Buckeye Remake

… with Anti-inflammatory turmeric and no added sugar. Thought I’d leave that part out of the title, because some would just keep on scrollin’ if they read that and not even give these babies a try🤣🤷🏻‍♀️! But I promise. These are AMAZING!

I adapted this from @minimalistbakers recipe for golden balls. Also super amazing.

These bad boys literally melt in your mouth and I’m drooling just thinking about them…

Ok, so here goes. What you need:



1/2c almond butter

1/4c coconut oil

2tbsp hemp seeds (opt)

1/2c coconut flour*

1/2tsp vanilla

1/4tsp Turmeric*

Dash black pepper

Dash cinnamon

* coconut flour is the most dense, but also the most potent in terms of flavor. You can play around with a mix of almond flour/coconut flour here, just be mindful of the texture. I also know the brand of coconut flour you use here also makes a difference, so feel free to play around with the consistency. In the end, your want a firm, yet pliable dough you can roll into a ball

**option to add a couple tbsp of maple syrup as well. I don’t, because the natural sweetness from the almond butter and coconut flour are enough for me!

Chocolate Coating:

1/2c Lily’s chocolate chip

1/4c coconut oil

**could also use a mixture of cocoa powder and coconut oil for absolutely zero sugar, but that’s a little tough on the palate and proportion! Plus it’s not how I did it, soooo I can’t really write about it yet!


1. Melt coconut oil and almond butter over med/low heat, stirring occasionally until smooth and homogeneous.

2. Stir in your vanilla, turmeric, pepper, cinnamon and optional maple syrup.

3. Pour your coconut flour into a separate mixing bowl.

4. Pour almond butter mixture over the coconut flour and stir until the coconut flour absorbs the liquid and becomes doughy.

5. Place mixture in the fridge to cool for about 15-30min (it will also firm up here)

6. While Dough is chilling, let’s make the chocolate coating! All you do here is stir your chocolate chips and coconut oil per low heat until melts and homogeneous.

7. Remove your chocolate from heat and let that thicken up a little too. The thicker the chocolate, the thicker the coating 🤤

8. Now we’re ready for assembly! Take the almond butter mixture out of the fridge. Spoon and roll it into little balls.

9. Once those are done, spoon or dunk them into chocolate to coat.

Salted Caramel Cashew Butter Cups

A million times better than a Reeses Cup. I promise. And a million times richer. I stumbled across this recipe from a blog called Hungry Haley and followed it exactly for the cashew butter, but modified the chocolate part with my own chocolate concoction recipe. It takes just as long as melting a chocolate bar, and I usually prefer eating those on the go or hiking anyway!

I mean, if I’m going to cook and be in the kitchen anyway, might as well melt and mix a few more things together, you know?


Ok. Enough banter. You want to make these already.


Salted Cashew Butter (from Hungry Haley)

1c Cashews, soaked over night

dash pink Himalaya salt

3 medjool dates

1 tsp vanilla


Drain water from cashews and combine ingredients in a food processor until a peanut butter type consistency is achieved.


2/3c organic Cacao Powder

2/3c Coconut Oil

1/3 c Honey

1 tsp vanilla

*collagen Peptides

(optional add-ins include a dash of pink Himalaya salt, turmeric, chili powder/chilis, peppermint oil etc)

*optional add in- I used Vital Proteins, but there are others


Melt the coconut oil over med/low heat. Add in your cacao powder, honey, vanilla and salt. Pour into molds.

For these cups, I used silicon cupcake molds. I poured a thin layer on the bottom, froze it for about 5 min, added the cashew butter, froze again for about 5-10min and topped it with more chocolate and froze them again. OMG-g-g-g-g were they good. So chewy. So chocolatey. So rich. So creamy.


What else do you call a dense chocolatey morsel that's half fudge/half brownie?! I couldn't think of anything so Browdgie it is! They definitely started off trying to be just a brownie though 😬😬. C'est la vie

Ok. So for these,
Preheat oven to 375
Then, you will need:
1/2 baked butternut squash, cooled (probably around 2full cups)
2 eggs
1/4c honey
1/2c milk of choice (I've used whole, raw, unpasteurized and coconut)
3/4c 100% organic cacao powder
2tbsp coconut manna (could also use grassfed butter, coconut oil or could omit altogether)
1/4c oat flour

Optional add-ins that I used:
2 scoops chocolate protein of choice
1 tbsp chlorella
1tsp psyllium husk
1 scoop collagen Peptides
1 scoop beef gelatin

Blend first 5 ingredients until well incorporated. Add oat flour and any add ins.
*Note: seeds/nuts will NOT make good add ins for these. The texture really doesn't lend itself to that. Try these out and you'll see what I mean
**Note 2: if not using chocolate protein add in, add 1/4c more cacao and 1/4c more honey

Pour into a brownie dish (8X8 square pan). Bake at 375 for 45 min. Allow to cool. Once cool you can eat them, but definitely store these in the fridge! These are definitely better COLD! Trust me.