Chocolate Peanut Butter Coconut Truffles

@simplysarahswainson

Ingredients:

  • 1 bar @eatingevolved 72% dark chocolate
  • ½ cup @bobsredmill finely ground almond flour
  • ½ cup crumbled @rickaroons (megaroon)
  • ½ cup @wild_friends chocolate coconut peanut butter
  • ⅛ cup ground flax seed
  • 1 tbs almond milk

Directions:

Chocolate coating:

  1. Break chocolate bar into smaller pieces and place into a microwave safe bowl. Heat in the microwave for 30 seconds, stir, repeat until chocolate is completely melted. Set aside for later

For the filling:

  1. Start by adding the almond flour, flax seed and @rickaroons into a small bowl.
  2. Combine these together with your hands until they are well combined. If you have some clumps, that's okay.
  3. Add in peanut butter and almond milk and stir with a spoon until the dough stops sticking to the bowl and forms a small ball of dough in the center of the bowl.
  4. Using a tablespoon, scoop out the dough and roll into small balls and place on a baking sheet lined with wax paper. Repeat until all the dough has been used.

Covering in chocolate:

  1. To cover in chocolate, drop the dough balls (one at a time) into the melted chocolate, roll it around until it is completely covered.
  2. Use a fork to scoop it out and place back onto the wax paper lined baking sheet. Repeat until all the dough is covered in chocolate
  3. Place the baking sheet into your freezer for about 30 minutes so the chocolate can harden
  4. Once completely hardened, place truffled into an airtight container and store in the fridge for up to a week. Enjoy!

Homemade Rickaroons Granola

@simplysarahswainson

Ingredients:

  • 3 @rickaroons megaroons
  • ¼ cup sliced almonds
  • ¼ cup chopped walnuts
  • ⅛ cup finely chopped pecans
  • ⅛ cup salted raw pumpkin seeds

Directions:

  1. Start by preheating your oven to 300 degrees.
  2. Line baking sheet with foil
  3. While oven is preheating, use hands to roughly crumble up the megaroons into a small bowl
  4. Add in all the nuts and the pumpkin seeds into the bowl and toss with your hands until combined
  5. Dump mixture onto your baking sheet and spread it out to create even layer
  6. Once oven is ready, bake your granola for about 12 minutes, stirring every 4 minutes
  7. Keep an eye out throughout becuase cook times may vary and it can burn quickly
  8. You will know it is done when everything looks nice and golden brown.
  9. When it is done, take it out of the oven and set onto a cooling rack, allowing everything to become nice and crunchy
  10. Once cooled, place it in an airtight container and try not to eat it all. Good luck!

Ice Cream Energy Bars

@simplysarahswainson

Ingredients:

  • 2 @rickaroons megaroons
  • 1 cup @agavedream cappuccino ice cream (softened by leaving out for about 10-15 minutes)
  • 4 mini bread loaf pans

Directions:

  1. Start by cutting the rickaroons in half and placing each half into the bottom of a mini loaf pan. Press the rickaroons down until they form a crust on the bottom of the pan.
  2. Place ¼ cups of ice cream into each pan and  spread it out evenly
  3. Place the pans in the freezer until the ice cream is hardened again (about 3 hours)
  4. When ready, remove from the freezer and slide a knife around the edge to remove from the pan
  5. Only remove when you plan on eating because they melt pretty quickly. Enjoy!

Mint Chocolate Pie

@simplysarahswainson

Ingredients:

  • 8 mint to be @rickaroons
  • 14oz canned coconut cream (or you can use canned coconut milk, its just not as creamy)
  • 8oz 75-80% dark chocolate
  • 1tsp vanilla extract
  • 1tsp of cane sugar
  • Pinch of salt

Directions:

  1. Start by making a crust out of the rickaroons. Break down the rickaroons into crumbs (by hand or food processor) and then press them into a pie pan. It should cover the whole pan and go up the sides about an inch.
  2. To make the filling, melt down the chocolate in a small pot until smooth
  3. Once all melted, stir in your coconut cream, vanilla and salt.
  4. Once mixture is well combined, pour into your crust and place in the fridge until firm (about an hour)
  5. Once pie is firm, you can top it off with coconut whip cream, and a dusting of cocoa powder. Enjoy!

Freezer Fudge

@simplysarahswainson

Ingredients:

  • 5 @rickaroons (I used mint to be, but you can use whichever flavor you prefer)
  • 7oz canned coconut cream
  • 4oz dark chocolate (75-80%)
  • 1/2 tsp of vanilla
  • Pinch of salt

Directions:

  1. Prepare a muffin pan with 9 muffin liners
  2. Start by cutting your rickaroons in half and pressing each half into the bottom of a muffin liner
  3. Place your chocolate into a microwave safe bowl, and cook it for 25 seconds. Remove from the microwave and stir. Repeat until the chocolate is melted and smooth
  4. Once completely melted, add in your coconut cream, vanilla and salt.
  5. Stir everything together until everything is incorporated well and a little thick
  6. Divide the mixture evenly between your muffin liners
  7. Top with extra sea salt (optional) and put in the freezer until set
  8. Once they are completely set, remove from the muffin pan (leave liners on) and store in an airtight container
  9. You can keep them in the fridge for short-term storage, or leave in the freezer to keep longer. Enjoy!
 

Mason Jar Oats

@simplysarahswainson

Ingredients:

  • ½ cup steal cut oats
  • 2tbs @siggisdairy vanilla yogurt
  • 2tbs of my homeade chia jam*
  • 1tbs @justins almond butter
  • ½ @rickaroon megaroon

Directions:

  • Cook oats according to package
  • Layer the ingredients in the  mason jar
  • Top off with toasted almonds, extra almond butter and the half @rickaroon

*Follow the recipe below to make the homemade chia jam

Homemade Chia Jam

Ingredients:

  • ½ cup of berries (I use frozen but fresh also works)
  • 1tbs chia seeds

Directions:

  • Heat your berries on medium heat, mashing occasionally, until they have reached an almost completely liquid state
  • Stir in your chia seeds and let the mixture cool down
  • Place cooled mixture into a jar and store in the fridge

Nice Cream Sandwiches by Sadie

This is the first guest post we've ever had so wanted to make it special. We met Sadie at Paleo(f)x in Austin, Texas this year and were so impressed by this keynote speaker, cookbook author, amazing human, oh, and 14 year old, that we had to work with her. Sadie is one of the best people you'll ever meet and as sweet as they come. She is super busy creating her own cookbook using recipes like this and others on her website at Goodies Against The Grain. (Luckily for you she was nice enough to create this piece of magic that you can use at home.) Without further ado, here's Sadie:

Double Chocolate Ice Cream Sandwiches

(Paleo + Vegan)

Ice cream sandwiches are a must-have on hot summer days! You can devour these knowing that they are actually fueling your body with healthy fats and superfoods. And that’s the best kind of treat, right?! The cookies for these sandwiches are Rickaroons! I used the Mint To Be ones because I love chocolate-mint, but you can use whichever flavor of Rickaroons you like! The ice cream for these sandwiches is made with avocados. Yup, you heard me right - Ice cream made with avocado!!!! And this is seriously the creamiest ice cream I’ve ever had. You don’t need an ice cream maker to make it. And the best part? The ice cream doesn’t melt! Instead, when it warms up, it turns into a fluffy mousse. I’m really in love with it. And I know you will be too! I love connecting with fellow health and food enthusiasts, so let’s chat! My website is GoodiesAgainnstTheGrain.Com, where you can find tons of healthy treat recipes and fun cooking videos.

Directions:

1. Pulse the avocados in your food processor until there are few chunks left. Pulse in the cacao powder, syrup, vanilla and salt.

2. Keep blending until the mixture is completely fluffy and smooth. Scoop the mixture into an airtight glass container and freeze overnight. Before assembling your sandwiches, you may need the ice cream to sit out at room temperature for a few minutes, to soften.

3. Cut your Rickaroons in half, lengthwise. To assemble each one, place one ‘Roon half on a plate, place a scoop of ice cream on top, then place the other ‘Roon half on top of that. Slightly flatten the sandwich down with your hand. Repeat with other ‘Roons. Serve and enjoy!

Ingredients:

10 Rickaroons (or however many you have on hand; you can use less Rickaroons and have leftover ice cream, if you prefer)

2 large avocados (or 3 small ones)

½ cup cacao powder

6 Tbs maple syrup or honey

½ tsp vanilla extract

¼ tsp sea salt