Nutty Chocolate Bark

Ingredients:

12oz chocolate chips ( I like dark chocolate, you can also use Vegan Choc chips)

3/4 cup of nuts ( almonds pecans, pepitas, pistachios, walnuts…use a few or mix it up)

1/4-1/3 cup of dried cranberries, cherries, blueberries or a mix

1/2 teaspoon of flaky salt

Instructions:

1.Preheat oven to 350 degrees. Toast the nuts on a baking sheet for about 6-8 minutes. When cool enough, roughly chop nuts.

2.Melt chocolate slowly in a double boiler, or in a microwave safe bowl in short 30 second increments . When the chocolate is almost melted take off heat and keep stiring.

3. Cover a large rimmed baking sheet with parchment paper . Using a silicone spatula, spread chocolate evenly over baking sheet until 1/4 " thick.

4.Lightly sprinkle chopped nuts evenly over the chocolate, then follow by dried fruit, then salt flakes.

5. Place baking sheet in refrigerator until hard.

6. Break into pieces and store in a sealed container in the refrigerator .

Cranberry Almond Bites

Cranberry Almond Bites

This recipe is one of the most requested in my collection of healthy + sweet indulgences. The best part? It's a no-bake wonder AND it’s freezer-friendly…ensuring an “always on hand” wholesome treat for you and your family. Whether you're looking for an oh-so-satisfying snack or a delightful dessert that won’t make you feel guilty, these bites will actually feed your mind, body, and beauty.

INGREDIENTS:

• 1 cup of dried cranberries

• 1 cup of raw almonds

• 1 cup of quick oats (regular oats work too)

• 1/2 cup of shredded coconut

• 1/4 cup of cacao nibs

• 1/2 cup of maple syrup

• 1 teaspoon of vanilla

• Pinch of salt

INSTRUCTIONS:

In a food processor, blend all ingredients until mixture becomes moist and crumbly. You may need to scrape down the sides of the bowl for an even blend.

Place the mixture in the refrigerator for about 15-20 minutes. This brief chill makes it easier to roll the mixture into bite-sized balls. Using a teaspoon or a small cookie scoop, roll the mixture into even balls.

STORAGE OPTIONS:

• Refrigerated: Store the bites in an airtight container in the refrigerator for up to 2 weeks.

• Frozen: To save longer, line the bites on a cookie sheet and place them in the freezer. Once they're frozen through, transfer them to an airtight container and freeze for up to 2-3 months.

Chocolate Chip Oatmeal Cookies (GF/ VG option )

Ingredients

• 1 cup fine almond flour

• 1 cup quick cooking oats ( not rolled)

• ¼ cup shredded coconut (fine)

• 1/4 teaspoon salt

• 1/4 teaspoon baking soda

• 1/4 cup maple syrup

• ¼ cup melted butter ( vegan if preferred )or coconut oil

• 1 teaspoon of vanilla extract

• 1/2 cup of dark chocolate chips ( vegan if prefered)

METHOD

1. Preheat the oven to 350 F and line baking sheet with parchment paper.

2. Mix almond flour, oats, coconut , baking soda, and salt in a bowl.

3. Add in to dry ingredients maple syrup, butter, and vanilla and combine. Fold in chocolate chips.

4. Using a cookie scoop (or tablespoon) form 12 cookies onto your baking sheet ( they will fit when cooking)

5. Bake for approx 8 minute.

6. Remove from oven and let cool directly on baking sheet ( don’t touch!). You may also put directly into freezer to set.

7. When set place in an airtight container