Brownie Energy Bites

Try making these no bake Brownie Energy Bites for your next snack option! Dates are packed with fiber and help promote brain function. Cashews are an excellent source of magnesium, copper, and manganese. Cocoa helps improve digestive health and boosts your metabolism. Coconut increases energy levels throughout the body and supports cardiovascular health. Eat these bites post workout or while on the go and enjoy!

Ingredients:

• 1 cup dates (pitted)

• 1 cup raw, unsalted cashews

• ¼ cup cocoa powder

• 1 tsp vanilla extract

• ¼ tsp sea salt

• Dash of cinnamon

• ⅓ cup shredded coconut

Instructions:

1) Place the dates in a medium sized bowl. Let them soak for 10 minutes and then drain. Spread the shredded coconut onto a plate and set aside.

2) Add the dates, cashews, cocoa powder, vanilla extract, sea salt, and cinnamon to food processor. Pulse until a sandy mixture is formed.

3) Scoop out the mixture with your hands and roll into balls.

4) Roll each brownie bite over the shredded coconut and store in an airtight container. Let them chill in the refrigerator for about 30 minutes before eating and enjoy!

Homemade Almond Butter

Try making this homemade almond butter for your next snack option! Almonds are packed with fiber, protein, Vitamin E, antioxidants, and healthy monounsaturated fats. They offer a variety of health benefits including blood sugar control, reducing hunger, and lowering cholesterol levels. Sea salt serves as a great source of electrolytes and healthy minerals. Serve this almond butter with fruit or layer on top of your granola and enjoy!

Ingredients:

• 3 cups raw unsalted almonds

• ¼ tsp sea salt

Instructions:

1) Preheat oven to 350 degrees F.

2) Spread the almonds over a baking sheet lined with parchment paper. Bake in the oven for 10 minutes. Remove the almonds from the oven and let cool for about 10 minutes.

3) Transfer the almonds to a food processor. Blend until creamy, taking breaks to scrape down the sides when necessary.

4) Once the almond butter becomes creamy, add in the sea salt and blend until well mixed.

5) Transfer the almond butter to a tightly sealed jar and store in the refrigerator for up to two weeks. Enjoy!

Blueberry Muffins

Try making these gluten and dairy-free blueberry muffins for your next breakfast or snack option! Gluten-free flour serves as an excellent alternative to traditional flours for those with a gluten allergy or sensitivity. Coconut sugar is a natural, unrefined sweetener that offers a beneficial amount of potassium and iron. Blueberries are known to have one of the largest antioxidant levels and help balance blood pressure levels. Enjoy these muffins on-the-go for breakfast or as a snack!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour

• 1 cup coconut sugar

• 1 tsp baking soda

• ½ tsp baking powder

• ¼ tsp sea salt

• ½ tsp dried lemon peel

• 2 eggs

• ⅓ cup coconut oil, melted

• 1 tsp vanilla extract

• 1 cup coconut milk

• 1 cup frozen blueberries

Instructions:

1) Preheat oven to 350 degrees F. Line a 12-cup muffin pan with baking cups.

2) In a large bowl, combine the flour, sugar, baking soda, baking powder, sea salt, and dried lemon peel. Mix ingredients together well.

3) In a small sized bowl, whisk together the eggs, coconut oil, vanilla extract, and coconut milk. Add to the flour mixture and mix well. Toss in the blueberries and fold into the batter.

4) Scoop an even amount of batter into each cup of the muffin pan. Bake for about 30 minutes. Allow muffins to cool before eating and enjoy!

Dairy-Free Queso Dip

Try making this dairy-free queso dip for your next snack option! Although this dip does not contain any dairy, it provides just as much flavor and is much healthier than a traditional queso dip. Apple cider vinegar offers many health benefits including boosting skin health and maintaining a healthy pH. Raw cashews serve as an excellent source of fiber and help improve digestive health. Lemon juice contains a rich amount of Vitamin C and aids in weight loss. Nutritional yeast gives this recipe that “cheesy” flavor while also serving as a great source of plant-based protein. Adding turmeric to this recipe will provide you with a beneficial amount of antioxidants, which can help lower the risk of heart disease. Serve with a side of tortilla chips and enjoy!

Ingredients:

• ¾ cup unsweetened almond milk

• 2 tsp apple cider vinegar

• 1 tbsp arrowroot powder

• ½ cup unsalted raw cashews

• 1 ½ cups water

• ¼ cup lemon juice

• ¼ cup nutritional yeast

• ½ tsp garlic powder

• ¼ tsp turmeric

• 2 tbsp tahini

• ½ cup prepared spicy salsa

• ¼ tsp sea salt

• Tortilla chips, for serving

Instructions:

1) In a small bowl, combine the almond milk and apple cider vinegar. Let the mixture sit for about 5 minutes.

2) Add in the arrowroot powder to the mixture. Stir well until the arrowroot powder dissolves and set aside to thicken.

3) In a food processor or blender, blend the cashews until finely ground. Set aside.

4) In a small saucepan, combine the water, lemon juice, nutritional yeast, garlic powder, turmeric, and tahini and cook over medium heat. Toss in the ground cashews and almond milk/vinegar mixture. Stir often until well combined.

5) Add in the salsa and salt. Cook until mixture is thick enough for serving. Serve with tortilla chips and enjoy!