This cookie is to die for! Best eaten fresh out of the oven with a scoop of your favourite ice cream! I used two 5″ small cast iron skillets but a standard large cast iron skillet will work as well. Alternatively you could use a 8×8 glass baking dish and slice into bars. I also added LeanFit completegreen protein powder for extra protein and VitaFiber IMO syrup for extra fiber. So happy with this recipe, definitely going to make again soon!
Top with ice cream!!
Banana PB Skillet Cookie
•½ Cup oat flour
•¼ Cup almond flour
•¼ Cup coconut flour
•½ Cup (50g) LeanFit Completegreen Protein
•1 tsp baking powder
•½ tsp cinnamon
•Pinch Himalayan pink salt
•2 Ripe bananas (appx. 2 cups mashed)
•⅓ Cup coconut oil, melted
•⅓ Cup peanut butter or choice of nut butter
•¼ Cup VitaFiber IMO Syrup or maple syrup
•1 Large egg
•2 Egg whites
•1 tsp vanilla extract
•½ cup dark chocolate, chopped or chips
Preheat oven to 325ºF, grease two 5” cast iron skillets or large cast iron skillet with coconut oil. Combine all dry ingredients in bowl and set aside. In separate bowl whisk all wet ingredients. Fold wet ingredients into dry ingredients and fold in chocolate chips. Pour into two 5inch cast iron skillets or into one large skillet. Sprinkle extra chocolate on top and bake in preheated oven for 20-22 minutes. Eat right away and save extras for up to a week in fridge. I was able to get 12 servings. These could also be made into bars by using a 8×8 glass baking dish.
*Update – I remade in my large cast iron skillet and turned out great!
These little bites turned out delicious! Raw vegan, paleo and gluten free! I used some of these and crumbled on top of my homemade donuts yesterday (recipe here) Perfect little snacks. Recipe below⬇
•6 Tbsp Coconut flour
•4 Tbsp almond meal
•2 Tbsp chopped dark chocolate or chocolate chips
•1/3 Cup soft coconut oil
•3 Tbsp maple syrup
•3 Tbsp natural peanut butter
Soften coconut oil and peanut butter (do not melt), mix in maple syrup, set aside. Combine coconut flour, almond meal and chocolate together in separate bowl, mix in coconut/peanut mixture and stir until well incorporated. Line small container with parchment and spread mixture into evenly. Place in freezer for about an hour until firm. Slice into bite size pieces (I made 20). Store in fridge or freezer.
Calories: 82 | Fat: 6g | Carbs: 4g | Protein: 1g
Wow these turned out sooo good! When they are frozen they taste like fudgicles with a brownie bottom. Sooo yummy! Many friends enjoyed this treat.
Here’s the recipe→
Fudgy base ingredients:
•1 cup soaked dates
•1/2 cup almonds
•1/2 cup hazelnuts
•3 Tbsp Cacao powder
•1 tsp pure vanilla extract
•1 Tbsp agave nectar
•Pinch of Himalayan salt or sea salt
Chocolate Coconut Mousse Ingredients:
•2 cans full fat coconut milk, refrigerated (only need “cream” from 1 can)
•1/4 cup Cacao powder
•3 Tbsp agave nectar
•1/2 tsp xantham gum (optional – see notes)
1. Start with fudgy base. Soak your dates for about 15min. Place nuts in food processor and process until small bits. Add remaining ingredients and process until you get a dough like texture. Have 12 large muffin liners and divide batter between the 12 evenly. Press down evenly with spoon or small flat cup. Place in freezer.
2. Refrigerate your coconut milk for at least 12 hours. Combine all ingredients for mousse layer in food processor using one full can of coconut milk and scrape the top layer of 2nd can of coconut “cream” off the top, reserving the water for later use (i used in smoothie). Put xantham gum in after all combined and blend until whipped. Pour over fudgy base. Place in freezer for about 45min before enjoying. I like to have it little thawed out so it’s more moussy.
Note: If you don’t use xantham gum it wont be as pudding like but will still taste the same, you will also have to enjoy fully frozen. Freeze for at least 2 hours before enjoying.
Store in freezer and let thaw a little bit before enjoying.
Macros per serving:
Calories 160 | Carbs 19g | Fat 9g | Protein 3g
I have always wanted to make my own granola as I eat alot of it. Finally made some and it was so easy, step by steps images and recipe →→
• 2 Cups large flake oats
• ½ Cup nuts, chopped (I used almonds & hazelnuts)
• ¼ Cup seeds (I used pumpkin)
• ½ Cup dried fruit, chopped (I used apricots)
• 2 Tbsp maple syrup
• 2 Tbsp Coconut Oil
• 1 tsp pure vanilla extract
• Pinch sea salt
Preheat oven to 300º. Combine all ingredients with your hands in large mixing bowl. Using your hands makes the coconut oil melt and is easier to make sure everything is incorporated. Spread on parchment lined baking sheet. Bake in preheated oven for 10-15 minutes or until lightly toasted.
Cool and store in jar or container for up to 2 weeks.
I love my granola with plain greek yogurt and some fresh berries ♡
So I needed to make a nut/gluten free dessert for my moms birthday so I created these amazing raw slices, they are so delicious and very decadent! Recipe as follows.
•2Tbsp VitaFiber IMO (can use honey/agave)
•Dates as needed (I used 10)
▶Blend all ingredients adding dates until the mixture forms dough. Flatten onto 9×9 baking dish and place in freezer.
▶Blend adding water until you reach a smooth and thick consistency. Spread evenly over base place in freezer.
•2C almond milk
•Sweetener to taste
▶Bring almond milk to medium heat until it bubbles then add cacao and sweetener. Stir well and allow to simmer, stirring often, remove from heat once thickened. Cool then spread over caramel. Place in fridge. Slice once hardened.
•1/2C Coco oil
•2Tbsp maple syrup
(I used this method – the top may crack when sliced)
Super yummy healthy, raw, vegan, gluten free “fudge”. Recipe as follows→
Yields 12 squares
•1-1/2Cup Chickpeas (cooked & drained or canned)
•1/4Cup Natural nut or seed butter (I used peanut butter)
•1/2tsp ground cinnamon
•1/4Cup unsweetened almond milk or choice
•1/4Cup maple syrup
•1tsp pure vanilla extract
•Dash sea salt
•1/2Cup dark chocolate chunks or chips
•1/4Cup ground flax seed
•2Tbsp coconut oil
1. Place all ingredients excluding chocolate chunks into food processor and blend until completely smooth, stir in chocolate chunks.
2. Line 8×8 pan with plastic wrap and spread mixture evenly over top.
3. Cover with plastic wrap and freeze for at least 5 hours before slicing.
4. Remove from freezer and let sit 20 minutes before slicing. Cut into 12 squares and enjoy. Store in freezer.
I am in love with chia seeds, I try to incorporate them into my meals as much as possible. Chia seeds are packed with omega-3 fatty acids, these fats are important for brain health. They are also a great sources of dietary fibre, adding these gems to your diet is an easy way to ensure you are getting a good dose of fibre. They have many more excellent benefits that I could go on but I know you all want the recipe so here it is↓↓↓
•1Cup almond milk
•1tsp agave syrup
•1Tbsp cocao powder
•1Tbsp peanut butter
•1/4Cup chia seeds
Blend almond milk, agave, cocao, PB and banana until well combined. Pour over chia seeds in container with lid and shake up (can also stir), place in fridge for few hours or overnight. Blend raspberries with splash of water and layer with chia pudding. Enjoy ♡
Oh wow these are aaaamazing! I want to experiment more with adding and swapping different ingredients but these were still so good! Took them on my surfing trip, great grab n go snacks or pre/post workout. Recipe as follows↓
•1C nut butter (I used half peanut butter and half homemade nutella)
•1C Oats (I used large flake)
•1/3C scant, honey or agave or maple syrup
•1/4C chia seeds
•1 scoop protein (I used chocolate whey)
•1/4C dairy free chocolate chips (enjoy life)
Heat up nut butter until plyable, add all ingredients and mix until well incorporated (get your hands dirty). Place in fridge for 2 hours then roll into balls and place on parchment lined dish (i used a tablespoon and portioned that way, plus made easy ball). Eat and store in fridge.
This tofu cheesecake is completely raw, vegan & gluten free! My latest creation for dessert diaries challenge on instagram. Recipe as follows→
Yields: 2 mini springform pans
•1/4C almonds or nuts of choice
•15 pitted dates
•1 package medium-firm tofu (350g)
•1 scoop vanilla bean vegan protein
•1tsp xantham gum
•1 ripe banana
•2Tbsp fresh squeezed lemon juice
1. Pulse nuts in food processor until small bits, add dates and process again until you can press together with your hands. Press into springform pans, set aside.
2. Drain and dry tofu with paper towel, process in food processor with rest of ingredients except blueberries, blend until smooth.
3. Pour half of mixture on top of crusts. Add blueberries to other half and process once more until blueberries well incorporated. Pour remainder on top between two cakes. Refrigerate at least 8 hours.
4. To serve open pan and use butter knife around sides to loosen from sides, I used spatula to lift onto plate. Top with more blueberries. Enjoy♡
Yummy raw tarts made with cashews! These treats are raw, vegan, gluten free, sugar free and guilt free!
Recipe as follows:
Makes 4 tarts (4″x4″)
- 3/4C Raw cashews, soaked for at least 4 hours, then drained and rinsed
- 1/2C coconut milk
- 1Tbsp agave syrup
- 1/2tsp pure vanilla extract
- Pinch pink Himalayan salt
- beet powder or beet juice for coloring
- 1/4C dates, soaked 10min in warm water
- 1/2C almonds
- 1/4C shredded coconut
- 1Tbsp coconut oil, melted
- Pinch pink Himalayan salt
- Soak your cashews.
- To create the crust first process nuts in food processor until small bits, then add dates and coconut and process until dates chopped. Stir in salt and coconut oil. Place in fridge.
- Blend soaked cashews and coconut milk in blender until smooth, add agave, vanilla and salt and blend. Add the beet powder or juice 1tsp at a time until desired color is achieved (I used 5 tsp of beet juice). Place in fridge to chill.
- Divide crust mixture into 4 parts and press into tart pans, spoon filling over top and place in fridge to chill and set for about 1hr. Garnish with fresh berries and serve.