Almond Joy Energy Balls

A chewy chocolaty bite sized snack that gives you energy for hours!

Ever get in that mid day slump?

Yeahh, me too.

Usually by 2 pm you can find me by the nearest coffee maker brewing my 2nd or 3rd cup of coffee. Not my best habit, I know.

But lately I’ve been really into making a quick snack and enjoying it with my afternoon cup of coffee.

This week I came up with THESE and I think it might be the best thing I’ve ever done.


Chocolate, almonds, AND coconut.

Yes, please!

Almond Joy Energy Balls


  • 1 cup unsalted almonds
  • 10 pitted medjool dates
  • 1/2 tsp pink salt
  • 2 tbsp ground flax seed
  • 3 tbsp 100% cacao
  • 1 tsp pure vanilla
  • 1 tbsp raw unfiltered honey
  • 1/2 cup unsweetened shredded coconut

How to make…

Step 1: In a food processor add the dates and almonds until finely chopped.

Step 2: Add in the remaining ingredients except the shredded coconut and blend until they’re completely combined.

Step 3: Refrigerate mixture for 20-30 minutes.

Step 4: Roll mixture into balls about 1 inch by 1 inch.

Step 5: Fill a small bowl with the shredded coconut and then cover the energy balls in the coconut.

Step 6: Keep in an airtight container in the fridge for 5-7 days.


Edible Chickpea Chocolate Chip Cookie Dough

Edible Chickpea Chocolate Chip Cookie Dough


  • 8 tbsp oat flour (gluten-free)
  • 4 tbsp maple syrup
  • 4 tbsp cashew butter
  • 6 tbsp mini chocolate chips (dairy-free)
  • 2 tbsp almond milk
  • 1/4 tsp pink salt
  • 1 tsp pure vanilla extract
  • 1 cup chickpeas
  • 1 tbsp coconut sugar

How to make…

Step 1: In a small mixing bowl combine the oat flour, coconut sugar, and pink salt.

Step 2: In a food processor blend together the chickpeas, maple syrup, cashew butter, almond milk, and vanilla extract.

Step 3: Combine the dry and wet ingredients. Stir in the chocolate chips.

Step 4: Put the cookie dough in an airtight container and refrigerate for 30+ minutes.

Enjoy babes!!

The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies 


  • 1 egg
  • 3/4 cup all natural creamy almond butter
  • 2 tbsp avocado oil
  • 2 tbsp unsweetened vanilla almond milk
  • 2 tsp pure vanilla extract
  • 1/3 cup coconut sugar
  • 1/2 tsp pink salt
  • 1 tsp baking soda
  • 6 tbsp coconut flour
  • 3/4 cup Enjoy Life mini dairy-free chocolate chips

How to make…

Step 1: Preheat the oven to 350 degrees.

Step 2: In a large mixing bowl combine all the wet ingredients. 

Step 3: In a small mixing bowl combine all the dry ingredients. 

Step 4: Add a small amount of the dry mixture to the wet mixture at a time folding in the dry ingredients with the wet ingredients until the dough is formed. 

Step 5: Fold in the chocolate chips.

Step 6: Chill the dough in the refrigerator for 30 minutes. 

Step 7: Grease or line your cookie sheet. 

Step 8: Place 2 tbsp sized cookies on the cookie sheet about 1 1/2- 2 inches apart. 

Step 9: Bake at 350 degrees for 8-10 minutes.

Enjoy babes!!

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PB Banana Nut Muffins (Vegan, DF, GF)

You babes already know my obsession with banana bread and how much I LOVE the flavor combination of peanut butter with banana, but these babies take my love of PB and banana to a whole nother level!

I’ve been so busy lately, eating my banana bread in the car wasn’t the easiest task. I wanted to make something more portable without compromising the flavor.

These muffins are perfect for breakfast on the go, I can attest to that!

If you need a healthy breakfast idea, this is a great option! It is full of healthy fats, fiber, and a good amount of protein to start the day.

Not to mention, it’s also vegan, dairy-free, and gluten-free.

*I personally don’t subscribe to any diet but I thought I’d include recipes that can serve everyone that are equally delicious.*

Let’s get to the recipe!

PB Banana Nut Muffins


  • 2 brown spotted bananas
  • 1/2 cup unsweetened almond milk
  • 1 tsp pure vanilla extract
  • 1/3 cup all natural creamy peanut butter
  • 2 tbsp flax meal
  • 6 tbsp water
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp pink salt
  • 1 1/2 cups gluten-free oat flour
  • 1/3 cup coconut sugar
  • 1 cup walnuts

How to make…

Step 1: Preheat the oven to 350 degrees and grease a muffin tin.

Step 2: In a large mixing bowl cream together the bananas, vanilla, almond milk, and peanut butter. Set aside.

Step 3: In a small-sized mixing bowl stir together the flax meal and water. Put this mixture in the fridge for 15 minutes or until it thickens to an egg consistency.

Step 4: In a medium-sized mixing bowl combine the remaining ingredients. This includes baking powder, baking soda, pink salt, oat flour, coconut sugar, and cinnamon.

Step 5: Add the flax egg to the wet ingredients, mix well.

Step 6: Combine the wet ingredients with the dry ingredients. Once thoroughly combined add the walnuts.

Step 7: Add the mixture to the greased muffin tin. (It made about 12-16 muffins.)

Step 8: Bake for 15-20 minutes or until a fork comes out clean, and the tops are golden brown.

Enjoy babes!!