Blueberry Cream Cheese
Vegan, Gluten Free
Happily serves 6
ALL ORGANIC INGREDIENTS
1 Cup Blueberries
4 oz Vegan Cream Cheese
1/4 Cup MTC oil (you can sub sunflower oil)
1 tsp Cinnamon
1/2 tsp Sea Salt
1/4 Cup Monk Fruit
Optional: 1 TBSP Lemon juice for a little tart
Add oil and blueberry to the food processor, blend well (add lemon juice here if desire)
Add the rest of the ingredients to the food processor, blend until smooth.
Vegan, Gluten Free
Happily Serves 6-8
ALL ORGANIC INGREDIENTS
20 oz Vanilla Coconut yogurt
1 Cup Pumpkin Purée
1/2 Cup Apricot Apple sauce
1 tsp Cinnamon
3 TBSP Chia Seed
Mix and let sit overnight for the seeds to “Gel”.
Serve as a dip or as your first meal or snack in the morning.
Optional:
Sprinkle with Edible flowers or 1 TBSP Sunflower seeds.
Vegan, Gluten Free
Happily serves 4
ALL ORGANIC INGREDIENTS
2 Cups Butter beans
1 Cup Roasted White Carrots
1/2 Cup Coconut Milk
1/4 Cup Sunflower oil
1/4 Cup Sunflower Seeds
2 tsp Sea Salt
1/8 Cup Lemon Juice
Roast Carrots NO longer than 7, takes about 5 minutes in the air fryer.
Place carrots in the food processor with oil and milk. Blend well
Add beans, lemon juice and salt. Blend well.
Add Sunflower seeds, blend until desired texture achieved.
Vegan, Gluten Free, Grain free
Happily serves 4
ALL ORGANIC INGREDIENTS
1 Cup Yellow and/or white carrots
1 Cup Macadamia nuts
1/2 Cup MTC oil
1 tsp Pumpkin pie spice
1 tsp Sea Salt
Optional:
1 TBSP Monk Fruit
Blend Macadamia nuts in the flood processor.
Chop and dice carrots, cook/steam for 7 minutes.
Add all the ingredients in with the nuts, pulse together.
Blend to desired consistency. The more you blend, it will become “butter like”.
Chocolate Hemp Bites
Vegan, Gluten free
Happily serves 12
ALL ORGANIC INGREDIENTS
1 Cup Dates
1 Cup Sprouted Pumpkin seeds
3 TBSP Cacao powder
3 TBSP Hemp seeds
1/4 tsp Himalayan Sea salt
1.5 TBSP Sunflower butter (or sub any other nut butter)
1/2 TBSP Coconut oil
Optional:
1 tsp Stevia or monk fruit
Soak the dates in water, about 1-4 hours. Remove the pits.
Store coconut oil at room temperature.
Mix dates in a food processor until a ball forms. Remove and set aside.
Add pumpkin seeds to the food processor, pulse into a fine meal.
Add cacao, hemp seeds and sea salt.
Pulse a few more times to combine. (Don’t overmix or it will turn into butter.)
Add the dates back in.
Add the sunflower butter and melted coconut oil, mix/pulse to combine.
It should be a dough-like mixture.
If it’s too wet, add a little more cacao powder or hemp seeds.
Optional to refrigerate for 10 minutes, or spoon out and form into balls.
Press into a mini muffin tin for easy portion control.
Vegan, Gluten Free
Happily serves 12
2 TBSP Coconut Oil
4 TBSP Almond butter
4 TBSP Cacao Powder
1/4 tsp Vanilla
1/4 tsp Stevia
Combine all the ingredients
Stir until smooth.
Fill mini muffin cups halfway.
Freeze for 10 minutes.
2 TBSP Coconut Oil
4 TBSP Almond butter
1/4 tsp Vanilla extract
1/4 tsp Stevia extract
Combine all ingredients from Almond butter layer.
Stir until smooth.
Fill mini muffin cups the rest of the way.
Freeze until firm.
Vegan, Gluten free
Happily serves 2
1 Avocado
1/4 Cup Raw Cacao Powder
1/4 Cup Coconut cream or milk (can sub almond or hemp milk)
1 TBSP Monk fruit
Fresh mint Leaves
dash sea salt
Optional:
1 tsp vanilla
Top with mint
Add ingredients to the food processor.
Add more milk if you like a thinner consistency.
Chill and enjoy. You can put it in the freezer for about 25-30 minutes for a frosty treat.
Gluten Free
Happily serves 18
ALL ORGANIC INGREDIENTS
16 oz jar Peanut Butter
1 Egg
3/4 Cup Coconut Brown Sugar or 1/2 Cup Monk Fruit
1 Scoop Collagen Powder
Mix all ingredients together and roll into balls and place in mini muffin tin.
Bake 8 minutes at 350
(Can substitute an egg replacer and eat raw if desired)
COLLAGEN AND MONK FRUIT LINKS
Dairy Free, Gluten Free
Happily Serves 18
ALL ORGANIC INGREDIENTS
1 Jar Hazelnut butter (Nutiva Brand)
1/2 Cup Monk Fruit
1 Gelatin Egg Replacer or 1 egg
Optional:
1 Scoop Collagen
Top with Macadamia nut
Mix together and Roll into balls.
Press into Mini muffin tin.
You can eat these Raw or bake for 8 mins on 350.
If you are using an egg replacer:
Mix 1 TBSP Gelatin, ground chia or flax seed with 3 TBSP water and let sit about 2-3 minutes to “gel”.
Vegan, Gluten Free
Happily Serves 4-6
ALL ORGANIC INGREDIENTS
2 Cups Cherries (not maraschino)
1 Cup Butter Beans
2 TBSP Sunflower Oil (can Sub Coconut oil)
3 TBSP Lemon Juice
8 oz Almond Cream Cheese
1 tsp Cinnamon
1-2 tsp Sea Salt
1/4-1/2 Cup Monk Fruit
Optional:
You can add Cherry Extract if you desire a stronger cherry flavor.
Rinse beans well if you are not soaking them yourself.
Add all ingredients to food processor and blend well.
I used dairy free cream cheese, Almond cream cheese.
I used Frozen Cherries, defrosted before using. I used the juice as well.
1/2 Cup is a serving. Best if eaten for Breakfast!