This past week I combined my love for baking with my need to raise funds for the next chapter of my life: a move to Colorado Springs- basically I had a bake sale. I can’t just post teasing pictures of all the goodies of the treats I made and not share the recipes (plus I have like hundreds of new recipes that I can make for clients and it’s more convenient taking the work out for them by me baking the goods because that’s what I love to do). These are pretty delicious looking no-bakes, but be patient because I made a second round draft after the popularity of the first, using a second recipe and I heard they were even better.
- 1 cup shredded unsweetened coconut
- 1 1/2 cups Enjoy Life Chocolate Chips (this is the part I changed in the second recipe because I’d rather use unsweetened cocoa)
- 1/3 cup olive oil
- 1/3 cup honey (try and find a local raw honey if possible-Baesler’s is a great Terre Haute option)
- 1/2 cup almond butter
- 1 tbsp cinnamon
- 1 cup chopped pecans (I used a mixture)
Line a cookie sheet with parchment paper (or what I usually do is lightly grease a cookie sheet to drop cookies on). Chop the nuts- use a food processor it’s easier. In a cooking pan on medium heat melt chocolate, olive oil, honey and almond butter. Remove from heat and add cinnamon, pecans, and coconut. Drop spoonfuls onto parchment paper and refrigerate until they harden or pop them in the freezer for a bit, like I did.
- 6 Medium Apples
- 1/4 cup Lemon Juice
- Salted Caramel:
- 3/4 cup honey
- 1/4 cup Water
- 4 oz Butter
- 3/4 tsp Sea Salt
- 1/4 cup Full Fat Coconut Milk
Cut the pie crust together (minus the water, add this a tbsp at a time afterwards). Grease a pie crust and pat the crust into shape. Toss the apples with some lemon juice and pumpkin pie spice (or individually with cinnamon, nutmeg, and allspice). Make caramel by melting honey, water and butter together. Once it is a nice caramel color, remove from the stove top and add the remaining ingredients. Now assemble the pie. As I am prone to fanciness, I did a nice swirl pattern of apple, followed by a layer of caramel, then another layer of apples and so on until you run out. Rather than battling the pie dough, I crumble the mixture over the top and set in the oven at 350 to bake for 25-30 minutes.
- Brownkie recipe- use the brownie for the crust, bake in the oven first
- one package cream cheese (or even better if you can make your own from raw milk)
- 1/3 cup raw honey
- 1 cup nut butter (I used a smooth almond)
I simply made a batch of chocolate crust using the Brownkies brownie recipe. Processed some cream cheese, honey and nut butter, and ta-da cheesecake!
- 1/2 cup coconut oil
- 1/2 cup raw almond butter
- 1/2 cup raw honey
- 1/2 tsp sea salt
- 1 Tbsp vanilla extract
- 1/2 tsp baking soda
- 3 cups blanched almond flour
- 4 oz chopped dark chocolate (I chopped up unsweetened chocolate bark)
Combine coconut oil, almond butter, maple syrup, salt, and vanilla in a blender or food processor. Blend for 4-6 minutes until a sticky caramel texture. You may have to scape sides down several times. Pour 1 cup of the caramel sauce into a bowl. Save the rest for serving. Add the baking soda and mix until incorporated. Mix in the almond flour and chopped chocolate. Dish into mini muffin tins. Bake in a 350 degree oven for 10-14 minutes until set. Serve maybe with some homemade coconut milk ice cream and a drizzle of the left over caramel.
- 2 Cups Mini Carrots
- 2 Cups Almond
- 1 Cup Shredded Unsweetened Coconut
- 1 Tsp Nutmeg
- 2 Tsp Vanilla
- 2 Tsp Coconut Oil
- 3 Eggs
- 1/3 cup coconut nectar
Process all the ingredients expect the eggs to a chunky mixture. Now fold in the eggs and shape into cookie mounds. Bake at 350 for 35-40 minutes. These are less sweet than the other treats, so you may want to play around the sweetener to taste.
- 1 jar of almond butter
- 2 eggs
- 1 ¼ cups raw honey
- 1 tablespoon vanilla
- ½ cup cocoa powder
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 1 cup unsweetened chocolate bits
- 2 oz cream cheese
- 1/3 cup coconut milk
Process almond butter until smooth. Blend in eggs, then blend in agave and vanilla. Blend in cocoa, salt and baking soda, then fold in chocolate chips. Grease pan. Pour batter into dish. For the cheesecake swirl I just mixed it with coconut milk. Pour this over the top and run a knife around to create a pretty design. Bake at 325° for 35-40 minutes.
- 1/3 cup raw honey
- 1 1/2 tbsp cocoa powder
- 1/3 cup coconut oil
- 1/3 cup sunbutter (or any other nut butter)
- 1 tsp vanilla
- 2 cup unsweetened shredded coconut
Melt honey, oil, and cocoa over medium heat. Remove from heat once it begins to boil, adding in the almond butter and vanilla. Lastly fold in coconut before dropping onto a greased cookie sheet or onto parchment paper.