Gingerbread Truffles!

The holidays may have come to an end, but winter is still in full swing (even here in California! lol). Each month L & I send out an informative post card to our Real Estate clients in town with a simple, yet DELICIOUS recipe on the back for them to enjoy … this month’s was SO good we thought we’d share with you all too!

*Our only substitute was  Ghirardelli white chocolate chips instead of the vanilla almond bark, which melted so easily and tasted divine! 

Ferguson, Loralee-207134.cdr

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-L&A

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Chocolate Almond-Coconut Muffins

Chocolate Almond-Coconut Muffins

Happy hump day everyone! To get you through the mid week rut, we have a truly scrumptious chocolate treat for you to enjoy! These muffins are super simple to bake and will have you licking the spoon (seriously the batter tastes JUST like brownies, too good to be true! hehe)

Give it a try for yourself and let us know what you think!

Ingredients:

  • 1 C. Barney Butter Cocoa + Coconut Almond Butter
  • 4 eggs, whisked
  • 1/3 C. vanilla spice maple syrup
  • 1 tsp. vanilla extract
  • 1/2 C. unsweetened cocoa powder
  • 1/4 C. coconut flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/8 tsp. cinnamon
  • pinch of salt
  • 1/2 C. Enjoy Life mini chocolate chips

Directions:

  1. Preheat oven to 350 degrees
  2. In a large bowl, mix together eggs, almond butter, maple syrup, and vanilla extract.
  3. Add cocoa powder, mix. Add coconut flour, mix. Finally add baking soda and powder, cinnamon and salt, mix well.
  4. Fold in chocolate chips.
  5. Scoop batter into greased or lined muffin tins  (this recipe will make about 9-10 muffins)
  6. Sprinkle some extra chocolate chips on top and place into the oven for about 20-25 minutes.

Enjoy!

-L&A

Berry Bliss Bars

Berry Bliss Bars

Why is it that healthy desserts just don’t quite seem to hit the spot the same as their sugar and dairy filled counterparts? And how does one replace the many delicious frozen treats with healthier options? Well we’re happy to say that these Berry Bliss Bars are the answer!! A scrumptious treat for your tummy and your taste buds that you just won’t believe are sugar-free, diary-free and totally paleo!

Go on, we dare you! ;]

Ingredients:

For the crust
  • 5 dried dates, pitted
  • 1 cup almond butter
  • ¾ cup unsweetened shredded coconut
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • pinch of salt
For the toppings (part one)
  • 2 teaspoon coconut milk/water
  • ½ cup raspberries
  • ½ cup blackberries
  • 1 tablespoon raw honey
  • 1 teaspoon lemon juice
For the toppings (part 2)
  • 1 (14 ounce) can of coconut milk (placed in refrigerator overnight), only use the cream on top, leave behind the coconut water/milk at the bottom
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract

Directions:

  1. Place dates in food processor and pulse to break down into pieces.
  2. Then add almond butter, coconut, honey, vanilla extract and salt and pulse turn on to blend until ingredients are well combined.
  3. Line a bread pan with parchment paper, add ingredients from the food processor and press down until even throughout. Place in freezer while finishing the rest of the ingredients.
  4. Scoop out the coconut cream that has settled at the top of your canned coconut milk and place in the bowl and back in the fridge.
  5. Place 2 teaspoons of coconut milk/water that is at the bottom of the can, into a small saucepan over medium heat.
  6. Add raspberries, blackberries, honey and lemon juice in the pan and mix together. Let simmer for less than 5 minutes or until the berries become just slightly soft. You don’t want a soup. Let cool.
  7. Now mix together the coconut cream, honey, and vanilla extract in the bowl that you placed in the fridge.
  8. Once the berries have cooled, finishing the layers. Add the coconut milk mixture on top of the crust, spread out evenly, then pour the berries on top, once again evenly.
  9. Place in the freezer for 1+ hours to harden a bit. And serve.
  10. *To store these, store them in the fridge. The coconut milk will melt fast.

Raspberry Chia Chocolate Bark

Raspberry Chia Chocolate Bark

Monday’s can be rough … whether you had a crazy weekend or just kept it simple at home, the appearance of Monday morning always seems a bit too sudden. So to switch it up this morning, we decided to treat ourselves and sweeten the start of our Valentine’s week!

This is another quick and easy recipe that is a truly decadent snack for you to enjoy or package and share :]

Ingredients:

  • 3/4 C. Enjoy Life mini chocolate chips (for melting)
  • 1 Tbsp. chia seeds
  • 5-10 Raspberries to crumble for topping

Directions:

  1. Melt chocolate chips in a double broiler or in your microwave
  2. Stir in chia seeds
  3. Cover a small plate or pan with parchment paper and spread your chocolate about 1/4 – 1/2 inch thick onto the paper
  4. Crumble raspberries and place on top of the chocolate
  5. Place into freezer for 1 1/2 hours (or until completely set)
  6. Remove from parchment paper, break into pieces and serve immediately

-L&A

Carrot Cake Truffles

Carrot Cake Truffles

What started as a simple carrot cake using leftover shredded carrots from our crumble bars turned into this happy accident of a recipe that is almost too good to be true! Crumbling the cake after it cooled and adding some coconut milk whipped cream to moisten and roll into little truffles turned this basic carrot cake into a delicious chocolate covered snack.

Ingredients:

  • 1 cup carrots finely grated
  • 1.5 cups almond flour
  • 1 teaspoon baking soda
  • 1/4 cup sugar in the RAW
  • 1/2 cup sliced almonds
  • 2 eggs, room temperature
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 3-4 heaping teaspoons coconut-milk whipped cream for filling
  • 1 cup Enjoy Life mini chocolate chips for topping

Directions:

  1. Preheat oven to 350 degrees
  2. In a large bowl, mix the almond flour, baking soda, coconut palm sugar and sliced almonds
  3. In a separate bowl whisk together the eggs, coconut oil, vanilla extract and grated carrots
  4. combine wet and dry ingredients and gently mix the batter, being careful not to over mix or the almond flour will become oily.
  5. lightly grease an 8×8 pan with coconut oil
  6. pour batter evenly in the pan and bake approximately 30-35 minutes
  7. let cake cool completely on a wire rack, before “crumbling” with a spoon
  8. Mix in 3-4 heaping spoonfuls of whipped cream (distributing evenly) this is what will hold your cake together as truffles
  9. Using your spoon create 1 inch cake rounds (this should make about 15 cake balls)
  10. Place onto a non-stick sheet and set in the refrigerator to harden
  11. In a small bowl melt the chocolate chips
  12. With a spoon roll balls into chocolate until fully covered, set back onto your non-stick surface and let cool completely
  13. ENJOY!

-L&A

Coconut Milk Whipped Cream

Coconut Milk Whipped Cream

Say hello to your new guilty pleasure! So simple to make and super delicious you will want to put this on just about everything … and since it’s gluten-free, dairy-free and totally paleo, you can! hehe

Ingredients:

  • 1 can of full fat coconut milk (refrigerated over-night)
  • 1-2 Tbsp. honey (maple syrup or agave work as well)
  • 1/2 tsp. organic vanilla extract

Directions:

  1. Scoop out the thick cream that has solidified on the top layer of the coconut milk can into mixing bowl. This will become your whipped cream!
  2. Add sweetener to taste, and vanilla extract to mixing bowl
  3. Mix ingredients until soft peaks are formed (we used our Kitchen Aid stand mixer for this)

Voila! Whipped Cream! ENJOY!

-L&A

Paleo Friendly Chocolate-Chip Cookie Dough Bites [Gluten & Dairy Free]

Hello 2014, we’re back! 

It has been FAR too long since we have been able to post, but we’re back and ready for action! 2013 was a very busy and life changing year for us for many reasons, and as a result this year’s resolution is to get (and stay) a little bit healthier hehe. So, we have adopted a semi-paleo; gluten-free, dairy-free & organic as possible diet. Sounds limiting, but I have to admit, one of our favorite treats with this new lifestyle are these Chocolate-Chip Cookie Dough Bites. It’s a new way of enjoying an indulgent treat without the guilt that comes along with it. Not to mention how quick and easy they are to make, truly a win-win situation! Based on one of my favorite paleo-bloggers Juli of PaleOMG.com‘s (If you haven’t checked out her blog head over NOW! She is amazing, and truly an inspiration to us with this new lifestyle) Protein Chocolate-Chip Cookie Dough Ball recipe, it is sure to have your taste buds tingling! Try them out for yourself and let us know how you feel about this healthy treat!

Ingredients
  • 3 dried (pitted) dates
  • 2 tablespoons coconut flour
  • 2 tablespoons coconut oil, melted
  • 1 heaping tablespoons almond butter
  • 2 tablespoons coconut milk
  • ½ teaspoon organic vanilla extract
  • pinch of salt
  • 2-3 tablespoons Enjoy Life Mini Chocolate Chips

Directions

  1. In your food processor, pulse dates until they are minced
  2. In a bowl mix dates, coconut flour, coconut oil, almond butter, coconut milk, vanilla extract and a dash of salt
  3. Add in your chocolate chips.
  4.  Roll together ingredients to make 7-8 balls.
  5. Place in the refrigerator (freezer if you’re in a hurry) to set

Once you feel they’re firm enough, grab one or more & ENJOY!

L&A