-1/3 cup butter, softened (grass fed)

-3/4 cup coconut sugar

-2 cups almond flour

-1 egg (pasture raised organic)

-1 tsp almond milk

-1 tsp vanilla extract

-½ tsp salt

-½ tsp baking soda

-3/4 cup chocolate chips (dark chocolate refined sugar free)

I normally double the recipe because these cookies fly in my house! I also make them pretty big, like 4-5 tbsp sized.

-Preheat oven to 350

-Single recipe: bake 10 min/ Doubled recipe: bake 20 min (until golden brown)

-mix butter and sugar

-add remaining ingredients

-option to top with flaky salt for the perfect sweet and salty combo.

MY INGREDIENT CHOICES:

-Almond milk: Malk, Three Trees, Organic Califia Farms

-Chocolate Chips: HU Kitchen, Evolve, Just Date

Take a picture and send my way if you make them 🙂

-1 cup almonds (sprouted organic)

-1/4 cup coconut (unsweetened)

-1/4 cup chocolate chips (HU Kitchen)

-1/4 cup pumpkin Seeds

-5 figs

Combine all ingredients! It’s that simple. No reason to over complicate a snack,

-2 eggs (pasture raised organic)

-1 cup peanut butter (single ingredient)

-2/3 cup coconut sugar

-2 tbsp coconut oil

-1/2 tsp vanilla extract

-¼ cup cocoa powder

-1 tsp baking soda

-sprinkle of salt

-3/4 cup unsweetened chocolate chips

-Preheat oven to 350

-Bake for 15 min

-mix butter and sugar

-combine butter and sugar mixture with remaining ingredients

-form cookies with 4-5tbp of dough

-medjool dates

-nut butter

-chocolate

-salt

Think a snickers… but better

-Pit and slice open dates (or buy pitted) - I recommend to check dates for mold and bugs!

-Fill inside of date with nut butter of choice (I prefer all natural almond or peanut butter)

-add chocolate chips inside or do a chocolate drizzle

-sprinkle with sea salt

-store in freezer

-1/2 cup almond butter

-1/2 cup honey

-3.5 cups Lovebird Cereal

-1.5 cups HU gems

-1tbsp coconut oil

-in a saucepan, combine almond butter and honey on low heat and stir until combined

-remove from heat and stir in cereal

-use spatula to flatten out cereal mixture onto rectangular cookie sheet or in a pyrex

-melt chocolate with 1tbsp coconut oil with a double boiler

-drizzle chocolate over cereal

-freeze for 30 min

-store in fridge

-1 cup oats

-1/2 cup almond butter

-1/3 cup honey

-1/2 tsp vanilla extract

-dash of salt

-1/2 cup chocolate chips

I dream about the Pura Vida Almond Butter Chocolate Chip Oat balls so here my take…

-Blend 1 cup oats (opt for Glyphosate free)

-combine all ingredients

-roll into balls

-keep in fridge

MY INGREDIENT CHOICES:

-Oats: one degree organic

-Chocolate Chips: HU Kitchen, Evolve, Just Date

-Almond Butter: Artisana Organics

-Japanese Sweet Potato

-Honey

-Almond butter

-cinnamon

Just trust me on this one… I was skeptical at first, but now I crave this combo all the time.

-Slice potato in half

-Bake for ~60 min on 400 (until soft)

-Layer with almond butter (I do 2 tbsp)

-drizzle with honey

-sprinkle with cinnamon and sea salt

-1.5 cups cashews (organic)

-1.5 cups medjool dates (organic)

-1/3 cup maple syrup

-1/3 cup flax seeds

-1/3 cup hemp seeds

-1/4 cup cacao powder

-1/2 cup chocolate chips (dark chocolate, refined sugar free)

-soak dates in warm water for 5 min to soften

-combine all ingredients aside from chocolate chips in food processor

-add in chocolate chips

-form into balls (if super sticky, add coconut oil to your hands)

-store in fridge

-Abbot’s vegan meat

-Fillo’s black beans

-Purple Rice

-Red Pepper

-Onion

-Salt

-Balsamic vinegar

-Yellowbird hot sauce

-Avocado

-cook vegan meat on frying pan until browned

-add beans and cook for a few minutes

-remove from pan

-cook peppers and onions until browned and softened with 1 tbsp balsamic (adds tang)

-combine all cooked ingredients and serve over rice for a carb and top with avocado for a healthy fat, cilantro for fresh herbs and hot sauce for some spice

-1/4 cup extra virgin olive oil (I used Kosterina Spicy oil)

-2tbsp red pepper flakes

-1tbsp dried onion flakes

-1tbsp dried garlic flakes

-sprinkle of paprika

-sprinkle of cayenne pepper

-sprinkle of salt

-Combine all ingredients and store in cool dark place

-1tsp Pique Life ceremonial grade matcha

-8oz hot water

-3oz frothed nut milk (I used Three Trees)

-sprinkle of ceylon cinnamon

-sprinkle of tumeric

-8 drops of Sweet Leaf Stevia

-Shilajit

-add matcha to hot water

-mix in frothed milk

-add spices, sweetner, and shilajit

-froth to mix everything together

-4 cups brown rice puff cereal (I used one degree organic brand)

-1/3 cup honey

-1/2 cup PB or almond butter (I used One Trick Pony smooth PB w/ no added sugar or oils)

-1tbsp cinnamon (I prefer Ceylon cinnamon which has anti-inflammatory properties)

-sprinkle of salt

-splash of vanilla extract

-1/4-1/2 cup chocolate chips (hu are my fav)

-1 tbsp coconut oil (optional)

-combine cereal, honey, nut butter, salt, cinnamon and vanilla

-mix well

-Flatten into a large rectangle in a Pyrex (use silicon spatula to make it easier)

-melt chocolate (and coconut oil- optional to help with melt) over double broiler or in microwave

-drizzle chocolate over rice crispy bars

-store in freezer

-cut into squares and serve!