• ½ cup dark chocolate chips (I used dairy-free Enjoy Life Dark Chocolate Chips)

Preparation:

• Preheat oven to 350 degrees.
• In a bowl combine the almond flour, salt, baking soda, chia, flax and hemp seeds.
• In a separate bowl mix the coconut oil, honey and vanilla.  Do not melt the coconut oil.  It should just be soft.  If you do melt it you will need to refrigerate the dough for about 30 minutes before baking. 
• Pour the wet ingredients in with the dry and blend together.  Taste the batter and add a drop more honey if you prefer your cookies sweeter.
• Fold in the chocolate chips.
• Line a baking sheet with parchment paper and scoop small spoonful’s of dough onto the sheet about 1 inch apart
• Bake for 10-12 minutes.  
• If the cookies don’t seem done you may need to leave them in for a minute or two longer. 
• Let cool and enjoy!