Healthy Almond Joys

Zoe made these over the weekend and they were so good! I had to share her recipe with you!

Healthy Almond Joys

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Ingredients

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp almond extract
  • 2 tbsp cashew butter
  • 4 tbsp maple syrup
  • 1 cup fine shredded coconut
  • 1/4 cup + 1 tbsp canned coconut milk
  • 1/2 cup dark chocolate
  • 1/4 cup coconut milk
  • Flakey salt for sprinkling

Directions

  1. Line a standard sized loaf pan with parchment paper.
  2. Mix almond flour, coconut flour, almond extract, cashew butter, and 2 tbsp maple syrup in a medium sized bowl.
  3. Once combined evenly distribute the mixture into the bottom of a loaf pan. Press down with your hands.
  4. Mix the shredded coconut, coconut milk, and 2 tbsp maple syrup in a small bowl.
  5. Once combined evenly distribute it over the almond flower mixture. Press down with your hands.
  6. Melt your dark chocolate and coconut milk in either a double boiler or in the microwave. You want it to be completely smooth.
  7. Pour your chocolate ganache over your loaf mixture and evenly distribute.
  8. Sprinkle the top with flakey salt.
  9. Freeze for 2 hours.
  10. Slice into desired shapes and serve.
  11. Enjoy!

Teatime Pastries

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My talented pastry chef mom just started selling her amazing creations on Etsy. You can choose from an Italian Assorted Cookie Box, Chocolate Dipped Almond Horns (gluten free), Rugelach, or European Cookie Assortment Box. All the cookies are packaged in a cute pink box with grosgrain ribbon closure (makes a great gift). I have sampled them all and can attest to how delicious they are. Dolcezza!

Pineapple Coconut Ice Cream

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Ingredients

  • 1 1/2 lbs frozen pineapple (or fresh but needs to freeze for 8 hours)
  • 1 1/4 cup unsweetened coconut cream¬†
  • 1/4 cup light agave nectar¬†
  • Pinch on kosher salt¬†
  • Toasted coconut for garnish¬†

Directions 

  1. Place your pineapple, coconut milk. agave, and salt in your blender or food processor and pulse until smooth. 
  2. Transfer to an airtight container and freeze until firm (at least 1 hour).
  3. Serve and garnish with toasted coconut. [/recipe]

Adapted from Food & Wine.

 

Banana Bomb

Magnolia Bakery Banana Pudding

Magnolia Bakery Cookbook Amazon, $13

Always a winner recipe with a bit of nostalgia. Brings back memories of lining up around the corner in the Village for a container of banana pudding along with a pastel colored cupcake. 

Ivy’s Granola

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Ivy's Granola

To print from e-mail please visit Julesee.com

Recipe courtesy of Baked with Love by Ivy

Ingredients 

  • 1 cup rolled oats
  • 1/3 cup sliced almonds
  • 1/2 cup shredded coconut
  • 1/4 cup ground flaxseed
  • 2 tbsp chia seeds
  • Pinch salt
  • 1/4 tsp cinnamon
  • 3 tbsp maple syrup
  • 2 tbsp almond butter
  • 2 tbsp coconut oil
  • 1/4 tsp vanilla

Directions 

  1. Preheat your oven to 350 ¬įF.
  2. Spread out your oats and almonds on a sheet tray and toast them in your oven for 10 minutes.
  3. In a large bowl, mix together your coconut, flax, chia seeds, salt, and cinnamon.
  4. In a small saucepan, heat your maple syrup, almond butter, coconut oil, and vanilla over medium heat. Constantly stir until all ingredients are melted together.
  5. Let the mixture come to a boil, and then remove from the heat.
  6. Add your toasted oats and almonds to your large bowl and stir everything together.
  7. Cool down your oven to 325 degrees Fahrenheit.
  8. Pour in your maple syrup mix and mix until all ingredients are combined.
  9. Line a sheet tray with parchment paper or a silicone mat and spread your granola out on the tray.
  10. Use a spatula to press down the granola and pack it together. This will help form clusters after baking.
  11. Bake your granola for 20-25 minutes or until golden brown and crisp on the edges.
  12. Let the granola cool completely, and then break it up into clusters using your hands or a spatula.
  13. Store in an airtight container, and enjoy!

Breakfast Cookies

Healthy+Vegan

Ingredients 

1/2 cup peanut butter
1/4 cup coconut oil
5 tbsp maple syrup
2 flax eggs (mix 2 tbsps flax meal + 4 tbsp water and let sit for 2 minutes)
1/2 tsp vanilla
1/2 tsp salt
1 1/2 cups almond flour
1 tsp baking soda
1/4 tsp baking powder
1/3 cup chocolate chunks/chips
Flaky salt for topping (to taste)

Directions 

In a large bowl cream together your peanut butter, coconut oil, and maple syrup. You can use a hand mixer or mix by hand with a whisk. Add the flax mixture, vanilla, and  mix. Add in the almond flour, salt, baking soda, and baking powder. Mix to combine. Stir in your chocolate chips or chocolate chunks. Line a baking tray with parchment paper or a silicone mat. Scoop your cookies onto the tray using a small ice cream scoop (about 2 tablespoons). Press them down slightly using your fingers. Bake for 10-12 minutes or until the cookies are golden brown on the edges. 

[/recipe]

 

 

 

 

 

Healthy Truffles

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We made these yesterday and they were so good!

Chocolate Coconut Truffles

 

Ingredients 

  • 1/2 of a banana (mashed)
  • 2 cups unsweetened coconut flakes
  • 3 tablespoons maple syrup
  • 7 tablespoons coconut cream¬†
  • 1 1/2 teaspoons of vanilla
  • 1/2 teaspoon of salt
  • 2 tablespoons of almond butter
  • 1 cup semi sweet dark chocolate¬†
  • 1/2 tablespoon coconut oil

Directions 

  1. Line a cookie sheet with parchment paper. I used a quarter sheet tray so it takes up less space in the fridge and freezer.
  2. Place your banana, coconut, maple syrup, coconut cream, vanilla, salt, and almond butter into your food processor and pulse until fully combined. 
  3. Once it’s all combined take a small scoop and begin to scoop your truffles. Each scoop should be rolled into a smooth ball (see above picture). Once all of your truffles are made, place the sheet tray in the freezer for 1 hour.¬†
  4. Melt your chocolate with your coconut oil in a double boiler or Wilton Candy Melt Pot.
  5. Take your coconut truffles out of freezer and begin to coat each one in chocolate. You can use a folk to place the coconut balls in the chocolate. Once they are evenly coated place them on a cookie sheet and sprinkle with coconut flakes. When all your truffles are done place them in the fridge to harden. Let them harden for 1 hour before serving.

 

 

Sweet Treat

 

Peanut Butter Chocolate Bars

Recipe created by Baked with Love By Ivy

Peanut Butter Layer:
2/3 cup rolled oats
1/2 cup peanut butter
2 tsp maple syrup
4 soaked dates (soak them in a hot water for 15-20 minutes)
2 tbsp coconut full fat coconut milk (from the can)
Pinch salt
Chocolate Layer:
6 tbsp full fat coconut milk (from the can)
1/2 cup dark chocolate
2 tbsp shredded coconut (optional but we like the added texture)
2 tbsp cacao nibs (also optional but again nice texture)
Pinch salt
Topping:
1/2 cup dark chocolate
1 tsp coconut oil
Flaky salt to taste (to sprinkle on top)
Directions:
Grease a standard sized loaf pan with coconut oil. Then, line it with parchment paper leaving the sides long so you are able to pull the bars out of the pan when they are finished. You can use a clothespin on each side of the pan to secure the parchment like we did in the picture. In a food processor, grind up oats until they reach a flour like consistency. Add the rest of the peanut butter layer ingredients and blend until smooth. Press the mixture to the bottom of your lined loaf pan and put in freezer to chill while you make your next layer. For the next layer, heat the coconut milk in a medium sized bowl in the microwave for about 45 seconds. While the coconut milk is heating, chop your dark chocolate. Add the dark chocolate to the heated coconut milk and stir until smooth and fully combined. You can always pop it back in the microwave for a few seconds at a time if it is not melted all the way. Stir in the coconut and salt. Pour this layer on top of your peanut butter layer, then sprinkle cacao nibs on top. Let it set in the freezer for 30 minutes. To make the last layer, combine the chocolate and coconut oil in a bowl and heat in the microwave until fully melted. Pour this layer on top of your other two layers. Top with your desired amount of flaky salt. Let the bars set in the freezer for 4-5 hours or overnight. After they are done setting it the freezer, use the parchment on the sides of the pan to release the bars from the loaf pan. Cut into 8 bars. Enjoy!
Notes:
*In the picture we used a half sized loaf pan, so we simply cut the recipe in half. This recipe will make enough for 8 bars and is made perfectly in a standard sized loaf pan.
*Extras can be stored in the freezer.