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Root + Savor

Connecting with food in a healthy way

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Keto Chocolate Truffles

Keto Chocolate

What I love about these chocolates is that they require zero double-boilers or a fancy candy thermometer. They are fool proof and easy to make. All you need is some cocoa powder, nut butter, coconut oil and optional sweetener. Then you can go from there and add some fun toppings like flaky sea salt, cinnamon, cacao nibs or slivered almonds. Or even some freeze dried raspberries, coconut flakes or chia and hemp seeds! I’ll often get inspiration by walking through the chocolate bar aisle in the health food store. And then I’ll want to buy all the pretty packaged chocolate but then remember I can make it at home!

Here I’ve just used an ice cube tray that is rubber on the bottom for an easy pop out! I store these chocolates in the freezer or fridge because the coconut oil gets a little melty when left out for too long. Then you can transfer the chocolate to a mason jar and have an chocolate snack whenever you want 🙂

If you are a dark chocolate fan like me, then you’ll love these! If you aren’t so much of a 100% dark chocolate kinda person, have no fear, cause you can add stevia or maple syrup or honey and AS MUCH AS YOU WANT. Okay, but don’t go overboard, cause really, that nut butter makes it so creamy and a lil sweet that you really don’t need a lot of extra sweetener. If you are on the Keto train right now, these are the perfect snackers with no added sugar. What also makes them Keto is they are low carb. I’ve only tried using stevia but I’m sure you could try other varieties out there too. Remember, you just need a pinch of stevia because it’s very concentrated.

Really, why wouldn’t you always have these on hand? I don’t know why I wouldn’t either. So, looks like I need to make another batch 🙂

The great thing about these chocolate truffles is that the recipe is loose enough to make room for variations. If you’d prefer to use grass fed butter rather than coconut oil, the texture of the truffles will be that–a little more buttery and chewy! Or if you want to try adding a little bit of heavy cream or coconut cream (start out with 2 tbsp) then you’ll also get a similar smooth texture. You can also opt out completely from the nut butter or even use less of the amount. But why would you do that? Alright, we have an action plan here now.

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Keto Chocolate Truffles

Servings 16

Ingredients

  • 1/2 cup coconut oil or grass fed butter
  • 1/2 cup cocoa powder
  • 1/2 cup almond butter or other nut butter cashew butter would be really creamy!
  • 1/4 tsp stevia or other sweetener to taste adjust measuring if using liquid
  • optional toppings coconut flakes, freeze dried strawberries, hemp seeds

Instructions

  1. Melt coconut oil or grass fed butter on low heat. Stir in almond butter until fully incorporated. Mix in cocoa powder until dissolved.

  2. Add stevia and taste the chocolate mixture. Then pour chocolate into a glass measuring cup with a spout and divide into the rubber ice cube molds. Place in freezer until fully solid (about 45 minutes). Pop the chocolate truffles out, place them in a mason jar and store in the freezer or fridge!

  3. Fun pptional add ins are flaky sea salt on top of chocolate molds (place in freezer for a couple minutes to get a little solid before topping with sea salt so it doesn't drop), chia seeds or cacao nibs! 

Recipe Notes

Storing the chocolate truffles in the fridge will give them a softer texture than in the freezer. If keeping for a few weeks, store in freezer to last longer. 

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How to make your own Elderberry syrup + benefits

Learn how to make homemade Elderberry syrup and all the health benefits!

elderberry syrup

Elderberries, another name Sambucus, are packed full of properties to fight colds, flus, inflammation, sinus pressure, and allergies to name a few. It’s why I’ve been making my own elderberry syrup and take a few tablespoons a day when I’m feeling sick. Even when you may already have sickness, it’s a good idea to take elderberry syrup to relieve the symptoms and speed up recovery.

Elderberries contain:

  • vitamin C
  • vitamin A
  • vitamin B6
  • potassium
  • iron

Be sure to check out more health benefits of elderberries.

Ingredients + benefits in Elderberry syrup:

  1. dried elderberries
    • see above*
  2. water
    • to soak up elderberries and make the syrup. Simmers on the stove and reduces to 1/2 of original volume.
  3. star anise
    • kills off bacteria, fights flus and high in antioxidants
    • high in vitamin C + other compounds
  4. cinnamon stick
    • high in antioxidants, anti-inflammatory properties, fights infections and viruses
  5. raw honey
    • natural allergy relief, boosts immune system, contains disease fighting flavonoids
    • be sure to buy raw honey vs. conventional honey. Raw honey cannot be heated about 95 degrees, contains bee pollen, is not filtered or highly processed and free from other additives.
  6. fresh ginger
    • anti-inflammatory properties and fights off bacterial infections

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Elderberry Syrup

Ingredients

  • 1/2 cup raw honey
  • 1 cup dried elderberries
  • 2 cups water
  • 4 tbsp fresh ginger
  • 3 star anise
  • 1 cinnamon stick
  • 1 tsp whole cloves

Instructions

  1. Peel and grate raw ginger and roughly chop up into pieces.

  2. Add elderberries, water, ginger, star anise, cinnamon and cloves to a large stock pot and bring to a boil. 

  3. Reduce heat to a simmer, and allow to cook for about 30-40 minutes or until the liquid is reduced to about half. Note that you won't measure "half" in the pan as there are the berries that take up quite a bit of volume. 

  4. Remove from stove and allow to cool. Mash the berries in the mixture to get any remaining liquid. Pour through a strainer into a bowl. At this point you can add the honey once the liquid is cool. 

  5. Store in a mason jar in the fridge. 

  6. Take a tablespoon when needed!

Recipe Notes

I've found these ingredients online on Amazon or at a local health food store. 

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How To Make Vanilla Extract

Learn how to make your own homemade vanilla extract with only 2 ingredients!

I don’t know about you, but if I can find something to make from scratch, I really want to try it. Okay, and that sounds crazy, because, well, everything you can make from scratch. But I’m talking about the things that are in my life, like the basics. Think of my recipe for easy paleo mayonnaise or how to make bone broth or maybe making my sunflower butter instead of buying a jar from the store. One of the first “make it yourself” recipes I used was homemade chocolate. And you know what? They were sooooo good. The difference between me making chocolate or buying from the store is really not about time (cause it’s so easy!) but about convenience or because I want to try a new flavor.

So I’m telling you here, making vanilla extract might not be about because it’s so quick, since it takes time to sit on the shelf, but more about the process and the flavor. The “I-just-made-that-vanilla-extract-in-the-cookies!” and you are so proud because the cookies are just incredible. Or when you are adding this concoction to my caramelized banana steel cut oats and to my gluten-free chocolate chunk skillet cookie and everyone tries it you can tell them, ” I just made that vanilla extract 6 months ago.”

Wait a second, 6 months? Yea, at least.

Okay, get me on this. Time will tell. The longer you let the vanilla bean pods sit in the vodka, the more the flavor will be extracted! That’s why we start making it now, so it can be ready…errr…um…in 6 months.

Now let’s get to the variety of vanilla bean pods. I bought Tahitian vanilla beans on Amazon online because they were a bit cheaper. However, I’ve heard that using the Madagascar bourbon vanilla beans are excellent for a deeper, richer flavor. I’ll have to try that next time around! Also, there is a difference in grade A vanilla beans (used for cooking) or grade B (used for extracting). Compare and contrast, or just spend the few extract dollars and buy the grade B vanilla beans and see for yourself that the flavor is higher quality! Either way you are saving money by making your own vanilla extract.

Then you’ll choose your vodka, which I bought mine from Costco. Obviously, you don’t need a large amount, so if you have a different kind of alcohol on hand, like brandy, rum, or bourbon, then go ahead and use that. Just make sure that it’s not flavored!

Slice the vanilla bean pod lengthwise, then place them in your tall, brown, glass jar. And now you’ll have vanilla extract to use in your favorite baked goods, coffee, pancakes, smoothies, shakes, creamers…

I could go on.

Just be patient, and wait for 6 months (or longer!) I promise you, it’s worth it!

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How to Make Vanilla Extract

Servings 8 ounces

Ingredients

  • 8 ounce glass tall jar preferably dark
  • 4-5 vanilla bean pods
  • vodka

Instructions

  1. Split the vanilla bean pods by slicing lengthwise. Scrape out the flecks of seeds into the jar (I love the seeds in my baking!)

  2. Place the vanilla bean pods into the jar (tall jar is best so they fit, if not just cut in half). 

  3. Pour the vodka into the jar, place the lid on top and let sit in the back of your cupboard for at least 6 months!

Recipe Notes

I like to add 4-5 vanilla bean pods for every 8 ounces of liquid. You can also try out using rum, brandy, or bourbon instead of vodka. Just make sure that the alcohol isn't flavored!

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Coconut Butter

Make this delicious 2 ingredient coconut butter for all things toast, lattes, curries, chocolate and the list goes on!

Have you heard of coconut butter? The fancy stuff in jars that sometimes describes it as manna? Because, well, it might just be that.

Creamy, buttery, coconut spread…really what’s not to love? It’s so versatile used in cooking for sauces like curry or placed spoonfuls in your matcha lattes or fruity tropical smoothies. And definitely paired with peanut butter on toast and have you even tried mixing it into a homemade chocolate bark?

And all you need is a food processor/blender and unsweetened coconut shreds. There are a few other ingredients like a bit of coconut oil for getting a more creamy consistency and some almond/vanilla extract for a hint of nuttiness and sea salt because that’s gotta happen.

The first time I heard about coconut butter I knew I needed to have it. But I couldn’t find myself to buy the jars when I could make it. So, I literally had this giant bag of coconut flakes for months waiting to be made into butter. I just thought it was so daunting and put it off for so long. You know, but you are totally up to making a fancy soup and chopping up all the things and braising and sautĂ©ing but no, coconut butter is just too advanced.

Finally, I pulled out the bag and mustered up the courage to pour two cups of shreds into the food processor. And then I just pressed the button. And the only babysitting was scraping down the sides every few minutes. And it was so easy! And so delicious not to have in your pantry/fridge.

How cute would this be for a gift? Plus, you could step it up a notch and make chocolates for Valentine’s Day and add this to the mix! Or add to your favorite chocolatey brownies. Maybe make my chocolate chunk skillet cookie and spread a layer of this on top? Possibilities, guys, just never ending.

Coconut butter might just be your new favorite spread. I dare you to go make it! Just find out for yourself that this is creamy, delicious, coconutty straight up manna.

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Coconut Butter

Ingredients

  • 2 cups unsweetened coconut shreds
  • 1 tbsp coconut oil
  • 1 tsp almond or vanilla extract optional
  • sea salt to taste

Instructions

  1. Add unsweetened coconut shreds to a food processor and blend for about 10 minutes, scraping down the sides every several minutes. It can take about 10-15 minutes to blend and get a creamy consistency. I've found that adding 1 tablespoon of coconut oil helps to get it smooth, but leaving it out is optional. 


  2. You can also add almond or vanilla extract and some sea salt to taste!

  3. Store in a mason jar in the fridge, or if using within a couple weeks the cupboard is fine. 

  4. Enjoy spreading on toast, in your lattes, or mixed into your favorite homemade chocolate bar!

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Ginger Coconut Smoothie Bowls

Are we still on a smoothie kick? Can we transfer it to bowls? Cause sometimes ya just need a spoon with your smoothie when it’s SO thick and then why not just pour it into a bowl…aka smoothie ice-cream. Ok, ok maybe greens in your ice-cream is going a little far but I’m telling you smoothie bowls are just the best to eat! Creamy, thick, and even better when you let it sit in the freezer for several minutes.

What I love about smoothie bowls is I tend to load them up so they are filling enough for a meal. I don’t know about you, but sometimes when I’m just drinking a liquid smoothie out of a cup, I don’t feel like I’m really digesting a meal. Taking the time to sit down with a spoon and a bowl and have breakfast is one of my favorite things (hello to Caramelized Banana Steel Cut Oats).

One of the biggest differences between regular smoothies and smoothie bowls is just the texture. I don’t add as much liquid, and generally only milk instead of water (i.e. coconut milk or cream, almond milk, full fat grass fed cow’s milk). I also combine various veggies + fruits + fats + protein in the smoothie bowls. My all time favorite is peeling fresh ginger (use the spoon to scrape off the skin!) and grating it right in the smoothie.

When I think about veggies to add in, I want them to be hearty, leafy greens like kale or spinach. I love finding them at the grocery store in power green blends because I can use it during the week for my salads, sautĂ©ed with eggs, and I can freeze some for later prepping smoothie bowls! Getting a thick smoothie is all about freezing your veggies + fruits before hand. What I like to do is make extra cauliflower and zucchini for dinner and then chop it up to freeze for breakfast smoothies. These are the perfect thickening agents (and I promise you that you won’t taste them!) plus you aren’t loading up on tons of fruit.

Don’t get me wrong, I’m not going to tell you to leave out the fruit in your smoothies. I’m not crying about frozen bananas because there is too much sugar in them. I actually love chopping them up and putting them in the freezer for smoothies (also banana nice cream anyone?) But what I am saying is think about how to cook a meal. Think about making a green salad–you probably wouldn’t add piles and piles of fruit. We are building a balanced meal bowl full of veggies + fruits + protein + fats.

Let’s get on to the fats. Don’t fear the fats! They are great for keeping you full longer, balancing hormones, boosting your immune system and are anti-inflammatory. Ideas include but are not limited to: ground flax, chia, or hemp seeds (richest in fiber too), full-fat dairy (like raw milk and Greek yogurt are the best!), kefir, nut butters, avocado (don’t throw away your about-to-go-bad-‘cados but dice them up and freeze them!), coconut oil and cocoa powder. I like topping my smoothies with coconut shreds and granola as well for an extra crunch!

Make sure you add a protein source! My favorite is using organic grass-fed whey protein which balances blood sugar, reduces cravings, strengthens muscles and burns fat. Another option is bone broth or collagen powder, pea, brown rice or hemp protein powder.

Now you can pretend that you are on a vacation, in the tropics and make these Ginger Coconut Smoothie Bowls!

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Ginger Coconut Smoothie Bowls

Servings 2 servings

Ingredients

  • 1-2 cups frozen fruit (mangoes and mixed berries are my favorite!)
  • 4 inch cube fresh ginger
  • 2 cups coconut milk
  • 2 cups spinach or kale best if frozen
  • 1 tbsp flax, chia or hemp seeds
  • 2 servings vanilla or unflavored protein powder
  • handful of ice optional
  • 1/2 cup yogurt or kefir optional
  • 1 tbsp coconut or MCT oil optional

Instructions

  1. Scrape the skin off of the ginger with a spoon and chop into 4 pieces. Combine all the ingredients in a blender on high speed for 1-2 minutes. 

  2. I like to add yogurt or kefir if I have on hand for probiotics! It will also add to the creamy texture of the smoothie. 

  3. Pour smoothie into bowls and pop in the freezer for 15 minutes for more "ice-cream" like texture! And enjoy 🙂

Recipe Notes

Pro-tip: If you have extra smoothie and just can't seem to finish it all, pour into ice cube trays and store them in the freezer. Then next time when you are making a smoothie, take the "smoothie cubes" out of the freezer and let them thaw a bit so you can pop them out and put them in your blender!

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Pumpkin Caramel Shortbread Bars (Gluten Free, Vegan + Paleo)

So it’s the New Year and so many people might be doing the “healthy” thing. Which is totally cool. But you know what is also totally cool? These bars. Cause technically they are healthy. I mean, they don’t have any refined sugar in them. They are made with molasses (blackstrap to be exact) which did you know has tons of vitamins and minerals? It has iron, calcium, magnesium, vitamin B6 and selenium. And that means it can improve your skin, promote healthy bones and relieve stress! Who knew that you could eat eat dessert bars that are actually packed with vitamins and minerals?

This caramel sauce is vegan and paleo which means that for anyone who is dairy-free or looking for a naturally sweetened caramel sauce, this one is for you! Plus, it is super easy to make. All you need is canned coconut cream, coconut sugar, maple syrup and a little sea salt. A little stirring and then voila! you have the creamiest caramel waiting for you to pour over these bars. And if you are feeling like you need a little taste tester, why not add a bit to your coffee? Pretty sure that is a wonderful idea…

Caramel sauce, dark chocolate, shortbread and pumpkin, so really what’s not to love? The dark chocolate is only made with two ingredients: cocoa powder and coconut oil. Bam. So simple! If you want it to be a little sweet you could add a drizzle of maple syrup. But I’m all about the 100% dark chocolate. I’m sure you could also melt your favorite chocolate bar that you have on hand! And let’s not forget how great dark chocolate is for your health. It is high in antioxidants, contains flavanols which helps heart function, and may help prevent cancer (source).

This shortbread crust is the base of the bars, then a layer of pumpkin spice goodness, which I think most resembles a fudge consistency. But back to the crust, all you need is coconut flour, coconut oil, coconut sugar and an egg or flax egg. You can tell you’ll be needing a few coconut ingredients! If you are looking to buy coconut oil, you’ll notice one jar will say “refined” or “unrefined.” One of the differences is that “refined” will be more of a subtle coconut taste. I prefer using “unrefined” coconut oil because of the minimal processing therefore having the most health benefits (source).

Let’s talk about the spices in this pumpkin layer. First we have ginger, which reduces inflammation, improves digestion and boosts immune system! Don’t be afraid to add grated raw ginger root if you don’t have powdered ginger on hand! Then we have cinnamon, which is high in antioxidants, anti-bacterial and is a natural sweetener without adding sugar. And lastly, we have my favorite spice which is cardamom (I put it in my coffee every morning!), also contributing to help improve digestion and is in the same plant family as ginger. These spices aren’t just for fall anymore! I’m using them all year ’round.

Now, the top of the bars are just as important as the rest of the layers. Flaky, crackly, sea salt. And you guessed it right! I’m going to tell you about the health benefits of sea salt. They contain a high level of minerals, are a great source of electrolytes (yes, you can sprinkle sea salt in your water for a workout recovery!) and helps regulate blood pressure (read more about sea salt benefits here)!

So now you know that healthy bars do exist (with vitamins!) You can eat your bars and have them too.

Does that saying work on these? Yea, I think so.

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Pumpkin Caramel Shortbread Bars (Gluten Free, Vegan + Paleo)

Servings 12
Author Karis Alex

Ingredients

Pumpkin Layer

  • 1/2 cup Pumpkin cooked
  • 1 tbsp Molasses
  • 1/2 tbsp Maple syrup
  • 1/2 tsp Cardamom
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ginger

Shortbread Crust

  • 1 Egg flax egg if vegan
  • 3 tbsp Coconut oil or ghee
  • 3 tbsp Coconut sugar
  • 4 tbsp 1 tsp Coconut flour

Chocolate Sauce

  • 1/4 cup Coconut oil
  • 1/6 cup Cocoa powder

Caramel Sauce

  • 1/2 cup Coconut cream
  • 1/4 cup Maple syrup
  • 1/4 cup Coconut sugar
  • 1/4 tsp Sea salt

Instructions

  1. Preheat oven to 350. Place parchment paper in a 8x8 or a rectangle pan. Mix together the shortbread ingredients and then place in the pan. Bake for 10 minutes or until crust is golden brown. Allow to cool for 10 minutes (or just place in freezer!)   

  2. Mix pumpkin ingredients in a bowl and then pour over shortbread.
  3. Make the caramel sauce on the stove in a medium sized pan on high heat by mixing all the ingredients and stirring constantly until bubbles form. Then turn the temperature down to low and continue stirring until the sauce turns into a thick consistency. Then pour caramel mixture over the pumpkin layer in the pan.

  4. Make the chocolate sauce by melting cocoa powder and coconut oil over low until fully incorporated. Pour chocolate over caramel layer and allow to cool until firm in the freezer about 30 minutes. You'll want to make sure the chocolate isn't too hard so it's easy to cut. Or just flip the bars upside down so the shortbread crust is the top layer and then cut into desired square sizes! Serve right away or store in the freezer for snacking later 🙂

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Silver Dollar Pancakes (GF, Paleo & Vegan)

 These healthy pancakes are super easy to whip up and great for weekend brunching!

Happy New Year!! This is my first blog post of 2018 so I figured it should start with my favorite kind of meal, which of course is breakfast food! I’m the type of person who loves to make pancakes on weekday mornings but sometimes you just gotta reserve pancakes for special weekends. And today is an honorary weekend day because it’s a holiday! I hope you all had a wonderful New Years Eve celebrating last night. Let me tell you that we had a low-key party drinking ginger tea and relaxing on the couch with the electric fireplace going. You guys, I didn’t think I was going to make it until midnight! But I knew the champagne was coming so we popped some bubbly and cheers’d into the new year!

And now it’s that lazy kind of morning when you wake up at 11am, pour some coffee and make yourself a batch of these pancakes. Plus, they are healthy too! No refined sugar or gluten and they are dairy free as well. They are the super cute bite sized pancakes, but I’m sure they would work as a normal size too 🙂 This recipe is for for 1-2 people and is very easy to double or triple the recipe. And if you have any leftovers, they work great if you put them in the freezer and heat them up for weekday breakfast!

If you prefer your typical maple syrup, that’s fine too. But I think this chocolate drizzle on the pancakes are so dreamy. A little bit of nut butter, cocoa powder, coconut oil and maple syrup and you’ve got a warm, creamy topping. With the banana in these pancakes, they are naturally sweetened! Plus, you are getting protein packed pancakes with the egg, which almost makes the texture a little fluffy! If you are vegan, just sub the egg for a flax egg which I’ve done before. I made these with oat flour but just putting oats in my blending and grinding them up to a fine powder. You could also sub almond flour if you are paleo.

Enjoy the rest of the day celebrating with friends and family! I’ll be making a batch of these pancakes and sitting by the fireplace sipping on cappuccinos and dreaming of this new year!

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Silver Dollar Pancakes (GF, Paleo & Vegan)

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 silver dollar pancakes

Ingredients

Pancakes

  • 1 egg sub flax egg if vegan
  • 1/4 cup oat flour almond flour if paleo
  • 1 banana 1/2 mashed, 1/2 topping
  • 1/4 tsp almond extract
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • dash of sea salt
  • 1/2 tbsp coconut oil for frying

Chocolate Drizzle

  • 1/2 tbsp almond butter
  • 1/2 tbsp maple syrup
  • 1/2 tbsp coconut oil
  • 1/2 tbsp cocoa powder
  • 1/2 tbsp water

Instructions

Pancakes

  1. Mash 1/2 of banana and slice the other 1/2 into rounds. Add egg and almond extract to mashed banana. Mix in baking powder, oat flour and sea salt. 

  2. Pour olive oil in cast iron pan on medium heat. When pan is hot, use a tablespoon to make pancakes (yields 10 silver dollar pancakes). Serves 1-2 people. Add your favorite toppings like fresh berries, whipped coconut cream and chocolate drizzle!

Chocolate Drizzle

  1. Melt coconut oil and almond butter over low heat until fully incorporated. Add cocoa powder, maple syrup and water. Pour over pancakes and enjoy!


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Peppermint Fudge (GF, Paleo, Vegan)

Fudge is definitely a classic holiday treat. Quintessential for a Christmas party. Better yet, make it Peppermint Fudge. It’s so chewy, so creamy, and so very Christmas.

This dessert is made with simple ingredients you probably already have on hand. Literally you only need 5 items. Cocoa powder, coconut oil, nut butter, peppermint extract and sweetener of choice. The best part is you don’t need to bake and you it only takes 5 minutes to make. The rest of the process is to let it harden in the freezer and then you have a treat in just 20 minutes! 

This fudge is sweetened with natural sugars and if you’d like to make it less sweet you could just use half the amount of maple syrup.  And for anyone who is gluten-free, paleo, or vegan this fudge is for you! I also like to store this fudge in the freezer and enjoy it right away but if you like it on the softer side you could store it in the fridge. And then of course if you are feeling festive then add a little bit of crushed candy canes on top cause they add a whole lot of merry to this fudge!

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Peppermint Fudge

Prep Time 5 minutes
Servings 15 squares

Ingredients

  • 1/2 Cup Coconut oil
  • 1/4 Cup Maple syrup
  • 1/2 Cup Sunbutter or other nut butter
  • 1/2 Cup Walnuts
  • 1/2 Cup Cocoa powder
  • 1 Tsp Peppermint extract

Instructions

  1. Mix all the ingredients in a pan to melt on the stove. Once the chocolate is  melted then pour into a loaf pan with parchment paper. Let cool in the freezer for 20 minutes and cut into desired sized squares. Sprinkle with crushed peppermint on top and enjoy! 

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Chocolate Chunk Skillet Cookie (GF)

A healthier version of a fudgy, chewy chocolate chunk skillet cookie that whips up in no time!

What do I always ask for my birthday? Chocolate Chip Cookies. Everytime. They are so classically good that you can’t go wrong with them. And they will probably always be my favorite dessert. Ever. I know, I know, there are soooooo many incredible desserts too but I really just can’t get over the dough and butter and sugar and all the yummies wrapped up into one bowl and baked to golden perfection. So I figured, why not create a healthier version that’s also a skillet cookie? Because hello, skillet cookies are totally the new rave and it’s for a reason. They are incredible.

And I don’t know about you, but my cookies need to have the chewy, fudgy texture on the inside but still lightly, golden-y, crispy on the outside. So you kinda under-bake them but not really cause they cook a little after you take them out of the oven. I always got nervous doing that before and I’d think, “No, they just need one more minute in the oven!” But I was so wrong. When you are thinking that, then it’s the key to take the skillet out. They will be fine coming out of the oven. In fact, they will be the best! All those people who say, “Let the cookies cool 5 minutes on a baking rack.” Also, for a reason. I always tried to sneak around those “suggestions” but guys, sometimes those people are really smart. So I’ll tell you too, let the skillet cookie cool a bit (unless you are serving right away with ice cream and just simply cannot wait!) And then try the cookie the next day because oh my goodness it gets even chewier and perfect.

 Yes, ice cream is optional. But it’s one of those things. When you make cookies, you automatically think to dip them in your favorite milk. And with a skillet cookie freshly hot out of the oven you pair it with whole milk vanilla bean ice-cream (Trader Joe’s has my favorite!) Because it’s the right thing to do. And here’s another thing pertaining to the skillet. You’ll need a 6 inch one but it also serves dual purposes cause it’s the perfect size for frying an egg! If you think you’ll never use it again except for making this cookie, think again, it might just become your favorite pan.

The almond flour mixed with almond extract and sea salt just brings out the best nutty flavor in this cookie. And the coconut sugar with coconut oil makes for the best “butter” base! I’m telling you guys, even though regular chocolate chip cookies are amazing, I think this is my favorite kind of way to eat them now. Because this skillet cookie is healthier, it’s so easy to make (no rolling out balls for cookies!) and doesn’t require fancy pants ingredients! Even if you don’t have any almond flour on hand you can make it by grinding up the almonds in a food processor or blender. And again, if you don’t have some of the ingredients on hand you can easily substitute. For instance, if you are vegan you can use a flax egg instead or if you are paleo, coconut oil instead of butter! But I promise you, this skillet cookie does not disappoint.

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Chocolate Chunk Cookie Skillet (GF)

Course Dessert
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2 - 4
Author Karis Alex

Ingredients

  • 4 tbsp butter, melted or coconut oil
  • 1/3 cup coconut sugar
  • 1 egg or flax egg*
  • 1/2 tsp almond extract*
  • 1/2 tsp maple syrup*
  • 1 cup almond meal or flour
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1/2 cup (4 oz.) dark chocolate bar (I liked 85%), chopped

Instructions

  1. Preheat oven to 350 degrees. 

  2. Mix butter and coconut sugar together until creamy consistency. Add the egg, almond extract and maple syrup and mix well. 

  3. Stir in the almond meal, baking soda and sea salt to the batter. Add in the chopped dark chocolate bar (or chocolate chunks). Sprinkle flaky sea salt on top if you'd like!

  4. Pour batter into the 6 inch skillet and bake for 12-15 minutes. 

  5. Serve with ice cream!

Recipe Notes

*If you don't have any almond extract or maple syrup you can substitute by using 1 tsp vanilla extract. I prefer the nutty flavor of the almond extract though! You can also substitute ground flax and water for the egg if you need too. 


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Coconut Almond Bars (No Bake)

A healthy, coconut almond treat, so easy to make and sweetened with natural sugar!

These are too good not to have them in your fridge all the time. I made them the other night for Kosta’s birthday treat. We love them that much! They are classy enough to be birthday desserts and classic enough to be your afternoon snack. They are simple ingredients that you’ll want to keep on hand so you can always replenish your stash. Coconut shreds, ground almonds, coconut oil and maple syrup. That’s basically it and just add some spices! You probably already know that my two favorite sweet spices are cinnamon and cardamom so just accept that they’ll be in the mix 🙂

What I love about these bars is that they are very versatile to fit whatever you need. Meaning they can be paleo. Or vegan. Even keto! If you need to swap out honey for maple syrup or stevia for sweetener, it’s an easy substitute! And you can get creative by adding the different extracts like peppermint for Christmas time or almond extract is my personal favorite which you’ll see in this recipe! They taste like a healthy snickerdoodle cookie which is just the best. I store these bars in the refrigerator if I’m going to eat them that week, otherwise they can be placed in the freezer for several weeks and still taste amazing! The coconut oil helps these bars hold their shape so leaving them out too long at room temperature may cause the oil to melt a little bit.

Pink Himalayan sea salt, Ceylon cinnamon, cardamom and almond extract are in my opinion the winning combination here. And everyone will love these bars are your next holiday party or pre-workout snack or an after dinner dessert! Plus, these are packed with healthy fats that keep you happy and satisfied. Coconut oil reduces inflammation with high levels of antioxidants, boosts your immune system, improves energy levels, and contains fatty acids which is awesome for your skin!

Creamy, melt-in-your-mouth, nutty bars are just calling your name. Plus no-bake which means you could be making these in less than 5 minutes and if you don’t have the patience to let them cool in the freezer than I guess you’ll just have to eat them like cookie dough but ya, know, I mean you can have both (maybe I know from experience?) What a day to be a live guys. You can have your bars and eat them too!

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No Bake Coconut Almond Bars

A healthy, coconut almond treat, so easy to make and sweetened with natural sugar!

Prep Time 5 minutes
Total Time 30 minutes
Servings 14 bars
Calories 222 kcal
Author Karis Alex

Ingredients

  • 1 cup almonds ground
  • 1 cup coconut oil melted
  • 1 cup coconut flakes shredded
  • 1/4 cup maple syrup more or less to taste
  • 1/2 tsp almond extract vanilla or peppermint too
  • 1/2 tsp cinnamon more to taste
  • 1/2 tsp cinnamon more to taste
  • 1/8 tsp Pink Himalayan sea salt more to taste

Instructions

  1. If using whole almonds, grind them up in your blender until texture of almond meal/flour (can be coarsely ground). 

  2. Melt coconut oil on the stove top until clear and no clumps. Then add all ingredients together in a large bowl. 

  3. Pour ingredients in a 9x9 pan with parchment paper. Press with hand or spatula so that it reaches all corners of the pan. Cool in the freezer until solid (about 20-30 minutes) then cut into bars and enjoy! 

Recipe Notes

Trader Joe's sells almond meal or almond flour too. Sometimes I'll buy whole almonds and then grind them up in my blender to make almond meal, which is just a bit coarser then normal flour.