Paleo Almond Butter Bars

Ingredients:

Almond Butter Crust:

• 1 cup almond butter

• ½ cup coconut flour

• ¼ cup plus 2 tbsp maple syrup

Chocolate Topping:

• 1 cup paleo-friendly chocolate chips

• ½ cup almond butter

Instructions:

1) Line an 8-inch baking dish with parchment paper and set aside.

2) In a large bowl, combine the almond butter, coconut flour, and maple syrup. Mix ingredients well until a thick mixture is formed. Transport the almond butter mixture into the baking dish and spread evenly.

3) Place the chocolate chips and almond butter in a small saucepan over medium heat. Stir until the mixture is combined and fully melted.

4) Pour the chocolate mixture over the almond butter layer. Place the dish in the freezer and freeze for up to 1 hour. Enjoy!

Chocolate Granola

Try making this tasty chocolate granola for your next breakfast option! Gluten free oats provide the perfect amount of complex carbohydrates and fiber to fuel your morning and balance your blood sugar. Almonds are packed with protein and are a great source of magnesium. Pumpkin seeds are rich in antioxidants and can help to reduce inflammation in the body. Cocoa powder is full of vitamins and minerals and helps to lower blood pressure. Enjoy!

Ingredients:

•  4 cups gluten-free rolled oats

• ½ cup raw almonds, chopped

• ½ cup raw pumpkin seeds

• 1 cup unsweetened coconut flakes

• 3 tbsp unsweetened cocoa powder

• ¼ cup coconut oil, melted

• ½ cup pure maple syrup

• 1 tsp vanilla extract

• 1 tsp sea salt

Instructions:

1) Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2) In a large bowl, combine the oats, almonds, pumpkin seeds, and coconut chips. In a smaller bowl, combine the cocoa powder, coconut oil, maple syrup, vanilla extract, and sea salt. Mix the wet ingredients well and pour over the dry ingredients until the dry ingredients are completely coated.

3) Spread the granola mixture evenly onto the parchment-lined baking sheet. Bake for 30 minutes, tossing the granola halfway through.

4) Let the granola cool completely before enjoying, and store in a sealed container at room temperature for up to one month.

Paleo Berry Crumble

Try making this delicious paleo berry crumble as your next dessert option! Mixed berries are a great dessert alternative due to their high fiber content and low glycemic index. They also provide plenty of antioxidants and are a great source of Vitamin C, Vitamin K, and manganese. Almond flour is an excellent alternative to traditional wheat flour as it is low in carbohydrates and helps reduce LDL cholesterol. Coconut sugar is a natural, unrefined sweetener that offers a beneficial amount of potassium and iron. Enjoy!  

Ingredients:

Crumble:

• 1 cup almond flour

• 1 cup pecans, chopped

• ⅔ cup unsweetened shredded coconut

• 4 tbsp coconut oil

• ½ cup coconut sugar

• 2 tbsp maple syrup

• ½ tsp sea salt

Berries:

• 8 cups mixed berries

• 1 tbsp lemon juice

• 3 tbsp maple syrup

• 2 tbsp arrowroot starch

Instructions:

1) Preheat oven to 350 degrees F. Add mixed berries to a 9x13- inch dish. Add in the lemon juice, maple syrup, and arrowroot starch and stir well to combine.

2) In a large bowl, combine the almond flour, pecans, shredded coconut, coconut sugar, maple syrup, salt, and stir well. Toss in the coconut oil and mix all ingredients together.

3) Pour the crumble mixture evenly over the berries. Bake in the oven for 40-50 minutes, or until top is golden brown. Let cool before serving and enjoy!

Raspberry Chia Pudding

Try making this sweet and easy raspberry chia pudding for your next breakfast or snack! Raspberries are high in fiber, an excellent source of Vitamin C, and can help manage blood sugar levels. Chia seeds are a great source of anti-inflammatory omega-3 fats and promote gut health. Maple syrup is the sweetener of choice for this recipe as it is naturally unrefined and provides minerals to fuel your day. Enjoy!

Ingredients:

• 2 cups unsweetened almond or coconut milk

• ½ cup chia seeds

• 1 pint raspberries

• 2 tbsp maple syrup

• Fresh berries and/or nut butter for topping, optional

Instructions:

1) Combine chia seeds and milk of choice in a jar and seal with lid. Shake the jar well and let sit overnight.

2) When ready to eat, combine the pint of raspberries and maple syrup into a saucepan. Heat mixture over medium heat until it boils, and then let simmer. Mash the berries well and cook for an additional 2-4 minutes.

3) Separate chia pudding into two separate glasses. Pour raspberry mixture over chia pudding. Top with extra fresh berries and/or nut butter and enjoy!