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Recipes

Vanilla Almond Protein Squares

Angie Carl

A protein packed way to start your day or keep your energy for the afternoon.  Pack them for an on-the-go snack!

 

INGREDIENTS

INSTRUCTIONS

  1. In a food processor, pulse the dates with the coconut butter and almonds until the mixture is well combined and in small chunks.
  2. Add the protein powder and the salt. Pulse again. The almonds will release their natural oils as they are processed and the mixture will come together like a sticky ball.
  3. Add a little honey or stevia to taste and pulse to combine. Firmly press the mixture into a loaf pan or use a piece of parchment paper shape into a rectangle. Let it firm in the refrigerator for about an hour.
  4. Unmold and cut into 1 inch squares with a sharp knife.

Trail Mix Bark

Angie Carl

A fresh twist to holiday bark with healthy trail mix ingredients. This is another easy recipe that can be modified and adapted in lots of ways!

 

INGREDIENTS

  • 1/2 cup Naked coconut butter, warmed
  • 1 Tbsp coconut oil, melted
  • 1 Tbsp local honey
  • 1 Tbsp chopped pecans
  • 1 Tbsp unsweetened shredded coconut
  • 1 Tbsp raisins
  • 1 Tbsp Enjoy Life mini chocolate chips optional: you can add more nuts or dried fruit instead

INSTRUCTIONS

  1. Grease an 8x8 pan with 1 tsp coconut oil.
  2. Combine all ingredients and pour evenly on the pan.
  3. Let set in refrigerator for 20 minutes. Unmold and break bark in small pieces with your hands.

Thai Spiced Cashews

Angie Carl

This is a delicious way to dress up the cashew bowl that's perfect for company...and it's Paleo friendly!

 

INGREDIENTS

INSTRUCTIONS

  1. Combine lime leaves, salt and crushed red pepper and warm in a nonstick saute pan on low to medium heat until fragrant. Add cashews and toast until they are slightly browned. Add coconut butter and heat for 15 to 20 minutes, stirring occasionally. Coconut butter will become and nutty brown color. Serve warm.
  2. Store in a airtight container at room temperature.

RECIPE NOTES

* kaffir lime leaves are a specialty item and can be found at an Asian grocery

Tawny Two Tone Fudge

Angie Carl

Peanut butter cup lovers rejoice!  Almond butter to replace the peanut and double layers for maximum yum.  Tawny Two Tone Fudge is ready to satisfy that craving.

 

INGREDIENTS

For the dark fudge

For the light fudge

INSTRUCTIONS

  1. Grease an 8x8 pan with 1 tsp coconut oil.
  2. Combine dark fudge ingredients well and pour in the prepared pan. Let sit in the refrigerator while you prepare the second layer of fudge.
  3. Combine light fudge ingredients well. Sprinkle about half of the mini chocolate chips on top of the dark fudge layer and then pour the light fudge mixture on top.
  4. Sprinkle with the remaining mini chocolate chips. Set in refrigerator for about 30 minutes.
  5. Carefully flip the pan onto a cutting board and the fudge should come out easily. Let set at room temperature for about 10 minutes before cutting into squares.

Toasted Coconut Trail Mix Cookies

Angie Carl

The blend of a nutty trail mix with the softness of a cookie...this is the most fabulous grain-free cookie around. 

 

INGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a bowl and mix well with a spatula.
  3. Drop by packed tablespoons on a cookie sheet and bake for 10-12 minutes, until the bottoms are golden.
  4. Let cool on the cookie sheet before serving.

Roasty Toasty Stuffed Dates

Angie Carl

A great snack for the naturalist! Stuffed dates with a creamy roasty center.

 

INGREDIENTS

  • 10 dates
  • 10 tsp Toasted Coconut butter, softened
  • 2-4 tsp cacao nibs

INSTRUCTIONS

  1. Slice open each date to remove the pit, being careful to avoid cutting all the way through so one side remains attached.
  2. Stuff each date with coconut butter (amount will vary depending on the size of your date and your taste).
  3. Sprinkle with cacao nibs. Enjoy.

Raspberry Lemon Macaroon

Angie Carl

Tart and fresh macaroons keep your taste buds cool. The perfect healthy dessert to take to a barbeque!

 

INGREDIENTS

INSTRUCTIONS

  1. Combine the coconut butter, shredded coconut, maple syrup and salt in a medium bowl. Add the preserves and fold them into the mixture.
  2. Scoop out by teaspoonfuls and place on a plate. If the mixture is too soft, refrigerate for a few minutes. If it is too hard, warm for a few seconds in the microwave or over simmering water (double boiler).
  3. Refrigerate to set. Can be stored at room temperature for a few days but will last longer if refrigerated.

Nelly's Amazing Ginger Lemon Cremes

Angie Carl

Oh snap! Ginger cookies stand back. These grain-free gems are as delicious as they are gorgeous and they might even help an upset stomach.

 

INGREDIENTS

Cookies

Filling

  • 1/2 cup Lemon Zest coconut butter, softened

INSTRUCTIONS

  1. In a food processor, process the dates into a sticky ball. Add the almond meal, vanilla, ginger, salt and water. Process for about 30 seconds until well combined.
  2. Place this mixture between two pieces of parchment or waxed paper and roll with a rolling pin to about 1/8 inch thick. Using a cookie cutter, cut mixture into rounds and transfer them to a parchment lined plate. Proceed rolling and cutting until you’ve used up all the cookie mixture.
  3. Freeze cookies for about 30 minutes to firm.
  4. When cookies are ready, soften the coconut butter to a spreading consistency (this can easily be done by warming the jar for 15 – 30 seconds in the microwave). Spread or pipe (#12 tip works well) coconut butter on half of the cookies and then lay another cookie on top of the filling to create a cookie sandwich.
  5. Prepare your taste buds for an amazing treat and enjoy!

RECIPE NOTES

Check out our dark chocolate version of this recipe, also!

Lemon Macaroon Bites

Angie Carl

Melt in your mouth lemon macaroons. As yummy as they are pretty!

 

INGREDIENTS

INSTRUCTIONS

  1. Combine the coconut butter, shredded coconut, maple syrup and sea salt in a medium bowl with a spoon.
  2. Scoop out by round teaspoonfuls and place on a plate. If the mixture is too soft, let it harden slightly by putting in the refrigerator for a few minutes.
  3. Sprinkle the tops with lemon zest if desired. Place in refrigerator to set quickly.
  4. Can be stored at room temperature for a few days but they will last longer refrigerated.

Kicked Up Cashews

Angie Carl

This sweet and spicy cashew mix is super easy to throw together but has a gourmet taste that will make it the hit of your next party!

 

INGREDIENTS

INSTRUCTIONS

  1. Warm cashews and coconut butter in a large saute pan over medium heat until nuts brown slightly and become fragrant (about 10 minutes). Add mango, sea salt and cilantro. Mix well and serve. Store at room temperature in an airtight container.

Grasshopper Mint Smoothie

Angie Carl

Grasshopper-Smoothie-500px.jpg

This refreshing smoothie was inspired by the grasshopper mint pie with Oreo crust my mom used to make on special occasions.

 

INGREDIENTS

INSTRUCTIONS

  1. Blend all ingredients except coconut butter to desired consistency. Sweeten with stevia to taste.
  2. Add coconut butter and blend on lowest setting for 2 to 3 seconds, leaving it chunky so that it mimics the consistency of chocolate chips. YUM!

Grain Free Coconutty Granola

Angie Carl

Granola without the oats...if you crave crunch on your yogurt like I do, this recipe is a real hit!

 

INGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients well with a spatula and spread mixture evenly on a greased 9x13 baking pan.
  3. Bake for 8-10 minutes and toss with a spatula to break up the granola. Spread evenly again and bake for an additional 3 minutes. Continue this process until the granola is well browned and loses its stickiness.
  4. Let cool before serving. Store in an airtight container.

Gluten-free Nutty Apple Cookies

Angie Carl

Not just for dessert, bring along these warm cinnamon apple cookies and enjoy as you would as an energy bar snack.

 

INGREDIENTS

INSTRUCTIONS

  1. Preheat over to 350 degrees.
  2. Pulse apples, nuts and cinnamon in food processor leaving them chunky.
  3. Remove mixture from food processor to a bowl and add coconut butter, vanilla, egg and honey. Stir to thoroughly combine.
  4. Drop by tablespoonfuls on parchment lined baking sheet and bake for 18-20 or until bottoms are lightly browned.

Gluten-free Lemon Glazed Mini Cakes

Angie Carl

Now you can tell everyone you ate an entire cake. These are delicious with fresh blueberries or raspberries served on top!

 

INGREDIENTS

For the cakes

For the glaze

INSTRUCTIONS

  1. Preheat oven at 375 degrees. Grease a mini muffin pan with coconut oil.
  2. In a small bowl, combine dry ingredients.
  3. Combine the wet ingredients in a large bowl and whisk, adding the coconut oil slowly.
  4. Add dry ingredients to the wet ingredients and combine well with whisk.
  5. Pour about 1 Tbsp of the mixture into each mini muffin cup (yields about 20) and bake until golden and cooked through, about 7-8 minutes.
  6. Let cool completely before removing from pan.
  7. Place mini cakes on a plate and freeze for about an hour. When the cakes are ready, warm the coconut butter and the coconut oil (either on the microwave or a small saucepan) combining them thoroughly.
  8. Pour the glaze in a narrow/tall glass and dip each cake completely in the glaze, removing them quickly and placing them on parchment paper to set.
  9. Garnish with lemon zest or fresh berries, if desired.

GF Coconut Lime Mini Cupcakes

Angie Carl

Put a lime in the coconut...or top the lime with a little coconut butter.  Pop in these mini cakes for a delicious tropical treat! 

 

INGREDIENTS

For the mini cupcakes

For the frosting

INSTRUCTIONS

  1. Preheat oven at 350 degrees.
  2. Combine dry ingredients in a medium bowl. Combine wet ingredients in a separate bowl and mix into dry ingredients until smooth.
  3. Pour batter into lined mini muffin pan.
  4. Bake for 15 minutes, until golden and a toothpick inserted in the center comes out clean.
  5. Cool completely on a wire rack.
  6. Combine frosting ingredients (except the lime zest) and spread on each cupcake (once they've cooled). Sprinkle lime zest on top. Enjoy!

 

Stuffed Baked Apple

Angie Carl

Our version of apple pie, only better. Try it with pears, too!

 

INGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 350. Slice the apple in half lengthwise and scoop out the seeds, leaving a nice round indentation in the middle of each half of the apple.
  2. Put the halves back together and wrap with aluminum foil. Bake for 30-45 minutes, depending on the size of the apple and how crunchy or soft you'd like it to be.
  3. Meanwhile, heat coconut oil in a skillet over medium heat. Add the oats and pecans and toast until fragrant, about 3-5 minutes.
  4. When the apple is ready, place each half skin side down on a serving plate and fill each indentation with half of the coconut butter. Split the oat and put the mixture between the two halves and drizzle with maple syrup. Excellent for breakfast or as dessert!

Double Chocolate Sandwich Cookies

Angie Carl

Deliciously dark and delightful! Try them with espresso coconut butter filling for a little pick-me-up!

 

INGREDIENTS

Cookies

Frosting

  • 1/2 cup Dark Chocolate coconut butter

INSTRUCTIONS

  1. In a food processor, add the dates and blend until a soft ball forms. Add the almond meal, cocoa, salt, and water. Process until all ingredients are combined, scraping the sides of the bowl as needed. When the mixture just comes together like a sticky ball it is ready.
  2. Place between two pieces of parchment paper and roll to about 1/8 in thickness. Using a cookie cutter, cut into circles and place in a parchment lined plate. Freeze 30 minutes.
  3. Meanwhile, warm coconut butter in microwave in 15 second increments until it can be easily stirred and is the consistency of frosting. Be careful not to overheat because it will become too liquidy to pipe. If needed, put in the refrigerator for a few minutes to thicken to the right consistency. Pipe or spread on half of the coolies and cover with another cookie, creating a cookie sandwich.]

RECIPE NOTES

If you like these but want something a little lighter, try our Ginger Lemon Cremes!

 

 

 

Creamy Carrot Soup

Angie Carl

This creamy carrot soup is rich and delicious!  Don't just wait for the cool weather...

INGREDIENTS

INSTRUCTIONS

  1. Melt butter or oil in a large saucepan or stockpot over medium heat. Cook onions and carrots until translucent. Add garlic and cook for another minute. Stir in the chicken stock and bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until the carrots are soft. Puree the soup until smooth and thick with a blender or food processor.

  2. Add the coconut butter, salt and cayenne pepper and stir to blend. If the soup is too thick you can add a little more chicken stock, water or even coconut milk to thin it out.
  3. Serve in bowls garnished with chopped scallions and a sprinkle of cayenne pepper. Delicious!

 

Coconut Butter Energy Bars

Angie Carl

If you love chewy, crunchy, nutty, salty, sweet, healthy and yummy these bars are for you! But be careful...they're addictive!

 

INGREDIENTS

INSTRUCTIONS

  1. Preheat oven at 350 degrees.
  2. Combine the first six ingredients and salt in a large bowl. Warm maple syrup, add vanilla and mix completely. Pour over the nut mixture and stir until thoroughly coated. If any of the ingredients are still dry, add additional maple syrup to coat completely. Warm coconut butter and incorporate into the mixture.
  3. Line an 8X8 baking dish with parchment paper and press the mixture into the pan. Use a rolling pin or glass to pack it tightly so the bars will stay together after baking. Bake at 350 degrees until the edges are golden (12-15 minutes). Remove from the oven and let cool completely before cutting with a sharp knife. Store at room temperature.

RECIPE NOTES

Have fun with this recipe. Try different combinations of coconut butter, nuts and seeds, dried fruits or even chocolate for a new and exciting treat every time! You can't go wrong!

 

 

Coconut Butter Dipped Strawberries

Angie Carl

Its like sweet strawberries with hard shell...yep.  You will love these and they will disappear quickly so make enough!

 

INGREDIENTS

INSTRUCTIONS

  1. Insert toothpick in the stem of each strawberry and freeze for about 1 hour.
  2. Warm the coconut butter until it liquefies. Stir well.
  3. Dip the frozen strawberries in the warm coconut butter. The coldness of the strawberries will set the coconut butter in just a few seconds. You can dip a second or third time to make the coating thicker.
  4. Sprinkle cacao nibs, shredded coconut or chopped nuts on the strawberries immediately after dipping for added texture and flavor, if desired. Keep refrigerated.
  5. Enjoy!