Tag Archives: coconut

No-Bake Coconut Matcha Protein Bars (AIP & Paleo)

AIP Paleo No Bake Matcha Protein Bars

So I was cleaning out my kitchen cabinets the other day and I found a whole container of matcha powder in the back that I completely forgot about! I believe someone gifted it to me but just never used it. Oops. I’ve been meaning to try using matcha in my cooking for a while now because I love the flavor and the health benefits, so I instantly made these no-bake matcha protein bars with the match powder I found. 

AIP Paleo No Bake Matcha Protein Bars

AIP Paleo No Bake Matcha Protein Bars

AIP Paleo No Bake Matcha Protein Bars

If you don’t know what matcha is, it’s finely ground dehydrated green tea leaves that comes in a bright green powder. In traditional green tea, the leaves are steeped in hot water then discarded, but with matcha, you actually end up eating the tea leaves. This makes it much more beneficial for health than regular green tea, with more antioxidants (almost 3 times!) and nutrients, making it a delicious superfood!

To boost the beneficial effects of this yummy snack or dessert, I also added my favorite protein powder, Vital Proteins Collagen Peptides, which is made from grass-fed, pastured-raised bovine hides. It’s one of the best protein powders I have tried and I love how my skin and hair look after regularly consuming it daily!  

AIP Paleo No Bake Matcha Protein Bars

AIP Paleo No Bake Matcha Protein Bars

AIP Paleo No Bake Matcha Protein Bars

If you are vegan, feel free to use another protein powder of your choice. It will still be tasty and healthy, because Vital Proteins Collagen Peptides doesn’t have a strong flavor at all. I’ve been eating one of these matcha protein bars after each meal as a dessert, and love that I’m treating myself and giving my body beneficial nutrients at the same time.

The matcha powder I used was this one, and I love the flavor! Always make sure to read the ingredients list to make sure that there’s only one ingredient: Japanese green tea matcha powder, preferably organic. I’ve seen ones with gluten, sugar, or preservatives in them so make sure to avoid those ones with fillers in them!

AIP Paleo No Bake Matcha Protein Bars

No-Bake Coconut Matcha Protein Bars (AIP & Paleo)
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup unsweetened coconut flakes
  • 2 tbsp coconut oil, melted
  • 2 scoops Vital Proteins Collagen Peptides (or other protein powder of your choice)
  • 2 tbsp coconut milk or non-dairy milk
  • 1 tbsp matcha powder
  • 1 tbsp + 2 tsp raw honey
  • ½ tsp pure vanilla extract
  • ⅛ tsp sea salt
Instructions
  1. Line an 8x4 loaf pan with parchment paper.
  2. Combine all ingredients in a food processor and blend until smooth.
  3. Pour out the mixture into the pan and flatten it with a spatula. Place in the freezer for 15 minutes.
  4. Remove from the freezer and cut into square.
  5. Store in the refrigerator for up to a week.

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AIP Paleo No Bake Matcha Protein Bars

Mini Pumpkin Tarts

Mini Pumpkin Tarts

It was in the 80s all weekend over here (I even laid out at the pool!) so it seems strange to see all the Fall recipes popping up on my Instagram feed. However, I will not pass up a chance to get started on my pumpkin craze, and decided to open up my first can of pumpkin of the season. I thought about making my paleo pumpkin pie, but realized there’s no way I’m turning on the oven in this heat. Which is how these mini pumpkin tarts were born!

Mini Pumpkin Tarts

Mini Pumpkin Tarts

Mini Pumpkin Tarts

If you love pumpkin pie like me, you will love this recipe. These pumpkin tarts are a smaller version of pumpkin pie (they are muffin sized—so cute!), without needing to be baked in the oven. I love how quickly they came together. They are best eaten chilled, straight out of the refrigerator so I love that I can still enjoy Fall flavors in this heat!

Mini Pumpkin Tarts

Mini Pumpkin Tarts

Mini Pumpkin Tarts
Mini Pumpkin Tarts
 
Prep time
Cook time
Total time
 
Serves: 6 tarts
Ingredients
Crust
  • ⅓ cup almond flour
  • ⅓ cup flaxseed meal
  • 3 tbsp coconut oil
  • ⅛ tsp salt
Filling
  • 1 cup pumpkin puree
  • ⅓ cup coconut butter
  • 3 tbsp honey
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • ⅛ tsp ground cloves
  • Coconut flakes, for garnish
Instructions
  1. Line a 6-cup muffin tin with parchment paper or a standard muffin liner.
  2. Combine and mix all ingredients for the crust in a bowl until it becomes a sticky dough.
  3. Divide the dough evenly into the lined muffin cups, and press down with your fingers to form a crust on the bottom of each cup. Place in the fridge while preparing the filling.
  4. Heat a saucepan on the stovetop at the lowest setting.
  5. Place all ingredients for the filling (except coconut flakes) in the saucepan just until the coconut butter and honey are melted. Stir well.
  6. Take the muffin tin out of the fridge, and pour the filling evenly into the 6 muffin cups over the crusts.
  7. Smooth out the top of the filing with a spatula, and sprinkle with coconut flakes.
  8. Place back in the fridge for at least 3 hours so the filling hardens and sets.
  9. Serve chilled.
  10. Store in the refrigerator for up to a week.
Notes
If you don't love the taste of honey in dessert, you can replace with ¼ cup of maple syrup.

paleo-mini-pumpkin-tarts

Blueberry Walnut Coconut Fat Bombs

Blueberry Walnut Coconut BombsWhile working with clients going through the RESTART sugar detox program, one of the top concerns they have is what to eat for snacks and how to kill those awful cravings that hit at odd hours, especially during their first week. The key is to always be prepared and to have the right snacks available, so you don’t go off-plan with a “what the heck do I eat” feeling and grab that box of sugar-filled cereal. One of my favorite ways to stay on track is to eat high fat snack bites, called fat bombs, that’ll fill you up quickly while killing those cravings. I love using coconut anything to make fat bombs because it’s easy to digest and the body primarily uses it for energy, instead of storing it as fat. I recently made these blueberry walnut coconut fat bombs that really did the job for me.

Blueberry Walnut Coconut Bombs

Blueberry Walnut Coconut Bombs

Blueberry Walnut Coconut BombsYou can cool and harden these fat bombs in a prettier silicon mold, but I’m lazy and I just leave them in a loaf pan in the fridge, then cut them into squares once they harden. The walnuts add a delicious crunch to each bite, and the blueberries give a slight sweetness that you might be craving without throwing your blood sugar off balance. I highly recommend you make a batch for the week to get ready for your new low-sugar lifestyle, and see how great you can feel!

Blueberry Walnut Coconut Bombs

5.0 from 1 reviews
Blueberry Walnut Coconut Fat Bombs
 
Prep time
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Ingredients
  • ⅔ cup fresh or frozen blueberries
  • ½ cup coconut oil
  • ½ cup coconut butter
  • 1 tsp maple syrup (omit if doing a sugar detox)
  • ⅓ cup shredded coconut
  • ⅓ cup chopped walnuts
  • Cinnamon (optional)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place blueberries in a food processor and pulse until they are chopped into fine pieces.
  3. Line a 9x5 loaf pan with parchment paper.
  4. Pour coconut oil. coconut butter, maple syrup, and blueberries in the pan (no need to combine thoroughly) and bake for 10 minutes until coconut oil and coconut butter are melted, and the blueberries are cooked.
  5. Take out of the oven and let it cook for 10 minutes, then stir in shredded coconut and chopped walnuts.
  6. Refrigerate uncovered for at least 30 minutes to let the mixture harden.
  7. When ready to eat, pull out the parchment paper to remove the hardened layer from the pan.
  8. Cut into to mini squares and sprinkle with cinnamon if you wish.
  9. Store in the refrigerator.

Paleo Gluten Free Whole30 Blueberry Walnut Coconut Fat Bombs