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.
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.
Use as you need during the day for energy. They would also go really well topped on homemade ice cream 🙂
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:).
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.
I know this is not food but this natural lip balm sure does feed the soul. My daughter and I spent a hour this morning making this for friends for thanksgiving. Recipes from the Thanksgiving meal will follow:)
You will need the following. Please make sure all ingredients are organic and good quality.
3 tablespoon coconut oil
1 tablespoon almond oil
3 tablespoon beeswax
1 tablespoon raw honey
10 drops Lavender oil
10 drops Peppermint oil
Jars ( I bought these on Amazon)
Some dried Lavender flowers ( optional – I just used these to top the balm for interest)
In a double boiler using a glass jar melt the coconut and almond oils and beeswax. Whisk in honey and the essential oils. Pour in the jars to set and top with bits of organic lavender flowers if you have them.
I have been experimenting with many variations of a gluten free banana bread recipe. The best so far has been a recipe I found in Elana’s Pantry at http://www.elanaspantry.com/paleo-banana-bread. This is a high protein Paleo recipe that hit the mark. The consistency is soft and juicy and the flavor nutty. This is an excellent snack toasted and served with Raw honey.
Almond meal is made from blanched sweet almonds and is low carb substitute to wheat flour in baking
You do want to use ripe bananas and a regular loaf pan
3 ripe bananas mashed
3 organic large eggs
1 tablespoon pure vanilla extract
1 tablespoon organic honey
¼ cup coconut oil
2 cups of a good variety almond meal
½ teaspoon sea salt
1 teaspoon baking soda
Blend together bananas, eggs, vanilla, honey and coconut oil and pulse in the dry ingredients. Pour into a greased ( with coconut oil) loaf pan and bake at 350° for about 60 minutes. A toothpick inserted in the center should come out clean. Once cool, serve slices with raw organic honey.