Cinnamon Baked Apples

One of my favorite desserts during the holidays (or anytime). The warming spice of cinnamon helps balance blood sugar and fights inflammation making this a win win!

Ingredients:

6 large apples ( mix it up with some honey crisp and tart granny Smith)

2 tablespoons of lemon juice

2/3 cup of coconut sugar

1 pinch of nutmeg

1 1/2 teaspoons of cinnamon

1/2 teaspoon ground ginger

3 tablespoons cornstarch

1/2 cup chopped walnuts

3 tablespoons of fresh apple juice (or water)

1 pinch salt

Coconut whipped creme or vanilla bean ice creme (optional)

Instructions:

Preheat oven to 350 degrees.

Put to the side a 9x13 inch baking dish.

Peel, core and cut apple into quarters. Slice lengthwise into thin even slices.

Add slices to baking dish and add on top lemon juice, ginger, nutmeg, cinnamon, cornstarch, apple juice or water, and salt. Mix to combine and cover loosely with foil.

Bake for 45 minutes covered. Remove foil and sprinkle with walnuts. Bake for another 10-15 minutes until the center is soft and the apples have caramelized a bit.

Top with coconut whipped creme or vanilla ice creme or enjoy au natural!

Chocolate Dipped Delights

When you're craving a bit of chocolate with a mix of healthy, this is the perfect pair!

Ingredients:

1- 2 lbs of mixed fruit of choice ( make sure they are dry and almost to room temp)

1 cup chocolate (60%+ cacao chocolate chips)

1-2 teaspoons coconut oil ( I have also done this w/ out the oil)

Instructions:

1. Melt the chocolate, You can use a double boiler or the microwave.

2. Microwave method : Melt the chocolate in 20-30 second intervals stirring a few times. Heat small amounts at a time to prevent clumping.

3. Double boiler method: Use a glass or stainless steel bowl over a pot of simmering water (Keep some space between the water and the bowl) Stir frequently as the chocolate heats up.

4. Dip fruit into the melted chocolate. Lay it on a parchment or wax paper-lined baking sheet.

5. Refrigerate for 15-20 minutes to set up the chocolate. 

6. Serve chilled

Vanilla Cake Bites

Ingredients

• 1 1/4 cups packed pitted medjool dates (measured after pits removed)

• 1 1/4 cups raw walnuts

• 1 cup almond flour (or sub almond meal, but the cake flavor is more pronounced with flour)

• 1/3 cup coconut flour (or sub more almond flour)

• Pinch sea salt

• 2 tsp vanilla extract

• Finely shredded unsweetened coconut (optional)

Instructions

1. Add pitted dates to a food processor and mix until small bits remain or a ball forms. Remove from food processor and set aside.

2. To the food processor, add the walnuts, almond flour, coconut flour, and sea salt. Blend until a semi-fine meal. Add dates back in (in bite-sized pieces) as well as the vanilla extract. Pulse until a loose dough forms. Be careful not to over-blend. Make a pliable dough, not a purée.

3. Scoop out 2-Tablespoon amounts using a cookie scooper and roll into balls with hands or release lever on scoop and place directly on a parchment-lined baking sheet. Repeat until all dough is used up.

4. Roll in finely shredded coconut or leave as is.

5. Store in refrigerator or freezer. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month.