Cherry Almond Oatmeal

A delicious wake me up with and energy boost to start your day!

Ingredients

• 1/2 cup coconut milk

• 1/2 cup water

• 1/8 tsp salt

• 2 Tbsp Almond Tart Cherry coconut butter, divided

• 1/2 cup quick oats

• chopped dried cherries optional

• sliced almonds optional

• pure maple syrup optional

Instructions

1. In a small sauce pan, combine coconut milk, water, salt and 1 Tbsp coconut butter. Bring to a boil over medium heat, stirring occasionally.

2. Reduce heat to medium and add the quick oats. Cook for 1 minute, stirring occasionally. It will look thin, but it will thicken as it sits.

3. Serve the oatmeal with a dollop of coconut butter on top. You can add dried cherries, sliced almonds and a little maple syrup on top if you like your oatmeal sweeter.

Bulletproof Mochaccino

Ingredients

• 8-10 oz hot/freshly brewed strong coffee

• 1 Tbsp Mocha Espresso coconut butter

• 1 tsp local honey

• 1 Tbsp coconut or almond milk, optional

Instructions

1. Combine all ingredients stirring well. Enjoy

Dark Chocolate Espresso Fudge Bites

I love to keep these on hand for a grab and go snack that packs an energy boost and satisfies my hunger until my next meal.

Ingredients

• 1/4 cup creamy unsalted almond butter

• 1/4 cup Mocha Espresso coconut butter

• 1 Tbsp coconut oil

• 1 Tbsp pure maple syrup (Grade B is best)

• 1/4 tsp vanilla extract

• pinch of salt

Instructions

1. Warm ingredients over low heat in a small saucepan until well incorporated.

2. Pour in small candy molds, a silicon brownie bites mold, lined mini muffin pan or ice cube trays and refrigerate.

 

To Die for Cherry Cordials

Ingredients

• 1 cup Almond Tart Cherry

• 6 oz dark chocolate chips (for dairy free, use Enjoy Life mini chips)

• 1 tsp coconut oil

Instructions

1. You want the consistency of the coconut butter to be soft and pliable so that it can be rolled in to balls but not too liquidy. If it is too hard, melt it in a microwave for 10-15 seconds to soften. If it is too soft, place in the refrigerator or freezer until it is firm enough to work with. Work fast so the coconut butter doesn't melt with the heat of your hands, roll into 12 balls about 3/4 inch in diameter and place on a parchment-lined plate in the freezer for an hour or so, making sure the coconut butter balls are completely frozen. Melt the chocolate and the coconut oil together in a double boiler (or in the microwave in 20 seconds increments, stirring frequently. Dip each frozen ball in the melted chocolate to cover completely. I like to hold the coconut butter ball with a fork in one hand, while pouring chocolate on top with a spoon with the other. Place cordials on a parchment lined plate and refrigerate. Remove from refrigerator and let sit at room temperature for about 15 minutes before serving.

Orange Rosemary Bars

Find your Zen with these healthfully delicious gluten free and dairy free nut bars!

Ingredients

• 1 cup almond meal

• 1 cup blanched almonds coarsely chopped

• 1 cup pecan pieces toasted (optional)

• 1/4 cup raisins

• 1/3 cup dried cranberries

• 2 Tbsp fresh rosemary finely chopped

• 8 oz Orange Almond coconut butter, melted

• 1/3 cup local honey

• 1 tsp sea salt

• 2 small lemons zest

Instructions

1. Preheat oven to 300 degrees. In a large bowl, combine dry ingredients and lemon zest and mix well.

2. Warm honey and incorporate throughout the dry mixture until all ingredients are moistened. Add a little more honey, if needed to reach desired consistency. Add coconut butter to the mixture and combine thoroughly. Consistency should be sticky and pliable.

3. Line an 8x8 pan with parchment paper. Using your hands, work the mixture to the edges, making sure it is evenly distributed throughout pan. Bake for 20 minutes at 300 degrees. To brown, turn the oven to 350 degrees and cook for an additional 5 to 10 minutes. Cool before cutting.