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Julie Mitchell
08/Dec/2019

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Ingredients

BROWNIE LAYER

¼ cup pecans

¼ cup walnuts

½ cup oats

10 dates

¼ teaspoon sea salt

3 tablespoons cocoa powder

½ teaspoon peppermint extract (or 1 drop of peppermint oil)

1 tablespoon water

BARK LAYER

6 tablespoons coconut butter

4 tablespoons coconut oil

2 tablespoons maple syrup

1 teaspoon peppermint extract

Pinch Celtic Sea Salt

1 candy cane, crushed

Directions

BROWNIE LAYER

Process the nuts into a meal.

Remove.

Process dates until they form a paste.

Add the nut meal and the rest of the ingredients to dates.

Process until well combined

Press into a small baking dish.

Set in fridge while you make the top layer.

FOR THE BARK LAYER

Heat the coconut butter and oil on low just until they liquefy.

Stir in the remaining ingredients (except for the candy cane) until the mixture is smooth.

Pour atop the brownie layer.

Set in fridge for about 10 minutes until the top layer sets.

Top with crushed candy cane.

Set in fridge to set.


Julie Mitchell
08/Dec/2019

Unprocessed-Raw-Cookie-Dough-Bites-Recipe-e1351273215496

Ingredients

2/3 cup raw almonds

2/3 cup raw walnuts

2/3 cup raw oat flakes

¼ teaspoon ground cinnamon

1/8 teaspoon sea salt

¼ cup honey

2 teaspoons pure vanilla extract

Optional: 3 tablespoons raisins, cacao nibs or dark chocolate chips

Directions

In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.

Add the honey and vanilla and process to combine.

Add the raisins, cocoa nibs or chocolate chips and pulse to combine.

Roll the cookie dough into balls(may roll in coconut flour or almond meal) and place them on a cookie pan or plate.

Place the pan in the freezer for about an hour to firm up.

Store the balls in a tightly covered container in the refrigerator or freezer.


Julie Mitchell
08/Dec/2019

photo

Ingredients

7 oz. dark chocolate (not to exceed 70%)

1/2 cup natural almond butter

2 Tbsp. honey

1 Tbsp. powdered sugar

1/2 tsp. vanilla extract

1/4 tsp. Celtic Sea Salt

powdered sugar for topping

Directions

Melt chocolate in a double boiler. Stir.

Place liners in a mini muffin tin, this helps them hold shape.

Spoon about a teaspoon of the chocolate into the bottom of each liner. Make sure the bottom of each liner is coated with chocolate.

Mix the almond butter, honey, powdered sugar, vanilla and salt together until smooth to make the filling.

Scoop out a tsp. of the filling and gently roll it into a ball. Give it a press down and center it on top of the thin chocolate puddle. Repeat.

Spoon chocolate, about another tsp., on top of each almond butter ball to cover completely.

Sprinkle a powdered sugar on each one and chill in the fridge to set.

They can be kept in a covered container at room temperature or fridge.


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CONTACT INFO

3715 Strawberry Plains Road, Suite 5
Williamsburg, Virginia 23188

757-221-7074

Copyright by The Wellness and Nutrition Center 2017. All rights reserved.

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