Tag Archives: almond butter

Coconut and Almond butter energy clusters

The bag of organic coconut flakes went through many a recipe experiments last week….some flops and others a success. This one was a winner and decidedly easy to make. The Almond Butter and Coconut oil make it vegan. Use a good quality dark chocolate to dip in and you will not be disappointed. I used just a tad of coconut palm sugar but you can adjust to your taste. Basically the measurements can be adjusted and are here for reference.

Coconut and Almond Butter Energy Clusters - food for the soul
Coconut and Almond Butter Energy Clusters – food for the soul


Coconut and Almond Butter Energy Clusters - food for the soul
Coconut and Almond Butter Energy Clusters – food for the soul

The party is on for Fiesta Friday #85 thanks to Angie from The Novice Gardener, our co-host’s this week are Kaila @ GF Life 24/7 and Jenny @ Dragonfly Home Recipes,

Coconut and Almond Butter Energy Clusters

Coconut and Almond Butter Energy Clusters
Coconut and Almond Butter Energy Clusters

Coconut and Almond butter energy clusters

  • Difficulty: easy
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1/2 cup Organic coconut oil

2/3 cup Organic Almond butter

1 cup Organic unsweetened coconut flakes

1 tsp coconut palm sugar

1 tbsp Raw Cacao

1/2 cup cranberries

1 bar of dark chocolate – melted.

Mix the first 6 ingredients together well. Spoon with a tablespoon and drop clusters on a parchment paper lined tray. Freeze for 30 mins. Take them out and dip halves in metled chocolate and put back in the freezer.

Thats it!

Use as you need during the day for energy. They would also go really well topped on homemade ice cream 🙂

Slices of heaven

This slice is a divine source of energy and so healthful. The energy from the almond butter and nuts, the chewiness from the cranberries and antioxidants from the raw cacao all come together and melt in your mouth. Perfect when you need the energy for a workout or just need to feed that sweet tooth.

Thanks to Fiesta Friday for making me experiment with this today so I could post it and share:).

Energy Slice with Almond butter and almondsIngredients:

  • 6 tablespoons organic almond butter
  • 3 tablespoons organic coconut oil
  • 3 tablespoons raw organic honey
  • 2 tablespoons raw cacao powder
  • 1/2 cup dried cranberries
  • 1 cup sliced almonds
  • 1/2 cup unsweetened shredded coconut
  • 2 tablespoons pumpkin seeds
  • 1/2 teaspoon vanilla extract
  • pinch of kosher salt

Place all the wet ingredients together and then stir in the salt and the dry ingredients. Mix until it is thick and gooey.

I used a silicone mini cake pan to pour this into. You could use a loaf pan.

Set in the fridge to several hours. This will last in the fridge for many days. It does melt easily to take it out when you are ready to slice and eat. Roll the slices into extra coconut and seeds for presentation.

Store in the fridge as it will melt at room temperature.


Power Workout Muffins

If you need that little nutritional boost before and after a workout, this may become a staple. The ingredients are protein packed and what you need to muscle up. I originally saw this recipe by Peggy K on Z living but it has been adapted. I made a batch on Sunday and froze a few to be used during the week for a pre workout energy boost.

2-IMG_3174I have to say that there are many ingredients in this recipe but each add their own nutritional value so feel free to substitute keeping in mind that this is a muscle healthy muffin.

Here is the recipe

Dry ingredients ( combine and sift)

1 cup brown rice flour,

3 tablespoon maca powder

1/2 cup spelt flour

1 cup oatmeal

1 tsp baking powder

1 tsp baking soda

1/2 cup coconut palm sugar

pinch of salt

Wet ingredients ( combine)

1 cup almond milk

1 ripe mashed banana

2 tablespoon coconut oil

1/2 cup almond butter

1 tbsp chia seeds soaked in 5 tbsp of water

1 tsp vanilla extract


1/2 cup dry red cherries

1/2 cup almonds or walnuts

1/2 cup coconut flakes

Combine the wet ingredient with the dry and stir to mix. Add the extras. The batter should look like a thick pancake batter so if it is too thick you can add additional almond milk.

Bake in a muffin pan coated with coconut oil at 350 for 25 to 30 mins.