These treat recipes are designed to offer a cleaner, more mindful alternative when cravings hit. While they’re made with wholesome ingredients, they’re best enjoyed occasionally—not as everyday staples. The goal isn’t elimination or perfection, but learning how to make smarter swaps that still feel satisfying. By choosing higher-quality ingredients and tuning into balance, you can enjoy treats in a way that supports your health, energy, and long-term success.
Lemon Power Bites
**1-2 servings
DRY Ingredients:
WET Ingredients
Directions: Add all the dry ingredients to a bowl and fold together. Next, add all the wet ingredients (EXCEPT the coconut oil) to a separate small bowl and mix.
Slowly add the wet ingredients (EXCEPT the coconut oil) to the dry ingredients until they are mixed well. Slowly add the melted/liquid coconut oil and mix until it is blended in.
Take out about a spoonful at a time and roll them in the palms of your hand into a bite-sized ball.
Leave them plain or roll in shredded coconut flakes, almond flour, or sprinkle with coconut sugar. Put them in the refrigerator to firm for about 20-30 minutes. Keep them in the cold until ready to serve because they will get soft/mushy if left out at room temperature.
Enjoy!
**1-2 servings
DRY Ingredients:
- 1 ½ cup almond flour
- 1/3 cup organic raw coconut flour
- 1 - 2 pinch Himalayan pink salt
WET Ingredients
- 6 TB organic liquid sweetener (maple syrup, coconut nectar, or raw honey)
- 1/4-1/3 cup organic lemon juice
- 1 TB organic lemon zest
- 2 tsp. organic vanilla extract
- 1/4 cup organic coconut oil (+ 1TB, melted/liquid)
Directions: Add all the dry ingredients to a bowl and fold together. Next, add all the wet ingredients (EXCEPT the coconut oil) to a separate small bowl and mix.
Slowly add the wet ingredients (EXCEPT the coconut oil) to the dry ingredients until they are mixed well. Slowly add the melted/liquid coconut oil and mix until it is blended in.
Take out about a spoonful at a time and roll them in the palms of your hand into a bite-sized ball.
Leave them plain or roll in shredded coconut flakes, almond flour, or sprinkle with coconut sugar. Put them in the refrigerator to firm for about 20-30 minutes. Keep them in the cold until ready to serve because they will get soft/mushy if left out at room temperature.
Enjoy!
Pumpkin Pie Chia Pudding
Ingredients:
Directions:
Blend all ingredients, except chia seeds, until smooth. Place the blendedmixture into a resealable large jar (or 2 smaller jars), then add chia seeds. Seal the jar and shake.
Place in refrigerator overnight or for at least 3+ hours. Feel free to shake jars once or twice in between to make sure they don’t become too gelatinous. Breakfast, snackor post workout recovery is served!
Ingredients:
- 1.5 cups almond milk
- ½ cup pumpkin puree
- 1 scoop protein powder
- 2TB almond butter
- 1 TB raw honey
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ⅛ tsp. ground ginger
- ⅛ tsp. ground cloves
- ¼ cup chia seeds
- Sea Salt, a pinch
Directions:
Blend all ingredients, except chia seeds, until smooth. Place the blendedmixture into a resealable large jar (or 2 smaller jars), then add chia seeds. Seal the jar and shake.
Place in refrigerator overnight or for at least 3+ hours. Feel free to shake jars once or twice in between to make sure they don’t become too gelatinous. Breakfast, snackor post workout recovery is served!
Cookie Dough Greek Yogurt
Just mix the ingredients and enjoy!
- 1 serving vanilla Greek Yogurt (full-fat)
- 1 tsp. almond butter
- 1TB mini chocolate chips
Just mix the ingredients and enjoy!
Chocolate Chip Pumpkin Mug Cake
Ingredients
Directions:
Add coconut flour, baking powder, and spices to a microwave-safe mug or bowl. Stir until well combined.
Add in the sweetener of your choice and milk, stirring until no clumps remain before adding in your egg white. Use a fork or whisk to beat the egg into the batter. Add pumpkin, mixing well to make sure that everything is fully incorporated. Fold in chocolate chips, reserving a few to sprinkle on the top.
Microwave on high for 2 ½ to 3 minutes, depending on microwave strength and thickness of mug. Remove from microwave, grab a spoon, and enjoy!
Ingredients
- 2 TB coconut flour
- ¼ tsp. baking powder
- ¼ tsp. ground cinnamon
- ⅛ tsp. ground ginger
- ⅛ tsp. ground nutmeg
- 1 TB sweetener (raw honey, maple sugar)
- ¼ cup unsweetened almond milk
- 1 egg white
- 2-3 TB pumpkin puree
- 1 TB chocolate chips
Directions:
Add coconut flour, baking powder, and spices to a microwave-safe mug or bowl. Stir until well combined.
Add in the sweetener of your choice and milk, stirring until no clumps remain before adding in your egg white. Use a fork or whisk to beat the egg into the batter. Add pumpkin, mixing well to make sure that everything is fully incorporated. Fold in chocolate chips, reserving a few to sprinkle on the top.
Microwave on high for 2 ½ to 3 minutes, depending on microwave strength and thickness of mug. Remove from microwave, grab a spoon, and enjoy!
Salted Chocolate Coconut Pistachio Clusters
Ingredients:
Melt chocolate in a bowl (microwave or in a double boiler on the stove). Mix in coconut extract. Fold in pistachios
Line a plate with parchment paper. Use a spoon to scoop a spoonful of the chocolate mixture and push it onto the parchment paper. Sprinkle a tiny bit of salt and sprinkle with coconut.
Repeat with all the chocolate pistachios. Makes 10-12 clusters. Place in freezer and let cool for 30 minutes or more. Once chocolate is hard, eat up. 1 cluster is a serving size. Store in the refrigerator.
Ingredients:
- 1 cup mini dark chocolate chips
- 1 tsp. coconut extract
- 1 ½ cup raw pistachios
- ¼ cup unsweetened shredded coconut
- 1 pinch of Himalayan Pink Salt
Melt chocolate in a bowl (microwave or in a double boiler on the stove). Mix in coconut extract. Fold in pistachios
Line a plate with parchment paper. Use a spoon to scoop a spoonful of the chocolate mixture and push it onto the parchment paper. Sprinkle a tiny bit of salt and sprinkle with coconut.
Repeat with all the chocolate pistachios. Makes 10-12 clusters. Place in freezer and let cool for 30 minutes or more. Once chocolate is hard, eat up. 1 cluster is a serving size. Store in the refrigerator.