Grain-Free Chocolate Doughnuts

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These doughnuts are delicious, healthy AND kid approved. I recently took them to a family gathering and had lots of little, sticky fingers coming back for seconds, thirds and (had I allowed) more! This recipe is created with minimal ingredients, it’s grain-free, dairy-free and packed with chocolatey goodness!  

My niece and I enjoyed them for breakfast without any guilt because they’re packed with healthy fats to nourish us and keep us full all morning. I’ve been working on a few different recipes but I especially love the chocolate one because, well,  chocolate is heavenly! 

If you don’t have a doughnut base, I highly recommend getting one. I’m sure this recipe could be made into muffins but there’s something special about eating goodies in the shape of a doughnut. Click here to find the doughnut tray that I use. 

Grain-Free Chocolate Doughnuts

Makes: 6

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ingredients:

Doughnuts
Topping
  • 1/4 cup chocolate chips (dairy free)
  • 1/2 teaspoon coconut oil

DIRECTIONS:

  1. Preheat the oven to 350°F.
  2. Grease the doughnut tray with a thin layer of coconut oil.
  3. Combine all the dry ingredients together in a large bowl and stir well.
  4. With a fork whip all the wet ingredients together till mixed.
  5. Add the wet mixture to the dry and fold together till everything is wet and combined. Don't over mix. 
  6. Place the mixture into the tray evenly and bake in the oven for 15 minutes. 
  7. Remove from the oven once they are cooked and remove them from the tray to cool.
  8. Once they are cool, melt the toppings together and dip the doughnut tops into the chocolatey mixture. 
  9. Again allow them to cool and enjoy! 

NOTES:

These doughnuts can be kept at room temperature. They also freeze well.

Raw Berry Cashew “Cheesecake”

Strawberry raw cashew cheesecake

Cheesecake, especially an unbaked version, is a family favourite for me! When I started consciously eating less dairy, I knew I had to come up with a satisfying alternative to traditional cheesecake.This raw cashew-based desert is decadent and as delicious as the dairy filled cheesecake from my childhood. This recipe can be created with any of your favourite berries but I’ve chosen strawberries in honour of National Strawberry Day. Although this cheesecake recipe is filled with healthy fat and protein, it is high in natural sugar and is best eaten in moderation. 

I prefer to soak the cashews overnight which helps the nut soften and blend smoothly. If you are short on time, a few hours will help, but it won't be as effective. The topping is a similar recipe that I use for my berry jams, and I’ll often make extra and save it in the fridge for later. 

Cheers to all of you cheesecake lovers! 

Michelle xo

Raw Berry Cashew "Cheesecake"

Serves: 8

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prep time: cook time: total time:

ingredients:

Crust
Cheesecake
  • 2 heaping cups raw cashews (soaked overnight)
  • 1 cup coconut milk (canned full fat)
  • 1/4 cup maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons vanilla
  • 1 cup strawberries (fresh or frozen)
Berry Topping
  • 1 1/4 cup fresh or frozen strawberries (thawed)
  • 1 1/2 tablespoon fresh lemon juice
  • 1 1/2 tablespoon chia seeds

DIRECTIONS:

  1. Add Pecans to a food processor or blender and mix into very small pieces. Add the remaining crust ingredients and blend till it becomes sticky and stays together. A few small pieces in the mix is ok.   
  2. Place the crust mixture into a 9" springform pan and push down evenly over the bottom. Due to the coconut oil in the ingredients, you don't need to grease the pan. Set aside.
  3. Add all the cheesecake ingredients (expect the strawberries)  into the blender and mix till smooth.
  4. Place 3/4 of the cheesecake mixture over the crust and put it into the freezer.
  5. Add the cup of strawberries to the blender with the rest of the cheesecake mixture and blend again till smooth.
  6. Add this layer on top of the last and spread it evenly. Place in the freezer to harder.
  7. Mix the berry topping together and save in the fridge till it's time to eat. 
  8. Remove the cheesecake from the freezer 1-2 hours before you serve. Spread the berry topping on when you remove from the freezer or when you serve each piece. 
  9. Keeps well in the fridge for up to a week or keep it in the freezer for longer keeping.
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Ginger Cookies (Vegan, Grain-Free)

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Ginger cookies always remind me of the holidays so to get into the spirit I had to create a new recipe. This recipe has a great balance of spice with a nice chewy texture. I’ve made it grain-free and vegan. I’ve used real ginger rather then dried and I find it gives it that special ginger punch sure to satisfy. Please let me know if you give them a try!

Michelle xo

Almond Ginger Cookies (vegan)

Makes: 15 cookies

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prep time: cook time: total time:

ingredients:

Dry Ingredients
Wet Ingredients (mix in the blender)

DIRECTIONS:

  1. Heat oven to 350°.
  2. If your dates are hard, soak them in water for 10 minutes, if they are soft, leave as is. 
  3. Blend all your dry ingredients together in a medium sized bowl. 
  4. Blend all your liquids in a blender and blend well. 
  5. Combine all the ingredients together in the bowl and mix. Make the dough into 15 round balls and place on a parchment lined cookie sheet and flatten the balls slightly. Option to roll them and cut into designs. 
  6. Bake in the oven for 8-10 minutes. 
  7. Allow them to set for a few minutes then enjoy. 

NOTES:

Optional* to use only almond flour if you don't want to add the cassava flour.  Use 2 full cups of almond flour if your not including the cassava. 
Optional* to top the cookies with monk fruit sweetener. This gives a little extra sweetness without sugar.

calories

135

fat (grams)

8.8

carbs (grams)

12

protein (grams)

2.4

sugar (grams)

6.4
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Christmas Chocolate Bark

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Chocolate bark is super easy to make and it’s fun to dress it up with the appropriate colours for Christmas. I’ve used matcha for the green, almond slivers for the white and goji berries for a punch of red. Feel free to add any of your favourite topping to make it your own creation. Share your festive pieces on your social media and be sure to #muve.

Christmas Chocolate Bark

Makes: 20 pieces

*click on blue text to buy ingredients

prep time: cook time: total time:

ingredients:

Chocolate Base
  • 1 1/2 cups chocolate chips (I use 70% cacao) 210g
  • 1/4 teaspoon coconut oil
Matcha Drizzle
  • 1 tablespoon hemp or almond milk
  • 1/2 teaspoon matcha powder
Toppings

DIRECTIONS:

Chocolate Base
  1. Melt the ingredients in a small sauce pan on low heat till melted.
  2. Poor melted chocolate into a parchment paper lined 11"x8" pan.
Matcha Drizzle
  1. Mix the Matcha and milk well then drizzle over the chocolate (I often only use only about half the mixture).
Finish
  1. Top it up with the almonds and goji berries. Leave it in the fridge for 20 minutes then cut or tear apart into desired pieces and enjoy!!  

NOTES:

Optional to add other favourite toppings. Try coconut, pistachios, cranberries or any other nuts and seeds.

calories

16

fat (grams)

1

carbs (grams)

1.5

protein (grams)

.4

sugar (grams)

.5
Created using The Recipes Generator

Michelle xo


Delicious "Healthy" Chocolate Bar Recipe (vegan)

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Halloween just passed and I was so proud when I didn’t eat any of the mini chocolate bars and sweets. I made the choice weeks in advance that I couldn’t eat even one because if I eat one, I’ll eat 5 bags (I’m not exaggerating). So, to help satisfy my craving, I created a healthier version. These sweet treats have lots of healthy fats, chocolate and sweetened only with natural sweeteners. I’ve also made you all a video demonstrating how easy they are to create. I hope you take a look and give these sweet treats a try. Be sure to let me know if you do and if you like them.

Healthy Chocolate Bars (Vegan)

Makes: 20

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prep time: cook time: total time:

ingredients:

Nougat
Caramel Filling
Chocolate Goodness

DIRECTIONS:

  1. Combine the nougat ingredients together in a medium size bowl. Due to the natural oils in many nut butters the consistency can vary. You want the nougat to move but stay formed when stirred. Add more coconut flour if needed.
  2. Place this on a baking sheet lined with parchment paper. Spread out roughly 1/4-1/2 inch thick and 30 cm long. (see more in my YouTube video).
  3. Place this in the freezer while you work on the caramel filling.
  4. Add all the caramel filling ingredients in a blender and whip well till it's blending smooth.
  5. Then spread this mixture evenly over the nougat and place back in the freezer to set over night. 
  6. Cut them into 20 pieces when they are set and ready to be dipped into the chocolate. 
  7. Melt the chocolate and oil in a sauce pan on low. 
  8. Dip each piece into the chocolate and surround it with the chocolate. Leave it to set on the pan and place it back into the freezer to set. 
  9. If you'd like to enjoy them the same day, you can just drizzle the chocolate on top of the entire batch before you cut them. They will be a bit gooey inside but they're also still very yummy! 
  10. I store mine in the freezer although you could also keep them in the fridge.  With the natural oils, its best to keep cool so they stay together. 

calories

150

fat (grams)

8.1

carbs (grams)

17

protein (grams)

3.7

sugar (grams)

13.6
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Superfood Hot Chocolate

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Hot chocolate is part of many special memories for me as a child.  It was the treat we had after a long day of figure skating practice and the warm drink we enjoyed after a fun day snowmobiling or making snow forts.  Although I was not willing to give hot chocolate up, I knew I could make a healthier option.

This recipe is packed with healthy fats to fuel your brain, and I guarantee it tastes better than the powdered hot chocolate that I remember as a kid.  I added coconut whip cream in this picture.  I don't always use cream because it has extra unnecessary sugars, but of course, everything in moderation.  I hope you will enjoy this special chocolate-y treat as much as I do!

Superfood Hot Chocolate

Serves: 1

*click on blue text to buy ingredients

prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Mix all ingredients in a saucepan and heat on medium till warm.  
  2. During heating, mix with a whisk or milk frother till mixed well.
  3. Drink warm and enjoy! 

notes

*Nutritional values are based on using unsweetened almond milk.

calories

206

fat (grams)

9.7

carbs (grams)

28.4

protein (grams)

4

sugar (grams)

20.9
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Energy Date Balls (Nut-Free)

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These amazing date balls are one of the easiest raw snacks to make yet they look like you've put a lot of effort into making. They're naturally sweet and so simple. The recipe is nut free and there are several different options to add to the recipe. I have kept it simple with including some healthy fats and a couple options to change up the flavours. 

These balls travel well which are great for a snack on the run or to include in the kid's lunches. The balls are filled with a lot of natural sugars, so you will want to be cautious of how many your eating so your not getting to much of a sugar kick. I enjoy taking mine with me on hikes and physical adventures where I can easily burn off the sugars and also enjoy the satisfying taste. This is also a fun recipe to let your little ones help make because they can get their hands right in there and it doesn't take long.  

Energy Date Balls (Nut-Free)

Makes: 12 balls

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Soak the dates in water for 10 minutes.  (Not much longer or they will soak up to much water).
  2. Drain the water and chop the dates into little pieces. Then using your hands squish the dates together.
  3. Add hemp seeds and continue to mix together.
  4. Roll into 12 balls.
  5. Roll the balls in the coconut till the outside is covered.  
  6. The balls will set well over night but they can be eaten as soon as they are made.  Enjoy! 

notes

* Nutritional value per 1 ball
* Try rolling the balls in cacao, matcha or your favourite protein powder to change up the recipe. 
* Option to add any dried fruit or nuts and seeds 
* I often make a double batch if I have others who will be enjoying them with me

calories

45

fat (grams)

1

carbs (grams)

9.4

protein (grams)

.6

sugar (grams)

7.8
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Vegan Chocolate Frosting

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I love this frosting on my sweet potato brownies and it's a great topping for cakes and cupcakes. Due to the coconut oil, it will harden when below 24°C and it will get softer when above 24°C.   You can keep it in the fridge if you don't use the whole batch and then whip it up again when ready to (re)use!  If you find the cacao too strong, you can add more maple syrup to sweeten it. 

 

Vegan Chocolate Frosting

Makes: 1 cup 2 tablespoons

*click on blue text to buy ingredients

ingredients:

DIRECTIONS:

  1. Melt the coconut oil in a small sauce pan on medium to low heat.
  2. Add the maple syrup and cacao and whisk well together. 
  3. Add all ingredients together in a bowl and put it in the freezer until the mixture is almost completely hard. (about 10 minutes). 
  4. Remove from the freezer and whip with a hand mixer until the frosting is soft. 
  5. Spread over your favourite treats. 

notes

*If you don't use all the recipe calls for, you can save it in the fridge and whip it again for the next treats you'd like to frost. 
*Nutritional values are based for 1 tablespoon.

calories

74

fat (grams)

6.5

carbs (grams)

3.1

protein (grams)

.5

sugar (grams)

1.5
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Coconut Berry Bars

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These grain-free, nut-free, vegan squares were created for a little man who has many allergies and finds it hard to find tasty options that are both nut-free, egg/ dairy-free.  They're absolutely packed with berries and really, do I need to say much more?!  The berries give the bars a sweetness and the coconut is the perfect compliment.  

You'll likely notice in my recipes that I like to bake with coconut oil. This healthy fat is packed with nutrients, tastes great and has been known to decrease the affects of Alzheimer's.  Our brains need healthy fat to function.  It was previously believed that all fat is harmful, but that thought has been falsified - good fat (like coconut oil) is necessary for optimal body function and very, very important! 

The fun thing about coconut oil is that it is a liquid when the temperature is above 24°C and a solid when it's below 24°C. This is why I like to keep these squares in the fridge, it helps keep them firm on a hot day. 

Coconut Berry Bars

Makes: 16

*click on blue text to buy ingredients

ingredients:

BASE
MIDDLE

DIRECTIONS:

  1. Preheat the oven to 350°F. 
  2. Mix all the base ingredients together well and press into an 8x8 pan sprayed with coconut oil.
  3. Bake the base  for 10 minutes. 
  4. Mix the middle ingredients and place on top of the baked base. 
  5. Bake again for another 20 minutes.
  6. Cut the squares into 16 and let cool before digging in.   

notes

*Nutritional values are based on 1 square.

calories

113

fat (grams)

8.6

carbs (grams)

8.8

protein (grams)

1.2

sugar (grams)

4.1
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Chocolate Chip Cookies

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Soft chocolate chip cookies are my favourite food group!  When I lived in Australia, I had a very difficult time finding soft cookies.  I swear, Australian grocery stores and bakeries shelve only hard, crunchy cookies!  The only place where I could find soft cookies were the ones from Subway - not the healthiest option. 

To satisfy my soft cookie cravings while living abroad, I created a delicious "healthy" - or at least, a more nutrient packed - almond flour soft chocolate chip cookie.  I am obsessed with this recipe and so proud of it!  I hope you all enjoy it as much as I do!  Happy eating! 

Chocolate Chip Cookies

Makes: 15 cookies

*click on blue text to buy ingredients

ingredients:

DIRECTIONS:

  1. Preheat oven to 350°F. 
  2. In a medium sized bowl, mix the first six dry ingredients. 
  3. In a small bowl, mix the following four ingredients well. 
  4. Combine the two mixtures and stir well. Fold in the chocolate chips. 
  5. Place in balls on a parchment paper lined baking sheet and press to flatten.  Bake for 9-11 minutes. 

notes

*Nutritional values are per 1 cookie.

calories

194

fat (grams)

13

carbs (grams)

13.8

protein (grams)

5.2

sugar (grams)

6.5
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Peanut Butter Cups

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The combination of peanut butter and chocolate makes me feel oh-so-happy!  I have so many memories of this favourite treat.  My mom used to make the best ever peanut butter squares packed with icing sugar and graham crumbs; as a kid, what wasn't to love!  My version is revised, lacks the sugar high and allows for a more balanced digestion.  These cups are vegan as I use a dairy free dark chocolate chip and I'll often sub the peanut butter for almond or cashew butter.  I always try to use an organic nut butter because nuts are typically sprayed with a large amount of  insecticide.  In my opinion, avoiding conventional nut butter is a healthier option.

Take a closer look at how I make these scrumptious treats in my video below. Happy baking! 

Peanut Butter Cups

Makes: 24 small cups or 12 large cups

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prep time: cook time: total time:

ingredients:

MIDDLE
  • 1/2 cup smooth peanut butter
  • 1/3 cup almond flour
  • 1/2 teaspoon  liquid stevia (you can also use 1-2 tbsp of maple syrup if you don't have stevia on hand however, you may need to add a pinch more almond flour if the batter is too wet).

DIRECTIONS:

  1. Melt chocolate and peanut butter in a small sauce pan on low constantly stirring. When melted divide in half evenly. 
  2. Pour half into the bottoms of lined muffin tins and place in the freezer for a few minutes.
  3. Mix the remainder ingredients and make into 24 balls (12 if your making the large)
  4. Once the chocolate in the tins are hard, place the peanut balls on top and flatten  them out evenly.
  5. Pour the remainder of the chocolate on top of the middle peanut butter and place back into the freezer.
  6. Once chocolate has set, enjoy!!

notes

*I like to keep them in the freezer however, they can also be stored in the fridge.
*Nutritional Values are per 1 peanut butter cup

calories

129

fat (grams)

9.5

carbs (grams)

7

protein (grams)

3.6

sugar (grams)

4.1
Created using The Recipes Generator

 

 

Grain-Free Brownies

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When I was younger, my sister used to make the best dessert with warm, fresh out of the oven brownies, ice cream and peaches.  To this day, whenever I bite into a brownie, it reminds me of her.  I'm always trying new recipes for the best home-made brownie and I'm so excited to share this recipe with you all.  This recipe is made with sweet potatoes and no grains.  They are moist, delicious and really hard to just have one!  I don't always measure perfectly and yet they always come out just right - which is a real plus in my books!  I have a yummy vegan frosting that you could add on top, however, if you're looking to limit your sugars, these brownies alone are sweet enough to satisfy.  

Sweet Potato Brownie

Makes: 16

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ingredients:

DIRECTIONS:

  1. Warm the oven to 350°F. 
  2. Mix all the ingredients together with a hand mixer until mixed well.
  3. Spread evenly in an 8x8 parchment paper lined pan (leave two sides open).
  4. Bake for 30 minutes.

notes

*I make my own mashed sweet potato however, I've also used sweet potato from a can and it also works.

calories

121

fat (grams)

8.4

carbs (grams)

10.5

protein (grams)

2.8

sugar (grams)

5.1
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Baked Apple Delight

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I first tried baked apples when I lived in Spain with a fantastic cook.  She was always creating the most flavourful foods that I still dream about!  When we cooked up these baked golden apples and sprinkled them with a little cinnamon, it tasted just like apple crisp.  I was amazed at how something so simple could taste so good.  Here I've added my nutty granola (mostly because it looks really pretty) but it's a great combination of tastes with a little extra protein. With or without the granola, I highly recommend you try.  

Baked Apple Delight

Makes: 4

*click on blue text to buy ingredients

ingredients:

DIRECTIONS:

  1. Preheat oven to 350°F. Add water to the bottom of the pan.
  2. Remove the apple cores and place in a glass pan that has a lid.
  3. Bake the apples for 10-15 minutes or until the apples are soft.
  4. Once they are baked place them on a plate, break them open and take some of the juices from the pan and drizzle on top of the apples.
  5. Sprinkle cinnamon and the granola on each apple and serve with a fork and spoon.  Pulling the soft apple off the skin and enjoy.

notes

*Nutritional values depend on the size of the apple. If your tracking your numbers, weigh the apple once it's cooked.
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Sunbutter Energy Bites

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These energy bites are made with sesame seed butter instead of nut butter.  This makes them a healthy, school appropriate snack that adheres to the nut-free zone rules in place at most schools.  A great recipe for all kids to enjoy!

I've paired the sesame seed butter with a few other items to keep the balls firm enough and to add a little sweetness!  Try it by adding a few of your favourite items: chocolate chips, raisins or seeds are all delicious choices!  Many energy bites include oatmeal, but it is tough for me to digest so I've opted out of using it in mine.  This recipe is grain free and packed with lots of healthy fats that leave me feeling satisfied!

Sunbutter Energy Bites

Makes: 22

*click on blue text to buy ingredients

ingredients:

DIRECTIONS:

  1. Mix all ingredients together and roll into 22 balls. 

notes

*These also taste great with chocolate chips and various other seeds.
*If your Sunflower butter is too oily, you may need to add extra flax and/or coconut to make the balls dry enough to stay together.   
*Nutritional value is based on 1 ball.

calories

117

fat (grams)

8.4

carbs (grams)

6.7

protein (grams)

3.6

sugar (grams)

4.3
Created using The Recipes Generator

Lemon Poppy Seed Muffins

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These muffins are lemony fresh and delicious of course! They are packed with healthy fats and protein but don't leave you with that heavy feeling you so often get from a grain packed muffin.  I often make this recipe into mini muffins - a fulfilling bite sized snack! 

Lemon Poppy Seed Muffins

Makes: 12 muffins

*click on blue text to buy ingredients

ingredients:

DIRECTIONS:

  1. Preheat oven to 350°F. 

  2. Whip together all the wet ingredients with a hand mixer or food processor and set aside.
  3. Mix together the dry ingredients except the poppy seeds.
  4. Fold the wet ingredients into the dry until everything is mixed then add the poppy seeds and mix.
  5. Fill 12 lined muffin tins evenly and bake for 25 min. I use parchment paper cups because they keep the muffins together and stops any sticking to the paper.

notes

*Nutritional values per 1 muffin

calories

170

fat (grams)

13.1

carbs (grams)

10.7

protein (grams)

4.1

sugar (grams)

6
Created using The Recipes Generator

Chewy Lime Macaroons

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Cookies are my weakness! I honestly don't make cookies often because my self control is weak!   This cookie is lemony good and gluten free which makes my tummy a bit happier after an indulgence session!  Make them to share and enjoy the zesty flavour as much as I do (but maybe with a slower rate of consumption...)

Chewy Lime Macaroons

Makes: 12

*click on blue text to buy ingredients

ingredients:

DIRECTIONS:

  1. Preheat oven to 350°F. Mix all ingredients in food processor or mixer until blended well. 

  2. Shape into small balls and press flat on a parchment paper lined baking sheet.
  3. Bake for 10-14 minutes or until slightly brown.
  4. Optional to drizzle with melted chocolate
  5. Let cookies sit to cool and harden, then eat up! 

calories

124

fat (grams)

10.3

carbs (grams)

9.6

protein (grams)

1

sugar (grams)

6.3
Created using The Recipes Generator