Cinnamon Tahini Oatmeal Cookies

This outstanding Cinnamon Tahini Oatmeal Cookie recipe is an adaptation of my dear dear friend, fellow chef and devout foodie Robbin Russell. I have always been a sucker for oatmeal raisin cookies and these are a unique and easy twist to the classic cookie and of course gluten-free, refined sugar free and can be made vegan. This recipe literally takes 5 minutes to prep and only 10 minutes to bake so no excuses! There are tons of fun things that you can add to change them up to your tastes.

cinnamon tahini oatmeal cookies

Cinnamon Tahini Oatmeal Cookies

INGREDIENTS:
1/2 cup tahini (sesame seed paste)
1 pastured egg or 1 flax egg*
1/4 cup maple syrup
2 teaspoons cinnamon
1/2 teaspoon baking powder
3/4 cup quick cooking oats (or 2/3 cup rolled oats)
1/2 cup chopped walnuts
pinch of sea salt

Makes 1 dozen 2 inch cookies

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Gooey Double Chocolate Chip Cookies

This fabulous, decadent and somewhat “naughty” recipe for Gooey Double Chocolate Chip Cookies was the brainchild of our Chef Heather Valdes. She created it for one of our clients who is not super concerned with healthier alternatives, he just wants clean and thoughtful food made in a classic style. You may know by now that at The Naked Bite we rarely use conventional baking recipes so of course we needed to experiment on our own and try a “nicer” version. Both are here for you to choose which option you want to make, whether your feeling naughty OR nice. Thank you Heather, my husband just LOVES himself some double chocolate chip cookies!

doublechocchip2

Gooey Double Chocolate Chip Cookies

The NAUGHTY Version

INGREDIENTS:
1/2 cup grass-fed butter, softened
2/3 cup organic cane sugar
1 pastured egg
1 teaspoon vanilla extract
1 cups all-purpose flour
1/3 cup high quality raw cacao powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup dark or semisweet chocolate chips

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Raw Chocolate Bark

Many of you know by now that I have quite the sweet tooth. I actually don’t do much baking for the particular reason (I would eat it ALL, sigh). This Raw Chocolate Bark has become my favorite go-to along with my Perfect Banana Ice Cream. I love it mostly because it’s easy, uber fast and I can take a few nibbles and be satisfied. It is also packed full of nutrients and minerals and won’t leave you feeling like you were naughty. It is also easy to customize to your liking so don’t be afraid to experiment!

Raw Chocolate Bark, quick, clean and naughty all at the same time ;)

Raw Dark Chocolate Bark

INGREDIENTS:
3/4 extra virgin coconut oil*
1/2 cup high quality raw cocao powder
1 teaspoon vanilla extract
2 Tablespoons maple syrup
4 drops liquid stevia**
A pinch of Himalayan Salt (more…)

Chocolate Cherry Pistachio Bon Bons

Handmade gifts go a long way (especially the edible kind), and are a much nicer gesture than a gift card, specifically for the Winter Holidays or Valentine’s Day (though I am a HUGE fan of receiving a gift card :). They are inexpensive and thoughtful and if you pick less complex recipes, will not take that much time. These chocolate cherry pistachio bon bons are quick, delicious, vegan and gluten free and paleo…viola! Oh and they’re great just as a gift to yourself as well!

chocolate truffles

Chocolate Cherry Pistachio Bon Bons

INGREDIENTS:

1/2 cup vegan dark chocolate, chopped
1/2 cup coconut milk, full fat
1-2/3 cup shelled pistachios, divided
1 cup dried cherries
1 inch square piece ginger, washed and roughly chopped
1/2 unsweetened flaked coconut
2 Tablespoons maple syrup
A good pinch of Himalayan salt

Makes about 30

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Flourless Peanut Butter Cookies

OMG this recipe for Flourless Peanut Butter Cookies is a revelation! Though I used to be a pastry chef, I have little patience for baking these days…never really liked to measure much. These little gems you can practically make with your eyes closed. They are gluten, grain, dairy and refined sugar free to boot! I adapted this recipe from Claire Robbinson for a catering I did last week. At first I was skeptical that they would have the texture I was looking for but after trying my own version (cut down on sugar and substituted coconut sugar and different peanut butter). But now I will never go back to the “real” thing…I defy anyone to figure out that there is no flour or butter in them!

Peanut Butter Cookies

Flourless Peanut Butter Cookies

INGREDIENTS:
1 cup unsweetened organic peanut butter (I prefer fresh ground)
3/4 cup coconut sugar
1 large farm egg
1 teaspoon vanilla
Organic cane sugar for sprinkling and coarse sea salt for sprinkling (optional)

Makes 1 dozen medium cookies

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Raw Chocolate Coconut Truffles

Would anyone say no to a Raw Chocolate Coconut Truffle? I didn’t think so! These tasty treats are always a big hit. They are vegan, gluten free and packed with iron, fiber and amazingness. I teach them in classes, make versions of them for parties and keep them in my freezer at all times for a late night treat that satisfies the sweet tooth in a truly healthy way. Once you learn the “formula” you can play around and get creative, so many fun additions to make them unique. They are also wonderful because they travel well, can be left unrefrigerated and give you lots of nutrient rich energy. Another fave recipe using the same technique are these Raw Carrot Cake Truffles, check ’em out!

 

Raw Chocolate Coconut Truffles

Ingredients:

1 cup mixed nuts or seeds of your choice:
(pecans, walnuts, cashews, sunflower seeds, pistachios, almonds, pumpkin seeds)
1+ cup of desiccated coconut, divided
1/4 cup raw cacao powder, or more if desired
2 Tablespoons chia or ground flax seed (optional)
1 ½ cup pitted dates
1 teaspoon vanilla extract
2-4 Tablespoons filtered water as needed
A pinch of salt

Makes about 2 dozen medium balls

Place the nuts, half of the coconut, cacao powder, chia or flax in a food processor and blend until finely chopped. Add the dates and vanilla and and pulse until well blended. Add the water 1 tablespoon at a time if the mixture is not coming together into a sticky dough and pulse until it will roll into a ball easily.

With your hands roll the mixture into small balls. Roll the balls in remaining coconut and place the balls on a plate and refrigerate until hard. Store for up to a week in the refrigerator or a month in the freezer.

 

Tips & Notes~

Roll the balls in some finely chopped up nuts or some more cocoa powder.

Add some wheatgrass or spirulina powder or high quality protein powder to pack in the nutrients.

You can also add some finely chopped dried cherries or cranberries to add a sweet tang.

Keep this nut free and make with only pumpkin seeds and sunflower seeds.

 

 

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