Cookie dough balls that are healthy and yummy?  Sign me up!

Yes, my love of cookie dough runs deep.  Very deep.  So deep you may say I should be called the Cookie Dough monster, not just the Cookie Monster!  My favorite cookie dough treats come in the form of chocolate covered truffles, or as a topping for brownies … or just straight out of the bowl via a spoon (see the photo to the left!).  But you may notice that both of these cookie dough treats are pretty high in sugar.  

So I took it upon myself to find a version of cookie dough, that was much less in sugar, and so simple to make that I could whip them up whenever the craving hit.  Which is often, I have to admit!  I follow a wonderful Instagrammer in vivacitybuzz and when she posted a raw cookie dough slice one day, I knew I had to try it.  I made a few tweaks, changed them to cookie dough balls, and now it’s my go-to snack, when I just want that hit of nut butter and chocolate together.

I’ve made these with many different types of nut butter (almond, cashew, sunbutter, etc), but found that cashew butter just seems to give the nicest taste.  The original recipe uses a combination of cashew butter (1 cup) and tahini (1/3 cup), which you’re more than welcome to try.  But the chocolate chips are non-negotiable.  I mean, sure you can add other ingredients like cranberries, or raisins, but the chocolate chips just give that crunchy, sweet texture that I love.

You can also melt a pile of chocolate (dairy-free if needed) and dip these cookie dough balls in the chocolate, allow to chill and harden before biting into them all.  Who wants to join me in being a cookie dough monster?  I’m happy to be joined by any or all of you!

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Healthy cookie dough balls

(Paleo, gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes

Chilling time 2 hours

Servings 12

Ingredients

• 1 1/3 cups cashew butter
• 2 tbs maple syrup
• 3/4 cup almond flour
• 1/2 cup dairy-free chocolate chips

Instructions

1. Combine all ingredients except the chocolate chips together until well mixed.

2. Take 1 tbs of dough and form into a ball.  Place into a freezer-safe container and repeat until all dough is used up.

3. Chill in the freezer for at least 2 hours.

This Paleo strawberry bread is filled with juicy strawberries, sweet but without any sugar added!

Don’t you just love strawberry season?  My family does, although my kids go through phases of eating a whole container of strawberries in one sitting, and then totally forgetting about the strawberries being around after I’ve just bought some more to make up for the fact that they’ve eaten a whole container in one sitting.  So I’ve had to get creative with using up strawberries, and this is where my strawberry basil muffins, strawberry chia pudding and berry spinach salad recipes were born.

But I wanted to have a little something sweet and a little something savory this time with the strawberries.  And I thought to myself (which is always dangerous), what happens if I add strawberries to my very simple bread recipe?  It took a few goes to get the right consistency with adding extra moisture from the strawberries and having to compensate with coconut flour, but I had this strawberry bread for breakfast and snacks quite happily while I was recipe testing.

It keeps well in the freezer, but I’d highly recommend toasting this for the full flavor experience.  Note that this strawberry bread is quite crumbly, so I’d slice it up before putting in the freezer, maybe in individual bags so you don’t end up breaking the piece of bread just trying to pry them apart.

But I’ve loved having this strawberry bread, toasted, with some ghee.  Simple, yet satisfying.  I love it and I hope you do too!

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Strawberry bread

(Paleo, gluten-free, dairy-free, grain-free, no added sugar)

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12

Ingredients

• 1 cup almond butter
• 3 eggs
• 1 tsp baking soda
• 1 tbs apple cider vinegar
• 1 cup strawberry puree (cut up strawberries and blend)
• 1/3 cup coconut flour
• 1/2 cup strawberries chopped

Instructions

1. Preheat oven to 350F and line a 8x5" loaf tray with parchment paper.

2. Combine the almond butter and eggs in a medium sized mixing bowl until well combined.

3. Add the baking soda and apple cider vinegar and mix well.

4. Add the strawberry puree and coconut flour and mix well.

5. Fold in the strawberries until well dispersed.

6. Transfer to loaf tray and bake for 30 minutes or until a toothpick inserted in the bread comes out clean.

7. Cool in pan for 10 minutes before removing and sitting on wire rack to cool completely.

8. Bread can be stored in a sealed container in the refrigerator or freezer for up to 7 days.

This iced matcha latte is a refreshing drink for those hot summer days – full of good nutrients to keep you going!

By now you’ve probably realized that I’ve hopped on the matcha bandwagon in a big way.  I mean, look at my matcha latte, my chocolate matcha slice and my matcha chocolate turmeric cups that I’ve published in recent months.  But let me bring this iced matcha latte to you, because it’s just a little bit different.

This came about when I was looking for something to eat or drink mid-afternoon.  You know, when those munchies attack you?  But I wanted to stay away from anything sugary, knowing that it would lead to wanting to eat copious amounts of cookie dough, or ice cream, or something else.  And I’ve realized that any drinks I have should contain both protein and fat to make me feel satiated.  And this iced matcha latte has all of the above.

Simply almond milk and matcha (obviously), but with the addition of some collagen peptides (for protein) and almond butter (for good fats).  I’ve tried this with coconut butter, with tahini and even with an avocado and they all taste good.  But my favorite is with the almond butter.  Add some ice.  Blend away and you’re good to go.

So give this iced matcha latte a go and let me know what you think!

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Iced matcha latte

(Paleo, gluten-free, dairy-free, keto, no added sugar)

Prep Time 5 minutes

Servings 1

Ingredients

• 1 cup unsweetened almond milk
• 1 tsp matcha powder
• 1 scoop collagen peptides
• 2 tbs almond butter
• 1/2 cup crushed ice

Instructions

1. Blend all ingredients except the ice to combine well.

2. Add the ice and blend until desired consistency is achieved.

3. Drink immediately and enjoy!

These matcha chocolate turmeric cups (MCT cups) are a play on MCT oil, but give you a boost of superfoods in every bite!

Who has heard of the latest trend of MCT oil?  MCT’s are medium-chain triglycerides that are claimed to have numerous health benefits, such as helping to raise the metabolic function, making you feel more full, having more energy, thinking more clearly etc.  Coconut oil is a great source for these MCT’s but recently there has been an increase in use of concentrated MCT oil, especially in the ketogenic diet.  While I’m not on the ketogenic diet, I have experienced some assistance in my hormone levels and digestive functions when I include some of these oils in my diet.  Often I will have a teaspoon of MCT oil when I am having digestive issues (not to go into too much information) and find relief quite quickly afterwards.  A word of warning – don’t have too much MCT oil to begin with, or your stomach will hate you!

Anyway, lets get back to these yummy matcha chocolate turmeric cups.  Did you see what I did there with the name of the recipe (matcha chocolate turmeric = MCT)?  So I’ve called these MCT cups, but you can use either coconut oil or MCT oil in them – it’s your choice!

Now you’ve already discovered my fondness of matcha in this chocolate matcha slice, and in this matcha latte, so you shouldn’t be surprised that I continued to combine matcha with more baked goods … And you should also remember my love of Pranayums so really, this recipe shouldn’t surprise anyone.  Now, if you don’t have a stash of Pranayums on hand, just use turmeric, but I love the additional spices that the Pranayums shots give you as well!  I also have made this with some stock-standard honey, maple syrup and raw honey, and I gotta say that I much prefer the raw honey option, but all of these are great.

These cups went through a few different versions, with even my yoga instructor asked to taste test.  By the way, she was the one who suggested coconut in the turmeric layer and I totally loved it!

So really, these matcha chocolate turmeric cups are a superfood in a bite size.  So you should try them.  And let me know what you think!

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Matcha chocolate turmeric cups

(Paleo, gluten-free, dairy-free,, vegan, no refined sugar)

Prep Time 10 minutes

Chilling time 30 minutes

Servings 6

Ingredients

For the chocolate layer

• 3/4 cup raw cacao butter
• 3 tbs cocoa powder or cacao powder
• 2 tbs honey or maple syrup

For the turmeric layer

• 4 tbs coconut butter
• 1 tbs coconut oil or MCT oil
• 1/4 tsp ground turmeric or 1 Pranayums spice shot
• 3 tbs honey or maple syrup
• 2 tbs unsweetened almond milk
• 1 tbs shredded coconut

For the matcha layer

• 1/4 cup coconut butter
• 3 tbs honey or maple syrup
• 1 tsp vanilla extract
• 1 tbs matcha powder

Instructions

For the chocolate layer

1. Prepare a muffin tin with muffin liners - either silicone or paper.  If using paper liners, spray with a non-stick spray.

2. Melt the cacao butter, either on the stove top or in the microwave, until liquid.

3. Add the cocoa powder and the 2 tbs honey and stir until smooth.

4. Pour chocolate mixture into the prepared muffin liners, approximately 2 tbs in each.  Chill in the freezer while making the next step.

For the turmeric layer

1. Warm the coconut butter and coconut oil, either on the stove top or in the microwave, until smooth and creamy.

2. Mix in the turmeric/Pranayums and honey until smooth.  Add in the coconut and combine well.

3. Remove chocolate from the freezer and top each with approximately 2 tbs of the turmeric mixture until evenly distributed.  Chill in the freezer while making the next step.

For the matcha layer

1. Warm the coconut butter to enable stirring.

2. Add in the honey, vanilla and matcha and stir to combine well.

3. Remove the chocolate/turmeric cups from the freezer and top each with approximately 2 tbs of the matcha layer.  Chill in the freezer for at least 30 minutes to set.