Antioxidant Fudge & Ginger Cinnamon Cookies

Raw Cacao Antioxidant Fudge (as pictured above)


Ingredients:


1/4 cup crunchy almond butter or organic natural peanut butter
4 tbsp organic coco oil
1/2 cup raw cacao powder
1/4 cup raw honey
2 tbsp goji berries
2 tbsp walnut pieces
Method: If the coco oil is not liquid, slightly melt it in a pot. Once it’s liquid, combine it with the almond butter and then slowly add the raw cacao powder while mixing. Add the raw honey, it will melt if the coco oil is slightly warm. Pour the mixture into a greased pan (small size – just depends how thick you want the fudge) and then sprinkle the top with walnuts and goji berries. Place in freezer or fridge until it’s solid. Slice into bite size pieces and enJOY.

Note: It melts quickly, so if you take it out of the refrigerator please note that it’s not a it’s not a treat that can sit out for a long period of time.

Gluten-Free Ginger Cinnamon Cookies

Ingredients:

2-1/4 cups brown rice flour
2 tsp ground ginger
1 tsp aluminum-free baking soda (make sure it’s gluten-free)
1 tsp ground cinnamon
3/4 cup organic coconut oil
1/2 cup Therasweet All-natural sweetener or sucanat sugar
1 organic egg
1/4 cup organic molasses
Method: Combine all the dry ingredients (except the sugar) into a large size bowl, set aside. In a large mixing bowl combine the oil, sugar, egg and molasses, beat well. Once combined, slowly add the remaining dry ingredients and beat until smooth.

Form the batter into two inch balls and roll in cane sugar (if you like) and place on cookie sheet. Bake at 350 degrees for 11-13 minutes, be careful not to over bake them. Let cool on a cookie rack. Makes about 2 dozen cookies.

Source: JoyousHealth