SWEETS

DOUBLE PEANUT BUTTER PUMPKIN SPICE COOKIE DOUGH BALLS

2/3 cup coconut flour

1 scoop vanilla protein

1 tbsp pumpkin spice

2/3 cup peanut butter

1/4 cup maple syrup

1 tbsp canned pumpkin puree

2 chopped Jojo's chocolate bars or 2/3 cup chocolate chips

Mix all dry ingredients together besides chocolate and add in wet and mix again. Fold in chocolate. Use cookie dough scoop to make balls and refrigerate to set.

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BLUE BUTTERFLY FIG CHEESECAKE BARS

Crust:

1 1/2 cups nutsola cacao almond mix

1 tbsp coconut oil

Add both to food processor and blend until mixture becomes sticky. Press into bottom of lined tin. Freeze while you make cheesecake layers.

"Cheesecake" layers:

3/4 cup soaked cashews

1 jar vanilla Culina coconut yogurt

1 cup frozen figs

1/4 cup melted coconut oil

2 tbsp maple syrup

1 1/2 tsp blue butterfly pea powder

Add all ingredients to food processor besides butterfly powder and blend until nice and smooth. Pour half onto crust and freeze. Then add butterfly powder to the remaining. Blend again and pour over first layer. Freeze till set.

CHOCOLATE COVERED PEANUT BUTTER FIG BARS

1 sleeve of graham crackers
1/2 cup fig jam (or whichever you prefer)
1/2 cup creamy peanut butter
1/2 cup powdered sugar
6 oz dark chocolate
Break graham crackers in half & lay them out on parchment paper. Top one half with fig jam & then place other graham half on top. Microwave peanut butter for 15 seconds then mix in powdered sugar. Spread on top of graham cracker that you used to top fig jam. Once all are topped with peanut butter mixture, place in the freezer while you melt chocolate. After chocolate is melted dip each sandwich in melted chocolate & freeze again till set

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PEANUT BUTTER OREOS

Cookie:

1/4 cup + 2 tbsp brown rice flour

1/2 cup cacao powder

1/4 cup + 1 tbsp maple syrup

Peanut Butter Maca Frosting

3 tbsp peanut butter powder

1 tsp maca powder

splash of vanilla extract

Preheat oven to 350F. Mix all ingredients together in a bowl until you get a thick dough ball. Roll out into a large rectangle and cut out 12 small circles (I used a shot glass to measure). Bake for 8 minutes - they will be crispy. While cookies are baking add all frosting ingredients together in a bowl and slowly add water until you get a creamy consistency. Once cookies have somewhat cooled, add frosting to 6 and top with remaining 6

CHOCOLATE CHIP COOKIE CHEESECAKE BARS

Cookie Crust:

3 tbsp coconut flour

1/3 cup almond flour

2/3 cup raw cashews

2 tbsp vegan chocolate chips

2 tbsp pure maple syrup

1/2 tsp vanilla extract

2 tbsp coconut oil, melted

pinch of salt

Add all ingredients to food processor and blend until you get a dough texture. Press into lined pan. Freeze while you make cheescake

Chocolate Chip Cheesecake

1 cup coconut yogurt

3 tbsp mape syrup

splash of vanilla extract

1 1/2 chocolate chip cookies, crushed

Mix all ingredients together in a bowl and spread over crust. Freeze for 2 hours till set.

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"NETFLIX & CHILL'D" ICE CREAM SANDWICHES

Brownies x2

3 ripe bananas, mashed

1 tbsp maple syrup

1/2 cup tahini

1/2 cup cacao powder

splash of vanilla extract

Preheat oven to 350F. Mash bananas and mix in rest of ingredients. Pour into lined pan and bake for 20-25 minutes. Let cool completely. Then make the second layer repeating same ingredients & steps.

Ice cream

1 pint of ice cream (you can use any flavor)

2/3 cup gf pretzels, crushed

Let ice cream thaw/become melty & mix in crushed pretzels

To make sandwiches:

Once both brownie layers are done/cooled, spread ice cream over one brownie layer and top with the other and freeze for 1-2 hours or until ice cream is set. Cut into bars!

LEMON BLUEBERRY CREAM COOKIES

1/2 cup blueberry granola butter

1/4 cup maple syrup

1/2 cup oat flour

1/2 cup fresh or frozen blueberries

Preheat oven to 350F. Mix granola butter & maple syrup together in a bowl. Add oat flour and mix until combined. Fold in blueberries. Use cookie dough scoop to place on baking tray. Bake 8-10 minutes (they'll finish cooking on the tray)

Lemon Blueberry Cream

1 container blueberry coconut yogurt

dash of lemon extract

pinch of lemon zest

Mix ingredients together and refrigerate while cookies are baking. Once cookies are cooled, spread on cookie and place another on top

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DOUBLE DARK CHOCOLATE SUNFLOWER BUTTER COOKIES

1/2 cup 88 acres dark chocolate sunflower seed butter (code: NIKKI15)

1/4 cup maple syrup

1/2 cup oat flour

1/2 cup dark chocolate chips

Preheat oven to 350F. Mix sunflower seed butter & maple syrup together in a bowl. Add oat flour and mix until well combined. Fold in chocolate chips. Use cookie dough scoop to place on baking tray. Bake 8-10 minutes (they'll come out soft but finish baking on the tray)

COPYCAT FERRERO ROCHER BITES

1 cup hazelnut butter
3/4 cup oat flour
1/2 cup maple syrup
1/2 cup hazelnuts
1 cup chocolate, melted
Add all ingredients together in a bowl besides chocolate & mix together until a dough forms. Press into a lined pan. Freeze for at least 30 minutes & melt chocolate. Remove from freezer & cut into bars/bites and cover in melted chocolate. Freeze again till set (about 20 minutes)

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TAHINI THIN MINT RICE KRISPIE BARS

1 cup tahini
3 tbsp maple syrup
1 1/2 tbsp coconut oil
2 scoops Vital Proteins Beauty Greens Collagen (optional)
1 tsp peppermint extract
2 cups brown rice crisps 
5 oz dark chocolate
Add brown rice crisps to a bowl & set aside. In a small sauce pan add tahini, maple syrup, & coconut oil and boil on medium-low heat until it begins to bubble. Remove from heat & stir in collagen & peppermint extract. Pour over cereal & combine. Press into lined pan. Freeze while you melt chocolate. Pour over chocolate & freeze agin until set (about 30 min). Remove & cut into bars.

SEA SALT DARK CHOCOLATE ESPRESSO FUDGESICLES

1 can full fat coconut milk

6 pitted, juicy dates

1 tbsp espresso powder (more or less depending on how strong you want the flavor)

1/2 tbsp vanilla extract

Sea Salt Dark Chocolate Granola (code: nikki10)

Blend all ingredients together in a food processor. Add granola to bottom of popsicle molds, pour mixture over granola. Add popsicle sticks. Freeze till set (I froze overnight). Run mold under warm water to remove.

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COSMIC BROWNIES

1/2 cup cashews

1/2 cup walnuts

1 cup pitted dates soaked in warm water for 5 minutes, drained & patted dry

1/4 cup cacao powder

splash vanilla extract

Add all ingredients to a food processor & blend till a dough forms. Press into lined pan & freeze.

Chocolate Glaze:

2 tbsp coconut oil, melted

2 tbsp maple syrup

3 tbsp cacao powder

Mix all ingredients together in a small bowl & spread over brownies & freeze to set for 30 minutes

CBD GOLDEN PEANUT BUTTER CUPS

Chocolate Layer:

1 cup chocolate chips

Peanut Butter Layer:

1/2 cup creamy peanut butter

1/4 cup maple syrup

2 tbsp coconut oil, melted

1 tsp turmeric elixir (optional)

2 droppers CBD oil

Melt chocolate & pour half into silicone molds. Freeze for 10 minutes while you make peanut butter layer. Add peanut butter, maple syrup, and coconut oil to a bowl microwave for 15-20 seconds. Stir & add in turmeric, and CBD and stir again.Spoon onto chocolate & cover with remaining melted chocolate. Freeze till set.

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CHOCOLATE COVERED PRETZEL BARS

Curst:

2 cups pretzels, crushed

1/4 cup butter, melted

2 tbsp coconut sugar

Preheat oven to 350F. Crush pretzels (I used food processor to break them down) and mix with other ingredients. Press into lined pan. Bake for 10 minutes. Place in freezer for 5-10 minutes to set.

Pudding Layer:

6 chocolate pudding dessert pots (I used @coconutcollab)

Remove crust from freezer & spread pudding over crust. Freeze again while you make coconut whipped cream

Coconut Whipped Cream

1 can coconut cream (refrigerated overnight)

Scoop out hard parts of coconut cream into a bowl (it works best if you chill the bowl before using it). Then use a hand mixer to whip it until it becomesfluffy then you can add mix-ins (I added a splash of vanilla & cinnamon sugar cookie spice). Spread over pudding and serve immediately or freeze to set

FROZEN SMORES CUPS

1 1/2 cups crushed graham crackers

1/2 cup coconut oil & ghee blend (or can sub for just butter or ghee)

1 container organic marshmallow creme

3/4 cup chocolate chips (I used Hu Kitchen gems - code: NIKKI15)

1/4 cup coconut cream

Mix graham cracker crumbs & coconut oil/ghee in a bowl & press into muffin cups. Freeze for 10 minutes & melt chocolate with coconut cream. Spoon marshmallow creme onto crust (helps to microwave the cream for a couple seconds). Pour over melted chocolate/coconut cream combo and freeze for 5-10 min or until set

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BEN & JERRY'S HALF BAKED BARS

Brownies:

3 ripe bananas

1 tbsp maple syrup

1/2 cup almond butter

1/2 cup cacao powder

Preheat oven to 350F. Mash bananas & mix in rest of ingredients. Pour into lined pan & bake for 20 min. Let cool completely.

Cookie Dough:

1 15oz can chickpeas (drained, rinsed)

1/4 cup almond butter

1/4 cup rolled oats

1/2 tsp cinnamon

1/4 tsp salt

1/4 cup maple syrup

1 tsp vanilla extract

1/2 cup chocolate chips (I use Hu Kitchen gems - code: NIKKI15)

Add all ingredients to a food processor in the order listed besides chocolate chips & blend until combined. Fold in chocolate. Let sit in fridge while brownies cool.

To make sandwiches:

Thaw ice cream of choice and spread over brownies & freeze for 2-3 hours. Once ice cream is frozen, spread cookie dough over & freeze again till set (about an hour) & slice into bars

SALTED CARAMEL CASHEW COOKIES

1 cup tigernut flour
1/4 cup chocolate superfood powder (can sub cacao powder)
hefty dash of cinnamon
1/2 cup cashew butter
1/2 cup maple syrup
Preheat oven to 350F. Mix dry ingredients together in a bowl & add in wet and stir or use hands till a dough ball forms. Use cookie dough scoop and place on baking tray. Top with chocolate of choice (I used salted caramel dark chocolate). Bake for 8 minutes.

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PUMPKIN SPICE BANANA FUDGE

2 bananas
1 cup pumpkin spice peanut butter (or plain peanut butter + pumpkin spice mix)
1/4 cup coconut oil
1/2 cup chocolate chips
1 tbsp pumpkin spice 
Mix all ingredients in a bowl besides chocolate, fold in chocolate once its combined. Pour into silicone molds & freeze till set (about an hour). Option to leave as is or melt another 1/2 cup chocolate chips and cover in chocolate and freeze again till set

SALTED CARAMEL COOKIE DOUGH PRETZEL BITES

1 container Bitchin Salted Caramel Almond Dip

1 cup oat flour

1 scoop vanilla protein

1 tbsp maca powder

1 cup dark chocolate, divided

36 gluten free pretzels

On a baking tray lined with parchment paper, lay out 18 pretzels. Mix all ingredients together in a bowl besides half of the chocolate chips. Use a cookie dough scoop to place dough on pretzel and top with another pretzel. Once you've done all (you'll have about 18), place in freezer to set (about 30 minutes). Melt rest of the chocolate chips and dip half of sandwich and freeze again until set (about 10 minutes)

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CINNAMON SUGAR COOKIE COCONUT BUTTER CUPS

24 oz unsweetened shredded coconut

1 tbsp cinnamon sugar cookie spice

6 oz dark chocolate

For coconut butter:

Preheat oven to 350F. Spread coconut out evenly among two baking trays in a flat layer. Bake for about 10 minutes (but keep eye on it because it burns quickly). Remove and add to food processor or vitamix. Blend for 8-10 minutes or until butter forms (can add tbsp coconut oil for easier blending). Once it is liquid add cinnamon sugar cookie spice & blend until combined. 

Cups:

melt half of the dark chocolate and pour into bottom of silicone mold. Place in freezer for 5 min to set. Add coconut butter and freeze again while you melt other half of chocolate. Pour rest of melted chocolate over & freeze till set (about 30 minutes)

PEANUT BUTTER SMORES BITES

1 cup oat flour

3/4 cup Kodiak Cakes honey graham cracker bear bites

1 cup peanut butter

1/2 cup maple syrup

Marshmallow Fudge Topping:

1 heaping tbsp marshmallow creme

6 oz dark chocolate

Add bear bites to food processor and process until you get a chunky flour consistency. Then mix dry ingredients in a bowl and add in wet and mix again. Press dough into a lined pan and freeze while you make marshmallow fudge topping. Melt chocolate and stir in marshmallow creme. Spread over dough and freeze again until set (about 10 minutes). Remove and cut into bites

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GINGERSNAP GRANOLA BUTTER OATMEAL COOKIES

1 1/4 cups rolled oats

1/2 cup oat flour

1/2 cup shredded unsweetened coconut

1 1/2 tsp baking soda

pinch of salt

1 1/2 tbsp gingersnap spice mix

3/4 cup maple syrup

3/4 cup vanilla granola butter

Preheat oven to 350F. Mix all dry ingredients together in a bowl. Add in wet. Mix until combined. Refrigerate for at least 30 minutes to an hour (the longer the better). Use cookie dough scoop & add to baking tray a couple inches apart and gently press down. Bake for 15 minutes.

BANANA DATE SHAKE BARS

Crust:

1 1/2 cups cacao almond Nutsola mix

1 tbsp coconut oil

Combine both ingredients in a food processor and press into lined pan. Freeze while you making topping.

Banana Date Shake:

3 ripe bananas

3/4 cup coconut cream

2 tbsp Drink Apres Sea Salt Chocolate

1/4 cup cacao powder

1 tbsp maca powder (optional)

2 pitted dates

Add all ingredients to food processor and blend until thick and combined. Pour over crust and top with cinnamon before freezing (optional). Freeze for 6 hours before cutting into bars

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BROWNIE BATTER COOKIE DOUGH

1 container Bitchin Sauce Chocolate almond dip

1 cup oat flour

1 scoop chocolate protein

1 tbsp cacao powder

1 Pure Batch All Day Brownie (chopped)

Chop up the brownie and set aside. In a bowl mix all ingredients besides brownie until its thick & combined. Fold in brownie chunks. Refrigerate dough for 30 minutes.

SALTED CARAMEL ESPRESSO FREEZER COOKIES

1 container Bitchin' Sauce salted caramel almond dip

1 cup oat flour

1 scoop vanilla lucuma protein (code: nicolettemarie)

1 tbsp lucuma powder

1/2 tbsp espresso powder

1 cup chocolate chips, divided

Mix all ingredients together in a bowl besides 1/2 cup chocolate chips. Use cookie dough scoop & place on lined tray. Freeze for at least 1-2 hours. Melt other 1/2 cup chocolate chips & coat dough and freeze again until set (at least 15 min)

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BUTTERFINGERS

1/4 cup maple syrup

1 heaping tbsp molasses

1 scoop collagen

1 cup maple caramel almond butter (code: nicolettemarie)

1 1/2 cups cinnamon puffins

Place puffins in a food processor & pulse until they are broken down but still chunky. Set aside. In a medium pot add maple syrup, molasses, collagen and whisk together over medium-low heat. Once done remove from heat and stir in almond butter (will be thick). Add in puffins and mix again. Press into lined tin. Freeze. Melt chocolate & pour over. Freeze again till set (about an hour)

VANILLA LUCUMA COFFEE CRUNCH BARS

Base:

1 1/2 cup oat flour

1/4 cup lucuma powder (code: nikki20)

1 cup vanilla granola butter

1/2 cup maple syrup

Mix all ingredients together & press into lined tin. Freeze while you make chocolate topping.

Chocolate Espresso Crunch Layer:

1/2 cup chocolate chips

1/4 cup coffee almond butter

3/4 cup sprouted buckwheat

Melt chocolate in microwave & stir in almond butter. Once combined add in buckwheat and stir again and pour over base. Freeze till set (about an hour)

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CBD CHOCOLATE MINT CRUNCH CUPS

3/4 cup chocolate chips

3/4 cup original puffins (or brown rice crisps)

1 tsp peppermint extract

2 droppers mint hemp oil

If using puffins, add to a food processor and pulse until crushed up/chunky. If using brown rice crisps (skip that step). Melt chocolate and mix in peppermint extract & mint hemp oil. Add puffins or crisps. Mix and spoon into silicone mold. Freeze till set (about an hour)

OG CHOCOLATE CHIP COOKIE

1 1/2 cups tigernut flour
1/2 cup coconut sugar
1 1/2 tsp espresso powder
1 tsp baking soda
1/2 tsp sea salt
1/2 cup coconut oil, melted
1 egg
1 tsp vanilla extract
1/2 cup dark chocolate chips
Preheat oven to 350F. Add melted coconut oil, egg, vanilla, and coconut sugar to a bowl and use electric mixer to mix until creamed together. Add tigernut flour, espresso powder, baking soda, and sea salt and mix again until combined. Fold in chocolate chips. Use cookie dough scoop to place onto baking sheet. Bake for 10 minutes

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CHOCOLATE CHERRY LAVA COOKIES

1 cup tigernut flour

1/4 cup chocolate protein

1/4 cup chocolate cherry almond collagen latte mix

1/2 cup maple syrup

10-12 frozen cherries

1/2 cup chocolate chips

Preheat oven to 350F. Combine the dry ingredients in a bowl and add in wet ingredients. Mix until combined then using a cookie dough scoop, place dough on a baking tray. Use back of cookie dough scoop to make imprints in cookies and press in frozen cherries. Bake for 8-10 minutes. After you remove them from the oven, melt chocolate chips and pour over the cookies.

SUPERFOOD CINNAMON SNICKERDOODLE TWIX BARS

Base Layer:
1 cup oat flour
1/4 cup lucuma powder
1/2 cup coconut oil
Caramel Layer:
1/3 cup cinnamon snickerdoodle nut butter (or any)
1/4 cup melted coconut oil
2 tbsp maple syrup
1 tsp lucuma powder
Dash of vanilla extract
Chocolate Layer:
3/4 cup chocolate chips
2 tsp coconut oil
Mix the base layer ingredients together in a bowl. Transfer to a lined loaf pan & spread evenly. Freeze for 30 minutes. Meanwhile, mix all ingredients for caramel layer in a bowl and pour over crust. Freeze again 15-20 minutes. Melt chocolate with coconut oil, pour over. Freeze till set. Remove from freezer & cut into bars.

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CHOCOLATE PEANUT BUTTER GRAHAM SAMWICHES

2 cups dark chocolate chips
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 tbsp maca powder
1 tsp vanilla extract
3 sheets graham crackers
Line baking sheet with parchment paper. Break graham crackers in half and lay them out side by side. Melt 1 cup of chocolate and dip graham crackers in melted chocolate, completely covering both sides and lay them on parchment paper. Freeze. Microwave peanut butter for 15 seconds then stir in vanilla extract. Add in powdered sugar & maca powder. Spread on top of chocolate covered graham crackers & freeze again. Melt remaining cup of chocolate & coat again. Freeze to set (about an hour)

CHOCOLATE SALTED EGGNOG COOKIES

1 1/2 cups tigernut flour
1/4 cup cacao powder
1 cup salted eggnog nut butter
1/2 cup maple syrup
1/2 cup chocolate chips
Preheat oven to 350F. Combine dry ingredients in a bowl and add in wet ingredients. Mix until combined. Take a cookie dough scoop and flatten on baking tray. Add chocolate on top. Bake for 8-10 minutes

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CHOCOLATE COVERED COFFEE CRUNCH DATES

10 pitted dates

1 container coffee yogurt

1/2 cup chocolate chips

1/2 cup coffee crunch granola

Lay out piece of parchment paper on a baking sheet. Remove pits from dates.  Stuff dates with yogurt and granola. Freeze while you melt the chocolate. Cover each date with chocolate and top with remaining granola. Freeze again until set (about 10 minutes)

CHOCOLATE SUNFLOWER BUTTER "REESES" EGGS

3/4 cup chocolate sunflower butter

1 tbsp oat flour

1 tbsp maca powder

1 tbsp maple syrup

1/2 cup chocolate chips

Line a baking sheet with parchment paper. In a mixing bowl, combine all ingredients besides chocolate until you get a doughy texture. Take 1 tbsp of mixture and roll into balls/egg shapes. Will make 8-10 eggs depending on size. Freeze while you melt chocolate. Cover in chocolate and freeze again until set (about 10 min)

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