Pumpkin Chocolate Chip Energy balls

@simplysarahswainson

Ingredients:

  • 3 @rickaroons chocolate blonde flavor
  • ¼ cup canned pumpkin
  • ¼ roasted shelled pumpkin seeds
  • 3tbs @justins maple almond butter
  • ½ tbs pumpkin pie spice
  • ½ tbs coconut flour
  • 1/2 tbs ground flax seed
  • 1tsp maca powder
  • Crushed pecans for coating

Directions:

  1. Start by crumbling up the rickaroons into a small bowl
  2. Add in remaining ingredients and stir until well combined
  3. Use a tablespoon to scoop out the mixture and use your hands to roll into balls
  4. Roll ball around in crushed pecans until well coated, place on a wax paper lined baking sheet
  5. Repeat until all of the “dough” is sued
  6. Place baking sheet with the balls into freezer for about 30 minutes
  7. Remove balls from freezer and, if desired, place into muffin liners
  8. Store in fridge for up to five days
  9. Enjoy!

Banana Coconut Cookies

@simplysarahswainson

Ingredients:

  • 1 medium banana (mashed)
  • 3 @rickaroons Megaroons
  • ⅛ cup chopped walnuts
  • 1tbs crunchy peanut butter
  • 1tbs ground flax seed

Directions:

  1. Preheat oven to 350
  2. Mix all ingredients together until it forms a dough
  3. Using a tablespoon, scoop the dough onto a lined baking sheet
  4. Use your finger or fork to press the dough into a cookie shape
  5. Place baking sheet into the oven and bake the cookies for 13-15min, or until they turn a deep brown color
  6. Once they are finished baking, remove from the oven and place on a cooling rack
  7. Allow to cool completely before consuming or they will fall apart
  8. Top with extra peanut butter or even maple syrup
  9. Enjoy!

Mint Chocolate Truffles

@simplysarahswainson

Ingredients:

  • 3 @rickaroons mint flavored macaroons
  • 4.5 oz @eatingevolved dark chocolate
  • 2tbs almond flour
  • 1tbs canned coconut milk

Directions:

  1. Break chocolate into small pieces and place into a microwave safe bowl
  2. Heat for 30 second intervals until completely melted
  3. Set aside
  4. Take your @rickaroons and use your hands to crumble them up into very small pieces (do this in a small bowl)
  5. Add in coconut milk and almond flour
  6. Stir until well combined
  7. Use a tablespoon to scoop out the mixture, then use your hands to roll it into balls
  8. Use a spoon to lower the balls into  the melted chocolate, and roll around until completely covered
  9. Remove from chocolate with the spoon and place onto a wax paper-lined baking sheet
  10. Repeat until all the mixture is used
  11. Place chocolate into freezer for about 20min
  12. Once completely hardened, remove from freezer, place into a sealed containers and store in the fridge for up to a week
  13. Enjoy!

Energy Bark

@simplysarahswainson

Ingredients:

  • 2 @rickaroons (1 mocha, 1 megaroon)
  • 3oz @eatingevolved dark chocolate
  • 2tbs sliced almonds
  • 1tbs cacao nibs
  • 2tbs hemp seeds
  • 1tsp coconut oil
  • 1tsp @califiaafarms unsweetened almond milk

Directions:

  1. Start by melting the chocolate and coconut oil in a small pan over the low heat
  2. While that is melting, put the rickaroons in a small bowl and use your hands to crumble them up until no large chunks remain
  3. Add remaining ingredients to the rickaroons and stir with a spoon until well combined
  4. Once the chocolate is completely melted, remove from heat and add in your rickaroon mixture
  5. Stir together until everything is well combined
  6. Pour the mixture onto a small, wax paper-lined baking sheet and spread out to form a thin, even layer
  7. Place baking sheet into the freezer for about 20 minutes
  8. Remove from freezer and cut, or break, into small pieces, and place into a freezer-safe container
  9. Store for up to a week (if it lasts that long)
  10. Enjoy!

 

Over-Night Oats

@simplysarahswainson

Ingredients:

  • 1 container @kashi over-night oats (cacao nib, almond, and coconut flavor)
  • 2/3 cup @califiafarms toasted coconut/almond milk
  • 1/2 of a mocha @rickaroons
  • 1/4 cup of fresh blueberries
  • 1/4 cup toasted coconut chips @dangfoods

Directions:

  1. Make the oats according to its instructions using almond milk as your liquid
  2. Let it sit over night in the fridge
  3. Top with your favorite toppings and enjoy!

Mocha No-Bake* Chessecake

@simplysarahswainson

Ingredients:

  • 8 @rickaroons (mocha flavor)
  • 6oz semi sweet chocolate - melted
  • 2 eight ounce packages of cream cheese (room temp)
  • ¼ cup chopped dark chocolate
  • ⅛ cup 4% plain @siggisdairy yogurt (or sour cream)
  • ⅛ cup + 1tbs powdered sugar
  • ⅛ cup + 1tbs raw sugar
  • 2tbs @ organicmeetsgood cacao powder
  • 1/2tbs ground coffee
  • 3tbs vanilla extract

Directions:

  1. Start by pre-heating the oven to 300 degrees (this is where the * comes in). I did bake the crust of the cheesecake, but you dont have to
  2. While the oven is heating up, take the rickaroons and press them into the bottom of a 8-9” pie pan to make the crust
  3. Make sure to form a crust up the side of the pan about 2”
  4. Once the oven is ready, place your crust in and bake for 7-9 minutes, or until lightly browned
  5. Remove from oven and place onto a cooling rack
  6. While the crust is cooling, you can make the filling
  7. Start by putting the cream cheese into a mixing bowl
  8. Use a hand mixer to beat the cream cheese on a medium speed until it resembles a cream cheese icing. About 1-2 minutes
  9. Add in your melted chocolate, vanilla, and yogurt
  10. Mix for another 1-2 minutes
  11. Add the remaining ingredients (except chopped chocolate) and mix until well combined
  12. Stir in the chopped dark chocolate
  13. Spoon the filling into your cooled pie crust and refrigerate for about 3 hours or until completely set
  14. Top with additional crumbled rickaroons, ground espresso, or even coffee beans
  15. Enjoy! Just not before bed!

Chocolate Peanut Butter Energy Bars

@simplysarahswainson

Ingredients:

  • ¼ cup peanut butter or almond butter
  • 4oz dark chocolate
  • 2 @rickaroons (flavor of your choice)
  • 1tbs refined coconut oil

Directions:

  1. Start by cutting your rickaroons in half and pressing each half into the bottom of a mini loaf pan (2x4)
  2. Combine peanut/almond butter with the coconut oil in a small microwavable bowl
  3. Heat in the microwave for about 30 seconds, and then stir until combined
  4. One combined, spoon 1tbs of pb mixture into each mini loaf pan on top of the rickaroon crust
  5. Spread it out so that it forms an even layer
  6. To make the chocolate layer, melt the chocolate down (stove or microwave) and spoon 1tbs of chocolate into each pan on top of the pb layer
  7. Spread into an even layer
  8. Place pans into the freezer for about 15 minutes
  9. Once completely cooled, enjoy immediately, or place into an airtight container and store in freezer for later

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