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healthy treat

Almond flour cookies

Lately, I bought a huge almond flour package and wanted to try as many recipes as possible. I tried cakes, muffins and now cookies. So here you are, a super healthy recipe for cookies lovers

Ingredients

  • 1 1/2 cup almond flour,
  • 3 Tbsp. coconut flour,
  • 3/4 tsp. baking soda,
  • Pinch salt,
  • 2 Tbsp. melted coconut oil,
  • 3 Tbsp. peanut butter (or another nut butter),
  • 1/4 cup + 2 Tbsp. pure maple syrup
  • Splash of pure vanilla
  • Dark chocolate chopped

Directions

  1. Preheat the oven 350 degrees F. à
  2. In a large bowl, combine almond flour, coconut flour, baking soda and salt and mix to combine.
  3. In another bowl, mix melted coconut oil (not hot), peanut butter, maple syrup and vanilla. Combine.
  4. Add the wet ingredients to the dry ones and mix. When it’s well combined, add the chopped chocolate.
  5. Shape your cookies into a thick circle and place them on a baking sheet. They won’t spread while cooking.
  6. Place your cookies in the freezer for about 10 minutes.
  7. Remove sheet from freezer and bake for 11 minutes.
  8. Allow your cookies to cool for at least 5 minutes.

7 August 2017 4 comments
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Coco Choco date balls

I love dates, it’s such a good source of vitamins and minerals. These energy balls are so healthy: you can add them to your lunch box, use them when you are craving something sweet or snack them after exercise.

Ingredients
4 big medjool dates (depending on the size of your dates, you can choose to put more)
2 tbsp of melted chocolate chips (prefer dark chocolate 75% cacao and more)
1 tbsp of almond butter,
Options: chia seeds, hemp seeds, grated unsweetened coconut, ground or shredded almonds.
Coat: cocoa powder, shredded coconut or almond meal.

Soak the dates in hot water for 10min. Drain.
In a bowl, mash the dates with all the other ingredients (except coat options) until relatively smooth.
Form small balls with your hands.
Place cacao powder (or other options) on a plate and roll the bolls in it to coat.
Refrigerate for 30 minutes before tasting.
Can be kept 1 week in the refrigerator and 3 months in the freezer.

2 June 2017 0 comment
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