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.

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

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

CBD GOLDEN PEANUT BUTTER CUPS

Chocolate Layer:

1 cup chocolate chips

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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

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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.

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.

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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.

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.

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)

"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.

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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

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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!

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

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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

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Peanut Butter Maca Frosting

3 tbsp peanut butter powder

1 tsp maca powder

splash of vanilla extract

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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