#nutritiousindulgence

You can enjoy these tasty caramel apples without feeling bad about it because they are made with a naturally sweetened, creamy caramel sauce. Great as a healthy snack or dessert!

Ingredients: 6 medium-sized apples. 1 cup dates, pitted and soaked in warm water for 1 hour. 1/4 cup unsweetened almond milk. 1/2 teaspoon vanilla extract. Pinch of salt. Chopped nuts or seeds optional, for coating.

Instructions: Put a wooden stick into the end of each apple stem and set them aside. Put the dates that have been soaked, almond milk, vanilla extract, and salt in a blender. If you need to make it thicker like caramel, add more almond milk and blend until smooth and creamy. Dip each apple into the caramel mix and make sure they are all covered. Let the extra caramel run off. If you want to add more texture, you can roll the apples in chopped nuts or seeds after coating them in caramel. Put the apples with caramel on a baking sheet lined with parchment paper. Set them in the fridge for at least 30 minutes. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the delightful flavors of strawberry cake batter with the added benefit of protein in this scrumptious shake.

Ingredients: 1 cup frozen strawberries. 1 scoop vanilla protein powder. 1/4 cup rolled oats. 1 tablespoon cake batter flavoring. 1 cup almond milk. 1/2 cup Greek yogurt. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Place the frozen strawberries in a blender. Add the vanilla protein powder, rolled oats, cake batter flavoring, almond milk, Greek yogurt, and honey if using. If you prefer a thicker shake, you can also add a few ice cubes at this point. Blend everything until smooth and creamy, adjusting the thickness with more almond milk or ice if needed. Pour into a glass, garnish with a strawberry slice or a sprinkle of rolled oats if desired. Enjoy your delicious Strawberry Cake Batter Protein Shake!

Prep Time: 5 minutes

Cook Time: 0 minutes

Compared to regular doughnuts, these gluten-free banana bread doughnuts are a healthier option. Every bite of these flavorful, moist treats is enhanced by the delectable maple hemp heart glaze.

Ingredients: 2 ripe bananas, mashed. 1/4 cup almond flour. 1/4 cup coconut flour. 1/4 cup gluten-free oat flour. 1/4 cup hemp hearts. 1/4 cup maple syrup. 1/4 cup almond butter. 2 eggs. 1 tsp baking powder. 1/2 tsp cinnamon. 1/4 tsp salt. 1/4 tsp vanilla extract. Coconut oil for greasing. Additional hemp hearts for garnish.

Instructions: Preheat your oven to 350F 175C and grease a doughnut pan with coconut oil. In a mixing bowl, combine mashed bananas, almond flour, coconut flour, oat flour, hemp hearts, maple syrup, almond butter, eggs, baking powder, cinnamon, salt, and vanilla extract. Mix until a smooth batter forms. Carefully spoon the batter into the greased doughnut pan, filling each cavity about 3/4 full. Bake in the preheated oven for 12-15 minutes or until the doughnuts are firm and a toothpick inserted into one comes out clean. While the doughnuts are baking, prepare the glaze by mixing 1/4 cup of maple syrup and 1/4 cup of hemp hearts in a small bowl. Once the doughnuts are done, remove them from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. Drizzle the maple hemp heart glaze over the cooled doughnuts and garnish with additional hemp hearts. Enjoy your gluten-free banana bread doughnuts with a delightful maple hemp heart glaze!

Prep Time: 15 minutes

Cook Time: 15 minutes

These chocolate chunk cookies are made with healthy, vegan, and gluten-free ingredients and taste great.

Ingredients: 2 cups almond flour. 1/4 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup vegan chocolate chunks.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, coconut sugar, baking soda, and salt. Add maple syrup, melted coconut oil, and vanilla extract. Mix until well combined. Fold in chocolate chunks. Shape the dough into a log and wrap it in parchment paper. Chill in the refrigerator for at least 30 minutes. Slice the chilled dough into cookies. Place cookies on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.