I am passionate about snacks (in case you don’t already know this about me). I can blame it on blood sugar issues, but really, I love food. I also love creating new snacks that I can take with me, that taste good and are still good for me! Here’s the latest and I have to say, my new favorite flavor!
- 6-7 pitted dates
- 1/2 cup dried cranberries (go for the no sugar added)
- 1/2 cup cashews
- 1/4 cup almonds
- 1/4 cup pumpkin seeds (minus the shell)
- 1/2 tsp vanilla
- Pinch of sea salt
Blend all ingredients in a food processor until it is a sticky dough consistency. I use my little cookie dough scoop and for individual balls with it. You could also press the dough into a small pan and cut them into squares.
Wa-la! That’s it! My new fav!
It’s that PUMPKIN time of year!! I LOVE it! I’ve been trying and tweaking lots of PALEO recipes since I’ve embarked upon my own PALEO journey. This is one I will for sure use again! I’ll tell you what…when my son loves it and it’s healthy…it’s a keeper!
- 2 cups almond flour
- 1 cup coconut flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 6 eggs, beaten
- 2.5 cups pumpkin purée
- 6 Tbsp melted coconut oil
- 2 tsp vanilla extract
- 1/4 cup honey
- slivered almonds, sunflower seeds. coconut flakes as an option for topping
Preheat oven to 350F and line muffin tin with muffin liners.
Combine all dry ingredients (aside from topping) in medium sized bowl.
In large bowl combine all wet ingredients. Gradually add dry ingredients to the bowl with wet ingredients and mix well until all ingredients are combined.
Spoon muffin batter into individual muffin cups…each cup should be 3/4 full. I like to use a cookie dough scoop for this! Less messy and easier to evenly distribute batter. If desired: sprinkle your TOPPING of choice on top of batter.
Bake 20-25 minutes or until set.
I set aside several muffins and, once they’ve cooled completely, I put the rest in the freezer for later in the week! They are delicious by themselves, with your coffee in the morning or with a little almond butter!
I’m all about healthy, bite sized, craving crushing, energy giving snacks! I love making stuff like this and putting them in the fridge or freezer and just grabbing them for on-the-go “treats” to help keep blood sugar levels stable and hunger at bay between meals. This is adapted from a beachbody recipe for carrot cake energy balls. I swapped out several ingredients, using chocolate rather than vanilla Shakeology was just one altered ingredient and I love it!!
- 1.5 scoops chocolate Shakeology
- 1/2 cup old fashioned oats
- 1/3 cup peanut butter
- 6 dates
- 1/4 cup chopped almonds
- 3/4 cup shredded carrots
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
Combine all ingredients in food processor and pulse until “dough” is mixed evenly.
Roll into 15 balls (I use a small cookie dough scoop)
Freeze or refrigerate the rest ❤️