Healthy with Jodi

Desserts

Almond Joy Butter- Keto friendly

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    Almond Joy Butter

    Keto Friendly (Fat Bomb), Vegan, Gluten Free

    Happily serves 16

    ALL ORGANIC INGREDIENTS 

    2 Cups Unsweetened Coconut Chips

    2 Cups Almonds

    1/2 Cup Raw Cacao

    1-2 tsp Chocolate (or regular) stevia

    1/2 tsp Bakers extract (or vanilla)

    1/2 tsp Himalayan Sea Salt

    1-2 TBSP Coconut oil depending on desired consistency 

    Optional: 1/4 Cup Dark Chocolate (vegan)

     

    Soak Raw almonds about 12 hours. Rinse and drain.

    Put coconut chips in food processor and bland til it turns to butter. 

    Remove from food processor.

    Blend almonds next.

    Add coconut butter, cacao, salt and vanilla.  Blend well.

    Add chocolate in if preferred at this point since the mixture will be warm from blending.  If not sprinkle on top of each measured out portion. 1-2 TBSP is serving depending on the individual.

    Pumpkin Pie with Coconut Whip-Dairy FREE!!!

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      Coconut Whip Pumpkin Pie 

      Vegan, Gluten Free

      Happily serves 2

      ALL ORGANIC INGREDIENTS 

      1 Cup Pumpkin, fresh or canned

      1/2 Cup Coconut Whip (So Delicious Brand)

      1/2 tsp Cinnamon

      1/2 tsp All spice

      1/4 tsp Sea Salt

      1 tsp Maple Extract

      3-5 Drops Stevia or 1-2 TBSP Monk Fruit

      Optional: 1/4 Cup Pecans or Walnuts

       

      Mix all ingredients together and top with Pecans or Walnuts.

      Chocolate Buckeyes- Gluten and Grain Free!

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        Chocolate Nut Butter Buckeyes

        Dairy Free, Gluten Free

        Happily serves 12

        ALL ORGANIC INGREDIENTS

        1 16oz Jar Chocolate Nut Butter of your choice

        3/4 Cup Coconut Blonde Sugar

        1 Egg

         

        Mix all ingredients together. Top with an almond or macadamia nut

        IF you decide to bake them, 350 degrees for 8 minutes.

        Coconut Beet Dip, Dressing or sauce. So versatile

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          Coconut Beet Dip

          Vegan, Gluten free

          Happily serves 3

          ALL ORGANIC INGREDIENTS 

          1 Package “Love Beets” or 2 cups

          1 Cup Coconut Water

          1/2 tsp Cinnamon

          1/2 tsp Chinese 5 Spice

          1/2 tsp Himalayan Sea Salt

          1 tsp Maple Extract

          1 tsp Liquid Stevia

          1/4-1/2 Cup Lemon Juice

          1-2 tsp Ground fennel seeds

          3 TBSP Hemp Seeds

           

          Grind Fennel seed in coffee or spice grinder.

          Fresh squeeze lemon juice.

          Add all ingredients to food processor and blend until smooth.  

          Add more lemon juice to add tartness or add more cinnamon and stevia for sweetness.  You can add more coconut water to thin to use more like a dressing.  

          Brownies…indulging never tasted so good! Black beans, avocado, coconut brown sugar

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            Jodi’s Secret Ingredient Black Bean Brownies
            Grain free, Dairy free, Gluten Free
            Happily serves 12-15

            ALL ORGANIC INGREDIENTS

            1 Egg Replacer
            2 Cups Cooked Black beans
            One Avocado
            2 TBSP Coconut Oil
            1 TBSP Vanilla extract
            1/2 Cup Coconut Brown Sugar
            2/3 Cup Raw Cacao
            1/4 tsp Baking soda
            1/4 tsp Baking powder
            Dash of Cinnamon
            5-8 Drops of Chocolate stevia

            Preheat oven to 350°.
            Grease an 8 x 8″ baking stone or mini muffin pan (w/spray coconut oil)
            Mix egg replacer, black beans, avocado, coconut oil, vanilla and sugar in the food processor until smooth.
            Add Cacao, baking soda, baking powder, cinnamon, and chocolate stevia and mix again until smooth.

            Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or TBSP of coconut oil.
            Bake for about 20 minutes or until toothpick comes out clean.
            Cool completely.

            Tips:
            The food processor is best.
            Brownies are best cold.
            Can be stored in the fridge for 3 days or frozen for 2 weeks
            Also tastes good raw, no need to bake if you are in a hurry.

            Valentine’s Chocolate Treats! Dairy Free Indulgence!

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              Valentine’s Chocolate Treats
              Gluten Free, Dairy Free
              Happily Serves 10

              ALL ORGANIC INGREDIENTS

              Filling:
              1 Avocado
              3 Tbsp Coconut Butter
              3 Tbsp Unsweetened Cacao powder
              6 drops liquid Chocolate Stevia
              1 TBSP Maple Butter

              Chocolate Coating:
              1/2 cup coconut oil melted
              1/2 cup unsweetened Cacao powder
              2 drops liquid Chocolate Stevia
              Unsweetened Finely Shredded coconut

              Combine all filling ingredients in a food processor, process until combined. Remove and set in refrigerator about 30-60 minutes to set.
              Remove from refrigerator. Roll into 1 inch balls.

              For coating:
              Combine coconut oil, Cacao powder, shredded coconut and stevia.
              Dip the balls in the coating.
              Place on a parchment paper and put in refrigerator about 30 minutes, until solid.

              Purple Sweet Potato Brownies! Grain Free! Dairy Free!

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                Purple Sweet Potato Brownies
                Grain Free, Paleo, Gluten Free, Dairy free
                Happily serves 12

                ALL ORGANIC INGREDIENTS

                2 Purple Sweet Potatoes
                14 Medjool Dates
                1 1/2 Paleo Nut Flour
                4 TBSP Raw CACAO Powder
                3 TBSP Maple Butter
                1/4 tsp Himalayan sea salt

                Soak Date about 1-4 hours. Remove seeds.
                Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
                The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.

                Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
                Mix all other ingredients in a bowl, then add cream mixture. Stir well.
                Bake for 20-30 mins on 350 until the toothpick comes out dry.

                Allow to cool 10 mins for the brownies to gel together.

                Jodi’s Fudgy Black Bean Brownies! Dairy free! Grain/Gluten Free!

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                  Jodi’s Fudgy Black Bean Brownies
                  Grain/Gluten free, Dairy free, Vegan
                  Happily serves 12-15

                  ALL ORGANIC INGREDIENTS

                  1 Egg Replacer (or 1 egg)
                  2 Cups Cooked Black beans
                  One Avocado (or 1/2-3/4 Cup coconut oil)
                  1 TBSP Vanilla extract
                  1/2 Cup Coconut sugar
                  2/3 Cup Raw Cacao or Carob
                  1/4 tsp Baking soda
                  1/4 tsp Baking powder
                  Optional: 1/2 cup dairy free chocolate chips

                  Preheat oven to 350°.
                  Grease an 8 x 8″ baking stone or mini muffin pan (spray coconut oil)
                  Mix flax egg, black beans, avocado or oil, vanilla and sugar in the food processor until smooth.
                  Add the Cacao, baking soda, baking powder and mix again until smooth.

                  Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or tsp coconut oil.
                  Fold in the chocolate chips spread in the pan and bake for about 20 minutes or until toothpick comes out clean.
                  Cool completely.

                  Tips:
                  The food processor is best, blends and hides the consistency of the beans.
                  Brownies are best cold.
                  Can be stored in the fridge or frozen.
                  Also tastes good raw, no need to bake if you are in a hurry.

                  Snickerdoodle Protein Bites

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                    No bake

                    Vegan, Gluten Free , Paleo
                    Happily serves 12

                    ALL ORGANIC INGREDIENTS
                    1 1/2 Cups Gluten free flour or Quinoa flour
                    1/4 Cup Paleo flour or almond flour
                    1 Scoop Collagen Powder
                    2 TBSP Raw Cacao
                    1 tsp Cinnamon
                    1/4 Cup Blonde coconut sugar or Monk Fruit
                    1/4 Cup Nut butter
                    1/4 cup Coconut nectar OR maple syrup OR honey
                    1 TBSP Coconut milk
                    1 TBSP Cinnamon
                    1 TBSP Coconut sugar or a stevia

                    Combine the flours, sugar, cinnamon, collagen powder and mix well.
                    Melt your nut butter with coconut nectar until combined.
                    Pour the wet mixture into the dry mixture and mix well.
                    If batter is crumbly, add coconut milk one tablespoon at a time until a thick, formable batter forms.
                    Roll into small balls and set aside.
                    In a small bowl, combine the cinnamon and sweetener and mix well.
                    Gently roll each ball in it and refrigerate for 10 minutes, or until firm.

                    Carrot Cake Protein Bites-Great way to satisfy a sweet tooth while getting your protein in!

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                      Carrot Cake Protein Bites
                      Dairy Free, Gluten Free
                      Happily serves 10-12

                      ALL ORGANIC INGREDIENTS

                      1 Cup Almond flour
                      2 TBSP Coconut flour
                      1/4 Cup Bone broth collagen powder
                      ½ tsp Baking soda
                      2 tsp Cinnamon
                      1–2 tsp Powdered Ginger
                      2 Eggs
                      ⅓ Cup Coconut oil
                      ⅓ Cup Maple syrup
                      2 tsp Vanilla
                      ½ Cup grated carrots

                      Preheat oven to 350 F.
                      Add and mix all the ingredients, except the carrots, until well combined.
                      Allow mixture to sit for 5 minutes before folding in the carrots.
                      Add mixture to a lined or oiled muffin pan.
                      Bake for 18–20 minutes.

                      IF you don’t have collagen powder, you can use a 1/4 cup of almond flour instead.

                      Tip:
                      Top with vegan cream cheese frosting or So Delicious Coconut whip cream. Or you can blend these together to make a lighter spread.