FIT SWEETS & BAKERY

FIT SWEETS & BAKERY

by Nicole

I am very excited to announce my e-cookbook, FIT SWEETS & BAKERY. It contains recipes that will nourish your body and soul.

Everyone love comfort food and desserts, but comfort food is often thought of as a cheat meal high in calories and low in nutrition. What if you could have the hearty and tasty desserts and snacks you love without the dairy, gluten, grains and sugar?

Here you’ll find a mix of healthy dessert recipes, a dose of indulgence, and weeknight sweets, healthy bars, cookies, and no bake snacks with chocolate, plus decadent treats, chocolate cake recipes and more. You’ll find all kinds of recipes: gluten free, dairy free, vegetarian, vegan and desserts that cater to specific dietary needs and restrictions.

Healthy breakfast, dessert and snack recipes for everyone.

By fueling your body and honoring your journey you can accomplish whatever you set your mind.

THE BEST VEGAN BANANA BREAD WITH SUMMER PEACHES

The best vegan banana bread you’ll ever eat is moist, flavorful and tastes like the nostalgic, traditional banana bread you know and love. This easy vegan banana bread recipe uses simple ingredients and makes an incredible brunch treat or snack.

INGREDIENTS: -3 very ripe bananas -30 ml melted coconut oil -1/2 cup almond flour -1 cup oat flour -3 tablespoons coconut flour -2 flax eggs (flaxseed broken +4 tablespoons water) -1 teaspoon baking soda -2 tablespoons peanut butter -3 tablespoons coconut flakes -pinch of salt -1 tsp cinnamon FOR ON THE TOP: -1 peach INSTRUCTIONS: 1. First step is to prepare the flax eggs. Mix 2 tablespoons flaxseed broken with 4 tablespoons water and leave the mixture for 15 minutes.

2. Preheat your oven to 160 degrees C. Line an 8x4 inch loaf pan with parchment paper.

3. In a large bowl mix together the wet ingredients: mashed bananas, coconut oil, peanut butter until well combined.

4. In a large bowl whisk together the dry ingredients: flax eggs, flours, baking soda, coconut flakes, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined.

5. Add banana bread batter into the prepared pan. Add the peach slices on top. Bake for 30-40 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan, then remove 6. Once bread is cool, cut into slices. Serve with nut butter spread on top for a healthy snack or breakfast.

HEALTHY COFFE CARAMEL CUPS

No bake incredible healthy caramel cups with homemade chocolate and better -for - you ingredients like all natural peanut butter, dates and raw cacao powder. They’re perfectly sweet for a homemade take on your favourite candy bar!

INGREDIENTS: CARAMEL ingredients: -12 pitted dates -1 tablespoon instant coffee -1 tablespoon gelatin -80ml hot water HOMEMADE CHOCOLATE: -3 tablespoons peanut butter -2 tablespoons honey -4 tablespoons raw cacao powder -6 tablespoons melted coconut oil INSTRUCTIONS: 1. Soak dates in instant coffee and hot water while preparing the chocolate.

2. In a medium bowl add the peanut butter, honey, cacao powder and melted coconut oil. Mix together well. Pour just enough chocolate to cover the bottom of cupcake liners and place in freezer for 20 minutes until chocolate is completely hardened.

3. In a bowl add dates, 5 tablespoons of the soaking water and 1 tablespoon of gelatin. Blend until smooth.

4. Remove chocolate from freezer and place caramel puree in the center of each cupcake liner, then cover with remaining chocolate and place back in freezer to set.

5. Store in freezer. You can eat these healthy coffee caramel cups directly from the freezer. Enjoy!

NO BAKE MINI VEGAN CHOCOLATE TARTS

No bake incredible healthy mini sweet tarts with better-for-you ingredients like all natural peanut butter, dates, oats, raw cacao powder. They are vegan, perfectly sweet and you can eat them directly from freezer!

INGREDIENTS: BASE ingredients: -8 dates (soak in 6 tablespoons hot water for 15 minutes) -3 tablespoons oats -5 tablespoons coconut flakes CHOCOLATE CREAM: -50 ml coconut cream (hard part from can) -3 tablespoons lemon juice -2 tablespoons coconut sugar -2 tablespoons peanut butter -3 tablespoons raw cacao powder INSTRUCTIONS: 1.Line a muffin pan with liners.

2.Blend the dates with hot water, oats and coconut flakes. Add 1 tablespoon to the bottom of each cup. Use the spoon or your fingers to push/spread the dough all the way up sides of each liner.

3.Once you’ve filled all the cups (baskets), place the pan in freezer for 15 minutes to harden.

4.Make the chocolate cream: add coconut cream, coconut sugar, lemon juice, peanut butter, raw cacao powder to a medium bowl and mix until smooth.

Place the mixture in each basket.

5.Place back in the freezer for 1 hour. You can eat these homemade healthy cups/baskets directly from freezer when you need a healthy treat.

HEALTHY PEANUT BUTTER TWIX BARS

These healthy peanut butter twix bars are a homemade. There’s a layer of almond flour shortbread, a peanut butter caramel middle and a dark chocolate topping.

INGREDIENTS: FOR THE SHORTBREAD CRUST: -1 cup almond flour -1/2 cup oat flour -4 tablespoons melted coconut oil -2 tablespoons maple syrup -vanilla extract FOR THE PEANUT BUTTER LAYER: -1 cup peanut butter (240 ml) -2 massive tablespoons honey -4 tablespoons melted coconut oil -pinch of salt FOR THE CHOCOLATE LAYER: -60 g raw cacao paste (or vegan dark chocolate minimum 70% cacao)

INSTRUCTIONS: 1.Preheat oven to 160 degrees C. Line an 8x8 inch square pan with parchment paper.

2.In a medium bowl add the almond flour, oat flour, coconut oil, maple syrup and vanilla. Mix together until it forms a nice thick crumb texture. Add to pan and press down with fingers. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.

3.Next make the peanut butter caramel layer: Add the peanut butter, honey, coconut oil and salt to a medium bowl, stirring well. Pour over cooled crust. Place in fridge or freezer for 1 hour to completely harden the peanut butter.

4.After 1 hour, make the chocolate layer: Melt raw cacao paste or dark chocolate in a small saucepan over low heat, stirring until chocolate is completely melted.

5.Pour over the caramel layer. Place in fridge for at least 20 minutes until chocolate is completely hardened.

6.Remove bars from pan and cut into 10-12 bars. Bars should be kept covered in the

LIFE-CHANGING CHOCOLATE BROWNIES These delicious, naturally chocolate fudge brownies are so easy to make and so yummy. They are perfect for a treat- yourself date night spent at home, or anytime you want to really impress someone with your baking skills-because let me tell you: these brownies are simply irresistible.

INGREDIENTS: -1 cup chopped walnuts (150g) -2 eggs -1/3 cup coconut sugar (3 massive tablespoons) -1 tablespoon raw cacao powder -2 tablespoons tapioca flour -1 tablespoon coconut flour -5 tablespoons melted coconut oil -1 teaspoon baking powder INSTRUCTIONS: 1.Preheat oven to 160 degrees C. Line a small pan with parchment paper.

2.In a medium bowl add first the eggs and coconut sugar. Mix together well. Then add the other ingredients and combine.

3.Transfer the dough into the pan and bake for 20 minutes or until a tester inserted into the middle comes out clean.

4.Top with dark chocolate if you desire.

VEGAN SPIRULINA FUDGE SLICES Tell me: Have you ever had a dreamy healthy fudge before? This fudge is real, dreamy and also tastes like real deal. Incredible, healthy spirulina caramel fudge with better-for-you ingredients.

INGREDIENTS: OAT SHORTBREAD BASE: -1 ½ cup oat flour -1/2 cup coconut flour -1/4 cup (60 ml) agave syrup -1/4 cup (60 ml) melted coconut oil SPIRULINA CARAMEL LAYER: -240 ml coconut milk -2 tablespoons peanut butter -1 tablespoon spirulina powder -3 tablespoons coconut sugar -pinch of salt CHOCOLATE LAYER: -120 ml coconut milk -3 tablespoons peanut butter -3 tablespoons agave syrup -3 tablespoons raw cacao powder OPTION: raspberries, walnuts INSTRUCTIONS: 1.Prepare a square baking tin with non-stick paper. Preheat the oven to 160 degrees C. 2.Make the shortbread base: mix all ingredients together until a dough forms. Transfer the dough into the prepared pan and bake for 10 minutes. Allow shortbread base to cool in the pan.

3.Make the Spirulina caramel layer: mix all ingredients and blend in food processor. Then pour over the shortbread base. Place in freezer for at least 1 hour to completely harden.

4.Make the chocolate layer: mix all ingredients for the chocolate layer and blend in food processor. Remove the pan with shortbread base and spirulina layer from freezer and pour over them with chocolate layer. Place in freezer for 1 hour to completely harden.

5.Remove from freezer and cut into bars.

VEGAN RED BEAN BROWNIES

Healthy vegan red bean brownies. They’re naturally sweetened with maple syrup, absolutely incredible and delicious.

INGREDIENTS: -1 can red beans -2 chia eggs (2 tablespoons chia seeds +60 ml water), soak for 15 minutes -2 tablespoons peanut butter -4 tablespoons raw cacao powder -1/2 cup oat flour -5 tablespoons maple syrup -vanilla extract -1 teaspoon baking powder -pinch of salt -1 teaspoon instant coffee -handful of dried fruits INSTRUCTIONS: 1.Preheat the oven to 160 degrees C. Crease a 8x8 inch baking pan.

2.Place chia eggs, red beans, maple syrup, vanilla and process in a food processor until smooth.

3.Add in cocoa powder, oat flour, baking powder, salt, instant coffee and peanut butter and process again until smooth.

4.Fold in dried fruits then transfer the batter to prepared pan.

5.Bake for 20-30 minutes or until knife inserted in center comes out somewhat clean.

6.Cool pan completely on wire rack then cut into bars.

OATMEAL CAKE WITH STRAWBERRIES AND HOMEMADE CHOCOLATE Beautiful strawberry baked oatmeal made with homemade chocolate and naturally sweetened with pure maple syrup. This strawberry oatmeal is perfect breakfast or snack treat.

INGREDIENTS: BASE: -4 eggs -2 cups oats -1/2 cup chopped walnuts -4 tablespoons melted coconut oil -60 ml maple syrup CHOCOLATE LAYER: -200 ml coconut milk -4 tablespoons melted coconut oil -4 tablespoons peanut butter -4 tablespoons cocoa powder -2 tablespoons honey STRAWBERRY LAYER: -2 cups strawberries -2 tablespoons tapioca flour -2 tablespoons coconut oil

INSTRUCTIONS: 1.Preheat your oven to 160 degrees C. Line a pan with parchment paper.

2.In a large bowl mix all the base ingredients: eggs, oats, walnuts, coconut oil and maple syrup until well combined.

3.Add the batter into the prepared pan. Bake for 30 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow the base to cool in the pan.

4.Make the chocolate layer: mix all ingredients for the chocolate layer and process in food processor until smooth. Pour over the base. Place in freezer for 1 hour to harden the chocolate layer.

5.Make the strawberry layer: place a small skillet over medium-high heat and add in coconut oil. Add the sliced strawberries and tapioca flour. Cook stirring occasionally for 10 minutes 6.Remove the pan from freezer and top with strawberry jam. Enjoy!

CHEWY CHOCOLATE PEANUT BUTTER COOKIES

Run, don’t walk for these bad boys! These chocolate peanut butter cookies are everything. Incredible healthy monster cookies packed with peanut butter, cacao and carob powder. These cookies are a wholesome take on a childhood classic you know and love. Easy to make and great for customizing!

INGREDIENTS: -2/3 cup oat flour -1 cup peanut butter -2/3 cup agave syrup -2 tablespoons raw cacao powder -2 tablespoons carob powder -1 tablespoon baking powder TOPPING: -4 dates, soak in hot water and mashed -2 tablespoons peanut butter INSTRUCTIONS: 1.Preheat the oven to 160 degrees C. Line a baking sheet with parchment paper.

2.In a large bowl mix everything except the ingredients for the topping.

3.Use an ice-cream scooper to scoop even amounts onto the lined baking sheet. If you like fat cookies, do not flatten the dough. If you like thinner cookies, use your hands to gently flatten the tops of the dough before baking.

4.Bake for 10 minutes until edges are barely golden brown. Allow cookies to sit on cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling. This is an important step.

5.Make the topping: mix mashed dates and peanut butter. Add 1 tablespoon on the top of each cookie.

6.Enjoy!

MY FAVOURITE CHOCOLATE COVERED ALMOND COOKIES

Vegan chocolate covered almond cookies made with a mix of almond and coconut flour to make them gluten and grain free. These gluten free chocolate cookies taste like heaven and are covered with all natural cacao paste for a delicious treat everyone loves.

INGREDIENTS: COOKIES: -1 cup almond flour -3 tablespoons coconut flour -1/3 cup (80 ml) maple syrup -1/4 cup (60 ml) melted coconut oil FILLING: -4 dates, soak in hot water and mashed with fork -2 tablespoons peanut butter CHOCOLATE USED: -70g raw chocolate paste INSTRUCTIONS: 1.Preheat the oven to 160 degrees C. Line a baking sheet with parchment paper and set aside.

2.In a medium bowl, add the melted and cooled coconut oil, maple syrup, coconut flour and almond flour. Mix until well combined and a soft dough forms.

3.Use your hands to roll dough into small balls. Place on prepared cookie sheet then flatten each dough ball with the palm of your hand, but still keep the cookie nice and round. Bake for 10 minutes.

4.Remove from oven, allow cookies to firm up on baking sheet for 510 minutes, and allow cookies to cool completely.

5.For the filling: in a small bowl add mashed dates and peanut butter and mix well. Add 1 tablespoon of the filling on the top of each cookie.

6.Make the chocolate: Break chocolate paste up into chunks and melt in a small saucepan over low heat.

7.Use a fork to dip each cookie into melted chocolate and stir to fully coat, then place cookie back on the baking sheet. Place in fridge to completely harden the chocolate. Makes 8-10.

WALNUT SNICKERS BARS

Homemade healthy vegan no bake walnut snickers bars will be your new favorite snack. These chewy walnut bars are packed with wholesome ingredients like peanut butter, walnuts, dates, maple syrup, coconut flour, raw cacao powder and topped with homemade healthy chocolate.

INGREDIENTS: NOUGAT LAYER: -10 dates, soak in hot water for 10 minutes and mashed with fork -150 g chopped walnuts -1 tablespoon raw cacao powder -2 tablespoons coconut flour CARAMEL LAYER: -4 massive tablespoons peanut butter -80 ml maple syrup -handful of walnuts CHOCOLATE LAYER: -5 tablespoons melted coconut oil -2 tablespoons maple syrup -3 tablespoons raw cacao powder -3 tablespoons peanut butter INSTRUCTIONS: 1.Line an 8x4 inch loaf pan with parchment paper. Set aside.

2.In a medium bowl, mix together the ingredients for nougat layer: mashed dates, chopped walnuts, cacao powder and coconut flour. Stir until well combined.

3.Add mixture to the prepared pan and spread out evenly, then press mixture down in the pan very firmly.

4.Next mix the ingredients for caramel layer. In a small bowl add peanut butter, maple syrup and walnuts and stir until well combined. Pour over the nougat layer. Place in freezer for 30 minutes.

5.Make the homemade healthy chocolate. In a medium bowl mix the ingredients for chocolate. Add melted and cooled coconut oil, peanut butter, cacao powder and maple syrup. Stir well. Pour over the bars.

Place the pan in freezer for 2 hours or until the mixture has completely hardened. Remove the bars from the pan and cut into 8-10 bars. Store covered in the fridge or freezer.

RAW COCONUT CHOCOLATE BARS

Incredible no bake chocolate peanut butter oatmeal bars made with simple ingredients like natural peanut butter, chia seeds, rolled oats, coconut flakes, dried fruits, cocoa powder. These healthy no bake peanut butter oatmeal bars make a wonderful snack or healthy dessert and are delicious and chewy straight from the fridge.

INGREDIENTS: BASE: -1 cup oats -4 tablespoons unsweetened shredded coconut -1 tablespoon chia seeds -6 tablespoons raw cacao powder -3 tablespoons honey -2 tablespoons melted coconut oil -4 tablespoons peanut butter -50 g dried fruits CHOCOLATE LAYER: -2 tablespoons peanut butter -2 tablespoons cocoa powder -3 tablespoons melted coconut oil -1 tablespoon honey -peanuts for decoration INSTRUCTIONS: 1.In a large bowl add the ingredients for the base: oats, shredded coconut, chia seeds, raw cacao powder, honey, coconut oil, peanut butter, dried fruits and stir until well combined.

2.Press peanut butter oat mixture into a loaf pan lined with parchment paper. Place in freezer and make the chocolate layer.

3.In a small bowl mix the ingredients for chocolate layer: add peanut butter, coconut oil, honey and cacao powder. Stir until well combined.

Pour over the bars with chocolate. Add s few tablespoons of chopped peanuts on top. Place the pan in the fridge for 4 hours or until the mixture has completely hardened. Remove the bars from pan and cut into 8-10 squares or bars. Store bars covered in the fridge or freezer.

HEALTHY FLOURLESS COOKIES Incredible healthy banana cookies packed with peanut butter flavor, coconut and nuts. I decided to make these healthier cookies without all the excess butter and sugar. I wanted to create a treat that still felt like a real deal kind of cookie, but had more protein, complex carbs and healthy fats.

INGREDIENTS: WET INGREDIENTS: -2 eggs -1/3 cup coconut sugar +2 tablespoons -2 tablespoons melted coconut oil -1 cup natural peanut butter DRY INGREDIENTS: -1 cup rolled oats -4 tablespoons unsweetened shredded coconut -1/4 cup chopped walnuts -1 teaspoon baking powder -1 teaspoon ginger and cinnamon OPTION: 1 banana for decoration INSTRUCTIONS: 1.Preheat oven to 160 degrees C. Line a large baking sheet with parchment paper.

2.In a large bowl mix together the wet ingredients until smooth.

3.Next stir in the oats, baking powder, ginger, cinnamon, walnuts and shredded coconut.

4.Use a large cookie scoop to scoop rounded balls of dough onto prepared baking sheet. Add banana slices on top of each dough ball. If you like fat cookies, do not flatten the dough. If you like thinner cookies, use your hands to gently flatten the tops of the dough before baking.

5.Bake for 10 minutes until edges are barely golden brown. Allow cookies to sit on cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling. Enjoy!

To make vegan: I suggest using flax eggs; they just might be a little more fragile so let them rest on the baking sheet a bit longer before removing them.

SALTED CARAMEL BROWNIES

These caramel brownies are a rich treat that everyone will love. These brownies are rich and fudgy and so irresistible. This caramel is going to blow you away. A mixture of dates, peanut butter and water creates smooth caramel. Finished with a little salt gives you the best combo.

INGREDIENTS: BROWNIES: -2 eggs -5 tablespoons melted coconut oil -4 tablespoons agave syrup -1/2 cup raw cacao powder -6 tablespoons coconut flour -handful of dried fruits or nuts CARAMEL TOPPING: -10 pitted dates -4 tablespoons peanut butter -6-7 tablespoons hot water -flaky sea salt

INSTRUCTIONS: 1.Preheat the oven to 160 degrees C and line 8x 8 pan with parchment paper. Set aside.

2.In a large bowl add eggs, coconut flour, agave syrup, cacao powder, coconut oil, dried fruits and mix well until no dry pockets remain. Pour into prepared pan and bake for 20 minutes. Let fully cool before topping with salted caramel.

3.Make caramel: add the dates, peanut butter and hot water to a blender and blend until smooth. Add additional water if needed. The mixture should be smooth and creamy, but thick enough to frost the brownies.

4.Spread the caramel over the brownies and sprinkle with flaky sea salt. Store covered in the fridge.

ZUCCHINI SWEEET POTATO BROWNIES

This fluffy, healthy brownie recipe is naturally sweetened with maple syrup. The perfect brownie to transition from summer to fall.

INGREDIENTS: -1 zucchini -1 mashed banana -2 small sweet potatoes -3 tablespoons coconut oil -1/2 cup (120 ml) maple syrup -2 eggs -2 tablespoons peanut butter -2/3 cup oat flour -3 tablespoons coconut flour -5 tablespoons raw cacao powder -1 teaspoon baking powder -pinch of salt -handful of chopped walnuts OPTION: 1 banana for on the top INSTRUCTIONS: 1.Wash your zucchini and sweet potatoes well and place them in a pot large enough to hold them. Cover the zucchini and sweet potatoes with water and bring to boil. Lower the heat to medium and boil the zucchini and potatoes with the pot covered for approximately 15 minutes, until a fork can be easily inserted into the zucchini and potatoes. Place the potatoes and zucchini in a food processor. Blend until smooth.

2.Preheat the oven to 160 degrees C. Line a 9x9 inch pan with parchment paper and spray with nonstick cooking spray. Set aside.

3.Add all ingredients except the sliced banana and mix well to combine with a wooden spoon.

4.Pour batter into the prepared pan. Bake for 40 minutes or until a tester comes out clean or with just a few crumbs attached. Mine took 40 minutes, but this will vary based on your oven.

5.Remove from the oven and place the pan on a wire rack to cool for 15 minutes, then remove brownies from the pan and place on a wire rack to finish cooling completely.

CAROB CAKE WITH PLUMS

Amazing healthy carob cake with plums with a mix of oat flour, einkorn flour and coconut flour; naturally sweetened with agave syrup. This easy carob cake has a boost of protein and it’s perfect for an easy healthy breakfast or snack.

INGREDIENTS: -5 eggs -80 ml agave syrup -2 tablespoons peanut butter -80 ml melted coconut oil -1 cup whole wheat flour -1/2 cup oat flour -4 tablespoons coconut flour -4 tablespoons carob powder -1 teaspoon baking powder -1 teaspoon cinnamon -4 plums, sliced INSTRUCTIONS: 1.Preheat the oven to 160 degrees C. Line a 9x9 inch pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking.

2.In a large bowl whisk together the eggs, agave syrup, peanut butter and coconut oil until well combined. Add in the einkorn flour, oat flour, coconut flour, carob powder, baking soda and cinnamon. Use a wooden spoon to combine.

3.Pour batter into prepared pan, smoothing the top with spatula. Put sliced plums on the top. Bake for 30-40 minutes or until the tester comes out clean in the middle of the cake. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely.

Once cool, cut into slices. Enjoy!

CHOCOLATE PEANUT BUTTER TRUFFLES

These healthy truffles are soft, spiced, made in just minutes and the perfect little treat. They are gluten free, dairy free and naturally sweetened. These little no bake balls have the best texture.

INGREDIENTS: -1 cup peanut butter -1 cup almond meal -1/2 cup unsweetened shredded coconut -2 tablespoons honey -4 tablespoons raw cacao powder -pinch of salt -vanilla extract -1 teaspoon cinnamon CHOCOLATE TOPPING: -1 tablespoon melted coconut oil -1 tablespoon raw cacao powder -1/2 tablespoon honey INSTRUCTIONS: 1.In a medium bowl, combine the peanut butter and honey and mix until smooth. Add in the cinnamon, almond meal, shredded coconut, cacao powder, salt and vanilla extract. Mix until dough is formed.

2.Scoop into tablespoon balls, roll between your hands and place in a glass container. Place in freezer for 20 minutes.

3.Make the topping: in a small bowl combine melted coconut oil, cacao powder and honey, mix well. Top the balls with chocolate topping.

4.Cover and sore in the fridge up to 3 weeks.

HEALTHY ALMOND COOKIES

These cookies are incredibly easy to make! Almond flour, coconut sugar, almond butter, rice flour and coconut oil. That’s it! Roll it out, cut into circles and bake until crunchy. These are melt in your mouth good!

INGREDIENTS: -2 cups almond flour -1/4 cup rice flour -pinch of salt -1 teaspoon baking powder -1 egg, room temperature -1/2 cup coconut sugar -2 tablespoons almond butter -60 ml melted coconut oil

INSTRUCTIONS: 1.In a large bowl, combine almond flour, rice flour, salt, baking soda, egg, coconut sugar, almond butter and coconut oil. Mix well until no dry spots remain. Cover and place in the fridge for at least 20 minutes.

2.Remove from the fridge and preheat the oven to 160 degrees C. Line a sheet tray with parchment paper and set aside.

3.Place a piece of parchment or wax paper on the counter. Roll the dough out to ¼ inch thick as evenly as possible. Using a 2 inch round cookie cutter (or glass), cut cookies out and place on the sheet tray. Keep recollecting and re-rolling the dough as many times as possible. Bake 10-15 minutes until edges are lightly browned. Let cool and they will get crunchy.

NO BAKE PEANUT BUTTER OATMEAL CUPS

Homemade healthy peanut butter oatmeal cups that are easy to make right at home. Keep these in the fridge or freezer when you need a healthy treat.

INGREDIENTS: CUPS: -1 cup peanut butter + pinch of salt -10 pitted Medjool dates -1 tablespoon chia seeds -1 tablespoon flaxseed meal -1 cup oats CHOCOLATE TOPPING: -3 tablespoons raw cacao powder -2 tablespoon honey -4 tablespoons melted coconut oil -3 tablespoon peanut butter INSTRUCTIONS: 1.First soak the dates in hot water for 10 minutes before using in this recipe. This helps them become soft and the perfect consistency for blending with the peanut butter and oats.

2.Line a muffin pan with liners.

3.In a food processor add dates with water, peanut butter, oats, chia seeds, flaxseed meal and salt. Blend until all ingredients mix well.

4.Add 1 large tablespoon to the bottom of each cup. Use the spoon to push/spread the mixture. Once you’ve filled all the cups, place the pan in freezer for just a few minutes.

5.Make the chocolate topping: In a small bowl add peanut butter, coconut oil, honey and raw cacao powder and mix until smooth. Place 1-2 tablespoons of the topping in each cup. Place back in freezer.

6.Once cups are firm, you can store them in the fridge, or freezer until ready to eat.

PUMPKIN BREAD WITH BLUEBERRIES

Delicious one bowl coconut flour pumpkin bread made with nourishing ingredients, packed with pumpkin spices and naturally sweetened with coconut sugar and pumpkin. This wonderful dairy free pumpkin bread recipe is incredible with blueberries or with a few chocolate chips if you desire. You can top with honey.

INGREDIENTS: -1 cup oat flour -1/2 cup coconut flour -1/2 cup peanut flour (almond flour, rice flour) -1 teaspoon baking powder -4 eggs -5 tablespoons coconut sugar -1 cup cooked pumpkin -80 ml melted coconut oil -1 tablespoon pumpkin pie spices -1 cup blueberries INSTRUCTIONS: 1.Preheat the oven to 160 degrees C. Line an 8x4 inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside.

2.In a large bowl, whisk together the eggs, coconut sugar, pumpkin and coconut oil until well combined. Add in the oat flour, coconut flour, peanut flour, pumpkin pie spices and baking powder. Use a wooden spoon to combine until no lumps remain. Fold in 1 cup blueberries.

3.Pour batter into prepared loaf pan, smoothing the top with spatula. Bake for 40 minutes or until the tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely.

Once cool, cut into slices. To serve: top with honey or your favourite nut butter. Enjoy!

LEMON MUFFINS WITH APPLES

Wonderful morning glory lemon muffins that are naturally sweetened with pure maple syrup and filled with delicious mix-ins like apples and banana. These healthy lemon muffins have a boost of nutrition from oat flour and rice flour and make the best breakfast or snack that’s great for kids.

INGREDIENTS: -80 ml fresh squeezed lemon juice -1 ripe banana -1 large egg at room temperature -60 ml maple syrup -1/2 cup rice flour -1/2 cup oat flour -1/2 cup almond flour -1 tablespoon baking powder -1 teaspoon cinnamon -1 apple, sliced in small pieces INSTRUCTIONS: 1.Preheat the oven to 160 degrees C. Line a muffin pan with liners.

2.In a medium bowl add the egg, mashed banana, maple syrup and lemon juice. Mix together well. Then add the dry ingredients: oat flour, almond flour, rice flour, baking powder, cinnamon and apple. Combine well.

3.Transfer the dough into the muffin pan and bake for 20 minutes or until a tester inserted into the middle comes out clean.

4.Top with blissful balls or nut butter.

HEALTHIER DOUBLE CHOCOLATE PUMPKIN BREAD

The best pumpkin bread you’ll ever eat is moist flavorful and tastes like the nostalgic, traditional pumpkin bread you know and love. Options to add more chocolate and nuts to make it extra special.

INGREDIENTS: -1/2 cup oat flour -1/2 cup rice flour -1/2 cup raw cacao powder -1 teaspoon baking powder -1/2 cup unsweetened shredded coconut -2 cups pumpkin puree -1/2 cup maple syrup -1 tablespoon pumpkin spices -4 tablespoons melted coconut oil -1 egg at room temperature -40 g dark chocolate/ chocolate chips INSTRUCTIONS: 1.Preheat oven to 160 degrees C. Line an 8x4 inch loaf pan with parchment paper. Set aside.

2.In a large bowl, whisk together the wet ingredients: eggs, coconut oil, pumpkin puree, maple syrup and pumpkin pie spices until well combined. Add in the dry ingredients: oat flour, rice flour, raw cacao powder, baking powder and dark chocolate. Use a wooden spoon to combine until no lumps remain.

3.Pour batter into prepared loaf pan, smoothing the top with a spatula.

Bake for 40-50 minutes or until the tester comes out clean in the middle if the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into slices. To serve: top with honey or your favourite nut butter. Enjoy!

OATMEAL COOKIES WITH BLUEBERRIES

These cookies are easy to make and the perfect weekday treat! They are vegan, deliciously soft and taste absolutely decadent.

INGREDIENTS: -10 pitted dates -1/2 cup oats/oat flour -1/2 cup peanut butter -120 ml soda -1/3 cup blueberries INSTRUCTIONS: 1.Preheat oven to 160 degrees C. Line a pan with parchment paper.

2.In a medium bowl blend the dates with soda. Then add oats, peanut butter and blueberries. Mix well until it forms a nice thick texture.

3.Use an ice-cream scooper to scoop even amounts onto the lined baking sheet. If you like fat cookies, do not flatten the dough. If you like thinner cookies, use your hands to gently flatten the tops of the dough before baking.

4.Bake for 10 minutes until edges are barely golden brown.

Allow cookies to sit on cookie sheet for a 5-10 minutes, before transferring to a wire rack to finish cooling. This is an important step. Enjoy!

SUPER EASY HEALTHY COOKIES

These healthy cookies are so easy to make with minimal ingredients.

Vegan and gluten free, these yummy treats are perfect guilt free snack or dessert.

INGREDIENTS: COOKIES: -1 cup almond flour -1/2 cup coconut flour -1/2 cup peanut flour -60 ml melted coconut oil -60 ml maple syrup -1 teaspoon cinnamon FILLING: -4 pitted dates, soak in 5 tablespoons hot water -1 tablespoon peanut butter INSTRUCTIONS: 1.Preheat oven to 160 degrees C. Line a pan with parchment paper.

2.In a medium bowl mix together all ingredients for the cookies: almond flour, coconut flour, peanut flour, melted coconut oil, maple syrup and cinnamon until well combined.

3.Roll your dough into little balls, flatten them, and press a small hole in the middle.

4.Make the filling: blend the dates with water and add the peanut butter. Mix until combined.

5.Place about a teaspoon of the filling in the whole of each cookie.

6.Bake for 10 minutes. Allow cookies to sit on cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling. Enjoy!

GARASH RAW CAKE

She’s healthy! She’s cute! She’s popular to boot! To be honest I nailed this recipe the very first time I made it and I couldn’t stop spooning it out of the pan straight into my mouth. This cake is gluten free, vegan and freezer friendly!

INGREDIENTS: CRUST: -2 cups raw walnuts -12 pitted dates -1/3 cup raw cacao powder -2 tablespoons maple syrup -2 tablespoons peanut butter CRUMBS: -crushed walnuts -1 teaspoon instant coffee CHOCOLATE: -6 tablespoons melted coconut oil -3 tablespoons maple syrup -5 tablespoons raw cacao powder -3 tablespoons peanut butter -2 ripe bananas OPTION: blueberries for on the top INSTRUCTIONS: 1.Make the crust: crush the walnuts in a blender. Then add the dates and crush again. Add the peanut butter, cacao powder and maple syrup and pulse again.

2.Transfer the mixture into a small form and press with your hands.

3.Add the crumbs: crushed walnuts and instant coffee and cover the crust with crumbs.

Make the chocolate: in a large bowl add coconut oil, maple syrup, cacao powder, peanut butter and mashed bananas. Mix well until combined.

Pour over crust and crumbs. Place in fridge or freezer for 2 hours. Enjoy!

COLLAGEN BARS Healthy no bake collagen bars, naturally sweetened with honey, freezer friendly, so yummy. They are perfect fit treat after workout or when you need something sweet.

INGREDIENTS: BASE: -1 ½ cup natural peanut butter -pinch of salt -1 cup collagen peptides -3 tablespoons honey FOR CHOCOLATE LAYER: -5 tablespoons melted coconut oil -2 tablespoons honey -4 tablespoons raw cacao powder -3 tablespoons peanut butter -chopped walnuts for sprinkle INSTRUCTIONS: 1.In a large bowl mix all ingredients for the base: peanut butter, salt, collagen peptides and honey. Transfer the dough into prepared loaf pan lined with parchment paper. Place in freezer for 30 minutes.

2. Make the chocolate layer: in a medium bowl mix all ingredients for the chocolate. Stir well.

3. Pour over the base. Sprinkle with walnuts and place in freezer for 3 hours. Cut into bars and enjoy!

4. Store in fridge or freezer.

CHRISTMAS CHOCOLATE BANANA BREAD

You will never always be motivated, so you must learn to be disciplined. It takes time to get into a routine and once you’re there you won’t always be motivated, but over time you’ll become disciplined. Be stronger physically and more important- be stronger mentally.

INGREDIENTS: -4 eggs -2 ripe bananas -2 tablespoons maple syrup -4 tablespoons coconut flour -4 tablespoons almond flour -2 tablespoon melted coconut oil -4 tablespoons raw cacao powder -2 tablespoons peanut butter -1 teaspoon baking powder -vanilla extract -1 tablespoon cinnamon INSTRUCTIONS: 1.Preheat the oven to 160 degrees C. Line a loaf pan with parchment paper. Set aside.

2.In a food blender, blend eggs, bananas, coconut oil, maple syrup and peanut butter. Add coconut flour, almond flour, raw cacao powder, baking powder, cinnamon and vanilla extract. Mix well.

3.Transfer the dough into prepared pan. Bake for 30 minutes or until a tester comes out clean. Allow the cake to cool completely.

VEGAN NUT COOKIES Your diet is not only what you eat. It’s what you watch, what you listen to, what you read, people you hang around. Be mindful of the things you put into your body emotionally, spiritually and physically.

INGREDIENTS: -1/2 cup almond flour -1 cup chopped walnuts -3 tablespoons maple syrup -4 tablespoons peanut butter -pinch of salt -40 g melted dark chocolate INSTRUCTIONS: 1.Preheat the oven to 160 degrees C. Line a large baking sheet with parchment paper and set aside.

2.In a large bowl, add almond flour, walnuts, maple syrup, peanut butter and salt. Mix until well combined.

3.Next use your hands to roll dough into medium-sized balls. Place on prepared cookie sheet then flatten each dough ball with the palm of your hand, but still keep the cookies nice and round. Bake for 10 minutes.

4.Remove from oven, transfer to a wire rack and allow cookies to cool completely.

5.Dip in melted chocolate, then leave to set.

VEGAN PUMPKIN PIE BITES

These bites would be perfect treat to make for the week. They come together quickly and taste. No- bake as well gluten free, dairy free and naturally sweetened.

Never trust your fears. They do not know your strength. Take a deep breath and try to relax. Those fearful thoughts aren’t truthful thoughts. Beyond them you have such incredible strength. You are not your fears.

INGREDIENTS: -1 cup cooked pumpkin -4 tablespoons coconut flour -4 tablespoons almond flour -3 tablespoons chia seeds -3 tablespoons melted coconut oil -3 tablespoons maple syrup -3 tablespoons coconut flakes -1 tablespoon pumpkin pie spices INSTRUCTIONS: 1.In a large bowl add cooked pumpkin, coconut flour, almond flour, chia seeds, coconut oil, maple syrup, coconut flakes and pumpkin pie spices.

2.Mix together with a rubber spatula until well combined and everything is evenly distributed.

3.At this point you should be able to form balls that stick together.

4.Store in fridge or freezer. Enjoy!

SWEET POTATO CAKE

This easy cake is gluten free and guilt free. It’s a little healthier than most cakes, making it perfect for kiddo’s birthdays, or just anytime you want a damn good cake.

INGREDIENTS: BASE: -1 cup chopped walnuts -1/2 cup almond flour -9 pitted dates, soak in hot water -1 teaspoon cinnamon ORANGE LAYER: -1 cooked sweet potato -1/2 can coconut cream -2 tablespoons maple syrup -1 tablespoon gelatin -vanilla extract CHOCOLATE LAYER: -1 cooked sweet potato -3 tablespoons raw cacao powder -2 tablespoons honey -1/2 cup chopped walnuts -3 tablespoons melted coconut oil INSTRUCTIONS: 1.In a bowl of a food processor, add in the base ingredients: chopped walnuts, almond flour, dates and cinnamon. Pulse until well combined.

Transfer the dough into cake pan, use your hands to spread crust and place in freezer.

2.Next in a food processor, add the ingredients for the orange layer: cooked sweet potato, coconut cream, maple syrup, gelatin and vanilla extract. Pulse for 30 seconds until well combined. Pour over the base and place in freezer for 1 hour.

3.Next in a food processor, add the ingredients for the chocolate layer: cooked sweet potato, raw cacao powder, honey, walnuts and melted coconut oil. Pulse until well combined. Pour over orange layer, spread evenly towards the sides and smooth the top. Cover and refrigerate for 1-2 hours, or overnight. Cut into slices.

HEALTHY CARROT CAKE FOR TWO

I love baking cake recipes for special occasions. So I decided to make a healthier vegan, gluten free and guilt free carrot cake that’s absolutely perfect for spring time and especially Easter.

INGREDIENTS: FOR THE CRUST: -2 medium grated carrots -1 ripe banana -2 tablespoons coconut sugar -2 tablespoons coconut flour -4 tablespoons vegan protein powder (collagen peptides) -3 tablespoons applesauce -1 teaspoon baking powder -1 teaspoon cinnamon WHITE CREAM: -1 ripe banana, mashed -6 tablespoons coconut flakes INSTRUCTIONS: 1.Preheat the oven to 160 degrees C. Line a small pan with parchment paper.

2.In a medium bowl mix well all the ingredients for the crust: bananas, carrots, coconut sugar, coconut flour, protein powder, applesauce, baking powder and cinnamon.

3.Transfer the dough into prepared pan. Spread well. Bake for 10-15 minutes. Leave the crust to cool completely.

4.Next make the white cream: in a small bowl add mashed banana and coconut flakes. Stir well. Pour over base. Decorate with walnuts.

5.Store in fridge.

HEALTHY COOKIE DOUGH CHOCOLATE BARS

Chickpeas are secret ingredients in this candy bars. Save this tasty and easy recipe for your next treat prep. These bars are raw, vegan, gluten free and guilt free.

INGREDIENTS: BASE: -400 g can chickpeas (drained and rinsed) -2 tablespoons peanut butter -2 tablespoons honey -1/2 cup raw cacao powder -2 tablespoons water -1/2 cup dried fruits CHOCOLATE LAYER: -40 g raw cacao paste -1 tablespoon peanut butter -2 tablespoons coconut sugar -4 tablespoons melted coconut oil INSTRUCTIONS: 1.Line an 8x4 inch loaf pan with parchment paper.

2.In a food blender, add the ingredients for the base: chickpeas, peanut butter, honey, cacao powder and water. Blend until mix together well. Next add dried fruits and mix again. Add to pan and use your fingers to evenly press down into pan. Place in freezer.

3.After 30 minutes or so, make the chocolate layer: Add cacao paste and coconut oil to a microwave safe bowl and microwave on high in 30 seconds increments, stirring in between until chocolate is completely melted. Add the other ingredients: peanut butter and coconut sugar. Mix well.

4.Pour over the base and tilt pan side to side to evenly distribute the melted chocolate. Place in fridge for at least 30 minutes until chocolate is completely hardened and bars are cooled.

5.Remove bars from pan and cut into 12 bars. Bars should be kept covered in the fridge until ready to serve. Enjoy!

CHOCOLATE CUPS

Delicious super healthy chocolate cupcakes. Perfect to bake for parties and a great chocolate cupcake recipe for topping with whatever frosting you like. These chocolate cupcakes are gluten free, guilt free and low carb.

INCREDIENTS: -2 eggs -5 tablespoons almond flour -2 tablespoons coconut flour -1 teaspoon baking powder -3 tablespoons raw cacao powder -3 tablespoons maple syrup -vanilla extract CHOCOLATE TOPPING: -3 tablespoons melted coconut oil -2 tablespoons peanut butter -2 tablespoons maple syrup -3 tablespoons raw cacao powder INSTRUCTIONS: 1.For the cupcakes: Preheat the oven to 160 degrees C. Combine eggs, almond flour, coconut flour, baking powder, raw cacao powder, maple syrup and vanilla extract in a large bowl and stir until well mixed.

2.Spoon cupcake batter into muffin cups with liners. Bake for 18-24 minutes or until toothpick comes out clean. Let cool for a couple of minutes, then remove cupcakes from pan and cool completely on a wire rack.

3.For the chocolate topping: In a small bowl, add melted coconut oil, peanut butter, maple syrup and cacao powder. Mix together and drizzle on top of cupcakes.

HEALTHY PUMPKIN PIE

Creamy, homemade healthier pumpkin pie made with better-for-you ingredients and naturally sweetened with agave syrup. This easy-tomake healthy pumpkin pie recipe will knock your socks off. Serve with healthy ice-cream or cookies.

INGREDIENTS: CRUST: -6 tablespoons sesame flour -4 tablespoons coconut flour -2 tablespoons flaxseed flour -2 eggs -6 tablespoons melted coconut oil -2 tablespoons agave syrup -1 tablespoons cinnamon -pinch of salt PUMPKIN FILLING: -2 eggs -3 cups cooked pumpkin -1/2 can full fat coconut milk -4 tablespoons stevia -1 tablespoons pumpkin pie spices INSTRUCTIONS: 1.Preheat the oven to 160 degrees C. Line a medium cake pan with parchment paper. In a large bowl, add the ingredients for the crust: sesame flour, coconut flour, flaxseed flour, eggs, melted coconut oil, agave syrup, cinnamon and salt, and mix until well combined.

2.Transfer the dough into prepared pan and bake for 10 minutes.

3.Next make the pumpkin filling. In a food blender, add eggs, pumpkin, coconut milk, stevia and pumpkin pie spices and blend for 30 seconds. Pour over baked crust. Bake for 15 minutes.

4.Let it cool completely. Remove from pan and cut into slices.

Decorate with nuts, cookies or dairy-free ice-cream. Enjoy!

HEALTHY PEANUT BUTTER CHOCOLATE BANANA BREAD

Healthy chocolate banana bread made with mix of flours and sweetened only with bananas and a touch of pure maple syrup. This healthy banana bread tastes like a fudgy brownie and will be your new favorite to bake when you have extra bananas.

INGREDIENTS: -3 eggs -3 tablespoons raw cacao powder -4 tablespoons almond flour -3 tablespoons coconut flour -3 tablespoons oat flour -1 banana -3 tablespoons coconut sugar -3 tablespoons coconut oil -3 tablespoons peanut butter -1 teaspoon baking powder -1/2 cup chocolate chips INSTRUCTIONS: 1.Preheat the oven to 160 degrees C. Line an 8x4 inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking.

2.In a large bowl whisk together the mashed banana, eggs, coconut sugar, coconut oil and peanut butter until well combined. Add in the almond flour, coconut flour, oat flour, cocoa powder, baking powder.

Use a wooden spoon to combine. Fold in the chocolate chips.

3.Pour batter into prepared loaf pan, smoothing the top with spatula. Bake for 40-50 minutes or until the tester comes out almost clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into slices. Top with your favorite nut butter. Enjoy!

HOMEMADE NUT-FREE GRANOLA

Easy homemade chunky healthy granola made with a delicious mix of oats, coconut shredded, sunflower seeds, dried fruits and peanut butter. This vegan and healthy granola recipe is naturally sweetened with pure maple syrup and makes the perfect snack or on the go breakfast.

INGREDIENTS: -2 cups rolled oats -1/2 cup sunflower seeds -1/2 cup shredded unsweetened coconut -1 teaspoon cinnamon -1 teaspoon ginger -1 cup dried fruit -70 ml maple syrup -3 tablespoons peanut butter -1 teaspoon vanilla extract -pinch of sea salt INSTRUCTIONS: 1.Preheat oven to 160 degrees C. Line a large baking sheet with parchment paper.

2.In a large bowl, whisk together oats, seeds, shredded coconut, cinnamon, ginger, dried fruits, cinnamon, ginger and salt.

3.Add maple syrup, peanut butter and vanilla. Stir until well combined. Sometimes I find it necessary to use my hands.

4.Next spread the granola evenly in the baking pan and bake for 20 minutes.

5.Remove from the oven and allow the granola to cool completely on the baking sheet so that little clumps stay intact.

Transfer to an airtight container or large jar. Best used within 7-10 days.

About the author:

Hi! I'm Nicole. I'm 31 years old and I have two kids. I become interested in cooking and baking healthy desserts after I got married. I taught myself how to cook as well and find that just as enjoyable. I also love spending time with my children and being their mom is one of my biggest joys.