Category Archives: Cookies and Squares

4-Ingredient Halva Cookies

These cookies are so fast and easy. Ready in 1,2,3…4! It’s a bit like a cross between a cookie and a macaroon. We’ve made a chocolate chip version as well. The base of nut flour+coconut is so flexible, the combinations are endless! You could also sub in cocoa powder for some of the nut/seed flour. I make these cookies when I want a sweet treat in a pinch.

We fell in love with halva during our trip to Israel a few summers ago. We even had it for breakfast! Halva is like a nougat made from ground sesame seeds (tahini) and sugar syrup or honey. The most popular flavours are chocolate and vanilla of course, but I’ve seen pistachio halva and lemon halva. I encourage you to get creative with this basic recipe and give it a personal twist!

What you’ll need:

1/2 cup ground sesame seeds

1/2 cup unsweetened finely shredded coconut

4 tbsp honey

2 tbsp tahini (sesame butter)

Mix all ingredients together. Form dough into flat cookie shapes. Bake at 350F for exactly 10 minutes. Makes 12.

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Sunshine cookie day

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Superfood Clusters

All of our baking has been in the freezer lately! Treats come together so quickly when you don’t have to bake them. Keep these on hand if you ever feel like you’re super level is too low. Each cluster contains 100% of your recommended intake of super, guaranteed.
For the coating:

6 tbsp almond butter
3 tbsp coconut oil, melted
10 drops vanilla stevia
1/4 cup cocoa powder

Combine in a bowl, set aside.

1/4 cup each of:

Raw almonds
Raw cashews
Sacha Inchi seeds
Goji berries
Hemp seeds
Dried cranberries (juice sweetened)
Coconut shreds (I dusted mine with spirulina, didn’t really stick though)

Add nuts and fruit into chocolate mixture and stir until fully-coated. Scoop out onto parchment paper in cluster shapes. Freeze for about 2 hours. Eat. Feel super.

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Take a bite!

 

 

PBH Breakfast Cookies

My favourite sandwich when I was little was a peanut butter and honey sandwich on multigrain bread. PB+H always takes me back to my childhood and these cookies are no exception. These are great to have in the morning as a snack-on-the-go. They come together in a snap and really fill you up! I added quinoa flakes just to shake up the texture a bit, you can just use straight oats though.

1 cup oats

1 cup quinoa flakes

1 banana, mashed

1/4 cup honey

1/2 tsp vanilla extract

1/3 cup natural peanut butter

Dash of sea salt

It’s as easy as it looks! Mix everything together and form into cookie shapes on a parchment lined baking sheet. Bake for 15 minutes at 350F. You’re done!

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Oil-free, soft and chewy cookies!

Key Lime Squares

I remember when I first discovered key lime pie I knew it would be my favourite pie flavour for life. I started making them all the time using the Betty Crocker recipe and people RAVED about it (except for one time I over zested…big mistake). I decided to make key lime squares, which could definitely be made into a regular pie, I just didn’t have enough crust. These are incredibly luscious, smooth and dense. Just like a real key lime pie! The only sugar in it is dates and a little bit of stevia for the filling. I kid you not, these are so creamy and delicious!

1 cup raw almonds

1 cup unsweetened coconut

6 medjool dates

1 tbsp coconut manna (butter) (You could also sub in coconut oil)

 

2 avocados

2 limes (or 4 key limes)

2/3 cup coconut manna (butter)

1 cup full fat coconut milk

Stevia (to taste)

Sea salt, pinch

To start off you’re going to grind the almonds, coconut, dates and 1 tbsp coconut butter in a food processor for a good 3 minutes until it’s very finely crumbled. Press into a parchment lined baking pan and stick it in the fridge while you make the filling!

For the filling, blend up the avocados, zest and juice of 2 limes (or 4 key limes), slightly melted coconut butter, coconut milk, stevia and a pinch of salt. Pour into pan and spread it out so it’s all even. Let cool in the fridge for about 3 hours or more. Slice and serve.

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Black Rice Biko with Pomegranate

One of the ladies I used to work with brought something in to share called “Biko”. It is a Filipino dessert made from sticky rice, sugar and coconut milk. You cook the rice with the coconut milk and sugar until it gets all sticky and caramelized and then you press it into a pan and chill in the fridge. You end up with these soft and chewy rice pudding squares and they’re awesome! I decided to make my own strange version of this dessert and added pomegranate juice and subbed the white rice for black, One thing I definitely should have done is cook the black rice first and then mix everything else in. I stood over the stove for a while hour stirring the pot, waiting for the rice to split open. When using black rice, cook it first based on the directions on the bag and then add remaining ingredients.

3 cup dry black rice, cooked according to package directions

2 cups full fat coconut milk

1/2 cup pomegranate juice

1/2 cup coconut sugar

Dash of sea salt

After cooking the rice in a large pot, add in the coconut milk, pomegranate juice (a really good way to make fresh pomegranate juice is to press the seeds with you fingers through a fine sieve over a bowl), sugar and salt. Stir over medium-low heat until all the liquid has evaporated and you are left with a caramel-y mass of ricey goodness. Press into a pan lined with parchment. Cool in the fridge until firm. Slice and serve!

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A super easy and unique dessert!

Kabocha Squash Brownies

These brownies were inspired by two different root veggie-brownie recipes. The first one is The Purely Twins’ No Flour Chocolate Beet Brownie and the second is Deliciously Ella’s Sweet Potato Brownies. I’ve made the sweet potato brownies before and they are so moist and fudgy, you gotta try them. We decided to make our brownies with kabocha squash, a new favourite! It’s creamier and denser than butternut squash with a nutty, caramel-like taste. The perfect canvas for brownies! I roasted the squash in the oven with a bit of oil until soft at 400F for about 40 mins. It takes awhile to cut it all up and remove the skin, but trust me it’s worth it. You could also of course sub in any kind of squash or root veggie puree as well as any sort of flour for the hemp.

What you’ll need:

2/3 cup hemp protein powder

2/3 cup cocoa powder

1/2 cup almond flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp sea salt

Stevia (if you want it sweeter)

1 1/2 cup kabocha squash puree

10 medjool dates, soaked in hot water for about 30 minutes

1/3 cup water (or nut milk)

1 tsp vanilla extract

4 tbsp coconut oil, melted

6 tbsp coconut butter (coconut manna), melted

Mix the hemp, cocoa, almond flour, baking soda, baking powder and salt. Set aside. Combine the squash, dates, water, vanilla, coconut oil and coconut butter in a food processor. Blend until smooth. Transfer to a large bowl and gradually mix in the hemp mixture. You will have a pretty thick batter, that’s what you want! Spoon into a greased mini muffin tin (or a square pan) Bake at 350F for 20 minutes (25 minutes if you’re using a square pan. You MUST chill these in the fridge before cutting. Slice and enjoy!

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Brownies in the morning light

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Lemon Coconut Pudding Squares

Lemon squares were always my favourite dessert. Jac likes chocolate-y, caramel things, whereas I tend toward vanilla, citrus-y things. See, we’re individuals too! Lemons are so fresh and light, I love using them in desserts that tend to be more dense and heavy like lemon squares. These turned out to be closer to pudding squares that you should maybe consider eating with a fork like a piece of pie. Fine by me!

The one word I would use to describe these squares is “billowy”. They’re so soft and creamy and light! They only have 2 tbsp of honey so they are more zesty than sweet. Feel free to add more honey if you want a little more oomph.

Filling:

1/2 cup coconut butter

2 cups full fat coconut milk

2 lemons (juice and zest)

2 tbsp of honey

Stevia (if you want it sweeter)

Crust:

1 cup lightly toasted almonds, ground

1 cup unsweetened shredded coconut, ground

4 tbsp coconut oil, melted

Super simple instructions here…combine all crust ingredients and press into the bottom of a parchment lined pan. Set aside. Blend filling ingredients in blender or food processor. Pour over crust and chill in the fridge for at least 3 hours.

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