Salted Dark Chocolate & Almond No-bake Energy Bite

• 1 cup rolled oats

• ¼ ground flax

• 1 tablespoon chia seeds

• ½ teaspoon sea salt

• ½ cup chopped almonds

• ¼ cup dark chocolate chips chopped

• ½ cup almond butter

• ⅓ cup pure maple syrup

• 1 tablespoon melted coconut oil

• 1 teaspoon pure vanilla extract

1. In a medium bowl mix together all of the ingredients.

2. Cover the bowl and let the energy bite mixture sit in the refrigerator 1-2 hours or until the oats have soaked up some of the liquid and the mixture has firmed up.

3. Roll the mixture into 20 balls using a small cooking scoop. Most likely, you’ll need water nearby to wet your hands while rolling the bites.

4. Place the bites into the refrigerator using an air-tight container and let them sit for a day.

Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark

• 1 1/2 cups whole raw almonds

• 1 cup pistachios

• 1/2 cup fresh ground coffee beans

• 1 tablespoons unsweetened cocoa powder

• 2 tablespoons coconut oil melted

• 1 teaspoon vanilla extract

• 1/2 teaspoon sea salt

• 16 ounces dark chocolate chopped, divided

• 1 1/2 cups unsweetened flaked coconut toasted

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat.

2. Pour the almonds onto the baking sheet. Roast, the almonds halfway through, until the almonds are fragrant, about 10-12 minutes. Watch closely to make sure they don’t burn.

3. In the meantime mix together the coffee grounds, cocoa powder and salt. Add the melted coconut oil and vanilla to a small bowl. When the almonds are done roasting add the pistachios to the baking sheet. Toss the nuts with the coconut oil and then toss them with the coffee. Toss well making sure the coffee grounds evenly coat the almonds and pistachios. It will seem like a lot of coffee, but this is what you want!

4. Roast the almonds + pistachios until the coffee is fragrant and the almonds are starting to become crisp, about 10 minutes. Remove from the oven and let cool.

5. Line a sheet pan with parchment or wax paper.

6. Melt the dark chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring until melted.

7. Pour 3/4 (leaving about 1/4 of the chocolate for drizzling over top the nuts) of the melted chocolate onto the prepared baking sheet that has been lined with wax or parchment paper and spread the chocolate out to form a rectangle, be careful not to make it too thin. Immediately sprinkle on half of the toasted coconut, then sprinkle on the almonds and pistachios, leaving out most of the coffee grounds. If desired, sprinkle the bark with a few tablespoons of the coffee grounds that were left on the baking sheet (I probably used about 1/4 cup). Add the remaining toasted coconut and then drizzle the remaining melted chocolate overtop of everything. Sprinkle with sea salt if desired. Refrigerate until firm, about 30 minutes to 1 hour. Peel off parchment, and break bark into pieces.

Rosemary Almond Crusted Chicken

• 4 boneless, skinless chicken breasts

• 1 cup raw almonds

• 4 sprigs of fresh rosemary, stems removed

• 4 tablespoons butter

• 1 medium shallot, minced

• 1 cup panko bread crumbs

• 1 teaspoon salt

• 1 cup all purpose flour

• 3 large eggs, beaten

1. Preheat the oven to 400 degrees with the oven rack in the middle. Line a baking sheet with parchment paper. Season the chicken breasts generously with salt and pepper on both sides. Set aside.

2. In a food processor, chop the almonds and rosemary until they resemble course crumbs. Set aside.

3. Heat a medium size skillet over medium heat. Melt the butter, then cook the shallot until it begins to soften, about 3 minutes. Add the rosemary almond mixture, panko bread crumbs, and salt. Cook, stirring frequently, until golden brown. About 5-10 minutes. Remove from heat and transfer to a plate.

4. Set up your dredging station. Have 1 plate with the all purpose flour, another plate with the beaten eggs, and the 3rd plate with the toasted rosemary almond mixture. Dredge the chicken in the flour, then in the egg, then in the rosemary almond mixture. Press well to adhere the rosemary almond mixture to the chicken. Transfer the chicken to the parchment lined baking sheet, and repeat with the remaining chicken.

5. Bake the chicken in the oven until the internal temperature is 165 degrees, about 25 minutes. Serve warm

Almond Joy Cookies

• 1 14 oz bag sweetened coconut flakes

• 2 cups semi-sweet chocolate chips

• ⅔ cup chopped lightly salted almonds (I used Blue Diamond Low Sodium Lightly Salted – light blue bag)

• 1 14 oz can sweetened condensed milk (regular or fat-free works)

1. Preheat the oven to 325F.

2. Line a large baking sheet with parchment paper and set aside.

3. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.

4. Stir until combined.

5. Scoop out dough with a cookie scoop onto prepared baking sheet.

6. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.

7. Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.

8. Let cool on baking sheet.

9. Store cookies in an airtight container.

Garlic Roasted Green Beans with Almonds

• 12 oz raw green beans, ends trimmed

• 1 tablespoon olive oil

• Sea salt and cracked black pepper, to taste

• 2 garlic cloves, minced

• 2 tablespoons sliced almonds

1. Preheat the oven to 425 degrees.

2. Place the green beans in a large bowl and drizzle with olive oil. Stir to coat, making sure oil is evenly distributed on the beans. Sprinkle with salt and pepper.

3. Spread the green beans across a baking sheet in a single layer. Place the baking sheet in the oven for 15 minutes. Remove the beans from the oven and sprinkle the minced garlic and sliced almonds over top of the green beans. Stir to mix together and then spread to a single layer again. Place the baking sheet back in the oven and roast for an additional 5 minutes until green beans are cooked through and the garlic and almonds are lightly golden.

Almond Butter Bread

• 1 Cup Almond Butter

• 4 Eggs

• 1/4 teaspoon salt

• 1 teaspoon baking powder


1. Preheat the oven to 150C/325F degrees.

2. Whisk the almond butter and eggs together.

3. Add the salt and baking powder and mix well.

4. Put the mixture into a greased and parchment paper lined loaf tin.

5. Bake for 30 minutes.

6. Remove from the oven and cool.  Slice, eat and enjoy!

Paleo Chocolate Almond Butter Bars

Almond Butter Layer
• 1 cup natural, unsalted creamy almond butter

• ¼ cup + 2 tablespoons pure maple syrup

• ½ cup coconut flour

Chocolate Topping
• 1 cup paleo vegan chocolate chips

• ½ cup unsalted, natural creamy almond butter

1. Line an 8-inch square baking pan with parchment paper or wax paper. Set aside. Clear some space in the freezer for this pan–you will need it later.

2. Make the almond butter layer: In a medium bowl, add Almond Butter Layer ingredients: 1 cup almond butter, ¼ cup + 2 tablespoons maple syrup, and ½ cup coconut flour. Whisk until thickened and difficult to stir. Switch to folding with a rubber spatula until well-incorporated.

3. Pour this almond butter mixture into the prepared baking pan. Using the rubber spatula, smooth into an even layer. Set aside.

4. Make the chocolate topping: Use the double boiler method or the following. Add Chocolate Topping ingredients to a medium, microwave-safe bowl: 1 cup chocolate chips and ½ cup almond butter. Heat in 20-second increments until chocolate is softened and melty. Stir in between heating, until smooth.

5. Pour the chocolate mixture over the almond butter filling. Using a clean rubber spatula, smooth chocolate into an even layer. Tap the pan a few times to help even out the chocolate.

6. Transfer pan to freezer. Freeze for 45-60 minutes, or until hardened. Remove from freezer and slice into 16 squares. Enjoy! Storing instructions below.

Almond Butter Baked Apples

• 4 medium-size apples 

• 8 tablespoons almond butter 

• 12 pecan pieces, chopped (or walnuts)

• 1/3 cup raisins (or cranberries or Goji berries)

• 1/3 cup shredded coconut

• 1/4 cup pepitas (or sunflower seeds)

• 1/2 teaspoon cinnamon

• 1/4 teaspoon fine sea salt

• pure maple syrup for drizzling

1. Preheat the oven to 350°F then line a baking sheet with parchment paper.

2. Wash and dry the apples and remove the stems. Using a knife, cut the top 1/2-inch layer off of each apple. If necessary, slice a thin sliver off the bottom so that the apples are level. Careful to cut too much, you want the bottom to be able to hold the filling. From the top of the apple, cut down around the center of the core, leaving about 1-inch in the bottom. Use a spoon to scoop out the core and seeds, until clean.

3. Layer one tablespoon almond butter inside of each apple then top with 1/8th of the pecans, raisins, coconut, and pumpkin seeds. Sprinkle with 1/8 teaspoon cinnamon and salt then drizzle with pure maple syrup. Repeat that step until they are stuffed full.

4. Bake in the oven for 30 minutes, or until apples are tender. Serve warm (with coconut milk ice cream, if desired) and enjoy!