Quick & Easy Chocolate Chip Protein Cookies


Set oven to 350 degrees F.
Mash both bananas with a fork, add wet ingredients and mix well. Add the rest of the ingredients except chocolate chips, mix well.
Next, fold in chocolate chips. Place on parchment paper and cook for 15 minutes!


2 eggs 
1/2 cup almond milk
2 smashed ripe bananas
1 cup gf oats
2 cups almond meal
1 tbsp ground flax seeds
1 tbsp maca powder
2 scoops @ancientnutrition collagen protein (optional-good for skin, joints & youthfulness)
2 tbsp @terrasoul pea protein (any protein powder of your choosing) 
1/2 tsp pink Himalayan sea salt
1 tsp cinnamon 
1/2 tsp ground vanilla (or 1 tsp vanilla)
1/2-1 cup @enjoylifefoods dairy free chocolate chips 
2 tbsp coconut sugar


Healthy Superfood Dessert Cups


Soak cashews for 30 minutes - 1 hour in warm water.
Blend all the ingredients for the base in a food processor, and push into cupcake molds (I used a silicone muffin mold). Place in freezer for now.

Blend all the ingredients for the filling together once the cashews have soaked, and top the base with the filling. Sprinkle hemp seeds and cacao nibs on top, and freeze for 3 hours.
I mentioned the coconut sugar in the filling is optional. I say this because dates are very sweet as it is, so it may be nice without it. Your choice!
Enjoy friend!

Keep in freezer up to a month (in an air tight container). Yields 9


15 dates
1 cup almond meal
1 tbsp ground flax seeds
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup pumpkin seeds
1 tsp maca
Dash of pink Himalayan salt

2 cups soaked cashes
1 tsp matcha
1 tsp spirulina
1 tsp vanilla
1/2 tsp maca powder
3 tsp coconut sugar (optional)
1 tsp cinnamon
1/2 cup almond milk


Sunbutter Coconut Protein Balls


Blend all ingredients in food processor until it crumbles and will stick together in a ball when you squeeze the mixture in your hand.
Yields about 4 large balls and 1 small one. Roll in some coconut flakes, freeze for two hours, and enjoy!
Keep in the refrigerator for up to a week for maximum freshness.


1/ 2 cup hemp protein powder
1/4 heaping cup sugarless sunflower butter
2 tbsp coconut flakes
1/4 tsp cinnamon
10 pitted dates
1 tbsp cacao powder
1 tbsp maca powder
1 tbsp coconut oil
1/2 tbsp water
1 tbsp chia seeds
Dash of pink Himalayan salt

Peanut Butter Protein Balls


Blend everything together in a food processor for about 2 minutes. Grab some of the mixture with your hands and squeeze together, gently roll into balls. This will make about 9 protein balls. Store in the fridge for up to 1 week.


1 cup gluten free oats
3/4 cup peanut butter
1 tbsp chia seeds
1 tbsp ground flax seeds
2 dates
2 tbsp cacao nibs
1 tsp cinnamon
1/2 tsp maca powder
1/2 cup raw almonds


These babies are good for about 5-6 days in the fridge. Enjoy warm or cold (my fiancé likes them warm with some vegan butter on top).

This recipe yields about 14 muffins.

Blueberry & Banana Oat Muffins

Set over to 400 degrees F.

Combine chia seeds, ground flax seeds and water to make an "egg". Let sit for 2 minutes. Next add in the rest of the wet ingredients and stir well. 

In a separate bowl, combine the rolled oats, almond meal, baking powder, cinnamon, and blueberries. Once mixed, add in the wet ingredients and stir together. 

Bake in muffin tins or silicone muffin holder for 30 minutes. Let cool lcompletely before you take them out. Enjoy!

3 tbsp water
1/4 cup + 2 tbsp plant milk
2 ripe mashed bananas
1/4 cup maple syrup
1 tsp vanilla

2 tbsp chia seeds
1 tbsp ground flax seeds
1 cup frozen blueberries
1.5 cup of rolled oats
1 cup almond meal (you may need to add 1/2 cup more if the batter is too liquid-y)
1 tsp baking powder
1 tsp cinnamon

Gooey Brownie Balls

Soak dates in a bowl of hot water for 5-10 minutes until soft.
Once soft, pit the dates and add them to a food processor. Blitz and then add the rest of the ingredients. 

Enjoy right away (it will be warm and gooey) Or store them in an air tight container in the fridge to cool, cut and roll into balls! Makes about 10-15!

5 dates
2-3 tbsp cacao powder
1/2 tsp Four Sigmatic adaptogen blend (OPT)
pinch of cinnamon


Brownie Batter Cup

Soak dates in a bowl of hot water for 5-10 minutes until soft.
Once soft, add dates and cacao powder to food processor and blend/pulse until mixed well. 

Divide the warm brownie batter between two small cups/bowls, and top with desired goods! We used kiwi, strawberries, cacao nibs and coconut flakes. 

Warm, gooey, chocolate-y & satisfying.

2 cups dates
2 tbsp cacao powder
+ desired toppings
(fruit, cacao nibs, coconut flakes)


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Chocolate Pumpkin Cheesecake Bites

Soak cashews for 1 hour in hot water. While that is soaking,  soak dates in hot water for 10 minutes to soften.

Add walnuts to food processor and blend. Add in dates and salt.
Fill silicone cupcake tray with crust, press down with a spoon or your fingers. You can pop these in the freezer while you wait for the cashews to finish soaking.

Next, add the filling ingredients to the food processor and blend until rich and creamy.

Poor over the walnut crust and top with whatever you would like! I used frozen raspberries, cacao nibs, and sliced almonds. 

Freeze for 4 hours.

Chocolate Pumpkin Cheesecake Bites Crust:
1.5 cup walnuts
1-1.5 cup soaked dates
Pinch of salt

Chocolate Pumpkin Cheesecake Filling:
1 cup soaked cashews
1/2 lemon
1/2 cup maple syrup
1/2 cup pumpkin purée
1/2 cup coconut milk
3 tbsp cacao powder
2 tbsp melted coconut oil
Dash of cinnamon

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Banana, Oat & Raisin Mash

Set oven to 420 degrees Fahrenheit
Mash bananas in a large bowl
Add all dry ingredients and mix well
Take a dish and grease it with coconut oil (I used about an 8x8" dish)
Spread out mash and even the top
Cook for 30 minutes
Allow to cool, and cut into bars or cubes.

6 spotty bananas
2 cups oats (I used steel cut in this batch but normally use rolled oats)
1 cup of organic flour
1.5 tbsp chia seeds
1 tbsp ground flax
few dashes of cinnamon
2 tbsp cacao nibs
1 tbsp cacao powder
1 cup of raisins
coconut oil