Tag: glutenfree

Chocolate Coconut Protein Bark w/ Cashew Butter, Puffed Quinoa & Goji Berries

Chocolate Coconut Protein Bark w/ Cashew Butter, Puffed Quinoa & Goji Berries

Happy Friday Friends! Boyyy do I have an AWESOME recipe for ya using some of my favorite products from Carrington Farms. I’m headed on vaca tomorrow, but didn’t want to leave you hanging for a week, so I’m sharing this recipe early…just in time for a little Sunday meal prep?!

I don’t know about you, but I’m 100% a dessert kinda gal. I would necessarily say it’s a sweet-tooth craving, but I also like a little something extra after dinner. This vegan & paleo chocolate is the PERFECT, no-sugar snack to keep you satisfied & make your taste buds dance for joy!

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I love Carrington Farms products because they offer organic, non-GMO seeds, grains, and oils ….which let’s be honest, makes up basically more than half of what I eat on a daily basis. Some of my staples from Carrington Farms? Ghee, Coconut Oil, and a plant-based protein on hand (i.e. their chocolate coconut protein powder).

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Moving onto the chocolate. This recipe is SO simple. It’s completely SUGAR FREE (but totally optional to add a sweetener of your choice if you please). It’s VEGAN, PALEO, GLUTEN-FREE, KETO-FRIENDLY – all that jazz.  Here’s the down low…

Ingredients


Homemade Cashew Butter

½ cup raw cashews

3 tsp Carrington Farms Coconut Oil

⅛ tsp himalayan salt

Optional Sweetener: Vanilla Stevia, Coconut Sugar, Maple Syrup, or Honey


For the Chocolate

½ cup Carrington Farms Coconut Oil

¼ cup Coconut BUTTER (adds a natural sweetness to the chocolate)

⅓ cup Carrington Farms Organic Coconut Protein Chocolate Blend

⅔ cup raw cacao powder

¼ Carrington Farms Puffed Quinoa

¼ cup unsweetened shredded coconut

¼ tsp (or more if you like it saltier) himalayan salt

Optional Sweetener: Vanilla Stevia, Coconut Sugar, Maple Syrup, or Honey

Optional Toppings: Goji berries, additional puffed quinoa, pumpkin seeds, mixed nuts, dried fruit

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DIRECTIONS:

Start by blending your cashews, coconut oil, & salt in a food processor. Blend until resembles cashew butter like consistency. Set aside.

Using a 8.5″ X 4.5″ X 2.75″ loaf pan, line that in parchment paper.

Next, over your stove top, melt your coconut oil & coconut butter on a saucepan at LOW heat. Once melted add in the chocolate coconut protein powder & the cacao powder. Mix well. Next add in the cashew butter and stir until well blended. Finally, add in your puffed quinoa, shredded coconut, optional sweetener, & salt. Mix well.

Once well blended, pour into loaf pan lined in parchment paper. Top with any additional toppings of your choice. Lightly sprinkle some more himalayan salt & a drizzle of honey. Store in freezer for about 30 minutes, then transfer to refrigerator for another hour or two, or until it is set and hardened. Once it has fully hardened, break into pieces and store in your fridge in an airtight container.

Enjoy!!

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Thank you Carrington Farms for sponsoring this post. I love the opportunity to colloborate with brands I truly love and believe in!

Vegan and Gluten-Free Pumpkin Peanut Butter & Chocolate Chip Cookies

Vegan and Gluten-Free Pumpkin Peanut Butter & Chocolate Chip Cookies

Who else craves freshly baked cookies (requiring minimum effort) on a rainy football Sunday?! If so, I have the perfect recipe for you – completely vegan, gluten-free, and dairy-free! These cookies are entirely guilt free and will be sure to cure that sweet-tooth of yours!

These cookies were inspired by the Wild Friends Pumpkin Spice Peanut Butter after I purchased not just one, but the pack of THREE from Amazon Prime (Amazon Prime was clearly designed for impulsive shoppers like myself). I should have known how dangerous of a purchase this would be, but hey, I was in the moment and like every other basic chic during fall, I was in need of pumpkin spice everything.
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So fast forward to me finding every possible way of not spooning the entire jar of peanut butter into my mouth, I decided baking with it was the next best thing.

Here’s what you’ll need:

  • 2/3 cup of gluten-free oats (Bob’s Red Mill is my go-to)
  • 1/3 cup of Wild Friends pumpkin spice peanut butter (feel free to substitute with ANY nut butter of choice)
  • 1/4 cup organic pureed pumpkin
  • 1/4 cup unsweetened applesauce
  • 1 ripe banana
  • 1/2 tsp baking powder
  • 1/4 tsp of cinnamon & pumpkin pie spice
  • 3 to 4 (heaping) TBSP of Enjoy Life Foods Dairy Free Chocolate Chips
  • Coconut Oil (to coat your baking sheet)

The apple sauce & pumpkin can be used interchangeably – for example – if you have no applesauce, just double your pumpkin to a 1/2 cup & vice versa!

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Directions:

Set your oven to 325 degrees fahrenheit. Meanwhile, in a large food processor, add all of your ingredients EXCEPT for the chocolate chips & coconut oil. Blend well to a thick consistency (it’s okay if it’s a little chunky)! Add in your chocolate chips & blend for just a few seconds in order to spread the chocolate chips evenly throughout the batter. Next, line a baking sheet with foil & coat lightly in coconut oil (I use a spray bottle). Finally, spoon the batter on the baking sheet in approx ~ 2 1/4 inches across per each cookie. Bake for about 12-15 minutes or until lightly golden on the top. Before indulging, let your cookies sit & cool for a few minutes once you’ve pulled them out of the oven. Enjoy!!

Best kept refrigerated!


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