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

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

Raspberry Chocolate Cheesecake (Vegan)

Processed with VSCO with c1 presetRaspberries and chocolate. You just can’t go wrong. And this vegan and gluten free raspberry chocolate recipe came just in time for the holidays. Okay, so it’s not traditional. But I’m sure the pecan pie won’t mind the company. I mean-raspberries are just so darn pretty.

Raspberry Chocolate Cheesecake

Ingredients:

  • 2 1/2 cups unsweetened desiccated coconut
  • 2 cups raw cashews
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup chopped dates
  • 2 cups raspberries
  • 2 tbs. lemon juice
  • 1/3 cup and 2 tablespoons maple syrup
  • 1/3 cup and 2 tablespoons coconut oil
  • 1/4 teaspoon cinnamon
  • 3/4-1 cup full fat coconut milk
  • 3/4 cup raw cacao
  • 8×8 baking pan
  • baking paper

What to do:

  1. Okay y’all, first you need to take 2 cups cashews and soak em’ for about 6-8 hours.
  2. Then, we need to make the crust because it has to chill in the freezer for about an hour before we can put the filling in. For the crust take 2 1/2 cups desiccated unsweetened coconut, 1/4 tsp vanilla extract, 1/4 teaspoon sea salt, and 1/3 cup chopped dates. Put this all in blender or food processor and blend until it starts sticking together. Line an  8×8 pan with baking paper and then pack the crust into her nice and tight. Make sure to pack it hard because if you don’t the crust will fall apart and that would be tragic. Now stick her back in the freezer.
  3. For the chocolate, take 1/3 cup coconut oil and place in a saucepan (double broiler if you’ve got it so it doesn’t come into direct contact with heat) and stir over low heat. Add 1/3 cup maple syrup and stir. When it’s nice and warm add 3/4 cup raw cacao and a pinch of sea salt. Stir until silky smoooooth.
  4. Now, take the crust out of the freezer and pour the liquid chocolate and spread evenly to make a thin chocolatey later over the crust.
  5. For the filling: Take your drained cashews, 2 tbs. lemon juice,2 tablespoons maple syrup, 1/4 tsp vanilla extract, 2 tbs coconut oil, 1/4 tsp cinnamon, and full fat coconut milk. Blend until nice and creamy. Keep on adding coco milk until there are no chunks and it is completely creamy and smooth.
  6. Now, fold in 2 cups raspberries into the cheesecake batter.
  7. Take your crust out of the freezer and pour your filling on top and spread nice and evenly.
  8. Place back in the freezer for a few hours.
  9. Take out and store in the fridge. I like to cut the cheesecake after it’s been in the fridge for a bit as it’s softer and easier to cut.

And for the best part- enjoy!!!

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xxxxxx

Health Coach Jenna

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No-Bake Lemon Bars

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When life gives you lemons, you make lemon bars. It’s just what we do🍋🍋🍋.

If you are looking for the ultimate lemon bar recipe, then look no further. I promise you these are the best damn vegan lemon bars you’ll ever taste.

Bold claim I know!

But I’ve been working hard on these guys, and have since made three trial batches before coming up with the perfect recipe. And of course, they are also gluten-free and vegan.

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 cup 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. Soak your cashews in water for 3-4 hours.
  2. In a food processor, chop the crust ingredients until it makes a dough like consistency
  3. 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.
  4. 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.
  5. Pour the lemon mixture onto the crust and let set in the fridge for at least one hour.
  6. Cut into bars.
  7. Store in an airtight container in the fridge for up to one week.

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Please email with your recreations! I love to see your photos.

xxxxxx

Health Coach Jenna

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