Healthy with Jodi

Kahula Chocolate Fudge

    Kahlua Chocolate Fudge
    Vegan, GF, Refined Sugar free
    Happily serves 20


    20 oz Lily’s chocolate chips
    14 oz Can full fat coconut milk
    3 TBSP Ghee (or butter) cubed at room temperature
    2 TBSP Kahlua
    1/4 tsp cinnamon
    1/2 tsp vanilla extract
    1/4 tsp Sea salt
    1 tsp espresso powder or 1 TBSP cold brew

    Lightly grease an 8 x 8-inch baking pan.
    Line with parchment paper, allowing the excess paper to overlap on two of the sides, set aside.
    Add the chocolate and espresso powder into a large, heatproof bowl; set aside.
    Fill a saucepan with a little water (about 1/4 full) bring it to a boil.
    Reduce to barely a simmer. Place the bowl containing the chocolate and espresso powder on top of the pot.
    Cook, stirring frequently, until the chocolate has melted and the mixture is completely smooth, about 8-10 minutes.
    Add coconut milk and ghee, cook for another 2-3 minutes, or until it is completely melted. Remove from heat.
    Whisk in the Kahlua, vanilla, sea salt, and cinnamon. The mixture will be VERY thick.
    Transfer to pan and refrigerate for at least 2 hours, or until firm enough to slice.
    Remove the fudge and transfer it to a cutting board. Peel off parchment paper and slice into small pieces.
    Serve at once or store in the refrigerator for up to 1 month or freezer up to 2 months.

    Sugar Cookies

      Vegan, Gluten Free
      Happily Serves 24


      1/2 Cup Vegan butter or butter
      2/3 Cup Monk Fruit
      1 tsp Vanilla extract
      3 Tbsp Chickpea brine or flax egg, or 1 egg
      3/4 tsp baking powder
      1/4 tsp Himalayan Sea salt
      1 2/3 Cups gluten free flour
      2/3 Cup Almond flour
      1/3 Cup Arrowroot
      1 TBSP Almond or nut milk

      FROSTING (optional)
      1/2 Cup vegan butter
      1 1/2 – 2 cups sifted powdered sugar
      1/4 tsp vanilla extract
      1-2 TBSP Almond or nut milk

      Preheat oven to 375 and line baking sheets with parchment paper OR spray with coconut oil spray.
      Add softened vegan butter (not melted or cold) to a mixing bowl and beat/whisk until creamy and smooth.
      Add monk fruit and mix on medium speed until fluffy
      Then add chickpea brine (or other egg substitute) and vanilla and mix again.
      Add baking powder and sea salt and blend well
      Then add gluten free flour blend, almond flour, and arrowroot and mix on low until the ingredients are combined.
      Add almond milk and stir.

      The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of gluten free flour blend, almond flour, and arrowroot until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.

      Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a spoonful of about 11/2 TBSP of dough and roll into balls – the dough will still be soft. Place on parchment-lined baking sheets and press down gently with the back or your spoon to smash slightly.
      Or you may roll out the dough on a well-floured surface until about 1/4-inch thick and use cookie cutters dipped in flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.

      Let the dough rest at room temperature for 30 minutes before scooping and baking

      Bake cookies for about 10-12 minutes or until the cookies appear fluffy.
      Cool on baking sheet for 10 minutes.

      To make frosting, add softened vegan butter to a mixing bowl and whisk/beat until soft.
      Sift in powdered sugar in small amounts and mix, add the vanilla and whisk.
      Continue adding powdered sugar until you have spreadable frosting.

      Let the dough rest at room temperature for 30 minutes before scooping and baking.

      Cacao Mint Mojito Mousse

        Cacao Mint Avocado Mousse
        Vegan, GF, Paleo
        Happily Serves 4-8

        All Organic Ingredients
        3 Avocados
        1/2 cup coconut Nectar
        1 Tsp vanilla extract
        1/2 Cup Coconut oil, melted
        2/3 cup fresh mint, stems off
        1/4 tsp Himalayan Sea Salt
        Lime juice to equal 3/4 cup plus zest
        Optional: 1/2 cup Raw Cacao and stevia to sweetness desired

        Place pitted avocado in food processor, blend well.
        Add coconut oil, lime juice, vanilla, sea salt, coconut nectar, and add Mint leaves. Blend well.
        Put in the freezer for 30 mints for a frosty treat.

        Can change the taste of this by omitting the mint or the cacao to change things up a bit depending on cravings.

        Chocolate Quinoa Cookies Recipe

          Chocolate Quinoa Cookies

          Vegan, No Bake, GF

          Happily makes 12 cookies

          All Organic Ingredients:

          ¼ cup coconut oil

          ¼ cup pure maple syrup or raw honey

          ⅓ cup Organic Cacao powder

          ½ cup Sunflower butter (or nut/seed butter of your choice)

          ½ cup cooked quinoa

          1/2 cup raw Quinoa, rinsed and dried (sprouted)

          ½ cup coconut flakes

          Coarse sea salt


          Line baking sheet with parchment paper.

          In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

          Add Sunflower seed butter and stir until smooth.

          Remove from the heat and fold in the quinoa, and coconut flakes.

          Divide in mini muffin tin pan.

          Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

          Store in the freezer for best results, but can also be stored in the fridge


          Quinoa Cookies

          Quinoa Brittle

            Quinoa Brittle

            Vegan, Gluten free, Refined Sugar Free
            Happily Serves 10


            3/4 Cup Tricolor uncooked quinoa

            3/4 cup Pecans

            2 TBSP Coconut sugar

            1/2 tsp Pumpkin pie or allspice

            2 TBSP Coconut oil

            1/4 cup Blackstrap Molasses

            1/4 cinnamon

            Pinch of Himalayan sea salt

            Stevia, if you desire it sweeter


            Preheat oven to 325.

            Line a baking sheet with parchment paper. (Cover all edges)

            Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

            Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation.  Pour over the dry ingredients, combine and coat evenly,  spread on a parchment lined baking sheet with a metal spoon.

            Try to get it as even as possible or the edges will burn in the center won’t crisp up.

            Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

            Let it cool completely before breaking it into serving pieces.   You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.

            Dijon Lemon Dressing Recipe

              Dijon Lemon Dressing

              Happily serves 4


              1/3 Cup lemon juice

              1 TBSP Dijon mustard

              2 Crushed garlic cloves

              1/4 Cup flaxseed oil or Macadamia Nut oil

              1/4 Cup extra virgin olive oil or avocado oil

              Sea salt/pepper to taste

              Grind Flaxseeds in a coffee grinder on medium speed until well ground, set aside.  (Keep extras in Freezer.). In a blender combine lemon juice, mustard, garlic, salt, and pepper and any of the additions you choose. Blend for 1 minute, then begin pouring oils very slowly through the feed hole in the lid of the blender. Blend until smooth.


              1 tsp of curry powder

              1 TBSP minced basil or rosemary

              1 TBSP honey or Stevia

              Dash cayenne

              Five Chinese Spice


              Ginger, fresh or powder

              Salted Sunflower Nut Butter Cups

                Salted Nutbutter Cups

                Paleo, Vegan, Gluten Free

                Happily Serves 24 mini cups


                CHOCOLATE SHELL

                3 cups Lily’s chocolate chips

                1 TBSP Coconut oil

                1 tsp Vanilla


                3 TBSP Sunflower butter

                1 tsp  Himalayan sea salt

                1 tsp Coconut oil

                1/4 Cup Dates


                Pink Himalayan salt, to taste


                Soak Dates 1-4 hours.  Remove seeds.

                In a double boiler, add in dark chocolate chips, coconut oil and vanilla.

                Melt over a pot of simmering (not boiling) hot water until well incorporated.

                Fill the bottom of each muffin liner with 1-2 tsp of the chocolate mixture.

                Set aside leftover chocolate to put on top of the cups.

                Set the muffin pans in the freezer.

                In a food processor add in Sunflower butter, sea salt, coconut oil and dates.

                Blend until smooth and creamy.

                Spoon 1 tsp of the sunflower butter mixture on top of each chocolate filled muffin liner.

                Then spoon out 1-2 tsp chocolate mixture to cover each cup.

                Sprinkle Himalayan salt on top.

                Place the cups in the freezer for 30 minutes or until set.  Serve frozen.


                Mango Energy Bites

                  Mango Energy Bites
                  Vegan, GF, Refined Sugar Free
                  Happily serves 15


                  1 1/4 Cup walnuts or cashews
                  1 Cup firmly packed dried unsweetened mango
                  10 soaked medjool dates, pitted
                  2 TBSP hemp seeds
                  1/3 Cup unsweetened finely shredded coconut
                  1 lime and zest
                  Dash Sea salt
                  Preheat oven to 350.
                  Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend).
                  Let soak for 5-7 minutes, or until soft and pliable, but not too soggy.
                  Drain and lay on a towel and pat off excess moisture. Set aside.
                  Add nuts to a food processor and mix into a fine meal. Set aside.
                  Add dates and soaked mango to the food processor and mix until a rough paste/sticky dough forms.
                  Add nut meal, hemp seeds, shredded coconut, lime zest, and sea salt. Mix until it forms a moldable dough.