Coconut Cashew Butter Bark

Coconut Cashew Butter Bark
Serves 20

150g Artisana Raw Coconut Butter
120g Artisana Raw Cashew Butter
340g Trail Mix (mine was sunflower seeds, pumpkin seeds, dried pineapple, dried raisins, and a few mixed nuts- All unsalted and no sugar added)
5 short squeezes SweetLeaf Sweet Drops Vanilla

In a saucepan, melt down the two butters on low-medium heat, stirring often. Once smooth, add in stevia drops and trail mix, then stir until well mixed.

Pour mixture into parchment lined glass baking dish and freeze until hard (about twenty minutes), then cut into twenty pieces. It is kind of crumbly if you use a trail mix with seeds, so the pieces might not be uniform. The nutrition facts below are based on weight:

Nutrition Facts:
Per 30 gram piece

162 Calories
12.4g Fat
5.6g Saturated Fat
2.3mg Sodium
9.4g Carbs
1.6g Fiber
5g sugar
4.8g Protein
5.8 % Iron

Vegan White Chocolate

I did it, it took forever, but I finally came up with a gluten-free, dairy-free, and sugar free alternative to white chocolate. It’s super simple and takes two minutes:

White Chocolate
Serves 10

145 g Artisana Raw Coconut Butter
130 g Artisana Raw Cashew Butter
(5 short squeezes) Sweet Leaf Sweet Drops Vanilla

Using a kitchen scale, measure out your two butters into a glass bowl. Slowly melt in the microwave (if you have a melt function, use it, otherwise do 20 seconds and stir, then 10 second increments after until nice and smooth). Squeeze in the stevia drops and stir until thoroughly mixed. Pour into a parchment lined glass baking dish. Place in the freezer for twenty minutes or firm throughout. Cut into 10 squares and store in fridge or freezer.

Nutrition Facts perย 1 oz (28g) serving:
186 calories
17g Fat
9.4g Saturated Fat
4.5mg Sodium
9.3g Carbs
3.2g Dietary Fiber
1.9g Sugar
3.9g Protein

Plus 12% of your iron ๐Ÿ˜‰

Quest Butterfinger Bites

Okay there’s two versions of this recipe: the peanut butter lovers and the chocolate lovers.

My husband’s Chocolate lover’s version:
3 squares Ghirardelli 100% Cacao
1/2 c. Crunchy Peanut butter
1 Scoop Quest Vanilla Milkshake Protein

My Peanut Butter Lover’s Version:
1 square Ghirardelli 100% Cacao
1/2 c. Crunchy Peanut Butter
1 Scoop Quest Vanilla Milkshake Protein

Microwave the chocolate squares and peanut butter in 30 second increments until melted completely- stir as needed. Mix in the Quest Protein thoroughly, form into balls (hands will get messy-but it’s delicious!), and freeze until ready to eat.

The recipe generally makes 6-8 Butterfinger Bites ๐Ÿ˜€

Chocolate for Breakfast?! Chocolate Oats

Serves 1

1/2 c. dry Old Fashioned Organic Oats
1/2 c. water
1/4-1/2 c. Unsweetened Almond Milk (we prefer Silk)
2 tbsp. PB2
1 scoop Barlean’s Chocolate Silk Greens
3g Chocolate Stevita (you may want more- this is personal preference)
Topping suggestions (1 medium banana, 3 oz. organic blueberries)

Put dry oats and water in a microwave safe bowl. Cook for 1 and a half minutes. Remove from microwave (carefully! it’s hot) and top with PB2, Barleans, and Chocolate Stevita. Add desired amount of almond milk- use less if you like thicker oatmeal.
Top with bananas and blueberries, enjoy!

Other ways to modify:
Melt in your favorite chocolate bar, top with peanuts and raisins, top with coconut and dates, etc!

Nutrition Facts for Whole Recipe without bananas and blueberries:
Calories: 292
Fat: 7.3g
Carbs: 43.8g
Protein: 12.8g


Nutrition Facts for Whole Recipe including bananas and blueberries:
Calories: 428
Fat: 7.9g
Carbs: 78.6g
Protein: 14.5g

Crunchy Pretzel Chocolate

Serves 8

1- 100% Cacao Unsweetened Baking Chocolate Bar
48 grams PB2
9 Grams Chocolate Stevita
1 packet Stevia (I only use brands that have Dextrose & Reb A Stevia Extract in the packet)
15 gram Superfood LivFit Protein Blend
50g Snyders Thin Pretzels (Broken up into little pieces)

Start by lining a freezer safe bowl or container with parchment paper. Slowly melt the chocolate at 50% power, stirring often (1 minute, then 30 seconds at a time until it’s melted). Or you may use the “Melt” feature if your microwave has it.
In a separate large bowl, mix all the remaining ingredients. Pour chocolate over and mix well. It will turn into a dryer crumble texture. Push into your parchment paper lined container. Freeze until hard (if you can wait that long). After about an hour, I chop/break mine up and store it in a ziploc bag/container in the freezer.


Nutrition Facts per Serving:
Calories: 128
Fat: 7.7g
Carbs: 10.3g
Protein: 4g