These delightful—and not-too-sweet—gluten-free tea cookies pair beautifully with warming cup of tea or coffee. They’re also refined-sugar-free, making them a totally guilt-free treat. They’re simple to whip up and bake in just 10-minutes.

INGREDIENTS

2 cups finely ground almond flour

1 cup coconut flour

1/2 cup unrefined coconut oil, melted (you want the coconut flavor to come through in these cookies)

1/2 cup pure maple syrup

1 tbsp cinnamon

1 tbsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

DIRECTIONS

Preheat the oven to 350 degrees, and set aside two cookie sheets lined with parchment paper.

Mix all the dry ingredients in a medium-sized bowl: the almond flour, coconut flour, cinnamon, baking soda, and salt. Add the wet ingredients in and mix: the melted coconut oil, the maple syrup, and the vanilla extract. Mix well, making sure to swipe up everything from the sides of the bowl with a rubber spatula.

Form the dough into balls and press against the cookie sheet to flatten. Bake for 8-10 minutes.

Alternatively, you can roll the balls of dough in shredded, unsweetened coconut flakes before flattening and baking. The coconut will brown more than the dough alone, giving the cookies a lovely visual appeal, and really elevating that coconut flavor.

Enjoy!

Bursting with flavor, this shredded chicken recipe is an absolute hit in my household this time of year. The Crock-Pot is key here; the low and steady heat and steam over the course of several hours produces tender and juicy meat that is simply mouthwatering. This easy-to-throw together recipe is a must try (and I swear it’ll end up on repeat).

INGREDIENTS

2-3 lbs. organic chicken breast

1 cup liquid (I like Bonafide Provisions Organic Chicken or Vegetable Stock)

1 large yellow onion, sliced

2 Anaheim peppers, diced

1 pack Riega Organic Tex-Mex Taco Seasoning

1 jar tomato paste (I like Bionature 100% Organic Tomato Paste)

1 tbsp. olive oil

1 lime

DIRECTIONS

Add olive oil to a small frying pan along with the sliced onions. Sauteé until caramelized. Set aside.

Add the liquid to the Crock-Pot and line the chicken breast along the bottom. Sprinkle the pack of taco seasoning over the chicken breast, and drop everything else in: the Anaheim peppers, the caramelized onions, and the jar of tomato paste. Cook on high for about 5 hours or until the chicken becomes so tender that it easily shreds apart with two forks.

Serve inside your favorite taco shells (I like Whole Foods Organic Corn Stone Ground Tortillas because they contain no gums or fillers or oils), warmed in a small frying pan with some ghee, and garnish with your favorite taco toppings which may include avocado, chopped fresh onion, sour cream or cottage cheese, cilantro, grated cheese, sliced radish, and/or a squeeze of lime.

Alternatively, you can skip the taco shells entirely, and serve your shredded chicken over a bed of crispy romaine lettuce or enjoy it with rice and beans instead. We love this shredded chicken any way we can get it…

Enjoy!

We are in stone fruit heaven over here. We’ll take them all, and anyway we can get them. If you’ve got a lot of them on your hands that are softening quickly, throw them in the oven for a healthy, mouth-watering after dinner treat. Add some homemade whip cream and glazed walnuts, and you are living the Summertime dream.

INGREDIENTS

4 soft peaches (makes 8 halves)

1 pint heavy whipping cream (we like Straus Family Creamery Organic Heavy Whipping Cream because it contains no gums, thickeners, or fillers)

1 tbsp pure vanilla extract

1 cup chopped walnuts

1-2 tbsp butter (sub olive or coconut oil)

2 tbsp pure maple syrup

1 tsp cinnamon + a sprinkling

DIRECTIONS

Pre-heat the oven to 350 degrees Fahrenheit.

Wash and dry peaches thoroughly before before halving.

Set the halved peaches face up on a baking sheet lined with unbleached parchment paper (or place them in any dish suitable for baking).

Sprinkle with cinnamon.

Place in the oven for 30 minutes or until the peaches become super tender and the juice begins to caramelize.

As the peaches are baking, prepare the glazed walnuts and whipped cream.

Whip Cream: Pour the heavy whipping cream and vanilla extract into a bowl and mix on medium-high with an electric mixer until the cream begins to thicken to your preferred consistency. Cover and set in the refrigerator until ready to serve.

Glazed Walnuts: In a small frying pan, melt the butter or oil on medium heat and add in the walnuts, mixing to ensure the walnuts are coated well. Add the maple syrup and cinnamon, adjusting measurements to taste if need be, and cook on medium-low until the coated walnuts begin to brown and caramelize.

Serve the peaches warm with a heaping scoop of vanilla whipped cream and garnished with glazed walnuts. Enjoy!

Breakfast is arguably the most important meal of the day. How you choose to nourish yourself after fasting overnight can impact your mood, your focus, and your energy levels for the rest of the day. Breakfast should always include proteins, fats, and fiber-rich fruits and vegetables to help keep you feeling satiated and your blood sugar balanced. Here are some of our favorite breakfast ideas that are fast, easy, and healthy.

1. Greek yogurt bowl with fresh fruit, nuts or nut butter, seeds and raw, local honey. If you want to up your protein intake, add in a high-quality protein powder like Be Well By Kelly Unflavored Grass-Fed Protein Powder.
2. Smashed avocado on sourdough with a sliced hard-boiled egg. Garnish with salt, pepper, red pepper flakes, feta cheese and pumpkin seeds, and top with arugula. Pro Tip: Hard-boil a dozen eggs or more on Sunday night in preparation for the week ahead as they make for an easy-to-grab-and-go, healthy snack for the whole family.
3. A warm bowl of sprouted oatmeal with ghee and topped with nuts, seeds, and fresh fruit. Check out A Better Bowl of Oatmeal for more ideas on creating a balanced bowl of oatmeal.
4. A well-rounded, anti-oxidant-rich breakfast smoothie. Check out Elevate Your Smoothie for more tips on creating a balanced and satiating breakfast smoothie (which is especially delightful in the warmer Summer months).
5. Satiating and decadent blueberry breakfast muffins. Again, you can prepare a dozen muffins on a Sunday evening and enjoy for the week ahead. This recipe here will not disappoint—we promise.
6. Ground beef scramble with minced vegetables served over rice.
7. Navy beans sauteed with EVOO, garlic, onion, and Swiss chard. Season with Himalayan salt and black pepper.
8. Farm-fresh eggs, any style, served with a side of leftover veggies and meats and fresh fruit.
9. Leftovers. That’s right; you don’t need to eat traditional “breakfast foods” for breakfast. Don’t be afraid to think outside of the box. A hot bowl of chili is just as satisfying an a cool Winter morning as it is on a cool Winter night. In the Summer time, we’re also big fans of cold, leftover grilled chicken thrown on top of some mixed greens with avocado and a squeeze of lemon. Get creative—use up those leftovers while they’re fresher and more appealing.

We’ve all heard of the trending adrenal cocktail by now—but what is it exactly? And is the trend worth the hype? Let’s demystify this and find out once and for all:

What is an adrenal cocktail? An adrenal cocktail is a non-alcoholic elixir that aims to balance key vitamins and minerals in the body, replenishing fatigued adrenal glands and, therefore, supporting the hypothalamic-pituitary-adrenal (HPA) axis. While specific ingredients and recipes may vary, it always includes Vitamin C, potassium, and sea salt.

What are the adrenal glands? The adrenal glands (you have two of them) are located just above the kidneys and regulate key hormones, namely cortisol, aldosterone, and adrenaline, which help regulate various processes like energy production, metabolism, and stress response.

What is adrenal fatigue? Adrenal fatigue occurs when chronic or severe stress effects the body’s ability to make the hormones needed to handle the stress. The adrenals can no longer produce sufficient levels of cortisol to keep up with the demand and become overwhelmed in the process. Because cortisol production is a top priority, other hormones begin to take a hit, and imbalances ensue.

What do vitamins and minerals have to do with it? Balanced minerals equal balanced hormones equal happy cells. Happy, hydrated cells require a particular ratio of sodium to potassium (1:16), and most Americans don’t get enough potassium. Because of this transport process imbalance, too much sodium leaves the cells with water, leaving the cells dehydrated and even dysfunctional. The adrenal glands use up more Vitamin C when under chronic or severe stress, depleting the body of this essential vitamin, which can leave you prone to oxidative stress and compromised immune function. Sea salt contains vital trace minerals and electrolytes like magnesium that help with energy levels, blood pressure regulation, and adrenal function. It really elevates the taste, too.

Who is the adrenal cocktail for? The adrenal cocktail is an easy way to support and nourish the adrenal glands and is chock-full of essential vitamins, minerals, and electrolytes. It’s an ideal drink for anyone, especially those feeling sluggish or fatigued in the afternoons or is suffering with daily stress.

When should I drink my adrenal cocktail? It’s best to drink your adrenal cocktail when mineral levels begin to dip naturally, around 10AM and 2PM. If you have blood sugar management issues, it may be best to consume your adrenal cocktail 15-20 minutes after eating to help blunt a potential sugar spike. As with anything new, start slowly with one adrenal cocktail per day and see how you feel before introducing a second glass.

How do I make an adrenal cocktail? An adrenal cocktail is made using a source of Vitamin C, potassium, and sea salt. This could be orange juice (Vitamin C), cream of tartar (potassium), and Celtic sea salt (sea salt). You could also purchase an adrenal cocktail mix—just make sure it’s clean, with no added sugars, flavors, or additives. I like Jigsaw Health’s Adrenal Cocktail + Whole Food Vitamin C because it’s simple—and very clean. I add one scoop to a glass of spring water with a splash of pineapple juice and a squeeze of lemon. Be sure to mix well.

Favorite Recipes:

Tangy Orange:

1 cup fresh squeezed orange juice + 1/4 tsp cream of tartar + 1/4 tsp sea salt + splash of plain sparkling water

Tropical Paradise:

1 cup coconut water + 1/2 cup pineapple juice + 1/2 cup lime juice + 1/4 tsp pink Himalayan salt

Optional add-ins:

grass-fed collagen / coconut cream / protein powder

So what do you think? Will you give the adrenal cocktail a try? Try one of our favorite recipes above and be sure to report back to us.

Cheers to happy and healthy adrenals!

We’re not gluten-free but boy do we love an easy, tasty almond-flour recipe that has everyone drooling and this one is it. What I love about this recipe is that you only need one bowl which means less mess and less clean-up. It’s super quick to mix up so you can get to enjoying it…

INGREDIENTS

3 ripe bananas

2 eggs

2 cups of finely ground almond flour

1 tablespoon of baking powder

1/2 teaspoon of salt

1/2 teaspoon of vanilla extract

1/2 teaspoon of cinnamon (you can add more if you like cinnamon—we do!)

optional 1-2 tablespoons of pure maple syrup if your bananas aren’t as ripe (you may not need any!)

DIRECTIONS

Preheat your oven to 325 degrees and line a 9×5 loaf pan with parchment paper.

Mash your bananas with a fork in a medium-sized bowl and add the eggs and mix. Add the remainder of the ingredients and mix well. Pour the batter into the loaf pan and place on the center rack and bake for 50-55 minutes. Let sit until cool then remove from pan, slice and enjoy!

This is a recipe I love to make at home and is adapted from Earthy Andy’s recipe (Andrea Hannemann). Equal parts macadamia nuts and dates are the base for this recipe and therefore it can be doubled or halved very easily.

This recipe will make about 40 1-inch balls, and the best part is how well these store in an air tight container (up to 3 weeks in the refrigerator or 2 weeks in the pantry.) They also take minimal time from start to finish! Such a quick and impressive recipe.

This recipe is a great start to a diverse array of flavors and nutritional boosts that you can throw in as well, such as protein powders, spices, seeds or nuts.

INGREDIENTS:

2 cups macadamia nuts
2 cups pitted Medjool dates
2 tablespoons cacao powder
1 teaspoon vanilla extract
1 teaspoon sea salt

With your oven pre-preheated to 350 degrees, lay the macadamia nuts across a sheet pan lined with parchment paper in a single layer and toast them just long enough to smell their aroma, not more than 5-8 minutes. Do not brown or over-toast the macadamia nuts.

Allow them to cool to room temperature before loading them into a food processor with the rest of the above ingredients.

I prefer to coarsely chop the macadamia nuts and dates in the food processor; just enough so that the dates are smooth, but not long enough so that the macadamia nuts are ground into a fine powder. I find a bit of texture is really perfect when you bite into these. I’d say a medium to finely chopped texture is ideal.

Once you achieve the texture you’re looking for, scoop the ingredients into a bowl. Wetting the surface of your hand with water, you can now form the balls by pulling about 1-2 tablespoons of the mix into your hand and rolling them until a perfect little ball is formed. They’re very pliable and easy to roll; just keep your hands moist with water. They are very sticky otherwise!

Once you have all of the date balls formed, you can leave them plain (outstanding as is) or roll them in something for added flavor, texture or nutritional value.

I love topping them with a drizzle of melted dark chocolate, rolling them in finely shredded coconut, ground pistachios, hemp seeds, or cacao powder. Place them in an airtight container and try to resist popping these in your mouth with each passing hour!

I find that these make an exceptional pre-workout snack, an easy addition to my kids Bento lunches, or a sweet goody to place on the counter when my friends or play-dates come over. They also satisfy my sweet tooth when I need a sweet little something after lunch or dinner.

Here’s some additional ideas for your homemade Macadamia-Date Energy Balls:

Optional add-in inspiration:

• vanilla or chocolate protein powder in lieu of cacao powder
• 1/8 teaspoon of ground & toasted cayenne pepper
• whole sunflower seeds, roughly chopped dried cherries, or dark chocolate chips (stirred in once you food process the main ingredients)

Enjoy!

Audrey Cunnie is a mother and Private Chef in Sonoma County. To learn more about Audrey, visit her on Istagram at @thegardenkeeprsgirl

It’s soup season and we’re not mad about it. Here are two easy, nutritious soups to add to your weekly medley of go-to meals, ASAP.

ZESTY CHICKEN AND WILD RICE SOUP

INGREDIENTS (SERVES 6):

1 plain rotisserie chicken

2 32 fl. oz. boxes Bonafide Provisions chicken broth, unsalted

2 tbsp. olive oil

1 yellow onion, chopped

3 cloves of garlic, chopped

2 Anaheim peppers, chopped

1 28 oz. can diced tomatoes (we like Organico Bello)

3/4 cup wild rice (we like Lundberg Family Farms)

1 cup fresh or frozen corn

2 limes, wedged

Salt and pepper to taste

2 avocados for garnish

1 bunch cilantro for garnish

Firstly, shred the rotisserie chicken and set it aside. In a large pot, combine the olive oil, onion and garlic and sauté on medium-high heat until they begin to brown. Add the shredded chicken, Anaheim peppers, and a bit of salt and pepper and continue to sautè for a few minutes or until the peppers soften a bit. Add the two boxes of chicken broth, wild rice, diced tomatoes, corn, 2 wedges of lime, salt and pepper to taste, and bring to a boil. Reduce the heat to a simmer, allowing the rice to cook, for about 30 minutes. Garnish with fresh cilantro and avocado and serve with a squeeze of lime. Enjoy!

HEARTY TURKEY AND GREEN LENTIL SOUP

INGREDIENTS (SERVES 6):

2 lbs. ground turkey breast (we like Diestel Turkey)

2 fl. oz. boxes Bonafide Provisions vegetable broth

1 cup green lentils

2 tbsp. olive oil

1 yellow onion, chopped

3 cloves garlic, chopped

1.5 cups celery, chopped (about 3-4 stalks)

1.5 cups carrots, chopped (about 3-4 carrots)

1.5 cups zucchini, chopped (about 2 medium zucchinis)

2-3 sprigs fresh rosemary

1 tbsp. garlic powder

Salt and pepper to taste

To start, measure, sort and rinse the green lentils and set aside. In a large pot, combine the olive oil, onion, and garlic and sauté on medium-high heat until they begin to brown. Add the ground turkey breast, breaking it apart with a wooden spoon, along with salt, pepper, and garlic powder to taste. The turkey will begin to harden as it cooks; continue to break it apart into smaller pieces. Add the broth, carrots, celery, and lentils and bring to a boil. Reduce the heat to medium-low, adding the sprigs of fresh rosemary, zucchini, and salt and pepper to taste. Reduce to a simmer for about 30 minutes, allowing everything to come together. Serve with a slice of Acme Bread olive bread. Enjoy!

There’s just something about a warm bowl of oatmeal on a cold, dreary morning. Despite the Internet’s attempts to liken a bowl of oatmeal to “a bowl of sugar” for breakfast, they’re a staple in our home, especially as the cooler weather sets in.

The key to creating a hearty, satiating and nourishing bowl of oatmeal lies in two things: whether or not your oats are sprouted and what you decide to add-in.

We use organic, sprouted oats, or oats that have begun to germinate, because the body is better able to digest and absorb the many nutrients present in them like folate, iron, zinc and magnesium. The sprouting process eliminates much of the phytic acid found in oats, which hinders the body’s absorption of essential vitamins and minerals. If you’re going to eat oatmeal, you might as well try to get as much out of it as you can, and sprouted oats are a definite must. The taste difference is nearly indistinguishable, with sprouted oats tasting a tad nuttier than their un-sprouted counterparts.

While oats are already high in complex carbohydrates—that is, carbohydrates which contain of soluble fiber, taking them longer to digest—which means you’ll stay fuller, longer, toppings and add-ons play a huge role in creating a truly nourishing and balanced bowl of oatmeal. First of all, don’t be afraid to add-in some fruit and/or a drop of raw, unfiltered honey for natural added sweetness and nourishment, as long as you’re adding-in healthy fats and proteins to help keep your blood sugar balanced, and your belly feeling satiated. For example, we especially love bananas in our oatmeal—yes, they’re sweet, but it’s a nonnegotiable for us—and we add-in healthy fats and proteins like walnuts, hemp hearts, chia seeds, and ghee—yes, ghee—and blood-sugar regulating cinnamon (and sometimes, a drop of raw, unfiltered honey). This makes for an absolutely divine bowl of oatmeal that’s hearty, satiating, and nourishing. Check out two recipes below!

The Balanced Banana | Serves 4

3 3/4 cup of water

2 cups of sprouted oats

1.5 tbsp. ghee

1 medium ripe banana, chopped or sliced

1/4 cup hemp hearts

1/4 cup chia seeds

1 cup chopped walnuts

1 tsp. cinnamon

1 tsp. raw, unfiltered honey

Add the oats to the boiling water and reduce to medium heat, stirring occasionally, until most of the water is absorbed and the oats are tender. Add in the ghee, and stir well, followed by the banana, hemp hearts, chia seeds, walnuts, cinnamon and honey. Enjoy!

The Balanced Blueberry | Serves 4

3 3/4 cup of water

2 cups of sprouted oats

1.5 tbsp. ghee

1 cup blueberries

1/4 cup hemp hearts

1/4 cup chia seeds

1 cup sliced almonds

1 tsp. cinnamon

1 tsp. pure maple syrup

Add the oats to the boiling water and reduce to medium heat, stirring occasionally, until most of the water is absorbed and the oats are tender. Add in the ghee, and stir well, followed by the blueberries, hemp hearts, chia seeds, almonds, cinnamon and maple syrup. Enjoy!

Fire Cider is a powerful, warming herbal folk remedy packed with immune and digestive supporting herbs and spices that’s so easy to prepare, there’s really no excuse not to make a batch. If prepared in early Fall, one batch will easily support a family of four all Winter long, as a little goes a long way.

The base of your Fire Cider will include:

• raw apple cider vinegar (improves digestion, supports blood sugar balance)
• onion (anti-inflammatory)
• garlic (anti-inflammatory, anti-fungal, supports blood pressure balance)
• ginger root (anti-nausea, anti-inflammatory, anti-bacterial)
• horseradish root (anti-oxidant)
• jalapenos (rich in vitamin A and C, and potassium)
• raw, unfiltered honey (anti-fungal, anti-inflammatory, rich source of anti-oxidants, soothing)

From here, you can customize the ingredients to your liking.

I add:

• star anise (anti-fungal, anti-bacterial, anti-inflammatory)
• black peppercorns (anti-oxidant, anti-inflammatory)
• cinnamon sticks (anti-oxidant, lower blood pressure, support blood sugar balance)
• fresh rosemary (anti-fungal, anti-bacterial, improves concentration and mood)

You could also add in lemon, orange, turmeric powder, cayenne powder and any other herbs and spices.

INGREDIENTS:

• 1 medium onion, chopped
• 10 cloves of garlic, crushed
• 2-3 jalapeno peppers, sliced
• 1/2 cup fresh grated ginger
• 1/2 cup fresh grated horseradish root
• 1/2 cup star anise
• 2-3 sticks of cinnamon
• 2-3 sprigs of fresh rosemary
• small handful of black peppercorns
• raw apple cider vinegar
• raw, unfiltered honey

DIRECTIONS:

Prepare your roots, fruits, herbs and spices and place them in a quart-sized jar. Pour in the apple cider vinegar until all the ingredients are covered. Place a piece of natural parchment paper between the lid and the contents of the jar (as vinegar is erosive) and shake well. Store in a cool, dark place for one month, shaking the jar every few days. After one month, strain the contents into a clean jar, using a cheesecloth to catch the pulp (which you can use  to flavor a veggie stir-fry!). Lastly, add raw, unfiltered honey to taste (I don’t use much) and stir well. I store my Fire Cider in the refrigerator, but it’s not necessary. Drink a tablespoon every morning to warm yourself up and support the digestive tract, or mix with olive oil and dress a salad. Up your dose at any hint of illness.

Happy Herbal Remedy-ing!

Fruit? Sure—throw it in! My personal favorite right now is a chocolate-banana smoothie I make. But how do I turn that into something genuinely balanced and satiating? Pretty easily, actually.

The key to elevating your smoothie is finding balance. I love fruit and I eat it all day long; in other words, I don’t hide from the natural sugars found in fruits. But I do make sure I eat my fruit with healthy fats, proteins and fiber when I can to keep things blood sugar-friendly and me feeling satisfied and satiated.

You’d be surprised what you can throw in to the blender to create a well-balanced, delicious tasting smoothie. Some of my favorite things to add are: greens, nut butters, seeds, dates, riced cauliflower, and zucchini. I’m always changing it up depending on what I have on hand and the kids and I are always pleasantly surprised. Another thing: I never add frozen fruit or vegetables to my smoothies in the Winter time (cold foods in the Winter can extinguish your agni—it’s an Ayurvedic thing).

Here’s my the recipe to my current favorite.

Chocolate-Banana Smoothie (for one):

1 medium-sized banana

1 generous handful of greens

1 scoop of Be Well By Kelly Unflavored Grass-Fed Beef Protein Powder

1 heaping spoonful of almond butter

1 tablespoon Amazing Grass Organic Adaptogens Powder

1 tablespoon of chia seeds

1 tablespoon Navitas Organic Cacao Powder

1/2 cup water

Blend and enjoy!

These walnut chocolate-chip cookies made with yogurt and almond flour are a delicious, grain-free twist on an old time favorite. They were delightfully soft and gooey with these perfectly browned, crispy edges—so good! Try them out and let me know what you think!

INGREDIENTS:

1/2 cup of plain, full-fat Greek yogurt (I use www.wallabyyogurt.com)

3/4 cup of coconut sugar

1 large egg

1 tsp vanilla extract

1 3/4 cup almond flour (I use www.bobsredmill.com)

1 tsp baking soda

1/2 cup chocolate chips

1/2 cup chopped walnuts

DIRECTIONS:

1. Preheat the oven to 350 degrees. Line 2-3 baking sheets with parchment paper and set aside.
2. Mix the yogurt and the sugar until mixture becomes creamy.
3. Add the egg and vanilla extract and mix.
4. Add in the dry ingredients, stirring with a rubber spatula until no lumps remain.
5. Add chocolate chips.
6. Add walnuts.
7. Use an ice cream scoop to portion the cookie dough and arrange on baking sheets about 3 inches apart.
8. Bake cookies for 14 minutes.
9. Remove and cool (move to a wire rack after 5 minutes).
10. ENJOY!

Ashley Rarick of Ayurvedic Vitality shares this calming evening tea recipe that helps sooth both the mind and body.

“Rose has been used in Ayurvedic medicine for thousands of years, and is regarded for it’s healing benefits and it’s ability to calm the emotions as well as the skin.” she says. “It’s balancing for both Vata and Pitta body types. Kapha body types can add honey for sweetener and have in moderation as a treat.” she adds.

Chamomile-Rose Tea:

1 bag Chamomile Tea

1 tsp Edible Rose Water

1-2 tsp of Herbal Sweetener or Maple Syrup

1 1/2 cups of Hot Water

1/2 Ghee

Optional: Milk or Favorite Milk Alternative

Enjoy!

Honestly, these vegan, grain-free, no-bake fudge brownies are to die for. They’re much healthier and lighter than traditional brownies and take no time to make. You only need five wholesome ingredients! They’re definitely a favorite in our household. I hope you give them a try (and let me know what you think!).

INGREDIENTS:

1 cup raw walnuts
1 1/2 cup pitted dates
1/2 raw almond butter
1/2 cup unsweetened cocoa powder
crushed pecans to sprinkle on top

DIRECTIONS:

Blend up the walnuts and dates in a food processor. Add in the almond butter—blend until smooth. Add in the cocoa powder. Blend well. Scoop out the batter into a parchment-paper lined 8×8 baking pan and press in firmly. Sprinkle with pecans and let set in the refrigerator for at least an hour before cutting and serving. ENJOY!