This granola contains millet, which is yet another fabulous gluten-free grain. (And very crunchy). Often toted as the "new quinoa," millet is a prebiotic, an excellent source of fiber and vitamin B3, a nd contains calming serotonin.  Feel free to add even more millet to this recipe if desired! Yummy parfait idea:  layer granola, plain coconut milk yogurt, fresh berries of choice, then repeat.  That's a great breakfast or post-sweat session snack! Vanilla Sunflower Seed Granola Dry Ingredients: 2 cups gluten-free oats 1 cup sunflower seeds 1/2 cup millet 2 tablespoons ground chia seeds 2 tablespoons coconut palm sugar (optional) 3/4 teaspoon cinnamon dash sea salt Wet Ingredients: 2-1/2 tablespoons unsweetened applesauce 3 tablespoons sunflower seed butter (I like this one because it has hemp, too) 1/4 cup pure maple syrup 1-1/2 teaspoon pure vanilla extract Directions: 1.  Preheat oven to 325 degrees and line a cookie sheet with parchment paper. 2.  Mix all the dry ingredients together and set aside. 3.  Heat applesauce, sunflower seed butter, and maple syrup together over the stove or in the microwave.  Stir in vanilla, mix well and mix into the dry ingredients. 4.  Bake on a cookie sheet (lined with parchment or spritzed with oil) for 22-24 minutes, stirring halfway, then let cool for 10 minutes on a wire rack.  Once fully cooled, store in an airtight container for up to 6 or 7 weeks.

These protein-packed cinnamon rolls are PERFECTION. They are based off of a recipe by @danishealthyeats and I've seen a few similar ones floating around, and I've added my own spin on them. Tell me what you think! They look complicated but really are a one-bowl recipe that takes mere minutes then chilling time. Without further ado, here's the full recipe! No-Bake Protein Cinnamon Rolls: Yields About 8 to 9 Ingredients: Main Dough 3/4 cup gluten-free oat flour (I grind gluten-free oats in a grinder) 1/2 cup super fine almond flour 1/4 cup defatted almond butter 1/4 cup KOS Caramel Protein Powder (or preferred protein powder) 1 tsp cinnamon 1/2 cup runny almond butter 3 to 4 TBSP pure maple syrup 1/2 tsp pure vanilla extract 1/4 tsp sea salt 4 to 6 TBSP almond milk as needed Filling 1 cup Medjool dates (soak in hot water for 15 minutes if they are firm) 1 TBSP cinnamon 1 TBSP MCT oil (or any oil should do, but the one I linked to is a great brain and energy boost if you have these in the morning!) 1 TBSP water 1 tsp pure vanilla extract 1/8 tsp sea salt optional: 1 to 2 scoops collagen peptides Instructions: Add all dough ingredients to a food processor bowl and blend until a soft dough forms. If the dough feels too crumbly, motre almond milk until smooth and dough-like. Roll out the dough into a rectangle shape on a sheet of parchment paper, about 1/3 to 1/2" thick Add the filling ingredients to the food processor bowl and blend until smooth, scraping the sides if needed. If it's too thick, add water, a few tsp at a time. Spread the filling over the dough, leaving a 1/2–1" border to prevent overflow of the filling. Use the parchment paper to gently roll the dough into a log then put in freezer for 45–65 minutes. Once firm enough, slice and serve! Store remainders in sealed container in the fridge. note: if you shop through my links you get the best discount AND I might get a few cents, so thanks for that!

Are you searching for a sweet treat that satisfies cravings while being nutrient-rich? You’ve found it! These chocolate-dipped dates filled with a crispy protein center are not only delicious but also brimming with components that support hormone balance and energize your metabolism. Plus, they are gluten-free, dairy-free, and contain no added sugar. Let’s dive into this simple recipe that you. will. be. obsessed. with!! Why Choose Dates for this Chocolate Crisp Treat? Dates, aka nature's candy, are so amazing and a personal fave of mine. They are rich in fiber, vitamins, and minerals. Specifically, they contain around 696 mg of potassium per 100 grams , which is crucial for heart health and muscle function. With a low glycemic index, dates are an excellent choice for those managing blood sugar levels. Not only do they provide natural sweetness, but they also serve as a great base for desserts. By adding chocolate and protein, these treats become a nourishing snack that helps stabilize your energy levels throughout the day. The Benefits of Chocolate Dark chocolate, especially varieties with at least 70% cocoa , is packed with antioxidants. Research shows that it can improve heart health and brain function, and it may even enhance mood. Studies suggest that the flavonoids in dark chocolate can help keep hormones in check, making this a perfect match for our date snack. Using sugar-free chocolate means you can enjoy these benefits while avoiding added sugars that might disrupt your metabolism and hormonal balance. For this recipe, I used Trader Joe's new chocolate chop option that is simply unsweetened chocolate, cocoa butter and allulose. *Too much allulose can have the same effects as other substitutes. I have an extremely sensitive stomach and can't do much monk fruit or stevia, but these chocolate chips work fine for me. Ingredients You'll Need To create these tasty chocolate-dipped dates with a crispy protein center, gather the following ingredients: Medjool dates : The key ingredient, offering natural sweetness and a chewy texture. I love Terrasoul for the taste and texture (I've never found a date that's gone bad with the gross black stuff inside) and the price. Other dates like deglect noor work but aren't nearly as good or as easy to "stuff" Sugar-free dark chocolate : Select chocolate with at least 70% cocoa for optimum health benefits. I used Trader Joe's. Crispy Quinoa : Opt for a crispy quinoa cereal with nothing else added. You can toast your own quinoa but I like the airy, puffier crunch of the Q Flakes Crisped Quinoa . Almond Butter: Extra protein, healthy fats and a delicious taste. Choose one without added oils and sugars. Functional Mushroom blend :(optional, I used Laird Performance Mushrooms ) Optional toppings : Add a light sprinkle of sea salt for an extra flavor boost. I used Maldon Sea Salt Flakes because they are gorgeous, almost snowflaky, and I LOVE the taste and texture. Delicious chocolate-dipped dates with a crispy protein center The Recipe: Ingredients yields 10 1/2 cup chocolate chips plus another 1/3 cup or so for drizzling or dipping 2/3 cup crispy quinoa 1-1/2 TBSP creamy almond butter 1 tsp functional mushroom blend 10 Medjool Dates Flaked Sea Salt Step-by-Step Instructions Step 1: Prepare the Dates Begin by pitting the Medjool dates. Carefully slice them open and remove the pit. This creates a pocket for your protein filling. Step 2: Make the Crispy Protein Center In a glass mixing bowl, melt the chocolate carefully. Stir in the remaining ingredients then place in the fridge so that it firms up but not freezes. Step 3: Fill the Dates Take a small portion of the mixture and press it into the pocket of each date. Fill them generously, but don’t overstuff them. Step 4: Melt the Chocolate In a microwave-safe bowl, melt the sugar-free dark chocolate in 30-second bursts, stirring in between. This helps prevent burning and ensures a smooth consistency. Drizzle on top or dip dates in fully if desired. Step 6: Add Sea Salt I like to chill the dates for a few minutes, then sprinkle on flaked sea salt. The Maldon Flaked Salt is so pretty (yes, really!) and a perfect compliment to the date. If you purchase any ingredient today, make it the sea salt. The box goes a loooong way and lasts a long time. You'll thank me later! Step 7: Chill and Enjoy Place the dates on a parchment-lined baking sheet and refrigerate for about 30 minutes or until the chocolate sets. Once firm, they are ready to enjoy! Storing Your Treats Store these chocolate-dipped dates in an airtight container in the refrigerator for up to one week . They make an excellent snack for on-the-go energy boosts. Why These Treats Are Good for Hormones and Metabolism The combination of dates, protein from quinoa and almond butter, and dark chocolate creates a well-rounded snack that helps regulate hormones. The 7.1 grams of fiber in a 100-gram serving of dates aids digestion and maintains stable blood sugar levels, while protein supports muscle repair and growth. The antioxidants in dark chocolate work to reduce inflammation, promoting overall health. This delightful treat not only satisfies your sweet tooth but also functions as a powerful ally for your body. Sweet Indulgence with Health Benefits These easy chocolate-dipped dates with a crispy protein center are a wonderful way to enjoy a sweet treat without compromising your health. They're straightforward to make, gluten-free, dairy-free, and devoid of added sugar, making them a perfect snack for those committed to a healthy lifestyle. The next time a craving strikes, whip up a batch of these delightful treats. Your taste buds and body will both be grateful! If you shop through my Amazon links, I may earn a few cents so thanks!

These have 3 different veggies packed in here, and the taste is incredible! I'm serious; you'll be shocked at how good these are, and the best part is that kids love them. They are fluffy, keep well and are perfect for busy morning breakfast or school snacks. There's no nuts, making them safe for school and for those with nut allergies. Healthy fluffy veggie donuts Yields 12-16 donuts Veggie Donuts Your Kids Will LOVE: Ingredients: 1-1/4 cup raw spinach 1 cup cooked green lentils 1/2 cup cooked carrots, pureed 1/2 cup unsweetened applesauce 2 eggs 4 TBSP maple syrup 4 TBSP avocado oil or algae oil 4 TBSP any nondairy milk 1 tsp pure vanilla extract 1-1/3 cup gf flour 3 TBSP arrowroot  flour 2 TBSP cacao powder 3 TBSP chocolate protein powder * optional 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon Sprinkle of sea salt optional: mini dairy-free chocolate chips for topping Directions: 1. First off, cook the lentils by boiling in water and simmering 20 min or according to the package instructions. Drain then let cool. 2. Preheat oven to 375F, and grease silicone donut pans (these are the best for super easy removal and clean-up!!) with avocado oil or oil of choice. Here's the ones I use, and they are under $10. 3. Place the wet ingredients in a blender, and blend until smooth. Next, pulse in the dry ingredients. 4. Pour into pan, topping with mini nondairy chocolate chips if desired (note: I use coconut-sweetened ones when I can and that’s how the recipe stays refined-sugar-free or omit) If desired. 5. Bake for 17-19 min or until an inserted toothpick comes out clean and enjopy your delicious veggie donuts! * This is the one  I used because it bakes the best out of the zillion protein powders I have tried, but you can omit and use extra cocoa or cacao powder instead if desired.

This recipe is super fast and easy, plus there's no gluten, dairy, refined sugar, or soy. Fluffy Pineapple Upside-Down Cake (Gluten-Free, Dairy-Free, Refined-Sugar-Free) If you’ve ever wanted a dessert that’s light, tropical, and secretly healthy, this is it. This gluten-free pineapple upside-down cake  has all the nostalgic flavor of the classic—juicy fruit, caramel-like glaze, and a tender, moist crumb—but without gluten, dairy, or refined sugar. Made with wholesome ingredients like coconut sugar, coconut milk, and gluten-free flour, it’s a dessert that feels indulgent but still works for those with common food sensitivities. It’s perfect for summer gatherings, weekend brunch, or any time you want something sweet that still supports your healthy lifestyle. And here’s the best part: you’d never guess it’s a healthier recipe. Every bite is soft, fluffy, and bursting with tropical flavor. Healthy Pineapple Upside Down Cake Ingredients For the glaze and topping: fresh pineapple, sliced into 6-8 little pieces ⅓ cup coconut sugar 2 ½ tablespoons coconut oil Pinch of sea salt For the cake batter: ¼ cup coconut milk ½ teaspoon apple cider vinegar ¼ cup vegan butter ⅓ cup coconut sugar 1 large egg 1 tablespoon coconut yogurt 1 cup gluten-free flour (divided into ½ cup + ½ cup) 1 teaspoon baking powder Pinch of sea salt Instructions 1. Prepare the pineapple and glaze Line the bottom of a 6" cake pan with parchment paper and lightly grease the sides with oil. Arrange the pineapple slices in a single layer. In a small saucepan, combine the coconut sugar, coconut oil, and a pinch of salt. Bring the mixture to a gentle boil, then lower the heat to a simmer until slightly thickened. Let it cool for a minute, then pour the glaze evenly over the pineapple slices. 2. Create the milk mixture In a small bowl, stir together the coconut milk and apple cider vinegar. Let it sit for 5 minutes to create a dairy-free “buttermilk.” 3. Make the batter In a mixing bowl, beat the vegan butter and coconut sugar until fluffy. Add the egg and coconut yogurt, mixing well. Stir in half of the coconut milk mixture. Fold in ½ cup of the gluten-free flour, baking powder, and a pinch of salt. Add the remaining milk mixture, then fold in the last ½ cup of flour until just combined. 4. Assemble and bake Spread the batter gently over the glazed pineapple layer, making sure it’s even. Bake at 350°F for about 35 minutes, or until a toothpick inserted into the center comes out clean. 5. Cool and serve Let the cake cool for about 10 minutes before inverting it onto a plate. Slice, serve, and enjoy that perfect combination of juicy fruit and tender cake. Why You’ll Love This Recipe Allergy-friendly:  Gluten-free, dairy-free, and refined-sugar-free. Naturally sweetened:  Coconut sugar adds a rich, caramel-like flavor. Tropical vibes:  Fresh pineapple makes every bite juicy and refreshing. Crowd-pleaser:  No one will believe it’s a “healthier” cake. Tips for the Best Pineapple Upside-Down Cake Use fresh pineapple  for the best flavor and texture. Don’t skip the cooling time  before flipping—the glaze needs to set slightly. If you want extra decadence, serve with a dollop of coconut whipped cream. This healthier pineapple upside-down cake proves you can have it all—beautiful presentation, rich flavor, and ingredients you can feel good about.  It’s the kind of dessert that gets everyone asking for seconds (and the recipe). Save this one for your next summer party, holiday dessert table, or just a sunny afternoon when you want a treat that’s light yet luxurious.

These are SO good. Not only do you get a filling, satisfying treat, you also get extra protein packed in, which helps prevent the sugar crash. There's no refined sugar too, and I am absolutely obsessed with the taste. No preamble in this post, just the recipe for these amazing protein caramel twix bars. Protein Caramel Twix Ingredients: Shortbread Layer: 1 cup superfine almond flour 2 TBSP creamed raw honey 1 tsp maca powder dash of sea salt 2 to 3 TBSP water, if needed Filling: 1/3 almond butter or cashew butter for a lighter color 2 to 3 TBSP creamed raw honey 1 scoop protein powder (I used Salted Caramel Kos Protein Powder for a more authentic caramel taste) Coating: 1/2 cup melted chocolate chips (I used dairy-free coconut sugar-sweetened chocolate) Healthier Protein Twix, No Grains, No Dairy Protein Caramel Twix Directions: Mix the shortbread layer ingredients together and bake for 12-14 minutes at 350F in a parchment-lined pan (I actually used two mini loaf pans, which were the perfect size!). Only bake until it is golden and set, then let pans cool on a wire rack. Mix the caramel layer together, and add a little water if needed, or more honey for a more "drizzly" middle. Chill in the fridge, and then slice. Lastly, melt the chocolate and cover each slice. Let chill until chocolate is set.

These protein strawberry donuts are a great choice if you'd like a little protein with your treats. These fill you up and don't give you a sharp rise in glucose which I love! For the glaze to keep it sugar-free, you can follow the recipe at the bottom which adds another boost of plant-based protein! Gluten-Free Dairy-Free Sugar-Free Healthier Donuts Here's the recipe: Yields 10 Sugar-Free Baked Donuts Ingredients: 1/2 cup coconut milk 1/3 cup maple syrup 3 TBSP strawberry jam (I like this brand for no added sugar and added chia!) 1/4 cup oil (avocado or algae are the ones I've used) 2 eggs 2 tsp pure vanilla extract 2 cups gluten-free flour 1 scoop protein powder (I used EarthChimp's Vanilla in this recipe) 1-1/2 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg dash of sea salt Directions: Whisk the wet ingredients together, then fold in the dry. Heat oven to 350F and grease two donut pans with avocado oil. Pour batter in 2/3 full. Bake 14-16 minutes or until an inserted toothpick comes out clean. Eat plain or drizzled with topping of choice. For a protein topping option (pictured above): Whisk 1/3 cup protein powder, 1/4 cup arrowroot powder, 1/2 cup nondairy milk and natural food coloring if desired. If too runny, add in tapioca or arrowroot starch or powdered sugar for a more traditional sweet taste. Chill in the fridge to firm up 10 min. Enjoy!

These brownies are AMAZING and now the only brownie recipe I'm going to ever make! You can easily make a protein version, too. This recipe works well with a scoop or two of collagen peptides added in or even increase the water amount by 2 TBSP and add a scoop of your favorite protein powder to the brownie batter for extra nutrition. These healthy grain-free brownies are a powerhouse of wholesome ingredients that deliver both indulgence and nourishment. Made with raw cacao, they’re packed with antioxidants that support heart health and fight inflammation. Lucuma, a naturally sweet fruit powder, adds a maple-like flavor while providing a boost of vitamins, minerals, and fiber—especially iron, potassium, and vitamin C and it also allows you to get away with less sweeteners. Medjool dates lend natural sweetness and a rich texture, along with fiber and essential nutrients like magnesium and B vitamins. With no refined sugars, grains, or dairy, these brownies are a gut-friendly, nutrient-dense treat that satisfies cravings without the crash. Healthy Grain-Free Brownies Brownie Recipe: 1 cup raw caco powder 1/2 cup melted coconut oil 15 to 18 Medjool dates (pitted, about one cups' worth) 6 TBSP pure maple syrup 2 eggs (or "flax eggs" if egg-free) 1/2 cup almond butter 1/2 cup almond flour (fine) 1 tsp pure vanilla extract 1 tsp lucuma powder ( optional but adds great flavor/more nutrients) 3/4 cup water Frosting Recipe: 1/2 cup almond butter 1/4 cup pure maple syrup 1/4 cup raw cacao powder 1/4 cup almond milk Directions: Line an 8" pan with parchment paper and preheat the oven to 350F. In a food processor, blend all the brownie ingredients together. Dates work best if they are soft, so you may prefer to soak them in hot water then drain them. The longer you food-process, the smoother the texture will be. Bake 26-30 min or until an inserted toothpick comes out clean. Let cool in the pan at least 20-30 min. For the frosting: In a bowl, whisk all the frosting ingredients together (you can also food process if preferred). Spread on top of brownies. If you want it like a cake, you can cut the brownies in half you you have two big rectangles, put put a layer of frosting on, then combine for a double layer brownie-cake.

These are great because there's no added sugar; just natural sweetness from dates! For the "frosting", to keep it sugar-free, you can whisk protein powder with nondairy milk or whip date syrup with nondairy butter or if you don't mind a little sweetness, do like I did and melt nondairy white chocolate chips, add a superfood powder of choice like dragonfruit or butterfly pea powder for a fun color. Gluten-Free Dairy-Free Sugar-Free Healthier Donuts Here's the easy recipe! Yields 10 Sugar-Free Baked Donuts Ingredients: 1/2 cup coconut milk 1/3 cup date syrup* 1/4 cup oil (avocado or algae are the ones I've used) 2 eggs 2 tsp pure vanilla extract 2 cups gluten-free flour 1-1/2 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg dash of sea salt *You can use store bought or make your own Directions: Whisk the wet ingredients together, then fold in the dry. Heat oven to 350F and grease two donut pans with avocado oil. Pour batter in 2/3 full. Bake 14-16 minutes or until an inserted toothpick comes out clean. Eat plain or drizzled with topping of choice. Sugar-Free Fluffy Baked Donuts Make your own date syrup: Instructions: Soak 1lb (16oz) Medjool Dates: Add the (pitted) dates and 3 cups of boiling water to a pot. Let them soak for about 15 minutes, or until the dates are very soft. Bring to a Boil: Place the pot on the stove and bring the mixture to a boil. Simmer & Mash: Reduce the heat to medium and let it simmer for 15 minutes. Mash the dates every 5 minutes to help them break down. By the end, the mixture should resemble a loose applesauce. Cool Slightly: Remove from heat and allow the mixture to cool for about 15 minutes. Strain the Liquid: Pour the mixture into a fine strainer or cheesecloth set over a bowl. Squeeze out as much liquid as possible—this is the date syrup base. Reduce the Syrup: Pour the strained liquid back into the pot. Bring it to a boil, then lower the heat and simmer for 20–30 minutes, stirring occasionally, until the syrup thickens enough to coat the back of a spoon. Cool & Store: Let the syrup cool completely. It's ready to use! Store leftovers sealed in the fridge

If you love mint chip ice cream but want something that loves you back —this recipe is your new summer obsession. It's grain-free, dairy-free, soy-ree and corn-free (plus lower sugar and higher in protein), making it an excellent choice for those with food allergies or sensitivities. These Protein Mint Chip Ice Cream Sandwiches  are refreshing, nostalgic, and secretly packed with nourishing ingredients. Made without gluten, grains, dairy, soy, or corn, they’re the ultimate clean treat for anyone who wants to indulge without the sugar crash or gut chaos. Bonus: They’re high in protein to help keep you full, fueled, and energetic (a busy parent necessity for sure!) Healthier Ice Cream Sandwich: Mint Chocolate Chip Protein GF Version! Whether you're dealing with food sensitivities, feeding picky eaters, or just love a feel-good dessert, this one's a total win. Why You'll Love These Protein Ice Cream Sandwiches: Allergy-friendly  – Free from gluten, dairy, grains, soy, and corn Lower in sugar  – Naturally sweetened and less sugary than store-bought treats High protein  – With optional collagen and protein powder, one batch delivers a serious boost Fun + nostalgic  – It’s a clean twist on a summertime favorite Ingredients: Sandwich Part: 1 cup superfine almond flour 1/3 to 1/2 cup raw cane sugar 1/3 cup raw cacao powder dash of sea salt 1/4 cup avocado oil 1/2 tsp peppermint extract for baking 2 eggs optional: 3 to 4 TBSP collagen peptides optional: 1 scoop protein powder of choice (I added both and a splash of water. This added another 40g of protein to the recipe) Mint Chip "Ice Cream" Filling: 2 TBSP almond butter 1 to 2 scoops protein powder (I used this one ) 1 container Coconut Whipped Topping 1 tsp peppermint extract 1 coconut-sugar-sweetened chocolate bar , chopped (about 1/3 cup) Instructions: Make the sandwich base: In a medium bowl, mix the dry ingredients. In a separate bowl, whisk together the wet ingredients. Combine both and stir until a thick batter forms. Add protein and collagen if using. Bake it: Line a baking pan with parchment paper. Pour in the batter and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. Let cool completely. Make the filling: Stir together thawed coconut whip, almond butter, peppermint extract, and protein powder. Fold in your chopped chocolate. Assemble: Slice the baked sandwich layer in half to create two rectangles. Lay one half in a parchment-lined container (approx. 9x5”), spread the mint filling on top, and place the other half on top like a sandwich. Freeze & enjoy: Freeze until the filling is firm. Slice into bars and enjoy cold! (Store leftovers in the freezer.) Customize It: Add crushed peppermint candies for crunch (seasonal favorite!) Make it nut-free with sunflower seed butter and tigernut flour Swap in chocolate protein for a richer flavor This is one of those recipes that hits the sweet spot between indulgent and intentional. You get the creamy minty vibes, the fudgy sandwich cookie feel, and the added benefit of clean, protein-packed ingredients that actually support your energy—not drain it. Perfect for summer pool days, post-lunch treats, or just because you deserve something delicious and  nourishing. Tag me if you try it!  I’d love to see your minty creations.

And no, this is not just a healthy cake with vanilla beans...it's a healthy cake with bean beans.  Organic Great Northern Beans in this one, specifically.  The best part is that it's sooo easy to make; just puree all the ingredients, pour in a lined pan and bake! There's no refined sugar, and no grains or dairy. It's an excellent lighter cake to wow guests and better yet, have it assembled in minutes! Vanilla Bean Cake Ingredients: 1 can (about 1 and  1/2 cup) Great Northern Beans , rinsed and drained 1 tablespoon vanilla bean paste or vanilla extract 1/2 teaspoon lucuma powder 1/2 teaspoon baking powder (I love Otto's brand because it is gluten-free and corn-free) 1/4 teaspoon baking soda  1/4 cup coconut oil, melted 3 large organic free range eggs 1/2 cup raw honey Optional: 1 scoop of protein powder ( Truvani vanilla tasted great IMO!) Directions: 1. In food processor, puree beans until smooth.  Add in other ingredients until combined, and then pour into a 8x8" greased pan or parchment-paper lined pan. 2.  Bake at 350F degrees for 30-38 min or until the middle doesn't jiggle a bunch.  Let cool on wire rack for one hour. 3.  Invert onto cookie sheet or pan, and drizzle or frosting with optional frosting:  coconut oil and spread blended with raw honey or organic powdered sugar, with vanilla to taste.  It is sweet and moist as is...unless it's standing in for a birthday cake, I enjoy it plain! I got this idea from several different recipes I found online, and combined them and tweaked them a bit to custom create this one.  I loved the moist richness and it literally melts in your mouth (the main ingredient is a pureed white bean, after all).  I could probably eat this at any time! Why lucuma powder ? It's considered a "superfood"! Lucuma is packed with polyphenols, flavonoids, and carotenoids, which are powerful antioxidants that protect the body from cellular damage caused by free radicals.  Lucuma is packed with antioxidants that may help protect against chronic illnesses like cancer, heart disease, and diabetes. It's also rich in essential nutrients—vitamin C, niacin (B3), calcium, potassium, and iron. With its naturally sweet, maple-like flavor, lucuma makes a great alternative to refined sugar or artificial sweeteners. Plus, emerging research suggests it may have anti-inflammatory benefits and support healthier skin. Study links: https://pubmed.ncbi.nlm.nih.gov/19459727/ https://www.scielo.br/j/aabc/a/j4sYFSQQYNXPwWBLjTnQZLH/?utm_source https://pmc.ncbi.nlm.nih.gov/articles/PMC8434328/?utm_source https://pubmed.ncbi.nlm.nih.gov/19459727/

If your childhood nostalgia and your grown-up wellness goals had a baby, it would be this  poptart.  These grain-free, protein-packed beauties taste like the toaster treats you loved as a kid—but they’re made with clean, nourishing ingredients that leave you feeling energized (not sluggish). Whether you're fueling up after a workout, looking for a fun snack for your kids, or just want a breakfast that feels like a treat, this recipe is a total win. No gluten, no grains, no junk—just soft pastry, gooey filling, and the kind of flavor that makes you do a happy dance in the kitchen. Makes about 10! Halve the recipe if you'd like less Main dough: 1-1/2 cup almond flour (super fine) 1-1/2 cup arrowroot 2/3 cup protein powder of choice ( I used this vanilla one ) 1 TBSP coconut sugar 1 cup vegan butter of choice 2 eggs Center Filling: 1/2 cup almond butter 1/4 cup pure maple syrup 3 TBSP MCT oil or melted coconut oil 3 TBSP protein powder or collagen peptides 1 TBSP cinnamon 2 TBSP water if needed Icing 5 TBSP coconut butter or vegan butter 2 TBSP pure maple syrup 1/2 tsp pure vanilla extract 1/2 tsp cinnamon 1/4 cup to 1/3 cup water Healthy Protein Pop-Tarts Directions: Place cold vegan butter on cutting board and dice (I like to freeze it 10 min first) Put almond flour, tapioca, protein powder and chopped butter into food processor, process until crumbly. Add egg, mix until dough forms. Wrap in plastic, chill for at least 30 min. Prepare a clean surface and dust with gluten-free flour, then form dough into giant rectangle. Slice into 20 rectangles, and put 10 of those onto parchment-lined cookie sheet. Whisk center filling ingredients, and put a dollop on top of 10 rectangles on the cookie sheet. Lay remaining 10 rectangles on top, using fork to crimp the edges. Poke holes with the tines of a fork. Bake for 16-22 min or until golden. Melt coconut butter, then add in rest of icing ingredients. Once poptarts are cool, spread on top. Put pop-tarts in the fridge to let icing set and firm up then serve!