CINNAMON SUGAR COOKIE CRUNCH BALLS

1/2 cup creamy nut butter

1/2 cup maple syrup

1 cup oat flour

2 tbsp vanilla protein

1 tbsp maca powder

1 tsp cinnamon sugar cookie spice

1/2 cup sprouted buckwheat seeds (I use Lil Bucks)

In a bowl mix together oat flour, vanilla protein, maca, cinnamon sugar spice, & buckwheat. Set aside. In a small saucepan, heat maple syrup on medium-high heat until it begins to bubble then remove from heat & whisk in nut butter. Pour into oat flour mixture & combine. Roll into balls (optional to then roll in more buckwheat). Place in freezer for at least 30 minutes to set

COCONUT CASHEW CHOCOLATE COFFEE ENERGY BALLS

1 1/4 cup dark chocolate almond muesli

1 scoop coffee protein

1/2 cup coconut cashew butter

2 tbsp maple syrup

Mix dry ingredients together in a bowl. Add wet and mix again. Roll into balls. Can eat right away or let them set in the fridge for at least 30 minutes.

LEMON BLUEBERRY GRANOLA BARS

1 1/4 cup blueberry chia buckwheat muesli 

1 scoop vanilla lucuma protein (code: nicolettemarie)

1/2 cup chopped lemon bliss yogurt covered almonds (can do regular almonds)

1/4 cup maple syrup

3/4 cup almond butter

1/4 cup lemon juice

*lemon zest optional*

Line pan with parchment paper. In a bowl combine all dry ingredients and then add in wet. Mix until combined. Press into pan. Freeze for at least 30 minutes then remove and cut into bars

CHOCOLATE PEANUT BUTTER COFFEE BITES

1 1/4 cup dark chocolate almond muesli

1 scoop coffee protein

1 tbsp espresso powder

1 tbsp cacao powder

1/2 cup peanut butter

1-2 tbsp maple syrup (or date)

Mix dry ingredients together in a bowl. Add wet and mix again. Roll into balls. You can eat right away or store them in fridge 

APPLE PIE BARS

Crust:

2 cups almond flour

2 tbsp coconut flour

1/3 cup maple syrup

1/3 cup melted coconut oil

pinch of salt

1 tsp apple pie spice (optional)

Apple Pie Filling:

1 container Bitchin Sauce Apple Pie almond dip

1/3 cup Maple Caramel Almond Butter (code: nicolettemarie)

1/2 tbsp apple pie spice

Topping:

Nana Joe's Granola Sunset Blend

Preheat oven to 350F. Line pan with parchment paper. In a medium bowl, combine all crust ingredients and press mixture into bottom of pan and bake for 20 minutes (or until golden brown around edges). While base is cooking, mix together the filling ingredients. Once base is cooked let cool 5 minutes. Then spread filling over base. Top with granola and gently press down. Bake for 20 minutes.

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COOKIES N CREAM CHEESECAKE BITES

2 containers vanilla coconut yogurt

1/2 cup almond butter

3 scoops vanilla protein (pea protein works best)

3 Pure Batch cacao chip cookies, crumbled (code: PBNIKKI20)

Mix first 3 ingredients in a bowl until thick & fold in half of cookie crumbles. Place in fridge to set for 15-20 minutes. Use a cookie dough scoop to make a ball & roll in remaining cookie crumbles or whatever toppings you want (cacao nibs, cacao powder, coconut flakes, etc)

CHOCOLATE VANILLA SWIRL GRANOLA BUTTER BALLS

Chocolate:

1 cup oats

1 cup walnuts

1 scoop chocolate protein

1/3 cup cacao powder

1/2 cup chocolate granola butter (can sub any nut/seed butter)

Blend oats & walnuts in a food processor until you get a chunky flour consistency. Add rest of dry ingredients & blend again until combined. Add granola butter & blend until dough forms. Remove from food processor into a bowl & set aside.

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Vanilla:

1 cup oats

1 cup walnuts

1 scoop vanilla protein

1 tbsp lucuma powder

1/3-1/2 cup vanilla granola butter

Use same steps above. Then grab 1/2 tbsp of each and roll together into balls. Store in freezer or fridge!

FIG & HONEY SNACK CAKE

1 1/2 cups almond flour
1/4 cup coconut flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp cardamom
pinch of salt
3/4 cup melted coconut oil
1/2 cup coconut sugar
2 eggs
4 figs, sliced
Honey to drizzle
Preheat oven to 350F. Mix first 7 ingredients together in a large bowl. Set aside. In another bowl beat together coconut oil, coconut sugar, & eggs. Add dry ingredients to wet until everything is combined. Pour into greased pan. Top with sliced figs. Bake for 20 minutes then take out and drizzle honey over the top & bake again till toothpick comes clean (about 5-8 minutes)

PITA CHIPS

1 whole wheat pita pocket

Avocado oil spray

Salt & Pepper

Hummus (for serving)

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Preheat oven to 375F. Cut pita pocket with pizza cutter or knife into 8 triangles. Place on a baking tray and spray with avocado oil. Flip and spray other side with avocado oil and season with salt and pepper. Bake for 10 minutes flipping once half way through. *If you want crispier chips then move baking tray to top rack and broil for 2 minutes. Remove and enjoy with your favorite hummus!

DARK CHOCOLATE SEA SALT TAHINI OAT BARS

1 cup dark chocolate sea salt tahini
1/4 cup maple syrup
1 cup rolled oats
*optional 1/4 cup chocolate chips
Add tahini & maple syrup in a bowl and microwave for 10-15 seconds then add all ingredients together in a bowl and stir until combined. Press into a lined pan. Chill in freezer/fridge for 30 minutes to set! Remove and cut into bas

STRAWBERRY CHOCOLATE CHIP CASHEW BUTTER BITES

1 cup strawberry cashew butter

1/3 cup maple syrup

1/2 cup coconut flour

1/2 cup chocolate chips

Mix all ingredients in a bowl besides chocolate chips until you get a dough ball. Fold in chocolate chips. Freeze for 15-20 minutes. Then using a cookie dough scoop, place balls on parchment paper and flatten with a fork doing a crisscross pattern. Freeze for 20-30 minutes until somewhat firm.

MINI MACA PEANUT BUTTER CARAMEL BITES

Bottom layer:

5 tbsp ground flax seeds

1 tbsp rolled oats

pinch sea salt

1 1/2 tbsp coconut oil

1 tsp maple syrup

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Maca Peanut Butter Caramel:

2 heaping tbsp peanut butter

3 tbsp maple syrup

1 tbsp coconut oil

1 tsp maca powder

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Topping:

1/2 cup chocolate chips, melted

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Mix all base layer ingredients together and press into mold. Freeze while you mix caramel layer. Mix all ingredients for caramel and pour over base. Freeze while you melt chocolate. Pour over and freeze till set.