Dark chocolate cacao mint bites that tastes just like a mix between a raw brownie and a thin mint cookie! No added sugar and make the perfect afternoon snack or dessert!

Mint Dark Chocolate Cacao Bites

September 29, 2018 by Blair Fynn in raw desserts, snacks

This flavor of energy bite is one of my favorites to make; they taste just like one of this Thin Mint Girl Scout cookies and a little like the batter of a raw brownie.

Normally, at the start of the week, I will make a big batch and keep them in the freezer so they last a bit longer and always there when the craving hits. They are really rich and chocolate-y tasting and the perfect texture. Personally I love these after dinner before I go to bed or during the time of the month when all you can think about is chocolate. For that reason, I do not add in any added sugar in these bites, but if you need them to be a little sweeter; maple syrup or dates would be the best. I fill them with raw cacao, chia seeds, peppermint walnuts, oats, almond butter, and a few other things that are all so good for you!

During that time I tend to crave a little bit of sugar, but making these bites helps with that since they have enough flavor from the spices and the raw cacao. Plus they are filled with healthy fats, a little protein and fiber to keep me full and satisfied. All you need is a blender and a few ingredients for these….

Here is the recipe!

Snack
Yields: 15
Total time: 10 minutes

Ingredients:
1 cup walnuts
1/2 cup gluten free rolled oats
1/2 shredded coconut flakes
1/2 cup raw cacao powder or favorite chocolate protein powder
3 tbsp. chia seeds
1 tbsp. peppermint extract
3 tbsp. cacao nibs or dairy free chocolate chips
3 tbsp. unsweetened vanilla almond milk
dash of cinnamon
pinch of sea salt
1/4 - 1/2 cup nut butter (almond or cashew works best)
1/4 cup or less sweetener of choice (maple syrup) OR 5-6 pitted dates

Directions:

In your food processor add the walnuts, oats, cacao powder, shredded coconut flakes, cinnamon, sea salt, chia seeds. Pulse until combined.
Next, add in 3 tbsp. vanilla almond milk, peppermint extract, nut butter of choice (start with 1/4 cup), cacao nibs. Pulse until a dough like consistency is formed. Taste test, if you feel that you need to add in sweetener, add it in here. Pulse again until dough like consistency is formed.
If the dough is dry, start by adding in another 1/4 cup nut butter or start with a tbsp. of either almond milk or sweetener. Pulse.
Roll into balls. Roll into cacao powder or shredded coconut flakes
Store in an airtight container in the fridge for up to 2 weeks or freezer for longer!

A super satisfying dessert or snack bite that tastes just like Reese's peanut butter cups!

Raw 'Reese's' Peanut Butter Bites w/ Cacao

May 16, 2018 by Blair Fynn in Dessert, desserts, raw desserts, snacks

Reese's peanut butter cups were hands down my favorite treat of all time and I especially loved the holiday ones, because they had more peanut butter to chocolate ratio...

When I want something sweet, this is usually what I crave; dark chocolate with peanut butter. I find it to be super satisfying; creamy peanut butter (salty) with dark chocolate (a touch of sweetness). So, I decided to make some snack bites to fill that void. These are basically an updated version of my raw brownie bites; I simply added in a few hemp seeds (just for some nutritional benefits), peanut butter, and left out the shredded coconut flakes.

I used dates in the recipe to bind everything together, but if you choose to use a liquid sweetener of choice note that it will change the taste and texture a bit. You may need to add in more peanut butter or nuts to hold everything together. Either way they will taste amazing!

A bit salty from the PB and just enough sweetness from the dates to balance it all out. I store mine in the fridge and before I eat one or two I leave them out for a few minutes so they are a bit softer and meltier when you take a bite.

You can also use any nuts or seeds for the base. I find that walnuts and oats work the best together (or either all walnuts or all oats) to get that creamier texture without it being too nutty that you might get from almonds or brazil nuts.

Let me know if you make them!

Snack / Raw Dessert
Total time: 15 minutes
Yields roughly 15 bites

What you need:

1.5 cups rolled oats (quick kind!)
1/2 cup walnuts
1/2 cup cacao powder
6 dates, pitted
1/4-1/2 cup peanut butter
2 tbsp. hemp seeds
1 tbsp. vanilla
dash of cinnamon
dash of sea salt
optional add in: 1/4 cup coconut butter

What you need to do:

1. In your food processor grind together the walnuts and oats until flour like consistency is formed.

2. Next, add in the dates and give the mixture a quick pulse

3. Add in the remaining ingredients and blend until well combined. If the dough is too dry/crumbly add in: either; more peanut butter (spoonful at a time), 1-2 dates at a time, OR 1 tbsp of water / nut milk at a time. Blend. If the dough is too sticky/wet; place in fridge until the dough becomes firm (15 minutes or so), or add in more nuts that have been blended together.

4. Roll into balls and cacao powder or drizzle with peanut butter!

5. Store in the fridge for up to 1 & half weeks or freezer for longer!

Chocolate Vanilla Blueberry Collagen Cheesecake Squares (DF, GF)

March 05, 2018 by Blair Fynn in desserts, raw desserts, Dessert

I've always loved see raw "cheesecake" bites floating around and have been wanting to make my own but was slightly intimidated by the process- not realizing just how simple they are to make! With Spring around the corner as well as Easter, I thought these little bites would be perfect for a dairy free/gluten free friendly dessert!

The middle and top layer of the bars are so creamy, light, and refreshing and the base is a touch sweet with hints of chocolate! They do not take long to make either, you just need to make sure you set some time aside (overnight) to soak the cashews- which gives the layers a creamy smooth texture. Cashews are pretty amazing with what you can do to them after soaking them overnight. I made the base of the dessert chocolate in flavor, but you can leave out the cacao powder and really add in anything you would like! The second time I made these squares, I added in peanut butter to the cheesecake filling mixture, left out the blueberries and they came out so good!

For the chocolate vanilla blueberry cheesecake squares, I also added in Vital Proteins Marine Collagen for some extra health benefits. Adding in the Marine Collagen doesn't change the flavor of the bites, but gives you extra protein, supports your gut/joints, and helps you with brightening your complexion (which I have noticed with their beauty waters!) and making you hair/nails so strong/long! I currently have over 16 recipes on my blog using Vital Proteins, so you can definitely say that it is a big part of my diet and overall health routine.

Not only is it easy to incorporate the collagen into your smoothies, coffee, or desserts, but I love adding it into savory dishes too like my butternut squash mac and cheese, quinoa lentil bites, or even this healthy sweet potato salad! It has tremendously helped improve my gut health (less bloating, better digestion, and helped with the improvement of my IBS and leaky gut!). I can't go a day without it!

These little squares are so rich in tasting, salty, and a tad sweet but won't bog you down as maybe a regular cheesecake would! Making these raw, dairy free, and with less sugar than normal make the perfect alternative and you can really cater them to your taste preference as long as you have the measurements down!

Hope you enjoy!

Raw Desserts
Yields: 9-10 squares
Prep time: (overnight to soak cashews) / 15 minutes to put together
Freeze time: 3-4 hours or overnight!

What you need:

Base:
1/2 cup almonds
1/2 cup brazil nuts**
3 tbsp. raw cacao powder
1 cup (about 15 pitted dates)
2 scoops Vital Proteins Marine Collagen
Dash of sea salt
1 tbsp. vanilla

Layers:

1.5 cups cashews; soaked overnight
1 tbsp. vanilla
1/4 cup vanilla almond milk
Dash of cinnamon
1/2 cup blueberries or any fruit**
4 tbsp. coconut oil
Sweetener if needed

What you need to do:

1. Soak the cashews overnight; so they become soft

2. In a food processor blend together the base of the dessert until a dough like consistency is formed. Once finished, press into pan or muffin tins. If using individual sized cups, fill each with about 2 tbsp of the base layer. Place in freezer while mixing the the layers.

3. In your blender/vitamix; mix together until creamy all the layer ingredients except the fruit.

4. Once blended until completely smooth, layer about 2 tbsp. over the crust. Place back in the freezer.

5. Next, with the remaining cashew mix; add in the blueberries or any fruit you are using OR any add ins. Blend until smooth.

6. Layer the remaining on top of the plain "cheesecake" mixture.

7. Place back in the freezer to set for a few hours or overnight before cutting.

Store in an airtight container in the freezer.

NOTES:

1. For the base layer, you can use any mixture of nuts or seeds. You just need about 1 cup total.

2. Feel free to leave the cacao power out and keep them plain.

3. You can sub blueberries for any fruit.

4. You can also add in almond butter, peanut butter, or any nut butter to the top layer of the cheesecake mixture. OR here, add in any additional ingredients (chocolate chips, shredded coconut flakes, cacao nibs etc)

5. If you need to sweeten up the cashew layer; start by adding 3 tbsp of sweetener of choice, such as maple syrup or honey. I would stick to a liquid sweetener so it blends easier.

6. Store in the freezer so they keep their shape.

Gingerbread Fudge (dairy free, gluten free!)

November 29, 2017 by Blair Fynn in Dessert, desserts, raw desserts

My mom made fudge every single Christmas for the holidays, and it was my weakness. No matter where the pan of fudge was, on the table, the fridge, or about to be wrapped as a present for someone else, I couldn't help just slice myself a square. BUT, that fudge was made with condensed milk and loads of sugar, which is probably why it was insanely addicting and now flash forward to today, I am allergic to dairy and intolerant to sugar. So this fudge is a little different, but still addicting and creamy.

I made a gingerbread fudge, using coconut oil, dates, nutmeg, ginger, cinnamon, coconut butter from Eating Evolved, vanilla, and even snuck in beet powder, from Love Beets. I personally think that chocolate and beets go very well together and you can barely taste the powder, you can just reap the benefits:

Help increase exercise / stamina performance
They contain a high content of iron which can help people who suffer from fatigue
Help with inflammation
Help with energy!
Rich in potassium
You can read more benefits here, on their website!

I love adding the beet powder into my smoothies, energy bites (like these chocolate coconut beet bites), or using it homemade salad dressings or pestos.

I also added Eating Evolved's Coconut Butter into the mix to give it a hint of coconut and make the fudge extra creamy. It's kind of hard to not eat this by the spoonful....Then topped off the fudge before letting it sit in the freezer to settle with their Midnight Coconut Cacao bar. I love this chocolate bar in particular because it contains no sugar and it is a little bitter, but has a rich dark chocolate taste. It goes perfectly with the fudge since it is already a little sweet from the dates!

This fudge is super simple to make! You just need to add all of the ingredients to your food processor, mix well until combined and then pour into a lined pan. Allow it to set overnight or for a few hours until it is set. You will need to keep this in the freezer because it will melt quickly because of the coconut oil! I pre-cut mine after letting it settle the first time and then when I want to eat it or serve it I just take it out of the freezer for a few minutes!

This is perfect for the holidays too!

What you need:
Yields: 9 slices

13.5 oz canned coconut milk, full fat*
1/2 cup coconut oil
8 dates
1/4 cup Eating Evolved Coconut Butter
1 tbsp vanilla
1 tbsp Love Beet Powder
3/4 tsp. nutmeg
1 tsp. ginger
1.5 tsp cinnamon
Topping: 1 bar of Eating Evolved Midnight Coconut, shaved

What you need to do:

1. Add the above ingredients to a food processor. Blend until well combined. It will be on the thicker side/dense.

2. Pour into a 8X8 pan, lined with parchment paper.

3. Top off with Eating Evolved Midnight Coconut

4. Let it sit in your freezer overnight or for at least 5 hours.

5. Optional add ins: cacao powder, cacao nibs, or walnuts!

NOTES

1. Make sure you use fall fat coconut milk or it won't be as thick/creamy if you are using light.

2. Taste test after blending, add more spices (ginger, nutmeg, cinnamon) to your taste preference.

3. It will melt somewhat quickly, so keep in freezer and before serving or cutting let it sit out for 5-10 minutes.

Spicy Cinnamon Brownies (no bake)

November 02, 2017 by Blair Fynn in desserts, raw desserts

A quick healthy fudge like brownie alternative that is no bake, super dense, a little sweet with a surprising spicy kick at the end!

With the holidays right around the corner, we are all looking for some recipes to make; whether they are healthy, indulgent, simple, dessert ones, main dishes or whatever they are; we always need something and usually last minute! That is how it goes for me at least and when that is the case, it then needs to be easy to make, only require a few ingredients, and obviously taste good! I feel that I am always "stuck" making the dessert recipes with my family because they probably know they are going to have some type of healthy spin on them yet still taste like the real deal...so I decided to make these super fudge-y / dense brownies that are a little sweet with a major spicy kick at the end....and you don't have to bake them! Which is ideal when there are what feels like 100 things going on in the kitchen during the holidays!

...of course I added in some collagen in the recipe and I used Vital Proteins Marine Collagen. I use this every single day whether it is in my smoothies, energy bites, soups, coffees, salad dressings or waters. Just about anything you can think of, you can sneak this in there! I think if you search "collagen" on my blog over 7 or so recipes will pop up using this! Like this, Golden Mylk smoothie, or this sweet potato salad, and even this dark chocolate avocado pudding! I use it to strengthen my digestive system, my nails, hair and feel that it was truly helped in repairing / improving my leaky gut and my severe digestive issues! The great thing, is that it is tasteless, so it will not change a thing in the recipe or in any recipe that you use it in!

Back to these brownies. They are so chocolatey. Sweet. Fudge-y and perfect for the holidays or just when you need something! They almost remind me of a Mexican Hot Chocolate, but in a raw brownie form! They are easy too. You need any type of nuts as the base; I prefer almonds/walnuts, cacao powder, cinnamon, almond butter, dates, cayenne pepper, cinnamon, vanilla, nutmeg, cacao nibs and the collagen! I am sure that you have most of these ingredients on hand! Then you blend it all up, roll it out and done! Raw brownies, done in less than 10 minutes.

Dessert
Yields:
Prep time: 10 minutes
Total time: 10 minutes (unless you place in the freezer for 30 minutes or so to harder before cutting)

What you need:

1/2 cup walnuts
1/2 cup almonds
1/2 creamy almond butter
2 scoops collagen (optional, but added benefits!)
1 tsp. cinnamon
1/2 tsp. cayenne pepper
pinch of sea salt
pinch of nutmeg
1/3 cup cacao powder (or sub chocolate protein powder!)
3 dates, chopped & pitted
1 tbsp vanilla
small handful of cacao nibs, for topping

What you need to do:

1. In your food processor blend together the walnuts and the almonds until finely ground. I left mine a little chunky.

2. Add in the dry ingredients (cacao powder, sea salt, cinnamon, cayenne pepper, collagen, nutmeg). Give it a quick pulse

3. Add in the dates, vanilla, and the almond butter and blend together until fully combined and a dough is formed.

4. In a square pan (brownie pan or a bread baking loaf) that is lined with parchment paper, add the mix and press firmly until the dough is even. Sprinkle with cacao nibs or toppings of choice.

5. Cut into squares OR place in freezer to harder for a few minutes to make it slightly easier.

Store in an air tight container in freezer for longer or in fridge for up to 2 weeks.

NOTES:

The collagen is optional, but you will get added benefits from using it!

Adjust the measurement of cayenne pepper to your liking! You won't taste it right away, but it will be more of an after taste, so start small!

You can sub almond butter or sunflower seed butter or completely leave this out all together and use about 1 cup of dates to hold everything together.

To make them completely nut free, sub the nuts with seeds!

Chocolate Protein Fudge Cookies (no bake!)

August 25, 2017 by Blair Fynn in Dessert, desserts, raw desserts, snacks

These no bake cookie remind me a lot of these chocolate chia cookies that I used to make all the time and I am now just realizing that they are not on my blog! I need to change that ASAP. The difference is these, cookies are less ingredients, more fudge like to the taste, but still just as easy to make. My chocolate chia cookies are loaded with tons of nuts, chia seeds, cacao powder, dates, almond butter and resemble a raw brownie but a little on the dryer side- yet it works. These no bake protein cookies on the other hand, are dense, fudge like and are like the middle of a baked cookie when you pull them out of the oven. You totally have to keep them in the fridge or freezer or they will melt unless you want them to be sticky and gooey!

Anyways, all you need to do is place all of the ingredients that are listed below in your blender or food processor and blend away until you've reached a dough like consistency! Once that is achieved, roll out the dough into balls, flatten them, then top with your favorite toppings! That easy! Also, if you don't like chocolate, you can sub chocolate protein powder for vanilla or any other flavor you would like! If you want to keep them nut free, you sunflower seed butter instead of nut butter- it works! Also, you can leave them in balls and then they will be a lot like my brownie bites, minus the dates! so simple.

Healthy snack
Yields: 12
Prep time: 10 minutes
Total time: 30 minutes (firm up in fridge)

What you need:

1 cup oat flour
1/4 cup coconut sugar
1/2 cup chocolate protein powder (I used Philosophie Cacao Magic) or cacao powder would work too!
1/2 cup almond butter or cashew butter
3 tbsp. chia seeds
2 tbsp coconut oil, doesn't have to be melted
pinch of sea salt
dash of cinnamon
Toppings:
Cacao nibs or dark chocolate (*I used Eating Evolved Midnight Coconut bar chopped up)
Goji berries, shredded coconut flakes, chia seeds, etc!

Directions:

1. Add all of the ingredients to your food processor except the toppings and blend until a dough like consistency forms.

2. Once you have the desired consistency, roll into balls, flatten, and place on parchment paper lined on a cookie sheet.

3. Add your toppings of choice!

4. Place in the fridge to firm up for about 15 or so minutes. Keep in fridge or freezer for storing.

Notes!

1. If the dough is too soft add more oat flour or more protein powder.

2. If the dough is too dry add more nut butter of choice.

3. I prefer to keep these cookies in the fridge or freezer like all of my bites because they keep longer, they are more firm, and they have more of a bite! They will melt fast as they have coconut oil in them.

Salty Sunflower Seed Pretzel Bites (nut free!)

May 17, 2017 by Blair Fynn in raw desserts, snacks

A filling salty nut free snack packed with protein, fiber, that are simple and quick to make!

I can't believe it has taken me this long to make a nut free energy bite! I have so many of these ball recipes on my blog and throughout my feed that are of course dairy free and very low in sugar, but none that are nut free! You can search the others under snacks! I normally stick to almond butter and cashew butter, but I recently have been using sunflower seed butter because I love anything salty and have instantly been hooked!

They are so simple to make and super filling because I decided to use oats for the base along with hemp seeds, ground flaxseeds, and chia seeds! So each bite is packed with fiber and protein! I didn't add in any sweeteners to the mix because I wanted to keep them on the salty side, but feel free to adjust to your preference but adding in a few dates or maple syrup! After mixing all the ingredients in my food processor, I rolled them in crushed pretzels to give them a little extra crunch.

These bites are salty, crunchy, and a little chocolatey too! Enjoy!

Ingredients:

1 cup gluten free oats
1/2 cup sunflower seed butter
pinch of sea salt
1 heaping tbsp. ceylon cinnamon
3 tbsp. hemp seeds
2 tbsp. ground flaxseeds
2 tbsp. chia seeds
1 tbsp. vanilla
1 tbsp. cacao nibs or dairy free chocolate chips
1/2 cup shredded coconut flakes
1/4 cup crushed pretzels

Optional sweeteners to add in:
4-5 dates
1-2 tbsp to start off w/ of liquid sweetener (honey or maple syrup work best)

What you need to do:

1. In your food processor, grind the oats until flour consistency.

2. Add the hemp seeds, chia seeds, ground flaxseeds, cinnamon, sea salt, and the coconut flakes. Pulse until combined.

3. Next, add the sunflower seed butter, vanilla, cacao nibs and sweetener of choice or dates if using. Mix until dough forms.

4. If the mixture isn't forming together, add either more sunflower seed butter or liquid: slowly. Taste test and adjust to preference.

5. Roll in crushed pretzels.

Will last up to 1 week or so in fridge or longer in freezer! I love them in the freezer so they are extra crunchy!

Maple Cinnamon Sugar Munchkins (raw)

April 10, 2017 by Blair Fynn in desserts, Dessert, raw desserts, snacks

I was never a huge donut fan, but loved munchkins and my favorite flavor was always the cinnamon ones! I also felt that whenever you ordered a box of 25 or 50 (yes 50) munchkins, the cinnamon and the jelly filled ones were always the last ones to go. Glazed, chocolate, powdered, or chocolate glazed just overpowered those two. It worked out for me though! I also, have to admit the first part of my sentence is slightly a lie- side tracking- every Christmas, my mom buys my brother and I an ornament to reflect our year (how it went, if we accomplished anything huge, reached a milestone etc)- and one year I got a donut ornament. So, I guess that year I ate a lot of donuts. I don't know if I should be happy, proud, or what.

I just prefer munchkins. So I thought I would make remake them; healthier, because now they are usually fried, filled with refined sugars, milks, oils, and simply, ingredients you just can't pronounce. For these munchkins, you do not even have to turn the oven on! All you need is a few ingredients, a food processor and you'll be able to sink your teeth into these within 10 minutes.

For the base, I decided to use two things: shredded coconut flakes and my all time favorite grainless granola: Paleo Passion Foods. Here, I am using their maple cinnamon flavor and it worked perfectly for the recipe. I have two other recipes on my blog using the granola: Caribbean Coconut Cashew Bites & Chocolate Granola Banana Pops. In the later recipe, the chocolate granola banana pops, I talk about why this granola works for me. Granola can be tough for those who have digestive issues, since most are loaded with sugars, high in carbohydrates, and lack in protein. Often causing you to eat more and more; leaving you with the worst upset upset stomach. I tend to look for ones with minimal ingredients, lower in sugar, and ones that are made with nuts and seeds to keep me fuller longer! This has it all and the clusters/chunks are UNREAL. Believe me.

This particular granola has a mix of walnuts, shredded coconut, pumpkin seeds, cinnamon and a few other ingredients and is lightly sweetened with maple syrup and honey, making it a great base for the maple cinnamon sugar munchkins! You then, just need to add in some extra cinnamon, vanilla, nutmeg, and sea salt to amp up the flavors. I also used almond butter and just a few dates to act as a binder in the recipe. When I made the recipe the first time, I didn't use any dates and mixture came together perfectly, but it definitely gave the munchkins more of a maple/caramel taste. Once everything was mixed together, you just roll them into balls and roll them into coconut sugar! How easy was that?

I love having these in the morning as a sweet treat along with my turmeric lattes or in the afternoon when I need a little pick me up.

PS! If you want to try out the grainless granola, they have been so generous to off YOU all a discount code: Just type in at PaleoPassionFoods.com "balance15" for 15% off your order + free shipping! It is hard to pick a favorite flavor, but this is definitely up there!

Ingredients:
Yields: 14

2 cups Paleo Passion Foods Maple Cinnamon Grainless Granola
1 cup unsweetened shredded coconut flakes
1 tbsp. vanilla
1/2 cup creamy almond butter
6 dates, soften & pitted
1 tbsp. cinnamon
1/2 tbsp. nutmeg
2 pinches sea salt
3 tbsp. hemp seeds
2 tbsp. ground flaxseeds
coconut sugar (for rolling)

What to do:

1. In your food processor, add the grainless granola and grind until somewhat flour-like consistency is achieved.

2. Add the remaining ingredients, except for the dates & the coconut sugar. Pulse until well combined.

3. Chop the dates and add to the mixture. Mix in the processor until well combined and a dough is formed. Taste test!

4. Roll into bite sized balls. Roll the munchkins into coconut sugar.

Notes:

1. Add either maple syrup or coconut sugar to the mix as well, but the dates, the grainless granola (even though it is low in sugar) as well as rolling the munchkins in coconut sugar, will make the donuts sweet enough. Test after mixing and fix to your preference.

2. Store in an air tight container for up to 2 weeks in the fridge or longer in the freezer.

3. The hemp seeds and the ground flaxseeds are optional, but they give the munchkins an added protein and fiber boost. If you omit them, you may need to add more of the grainless granola.

Mint Chocolate Coconut Beet Bites

April 05, 2017 by Blair Fynn in desserts, Dessert, raw desserts, snacks

These are pretty amazing; I am just going to say it. Think thin mint cookie meets minty fudge like raw dough.

I have a handful of bite recipes on my blog and an embarrassing amount floating around on my Instagram feed, but what isn't to love about these bite sized goodies? These bites, the ones shown here, are mint chocolate chocolate coconut beet bites. Yes, beet. A recipe combo I have yet to try out, until now! Fudge like balls that are rich in chocolate, refreshing from the mint, creamy, and the perfect combo of sweet and salty. Each bite takes me back to those days where I would eat an entire sleeve of those Girl Scout Thin Mint cookies, except these bites, are healthy because not only are they packed with things like healthy fats, fiber, magnesium, but each bite is packed with a little healthy serving of veggies. I did that with the help of: Beet powder!

I used Love Beets beet powder in the recipe, which you can't even taste! I love being able to sneak veggies in most of my snack and dessert recipes for the additional nutritional benefit and plus, beets are a nutritional powerhouse and you should be eating more of them, reads: I should be eating more of them too! Love Beets has a section on their website with all the benefits of beets that you can check out here, but I'll name a few: beets can help increase exercise and stamina performance, the high iron content in beets can help people who suffer from fatigue, and they help with inflammation! I exercise almost every single day, I am always tired it seems, and suffer from digestive problems/inflammation, so this beet powder will come in handy to throw in my smoothies, energy bites, or anywhere really!

Their powder is made from 100% beets, has zero grams of added sugar, and is dairy free/gluten free! A little bit of the beet powder goes a long way, just 1 tablespoon is equal to 3 beets and I promise you won't taste it the slightest bit in the bites! I even used the beet powder to make the coating for the mint bites too to give them such a pretty color! I originally had Easter and Spring on my mind when I was making these and thought the pink/purple color was enough to get anyone in the mood for the warmer days ahead!

Everything took about 10 minutes to make from start to finish. I simply put the walnuts and the shredded coconut flakes in the food processor until a fine consistency was formed then added the rest of the ingredients! Once I shaped them into the desired sized balls, I rolled them into the coconut beet coating and they were finished! Quick and easy.

Ingredients:
yields: 8 larger sized bites
Total time: 10 minutes

mint chocolate coconut beet bites:

1 cup walnuts
1 cup unsweetened shredded coconut flakes
1 tbsp. ground flaxseed
1/3 cup cacao powder + 1 tbsp
1 tbsp. Love Beets Beet Powder
2 tbsp. cacao nibs (sub, dairy free chocolate chips)
1/2 heaping tsp. peppermint extract
2 pinches of pink himalayan sea salt
1/4 cup creamy cashew butter

coconut beet coating:

1/2 cup shredded coconut flakes
1/2 tsp. Love Beets Beet Powder

Directions:

For the bites:
1. Pulse together the walnuts and the shredded coconut flakes until a fine mixture is formed, NOT flour consistency, rather a little texture to the mixture.

2. Add the ground flaxseed, cacao powder, cacao nibs, beet powder, sea salt, peppermint extract and pulse until well incorporated.

3. Add the creamy cashew butter and mix until well combined. A dough will begin to form with the mixture. Taste test. If, the mixture is not sticking together, add 1 tbsp of cashew butter at a time or a few drops of water.

4. Place in the fridge while you mix together the coating.

Coconut beet coating:

1. In the food processor, add the coconut flakes and the beet powder and grind together until flour like consistency is reached.

Roll the dough into balls and then roll them into the coconut beet coating. Store them in an air tight container for up to two weeks in the fridge or about a month in the freezer.

Notes:

1. I chose to use cashew butter, because it tends to be the creamiest of the nut butters and the least overpowering to me. Feel free to use any nut butter, but note that using peanut butter might have a strong taste and will change the flavor so you may need to add more peppermint / cacao powder.

2. The first time I made the bites, I used 1 cup walnuts, 1 cup almonds and found the texture to have more of a bite to it/nuttier taste. With the coconut it gives you the coconut flavor and fudge like texture.

3. Peppermint has a strong flavor, a little goes a long way. Start small then add more.

4. If you find the mixture not coming together, add more cashew butter in small increments or water.

5. Add more cacao for more of a chocolate-y taste, but note that you may need to add more cashew butter to bind the mix!

6. If the bites aren't sweet enough for you, please add sweetener to them! Dates, honey, maple syrup! Start off with a tbsp. of sweetener, mix, taste test, then decide. For dates, start with 2-3 three then go from there!

No Bake Peanut Butter Bars

August 09, 2016 by Blair Fynn in breakfast, Dessert, desserts, raw desserts, snacks

These have quickly become one of my favorite on the go snacks, breakfast bars in a pinch, or a healthy little treat after dinner, especially when I add some chocolate chips in the mix. They are so easy to make, super healthy, and surprisingly filling from the combination of the collagen peptides, peanut butter, and the oats. I've been making a big batch in the beginning of the week and storing them in my freezer! One of the best thing about them is, if you are allergic to peanut butter you can easily sub it out for sunflower seed butter! You can also add anything really to the mix you want as long as you have the ratio down- you are good to go!

If you are coming here for the first time you are probably wondering what collagen peptides is, but this is my third recipe that I have used the ingredient! I used it here in my maca almond butter banana bread and here in my dark chocolate avocado pudding. I also use it every single day in my smoothies and when I made my chia puddings. The powder is an amazing way to add protein to your diet, just 2 scoops has 18 grams! Also, it is great for improving digestion because it helps heal your digestive track. I have noticed huge difference after incorporating this into my diet every single day since I suffer from leaky gut and SIBO. Another benefit? It keeps your hair and nails strong and helps strengthen your hair! Who doesn't want that! The best thing?! There is no taste when you add it to you recipes, so you will get all these great benefits without some weird funky taste! I highly recommend the brand Vital Proteins !

My other favorite things in the recipe besides the peanut butter and the maca powder, is the Philosophie superfood honey! It has the healing benefits of manuka honey and has antibiotic properties too! This particular honey is filled with acai, maca, pomegranate. mangosteen, camu-camu, and goji!

Between the collagen powder and the honey, your gut is going to be very happy after eating these bars! They only take about ten minutes to prepare and I bet you most of the ingredients on hand at all times! They are the perfect balance between salty, sweet, and just a bit crunchy.

Snack/Dessert/Breakfast bar
Yields: 8-10 bars (9in x 5in pan)
Prep time: 10 minutes
Total time: 30 minutes + (to settle in the freezer)

Ingredients:

1 + 1/2 cup chunky peanut butter
1/2 cup honey (I used, Philosophie Berry Bee Honey)*
2 scoops Vital Proteins collagen peptides
1 tbsp. vanilla
1 tbsp. maca powder
3 cups gluten free rolled oats
1-2 dashes of cinnamon
2 pinches of sea salt
3 tbsp. chia seeds

*You may need to add more honey if the mixture is completely sticking together. I opted to add PB instead. I would suggest adding another 1/4 cup of honey only if needed.

Additional add- ins:
Chocolate chips
Cacao nibs
Shredded coconut
Chopped dates

Directions:

1. Line a 9 in x 5 in pan with parchment paper and set aside.

2. Melt together the vanilla, peanut butter, and honey over low heat in a small saucepan.

3. In a large mixing bowl combine the oats, collagen peptides, maca powder, cinnamon, sea salt, chia seeds and any additional add-ins.

4. Pour the liquid ingredients over the dry ingredients and combine. It may be easier to combine the two with your hands. At this point you can taste test and see if you need to add any additional ingredients.

5. Spread the mixture into the prepared loaf pan and place in the freezer so it can harden.

After about 30 minutes to an hour (or overnight!) I cut mine into long bars and then kept them in the freezer since they will last longer!

Dark Chocolate Avocado Pudding

August 02, 2016 by Blair Fynn in desserts, Dessert, raw desserts

You will NEVER guess that this dark chocolate pudding has avocado plus collagen powder in it and is actually super healthy for you....so yes, you can eat spoonfuls of it, even for breakfast. It is so thick, creamy, and rich tasting, you're going want to make this again and again and the best part is that is only takes about 5 minutes to prepare.

I first had chocolate pudding made with avocados many years ago at this plant based restaurant and I was obsessed with it ever since and I have honestly been meaning to recreate it...well a few years later I decided to finally to give it a try, better late than never right? I didn't get how they could create something so rich in chocolate flavor and sweet tasting by using avocados as the base. I love everything with avocados and always knew that they made smoothies creamier and thicker so knew that it would be the perfect base for a pudding like texture, but I was skeptical on the taste, but trust me you won't even know it's in there! The pudding is so rich, fudge-like and chocolate in flavor in all the right ways.

I also decided to add collagen peptides to the mix for an added health boost. If you read my other recipe, you already know a few of the benefits, but just to bring you up to speed: This powder is amazing for improving digestion because it helps heal the digestive track, it helps keep your skin and hair strong, and is great for muscle recovery! Also, just two scoops has 18 grams of protein! It is such a great way to add protein into your diet without changing the taste to your smoothies, baked goods, or even coffee! I have been incorporating this into my diet daily and have noticed such huge improvements in my gut health! Another added bonus with this recipe? Avocados are known to help promote healthy skin, nails, and hair. So you are getting a double bonus! The collagen peptides that I highly recommend are from Vital Proteins.

This dark chocolate pudding, not only has healthy fats, and is full of fiber, but it contains so many additional benefits from the collagen powder compared to most other puddings out there! Also, the cacao powder is full of magnesium, antioxidants, and contains no sugar. With all these benefits and the photos, do I even have to convince you any longer to make this?

You can also adjust this to your level of taste preference; if you want it to be on the sweeter side add more maple syrup, but if you prefer it to be deeply rich in chocolate flavor add a little more chocolate and a less sweetener! That is how I prefer it! You can even add a little mint in there, top it with fresh berries, or coconut whipped cream or even melt a little peanut butter on top....

Dessert:
Yields: 3-4 servings
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes (*I like to chill in the fridge at least 30 minutes to 1 hour before serving)

Ingredients:

2 very ripe avocados
1/3 cup cacao powder (I use Cacao Magic superfood protein blend by Philosophie)
2 tbsp. almond milk or canned coconut milk
1 tbsp. vanilla
1/2 tsp. chia powder
2 tbsp. eatingEVOLVED original chocolate spread (or melted chocolate of choice)
1/4 cup maple syrup
Pinch of sea salt
2 tbsp. vital proteins collagen peptides

Optional: add in 1/2 tbsp. or more of peppermint extract for a mint chocolate flavor

Directions:

1. Add all of the above ingredients to your vitamix or food processor and blend until well combined and creamy. Taste test and adjust if needed.

2. Spoon the mousse into a container and store in fridge to chill or until ready to be served.

It will last for a few days in fridge.

No Bake Chocolate Chip Cookie Dough Bites

December 28, 2015 by Blair Fynn in snacks, Dessert, desserts, raw desserts

Do I really have to convince you to make these? I think that the name justifies it all. If you still aren't sold, here's another reason- you don't have to turn on the oven, these raw cookie dough bites can be ready in less than ten minutes and you can feel good about eating them. Okay, I think I just gave you three more reasons.

I have no back story behind this recipe other than the fact that raw cookie dough is hands down one of my favorite guilty pleasures. I love eating spoonfuls of chocolate chip cookie batter when I am making cookies and try hard to block out those thoughts and fears about getting sick from the raw egg in the batter. It's like a game of Russian roulette, you don't know when that time is going to come but with every spoonful you wonder if this is the time that you will become sick.

Well, now you don't have to worry about that anymore with this recipe! The little bites / balls- whatever you want to call them!- tasted like the real deal. Each bite was bursting with a sweet, salty, and chocolatey flavor.

You can either store the bites in the fridge which results in a softer bite- think a melting cookie right out of the oven or keep them in the freezer (how I prefer) which results in a more frozen dough bite (obviously) that reminds me of those cookie dough chunks in chocolate chip cookie dough ice cream!

Snacks/Desserts
Yields: 12 [depending on size]
Prep time: 10 minutes
Cook time: 0
Total time: 10 minutes

Ingredients:

1 cup gluten free oats
5 medjool dates
2 tsp. vanilla
3 tbsp. creamy almond butter
few pinches of sea salt
3 tbsp. [or more] of dairy free chocolate chips
1/2 tbsp. of warm water

Optional add ins:
To make sweeter: add 1 tbsp. of sweetener of choice (coconut sugar or maple syrup)

Directions:

In a food processor pulse the gluten free oats until flour consistency.

Add the medjool dates and pulse until well combined.

Add the following ingredients: vanilla, almond butter, and sea salt. Pulse until the mixture reaches dough consistency. If the mix is not sticking together, add small amounts of water. (I ended up adding about 1/2 tbsp. of warm water to the mix and it did the trick.)

You can add the chocolate chips to the food processor and give it a quick pulse or mix them in by hand.

Roll the dough into small balls. Store in an air tight container in the fridge or freezer.

Peppermint Sugar Cookie Balls

December 07, 2015 by Blair Fynn in raw desserts, desserts, snacks

OK, so I feel slightly ashamed calling this a recipe but honestly these little bite sized no bake balls came out so delicious that it then made me feel guilty keeping it all to myself. I mean, who doesn't love being able to have exactly what you want within ten minutes, especially in the form of dessert. Instant gratification- this is America right?

Now that we are in full holiday mode, I am sure everyone has a "to-do" list longer than those coupons that prints out of the CVS machine. (Or maybe, I am the only one that receives over 50 coupons at once since I am in there every single day....anyone else?). Anyways, one thing on that list I am sure is holiday baking. Even though baking is my favorite thing to do around the holidays, I don't always have the time and find that it can be an all day affair or even requires a week to prepare all those delicious batches of cookies.

So, I wanted to re-create one of my favorite holiday cookies- the sugar cookie- in the form of a no bake ball. Why? because it seriously only takes ten minutes and I am sure that you have these ingredients already on hand. Did I mention that you don't even have to turn on the oven? You just throw every thing into the food processor and let it do its magic.

These balls are bursting with a peppermint-y flavor, are naturally sweetened with dates, and made with other healthy ingredients such as coconut oil and cashews. This is definitely one sugar cookie you can feel good about eating afterwards or every time you walk by the fridge and pop one in your mouth.

This recipe is really simple and is perfect if you do not have a lot of time on your hands to make some holiday treats. If you do not have any cashews you could try using oats and if your really feeling it you could add some crushed candy canes into the mix. Trust me, you are feeling it.

Healthy dessert / Snack
Yields: 15
Prep time: 5 time
Total time: 10 minutes [because they are NO BAKE !]

Ingredients:

1 cup cashews
1 tbsp. unsweetened shredded coconut flakes
sea salt to taste
5 medjool dates [soften]
1 tbsp. coconut oil
1 1/2 tsp. vanilla
1 tsp. of peppermint (or to taste)
1 tbsp. of water

Optional add ins:
Crushed candy canes
1/2 tbsp. Coconut sugar

Toppings for rolling:
Crushed candy canes
Unsweetened coconut flakes
Coconut sugar

Directions:

[side note: I added peppermint extract to half the batch and the other half I kept plain. If you are planning to add crushed candy canes I would suggest not adding the peppermint extract at all or a smaller amount, but it's totally up to you and your taste buds!]

Add the cashews to a food processor and pulse until chopped. [2 or 3 minutes.]

Add the dates and pulse until the dates are completely mixed and reaches a dough consistency.

Add the remaining ingredients: coconut oil, sea salt, vanilla, peppermint, unsweetened shredded, coconut flakes, and crushed candy canes if using. Pulse until combined. If the dough is not sticking together add water- start off with a small amount- 1 tbsp. If you add too much water the dough will be "greasy" and harder to roll. If this does happen, you can put the dough in the fridge for 30 minutes to set.

Roll into 1'' balls and in desired coating!

Store in fridge or freezer!

Raw Brownie Bites

February 05, 2015 by Blair Fynn in raw desserts, desserts

When that chocolate craving hits- you need something fast. I am talking about instant gratification. Look no further with my raw brownie bites. Not only will they satisfy that sweet tooth of yours, but they are healthy, yes healthy for all you health and fitness enthusiasts out there, BUT they are rich and of course super chocolatey. The good thing about these raw brownie bites is you do not have to turn on the oven and pace in your kitchen for 45 minutes until they are done. You can have these brownie bites in under 10 minutes. Yes- 10 minutes!

Ingredients:

1/2 cup cacao powder*
6 medjool dates, soften
1 1/2 - 2 cups walnuts
Sea Salt
1/2-1 tbsp. Coconut oil
1/3 cup maple syrup
1/2 cup unsweetened shredded coconut flakes

*I always had a little more for a more richer/deep chocolate flavor

Optional add ins when you are feeling adventurous:
*1 tbsp. nut butter (almond butter, peanut butter, hazelnut)
*Hemp or chia seeds
*handful of goji berries (to give you a natural energy boost!)
*1 tsp. peppermint oil (not only will it taste great, but peppermint can help aid with digestion)

I do not suggest adding in ALL of the optional choices at once. For example if you are looking for more of a nutella flavor- add a tablespoon or two of hazelnut nut butter. If you are craving chocolate and peanut butter; add a little peanut butter. If you need some energy add a few goji berries in there! You get the idea!

Directions:

In a food processor grind the walnuts flour consistency is formed. However, if you want a little crunch to the bites, do not grind the walnuts all the way.

Then, add the cacao powder, the salt, liquid ingredients, and any add-ins that you are working with. Pulse for about 10 seconds.

Lastly, while the food processor is on add the dates 1 at a time. This will allow the dates not to clump together. Once a sticky dough is formed, use a tablespoon measurement spoon to roll the bites!

Now, the fun part. Roll the bites into any desired toppings! I like (pictured) crushed almonds with sea salt, shredded coconut, and plain! I had posted pictures a few months ago of different varieties on my Instagram account if you need some topping inspiration- just scroll through the many pictures!

Enjoy!