Chocolate Truffles

These are SO easy to make and very rich and yummy. They are refined sugar free, only sweetened with dates.

Makes 12-16
Ingredients:

• 1/2 Cup organic cacao

• 3 Tablespoons coconut oil

• 2 Tablespoons nut butter of choice (no sugar added)

• 1 Teaspoon vanilla extract

• 2-3 Medjool dates (2 large or 3 small-medium), roughly chopped

• 2 Pinches of Maldon or pink/sea salt

• 6 Tablespoons chia seeds (optional)

Directions:

1. Place cacao, coconut oil, nut butter, vanilla extract, dates, and salt into base of a food processor.

2. Process until smooth

3. Pour chia seeds onto a plate or a shallow dish if using

4. With hands form mixture into 12-16 balls (1/2-3/4 inches in diameter) and roll some or all into the chia seeds until covered (this part is optional). I use a teaspoon to scoop out a portion of the mixture to form into the ball.

5. Chill in the refrigerator until ready to eat/serve

Salted Tahini Freezer Fudge

• Ingredients

• 1 Cup tahini

• 4 Tablespoons cacao powder

• 2 Scoops collagen peptides (optional)

• 4 Tablespoons coconut oil, melted

• 2-3 Tablespoons pure maple syrup

• 1 Teaspoon vanilla extract

• Coarse sea salt (or Redmond Real Salt) to taste

Directions

1. Add all of the ingredients, except for the salt, into a bowl and mix well. I like to use a bowl with a spout or a large measuring cup so I can easily pour it into the molds.

2. Pour the batter into small silicon molds or a parchment-lined 8x5 bread loaf pan, sprinkle with salt.

3. Place pan or mold in the freezer for an hour or until solid.

4. Remove the fudge and break fudge out of molds or cut into squares if needed.

5. Store in freezer until ready to serve. Enjoy!

Peppermint Chocolate Chip Cookies

Makes 12 cookies

Prep time: 15 minutes

Ingredients:

• ¼ cup grass-fed butter

• ¼ cup coconut sugar

• 2 tablespoons maple syrup

• 1 large egg

• 2 teaspoons vanilla

• 1½ cups blanched almond flour

• 2 tablespoons coconut flour

• 1 teaspoon baking soda

• ½ teaspoon sea salt

• ¼ cup cacao nibs

• ¼ cup chocolate chips + 1 heaping tablespoon

• 5 – 6 drops food grade peppermint essential oil

Directions:

1. Preheat oven to 350 degrees F.

2. In a food processor, mix the butter, coconut sugar, maple syrup, egg, and vanilla until smooth (30 seconds or so)

3. Add the almond flour, coconut flour, baking soda, peppermint essential oil and sea salt and mix again until combined. Feel free to scrape down the sides of the bowl if needed to mix everything together.

4. Move batter to a medium sized bowl and add the chocolate chips and cacao nibs, stirring until combined

5. Using a tablespoon, scoop out dough and form 1 ½ inch (approximately) diameter balls on a cookie sheet lined with parchment paper. Flatten them slightly with your fingertips or the back of a spoon.

6. Bake for 10-12 minutes, until slightly golden around the edges.