By Dr. Michelle Hagel, ND
3/4 cup Oats
1 1/2 cups Water
1/4 cup Unsweetened Almond Milk
1/2 tsp Pumpkin Pie Spice
1/8 tsp Ground Allspice
1/2 tsp Vanilla Extract
1 1/2 tsp Blackstrap Molasses
1 tbsp Cashew Butter
1/4 cup Pecans (roughly chopped)
Add the oats and water to a small pot. Bring to a gentle boil over medium heat and cook for 4 to 5 minutes. Then add the almond milk, pumpkin pie spice, allspice, vanilla, and molasses and stir. Cook for an additional 2 minutes.
Add the oats to a bowl, top with cashew butter and pecans : )
Peanut butter balls (these are some of my absolute favorite treats!)
1 cup All Natural Peanut Butter
1/4 cup Vanilla Protein Powder
3 tbsp Coconut Flour
3 tbsp Maple Syrup (I sometimes don’t use the maple syrup because of the stevia in my protein powder)
1/4 tsp Sea Salt
3/4 cup Organic Dark Chocolate Chips
1 1/2 tsp Coconut Oil
Line a baking sheet with parchment paper.
In a medium-sized mixing bowl, add the peanut butter, protein powder, coconut flour, maple syrup and salt. Mix to combine. Using a tablespoon, roll into balls and place them on the baking sheet. Repeat until the batter is used up and then place in the freezer to harden for 30 minutes.
In a small bowl, add the chocolate chips and coconut oil and microwave on high for 30 to 45-second intervals until melted. I prefer to use a double boiler for this process. Stir with a spoon to fully combine.
Remove the peanut butter balls from the freezer. Using a toothpick or a fork, dunk into the melted chocolate about 2/3 of the way up. Place back on the baking sheet. Repeat until all are dipped in chocolate. Place in the fridge to harden, about 20 minutes. Enjoy!