SWEETS

SUNBUTTER CRUNCH BROWNIES

2/3 cup 1:1 gf flour
1 tbsp cacao powder
Pinch of sea salt
6 oz dark chocolate
1/2 cup coconut oil
1/2 cup maple syrup
2 eggs
1 tsp vanilla
Preheat oven to 350F. Mix together flour, cacao, and salt. In separate bowl melt chocolate and coconut oil together and wait till room temperature before adding eggs to chocolate. Then add eggs, mix, add vanilla. Add dry ingredients to wet and mix again. Bake for 23-25 minutes.

Sunbutter crunch topping:
1 cup dark chocolate chips melted in the microwave. Stir in 1/2 cup sunbutter and 1 tsp vanilla extract. Mix and add 1 cup brown rice crisps. Mix together and pour over brownies and refrigerate for 2 hours before cutting

GOLDEN BLUEBERRY MUFFIN PROTEIN BARS

No bake, 5 ingredients, low FODMAP, gf, df, refined sugar free, and damn delicious ⚡️

Golden Blueberry Muffin Protein Bars
1/2 cup almond butter
1/3 cup maple syrup
2 scoops @nuzest_usa vanilla protein
2 scoops @moodbeli golden turmeric powder
Cinnamon
frozen or dried blueberries + walnuts
Mix all ingredients besides blueberries and walnuts. Fold in blueberries + walnuts. Press into lined tin. Freeze for an hour or two before cutting into bars

COOKIE DOUGH BARS

1 cup @yumbutter cashew butter
1/4 cup maple syrup
1/2 cup almond flour
2 tbsp coconut flour
1 scoop vanilla protein
Df chocolate chips
Mix all ingredients together in a bowl + fold in chocolate chips.

Press into lined pan. Freeze.

Melt more chocolate + pour over.

Freeze again.

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MINI MACA CINNAMON ROLLS

Mini Maca Cinnamon Rolls
1/2 cup + 1 tbsp gf 1:1 flour
1 tsp @shopkarenberrios maca powder (code: NIKKI20)
3/4 tsp baking powder
2 tbsp canned pumpkin
2 tbsp coconut yogurt
1 1/2 tbsp maple syrup

Glaze: coconut butter mixed with maple syrup

Preheat oven to 350F. Mix dry ingredients and then add wet. Roll out into a rectangle and spread maple syrup mixed with cinnamon. Roll into log and cut. Bake for 8-10 minutes. Drizzle with coconut butter mixed maple syrup 🧡

SINGLE SERVE CARROT CAKE COOKIE

1/4 cup almond flour
1 tbsp @shopkarenberrios lucuma powder (code: NIKKI20)
1 tsp pumpkin spice
1/4 tsp baking powder
1 tbsp granola butter
1 tbsp maple syrup
Splash of vanilla extract
Shredded carrots + dark chocolate chips
Preheat oven to 350F. Mix dry ingredients together & add wet. Mix again.

Fold in carrots + chocolate. Bake for 8 minutes 🧡

ADAPTOGENIC CHOCOLATE COOKIE DOUGH

Low FODMAP, SIBO-friendly, gf, df, refined sugar free, vegan, ~adaptogenic~ 🪐💫✨

1 cup @nuzest_usa x @lilsipper probiotic vanilla protein powder
1 tbsp @moodbeli mushroom adaptogen blend
1/4 cup almond butter + 1/4 cup sunbutter
1/2 cup water
1/2 cup cacao nibs + 1/2 @hukitchen salty dark chocolate bar, chopped
Mix all ingredients together in a bowl. Press dough into lined pan. Press more chocolate on top. Freeze for at least an hour or two before cutting into squares

GINGER CACAO COCONUT BUTTER CUPS

Toasted coconut butter: Preheat oven to 350F. Spread coconut shreds or flakes in a flat layer on a baking tray. Toast for 15 minutes, stirring every 3 minutes. Add to food processor and blend on high until it gets creamy (may have to scrape the sides a few times as you are processing or add coconut oil to make it go faster).

For the cups: mix @shopkarenberrios cacao powder, coconut oil, and ground ginger in a bowl and add to silicone molds. Top with coconut butter and then more of the chocolate mix. Freeze until set (about an hour)

DARK CHOCOLATE CRUNCH BARS

1/3 cup dark chocolate peanut butter
1/3 cup maple syrup
1 tsp vanilla extract
1 scoop collagen
1/2 cup gf rolled oats
1/2 cup brown rice crisps
1/3 cup hemp hearts
1/3 cup sprouted buckwheat
1/4 cup dark chocolate chips
1 tbsp @shopkarenberrios lucuma powder (code: NIKKI20)
1/2 cup dark chocolate chips, melted
Combine dry ingredients together in a bowl and set aside. To a small pan on medium-low heat, add peanut butter and maple syrup and stir together. Remove when it just starts to bubble. Mix in collagen & vanilla. Pour over dry ingredients. Mix and press into lined pan. Freeze. Melt chocolate, pour over, and freeze again till set.

PEANUT BUTTER CHOCOLATE FUDGE CUPS

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1 cup sunflower seed butter
1/2 cup pumpkin purée
1/4 cup maple syrup
1 tbsp @shopkarenberrios lucuma powder (code: NIKKI20)
1/2 tbsp pumpkin spice
1/2 tsp Himalayan pink salt
*optional to add a little more nutmeg + cloves or dairy free chocolate chips or nuts!
Preheat oven to 350F. Mix all ingredients together in a bowl. Use a cookie dough scoop and place on baking tray. Bake 12-15 minutes. I let them cool and then freeze them, but you can enjoy them warm🥰

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PUMPKIN PIE FREEZER COOKIES

For the chocolate layer:
1/4 cup peanut butter
3/4 cup dark chocolate
1/2 tbsp maple syrup

For the peanut butter layer:
1/3 cup peanut butter
3 tbsp coconut oil
1 tbsp maple syrup
1 tbsp @shopkarenberrios camu camu powder (Code: NIKKI20)
Pinch of salt

Starting with the chocolate layer, melt the chocolate and then add peanut butter and maple syrup and stir until combined. Pour this layer halfway full in the liners. Freeze. Then add all the ingredients for the pb layer besides camu camu powder & salt and microwave for 15 seconds & stir until combined. Add camu camu & salt and stir again. Pour over chocolate layer & freeze again for 10 min or until set

VEGAN, GF, DF, REFINED SUGAR FREE AND LOW FODMAP COOKIES

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3/4 cup gf all purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup coconut sugar
2 1/2 tbsp coconut oil
2 tbsp nut/seed milk
1 cup dark chocolate chips
*optional flaky sea salt to top

Preheat oven to 350F. Mix flour, baking powder, baking soda, and salt in a bowl. Add coconut sugar, oil, and milk and mix again. Fold in chocolate chips. Use cookie dough scoop to place balls on a baking tray. Top with flaky sea salt. Bake for 10-12 minutes.

3/4 cup buckwheat flour
1/4 cup @grounduppdx hazelnut butter (code: nicolettemarie)
2 tbsp cacao powder
1/2 tsp vanilla extract
1 tbsp melted coconut oil
3 tbsp maple syrup
2 tbsp coconut milk (+ more if too dry)
3/4 cup dark chocolate chips
1/2 cup @lovelilbucks sprouted buckwheat

Mix all ingredients together in a bowl. If the batter still feels to try after 2 tbsp coconut milk then begin by adding 1 tbsp at a time until it becomes soft enough to roll into balls. Place in freeze while you melt chocolate. Melt chocolate and stir in buckwheat then dip balls in chocolate and freeze again until set (about 10 min)

Crunchy Vanilla Matcha Pumpkin Seed Butter Cups

3/4 cup @88acres pumpkin seed butter
1 cup @thejoyalife 70% chocolate
1/2 cup @lovelilbucks sprouted matcha buckwheat
1 tsp vanilla extract
1 tsp @thejoyalife matcha elixir
Melt chocolate and pour half into a silicone liner. Freeze. Stir pumpkin seed butter, matcha, vanilla, and buckwheat together. Add mixture to the top of frozen chocolate. Freeze again for 3-5 minutes. Pour rest of melted chocolate over and freeze till set 💚

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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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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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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)

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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.

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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)

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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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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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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)

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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)

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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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

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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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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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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

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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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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.

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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)

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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!

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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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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

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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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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.

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Copycat Ferrero Rocher