I had the privilege of being hired to make some of the treats for my work (Whistler Core) 7th Anniversary Party. What an honor! I wanted to create a spread that would satisfy different appetites and be approachable for paleo, raw, gluten free etc. Here's what I came up with: Sweet & Spicy Pumpkin Seed Crisps, Raw Brownie Bites 2 Ways, Paleo Cookie Dough Protein Balls, and Gluten Free Coconut Macaroons. Dive in!
1 cup pumpkin seeds (pepitas),
3 1/2 Tablespoons honey,
1 1/2 teaspoons smoked paprika,
1/2 teaspoon cayenne pepper, and a pinch of salt.
Preheat oven to 350°F. In a bowl, stir together honey, paprika, cayenne pepper, and a pinch of salt. Once mixed add pumpkin seeds (pepitas). Spread mixture onto a parchment-lined baking sheet in a single layer and bake for 15 to 20 minutes, or until lightly golden. Cool completely before breaking into clusters. Clusters can be stored in an airtight container for up to five days.
Per serving: 160 cal, 11 g fat (2 g sat), 13 g carbs, 50 mg sodium, 2 g fiber, 7 g protein
Chocolate Chip Cookie Dough Protein Balls (Paleo, Vegan, Gluten Free)
- 1 Scoop Vanilla Protein Powder
- 1 tablespoon coconut sugar
- 2 tablespoons coconut flour
- 2 tablespoons coconut butter, melted
- 1 heaping tablespoons almond butter
- 2 tablespoons almond milk (or coconut milk or water)
- ½ teaspoon vanilla extract
- pinch of salt
- 2-3 tablespoons Mini Chocolate Chips
In a bowl, mix together protein powder, coconut sugar, and coconut flour. Then add coconut butter, almond butter, almond milk, vanilla extract and a tiny bit of salt. Fold in chocolate chips. Use a cookie scoop to make 8-9 balls. Firmly roll them keep them from falling apart. Place in the refrigerator to set and store in the fridge.
RAW BROWNIE BLISS BITES (personal favorite)
- 2 CUPS Pecans (NOT Walnuts!)
- 2 CUPS Medjool Dates (20)
- 3/4 CUP Raw Cacao
- 1/2 CUP Shredded Coconut
- 1/2 TSP Salt
- 1/4 cup maple syrup or agave
- Optional: 1/2 Cup Hazelnuts, 1 Tablespoon Orange Essence, 1/2 Cup Almonds, 1/2 Cup Raspberries
Process the pecans in your food processor until they are finely ground.
Next add your cacao, coconut, and salt. Process only until all the ingredients are thoroughly mixed. You do not want to turn your nuts to butter.
Add your dates and process until you have a fine crumble. The mixture should stay together when you press it between your finger tips, be sure to avoid the buttery consistency. I always roll most of my bites in coconut to avoid greasy fingers.
Coconut Macaroons (Paleo & Gluten Free)
Makes 24 Macaroons
- 3 egg whites
- 1/4 teaspoon Salt
- 1/4 cup agave nectar or honey
- 1/2 tablespoon vanilla extract
- 1.5 cups unsweetened shredded coconut
In a mixing bowl whisk egg whites and salt until stiff
Fold in agave, vanilla and coconut
Drop batter onto a parchment paper lined baking sheet, one rounded tablespoonful at a time
Pinch each macaroon at the top (like a kiss)
Bake at 325 350° for 10-15 minutes, until lightly browned*