Lemon Raspberry Swirl Bars (Vegan & GF)

IMG_1611 (1)Lemon bars were my favorite. That is until I decided to take it up a notch and add my favorite chia raspberry jam to the equation!

These bars are the perfect balance between creamy and tangy, and make for a great afternoon snack or after dinner dessert. Or, you could just eat them for breakfast if you can’t wait!

Lemon Raspberry Swirl Bars:

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INGREDIENTS:

CRUST

  • 1/3 cup dates, pitted
  • 1/4 tsp. vanilla extract
  • 1/8 tsp sea salt
  • 2 1/2 cups dessicated unsweetened coconut

FILLING

  • 2 cups cashews
  • 1-2  cups full fat coconut milk
  • 2 tablespoons maple syrup
  • Lemon zest from 1 lemon
  • 1/2 cup fresh lemon juice (1-2 lemons)
  • 2 Tablespoons coconut oil
  • 1/2 teaspoon turmeric (for color)

METHOD

  1. Make your chia seed jam
  2. Soak your cashews in water for 3-4 hours.
  3. In a food processor, chop the crust ingredients until it makes a dough like consistency
  4. In a 8×8 pan lined with parchment paper, press the crust into the bottom in an even layer. Make sure to pack the crust tightly or it will fall apart and that would be tragic.
  5. In a food processor or blender add drained cashews, lemon juice, coconut oil, coconut milk, turmeric, maple syrup, and lemon zest. Blend until nice and creamy. Add more coconut milk as needed. Make sure there are no cashew chunks left.
  6. Pour the lemon mixture onto the crust.
  7. With a spoon, place around 9 evenly spaced dollops of jam on the mixture.
  8. Swirl the mixture with a butter knife.IMG_1987
  9. Place the bars  in the freezer for at least one hour.
  10. Cut into bars.
  11. Store in an airtight container in the fridge for up to one week.

Enjoy!

xxxx

Health Coach Jenna

Raspberry Chia Seed Jam

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Berry season is here! That means organic berries are now affordable, and no longer require you to take out a second mortgage! Ha!

My favorite sweet treat to make during berry season are my almond thumbprint cookies.  They are seriously so good, y’all-a definite crowd pleaser.

This is the jam that I use for the cookies, and I found out that it is quite good on its own as well! I always make extra when making my almond thumbprints, as I use it for porridge topping, gluten-free toast spread, on top of my coconut yogurt, or just to eat by the spoonful. Hey don’t judge! I know I don’t- whatever you decide to do with your jam is your business!

Raspberry Chia Seed Jam:

  • 1 cup fresh raspberries
  • 1 tablespoon chia seeds
  • 1 tablespoon fresh lemon juice
  • honey or maple syrup, to sweeten if desired
  • 1-2 tablespoons filtered water, if needed

Method:

  1. Place all of the ingredients in a blender and blend until smooth. If you need more liquid for the ingredients to fully combine, add 1-2 tablespoons of water.
  2. Place in a glass jar in the refrigerator to allow the chia seeds to expand, at least 1 hour or overnight.

Enjoy!

xxxx

Health Coach Jenna

Peanut Butter and Raspberry Jelly Cheesecake (Vegan)

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This Peanut Butter and Jelly Cheesecake is for all of the dreamers out there. They said we couldn’t have our PB & J AND cheesecake, too, but we’ll show them.

This is probably my favorite vegan cheesecake to date, y’all. So if you are a peanut butter and jelly lover like myself, I hope you enjoy! The jelly is actually a homemade chia seed jam, which is best to make the night before.

Peanut Butter and Raspberry Jelly Cheesecake:

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Ingredients:

Raspberry Chia Jelly:
  • 1 cup fresh raspberries
  • 1 tablespoon chia seeds
  • 1 tablespoon fresh lemon juice
  • 3 tbs. maple syrup
  • 1-2 tablespoons filtered water, if needed

Crust:

  • 2 cups gluten-free oats (I used Bob’s Red Mill)
  • 2 cups pitted medjool dates
  • ½ cup almond butter (or your favorite nut butter)
  • ½ teaspoon cinnamon

Filling:

  • 2 cups soaked cashews (about 3-4 hours in warm filtered water)
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil
  • 1/4 teaspoon cinnamon
  • 3/4 cup full fat coconut milk
Instructions:
  1. To make the chia jam, place all of the ingredients in a blender and blend until smooth. If you need more liquid for the ingredients to fully combine, add 1-2 tablespoons of water. Place in a glass jar in the refrigerator to allow the chia seeds to expand, at least 2 hours or overnight.
  2. In a food processor, pulse together oatmeal, dates, almond butter and cinnamon until a “dough” is formed, the ingredients should be well blended together
  3. Spray an 8×8 baking dish or line it with parchment paper and press the crust into the dish.
  4. Wipe out the food processor to get rid of extra crumbs (no need to fully clean) and place the “cheesecake” ingredients in the food processor.
  5. Put filling ingredients into the food processor and pulse until smooth and creamy. If it is too chunky slowly pour in additional coconut milk until it has a creamy texture.
  6. Pour the filling over the crust and spread evenly.
  7. Take our your chia seed jam and scoop out with a spoon 4 dollops evenly on the cheesecake. Then take a knife and swirl it around.

8.Place in the freezer for a few hours to harden. It can then be stored in the freezer for up          to 2 weeks, or in the fridge for 4-5 days.

Enjoy!

Health Coach Jenna

Mini-Thin Mint Pies

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I was a girl scout growing up (any Girl Scouts in the house holla!) and I used to peddle cookies every year like all the others. These days, I wouldn’t dare eat those things as they contain harmful ingredients such as food dyes, high fructose corn syrup, and emulsifiers.

My favorite cookie was by far the Thin Mint (best frozen, am I right?!). That’s why I’ve created these Mini-Thin Mint Pies, which are melt in your mouth good.

And better yet, they are full of healthy fats to support your hormones.

Ingredients:

Crust:

  • 2 1/2 cups desiccated unsweetened coconut
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup chopped dates

Filling:

  • 3/4 cup cacao
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1/4 tsp vanilla extract
  • 1/2 cup of your preferred nut butter of choice. Make sure it’s creamy and unsweetened.
  • 7 drops of peppermint oil
  • Pinch of sea salt (optional)

Method:

  1. Take all of the crust ingredients and put them in a food processor and pulse until it starts sticking together.
  2. Line a cupcake pan with and then pack the crust into them nice and tight. Make sure to pack it hard because if you don’t the crust will fall apart and that would be tragic.
  3.  Put the cupcake tin in the freezer.
  4.  Now for the thin mint filling. If you live in a place with a cold climate melt the coconut oil first in a saucepan over low heat (If you live in a climate where your coconut oil is liquid then skip this step). I like to use a double broiler so the chocolate mixture does not come in direct contact with the heat. If you do not have one, just put the mixture in a bowl and set on top of the saucepan. Use what ya got, right?
  5. As soon as the coconut oil has melted mix in the maple syrup.
  6. Now mix in the nut butter.
  7. Next, turn off the heat and immediately mix in the cacao until smooth, then add your vanilla, and peppermint oil.
  8. After that is all smooth and blended, sprinkle in your sea salt.
  9. Next, take your cupcake tray out of the freezer and pour the chocolate mixture into each one to 3/4 full.
  10. Place in the freezer and let harden for an hour.
  11. Transfer to the fridge if you live in a cold climate, or keep in the freezer if you live in a hot climate.

Enjoy!

Health Coach Jenna

No- Bake Peanut Butter Chocolate Clusters

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These peanut butter chocolate clusters rock my world. They’re just so good, and way too easy to make. Chances are you have all the ingredients (there are only seven) sitting in your pantry already.  So next time you have a sweet tooth, instead of buying some store bought junk, try these instead!

No-Bake Peanut Butter Chocolate Clusters:

Ingredients:

  • 1 cup natural, no sugar added peanut butter
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil
  • 1 tablespoon vanilla extract
  • 5 tablespoons cacao
  • 2 1/2 cups rolled oats
  • pinch of salt
  • baking paper

Method:

  1. Take your PB, maple syrup and coconut oil and put in saucepan over low heat. Stir until nice and smooth.
  2. Add your vanilla and cacao to the mixture.
  3. Take off heat and add the oats and salt.
  4. Scoop mixture with a spoon and place onto a tray lined with baking paper in round balls (they look like little blobs but when they cool off they actually look really pretty!)
  5. Let harden in the freezer for a few hours and then enjoy!
  6. Best if stored in the fridge afterwards.

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xxxxx

Health Coach Jenna

The Fudgiest Grain-free Brownies

FullSizeRender (38)I’ve made many brownies in my life. I used to make them from the box growing up, but these days, I’m a bit more aware of what I eat. The frankeningredients in those Betty Crocker or Duncan brownies are pretty freaking scary.

My favorite type of brownie is one that is super fudgey.

You know what I’m talking about.

But over the past few years, I’ve experimented with different gluten-free recipes and haven’t quite found what I was searching for. Some were to dry, some too sweet, and others good but not the BEST. SO I’ve started adapting the recipes and experimenting with new ingredients.

Well, the work paid off (and in all honesty, taste testing wasn’t too bad of a job) as I’ve finally found it.

The fudgiest most decadent brownie yet.

Even better, it has absolutely no grains , so it is gluten-free. And it’s pretty low glycemic as far as brownies go. Plus, I use raw cacao, so it’s full of antioxidants and fiber.

And can you guess the secret ingredient? If you guessed buckwheat, then you are right!

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The Fudgiest Grain-free Brownies

Ingredients:

  • 1 cup  buckwheat flour
  • 3/4 cup cocao powder, sifted if lumpy
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons  unsalted butter (grass-fed please!)or coconut oil melted and cooled slightly (I’ve only made these with butter, but coconut oil would work for those who desire a dairy free recipe)
  • 1  cup coconut sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • 3/4 cup dark chocolate chips (I use Lily’s Sugar Free because they’re amazing)  + an additional 1/4 cup to sprinkle on top

Method:

  1. Preheat the oven to 350 °F (175 °C) and line an 8″×8″ (20cmx20cm) pan with parchment paper.
  2. In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.FullSizeRender (36)
  3. In a large mixing bowl, stir together the melted butter or coconut oil, coconut sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
  4. Add the dry mixture to the wet and stir just until no streaks of dry flour remain. Do not overmix.
  5. Fold in 3/4 cup chocolate chips.
  6. Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup chocolate chips on top.FullSizeRender (35)
  7. Bake for 14-16 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan. I’ve made these in an electric oven and a gas oven. I found the gas oven bakes them faster, so they only needed 14 minutes. In the electric they might need a few more. My advice is to take out at minute 14 and test, and put them back in for 2 more minutes if needed. These continue to cook quite a lot after taken outFullSizeRender (37)
  8. Let cool completely and then cover and store at room temperature for up to 4 days. If you refrigerate them they get a fudgier texture.
  9. Serve with coconut ice cream ( Nada Moo is pretty good!) if you wanna go all out 😉

Enjoy!

Health Coach Jenna

 

Raspberry Almond Thumbprint Cookies made with Chia Seed Jam

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Berry season is here! And it would be a shame to let all those pretty, organic berries go to waste. One of my all time favorite cookies is the raspberry almond thumbprint. Traditionally, they are made with a sugary raspberry jam, and lots of flour, butter and sugar.

But we aren’t traditional over here, are we?

That’s why I created this gluten-free, refined sugar free raspberry almond thumb print cookie made with chia seed jam.

If you haven’t made chia seed jam yet (seriously what have you been waiting for?!) then you must start now. It is so freaking delicious, and you can put it on juuuust about everything-oats, gluten-free toast, coconut yogurt.

Or just eat it on a spoon with almond butter.

Don’t judge.

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Raspberry Almond Thumbprint Cookies

Bake time– 10-12 minutes

Yield: 12 cookies

Ingredients:

Chia Seed Jam:

  • 1 cup washed organic raspberries
  • 1 tablespoon chia seeds
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 3 tablespoons maple syrup

Cookies:

  • 1 1/2 cups almond flour
  • 1/2 cup all purpose gluten free flour
  • 3/4 cup coconut sugar
  • 1 egg (to make vegan replace with flax egg or chia seed egg. I have not personally tried this, but it should work!)
  • 1/4 cup melted coconut oil
  • 1/4 teaspoon sea salt
  • 1 tablespoon vanilla extract

Instructions:

  1. Preheat oven to 350 degrees.
  2. To make chia seed jam, place all jam ingredients in blender and blend until smooth. Place in glass or BPA-free plastic jar and put in fridge overnight or at least for 3 hours.
  3. For cookies, place oil, egg, coconut sugar, and vanilla in bowl and whisk together. In a separate bowl, combine flour and salt. Then slowly combine the wet and dry ingredients.
  4. Chill cookie dough in fridge for 30 minutes.
  5. Make cookie dough into 1-inch balls and place on cookie sheet lined with parchment paper.
  6. Press your thumb into each cookie
  7. Fill your thumbprint with the raspberry chia seed jam.
  8. Bake in oven for 10-12 minutes, or until slightly brown on edges.
  9. Let cool and enjoy!

xxxxx

Health Coach Jenna

 

Vegan Chocolate Cheesecake with a Peanut Buttery Crust

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Dreams do come true guys! I’m so stoked with the way this cheesecake turned out. You can make them in a round spring form pan and spread the crust out thinly giving it more of a dessert vibe, or you can put in a square 8×8 pan like the ones in the picture, making more of a snack bar creation. These are super rich and filling, and can go either way. Either a smaller portion for dessert if you use the round spring form pan, or a bit more chunky for a mid-afternoon power snack  or breakfast if you use the square pan. These guys are full of healthy fats and protein, so they will keep your brain and body fueled.

I bet the kids would love em’ for brekkie. It’s a great way to send em’ off to school with brain power.

Vegan Chocolate Cheesecake: 

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Ingredients:

Crust:

  • 2 cups gluten-free oats (I used Bob’s Red Mill)
  • 2 cups pitted medjool dates
  • ½ cup peanut butter (or your nut butter of choice)
  • ½ teaspoon cinnamon

Filling:

  • 2 cups soaked cashews (about 4-5 hours in warm water)
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil
  • 1 cup of melted dark chocolate chips (I used Lily’s sugar free)
  • 1/4 teaspoon cinnamon
  • 3/4 cup full fat coconut milk
  • 1/2 cup raw cacao

Instructions:

1. Put all the crust ingredients in a food processor, and pulse together until it sticks together and has a dough like consistency.

2. Line an 8×8 baking pan with baking paper.

3. Pack the crust mixture into the pan TIGHTLY. If you don’t pack it tight enough the dough will not hold together entirely.

4. Clean out your food processor.

5. Put filling ingredients into the food processor and pulse until smooth and creamy. If it is too chunky slowly pour in additional coconut milk until it has a creamy texture.

6. Pour the filling over the crust and spread evenly.

7. Place in freezer for a few hours to harden. It can then be stored in the freezer for up to 2 weeks, or in the fridge for 4-5 days.

Enjoy!

Health Coach Jenna

 

 

 

 

 

Grain-Free Chocolate-Chip Cookie Cake

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Who doesn’t like a cookie cake? Growing up, my favorite birthday cake was the cookie cake. Nowadays, I’m not a big fan of all the refined sugar and gluten that goes in them. But that doesn’t mean the party stops here. Hell no!

Today, I make my own party. With this grain free chocolate chip cookie cake.

Ingredients:

Wet ingredients:

  • ⅓ cup coconut oil, melted and cooled
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup creamy nut butter

Dry ingredients:

  • ¼ cup coconut flour
  • ¾ cup coconut sugar
  • 1 teaspoon baking powder

Add in’s:

  • ½ cup chocolate chunks or chips (I use Lily’s Sugar free)

Method:

  1. Preheat the oven to 350
  2. Grease a round 9 inch round baking dish well
  3. Mix together wet ingredients
  4. Add dry ingredients to wet and mix well
  5. Fold in chocolate chunks
  6. Pour into baking dish and bake for 18-20 minutes
  7. Will stay good for 5 days or longer in fridge and freezer

*Note– If you would like to make a larger cookie cake, double this recipe and put in a larger pan. I haven’t personally tried doubling it, so I don’t know the exact baking time it would require. I’d put it in for 20-25 and then keep an eye on it every 5 minutes after that. And remember, this cake will still continue to bake after it’s removed from the oven, so under-baking is always the best and safest method.

Enjoy!

Health Coach Jenna

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Peanut Butter Swirl Avocado Brownies

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Today I’ve asked food blogger, Chelsea Colbath, from Baked Greens to share one of her many delicious recipes with us. I’ve been following Chelsea for awhile on Instagram , and I often find myself drooling over her swoon worthy dessert recipes. She shares my affinity for peanut butter and chocolate, so we quickly became friends! Chelsea’s journey is very inspiring. She has lost 100 pounds by learning how to respect herself and the food she eats, and her mission is to inspire others to get into the kitchen and cook something healthy and delicious.

Today, Chelsea has created a gluten-free brownie recipe for us. I’ve personally tried them so I can attest to their deliciousness. I’m talking an 11 on a scale of 1-10 y’all.

 

Peanut Butter Swirl Avocado Brownies:

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RECIPE:
  • 2/3 cup mashed avocado (from 1 large, very ripe avocado)
  • 1/4 cup melted coconut oil
  • 1 egg
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup cocoa powder
  • 1/3 cup oat flour (certified gluten-free, if needed)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped dark chocolate
  • 1/4 cup all-natural peanut butter + 1/2 Tablespoon maple syrup, for topping
INSTRUCTIONS
1. Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square or 7×11 inch pan with parchment; set aside.
2. Mash your avocado and measure out 2/3 cup. Whisk avocado with coconut oil, egg, maple syrup, and vanilla until completely smooth. Add all remaining ingredients and stir to combine
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3. Pour batter into prepared pan, and  dollop with peanut butter mixture. Use a spoon to gently swirl it into the batter.
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4.Bake for 15-20 minutes. Brownies should still be slightly soft in the center when you take them out of the oven. Mine were perfect at 18 minutes.
5. Allow brownies to cool, then cut and eat. Store leftovers at room temperature for up to 3 days, or refrigerated for 5.
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Meet Chelsea:
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Hi everyone!  My name is Chelsea and I’m the blogger over at Baked Greens, where I share my passion for simple, nutritious food. I’m thrilled to be posting here today, since Jenna and I both share a love for nourishing our bodies- specifically with plenty of chocolate and peanut butter.

Jenna and I met by chance, as we all do. She found me on Instagram, and we instantly connected. I am in love with her gentle approach to nutrition, her commitment to loving her body, and all the gorgeous yoga pictures on her Insta account! We haven’t actually met in person, but I’ve already sent her a package of brownies all the way from Massachusetts, so I feel like we are already besties.

When Jenna asked me to post on her blog, I instantly knew the recipe had to involve chocolate and peanut butter. After all, it might be the cosmic force that brought us together in the first place. Peanut butter is powerful like that. My Fudgy Dark Chocolate Avocado Brownies are a reader favorite over on Baked Greens, and I’ve been promising my readers a peanut butter version. Well, here you go, my lovelies. A dark, rich, maple-sweetened brownie that is incredibly fudgy from avocado, and has a thick peanut butter swirl on top.

Jenna requested whatever sweet treat I make be gluten-free and refined-sugar free, so I made these brownies entirely with oat flour. Did you know you can make your own by grinding oats in your blender or food processor? No need to go out and buy oat flour. I also relied on maple syrup, my favorite all-natural sweetener, for a subtle sweetness and extra stickiness. If you are a fudgy brownie lover, these are for you. These are great warm from the oven, but get even better after sitting at room temperature or in the fridge for a few days. Plus, you only need 1-bowl and 30 minutes to make these brownies!

I hope you love this recipe as much as I do. In fact, I already have an extra avocado sitting on my counter getting soft just so I can make another batch this week. If you want to find more of my simple, nutritious recipes, come visit me at bakedgreens.com or find me on Instagram or Facebook!

XO,
Chelsea