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

 

 

 

 

 

5- Ingredient Peanut Butter Chocolate Chip Cookies (Gluten -Free)

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Those who know me are familiar with my obsession with peanut butter and chocolate. That’s why these cookies stole my heart. With only 5 ingredients they are super simple to make, and 100% delicious.

5- Ingredient Peanut Butter Chocolate Chip Cookies:

Ingredients:

  • 1 cup natural peanut butter (the kind with no added oil or sugar)
  • 1 cup coconut sugar
  • 1 egg
  • 1/4 teaspoon sea salt + a sprinkle of sea salt to add on top
  • 1/2 cup dark chocolate chips ( I like these from Thrive), or you can make your own and cut up the chocolate in small squares

Method:

  • Mix and put dough in fridge for 20-30 minutes.
  • Take out chilled dough and roll into balls and place on lined baking tray.Processed with VSCO with f2 preset
  • Press down with a fork, sprinkle a bit of sea salt on top,and stick in oven on 325F degrees heat for 10 minutes.

Enjoy guys! Let me know how you like them! If you take any pics tag me@HealthierNotions on Instagram. I love to see your creations!

xoxoxoxoxoxo

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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Goji Berry Chocolate “Cheesecake”

Goji berry and chocolate

Goji berries and chocolate are a delicious duo. I mean- not as orgasmic as peanut butter and chocolate, but pretty darn close. That’s why I created this goji berry and chocolate “cheesecake”.

And something cool I learned fro the recipe? Goji berries turn orange when you blend them! Wasn’t expecting that one.

What You Will Need:

  • 2 cups cashews
  • 2 1/2 cups unsweetened desiccated coconut
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup chopped dates
  • 1 cup goji berries
  • 1/3 cup and 2 tablespoons maple syrup
  • 1/3 cup and 2 tablespoons coconut oil
  • 1/4 teaspoon cinnamon
  • 1/2 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 filling: Take 1 cup goji berries and soak in water for about 30 minutes to an hour- until they are soft and plump. Drain these and put into the blender, with your drained cashews, 2 tablespoons maple syrup, 1/4 tsp vanilla extract, 2 tbs coconut oil, 1/4 tsp cinnamon, and 1/2 cup of full fat coconut milk. Blend until nice and creamy.
  4. Take your crust out of the freezer and pour your filling on top and spread nice and evenly. Now, put back in the freezer because it’s time to make our chocolate!
  5. 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.
  6. Take your pie out of the freezer and spread the chocolate evenly on top. Place back in the freezer for a few hours.
  7. 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.

If you liked this please leave a comment below to let me know! And I always love to see pictures of your replications!

Enjoy y’all!

Health Coach Jenna

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