Healthy with Jodi

Desserts

Almost better than Sex Cake! A client request to turn his favorite cake into a healthier version…Mission Accomplished!

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Almost Better than Sex Cake
Dairy free, Gluten free, Vegan
Happily serves 12

ALL ORGANIC INGREDIENTS

1st layer
1 1/2 Cup gluten free flour
1 1/2 sticks butter or coconut oil
1 1/2 Cup chopped pecans (or favorite nut)

Melt butter.
Add flour and chopped pecans.
Mix and press down to form crust in a 9×13 cake stone pan.
Bake at 400 for 10-15 minutes or until golden brown.
Let cool completely.

2nd layer
8 oz softened Dairy free Cream cheese
1 Cup Coconut Cool Whip
5-8 drops chocolate Stevia

Add softened cream cheese and coconut whip to food processor.
Add flavor Stevia of choice, blend until smooth.
Spread on top of cooled crust.

3rd layer
2 small packages instant chocolate pudding.
3 Cups non dairy milk

Combine milk with instant pudding and beat until thick.
Add as next layer.

4th layer
Top with cool whip as desired.
Sprinkle with chopped pecans.
Chill well.

Macadamia Nut Coconut Cream Collagen Bites

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Coconut Cream Macadamia Nut Collagen Protein Bite
Gluten Free, Dairy Free, Vegan Option
Happily Serves 8-10

ALL ORGANIC INGREDIENTS
1 Cup Coconut butter
1⁄2 Cup raw Honey (you can use Maple syrup if vegan)
1 tsp Vanilla extract
1⁄8 tsp Himalayan sea salt
1⁄2 Cup Macadamia nuts (or any nut)
4 Scoops Bone Broth Protein Powder (or collagen)
** You can add 3 TBSP water for consistency

Whisk together coconut butter, honey, vanilla and sea salt.
Add protein powder and combine remaining ingredients
Pour into a greased loaf pan.
Refrigerate 1–2 hours

Whisk room temp/melted coconut butter, honey, vanilla and sea salt together.
Stir in the bone broth powder or collagen.
Add chopped macadamia nuts and water.
Pour into the greased loaf pan. You can also use parchment paper instead of greased pan.
Refrigerate and let it chill for 1-2 hours.
Once it’s firm, cut into 10 pieces.

Tip:
Soak and dry your nuts before assembly for easier digestion.
You can use any of your favorite nuts to give variety to your meal plan.

Sweet Potato Fudge! Just in time for the holidays! Low sugar goodies keep with your traditions and keep your blood sugar in check!

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Sweet Potato Fudge
Vegan, Gluten Free, Grain free, Refined Sugar free

Happily Serves 6

ALL ORGANIC INGREDIENTS

1/3 Cup cooked Sweet Potatoes
2/3 Cup Sunflower butter
1/4 tsp Maple extract and stevia
2 tsp Pumpkin pie spice
1/8 tsp Himalayan Sea salt

Heat ingredients on the stove until combined. Place in mini muffin tin or bar pan and freeze for 1-2 hours.
Keeps best in fridge or freezer.

 

Pumpkin Peanut Butter Fudge! ‘Tis the season for pumpkin…healthy options for that sweet tooth!

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Pumpkin Peanut Butter Fudge 
Vegan, Gluten Free, Grain free
Happily serves 6

ALL ORGANIC INGREDIENTS

1/3 Cup Pumpkin Puree (fresh or canned)
1/2 Cup Crunchy Peanut butter
2 TBSP Almond butter
2 TBSP Blackstrap molasses 
2 tsp Pumpkin pie spice
1/8 tsp Himalayan Sea salt

Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.

Pumpkin Seed Date Bar. Easy travel snacks!

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Pumpkin Seed Date Bar
Vegan, Gluten Free
Happily serves 6

ALL ORGANIC INGREDIENTS

12 Soaked dates
1/2 Cup Buckwheat. Can sub quinoa
1/4 cup Coconut oil
1/2 cup Raw Sprouted pumpkin seeds
1/4 cup Raw Cacao powder
1/8 tsp Cinnamon
2 TBSP Ground flax
Dash of Sea Salt
Optional: Powdered stevia

Soak dates for 1-4 hours. Drain water (save for future or discard) Remove seeds.
Add Dates and coconut oil, cinnamon, sea salt, cacao powder to food processor, blend well.
Cook buckwheat according to instructions. Add Buckwheat and ground flax and mix well. If subbing Quinoa, rinse and add raw after all ingredients are mixed together.

Roll into balls and portion in a mini muffin tin or form in a bar pan. Sprinkle with pumpkin seeds and refrigerate.

Paleo Chocolate Fudge with a Keto Fat Bomb Option

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Paleo Chocolate Fudge
(Keto Fat Bomb Option)
Gluten Free, Vegan, Paleo
Happily serves 6

ALL ORGANIC INGREDIENTS

1/2 Cup Pecan or Walnut butter
1/2 Cup Coconut Oil
1/2 Cup Raw Cacao Powder
1/4 Cup maple syrup
(Keto sub: 1 tsp maple extract, stevia to taste or 2 TBSP Erythritol)

Blend all ingredients together in a food processor.
Use a mini muffin for easy measuring. You can also Roll into balls on parchment paper.
Store in fridge or freezer.

Keto Chocolate Butter Fat Bomb-Delicious!!! Best morning or afternoon snack for REAL energy!

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Keto Chocolate Butter Fat Bomb
Gluten Free, Dairy Free
Happily serves 8

ALL ORGANIC INGREDIENTS

1/2 Cup Coconut Butter
1/4 Cup Coconut Oil
1/2 Cup Ghee
3 TBSP Raw Cacao Powder
2 TBSP Erythritol or 15-20 drops Stevia
Optional: 1 tsp Vanilla extract

Optional: 1/4 cup Paleo Nut Flour

Put room temperature butters in the food processor, add all ingredients and blend til smooth.

Add Nut Flour if desired for more texture.

You can scoop onto parchment paper or us mini muffin tin. Should make about 15.
Refrigerate at least 30-60 mins to harden the butters.
You can store them in the fridge or freezer.

Nutrients: 1 ball (without nut flour)
2.5g carbohydrate
Net carbs: 1 (depending on your sugar choice)
1g Protein
Fat: 15
About 135 calories each

Protein Balls: Sunflower butter and Bone Broth Powder

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Sunflower Butter Protein Balls
Gluten Free, Refined Sugar Free, Dairy Free
Happily serves 12

ALL ORGANIC INGREDIENTS

1 ½ Cups Sunflower butter or any Nut butter
¼ Cup raw honey (or maple syrup if Vegan)
1 tsp vanilla extract
¼ tsp Himalayan sea salt
¼ cup Bone Broth Protein powder OR Collagen Powder
Optional:
½ cup dark chocolate Vegan chips

Stir sunflower butter, honey, vanilla and sea salt together.
Add protein powder and combine thoroughly
Optional: Stir in chocolate chips
Form into balls, refrigerate for at least 2 hours

To cut your sugars, You can use 1/2 tsp maple extract and stevia.

Brownies anyone? Dessert first please!!!

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Jodi’s Fudgy Black Bean Brownies
Grain free, Refined sugar free, Dairy free, GF, Vegan
Happily serves 12-15

ALL ORGANIC INGREDIENTS

1 flax/chia egg (or 1 egg if you are not Vegan.)
2 cups cooked Black beans
One small avocado (or 1/2-3/4 Cup coconut oil)
1 tablespoon vanilla extract
1/2 cup coconut sugar
2/3 cup raw cacao or carob
1 teaspoon coconut oil
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Optional: 1/2 cup dairy free (vegan) chocolate chips

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

Peanut Butter Date Bites-Grain Free!

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Peanut Butter Date Bites
Dairy Free, Gluten Free, Refined sugar free
Happy Serves 12

ALL ORGANIC INGREDIENTS

1 Jar (16oz) crunchy Peanut Butter or other nut butter
1 egg
2 cups soaked dates
1 tsp vanilla
Optional: Carob or chocolate chips

Remove pits from dates, soak in clean water for 1-4 hours.
Drain water. You can keep the water for sweetener or discard it.
Blend dates in food processor, add peanut butter and vanilla and egg. Blend well. Scoop into mini muffin tin or bar pan.
Bake 10-12 mins on 375.
Add chocolate chips after you take it out while cooling.