#ThriveLife Day 28: Bake a Healthier Version

Long recipes overwhelm me.

Any list longer than about 5 or 6 ingredients, and it’s not happening.

If you feel me there, then you will absolutely love these three recipes—less than 5 ingredients to help you accomplish your Day 28 #thrivelife project:

Bake a healthier version of an old favorite treat. Share one (or two) with a friend or neighbor.

You’ve got to try one of these!

Chocolate Chip Cookies

Ingredients

• 1 Cup Creamy Almond Butter or Raw Cashew Butter
• 2 Tbsp. Raw Honey
• 1 Large Pasture-Raised Egg
• ½ Teaspoon Vanilla Extract
• ½ Cup Dark Chocolate Chips or Enjoy Life Chocolate Chips
  

Directions:

• Preheat oven to 350F. Line a baking sheet with parchment paper.
• In a large bowl, combine the nutbutter, honey, egg and vanilla. Mix until well combined and softened dough forms.
• Stir in chocolate chips until well-mixed. (Hint: If dough is too soft to shape into balls, place in the fridge for 10-15 minutes to firm).
• Using a spoon, form dough into balls, place on baking sheet and gently flatten.
• Bake for 10-12 minutes, or until golden brown.
• Remove from oven and allow to cool.

Coconut Chocolate Fudge

Ingredients

• 1 Cup Coconut Butter
• ½ cup Unsweetened Shredded Coconut
• 2 Tbsp. Raw Honey or Pure Maple Syrup
• ¼ cup Organic Cocoa Powder
• 1 Tsp. Vanilla Extract
• Pinch Sea Salt

Directions

• Melt coconut butter in microwave on high (about 30 seconds).
• Mix all ingredients together in a blender or with a spoon until smoothly blended.
• Fold mixture into a medium-sized Tupperware container, lined with wax paper.
• Pat mixture to a flat, consistent layer.
• Refrigerate until firm.

Pumpkin Muffins

Ingredients

• 1 cup of pumpkin puree (pumpkin only)
• 5 Pasture-raised Eggs
• ¼ cup coconut oil or ghee
• ½ cup coconut flour
• 1 tsp baking soda
• 1 tsp vanilla
• 1Tbsp. pumpkin pie spice & 1 Tbsp. cinnamon
• 2-3 drops liquid stevia or 2 tbsp. raw honey

Directions

• Preheat oven to 400 degrees
• Combine all ingredients in medium sized bowl and mix with a whisk OR add all ingredients to a blender and mix, until smooth.
• Divide batter into greased muffin tins (about ¼ cup of mix per tin) or a 8×8 baking dish for “bread.”
• Bake for 14-18 minutes (muffins) or 22-25 minutes (for bread), until lightly browned and comes out clean with a fork or toothpick.

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