Chocolate Nut Clusters
Nutrition Info
- Calories: 90.1
- Fat: 8.3g
- Carbohydrates: 5.3g
- Protein: 0.4g
Ingredients
- 1/2 cup coconut oil
- 1/4 cup raw honey
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp unrefined sea salt
- 1-2 oz of raw pecans, cashews, or walnuts
Directions
- On low heat, melt honey and coconut oil together.
- Stir in salt and cocoa powder.
- In a mini muffin tin, line with candy liners or mini muffin liners.
- Put nuts of choice into candy liners sprinkled with a little unrefined sea salt and cover with chocolate.
- Put in freezer for 5 minutes to allow to set.
Serving Size: Makes 16 candies, Serving size is 1 candy
Number of Servings: 16
Snickerdoodle Cookies
Nutrition Info
- Calories: 94.9
- Fat: 7.2g
- Carbohydrates: 6.0g
- Protein: 1.6g
Ingredients
- 1/3 cup melted coconut oil (cooled)
- 2 tbsp raw honey
- 2 large eggs
- 1/2 tsp vanilla extract
- 3 tbsp coconut flour
- 1/4 tsp unrefined sea salt
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- Topping:
- 1 tsp organic cane sugar
- 1/4 tsp ground cinnamon
Directions
- Preheat oven to 350 degrees F.
- Mix together the cooled coconut oil, honey, eggs and vanilla extract. Set aside.
- In another bowl, mix together the coconut flour, unrefined sea salt, baking soda, and cinnamon.
- Combine the wet ingredients with the dry ingredients.
- Stir well and allow the dough to sit for several minutes to thicken.
- After the dough has sat, it should be the consistency of a chocolate chip cookie dough, if it is too runny or not thick enough, add a little more coconut flour.
- Spoon onto a cookie sheet lined with parchment paper.
- Combine the topping of 1 tsp of sugar with 1/4 cinnamon and sprinkle the cookies with it.
- Bake for 12-14 minutes.
Serving Size: Makes 1 dozen, Serving size is 1 cookie
Number of Servings: 12
Chocolate Almond Butter/Peanut Butter Candies
Nutrition Info
- Calories: 97.8
- Fat: 9.7g
- Carbohydrates: 1.8g
- Protein: 1.4g
Ingredients
- 1/2 cup coconut oil
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp unrefined sea salt
- 1/2 tsp vanilla extract
- 2 tbsp Steviva Blend
- 16 tsp of raw almond butter or natural peanut butter
Directions
- Heat coconut oil on low heat (do not overheat).
- Remove from heat and allow to cool a few minutes.
- Add cocoa powder, Steviva Blend or (1/4 cup raw honey), vanilla and salt. Stir well. (Steviva Blend will not completely dissolve).
- Use a mini muffin pan and mini muffin tin/paper cups.
- Coat bottom of muffin cups with a little chocolate.
- Freeze for 5 minutes (will firm up).
- Top chocolate candies with 1 tsp of peanut butter per paper cup.
- Top with chocolate and put into the freezer for another 10 minutes to set the chocolate. You can keep them stored in the freezer or at room temperature.
(Recipe adapted from Val Basset’s Kitchen)
Makes 16 pieces of candy, Serving size 1 piece of candy
Number of servings: 16
Almond/Peanut Butter Cookies
Nutrition Info
- Calories: 164.3
- Fat: 12.9g
- Carbohydrates: 10.9g
- Protein: 3.8g
Ingredients
- 1 cup raw almond butter or 1 cup natural peanut butter
- 1/4 raw honey (if you want it sweeter, you can add some more honey to taste)
- 1/2 tsp unrefined sea salt
- 1 egg
- 1 tbsp coconut flour
Directions
- Preheat oven to 375 F.
- Mix together almond butter, unrefined sea salt, honey, and egg.
- Add 1 tbsp of coconut flour to absorb the moisture if needed. If the dough is not stiff enough (you should be able to roll the dough into a ball without a problem) then add a little more coconut flour.
- Roll dough into 1 inch round balls.
- Place on a parchment lined cookie sheet and smash with a fork in a criss-cross pattern.
- Bake for 10-12 minutes or until lightly browned.
Serving Size: Makes 12 cookies, Serving size is 1 cookie
Number of Servings: 12
All Ingredients are organic
Dawn Retzel Murry says
These look so yummy! Thanks!
Kari Legault says
They sound great…thanks Dawn!
Janice Romanski Gardner says
OMG, Halle you are an amazing person in the kitchen!!
Stuart Pierce says
Thanks for sharing!
Linda Myers says
These look sooo yummy..can’t wait to try them all. Thx
Reita Reiter says
Halle, I thought I saw somewhere that you said you could substitue oat flour for the almond….can you do that with all these receipes…as almond flour at the coop here is so expensive they dont have bulk and its $12.00 a lb..tks
Whole Lifestyle Nutrition says
Hey Reita, I haven’t tried it, but you certainly can try. You could always make your own almond flour for much less. Just buy some blanched almonds and grind them in a coffee grinder or food processor until fine.
Reita Reiter says
tks for your help….
Jenni2 says
In these recipes, can one substitute xylitol or stevia in place of the honey??? Thanks!
hallecottis says
@Jenni2 absolutely Jenn!