Homemade Nutella

Yield: 1-1/2 cups

 

Ingredients:

2 cups hazelnuts, roasted

1 tsp vanilla extract

1/2 tsp salt

3 Tbsp cocoa powder

1/4 cup chocolate chips, melted

 

Directions:

  1. Place all ingredients in a blender or food processor.
  2. Pulse for 1-2 minutes or until the mixture is smooth and creamy.
  3. Store in an airtight container in the refrigerator.

No-Bake Brownie Bites

Yield: 8-10 balls

 

Ingredients:

1/3 cup almond butter (or other nut/seed butter)

1/4 cup maple syrup or honey

1 tsp almond extract

1/4 cup unsweetened cocoa powder

3/4 cup almond flour

1/4 cup walnuts, chopped

1/4 cup chocolate chips

 

Directions:

  1. Mix all ingredients together until a dough forms.
  2. Scoop 2 Tbsp sized balls onto a baking sheet pan and freeze for 20-30 minutes or until firm.
  3. Keep refrigerated.

 

No-Bake Peanut Butter Chocolate Chip Cookie Dough Bites

Yield: 10-12 balls

 

Ingredients:

1/2 cup peanut butter

1/4 cup maple syrup or honey

1 tsp vanilla extract

1/4 tsp salt

3/4-1 cup almond flour

1/2 cup chocolate chips

 

Directions:

  1. Stir all ingredients together until a dough begins to form and mixed evenly.
  2. Scoop dough into 2 Tbsp sized balls and place on a baking sheet.
  3. Freeze for 20-30 minutes or until set and firm.
  4. Keep in freezer!

Shortcut Monkey Bread Muffins

Yield: 6-8 rolls

 

Ingredients:

1 tube refrigerated biscuit dough

4 Tbsp butter, melted

1/4 cup sugar

1 Tbsp cinnamon

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Cut each biscuit into 4 pieces. Pour melted butter over the biscuit pieces. Sprinkle on sugar and cinnamon. Toss to coat each piece of biscuit dough evenly.
  3. Grease 6-8 muffin tins with non-stick spray. Place 3-4 pieces of biscuit dough into each muffin tin. Bake for 20-25 minutes or until golden brown and bubbly.

 

No Bake Chocolate Coconut Cookies

Yield: 8-10 cookies

 

Ingredients:

1/3 cup nut butter (peanut butter, sunflower seed butter, almond butter, cashew butter)

2 Tbsp coconut oil

1/3 cup chocolate chips

1 cup oats

1/2 cup shredded coconut flakes

 

Directions:

  1. In a small sauce pan, melt the nut butter, coconut oil and chocolate chips together over low heat, stirring constantly. Turn off the heat once melted.
  2. Stir in the oats and coconut flakes and stir until evenly coated.
  3. Using a spoon or cookie scoop, spoon 2 Tbsp sized mounds of the mixture onto a parchment lined baking sheet. Refrigerate or freeze for 15-20 minutes or until hardened.

SunButter Cups

These allergen-friendly cups are a great treat to have on hand and are easy to make ahead of time! Feel free to use any nut or seed butter and dairy free chocolate chips if needed.
Yield: 8-10 cups

 

Ingredients:

1/3 cup sunflower seed butter

2 Tbsp honey or maple syrup

1 tsp vanilla extract

1 cup chocolate chips

1 tsp coconut oil

 

Directions:

  1. In a small bowl mix together sunflower seed butter, honey and vanilla. Set aside.
  2. In a separate bowl, melt chocolate and coconut oil together. Scoop 1 tsp of melted chocolate into a mini muffin tin (should make about 8-10 cups). Freeze for 5-10 minutes or until chocolate has hardened.
  3. Place 1 tsp of sunflower seed mixture on top of each tin. Top each cup with the remaining melted chocolate and freeze once again for 10-20 minutes or until hardened.

 

Carrot Cake Oatmeal Bars

Yield: 9-12 bars

 

Ingredients:

Wet-

1/4 cup maple syrup or honey

1 egg (1 flax egg also works)

1/2 cup milk (dairy or non-dairy)

1/2 cup carrots, shredded

1 tsp vanilla extract

Dry-

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 cup raisins

1/4 cup walnuts

1/4 cup shredded coconut

1 1/4 cup oats

1/2 tsp baking powder

 

Directions:

  1. Preheat oven to 350 degrees F. In a large bowl mix together all of the wet ingredients until well combined.
  2. Add in the dry ingredients and fold together. Mix until fully incorporated.
  3. Pour the mixture into a greased 8×8 pan or muffin tin and bake for 20-25 minutes or until the top is lightly browned.
  4. Cool then slice into squares. I like to serve mine with a drizzle of maple syrup and some berries!

 

 

Copycat Reese’s Eggs

During quarantine it may be difficult for the Easter bunny to come deliver everyone’s favorite candy – REESE’S EGGS, but I’ve got you covered with my copycat recipe that is sure to please! PS. You can also use this recipe for the Halloween Reese’s Bats, Christmas Trees, etc.

This version of the recipe uses oat or almond flour as the binder and if you don’t have them on hand they are easy to make! Take oats or raw, unsalted almonds and pulse them in a blender or food processor until they have a flour-like consistency.

 

Yield: 8-10 eggs

 

Ingredients:

1/2 cup peanut butter (substitute almond, cashew or sunflower seed butter)

1/4 cup maple syrup (or honey)

1/2 cup oat flour or almond flour (if using coconut flour- use 1/4 cup)

1 tsp vanilla extract

1/4 tsp salt

1/4 tsp cinnamon

1 cup chocolate chips

1 Tbsp coconut oil

 

Directions:

  1. In a bowl mix together the peanut butter, sweetener of choice, flour, vanilla, salt and cinnamon until a dough forms. Refrigerate for 20-30 minutes or until firm.
  2. Scoop 2 Tbsp sized balls of dough onto a baking sheet lined with parchment paper. Form each ball into an egg shape (narrow at the top and wider on the bottom). Or you can leave them as balls!
  3. Place in the freezer for 20-30 minutes to firm up.
  4. While the eggs are setting up, melt the chocolate chips and coconut oil together until smooth (I do mine in the microwave in 30 second increments, mixing after each).
  5. Using a fork, dip each egg into the chocolate. Gently tap the fork on the side of the bowl so the excess chocolate drips off. Place back on the prepared baking sheet and freeze for 5-10 minutes or until chocolate has hardened. Keep in the fridge or freezer until serving!

Classic Chocolate Chip Cookies

The BEST traditional chocolate chip cookie! Gooey on the inside and the perfect crispy edges.

 

Yield: 12-15 cookies
Ingredients:

1 stick butter, softened (not melted)

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1/2 tsp salt

1 1/2 cup flour

1 tsp baking soda

1/2 tsp baking powder

1 cup chocolate chips or chunks

 

Directions:

  1. Preheat oven to 325 degrees F.
  2. Place softened butter and sugars into a stand mixer (or use a hand mixer). Cream for 1-2 minutes or until light and fluffy.
  3. Add the egg and vanilla, mix until combined.
  4. In a small bowl, mix the salt, flour, baking soda and baking powder until combined. Slowly add dry ingredients into wet ingredients and mix until a dough forms.
  5. Add in the chocolate chips and stir until fully incorporated.
  6. Scoop 2 Tbsp sized balls of dough onto a prepared baking pan (2 inches apart). Bake for 10-12 minutes or until JUST cooked/ browned on the edges (this creates the gooey center!).
  7. Allow cookies to cook 5-7 minutes to set up before serving or storing.

3-Ingredient Peanut Butter Cookies

fullsizeoutput_4d16These cookies are quite literally as easy as 1, 2, 3! I’ve included some substitutions if needed!

Yield: 10-12 cookies

Ingredients:

1 cup peanut butter (sub almond butter, cashew butter, sunflower seed butter for allergen friendly)

3/4 cup sugar

1 egg

fullsizeoutput_4d13

Directions:

  1. Preheat oven to 325 degrees. In a small bowl, mix all ingredients until smooth.
  2. Scoop dough into 1 Tbsp. sized balls and place on a greased cookie sheet. Be sure your dough balls are evenly spaced out as dough will spread.
  3. Press a fork lightly onto each dough ball to create a crossed pattern. Bake for 13-15 minutes or until the edges are lightly browned. Cool slightly before using a spatula to remove cookies.